Reopening 12th April 2021 🥂

We’re thrilled to announce that we are reopening on April 12th for table service. You can now book online for tables of up to 6, please bear in mind that while we have a lot of space under our wonderful new tents, not all seats will be covered, so please dress for all weather. However, if you specify you’d like a covered table when booking, we will try our best to accommodate or rearrange your booking to a suitable time.

If you’d prefer to dine at home, The Litton To Go also resumes on April 12th, every day from 12-8 pm. Orders can be made by clicking the ‘Order Online’ tab. 

Click the button below to check our new menus and book a table with us.

We are looking forward to welcoming you back in time for the Sunshine ☀️

Until then, stay safe.

Sally

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info@thelitton.co.uk /// trending.contain.vines The Litton, Litton, Near Wells Somerset, BA3 4PW
Sticky Ox cheek focaccia burger, leaves, sweet potato wedges & mustard or green sauce
2 Hr 60 Min Serves 4
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Ingredients

  • 500g bread flour/strong flour
  • 10g dried yeast
  • 200ml olive oil
  • 1 Tsp. sugar
  • 2 pinches salt
  • 1 large sprig rosemary, needles finely chopped
  • 300ml warm water

Method

  1. 01. Take the warm water and add the sugar and yeast
  2. 02. Whisk together the yeast and sugar and leave to activate
  3. 03. Meanwhile place into either a mechanical mixing bowl or a large metal bowl
  4. 04. Whether you use a mixer or do this by hand the method is the same except the exertion
  5. 05. The yeast should have created a foam on top of the water by now, if so had the 150ml of the olive oil to this
  6. 06. Season the flour with the salt and mix in
  7. 07. Slowly combine the yeast base to the flour until it forms a wet dough
  8. 08. Knead for a few minutes and then cover with a cloth and leave to double in size in a warm area
  9. 09. Once the dough has doubled in size, remove from the bowl onto a floured surface
  10. 10. Knead for a few minutes and then divide the dough into eight
  11. 11. Knead the dough balls to form the baps and push them down with your fingers so that they are about 4.5cm in width
  12. 12. Place some grease proof on a tray large enough to hold all the buns and pour out the remaining oil onto the tray
  13. 13. Place the buns onto the tray and leave to double in size
  14. 14. Once doubled, place them into a pre heated oven 180c and cook until golden and hollow when tapped
  15. 15. Leave to cool on a rack

Ingredients

  • 500g Ox cheeks
  • 3 carrots peeled and chopped
  • 1 large onion chopped
  • 1 bulb garlic halved
  • 4 Tbs. chopped tomatoes
  • 50ml red wine vinegar
  • 500ml beer or ale
  • 2 Lts beef stock
  • 4 sprigs thyme
  • 4 bay leaves

Method

  1. 01. Trim a little of the Ox cheek fat off and cut into smaller pieces
  2. 02. Place a heavy based pan on a high heat and add some sunflower oil
  3. 03. When the pan has just started to smoke, place the meat into the pan and start to colour on both sides
  4. 04. Season with a little salt and pepper
  5. 05. Add the chopped carrots, garlic and onions to the pan and stir in. Cook out for about 5 minutes
  6. 06. Add the chopped tomatoes and cook out for a few minutes
  7. 07. Then deglaze the pan with the vinegar and reduce until sizzling
  8. 08. Add the beer to the pan and reduce by two thirds
  9. 09. Cover with the stock and add the herbs
  10. 10. Cook the meat until tender and starting to fall apart
  11. 11. Remove the carrots from the Ox cheeks. The onions and garlic will have cooked down in the braise so leave them in the pot
  12. 12. Shred the meat within the sauce, check the seasoning and you’re ready to add to your focaccia rolls

Ingredients

  • 6 sweet potatoes washed, but not peeled
  • 2 sprigs rosemary
  • 100ml olive oil
  • 2 tsp. smoked paprika
  • Salt and pepper

Accompaniments

  • Mixed baby leaves
  • Beef tomatoes
  • Dijon mustard

Method

  1. 01. Preheat the oven to 200°c
  2. 02. Cut the sweet potato into wedges and lay them out on a roasting tray
  3. 03. Season with salt and pepper, drizzle over the oil and cover with rosemary needles
  4. 04. Place into the oven and roast until just cooked
  5. 05. Careful not to overcook the wedges

Ingredients

  • 100g capers
  • 1 medium banana shallot
  • 2 cloves garlic
  • 1 Tbsp. dijon mustard
  • 1 large bunch parsley
  • 6 salted anchovy fillets (remove when used in vegetarian dishes)
  • 1 juiced lemon
  • ½ bunch mint
  • 500ml olive oil

Method

  1. 01. Finely chop, parsley, mint, onion, capers, anchovies, garlic and place onto a bowl with the Dijon mustard and lemon juice
  2. 02. Bind with olive oil
  3. 03. Seasoning will need to be adjusted if salted anchovies are not used
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contact@thelitton.co.uk
01761 241 554
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The Litton, Litton, Near Wells Somerset, BA3 4PW

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