This is what bangers and mash looks like. It's essentially Cumberland Sausage and mashed potatoes. The Yorkshire Pudding is like a bready crust which is extremely good. Hot, crunchy, and flaky without being bisquity or greasy, if someone can figure out how to make pizza crust out of this, they'd be rich. Of course, most British meals are served with peas. This picture may not look that appetizing, but it was amazingly good.
The night after Dennis and I went out, his Aardman coworkers (including me) decided to take him to lunch for his last day at work. Still reeling from the awesome meal we'd had the night before, we sought to recreate it by repeating it. Yes, we all went back to the Llandoger Trow and had the bangers and mash in the Yorkshire Pudding (kinda like getting the clam chowder at the Fisherman's Wharf in SanFran in the sourdough bowl). Everything was the same as it had been the night before, except . . . the Spitfire Ale was unavailable. Apparently, as I understood it from the barely over 20 barkeep, the keg had run out last night and had to be changed, and once a keg is changed, it has to 'settle' for 36 hours (can that be right??) before being served. Anyways, we had to opt for the Tetley pure flow, which was served cold from the pull tap. I've had Tetley at home, and had wanted to give it a try over here, but I'll have to devote more time to focus on this one. For now, it was good and did the job. Above, a thirsty Dennis holds up his pint-o-gold, and dreams of returning home, while an equally thirsty Dave Satchwell looks on.
This is what bangers and mash looks like. It's essentially Cumberland Sausage and mashed potatoes. The Yorkshire Pudding is like a bready crust which is extremely good. Hot, crunchy, and flaky without being bisquity or greasy, if someone can figure out how to make pizza crust out of this, they'd be rich. Of course, most British meals are served with peas. This picture may not look that appetizing, but it was amazingly good.
The night after Dennis and I went out, his Aardman coworkers (including me) decided to take him to lunch for his last day at work. Still reeling from the awesome meal we'd had the night before, we sought to recreate it by repeating it. Yes, we all went back to the Llandoger Trow and had the bangers and mash in the Yorkshire Pudding (kinda like getting the clam chowder at the Fisherman's Wharf in SanFran in the sourdough bowl). Everything was the same as it had been the night before, except . . . the Spitfire Ale was unavailable. Apparently, as I understood it from the barely over 20 barkeep, the keg had run out last night and had to be changed, and once a keg is changed, it has to 'settle' for 36 hours (can that be right??) before being served. Anyways, we had to opt for the Tetley pure flow, which was served cold from the pull tap. I've had Tetley at home, and had wanted to give it a try over here, but I'll have to devote more time to focus on this one. For now, it was good and did the job. Above, a thirsty Dennis holds up his pint-o-gold, and dreams of returning home, while an equally thirsty Dave Satchwell looks on.
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