Thursday 16th March 2017

St Patrick's Day Celebration 

(Yes, we know that we are a day early)

Potuguese Food & Wine

This event has been & Gone.... And a Great Success it was too.

Food & Wine Evenings  at the Gate


Tuesday 8th March 2016

An Evening of Portuguese Food and Wine

The Gate
and our honoured guest
Peter Bright
Wine Maker for Terra D’Alter


Arrive between 7-7.15pm to be seated at 7.30pm



Piri Piri Prawns

Caldo Verde (Portuguese Cabbage Soup)

Main Courses

Caldeirada (Portuguese Fish Stew)

Peri Peri Chicken


Apricot & Madeira Cheesecake

Pastel de Nata (Portuguese Custard Tart)


A selection of Portuguese Terra D' Alter wines will be introduced & served
by Peter to accompany each course throughout the evening.

  Please let us know if you have any specific dietary requirements at time of booking.


Some of the other Events which have taken place at The Gate in the past are listed below.


Gourmet Night July 2015

Bastille Day is the name given in English speaking countries to the French National Day, which is celebrated on 14 July each year. In France, it is formally called La Fête Nationale.  (The National Celebration) and commonly Le quatorze juillet the fourteenth of July).


The French National Day commemorates the beginning of the French Revolution with the Storming of the Bastille on the 14 July 1789, as well as the Fête de la Fédération on the 14 July 1790. Celebrations are held all over France. The oldest and largest regular military parade in Europe is held on the morning of 14 July, on the Champs-Élysées avenue in Paris in front of the President of the Republic, French officials and foreign guests.


The Chefs at The Gate use this as excuse to “Go French” and deliver a French influenced menu for one night only


To Start

Artichoke & Goat’s cheese pasta parcels, served with smoked confit of garlic and a tomato consommé.
Chicken & Foie gras Terrine with claret & cranberry compote.


Fish Dish



Sorbet pallet cleanser


Main Courses

Coq au Vin – slow cooked poulet in wine and wild mushroom on pomme Anna
with vichy carrots & French beans.
Beef Bourgogne : Braised beef steak in red wine, bethan mushrooms, shallots with drapeau français rice.


Board of French Cheeses



Tricolor Mousse & Chocolate bon bons


Ile Flottante

The Menu will also include a selection of wines to accompany the courses.

£60.00 per person including Wine

All dishes are created &  prepared in our own kitchen by our chefs

The wines are selected to complement the dishes.  There would normally be a White, a Red and a Dessert wine



Previous Gurmet Evenings

February 2013

Source:        Local produce and ingredients        

Reference: A thin leek consommé with chicken & leek mousseline floating on top

- OR -

Crispy Crumbed Pork & Black Pudding Terrine

With apple puree and dressed leaves

Source:        Celtic Pride pork and black pudding from Wales

Reference:    This is a layered dish which has been dipped in bread crumbs and fried to give a crispy outer coat.  Leaves are dressed with olive oil and balsamic vinegar

Served with….

Domaine de Tariquet


Origin:     Cotes de Cascogne Gascony

Grape:       Colombard, Ugni Blanc(Trebbiano)

Tasting:   This wine is made by the ebullient Yves Grassa who is based in the heart of Gascony. Using a state-of-the-art winery he crafts delightfully modern style wines with good aromatic properties and ultra clean fruit.


----------- Fish Course -----------


Roast Monk Fish Tail

….filled with prawn mousse and wrapped in Palma ham and served with a fine ratatouille


Source:        Sourced by local Fish merchant, E Ashton.  Caught and landed in ports on the West Coast of Scotland

Reference:    Not a lot more that can be said about the description of this dish.  It’s exactly what it says on the Tin …perhaps not!!


Palate Cleanser

Lemon Sorbet


Paupette of Beef Fillet

… stuffed with a tarragon mouse and served on horseraddish-infused

creamed potato, glazed with Madeira jus.

Source:        Celtic Pride Beef from Wales

Reference:    The very best cuts of beef fillet, enhanced with the flavour of tarragon and served with batton carrots wrapped in leeks.


- OR -


Roast Rump of Lamb

served ‘en croute’ with basil, sweet Cumberland sauce and Marquis potatoes, topped with a tomato


Source:        Welsh Lamb from the Celtic Pride range of meats

Reference: The lamb will be served with a basil infused pastry on top.


Served with….


Visan Cotes du Rhone Villages, Domaine la Fourmente


Origin:     Cotes du Rhone, Southern France

Grape:       Syrah(Shiraz), Grenache(Garnacha)

Tasting:    Domaine La Fourmente was founded in 1922 and is still family owned.  This wine is both organic and biodynamic. Visan is a Cotes Du Rhone Villages, about 20 miles north of Avignon, and although not as well known as other villages, produces top quality hearty red wines.


------------ Cheeses ------------


The cheeseboard tonight comprises a trio of South Western & Welsh Cheese

Wookey Hole Made literally in Wookey Hole in Somerset. (Cave aged in Wookey Hole)

Pont Gar Blue - A traditional Welsh Blue Cheese. Soft textured when young, becoming smooth

                      and creamy as it matures.

Tintern         A rich and tangy cheddar type cheese infused with chives and shallots



---------- Desserts ---------

Chocolate Souffle

Strawberry Tartlet

Served with….

Chateau du Trignon Muscat de Beaume de Venise

Origin:      Rhone Vallet, Southern France

Grape:       100% Muscat

Tasting:     Bronze Medal Winner International Wine Challenge 2009, Silver Medal    Best in Class International Wine & Spirit Competition 2009

Teas & Coffees


-------------- Starters -------------- 

Coq au Leekie Soup Gate Style