Walmgate Ale House & Bistro was just one of the businesses that was hit badly by the flooding of the River Foss over Christmas. They suffered substantial damage to their bar, seating, flooring and toilets meaning that they had to close to for several weeks and won’t fully reopen until the end of January. Many homes and businesses have lost everything in the floods, and the York Flood Appeal aims to help those who need to rebuild their homes and livelihoods.
Although the business cannot fully reopen until the end of January, Walmgate Ale House & Bistro are hosting a Charity Dinner on Saturday 23rd January in aid of the York Flood Appeal. They invite you to join them at 7pm for a three-course meal with drinks in their Bistro & Loft space.
The menu has been put together using generous donations from suppliers M&K Butchers, Fowler’s Fisheries and York Cocoa House while The Portuguese Wine Club and York Brewery have kindly donated drinks for the evening.
Walmgate’s owner Michael Hjort says “It’s been a terrible time for homeowners and businesses that have been hit by the floods. We’ve been very grateful for all the help and kind wishes we’ve received whilst we’ve been clearing up and getting Walmgate back to normal. We understand the struggle people are going through, so we wanted to do something to help raise money for the Flood Appeal. Although we can’t fully reopen until the end of January we can use our kitchen and our upstairs seating areas, which weren’t affected by the floods. We’ve been able to create a great menu with drinks and chocolate truffles using kind donations from suppliers and local businesses meaning that all of the money raised can go to the Flood Appeal.”
Tickets cost £40pp and ALL of this money will be donated to the Two Ridings Community Foundation York Flood Appeal.
To book your tickets, please email Walmgate Ale House greatfood@walmgateale.co.uk or call 01904629222.
Menu
Starters
Game Bonbons – Served with Beetroot and a Horseradish Panna Cotta
Pan Fried Scallops – With Scallop Mousse, Cauliflower Puree and Sicilian Garnish
(v) Grilled Goat’s Cheese and Caramelised Onion – On a Puff Pastry Croute with Salad
Mains
Baked Coley – With an Olive and Breadcrumb Crust on a Ragout of Red Onions, Tomatoes and Fennel
Slow Roast Shoulder of Lamb – With Mustard and Herbs, Seasonal Vegetables and a Fondant Potato
(v) Savoury Bread and Butter Pudding – Served on Vegetable Ratatouille
Desserts
(v) Rich Chocolate Pot – with brandied cherries and vanilla ice cream
(v) Mulled Wine Poached Pear – with vanilla Ice cream
(v) A Selection of Yorkshire Cheese – With Crackers and Chutney