May Supper Club Menu, Wednesday 15th

Melanzane Parmigiano

Strawberry Avocado and Mozzarella Salad

Crispy Duck, Watermelon & Pomegranate Salad

Porchetta with Spiced Apple Sauce & Rosemary Roast Potatoes

Strawberry & Vanilla Millefeuille

Food Festival Menu 2017

Coffee, freshly squeezed orange juice, warm croissant & jam £4.50

Breakfast Stack £7.50
Sausage, bacon & black pudding stacked on toast with fried eggs & beans (GF available)

BLT with a Frothy Coffee £5
Toasted ciabatta with bacon, lettuce, tomato & mayo with a coffee or tea of your choice (GF available)

Coffee & Cake £3
York Coffee Emporium roasted coffee beans and a slice of homemade cake
(VE & GF available)

Tea & a toasted tea cake £3.50
A Pot of tea for one with a toasted tea cake, butter & jam

Yorkshire Cream Tea £4.50
Freshly baked scone, with local clotted cream, our best jam & fresh Yorkshire Strawberries, with Tea or Coffee

Asparagus & Pea Soup (VE) with chunky bread & butter (DF & GF available) £4

Broccoli, Pancetta & Yorkshire Blue or Caramelised Onion, Horseradish & Thyme Quiche with side salads £7

Steak sandwich with coleslaw and chips £7.50
Flash fried Yorkshire beef steak with onion marmalade in a toasted brioche bun
(GF Bun available) with coleslaw and curly fries

Burger & Chips £7
Beef, Vegan or Bahji (GF) burgers in a toasted brioche bun with lashings of chipotle, hummus & guacamole   (GF & VE bun available)

Charcuterie Board with Salads £9
A Selection of cold meats and cheeses presented alongside some crisp salads, crusty bread & pickles  (GF available)

Paninis £4.15
Brie, bacon & cranberry or Ham & cheese or Cheese & tomato or Tuna Melt
(GF available)

Fantastic Cheese Board £8.50
Five of Yorkshire’s finest cheeses biscuits, butter, chutney & quince paste (GF available)

Warm chocolate brownie with Yorkshire Ice Cream £4
Hugh FW’s recipe makes a fabulous brownie, served with ice cream and local Strawberries (GF available)

Vegan Brownie with dairy free Ice cream £4
Deliciously gooey brownie with peanut butter topping and vanilla ice cream (VE)

February News

The wind still whistles at the door, a draft trying to creep in under the curtains but there’s a crackling fire in the grate which is winning the fight whilst my snoring lurcher keeps one ear up as a radar – for what I’m not too sure.  Happy days these whilst we can make the most of the cold crispness that seems to ebb and flow almost as regularly as the tide.  January saw Smudgie Dog and I take to the hills of Northumbria  for a few days of R&R.  A lovely little cottage beside the sea was ours for too short a time but time that was spent well.  A day spent on holy island, another spent being Romans and one spent up on the moors with what should have been the most stunning of views – I’m sure that they were but it was soooo very cold that a blue haze shrouded the countryside.  So now we are all systems go for the Year, lots of new ideas, trying to keep things fresh and zingy with our usual little twist, so keep checking the deli counter.

January News

Happy New Year!

I hope you have had some time off and a chance to celebrate something with some excellent food.  Relish turned 9 just before Christmas so we are all looking forward to planning a party for you this year and lots of excuses to throw open the doors and offer some tasty food and possibly a glass or two of something bubbly!

Many of you will have heard that we will no longer be catering for Malton Golf Club come the end of January.  We are sure going to miss that lovely big kitchen but it turns out we’re just not into golf as much as we are into food and we all want the deli to remain our top priority.   So we are currently sourcing a unit on the industrial estate and 2017 is looking like it’s going to be a great year for the team, the skies the only limit with our own prep kitchen for back up.

Supper Club is going to be amazing this month, I’m so excited!  It’s a big step up in Indian cooking for me but tasters and trial runs have been flying out of the kitchen over the past few days and all met with eager anticipation and good reviews; there’s nothing better to eat on a cold winters day than something light, bright and full of flavour.  However we are only going to be running supper club on the 11th and 18th of this month as yours truly is going to take a week off at the end of the month.  Mainly to recharge the somewhat slowing batteries but also to get to London on a one women crusade to locate and tick off the bucket list as many Persian/Far Eastern/Moroccan/Generally a bit different Delis as she can find.  Let’s face it I’ve been talking about them for so long, it’s about time I sampled them.  Any recommendations or favourite hangouts that you think I should experience let me know.


January Supper Club

This world renowned curry house is from Bradford and started off as a deli.  The restaurant began having global success when they appeared in Ramsay’s Best Restaurant TV Show in 2010.  We’ve made this whole meal Vegan, and its definitely not missing any meat!  Join us for a healthy fun start to the Relish Supper Clubs ’17.

Wednesday 11th & 18th
7pm start £22.50

Prashads world famous Spring Rolls with a Coriander & Garlic Relish

Lemon & Coriander Potato Pakora with Kacha Tomato

Lentil Dumplings with cumin yoghurt & Imli Chutney (tamarind)

Garlicky curried purple Yams with Mura Raitu (radishes)

Pea & Cauliflower curry with Mushroom Palak, Sorghum (GF soda bread), Baath (boiled basmati rice) & Dhal

Rose Almond Milkshakes with Vanilla Ice cream & Vermicelli

accompanied by Sesame Jaggery Squares

Friday … Pie day.

Just when you thought things were settling down here at Relish we thought we would shake it all up again!

The forecast for the day is a shocker and it’s the end of a long hard week for most so we thought we should make lunchtime a bit more of a treat time.

Steak Pie, Chicken & Leek, Cheese & Onion or Butternut Squash  all these lovely pies that we have on offer 7 days a week will be doing a quick turn in the limelight.

Any Pie with Chips and proper Mushy Peas £8.50 

But don’t think that the Curries won’t be ready to take home too!

This weeks selection includes…
Masala Channa – chickpeas that taste better than anything
Chicken in Green masala – really mild with lots of fresh mint and apple
Bombay Potato – more mustard seeds than chilli
Roasted Auberguine – medium on the spice scale but super super tasty

This months beer from Brass Castle is called Heritic.  At 6.4% its a strong wheaty larger – just perfect for a curry (in fact just perfect!)

We have a few boxes of best mum chocolates left beside the till if your quick.
We are open till 6pm and as usual 9-5.30 Saturday and 10-4 Sunday so pop in and see us, macaroons and sticky lemon drizzle cake will be the specials.  Salads will be from Angela Hartnett – my new Bessie in the cook book world and possible batch of bread if all goes to plan!

Hope you have a good weekend
Love Soph & the team

Valentines Day Food Hampers

Dinner for Two £50 – Packed in a Sturdy Relish Hamper Box
just unpack, re-heat & enjoy!

Mini Yorkshire Puddings with rare beef
Smoked Salmon Blinis
Filo baskets with Malton Relish & Fresh Goats Curd

Spiced duck Breast Salad with Blood Orange & Dates
Aubergine Rolls filled with Walnuts & Pomegranate

Braised Venison with Beetroot & Horseradish
Smoked Haddock with Indian scented lentils
Pumpkin & Chestnut Risotto

All served with White Bean Puree, Uzbeki Style Carrots
& Tray Baked Baby Courgettes

Pink Rhubarb baked with Star Anise & Mango
Chestnut Cake with Salted Caramel Sauce

Champagne Truffles

Orders are now being taken for Valentines Hampers
Pick up on Friday 13th or Saturday 14th
Full payment required at time of booking

January Newsletter

Welcome to Our January Newsletter. I hope the holidays have been fun and filled with laughter and good food. In an attempt to get organised and to set some good resolutions for the year ahead we have been hard at work behind the closed sign and have painted the deli from top to toe as well as deep cleaning the kitchen and planning many menus and voicing ideas.

“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”― Erma Bombeck

I’m much more into living life to the full than I am into thinking of my body as a temple, but its the new year …

If I am going to eat food that is “accidently healthy” it has to be delicious, healthiness is a bonus.

If I am going to practise “considered eating”, I need to find out which fats are okay and which whole grains are better for me than cheese!

Nothing is going to be off limits exactly as Food is one of the greatest pleasures in life, perhaps just not eaten very often!!


Hot & Sour Mushroom Soup

Butternut Squash with cardamom & nigella seeds & curry leaf Rice

Sprouting Broccoli with sweet tahini alongside pink grapefruit & sumac salad

Ricotta & rosemary Bread Pudding with lentils, radicchio & walnuts in manuka honey

Root Mash with wine braised shallots and Roasted Brussels sprouts with star anise & pomelo

Caramelised brandy Pears with fennel crackers

This is the season we all profess to dread; grey skies and not enough daylight. But just when we need it most splashes of colour appear at the greengrocer, crimson blood oranges, jewelled pomegranates, purple-sprouting broccoli and candy pink rhubarb to name but a few. Here is a recipe from Diana Henrys latest book A change of Appetite. Which is just the job for a dreak January day, a plate full of clean sharp flavours and fresh bright colours.

serves 4 as a starter

400g sea bass fillet
1/2 small red onion, peeled & sliced wafer thin
1 red chilli very finely sliced
1 garlic clove, peeled and finely sliced
juice of 2 limes
salt & pepper
2 pink grapefruits
2 just ripe avocados
10g coriander leaves, roughly chopped

2 1/2 tbsp. olive oil
3 tbsp. verjuice

Place the sea bass fillets skin side down on a board and with a very sharp knife, cut slices on the bias as you would for smoked salmon leaving the skin behind. Put the fish, onion, chilli and garlic into a non-reactive shallow dish. Mix the lime juice with 1/4 tsp of salt, pour it in and gently turn the fish. Cover with cling film and refrigerate for one hour, turning the fish again halfway through.
To cut the grapefruits into segments: cut a slice off the bottom and top of each fruit so they have a flat base on which to sit. Cut the peel and pith off each grapefruit, working around the fruit and cutting the peel away in broad strips from top to bottom. Then, working over a bowl, slip the knife in between the membrane on either side of each segment and ease the segment out.
To prepare the avocados, halve and remove the stones. Cut each half into slices and peel each slice. Sprinkle with salt and pepper.
Once the fish is “cooked” strain off & discard the liquid. Whisk the olive oil, verjuice and a little salt together for the dressing. Arrange the marinated fish with the onions, chilli and garlic on plates with the avocado and grapefruit slices. Spoon the dressing over the top and sprinkle with the roughly chopped coriander.

Take time to enjoy a proper cup of tea. The Brew Tea Co believe that tea should be better. That’s why their leaves are always rolled, not cut, preserving flavour and leaving no room for anything else to hide… & if you’ve never drunk black tea this is the place to start.

Happy New Year, I hope 2015 is a vey good one for you.