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                                                I N F L I G H T F O O D S E RV I C E S




F O O D   O F   D I S T I N C T I O N   F O R   T H E    D I S C E R N I N G



                   www.emilysinflight.co.uk
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           I N T R O D U C T I O N




           Emily’s is a rather special in-flight catering company,
           led by Robert Fry MHCIMA, MRIPHH. After 5 years studying
           at Westminster Hotel School and Hendon University in the
           UK, Robert completed his training at the Swiss Hotel School
           “Les Roches” in Crans Montana, Switzerland.


           Let us explain why Emily’s is so special
           Emily’s uses only the freshest       Our fish is bought fresh at
           ingredients and the best quality     Billingsgate fish market and filleted
           meat and fish. Our passion for       in-house for the ultimate in quality
           catering is evident by the care we   control.
           take to provide truly exceptional
           food for the discerning client.      At Emily’s, we never stop learning
                                                and inventing, because we know
           We have our own 20 acre organic      how valuable your clients are to
           farm that provides us with the       you and that you demand the
           majority of our pork products. Our   very best for them. Our aim is to
           pigs are Gloucester Old Spot, a      surpass your expectations and
           rare breed pig that takes longer     provide truly exceptional fayre
           to mature, but provides a superb     which will delight your guests. We
           taste. We produce a wide range       further aim to provide this service
           of our own sausages, bacon           reliably and punctually, leaving you
           and gammon ham onsite at our         to feel reassured that your catering
           new 6,000 sq feet production         requirements are in good hands.
           facility near Farnborough Airport.
           The majority of our other meat is    The items listed in this brochure

           selected and bought personally at    provide a ‘taste’ of the catering

           Smithfield meat market in London.    capabilities of Emily’s. However,
                                                we are eager to adapt our service
           We cut our own meat from the         to accommodate any special
           carcass, enabling us to provide      requests or suggestions from clients
           superb quality, with the leanest     and we are continually developing
           cuts and the best portion size.      new and exciting recipes.




           Emily’s – the best for your clients, the best for you
                                                                                                                                  E G L F

                                                                                                                                  E G S S

                                                                                                                                  E G G W

                                                                                                                                  E G T K

                                                                                                                                  E G W U
                                                                                           TELEPHONE      +44 (0)1252 850550
                                                                                                                                  E G K K
                                                                                                    FAX   +44 (0)1252 850771
                                                                                        EMAIL   admin@emilysinflight.co.uk        E G L L

                                                                                                     www.emilysinflight.co.uk     E G H I

                                                                                                                                        
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               B R E A K F A S T




               Breakfast meals can be delivered to your aircraft
               chilled and ready to heat. If you have oven constraints
               or no oven at all, we can bring a portable oven to the
               airport, heat your breakfast items for you and deliver
               them to your aircraft piping hot. We can also supply an
               insulated box to keep them hot until after takeoff.
               Why not treat your crew to hot bacon butties or
               baguettes while they’re doing their pre flight checks?
               Choose from a variety of seasonal and imported exotic fruit and berries. We do, whenever possible, try to
               take advantage of seasonally available English produce. If you’re not sure, why not let us make up a platter
               selection of cut fruit and berries.


               Blackberries                   Galia and charentais      Papaya                       Raspberries
               Blueberries                    Kiwi                      Passion fruit                Redcurrants
               Cantaloupe melon               Kumquats                  Physalis                     Sharon fruit
               Cherries in season             Mango                     Pineapple                    Starfruit
               Dragon fruit                   Medjool dates             Prepared grapefruit          Strawberries
               Figs                           Orange segments           Rambutan                     Water melon




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           B R E A K F A S T




           Freshly squeezed juices
           Why not try one of our freshly squeezed juices? Choose
           from a variety of seasonal and imported exotic fruits.




           Freshly squeezed juices are available in half litre or litre bottles.




           Emily’s honey
           At Emily’s, we produce our own honey and we normally keep 19 hives each year.
           This does vary as we split stronger hives for breeding and, normally over
           winter, we lose a few to bad weather and nature’s mysterious ways.

           We only sell our own honey ‘on the comb’ and you can eat the wax comb
           and honey as one, often with small amounts of pollen on them.

           We also stock a wide range of commercially produced
           runny honey and a full range of individual jams to
           complement your breakfast.




                                                                                                                                 E G L F

                                                                                                                                 E G S S

                                                                                                                                 E G G W

                                                                                                                                 E G T K

                                                                                                                                 E G W U
                                                                                           TELEPHONE     +44 (0)1252 850550
                                                                                                                                 E G K K
                                                                                                   FAX   +44 (0)1252 850771
                                                                                       EMAIL   admin@emilysinflight.co.uk        E G L L

                                                                                                    www.emilysinflight.co.uk     E G H I

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           B R E A K F A S T




           Pastries
                               Rolls (white, brown or whole grain)
                               Fruit bread
                               Toast (white, brown, granary,
                               fruit bread)
                               Toasted English muffins
                               Bagels (plain, cinnamon, sesame)
                               French toast
                               Waffles
                               Brioche
                               Croissant (small or large)
                               Chocolate croissant
                               Cherry Danish
                               Cream Danish
                               Pecan plait Danish
                               American muffins – blueberry,
                               chocolate, cappuccino



                               We also supply piped butter or
                               margarine roses, butter curls or
                               pre packed 10g butter pats.

                               We always stock a large range
                               of light and full fat fruit and plain
                               yoghurts, or why not try a selection
                               of seeded healthy rolls with your
                               breakfast?
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           B R E A K F A S T




           Breakfast Cheeses
           Dutch cheese                         swiss cheese                         Gruyère cave aged Aged for
           edam ball Red waxed best             penzeller Fairly strong Swiss        a minimum of 14 months this
           quality Edam.                        cheese with a fruity ‘bite’. The     cheese is matured in natural
                                                rind is washed in wine and spices    sandstone caves that reach
           Gouda mature Full-flavoured,
                                                and the cheese is of at least four   deep into the Santenberg Hill; an
           smooth textured and matured for
                                                months’ maturity. Wonderful both     incomparable taste with a natural
           extra flavour.
                                                for cooking or eating with bread.    dark brown rind.
           Gouda very mature Very tasty
                                                emmental The curds are cooked        Gruyère switzerland Has a
           aromatic cheese matured for
                                                in whey, drained, pressed and        smooth, rich, creamy taste with
           around 18 months. Drier cheese
                                                matured for at least 6 months        a distinctive briny, dry sharpness
           approaching Parmesan.
                                                when the famous holes appear as      that lasts on the palate.
           Gouda young Mild, buttery            gases in the cheese are trapped.
                                                                                     tete de Moine A smooth, spicy,
           flavour, popular family cheese.      Nutty, mild cheese.
                                                                                     fruity, pressed uncooked cheese.
                                                emmental cave aged This              Straw yellow in colour, served with
           Danish cheese                        cheese has been aged for a           the top cut off and sliced into thin
           havarti Spongy, creamy, washed       minimum of 14 months and is          curls.
           rind loaf. May be eaten young and    matured in natural sandstone
           mild or mature and full flavoured.   caves that reach deep into the
                                                Santenberg Hill; an incomparable
                                                taste with a natural dark brown
                                                rind.




                                                                                                                                     E G L F

                                                                                                                                     E G S S

                                                                                                                                     E G G W

                                                                                                                                     E G T K

                                                                                                                                     E G W U
                                                                                           TELEPHONE         +44 (0)1252 850550
                                                                                                                                     E G K K
                                                                                                      FAX    +44 (0)1252 850771
                                                                                      EMAIL    admin@emilysinflight.co.uk            E G L L

                                                                                                        www.emilysinflight.co.uk     E G H I

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               B R E A K F A S T




               Cold meats
               We offer a selection of platters of sliced meats for both
               breakfasts and lunches. Listed below are the most
               popular selections:
               Roast beef – fillet or topside,
               rubbed in black pepper and
                                                 Chorizo
                                                                      Why not call the
                                                 German salami
               roasted
                                                 Pastrami             duty chef to see
               Chargrilled chicken breast
               Smoked chicken breast
                                                 Parma ham            what is terrine of
                                                 Italian salami
               Butter roasted turkey breast
                                                 Various home-made
                                                                      the day?
               Honey roast gammon ham
                                                 pâtés and terrines
               Smoked duck breast
               Pigeon breast
               Bresola




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           B R E A K F A S T




           Hot breakfast items


           porK sausaGes                         FrieD eGGs                          scraMBLeD eGGs
           at emily’s we breed our own           Fried eggs american Dressed         scrambled eggs finished with
           organic Gloucester old spot           on rashers of Emily’s own organic   fresh double cream.
           rare breed pigs. we have              dry cured back or streaky bacon
           a herd of about 80 organic            and served with fried parsley.      scrambled eggs with
           animals including breeding            Tomato sauce served separately.     smoked salmon made with
           sows and babies.                                                          Emily’s home-made Scottish
                                                 Fried eggs pastourelle              smoked salmon.
           We do all our own butchery and
                                                 Dressed in a circle with grilled
           make our sausages ourselves in                                            scrambled egg Georgette
                                                 slices of Emily’s own organic
           our own butchery department. We                                           Scrambled egg mixed with
                                                 dry cured back or streaky
           use traditional natural pig casings                                       crayfish tails and butter and
                                                 bacon, centre garnished with
           to fill our sausages into                                                 served in scooped out jacket
                                                 sauté mushrooms, shallots and
           regular pork Favourites               chopped parsley, served on half     potato halves.
                                                 grilled lamb’s or calf’s kidney.
           Cumberland                                                                scrambled egg Leuchtemberg
           Lincolnshire                          Fried eggs romaine Dressed          Scrambled egg and blanched
                                                 on a bed of spinach mixed with      chives garnished with Sevruga
           Emily’s Farmhouse
                                                 anchovies.                          caviar.
           Pork and leek
           Hickory smoked
                                                 poacheD eGGs                        traDitionaL Dishes
                                                 poached egg Daument Served          Chargrilled mini fillet steak
           porK Free                             on large grilled mushrooms,
                                                                                     Emily’s own organic dry cured
           sausaGes                              garnished with crayfish tails and
                                                                                     back or streaky bacon grilled to
           again home produced, we               finished with lobster sauce.
                                                                                     your liking
           carefully select the cuts
           of meat and only use non              poached egg Florentine              Grilled sausages (beef, chicken
           animal skins into which               Served on spinach leaves tossed     or pork)
           the sausages are filled.              in butter, coated in Mornay sauce
                                                                                     Grilled tomatoes (plain or herb)
           Guaranteed pork free.                 and glazed.
                                                                                     Sautéed button mushrooms
           pork Free chicken
                                                                                     Grilled flat field mushrooms
                                                 eGGs en cocotte
           Farmhouse lemon
                                                 cocotte Diplomate Foie gras         Kedgeree
           Sweet chilli                          slice covered with egg, finished
                                                                                     Black pudding
                                                 with tomato sauce after baking in
           pork Free Beef                        the oven.                           Hash browns

           Beef and horseradish                                                      Fried bread
                                                 cocotte Forestière Diced
           Beef and tomato                       fried Emily’s own organic dry       American or English pancakes
                                                 cured back or streaky bacon and     with maple syrup
           pork Free Lamb                        mushrooms, covered with egg         Omelette with cheese, tomato,
                                                 and baked in the oven, finished     mushroom, bacon or ham
           Lamb and mint                         with chopped parsley.
                                                                                     Spanish omelette
                                                 cocotte petit Duc Asparagus         Poached egg
                                                                                                                                     E G L F
                                                 heads and mushroom sauce,
                                                 covered with egg and baked in
                                                                                                                                     E G S S
                                                 the oven.
                                                                                                                                     E G G W
                                                 cocotte portugaise Diced
                                                 tomatoes, covered with egg and                                                      E G T K
                                                 baked in the oven, finished with
                                                                                                                                     E G W U
                                                 tomato sauce.
                                                                                           TELEPHONE         +44 (0)1252 850550
                                                                                                                                     E G K K
                                                                                                       FAX   +44 (0)1252 850771
                                                                                     EMAIL     admin@emilysinflight.co.uk            E G L L

                                                                                                        www.emilysinflight.co.uk     E G H I

                                                                                                                                           
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            S A N D W I C H E S




            Sandwiches
            Emily’s sandwiches are prepared using only the finest
            ingredients and breads. Choose from brown, white or granary
            bread, filled croissants, baguettes, wraps or pitta bread
            pockets. The sandwiches can be produced as Open Faced,
            Closed American Style Deep Filled or Club styles.
            We have shown a small list of suggested fillings, but you can mix and match from a large selection of
            ingredients to create limitless varieties. We can also create fillings to your specification, or our chefs can
            prepare a selection of fillings for you on a variety of breads.

            Sandwiches are, unless otherwise specified, served on standard Atlas trays. For added luxury, why not
            consider our disposable gold platters with domed lid?

            /2 Atlas tray 4 rounds for 2 people • 2/3 Atlas tray 6 rounds for 3 people • Full Atlas tray 8 rounds for 4
            1


            people.

            sanDwiches For                          cLuB sanDwiches
            Meat Lovers                             club sandwiches are
            succulent and flavoursome               prepared using three layers
            meats from our selection,               of toasted bread. each layer
            hand picked for quality and             is buttered, spread with
            freshness. choose your                  mayonnaise, then topped
            fillings from the simple to             with lettuce.
            the exotic.
                                                    Traditional club sandwiches
            Bresola (Italian air-dried beef from    feature egg mayonnaise and
            the mountains)
                                                    grilled bacon on the first layer with
            Roasted topside of beef with            sliced chicken and tomato on the
            cracked pepper and horseradish          second. The sandwich is cut into
            Roasted chicken with Brie and           four and skewered with cocktail
            grilled back bacon                      sticks garnished with olives.
            Avocado with grilled back bacon
            Italian Parma ham with zest of
            orange and fresh basil leaves
            Roast turkey breast with cranberry
            sauce
            American pastrami with cracked
            pepper
            Italian peppered salami slices with
F A B       zest of lime

S T N       Country pâté with tomato relish
            Emily’s own home-made organic
L T N
            gammon ham with whole grain
O X F       mustard

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           S A N D W I C H E S




           sanDwiches For                        sanDwiches For                    Smoked Scottish salmon with
           veGetarians                           Fish Lovers                       capers, cracked black pepper and
                                                                                   lemon
           refreshingly light and crisp          the delicate flavours of
           or indulgently full flavoured,        smoked and cured fish,            Tuna chunks, celery, spring onion
                                                                                   and mayonnaise
           our vegetarian sandwiches             subtly enhanced by sauces
                                                                                   Smoked Scottish salmon with
           cater for all tastes. Don’t be        and accompaniments.
                                                                                   lemon flavoured cream cheese
           limited by the fillings shown         Mix and match to create
           – your options are endless!           delicious fillings.
           Egg mayonnaise with cress             Avocado and prawn with Marie
                                                 Rose or fresh Thousand Island
           Grated mature Cheddar cheese,
                                                 dressing
           diced spring onion and walnut
           halves                                Smoked Scottish salmon with
                                                 cracked peppercorns
           Sliced buffalo Mozzarella and
           tomato with fresh basil leaves        King prawn chunks with lemon
                                                 flavoured cream cheese
           Grated Gruyère and sliced tomato
                                                 Fresh white crab meat with lime
           Mature English Stilton cheese with
                                                 mayonnaise
           sliced apple
                                                 Lobster medallions with zest of
           Sliced Brie with cranberry sauce
                                                 lime
           Philadelphia cream cheese and
           grated carrot
           Italian style roasted mixed peppers
           with olive oil and garlic
           Sliced avocado and diced tomato




                                                                                                                                 E G L F

                                                                                                                                 E G S S

                                                                                                                                 E G G W

                                                                                                                                 E G T K

                                                                                                                                 E G W U
                                                                                         TELEPHONE       +44 (0)1252 850550
                                                                                                                                 E G K K
                                                                                                   FAX   +44 (0)1252 850771
                                                                                    EMAIL    admin@emilysinflight.co.uk          E G L L

                                                                                                     www.emilysinflight.co.uk    E G H I

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            S A N D W I C H E S




            open sAnDWiCHes
            Avocado, chicken and bacon    Emily’s home-made Scottish     Prawn and crab mayonnaise
            Beef fillet, roasted             smoked salmon               Prawn cocktail
            Bresola                       Emily’s home-made Scottish     Roasted peppers
            Brie and bacon                   smoked salmon and cream     Roasted peppers and cream
            Brie and avocado                 cheese                           cheese
            Brie and grape                Foie gras                      Salami
            Chargrilled chicken breast    Gammon ham and Swiss cheese    Seared fresh tuna loin
            Cheddar cheese and pickle     Gammon ham and English         Smoked duck breast
            Cheddar cheese and tomato        mustard                     Smoked trout
            Chicken and bacon             Gravadlax                      Stilton cheese and apple
            Chicken galantine             King prawn mayonnaise          Swiss Emmental cheese
            Chicken liver parfait         Lobster                        Swiss Gruyère
            Chorizo                       Mozzarella and tomato          Swiss Tete de Moin
            Crab mayonnaise               Parma ham                      Tuna mayonnaise
            Cream cheese and carrot       Pastrami                       Turkey breast
            Duck pâté                     Poached salmon                 Turkey breast and Swiss cheese
            Egg mayonnaise and mustard    Prawn and avocado mayonnaise
                cress




            BAGuettes
            Avocado and bacon             Grilled chicken breast         Roast chicken
            Brie and grape                Ham, cheese and tomato         Roast topside of beef with cracked
            Cheese and pickle             Italian Salami                     black pepper
            Cheese and tomato             King prawn mayonnaise          Roasted peppers and cream
            Chicken mayonnaise            Lobster mayonnaise             cheese
F A B       Crab mayonnaise               Mozzarella, basil and tomato   Swiss cheese
            Cream cheese                  Parma ham                      Tomato
S T N
            Cream cheese and carrot       Pastrami                       Tuna mayonnaise
L T N       Duck pâté                     Poached Scottish salmon        Tuna mayonnaise, spring onions
            Egg and tomato                     mayonnaise                    and celery
O X F       Egg mayonnaise                Prawn and avocado              Turkey breast
            Emily’s home-made Scottish    Prawn and crab                 Turkey and Swiss cheese
N H T
                smoked salmon             Prawn cocktail
L G W       Gammon ham                    Prawn mayonnaise
            Gammon ham and Swiss cheese   Roast beef fillet
L H R       German Salami                 Roast beef and Swiss cheese

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           W R A P S   A N D   F I L L E D   R O L L S




           We make all our wraps, sandwiches and baguettes
           to order. Wraps are lightly toasted over an open flame
           before filling with your favourite flavours.
           Avocado and bacon                 Emily’s home-made Scottish       Roasted peppers
           Avocado, chicken and bacon             smoked salmon               Roasted peppers and cream
           Bresola                           Emily’s home-made Scottish            cheese
           Brie and avocado                       smoked salmon and avocado   Salami
           Brie and bacon                    Emily’s home-made Scottish       Stilton and apple
           Brie and grape                         smoked salmon and cream     Swiss cheese
           Cheddar cheese and ham                 cheese                      Swiss cheese and ham
           Cheddar cheese and tomato         Fillet of beef                   Swiss cheese and tomato
           Cheese and pickle                 Fresh tuna mayonnaise            Tomato
           Chicken mayonnaise                Fresh tuna and Swiss cheese      Tomato and mozzarella
           Chicken and ham                   Gammon ham                       Tuna mayonnaise
           Chicken and ham salad             King prawn mayonnaise            Tuna mayonnaise, spring onion
           Chicken, bacon and Brie           Lobster mayonnaise                    and celery
           Chicken breast                    Parma ham                        Turkey breast
           Chicken Caesar salad              Pastrami                         Turkey breast and Swiss cheese
           Crab mayonnaise                   Peanut butter and jelly
           Crayfish mayonnaise               Poached Scottish salmon
           Cream cheese and bacon            Prawn and avocado
           Cream cheese and carrot           Prawn and crab
           Duck pâté                         Prawn mayonnaise
           Egg and tomato                    Roast beef
           Egg mayonnaise                    Roast beef and Swiss cheese




           why not let us make a selection of
                                                                                                                          E G L F
           wraps, baguettes cut into hand size
                                                                                                                          E G S S
           pieces and filled rolls?
                                                                                                                          E G G W

           You’ll get a great selection of fillings.                                                                      E G T K

                                                                                                                          E G W U
                                                                                   TELEPHONE       +44 (0)1252 850550
                                                                                                                          E G K K
                                                                                             FAX   +44 (0)1252 850771
                                                                              EMAIL    admin@emilysinflight.co.uk         E G L L

                                                                                              www.emilysinflight.co.uk    E G H I

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           C A N A P É S




           All our canapés are hand crafted to order, either as a
           selection by our chefs or to your own specification.
           We use a variety of pumpernickel breads, sun blushed
           tomato pastry cups and olive pastry cups.
           We recommend a selection of between five and eight pieces per person, depending on the menu you are
           serving and whether they are served as an hors d’oeuvre or as a snack service.

           Our cold and hot canapés are shown opposite and may be accompanied by any of the sauces listed below.




F A B
           Sauces
S T N
           American red cocktail sauce        Garlic mayonnaise
L T N
           Balsamic reduction                 Ginger vinaigrette
O X F      Dill mayonnaise                    Guacamole

N H T      European pink cocktail sauce       Soy

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           C A N A P E S




           Cold Canapés
           Meat                                   Fish                                veGetarian

           American pastrami with cracked         Caviar (Beluga, Oscietra or         Fresh green asparagus with red
           black pepper                           Sevruga. Russian or Iranian)        pepper julienne
           Italian Parma ham and sliced olive     Fresh white crab meat with dill     Mature English Stilton cheese with
                                                                                      dates
           Roast chicken with Brie and grilled    Icelandic cocktail prawns with
           back bacon                             cocktail sauce                      Sliced avocado and Brie cream
                                                                                      cheese and cracked black
           Roast topside of beef with cracked     King prawn with Marie Rose sauce
                                                                                      peppercorns
           pepper and horseradish
                                                  Lobster with crab and lemon
                                                                                      Sliced cherry tomato half with
           Roast turkey breast with cranberry     mayonnaise
                                                                                      grated Gruyère and black pepper
           sauce




           Hot Canapés
           Meat                                   Fish                                veGetarian

           Bacon and apricot kebab                Crabmeat profiteroles               Bahjees
           Mini beef fillet brochette             King prawn tails                    Mini breaded Camembert balls
           Beef kofte                             Lobster dumplings                   Mini basil and tomato tartelettes
           Mini chicken brochette                 Monkfish goujons                    Mini cheese tartlelette
           Chicken goujons (fingers)              Breaded prawns                      Mini tomato and goat’s cheese
                                                                                      pizza
           Chicken liver in bacon brochette       Prawn filo pastry
                                                                                      Potato skins with goat’s cheese
           Chicken wings                          Spicy prawn kebab
                                                                                      Mini cheese and tomato quiche
           Dates wrapped in streaky bacon         Calamari fingers
                                                                                      Mini goat’s cheese and mushroom
           Mini lamb kebabs                       Mini salmon fishcake
                                                                                      quiche
           Beef meat balls                        Mini smoked salmon rösti
                                                                                      Mini samosas with curried
           Chicken meat balls                     Mini tuna samosas                   vegetable and potato
           Chicken kofte                          King scallops in bacon              Mini vegetarian spring rolls
           Mini pork ribs                         Scampi tails with red curry sauce   Mini tomato and basil tart
           Mini chicken samosas                   Sole goujons                        Mini vegetable brochette
           Mini lamb samosas                      Mini Thai fish cakes                Stuffed jalapeno pepper with
           Mini beef satay                        Mini seared scallops on toast       cheese
                                                  with crab tapanade                  Mini latkes, (grated potato, egg
           Mini beef tenderloin satay                                                                                                 E G L F
                                                  Cherry tomatoes filled with tuna    yolk and onion) with sour cream
           Mini chicken satay                                                         and apple                                       E G S S
                                                  and red chilli
           Cocktail sausage rolls
                                                                                                                                      E G G W
           Chicken spring rolls
                                                                                                                                      E G T K
           Duck and chilli spring rolls
                                                                                                                                      E G W U
           Mini calf’s liver with sage on toast
                                                                                            TELEPHONE           +44 (0)1252 850550
                                                                                                                                      E G K K
                                                                                                       FAX      +44 (0)1252 850771
                                                                                      EMAIL     admin@emilysinflight.co.uk            E G L L

                                                                                                        www.emilysinflight.co.uk      E G H I

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           C A V I A R     S E R V I C E




           Caviar is offered in a selection of grades and in a variety
           of sizes to suit passenger tastes and numbers.

           choose from imperial, Beluga, oscietra, or sevruga.

           Please specify the number of passengers
           and select your choice of accompaniments
           from the following list:

           Chopped parsley
           Sieved egg yolk
           Sieved egg white
           Sour cream
           Brunoise of shallot
           Blinis (mini pancakes made from buckwheat flour)
           Toast points
           Melba toast
           Lemon wedges




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           S O U P S




           Consommé
           Consommé is clear soup made from chicken or
           beef bones and root vegetables. Our home-made
           soups are prepared using fresh meat or vegetable
           stocks for the best possible flavour.
           alexandra                             colbert                                Mikado
           Chicken consommé thickened            Consommé garnished with                Tomato flavoured consommé
           with tapioca, garnished with          printanier of vegetables and           garnished with dice of tomato and
           julienne of chicken and shredded      poached quails’ eggs                   chicken
           lettuce
                                                 croutes-au-pot                         Milanaise
                                                                                        Tomato flavoured chicken
           aurore                                Consommé garnished with
                                                                                        consommé garnished with julienne
           Consommé thickened with tapioca       Brunoise of vegetables. Served
                                                                                        of chicken, ham, truffle and fine
           and tomato purée, garnished with      with croutons separately               spaghetti. Grated cheese served
           julienne of chicken                                                          separately
                                                 cyrano
           Belle Gabrielle                       Consommé flavoured with duck           nelson
           Consommé thickened with               fumet, garnished with quenelles        Fish consommé thickened with
           tapioca, garnished with rectangles    of duck. Grated Parmesan served        arrowroot, garnished with rice.
           of chicken and crayfish tails         separately                             Served separately, small bouchées
                                                                                        filled with lobster americaine
           Bouquetière                           Favorite
           Chicken consommé thickened            Consommé thickened with                olga
           with tapioca, garnished with          tapioca, garnished with potato         Port flavoured consommé
                                                                                        garnished with julienne of leeks,
           French beans, asparagus heads         balls, julienne of artichoke bottoms
                                                                                        celeriac, gherkins and carrots
           and green peas                        and mushrooms, chervil shreds
                                                                                        parisienne
           Brettonne                             Fancillon
                                                                                        Leek flavoured consommé
           Consommé garnished with               Chicken consommé garnished             garnished with julienne of potatoes
           julienne of leeks, celery, onion,     with poached eggs and chicken          and leeks
           mushrooms and chervil shreds          quenelles
                                                                                        parmesan
           Brunoise                              Germinal                               Consommé garnished with
           Consommé garnished with small         Tarragon flavoured consommé,           Parmesan biscuits
           cubes of carrots, turnips, leeks,     garnished with peas, dice of
           celery, peas and chervil              French beans, asparagus heads          Quenelles a la vienoise
                                                 and chervil                            Consommé thickened with tapioca
           carmen                                                                       and garnished with quenelles of
           Consommé clarified with tomato        hongroise                              veal, liver and fennel
           purée and capsicums, garnished        Consommé flavoured with tomato
           with lozenges of tomato, julienne     and paprika, garnished with            sloange
           of capsicum, rice and chervil         roundels of chicken forcemeat and      Consommé, garnished with pearl
           shreds                                quenelles of calf’s liver              barley, squares of lettuce and
                                                                                        julienne of chicken
           celestine                             Leopold
           Consommé thickened with               Consommé with semolina
           tapioca, garnished with julienne of   garnished with shreds of lettuce,
           pancakes mixed with truffle and       sorrel and chervil
F A B
           mixed herbs
                                                 Madrilène
S T N
                                                 Celery flavoured consommé
           cheveux d’anges
                                                 with tomato shreds, sorrel and
L T N      Chicken consommé garnished
                                                 vermicelli
           with very small vermicelli. Served
O X F
           with grated Parmesan separately
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           S O U P S




           Cream soups and Veloutés (thick soups)
           Cream soups are finished with the addition of double cream.
           Veloutés are finished with a liaison of egg yolks.
           agnès sorrel                          crevettes à la normande                 Jacqueline
           Chicken velouté with mushrooms,       Fish velouté with shrimps,              Fish velouté, garnished with
           garnished with julienne of            poached oysters, butter and             carrots, peas, asparagus heads,
           mushrooms, chicken breast,            cream                                   rice and cream
           tongue, finished with cream
                                                 Dartoise                                Longchamps
           ambassadeur                           Purée of haricot beans, garnished       Purée of fresh peas, garnished
           Purée of green peas garnished         with small diced vegetables,            with vermicelli, shredded sorrel
           with rice, shredded lettuce and       finished with butter and cream          and chervil, finished with butter
           sorrel, chervil, butter and cream
                                                 Doria                                   Mais
           americaine                            Cucumber velouté, garnished with        Velouté with sweet corn, garnished
           Crayfish bisque, tomato flavoured     cucumber balls and rice, finished       with grains of sweet corn and
           cream, tapioca and garnished with     with butter and cream                   cream
           crayfish butter
                                                 Dubarry                                 Malakoff
           andalouse                             Cauliflower cream soup, garnished       Purée of tomatoes and potatoes,
           Purée of tomato, rice and onions,     with cauliflower florets                garnished with julienne of spinach
           mixed with cream and garnished
                                                 endives                                 Médicis
           with boiled rice and julienne of
                                                 Potato soup with purée of endives,      Carrot and green pea purée
           capsicum
                                                 finished with cream                     finished with butter, cream and
           Fresh lobster bisque                                                          chervil
                                                 essai
           Rough chopped vegetables sautéed
                                                 Lentil purée with rice, finished with   Montespan
           in butter with chopped lobster;
                                                 butter and cream                        Asparagus velouté, garnished with
           pounded in a mortar with white
                                                                                         tapioca and finished with cream
           wine, fish stock, brandy, tomatoes    Faubonne
           and rice and passed through a         Puree of green peas, garnished          Mulligatawny
           sieve. Finished with fresh cream      with julienne of vegetables, chervil,   Chopped onions, fried apples
           and garnished with lobster meat       finished with butter and cream          in curry flour with tomato purée,
                                                                                         chicken consommé, finished with
           Brettonne                             Fèves à la pythagore
                                                                                         cream. Garnished with diced
           Purée of haricot beans with onions    Broad bean purée with butter and
                                                                                         chicken and rice
           and leeks, finished with tomato       cream
           purée, cream and butter                                                       navarin
                                                 Flamande
                                                                                         Purée of fresh green peas
           carmen                                Potato and Brussels sprout purée,
                                                                                         garnished with crayfish tails, peas
           Velouté with tomato and rice,         finished with cream and egg yolks
                                                                                         and chopped parsley
           garnished with diced tomato and
                                                 Freneuse
           julienne of capsicum, finished with                                           norvégienne
                                                 Turnip and potato purée, finished
           cream and butter                                                              Purée of swedes with julienne of
                                                 with cream and butter
                                                                                         beetroot, finished with egg yolks
           céleri
                                                 Garbure                                 and cream
           Velouté with celery purée
                                                 Vegetable purée finished with
                                                                                         palestine
           cherville                             butter and cream. Served with
                                                                                         Purée of Jerusalem artichokes,
           Velouté of rabbit, garnished with     croûtons separately
                                                                                         finished with cream and egg yolks
           minced morels, diced rabbit,
                                                 Germinal
           cream and Madeira                                                             parmentier
                                                 Chicken velouté with tarragon,
                                                                                         Purée of potatoes with minced
           chicorée                              garnished with asparagus heads,
                                                                                         leeks, finished with cream and
           Velouté with endives, garnished       chervil and finished with cream
                                                                                         garnished with croûtons and
           with diced fried bread, chervil,
                                                 Gosford                                 chervil
           butter and cream
                                                 Velouté of green asparagus,
                                                                                         portugaise
           clam chowder                          thickened with tapioca and
                                                                                         Purée of fresh tomatoes,
           Chopped onions fried with pork        finished with cream
                                                                                         garnished with rice and finished
           fat, parsley and tomatoes, diced
                                                 Gounod                                  with butter
           potatoes, clams, pepper, thyme,
                                                 Purée of green peas, garnished
           finished with cream                                                           princesse
                                                 with diced chicken, croûtons,
                                                                                         Purée of asparagus, chicken and
           condé                                 chervil, finished with butter and
                                                                                         chervil garnished with asparagus
           Purée or red haricot beans with       cream                                                                                 E G L F
                                                                                         heads, chervil and cream
           red wine and butter
                                                 hugo                                                                                  E G S S
                                                                                         saint Germain
           crécy                                 Velouté with artichokes purée,
                                                                                         Purée of fresh peas, garnished
           Carrot purée with rice, butter and    thickened with tapioca, chervil and                                                   E G G W
                                                                                         with cream and croûtons
           cream                                 finished with cream
                                                                                                                                       E G T K
           cressonière                           indienne
           Purée of potatoes and watercress,     Chicken velouté with coconut milk,
                                                                                                                                       E G W U
           garnished with blanched               flavoured with curry, garnished
                                                                                              TELEPHONE         +44 (0)1252 850550
           watercress leaves. Finished with      with rice, finished with cream                                                        E G K K
           cream and egg yolks                                                                           FAX    +44 (0)1252 850771
                                                                                         EMAIL    admin@emilysinflight.co.uk           E G L L

                                                                                                           www.emilysinflight.co.uk    E G H I

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             H O R S     D ’ O E U V R E S




             Cold hors d’oeuvres and platters
             Hors d’oeuvres and platters are presented on gold effect trays
             with domed lids, garnished with a bed of assorted coloured
             lettuce unless you specify otherwise. Platters are prepared
             to order to your requirements. Here is a selection of popular
             platter items, but please feel free to make special requests.

             Fish
             Avocado with prawn and crab            Smoked salmon parcels stuffed
             mayonnaise                             with prawn and crab mayonnaise
             Cold water king prawn with             Smoked salmon pâté with toast
             cocktail dip                           points, onion rings, sour cream
                                                    and capers
             Dressed crab, picked and dressed
             into the shell and garnished with      Smoked Scottish salmon with
             parsley and egg                        cracked peppercorns, onions and
                                                    capers optional
             Dressed lobster, half or whole,
             served in or out of the shell          Salmon carpaccio with pickled
                                                    ginger marmalade
             Extra large Icelandic cocktail
             prawns with Marie Rose sauce           Taramasalata with mini pitta bread
                                                    pockets and fresh squeezed
             Home-made gravadlax (marinated
                                                    lemon juice
             salmon with sea salt), brunoise of
             root vegetables and fresh dill, with   Tuna gravadlax – cured fresh tuna
             mustard and dill sauce                 with sea salt – brunoise of fresh
                                                    vegetables and fresh dill
             Poached Scottish salmon steaks
             garnished and brushed with white       Tuna carpaccio with salted
             wine aspic                             preserved limes
             Rollmops (pickled herring fillets      Lobster, king prawn, scallop,
             with onions and gherkins)              tuna and squid salad with dill
                                                    mayonnaise
             Seared scallops with ginger chilli
             jam                                    Large Icelandic cocktail prawns in
                                                    red or pink cocktail sauce




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           H O R S    D ’ O E U V R E S




           Meat                                                                         veGetarian
           Carpaccio of beef with cracked        Roast topside of beef, served rare     Assorted fans of melon with fresh
           pepper and balsamic reduction         with horseradish and cracked           mint leaves
                                                 black pepper
           Chargrilled chicken breast with                                              Baby fresh spinach leaves, cherry
           tarragon salsa                        Roasted chicken breast with            tomato halves, black olives and
                                                 lemon grass, lime and sultanas         feta cheese with cracked black
           German or Italian peppered salami
                                                                                        pepper
           with mixed pickles                    Smoked duck breast platter
                                                 on romaine lettuce with hard           Carved melon basket with mixed
           Green asparagus tips wrapped in
                                                 boiled eggs, mixed pickles and         berries and fresh mint leaves
           Parma ham with sesame dressing
                                                 Parmesan shavings
                                                                                        Globe artichoke with vinaigrette
           Home-made chicken liver and port
                                                 Terrine of chicken liver, silverskin   and mixed vegetable salsa
           pâté with red onion marmalade
                                                 onions and mixed peppers
                                                                                        Hen and quail’s egg mayonnaise
           Honey roasted gammon ham,
                                                 Viande de Grison (air dried beef
           home butchered and cooked,                                                   Houmous served with cherry
                                                 from the Swiss mountains)
           sliced off the bone and served with                                          tomato halves and basil and pitta
           whole grain mustard                                                          bread
           Leaves and fans of galia and                                                 Mediterranean roasted vegetable
           charentais melon with Parma ham                                              vinaigrette, with olive oil and bay
           and pickled vegetables                                                       leaves
           Parma ham sliced off the bone                                                Roasted pepper parcels stuffed
                                                                                        with goat’s cheese
           Roast fillet of beef with cracked
           mixed peppercorns and sea salt                                               Tomato and buffalo Mozzarella
                                                                                        with brunoise of red onion and
                                                                                        vinaigrette




                                                                                                                                         E G L F

                                                                                                                                         E G S S

                                                                                                                                         E G G W

                                                                                                                                         E G T K

                                                                                                                                         E G W U
                                                                                                TELEPHONE        +44 (0)1252 850550
                                                                                                                                         E G K K
                                                                                                           FAX   +44 (0)1252 850771
                                                                                          EMAIL     admin@emilysinflight.co.uk           E G L L

                                                                                                            www.emilysinflight.co.uk     E G H I

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           S A L A D S




           Salads, dressings and dips
           Choose from our extensive list of suggested salad recipes or
           create your own. If there is an ingredient which you’d like and
           it’s not shown, simply ask and we’ll source it for you!
           Baby spinach leaves tossed in vinaigrette, with bacon bits and croûtons
           caesar salad romaine and mixed lettuce, anchovies, bacon bits, Caesar dressing, croûtons
           chef’s salad julienne of beef, ham, turkey and cheese, bound with vinaigrette
           chicken caesar salad as above served with chargrilled chicken breast
           coleslaw shredded carrots, white cabbage, onions, mayonnaise
           couscous with mint and chargrilled vegetables
           Diced beef tomato and onion salad with coriander leaves
           Diced potato oven dried cherry tomato halves and spring onion
           Grated carrot and poppy seed with French vinaigrette
           Greek salad diced tomato, onion, feta cheese, coriander and black olives
           new potato salad halved new potatoes with mayonnaise and red onion
           niçoise diced potato, French beans, onions, egg and tomato
           pasta bows with diced Mediterranean vegetables
           pasta shells with diced chicken and saffron mayonnaise
           taboulah couscous diced vegetables and fresh mint leaves
           three different coloured beans mixed with French parsley and vinaigrette
           tricolour pasta with fresh herbs, diced tomato and cucumber
           tuna chunks and sweet corn kernels with mayonnaise
           tuna sweet corn diced red bell pepper and mayonnaise
           waldorf cubed apple, celery and walnut halves bound with mayonnaise


           Dressings                                                                    Green leaf salads
           American red seafood sauce          Lime vinaigrette                         Baby mixed leaves
           Balsamic vinaigrette                Low fat yoghurt dressing                 Baby spinach leaves
                                                                                        Butter lettuce
           Blue cheese dressing                Mango vinaigrette
                                                                                        Frissée
           Caesar dressing                     Mint and cucumber
                                                                                        Iceberg lettuce
           Champagne vinaigrette               Oyster sauce                             Lamb’s lettuce
           Cream cheese and chive              Passion fruit and balsamic vinaigrette   Lollo Rosso
           Dill mayonnaise                     Ranch dressing                           Radicchio
                                                                                        Rocket leaves
           European pink seafood sauce         Raspberry vinaigrette
                                                                                        Romaine lettuce
           Fat free vinaigrette                Roasted lime and ginger
           French dressing                     Saffron mayonnaise
                                                                                        salad toppings
           Fresh herb oil                      Spicy tomato
                                                                                        Baby sweet corns
           Garlic and herb oil                 Stilton and walnut
                                                                                        Cherry tomatoes
F A B      Garlic, basil and olive oil         Sweet and sour dressing                  Cucumber
S T N
           Guacamole                           Teriyaki dressing                        Diced mixed peppers
           Hoi Sin sauce                       Thousand Island dressing                 Grated carrot
L T N
           Honey and mustard dressing          Vinaigrette                              Onion
                                                                                        Radishes
O X F      Italian dressing                    Whole grain mustard mayonnaise
                                                                                        Spring onions
           Lemon mayonnaise                    Yoghurt and dill mayonnaise              Tomato wedges
N H T
           Lime mayonnaise                     Yoghurt and mint
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           B O X E D     M E A L S




           Boxed Meals
           Short of time or no cabin crew on board? Why not
           mix and match items from our menu and have them
           delivered in a boxed meal arrangement?
           All boxed meals are finished to a very high standard; all food is served on rotatable melamine dishes with
           stainless steel cutlery. All boxes come as starter, main, dessert, daily cheese selection, roll and butter, mint.
           Healthier options are always available, supplying salads and fruit instead of cheese and dessert – the choice
           is yours!

           hors D’oeuvres                          Main courses – hot                      veGetarian

           Chef’s terrine of the day, home-        Chargrilled fillet of beef              Mushroom stroganoff
           made chutney and baby leaf salad
                                                   Herb crusted loin of lamb               Mixed bean and cheese enchilada
           Assorted charcuterie platter with
                                                   Chargrilled chicken breast              Vegetable lasagne
           pickles
                                                   Oven roasted rack of lamb with          Vegetable korma
           Emily’s home-made Scottish
                                                   sea salt and rosemary
           smoked salmon with lemon,                                                       Vegetable chow mein
           capers and onion                        Fillet of pork en croûte
                                                                                           Penne pasta, roasted cherry
           Buffalo Mozzarella and tomato           Lemon roasted chicken                   tomatoes, olives and goats
           salad with fresh basil and                                                      cheese
                                                   Chicken or beef stroganoff
           balsamic vinaigrette
                                                   Sweet and sour pork
           Duck foie gras pâté with                                                        Fish
           pumpernickel bread, Emily’s             Pork fillet in black bean sauce
                                                                                           Sea bass with garlic and ginger
           home-made fruit and chilli jam
                                                                                           Fillet of halibut with chef’s choice
           King prawn salad with American          Main courses – coLD
                                                                                           of sauce
           and European cocktail sauce             Chicken Caesar Salad
                                                                                           Paupiettes of sole
           Chargrilled Mediterranean               Thai smoked duck salad with
           vegetable salad on a bed of                                                     King prawn Thai curry
                                                   noodles
           couscous
                                                   Roasted beef fillet salad with new
                                                                                           Desserts
                                                   potato vinaigrette and horseradish
                                                   cream                                   Creme brulée
                                                   Niçoise salad with a choice             Baked German cheesecake
                                                   of either king prawns, tuna or
                                                                                           Tiramisu
                                                   swordfish topping
                                                                                           American cheesecake
                                                   Dressed poached salmon with
                                                   rocket salad and mayonnaise             Chocolate mousse

                                                   Honey roast gammon ham salad            Profiteroles
                                                   with mixed pickles                      Fresh fruit salad
                                                   Chicken tikka with cucumber raita
                                                   and tossed mixed salad


                                                                                                                                           E G L F

                                                                                                                                           E G S S

                                                                                                                                           E G G W

                                                                                                                                           E G T K

                                                                                                                                           E G W U
                                                                                                TELEPHONE         +44 (0)1252 850550
                                                                                                                                           E G K K
                                                                                                           FAX    +44 (0)1252 850771
                                                                                          EMAIL       admin@emilysinflight.co.uk           E G L L

                                                                                                               www.emilysinflight.co.uk    E G H I

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           P L A T T E R S




           Seafood Platters
           Why not try one of our seafood selection platters?
           You tell us how many people you would like to feed
           and let us make a selection for you. Scallops, lobster,
           King prawn, Emily’s home-cured and smoked salmon,
           Emily’s home-cured smoked halibut, gravadlax,
           selection of smoked fish – trout, mackerel.
           All garnished with lemon, dill, capers and both Marie Rose sauce and American Red seafood sauce.

           King prawn cocktails are also a great favourite... between six and eight king prawns, over crispy iceberg lettuce,
           garnished with cocktail prawns, lemon and, of course, two sauces.


           Sushi
           Emily’s sushi and sashimi is prepared by Japanese sushi chefs who have trained extensively in their craft. Our selection
           is far superior to London restaurants and Emily’s has gained an international following for our sushi and sashimi.

           All box selections are served with chopsticks, soy sauce and wasabi.




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             M A I N      M E A L S




             Hot Meat Main Dishes
             We select and buy our meat direct at Smithfield Market
             to ensure freshness and quality.
             We butcher in house to ensure that the cuts are exactly as required and that the meat is prepared in the best
             manner possible. Whether your choice is beef, veal, lamb, venison, game, poultry or even wild boar, you can
             be assured that the meals we prepare will be unsurpassed for flavour and texture.


             BeeF                                   veaL                                 hoMe-MaDe pies
             Beef Bourguignonne                     Emince de veau a la crème            Cottage pie
             Beef curry                             Emince de veau Zurichoise            Steak and kidney pie
             Beef filet kebabs                      Noisettes of veal                    Steak and ale pie
             Beef Wellington                        Pan fried calf’s liver with onion    Steak and Guinness pie
                                                    gravy and crispy bacon
             Châteaubriand of fillet, carved                                             Shepherd’s pie
             or whole                               Prime fillet of veal steak
                                                                                         Chicken, cheese and mushroom
             Chinese beef in black bean sauce       Veal entrecôte                       pie
             Chinese style fillet of beef with      Veal escalope Marsala
             oyster sauce                                                                LaMB
                                                    Wienerschnitzel
                                                                                         Rack of lamb roasted with lemon
             Cottage pie
                                                                                         grass and rosemary
             Peppered fillet steak                  hoMe-MaDe
                                                                                         Casserole of lamb leg with
             Prime centre cut fillet steak          weLLinGtons
                                                                                         potatoes and root vegetables
                                                    Lamb fillet en croûte
             Sirloin steak                                                               Curry lamb fillet
                                                    Beef Fillet
             Steak and ale pie                                                           Double lamb chops on the bone
                                                    Lamb rack Wellington with spinach
             Steak and Guinness pie                 leaves and mustard                   Lamb kebab
             Steak and kidney pie                   Chicken Wellington                   Lamb loin fillet, French trimmed
             Szechuan style beef                                                         Roasted loin of lamb with herb
             Thai style beef                        veGetarian coLD                      crust

             Traditional English roast beef, with   canapÉs                              Four or eight bone rack of lamb
             Yorkshire puddings                     Mature English Stilton cheese with
                                                                                         Noisettes of lamb, French trimmed
                                                    dates
                                                                                         Roasted lamb leg, boned and
                                                    Sliced avocado and Brie cream
                                                                                         sliced
                                                    cheese and cracked black
                                                    peppercorns
                                                    Fresh green asparagus with red
                                                    pepper julienne
                                                    Sliced cherry tomato half with
                                                    grated Gruyère and black pepper



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           M A I N      M E A L S




           Containers
           We’ve included sizes of our standard packaging containers for you to check our sizes against your cabin
           requirements. Aircraft seem to vary so much; we have chosen a range of different sizes of oven foils, platters
           and microwave dishes so that you have a varied choice on service. Please specify when ordering hot food,
           which items you would prefer to serve in microwave dishes.


           Passenger foil                11cm x 16cm                      Cubic plate          22.5cm x 22.5cm
           First class foil              18cm x 14cm                      Medium platter       25cm x 35cm
           Medium foil                   28cm x 18cm                      ½ Atlas tray         27cm x 19cm
           Large foil                    32cm x 20cm                      ⅔ Atlas tray         27cm x 26cm
           Plastic microwave container 1 8cm x 12cm                       Full Atlas tray      27cm x 38cm




                                                                                                                                        E G L F

                                                                                                                                        E G S S

                                                                                                                                        E G G W

                                                                                                                                        E G T K

                                                                                                                                        E G W U
                                                                                               TELEPHONE        +44 (0)1252 850550
                                                                                                                                        E G K K
                                                                                                          FAX   +44 (0)1252 850771
                                                                                            EMAIL   admin@emilysinflight.co.uk          E G L L

                                                                                                           www.emilysinflight.co.uk     E G H I

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             C H I C K E N




             Chicken
             We select and buy our meat direct at Smithfield Market
             to ensure freshness and quality.
             We’re planning our own chicken shed in 2009, from which we’ll be able to offer free range organic corn fed
             chicken for the table and also layers for egg production.

             Why not ask for a gift tray of a dozen eggs for your client to take home to the family?



             Chicken a la king                      Chicken kebab                          Southern fried chicken
             Chicken a l’orange                     Chicken Kiev                           Spatchcock roasted chicken
             Chicken biriyani                       Chicken korma                          Spring chicken whole roasted
             Chicken breast parmigiano              Chicken Napoli                         Sweet and sour chicken
             Chicken breast with roasted            Chicken picata                         Tarragon stuffed chicken
             pinenuts
                                                    Chicken provençale                     Thai green chicken curry
             Chicken chasseur
                                                    Chicken stroganoff
             Chicken chow mein
                                                    Chicken tandoori
             Chicken cordon bleu
                                                    Chicken tikka masala                   seen another chicken dish
             Chicken escalope
                                                    Emince of chicken, cream sauce         somewhere else? Let us
             Chicken forestière
                                                    Lemon chicken                          know and our chefs will
             Chicken fricassée
                                                    Lemon roasted chicken                  recreate your favourite dish
             Chicken goujons                                                               for you.
                                                    Pan fried breast of chicken




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           F I S H    A N D    S H E L L F I S H




           Fish and Shellfish
           At Emily’s we pride ourselves on the
           quality and freshness of our fish. We
           buy direct from London’s Billingsgate
           Market where a huge variety of fish
           and shellfish is available.
           Preparation is done in-house, so please tell us of any specific preferences you have,
           such as whether you prefer the fish on or off the bone. We can provide crab and
           lobster picks and crackers or we can remove the meat from the shell for you.

           A range of sauces is suggested below, but if you have your own favourite just let us
           know and we will prepare it for you.

           Poached salmon steaks with
           hollandaise sauce
           Baked salmon en papillotte, with
           herbs and white wine
           Chargrilled tuna steaks
           Grilled swordfish steaks with
           Provencal sauce
           Grilled rainbow trout with almonds
           and brown butter
           Sole meunière
           Sole Colbert, breaded and opened
           out, served with herb butter
           Grilled large Dover sole, on or off
           the bone
           Oven baked sea bass, with ginger
           and garlic
           Poached halibut with lemon sauce
           Lemon sole Véronique, white wine
           and grapes




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                                                                                                                                    E G T K

                                                                                                                                    E G W U
                                                                                             TELEPHONE       +44 (0)1252 850550
                                                                                                                                    E G K K
                                                                                                       FAX   +44 (0)1252 850771
                                                                                       EMAIL       admin@emilysinflight.co.uk       E G L L

                                                                                                        www.emilysinflight.co.uk    E G H I

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             L O B S T E R      A N D     S H E L L F I S H




             Lobster and Shellfish
             Lobster americaine                     Mussels Marinière
             Fried in butter, cayenne pepper,       Poached with shallots, white wine,
             onions and shallots, flamed in         lemon juice, thickened with butter
             brandy and white wine, with a          and flour, served with chopped
             stock of chopped tomatoes and          parsley.
             tomato purée, thickened with
             coral.                                 Mussels rochelaise
                                                    Poached, stuffed in their shell with
             Lobster cardinal
                                                    thyme, chopped parsley, shallots
             Split lengthwise, covered with         and lemon juice flavoured butter.
             mornay sauce and glazed.               Served glazed in their shell.

             Lobster newburg                        stir fried crab
             Live lobsters cut, tossed in butter,   Crabs quartered, stir fried with
             flamed in brandy and marsala.          chilli and ginger, served with spring
             Finished with reduced fish stock       onions and chilli julienne.
             and cream, thickened with coral.
                                                    soft shell crab
             Lobster thermidor
                                                    Seasoned and coated with corn
             Served in half shell with white        starch, deep fried and served with
             wine and shallot sauce. Finished       flakes of fresh red and green chilli
             with cheese and mustard. Served        and soy dipping sauce.
             glazed.

             Mussels catalan
             Poached with chopped onions,
             parsley, pepper, lemon juice.




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           P A S T A ,    R I C E    A N D     S A U C E S




           Pasta
           A full range of fresh pasta including Italian and Chinese favourites. Use to complement a meal or as a meal in
           itself.

           Cannelloni                            Fusilli twists                         Pasta with roasted cherry
                                                                                        tomatoes and wild mushrooms
           Chinese chow mein noodles             Gnocci piedmontaise
                                                                                        Penne pasta
           Chinese egg noodles                   Gnocci romaine
                                                                                        Spaghetti marinara
           Chinese glass noodles                 Lasagne
                                                                                        Spinach and ricotta cheese
           Conchigli shells                      Linguini
                                                                                        tortellini
           Fettuccine carbonara                  Pasta bake
                                                                                        Tagliatelle
           Fresh home-made ravioli               Pasta bolognaise
                                                                                        Tortellini with basil and tomato
           Fresh tagliatelle with tomato and     Pasta bows                             sauce
           basil sauce


           Rice
           From the simple to the exotic, rice is an ideal accompaniment to many meals. We can supply almost any style
           of rice you require.

           Long grain white rice                 Brown rice
           Thai Basmati rice                     Wild rice
           Pilau rice                            Egg fried rice
           Red Camargue rice                     Special fried rice
           Risotto                               Vegetable fried rice
           Saffron rice                          Char sui pork fried rice



           Hot Sauces
           Meals come alive with the addition of our delicious range of sauces. The list is not exhaustive, so if you have a
           favourite which is not shown, provide us with the recipe and we’ll make it for you.

           Anchovy cream sauce                   Fresh berry sauce                      Port and berry
           Bearnaise                             Hollandaise sauce                      Red wine sauce
           Bolognaise sauce                      Honey and mustard sauce                Saffron
           Bordelaise                            Jus                                    Sauce Véronique
           Brandy and cream sauce                Lemon butter sauce                     Seafood sauce
           Bread sauce                           Lemon sauce                            Sweet and sour sauce
           Butter sauce                          Lobster sauce                          Tarragon sauce
           Champagne                             Mint gravy                             Tartare sauce
           Cranberry sauce                       Mushroom sauce                         White wine sauce
           Cumberland sauce                      Onion gravy                            Whole grain mustard sauce                      E G L F

           Dijon sauce                           Orange sauce                           Wild mushroom sauce                            E G S S
           Forestière sauce                      Peppercorn sauce
                                                                                                                                       E G G W
           Fresh basil and tomato sauce          Pesto and cream
                                                                                                                                       E G T K

                                                                                                                                       E G W U
                                                                                                 TELEPHONE      +44 (0)1252 850550
                                                                                                                                       E G K K
                                                                                                          FAX   +44 (0)1252 850771
                                                                                         EMAIL        admin@emilysinflight.co.uk       E G L L

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           A R A B I C    C U I S I N E




           Arabic
           We take great pride in our Arabic
           cuisine and have developed many
           renowned interpretations of the
           staple Arabic dishes.
           Batata Chab, Baba Ghannouj, Kibbeh and Koftas are popular snack
           items that can be served through the day.

           Batata chab – Spiced minced
           lamb encased in potato and deep
           fried
           Baba Ghannouj – Spicy
           aubergine and garlic dip
           houmous – Chick pea, tahini
           garlic and olive oil dip
           Kibbeh – Minced lamb and pine
           kernels encased in a jacket of
           spiced lamb
           Koftas – Minced lamb and Arabic
           spices formed into a ball
           stuffed vine leaves
           tabouleh – Bulgar wheat,
           chopped tomato, cucumber, red
           onion, parsley and mint




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           V E G E T A B L E S




           Vegetables
           Market fresh vegetables, full of flavour and goodness,
           expertly prepared to suit any taste or style.
           Asparagus                           Chargrilled Mediterranean       Mangetout
                                               vegetables
           Aubergine                                                           Mixed chargrilled peppers
                                               Chef’s selection of the day
           Baby carrots with foliage                                           Petit pois
                                               Corn on the cob
           Baby spinach stir fry with garlic                                   Patty pan squash in nut butter
                                               Courgette gratinée
           Baby sweet corn                                                     Ratatouille
                                               Courgettes
           Braised endives                                                     Spinach purée
                                               Creamed spinach
           Broccoli florets                                                    Stir fried mixed vegetables
                                               Fennel (seasonal)
           Button, cup, field or wild                                          Stuffed mixed peppers
           mushrooms                           Fine green beans
                                                                               Sweet corn kernels
           Caramelised onions                  Fine green beans with almonds
                                                                               Turned carrots
           Carrot batons                       Glazed carrots
           Cauliflower gratin                  Honey roasted parsnips
           Cauliflower florets                 Leeks



           Potatoes
           The most versatile of vegetables, the potato lends
           itself to a vast range of styles. Here are just a few.
           Baked potato                        Garlic and cream potatoes       Parisienne potatoes
           Baked sweet potatoes                Hash browns                     Parmentier potatoes
           Boulangère potatoes                 Lyonnaise potatoes              Potato skins with melted cheese
           Dauphinoise potatoes                Mashed potato (optional with    Roast potatoes (optional with fresh
                                               whole grain mustard seed)       herbs)
           Duchesse potatoes
                                               New Jersey Royals (seasonal)    Rösti
           Farmhouse rösti
                                               Pommes Noisette                 Sauté potatoes
           French fries




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                                                                                                                             E G S S

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                                                                                                                             E G T K

                                                                                                                             E G W U
                                                                                       TELEPHONE      +44 (0)1252 850550
                                                                                                                             E G K K
                                                                                                FAX   +44 (0)1252 850771
                                                                                EMAIL       admin@emilysinflight.co.uk       E G L L

                                                                                                 www.emilysinflight.co.uk    E G H I

                                                                                                                                   
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            D E S S E R T S




            Desserts
            The perfect conclusion to a meal, our desserts range
            from the refreshingly light to the luxuriously indulgent!
            American style cheesecakes            Chocolate torte                Profiteroles
            Apple and cinnamon slice              Crème brûlée                   Raspberry pie
            Apple crumble                         Crème caramel                  Rice pudding
            Apple pie                             Egg custard tart               Sachertorte
            Apple strudel                         Fruit kebabs                   Sherry trifle
            Assorted fruit tarts                  Fresh mixed berries            Strawberries in jelly
            Baked German style cheesecake         Fruit crumble                  Strawberry pavlova
            Bread and butter pudding,             Individual cake selection      Strawberry tartlet
            traditional or with chunks of white
                                                  Lemon meringue tart            Strawberries in chocolate
            and dark chocolate
                                                  Lemon soufflé                  Strawberries in vodka and cracked
            Black Forest Gâteau
                                                                                 black pepper
                                                  Pineapple upside down cake
            Chocolate éclairs
                                                                                 Summer pudding
                                                  Poached pears with chocolate
            Chocolate fudge cake
                                                  sauce                          Tiramisu
            Chocolate mousse



            why not complement your dessert selection with our home-made
            chocolate garnishes and fruit sauces? choose from mango
            purée, strawberry, blackberry or raspberry coulis.


            as you’ll have read in the preface, robert studied in switzerland
            under an austrian pastry chef. we think that our home-made
            apple strudel is truly ‘the best in town’.




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           D E S S E R T S




           Home-made ice cream and sorbet
           We have our own ice cream machine and make ice cream
           onsite. We can make a creamy tasting ice cream with double
           cream or a healthier option with low fat milk.
           We can also use honey to sweeten the ice cream or sorbet instead of sugar. Why not mix and match flavours –
           the variety is only limited to your imagination.

           Sugar free ice cream? No problem. We can make sorbets and ice creams with
           honey instead of sugar for those clients looking for sugar free desserts.


           sorBets                                 ice creaMs
           Apple                                   Apricot
           Blackberry                              Blackberry
           Cherry                                  Blackcurrant
           Clementine                              Blueberry
           Dragon fruit                            Cherry
           Red or white grapefruit                 Clementine
           White or red grape                      Fresh toasted coconut
           Kiwi fruit                              Raspberry
           Lemon                                   Satsuma
           Lime                                    Pineapple
           Lychee                                  Mango
           Mandarin                                Mandarin
           Mango                                   Mixed berry
           Mixed berry                             Strawberry
           Melon                                   Toffee banana
           Orange                                  Minted chocolate chip
           Passion fruit                           Double chocolate
           Pear and ginger
           Pineapple
           Plum
           Peach
           Pomegranate
           Raspberry
           Redcurrant
           Satsuma                                                                                                                 E G L F

           Strawberry                                                                                                              E G S S

                                                                                                                                   E G G W


           Can’t see the flavour you like?                                                                                         E G T K

                                                                                                                                   E G W U
           Ask our duty chef to create an                                                 TELEPHONE       +44 (0)1252 850550
                                                                                                                                   E G K K
                                                                                                          +44 (0)1252 850771
           ice cream to your exact taste.                                                           FAX

                                                                                       EMAIL   admin@emilysinflight.co.uk          E G L L

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             C H E E S E      B O A R D S




             Cheese Boards
             We change our cheese stocks weekly according to season and availability; we normally offer cheeseboards
             with a minimum of six choices of assorted cheeses. Please telephone for confirmation of cheeses in stock at
             the time of your order.

             All cheese boards come with standard garnish of grapes, celery batons, walnuts and dried apricots, and are
             accompanied by separate basket of cheese biscuits.




             English Cheese
             applewood smoked A                      capricorn Goats cheese The           innkeepers choice Mature
             smooth, close textured, smoked          west country soft goat’s cheese.     Cheddar with the addition of
             Cheddar coated in paprika,              Crumbly and mild when young          pickled onions, makes an ideal
             from the Ilchester Cheese Co. in        growing into a fuller flavour and    ploughman’s or sandwich.
             Somerset.                               creamier texture.
                                                                                          Lancashire Grandma
             Blue stilton Hand made by one           cheddar Barbers Farm                 singletons
             of the last independent Stilton         House Vintage Reserve Cheddar        With its distinctive red wax, this
             makers, Colston Bassett Stilton         matured for 2 years and made         cheese is matured for a minimum
             is unrivalled in the world. Truly the   from traditional starter cultures.   of nine months. A really strong
             very best available.                                                         Lancashire.
                                                     cornish Blue Superb creamy
                                                     blue cheese, made at Knowle          shropshire Blue Superb
                                                     Farm near Liskeard.                  alternative to Blue Stilton. Orange
                                                                                          curd with blue moulds adds
                                                     cornish Yarg Hand made in
                                                                                          colour to any counter.
                                                     Liskeard, this unique cheese has
                                                     a firm, crumbly texture and a mild   warwickshire truckle Made
                                                     flavour. Wrapped in nettles for an   by the well-respected Fowlers
                                                     attractive finish and distinctive    Dairy, this full flavoured, mature
                                                     taste.                               cheese has a firm, yet creamy
                                                                                          texture. Available with herbs and
                                                     Gevrik A baby goat’s milk
                                                                                          chilli peppers.
                                                     cheese from Cornish Country
                                                     Larder. Camembert type with          Leicester unpasteurised
                                                     white rind.                          From Grange Farm Dairy.
                                                                                          Clothbound, hand made and full
                                                     hereford hop A cheese with a
                                                                                          of flavour. Probably how Leicester
                                                     super pronounced flavour, silky
                                                                                          would have tasted in the past.
                                                     smooth curd gives Farm House
                                                     British cheese a good name.          Lincolnshire poacher vintage
                                                     Edible rind covered in hops.         Extra matured for a strong, nutty
                                                                                          flavour.
                                                                                          norbury Blue A soft, creamy,
                                                                                          blue cheese made at Norbury
                                                                                          Farm near Dorking in Surrey.
                                                                                          Natural moulded rind.
                                                                                          norsworthy Natural rinded hard
                                                                                          goat’s milk cheese from the heart
                                                                                          of Devon. Unpasteurised with a
F A B                                                                                     striking appearance.
S T N                                                                                     oxford Blue A very well made
                                                                                          cheese, it has a soft creamy curd,
L T N                                                                                     unusual in British blues, and a full
                                                                                          flavour.
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                                                                                          sage Derby from Fowlers A
N H T                                                                                     farm made cheese, traditionally
                                                                                          layered through the centre and
L G W
                                                                                          topped with a sprinkling of sage.
L H R                                                                                     windsor red Cheddar with port
                                                                                          and brandy.
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           Welsh Cheese
           harlech How they get away with          camembert Grand rustique               st. agur Another superb blue
           adding horseradish and parsley          Extra full flavoured traditional       cheese from the Auvergne.
           to a well made mature Cheddar           cutting Camembert.                     Slightly milder than some,
           we don’t know… but they do, and                                                with a smooth, rich, full cream
                                                   caprice des Dieux Small oval
           it works really well. Try it and see.                                          texture. Octagonal shape, cream
                                                   shaped boxed cheese. Cream
                                                                                          enriched.
           Monterey Jack Made to an                enriched soft Brie type.
           American recipe, this is the most                                              vignotte A very popular, rich
                                                   chaumes Most popular of the
           famous cheese of the USA. A                                                    triple cream, farmhouse cheese
                                                   washed rind cheeses, with its
           firm, tasty Cheddar.                                                           with a fresh flavour. Light in texture
                                                   distinctive orange rind. From the
                                                                                          due to hand ladling of the curd.
           tintern A well-made firm,               Dordogne, it has a nutty flavour.
           matured Cheddar is treated to
                                                   chevrissime Goat Logs
           chopped chives and shallots at
                                                   Attractive small goat log, either
           an early stage so that the cheese
                                                   plain or coated in herbs and garlic.
           can be made and matured
           naturally. A quality ‘blended’          comte aoc Excellent quality            Italian Cheese
           cheese.                                 classic French firm cheese             Dolcelatte Meaning ‘sweet milk’,
                                                   Fourme d’ambert A blue                 this luxurious blue veined cheese
                                                   veined creamy cheese from the          was invented to be gentler on
                                                   Auvergne region, cylindrical in        the British nose and palate than
                                                   shape, creamy texture, sharp           Gorgonzola.
           Irish Cheese                            flavour with brownish crust.           Gorgonzola picante From
           cashel Blue A world class,              Langres A small washed rinded          Colombo, this firmer blue cheese
           soft, blue cheese, made by Mr           cheese from the Champagne              has an extra bite to it.
           and Mrs Grubb on their farm in          region. Slightly hollowed on           Mozzarella di Buffalo Genuine
           Tipperary.                              top, it has a strong smell with a      Italian ‘plaited’ buffalo milk
           Munster A superb washed rind            penetrating bouquet.                   Mozzarella with its stronger taste;
           cheese with a beautiful succulent       Morbier An interesting cheese          the real article for an Italian salad.
           texture and fruity finish – yes we      from the mountains of the Juras.       parmesan, organic Genuine
           do like it!                             In two layers with a charcoal          Italian Reggiano made with
                                                   streak in the middle. Soft but firm    organic milk.
                                                   and mild flavour.
                                                                                          pecorino toscano (Dop)
                                                   ossau-iraty aoc Sheep’s milk           The famous Italian sheep’s milk
           French Cheese                           unpasteurised cheese from the
                                                   French Basque region, aged for
                                                                                          cheese. The orange coloured
                                                                                          rind protects the hard tasty, tangy
           Banon d’or Wrapped in                   7 months.                              curd. Good for eating and grating.
           Chestnut leaves
                                                   pont l’eveque A washed rind            provolone picante What a
           Bleu d’auvergne ‘Ancient’ and           cheese from Normandy, it has a         great, versatile cheese! Italians
           famous French cows milk blue            full strong flavour when mature        eat it with fresh peaches when
           cheese, sharp engaging flavour.         and a pungent smell.                   the strong flavour is contrasted
           Boursin Garlic Fresh triple             port salut A subtle, mild              by the fruit. Excellent thinly sliced
           cream cheese with garlic.               flavoured semi-pressed washed          in sandwiches and grated for
                                                   rind cheese. Originally made by        cooking.
           Brebiou A superb French
                                                   Trappist monks.
           cheese made with 100% ewes
           milk. A soft, light textured cheese     rambol walnut Decorated
           with a bloomy rind and clean            Processed cheese covered in half
           crisp flavour.                          walnuts, very attractive to look at.   German
           Brie du pays Farm House
           Brie natural, unpasteurised milk;
                                                   reblochon Protected by an
                                                   Appellation d’Origine Controllé.       Cheese
           once your customers taste its full      This well-respected and lightly        cambozola Best known of the
           flavour they will return again and      washed rind cheese is mellow.          blue Bries, very creamy and mild.
                                                                                                                                           E G L F
           again. Excellent.                       From the Haute Savoie.
           Brie henri iv Brie type cheese,         roquefort organic-papillion                                                             E G S S
           smooth creamy texture, easy to          Not only one of the best cheese
                                                                                                                                           E G G W
           handle, doesn’t run. Very popular       in the world, but now made with
           full fat cheese.                        organic milk as well. Great taste                                                       E G T K
                                                   – great cheese.
           Buche ruffec Classic goat’s
                                                                                                                                           E G W U
           milk log with white rind. The           roulé Fresh, light cream cheese,
                                                                                                 TELEPHONE         +44 (0)1252 850550
           cheese adored by all lovers of          ‘Swiss rolled’ with a coating                                                           E G K K
           good cheese.                            of garlic and herbs. Attractive                          FAX    +44 (0)1252 850771
                                                   favourite.                             EMAIL      admin@emilysinflight.co.uk            E G L L

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            A F T E R N O O N         T E A




            Petit Fours
            Delightful nibbles to provide a light ‘in-between’ snack
            or as an accompaniment to afternoon tea.
            Chocolate dipped cape                  Mini lemon tartlets                 Tangerine ganache on
            gooseberries                                                               gingerbread
                                                   Mini apricot tartlets
            Chocolate dipped strawberries                                              Coffee ganache on chocolate
                                                   Peach squares
                                                                                       shortbread
            Choux buns
                                                   Pear and caramel gratins
                                                                                       Raspberry and chocolate squares
            Choux swans
                                                   Raspberry barquettes
                                                                                       Walnut swirl
            Mini scones
                                                   Mini chocolate and coffee eclairs



            Afternoon Teas
            A selection of fine teas and infusions to be served as a
            refreshing afternoon break or combined with snacks to
            make a delicious light meal.
            Teas are available loose or bagged for convenience. A selection is shown, but many more can be sourced to
            satisfy your clients’ tastes.

            Earl Grey                              servinG suGGestions:

            English Breakfast Tea                  serve with a selection of sandwiches, individual Gâteaux,

            Darjeeling                             home-made biscuits and slices of fruit cake or Dundee cake.
                                                   to make a traditional english ‘cream tea’ serve with home-
            Typhoo
                                                   made fruit or plain scones dressed with cornish clotted
            Lipton’s regular black tea
                                                   cream, strawberry jam, garnished with a strawberry fan and
            A selection of fruit teas and herbal
            infusions                              accompanied by a selection of finger sandwiches.




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           H O N E Y




           Emily’s honey
           At Emily’s we produce our own honey. We normally
           keep 19 hives each year, but this does vary as we
           split stronger hives up for breeding and, normally
           over winter, we lose a few to bad weather and
           nature’s mysterious ways.
           Each frame of honey is taken back to our kitchen where we cut the honeycomb from the
           frames and then divide each block of honey and comb into four pieces. We then sterilise
           the wooden frames for use again next year.

           We only sell our own honey ‘on the comb’. You can eat the wax comb and honey as
           one, often with small amounts of pollen in them.

           We do also stock a wide range of commercially produced runny honey and a full
           range of individual jams to complement your breakfast.




                                                                                                                                  E G L F

                                                                                                                                  E G S S

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                                                                                                                                  E G T K

                                                                                                                                  E G W U
                                                                                            TELEPHONE      +44 (0)1252 850550
                                                                                                                                  E G K K
                                                                                                     FAX   +44 (0)1252 850771
                                                                                       EMAIL    admin@emilysinflight.co.uk        E G L L

                                                                                                     www.emilysinflight.co.uk     E G H I

                                                                                                                                       
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             B E H I N D     T H E     S C E N E S




             Handmade Scottish smoked salmon
             We leave the fresh Scottish salmon to cure in salt overnight,
             the following day the sides are washed off and left to dry
             for 24 hours.




             The sides are then hung in our smokehouse for 17 to 24 hours depending on the weather conditions, moisture
             in the air and air temperature. They are then brought back to our coldroom to hang and mature for a couple of
             days before vacuum packing to prevent further dehydration and to preserve the flavours.

             We slice the sides into slices with our electric smoked salmon slicer; it’s a bit like an electric potato peeler.

             We set the depth of cut to medium – about 2mm, but we can selectively cut thicker or thinner depending on
             the firmness of the flesh.
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           Home-made gravadlax
           We cure fresh Scottish salmon with salt and sugar overnight,
           lightly flavoured with slices of citrus fruit.
           After curing, the salmon is washed and dried and spread with whole grain mustard
           and topped with chopped fresh dill.

           The gravadlax is then sliced by hand and ready to serve with wedges of fresh
           lemon and lime and cracked black pepper.




                                                                                                                                    E G L F

                                                                                                                                    E G S S

                                                                                                                                    E G G W

                                                                                                                                    E G T K

                                                                                                                                    E G W U
                                                                                              TELEPHONE     +44 (0)1252 850550
                                                                                                                                    E G K K
                                                                                                      FAX   +44 (0)1252 850771
                                                                                          EMAIL   admin@emilysinflight.co.uk        E G L L

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             O R G A N I C      P R O D U C E




             Emily’s Own Organic Pork Products
             We have a 20 acre farm where we breed Gloucester Old Spot
             rare breed pigs in natural outdoor conditions where they are
             free to roam all year round.
             We use our own pigs to make all our bacon, sausages and dry
             cured gammon hams for sandwiches and breakfast platters.
             Gloucester Old Spots are very slow to rear but produce an incredible flavour to the meat when finished. They
             are well suited to living outside all year round in our climate.

             Our pigs are kept in small numbers in paddocks around the farm. They spend their life outside, without being
             fed additives and growth enhancers. They are free to root around or curl up in their ark.

             After each paddock has been used for a batch of pigs, the land is rested and the grass allowed to regrow, or
             it is reseeded as necessary with organic grass seed before the next batch of pigs are allowed to graze it. This
             follows the guidelines for good practice as laid down by the Soil Association.

             Sows are allowed to farrow naturally without special farrowing crates; they are bedded on deep fresh straw
             and are free to wander in or out whenever they wish.




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           B E H I N D        T H E   S C E N E S




           Bacon and gammon ham production
           We have a 20 acre organic farm where we breed and raise
           Gloucester Old Spot rare breed pigs in natural outdoor conditions
           where they are free to roam and root around all year.
           These pigs are a traditional slow to mature breed that we use to make our own bacon, gammon and sausages.
           Our pigs are kept to organic standards set by the Soil Association.


           MaKinG Bacon
           Our in-house butcher takes the loins from the carcass and cures them with sweet bacon cures for 5 days, they
           are then hung to dry and sliced to order.


           MaKinG GaMMon
           Our in-house butcher takes the legs of pork and removes the bone, these are then dry cured for gammon ham,
           this takes about 3 weeks depending on the size of the leg, gently massaging the cure into the legs and turning
           every couple of days to ensure an even cure. We then steam the gammon and finish with a honey glaze before
           slicing for you.




           Sausage production
           We select prime cuts of meat for our sausages which we mince
           and then add seasonings. We control the quality of our sausages
           because we do not buy in ready-made sausages or ready-
           minced meat.
           After mixing, the sausage ingredients are passed through a sausage stuffing machine which fills the skins. Our
           chicken sausages are filled into artificial skins that do not come from pork origin. Pork sausages are filled into natural
           pig casings. The sausages are then twisted into size and linked, ready to hang up to dry overnight.

           Winter game sausages are made with pigeon, venison, wild boar and rabbit, these go well with a rich onion gravy,
           garlic mashed potato and root vegetables.
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           F O O D   O F   D I S T I N C T I O N    F O R    T H E   D I S C E R N I N G




                                Te l :    +44(0)   1252   850550

                                F a x :   +44(0)   1252     850771

                      E m a i l :   a dmin@emilysinflight.co.uk

                               w w w.emilysinflight.co.uk

				
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