Ascough’s is taking a (well needed) festive break and will close on Christmas Eve for 2 weeks.
We would like to wish everyone a Merry Christmas and Happy New Year and thank you all for your continued support throughout 2011.
We look forward to welcoming you again when we re-open on Tuesday 10th January.
Merry Christmas!
Ascough’s is thrilled to be awarded 5 stars by the Leicetser Mercury in their latest review.
We don’t often give five-star restaurant reviews in The Week – so hats off to Ascough’s. Regular food reviewer Joan Stephens was very impressed indeed.
All the choices are intriguing for both the principal ingredients and their accompaniments… it’s those extra touches which are unusual, carefully thought-out and which distinguish the ordinary from the extra special.
My husband studied the wine list and pronounced it highly satisfactory… he was particularly impressed with the range of wines by the glass, especially as his generous glass of Tempranillo was only £4.95.
The vegetable bowl had carrots, mangetout peas and broccoli, all nicely al dente and the potatoes – cubes in a creamy garlicky sauce were so good, if I hadn’t had an eye on the puds, I’d have scoffed the lot.
Desserts are to drool over, if not to die for… Next time I come I shall have three puds I told my husband, who showed no surprise but marvelled silently at my capacity for a tackling anything else after the generous main course – but the peach syllabub was an irresistible creamy concoction shot through with peach puree, the strawberry sorbet melted in the mouth.
In terms of value for money this meal was faultless (six out of five, my husband reckoned!). The service was young, friendly and efficient, the ambiance pleasant, while the food is attractively presented without being over fussy and has clearly been cooked with flair and care. It’s a winning combination.
Read the full review here
As featured in the Leicester Mercury 17th August
Teenager Oscar Sterling has dreams of following in the footsteps of his idol, chef Gordon Ramsay.
Thanks to teachers at his former school, The Robert Smyth School, in Market Harborough, and careers service, Connexions Leicester Shire, the 16-year-old is embarking on a catering and hospitality apprenticeship with restaurant Ascough’s.
He said: “I did a lot of cooking for my younger siblings over the years and that’s what sparked an interest off in food and cooking.
“I haven’t always been the best at my academic work, but I’ve managed to channel all my enthusiam for learning into my love of food. “I’ve only been here a short time and already I’ve learned so much. “I’m really enjoying just getting stuck into the job and it means I get paid and qualified at the same time.”
Oscar will complete his NVQ level one with Leicester College and is expected to complete it within an 18-month period.
Oscar Sterling & Chris Ascough
Chris Ascough is the owner of the restaurant, in Market Harborough.It has just celebrated its sixth anniversary. Chris knows better than most about apprenticeships. He said: “I started out myself as an NVQ apprentice so I know exactly what it’s like. “From our point of view, we needed an extra pair or hands in the kitchen and employing an apprentice means we can train Oscar to meet our standards which makes life easier.
“He’s young and eager so we’re pleased with the match.”
Credit to Leicetser Mercury 17th August
Ascough’s wishes Oscar every success in his apprenticeship and look forward to a long and happy association.
Maybe the Christmas shopping can wait a few more weeks but it’s definitely time to start planning your festive get togethers!
So if you are looking to tantalise your taste buds with something different this Christmas take a sneak peek at what Ascough’s will be serving during the festive period. Christmas menus are now available under the ‘Menu’ section of the site.
Whether you’re planning a works party, get together with friends or family or even an intimate meal for two Ascough’s is the perfect place for an enjoyable Christmas luncheon or evening out.
This year Ascough’s will also be open on Christmas Eve, what better way to start the festivities than with a pre Christmas Lunch or Dinner!
To check availability or to make a Christmas reservation please contact us
Ascough’s is pleased to celebrates its 6th birthday today (Saturday 6th April)
We would like to take this opportunity to thank everyone for their valued support over the last 6 years and also to those who have been a part of the restaurant and helped make it what it is today.
Ascough’s have gained some great friends during this time and we hope you will continue to enjoy visiting us in the future as we always look forward to seeing you!
Finding the perfect gift for someone can sometimes be tricky, so why not treat them to a special meal at Ascough’s - after all, who doesn’t fancy a night off from cooking?
Ascough’s Vouchers are the perfect gift to put a smile on anyone’s face.
Vouchers can be purchased at the restaurant in multiples of £5, £10, £20 and £30 and are valid for 6 months.
Christmas is upon us which means it’s turkey season already, however if you fancy an alternative why not try this cracking Pheasant supper. Pheasant is right in season, bursting with protein, low in calories and a great source of Vitamin B12 and B6. Your local butcher should be able to supply you with this type of game or you may know a good game keeper. The only thing to remember is not to over cook it, treat it with respect and you will enjoy this dish time and time again. If you feel all this is a bit too difficult then don’t worry come and visit Ascough’s any time during December and we will be glad to cook it for you. Follow the recipe
If you haven’t already eaten your Easter chocolate here’s a simple way to use some of it up and still get one of your five a day, if not being a little bit cheeky. This recipe is really quick to make because it has so few cooking elements to it that you could even make it with shop bought pastry or pastry cases if you want to. So go ahead and indulge yourself, let’s get cooking!
Daffodils are blossoming and Easter is just around the corner so what better way to bring in the lovely British Spring time than with this delightful brunch dish. It’s so quick and easy you can make it for your friends in less than 10 minutes. This dish is great as a starter for a special occasion or as a simple brunch to enjoy with friends. Either way it is inexpensive and requires few ingredients and little preparation time. So get cooking and enjoy!!
Ryan Norton, chef de partie at Ascough’s has come up with this devilishly rich and enticing dessert. Simple to make yet sophisticated enough to impress even the hardest of critics. This tart is rich enough to eat as a dessert with the above accompaniments or tasty enough on its own to eat as afternoon tea. Get cooking