hosted by La Petite Bouchee
Gosh, February 14th has come round again quickly hasn't it? Have you decided what you are doing yet? Do you fancy a lovely luxurious brunch or maybe a seductive lunch for two? We'll be serving up brunch at 10:00am on the big day with our most luxurious items on the menu. At 12:30pm we'll be serving up our delicious 5 course St. Valentines feast and then again at 1430. We'll make sure your Valentines day is filled with love and a unique experience you wont forget. Before we reveal the menus here are a few facts about the big day including some fun ones:
How did it all begin?
There are numerous legends aiming to explain why St. Valentine's Day was so named, which was after one of the Roman saints named Valentinus. The most popular of these attributes the day's nomenclature to Valentine of Rome who was imprisoned for marrying soldiers because they were not legally permitted to do so and also for ministering to Christians, who were more regularly persecuted by the Roman Empire. According to legend, Valentine healed Asterius's, his jailer's daughter and before his execution, wrote her a letter signed 'Your Valentine'. The day is celebrated by both the Anglican and Lutheran church on 14 February but by the Eastern Orthodox Church on 06 July for the Roman priest Valentine and on July 30 because it was the birthday of Valentine, Bishop of Interamni (Terni).
How it evolved
The day originally became connected with romantic love in England during the Middle Ages, in Geoffrey Chaucer's circles, at a time when courtly love flourished. By the 18th century, lovers were exchanging flowers and confectionery accompanied by cards known as 'valentines'. In Europe, Saint Valentine's Keys are given, symbolising romantic love because they unlock the giver's heart. Another symbol for this most precious of days is the winged Cupid and most potent of all, anything heart-shaped.
Now, of course, it is a worldwide phenomenon. Apparently, these days the nations most likely to spend most on Valentine's Day gifts are China and Korea. Interestingly, South Korea has a splendid and rather quaint tradition which is that women give men chocolates on 14 February and men give women non-chocolate candy on March 14, known as White Day. However, on Black Day, April 14, those who did not receive such a gift on February 14 or March 14, go to a Chinese-Korean restaurant to eat black noodles and lament their single status! Wherever you're from, however, we wish you a lovely day and if you are so minded, why don't you spend it with us?
- In Victorian times it was considered bad luck to sign a Valentine’s Day card.
- Based on retail statistics, about 3 per cent of pet owners will give Valentine’s Day gifts to their pets.
- Ladies in medieval times ate bizarre foods on St. Valentine's Day to make them dream of their future spouse.
- In 1537,King Henry VII officially declared Feb. 14 the holiday of St. Valentine's Day.
- Richard Cadbury produced the first box of chocolates for Valentine's Day in the late 1800s.
- The red rose was the favourite flower of Venus, the Roman goddess of love.
- 220,000 is the average number of wedding proposals on Valentine's Day each year.
- Every Valentine's Day, the Italian city of Verona, where Shakespeare's lovers Romeo and Juliet lived, receives about 1,000 letters addressed to Juliet.
cost £40.00 per person
Eggs Benedict Royale
( Poached eggs, locally smoked salmon, on sourdough toast with lashings of luxurious hollandaise with a dollop of caviar)
Luxury Pain Perdu
(Brioche soaked in boozy custard served with strawberries macerated in balsamic vinegar & black pepper &
(Eggs baked in a red hot tomato and pepper sauce served as hot a you like, served with hot toasted sourdough bread )
(A selection of pastries from Blackbird bakery)
(unlimited tea, coffee and juice and a bottle of bubbles)
Served at 12:30 and 1430
£75.00 per head
Fizz and canapés
1/2 dozen oysters
( served on a bed of ice with mignonette, hot sauce, lemon juice)
locally smoked duck
(served with boozy compote and pea shoots)
(Eggs baked in a red hot tomato and pepper sauce served as hot a you like, served with hot toasted sourdough bread)
( loin of pork braised in apples, shallots and cider cream sauce, served with mustard mash and seasonal vegetables)
Assiette Fruit de Mer
( A selection of fresh seafood, served with mignonette and pickled samphire)
( our vegetable version of this French classic, served with port sauce and mustard mash)
Apple Tarte Tatin
(served with calvados sorbet)
A selection of regional French Cheeses served with handmade cracker, fruit and compote)
We are a fully licensed restaurant. For further T&C please refer to our website here.