Boot Inn

Archives: November 2013

Doom Bar – Latest Beer On Draught at The Boot Inn, Houghton

Posted on

Natural ingredients only – made exclusively from Cornish water, English malted barley, whole hop flowers and Sharp’s unique yeast. Doom Bar is named after an infamous sandbank at the mouth of the Camel Estuary in North Cornwall.

The Boot Inn, Houghton Doombar

The aroma of Doom Bar combines an accomplished balance of spicy resinous hop, inviting sweet malt and delicate roasted notes. The mouth feel is perfectly balanced with a complex blend of succulent dried fruit, light roasted malty notes and a subtle yet assertive bitterness. The bitterness remains into the finish with dry fruity notes that implore the drinker to go back for more.

Boot Inn Houghton, Head Chef Lee and Sou Chef Jamie

Head Chef Lee and Second Chef Jamie in The Boot Inn kitchen preparing Millden Grouse.

Posted on
Boot Inn Houghton Crispy Rabbit

The Boot Inn’s special starter of crispy fried Rabbit Goujons.

Posted on
Boot Inn Houghton Grouse

The Boot Inn’s famous Millden Grouse.

Posted on
Boot Inn Houghton Millden Grouse Liver Pâté

Try The Boot Inn’s delicious Millden Grouse Liver Pâté for starters!

Posted on
Boot Inn Houghton Puddings

The Boot Inn puddings… go on… you know you want to!

Posted on
Boot Inn Houghton Smoked Test Trout and Caper Salad

Try our home-grown Smoked Test Trout and Capers.

Posted on
The Boot Inn Houghton, Assistant Chefs Bogdan Toma and Tim Brown

Chef Lee’s assistants, Trainee Chef Bogdan and Sous Chef Tim… happy in the kitchen!

Posted on
Boot Inn Houghton Pan-Fried Duck Breast

The Boot Inn, Houghton – Pan-Fried Duck Breast

Posted on

The delicious Boot Inn’s Pan-Fried Duck Breast served with a potato rosti, mangetout and a black cherry jus.