Burns Night – Wednesday 25th January 2012
A proper Burns Night supper of whisky fried haggis, neeps and tatties followed by Cranachan (a Scottish dessert of oatmeal, honey, cream and whisky) – £12.00 per person including a dram and a virtual trip round the highland distilleries!
New Years Day
Blow away the cobwebs with our New Years Day Swim. Everyone who hits the water gets a free bowl of kedgeree and mug of tea. You’ll need it!
New Years Eve
Our best kept secret…. sort of. The 10th year of our Scottish Celebration (best this side of the border!), complete with bagpipes, haggis, neeps and tatties. Oh, and the odd whisky, especially that Indian one.
Christmas
Monday 5th – Friday 23rd December
Party menus are now on the website including two specially created menus for our loyal celiac and vegetarian customers. Also, if you’re local, look out for our Coastcard and Parish menu for a very very special treat….
Saturday November 5th
We’ll be celebrating Bonfire night as usual with both bangs and bangers! Everyone welcome with kickoff at roughly 7.30pm, slightly later this year as it’s not a school night!!!!
British Cheese Week – 30th September – 2nd October
To celebrate the British Cheese Week we’ve teamed up with the British Cheese Awards to showcase the medal winners from the South East Region. The Award Board will be available from Friday 30th September until Sunday 2nd October with 5 of the top award winning cheeses accompanied by our own homemade butter, biscuits and quirky cheesey comments about each medal winner. We’ll be putting a full list of winners on our website from Monday 26th September.
‘The Dish’
Monday 12th September – Thursday 25th November 2011
After the roaring success of our ‘Market Day Menu’ last year, we decided it might be fun to make it available more than just once a month this autumn.
So from Monday 12th September every week day lunchtime ‘The Dish’ will be joining our à la carte menu and boards. In fact two dishes, one savoury and one sweet inspired by that day’s delivery of fresh local produce. Available for a very decent set price of £12.00 for the two courses (£10.80 for Coastcard members) these very special dishes will change daily and be of limited availably, strictly on a first come first served basis. So get your skates on down to The Coastguard this autumn, just remember to steer right just before you hit the pebbles or you may get wet!!
‘The Dish’ will be announced each day at 12pm so feel free to call on 01304 853176 for further details, or just pop in!!
2011 Historical Food Festival
The 2nd Annual Coastguard Historical Food Festival held last Sunday 4th September was a resounding success surpassing all expectations. With additional attractions and producers, visitor numbers also increased and not even the odd shower dampened people’s enthusiasm.
“We were amazed at the turnout” said Sam Wydymus chef and owner at The Coastguard. “Not only from regulars and locals but people who had heard about our festival and planned their holiday around the date. I’ve been told our Historical Food Festival is quite unique and we even had a documentary crew filming us this year for broadcast in Ameri
ca”.
The medieval encampment created especially for the festival contained all sorts of culinary goodies including Mead, Raw milk cheeses, Wild yeast bread and Ginger Fairings with great Kentish Beer and Cider to wash it all down and even an ancient recipe breath freshener! There were cookery demonstrations, basket weaving and a blacksmith on hand forging cutlery to cater for the poshest of Dark Age Dinner Parties!
Everyone joined in with the festivities with adults and children making great use of the dressing up tent to try on authentic medieval garb – as well as the odd Princess and Knight for the little ones. The historical puppet shows were also extremely popular as was the medieval band.
“The response this year has been tremendous with people already asking about 2012” said Sam “ It has certainly paved the way to making the Historical Food Festival one of the great small events of the South East calendar”.
