{ Jules Blog }

{ New Smoker! }

Updated: 17/05/ 2016

Our sleek new smoker designed & built here is up & running – we  are smoking butter, garlic, cheese, seeds & spices fish & meat of all sorts for the menu, It is also available for hire by the shelf  & we're already smoking for some  local firms  so call or e email for more information if you would like us to smoke something for you. We have smoked butter & garlic for sale this week and will be adding new items every week from now on. Don't forget your homemade fudge is also on sale in the restaurant so take Jules home with you after your meal.

After a slow and reluctant start to spring the fruit trees in the garden are in full bloom. The Quince is covered in blossom this year week so we're looking forward to seeing it laden with fruit later for membrello [Quince paste] & jelly galore. Fingers crossed.

Down to our last bottle of homemade elderflower cordial today and it will be a couple of weeks until we can forage the hedgerows for the creamy flower heads to make this year's batch- we need to make twice as much this time and   are planning to add elderflower wine to the home produced list .Bring us a carrier bag stuffed with flower heads & we'll exchange it for a bottle of our cordial…. deal?

The Herefordshire asparagus season is  well underway now and we are buying in the very best from  nearby Court Farm .Tillington- fresh, plump & juicy –come in each week for a new asparagus dish. This week we're serving asparagus wrapped in home smoked pancetta with poached free range egg, oyster mushrooms & sherry vinegar-a really lovely starter!

{ Welcome to Jules and our brand new website }

Updated: 19/10/ 2011

Welcome to Jules and our brand new website. This is a new experience for us and one we are quite excited about it so enjoy the tour but most important-come and see us in Weobley. A new season always presents new challenges and we are in full swing here, dealing amongst other things with a bumper Autumn fruit harvest. Apples, pears, damsons and quinces and every variety of squash arrive at the kitchen door most mornings. Sunday afternoons are taken up with chutney and jam production to take us through the winter and damson vodka and sloe gin are maturing nicely in the store cupboards. There is already an unmistakable Autumn flavour to the menu with pumpkin soup, wild boar in a slow pot roast with red wine and celeriac mash, rabbit pie a firm lunchtime favourite and with the shooting season on us a pheasant grillade and partridge pie will be appearing soon.

In a few weeks the restaurant will have been open for twenty seven years so to celebrate we thought we would offer our customers something special, so here it is no- not a free bottle of wine but an early evening menu deal: Tuesday to Thursday, two courses for £15.00 if you order before 7pm. So if you haven`t been before come and try something new and if you are a regular come and enjoy an early supper as the evenings draw in.

We look forward very much to seeing you.