Dionysus ON SALE NOW! CRETAN GOLD OUR NEW OLIVE OIL WHO’S ON PERIWIG PARADE SEE PAGE 9
Issue 2 | Jan-Feb 2013
The Ancient Greek God of Fertility and Wine
A MAGAZINE BASED AROUND OUR SMALL GROUP OF PUBS
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! EE FR
Smith’s Stables makeover complete!
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See who made a Guest appearance at The Prince Rupert, Newark What’s in a name Our pubs names explained Frustrations and ferver of growing grapes in sunny old England
Tasty Recipes from The Group Executive Chef! see page 16
Customer Profile Meet Laurie see page 6
Contents What’s Happening Across The Pubs
So first things first – Happy New Year to one and all – may this year be filled with fun, happiness and merriment for each and everyone of you. Christmas seems to have whizzed by in a blink of an eye. No sooner had we decorated the pubs, drank copious amounts of mulled wine / cider and used any excuse for a Christmas drink possible it all seems to be over. I dont know about you but January always seems to bring out a new organised me – i have written lists of "to do's", miles of new years resolutions (which just seem to revolve around the idea of becoming more organised, drinking less of course losing weight and saying no a little more often.)… Just reading it back now does make me feel a little excited / apprehensive – the diet is always starting tomorrow or next Monday or like my friend said to me the other day next new year!! So if like me you need a little bit of excitement and encouragement to keep the January blues at bay have no fear we have lots of things happening across the pubs to make everything feel that little bit better. The Sunday night pub quiz's are back just to make the weekends last a little longer. We have got an interesting article from our Master of Wine, John Atkinson, on growing grapes in England. A few guest appearances from actual celebrities and a great pub recommendation which could be added to your things to do for 2013. So grab a pint and relax with our little magazine or just look at all the phots from the Periwig Parade and have a chuckle at the antics of the youth of today!!
Sophia
Editor Sophia Whitaker – sophielwhitaker@hotmail.com Publisher Michael Thurlby – info@thethurlbygroup.co.uk Magazine Design Mark Buttress Creative Design – info@markbuttress.co.uk Photographers Tim Scrivener – Agriphoto.com Nigel McMillan – www.photo43.com Disclaimer: Copyright (c) The Thurlby Group. all rights reserved. no part of this publication may be reproduced or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, or be stored in any retrieval system, of any nature, without prior permission from The Thurlby Group. Any views or opinions expressed do not necessarily represent the views or opinions of The Thurlby Group or its affiliates. Disclaimer of Liability. Whilst every effort has been made to ensure the quality and accuracy of the information contained in this publication at the time of going to press, The Thurlby Group and its affiliates assume no responsibility as to the accuracy or completeness of and, to the extent permitted by law, shall not be liable for any errors or omissions or any loss, damage or expense incurred by reliance on information or any statement contained in this publication. Advertisers are solely responsible for the content of the advertising material which they submit to us and for ensuring that the material complies with applicable laws. The Thurlby Group and its affiliates are not responsible for any error, ommission or inaccuracy in any advertisement and will not be liable for any damages arising from any use of products or services or any services or any action or ommissions taken in reliance on information or any statement contained in advertising material. Inclusion of any advertisement is not intended to endorse any views expressed, nor products or services offered nor the organisations sponsoring the advertisement.
The Tobie Norris The Lord Nelson The Prince Rupert The Periwig and Parade Smith’s of Bourne Jubilee Garage
5 5 7 8 10 12
Customer Profile Meet Laurie a regular fixture at The Tobie Norris
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Cretan Gold – The Thurlby Group Olive Oil Find out how it all began
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Recipes from our Chef’s Nick’s End of Season Asian Baked Mussels
16
Wine of the month Ross Dykes chooses the perfect accompaniment to Nick’s mussels
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Have you tried… Falkland Arms at Great Tew, Oxfordshire
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Life on The Farm The cows are now all settled in there new home…
19
What’s in a name Our pub names explained
20
Frustrations and ferver of growing grapes in sunny old England
21
Work With Us / How to Contact Us
22
MAGAZINE DESIGN AND PRINT SOLUTIONS Whether you are looking for your ideas made real or something entirely new, we can set you on the right path. Mark Buttress Creative Design services: • Branding Solutions • Email Marketing • Company Literature • Website Design • Exhibition Design
• Cost-effective Print
tel: 01780 753313 info@markbuttress.co.uk www.markbuttress.co.uk Dionysus – Jan-Feb 2013
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What’s Happening Across The Pubs
*
Get A FREE Bottle of Chilean Merlot or Chilean Sauvignon Blanc when you order four or more main courses at one of our venues shown below
✃
Wine offer available throughout January and February 2013 during all food serving times* Please fill out the following information to validate the voucher and hand to a member of staff when ordering your food to receive a free bottle of wine. From time to time we will send you exclusive email offers and news of what’s happening in our pubs. If you’d prefer not to be added to our database then please tick this box.
Full Name:
Email:
Our wine offer is available at…
Stamford
Oakham
Bourne
Newark
t. 01780 753800 info@tobienorris.com
t. 01572 868340 info@thelordnelsonoakham.com
t. 01778 426819 info@smithsofbourne.co.uk
t. 01636 918121 info@theprincerupert.co.uk
*This offer cannot be used in conjunction with any other offers.
t. 01778 422190 office@thethurlbygroup.co.uk www.thethurlbygroup.co.uk The biggest thing happening over the next 2 months in four of our sites is the free bottle of wine offer… either a free bottle of Chilean merlot or Chilean Sauvignon blanc. Vouchers are available in our magazines and also will be e-mailed to all our customers on our database. However don't worry if you haven't got a voucher as there are plenty available behind the bars!! – No downloading necessary....!!! Just ask a member of our team and they will be happy to assist – all we require is your name and email address so we can continue to let you know what's happening across our pubs in the future.
John Atkinson our master of wine has specifically chosen both Chilean wines to compliment the offer both for their quality and taste..... So rest assured it isn't some dodgy cheap stuff Michael has brought in bulk from Aldi!! As we aren't fans of rules and regulations -this offer can be taken up during all serving times!! The only drawback being we can not do it in conjunction with any other offers… Come as many times over January and February as you like just leave us a different email address – sons/daughters/grans. As we are trying to build a database to incorporate all our customers whereby we can inform you of what's happening without the need for paper etc.
Don't forget if you are looking for a more romantic night out or catch up with friends – the 2 Not So Large Pizza's and bottle of wine for £19.95 deal is always available at The Lord Nelson, The Prince Rupert and The Tobie Norris. And 2 meals and a bottle of wine for £19.95 at Smiths. 4
Dionysus – Jan-Feb 2013
What’s Happening Across The Pubs
The Tobie Norris
12th Century archway room
With all the competition and a new pub opening weekly in Stamford the Tobie never fails to surprise us. With its olde worlde charm and great atmosphere it brings new customers in weekly. Throughout Christmas the 12th century archway room has proved a great success with parties and functions. Which families, groups and businesses have all enjoyed. Please ask Will for further details if you are planning on having a function of any kind as this room really lends itself to informal gatherings with a fantastic buffet style menu.
Former Man Untied footballer Lee Sharpe with Tim Chantrell
A famous face frequented The Tobie Norris and made for a very excited Tim (as you can see from the smile on his face). Lee Sharpe popped in for a pint – And whilst we let him drink it in peace we couldn't help but ask for a cheeky photo as he was leaving.
The Lord Nelson This is our newest pub and we held a small party to celebrate its first year at the beginning of December. Overall the pub has traded above our expectations and our team over there are doing a fabulous job. We have learnt and listened to our customers and adopted the needs of the business to suit the needs of the town and think we have settled in nicely. Our first Christmas was hectic but great fun – In the evening of Oakham's Christmas market Adam stood dutifully by the door with a table set up offering mulled cider and wine accompanied by mince pies – he even adjourned a Santa's hat for the occasion. We had a Wedding Reception on the 28th December for Richard and Faye..... which was great fun. They had a buffet laid out upstairs for their guests and once the room was decked out to their taste it looked really romantic and intimate as you can tell from the photos (bottom right).
Smoky McNab who entertained the crowds at our New Year’s Eve party
For the New Year we are introducing a quiz night (every third Sunday) in the hope of making the last day of the weekend a bit less of a drag and give you even more reason to have one last drink before its end. And don't forget that Wednesday is "Jug Night" just £10 for 4 pints served unsurprisingly in a 4 pint jug – great for sharing with or without a pizza!! Dionysus – Jan-Feb 2013
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Customer Profile
This issue we wanted to introduce you to possibly our oldest customer and one of our favourite regulars at The Tobie Norris. His full name is Lawrence Charles Connell but he is known as Laurie to pretty much everyone else but his passport and drivers license. Full Name: Lawrence Charles Connell
Favourite Drink: Guinness
D.O.B: 16th August 1923
Favourite Meal: Hungarian Goulash
Born: Shoreditch, London
Favourite Music: Classical
Favourite Pub: The Tobie Norris
Most Famous Passenger: Dame Margot Fontaine
Laurie can always be found on a Wednesday and Friday evening sitting on the settle next to the bar towards the kitchen. Michael often comments that: “Laurie is our most realistic pub prop and I would pay a fortune for him at an antiques fare!!“ He is ever ready to give up his seat for anyone else and always has a cheery smile and warm welcome. In fact you could say he is the perfect gentleman!! He is always willing to chat or just watch the world go by and so we thought we would delve into his life history and find out about his colourful past. As it turns out it was a history that makes you feel proud to be British and fully realise and appreciate the sacrifices made by men and women like Laurie throughout the Second World War and the memories they carry with them to today. Laurie started work at the mere age of 13 for a printing company and here he became a member of the St Clements Sea Cadets in The Strand. Which has now been demolished and turned in a RAF Royal Church. When the war broke out Laurie was not yet old enough to join the army but he was asked to join the Ministry of Information. (Now a University of London Building). He spent his time running messages for a famous commander. When he finally reached the tender age of just 17 he went to join the Navy but was refused for being short sighted. So he picked up his coat and walked all the way to Holloway where he volunteered for the army and received his 1 Shilling to form his contract. Laurie was put into training until his was 18 and was made to guard the airfields at Homchurch/North Weald. However things stepped up a gear in 1942 when he found himself being tested for mechanical mind – which to his surprise he was told he had. He was immediately sent off to Catterick Camp in Yorkshire in order to learn how to drive a Churchill tank, weighing a mere 50tonnes. Laurie said “I thought it was a block of flats when I first saw one!”. All the time he was there he knew they were training for a big purpose but little did he know that purpose would be something as terrifying as D-Day. In 1944 – Laurie together with the rest of his men from the 34th Tank Brigade were dropped on Sword beach. A beach being shared by the British and the Canadians. From the first day they were thrown in right at the deep end and Laurie’s Brigade were tasked with holding a bridge head for 6 weeks, East of Cairn, waiting for the back up to arrive. During Laurie’s fighting on the front line he showed enormous courage, strength and bravery. Twice he rescued his fellow soldiers from the clutches of death. He re-entered a battle zone to save his Sergeant and remained relentless in his fight to help others survive as well as himself. Finally, he was wounded too severely and had to be taken to safety to be treated for 2nd and 3rd degree burns on his arms and hands. 6
Dionysus – Jan-Feb 2013
Laurie was awarded for his bravery with various medals, but I think the most important and astounding are probably him winning the Crois de Guerre (from the French) for his bravery and he also received a Dispatches from the King. As the war came to a close, Laurie still hadn’t served his full term and still had work to do. He was sent into Germany and had the terrible task of trying to help the dis-placed and dis-possessed in Belson prison of war camp. The Jewish people that were left had no identification papers nor were they recognised by the Russians who had taken over their countries of origin. Through all this horror and destruction Laurie managed to meet and fall in love with a lady named Klara, who had been forced into the camp and received terrible treatment at the hands of medical examiners, in the pursuit of sterilising all Jewish women. When Laurie returned to England and left the army, he never forgot Klara. He began working for a Jewish man in Covent Garden market, who upon hearing Laurie’s story agreed to have Klara flown to England under the guise of becoming his au pair. The couple were married in 1949 but the marriage only lasted 10years as Klara’s mental and physical health failed her and she was eventually admitted to an asylum. Laurie continued working hard on the market and he comments, “Whilst it was long, hard hours…. It felt like pure luxury when I had been used to sleeping rough for 5years.” His market stall was where the Punch and Judy pub now sits in Covent Garden. Laurie soon realised he would have to take another job and so became a ticket runner. Where he would run theatre tickets across London to the customers in their hotels. In return, Laurie was given free tickets to the Royal Opera House and Ballet and from here his passion for Classical music and theatre was born!! In between all this Laurie knew that he had to find a better and easier way of making a living and so he began to study to become a London taxi driver in the evenings. Which he successfully achieved and carried on to do until the age of retirement. Even now he knows London like the back of his hand!!! After many years, Laurie went on to marry again and had 2 children of whom he is extremely close to and proud of. He now has a granddaughter whom he loves to baby-sit and dote on. Laurie has only been in Stamford for 6years and has really got to know and fall in love with the town – and I am sure you will all agree we have pretty much fallen in love with him too.
What’s Happening Across The Pubs
A Guest Appearance The Prince Rupert The Prince Rupert has gone from strength to strength with a 10-12% increase in business helped by the new venue room which we finished in the spring of last year. Tony and Heidi are busy planning events and Michael is busy thinking of ideas to revamp the garden area. As we speak our in house maintenance guy, Matt Turner, is busy with his brushes brightening the walls and re-covering the stairs -after 3years (in march) of hard ware. Heidi and tony have got together with 3 other pubs and organised an exciting beer festival from the 24th – 27th January. It is aptly named "Beermuda Triangle" and includes The Prince Rupert, Just Beer, The Castle and The Fox & Crown. Tony has been busy sourcing different and exciting beers for us all to try and having had a peak at his list it is promising to be a good one!!! And finally, some famous faces… Well one in the form of David Guest. Lucky for him he happened across the best pub in Newark – his words not ours!! He launched into a Zambuca competition with Tony and Heidi. Hence the fuzzy photograph below.
Heidi and Tony with the one and only David Guest
Dionysus – Jan-Feb 2013
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What’s Happening Across The Pubs
LIVE RUGBY We will be showing all of the RBS 6 Nations Rugby games live. Below is a full fixtures list. Come on down and support our boys!!
Jimmy is really looking forward to the RBS 6 nations rugby after building up a great following of supporters for the Southern Hemisphere matches. What a great place it was to see England finally beat the (not so) mighty All Blacks. Tries from Chris Ashton, Brad Barritt and a star turn from centre Manu Tuilagi saw England storm to a 38-21 victory over New Zealand for the first time since 2008, ending the All Blacks' 20-game unbeaten streak. Three tries in ten minutes from Ashton, Barritt and Tuilagi saw England jump to a 32-14 lead in the 60th minute, leaving an off-form New Zealand no time to recover. We cant wait to watch England in the 6 Nations especially with our new found motivation to spur us on. Don’t forget that throughout all the football and rugby games we are offering £10 4 pint pitchers on Carlsberg, JHB and Thatcher's – so why not come down and support your favourite team!!! You can also hire the top floor of the periwig for all your special occasions with private bar and toilets available… Contact Jimmy or Naomi by info@the-periwig.co.uk for more information and price.
FOOD DEALS Any two classic meals for £10 Classic Burger or Hot Dog and a pint of Carlsberg, JHB ale, Thatcher’s cider or a draught soft drink for just £7.95
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Dionysus – Jan-Feb 2013
Saturday 2nd February 1:30pm Wales v Ireland Saturday 2nd February 4:00pm England v Scotland Sunday 3rd February 3:00pm Italy v France Saturday 9th February 2:30pm Scotland v Italy Saturday 9th February 5:00pm France v Wales Sunday 10th February 3:00pm Ireland v England Saturday 23rd February, 2:30pm Italy v Wales Saturday 23rd February, 5:00pm England v France Sunday 24th February, 2:00pm Scotland v Ireland Saturday 9th March, 2:30pm Scotland v Wales Saturday 9th March, 5:00pm Ireland v France Sunday 10th March, 3:00pm England v Italy Saturday 16th March, 2:30pm Italy v Ireland Saturday 16th March, 5:00pm Wales v England Saturday 16th March, 8:00pm France v Scotland
Who’s on…
? e d a r a P g i eriw
Here are just some of our favourites from Christmas, New Years Eve and not forgetting our Movember night!!
Blackmail and bribes are taken for anything you don't want to be seen!! If you want to get in on the deal forward any of your photos to the periwig info@the-periwig.co.uk for your chance to be spotted!!!
Like ‘The-Periwig’ on facebook
Follow @The_Periwig on twitter Dionysus – Jan-Feb 2013
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Smith’s makeover is complete What’s Happening Across The Pubs
The refurbished stables are now complete. Gone are the Lloyd loom tables and chairs and the coffee shop image is banished forever!! We have taken it back to a more traditional pub style within a stable theme. Pews, lanterns, carts, agriculture bygones and harnesses all adjourn the area. The rest of the pub has had a slight makeover as well – look out for the horses names which are above the tables when you are ordering your food!! Each table has been named after one of the working horses off our farm in the 1930's. We particularly like white foot as every farm must have had a shire with 3x dark feet and 1x white one. 10
Dionysus – Jan-Feb 2013
We are busy acquiring books and suitable reads for the Stores room (top front room). We have set up a mini book club with which we want you take a browse, swap a book, read a book, bring a book and just generally enjoy it. As the year progresses we are going to endeavour to turn this room into more loungey feel complete with sofa's and comfy chairs.
Happy Hour Monday – Friday 5pm-7pm
Buy One Get One Free On Selected Bottled Beers e Every Wednesday from 7pm-Clos
Jug Night Every Thursday from 7pm-Close Any 4 Pint Jug of Real Ale Just £1
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What’s Happening Across The Pubs
e e r F t a E s d i K uary January & Febr The whole of January and February kids eat free!! And our new "build your own burger"menu is now available… We have moved our live music across the road from Smith’s to the Jubilee as we think it is a better venue both space wise and acoustically and will hopefully make for a more pleasurable experience for our customers.
Our kids burgers are now larger increasing from 2ounce to 4ounce and we have decided to let you guys build your own burger with a choice of various toppings. We have also installed a new pool table upstairs and an Xbox downstairs where you can play any games of your choice. We just ask for a £5 deposit whilst you are using the handsets – which you get back once they are returned. We are offering free games of pool on Monday and Tuesday and are looking at joining the Bourne pool league!!!
Our regular weekly offers
Mondays & Tuesday from 6pm 'Oil Change'. Buy 2 meals from our selected menu for only £11 and free pool Wednesday from 6pm Jug and Wine night. 4 pint pitcher of Carlsberg, Blackthorn or real ale for £10. Buy 2 large glasses of wine and get the rest of the bottle free.
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Dionysus – Jan-Feb 2013
Thursday from 6pm Buy one cocktail and get one £1 Every other Sunday from 8pm Pub Quiz During all live football, rugby and Formula 1. 4 pint pitchers of Carlsberg, Blackthorn and Real ale for £10 Burger and Beer every day just £7.95
The bands throughout January and February are listed below:
Dates of bands: 12/1/13
Tee Dymond
19/1/13
Acoustic Vibes
26/1/13
Govannen
02/2/13
Joel and Martha
09/2/13
Adam Ellis
16/2/13
Darren and Mee
23/2/13
Calder and Hartmann
See our website for detailed information www.jubileegaragebourne.com
Pizza Parties and much, much more!
Early Bird Menu Two meals and a bottle of house wine £19.95
from
£10 per person
Tallington Sausages and Mash Sausages produced from our Tallington farm with a homemade Yorkshire pudding, sage and leek gravy, wholegrain mustard mash and roasted greens.
Get together with friends, family or colleagues
Lincolnshire Hotpot
Our buffets are designed for large groups over 12. This menu includes private hire in one of our enchanting rooms developed as an informal way of dining for an occasion, a celebration or equally business conference.
Slow cooked locally raised Tallington Lamb, winter root vegetables with sliced roast potato and Lincolnshire poacher topping, served with roasted greens.
A selection of breads with olive oil and balsamic vinegar
Buffet menu is available for £13.95 per head Bell Peppers stuffed with Feta Cheese
Sweet Chilli Salmon
Bruschetta
Roasted sweet chilli salmon fillet topped with sesame seeds served with stir fried bean sprouts on crushed new potato, ginger and coriander cake.
Marinated tomato, basil and red onion served on garlic rubbed Italian bread.
Liver and Bacon
Scottish Smoked Salmon Hand carved smoked salmon served with wild watercress, Swiss chard and lemon dressing.
Mozzarella, Tomato and Basil Insalata
Strips of pan fried lambs liver and crispy bacon on redcurrant mash with homemade onion gravy.
Torn buffalo mozzarella with sliced beef tomatoes, fresh basil and balsamic reduction.
Spicy Bean Stack
Seasoned pan-fried chicken breast served on cos lettuce with Grana Padano cheese, freshly toasted ciabatta croutons and our caesar dressing.
A burger of spiced kidney beans stacked with a basil pesto patty, melted goats’ cheese and grilled field mushroom then finished with a chunky tomato salsa.
Ripened goats’ cheese melted on toasted ciabatta.
Chicken Caesar Salad
Wholetail Scampi Wholetail Scampi served with a mixed leaf salad, accompanied with skinny chips and homemade tartare sauce.
House Wine Lobo Loco Macaebo Lobo Loco Tempranillo
Available Monday to Friday 6pm-7pm 25 North Street, Bourne Lincolnshire, PE10 9AE t. 01778 426 819 info@smithsofbourne.co.uk www.smithsofbourne.co.uk
Goats’ Cheese Crostini A Selection of stone baked pizzas with a variety of toppings to include: Mozzarella, Parma Ham, Sun Blushed Tomatoes, Chorizo, Goats’ Cheese, Anchovies, Basil Pesto, Free-Range Chicken, Stilton, Free-Range Egg, Fresh Rocket as well as the more traditional pizza toppings.
If you wish to add a dessert buffet to your order then this is available for a £2.00 supplement per head. Desserts include: Our Chef’s homemade chocolate brownie and fresh strawberries and cream.
Our selection of stone baked pizzas and garlic breads are available alone for a set price of £10.
Stamford t. 01780 753800 email: info@tobienorris.com
Oakham t. 01572 868340 email: info@thelordnelsonoakham.com
Newark t. 01636 918 121 email: info@theprincerupert.co.uk Dionysus – Jan-Feb 2013
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Feature | Cretan Gold – The Thurlby Group Olive Oil
golden touch
CRETAN GOLD OLIVE OIL On sale now throughout all our establishments
£3.95 After many years of trying, we have finally managed to import our very own olive oil from Crete. We will be using it throughout all our establishments and really urge you to have a try. It has a really fantastic taste and we guarantee that once you taste it you will want some for home. We are selling it in 250ml bottles throughout all our pubs for the introductory price of just £3.95. It is a product that we really believe in and have close ties too - and so we thought we would share with you just how we came to happen upo this "Cretan Gold" and just why we love it so much!!!
Introductory price of just
Michael has been holidaying in Crete on off for many years and even looked at buying a home here with his close friend and local builder Dave Popple at one time. He became very friendly with a local family who own a restaurant and bar in a small town called Agia Marina – Which is called Electri and run by 3 brothers. The restaurant is actually the old family home and the terrace is beautifully lit with tee lights throughout the vines over head – all of the brothers work in the restaurant and all have a different role to play. From Michael’s seat at their bar they began to talk about their histories and realised that not only did they have bars and restaurants in common but they all also originated from farming stock. The family have an olive grove high on the hills overlooking the Mediterranean. After a number of visits and constant talks of us trying to import their delicious olive oil we have finally managed to get it here. The oil is truly delicious and un-like any you have tried before. It is almost too good to cook with and perfect as a drizzling oil with crusty bread or in a variety of salads.
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We are using it in all our pubs and also
The Thurlby Group’s Cretan Gold
bottling it for anyone that would like to take it home or even give to someone as an exquisite gift. We have decided to call it Cretan Gold as the Cretans often refer to olive oil as their Gold. You can buy a 250ml bottle for just £3.95.. We also thought we would share with you the history and techniques that go into making our olive oil and hopefully show why it is such an impressive and wonderful product. As its always nice to know where we are sourcing our products from and just how we find them. Christo, the youngest brother still maintains and harvests the olive groves that his father nurtured when he was a young boy. They believe in keeping the oil unfiltered which can make it a little cloudy although over a period of a few months the sediment settles -This is just the small pieces of olive pith that remain from not filtering. They believe that this makes the oil more tasty and more nutritious as nothing is taken out. The oil is also slightly thicker unfiltered than when it is filtered and it is always between 0-1 % acidity. Christo used to go with his father as a small boy – watching and helping him thus
he learnt the techniques of harvesting the olives at a very young age. He now takes his own two young boys – They mostly run around and play but they also have a go at banging the trees with what they call the “devils fork”. They love it!! And so Christo hopes that they too will continue doing the olives when they are older. As you are probably aware olive oil is consumed greatly in Crete and just for their own household needs they consume approximately 150 litres a year!!!! Since antiquity, the concepts of “The Mediterranean” and “the olive” have been interwoven. According to Mediterranean historian, F. Brodel, “The Mediterranean begins where the first olive trees bloom and finishes where the first palm-tree forests line the African continent.” During prehistory, humankind decided that collecting the fruit of wild olive trees did not suffice to fulfil its needs, and thus began the systematic production of the olive crop by initially domesticating the indigenous, wild tree and subsequently creating olive groves. This long-drawn, laborious process is widely held to have begun on Crete!! In Crete and indeed Greece olive oil is used for everything – cooking, drizzling, beauty treatments and hair care. Recognized as one of the healthiest diets in the world, the Mediterranean diet is not a creation of some doctor or nutritionist, nor is it a passing fad, it’s a centuries-old eating lifestyle originally followed by the people living in the Mediterranean basin. We thought we would just list some of the many benefits from consuming olive oil, especially our very own Cretan Gold!!!
Health Benefits of Cretan Gold Olive Oil The health benefits of olive oil are extensive with new positive attributes discovered all the time. At present it is believed that in addition to bolstering the immune system and helping to protect against viruses, olive oil is also effective in
fighting against diseases such as: Heart Disease, Oxidant stress, Cancer, Blood Pressure, Diabetes, Obesity, Rheumatoid arthritis and Osteoporosis.
Cretan Gold and Skin Care Since ancient times olive oil has been used as a way to moisturize and help rejuvenate damaged skin. As we age our skin deteriorates and its inner and outer layers (dermis and epidermis) grow much thinner. The stresses and strains of aging also cause the skin to lose elasticity, which soon becomes noticeable as wrinkles. External factors, such as the suns rays can also speed up the aging process by generating what are called ‘free radicals’. The good news is that it’s possible to reduce the damage done to cells by using ‘inhibitors’ that lower the risk. There are many creams and lotions on the market that can help with this but if you’re looking for a natural ‘inhibitor’, you need look no further than olive oil, which has a lipid profile very close to that of human skin. Olive oil has a large proportion of vitamins A, D, and K, as well as vitamin E, which is a key source of protein needed in the fight against free radicals. This makes olive oil particularly helpful in the fight against skin disorders such as acne, psoriasis, and seborrheic eczemas. More generally, olive oil can be used daily to improve the condition of skin in the following ways:
As an eye makeup remover: A drop or two of extra virgin olive oil on a cotton pad helps to gently and effectively remove eye makeup without irritating the delicate skin. Olive oil also helps to smooth wrinkles that can form around the eyes.
Cooking with Cretan Gold As a finish and condiment, high quality Cretan Gold olive oil is poured over everything from rices, potatoes vegetables and beans to meats, poultry and fish. Olive oil is a versatile ingredient that has been used in cooking for thousands of years. It has broken down a lot of boundaries in recent times, becoming a staple in kitchens well beyond the area of its Mediterranean roots. Not only can you cook just about anything with olive oil, you should cook just about everything with it instead of using less healthy fats or butter. Our Cretan Gold olive oil is perfect for cooking seafood, to make marinades, or on strongly flavoured ingredients such as peppers or garlic. It is also delicious with mozzarella and for dipping bread, for frying and sautéing. It works well when used in baking too!! The flavour of fresh olive fruit will shine through adding a new sublime dimension to all your creations. We hope you enjoy it and let us know any feed back you have at info@thethurlbygroup.com
As an exfoliator: Mixing olive oil with sea salt and massaging into an affected area helps remove dead skin and enrich the healthier layers below it. Adding oil to a bath also helps moisturize the whole body. In nail and cuticle care: Extra virgin olive oil is a simple solution for dry nails and cuticles. By rubbing a few drops into the cuticle area and around the nail, cuticles stay moist, and nails respond with a natural shine.
Dionysus – Jan-Feb 2013
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Recipes from our
Chef’s
Download this menu from our website www.thethurlbygroup.co.uk
End of Season Asian Baked Mussels
✃
This is a great little dish for entertaining. If you’re looking for easy meal ideas or impressive appetizers and starters, mussels fit the bill perfectly. Beginner cooks can prepare these with confidence and they make an impressive, tasty dish with little effort.
Ingredients: • 2kg of fresh black mussels • 3 red chillies roughly chopped • 2 cloves of smoked garlic sliced thinly • 50g of grated fresh ginger • 3 lime leaf torn in to small pieces • 1 1/2 large carrots sliced thinly long-ways
• 4 mini sweet peppers sliced thinly long-ways • 100ml of Lime juice • 100ml of water • 100ml of sweet soy sauce (kecap manis) • 20 g of toasted and crushed cashew nut • 100g Bean sprouts • A good handful of chopped
Method: 1. Pre heat the oven to 220 2. If you buy the mussels pre-cleaned: Place the mussels in a colander and rinse well with cold water. If not, Scrub the mussels and pull off any beards. Rinse in several changes of cold water, then discard any that are open and do not close when tapped against the side of the sink. 3. Take a large mixing bowl and add the mussels, carrots ,sweet peppers, ginger, lime leaf ,garlic, chilli, water, soy and lime juice. Gently stir with a wooden spoon to infuse the flavours. 4. Transfer the ingredients on to a large baking tray and cover with tin foil or a lid to let the mussels steam. 5. Place in the oven for 25minutes – all of the mussels should be open by this time, if any are not discard them. 6. Meanwhile, Crush the cashew nuts in a clean tea towel, with a rolling pin, and place on a tray under the grill. They are done when golden and fragrant – 5-10 minutes. 7. Place the mussels in your serving bowl and stir in the bean sprouts, fresh mint and coriander. 8. Finally, top with the toasted cashew nuts and serve immediately –Not forgetting the warm crusty bread for dipping in the yummy juice.
Wine of the month Wine/Grape: Gruner Veltliner Producer: Josef Ehmoser Country: Austria Region: Wagram Vintage 2010 Grüner Veltliner, or Gru-Vee, as it has been dubbed, is the latest craze. It’s Austria’s own white variety: although lots of attention has focused on Austrian Riesling, there’s actually an awful lot more Gru-Vee planted (by a factor of 10). Now it’s rightfully regarded as the centrepiece of Austria’s wine industry. So if Austrian white’s, and Grüner Veltliners in particular, are so good, how come we haven’t seen many of them here in the UK? Austria still seems to have a cloud over the country ever since the antifreeze incidents in the mid 80’s, which still is talked about today. Trust me there is none in this wine!! The main reason they’ve not been better known abroad is because the domestic market greedily snaps up most of the good stuff, and keeps the prices high across the board. Indeed, Austria doesn’t actually make that much wine. But the word is out, and Grüner Veltliner is gaining more of the attention that it deserves. With its food friendliness, versatility and in many cases a capacity to gain complexity with age, Grüner looks set to gain more friends.
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review by Ross Dykes Much of the hype surrounding Grüner Veltliner comes from a series of blind tastings (there have been three so far) put on by a Swiss aficionado of Austrian wines, of which the best publicized was held in the UK at the invitation of MWs Jancis Robinson and Tim Atkin. In this shoot-out, Austria’s leading Grüner Veltliners and Chardonnays were pitched against top Chardonnays from around the world, including some very, very stylish white Burgundies. Remarkably, the panel of illustrious judges voted the Austrian wines into seven of the top 10 places. Grüner Veltliner was the clear winner. Grüner has a variety of expressions. Cropped at high yields it can make a pleasant but light quaffing white, but if growers take a little more care it is capable of making complex, full flavoured, spicy whites often with a distinctive white flower and cracked pepper edge to them. This wine is a perfect accompaniment with Nick’s mussel dish, Asian styles of cooking and all types of fish dishes. It is zesty and spicy with delicate fruit and an excellent structure. Enjoy!!
Feature | Have you tried…
The Falkland Arms
at Great Tew, Oxfordshire This issue we would like to introduce you to The Falkland Arms at Great Tew. A quaint little pub nestled in a charming village in the Cotswold's Oxfordshire. Just by looking from the outside you can tell it’s a real gem. Recently Michael and I embarked on a road trip taking in Bedford, Bath, Bristol and the Arboretum in just 5days. Our aim was to look at as many different pubs and groups as we could and hopefully try and learn something new and exciting that we could introduce back into The Thurlby Group. Michael suggested that we should make The Falkland Arms at Great Tew our first stop over as it is probably one of his most favourite pubs and one that he has invariably popped back to throughout the years. The Falkland Arms ticks all the boxes as a traditional English pub – The flagstone floors, oak beams and inglenook fireplace together with the settles and potties adorning the ceilings (sound familiar??) are cosy in winter and the beautiful gardens are enjoyed on sunny days throughout the year. It has been taken over by Wadsworths in recent years but do not let this discourage you – Kathryn Partridge and Richard Bennett are the perfect hosts and do a fantastic job of retaining a beautiful 16th Century building as a traditional, local pub. They are famed for a large selection of fine real ales, malt whiskies and an extensive wine list offered by both the glass and bottle. Whether you are popping in for a 'quick drink', a bite to eat or looking for somewhere to stay, The Falkland Arms offers a warm welcome to all and is the perfect place to snatch a few moments of tranquillity.
Their team of Chefs, headed up by Richard caters for all tastes in food, by providing a traditional Inn menu and always insisting on extremely high standards. All their food is homemade and ingredients are sourced locally wherever possible. With everything from light bites through to fantastic feasts! They are also open to non-residents for Breakfast and Morning Tea/Coffees, perfect if you have been for an early morning ramble around the village or embarked on one of the stunning walks through the arboretum. The bedrooms, themselves retain the charm of the 16th Century building and are perfect for a relaxing getaway. Enjoy delightful b&b accommodation, in the peace of a beautiful Oxfordshire village (think Midsomer Murders), on the edge of the Cotswolds. Each room has recently been refurbished but the old charm has still been kept with low ceilings, traditional leaded windows and stunning views. They have 6 rooms available including 5 double rooms and 1 single room. All rooms have en suite facilities and a colour television. A hospitality tray (kettle, tea, coffee, biscuits) is provided, so you can make yourself drinks during the day. We cannot recommend it highly enough – full of charm paired with great hosts and a fantastic atmosphere. They also have live folk music every Sunday evening for those that are looking for a livelier end to the weekend. If you happen to make it over we know you will not be disappointed. They are currently running a special offer throughout January and February: Stay two nights Monday – Thursday for £138 bed and breakfast and receive a £20 voucher for food and drink!! Tel: 01608 683653 (Reservations daily) Email: falklandarms@wadworth.co.uk www.falklandarms.co.uk Dionysus – Jan-Feb 2013
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Dionysus – Jan-Feb 2013
Life on The Farm The cows are now all settled in there warm new home…The shed! We only bring in the breeding cows. The young stock, because they are a hardy old English breed, we leave outside. There rations for the winter are hay and silage made on the farm, plus locally sourced wheat, of which we roll ourselves, combined with a few supplementary nuts to supply vitamins and a balanced diet. The sheep stay out throughout winter gnawing off excess autumn grass and will be housed in the middle of February ready for lambing around the 20th February. Winter is the season when you might think farmers have a rest but you would be wrong. Every month has its dedicated tasks and one of the most ancient and rewarding is winter hedgelaying, coppicing and maintenance. It is vital for both efficient stock management and wildlife habitats. We have been out and about on the farm laying our hedges as you can see from the picture above. The aim of hedge-laying is to encourage growth at the bottom of the hedge to give it a new lease of life. Over the centuries, different parts of the UK developed their own distinctive styles of hedge laying, all based on the same basic theory. We use the Midland style /also known as Bullock style. This hedge was designed to keep big heavy bullocks in their field. This style is mainly found in Leicestershire, Northamptonshire, Oxfordshire and Warwickshire – traditional beef rearing areas. The typical features are: • Stake sides face road or plough land. • Brush is on the animal side to stop them from eating new growth • Hedge slopes towards the animals, as stakes are driven in behind the line of the roots. • Strong binding is below the top of the hedge (so that bullocks cannot twist it off with their horns). The hedges need to be laid now so they are all grown and in place when the livestock are released back into the fields. Dionysus – Jan-Feb 2013
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The back to front “N” on The Tobie Norris building
What’s in a
name
Have you ever wondered why our pubs are called what they are? I mean who on earth is Tobie Norris? Why is the “N” back to front? Why did we change our pub in Newark from The Woolpack to The Prince Rupert and where on earth did The Lord Nelson or Periwig come from? Well let me assure it is no accident or random choice -All our pub names do have significant meaning to either the building or the area and therefore we believe give our pubs not just individuality but remain true to their beginnings… What ever their beginnings may be. This issue we are starting with The Tobie Norris and are going to divulge a little information of who he was and why we decided to name the pub after him. The pub was in fact a house before we brought it and dates back to 1280. It has had a very colourful and varied history throughout the years but the story of Tobie Norris was the one that really stood out to us. Tobie Norris purchased 12, St Pauls Street, Stamford in 1617. He was born circa 1558, The son of Matthew Norris of Leicester. It is thought that Matthew was the founder of the bell making business and his son followed in his footsteps making the bells at their home. The earliest Tobie Norris bell is actually in Orton Waterville in Peterborough and dates back to 1606. He continued to cast bells of Stamford until his death in 1626, at the age of 41. Tobie had two sons, Tobie II and Thomas . Tobie II was admitted freedom of the tower in 1628 as a bell founder but does not appear to have taken an active part in the foundry business. Thomas Norris grew his fathers business 20
Dionysus – Jan-Feb 2013
and is known to have cast over a 100 bells between 1628 and 1678. He also sat on the Alderrmanic bench until he resigned on 29th August 1678. He objected to the idea of going out with the local award to ensure no one entered Stamford during the night whilst the plague was running rife in Peterborough and the surrounding areas. After its restoration it is believed that Thomas retired to Rutland, probably Barrowden. It is interesting to note that during the civil war, Thomas only made two or three bells a year but in 1660, the year after the war finished he had a surge and made nine!! Thomas had a son Tobie Norris III. Tobie III married Susanna Madlesdon, a local heiress. Tobie and his wife managed to remodel the family home at 12 St Pauls Street. The present frontage was introduced on to the exiting timber frame building. They also installed the oak panelling in the hallway, which we believe would have been purchased second hand from somewhere else in the town. Tobie Norris took over the family business in 1673 -The year his mother died. Tobie III was a hard drinking bell founder (well all that bell making most have been thirsty work!!) During his time in charge of the foundry 106 bells are known to have been cast by him. Unfortunately Tobie III was not very good with his money and had a series of mortgages against the property in 1689,
to Robert Smith who was master of the boys school nearby. So now we come to why is the "N" backwards – well there are a couple of theories but i think it is probably a combination of them all. The first explanation, Most people at the time would have been illiterate and therefore Tobie himself might have just made a mistake as he was unable read or write. However there are bells in existence where the "N" is the correct way round. The second theory is it could have been his signature trademark and not a mistake at all. However the most likely explanation is that when they were casting the bell – The mould for the "N" was a mirror image. Before the final layer of moulding material has been baked hard, the mould is coated in graphite (this prevents the molten metal from burning the moulding loam) and any inscription or decoration is stamped into the mould in the reverse. These indentations provide a reversed relief inscription on the finished bell. What ever the reason the plaque dedicated to Tobie Norris in St Mary's Church in Stamford actually shows the "N" backwards – so i guess it is up to you to decide which explanation you prefer!! We couldn't think of a better name for the pub – one that celebrates a colourful family, its traditions and encapsulates the heart of the building and i am sure you will agree.
Feature | Frustrations and ferver of growing grapes in sunny old England
Frustrations and Ferver of Growing Grapes in Sunny Old England by John Atkinson, Master of Wine
The Champagne region can seem feudal. Behind the handsome architectural facades of Reims and Epernay is a subterranean world of hard labour: kilometre-afterkilometre of cellars lined floor to ceiling with millions of bottles, all stacked by-hand, and laid one on top of another, like logs in a woodpile. Within the cellars the climate is brilliantly poised for producing fine wine: temperatures rarely budge from 11 Celsius; there is no natural light; and the humidity means the enclosed populations of jellified moulds and fungi want for nothing. This is the world caveman left behind to stand tall and blonde beneath the warming rays of the strengthening Holocene sun, yet the primitive instinct for dark enclosure is still enacted by Champagne’s Morlock-gangs of bottle stackers, disgorgers and riddlers. Through the Marne winter, you can trace the tapering trails of smoke back to solitary vineyard workers. The relentless round of pre-pruning, pruning and tying-down reminds you of the Marxist maxim that work can become alienating by its repetition alone. One good man can prune 7,000 vines a day, but the spitefully low cordons rapidly take their toll on adult joints. Like Cossack dancing, someone in Champagne (perhaps a German) just seems to have taken an absurdly wrong step in deciding that grown men should go about their daily business sunk down on their haunches.
Champagne’s separation between production and consumption is stark, though one needs to be careful about crass interpretations of class. The oneman-band viticulteur with 3 hectares of land is worth millions, whilst the assets of the sharp-suited brand ambassador may ultimately lodge with the bank. Moreover, there is a genuine sense of fraternity in France, an underlying loyalty to the larger national project of “Team France”. I point all this out because as drinkers rather than makers of wine, we (in the UK) inevitably view its production through the agreeable obfuscation of consumption. Grape growing is mistakenly seen by many as bucolic, transcendental and quaint. We (Farmer David Whattoff; John Atkinson MW) began planting Tixover vineyard in May 2005, with the help of a small team of local villagers. Today’s “villagers” aren’t the strong-limbed young men of yore; they’re middleclass and middle-aged, with muscles pulped by long stretches at keyboards and steering wheels. Together we planted 750 vines in a day, and the rain never stopped. Thus began my more visceral and intense relationship with the English weather and its ugly grey churnings. With a full-time job, vineyard work is necessarily squeezed into weekends. At the outset, I had pictured the full magnitude of space brightly drawn into the blue-domed sky above me; but the reality has been more Glastonbury than Woodstock. My imagined idyll has been hijacked by the weather. Just as Freddy Krueger crept into the innocent sleep of children, so frost, deluge and wind have terrorized my winter visits to the vines. This Blog, then, is about my struggle to grow grapes on a limestone sub-soil at an unlikely 52 degrees north. I have had to learn about chemistry and botany, and I now realise what the historical difference between production and consumption really is. The sense that I listened to all the wrong teachers at school, and concentrated on all the wrong subjects has grown along with the vines. Too many men of my age find they want to re-connect with their youth, yet the incarnation that often emerges from our past is not the energetic, uninhibited self we’d prepared for, but a kind of body of ill-fitting parts, a list of congenital ailments – spondylitis in
my case – revealed by a slackening of muscle and sinew. Yet, back problems aside, viticulture keeps me healthy, if not fit. I know what I’m capable of, and I’ve developed a synergy of sorts with the vines: Pinot Noir, I have discovered, can take most of what Nature throws at it without chucking in the towel, and, just like me, it can be kidded by a warm summer’s day into believing that all things are possible.
Master of Wine: John Atkinson Date became a Master of Wine: 1999 Current Employer: Billecarte-Salmon (UK) Ltd Relationship with The Thulrby Group: Writes our wine lists Technical: Cool Climate Viticulture Dionysus – Jan-Feb 2013
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The Tobie Norris Manager: Will Fry 12 St. Pauls Street, Stamford PE9 2BE t. 01780 753 800 info@tobienorris.com www.tobienorris.com
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The Periwig
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Current Vacancies
Social networks are listed below for each pub:
The Lord Nelson: – Full-time trainee chef
Follow @TobieNorris on twitter Follow @The_Lord_Nelson on twitter
Tobie Norris, Smith's & The Lord Nelson: – Part-time & Full-time chefs
Follow @SmithsOfBourne_ on twitter Like smiths.bourne.5 on facebook
Please email your CV and covering letter to recruitment@thethurlbygroup.co.uk
Follow @JubileeBourne on twitter Like thejubilee on facebook
Head Chef Required
Plastering & Coving
No Job Too Small. Call Gary. Tel: 01778 347275 Mob: 07941 173649
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Dionysus – Jan-Feb 2013
Manager: Jimmy Pease & Naomi Schein 7 All Saints' Place,Stamford, PE9 2AG t. 01780 762 169 info@the-periwig.co.uk
Smith’s of Bourne Manager: Pat & Jane Taylor 25 North Street, Bourne PE10 9AE t. 01778 426819 info@smithsofbourne.co.uk www.smithsofbourne.co.uk
Jubilee Garage
Follow @The_Periwig on twitter Like The-Periwig on facebook
GP PLASTERING
Contact Us
This is an excellent opportunity for a qualified and experienced head chef to work in this well respected Public House in the popular market town of Bourne. Smith’s has an eclectic and varied seasonal menu using local produce with a high attention to detail. The successful head chef will be motivated, determined and passionate about working with quality ingredients to produce quality pub food. Please email your CV and covering letter to recruitment@thethurlbygroup.co.uk
Manager: Samantha Waddingham 30 North Street, Bourne, PE10 9AB t. 01778 392700 info@jubileegaragebourne.com www.jubileegaragebourne.com
The Lord Nelson Manager: Adam Dale 11, Market place, Oakham, LE15 6DT t. 01572 868340 info@thelordnelsonoakham.com www.thelordnelsonoakham.com
The Prince Rupert Manager: Tony & Heidi Yale 46, Stodman Street, Newark, NG24 1AW t. 01636 918121 info@theprincerupert.co.uk www.theprincerupert.co.uk
Dionysus – Jan-Feb 2013
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