The Pastures Lodge
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The Pastures Lodge, Mexborough, is offering two meals for the price of one on Monday evenings from 4pm-9pm, exclusive to our Silver Service club members.
The full menu is included in the offer, from hot and cold sandwiches to burgers, fish and steak.
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Hide AdThe venue is an ideal haven for relaxation and refreshment-The spacious pub is tastefully decorated, service is friendly and attentive, and the delicious food is well presented and generous.
Michael Chappell, owner of the Pastures Lodge said: "We are delighted to be part of the Silver Service Dining Club, and we would like to welcome all members to The Pastures Lodge to choose from our extensive menu - this particular offer invites both old and new customers to come and try our wide range of dishes."
MEET THE CHEF
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Occupation: Head Chef at The Pastures Lodge
Age: 51
Q When did you first discover your interest to work with food?
A It wasn’t until I was in my teens when I started in a food technology class at school and discovered I was actually good at it. I then left school and studied food at college where I gained the qualifications I needed to go professional. I started work in a kitchen in London, then headed out to Australia before returning to Yorkshire.
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Hide AdQ Is there a dish on the menu you would personally recommend?
A We have a wide selection of dishes to suit all tastes and appetites, but if you’re feeling hungry then I’d definitely recommend you try the fajitas or the steak – they’re great.
Q Do you prefer sweet or savoury?
A Definitely savoury. I’d much rather enjoy a big dinner, than leave room for a dessert.
Q What would be your idea of food heaven?
A You can’t beat a fillet steak with Worcester sauce – heaven on a plate.
Q What would be your food hell?
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Hide AdA A dessert or sweets, I can’t stand sickly sweet or sour candy.
Q What is your favourite spice to cook with?
A Mexican spices are great to work with.
Q What is your favourite dish to prepare?
A I love to cook fish and experiment with different sauces - it’s a hard challenge to match the right fish with the right sauce.
Q What is your favourite cookbook?
A The Hairy Bikers cookbook is a good one, but to be honest, you will learn tips from every single cookbook you read. There’s no perfect dish, there’s always new flavours to dabble with to improve a dish - I’m always looking for new techniques.
Q Do you admire the work of any TV chefs?
A Brian Turner is a great chef.
Q If you had the chance to work with another chef, who would it be?
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Hide AdA A chef called Scott Webster – he is an amazing chef and a friend of mine, he had a restaurant in London then emigrated to Australia. During my time ‘down under’ I worked with him and learnt a lot from him, he’s a very talented guy.
Q What are the pros and cons of working in the kitchen?
A I get to do what I love, but don’t be fooled, it’s a hard life – long hours and hard work.
Q What is your favourite gadget in the kitchen?
A I don’t mess about with fancy gadgets, as long as I’ve got my knifes, I’m sorted.
Q What are your main rules of the kitchen?
A Alongside the general safely and hygiene rules, the only rule I have is to arrive on time. If someone arrives late and service has already begun, it causes chaos. Arrive on time and I’m a pretty nice guy to work for.
Q In no more than five words, how would you describe your food?
A Good quality and plentiful portions.