French Evening, 25th May

We're holding another of our always popular French Evenings on the 25th May. The full menu is available here:

French Evening Menu

At just £29.50 a head, if proper French food is your thing, then you'd be mad to miss it! Book soon - places are limited and these evenings are always very popular.

Scallops On The Menu Again - From 16th April

Fresh King Scallops directly from the fisherman at the Port Of Ouistreham, near Caen in Normandy, will be on the menu, lunch and dinner, from the 16th April.

Our two very popular scallop dishes are:

* King Scallops in their shells, 'Au Gratin', baked in the oven with béchamel sauce and Parmesan, or

* Scallops wrapped in streaky bacon and served with potato cake and black pudding.

Both are priced at £14.95. As always, they’ll be available only until they run out – and supplies are limited. If scallops are your thing, don’t delay ...


Looking forward to seeing you soon.


The Maltsters Team

Superb Succulent Steaks

With our March Mussels Madness now just a memory, April’s alliterative action switches to Superb Succulent Steaks.

As you know, we’re never ones to scrimp on how we source our ingredients – after all, a meal is only as good as what’s gone in to it. In that tradition, we’ve just sourced some really excellent rump steaks.

“There’s nothing particularly newsworthy about that”,  you might be thinking.  Ah, but what is special is that we’re going to be serving them as a special offer on Thursdays only – two steak dinners for just £20.

Yes, two really good steaks for just £20. You did read that correctly.

This offer will be on the menu on Thursdays only, for April and hopefully May too, if our steak supplies hold out.   Come along for lunch or dinner - it would be madness not to!

Thank You!

Just a brief note to say many thanks to everyone who supported our most recent charity quiz night. We raised over £200 for Clic Sargent. It wouldn't be possible without your support.  A particular shout-out to Team Colin for the very kind extra donation of the prize money!

Thanks

Peter, Helen and Virginie.