A few months into running Artysans and we’re ready to introduce a developed menu, partly to keep us on our toes but more importantly, to ensure our regular customers have variety and can continue to be excited about our great food.
No doubt, the big favourites are soups and sandwiches – we pack each soup with tasty fresh ingredients and we never settle for second-best with our sandwiches. Bread from Three Little Bakers is the best in our opinion, we can say this because we tried every local loaf we could to arrive at our final choice. It’s occasionally a very tough job being a chef – you’ll no doubt have heard.
The next favourite is probably scones, particlularly our cheese scones. These sell out most days and so we keep several dry mixes ready to go at moments notice, as a wise precaution.
The latest menu seeks to build on our successes –happily we have a few to choose from. The Cullen Skink Risotto was a huge, stonking hit on the specials board, and so it will make a reappearance on the regular menu. We’re going to do another burger, but this time we’re going to do a locally sourced venison burger with a beetroot relish, this dish was last seen in miniature on the day of our official opening.
Traybakes are where Calman started out in the catering business, and so we’ve decided to honour them. We’ll have six varieties on the new menu, each as tempting as the next; Peanut butter bar, Bounty bar, Malteser slice, Mars bar cripsy, Lemon slice and Cherry & Almond Broken Biscuit. There could be nothing as quick and yet as satisfying as coffee or tea with a traybake, even to share.
This is but a little taste of the things to come…