Real Food
Our ethos at The Swan at Stoford is to endeavour to source the food we serve locally.
Our Chicken, Eggs & Pork are all free range. Our Beef & Lamb are always English & from local farms where possible. Our handmade sausages, Wiltshire dry cured ham & bacon are from less then 8 miles from us. Award winning cheeses reach us from the New Forest, free range pork from nearby Dorset. Game comes from a mixture of the local shoots that take place nearby. Indeed, so keen are we to keep it local, we even purchase excess vegetables that individual growers may have from their allotments!
This way we save on ‘food miles’, a little help to the environment, support our local businesses & their staff, our own version of Fair-trade if you like. We have carefully selected a varied menu to cater for all tastes & budgets which leads us to be one of the most popular venues in the area.
Our bar offers everything a traditional should. With exposed beams & log fire it’s the perfect place for a pint of local cask ale & handmade pork pie or local cheese ploughman’s. Our full range of soft drinks, wines & menu can be enjoyed here as well. Dogs on a lead are welcome in this area as well.
Our Garden room has been designed to create a warm & relaxed atmosphere. With French doors leading out to the garden this room is ideal for a romantic table for two or for groups up to 8 people.
The Wylye room is the ideal place for families to come to eat. It is light & spacious, can cater for up to 50 people & it’s where our traditional Skittle alley is located. Also, it’s a great place for a family reunion or celebration, see our functions page for more details.
Recipe Of The Month
Authentic Thai Green Curry
Ingredients:-
30g of Green Curry paste
500ml Coconut milk
500g free range chicken, chopped into mouth sized pieces
30g red chilli
150g bamboo shoots
10g thai shrimp paste
To Taste:- Basil, palm sugar, lime leaves, salt & pepper
METHOD:-
1- Fry curry paste with a little vegetable oil for 2 minutes
2- Slowly stir in half of the coconut milk
3- Combine with the chicken, bamboo shoots, chilli & remainder of coconut milk
4- Bring to the boil & mix through the shrimp paste, palm sugar, lime leaves & cook for 10 minutes.
5- Add the basil & lime leaves, stir slowly twice
6- Remove from heat
7- Serve with Jasmin rice
