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    These are just the best pies, moist, filled to the brim with quality ingredients.
    Team them with some traditional sides,
    cheesy mustard mash, red cabbage, mushy peas, gravy.
    Roasted vine tomatoes, spicy roasted Butternut Squash,garlicky green beans,
    crunchy coleslaw.
    Lots to choose from...
    Mushroom & Spinach with White Truffle oil (v)
    Beef Madras
    Steak & Kidney
    Steak & Ale
    Chicken & Leek
    Venison with Squash, Caramelised onion & Juniper
    Spicy Lamb with chickpeas & Chorizo
    Ham Hock & Pea
    Spiced Cauiliflower, Spinach & Lentil (v)
    Chicken, Ham hock & Leek
    Chicken & wild Mushroom
  2. "Hi Wendy,
    Thanks again for the other day, everyone was complimentary about the
    Tagine, and your service was really impressive". Matthew. Bytemark Hosting. York.

    "Dear Wendy
    I wanted to drop you & the team a short line to thank you for all your hard work in the
    lead up to Friday's dinner & on the night itself. We were all very pleased with the
    quality of the food and the
    service. I wouldn't hesitate to recommend Alatarte to friends & colleagues.
    Thank you again".

    Katie, York Conservatives.

  3. Winter Lunch Menu Ideas 

     Slow-cooked Pork with Haricot beans, Chorizo & lots of garlic served with Bread & salad. £14.95


     Old fashioned Beef stew, vegetables & dumplings served with new potatoes. £14.95


     Lasagne, made with a slow cooked red wine Ragu & layered with pasta & Mozzarella. Served with Garlic bread & salad. £13.95


     Chunky Beef Chilli, slow-cooked, served with rice, salad & bread. £14.95


     Chicken Chilli, with Chorizo, slow-cooked, served with rice, salad & bread. £14.95


     Shepherds Pie (beef), topped with cheesy, crispy mash, served with lashings of gravy & vegetable side.



     Meatballs, my own recipe, served with a really flavoursome, tomato based sauce, served with salad & garlic bread. £13.95


     Gourmet pie & mash, red wine gravy. Choose one from: Steak & Ale, Chicken, Leek & Ham Hock, Venison with Squash, & Juniper (Venison-availability Nov-March only). £14.95


     Some food for thought, I also provide home-made soups (£4.95 per head). Afternoon teas, great home-made sandwiches, quiche, cakes, scones & desserts.

    07557 981249

    01904 798054



  4. May I suggest...

    Yorkshire parkin              parkin


    Preparation method

    1. Preheat the oven to 150C/300F/Gas 2 and line a small, deep baking tray with parchment paper. Combine the oatmeal, flour and ginger in a large mixing bowl.

    2. Melt the sugar, butter, syrup and treacle in a bowl in the microwave or in a saucepan over a low heat. Pour the melted ingredients into the flour with the eggs and milk and stir well.

    3. Pour the mixture into the prepared baking tray.

    4. Bake for 45 minutes until golden brown, but still soft and sticky on top. Reduce the oven to 130C/250F/Gas 1 and bake for a further 30 minutes until firm to the touch.

    5. Allow to cool, before tightly wrapping in cling film. Store for at least three to five days to mature.