TOUGH MUDDER T-SHIRT!!.

They may look like part of the 118-118 team but Lloyd (head chef from the Bulls Head) and Andy our great occasional kitchen team player successfully completed the ‘Tough Mudder’ challenge!!

LLOYD AND ANDY FROM THE BULLS HEAD COMPLETE THE COURSE

Cholmondeley Castle hosted the event with the ‘Tough mudder’ organisers.

This was a half marathon with SAS like obstacles from electric shock treatments to wading/swimming through frozen lakes and ice filled containers that would take your breath away. Tough mudder teams including Andy and Lloyd came back to the Cholmondeley Arms after their heroic achievements.

I think Lloyd will appreciate the warmth of his kitchen more than ever having seen how cold they were on arriving at Cholmondeley.

Anyway a couple of ‘Pub Club’ Sandwiches and warm coffee with a bowl of hot chips improved them slightly.

A guest room was set aside in our Headmasters house for hot showers and changing facilities for friends and team-members to use to get them back to normal as quickly as possible.

Well done Lloyd and Andy who might ache a bit but they did it!!!

TOUGH MUDDER TEAM

As winter approaches Ben our landlord and the team have given great thought to drinks for winter. We are asking you to pop down and get board!!! Ben has launched his new whisky boards giving a variety of taste for two to share as a winter warmer by the fire!!

Different regions of Scotland have been carefully chosen as well as Ireland, the U.S and an international board too. It is a great way to sample whiskies and understand the differences in aroma and taste. A true winter warmer!!

During Cask Ale Week we launched our C.A.T.S (Cask Ale Tasters Society) boards where three beers can be sampled in third of a pint glasses. This is another great way to sample the varieties on offer.

We are today launching our famous winter drinks including our very own ‘Woolly Bully’ which has become famous over the last three winters since we opened. It has even been featured in IN/OUT Magazine this Autumn!!

You can read about our winter drinks from the board outside the pub!!

So three great reasons to get board this winter!!!

The fires are lit so what are you waiting for?

THE UNITED COLOURS OF CASK

BASHFUL TESS

We were chatting about our four legged friend visitors to the Bulls Head the other day and from ‘Tess’, Tony’s beautiful dog that visits five days a week to Nuala our local Irish Terrier who pops down on her own for a wee drink and a biscuit we have had many a hound through the door of our pub!!

In fact, I exaggerate not, when I say we have calculated that nearly 5000 pet dogs have visited the Bulls Head garden or ‘Whisky Snug’ since we opened the doors over two and a half years ago. We give away 4 boxes of dog biscuits a week!!! That’s over 500 boxes since we opened!!!

So to mark the 200th birthday of our pub in the first week of December the owners of what we calculate to be the 5000th dog to come through our doors will be rewarded with a secret prize!!!

This is not a ‘shaggy dog story’ it is acknowledgment that pet dogs like pubs too!!! So will your pooch do it? See you from Monday 3rd December!!

WHO WILL BE THE 5000TH DOG TO VISIT OUR PUB

NUALA

Blue a Crufts Champ

Our famous fresh homecooked pie week went  down really well last week!  Literally!!! I guess that’s why we celebrate it twice a year!!!

The next one is now in March 2013. As everyone knows we only use antique mixed chairs here at the Bulls and it would seem that more chairs broke in Pie Week than in the last couple of years!!

Could it be the wonderful steak and Mobberley ale Pie that pushed the weight up a little?

Don’t worry we will reinforce the chairs before March!!

After a lot of recipe writing, cooking and best of all…tasting we have launched our Autumn season menu. Such delights for starters are

Lloyds lightly spiced beetroot soup finished with Ty Gwyn cider and crème fraiche or Pan fried Duck livers finished with warm chickory and fig salad or the wonderful Crispy ‘kipper’ hash with Clonakilty black pudding and a fried hens egg or Cheshire’s very own Kidderton Ash Goats Cheese ‘cakes’ with salad leaves, port dressing and pickled walnuts.

For main courses we have added a chicken dish for all those lovers of our ‘Parmesan Chicken’ that used to be on the menu. This is similar but with an Autumn mushroom sauce and we now use Old Winchester Cheese which is like an English Parmesan but better!! Delicious!! Then we are adding Pan fried Cheshire Lamb Chops with creamy spring onion mash, creamed cabbage and smoked bacon finished with pan juices and our favourite Pork chops are back too. We are doing Organic Pork Sausages from the Rhug estate with creamy mash, shallot gravy and red cabbage for Autumn and for vegetarians a Butternut squash hash with spiced carrot chutney, beetroot leaf and sorrel salad with spiced squash seeds.

Then we have Lloyds slow cooked Mobberley ‘tongue in cheek’ Ox ‘stew for two’ served with creamy mashed potato and red cabbage or of course you can have this for one or for fish lovers the hake is back this time Pan roasted fillet of hake wrapped in English Air dried ham with parsley mash, roasted artichokes and creamed cabbage. The fish can be cooked without ham for non-meat eaters.

Puddings have changed slightly with the Mobberley Mess taking on an Autumn taste as well as Golden Syrup Sponge with lemon curd and custard and Creamy Rice Pudding with whisky soaked sultanas and fresh raspberry jam being added to warm you up as winter approaches!!

The Cheese board has changed to feature purely British Cheeses and is now available for one as well as to share.

Lloyd and Ben are now working on the festive specials that will be available in December leading up to Christmas!!

Please look out for our foodie events between now and Christmas with ‘Seafood and wine week’ starting on Thursday 25th October and our Cheshire Game week starting on Thursday 22nd November.

Owner Tim is travelling Ireland searching for Whiskey that is unique to the Emerald Isle that he can bring back for this Autumns whiskey tasting evening and of course for guests of the Bulls Head to enjoy next to the fire with our Cheese Board!!

The Whiskeys will be on the bar this Sunday!!

The pictures show the worlds oldest Distillery… Kilbeggan in the county of West Meath the home of Lockes Whiskey as well as of course Kilbeggan itself!!

Two special whiskeys were acquired here!!

Midleton was next on the tour and what a lovely town this was just to the east of Cork and the home of some of the best whiskeys in the world let alone Ireland. Midleton Whiskey and Jamesons whiskey dominate here but we manged to bring back a rather nice bottle of Yellow Spot Single Pot Still Irish Whiskey! Inspired by the original Yellow Spot and last bottled in the 1950s, Yellow Spot is the rare taste of a bonder’s style Single Pot Still Irish whiskey. Rather than being simply a finished whiskey, Yellow Spot is special in that it contains single pot still whiskey that has been matured for a full 12 year period in three oak cask types: American bourbon barrels, Spanish sherry butts and uniquely, Spanish Malaga casks. Bottled at 46% ABV, the influence of the Malaga cask brings an exotic sweet note to the whiskey making it a truly delightful taste experience.

Just to let you know we also brought back to the bar at the Bulls Head are Greenore 8 Year Old an Irish Single Grain Whiskey which is a gold medal-winner at the International Wine & Spirits Competition, this unique concoction is a 100% Single Grain Irish whiskey, from the multi-award-winning Cooley distillery in Dundalk and The Kilbeggan Distillery Reserve Malt, the latest addition to the Kilbeggan family of fine whiskeys, is produced from the oldest pot still in the world which dates back to 1830. After 53 years this is the first ‘official’ Kilbeggan to be released. Amazing. Historic. And plain good whiskey.