British cooking has undergone a revolution in the last couple of decades. Our diverse culture and a new generation of original, innovative chefs has long since ensured a new reputation for culinary excellence - British cuisine is now acknowledged to be among the most exciting to be found in Europe!
Typical menu summer 2007
Lunch
Arborio Rice & Mushroom Stuffed Pepper
Tomato Salsa & Saute Potatoes
Roasted Black Figs
Vanilla Ice Cream & Balsamic Syrup
Dinner
Leek & Potato Soup
Guinea Fowl Casserole with Baked Potatoes
Strawberry & Honey Roast Oats Palais
Cheeses from the British Isles
Coffee and Mints
On board Actief we take pride in continuing this culinary excellence with nourishing breakfasts, 3 course lunches, 4 course dinners and, of course, mid-morning coffee and afternoon tea. We promise meals that are equal in style, composition and flavours to the best you have ever tasted.
Incidentally, with prior knowledge we are always happy to cater for special dietary needs, for example for diabetics or vegetarians.
Our Cheeseboard
Cheese making was introduced to Britain by the Romans who also used their word for cheese, caseus, as a term of endearment (broadly equivalent to darling). After the dissolution of the monasteries in 1536 many monks with their cheese making and dairying knowledge worked on farms in return for accommodation and passed on their skills to the farmers wives. Subsequently there is a wonderful array of regional British cheeses still made today by artisan cheese makers. Here are just a very few of the types of cheeses our guests may be offered:
Cerney Cheese
Made by Lady Angus who named her cheeses after the pretty village set in the lush pastures of Gloucester.
Dunsyre Blue
Made from one herd of finest Ayrshire cows grazing 1000 feet above sea level.
Bath Cheese
A melting soft cheese made to a centuries old recipe rediscovered in 1929.
Sussex Slipcote
Another wonderful soft cheese made from a recipe of Shakespeare's day.
Our Wine
Whites:
Domaine de l'Aumonier 2005, Sauvignon e Touraine, Lys d'Or
Limoux Chardonnay 'Oceanique' 2002, Selection Toques et Clocher
Chablis Premier Crus 'fourneaux 2002, Domaine de la Meuliere
Reds:
Domaine de Bachellery, Cabernet Sauvignon 2004 Pays d'Oc
Chateau Beauregard Ducasse Premier Cuvee 'Albert Duran' 2000
Chateau Paveil du Luze 2001, Cru Bourgeois Superieur
Typical menu summer 2007
Lunch
Arborio Rice & Mushroom Stuffed Pepper
Tomato Salsa & Saute Potatoes
Roasted Black Figs
Vanilla Ice Cream & Balsamic Syrup
Dinner
Leek & Potato Soup
Guinea Fowl Casserole with Baked Potatoes
Strawberry & Honey Roast Oats Palais
Cheeses from the British Isles
Coffee and Mints
On board Actief we take pride in continuing this culinary excellence with nourishing breakfasts, 3 course lunches, 4 course dinners and, of course, mid-morning coffee and afternoon tea. We promise meals that are equal in style, composition and flavours to the best you have ever tasted.
Incidentally, with prior knowledge we are always happy to cater for special dietary needs, for example for diabetics or vegetarians.
Our Cheeseboard
Cheese making was introduced to Britain by the Romans who also used their word for cheese, caseus, as a term of endearment (broadly equivalent to darling). After the dissolution of the monasteries in 1536 many monks with their cheese making and dairying knowledge worked on farms in return for accommodation and passed on their skills to the farmers wives. Subsequently there is a wonderful array of regional British cheeses still made today by artisan cheese makers. Here are just a very few of the types of cheeses our guests may be offered:
Cerney Cheese
Made by Lady Angus who named her cheeses after the pretty village set in the lush pastures of Gloucester.
Dunsyre Blue
Made from one herd of finest Ayrshire cows grazing 1000 feet above sea level.
Bath Cheese
A melting soft cheese made to a centuries old recipe rediscovered in 1929.
Sussex Slipcote
Another wonderful soft cheese made from a recipe of Shakespeare's day.
Our Wine
Whites:
Domaine de l'Aumonier 2005, Sauvignon e Touraine, Lys d'Or
Limoux Chardonnay 'Oceanique' 2002, Selection Toques et Clocher
Chablis Premier Crus 'fourneaux 2002, Domaine de la Meuliere
Reds:
Domaine de Bachellery, Cabernet Sauvignon 2004 Pays d'Oc
Chateau Beauregard Ducasse Premier Cuvee 'Albert Duran' 2000
Chateau Paveil du Luze 2001, Cru Bourgeois Superieur
