Fear not , the hairy horseman is at St. Conleth’s only in a disambiguous, inspirational sense for, according to Wiki: Tartar sauce gets its name from the Golden Horde Mongols who invaded Europe in the 13th century, who were known to the locals as Tartars. This name comes from confusion over their allies the Tatars, because of whom the Europeans called Mongolia Tartary. This misnomer came from associating the name Tatar with the Greek mythological hell known as Tartarus. Now, it is simply a rather ‘tart’ mayonnaise which chefs like Mark serve with his fish dishes. Mark also has two of our Italian favourites scheduled: pasta puttanesca and melanzane alla parmigiana so get ready for more fine canteen cuisine! Menu pdf