26th May 2016
The new season brings fresh inspiration to our Cook Haus & Bakery. Exec Chef, Dan Mullen and Head Chef Will Taplin have created over 20 new dishes for the summer. Here are just a few of our fresh new things...
BERLIN SPICED PULLED LAMB KEBAB
Twice cooked, pulled crispy lamb, smokey aubergine, yogurt, mint, coriander, pomegranate, pickled fennel, pistachios. Served on our Haus flat bread.
Try it with | This demands a fresh pint of Pilsner Urquell.
SUPERFOOD SUMMER SALAD
A hearty summer salad packed with just about everything. Broccoli, sweet potato, baby spinach, toasted almonds, pecans, pomegranate, féves, quinoa, puy lentils, blush tomatoes, sour cherries, tahini, mint & yogurt dressing. Add chargrilled chicken or halloumi if you must, but there really is no need, when a salad is this complete.
Try it with | Gustave Lorentz. A stunning white from Alsace.
FRIED CHEESE CURDS
So simple. So good. Fried crumbed nuggets of cheese curd. Served with a dipping pot of our Haus spicy ketchup.
Try it with | Anything!
ASPARAGUS, PEA & PARMESAN TART
Our seasonal tart with green peas, asparagus, watercress, pea shoot, blush tomato and extra virgin olive.
Try it with | Boutinot 'Les Cerisiers', Côtes du Rhône Rosé
AND FINALLY....THE SAUSAGE FEST
On a recent tour around the traditional Bier Halle of Bavaria & Bohemia, we just loved the simplicity of this classic sausage serve. Made for sharing (or not) with friends.
The sausage fest is a trio of our own recipe bratwurst, currywurst and kaiserwurst. Served with a classic German potato salad. Proper bier-food!
Try it with | Paulaner Munich Lager.
26th May 2016
If you didn't know, we have our very own bakery where we make all our artisan breads and pastries fresh everyday.
SANDWICH OF THE DAY
As part of our new summer Cook Haus menu, our chefs and bakers are teaming up to create a daily 'Sandwich of the Day'. This is good news as we hope more and more people will be able to enjoy our freshly baked sourdoughs and ryes. So far, the highlight this week has been goat's cheese marinated in fresh lemon, chilli & basil. Roasted beets, crispy shallots, horseradish crème fraîche, tomato & apple chutney. Served on haus rye. Superb with a light and bright pilsner, such as Bohemia Regent.
INTRODUCING THE REUBEN
In addition to fresh daily sandwich specials, The Reuben, a classic New York hot grilled sandwich - will be available everyday this summer at Albert's Schloss.
Smoked pastrami, pickles, melting Emmental, sauerkraut and Russian dressing. Grilled on our fresh Haus rye.
Superlatives are nice but pictures are way better. Just look at him...
JOIN US THIS SUMMER. JUST POP IN OR BOOK NOW
- ALBERT -...
20th May 2016
Vaclav Berka, Brew Master, Pilsner Urquell.
Tankovnas (tank pubs) are the bar staple of the Czech Republic, where the beer is culturally and socially the most important thing. Where drinkers expect a brewery fresh pint every time.
For freshness, the cellar of a brewery is the best place to drink beer, but not always convenient. So to supply the demand for fresh beer, tankovnas became the method of getting brewery, standard, unpasteurised Pilsner to the people. Storing the fresh brew in copper tanks within the bar.
Processed beer lasts for months / years but fresh tank beer must be tanked up within hours of leaving the brewery and drank within 7-10 days.
The vast difference in taste, nutrients and aromas is why Czechs demand only fresh tank beer.
This commitment to freshness has been the norm in Czech Republic for generations. At Albert's Schloss, we also work to these Bohemian standards of flavour and freshness.
It is a huge effort but the beer is worth it. 1,500 mile weekly beer runs to the Pilsner Urquell brewery (in Plzeň just outside Prague) are needed to fill our 4 x 900 pint copper tanks that dominate the main bar area and serve Manchester with the perfect pint of Pilsner Urquell. In fact, during busy weeks we often need to do 2 trips per week to quench the thirst.
So, our Pilsner is to the highest Czech standard. The next step is delivering a perfect pour.
The foam or 'head' is such a critical part of the beer that in a typical Czech tankovna they serve a pint of their beloved Pilsner with one of the following 3 foam options...
Similar to a British pint but with a far larger 'crown'. A minimum of 3cm of foam on top of the pint to preserve the flavour and aroma. Maximum carbonation keeps the beer refreshing.
Over a third of a pint is creamy foam. Less carbonation makes for a smoother, creamier pint and more suited for a quick one.
It's basically, a glass of creamy beer foam! We Brits struggle with this concept but the Czechs love it. 90% foam with a small amount of beer in the bottom of the glass.
Traditionally enjoyed at the end of the meal to aid digestion.
Albert's Schloss is inspired by these techniques because just like our Czech friends, we believe fresh beer really is the most important thing.
- Albert -...