New Year brings new Jameson’s menus:

by Miss Terry Diner

Kim Fletcher, the Landlord at Jameson’s Irish Pub contacted the dining out team with the news of his new menus. Two of them, in fact. One being a rotating weekly menu and the other a rotating monthly menu. They sounded too good to pass up! (So we didn’t!)
Jameson’s is renowned for its food, and one of the reasons for this is the fact that Kim Fletcher as well as being a publican is also a professional chef. This has resulted in consistently good food available at the pub, of a much higher standard than just ‘pub grub’, yet remaining at ‘pub grub’ prices. However, it is still a pub that sells food, rather than a restaurant that sells beer.
Jameson’s is not a new player on the Pattaya scene, but is very much an entrenched ex-pat venue. For newcomers, there are many ways of getting to Jameson’s but one of the easiest is to turn right into Soi 4 off Pattaya Second Road (Bangkok Bank on the corner) and continue up that street which curves gently right, and Nova Park and Jameson’s is there on the left.
Inside, it is outfitted in the usual British style with wood panels and flooring, a long bar on one side, an elevated section with pool tables and three more dining/drinking areas. These are all served by happy waiters and waitresses, and overseen by Kim Fletcher himself. It is a well run ship.
The new menus are very comprehensive and the weekly one responds very rapidly to seasonal availability of items such as strawberries and mangoes (and even the Pattaya Mail’s recipe or whether pub manager Wanchai actually managed to catch any mackerel on his fishing trip!), as well as which items are universally popular. The weekly menu also offers from one up to three courses, starting at B. 195, the choice is yours.
The monthly menu covers starters (seven in February), mains (14) and desserts (five) with the choices including Coquille St. Jacques (one of my all-time favorites and only B. 285), Jameson’s foot of pizza and even Colcannon or Mince and Tatties for the traditionalists.
We chose to eat in the dining booths area for our review night and began with the Stowford Press cider, which was a great palate cleanser, and not at all sweet, but then went on to the very quaffable Jameson’s Australian house red. Recommended!
Madame’s starter was six honey-glazed scallops, and this was a particularly succulent dish (and I stole two while she was not looking). Being in the lead-up to Chinese New Year, I selected the sweet corn and crabmeat soup Chinese style. Thick, flavorsome and hot to the table.
My main course (from last week’s menu) was the enormous mixed grill kebabs, which came served on a very large wooden platter with the beef, pork and chicken on two very long skewers accompanied by my favorite rough cut English chips. The beef was marinated in tarragon, the pork in sage and the chicken in thyme. It is details such as these which lift Jameson’s fare well above the average pub food.
Desserts? No room, but just enough for another glass of red.
The new menus at Jameson’s Irish Pub introduce even more food choices for the discerning diner in Pattaya. Being rotating menus also means that boredom should not creep in for the regulars (and there are many). Not only is Jameson’s offering good eating, but they are excellent value as well, something that Kim Fletcher has built the Jameson’s reputation upon. With the weekly menu offering one course for B. 195, two courses for B. 230 or three courses for B. 255, this really is a bargain.
By the way, if you are worried that the carvery has gone, it hasn’t, but now only on Sundays. Saturday night is curry night with 17 different curries, popadums, samosas, rice, breads and only B. 395.
If you enjoyed the food before, you will again, and if you haven’t tried it before, then you should. Highly recommended.
Jameson’s Irish Pub, 80/164 Moo 9, Soi Sukrudee (Soi AR), Central Pattaya. Secure parking. Open seven days 8 a.m. until late. Telephone 038 381 873, email info @jamesons-pattaya.com, www.jamesons-pattaya.com.

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Beef and bacon burgers

America gave the world hamburgers, and I am led to believe that the average American eats three burgers every week. No wonder McDonalds could expand at the rate it has done! The original recipe gives the option of grilling or broiling. Grilling is the way to go!

Ingredients Makes four to six burgers Lean ground beef 700 gm Onion, finely chopped ½ cup Bacon chopped 2 rashers Worcestershire sauce 1 tbspn Fresh soft bread crumbs 1 heaped cup Egg 1 Salt ½ tspn Pepper ¼ tspn Flour 2 tbspns Vegetable oil 2 tbspns Hamburger buns, split and toasted 6

Cooking Method
In a bowl, combine ground beef, onion, bacon, Worcestershire sauce, bread crumbs, egg, salt, and pepper. Mix thoroughly until blended. Shape into 4 to 6 burgers and coat lightly with the flour. Heat oil in a large skillet over medium heat. Grill the burgers for 7 to 10 minutes on each side, or until cooked to desired doneness. Serve in toasted buns.