Now that the festive season is over us and we have endured the financial & physical hangover that is January it’s the time of year to get excited about the spring menu change!!! I know my entire team here at NYL are excited about the new dishes and I hope you will join us for some seasonal delights and be just as excited as we are.

Now that the cold (should be) rescinding somewhat I am looking forward to the seasonal green vegetables changing to tender stem sprouting broccoli, fine beans and kale, meanwhile the sea throws us some delights such as mussels, scallops and lobster. From a fruit perspective, pineapples and rhubarb are looking good and can both be found on our sweets menu for anyone neglecting their sugar intake (although I’m sure we all over-indulged over the festive period).

The new menu brings a new feel to NYL with some classical cooking techniques being used to produce some amazing looking and tasting dishes. We have kept some of the old favourites such as our chicken liver parfait and our extensive grill options, these have been joined by the ever popular lamb rump dish and the new chicken dish allowing you to sample all the flavours and textures of the entire bird. We could never take our NYL Burger off the menu for fear of an outbreak of angry regulars but we have added a delicious veggie burger made with curried lentils and seasonal vegetables. 

With the new restaurant menu complimenting the already popular lunch offer (2 courses for £14), we have decided to launch our exciting brunch offering at the weekends. This is intended to start your weekend with a bang packing a lot of energy into our flavoured porridges or to cure the head from a messy night before with our hangover butty. Some classics also make an appearance with an omelette Arnold Bennett and some eggs benedict. If you really need filling up try the steak and eggs with house fries. 

Spring will be an exciting season here at NYL with the new menus, locally sourced seasonal ingredients, smiling faces (even in the kitchen) and let’s not forget the chance to make our millions at the Aintree Grand National meeting in April. Great opportunity here for a plug as we already have our menu offerings confirmed and places are filling up fast for our Brunch and Bubbles pre racing package as well as our evening dinner packages. 

I look forward to welcoming you to our exciting spring here at NYL.

Rob Scott
Executive Head Chef

 

 


 

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