Clare and Paul Bennison-Nichols at Truly Scrumptious Catering have forged an outstanding reputation for their Catering services for Weddings, Funerals, Christenings, Birthdays, Corporate events and Outside Events in the York and Selby Areas over the last five years. They don't do your standard flat buffet, but have a passion for outstanding quality which is evident in their food and presentation.
In November 2015 they opened Truly Scrumptious Sandwich Emporium on Brook Street Selby which has been an outstanding success offering homemade high quality lunches to collect or with free delivery within the local area. Their full menu is available here and their outdoor catering services website can be found here.
77a Brook Street, Selby, North Yorkshire. YO8 4AT
01757 210088
07718 763196
Morley's Fine Foods Quality Family Butchers & Delicatessen have a long standing reputation as the best butcher in the area. They offer highest quality meats which are locally sourced wherever possible. Their handmade sausages are always popular and their Deli counter has some outstanding offerings. They also stock seasonal game and exotic meats from around the world.
Their recently launched website allows local hospitality customers to order on-line out of hours, presents regular recipes based on the special offers and has an "Ask The Butcher" feature for those of you who are looking for a specific cut or information which only a quality butcher can offer.
Morleys Fine Foods Quality Family Butchers & Delicatessen
Unit 4 Market Cross, Selby, North Yorkshire YO8 4JS
07546 475608
Ingredients
450g/1lb good quality sausages, skinned
225g/8oz Bramley apples, peeled, cored and chopped
2 tbsp snipped fresh sage or 2 tsp dried sage
Flour for dusting
1 (375g) pack ready rolled puff pastry
1 beaten egg to glaze
Black Pepper
Method:-
Preheat the oven to 220oC/Fan 200oC/425oF/Gas Mark 7.
Mix the sausage meat with the apples and sage. Season with ground black pepper.
Unroll the pastry and place on a large baking sheet. Lay the sausage mixture down the centre of the pastry, shaping it into a fat sausage. Use a knife to make 1¼cm/½in wide and 5cm/2in long cuts at 45o angle, down either side of the sausage.
Brush the edges with beaten egg, fold the two ends of pastry over the sausage then weave the cut edges together, overlapping each side to make a plaited pattern. Brush with more egg and bake for 25mins or until golden and crisp. Cool for 5 mins on baking sheet before transferring to a serving plate. Serve warm or cold in slices.
Steve Young is a qualified chef of more than twenty years experience. His passion is baking and in June 2016 he launched Steve's Cakes.
Working from their 5* Environment Health rated kitchen they create cakes, bakes and savoury creations for your pleasure.
Steve's Cakes present at various markets, craft fairs and farmers markets throughout the York area. Details of markets they attend can be found here.
Alongside their general hand made range they also provide for those with allergies such as Gluten Intolerances.
27 Chandlers, The Waterfront, Selby. North Yorkshire. YO8 8FB.
Tel. 01757 712011
Mob. 07464 082137
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