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La Zouch Coffee House Restaurant & Cellars, 2 Kilwardby Street, Ashby de la Zouch, Leicestershire, LE65 2FQ
Telephone & Fax: 01530 412536     Email:
wineandwhisky@lazouch.co.uk

OPENING HOURS: Closed Sunday Evening and All Day Monday
Opening Times: Tuesday to Saturday 9:00am, Sunday 11:00am
Last Orders: Tuesday & Wednesday 6:00pm, Thursday & Friday 9:00pm, Saturday 7:00pm, Sunday 4.00pm

Copyright © 2016 La Zouch Coffee House Restaurant & Cellars All rights reserved

Forthcoming Events Home Mail: geoff@lazouch.co.uk?subject=Ask Geoff&body=My Name is: 

My question to Geoff is: Mail: Geoff@lazouch.co.uk?subject=Please add me your mailing list&body=My Name is:

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Due to the uncertainty of Pound Sterling
some prices may vary as to what is shown.

Sunday May Bank Holiday Afternoon Tea - Sunday 6th May - £12.50 per person : Spring Bank Holiday Afternoon Tea - Sunday 27th May - £12.50 per person : New Zealand Wine Tasting with Leah Seresin - Wednesday 30th May 7.30pm - £22.50per person, Ticket only : Gin Festival - Saturday June 30th - £25.00 per person, Ticket only

APPETISERS £3.50

Homemade Leek and Potato Soup

Cheddar Pineapple and Walnut Salad
Served on a bed of mixed salad

Tuna and Olive Salad
Served on a bed of mixed salad


MAIN COURSE £7.25

Mushroom Tagliatelle

Poached Smoked Haddock

Spanish Chicken
with chorizo tomato and peppers

Grilled Gammon and Egg

All main courses are served with Seasonal Vegetables or Salad and Homemade Chips or Potatoes


Sweet from the Trolley £ 4.50

Wednesday 25th April

Forthcoming Events

Sunday May Bank Holiday Afternoon Tea
Sunday 6th May £12.50 per person

Includes:

Filter Coffee or Pot of Tea Pigs Tea of your choice

Selection of Sandwiches made with Wholemeal and White Bread

Cheese and Chutney

Egg and Cress with Mayonnaise

Home Baked Ham

Dressed Crab with Mayonnaise
*******
Fresh Fruit with Cream or Ice-cream

Homemade Scone served with Jam and Cream

Assorted Homemade Cakes

Spring Bank Holiday Afternoon Tea
Sunday 27th May £12.50 per person

Includes:

Filter Coffee or Pot of Tea Pigs Tea of your choice

Selection of Sandwiches made with Wholemeal and White Bread

Cheese and Coleslaw

Egg and Cress with Mayonnaise

Home Baked Ham

Smoked Salmon*******
Fresh Fruit with Cream or Ice-cream

Homemade Scone served with Jam and Cream

Assorted Homemade Cakes

Malt of the Month

25ml Connoisseurs Choice
Ledaig 2000

£5.00

Gin of the Week

50ml Belgian Citrus Amalfi Gin

Fevertree Mediterranean
Tonic Water

£9.00

DUCKETT’S CAERPHILLY


DUCKETT’S CAERPHILLY

County: Somerset

Cheese-maker: Tom Calver

Farm:

Style: Hard

Milk Type: U, Cow

Age: 2 months

Made by Tom Calver at Westcombe Dairy.  The recipe was handed down to them from Chris Duckett, a third generation Caerphilly maker.  

Traditionally a Welsh cheese, Somerset farmers began making it in the early 1800s when demand exceeded supply in Wales.  Many cheddar makers decided to make this product as it is matured for around 8 weeks, rather than the year for farmhouse cheddar.  Like many of ‘the crumblies’ it is an acidic, lactic make with a crumbly interior.

When many farmers turned away from making unpasteurised Caerphilly with a natural rind, Chris Duckett’s family continued on.  He became the last traditional producer of unpasteurised farmhouse Caerphilly in the UK.  

In the late 90s Chris was not well. Production shifted to a nearby farm, Westcombe Dairy, complete with the original brining tank and 20-year old brine that adds a natural flora to the cheese.  Over time Chris taught Tom Calver to make the cheese. He has continued the Duckett’s family legacy and using Chris’s mother’s ‘make notes’ from the 1930s, reverted to her older and more traditional recipe.  Under his guidance the cheese has been re-established to its former glory.