Real Food
Our ethos at The Swan at Stoford is to endeavour to source the food we serve locally.
Our Chicken, Eggs & Pork are all free range. Our Beef is from Wiltshires well known Stourhead Farm & is aged for 21 days, Lamb is always English & from local farms where possible. Our handmade sausages, Wiltshire dry cured ham & bacon are from less then 8 miles from us. Award winning cheeses reach us from the New Forest & Hampshire. Game comes from a mixture of the local shoots that take place nearby. Indeed, so keen are we to keep it local, we even purchase excess vegetables that individual growers may have from their allotments!
This way we save on ‘food miles’, a little help to the environment, support our local businesses & their staff, our own version of Fair-trade if you like. We have carefully selected a varied menu to cater for all tastes & budgets which leads us to be one of the most popular venues in the area.
Our bar offers everything a traditional should. With exposed beams & log fire it’s the perfect place for a pint of local cask ale & handmade pork pie or local cheese ploughman’s. Our full range of soft drinks, wines & menu can be enjoyed here as well. Dogs on a lead are welcome in this area as well.
Our Garden room has been designed to create a warm & relaxed atmosphere. With French doors leading out to the garden this room is ideal for a romantic table for two or for groups up to 8 people.
The Wylye room is the ideal place for families to come to eat. It is light & spacious, can cater for up to 50 people & it’s where our traditional Skittle alley is located. Also, it’s a great place for a family reunion or celebration, see our functions page for more details.
Recipe Of The Month
Chicken Liver Terrinne
Ingredients:-
500g Chicken Livers
2 Egg yolks
250ml Milk 200ml Red Wine 250g Butter Salt & Pepper
100g Red Onion 10g Thyme 10g Rosemary 1 Bay Leaf
METHOD:-
1- Soak Chicken Livers in milk overnight
2- Cook chopped Red Onion in the red wine, add Thyme, Rosemary & Bay Leaf.
3- Reduce to the bottom of pan & remove bay leaf.
4- Strain milk from the chicken livers
5- Blend the reduction with the chicken livers
6- Slowly pour the melted butter into the blender
7- Add the Egg yolk
8-Once blended, pout into a terrinne mould
9-Bake in a pre-heated oven at 120 for 30mins
