GREAT GLEN VENISON CHARCUTERIE
Great Glen specialise in producing charcuterie using only wild Scottish venison. They are a small family business set
up ten years ago in the beautiful little village of Roy Bridge, set deep in the rugged Scottish Highlands. All of their
products are produced by hand and air dried because they are passionate about preserving as much of the unique
and unrivalled flavour of wild venison as they possibly can.
"It’s a testament to the quality now being produced in the British Isles that, in the final blind-tasting, a Scottish salami
scored more highly than a fantastic Spanish chorizo and air-dried Iberico Bellota ham."
Wild Venison Chorizo made with pure wild venison, lightly oak smoked and dried
£4.00
Chilli Wild Venison Chorizo made with pure wild venison, lightly oak smoked and dried, with the subtle
addition of chilli for an added kick
£4.00
Venison Chorizo Platter includes either of the above plus Fresh Green Olives and and Doddingtons Cheese of
your choice
£7.00
R G FOREMAN & SON OF NORHAM
Traditional Craft Butchers, Game Dealers, Wine Merchants & Cheese Specialists Est 1840
Pork Pie The pies also contain gammon, pork and chicken enclosed in shortcrust pastry with a local Whitsome
chutney of your choice
£3.80
Game Pie Slice Game used in the pies is sourced locally. The main ingredients are venison, pheasant breast,
brown hare, rabbit and pigeon. Accompanied by with a local Whitsome chutney of your choice
£4.00
Foremans Platter includes either of the above plus Fresh Green Olives and and Doddingtons Cheese of your
choice
£7.00
DODDINGTONS CHEESES
Like many of the great cheeses of the world, are made from the raw milk of only one herd of cows and made by only
one person. By doing so this gives them unique flavours dependent on the soil that grows the grass, the species of
grass fed to the cows, the natural spring water drunk by the cows and the unique skills of the individual cheese maker.
This is the combination of factors which apply totally to the cheeses made at Doddington. The cows graze on pastures
in the Glendale Valley in the shadow of the Cheviot Hills and are lovingly crafted by cheese maker Margaret Ann
Maxwell.
Real cheese, such as these, were commonplace a century ago but are now few and far between. They offer a unique
taste experience and are a great accompaniment to glass of fine wine or real ale ( or maybe two!)
Doddington Named after the village in which it is made, it is classed as a British territorial cheese, which lies
somewhere between a Leicester and a cheddar. Exceptional flavours most notably sweet caramel and nutty
characteristics, a cheese for true food lovers and cheese officianados.
£4.00
Cuddy’s Cave Named after the cave in which it was said St Cuthberts body was hidden to avoid the Viking
invasion. It is a mellow and succulent Dales style cheese, developed from Neill Maxwell’s own recipe at Doddington
Dairy. Its flavours are fresh, lemony and curdy when young. Yet rich, mellow and satisfyingly creamy once matured.
£4.00
LARGE FRESH GREEN NOCELLARA OLIVES
Very Lightly brined and with stones to retain their natural fresh flavour, colour and texture.
£4.00
£1.75
CRISPS
TYRRELLS
Cider Vinegar & Sea Salt
Cheddar Cheese & Chive
TUB OF NUTS
£1.85
SMOKED MIXED
DRY ROAST SPICED
BLACK COUNTRY PORK SCRATCHINGS
WINNERS OF ‘PORK IDOL’ – A nationwide contest to find the best in the country
£1.60