KNEAD News Lee Jones – Manager, The Lord Nelson Will Taylor – Enotria Wines Naomi Schein – Manager, The Crown Hotel Gemma Rogerson – Manager, Tobie Norris Ross Dykes – Operations Manager, KNEAD Pubs
Taittinger Visit In October a few of our managers were lucky enough to be taken to Reims to visit Taittinger.
in the cellar, we were taken to Chateau de la Marquetterie (illustration below) for lunch, where we once again had fabulous food with a different champagne served with each course, we finished in the garden for coffee and one last glass of Taittinger before the return train to the UK.
Day 1. We caught the Eurostar via Paris and had a few hours to kill before dinner, on a beautiful autumn evening it gave us chance to explore the town of Reims centre. After a walk around the town, we ended up at a bar selling Belgian beers right at the base of the cathedral. A perfect setting before we were whisked off to dinner. Day 2. Up early, we were taken on a guided tour of the inside of Mecure Cathedral Reims, which is a must if you visit the city. Rebuilt in 1211 after a fire, the original cathedral is thought to date back to c.400. After this we went on a VIP tour of the amazing cellars of Taittinger where they produce a whopping 3 million bottles of champagne every year. Unfortunately Claude Taittinger (still a family winemaker) wasn’t around to give us the tour but it was exceptional none the less. After sampling some more 2008 Vintage Taittinger
Stamford t. 01780 763136
Bourne t. 01778 426819
Stamford t. 01780 753800
Some of the Champagnes we tasted: Comtes de Champagne Blanc de Blanc 2005 Taittinger Prélude Grands Crus Taittinger “Les Folies de la Marquetterie” Clos de la Roche Grand Cru 2004 Taittinger Nocturne Sec
All in all a real treat of a trip, thanks Taittinger.
Newark t. 01636 918121
Oakham t. 01572 868340
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KNEAD Ale? Try our very own beer Stamford Brewing Co. has teamed up with Hopshackle Brewery in Market Deeping this year to produce our very own seasonal beer.
We have been working with Nigel from Hopshackle for many years we are big fans of his beers, for which he has won many awards, They can often be seen on our bars.
This brew was produced by-
Lee Jones, Manager of The Lord Nelson
Chris Ward, Manager of Smith’s of Bourne
Josh James, Supervisor of Smith’s of Bourne
James Pease, Bar Manager of The Crown Hotel
This brew is called Lambing Time and will be found across our KNEAD Pubs and is described as ‘lovely, malty, fruity with a bitter finish.’ Tell us what you think!
Asparagus Season is a-comin’…
Before we know it asparagus season will be upon us! Here at KNEAD Pubs we will be celebrating this with our asparagus menu ‘From Farm to Table’ All of the Asparagus will be from our family farm in Tallington grown by Andy Thurlby. Bunches will also be available to buy in all of our pubs for £3.00 (ask at the bar for a bunch).
Love
Pick up your KNEAD Love card from a member of staff to start collecting points to redeem off future purchases.
The Birth of The KNEAD Pubs Pizza
Did you know our Pizza dough and sauces are made freshly every day in our kitchens?
The idea of the pizza/pub formula came from a pizzeria restaurant in Morzine, France. It is from these thin based pizzas that Michael had the idea of introducing casual dining into KNEAD Pubs. He wanted to re-create the thin stone based pizzas from the Alps and combine them with real ales and a traditional pub surrounding.
Water, yeast, flour and…?
Nine years ago Nick, our Executive Chef, used recipes that had been passed onto him from previous influential chefs. They were a key component to the success of this creation. After experimenting with a range of ingredients and methods he stumbled across a recipe that used a relatively unknown ingredient. The recipe was inspired by not only authentic Italian produce, but surprisingly by ingredients widely used in South East Asia. Having used the best produce we felt that the equipment used to produce our specialist pizzas had to be of the highest quality. Therefore, we had to find the best possible pizza ovens to cook in. Many restaurants settle for the cheapest or most accessible pieces of equipment, We felt that this was another important piece of the puzzle that would make our pizzas unique. The cooking of the dough in our ovens helps the pizza to be crisp, With our unique crust this creates a lighter heavy pizza compared to those found in most restaurants. Some customers have likened the pizza to having a more biscuit texture and we have to admit that this was not been to everybody’s taste!
... more?
Never underestimate the importance of the pizza sauce and toppings. Many restaurants overlook the importance of a good sauce as the base for their pizza toppings. Some can have an overpowering taste of garlic or basil. Experience has led us to realise that a simple, well produced base sauce would be the key to our excellent pizzas. It is for this reason that our sauces are made in house and our kitchens produce fresh batches each day.
Over the last 9 years we have used a vast range of both traditional and less usual toppings on our pizzas. While meeting the demands of the regular customers we have attempted to move away from the classic combinations such as ham and pineapple and margarita. Our menus may include newer ingredients such as halloumi, chorizo, goats cheese or spicy pulled pork either in the combinations that we create or as items you can use to create your own pizza.
One of the core values of the KNEAD pubs is to source produce responsibly. This can be hard to achieve when producing pizzas. Michael’s passion for and knowledge of local farming means we can offer a pizza that has high quality ingredients that are locally sourced wherever possible. Where this is not possible we look to acquire the best possible ingredients from further afield. The mozzarella we use is produced in Scotland, the popular chorizo is cured in Tafalla Navarra, Spain, and the olives are grown in Fontvielle, France.
Not compromising on quality is something that we are passionate about. By using a range of quality sources we are able to fulfil our main aim, a fresh and flavoursome pizza for all our customers.
KNEAD a Pizza?
For just £23.95 get: 2 Not So Large Pizzas with 2 toppings each PLUS a bottle of house wine. Available: Monday-Sunday 6pm-7pm
Or grab a deal for one, at just £10.95 with: 1 Not So Large Pizza with 2 toppings PLUS a pint of selected beer, 175ml glass of house wine or a selected soft drink. Available: Monday-Sunday 12pm-2.30pm & 6pm-7pm
Competition Time! Guess our most popular pizza topping of 2015 for a chance to win a 1 night stay at The Crown Hotel and a bottle of Taittinger. Simply fill in a form at the bar with your email address and answer. Ts&C’s apply.
KNEAD Pubs & Two Birds Spirits BUY
Two Birds Anatomy
“Based in the quaint British countryside town of Market Harborough, we produce a range of great tasting, small batch spirits, all hand crafted in our bespoke copper still. Each bottle is hand decorated with organic inks and of course we hand check and taste each batch of our award winning Gins and seasonal Vodkas to make sure perfection is achieved before being delivered.”
a 70cl bot tle for hom e for
£32.95
or a duo
mini gift se
£19.95 t for
Two Birds
Available to drink at all KNEAD Pubs
OLD TOM GIN
ENGLISH VODKA
PASSION FRUIT VODKA
RASPBERRY VODKA
A Great British Gin known as Mothers Ruin of the 18th Century predating the London Dry Gin of the Victorian era. A sweeter Gin ideal with tonic, cocktails or neat with a splash of iced water. 40% vol
Our English countryside Vodka is distilled from barley and sugar beet creating a smooth and delicate finish on the pallet. 40% vol
Blended with our sugar beet and barley vodka, this light and very fruity drink is great over ice, lemonade, tonic or mixer to make cocktails. 29% vol
Our handcrafted blend of cereal barley and sugar beet vodka is infused with freshly picked raspberries from the English countryside. 26% vol
Find out more information at www.kneadpubs.co.uk