Weaver’s Shed

Starter menu

I first started visiting the Weaver’s Shed with my first wife Sue, probably back in 1978, when we moved to Golcar from Birkby. It was the ideal place to celebrate a birthday, wedding anniversary etc. and as my birthday and our anniversary both fell in December, avoiding Christmas meals was (still is) difficult. The Weaver’s Shed was an Oasis of calm, sophisticated relaxation with nary a turkey in sight. And just a short walk from home.

Risotto Fondue

It’s not the sort of place you can visit on a whim; you have to save up your pennies to go – we’ve lost several limbs between us, following our various visits. Yet for me, it’s better value overall, paying £50 per head here; than £4.95 at Burger King (Pizza Hut, McDonalds – anywhere etc.). The flavours, textures, colours, freshness’ etc. are to be savoured and are individually created for each customer.

And the meal is not hurried.

We’ve been known to stay overnight too. At £100 for bed and breakfast it’s a real treat. There are (were) very comfortable beds (we had a four poster last time), THE most luxurious towels, soaps, sheets, quilts, pillows etc. complementary sherry and bottles of red and white wine. It seems a bit strong staying overnight at a place just 10 minutes walk from our home but some couples would pay more than that to see a football match. Our money provided blissful away-from-home comfort for eighteen hours and a superb breakfast.

Main course menu

We got there for 7.00pm and had a drink while be read that day’s menu. They don’t do draft beers and only stock bottles from Skipton Brewery. I had a Black Gold and Sharon had a glass of house white while we decided what to eat. Sharon chose the Risotto (picture above/left, starter menu top) and I chose the Fish soup (picture at bottom of post). Both were delightful. Each of the Risotto’s ingredient flavours were evident and the  soup was splendidly light and tasty.We had both chosen to have a glass of Vouvrey with our meal –  I can’t remember the shipper’s name or vintage but as always, it was right tasty. We’d have had a bottle but I had to drive to Burnley the following day.

As you sit, and before the meal is served, you are always presented with an amuse bouche and this visit’s was an espresso cup of garlic and sweet potato soup. The bread offered is always home baked and one specialty of the house (I think it’s one of the longer serving waitresses’ recipes) is ‘treacle bread’ – luvverly. Then, in between main course and dessert you are given an alternative to sorbet which may or may not have a name (??). This is a sherry glass filled with a strawberry compote jelly and topped with yogurt. Actually that doesn’t sound too nice but trust me – it is nice and is refreshing in surprising ways (the jelly is filled with space poppers – that was a surprise, the first time we had it).

Halibut Sandefjord

Our main courses consisted of Venison (picture at bottom of post) for Sharon and Halibut for me. Sharon’s Venison was described as ‘Rossini’ with creamed potato and honey mustard roast roots. Obviously I didn’t eat this but was given plenty of tastes. Delightful. The flavours were all there; deep and pleasurable: Rossini garnish implies that a croute and pate are involved and if you look closely you’ll see that this dish had two thin triangles of toasted (may have been fried) bread with pate between the slices. Very neat. My Halibut was described as being with ‘potted shrimp mash, leeks, Sanderfjord butter and Keta caviar’. Now I’m not a great fan of over-flowery menu terminology but this described the dish exactly. Halibut is my favourite white fish, so steamed like this – full of flavour and served with perfectly cooked leeks, a rich butter and cream sauce and mash was like heaven. If I had a niggle (this seems so rude), it was that the mash wasn’t as hot as it could be and needed a tad more seasoning. This was the first time I’ve ever used a cruet at the Weaver’s Shed. Salt is such a subjective taste.We were then presented with the ‘refresher’ and offered dessert menu. In the end, we declined pudding because a: Sharon doesn’t like any of the choices and b: I like them all – and we knew that there would be petit fours to follow. The petit fours come an a weird wooden contraption I’ve never seen before. The nearest thing I could suggest would be a Spaetzle cutting board. See picture below. Petit Four consists of tiny ice cream cones (pineapple and coconut); rocky road and a cinnamon cream drink. I managed to fit a whisky (Edradour)in with this as well, before walking home.

So it’s farewell to an old friend. We’ve not been close (I could never afford to go too regularly) but it is already missed. I look forward to renewing my relationship with new owners – they get at least one chance.

Fish Soup - David's starter

Venison Rossini

Petit Four