Even more British

The “Telegraph Best of British” competition for 2012 is running right now.  http://expatdirectory.telegraph.co.uk/bestofbritish

I am pleased to say that since having won the coveted “Best British Restaurant” award last year we have become even more authentic in our quest to bring the best of British pub culture and cuisine to the Midwest.

With the addition of Chef Mark Millman from Darlington in the North East of England as Executive Chef, our culinary team has been busy learning new English terms like “sorted” pronounced (so-id) and “proper” pronounced (proppa) as well as new recipes.

For me it is great to be hearing ingredient names like courgette, aubergine and coriander once again and having a true kindred spirit with a solid grasp of fine British cuisine helping to drive more and more authenticity in our menu offerings with the same passion and love of local and fresh ingredients that I have.

We hope that you will all enjoy our new winter menu and if you do, please take a moment to click on the link above to register and vote for us again, maybe even write a short review about your Farmers Gastropub and let us see if we can bring the “Best British Restaurant” award back to Springfield this year as well.

Thank you all for your support and patronage.

Bill

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