The Guinea Club

We are thrilled to announce the arrival of a new cabaret season, starting on Thursday 8th March from 7.30pm. Micky P presents The Guinea Club ....supper, a right song and dance and cabaret from the traditional to the twisted.....

FREE ENTRY - Tables are only reserved for diners choosing from our special £25.00 British Tapas menu.
Click HERE to view the menu

LIVE - ANKE LANDEAU as MARLENE DIETRICH, the beautiful MISS KIMBERLEY (A tranny is born), the stunning D-LUX (The new Supremes) and very special surprise guest..... Plus West London's finest BILLY IDLE as DJ
EXTRA SHOWS - Also on Friday 16th, 23rd and 30th March

Now serving breakfast 9am until noon on weekends.

Free range eggs
Home baked breads with homemade jams
Dingley Dell bacon and sausages
Organic teas and fair trade coffee
Organic milk

To see more of our delicious breakfast goodies view our brunch menu here.

Rabbit is widely available from any good butcher, and ask the butcher to clean and portion it for you.  Any alternative cider could be used but Aspall have been making Cyder in Suffolk England since 1702 and along with their vinegar will give your stew the edge…..

Makes one large family size casserole, great for centre piece at a dinner party...

3 whole trimmed rabbit, cut into 7 pieces
200ml Aspall cyder  
Rapeseed oil, to fry
Salt and black pepper
30g butter
2 medium onion, peeled and finely sliced
1 garlic clove, peeled and crushed
1tsp tomato purée
1 small bay leaf
1.5 litres Aspall cyder  ( available at all good supermarkets)
6 medium carrots, peeled and battened
4 turnips, peeled and diced
8 pieces of bacon cut into lardons 

For the Mash...
500g Maris piper Potatoes
1tsp salt
140g butter, diced
150ml warm milk 

Pre-heat the oven to 150C/gas mark 4. Heat the oil in a large frying pan, slightly flour the rabbit with some of the flour and season with salt and pepper. Fry the meat in 2 or 3 batches over a high heat until nicely browned then put to one side.
Fry the onions and garlic for a few minutes until golden in colour, then add the tomato purée and stir over a low heat for a minute or so. Add the cyder vinegar and reduce, once reduced add the bay leaf and rabbit, cover with the Aspall cyder, cover with lid and into the oven for 1 hour, after one hour remove and add the carrots, turnip and bacon pieces.
When the meat is cooked, the sauce should have thickened to a gravy-like consistency.  Ready to serve.
Take the potatoes and peel and chop into same size pieces, place in a pan and cover with salted water.  Boil until potatoes are tender, pay a tension not to leave the potatoes to over cook, or your mash will become like glue.
Once cooked mash your potatoes and add your warm milk with the butter inside. Check the mash for salt and ready to serve with the stew.

We are on a mission to reduce landfills of raw and cooked food waste. Joining forces with The Sustainable Restaurant Association, we are working with refuse suppliers to compost as much food waste as possible, as well as our usual commitment to recycling. What can you do? Glad you asked. If we are a little too generous in our portion sizes, ask for a doggy bag. We would love it if we didn’t have to throw away our delicious cooking, plus you get the benefit of having an extra meal when you need it.   

FOOD WASTE CAMPAIGN click here to read about it on the BBC