See you soon, we hope

 2021 might not have started with quite the bang we wanted, however we will meet again and a hopeful time of reunions and reconnections is to come.

We look forward to reopening our doors again and welcoming you back for long lunches on the terrace and intimate dinners in the alcoves. Chef Shay is busy testing new recipes - do try his Treacle Tart (recipe below) and as soon as we have confirmation of our reopening date we will inform you. Please do stay in touch via our social media accounts (@juliesw11) and mailing list for further updates.

We wish you solace for the weeks ahead until we can all socialise again, from The Julie’s Restaurant Team

Chef Shay's Treacle Tart Recipe

Sweeten January's lockdown with a slice of Julie's Treacle Tart

Ingredients:
Pastry
250g plain flour
140g cubed unsalted butter (chilled)
15g icing sugar
2 egg yolks
45ml cold water

Treacle Tart Mix
400ml golden syrup
2 eggs
50g breadcrumbs
50g cornflakes (blitzed in food processor)
1 lemon zest

Method:

1) Sieve the flour into a large bowl
2) Add the butter and rub together with your fingers to a fine breadcrumb-like texture
3) Stir though the icing sugar
4) Add the egg yolks and water
5) Form into a ball (add another tbsp water if you need to), wrap and chill for 30 mins
6) Roll out to the thickness of 3mm
7) Line a 22cm tart ring with the pastry, leaving an overhang
8) Return to the fridge for 1 hour
9) Line the tart case with baking parchment and baking beans
10) Place in a pre heated oven at 180c and bake for 15 mins
11) Remove the parchment and baking beans and cook for a further 10 mins until golden brown
12) Allow to cool then trim off the excess pastry around the edge of the tart case
13) Combine all ingredients for the treacle tart mix together and whisk gently
14) Carefully pour the mix into the tart case and bake on the oven at 160c for 35 - 40 mins
15) Remove from oven and allow to cool for 15 mins
16) Slice and serve with clotted cream or good quality ice cream