The George Cullingworth

Food and Real Ales

TEL: 01535 275566

Opening times. Mon, Tues CLOSED. Weds, Thurs 4pm - 10pm, Fri, 3:30pm - 10pm, Sat, Sun 12noon - 10pm
Food service Wed, Thu 4pm-8pm, Fri 3:30pm - 8pm, Sat, Sun12 noon - 8pm

Tough Mudders

Tough Mudder TeamOn Saturday 7th of September an intrepid team, consisting of Pete Beveridge and David Wilson and headed by our head chef Phil Bolton, set of to Skipton to enter the Tough Mudder event.

This consisted of – running through tazer wire, walking the plank (jumping of a 5 metre platform into muddy water) and jumping into a skip full of ice amongst other things – not least running 12 miles across hilly country.

We’re proud to say they all managed to finish!

Cheque for ManorlandsA total amount of £1,230 was raised for Manorlands hospice. Jodie Tanner our bar manager contributed all her tips from the last 3 months into the pot. Spot the dog (our brewery dog) saw them off in the morning as it was scarecrow weekend in Cullingworth.

Well done everyone.

Pie Monday

From Monday the 9th September we are launching Pie Monday.

This will consist of a choice from 4 pies and a pint of beer (any Old Spot, or Becks, Coors or Strongbow or a glass of house wine) all for £8.50… hardly worth making it at home and washing up!

The pies, which will change frequently, will consist of things like steak & kidney pudding in suet pastry, meat & potato, ham & leek, and a vegetarian option all to be served with the usual accompaniments.

Come and give it a try.

Scallops with Hazelnut Butter

Fresh Scallops at The George CullingworthHere’s a recipe from our new summer menu for scallops in their shells with hazelnut butter and spring onions. Simple to make and a great summer treat.

Ingredients
King scallops
Washed scallop shells
Hazelnuts
Coriander
Butter
Spring onions

Method

Hazelnut butter
Toast hazelnuts in the oven, once cooled peel. Place butter, hazelnuts and coriander and cook for 30 mins, place in a blender and blitz until a small rough texture.

Heat a lightly oiled non stick pan until smoking add the scallops to the pan and season well turn after 2 mins and set aside.

Place scallops back into there shells and cover with the hazelnut butter place back into the oven to brown the topping, shred the spring onion and assemble as pictured.

New Summer Menu

It’s new menu time again here at The George (commencing Thursday 25th July) you will notice we have kept the old favourites due to popular demand, the famous George Pie, the mighty George Burger and our deliciously fresh Fish and Chips, hopefully you will find some new and creative dishes to your liking our chefs have been very busy creating these in their spare time!!

Did you know we now also make our very own homemade ice creams?

These have been going down really well, sometimes a little crazy on the flavour ideas but on the whole everyone appears to be liking them and we always ensure we have good old fashioned vanilla to hand!

Pub Ploughman's Lunch in West Yorkshire

Our ploughman’s on the light bite menu is proving to be very popular so we are now developing our own range of pickles and chutneys to accompany it.

The Light Bite menu will be available from 12-5 on Saturdays now as well as every weekday, with immediate effect. We really do recommend you come try the ploughman’s or even a quick lunch of pie and peas; either way you wont be disappointed.

Chorizo Stuffed Chicken Breast on Creamed Potatoes with a Roasted Red Pepper and Tomato Sauce

Here’s Phil’s recipe for our ever popular chicken stuffed with Chorizo.

Ingredients
4 chicken breasts
1 stick good quality yorkshire chorizo
8 slices rindless back bacon
10 potatoes
10 red peppers
10 plum tomatoes
1 onion
1 stick celery
1 bulb garlic
salt
peppper
basil
tomato paste

Method

Cut the Chorizo into cubes.

Take the chicken breast and cut down one side to make a pocket.

Stuff a genorous portion of Chorizo into the chicken breast.

Wrap the bacon around the chicken breast to seal it.

Roll the chicken breast in cling film and leave in the fridge for at least an hour to chill.

When ready, cook in the oven.

Boil and mash the potatoes, add butter and cream when done, season with salt and freshly ground black pepper.

To make the sauce

Saute the onion, garlic & celery until soft but not browned.

Whilst this is happening place the seeded peppers and tomatoes in the oven on a high heat until just browned.

Add the peppers and tomatoes to the onions and cover with little water. Add tomato paste and simmer for a 1/2 hour.

When sauce is cooked blitz in a food processor and pass through a fine sieve.

Place the chicken on top of the mash with the sauce as pictured.

Garnish with fresh basil.

done

P.I.BOLTON

Come & Work at The George

We are now looking for a second chef to work alongside our head chef and cover his days off.

Requirements are must have experience of cooking fresh food to a very high standard in a very busy kitchen and to be able to handle the pressure that goes with that.

Good communicator and team player essential, flexible towards hours and tasks and be happy to work in a environment where at busy times everyone helps each other to take the business forward.

Cv’s and references can be e-mailed or taken directly to the pub

Charity Football

Just a reminder that it’s our charity football match on the 5th August (this Sunday) in aid of Manorlands Hospice at Oxenhope.

The kick off is at 10 am across the road from the pub.

There’s a free buffet at The George after the game followed by a raffle at 4pm.

Prizes in the raffle include a weeks holiday in Cannes, various food hampers, a brand new mountain bike, the chance to ready steady cook our chef at your house, cut and blow dry, a hand made ring, a gallon of ale, meal voucher, a signed Bradford city shirt, a full car valet, and many more!

All in all it promises to be a good day and a lot of fun for a good cause.

Tickets now available at The George or on the day.

Jubilee Weekend at The George

We’ve got lots planned to the make the Jubilee weekend one to remember at The George


We have Jonny Ross playing again from 9pm – 11pm on Saturday 2nd June.

On Monday & Tuesday we’re putting on our Great British Menu:

Starters:

Classic prawn cocktail, a generous helping of Icelandic prawns on a bed of cos lettuce and Marie Rose sauce
Fan of galia melon served with a palate cleansing lemon sorbet and fresh fruit
Puff pastry tart stuffed with caramelised apple topped with creamy Yorkshire blue cheese
Classic British Waldorf salad with slices of mixed apple walnuts and celery

Mains:

Old Spot battered haddock and chips with home made mushy peas
British meat and potato pie made with Cullingworth’s own Old Spot ale and topped with all butter puff pastry
All day British breakfast, bacon, sausage, tomato, mushrooms, blackpudding, fried egg, beans and served with toast
Trio of miniature home made Yorkshire puddings, stuffed with onion gravy, the George’s own sausage and mash and roast beef.
Traditional vegetarian Lancashire hotpot

Desserts.

Yorkshire curd tart
Jam rolly poly and custard
White chocolate and raspberry trifle
Sticky chocolate pudding with hot chocolate sauce

 1 course £9.95, 2 courses £12.95, 3 courses £15.00

This will all be available on Monday and Tuesday Jubilee bank holiday from 12 noon – 8.45pm. Our normal menu will not be available during these days.

From Saturday 2nd until Tuesday 5th we will be serving tea and scones for £2.00.

Jonny Ross at The George

If you fancy an evening of music this weekend, come and join us at The George, where Jonny Ross will be entertaining us with an acoustic set.

 

Steak Night

Every Wednesday from 5pm 'til 8:45pm.

£28.99 for two with a bottle of house red or white wine.

Contact Us

The George Hotel Station Road, Cullingworth, West Yorkshire, BD13 5HN.

Tel: 01535 275566