Thanks, Andrew & Nick

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Sharyl Riley
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1 A GREAT BRITISH MENU Version 17.0 WHAT CAN WE SAY, NOTTINGHAM STOLE OUR HEARTS FROM DAY ONE, WE INSTANTLY FELL IN LOVE WITH THE TREMENDOUS CHARACTER OF THE BUILDING AND KNEW THIS WOULD BE THE PERFECT LOCATION TO START OUR EXCITING ADVENTURE. AFTER CAREFULLY CONSIDERING EACH ELEMENT (AND TASTING A LOT OF FOOD) WE WERE FINALLY READY TO SHARE OUR PASSION WITH THE LOVELY PEOPLE OF NOTTINGHAM, AND YOU LOT COULDN T HAVE GIVEN US A WARMER WELCOME. WE VE ALREADY MADE SOME CRACKIN MEMORIES AND WE CAN T WAIT TO MAKE MANY MORE! Thanks, Andrew & Nick It'd be lovely for you to join our family on: George's Great British George's Great British Kitchen Nottingham Need allergen information? Just ask your server!

2 STARTERS SOMETHING HEARTY GEORGE S 'DECONSTRUCTED SCOTCH EGG' 5.95 CHICKEN GOUJONS 5.65 Handmade pork sausage meat with leek and ginger, coated in Chicken fillets coated in George's secret blend of Asian spices and breadcrumbs topped with a butter baked runny free-range egg breadcrumbs, served with lashings of sweet curry sauce and a wedge and a drizzle of HP sauce. of lime. MINI BANGERS WITH MASH & BACON 5.80 Mini British pork bangers under a crispy bacon duvet with bubble and squeak mash and a sweet honey and mustard dressing. SOMETHING LIGHTER CLASSIC GEORGE'S SQUID 5.85 CHARCOAL GRILLED HALLOUMI 5.65 A stack of tender squid rings dusted with Old Bay seasoning and Halloumi slices and sweet peppers grilled using our charcoal grill drizzled with our spicy sauce. Served with a wedge of lemon. and served on a bed of chickpea and mushroom curry. COD PAKORAS 5.65 MUSHY PEA FRITTERS 4.85 Bite sized pieces of cod in onion bhaji batter, served with a pot of Our homemade mushy pea fritters covered in crunchy seaweed coriander and mint dip and a wedge of lime. crumb and drizzled with creamy horseradish mayo. Garnished with a wedge of lime. THE TAP WATER WE PROVIDE IS FILTERED BY A SYSTEM PROVIDED BY WATERAID, AND WE ARE REGISTERED PARTICIPANTS OF THE TAP INTO WATERAID SCHEME. A 1 CHARITY DONATION WILL BE ADDED AUTOMATICALLY UNLESS OTHERWISE INSTRUCTED, AND 100% OF THE FUNDS RAISED WILL BE DONATED TO THE CHARITY. BE HONEST WITH US... WE WANT EVERY PART OF YOUR VISIT TO BE SPOT ON AND WE APPRECIATE YOU'VE GIVEN US YOUR TIME, SO IF THERE IS ANYTHING AT ALL THAT YOU'RE UNSURE OF, OR IF SOMETHING'S NOT QUITE RIGHT, LET US KNOW TODAY SO THAT WE CAN PUT IT RIGHT! Thanks, Andrew & Nick

IN A BUN FANCY IT NAKED? TELL US IF YOU'D LIKE ANY OF OUR BURGERS TO BE SERVED WITHOUT A BUN! ALL SERVED WITH TWICE COOKED CHIPS! (SWAP YOUR CHIPS FOR A SIDE OF YOUR CHOICE FOR ONLY 1.

95 Two 3oz burger patties made using the finest chuck, brisket and rib, Crispy battered giant cod finger in a brioche bun with a layer of grilled using our charcoal grill.

3 IN A BUN FANCY IT NAKED? TELL US IF YOU'D LIKE ANY OF OUR BURGERS TO BE SERVED WITHOUT A BUN! ALL SERVED WITH TWICE COOKED CHIPS! (SWAP YOUR CHIPS FOR A SIDE OF YOUR CHOICE FOR ONLY 1.50 EXTRA) PROPER DIRTY DOUBLE BURGER 1 COD DOG 9.95 Two 3oz burger patties made using the finest chuck, brisket and rib, Crispy battered giant cod finger in a brioche bun with a layer of grilled using our charcoal grill. Served in a brioche bun with baby mushy peas and a topping of chunky tartare sauce. gem lettuce, a slice of tomato, lashings of George's dirty mayonnaise and tomato ketchup on the side... A PROPER burger! ULTIMATE BBQ COD SUB A tender fillet of cod coated in BBQ rub and dipped in smoked CHICKEN FILLET BURGER paprika batter. Served in a brioche sub roll with baby gem Tender chicken fillet coated in breadcrumbs, topped with red lettuce, campfire coleslaw, slices of tomato and a pot of spicy Leicester and served in a lightly toasted brioche bun with baby smoked chilli dressing. gem lettuce, tomato and lashings of spicy mayo. CHICKPEA AND GOAT'S CHEESE BURGER Spiced chickpea and fresh roast sweet pepper burger topped with WANT IT DIRTIER? ADD ON: goat's cheese, served in a toasted bun with crisp baby gem lettuce, RED LEICESTER a slice of tomato and lashings of spicy mayo. CREAMY STILTON STREAKY BACON GRILLED HALLOUMI SIDES LIGHTER SIDES SIGNATURE SALAD 3.75 PROPER TWICE COOKED CHIPS A salad of crisp baby gem lettuce, herb grilled tomato, fine STILTON CHIPS 2.75 beans, drizzled with basil oil. SWEET POTATO FRIES 2.75 KASHMIRI PILAU RICE MEDLEY OF SEASONAL VEGETABLES Please ask your server for today's selection. A STACK OF CRISPY ONION RINGS BUBBLE & SQUEAK STEAK SAUCES CREAMY BLACK PEPPERCORN CAMPFIRE COLESLAW CHESTNUT MUSHROOM, WHITE WINE AND TARRAGON BREAD & BUTTER 1.45 OUR OWN BÉARNAISE VERY CHEESY POTATO CROQUETTES Need allergen information? Just ask your server! CHIP SHOP SIDES MUSHY PEAS 1.60 HOMEMADE CURRY SAUCE 1.60 HOMEMADE ONION GRAVY 1.60

4 GOOD OLD CLASSICS OUR FISH MAY CONTAIN BONES! THE DISH IT ALL BEGAN WITH WILD OCEAN COD IN SMOKED PAPRIKA BATTER TRADITIONAL WILD OCEAN COD A tender fillet of cod in smoked paprika batter, drizzled with 100% sustainable tender fillet of cod, sourced from the clear red wine and honey vinegar and spicy mayo. Served with twice waters of the Norwegian and Icelandic seas. Served with twice cooked chips. cooked chips, mushy peas and chunky tartare sauce. WILD OCEAN COD IN ONION BHAJI BATTER TRADITIONAL FINEST SCOTTISH HADDOCK A tender fillet of cod in onion bhaji batter, drizzled with coronation The finest 100% sustainable fillet of Scottish haddock, delivered mayo. Served with Kashmiri pilau rice and homemade curry sauce. fresh from Peterhead. Served with twice cooked chips, mushy peas and chunky tartare sauce. CHICKEN IN A BASKET Tender chicken fillets in a light lemon pepper breadcrumb coating, PROPER SCAMPI 1 served with sugar grilled smoked bacon, sweetcorn pancakes, Scottish langoustine tail in a light lemon pepper breadcrumb coating, campfire coleslaw, twice cooked chips and a spicy mayo dip. served with our twice cooked chips, chunky tartare sauce, mint and pea puree and tomato salsa. SWAP YOUR TWICE COOKED CHIPS FOR SWEET POTATO FRIES OR STILTON CHIPS FOR ONLY 1.50! SPECIALITY PIES GEORGE'S OWN SHEPHERD'S PIE CHICKPEA AND MUSHROOM CURRY PIE Slow cooked lamb and beef with onions, carrots and swede. All Baked chickpea and button mushroom curry, slow cooked with served in a shortcrust pastry case topped with bubble and squeak garlic, ginger, tomato, fresh coriander and jalfrezi spices. All mash and bubbling red Leicester. Served with our twice cooked chips, served in a shortcrust pastry case, topped with bhaji battered homemade onion gravy and George's own sweet pickled red cabbage. onion rings. Served with twice cooked chips and homemade curry sauce. STEAK, ALE AND HENDERSON'S PIE 1 Beef slow cooked with ale, onions, mushrooms and Henderson s relish served in a light pastry case, layered with potato and swede mash and topped with a roast onion and herb crumb. Served with twice cooked chips and homemade onion gravy.

5 FROM THE OUR FISH MAY CONTAIN BONES! CHARCOAL GRILL FISH MEAT ALL OUR FISH DISHES ARE SERVED WITH TWICE COOKED CHIPS (SWAP YOUR CHIPS FOR A SIDE OF YOUR CHOICE FOR ONLY 1.50 EXTRA) WE LL DO OUR BEST TO COOK YOUR STEAK TO YOUR LIKING, BUT DUE TO THE 400 C TEMPERATURES OUR GRILL COOKS AT, WE LL TEND TO COOK OUR STEAKS TO BE EITHER RARE, MEDIUM OR WELL DONE! THERE S NOT MUCH IN-BETWEEN FOLKS! STEP 1: CHOOSE YOUR BASE OPTION BASE OPTION 1 BUBBLE AND SQUEAK MASH SERVED WITH CHESTNUT MUSHROOM, WHITE WINE AND TARRAGON SAUCE, BASE OPTION 2 A SALAD OF CRISP BABY GEM LETTUCE, BABY MIXED LEAVES, FINE BEANS, HERB GRILLED TOMATO AND BASIL OIL. BASE OPTION 3 CHICKPEA AND MUSHROOM CURRY WITH SMOOTH MANGO CHUTNEY, DUKKAH BABY RED CHARD AND LIME. GEORGE'S POSH HOME SMOKED BANGER & MASH Charcoal grilled sausage served with champ mash, pickled red cabbage, sweet caramelised onions and homemade onion gravy. CHARCOAL GRILLED BUTTERFLY CHICKEN Butterflied chicken breast, marinated in thyme, lemon and rapeseed oil, gently grilled and served on champ mash, caramelised baby gem lettuce, grilled tomatoes and green beans. With grain mustard, thyme and honey dressing. RUMP STEAK 28 day aged Aberdeen Angus 8oz rump, served with lambs leaf, herb grilled tomato and twice cooked chips STEP 2: CHOOSE YOUR FISH SEA BASS ADD THE BITS YOU LIKE: Specially selected fresh sea bass, finished on our charcoal grill. STILTON CHIPS 2.75 SWEET POTATO FRIES 2.75 FRESH WILD SALMON KASHMIRI RICE The finest 100% sustainable Scottish sea reared salmon. STACK OF ONION RINGS COLESLAW SCOTTISH HADDOCK MEDLEY OF VEG The finest 100% sustainable fillet of Scottish Haddock, delivered fresh from Peterhead. WILD OCEAN COD % sustainable tender fillet of cod, sourced from the clear waters of the Norwegian and Icelandic seas. DAILY CATCH We search all the ports of Britain to find only the very best fish to treat you folks to! Ask our ladies & gents to find out what today's catch is... but hurry, they don't hang around long!

6 PUDDINGS & SWEETS ICE CREAM 4.95 Made the traditional way by a working farm in Matlock, Derbyshire, with each pot individually hand filled. We've gone nostalgic and come up with a range of various flavours! All served with Chantilly cream and a unique topping... Enjoy! CHOOSE FROM: BANOFFEE ETON MESS BLACK FOREST CHOCOLATE VANILLA DOUGHNUTS 4.95 OUR FAMOUS DESSERT SHARER 8.95 Fresh homemade doughnuts with a chocolate dipping sauce, Ice cream with Chantilly cream and a unique topping, served with raspberry dipping sauce and candyfloss on the side. doughnuts, chocolate dipping sauce, raspberry dipping sauce and candyfloss on the side. APPLE & CARAMAC HIGGLEDY PIGGLEDY CRUMBLE PIE WARM GOOEY CHOCOLATE & ORANGE TART 5.95 British bramley apple and caramac pie with a higgledy - piggledy A warm melt in the middle rich chocolate and orange tart in crumble top, salted caramel sauce and a good dollop of vanilla buttery pastry, served with a good dollop of chocolate ice cream ice cream. and chocolate sauce. GEORGE'S WARM CHERRY BAKEWELL 5.75 STEAMED STICKY GINGER PUDDING 5.75 A true British classic, cherry jam topped with almond frangipane Our own hot steamed sticky ginger sponge pudding filled with in a pastry case, served warm with custard and a dollop of vanilla vanilla mousse, served with a jug of vanilla custard and homemade ice cream. golden syrup ice cream. WARM CADBURY'S FUDGE FINGER ROLLS 5.95 Two Cadbury s fudge bars coated in breadcrumbs, deep fried until crisp on the outside and melting in the middle, served with vanilla ice cream, salted caramel and chocolate sauces.

7 A TAD ABOUT US Where do we start? The whole story really began with just two young chaps, Andrew (myself) and my closest friend, Nick. We became best friends nearly 35 years ago and together we are absolutely obsessed with good, honest food! My father, George, first introduced me to traditional fish and chips we all know and love over 40 years ago. After opening his first chip shop in the 60's, his love and passion for British cuisine really inspired me and Nick. After years of preparing CLASSIC fish and chips, we decided to go on an adventure and share our love for food with the nation. Taking inspiration from around the world, combining new flavours for you lot to explore! Together, let's rekindle our love for staple British dishes. REINVENTING CLASSIC BRITISH CUISINE RESPECTFULLY FUSING GLOBAL FLAVOURS FRESHLY COOKED, PROPER INGREDIENTS from trusted suppliers, with absolutely NOTHING BOUGHT IN. MIXED WITH our family of TALENTED CHEFS & BUCKETS OF IMAGINATION! You wouldn't serve any old rubbish to your own family in your own kitchen at home, which is why we apply the exact same principles to our kitchens. GOOD, HONEST FOOD.

8 BE HONEST WITH US WE WANT EVERY PART OF YOUR VISIT TO BE SPOT ON. WE APPRECIATE YOU'VE GIVEN US YOUR TIME, SO IF THERE IS ANYTHING AT ALL THAT YOU'RE UNSURE OF, OR IF SOMETHING'S NOT QUITE RIGHT, LET US KNOW TODAY SO THAT WE CAN PUT IT RIGHT! Thanks, Andrew & Nick Check-in on George's Great British Kitchen Nottingham Follow us Tag us in your photo Review us on George's Great British Kitchen Nottingham Sign up to our rather splendid & jolly newsletter at

Thanks, Andrew & Nick

Thanks, Andrew & Nick A GREAT BRITISH MENU V 3.18 FROM OUR FIRST DAY IN LEEDS WE KNEW THIS WAS GOING TO BE ONE ROLLER COASTER OF AN ADVENTURE, WE COULDN'T WAIT TO MAKE OUR MARK ON A CITY THAT'S ALREADY THRIVING WITH EXCITEMENT