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offthewheatentrackdeli

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WE’RE HIRING - Do you love,
Cooking, Baking & Coffee Making & of course Cheese?
We are looking for someone new to join our team part time.
Experience of working in a cafe or deli is preferred, but not essential, as training will be given.
Kitchen experience preferred.
Sense of humour & a smiley persona essential.
Must be able to work weekends.
Please call in with your CV & for a chat or email offthewheatentrackdeli@gmail.com

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We love making cake! Everyone needs a sweet treat, even if you are following a diet. Today we’ve added a little twist to the traditional pineapple upside down cake & added coconut. It’s gluten free & plant based too. What cake haven’t you seen on our counter that you would like to see? We love continuing to challenge our skills in the kitchen.

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A sneaky preview of this weeks specials starting tomorrow. January has been all about #veganuary2020, but we wanted to treat the #meatlovers this week. Lamb & Rosemary Pie, Beef Stew & Dumplings & our soup of the week is Tomato & Basil. Don’t worry if you don’t eat meat. We have plenty of other choices on our New Season regular menu. 😘👩‍🍳

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We use @wignallsyallo in our kitchen. It’s cold compressed rapeseed, so it’s a healthier option. Helping to maintain low cholesterol. Rich source of vitamin E, omega 3,6 & 9.
Yallo also farm ethically to protect our bees 🐝 Come & give it at try. It’s a great alternative to olive oil without loosing the flavour.

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It’s Thursday and it’s almost the weekend. TODAY ONLY ALL OF OUR PIES ARE HALF PRICE. There’s something for everyone- meat lovers, cheese lovers, vegetarians & plant based diet. #meatandpotatopie #chickenandhampie #cheeseandonion #leekandmushroom

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REMINDER - We’re now open SUNDAYS 💕 10.30am to 3pm. We also have a new menu for January and weekly specials. If you haven’t tried us already. Pay us a visit. 🥰 All 5* Reviews on TripAdvisor & Google. 4.9 on Facebook (1 negative review because we didn’t do chicken nuggets 🤦‍♀️) 5* Food Hygiene rating too.
#proudofmybusiness

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A new cheese in the counter...Elrick Goats Cheese.
Scotland’s newest cheese. The Erringtons bought 100 goats in Summer 2019 and developed this goats’ cheese log to go alongside their famous sheep’s cheeses. Fresh raw milk straight from the goats on their farm is set delicately before being gently ladled by hand, so Elrick retains a rich creaminess as it matures and develops its herbaceous goaty flavour.

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Another delightful cheese that we will be adding to our counter this week.
This cheese is made with rich, unpasteurised milk from their own cattle. St Andrew’s Cheddar is classically Scottish in style: aged for 14 months, it is powerful, strong and tangy – a real sharp traditional Cheddar #burnsnight

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Yorkshire Pecorino - We’re very excited to be getting this one on our counter this week. This Yorkshire Pecorino Fresco (‘young Pecorino’) is only 30 days old, and like all classic Italian young cheeses is smooth, yogurty and sweet. You could easily over-indulge… #yum

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Arriving on our counter. Lanark Blue - Scotland’s answer to Roquefort; this rich sheep’s milk complemented by a strong, powerful blue veining. Lanark Blue was created in the 1980s and has become a modern classic. Grab a piece before it‘a gone.

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We are proud stockists of @vintagecordials. Did you know that it’s not just any old cordial. They are coeliac friendly & plant based too.With a variety of uses. Cocktails, mocktails, mixer & can be used to flavour sweet & savoury recipes too. (We often use it in our buttercream) We will have some new refreshing mocktails on our menu, along with bottles available to purchase. We’re back Thursday.

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Following a plant based diet? Not just in January? We have options all year round. Creamy Leek & Mushroom pie, smokey baked beans, avocado on toast (new recipe) Wheaten plant based breakfast, not forgetting our delicious soups & sandwiches & of course our famous berry cake - All exactly what the say they are. We know what goes into the food we make. 🥰👩‍🍳#notfake

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We hope everyone has had a fantastic Christmas Day & Boxing Day. We are continuing to enjoy the festivities until Thursday 9th January. Scotland awaits 🥰

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Family time 🥰 Merry Christmas x

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‪Merry Christmas one and all. Hope your day is filled with happiness and joy. Thank you to everyone who has supported our little business some we opened. See you all on 9th Jan. Happy New Decade 💕‬

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‪Advance warning #Altrincham... Tomorrow will be our last day open this year. So if you want pie, cheese or cake, It’s your last chance until 9th Jan 2020! We’re open 9am until 3pm. (Serving food until 2.30pm) Call in for breakfast/brunch/lunch‬ 👩‍🍳

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Cornish Yarg & Sparkenhoe Vintage Red Leicester have arrived back in stock!

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Winslade back on the counter... but not for long! They are selling as soon as we get them in!!!

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Another new cheese we are trying out for Christmas... Amalthea Goats Cheese. Developed in partnership with The Courtyard Dairy, this new cheese is made to a typical French recipe, but with more delicate goat and yeasty flavours to counter the freshness. Amalthea takes it's name from Greek mythology, Amalthea was the goat goddess that nourished the Greek god Zeus with her milk.

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A new goats cheese on the counter... Sinodun Hill is a ripened goats’ cheese pyramid, similar in style to a Pouligny and other French goats’ cheeses. It is made using the traditional method of slow lactic coagulation and is then matured for up to 21 days to develop the flavour and texture. The rennet is vegetarian - derived from the cardoon thistle. The result is a flavoursome cheese with a light nutty edge and a light mousse-like texture. Its rind seasonally develops some blue and grey moulds as it ages, which add to the flavour and character of the cheese. The Sinodun Hills is the ‘proper’ name for the Wittenham Clumps, standing just above the Earth Trust farm where the goats graze. Frankly it will look ace on your cheeseboard!

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