The Butchers Arms in Balscote has launched an exciting new menu inspired by an earlier Ango-Saxon and Viking weekend at the pub.
The pub in Shutford Road, run by Ken and Eileen Thompson, launched a revised menu last Friday which features a new – or not so new – unique dining experience.
Mr Thompson said: “During that weekend in July, we had an authentic banquet using traditional ingredients, so no potato or sugar as we did not have these 1,000 years ago.
“The main course was a ‘trencher’ filled with beef stew and the presentation was so well commented upon that we looked to feature this on our menu.”
A trencher – from old French tranchier; ‘to cut’ – is a type of tableware commonly used in medieval cuisine.
A trencher was originally a piece of bread, cut into a square shape by a carver and used as a plate upon which the food could be placed.
At the end of the meal, the trencher could be eaten with sauce, but was more frequently given as alms to the poor.
“It’s that time of the year when we look towards warming, comfort food for the colder and darker evenings,” said Mr Thompson. “After some discussion and investigation, we have come up with what we think is a very unique dining experience to our own design and recipes.
“It is something we are unaware any other pub or restaurant offers. We have taken this ancient idea and brought it into the 21st century.” Working with bakers Bakery Monica, the pub now has its own artisan trencher.
Combined with produce from Steve Betts Family Butchers in Banbury, the owners have set out to bring guests a mouth-watering selection of homemade world food in their specially infused trenchers.
A dozen new dishes have been created which include The Great British, locally farmed beef and Hooky ale stew in an English garden herb and rosemary infused trencher served with a side of creamy mash and garden or mushy peas.
Other dishes include The Sicilian – brisket, steak and pork lasagne nestled in a garlic and Sicilian lemon infused trencher served with a side of tomato and mozzarella salad – and The New England, a traditional New England clam and prawn chowder in a chilli and lemon oil infused trencher, served with a side of crackers and salad.