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 & Lamb are 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, free range pork from nearby Dorset. 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
Lambs Liver & Kidney Serves 4
Ingredients:-
800gm Lambs Liver-sliced into 1 1/2 cm thickness
800gm Lambs Kidneys soaked in milk, rosemary,thyme,garlic & bay leaf
400gm white onions-thickly sliced
200gm silverskin baby onions 80gm redcurrant jelly
800ml beef stock 120gm plain flour 120ml pomace olive oil
400ml milk 4 slices back bacon 50gm butter
Sprig rosemary, 10gm thyme, 1 bay leaf
METHOD:-
1- Season flour, put Olive oil in thick bottom pan
2- Toss Liver & Kidney in flour mix
3- Sear Liver & Kidney in pan, set aside, then add butter, white onions & flour, cook for a few minutes
4- Slowly add beef stock, then return liver & kidneys to the pot
5- Add silverskin baby onions & bring to the boil
6- Reduce heat, cover & simmer for 40 minutes
7- Serve with Creamy mash & garnish with back bacon.
