Category: Gravy or gravies

Avatar The Shoe and the Bin

Welcome to the Shoe and the Bin, Carnforth’s leading example of prime pub bistro patisserie and winner of four ‘Confusing pub but great grub’ awards since 2015.

We pride ourselves on the concoction of food available from our three leading chefs participating in everything from Chinese to Thai to Brazilian and traditional English fare. If you’re after something in particular we can guarantee that we will have cooked it at least once in our 35 years of trading.

With the Christmas period approaching, it would be best to book a table now, even if you don’t need it. We get fully booked within a few hours of December and we would hate for you to miss out on all the fun. Chef Boswick is cooking up a storm with his mango and hazelnut chutney stuffing balls and chef Annalise can’t wait for you to try her steaming mincemeat gravy cake trays.

This is but a small sample menu of the delights that you can expect to see over the festive period, subject to availability and whether or not we can be bothered to dust off the extra kitchen equipment required to make it.

December Menu

Starters

  • Home cured tin roof salmon, horseradish cauliflower umbrellas, picked Gorbachev, snout oil (GF)
  • Mixed balcony terrine, feta mousse sharks, disgusting leek with a fresh jus (V, GF?)
  • Smoked bollok baraccas, sauce uncommon gribble, apple underarm spin, sourdough shat (DF)
  • Cajun pork snubbles, caramelised orange dandruff, picked mooli, fractured booli (GF, possibly DF)
  • Singing mackerel herblets, bromance potato salad, “laughing” croutons, citrus gel, Tale of Two Cities
  • Seasonal salad, seasonal purée, seasonable backwash, seasonal roasted barley with a seasonal fresh jus (VG, yes, very good)

Mains

  • Acrid cod, saffron undercarriage, stained broccoli, split butter opera fund (GF…)
  • Hasty beef feather blade, caramelised fondant jacket, mash ‘n’ a half, wander carrot, criminal leek, red wine jus (GF?)
  • Ravished sea bream, blimey purée, dilapidated Jersey royals, curious tenderstem with nutty forecast fennel slaw
  • Tempura eagle tofu, distinct absence of potato, pak choi, pineapple choi, Chris Choi, waffle and spring onion salsa
  • “Bing Bling” chicken breast, telephone purée, hot potato mingers, creamed dialect, with a fresh jus (GF!)
  • Paranoid risotto, herb space, toucan cheese (V)

Desserts

  • Unruly salted caramel chocolate and leisure centre tart, mango flange
  • Brigadier red wine poached pear, flaked docile crumb, arresting cream, taxi home (GF)
  • Angry lemon posset, chuckle crumbles, raspberry mullet
  • Mincemeat gravy cake tray, meringue parapets, upskill crust, shot of Pepto-Bismol
  • Chocolate mousse, tear-stained cinnamon dome, passionfruit bookmark with a banana bichon frise sauce
  • Vanilla crème brûlée, black olive amaretto, with a daunting fresh jus (GF)

The Shoe and the Bin: come for the food, stay for the food.

Avatar Younger Schmelves

Young Ian was an enigma and when I say enigma I actually mean ‘wrong in all the wrong places’. If I was to ever write a biography, to accompany my award-winning series of books, people wouldn’t believe it because of just how absurd it would all sound.

“What do you mean you were too lazy to make toast in the kitchen so you used the gas fire next to the TV in the living room so you could do both at the same time? What do you mean you broke into a building site just to start fires with some kids from school? You did a what on the side of the road on the way to pick up a parcel?”

I know, right? Truth is stranger than fiction.

Recently I have been remembering a lot of things Young Ian used to do. I expect this is a side effect to approaching middle age. Next thing you know I’ll come across an old advert for Radio Rentals and start weeping about all the electrical goods my parents used to rent from them. “Oh, the TV with the buttons missing on the front,” I’ll gush, “they would pop off if you pressed them too hard and they’d disappear under the sofa and you’d have to push them out using a ruler.” Nostalgia makes a fool out of everyone.

A strange fact about Young Ian is that he was amazed by the idea of convenience food. Not takeaways but those dinners you could put in the microwave and three minutes later you’d have a Sunday dinner (if your eyesight was impaired and you considered three painfully thin slices of beef and a few soggy potatoes to be a Sunday dinner). He wound marvel at the freezers in Tesco and Jack Fultons at the choice available to those with money to spare. I wasn’t very convincing so my mum would only ever buy one or two because children are fickle and she knew that the pictures on the front of the boxes were tarted up and would never resemble whatever came out of the microwave at the end.

That was the dream. Not to go to through the painstaking process of actually cooking a roast beef dinner but to get someone else to do it, freeze it and then buy it from somewhere down the street. The idea of doing this now makes my insides wince like watching anything on Tik Tok. Young Ian didn’t really know what he wanted but he wanted it all the same and thank baby cheeses he stopped before he turned into the white trash he could have been, sofa on the front lawn and everything.

Avatar The history of Christmas

I don’t know if you’ve noticed, but it’s nearly Christmas. There are very few signs to warn you of its approach – it would be handy, for example, if everything you saw and heard in the media for the last two months had involved a Christmas related song, perhaps – but I have checked and it’s coming at the end of this week.

We all know what that means. There will be trees and presents and cake, and the law will turn a blind eye to breaking-and-entering offences committed by overweight bearded pensioners in unlikely red outfits. But where does Christmas come from? You don’t know, so prepare your thanks because I’m about to tell you.

Time for an unforgettable Christmas feast

Christmas is the eldest child of Father Christmas, born in December 1955 in Lapland. Father Christmas himself is, of course, the nephew of Zeus. After spending a happy childhood in the snowy reindeer-filled northern reaches of Finland, young Christmas left home and travelled to Liverpool in the hope of landing a role in Brookside.

The lack of an authentic scouse accent prevented that dream from becoming a reality, and a few years later Christmas was working in a branch of M&S where a toy sale coincided with the accidental delivery of too many frozen turkeys. The marketing opportunity was obvious. Parents were persuaded to get their kids some knock-off toys and treat themselves to a slap-up turkey lunch (pictured) by Christmas’s dad, whose booming voice and hypnotic catchphrase “ho” entranced the crowds at the Uttoxeter department store.

Today those traditions have spread far beyond Uttoxeter and the surrounding villages of Willslock, Dagdale and Spath. Now we can all enjoy the warm glow of buying some knock-off presents for each other and eating a type of meat that, at any other time of year, we’d avoid in favour of something that didn’t have the flavour and texture of teatowels. Hurrah.

In celebration of the big day, which is definitely some time this week but I’m not 100% sure when, please enjoy this Twitter thread of dreadful Christmas dinners. Thank you.

Avatar Ode to the North

We’re all trapped indoors these days, since the prime minister lost everybody’s house keys and we all found that the front door wouldn’t open any more. I’m sure that’ll all be sorted out soon, of course, and I’ll be able to take the bins out, but for the time being I’m not getting around much and neither is anyone else.

While I’m being kept inside, like a neglected dog, I find myself missing the north. I usually go north regularly and now I can’t, and it’s only when I can’t go that I suddenly find how important it is to me to immerse myself, on a regular basis, in its rich culture and its even richer gravies.

So, as a consolation in these difficult times, I’ve created this moving ode to the north. I hope you enjoy it as much as I do, and that your cockles are warmed.

Thank you, or as they say in the north, ta.