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:
Web:
www.klwebvertiser.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: [email protected]
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: [email protected]
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.
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