The Bay Horse is a dining pub & restaurant from Marcus Bennett & Jonathan Hall
Although The Bay Horse building dates back to the 1400's, an extensive refurbishment was completed in October 2008, with emphasis on the finer details of a real old English pub - dimpled pint glasses, side dishes served in copper pans, the open fire in the main bar and hand pulled local ales. All furnishings were carefully sourced from antique fayres around the country, including a late Victorian dining table which measures over 20ft in the private dining room.
As you would expect with the previous experience of its owners, the food served in The Bay Horse’s restaurant is exceptional. The restaurant menu is made up of classic English dishes with quality as its focus, with a variety of daily specials also available. Locally sourced produce is used wherever possible by the chefs to make the most of seasonal produce, and all bread is baked on site with a different selection every day.
We are pleased to announce that the head chef and co-owner of The Bay Horse now has a spot on the BBC Tees show with John Foster in the afternoons every two weeks at 3pm. Marcus discusses some of his dishes, the restaurant and is hoping to do a wine tasting session soon as well.
Marcus also has his food related column in the Gazette Monthly, 'Taste' in the What's On section. Marcus is the current holder of the prestigious Gastropub Chef of the Year Award and has a wealth of experience to help you create some of your own culinary delights at home.
Steak & Kidney Pie, Colcannon and Suet Crust Pastry
Steak & Kidney pie mix
3lb beef cheek, or beef shin.
1lb lamb kidney, cleaned and trimmed.
1 litre reduced chicken stock.
2 carrots, sliced.
4 onions, sliced.
2 cloves garlic, chopped.
2 tbsp Worcestershire sauce.
3oz beef dripping.
100g sliced flat mushrooms.
3 dessertspoons flour.
500ml red wine.
Vegetables for the sauce 1 onion finally diced, 2 carrots finally diced 3 sticks of celery finally diced, 4 roasted field mushrooms finally diced.
Suet Crust Pastry
Makes 450g (1lb)
225g (8oz) Self-Raising Flour.
150ml (¼ pint) Cold Water, to mix, approximately.
110g (4oz) Shredded Beef or Vegetarian Suet.
1 tsp Sal .
¼ teaspoon of white pepper.
½ teaspoon finely chopped thyme.
400g hot mashed potato made from 4 Maris piper potatoes, peeled quartered and cooked in water for 15mins and pushed through a potato ricer.
100g cooked Savoy cabbage, julienne.
50g finely chopped spring onion.
50g chopped shallot.
1 tsp. chopped flat parsley.
2 tsp. salt.
1/2 tsp. white pepper.
150g softened butter.
2 tbsp. of milk.