The Boyne Arms is a fantastic Georgian coaching inn located in the South Shropshire village of Burwarton. Run by Jamie Yardley and his wife Nere The Boyne is dedicated to producing classic English and European cuisine using the finest local ingredients. The atmosphere is welcoming and relaxed and the menu includes something for every palate and budget, from fish and chips to seasonal a la carte, fine wines and award winning real ale. The bar is traditional and cozy with open fires and comfortable seating and the classically refurbished dining room is beautiful. The Boyne boasts a large walled  garden with outdoor seating, plenty of running around room for children and play equipment. With the delightful variety of local produce on offer in Shropshire inspiring Jamie the food is truly delicious, seasonal and local.

To find out more about The Boyne Arms please visit www.theboynearms.co.uk

Jamie Yardley

“Jamie is one of the most talented chefs I have ever worked with” Jean Christophe Novelli.

Jamie trained at Guilford Technical College before travelling to Australia to work at the age of 17. Whilst in Australia Jamie worked at several restaurants including O’niell’s fish restaurant located at Sydney harbour and several steak houses across the city. After 8 months in Australia Jamie returned to the UK to work in London at the Naval & Military Club and the RAF club. After working in the City for 5 years he moved out of London to Hertfordshire where he worked firstly as temporary head chef  at Hitchin Priory and then sous chef at Brocket Hall. After a year Jamie was promoted to head chef and worked alongside Jean Christophe Novelli and later Steven Saunders. In 2006 Jamie took over the Boyne Arms and fully renovated the pub in 2007. To view Jamie’s latest recipe click on ‘read the rest of this entry’

Beef and Ale pie

Ingredients:

• 5kg diced Burwarton chuck steak
• 3 large onions diced
• 500g button mushrooms halved
• 6 cloves of garlic
• 200g seasoned flour
• 4 glasses of Rioja
• 4 pints of Hobsons Old Henry
• 1 pnt of Guiness
• 1 tbsp Worcestershire sauce
• 3 tbsp Hp sauce
• 2 tbsp horseradish sauce
• 2 tbsp tomato puree
• 4 ltr beef stock
• 5 tbsp of English mustard
• 5 bay leaves
• Large sprid of thyme
• 1/2 bunch of parsley chopped

For the pastry

• 1.5kg flour (750g plain flour, 750g self raising flour)
• 750g salted butter (cut into cubes)
• Salt and pepper
• 500 ml cold water

Method:

1. Heat two large heavy bottomed frying pans on a high gas. Pat the meat dry and toss lightly in the seasoned flour, fry small amounts of the beef at a time in the hot pans, placing into a large stewing pot when browned. Repeat until all meat is sealed.
2. Add the onions, garlic and herbs to one of the pans and lightly fry, add to the meat. Stir in the tomato puree, season with salt and pepper and then add the rest of the ingredients apart from the mushrooms and parsley.
3. Bring to the boil and cover with a lid, place in a medium oven gas mark 5 until the meat is tender.
4. Add the mushrooms and pour into a plastic tray to coll. Stir in the parsley and check seasoning.

For the pastry

1. Cut the butter into cubes and add to the flour, season with salt and pepper. Mix until the butter is almost completely incorporated.
2. Add the water small amounts at a time, mixing with your hands each time until the flour starts to bind together (the pastry may not require the full amount of water).
3. Keep kneading the mixture until it is completely bound together, cover with cling film and leave to rest for at least one hour.

Constructing the pie

1. Cut the pastry in half and roll out to the size of the baking tray, prick the pastry and blind bake at gas mark 6 until golden brown.
2. Now ladle the pie filling onto the pastry base. Roll the rest of the pastry out and place on top of the pie mix.
3. Max an egg wash (1 egg yolk and 50ml of cream) and brush all over the top layer of pastry. Place the pie on the bottom shelf of the oven and cook on gas mark 6 until the pastry is golden brown and firm to the touch.