On 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!

A 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.

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!

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.

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

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

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.

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.

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.

 

Don’t miss our fancy dress Disco Inferno night at The George.

Saturday 17th March is your chance for some 70’s and 80’s nostalgia with live entertainment from Janet Jaye and a hot buffet. The fun starts at 8pm.

Janet will cover tracks like “le Freak”, “Disco Inferno” and “I will Survive”… there’ll be something for everyone. Take a look at her website.

Tickets for the Hot Buffet are £5.

This recipe uses local purple sprouting broccoli and fresh herbs from Herbs Unlimited at Sandhutton near York.

Our chef, Phil is young and enthusiastic and has worked in some of the top restaurants and pubs in the area since leaving school 8 years ago. He specialises in fish, which are plentiful on The George’s weekly changing specials board. Presentation and quality of his food are Phil’s pride and joy as well as sourcing from local producers wherever he can. At this time of year purple sprouting broccoli from Herbs Unlimited is at it’s best as is the west coast Seabass.

Pan fried seabass fillets on buttered purple sprouting broccoli with phils salsa verde.

Ingredients.

• 2x 4oz seabass fillets
• 6x heads purple sprouting broccoli
• 125g unsalted butter
• Handful of thyme
• Handful of sage
• Handful of parsley
• Handful of chives
• 10x small capers
• 10x anchovie fillets
• Splash white wine vinegar
• Teaspoon wholegrain mustard
• Good standard olive oli
• Juice and zest of a lemon.
• Teaspoon chopped garlic

Method

• Trim and score sea bass.
• Dust with seasoned flour.
• Trim the heads from the broccoli and pan fry until al dente with the cubed butter.
• For the salsa verde, Finely chop the garlic, capers, anchovies and herbs and put them into a bowl. Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.
• Place a non-stick pan on the heat until just smoking, coat sea bass in olive oil, place in the pan skin side down until golden brown ( about 4 minutes) turn and cook skin side up for a further 4 minutes or until cooked through (should be just firm to touch)
• Drain sea bass on kitchen roll to remove excess oil.
• Assemble on a warmed plate as pictured, enjoy

P.I.BOLTON

Visit Herbs Unlimited Website >>

After only 7 months of trading we were nominated to be included in the vote for Pub of the Season Winter 2011/12.

It now turns out that the Camra members of Bradford feel we deserved their vote & we came 1st this is absolutely amazing for us & quite touching after everyone @ the George has put so much effort in with so many hours worked.

It has given us a real boost.

Thanks everyone for your vote & see you soon.

This is a photo sent in by a customer who, along with 24 friends, bought a firkin of Spotlight from The Old Spot Brewery and went sea fishing in Whitby for the day.

After their fishing they camped on the beach, barbecued the fish they caught and worked their way through the beer.

Sounds like the perfect trip!