The Epic' Bar Brasseries owned by Michelin-starred chef Patrick McDonald are perfect for relaxed dining, with great food and drink served in stylish surroundings. Sharing the Epic' concept of "luxurious settings without extortionate prices", the restaurants at Bromsgrove and Worcester city centre offer a wide variety of dishes inspired by world cuisine.
For those who really enjoy their food and drink, Epic' is holding Champagne & Gourmet Evenings on October 25 at Bromsgrove and on November 2 at Worcester. Hosted by Pat McDonald and wine expert Philippe Boucheron, the nights will include a five-course meal with hand-picked champagnes and tuition from Phillippe.
Epic' also launches its Worcester Wine & Supper Club with Philippe Boucheron, a monthly event including wines, tuition and a two-course supper:
October 18 - New World Wines for Autumn Drinking
November 15 - Old World Wines for Christmas
December 6 - Party Wines and Christmas Cocktails
The festive season may seem a long way off yet, but both restaurants are now taking bookings for Christmas lunches, dinners and parties - the menus include traditional favourites (Roast Turkey with Cranberry Confit and Sage and Onion Farce; Christmas Pudding with Dark Rum Sauce Anglaise), as well as wintry treats (Braised Shoulder of Lamb with Apple Mint Jelly and Rosemary; Bakewell Fig and Almond Tart with Spiced Orange and Sultanas).
You can book your meal or a place at the events mentioned above by calling Louise Orr on 0796 2099 545; Epic' Bromsgrove on 01527 871929; or Epic' Worcester on 01905 745625. For further information or booking visit the new Epic' web site - www.epicbrasseries.co.uk - which contains details of forthcoming menus and events, as well as schemes like the loyalty cards for customers booking business meals, and the members' club card.
Visit www.pat-mcdonald.com for information about all Pat's restaurants.
Ginger and spring onion risotto with seared scallops
Serves 4
8 scallops, cut in half horizontally
300g risotto rice
1 shallot, peeled and finely chopped
600ml fish or light chicken stock, boiling
glass of white wine
50g butter
1 inch knob of ginger, peeled and finely diced
4 spring onions, finely sliced
Salt and freshly ground white pepper
Lemon juice
1. Sweat the shallot in oil for a few minutes until softened, then add the rice
2. Cook the rice for a couple of minutes then add the wine and half the stock
3. Keep the rice moving, adding stock regularly as it is absorbed
4. The cooking process should take 16-20 minutes (depending on the rice) by which time the stock should all have been used and the rice is al dente
5. Stir in the butter, ginger and spring onions, and season to taste
6. Let the rice rest for 2-3 mins whilst you sear the scallops in a very hot pan
7. Serve the risotto in bowls; garnish with scallop slices and chervil if desired.
Chocolate Tart
Serves 8
12 oz dark bitter chocolate
12 oz sweet pastry
2 whole eggs
4 egg yolks
2 oz caster sugar
6 oz butter
2 fl oz double cream
2 fl oz dark rum
1 oz cocoa powder
1. Preheat the oven to 180C/350F/Gas Mark 4
2. Roll out the pastry into a circle approx. 14" diameter and 1" thick, and line a 12" or 11" diameter, 2" deep flan ring or tart case, leaving a generous overhang which will allow for shrinkage
3. Allow this to rest in the fridge for 2 hours, then fill with baking beans and bake blind until light brown
4. Beat the eggs, yolks and sugar together until light and until they have become double the size
5. Melt the chocolate and butter in a bowl over a pan of boiling water; stir in the cream and rum until well incorporated
6. Fold the chocolate mix into the eggs; pour the mix into the tart case and bake for 12-15 minutes until barely set
7. While still warm, dust with the cocoa powder; slice and serve.
LADIES WHO LIKE TO LUNCH
Regular Ladies' Lunches take place at Epic' Bromsgrove on the first Wednesday of every month.
For further details, or to book, telephone Bromsgrove on 01527 871929.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereComments are closed on this article