KLW

E-Magazine By King’s Lynn Webvertiser

October 2012

Business – Food & Drink

Technology - Motoring – Reviews

Our Editions are Online!!

KLW

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Hi, my name is Duane Lake of

King’s Lynn Webvertiser and

KLW E-magazine, the writer

and graphics collaborator of

this business focused online

magazine.

Thanks for reading our

publications and I hope you

find something interesting or

a business service you may

require in the future, in this

our third publication.

August and September saw

amazing amounts of people

view our publications.

www.klwebvertiser.co.uk

Contact Us

Advertising:

01553 619924

Editorials:

01553 631847

Email:

klwebvertiser@gmail.com

Web:

www.klwebvertiser.co.uk

http://www.klwebvertiser.co.uk

http://www.pottersspecialoccasions.co.uk

http://www.thewishsalon.co.uk

http://www.duffmorgan.citroen.co.uk

http://www.duffmorgan.citroen.co.uk

The Sand Boy free house pub is located in the village of Bawsey, 3 miles from

the port of King's Lynn.

Now under new management by The Lusher Family, The Sandboy is a place

to enjoy good food which is all sourced locally from free range butchers and

farmers.

On entering this large public house you are greeted with two bar areas and a

friendly cheery “hello” from the Landlord, the atmosphere is somewhat cosy

and the tables are set for what looks like a very busy lunchtime food service.

To the rear of the building you will find a function suite, capable of seating 80

people or accommodating 120 standing guests making this a more than

attractive all round venue for Weddings, Christenings, Birthdays, Wakes or

even Business Meetings.

Outside you will find ample parking, a patio leading directly from the

Function Suite and a large beer garden with a generous amount of seating

provided. The Sandboy is set in 3 acres of woodland and also has a large

grassed field which would be ideal for camping if you are the adventurous

type who enjoys exploring the local countryside and coastal areas.

The Sandboy

The Sandboy offers a traditional menu packed

With favourites and offer a 2 for £10 meal offer

From 12-5pm Monday to Friday (except Bank

Holidays), themed nights such as Steak, Curry,

Thai and Spanish will be coming soon.

Sunday sees a traditional Carvery with two free

range locally sourced meats to choose from and

all the Trimmings you would expect to see with

your Sunday Roast only you don’t have to cook it or do the Dishes….

And at £7.95 for adults and £5.95 for children it’s very reasonable too...

Most Saturday’s see live music at The Sandboy, and this month is no different

with live acts performing throughout the month, with a charity event for “Red

Wellies” towards the end of the month. (More information on events can be

found on the website, details below.)

With Christmas merely a few weeks away now, The Sandboy will be holding

“Party Nights” and running a Christmas Meal Menu too, so if you are

planning a Christmas party or meal for your business or just enjoy a pre-

Christmas meal why not book in early to avoid disappointment.

The Sandboy, Gayton Road, Bawsey, King’s Lynn, Norfolk, PE32 1EP

Telephone: 01553 630527

Web: www.sandboybawsey.co.uk

Email: info@sandboybawsey.co.uk

http://www.coadysmusic.co.uk

Coady’s Music was established in 2010,

by Chris Coady who has 16 years’ experience in

the industry.

Chris, himself a keen musician plays bass guitar,

acoustic guitar, drums and the piano and offers

professional advice and guidance when buying

your instrument whether it’s your very first or an

upgrade.

Stockists of beginner acoustics from Stagg,

through to brands such as Yamaha, Tanglewood,

Adam Black, Nine Boys and Santos Martinez.

Sheet Music

Acoustic Guitar Specialist

Ukulele’s

Violin’s

Harmonica’s

Guitar and Mic Stands

Accessories such as Straps, Leads, Cases,

Plectrums and much more…

Tuition DVD’s

Drum Accessories COMING SOON

Coady’s Music

25 Norfolk Street, King’s Lynn, Norfolk,

Telephone: 01553 768178

Web: www.coadysmusic.co.uk

Email: hello@coadysmusic.co.uk

Tuesday-Saturday 9.30-5pm

French Style Chicken in Red Wine

Serves: 4

Preparation: 15 mins

Cooking Time: 1 hour 15 mins

Ingredients:

12 shallots or button onions, 1½ tbsp garlic-flavoured olive oil

55 g (2 oz) lean back bacon, cut across into thin strips

12 chestnut or button mushrooms

4 chicken joints such as breasts, about 170 g (6 oz) each, skinless

Several sprigs of parsley, stalks bruised, several sprigs of fresh

thyme, 1 bay leaf, 150 ml (5 fl oz) chicken stock,

preferably home-made

360 ml (12 fl oz) full-bodied red wine, such as Burgundy

300 g (10½ oz) carrots, cut into chunks, pinch of caster sugar

1 tbsp cornflour, salt and pepper, chopped parsley to garnish

Cooking Instructions:

1. Put the shallots or onions in a heatproof bowl and cover with

boiling water. Leave for 30 seconds, then drain. When cool enough

to handle, peel and set aside.

2. Heat 1 tbsp of the oil in a flameproof casserole. Add the bacon

and fry for about 3 minutes, stirring often, until crispy. Remove with a

draining spoon and set aside.

3. Add the shallots to the casserole and fry, stirring often, over a

moderately high heat for 5 minutes or until browned all over. Remove

with a draining spoon and set aside.

4. Add the mushrooms to the casserole, with the remaining ½ tbsp oil

if needed, and fry for 3–4 minutes, stirring often, until golden.

5. Return half of the bacon and shallots to the casserole. Place the

chicken joints on top and sprinkle with the remaining bacon and

shallots. Tie the herbs into a bouquet garni and add to the casserole

with the stock and wine. Season generously with pepper.

6. Bring to the boil, then reduce the heat to very low and simmer for

15 minutes. Add the carrots and continue simmering over a low heat

for a further 30 minutes or until the chicken is cooked through and

the carrots are tender but still crisp.

7. Lift out the chicken and arrange on a warmed platter. Strain the

liquid into a saucepan. Add the bacon, mushrooms, shallots and

carrots and keep warm.

8. Put the bouquet garni back in the strained liquid, add the sugar

and bring to the boil. Boil until the sauce is reduced to about 360 ml

(12 fl oz). Mix the cornflour with a little water to make a smooth

paste. Add to the sauce, stirring, and simmer until thickened. Adjust

the seasoning to taste and discard the bouquet garni. Spoon the

sauce over the chicken and vegetables, sprinkle with the parsley and

serve.

Based on the success of Ghost

Ship on cask and in bottle, we're

now launching Ghost Ship in can

too.

Ghost Ship is available to order

online at Adnams.co.uk and also

from our Stores

St Gabriel Vineyard 2009/11,

Jean-Claude Mas, Vin de Pays

d'Oc

Country of Origin: France

Price: (Co-op, £8.49)

Mellow, lightly perfumed with

peach and tangerine, and dry on

the finish.

Most definitely one for fish or

buttery chicken dishes.

http://www.dsdprinters.co.uk