friday_lunch

Friday Lunch 2008
Just £5.00 per person (including coffee or tea)
5th September	12th September	19th September	26th September
MENU Roast Beef Crème Caramel	MENU Roast Chicken Steam Syrup Pudding	MENU Beef & Orange Casserole Bread & Butter Pudding	MENU Bangers & Mash with Onion Gravy Surprise Pudding

2nd May	9th May	16th May	23rd May	30th May
MENU Chicken with Prunes, Olive and Capers Apple and Blackberry Pie	MENU Madeira Pork Lemon Tart	MENU Steak and Kidney Pie Steamed Pudding	MENU Poached Salmon White Chocolate Tart	MENU Roast Beef Chocolate Torte

7th March	14th March	21st March	28th March
MENU Spaghetti Bolognese Bakewell Tart	MENU Beef in Guinness Fruit Crumble	MENU Good Friday No Lunch	MENU Chicken with Sage & Orange Knickerboker Glory

1st February	8th February	15th February	22nd February	29th February
MENU Beef and Orange Stew Trifle	MENU Sweet and Sour Chicken with Rice Tropical Fruit Salad	MENU Fish Pie Stewed Fruit with Rice Pudding	MENU Pork Cider with Apples Crème Caramel	MENU Roast Chicken Steamed Pudding

4th January	11th January	18th January	25th January
MENU No Friday Lunch	MENU Roast Beef Chocolate Torte	MENU Roast Pork Surprise!	MENU Chicken Casserole Spiced Stewed Fruit with Custard
		*Friday Lunch 2007*
7th December	14th December	21st December	28th December
MENU Christmas Lunch with all the trimmings. Christmas Pudding	MENU Beef & Ale Pie Meringue Surprise	MENU No Friday Lunch	MENU Old School Closed

2nd November	9th November	16th November	23rd November	30th November
MENU Cottage Pie Bakewell Tart	MENU Roast Pork St Kittows	MENU Poached Salmon Steamed Pudding	MENU Sausage & Mash Apple & Blackberry Crumble	MENU St Andrews Stew Bread & Butter Pudding

5th October	12th October	19th October	26th October
MENU Chicken Potato Pie Apple Crumble & Homemade Ice-cream	MENU Steak & Kidney Pie Gooseberry fool	MENU Roast Beef Plum Pudding with Custard	MENU Beef & Tomato Stew Sticky Toffee Pudding

7th September	14th September	21st September	28th September
MENU Roast Beef &Yorkshire Pudding served with seasonal vegetables ≈≈≈ Trifle ≈≈≈	MENU Chicken & Leek Pie served with seasonal vegetables ≈≈≈ Eve' Pudding ≈≈≈	MENU Beef in Guinness served with seasonal vegetables ≈≈≈ Cheese Cake ≈≈≈	MENU Greek Stew ≈≈≈ Apricot Surprise ≈≈≈

3rd August	10th August	17th August	24th August
MENU Lasagne with Green Salad and Garlic Bread ≈≈≈ Pears with Chocolate Sauce ≈≈≈ Coffee and Tea £5.00	MENU Chicken Normandy ≈≈≈ Port Plum Creams ≈≈≈ Coffee and Tea £5.00	MENU Sweet and Sour Chicken ≈≈≈ Surprise Pudding ≈≈≈ Coffee and Tea £5.00	MENU Pork in Cranberry ≈≈≈ Surprise Pudding ≈≈≈ Coffee and Tea £5.00

6th July	13th July	20th July	27th July
MENU Seafood Pie ≈≈≈ Ice Cream & Fruits ≈≈≈ Coffee and Tea £5.00	MENU Beef & Orange Casserole ≈≈≈ White Chocolate Tart ≈≈≈ Coffee and Tea £5.00	MENU Cottage Pie ≈≈≈ Fruit Flan ≈≈≈ Coffee and Tea £5.00	MENU Still being designed ≈≈≈ ≈≈≈ Coffee and Tea £5.00

1st June	8th June	15th June	22nd June	29th June
MENU Chicken Divan with New Potatoes Broad beans and Peas ≈≈≈ Hazelnut Meringue nest with Fruit ≈≈≈ Coffee and Tea £5.00	MENU Ham with Fried Eggs New Potatoes and Salad ≈≈≈ Banoffee Pie ≈≈≈ Coffee and Tea £5.00	MENU Sausage and Mash with Onion gravy ≈≈≈ Apple Pie ≈≈≈ Coffee and Tea £5.00	MENU Italian Pork ≈≈≈ Tiramisu ≈≈≈ Coffee and Tea £5.00	MENU Poached Salmon ≈≈≈ Crème Brulee ≈≈≈ Coffee and Tea £5.00

4th May	11th May	18th May	25th May
MENU A splendid surprise offering from Sarah Short ≈≈≈ Coffee and Tea £5.00	MENU Beef Olives ≈≈≈ Edah's Special Pudding ≈≈≈ Coffee and Tea £5.00	MENU Normandy Pork with Apples & Cider ≈≈≈ Ice Cream Sundae ≈≈≈ Tea or Coffee £5.00	MENU Beef Seville ≈≈≈ A Little Trifle ≈≈≈ Tea or Coffee £5.00

6th April	13th April	20th April	27th April
Good Friday No Friday Lunch	MENU Lasagne with Green Salad and Garlic Bread ≈≈≈ Mini Lemon Meringue Pie ≈≈≈ Coffee and Tea £5.00	MENU Poached Salmon, New Potatoes and Pea’s ≈≈≈ Port Plum Creams ≈≈≈ Tea or Coffee £5.00	MENU Hawaiian Pork ≈≈≈ Summer Fruit Mousse ≈≈≈ Tea or Coffee £5.00

9th March	16th March	23rd March	30th March
MENU Bangers 'n' Mash ≈≈≈ Chocolate Torte ≈≈≈ Tea or Coffee £5.00	MENU Poached Smoked Haddock with Egg Sauce. ≈≈≈ Apple Pie served with Custard ≈≈≈ Coffee and Tea £5.00	MENU Mediterranean Chicken Served with Rice ≈≈≈ Tiramisu ≈≈≈ Tea or Coffee £5.00	MENU Beef Aporto or Chilli Beans ≈≈≈ Apple Scone Pudding ≈≈≈ Tea or Coffee £5.00
Lunch In the modern usage the term refers to a midday meal of any size. During the eighteenth century what was originally called "dinner"— a word still sometimes used to mean a noontime meal in the British Isles, and in parts of the United States, Canada and Australia— was moved by stages later in the day and came in the course of the nineteenth century to be eaten at night, replacing the light meal called supper, which was delayed by the upper class to midnight. In the United States, Thanksgiving dinner (and Christmas dinner) are still eaten at the old hours, usually between two and four in the afternoon. Origin of the term The abbreviation lunch, in use from 1823, is taken form the more formal "luncheon" , which the OED (Oxford English Dictionary) reports from 1580, as a word for a meal that was inserted between more substantial meals. In medieval England, there are references to nuncheon, a non hench according to OED, a noon draught— of ale, with bread— an extra meal between midday dinner and supper, especially during the long hours of hard labour during haying or early harvesting. In London, by the 1730s and 40s, the upper class were rising later and dining at three or four in the afternoon, and by 1770 their dinner hour in London was four or five (McMillan). A formal evening meal, artificially lit by candles, sometimes with entertainment, was a "supper party" as late as Regency times. In the 19th century, male artisans went home for a brief dinner, where their wives fed them, but as the workplace was removed farther from the home, working men took to providing themselves with something portable to eat at a break in the schedule during the middle of the day. In parts of India a light, portable lunch is known as tiffin. Ladies whose husbands would eat at the club would be free to leave the house and have lunch with one another, though not in restaurants until the twentieth century. In the 1945 edition of Etiquette, Emily Post still referred to luncheon as "generally given by and for women, but it is not unusual, especially in summer places or in town on Saturday or Sunday, to include an equal number of men"— hence the mildly disparaging phrase, "the ladies who lunch." Lunch was a ladies' light meal; when the Prince of Wales stopped to eat a dainty luncheon with lady friends, he was laughed at for this effeminacy (McMillan). Afternoon tea supplemented this luncheon at four o'clock, from the 1840s (McMillan). Mrs Beeton's Book of Household Management had much less to explain about luncheon than about dinners or ball suppers: The remains of cold joints, nicely garnished, a few sweets, or a little hashed meat, poultry or game, are the usual articles placed on the table for luncheon, with bread and cheese, biscuits, butter, &c. If a substantial meal is desired, rump-steaks or mutton chops may he served, as also veal cutlets, kidneys, or any dish of that kind. In families where there is a nursery, the mistress of the house often partakes of the meal with the children, and makes it her luncheon. In the summer, a few dishes of fresh fruit should be added to the luncheon, or, instead of this, a compote of fruit or fruit tart, or pudding. —Mrs Beeton's Book of Household Management
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