THE HANDLE 2024

THE HANDLE In this edition, embark on a culinary journey with tips for growing your own produce, a guide to savouring the freshest harvest, seasonal wine pairings, and a comprehensive cocktail guide. Delight in a 70-page recipe special, crafted by our top chefs. Discover restaurants with breathtaking views and sustainable dining. Find travel inspiration and essential PoB Hotels recommendations for unforgettable UK breaks

SEASONED TO

PERFECTION Volume 02 · 2024 pobhotels.com

open the door to inspiration Welcome to PoB Hotels - a collection of the very best independent hotels across the British Isles

THE handle • 2024 EDITION

editor's letter Welcome to the latest issue of The Handle, where we embark on a culinary journey, bringing to life one of our treasured collections – 'Seasoned to Perfection'. In this edition, we savour every flavour, embrace the values of heritage, sustainability, organic cultivation, ethical standards, and the artisanship behind British cuisine

OLLECTION • 2023 EDITION

Ours is a community of the most inspiring independent hotels, each one carefully selected, each one unique and each the Pride of Britain. As hoteliers, we are craftsmen in our own right- creating the theatre, drama and orchestra to ensure the perfect stay for our guests. We want to inspire you through every stay and experience at our hotels across the British Isles. From elegant tranquillity of an English country house to the rugged beauty of a loch-side estate in the Scottish Highlands, we can personally guarantee an exceptional stay in every single place. We have been matching guests with outstanding experiences for over 40 years. We look forward to helping you discover your new favourite escape.

Mark Chambers Chairman

Mark Chambers

Ignite your wanderlust on a culinary adventure...

In our special feature, 'Seasoned to Perfection', We're pleased to introduce an exclusive PoB Break It all began in 1982, a group of passionate hoteliers that joined forces to create we present delectable andwhen sustainable recipes in the enchanting North of England, curated by an iconic British hotel collection. Led by then industry titan Gerald Milsom, showcase the very best of each season, crafted renowned chef and TV presenter Matt Tebbutt. these hoteliers were driven by all things hospitality, quality and creating happy from locallymoments sourced ingredients theand now remains At PoB Hotels, our passion lies in introducing you to for guests.

The beauty ofspanning the collection then the of individuality and championing the independent spirit of our British Isles. celebration Our talented chefs have generously the most exquisite independent hotels throughout hotels. For over 40 years we have followed our inventive spirit and enthusiasm for shared theirauthentic signature creations, inviting you to the British Isles, each selected with meticulous care British adventures. Today, our collection includes distinct hotels across the UK and Channel Islands. recreate them at home. to ensure a unique and unforgettable experience. To Within these Our pages, you'll also discover insightful explore our complete collection, please turn to page hand-picked hotels offer varied destinations for you to chose from.

PoB Hotels vouchers make practices, the perfect gift as they can be redeemed130 for an or visit our website, where you can purchase a articles on sustainable dining cultivating unforgettable stay, a delightful meal, or an inspiring experience at any of our your own produce, wine-pairing tips, and a host of gift, discover our hotels and immersive PoB Breaks – hotels. You can peruse “The Handle”, our online magazine for inspiration on travel unique activities enhance your experience. gateway to new and captivating journeys. andto much more. To discover ourholiday collection, the varied regional breaks, offersyour or buy a gift, visit our website, sign up to our newsletter and follow us on social – open the door to inspiration!

Kalindi Juneja Chief Executive

Kalindi Juneja | Chief Executive

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NEWCASTLE

THE NORTH

Farlam Hall

EDINBURGH

Prestonfield House

Fingal

ABERDEEN

Yorebridge House

Armathwaite Hall

Cromlix

Glennapp Castle

GLASGOW

Hebridean Princess

Airds

The Fife Arms

Ness Walk

INVERNESS

SCOTLAND

The Torridon

Feversham Arms

Rockliffe Hall

Seaham Hall

ACROSS T BRITISH ISL

ST IVES

The Nare

Thurlestone

O

BRISTOL

Lucknam Park

Bailiffscourt SOUTHAMPTON

JERSEY

Gravetye Manor

BRIGHTON

Ockenden Manor

GATWICK

The Goring The Capital

THE CHANNEL ISLANDS

The Priory

The Atlantic Hotel

GUERNSEY

EXETER

Bovey Castle

Park House

IPSWICH STANSTED

The Athenaeum HEATHROW

SOUTH EAST

The Vineyard

O

DOVER

The Swan at Lavenham

Talbooth House

NDO

Sopwell House Hartwell House

The Relais Henley

The Royal Crescent T H E

CARDIFF

Whatley Manor

Barnsley House Calcot

THE SOUTH WEST Lewtrenchard Manor

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Bedford Lodge

Haycock Manor

Hambleton Hall

Kilworth House

BIRMINGHAM

Ellenborough Park

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EAST MIDLANDS

NOTTINGHAM

S

The Headland

TH

YORK

Middlethorpe Hall

CENTRAL ENGLAND

LIVERPOOL

The Lake Country House

Grove of Narberth

ABERYSTWYTH

WALES

Palé Hall

Bodysgallen Hall

LLANDUDNO

LEEDS MANCHESTER

Northcote

Grantley Hall

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L

W TS

LD

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ACROSS THE BRITISH ISLES

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contents 10

ISLAND IMMERSION Unleash the wonders of the British Isles with PoB Breaks. Immerse yourself in castles, coastlines, and culinary delights there's no shortage of adventure to be had

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COVER STORY

FRESH HARVEST Learn how to plan, grow, and maintain your own plot with ease. Get ready to enjoy the freshest, most delicious produce right at your fingertips

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HARNESS YOUR CREATIVITY Enhance your holiday experience with unique activities at PoB hotels, from cider making to bird-watching

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SHAKE UP THE SEASON Discover the perfect seasonal cocktails to complement your stay at PoB hotels or to make yourself at home. From Ohana in spring to Festive Classic Alexander in winter, elevate your experience with signature sips

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SIP THE SEASONS Hear from the experts about wine by the season, food-pairing tips, and new tipples to try; from spring fizz to refreshing summer whites and fruity autumn reds CLEAN & GREEN Discover the principles of sustainable dining and why it's important for the future. Learn from Michelin-starred chefs on how to embrace it at home

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RESTAURANTS WITH A VIEW Uncover restaurants with a view in our top 10 list; from ships to mountain destinations, let's help you find your perfect table

MATT TEBBUTT'S PoB BREAK, INSPIRED BY FOOD & PROVENANCE Join chef and TV presenter Matt Tebbutt as he indulges in unique British food and drink experiences on a bespoke PoB Break in the North of England COVER STORY

SEASONED TO PERFECTION Indulge in the culinary treasures of every season through our delicious and sustainable dishes. Our chefs have thoughtfully crafted a selection of signature recipes that highlight both provenance and the finest offerings of each season. From the fresh flavours of spring to the hearty and comforting feasts of winter, savour the essence of every season →

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Reservations & Enquiries

OUR CAREFULLY CURATED HOTELS

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OPEN THE DOOR TO INSPIRATION Experience a warm welcome and explore new horizons as you open the door to PoB Hotels' handpicked collection of the most exquisite independent hotels across the British Isles

Book online or buy a gift: pobhotels.com Call FREEPHONE: 0800 089 3929 Phone from outside the UK: +44 166 682 4666 Email: reservations@pobhotels.com Travel Agents: sales@pobhotels.com Media Enquiries: press@pobhotels.com

PoB HOTELS AT A GLANCE Each completely unique.

Each handpicked by us. Each the Pride of Britain A DOORWAY TO INSPIRATION THE HANDLE Explore our online magazine and this annual print edition, a treasured keepsake. We trust you'll relish this book and continue to collect and cherish each volume

Sustainable Printing

Want to find a specific hotel? Turn to our Hotel Directory on page 130 or see our PoB Hotels at a glance on page 200

Follow us on socials...

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@pobhotels

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@pobhotelsuk

Published by Contista Media Ltd Content Project Manager Jessica Way Recipes Editor Karyn Noble Contributors Jane Anderson, Sophie Farrah, Jane Knight, Karyn Noble, Emma O’Reilly,

PoB Hotels, Cowage Farm, Foxley, Wiltshire, SN16 0JH Website PoBHotels.com

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@pobhotels

The Handle

Natalie Paris, Adrienne Wyper Map Illustration Karen Katon-Oprey Print Manager Adrian Wilkinson

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@pobhotels

Life President Paul Milsom Chairman Mark Chambers Chief Executive Kalindi Juneja

We’ve worked hard to ensure the sustainability of our business collateral and this publication has been produced using vegetable oil-based inks, water-based coatings and carbon balanced paper from sustainable and responsibly managed forests. The print process has been tailored to minimise any environmental impact and aligned to the environmental standard of ISO 14001, as well as being FSC certified. As part of The Collection printing process, an additional donation is also made to the World Land Trust towards offsetting the impact of production and distribution.

Once you’ve enjoyed this edition, we encourage you to share it with a friend or keep it and build up on our annual collections that each feature a unique theme to inspire your own journey to responsible travel.

MIX FSC® / C016102

CARBONBALACEDPAPER.COM / CBP016136

Front and inside cover imagery courtesy of Northcote Image on previous spread courtesy of Grantley Hall

Driven by dreams.

In 1948, Ferry Porsche realised his dream of a sports car. From that point, Porsche has paved the way for dreamers, pushing boundaries and creating icons. On road and on the racetrack. At Porsche, dreams are not just goals, but the motivation that drives us towards tomorrow.

Porsche Cayenne Turbo E-Hybrid Coupé model official WLTP combined fuel consumption: 141.2 - 166.2 mpg, WLTP weighted combined CO₂ emissions 46 – 40 g/km.

PoB BREAKS

Island Immersion Embrace the moment, stay longer, and connect with the British Isles on a PoB break, covering everywhere from the Scottish Highlands to the Channel Island of Jersey

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Words | Jane Knight

ow well do you know Britain? Perhaps you’ve ticked off the main sites, dashing off to see Stonehenge, or snatching a weekend break at Hadrian’s Wall. But have you taken in Devon’s two coastlines and the brace of national parks on the same trip?

Or tried a Rutland Pippin (a bit like a pork pie but shaped like an apple) after cycling or walking some of the 23-mile trail around Rutland Water in Britain’s smallest county?

You may feel that you’ve ‘done’ Cornwall, the Cotswolds and Cumbria but why not tarry a while and discover new aspects to these destinations, enjoying the local culture, food and

experiences, as well as the honeypot sights.

To help you delve a little further into the wonders of our nation, we’ve launched PoB Breaks, a series of immersive journeys covering everywhere from the Scottish Highlands to the Channel Island of Jersey.

An interactive map on our website lets you plan your adventure at your own pace. As well as showing our member hotels, with their great food and beautiful bedrooms, it details local activities and experiences, from coasteering in Wales to a sunset river cruise in the Dedham Vale, on the Essex/Suffolk border.

It’s easy to use – you just decide where you want to travel, then plan →

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PoB BREAKS

IMAGES © GETTY IMAGES/ISTOCKPHOTO

your route depending on how long you want to spend in each place.

For some inspiration, take a look at the dozen curated breaks we’ve compiled. There’s something for everyone, whether you’re a foodie, a spa lover, a culture vulture or want to get active in the big outdoors. You can follow the suggested itineraries in full or just use the segments you find most appealing, adding your own ideas to make your perfect road trip.

You might just want to potter around the South East, taking in castles through the ages – Anne Boleyn’s former home of Hever and the romantic Leeds Castle in Kent, before moving on to see Arundel’s medieval pile near the South Downs and the magnificence of Highclere Castle, aka Downton Abbey in Hampshire.

Or perhaps you’d prefer to really get beneath the skin of Wales on a three-week odyssey, going stargazing in the Brecon Beacons, spotting puffins on Skomer Island and bottlenose dolphins in Cardigan Bay. In between summiting Snowdon on foot or by rail, and zip-wiring underground through an old slate

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PoB BREAKS

‘Make the hotels you stay at along the way a key part of your experience.’ mine, visit the Italianate village of Portmeirion and the medieval town of Conwy. Be sure to make time to enjoy an ice cream during a seaside stroll in Llandudno.

Make the hotels you stay at along the way a key part of your experience. A journey through just part of Scotland will let you take in a variety of unique properties. Stay onboard the superyacht Fingal while you explore Edinburgh, play a game of tennis at Cromlix, Andy Murray’s property in the Scottish countryside near Dunblane, and admire artwork by the likes of Picasso and Lucian Freud in Braemar’s The

Fife Arms. Then end up drinking in the wild beauty of the lochside setting at The Torridon on the North Coast 500 scenic route, perhaps with a glass of whisky in hand.

Wine lovers should take a look at Berkshire’s Vineyard Hotel, with its floor-to-ceiling glass vault and 30,000 bottles of wine, perhaps pairing it with Michelin-starred Gravetye Manor – less than two hours away in Sussex – to make the perfect epicurean treat.

For a gourmet extravaganza, stay in a series of hotels with Michelin-starred dining, including Hambleton Hall in Rutland, Northcote on the edge of the foodie paradise that is the Ribble Valley, and Gilpin in Cumbria. Fill in any empty corners by snacking on local specialities, from pork pies to Stilton and wensleydale cheese. There are plenty of places to walk off those extra calories along the way. →

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“On your travels, by all means tick off the key sites, but take time to enjoy other experiences too.”

If spas are more your thing, you can decide between the superb facilities of a number of hotels specialising in wellness in the north, including County Durham’s Seaham Hall, or something more boutique, such as Suffolk’s The Swan at Lavenham.

On your travels, by all means tick off the key sites, but take time to enjoy other experiences too. Go fishing at Scaling Dam Reservoir in the Yorkshire Moors before exploring Castle Howard or enjoy winetasting at Gusbourne, one of the finest winemakers in Kent, after taking in the macabre history of Canterbury Cathedral.

Connecting with the locals is part of the adventure.

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So, in the pretty Cornish village of St Mawes chat to the fishers selling their catch at the quay, as well as enjoying some of the freshest seafood in a local restaurant. Or join a forager on the hunt for food growing in the wild in Perthshire and visit a smokehouse to find out more about the artisan craft.

Our journeys include details of the best time to visit as well, depending on whether you want to take in the Henley Regatta in June or to see the Scottish snowdrop festival from late January to early March.

Wherever you go, take your time and dare to dawdle – you see so much more when you live life in the slow lane.

Windermere

Llandudno

Cheltenham

St Ives

ExpEriEncE thE British islEs likE nEvEr BEforE with poB BrEaks Stay at handpicked PoB Hotels at every stop on your journey. Whether you crave thrilling excursions, rich history, vineyard visits, or gourmet delights, the curated itineraries showcase the best of each region. Customise your adventure by choosing segments that speak to you or adding your own ideas. Open the door to inspiration with PoB Hotels. pobhotels.com/breaks

KITCHEN GARDENS

fresh harvest Ah, the kitchen garden… where one can pop outside to pluck tomatoes for a flavoursome lunchtime salad, pick a spot of spinach for supper, or snip some scented herbs for the final flourish to a cocktail. Here’s a beginner’s guide...

Words | Emma O'Reilly

M

any PoB hotels have enviable kitchen gardens, which not only look dreamy (Peter Rabbit, eat your heart out), but also ensure guests enjoy the freshest, most seasonal, produce – from plot to plate in just seconds.

It is perfectly possible to create your own kitchen garden at home – bringing much enjoyment, more flavour (nothing compares with the taste of homegrown tomatoes) and saving on the cost of the weekly shop. You don’t need acres of space to do it, either. Here are some tips for getting started.

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Plan your plot

Kitchen gardens are often smaller than a vegetable patch and – the clue is in the name – are close to your kitchen.

This ensures it’s easy to both tend to plants and, of course, harvest them.

They can be a great choice for a first growing venture.

Spring is the best time for planting, but you can start planning well ahead of this. A sunny, sheltered spot with easy access to water and away from trees and fences is the ideal.

Sketch out a rough design to fit the space – dividing beds into squares or rectangles works well, and make sure every area is accessible for weeding by putting in narrow pathways.

It’s best to have beds for different types

‘It is perfectly possible to create your own kitchen garden at home – bringing much enjoyment, more flavour... and saving on the cost of the weekly shop.’ of planting – one for root vegetables, one for herbs and salads, etc.

Consider the type of ground you have. Free draining soil full of nutrients is the aim, but we are not all blessed with that. You can dig in well-rotted compost and manure but, if you have heavy clay or poor sandy soil, a better

option could be to put in some raised beds. That way, you can fill them with a mix of topsoil, compost and grit or sand. Raised beds also provide better drainage, help keep the soil warmer and save your back. →

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A common rookie error is to plant too much too soon. Do so and you risk total ooverwhelm.

Also remember that you only need what you and your family can feasibly eat…the novelty will soon wear off if you end up eating courgettes for lunch and dinner every day for a month just to get rid of a glut.

Start with perhaps three to five options (see Beginner's luck)–

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and do think about growing varieties you may not have come across before to keep it interesting. If you don’t have a garden, or just have a balcony, concentrate on tomatoes, herbs and strawberries in pots or on a windowsill. Consider some companion plants between and around your crops, too – lavender with carrots, for example, or borage with strawberries. They will repel damaging insects (and some will even attract beneficial ones), look pretty and fill in gaps that would otherwise probably be filled with weeds.

Beginner's luck: here are our top 10 for surefire (ish!) success… ▸ Tomatoes ▸ Lettuces ▸ Radishes ▸ Beetroots ▸ Carrots ▸ Spring greens ▸ Potatoes ▸ Strawberries ▸ Chives ▸ Raspberries

IMAGES © ZATEVAKHIN / STOCK.ADOBE.COM, ILLUSTRATIONS: KOLTSOVA / STOCK.ADOBE.COM

Start small

KITCHEN GARDENS

Tips from the top: PoB gardeners with the most covetable kitchen gardens share words of wisdom

Grow, grow, grow

Seeds are the cheapest option, but if you don’t have a greenhouse or a propagator, plug plants are your friend and will reward with quicker results – ideal to build your confidence when you are at the start of your journey. Start them off in a pot on a sunny windowsill before transferring outdoors as the weather warms. When planting, read up on the height and spread of each plant when fully grown to ensure you are allowing it enough space.

Once you’ve planted, remember that kitchen gardens work best with ‘little and often’ maintenance to keep on top of weeds – and occasional mulching will help with that, too.

Water regularly but not too often – a good soaking once a week is often better and leads to more vigorous plants than just a little every day.

Rotate your crops between beds each year. This helps deter pests and diseases.

Stick with it and you will soon get to know what works for you and your garden…and what doesn’t. What’s more, you’ll be hooked!

Jennifer Danbury, Head Gardener, Barnsley House, Gloucestershire “Reuse cardboard boxes - cardboard is a fantastic weed suppressant. We use it to form our paths between crops, saving hours weeding. We then top this with wood chippings from our local tree surgeon to enhance the visual effect and soil condition.

Seonaid Macpherson Raffell, Head Gardener, The Torridon, Ross and Cromarty “Do not be daunted. Just go for it. See your blank space as an opportunity to experiment. You will have successes and the odd disaster – that is gardening. But you will soon realise why people hang the enamel sign ‘Homegrown tastes better’.” →

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KITCHEN GARDENS

“If you have crops that fail, don’t give up.

Learn from what went wrong the plants are the teacher!”

Phil Mennel, Head Gardener, Rockliffe Hall, County Durham “Plan the arrangement of your plants. Consider the mature height and spread required for the different plants. Remember to leave room to access your plants for harvesting.”

Tom Coward, Head Gardener, Gravetye Manor, West Sussex “If you have crops that fail, don’t give up. Learn from what went wrong - the plants are the teacher!”

Sarah Jones, Gardening Team Member, Whatley Manor “Ditch the spade and buy peat-free compost – the ‘no dig’ method keeps your soil happy and healthy and avoids damaging its natural structure.”

And finally, don't give up! No one has a green thumb.

The people who you think are good with plants are usually the ones who have killed the most, they’ve just persevered over the years.”

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sip the seasons We meet some of the country’s top sommeliers and wine experts to get their advice on how to choose wines that suit the season, plus perfect food pairings and tasty new tipples to try Words | Sophie Farrah

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SOMMELIERS' TIPS

Spring

As we emerge from our winter hibernation and look to reconvene with friends, nothing pairs with the celebratory mood of spring quite like a chilled glass of fizz. Over recent years, demand for English sparkling wine has skyrocketed; not only does it make a sophisticated aperitif, but it pairs incredibly well with food. Some of the most popular English wines are produced by Gusbourne, a beautiful vineyard and state-of-the-art winery based in Appledore, Kent.

“I think that spring offers us licence to be more relaxed when it comes to hard and fast wine-pairing ‘rules’. Why not pair your wine with the atmosphere – something that is light, elegant and fun,’ suggests Laura Rhys, Master Sommelier and Gusbourne’s global ambassador.

“With canapés, try a crowdpleasing magnum of something delicious and easy to enjoy, such as our Brut Reserve 2019. This is

a blend of all three classic grape varieties, and it is beautifully balanced, with flavours of citrus, stone fruit, and a lively acidity. And after a substantial meal, a glass of sparkling can be just the thing to reinvigorate the mood,” she explains.

“There’s also one dining opportunity where sparkling wine is often overlooked but works incredibly well: the cheese course. Whether it’s a washed-rind soft cheese, a goats’, or something nutty and savoury such as Comté – many of the most popular cheeses pair magnificently with Blanc de Blancs, whatever the time of year.” →

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SOMMELIERS' TIPS of fruit goes superbly with smoky flavours,” he adds.

“For a summer picnic, try a dry sherry like manzanilla with antipasti – it has amazing acidity. If you’re serving smoked salmon, go for a light, crisp white. Try English Bacchus – it’s a great, local alternative to Sauvignon Blanc as it has similar aromas. With any food and wine pairing, the best, where possible, is to choose a wine from the same region as the dish or main ingredient – ‘what grows together goes together’.”

At Grantley Hall, a luxurious five-star hotel and wellness retreat situated on the edge of the picturesque Yorkshire Dales, Head Sommelier Mario de Sousa Maia Martins is also an expert when it comes to choosing wines best enjoyed in the sunshine.

Summer

When the sun is shining and the weather is sweet, many of us reach for the rosé. Crisp, fresh and laden with juicy summer berry flavours, this beautiful pink wine tastes like summer in a glass, but there are some more unusual options that are also worth exploring when the mercury starts to soar.

“Try a lighter red wine that can be enjoyed slightly chilled – less alcoholic and fruitier examples of Grenache or Pinot Noir work really well,” explains Romain Bourger, Director of Wine and Beverage and Master Sommelier at The Vineyard, a beautiful five-star hotel in Newbury, Berkshire, which has over 30,000 bottles of wine in its cellars, 3,000 bins and offers over 50 wines by the glass. “Red wine is also great for summer barbeques, something like a New World Pinot Noir – the ripeness 24 THE HANDLE • pobhotels.com

SOMMELIERS' TIPS “Having grown up in Portugal and lived in Spain for several years, I have developed a strong affinity with the summer months,” he explains.

“To complement the warmer season, try medium-to-low-alcohol wines that boast high acidity and medium-to-high pronounced flavours. Excellent examples include Marlborough Sauvignon Blanc and the delightful mineral whites from the Loire region, such as Sancerre, Muscadet, and Chablis. Other grape varieties that exude a summery vibe include Grüner Veltliner, Alvarinho/Albariño, Verdejo, and Picpoul de Pinet, all of which will keep you feeling fresh and hydrated,” he suggests.

“Over the last decade, orange wines have also really grown in popularity. The winemaking techniques are similar to that of redwine production, where the wine stays for a longer period of time with skin contact so it can obtain its particular colour pigment, becoming more aromatic. Orange wine can be great with food, or just to enjoy with friends during the summer months.”

When it comes to seasonal desserts, a quintessential summer treat is of course Eton Mess; a glorious combination of juicy summer berries, sweet meringue, and lashings of whipped cream. Instead of a heavy dessert wine, Mario suggests a lighter alternative.

“Try a sparkling cider,” he suggests. “A good example is Jake’s Orchard Cider Rosé, which uses Champagne yeast during the secondary fermentation process.”

“You could also try a Moscato d’Asti sparkling wine,” suggests Romain. “Slightly fizzy and slightly sweet, it pairs amazingly well with any fruit-based dessert. Although it is equally as good to drink on its own…”

Autumn

The ‘season of mists and mellow fruitfulness’ sees the leaves turn a rusty hue and a desire for comfort descend. At this time of year, many of us lean towards heavier wines to complement the season’s increasingly heartier dishes, but there are also some lovely, lighter alternatives to consider.

“Traditionally, this time of year starts to see more fuller body reds, but these aren’t to everyone’s palate,” says James Story, Company Director at Ness Walk, an idyllic luxury hotel nestled on the leafy banks of

the River Ness in the Highlands of Scotland.

“A good alternative is a hotter climate Pinot Noir. It will be fuller bodied than Burgundy but will still stand up to the robust flavours of autumn,” he suggests.

“And a lovely aperitif for this time of year is sherry – it may be a little old-fashioned but it’s truly enchanting and a great 5pm tipple! Bodegas XiménezSpínola is one to try – a very good pairing for desserts too, with incredible notes of figs, raisins, and warm pastries.” →

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SOMMELIERS' TIPS

Winter

The chillier months go hand in hand with bracing country walks followed by cosy Sunday lunches. All eyes turn to bold, juicy reds, but is there still a space for white wine on the table?

“There are some excellent tasty whites that work well in the winter – grapes like Sauvignon and Chardonnay provide enough warmth,” suggests Hrishikesh Desai, Chef Patron at Farlam Hall, a small boutique hotel set in the beautiful Cumbrian countryside near Carlisle.

“Generally, dry wines work better at this time of year. If you’re going to have sparkling then go for a brut or extra brut, best enjoyed in front of roaring fire,” he adds.

“With comforting fruit crumbles try a dry Riesling or a Napa red (served a bit cooler), which have lots of apple, red fruits, and peppery notes.”

At Northcote, a luxury hotel with a Michelin-starred restaurant near Blackburn, Lancashire, white wine also features throughout the winter months, as does pink.

“We use rosé as a food pairing throughout the year – we see it as a foil rather than just a pleasure drink, it really is fabulous with food,” says Craig Bancroft, Northcote’s Managing Director and Wine Director.

“Generally, winter brings whites that are more aromatic style, as well as rich, full-bodied reds. When it comes to a Sunday roast, try beef with Rhône or Rioja, lamb with Chianti or Bordeaux, pork with Barriada from Portugal or a lovely number from Lebanon. Pies and puddings are all on the robust stye, so try Shiraz from Australia, or wines from the Douro.

High-level sparkling Champagne-style ciders are also a winner with pork.”

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Top tips for choosing wine From the experts...

“I think that the philosophy of pairing the origin of the food with a wine from that region works well. For example, if I cook beef bourguignon-style, a red Burgundy goes perfectly.”

Hrishikesh Desai, Farlam Hall “Price does not always dictate the wine; instead seek the best possible pairing. This may be a light-style, great-value wine or could just as easily be a fabulous sparkling wine that is an investment.”

Craig Bancroft, Northcote “Always start with the producer.

For me, the way grapes are cared for and how they are farmed is crucial. Are they biodynamic or organic? The story behind the producer is also extremely important, as is the terroir. Of course, the wine has to be delicious, but you need to know who is growing the grapes.”

James Story, Ness Walk

“Choose wines from local wineries that make an effort to give back to their communities, and encourage biodiversity.”

Romain Bourger, The Vineyard “Think of your wine as you would any other ingredient in your dish: it either needs to complement the flavours or contrast them. Picture the effect that a squeeze of lemon juice has on a slice of smoked salmon. Sparkling wine can work in just the same way, providing lift, acidity and freshness.”

Laura Rhys, Gusbourne “When pairing food and wine, the wine should always be stronger or at least hold similar intensity of flavours to the food, otherwise you may feel a watery sensation on the palate. For example, grilled red meats, steaks and game always pair well with strong, oaked, full-body red wines with high acidity, alcohol and tannins.”

Mario de Sousa Maia Martins, Grantley Hall

THE NEST AT

COME VISIT OUR HOME IN APPLEDORE, KENT TO EXPLORE THE VINEYARDS, MEET THE PEOPLE BEHIND GUSBOURNE AND ENJOY SOME OF OUR AWARD-WINNING ENGLISH SPARKLING WINES.

To book a tour or purchase any of our wines, with complimentary UK mainland delivery, visit gusbourne.com KENARDINGTON ROAD, APPLEDORE, KENT, TN26 2BE, ENGLAND

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SUSTAINABLE COOKING

clean & green Sustainable eating is food with the future in mind, and a growing trend. Discover why it matters, and how to embrace its principles at home, with advice from chefs with a Michelin Green Star for sustainability

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Words | Adrienne Wyper

nlike food terms such as vegan, organic or keto, ‘sustainable’ has no strict definition. So what does it mean?

Broadly speaking, sustainable cooking and eating aims to minimise the negative impact of food production throughout the farm-tofork process. This can signify different things to different people, whether it’s reducing the carbon footprint, focusing on local produce to reduce food miles, or cutting energy use.

And embracing these principles doesn’t mean eschewing fine dining.

Food at all levels can be sustainable, from kitchen suppers to Michelinstarred menus. Indeed, three years ago

Michelin introduced a Green Star to highlight restaurants that stand out for their sustainable ways of working.

The original stars are awarded based on five criteria: ingredient quality, mastery of flavour and cooking techniques, the personality of the chef in their cuisine, value for money, and consistency between visits. However, the Green Star has no set criteria. According to Michelin, the Inspectors “consider things such as: the provenance of the ingredients; the use of seasonal produce; the restaurant’s environmental footprint; food waste systems; general waste disposal and recycling; resource management; and the communication between the team and the guests about the restaurant’s sustainable approach.”→

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Of the 188 Michelin-starred restaurants in the UK, 31 hold the Green Star too.

Among these is The Dining Room at Whatley Manor Hotel & Spa, a luxurious Cotswolds country-house hotel. Executive Chef Ricki Weston comments: “It’s a brilliant accolade for the team across the hotel. We try to look at all areas of sustainability at Whatley, not just the food, so to be recognised for that each year is a fantastic achievement.”

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Another Green Star holder is Palé Hall, a grand, historic hotel in Bala, on the edge of Snowdonia.

The establishment has always been innovative, with a hydroelectric power system first installed in 1920, which provides carbon-neutral energy to power the hotel. Head Chef here Sam Griffiths, says of the Green Star: “It was a proud moment to be the first – and so far only – hotel in Wales to be awarded this accolade. It highlights our commitment to food sustainability

at the highest level on one of the most prestigious industry platforms in the world.”

As we’ve seen, sustainability has many sides. So what aspect means most to these Green-Star-winning chefs? For Ricki Weston it’s zero waste. “Looking at food waste and produce management in the kitchen is important. With the cost of food increasing so much it has a big impact being able to manage where the whole ingredient goes, to be able

IMAGE © GEOFFGOLDSWAIN / STOCK.ADOBE.COM

“It was a proud moment to be the first – and so far only – hotel in Wales to be awarded this accolade.”

SUSTAINABLE COOKING to utilise as much as we can.” Sam Griffiths agrees: “It’s utilising every part of every ingredient we use with respect. Whether it’s the prime cuts on our tasting menu, or the bones used to make our Sunday gravy, the whole process should be approached the same way, with zero waste, by using suppliers that work with the same mantra.”

Using local produce and ingredients whose provenance is known is also key. Ricki Weston’s menu celebrates local ingredients, where possible. He explains that it’s important because it gives his team more connection to the product. “To know the farm where the meat has come from, or the dairy, really gives us a better understanding of the product and how to use it.”

Lindsay Mackay, Executive Chef at the Torrish restaurant of Ness Walk, a five-star retreat on the banks of the River Ness in Inverness, is also an advocate of seasonal, local

produce: “Our menus are created with seasonality and locality in mind – ingredient-driven in many ways.

I feel it is essential to understand the history, journey of our food sources and invest time in visiting our local suppliers to build those connections.

I feel compelled to question every decision made when sourcing produce and consider the impact of our actions; on both communities and the environment.”

Good for the planet, good for its people Taking a sustainable approach to what you eat has benefits for you, for the environment, and for the Earth.

With meat production a major →

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SUSTAINABLE COOKING contributor to greenhouse gases, and using land that could produce much more plant-based food, acre for acre, many people now choose to eat meat less often, but opt for higher-quality produce.

Eating fruit and vegetables that are in season and grown locally is usually cheaper and is likely to be fresher, so its vitamin content is optimal and it tastes at its best.

Eating a wider range of fresh produce maximises nutrient levels, and organic farming means fewer chemicals in our bodies, and in the environment.

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HOW TO SHOP AND COOK MORE SUSTAINABLY

Minimise food waste by buying only what you need, and choosing organic produce where possible. ‘Consider the container’ and avoid single-use plastic. Zero-waste shops, where you fill your own containers, are useful, too.

And don’t forget to take shopping bags, as well as reusable fruit and veg bags, with you.

Support local producers for food with fewer air miles (reducing carbon emissions from transporting it), which benefits the local economy.

Sam Griffiths offers some advice: “The less miles your ingredients have travelled the less impact you make when using them.

Support the local butcher. Shop at the local greengrocer. Ask your local fishmonger for advice. Most importantly, have fun and be creative with leftovers!

“Being situated in North Wales, we are spoilt with amazing produce and suppliers

within a close radius. Palé Hall is proud of its Welsh heritage, so supporting and collaborating with the local farmers and growers is a huge part of our tradition, showcasing the best that Wales has to offer.”

Quality ingredients in the kitchen make for quality dishes. Sam Griffiths explains: “Now more than ever, guests in the restaurants are interested in the story behind how we create dishes, and where the ingredients we use come from. It’s also important that our team are trained on the provenance of our ingredients, and the processes that get them to our kitchen.”

Lindsay Mackay says: “Enjoy the table and play your part in the food production ecosystem. Be bold with flavours and make each dish a celebration of foods grown on your doorstep. By eating lots of plants and cooking from the heart, we can in turn inspire and teach the next generation to take forward a love for the planet; our home.”

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BEST FOR COUNTRY GARDENS

For those who enjoy strolls among curtains of wisteria and beds of blousy roses, the historic gardens at Gravetye Manor are quintessentially English. They were originally created in 1885 by William Robinson, who is known for his concept of the ‘wild’ garden. Hotel guests can explore the flower garden and meadows, along with the hotel’s kitchen garden, which supplies ingredients to its Michelin-starred restaurant. The Dining Room is known for its commitment to seasonality in food and also its glass walls, which let the outside flood in. Diners can soak up the garden’s frothy colours as they tuck into cod with caviar and gooseberry crumble.

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HOTEL DINING

Restaurants with a view The chef’s cooking and the setting make dining at the following hotel restaurants so memorable. Take a seat and enjoy not only some of the loveliest food but also some of the loveliest scenery found in Britain too Words | Natalie Paris

BEST FOR SHIPMATES

Step below deck to dine and you will see that the galley is really rather grand on this floating hotel that is permanently berthed in Edinburgh’s Leith Docks. Fingal offers fivestar accommodation with a difference and a restaurant that affords waterfront views from its floor-to-ceiling windows. A seat at The Lighthouse promises fine dining in an Art-Deco-inspired space, with ingredients that include the ship’s own smoked salmon, cured on deck. Guests can enjoy nautical cocktails at the bar while watching the boats pass by, and afternoon teas are also available. It’s a stay to leave you feeling shipshape in no time. →

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BEST FOR FAMILIES

BEST FOR AFTERNOON TEA

Set on a bank beside the River Frome in Dorset, The Priory is a classic country house hotel that offers a picturesque afternoon-tea experience. Pretty tiers of delicate cakes and savouries are presented on crisply laid tables in the John Turner Restaurant, where traditional stone windows open onto the hotel gardens. Adding to the atmosphere is a large period fireplace. The Garden Room is the hotel’s main restaurant.

A contemporary glass space, it has views past stone arches, colourful flower beds and immaculate lawns, down to the river.

The kitchen’s cooking reveals a focus on local provenance with a French influence.

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Calcot Manor is a calming country house retreat with sophisticated interiors that is set within a rewilded Cotswolds landscape. It is also fabulous for families, offering free childcare to guests, as well as a listening service in rooms, so that parents can dine worry free.

The brasserie takes in splendid views of the hotel’s gardens and meadows which, thanks to a rewilding project, are fast becoming home to an increasing array of wildlife. Children are served a kids’ tea before 6pm, so that adults can enjoy a finely crafted meal in peace later on.

Little ones can use the spa at certain times too and will love making a splash in the heated outdoor pool in summer.

HOTEL DINING

BEST FOR MOUNTAINS

For spectacular vistas of mist rolling down the mountains, visit The Torridon, a five-star boutique hotel with a modern, glass-walled restaurant in the Scottish Highlands. Menus at the 1887 finedining restaurant aim for low food miles and change with the seasons (as do the views, with the peaks receiving a dusting of snow in winter). Dishes make full use of ingredients from the hotel’s kitchen garden. The Whisky Bar is a popular spot for a nightcap and it also serves the hotel’s own Arcturus gin. The Torridon has stables too, allowing guests to ride out into the wilderness.

BEST FOR LIVE MUSIC

Summer comes with its own soundtrack at Grantley Hall, an imposing manor house with a cutting-edge spa and formal gardens in Yorkshire. Foodies will love trying out each of the hotel’s five restaurants, one of which is the Michelin-starred Shaun Rankin at Grantley Hall.

The Orchard is more suited to relaxed dining and has a marquee with garden views over the West Lawn. When the weather warms up, between April and September, musicians regularly play live acoustic sets as part of the hotel’s Summer Sessions.

The Orchard’s menu features regionally inspired plates of whole grilled Whitby lobster or Warrendale Wagyu burgers. → THE HANDLE • pobhotels.com

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HOTEL DINING

BEST FOR ALFRESCO DINING

Get to know the heart of Constable country at this small but lovely hotel on the banks of the River Stour in Dedham.

The Talbooth has 12 plush rooms and a spa with a heated outdoor pool and hot tub, but it is the riverside terrace that impresses most. Sit outside (while under cover) for lunch or dinner at the 3-AArosette Talbooth Restaurant and you can admire the landscapes that so inspired the painter. The menu showcases local produce through dishes such as Mersea crab tartlet with avocado or dry-aged Dedham Vale beef and short rib.

BEST FOR ROMANCE

With views across tranquil Rutland Water to the countryside beyond, Hambleton Hall is a quiet and appealing country house hotel that ticks every box for a luxurious, romantic break. It has only 17 rooms, so is small and intimate, and has been owned by the same husband-and-wife team for four decades.

Couples looking to spend quality time together can therefore expect thoughtful and personal service. The Dining Room restaurant has held a Michelin star for the longest time of any in the UK, offering elegant cooking from chef Aaron Patterson that embraces the seasons, together with a wine list that favours smaller producers.

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HOTEL DINING

BEST FOR FOR SEA VIEWS

Occupying a dramatic position on a rugged peninsula in North Cornwall, The Headland hotel has sea views for miles. It also has a new flagship eatery, Restaurant RenMor, which means ‘restaurant by the sea’ in Cornish. Through expansive glass windows, diners can gaze from the cliffs down at the pounding surf.

RenMor’s open-plan kitchen plates up food that celebrates local produce, be it sustainable seafood, prime steaks or whole fish brought in from the dayboats. The Terrace is the place to be in summer for a cream tea or a sundowner, with tables facing both south and west across Fistral Bay.

BEST FOR LAKE VIEWS

In the Lake District, Armathwaite Hall has 43 comfortable rooms plus a spoiling spa and is set in a 400-acre deer park beside Bassenthwaite Lake. Guests who dine in the oak-panelled Lake View Restaurant can gaze out to the still water, which is surrounded by woodland and has fells rising behind it. The kitchen presents Cumbrian specialities, with both British and French influences, and there is a high-ceilinged cocktail bar within the hotel for aperitifs. Smart dress is required for dinner, with more relaxed dining available in the Courtyard Brasserie. Sunday lunch is a popular affair.

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harness your creativity Join the travel trend of improving or enhancing your skills while on holiday in the beautiful surroundings of a PoB hotel. Experts in their fields are bursting with know-how on everything from horticulture to cider making, storm chasing to pickleball Words | Jane Anderson

CIDER AND SLOE-GIN MAKING Imagine the scene. An old-fashioned log barn deep in the Devonshire countryside, candles flickering in old wine bottles, a log burner in the corner. We’re at Bovey Castle, where

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Activities Manager Hannah is ready and waiting for guests to learn all about cider and sloe-gin making – happily accompanied by a decent amount of tipples along the way.

It's best experienced from

September onwards, as guests are led down from the hotel reception in the soft midafternoon sunlight, through the orchard where they gather apples. Once in the barn they set to work around a retro apple press. There are many jobs – holding the mulcher, feeding in the apples, turning the wheel, and holding the jug to collect the juice. Everyone gets a taste while listening to fascinating apple facts and participating in the process of turning this elixir into cider.

There are many local ciders to sample before attention turns to the sloe-gin session. Guests experiment with the gin, sugar and homegrown sloe berries fresh from the estate and other natural flavourings, such as strawberry or raspberry. Gins from past sessions line the rustic barn shelves for guests to sample while listening to sloe-gin folklore and history.

HOTEL EXPERIENCES CONNECTING WITH NATURE

Nestled in the heart of rural Sussex, Gravetye Manor dates back to 1598. Its most notable owner, William Robinson, acquired the property in 1885 with its 1,000 acres. Robinson worked as The Times horticultural correspondent and is renowned as one of the greatest gardeners of all time, creating the ‘English Natural Garden’, a style now emulated all over the world. For anyone interested in horticulture, Gravetye is the place to come, with the gardens now lovingly cared for by Head Gardener Tom Coward and his team.

Produce from the historic walled kitchen garden is the driving force behind the seasonal menus. Along with garden tours, guests can also book hands-on workshops learning the art of flower cutting and arranging, dried flower displays, showstopping centrepieces and Christmas wreaths.

‘Head west to Calcot & Spa in the rolling Cotswolds countryside and witness the miracle of rewilding, ongoing here for more than 25 years.’

Head west to Calcot & Spa in the rolling Cotswolds countryside and witness the miracle of rewilding, ongoing here for more than 25 years.

It all began with the transformation of a strawberry field into a wildflower meadow and expanded into entire woodlands planted with native trees that now attract increasing numbers of endangered farmland birds, such as corn buntings and linnets.

Naturalist Ed Drewitt takes guests on wildlife safaris at Calcot, and further afield in the Forest of Dean.

During the spring, he’ll take you out to experience the dawn chorus and educate you about birdsong.

Guests can also head out with Head Beekeeper Martin Knight to learn all about the five hives. →

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HOTEL EXPERIENCES

Glenapp Castle in southwest Scotland has six hives of Buckfast bees in its stunning grounds, helping to preserve the vital part these creatures play in our natural ecosystem. The hotel’s resident beekeeper, John Rennie, looks after the bees, ensuring their health and in turn the pollination of the castle’s gardens – including the kitchen garden. Guests are welcome to take part in beekeeping, talks and demonstrations.

ARTISTIC INSPIRATION It’s not every day you walk into a hotel and find a Lucian Freud artwork in reception and a Picasso piece in the drawing room. The Fife Arms in the heart of Braemar, deep in the Cairngorms National Park, has been transformed from Victorian coaching inn to jaw-dropping five-star hotel by gallerist owners Iwan and Manuela Wirth. More than 16,000 works of art and objets have been integrated into every room, corridor and corner.

Guests are invited to join a member

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‘Guests might catch wild brown trout, ranging from half a pound up to the possibility of something much bigger.’

King Noel. Records on display in the Beinn Bar allude to days of huge catches in both the sea and the lochs surrounding the resort. Guests might catch wild brown trout, ranging from half a pound up to the possibility of something much bigger.

of the team for an art tour at 4pm daily. Masterclasses include a two-hour Wild Sketching session outdoors in the garden or out on the heather-clad hills accompanied by a professional artist.

Younger guests are not forgotten here. During half-term and the summer holidays, a complimentary children’s Creative Workshop takes place in the Art Room, inspired by the art and interiors of the hotel.

SPORTS

Fly-fishing is the sport of choice at The Torridon in Wester Ross in the far northwest of Scotland. This renowned fivestar hotel has its own boat on Loch Damh, and up to two people at a time can be guided by expert instructors and guides from You Fish Scotland. For those who have never experienced fly-fishing, casting instruction is provided on the lawn before heading for the loch. And for full-day adventures, a delicious lunch hamper is provided.

Fly-fishing has been practised at The Torridon since the house was built as a hunting lodge in 1887 by William

Heading a little further south to Stirlingshire, it’s all about tennis. When it comes to learning from the best, you can’t get much better than at Cromlix, a beautifully restored Victorian mansion and estate in the Stirlingshire countryside, owned by tennis ace, Andy Murray and his wife Kim. The court at Cromlix is painted in the Wimbledon colours and the coach is on hand for guests to have a one-to-one with the best quality HEAD rackets and balls.

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‘There are several obstacles to overcome on this golf course... one of the standout holes is Rockliffe’s signature 5th, which is a par-3 that requires precision to hit the small island green.’ pickleball court in July, bringing the craze over from the USA. From time to time, Andy’s mother Judy Murray hosts tennis and pickleball clinics at Cromlix but you have to be quick to book them via social media.

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If golf is more your thing, head further south to County Durham and Rockcliffe Hall, home to the longest golf course in the UK. There are several obstacles to overcome on this golf course, including three par-5s that are longer than 600 yards. One of the standout holes is Rockliffe’s signature 5th, which is a par-3 that requires precision to hit the small island green. Additionally, the 15th hole is a 242-yard par-3 that demands accuracy, as there is sand on the left and water on the right.

Choose between one-to-one expert tuition or come with friends or family for a group-coaching session. Kids can join the FUEL Junior Golf programme. The PMG Academy uses all the latest high-tech equipment from Trackman 4 radar launch monitors to the CoachNow app, yet it’s the experience of the coaches and the beauty of the 18-hole course here that really lifts your game.

For horse-riding enthusiasts or complete beginners, Lucknam Park near Bath is one of those rare hotels with a top-notch equestrian centre.

As you approach this beautiful stone mansion through its famous avenue of trees, it’s not unusual to catch the idyllic sight of guests on horseback.

Equine Connect, led for 20 years by Dawn Cameron, allows guests to learn about horses’ natural instincts and methods of communication, thereby helping their own emotional wellbeing.

With around 30 horses of mixed size and capability and the stunning Wiltshire countryside to explore, there is something for all abilities, plus pony hire from the tender age of three, when parents tag along too!

And just about as far southwest as you can go, The Headland hotel in Newquay is the place to come for mastering the art of surfing. It's located right beside Fistral Beach – one of the top spots in the country for wave riding. And for true surfers, the more squally the weather, the better. In fact The Headland’s spectacular location is also a mecca for storm chasers, and the hotel offers storm-watching packages where you marvel at the Atlantic squall surrounded by five-star luxury.

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COCKTAIL RECIPES

shake up the season Set the scene for a special hotel stay by selecting a seasonally appropriate cocktail. Here are our suggested sips, whether your visit coincides with spring, summer, autumn or winter Words | Karyn Noble

E

ach of our PoB hotels offer a sublime setting for a predinner cocktail, aperitif, sundowner, nightcap or celebratory drink. With a focus on fresh flavours, often with ingredients picked from a hotel’s kitchen gardens or sourced within a local radius, mixologists can steer you towards whatever your heart desires while capturing the essence of the region. You certainly don’t need an excuse to visit any of our exquisite bars and, in the likely event you’re spoilt for choice, we have selected four signature cocktails that perfectly align with the seasons. →

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COCKTAIL RECIPES

Spring Ohana With an elegant floral flavour, this martinistyle cocktail is made from a classic dry rosé.

Recipe from Grantley Hall, Yorkshire Dales Ingredients � 25ml Briotett Crème de Violette � 15ml lavender syrup � 10ml Supsawa � 45ml Whispering Angel � lavender smoke, to garnish � garden herbs and flowers, to garnish Method 1. Select two vessels and put all the ingredients into one of them (the top vessel, to be held aloft). Throw or roll (from high to low) the liquid between the two vessels several times to aerate the aromatics.

2. Pour into a coupe glass.

3. Garnish with lavender smoke and garden herbs and flowers.

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COCKTAIL RECIPES

‘The Amalfi lemon peel is pickled with white wine vinegar, caster sugar, juniper berries and coriander.’

SUMMER Lighthouse Martini Spectacularly served from a frozen lighthouse-shaped bottle, with gin and vermouth created in Edinburgh. Recipe from Fingal, Edinburgh Ingredients � 65ml Britannia Gin � 15ml Wermod Great British Vermouth � Grapefruit bitters � Juniper, to garnish � Cloves, to garnish � Pickled Amalfi lemon peel, to garnish Method 1. Mix the gin, vermouth and a few drops of grapefruit bitters together and chill in the freezer until ice cold.

2. Pour into a martini glass and serve with juniper, cloves and pickled lemon peel.

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COCKTAIL RECIPES

AUTUMN Beehive Martini A sweet, citrusy martini made with local honey syrup and served with a honeycomb rim.

Recipe from Calcot & Spa, The Cotswolds Ingredients � 50ml Chase Marmalade Vodka � 35ml Dry Martini � 15ml freshly squeezed lemon juice � 35ml Calcot honey � 1 tbsp crushed honeycomb Method 1. Rim a martini glass with the finely crushed honeycomb.

2. Put all the remaining ingredients into a cocktail shaker.

3. Shake the cocktail well, then double-strain it into the rimmed martini glass.

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COCKTAIL RECIPES

Method 1. Chill a martini glass in the fridge/freezer, or just Festive Classic Alexander with iced water.

A festive version of 2. Wet the rim of the the traditional brandy martini glass with brandy cocktail needs no and dip in the honeycomb special occasion to and cinnamon crustas. enjoy it. Recipe from 3. In a shaker place 6 to 7 Sopwell House, St Albans, cubes of ice, then pour in Hertfordshire the cream and shake.

4. Add both the brandy Ingredients and Crème de Cacao Brun � honeycomb and and shake once more. cinnamon crustas 5. Serve in the chilled � 25ml double cream martini cup. � 45ml brandy � 25ml Crème de Cacao Brun

winter

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FOOD & PROVENANCE

Matt Tebbutt's PoB Break,

inspired by

food & provenance Join chef and TV presenter Matt Tebbutt as he explores the North of England on a bespoke ‘Food & Provenance’ PoB Break, indulging in unique British food and drink experiences

A

Words | Karyn Noble

pproaching Lancashire’s Ribble Valley on the edge of the Forest of Bowland, there’s no denying why this peaceful part of the UK was designated an Area of Outstanding Natural Beauty. Lancashire’s impressive stately homes, castles and extraordinary gardens have already caught the eye of chef and TV presenter Matt Tebbutt, who begins his four-night ‘Food & Provenance’ PoB Break by arriving at Northcote, a luxurious hotel tucked right in the verdant hills and famed for its Michelin-starred restaurant.

“There’s something very special about a great drive through the rolling British countryside and arriving to a beautiful country house,” says Matt. “I love this part of the UK because it feels much calmer than down south and everyone seems to have more time to stop and chat.” Matt has a little time to enjoy the warm Northern hospitality as he unwinds in the bar, where cocktails are expertly prepared with herbs, garnishes and

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seasonal fruits foraged from Northcote’s organic kitchen garden. His dinner is carefully overseen by Executive Chef Lisa GoodwinAllen, one of the UK’s most innovative talents, who joined the restaurant in 2001. On the menu is a 5-course celebration of seasonal delights that showcase the region, paired with award-winning wines. Matt enthuses over the textures and flavours from start to finish, →

FOOD & PROVENANCE

“There’s something very special about a great drive through the rolling British countryside... I love this part of the UK because it feels much calmer than down south and everyone seems to have more time to stop and chat.”

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FOOD & PROVENANCE

“Great food is a joy, especially when it reflects where you are in the country.”

from the pressed Yorkshire chicken with sweet elderflower, gooseberry and crispy chicken brioche right through to the Northcote cheeseboard. “Great food is a joy, especially when it reflects where you are in the country,” says Matt.

Matt’s breakfast is cooked to order the following morning (“I love a full fry-up sometimes”), including local Bowland free-range eggs and Waterford farm home-cured middle bacon, before it’s time for a leisurely drive further north, up through Yorkshire Dales National Park to his next PoB Break destination: Yorebridge House.

This beautiful Grade-II-listed building set in six acres of private grounds was once a schoolmaster’s house and has been sensitively renovated, with each of the 12 stylish, individually designed bedrooms an ode to a particular destination, dotted with antiques sourced from around the world. With time before dinner, and given he’s in the heart of Wensleydale, Matt is keen to investigate the local cheese scene.

“I love visiting local delis and shops to see what the area has to offer,” says Matt. “I’m naturally quite greedy so never miss an opportunity to stock up on goodies.” Once satisfied with 54 THE HANDLE • pobhotels.com

FOOD & PROVENANCE

“I love kippers... food has always been a huge part of a holiday for me… the main thread of a trip away.” souvenir snack shopping, Matt’s dinner at Yorebridge House is enjoyed looking out from the three AA Rosette restaurant’s large French windows towards the gardens, which is where Head Chef Dan Shotton sources some of the menu produce, with the remainder from suppliers within a 30-mile radius.

There is a choice of two tasting menus, and Matt has an appreciative eye for the local produce, such as Yorkshire venison with butternut squash and blackberry, and the Wensleydale lamb with turnip and braised shoulder.

The next morning starts with a light buffet breakfast, where the Yorebridge’s

locally smoked kippers are a highlight.

“I love kippers,” says Matt. “Food has always been a huge part of a holiday for me….it was the same when I was a kid. It’s the main thread of a trip away; sitting over breakfast deciding where I’m going to have lunch and making sure the time is right so not to spoil dinner.”

Traversing back through the Yorkshire Dales up into the serene and picturesque Lake District, Matt’s next gourmet destination is the idyllic Gilpin Hotel and Lake House, two separate locations, with the hotel set across 21 acres and the Lake House just a mile away from it and spanning 100 acres with its own private lake. →

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FOOD & PROVENANCE

“I love a bit of spoiling... and there’s something very special about getting dressed for dinner and that first G&T in a stunning location.”

There is a choice of restaurants featured in the Michelin Guide: Gilpin Spice (listed since 2018) and SOURCE at Gilpin Hotel (awarded one Michelin star in 2023). It’s also the perfect place to unwind, with a lot of the rooms featuring their own hot tubs, and spa treatments being very popular.

“I love a bit of spoiling,” says Matt, “And there’s something very special about getting dressed for dinner and that first G&T in a stunning location.” SOURCE at Gilpin

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Hotel has benefited from the arrival of new chef Ollie Bridgwater in 2023, who previously worked for Heston Blumenthal for almost a decade, including at The Fat Duck. Matt gets to see just why they renamed the restaurant SOURCE, given the heady focus on the Lake District’s produce and Ollie’s dedication to create the most sustainable and ethical dishes, working with their in-house butcher and local farmers on a real nose-totail gourmet experience. Matt’s much anticipated ‘gin and tonic’ turns out

to be an amuse-bouche on SOURCE’s tasting menu; it’s cleverly housed within a cucumber jelly bubble sitting on a spoon that bursts in the mouth.

Matt’s breakfast the following morning is cooked to order and features locally smoked salmon from the Cartmel Valley and Cumbrian ham. “I try and get some healthy fruit and yoghurt in there somewhere,” says Matt, when asked about his ideal breakfast, as he brandishes a bowl of natural yoghurt from Longley Organic Farm with seasonal berries. →

the hanDle A doorway to news and stories

Discover our online magazine for the latest news, travel tips anD hiDDen gems Look no further to inspire your next break in the British Isles, keep up to date with the latest travel trends, and go behind the door to meet the personalities behind the hotel magic pobhotels.com/the-handle

FOOD & PROVENANCE

‘Matt has previously featured recipes from [Grantley Hall's] most acclaimed chef when presenting BBC One’s Saturday Kitchen, and sits down to a 10-course tasting menu at Shaun Rankin at Grantley Hall, a Michelin-starred fine-dining destination.’

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FOOD & PROVENANCE

Windermere

North Yorkshire Dales

Yorkshire Dales

Lancashire

With a farewell from Gilpin Hotel’s alpacas, it’s time to skirt around the edges of Yorkshire Dales again and head to Matt’s final destination on his PoB Break: the sublime Grantley Hall near Ripon. Matt has previously featured recipes from its most acclaimed chef when presenting BBC One’s Saturday Kitchen, and sits down to a 10-course tasting menu at Shaun Rankin at Grantley Hall, a Michelin-starred fine-

dining destination and one of five restaurants located in the astounding hotel and wellness retreat. “There are so many fantastic places to eat in the UK now, so much outside all the major cities to explore,” says Matt.

A former 17th-century Palladian mansion, the Grade-II-listed Grantley Hall, with its kitchen garden and English heritage-listed Japanese garden dating back to 1910 offers a superb backdrop to showcase

Yorkshire chef Shaun Rankin’s ‘Taste of Home’ menu. It's a fitting end to Matt’s trip, which has encapsulated the best of England’s north, seamlessly blending luxurious relaxation, innovative dining and extraordinary local ingredients. And Matt is keen to return. “Go north and you’ll never go far wrong,” he says. “And nothing is too far away, we have some of the most beautiful landscapes in the world.”

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SEASONED TO

PERFECTION

Experience the culinary delights of each season with our collection of sustainable and locally sourced dishes. Our award-winning chefs have carefully curated each individual signature recipe to be served within the stunning setting of a PoB restaurant or to be cooked and enjoyed from home

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SEASONAL RECIPES

62 78 RECIPES IN SEASON

62 SPRING

As the days get longer and the weather starts to warm up, spring is the perfect time to enjoy fresh, crisp flavours

78 SUMMER

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W

e are passionate about sustainable and locally sourced ingredients.

Food tastes better when it is in season, and it is important to support local farmers and producers. Our award-winning chefs have carefully curated a collection of signature recipes that celebrate the best of each season.

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Summer is all about bold, bright flavours and fresh, juicy produce. From sweet strawberries to tangy tomatoes, we love using seasonal ingredients to create dishes that are both refreshing and satisfying

106 AUTUMN From spring's tender greens to winter's hearty root vegetables, the finest ingredients are key to creating dishes that are both delicious and sustainable.

Whether you're enjoying a meal at one of our restaurants or cooking at home, by choosing provenance and plant-based foods, not only are you eating well, you are also contributing to a healthier planet, leaving you with a sense of wellbeing after every meal. →

As the leaves start to turn and the weather starts to cool down, autumn is the perfect time to enjoy hearty, comforting dishes

118 WINTER

In the depths of winter, nothing beats a hearty and warming meal. From slow-cooked stews to hearty roasts, our winter recipes are perfect for cosy nights in

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in season

spring Delight in the flavours of spring with these delicious sustainable recipes, from Halibut with Roasted Cauliflower to Grass-Fed Lamb with Courgette

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Halibut with Roasted Cauliflower and Vadouvan Puree

Sutton Hoo Chicken, Truffle Gnocchi, Wild Garlic, Girolles

Stuffed Quail Breast, Anchovy Emulsion, Confit Quail Egg and Sherry Vinegar Sauce

Orkney Scallop, Radish, Wildflowers, and Gazpacho of Vertical Farm Herbs PAGE 69

Jersey Crab and Mango Salad with Wasabi Yoghurt

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Roast Heritage Carrot Salad with Green Couscous and Tahini Dressing

Hot Smoked Salmon, Herb Cream Cheese, and Cucumber Relish

Peas from the Garden, Pant-Ys-Gawn Goat’s Cheese, Beer-Pickled Onions, Lemon

Eggs Drumkilbo PAGE 77

Grass-Fed Lamb, Courgette, Ewe’s Curd, Kohlrabi

SPRING RECIPES

Halibut with Roasted Cauliflower and Vadouvan Puree

— Main by Head Chef Ashley Binder, Middlethorpe Hall Preparation time: 90 minutes Cooking time: 10 minutes

INGREDIENTS

� 50ml lime juice, to taste

Vadouvan Sauce � 100g onion � 150g potato � 100g leek � 100g celery � 4 cloves of peeled garlic � 85g vadouvan � 200g unsalted butter � 750ml good quality fish stock � salt, to taste � 50ml lime juice

Other Ingredients � 4 x 150g portions of halibut (skinless) � oil, for frying � 2 knobs of butter � squeeze of lime juice � 300g baby spinach � 12 salty fingers (or use samphire as a substitute) � 12 sea aster (or bok choy leaves as a substitute) � potato crisps, to garnish � 12 wedges of lime, to garnish � 20 sprigs coriander cress, to garnish � 12 chive flowers, to garnish

Makes 4 portions

Roasted Cauliflower and Vadouvan Puree � 500g cauliflower � drizzle of pomace oil � 100g vadouvan � salt, to taste � 250g diced unsalted butter

METHOD

Vadouvan Sauce 1. Prep, slice and wash all the vegetables and garlic, keeping them separate.

2. In a large heavy bottom pan, sweat down the onion, potato, garlic and vadouvan spice mix in the butter until soft.

3. Add the leek and celery and cook for a further 3 minutes.

4. Add the fish stock and simmer until all the vegetables are nice and tender. Season with salt, to taste.

5. Using a high-power blender, blitz the sauce until smooth.

Add the lime juice, adjust the seasoning and pass through a fine sieve. The consistency should be just a little thinner than a soup. Set aside in a small pan for serving.

Roasted Cauliflower and Vadouvan Puree 1. Preheat the oven to 180°C. 2. Prep the cauliflower, cutting into small florets. Put them into a baking tray and drizzle with pomace oil.

3. Add the vadouvan powder and a little salt and mix well.

4. Cover the tray with tin foil and bake in the oven for 30 minutes.

5. Take out of the oven, being careful when removing the hot tin foil. Mix with a wooden spoon and then return to the oven to cook until golden brown. →

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SPRING RECIPES

6. When cooked, transfer the cauliflower to a blender. Blitz on a high speed, adding the diced butter, piece by piece.

7. When smooth, add lime juice to taste, season with salt and pass through a fine sieve. Set aside, to serve.→

TO SERVE

1. Season then cook the halibut skin-side down in a hot pan with oil. When the fish is cooked two-thirds of the way up, flip over, add a good knob of butter and a squeeze of lime juice, leave for one minute then remove from the pan to rest.

2. Wilt the spinach in a small amount of butter and pat dry on a cloth to remove the extra moisture.

3. Blanch the salty fingers and sea aster in salted water and then dry.

4. Put some cooked spinach on each plate, then put a piece of halibut on top. Top the halibut with a potato crisp. Dot the reserved roasted cauliflower and vadouvan puree on the plate and arrange the sea aster and salty fingers. Garnish with lime, coriander cress, and chive flowers.

6. Warm the vadouvan sauce, use a stick blender to aerate, and pour into jugs to be served at the table.

Sutton Hoo Chicken, Truffle Gnocchi, Wild Garlic, Girolles

— Main by Executive Head Chef Lee Cooper, Bedford Lodge Hotel & Spa Preparation time: 45 minutes Cooking time: 1 hour, 45 minutes

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SPRING RECIPES

INGREDIENTS

Makes 8 portions Chicken � 1 whole Sutton Hoo Chicken (or large freerange chicken) � salt and pepper, to taste � 3 sheets of feuille de brick pastry (or filo pastry) � 6 slices of garlic � 7 sprigs of thyme � 10g butter, plus extra to finish cooking the chicken Gnocchi � 600g Maris Piper potatoes � 100g pasta flour � 10g flaky sea salt, finely ground � 20g egg yolk � 50g fine semolina � splash of olive oil Sauce � 1 banana shallot, sliced � 1 garlic clove, sliced � olive oil, for frying � 150ml Noilly Prat vermouth � 1L brown chicken stock � salt, to taste � cornflour (optional) To Serve � 100g girolles (or your favourite mushrooms) � 2 bunches of local asparagus � 100g washed wild garlic leaves � 10g black truffle, for shaving

METHOD

Chicken 1. Preheat a water-bath to 65°C. Preheat the oven to 180°C. 2. Remove the breast from the chicken along with the leg and thigh. (The wings and carcass can be set aside and used to make stock.)

3. Season and roast the leg and thigh meat from the chicken in the oven until it reaches 72°C on a meat thermometer and then leave to rest. Flake the meat and roll tightly in feuille de brick pastry to form a chicken pastille. Set aside for serving.

4. Remove the tenders from the chicken breasts and lay them the opposite way back onto the breasts to create a more uniform thickness. Season well.

5. Lay the garlic and half of the thyme into a vacuum bag.

6. Place the chicken breasts in the vacuum bag with the butter, ensuring not to have direct contact with the garlic and thyme, and seal in a chamber sealer. Cook in the waterbath for 30 minutes.

Gnocchi 1. Steam the potatoes until completely tender. Peel while still warm, then push the potatoes through a ricer.

2. Weigh out 400g of the riced potato and place on your worktop.

3. Sift the pasta flour and salt together before sprinkling half over the potato. Drizzle over the egg yolk and then sprinkle on the remaining flour mix.

4. Use a metal dough scraper to chop the mixture together, repeatedly turning it over and then chopping again. Once the mixture is evenly blended, bring together by hand and knead very briefly. Divide the dough into four pieces and cover with clingfilm.

5. Working with one piece of dough at a time, roll the dough out into a 1.5cm-thick sausage shape and cut into 1cm-long sections. Roll each section into a ball, then roll on a gnocchi paddle or the back of a large fork.

6. Repeat with the remaining dough, placing the finished gnocchi on a tray, dusting with semolina as you go.

7. Bring a large pan of lightly salted water to the boil, turn down to a simmer and add half of the gnocchi so you don’t overcrowd the pan. Stir the water gently – when the gnocchi float to the surface, cook for 1 more minute, then transfer to iced water.

8. Once all the gnocchi pieces are blanched, drain and toss in a little olive oil.

Set aside, to serve.

Sauce 1. Sweat the shallot and garlic in olive oil in a pan until just starting to colour.

2. Add the Noilly Prat vermouth to the pan, reduce to a syrup, then add the stock and reduce further until you are left with 300ml of sauce.

TO SERVE

1. Remove the chicken breasts from the vacuum bag and dry on kitchen paper.

2. Heat a frying pan over a high heat with a little olive oil and sear the chicken.

Add a knob of butter, the wrapped chicken pastille and the remaining thyme and baste.

3. By the time the chicken skin is crisp and the meat is lightly coloured, the core temperature of the chicken should be 70°C with a thermometer.

4. Cook the mushrooms in the pan with the chicken.

5. Fry the gnocchi in a dash of oil until crispy and golden, then add the asparagus to the pan until just cooked.

6. Adjust the seasoning of the sauce with a pinch of salt and pass into a clean pan. Thicken with a little cornflour if necessary.

7. Slice the chicken and arrange asparagus and wilted wild garlic over the top on a plate. Place gnocchi around the plate and grate over the fresh truffle. Spoon over the sauce and serve.

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SPRING RECIPES

Stuffed Quail Breast, Anchovy Emulsion, Confit Quail Egg and Sherry Vinegar Sauce — Starter by Head Chef Joe Gould, Glenapp Castle

Preparation time: 1 hour Cooking time: 1 hour

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INGREDIENTS

Makes 8 portions � 4 whole quails � 200g sunflower oil � 150g butter � 150g Merlot vinegar � 350g Madeira � 1000g brown chicken stock � 130g egg yolks � 100g anchovies � lemon juice, to taste � 500g green leeks, thinly sliced, washed, salad spin � 80g spinach (picked weight), pick, wash, salad spin

� 5g salt, plus extra to taste � 400g cream � 400g diced chicken breast � 8 quail eggs � 1 large leek � 200g panko breadcrumbs � 100g parsley � 1 egg, beaten for eggwash � chervil leaves, to garnish

SPRING RECIPES

METHOD

1. Remove the breasts and legs from the quails. Set the legs aside and brine the breasts for 4 hours in a 6% saltwater solution (500g water to 30g salt = 6%).

2. Heat a large saucepan with a few tbsps of the sunflower oil and fry the quail legs until brown all over. Add the butter and continue to stir the legs as the butter foams. Cook the legs in foaming butter for 5 minutes. Drain the legs through a colander and set aside. Return the pan to the heat and deglaze with the Merlot vinegar until completely evaporated.

3. Add the Madeira to the pan and reduce by 50%, add the legs and chicken stock to the pan and simmer for 1 hour, uncovered. Turn off the heat and leave to infuse for 40 minutes. Pass through a fine mesh chinois (conical sieve) into a clean pan.

4. Simmer and skim until a sauce consistency is achieved. Set aside for serving.

5. Place the yolks and anchovies in a blender and turn on medium speed.

Gradually add the 200g sunflower oil to make an emulsion. Season with 5g salt and lemon juice. Set aside for serving.

6. Place the greens of leeks, spinach and salt

(to taste) in a blender and blitz smooth with the cream.

7. Place the diced chicken in the blender and gradually add the above leek cream to make a mousse.

8. Coat the quail breasts in the mousse and steam for 5 minutes. Chill completely.

9. Take the 8 quail eggs and separate the quail yolks from the whites.

Confit the yolks in an oil bath at 54°C for 12 minutes.

Set aside for serving.

10. Trim the leek into 3cm pieces and boil for 1 minute in salted boiling water. Set aside for serving.

11. In a blender, blitz the panko and parsley to make a parsley crumb. Coat the quail breasts in eggwash followed by the crumb.

TO SERVE

1. Pan-fry the quail until the breadcrumbs are crispy. Turn over for 30 seconds then remove from the heat and leave to rest in a warm place.

2. Reheat the sauce (from step 4) and place the blanched leek pieces into the sauce to reheat.

3. Place some anchovy emulsion onto each plate.

Carve the quail in half and add to the plate.

4. Add the blanched leek and top with a confit quail yolk.

5. Finish with the quail sauce and garnish with chervil leaves.

Orkney Scallop, Radish, Wildflowers, and Gazpacho of Vertical Farm Herbs

— Starter by Executive Chef Ollie Bridgwater, SOURCE at Gilpin Hotel Preparation time: 45 minutes Cooking time: 15 minutes

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SPRING RECIPES

METHOD

For the Parsley Oil 1. Place the parsley in a jug blender with the grapeseed oil.

2. Blend hard until the blender feels warm to touch and the oil is deep green.

3. Pour the mix through a double muslin cloth set over a sieve to strain the oil. Allow to cool.

For the Parsley Mayonnaise 1. Place the egg yolk, mustard, vinegar and pinch of salt in a jug.

2. Using a hand blender, blend the mix while slowly incorporating the parsley oil to form a mayonnaise.

Set aside for serving.

INGREDIENTS Makes 6 portions

Parsley Oil (makes approx. 450ml) � 300g flat-leaf parsley � 600ml grapeseed oil Parsley Mayonnaise � 45g egg yolk � 12g Dijon mustard � 30ml white wine vinegar � pinch of salt � 300ml parsley oil (see above) Gazpacho � 100g nasturtium leaves � 35g parsley leaves � 15g tarragon leaves � 45g chervil leaves � 135g cucumber (skin on) � 300g green tomato � 120g fennel � 120g green grapes � 270g green apple � salt, to taste � white wine vinegar, to taste

Pickled Radish � 1 Japanese radish � 200ml rice wine vinegar � 100ml water � 80g caster sugar To Serve � 6 large Orkney scallops (shucked and cleaned) � Maldon salt, to taste � lemon juice, to taste � light olive oil, to taste � cucumber, diced in 3mm pieces (6 per portion), to garnish � foraged flowers, to garnish

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For the Gazpacho 1. Mix all the gazpacho ingredients in a large bowl.

2. Juice everything through a slow juicer.

3. Pass the juice into a jug, add 3 tbsp of parsley mayonnaise and blend until smooth using a hand blender.

4. Pass the gazpacho through a sieve into a bowl set over ice (it’s vital the soup is as cold as possible).

5. Season with salt and white wine vinegar. The gazpacho should be cool and sharp.

For the Pickled Radish 1. Slice the radish very fine on a mandoline. Set the sliced radish aside in a bowl.

2. In a small pan bring the vinegar, water and sugar to the boil and pour over the sliced radishes.

3. Set aside to cool and chill in the fridge.

TO SERVE

1. Slice the raw scallops into 4 slices and lay onto a clean tray. Season with Maldon salt, lemon juice and olive oil.

2. Drain the pickled radish onto a tray.

3. Place a small spoon of parsley mayonnaise in the centre of each of the serving bowls.

4. Arrange the scallops and radishes in the middle of each bowl on top of the mayonnaise, layering them as you go.

5. Carefully and neatly place diced cucumber and foraged flowers over the top of the scallops and radish.

6. Pour the gazpacho into the bowls.

SPRING RECIPES

Jersey Crab and Mango Salad with Wasabi Yoghurt

— Starter by Executive Head Chef Will Holland, The Atlantic Hotel, Jersey Preparation time: 30 minutes Cooking time: 5 minutes

INGREDIENTS Makes 4 portions

METHOD

1. Season the crab meat with fresh lime juice and sea salt to taste. Set aside, for � 300g freshly picked white serving. crab meat 2. Mix the Jersey natural yoghurt with � juice of 1 lime, reserve zest the wasabi paste until combined. Set to garnish aside, for serving. � sea salt, to taste 3. Add the mango puree, sugar, and � 225g Jersey natural yoghurt powdered vegetable gelatine in a � 4g wasabi paste saucepan, place over a medium heat � 250g mango puree and bring to the boil while whisking � 35g sugar continuously. � 17g powdered vegetable gelatine TO SERVE � 1 mango, finely diced, to 1. Spoon the wasabi yoghurt around the serve crab on a plate. � 2 spring onions, finely diced, 2. Sprinkle the mango, spring onion, and to serve chilli over the crab. � 1 red chilli, finely diced, to 3. Finely grate the zest of a lime over serve each plate. � 1 small punnet (15g) of 4. Finish each dish with sprigs of coriander cress, to garnish coriander cress.

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SPRING RECIPES

Roast Heritage Carrot Salad with Green Couscous and Tahini Dressing — Starter by Executive Head Chef Darin Campbell, Cromlix Preparation time: 15 minutes Cooking time: 1 hour

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INGREDIENTS

Makes 10 portions Green Couscous � 320ml vegetable stock � 300g couscous � 2 tbsp olive oil � 2 onions, finely sliced � ½ tsp ground cumin � ½ tsp salt, plus more to serve/ to taste � 100g shelled pistachios, toasted and roughly chopped, to serve � 1 green chilli, finely sliced � 6 spring onions, finely sliced � 100g zhoug (see below)

SPRING RECIPES

Spiced Confit Carrots � 3kg mixed heritage carrots, peeled and washed (set aside some peel for ribbon garnish) � 3L pomace oil � 250ml agave � 50g coriander seeds, toasted � 50g cumin seeds, toasted Zhoug � 2 bunches coriander � 1 green chilli � 2 cloves garlic � pinch of salt � ½ tsp ground cardamom � 1 small tomato, diced � 2½ tbsp olive oil Tahini and Soy Sauce � 50g tahini paste � 40ml water � 1 small garlic clove, crushed � ½ tsp tamari soy sauce � ½ tsp honey � ¾ tbsp cider vinegar � 1½ tbsp mirin � sea salt, to taste Other Ingredients � extra virgin olive oil, to serve (optional) � balsamic vinegar, to serve (optional)

METHOD

Green Couscous 1. Bring the vegetable stock to the boil, add the couscous, simmer until tender but still has a bite.

2. Drain the couscous.

Rinse with cold water, add a small amount of olive oil and set aside, to serve.

3. Sweat the onion in a pan with 2 tbsp olive oil, cumin and salt. Use a lid and cook until tender and light golden brown. Set aside, to serve.

Spiced Confit Carrots 1. Preheat the oven to 170°C. 2. Place whole carrots in a roasting tray.

3. In a pan, heat the pomace oil and agave until the agave has melted.

Add the toasted coriander and cumin seeds and pour over the carrots in the roasting tray.

4. Cover the roasting tray tightly with tinfoil and roast in the oven for approx. 1 hour till the carrots are cooked through, then leave to cool at room temperature.

5. When cool, remove the carrots from the oil (set the oil aside for reheating later) and cut the carrots into your desired shape.

Set aside, to serve.

2. Use a spoon to stir in 1 tbsp of the olive oil.

3. Scoop the paste into a small jar and top with the remaining olive oil – this will help preserve the green colour and stop the paste oxidising. Use within a week.

Tahini and Soy Sauce 1. Whisk all the ingredients together to form a smooth paste.

TO SERVE

1. Gently warm up the carrots in a little confit oil in the oven.

2. Mix the couscous with the warm onion mixture, pistachios, chilli, spring onions and zhoug. Season, to taste.

3. Place the couscous in a serving bowl, put the warm carrots on top, top them off with some raw carrot ribbons, then dribble some of the tahini sauce over. Finish with a little extra virgin olive oil and balsamic vinegar, if desired.

Zhoug 1. Grind all the ingredients – apart from the olive oil – together to form a thick, textured paste.

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SPRING RECIPES

Hot Smoked Salmon, Herb Cream Cheese, and Cucumber Relish — Starter by Head Chef Brendan Wills, Fingal

Preparation time: 4 hours Chilling time: 48 Hours

INGREDIENTS Makes 6 portions

Salmon � 150g kosher salt � 150g light soft brown sugar � 1kg fresh salmon fillet, scaled and pinboned Herb Cream Cheese � mixed soft herbs (25g each of chives, parsley, dill or your preference) � 350g full-fat cream cheese � 1 lemon, juice and zest � freshly ground black pepper, to taste Cucumber Relish � 1 large cucumber � ½ tsp salt � 1 tsp turmeric � 1 onion, finely diced � 100g brown sugar � 200ml white wine vinegar � ½ tsp yellow mustard seeds � 1 tbsp cornflour � 1 tbsp water � radish, to garnish

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METHOD

Salmon 1. Thoroughly combine the kosher salt and light brown sugar for the salmon cure. Sprinkle half of this mix onto a nonmetallic tray, place the salmon fillet on the tray then sprinkle the remaining cure over the top. Cover with clingfilm and refrigerate for 24 hours.

2. Wash the salmon, ensuring to take off any undissolved cure mix.

Pat dry with a clean tea towel.

Wrap in clingfilm again and leave in the refrigerator for a further 24 hours.

3. Hot-smoke the salmon at 60°C until cooked. Cool down and then store in the fridge until ready to serve.

Herb Cream Cheese 1. Finely chop your preferred herbs and mix them together with the cream cheese, lemon and freshly ground black pepper. Refrigerate, to serve.

Cucumber Relish 1. Split the cucumber in half then thinly slice, season with salt, and leave for 20 minutes. Wash and drain the cucumber slices, then squeeze dry. Set aside, to serve.

2. Combine the remaining ingredients (turmeric, onion, brown sugar, white wine vinegar and yellow mustard seeds) and cook on the stove in a pan for 1 hour, uncovered, over a medium heat.

3. Mix the cornflour with 1 tbsp of water and gradually add to the pan of relish to thicken. Puree with a hand blender. Allow to cool and store in an airtight container.

TO SERVE

1. Slice the salmon with a sharp serrated knife.

2. Spread a spoonful of the cucumber relish on a plate and place salmon on top.

3. Add a spoonful of the herb cream cheese on the side and finish with slices of fresh cucumber and radish.

D OUBL E CASK EXCEPTIONAL CRAFTSMANSHIP, MATURED IN SHERRY SEASONED OAK CASKS.

The Double Cask Collection is a complex sensorial journey.

Beautifully balanced by European and American Oak, sherry seasoned in Jerez de la Frontera, Spain.

Crafted without compromise.

Please savour The Macallan responsibly.

By Erik Madigan Heck. The Macallan Estate. themacallan.com

SPRING RECIPES

INGREDIENTS

Makes 8 portions Pastry Tartlet Case Slurry � 125ml water � 15g cornflour � 15g isomalt � 3.75g glucose powder � 6g salt Pastry Mix � 250g T55 flour (or strong white bread flour) � 50g butter � 100g slurry (from above) � baking spray

Peas from the Garden, Pant-Ys-Gawn Goat’s Cheese, Beer-Pickled Onions, Lemon

— Starter by Sous Chef Joshua Morris, Palé Hall Hotel Preparation time: (not incl overnight soaking/setting or 7 days’ pickling): 1 hour Chilling time: 1 hour

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Garden Pea Mousse � 165ml whole milk � 2 gelatine leaves � 375g frozen garden peas (defrosted) � 88ml extra virgin olive oil � 3.5g salt � 0.5g caster sugar Pant-Ys-Gawn Goat’s Cheese Mousse � 1½ gelatine leaves � 125g Pant-Ys-Gawn goat’s cheese � 37.5ml whole milk � 62.5ml double cream � salt, to taste � pepper, to taste Confit Lemon Puree � 4 lemons, scored � 50ml stock syrup, plus extra to taste � fresh lemon juice, to taste � salt, to taste

Beer-Pickled Onions � 250ml Ordinary Bitter from Wilderness Brewery (or your choice of bitter beer) � 125ml white wine vinegar � 100ml Minus8 IP8 Beer Vinegar (or white wine vinegar) � 50g Demerara sugar � 1 tbsp honey � 5 juniper berries � 2 sprigs of thyme � 375g Roscoff onions, peeled and quartered (or banana shallot, if unavailable) Mint Oil � 300ml vegetable oil � 100g mint leaves Pea Salad � 100g fresh peas from the garden, podded/ blanched � 10g mint leaves (chiffonade) � 20ml arbequina oil (or good extra virgin olive oil) � 5g manuka honey � 5ml mint oil (see above) � black pepper, freshly ground, to taste � salt, to taste Other Ingredients � pea shoots, to garnish

SPRING RECIPES

METHOD

Pastry Tartlet Cases 1. Place the water, cornflour, isomalt, glucose powder and salt into a pan and bring to the boil. Whisk until it is combined, stirring continuously to prevent it from catching. Once thick, pour into a tub, allow to set and cool. This will be your slurry.

2. Once the slurry mixture is cool, place the T55 flour, butter and 100g of the slurry into a robotcoupe (or food processor) and blitz. You want the texture to resemble large breadcrumbs.

3. Place the mixture onto the bench and work with your hands to combine into a dough. Once combined, split the dough into 3 and place into vacuum pack bags, seal and leave to rest in the fridge for 1 hour.

4. Preheat the oven to 160°C. Roll the rested dough through a pasta machine, starting at a thickness of 10 and slowly working your way down to 0, treating it just like pasta. Once the dough is at the correct thickness, cut it out with a 10cm round cutter and then cover with clingfilm until it is needed.

5. Spray 8 fluted brioche moulds (7.5cm in width) with baking spray and place the pastry over the top, using your finger to

push down directly into the middle. Use your little finger to get the pastry right into the corners, and then place another brioche mould on top to shape it.

6. Place the moulds onto a flat cast-iron tray, then place another tray on top, to press the moulds. Bake in the oven for 8 minutes, until crisp.

7. Once cooked, remove the tartlet cases from the moulds immediately to prevent them from overcooking. Set aside, to serve.

Garden Pea Mousse 1. Bring the milk to the boil in a pan, remove from the heat and add in the gelatine. Stir until the gelatine has dissolved.

2. Place the peas into a blender and add in the whole milk. Once combined, slowly add in the oil until emulsified. Then add in the salt and sugar.

3. Pass the mixture through a chinois (coneshaped fine-mesh strainer).

4. Check the seasoning and set in a tub in the fridge. Once set (minimum of 2 hours, but overnight, ideally), place into a piping bag, then keep fridge-cold until ready to serve.

Pant-Ys-Gawn Goat’s Cheese Mousse 1. Soak the gelatine in cold water. Set aside.

2. In a Thermomix, blend the goat’s cheese and milk.

3. In a separate pan, heat the cream and add in the gelatine to dissolve.

4. Slowly blend the cream into the goat’s cheese.

Season and set in a fridge (minimum of 2 hours, ideally overnight). Once set, place into a piping bag and keep fridge-cold until serving.

Confit Lemon Puree 1. Place the lemons into a vacuum pack bag. Add stock syrup to coat. Place into a water-bath at 80°C overnight.

2. Remove the lemons from the water-bath, place into a blender and blitz. Add the stock syrup and fresh lemon juice to taste.

3. Once you have the right flavour and consistency, pass the puree through a chinois. Season, to taste.

Store in a bottle and set aside, to serve.

Beer-Pickled Onions 1. Bring everything but the onions to the boil in a pan.

2. Allow the pickle to cool and then place the onions in medium vacuum pack bags and add in the pickling liquid.

3. Seal the bags and allow to rest/pickle for ideally 7 days before using.

4. Once pickled, slice the onion petals in long thin strips, ready to serve.

Mint Oil 1. Place the oil into a pan and heat to 150°C. 2. Place the mint into a blender and once the oil hits temperature, add the oil to the mint gradually.

It should start cooking, gently blend and once you’ve got it going, turn the speed up. Blend until smooth and bright green.

3. Pass the mint oil through a damp doublemuslin-lined chinois.

Allow to hang and drip overnight.

4. Freeze the oil to separate the water and oil content. Once frozen, scrape the oil off and place into a tub and allow to come to room temperature before using.

Pea Salad 1. Place everything into a bowl and mix together, season to taste.

TO SERVE

1. Start by piping the garden pea mousse into the bottom of each tart case.

2. Top that with roughly 1 tbsp of pea salad, pipe on 5 good-sized dots of the goat’s cheese mousse, 5 small dots of the confit lemon puree, 5 pieces of beer-pickled Roscoff onions and then the pea shoots.

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SPRING RECIPES

Eggs Drumkilbo

— Starter by Head Chef Nick Lawrie, The Nare Hotel Preparation time: 30 minutes Cooking time: 25 minutes Chilling time: 12 hours

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INGREDIENTS Makes 4 portions

Sherry Jelly � 2 gelatine leaves � 200ml sherry (medium for choice, but any will work) Eggs Drumkilbo � ¼ iceberg lettuce, shredded � 4 slices cucumber, cut into strips � 2 hard-boiled eggs, peeled � 2–4 tbsp Marie Rose sauce � 150g cooked lobster � 2 hard-boiled quail’s eggs, to garnish

METHOD

1. Soak the gelatine leaves in cold water for 2 minutes.

2. In a small pan, bring the sherry just to boiling point, then draw off the heat and add the gelatine.

3. Stir to combine, then pour the mixture into a tray or plastic container.

Aim for the mixture to be no more than 0.5cm deep.

4. Place in the fridge to set, preferably overnight.

5. Cut into cubes and set aside, to serve.

TO SERVE

1. Mix the lettuce and cucumber and divide between 4 Kilner jars or glasses.

2. Chop the hard-boiled eggs and mix with 1 tbsp of the Marie Rose sauce.

3. Add a dollop of the egg mixture on top of the lettuce and cucumber, then top with lobster.

4. Spoon a little Marie Rose sauce on to the lobster.

5. Garnish each serving with half a quail’s egg and some chopped sherry jelly.

SPRING RECIPES

Grass-Fed Lamb, Courgette, Ewe’s Curd, Kohlrabi — Starter by Head Chef Adam Maddock, The Fife Arms Preparation time: 1 hour, 15 minutes Cooking time: 1 hour

INGREDIENTS Makes 2 portions

� 1 lamb rump � 75ml white wine � 200ml good quality chicken stock � 1 rosemary sprig � 2 cloves of sliced garlic � 200g courgettes � 2 tbsp rapeseed oil � 10ml single cream � 5g spinach � salt, to taste � 1 kohlrabi � 2 baby courgettes � 50g ewe’s curd � 1 sprig of dill

METHOD

1. Prep the lamb rump by trimming and removing any sinew. Lightly score the fat while keeping the trim.

2. For the sauce, take a medium-sized saucepan, place on medium-to-high heat. Colour the lamb trim in the pan until golden.

3. Keeping the lamb trim in the pan, add white wine and reduce by 90%.

4. Add chicken stock to the pan, leave to simmer for 1 hour. Strain and reduce until the sauce coats a spoon. Infuse with rosemary and garlic for 4 minutes, restrain then set aside, to serve.

5. Peel 200g of the courgettes, keeping the peelings to one side. Cut the courgettes in half lengthways and deseed, using a teaspoon.

6. Chop these courgettes into equalsized pieces, sweat in a little rapeseed oil in a pan over medium heat until soft.

7. Add cream to the pan and cook for a further 2 minutes.

8. Add spinach and the courgette peelings to the pan.

9. Remove from the heat and blend the courgette puree until smooth in a blender, season with salt to taste. Set aside in a piping bag, to serve.

10. Peel the kohlrabi and, using a large melon baller, create two perfectly shaped spheres from it. Cook the kohlrabi

spheres in a saucepan of lightly salted boiling water until soft. Set aside, to serve.

11. Top and tail the baby courgettes on an angle, slicing so you have a flat side.

Cook in lightly salted boiling water for 2 minutes, remove from water and pat dry. Blacken the flat side of the baby courgette slices using a blowtorch. Set aside, to serve.

12. Preheat the oven to 180°C. Cook the lamb rump in a frying pan, fat side down, until crispy and lightly golden. Sear the meat all around. Place the lamb in the oven for 8 minutes until it reaches a temperature of 58°C in the centre with a meat thermometer. Leave to rest for 4 minutes.

13. Season the ewe’s curd to taste, place into a piping bag, ready for use.

14. Pick the dill tops. Set aside, to serve.

TO SERVE

1. Place the baby courgette slices on the plate to the right-hand side. Alternate piping courgette puree and ewe’s curd dots onto the courgettes. Place the kohlrabi and dill tops on the plate at 12 o’clock.

2. Slice the lamb rump into 4 slices, season with a pinch of salt. Place two slices of lamb on each plate’s left-hand side.

Sauce the plate in between the lamb and courgettes. Enjoy.

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in season

summer

From chilled pea soup to your own crate of strawberries and cream, these summertime recipes will tantalise your taste buds

PAGE 79

Trio of Rhubarb PAGE 80

Roasted Dover Sole Grenobloise, New Season Potatoes, Warm Tartare Sauce PAGE 81

Garden Gooseberry, Vanilla and White Chocolate Soufflé, Served with Dorset Raspberries and Blueberries, and Quenelle of Vanilla Ice Cream PAGE 82

PAGE 85

PAGE 96

PAGE 86

PAGE 98

Citrus-Cured Loch Duart Salmon, Basil, Mango and Cardamom Dressing Peach Melba Soufflé PAGE 88

PAGE 99

PAGE 89

PAGE 100

Grilled Monkfish

Lemon Tart with Black Sesame Seed Ice Cream

Aylesbury Duck Wellington PAGE 101 Climping Beach Starter

Raspberry Cranachan PAGE 95

Sea Bass with Gnocchi, Fennel and Bouillabaisse

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Taste of Sussex Lamb

PAGE 90

PAGE 94

The Elms Pear Cheesecake

Salted Caramel Tart with Raspberries

Hambleton Hall Garden Salad

Chilled Garden Pea Soup, PAGE 92 Monkton Gardens Herbs Orkney Scallop, Isle of and Flowers, Fromage Wight Tomatoes, Basil Frais, Pickled Grelot Onion and Radishes PAGE 84

Crab, Curry, Mango, Almond

PAGE 103

Graveye Garden Salad PAGE 104

Crate of Strawberries and Cream

SUMMER RECIPES

Trio of Rhubarb

— Pudding by Head Chef Abdalla El Shershaby, Bodysgallen Hall & Spa Preparation time: 30 minutes Chilling time: 15 minutes Resting time: 30 minutes

INGREDIENTS Makes 4 portions

� 30g sugar (for poached rhubarb) � 150ml grenadine � 8 rhubarb sticks � 40g egg yolks � 80g sugar (for rhubarb parfait) � 4.5g gelatine leaf � 12g icing sugar � 280g double cream

METHOD

1. Mix 30g sugar and grenadine together in a pan. Cut the 8 rhubarb sticks into small pieces and poach with the sugar and gelatine on a low heat until rhubarb is tender. Remove 12 pieces of poached rhubarb and set aside, to serve.

2. Continue cooking the remaining rhubarb in the pan until the rhubarb breaks apart. Drain all the juice from the rhubarb and set aside. Blend 256g of rhubarb to make a puree, then set aside.

3. Take the remaining rhubarb and mix with the rhubarb juice, freeze for the rhubarb sorbet.

4. In a separate bowl whisk the egg yolks together. Set aside.

5. In a pan, heat 80g of sugar to 121°C. Soak the gelatine leaf for 5 minutes then add to the sugar. Pour this mixture into the bowl of egg yolks, whisk until cool.

6. Whip the icing sugar and double cream into stiff peaks. Add the rhubarb puree (from step 2) and fold together.

7. Fold in the yolk mix with the cool cream and pour into moulds to set as a parfait in the freezer.

TO SERVE

1. Take the parfait out of freezer 30 minutes before unmoulding to serve on a plate.

2. Arrange poached rhubarb and quenelles of rhubarb sorbet onto the plate beside the parfait.

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SUMMER RECIPES

INGREDIENTS Makes 1 portion

Dover Sole Grenobloise � 2 tbsp oil � 500g Dover sole � flour for dusting, seasoned with salt and pepper, to taste � 100g butter, cubed � 1 lemon (incl zest and 4 segments) � 1 tsp lilliput (extra fine) capers � small handful of fresh parsley, chopped � 1 tsp brioche croutons

Roasted Dover Sole Grenobloise, New Season Potatoes, Warm Tartare Sauce — Main by Head Chef Mark Budd, Bovey Castle Hotel & Spa Preparation time: 15 minutes Cooking time: 10 minutes

Warm Tartare Sauce � 150ml cream � 50ml white wine � 200ml mayonnaise � 50g diced shallots � 50g diced courgettes � 50g diced blanched carrots � 50g diced capers � 50g diced gherkin � 10g diced dill � salt and pepper, to taste Potatoes � small handful of seasonal new potatoes � aromatics of choice (eg mint and lemon) � large knob of butter � pinch of sea salt

METHOD

Dover Sole 1. Heat oil in a pan until hot.

2. Prepare sole by pulling lengthways to crack the spine.

3. Dust in seasoned flour and add the sole to the hot pan.

4. Once golden, flip the sole and keep cooking for around 5 minutes.

5. Use a cocktail stick to check cooking is complete – pierce the skin; if there is no resistance and the stick is clean, the sole is cooked.

6. Remove the sole from the pan and leave to rest for 2 minutes.

7. To the same pan, make the Grenobloise by adding cubed butter and let it foam. Cook the butter until it is nutty brown (beurre noisette). Add lemon zest, lemon segment, lilliput capers, parsley, and brioche croutons.

8. Decant the Grenobloise into a jug for serving.

Warm Tartare Sauce 1. Warm through the cream with the white wine.

2. Add mayonnaise, stir through all of the diced ingredients and season to taste.

Potatoes 1. Take a small handful of seasonal new potatoes and wash.

2. Boil the potatoes in a pan of water with aromatics until soft.

3. Strain the water and finish the potatoes by adding a knob of butter and pinch of sea salt.

TO SERVE

1. Place the Dover sole on a warm plate, accompanied by a jug of Grenobloise, a bowl of the new potatoes and warm tartare sauce.

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SUMMER RECIPES

Garden Gooseberry, Vanilla and White Chocolate Soufflé, Served with Dorset Raspberries and Blueberries, and Quenelle of Vanilla Ice Cream — Dessert by Head Chef Stephan Guinebault, The Priory Hotel Preparation time: 20 minutes Cooking time: 9 minutes

INGREDIENTS Makes 6 portions

� 200g fresh gooseberries � 100ml water � 80g sugar for gooseberries � 100g white chocolate � 400ml milk � 120g egg yolks � 30g cornflour � 50g sugar for crème pâtissière � 1 large vanilla pod or 18g vanilla paste � 10g icing sugar � butter, for lining ramekins � sugar, for lining ramekins � 180g egg white � pinch of salt � 80g sugar for meringue � 18g dried raspberries � fresh blueberries and raspberries, to garnish � ice cream, to serve

METHOD

Sweet Pastry 1. Cook the gooseberries in a pan with the water and 80g sugar mixture until softened. Set aside.

2. Melt the white chocolate in a pan of milk. Bring to the boil.

3. In a separate bowl, whisk the egg yolk, cornflour and 50g sugar. Add it to the pan of boiling milk and white chocolate and add the vanilla. Cook for 3 or 4 minutes and then leave this crème pâtissière to cool with icing sugar scattered on top to stop crusting.

4. Preheat the oven to 200°C. 5. Line 6 ramekins with butter and sugar.

6. In a clean bowl, whisk the egg white with a pinch of salt and gradually add the 80g sugar to become a meringue.

7. In a separate bowl, cream 300g of the cooled crème pâtissière (from step 3) with a whisk, add the meringue (from step 6) gradually, then add the crushed dried raspberries in 3 batches. Fold in with a spatula to create a soufflé mix.

8. Divide the gooseberries in the bottom of the ramekins, and then spoon the soufflé mix into the ramekins, scraping any excess off the top and wipe the rims of the ramekins clean.

9. Gently place the ramekins in a hot oven for 9 minutes (do not open the door during cooking!).

10. Serve the ramekins with fresh berries and vanilla ice cream.

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SUMMER RECIPES

Chilled Garden Pea Soup, Monkton Gardens Herbs and Flowers, Fromage Frais, Pickled Grelot Onion and Radishes — Starter by Senior Sous Chef Roddy Gillies, Prestonfield House Preparation time: 35 minutes Cooking time: 1 hour

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Roddy Gillies' Top Tip: “When selecting peas, look for bright green pods that feel firm and plump. The pods should be wellfilled with peas, but not so full that they burst open. For the sweetest flavour, eat them as soon as possible after they've been freshly picked.”

SUMMER RECIPES

INGREDIENTS

Makes 6 portions � 1 small shallot � ¼ leek � sticks of celery � 1 bay leaf � ½ lemongrass stalk � 1 small sprig of thyme � 10g ginger � 1L water � 135g double cream � 370g fromage frais � 2 gelatine leaves, bloomed (softened) � 10ml fresh lemon juice � salt and pepper, to taste � 125ml white wine vinegar � 56g caster sugar � 8 coriander seeds � pinch of yellow mustard seeds � ½ a star anise � 3 white peppercorns � 1 bunch red grelot onions (or silverskin onions), peeled and quartered � 130g plain flour with a pinch of salt � 57g soft butter � 35g double cream � 100g finely grated Parmesan � 250g snap peas � 100g mangetout, to garnish � 100g radishes, thinly sliced, to garnish � 100g peas, to garnish � herbs and flowers (your preference), to garnish

METHOD

1. Dice the peeled shallot, washed leek and celery then put into a pot with a bay leaf, the lemongrass, thyme and ginger and top with water then simmer for 20 minutes. Strain this stock and chill. Set aside, to serve.

2. Weigh out the ingredients for the panna cotta – 135g double cream, fromage frais, gelatine and lemon juice.

3. In a thick-bottomed sauce pot, bring the cream to the boil and whisk in the gelatine.

4. Let the mixture cool slightly before mixing with the fromage frais and lemon juice. Season to taste and set in desired panna cotta mould in the fridge.

5. In a separate pot, simmer the white wine vinegar with 56g sugar, the coriander seeds, mustard seeds, star anise and white peppercorns, then after about 20 minutes strain out the spices and add in the grelot onions and cover with clingfilm to pickle. Set aside.

6. Preheat the oven to 180°C. Weigh out 130g plain flour and add to the softened butter, 35g double cream and Parmesan to make a dough.

7. Shape the dough into logs approx. 3cm high and 6cm wide. Cook in the oven for 20 minutes.

8. Cool the logs down and cut into shortbread dice then return to the oven for a further 5 minutes.

Set aside to cool before serving.

TO SERVE

1. Juice 150g of the snap peas by putting them in a food processer with 400– 500ml of the vegetable stock. Puree on full speed, then season and pass through a sieve. Chill until ready to serve.

2. Put the panna cotta in the centre of a serving bowl then neatly arrange with the remaining 100g snap peas (sliced), mangetout, radishes, peas, Parmesan shortbread and pickled onions, topped with an arrangement of herbs and herb flowers.

We have used nasturtium; the pepperiness works well with the sweetness of the peas.

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SUMMER RECIPES INGREDIENTS Makes 2 portions

Pear Cheesecake � 500g mascarpone � 500g cream cheese � 500g double cream � 400g pear puree � 250g sugar � 6 gelatine leaves, bloomed (softened) in ice water Compressed Pear � 2 pears � 50g cardamom syrup Cardamom Gel � 250g white balsamic vinegar � 250g sugar � 500g water � 5 cardamom pods � 13g agar-agar Cardamom Foam � 100ml whole milk � 250ml double cream � 1 gelatine leaf, bloomed � 1 tbsp cardamom pods

The Elms Pear Cheesecake — Dessert by Head Chef Steve Link, The Elms Hotel & Spa

Preparation time: 1 hour (not incl 4 hours’ freezing time) Cooking time: 1 hour

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Colour Glaze � 125g water � 225g caster sugar � 225g glucose � 25g gelatine � 160g condensed milk � 225g white chocolate � 1.5g turmeric � red edible spray Tuile � 100g egg whites � 100g plain flour � 100g icing sugar � 100g melted butter, unsalted � 0.4g activated charcoal powder

METHOD

Pear Cheesecake 1. Whisk mascarpone, cream cheese and double cream in a bowl until it forms ribbons and is holding shape. Set aside.

2. Warm the pear puree in a saucepan and add sugar.

Combine until the sugar is dissolved.

3. Take the saucepan off the heat and add the bloomed gelatine. Allow to cool to body temperature.

4. Add the cooled pear puree to the cream mix in a blender on a low speed until combined.

5. Put the mixture into piping bags and pipe into desired moulds. Use a palette knife to smooth the top and freeze for 4 hours.

Compressed Pear 1. Square off the pears and cut into 4mm by 4mm cubes.

2. Place the pears flat in a vacuum pack bag and seal with 20g of cardamom syrup to compress. Leave until serving to allow the syrup to infuse with the pears.

Cardamon Gel 1. Boil the white balsamic vinegar, sugar, water and cardamom pods in a saucepan.

2. Take off the heat and whisk in agar-agar.

3. Boil for 30 seconds, then transfer to a heatproof container and set in the fridge (approx. 1–2 hours).

4. Remove from the fridge, blitz in a blender until

SUMMER RECIPES smooth and pour into a piping bag, ready to serve.

Cardamon Foam 1. Gently heat the milk and cream together in a saucepan.

2. Add gelatine.

3. Toast the cardamom pods in a pan then infuse in the cream mixture.

4. Strain the mixture then leave to cool.

5. Add the mixture to a stand mixer and whip to a stiff peak.

Colour Glaze 1. Bring the water, caster sugar and glucose together in a pan to boil.

2. Bloom gelatine in ice water.

3. Once boiled, add the condensed milk and whisk.

4. Return to the boil and add the white chocolate and gelatine.

5. Add the turmeric and emulsify with a stick blender.

6. Leave to cool to body temperature.

7. Remove the pear cheesecakes from their moulds, place on a wire rack, and glaze each cheesecake dome.

8. Remove from the rack and airbrush with red edible spray in desired areas.

Tuile 1. Preheat the oven to 170°C. 2. Combine all the tuile ingredients in a bowl.

3. Smooth out in a ‘honeycomb’ mould and ensure there is no excess, so the sugar doesn’t crystallise in the holes.

4. Bake in the oven for 7 minutes.

TO SERVE

1. Place each cheesecake in the centre of a bowl and place 3 compressed pears around it.

2. Pipe 2 pipes of cardamom gel around the bowl and top the cheesecake with the tuile.

3. Place 1 tsp-sized quenelle of cardamom foam mix on top of the cheesecake and top with 3 pipes of cardamom gel.

Citrus-Cured Loch Duart Salmon, Basil, Mango and Cardamom Dressing — Dressing by Head Chef Martin Blake, The Royal Crescent Hotel & Spa Preparation time: 15 minutes Cooking time: 10 minutes INGREDIENTS Makes 6 portions

� 100g water � 100g sugar � 20g toasted cardamom pods � 45g glucose syrup � 50ml fresh lime juice, plus extra to taste � zest from 1 lime � 175g mango puree � 50ml vegetable oil � pinch of salt

METHOD

1. In a saucepan bring water, sugar and cardamom pods to 110°C. 2. Add glucose syrup, lime juice and zest and bring the mixture back to 110°C. 3. Pass the mixture through a sieve to remove the cardamom.

4. Add mango puree and mix well.

Allow the mixture to cool.

5. While whisking, slowly add the vegetable oil till the dressing starts to thicken.

6. Finish the dressing with a pinch of salt and a squeeze of fresh lime to taste.

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SUMMER RECIPES

Soufflés (ingredients per soufflé) � 300g soufflé base � 240g egg whites � 60g sugar Shortbread � 220g butter � 220g sugar � 40g egg yolks � 450g flour � 30g milk Sour Raspberry Sauce � 500g fresh raspberries � 150g sugar � 100g water � 500g bag of frozen raspberries Blood Peach Sorbet � 1000g blood peach puree � 100ml Sauternes � 200g water � 267g sugar � 6g yellow pectin

Peach Melba Soufflé

— Dessert by Executive Head Chef Gavin Edney, The Headland Hotel & Spa Preparation time: 2 hours Cooking time: 8 minutes

86 THE HANDLE • pobhotels.com

INGREDIENTS

Makes 16 portions Raspberry Soufflé Base � 1000g raspberry puree � 250g sugar � 50g cornflour Peach Soufflé Base � 1000g peach puree � 250g sugar � 50g cornflour

Vanilla Parfait Insert � 1 gelatine leaf � 55g egg yolks � 1 vanilla pod � 75g sugar � 25g water � 350g double cream � 100g cocoa butter Other Ingredients � butter to line soufflé moulds � caster sugar to line soufflé moulds/garnish � 1 tsp freeze-dried raspberry powder to line soufflé moulds/garnish

SUMMER RECIPES METHOD

Raspberry Soufflé Base 1. In a saucepan bring the raspberry puree up to the boil and simmer until the liquid has reduced by half.

2. Add the sugar and cornflour while whisking the mixture and cook for 2 minutes. The soufflé base should be a thick jam consistency.

3. Remove the mixture from the heat and chill in the fridge for approx.

1 hour.

Peach Soufflé Base 1. In a saucepan bring the peach puree up to the boil and reduce the liquid by half.

2. Add the sugar and cornflour while whisking the mixture and cook for 2 minutes. The soufflé base should be a thick jam consistency.

3. Remove the mixture from the heat and chill in the fridge for approx.

1 hour.

Soufflés Follow this process for each of the peach and raspberry soufflé bases.

1. Gently heat the soufflé base in a pan until it reaches room temperature.

2. Whisk the egg whites until they start to turn frothy, then add the sugar slowly. Continue to whisk until whites are thick and glossy. The meringue should form peaks when removing the whisk.

3. Fold the egg-white meringue into the soufflé base carefully and store in piping bags in the fridge.

Shortbread 1. Using a food processor with a paddle attachment, cream the butter and sugar until pale.

2. Add the egg yolks.

3. Slowly add the flour, followed by the milk.

4. Rest the mix in the fridge for an hour.

5. Roll the shortbread to 3mm thick and cut with a fluted cutter to the size of the soufflé mould you are using.

6. Freeze until ready to serve.

Sour Raspberry Sauce 1. Bring the fresh raspberries, sugar, and water to the boil.

2. Crush the frozen raspberries in the bag and add to the mixture.

3. Gently heat the mix to cook the raspberries a little. Quickly cool, then set aside to serve.

Blood Peach Sorbet 1. Bring the puree, Sauternes, water and 225g of the sugar to the boil.

2. Mix the remaining 12g of sugar with the 6g of pectin then add to the mixture. Bring to the boil and cook for 1 minute.

3. Store in a Pacojet container and freeze to

serve later. Alternatively, churn it in an ice-cream machine.

Vanilla Parfait Insert 1. Soak the gelatine leaf in ice-cold water.

2. Make a pâte à bombe by whisking the yolks and vanilla in a bowl until light and frothy. In a saucepan boil the sugar and water until the liquid reaches 120°C, then add the gelatine to the syrup. Add the syrup to the yolks and vanilla.

3. Whip until the mixture is cold.

4. In a separate bowl, whip the double cream until it forms soft peaks and then fold into the egg mixture.

5. Pipe the mixture into 20mm round moulds and freeze for 1 hour at -18°C. 6. Melt the cocoa butter in the microwave.

7. When fully frozen, pop out the parfaits from their moulds using a cocktail stick, and dip into the melted cocoa butter before returning to the freezer to set.

To Line the Soufflé Moulds 1. Chill your soufflé moulds in the fridge.

2. With a pastry brush, line the moulds with butter.

3. Fill the moulds with caster sugar before pouring the sugar back out. You are looking for a

thin even layer of sugar around the mould.

4. Dust the moulds lightly with freeze-dried raspberry powder.

TO SERVE

1. Churn the peach sorbet through a Pacojet and put back into the freezer.

2. Preheat the oven to 185°C. Pipe the soufflé base into the moulds, alternating the raspberry and peach base.

3. Tap the soufflé moulds against the worktop to ensure all the air is out of the mould.

4. Pop a vanilla parfait ball into the centre of the soufflé.

5. Flatten the soufflé with a palette knife and clean the edges with a damp cloth.

6. Top with a frozen shortbread biscuit and bake the soufflé in the oven for 8 minutes.

7. Once cooked, dust the soufflé with caster sugar and freeze-dried raspberry powder.

8. Serve with the sour raspberry sauce and blood peach sorbet.

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SUMMER RECIPES

Hambleton Hall Garden Salad

— Starter by Executive Head Chef Director Aaron Patterson, Hambleton Hall Preparation time: 45 minutes Cooking time: 20 minutes

88 THE HANDLE • pobhotels.com

INGREDIENTS Makes 4 portions

Truffle Mayonnaise � 1 egg yolk � 150ml vegetable oil � 1 tbsp white wine vinegar � 1 tbsp water � 2 tbsp truffle oil � 1 tbsp wholegrain mustard � salt and pepper, to taste Salad Ingredients � 8 cherry tomatoes (cut a cross in the bottom, blanch in boiling water for 10 seconds, plunge in ice

water, peel back the skin and twist on the top) � 8 baby leeks (blanched in salt water until tender) � 4 heritage baby carrots (blanch in boiling water, salt, lightly sugared, till tender, approx. 2 minutes, put in ice water, then peel skin off, slice in half lengthways) � 4 baby turnips (blanch in boiling water, salt, more sugar than the carrots, approx. 4 minutes, put in ice water, peel off skin, slice in half) � 4 of each baby beetroot,

SUMMER RECIPES golden and candy (blanch in salt water till tender, check with thin skewer, approx. 8 minutes, put in ice water, peel skin, slice in half) � 1 cucumber (peeled, cut into 8 cubes of 1cm x 1cm x 1cm, compress in 125ml water with 5g salt, 10ml best quality olive oil, pinch of pepper) � 8 slices watermelon radish (sliced thin, whole discs, cut with fluted cutter) � 8 slices rainbow radish (sliced as thin as possible) � 4 peeled soft-boiled quail eggs (2 minutes and 20 seconds from boiling water, then straight to ice water, then peel) Salad Dressing, to taste (for both vegetables and salad leaves) � best available olive oil � pinch of salt � pinch of pepper � squeeze of lemon juice Salad Leaves � 8 handfuls of garden salad leaves, mixed textures and colours (eg viola flowers, nasturtium leaves, red vein sorrel, purple/green mustard leaf, mizuna, wild rocket) � 50g Parmesan (finely grated) � 1 large banana shallot (peeled, finely diced, soaked in cold water for 5 minutes) � Handful of fresh, soft herbs, such as mint, parsley, chives (finely chopped with sharp knife)

METHOD

Truffle Mayonnaise 1. Place the egg yolk in a bowl and gradually whisk in the vegetable oil.

2. Whisk in the vinegar and water followed by the truffle oil, mustard and seasoning.

Place in a squeezy bottle and set aside, to serve.

TO DRESS

1. Prepare all the baby vegetables, as outlined in the Salad Ingredients list.

2. Carefully slice the quail eggs in half and season with salt and pepper, to taste. Set them aside, to serve.

3. Ensure all the baby vegetables are dry, place them in a bowl (separate to the salad leaves). Mix together the Salad Dressing ingredients (to taste) and coat the vegetables with it.

4. In a separate bowl, toss the salad leaves with more Salad Dressing (to taste), the Parmesan, finely chopped shallots, mint, parsley and chives.

TO SERVE

1. Arrange the dressed vegetables and halved quail eggs in a circle around the plate, leaving space for the salad leaves to be placed in the middle last.

2. Squeeze the truffle dressing around the outside of the circle on the plate 3. Place the dressed salad leaves in the middle, trying to use the leaves’ textures to create height.

4. Ensure the nasturtium and viola flowers are visible.

Grilled Monkfish

— Main by Executive Chef Chris Prow, The Capital Hotel, Apartments & Townhouse Preparation time: 25 minutes Cooking time: 25 minutes

INGREDIENTS Makes 1 portion

METHOD

1. Ensure your BBQ or chargrill is turned on � 15g harissa paste and is hot. � 250g monkfish 2. Lightly rub some of on the bone, the harissa paste to double skinned cover the whole piece of � 125g new monkfish. potatoes or 3. Place the fish on the skinny fries, to BBQ or chargrill and serve grill gently until desired � handful of mixed temperature is required. salad leaves, to serve TO SERVE � 1 tbsp of your 1. Serve with new favourite salad potatoes or skinny fries dressing and a dressed salad.

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89

SUMMER RECIPES

Aylesbury Duck Wellington

INGREDIENTS

Preparation time: 1 hour (not incl 6 hours’ curing time or 10 hours of water-bath) Cooking time: 55 minutes (incl 30 minutes’ resting)

Chicken � 1 x 3.5kg Aylesbury duck, incl neck � 5g Maldon sea salt � 3 cloves garlic, peeled and crushed � 6 sprigs thyme � 2 shallots, peeled and sliced � salt and pepper, to taste � 1x 175g skinless chicken breast � 1 whole egg (plus 1 egg for eggwash) � 5g salt � 300ml double cream � 2 tbsp truffle paste

— Main by Executive Head Chef Daniel Richardson, Hartwell House & Spa

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Makes 4 portions

� 50g chopped parsley � 200g crépinette � 500g pre-rolled puff pastry � 200g fresh cherries � 200ml red wine sauce � 100g chard leaves � 15g butter, melted � 4 baby carrots � 10g Hartwell House honey

SUMMER RECIPES

PREPARATION

Duck 1. Prepare the duck into skinless duck breast and duck legs.

2. Trim the excess fat from the carcass to render for cooking the duck legs, reserving 100g fat.

3. Roast the duck bones to create a 300g stock for sauce or for braising the duck neck.

Confit Legs 1. Sprinkle the duck legs with the sea salt, 2 of the crushed garlic cloves and 3 of the thyme sprigs, and leave to cure for 6 hours.

2. Wash off the salt, and then pat dry.

3. Vacuum pack the duck legs along with 100g duck fat.

4. Cook in a water-bath at 85°C for 10 hours.

Braised Duck Neck 1. Vacuum pack the duck neck along with the 300g duck stock, shallots, the remaining crushed garlic clove and remaining thyme. Cook in a waterbath at 85°C for 10 hours.

Duck Rillette 1. Remove the two vacuum pack bags from the water-bath and open into a colander to remove excess liquid.

2. Pick down both the duck legs and duck neck, separating the meat from the bones.

3. Mix the duck meat

together, season with salt and pepper. Set aside, to chill.

4. Once chilled, vacuum pack the duck meat in a bag to achieve a compression of a 5mmthick slice. (Alternatively, push the meat into a rectangle mould that is a similar shape to the duck breast.)

Chicken Mousse 1. Chill a food processer bowl.

2. Blend the chicken breast in the food processor, so it becomes a paste.

3. Add the egg, and blend until shiny.

4. Remove the chicken farce, and place in a bowl over ice to keep chilled.

5. Season with 5g salt and gently fold in the double cream.

6. Fold in the truffle paste and chopped parsley, then place in the fridge until ready for piping.

To Build the Dish 1. Season the duck breasts, and seal in a hot pan, then chill.

2. Lay out the crépinette on a cloth to dry, making sure there is no holes in it.

3. Pipe chicken mousse approx. 1cm thick in the shape and size of the duck breast.

4. Place the duck breast on the mousse.

5. Trim the duck rillette to a similar size to the duck

breast and place on the breast.

6. Place the second duck breast on top of the duck rillette.

7. Pipe approx. 1cm of mousse on the top of this duck breast.

8. Pipe some mousse up the sides of the duck layers.

9. Fold over the crépinette tightly to hold the shape and layers, then trim excessive crépinette.

10. Lay out a pre-rolled puff pastry sheet, 20cm x 30cm (approx.) and place the duck on this. Roll the pastry around the duck, allowing a 1cm overlap, using a pastry brush to brush the overlap with eggwash before sealing.

11. Lay out another piece of puff pastry 10cm x 30cm (approx.) and cut with a trellis cutter, then carefully drape this around the first layer of pastry to make a Wellington.

12. Use a pastry brush to apply eggwash over the Wellington. Set aside in the fridge.

METHOD

1. Preheat the oven to 180°C. 2. Bake the Wellington on greaseproof paper on an oven tray for 25 minutes.

(The core temperature should be 42°C–44°C with a meat thermometer).

3. Remove from the oven and leave to rest for 30 minutes.

Cherry Sauce 1. Pit the cherries and cut half of them into fine strips.

2. Use the remaining half of the cherries to simmer in a pan with the red wine sauce for 10 minutes.

3. Pass the sauce through a strainer onto the cherry strips.

Garnish 1. Blanch the chard leaves in boiling salted water, toss in 10g of the melted butter and season with salt and pepper. Set aside.

2. Blanch the carrot in boiling salted water, add to the remaining 5g of melted butter and 10g honey, then season with salt and pepper.

TO SERVE

1. Carve the duck Wellington into 4 generous slices.

2. Place the chard and carrot on the plate just off centre.

3. Place the slice of Wellington standing up next to the vegetables.

4. Serve with the cherry sauce.

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SUMMER RECIPES

Orkney Scallop, Isle of Wight Tomatoes, Basil — Starter by Head Chef Lisa Goodwin-Allen, Northcote

Preparation time: 1 hour, 15 minutes (not incl 3 hours’ dehydration time) Cooking time: 2 hours

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INGREDIENTS Makes 3 portions

Scallops � 6 Large Orkney scallops � Maldon salt, to taste � 10g butter � Squeeze of lemon juice, to taste Tomato Jelly � 350g baby plum tomatoes � 5g garlic � ¼ tsp Tabasco � 750ml tomato juice � 10g smoked Maldon salt

� 5g red chilli � 5g ginger � 50g sun-dried tomatoes � 6g veggie gel Tomato Butter Sauce � 10g olive oil � 160g finely sliced shallots � 1 clove of garlic, finely chopped � 70g white wine � 200g tomato water (made during Tomato Jelly method) � 50g crème fraiche � 100g butter

SUMMER RECIPES Semi-Dried Tomatoes � 6 baby red tomatoes � 6 baby yellow tomatoes � ½ lime, squeezed � 2 tbsp olive oil � good pinch of salt � ½ tsp icing sugar Basil Oil � 200g basil, picked, plus extra to garnish � 100g spinach, picked � 600ml sunflower oil Basil Emulsion � 2 boiled eggs (4½ minutes’ cooking time) � 400ml basil oil (see above) � squeeze of lemon juice, to taste � salt, to taste Tomato Tuille � 50g plain flour � 1 egg white � 50g icing sugar � 5g tomato powder

METHOD

Scallops 1. Season the scallops with fine sea salt and, in a hot pan, cook the scallops until golden.

2. Turn each scallop over, brush with a little butter and a squeeze of lemon juice, cook for a further minute.

3. Once cooked, remove and place on absorbent paper, season with salt, and serve while warm.

Tomato Jelly 1. Place all the ingredients except the veggie gel into a Thermomix and blitz to just break up the tomatoes.

2. Remove the mixture and put into a tray.

Leave in a warm place to macerate for 1 hour.

3. Hang the mixture in a muslin cloth over a bowl to drip clear; this will produce the pure tomato water.

4. Set aside half the tomato water to make the Tomato Butter Sauce (below).

5. With the remaining tomato water, take 250g of tomato liquid and bring to the boil in a small pan.

Whisk in 6g of veggie gel.

6. Pour into small semisphere moulds and put in the fridge to set, for approx. 5 minutes.

Tomato Butter Sauce 1. In a medium-sized pan, add the olive oil and shallots. Sweat them over a medium heat with a lid until they are soft, no colour.

2. Add the garlic and white wine to the pan and reduce by ¾ until the alcohol starts to coat the shallots.

3. Add the tomato water and bring to the boil.

4. Once boiled, add in the crème fraiche and butter.

5. Place into a blender and blend until smooth.

Pass through a fine sieve and check the seasoning.

Semi-Dried Tomatoes 1. In a pan of boiling water, blanch the red and yellow tomatoes for 10 seconds, then plunge into a bowl of iced water,

carefully peeling away the skins. Discard the skins.

2. Take the peeled baby tomatoes and macerate in a bowl with the lime juice, olive oil, salt and icing sugar. Leave for at least 15 minutes to marinate.

Strain the tomatoes and reserve the macerating juices.

3. Dehydrate the tomatoes for 3 hours (if you don’t have a dehydrator you can dehydrate in an oven at 90°C for the same amount of time until tomatoes are semi-dried).

4. Put the dehydrated tomatoes back into the macerating juices. Set aside, to serve.

Basil Oil 1. Place all the ingredients into a Thermomix and blend at high speed for 2–3 minutes.

2. Reduce the speed to 6 and heat to 100°C. Blend for a further 2–3 minutes until it reaches 100°C. 3. Hang the mixture in a tammy cloth until all the oil has dripped clear.

4. Vacuum pack the mixture into 200g bags.

Set aside to make the Basil Emulsion.

Basil Emulsion 1. Using a Thermomix, blend the eggs until smooth.

2. Slowly add the basil oil.

When it starts to thicken, add the lemon juice.

3. Pass through a fine

sieve and season with salt. Add a little colour if it needs enhancing. Set aside, to serve in a piping bag.

Tomato Tuille 1. Preheat the oven to 150°C. 2. Mix all ingredients together in a bowl until they are all incorporated and the mixture looks smooth and silky.

3. Spread the mix evenly across rubber leafshaped or stencil moulds, making sure the moulds are fully filled, with no gaps. Clean any excess mix off the moulds.

4. Bake the moulds in the oven for 6–7 minutes. Set aside, to serve.

TO SERVE

1. Unmould the tomato jelly onto a plate and add a good pipe of basil emulsion. Place the tomato tuille on top, add the roasted scallop next to it and finish with picked basil leaves.

2. Serve the tomato butter sauce on the side.

TO SERVE

1. Place on the baby plum tomatoes and a good pipe of basil emulsion.

Place the tuille on top, add the roasted scallop next to it and finish with picked basil leaves 2. The sauce is served on the side.

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SUMMER RECIPES INGREDIENTS Makes 4 portions

Raspberry Cranachan

— Dessert by Head Chef Charles Smith, Hebridean Princess Prepare: 10 minutes Chilling time: 1 hour

� 55g oatmeal, pinhead oats, or rolled oats � 250g fresh British raspberries, preferably Scottish � 475ml double cream � 2–3 tbsp whisky, to taste � 2 tbsp heather honey, plus extra (optional) to serve

METHOD

1. Heat a large, heavy bottomed frying pan until hot, but not burning.

2. Toast the oats in the pan, stirring until they have a light, nutty smell and begin to turn golden. (Do not leave the oats unattended as they can quickly burn.)

Remove immediately from the pan and set aside to cool.

3. Save a handful of the raspberries to garnish and place the remainder in a food processor. Pulse once or twice to create a thick puree; do not over blend it. Alternatively, you can simply crush the raspberries with a fork. This will give you a more rusticlooking dish.

4. In a large, clean bowl, whisk the cream along with the whisky to form firm peaks. Take care not to over-whip.

5. Fold in the honey, followed by the toasted oats.

6. Layer the dessert into individual serving glasses, starting with either a layer of the cream or raspberries and finishing with a layer of the cream. If you wish, you can sprinkle a little oatmeal on the top for decoration.

7. Chill in the fridge for at least an hour.

TO SERVE

1. To serve the cranachan, drizzle over a little extra honey, if desired, and top with the reserved whole raspberries.

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SUMMER RECIPES

Sea Bass with Gnocchi, Fennel and Bouillabaisse — Main by Executive Chef Douglas Balish, Grove of Narberth Preparation time: 45 minutes Cooking time: 1 hour

INGREDIENTS

Makes 8 portions Gnocchi � 120g potatoes � 10g egg, beaten � 20g Parmesan, grated � 2g salt � 40g ‘00’ flour � splash of olive oil Fennel Salad � 10g orange juice � 45g fennel, sliced thinly � 2 basil leaves, sliced thinly � 1 sprig of tarragon, picked and sliced thinly � 1 orange, zested � 10g lime juice � pinch of salt Bouillabaisse � 6 fish heads,

cleaned � 1.5kg white fish bones � 1 x large fennel head � 6 tomatoes, deseeded � 12g garlic � 5g thyme � 1 large onion � 6 star anise � 30g Pernod � 2L fish stock � 20g tomato puree � 1 bay leaf � 1g saffron � 30g lemon juice, plus extra to taste � salt, to taste Sea Bass � sea bass fillets, to order

METHOD

Gnocchi 1. Boil the potatoes in a saucepan until they are fully cooked and soft.

2. Peel the potatoes and mash them in a large mixing bowl until smooth.

3. In the bowl with the mashed potatoes, add the egg and mix well. Stir in the grated Parmesan cheese and salt, making sure the ingredients are evenly distributed.

4. Gradually add the flour to the mixture, stirring gently until the dough starts to come together.

Use your hands if needed, but avoid overworking the dough.

5. On a floured surface, roll the dough and cut out bite-size pieces to form your gnocchi.

6. Bring a large pot of water to a boil and add a splash of olive oil to prevent the gnocchi from sticking together.

7. Carefully drop the gnocchi into the boiling water. Once the gnocchi rise to the surface (this should take about 2–3 minutes), they are cooked. Remove and place in ice water.

Fennel salad 1. Combine all of the ingredients together to make the salad. Set aside, to serve.

Bouillabaisse 1. Preheat the oven to 200°C. 2. In a roasting tray, cook the fish bones and heads in the oven with the fennel, tomatoes, garlic and thyme until golden.

3. Add them, along with all the remaining bouillabaisse ingredients, apart from the salt and lemon, to a pan and simmer for one hour.

4. Blend everything until as smooth as possible, including bones and head. Pass through a fine sieve or a cheesecloth.

5. Reduce the liquid until the flavour is full and the sauce has some body to it.

6. Add salt and lemon juice, to taste.

TO SERVE

1. Roast the sea bass on the skin in a pan for approx. 5 minutes (depending on the size of the fish), until crispy. Then turn and leave in the pan for 1 minute off the heat.

2. Caramelise the gnocchi in a pan with some oil until golden.

3. Place fennel salad on the base of each bowl with gnocchi on top.

Add the sea bass on top and pour over your bouillabaisse sauce.

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SUMMER RECIPES

Crab Jelly � 400ml crab-dashi stock (from ingredients above) � 400ml carrot juice � 100ml rice vinegar � 2 white onions, chopped � 80g vadouvan curry powder � 400ml strained tomato water � 21 gelatine sheets � 30ml lime juice � 12g salt � 1.5g agar powder Crab � 3kg large ‘cock’ crabs � ¼ tsp Tabasco � 10ml freshly squeezed lime juice � ½ tsp salt � 150g diced kohlrabi � 100g diced apple Mango � 1 kg mango puree � 100g mango chutney � 2 limes, juiced plus zest � ½ tsp salt � 1 tsp vadouvan curry powder � 50ml tarragon vinegar

Crab, Curry, Mango, Almond

— Starter by Head Chef Lindsay Mackay, Ness Walk Preparation time: 1 hour (not incl up to 4 hours’ setting time) Cooking time: 3 hours

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INGREDIENTS

Makes 10 portions Crab Dashi Stock � 1.5 kg of carapaces (inner shell meat) of brown crab � 100g dried kombu � 200ml mirin � 4 sprigs of tarragon � zest of 1 lemon � 1 orange, juiced � 50g root ginger � 1 jalapeño chilli

Sour Yoghurt � 200ml natural yoghurt � 80g yoghurt powder � 200ml buttermilk � 1 tbsp ultra-tex (or 1 tsp xanthan gum) � 100ml iced water Poppadom Crunch � 100g toasted flaked almonds � 70g dehydrated onion � 100g poppadoms, fried and crushed � 10g vadouvan curry powder � 2 tsp coconut oil Other Ingredients � seasonal shoots, to garnish

SUMMER RECIPES

METHOD

Crab Dashi Stock 1. Preheat oven to 150°C. 2. Take 1.5 kg of carapaces (inner shell meat) of brown crab and lightly roast in the oven on a baking tray for around 15 minutes to intensify the flavour – don’t over-brown to avoid bitterness.

3. Remove the crab from the oven and place in a saucepan. Add the dried kombu, mirin, tarragon, pared zest of 1 lemon, orange, 50g root ginger, and jalapeño chilli. Cover with cold water and gently simmer for 40 minutes.

4. Strain through a sieve and return to the pan.

Reduce until stock is well flavoured - allow reduction of 50% before this is achieved.

Crab Jelly 1. In a saucepan, simmer the crab-dashi stock, carrot juice, rice vinegar, white onions, vadouvan curry powder and strained tomato water.

2. To a ratio of 710ml of curry stock, add 21 gelatine sheets along with the lime juice, 12g salt and 1.5g of the agar powder before simmering rapidly for 5 minutes.

3. Pour on a flat tray in a very thin layer. Allow to set before cutting into jelly circles of 9cm diameter.

Crab 1. Steam crabs for 15 minutes then blast-chill in an ice bath.

2. Pick the crab meat and chill it in iced bowls.

3. Separate the crab meat into brown meat, trimmed white claw meat, leg meat and toe meat. Set aside the white claw fillets, toe meat and leg meat.

4. For the base layer, mix the crushed brown crab meat with flaked white claw meat. Add Tabasco, lime juice, salt, diced kohlrabi and diced apple.

Spoon the mixture into an 8cm diameter pastry ring.

5. To the crab-meat layer in the pastry ring, add a crab-jelly circle. Top with reserved claw fillets, toe meat and leg meat. Set aside, to serve.

Mango 1. Blend all the ingredients with a hand blender in a pan.

2. Bring to a boil for 5 minutes then set in a tub to firm up in the fridge (2–4 hours).

3. Blitz until smooth and pass through a chinois (conical sieve). Store the mango mixture in a squeezy bottle in the fridge, to serve.

Store the sour yoghurt in the fridge, to serve.

Poppadom Crunch 1. Preheat the oven to 150°C. 2. Mix all the ingredients together and bake in the oven, stirring every 5 minutes until crunchy and aromatic. Set aside.

TO SERVE

1. Place the crab ring in the centre of a plate, carefully removing the pastry ring.

2. Pipe the mango and yoghurt around the plate in close proximity to the assembled crab meat.

3. Top with the poppadom crunch and garnish with seasonal shoots.

Sour Yoghurt 1. Whisk all the ingredients until smooth.

2. Allow to hydrate then adjust thickness to piping consistency, if necessary.

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SUMMER RECIPES

INGREDIENTS Makes 4 portions

Filling � 110g free-range egg yolks � 30g muscovado � 5g Maldon sea salt � 25g eau de vie � 112g unrefined sugar � 400g organic double cream Tart Case � 235g plain flour � 120g cultured butter � 90g icing sugar � 30g ground almonds � 2g salt

Salted Caramel Tart with Raspberries

— Dessert by Executive Chef Damian Broom, Seaham Hall & Serenity Spa Preparation time: 25 minutes Cooking time: 45 minutes

To Serve � 250g raspberries � 100g cultured cream � 20g toasted flaked almonds

METHOD

Filling 1. For the filling, whisk the egg, muscovado, salt and eau de vie in a large bowl.

Set aside.

2. Make a dark caramel by warming the unrefined sugar in a pan. Meanwhile, warm the double cream in a separate pan.

3. Gradually pour the warm cream into the caramel, whisking thoroughly and allowing to re-boil until dissolved.

4. Pour the caramel mix over the egg mix, whisking continuously. Strain and chill.

Tart Case 1. Preheat the oven to 110°C. 2. Combine all the tart case ingredients and pour the mixture into a 15cm prebaked tart case, skim off the bubbles and use a blowtorch, if needed, to pop any air bubbles.

3. Bake the tart in the oven (with the fan off) for 30–40 minutes until just set.

4. Cool at room temperature.

TO SERVE

1. Decorate the tart with raspberries, cultured cream and the toasted almonds.

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SUMMER RECIPES

Taste of Sussex Lamb

— Main by Head Chef Tayler McCabe, Park House Hotel & Spa Preparation time: 30 minutes Cooking time: 10-15 minutes

INGREDIENTS Makes 4 portions

� 150g fresh broad beans, podded � 4 x 170g square-cut Sussex lamb rump � table salt, to taste � 150g smoked pork belly, diced � 150g silverskin baby onions, peeled � 150g fresh raw peas, podded � 200ml fresh chicken stock � 250g unsalted butter, diced � 1 head of gem lettuce, leaves peeled and washed � Maldon sea salt, to serve

METHOD

1. Preheat the oven to 170°C/180°C (fan/ conventional).

2. Place broad beans into a pan of boiling water, leave for 3–4 minutes then refresh into ice water.

3. Once cooled, drain the water and peel the skin off the broad beans and set to one side.

4. Trim any excess fat or sinew off the flesh side of the lamb rumps. Trim away any excess skin, but ensure to leave a nice layer of white fat to score. Season with a pinch of table salt.

5. Pan fry every side of the lamb for 45 seconds or until golden brown, ensuring you leave the fat side until last.

6. Place the lamb onto a hot tray in the oven fat-side down and cook for 6 minutes for medium rare (an extra 2 minutes for medium).

7. Once cooked, put the lamb aside to rest for 5 minutes minimum.

8. While the lamb is cooking, pan-fry the pork belly and baby onions until golden in colour.

9. Add the raw peas then the chicken stock, turn the heat down to simmer for 3 minutes.

10. Add the broad beans and slowly stir the diced butter into the stock.

11. Add shredded gem lettuce and season with table salt.

TO SERVE

1. Place your pea and broad bean mix into the middle of your chosen plate or bowl.

2. Slice each lamb rump into 6 thin pieces and lay on top.

3. Finish with Maldon sea salt and serve.

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SUMMER RECIPES

INGREDIENTS

Makes 8-10 portions Lemon Tart Mix � 150g caster sugar � 360g whole free-range eggs � 200ml whipping cream � 125ml lemon juice � 1 gelatine leaf, softened in cold water � vegetable oil, to coat pastry rings Sesame Seed Sablé � 150g butter, softened � 140g caster sugar � 66g egg yolks

Lemon Tart with Black Sesame Seed Ice Cream — Dessert by Head Chef Andrius Barauskas, The Relais Henley

Preparation time: 45 minutes (not incl 2–3 hours’ setting time) Cooking time: 30 minutes (plus 4–6 hours, if not using an ice-cream machine)

100 THE HANDLE • pobhotels.com

� ½ tsp salt � 200g flour, sifted � 15g sesame seeds, toasted � 6g baking powder Black Sesame Seed Ice Cream � 75g black sesame seeds � 2 tsp sesame oil � 3g ice-cream stabiliser � 100g caster sugar � 4 egg yolks � 375ml milk � 125ml double cream � ½ to 1 tsp fine sea salt, to taste

METHOD

Lemon Tart Mix 1. Whisk the sugar and eggs in a large bowl to combine.

2. Add the cream and lemon juice and continue to whisk to form a very smooth mix.

3. Place the mixture over a bain-marie of simmering water and cook while stirring until it reaches 77°C. 4. Whisk in the softened gelatine and strain through a fine chinois into a jug.

5. Wipe the inside of the 6cm pastry rings with a thin film of vegetable oil and place on a tray lined with clingfilm. Pour 75g of the filling into each mould and place in the fridge to set for approx. 2–3 hours.

the paddle attachment until light and creamy in texture.

3. Reduce the speed to the lowest possible setting and gradually add the egg yolks and salt, followed by the flour, sesame seeds and baking powder to form a dough.

4. Roll the sablé dough thinly between two sheets of baking paper to fit a large baking tray.

5. Place in the oven for 10–12 minutes until baked all the way through.

6. Remove from the oven and, while still warm, cut the sablé shapes out with a 6cm pastry ring and set aside to cool. Crush the offcuts into crumbs in a food processor and set aside to serve.

Sesame Seed Sablé 1. Preheat the oven to 160°C. 2. Cream the butter and sugar in a food mixer with

Sesame Seed Sablé 1. Roast the black sesame seeds in a pan on a medium heat for 5 minutes, being careful not to burn them.

SUMMER RECIPES 2. Transfer the seeds to a food processor and whizz until the mixture starts to resemble a thick paste.

3. Add the sesame oil and whizz for a further 10 minutes until the paste is runny enough to pour. Set aside.

4. In a clean bowl, mix together the ice-cream stabiliser and caster sugar, and add the egg yolks. Whisk until pale and fluffy.

5. Heat the milk in a pan until just boiling. Leave to cool briefly, and then slowly pour over the sugar and egg yolk mixture, while still whisking.

Pouring slowly is important, so that the surface of the eggs don’t overheat and scramble.

6. Return the egg yolk, sugar, and milk mixture back to the pan, and heat gently while stirring until the temperature reaches around 70°C, or the liquid coats the back of a spoon.

7. Remove from heat, and whisk in the cream and black sesame paste. Taste, and adjust salt as necessary.

8. Leave to cool, and then refrigerate until cold. Churn in an ice-cream machine, or freeze, stirring every hour until it solidifies – around 4–6 hours.

TO SERVE

1. Remove the lemon tarts from the pastry rings and place on top of the sesame seed sablés on a plate.

2. Take the blitzed sesame seed sablé offcuts and use them as a base to place scoops of the black sesame seed ice-cream alongside the lemon tarts.

Climping Beach Starter

— Starter by Head Chef Russell Williams, Bailiffscourt Hotel & Spa METHOD

Preparation time: 30 minutes Cooking time: 20 minutes

INGREDIENTS Makes 4 portions

� 250g fresh white crab meat � 100g brown shrimps � 75g mayonnaise � ½ bunch dill, chopped � salt and pepper, to taste � 4 oysters � 1 cooked lobster,

shelled and sliced � lemon juice, to taste, � 25g garlic butter mixed with 1 tsp ground nori seaweed sheets � 1 orange, optional garnish � 24 crispy croutons, to garnish � olive oil, to drizzle � balsamic vinegar, to drizzle

1. Mix together the crab, shrimps, mayonnaise, dill, and seasonings in a bowl to make a crab and shrimp mayonnaise.

2. Gently steam the oysters until the shells open.

TO SERVE

1. Simply arrange all of the ingredients in an attractive manner on a plate.

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SUMMER RECIPES

Gravetye Garden Salad — Starter by Executive Chef George Blogg, Gravetye Manor Preparation time: 1 hour (not incl overnight vegetable baking) Cooking time: 1 hour, 30 minutes

INGREDIENTS Makes 4 portions

� 7 different vegetables per salad (eg beetroot, Jerusalem artichokes, white asparagus, peas, broad beans, baby leeks, green asparagus, carrots, baby turnips, romanesco, courgettes, cauliflower, parsnips, onions) � 1 egg yolk per portion of salad (we use our own hen eggs) � sea salt, to taste � 10ml aged Chardonnay vinegar � 15ml extra virgin olive oil, plus extra for frying � puffed buckwheat, to garnish � herbs/cress/shoots, to garnish � flowers, to garnish

METHOD

Cooked Vegetables 1. Depending on your choice of vegetables, season and bake some beetroot/Jerusalem artichokes/white asparagus overnight in an 85°C oven so they are very soft.

2. In a saucepan of boiling water blanch the likes of peas/ broad beans/baby leeks/green asparagus/carrots/baby turnips/ romanesco, so that they are a little softer.

3. In a pan of olive oil, slowly caramelise some courgettes/ cauliflower/parsnips/onions.

Puree 1. Cook the egg yolks at 64°C for 75 minutes to semi-set them, and season with a little salt. Cool and put the mixture in a piping bag.

Set aside, to serve.

2. Make a puree using vegetables

(10g of puree per serving of salad), which could be anything, depending on what is being harvested. Set aside, to serve.

Vinaigrette 1. In a bowl, combine the Chardonnay vinegar and 15ml of the extra virgin olive oil. Set aside, to serve.

TO SERVE

Puree 1. Add the egg yolk to the centre of each plate using a piping bag.

2. Pipe three dots of vegetable puree around the yolk, the three dots probably totalling the same amount of yolk on the plate.

Cooked vegetables 1. Serve 7 different vegetable pieces per plate, dressed lightly with the vinaigrette on top of the purees.

2. Decorate with the buckwheat, herbs and flowers.

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SUMMER RECIPES

Strawberry Compote � 160g strawberry puree � 60g lemon juice � 6g NH pectin � 90g caster sugar � 20g glucose powder � 20g trehalose (or use inverted sugar) � 750g ripe local strawberries, diced Clotted Cream and Vanilla Espuma � 430g whole milk � 220g clotted cream � seeds from 1 vanilla pod, plus extra seeds � 30g SOSA pro espuma cold � 25g caster sugar

Crate of Strawberries and Cream

— Dessert by Head Pastry Chef Stefan Rose, Grantley Hall Preparation time: 30 minutes Cooking time: 3 hours

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Makes 6 portions

Chocolate Crate � 400g tempered Valrhona Dulcey Blonde (caramelised white) chocolate of your choosing, melted � sprinkle of cocoa powder � black cocoa butter, to spray the word ‘strawberries’ (optional, for decoration)

Yorkshire Rapeseed Oil Sponge � 100g eggs (2 medium eggs) � 290g plain flour � 6g baking powder � 4g table salt � 316g caster sugar � 226g whole milk � 158g Yorkshire virgin rapeseed oil

To Serve � green pistachios, blitzed in a food processor � 1 punnet of fresh Yorkshire strawberries � edible flowers from the Grantley Hall wildflower garden � freeze-dried strawberry pieces

INGREDIENTS

SUMMER RECIPES

METHOD

Yorkshire Rapeseed Oil Sponge 1. Preheat the oven to 170°C. 2. Whisk the eggs together in a mixer on medium speed for 1 minute to combine, then for 5 minutes on full speed.

Scrape down the bowl and whisk for another 5 minutes until it reaches a sabayon consistency.

3. Sift the dry ingredients together into a bowl.

4. In a separate bowl, combine the milk and the rapeseed oil.

5. With the mixer on medium-slow speed, to the whisked eggs mixture add half the dry ingredients and half the milk mixture, mixing until well combined.

6. Repeat with the remaining dry ingredients, then the remaining milk mixture. Pour the mixture into a baking tray greased with baking spray and lined with greaseproof paper, spreading it out into the corners so the mixture is level.

Strawberry Compote 1. In a saucepan, bring the combined puree and lemon juice to 40°C in temperature.

2. In a separate bowl, whisk together the NH pectin with the caster sugar and then whisk into the puree. Boil this mixture for 2 minutes.

3. Whisk in the glucose powder and trehalose until dissolved.

4. Add the fresh strawberries, continue to cook for 1 minute, remove from the heat and place in fridge to cool. Store in an airtight container until ready to serve.

Clotted Cream and Vanilla Espuma 1. Blend together all ingredients, place into a cream whipper/espuma gun, charge twice and shake well. Keep in the fridge until ready to serve.

Chocolate Crate 1. Create rectangles of ‘blonde’ (caramelised white) chocolate of your choosing, depending on the size of crate you would like, by spreading the melted chocolate onto sheets of acetate and let it crystalise before cutting into your preferred dimensions.

2. Take a plastic brush and use brushstrokes to create a wood effect, followed by a sprinkle of cocoa powder to then be lightly brushed around with a paintbrush.

3. Press between trays to set, and refrigerate for 30 minutes. Remove from acetate and assemble into a ‘crate’ using more melted blonde chocolate.

4. Optional: Take a template and spray on

the word ‘STRAWBERRIES’ on the crate, using black cocoa butter.

TO SERVE

1. Take the chocolate ‘crate’ and add 6 pieces of the rapeseed oil sponge cake to cover the bottom of the dessert.

2. Add a few spoonfuls of the strawberry compote along with the espuma, carefully filling the ‘crate’ level to the top.

3. Sprinkle on a fine layer of pistachios to create a ‘grass’ effect.

4. Finally, place some strawberries (both cut and whole), edible flowers and some freeze-dried strawberry pieces. Serve and enjoy.

Stefan Rose’s Top Tip: “The best places to find strawberries are at farmers' markets, pick-yourown farms, or your local grocery store's produce section.

Make sure to choose strawberries that are bright red, plump, and fragrant for the best taste.”

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105

in season

autumn Indulge in the rich flavours of autumn with locally sourced ingredients, from Torridon Farm Sirloin to North Sea Halibut

PAGE 107

PAGE 114

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PAGE 117

Torridon Farm Sirloin, Asparagus, Black Garlic and Chive Beef

Fricassee of Monkfish and Veal Sweetbreads

North Sea Halibut, Mussel Broth, Seasonal Yorkshire Vegetables

Burrata, Artichoke, Truffle and Hazelnut

Hasselback Potato with Talbooth House Soufflé Whipped Cream Cheese, Black Truffle Puree, Pickled Shallot PAGE 110

Gloucestershire Old Spot Pork, Orchard Apples, Garden Cavolo Nero, Cider-Braised Fennel PAGE 112

Salted Caramel Tart

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AUTUMN RECIPES

Torridon Farm Sirloin, Asparagus, Black Garlic and Chive Beef — Main by Head Chef Alex Henderson, The Torridon

Preparation time: 1 hour Cooking time: 2 hours, 30 minutes

INGREDIENTS

Makes 8-10 portions Beef � 600g beef sirloin, trimmed and portioned � 10 asparagus spears, to serve � chive flowers and nasturtiums, to garnish Veal Sauce � 4 shallots, sliced � 1 bulb of garlic, sliced � 200g chestnut mushrooms � small bunch of thyme � splash of olive oil, for frying � 1 tbsp tomato paste � 1 tsp coriander seeds � 1 tsp white peppercorns � 500g red wine � 4L veal stock

Turnip Puree � 2 shallots, sliced � 2 cloves of garlic, chopped � splash of olive oil � salt, to taste � 1kg turnips, roughly chopped � 250g unsalted butter � splash of double cream Beef Fat Turnip � 2 large turnips � 300g bone marrow Black Garlic Puree � 500g black garlic � water, to blend Pickled Turnip � 200g caster sugar � 200g white wine � 200g white wine vinegar � 1 turnip

METHOD

1. Preheat oven to 170°C. 2. Seal the beef in a hot pan and then cook in the oven at 170°C until the beef reaches 45°C. 3. Sear the asparagus in a pan and cook until beginning to soften. Set aside, to serve.

Veal Sauce 1. In a pan, sweat the shallots, garlic, mushrooms and thyme in olive oil until soft.

2. Add the tomato paste and cook out.

3. Add the coriander seeds, white peppercorns and red wine and reduce to a nice glaze.

4. Add in the veal stock and reduce to desired consistency, remembering to skim all fat away. Once complete, pass through a muslin cloth and set aside, to serve.

Turnip Puree 1. Sweat the shallots and garlic with a little drizzle of olive oil and season with salt. Once soft, add in the chopped turnips and sweat off gently, with no colour.

2. Once the turnips are starting to get soft, add in the butter and cover with water. Cook until soft and finish with a splash of double cream.

Blend until smooth and set aside.

Beef Fat Turnip 1. Peel and cut 2 turnips to desired shape and size.

2. Melt down the bone marrow in a pan and slowly confit the turnip discs until soft and set aside.

Black Garlic Puree 1. Blend the black garlic with enough water to blend to a nice smooth puree. Set aside.

Pickled Turnip 1. In a pan, bring the sugar, white wine and white wine vinegar to the boil to form the pickling liquid.

2. In the meantime, slice the turnip on a mandolin, nice and thin.

3. Once the pickle has come to the boil, pour it over the turnip slices.

Set aside, to serve.

TO SERVE

1. Warm the confit turnip and the veal sauce.

2. Slice the sirloin and add to each plate.

Spoon a nice roche of the turnip puree alongside and add the asparagus.

3. Add 5 dots of the black garlic puree onto the asparagus and garnish with the pickled turnip, chive flowers and nasturtiums. Serve with the veal sauce.

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AUTUMN RECIPES

Fricassee of Monkfish and Veal Sweetbreads — Main by Head Chef Marilena Ungureanu, Sopwell House Hotel & Spa Preparation time: 45 minutes Cooking time: 15 minutes

INGREDIENTS Makes 4 portions

Sauce

� 600ml Madeira � 250ml port � 50g shallots, thinly sliced � 2 sprigs of thyme � 2 bay leaves � 1L brown chicken stock � 150ml double cream � 50g butter

Crab Jelly

� 350g monkfish, sliced 2cm thick � 240g veal sweetbreads, sliced 1.5cm thick and blanched in vegetable stock � 100g butter (or amount to your taste) � 10g dried morels (soaked in brandy) � 12 new potatoes, peeled, sautéed in butter and seasoned � 12 baby carrots, peeled and blanched, sautéed in butter � 100g mix of peas and broad beans � 12 baby leeks, blanched and sautéed in butter � tarragon leaves, picked � salt and pepper, to taste � lemon juice, to taste � 200g spinach, blanched

108 THE HANDLE • pobhotels.com

METHOD

1. To make the sauce, place the Madeira, port, shallots, bay leaves and thyme into a pan and bring to a simmer.

Reduce by two-thirds and then add the chicken stock.

2. Bring back to a simmer and then reduce by a third.

Take off the heat and pass through a fine sieve or muslin cloth.

3. Add double cream to the sauce, bring to a boil and take off the heat and whisk in the 50g butter. Set aside, to serve.

4. Season the monkfish and veal sweetbreads in butter until golden brown. Drain off the excess fat on to a paper towel.

5. Take a pot, heat the Madeira sauce and then add the monkfish, veal sweetbreads, morels, new potatoes, baby carrots, peas, broad beans, leeks and tarragon, gently warm without stirring. Season and finish off with lemon juice.

TO SERVE

1. Serve in a copper pan or pasta bowl.

2. Place the spinach on the bottom of the pan/bowl.

3. Ladle the monkfish and Madeira sauce gently on top of the spinach.

4. Garnish with more picked tarragon.

AUTUMN RECIPES

Hasselback Potato with Whipped Cream Cheese, Black Truffle Puree, Pickled Shallot — Starter by Executive Chef Ricki Weston, Whatley Manor Hotel & Spa Preparation time: 30 minutes Cooking time: 1 hour

INGREDIENTS Makes 4 portions

Hasselback Potato � 8 medium small garden potatoes � 500g butter, melted � 2 sprigs thyme � 2 sprigs rosemary � 1 bay leaf � 3 garlic cloves, crushed Whipped Crème Fraiche � 100g crème fraiche � 100g cream cheese � 1 lemon zest � chives, thinly sliced � Maldon sea salt, to taste

Pickled Onions � 5 baby shallots � 50g white wine vinegar � 50g water � 50g sugar Truffle Puree � 50g frozen black truffles � 10g mushroom stock � 20g white chicken stock � 1 tsp squid ink � 10g truffle oil � 20g rapeseed oil � salt, to taste � white wine vinegar, to taste

METHOD

Hasselback Potato 1. Place as many potatoes as you wish on a skewer and thinly slice into the potato till the knife hits the skewer.

2. Once all potatoes are cut, place all the ingredients together in a roasting pan and confit the potatoes in the butter on a low heat until bubbling very slightly (1 or 2 bubbles) for around 45–60 minutes.

3. Once cooked, sauté both sides of the potato slices in a pan before serving.

Whipped Crème Fraiche 1. Whip the crème fraiche in a bowl until it becomes light and thick.

2. Fold through the remaining ingredients and season to taste.

Set aside, to serve.

Pickled onions 1. Peel and quarter the baby shallots. Pull them apart into petals and set aside.

2. Bring the rest of the ingredients in a pan to a boil and then set this pickling liquid aside.

3. Pour the pickling liquid over the shallot petals. Set aside, to cool.

Truffle Puree 1. Thinly slice the truffles and cook them in a pan with the mushroom and chicken stock till soft and the liquid is reduced.

2. Pour into a high-speed blender with the squid ink and blend till smooth.

3. Slowly emulsify the truffle and rapeseed oils into the mixture.

4. Season with salt and vinegar and put into a piping bag, to serve.

TO SERVE

1. Take 2 tbsp of the whipped crème fraiche and spoon into each of the serving bowls. Press the whipped crème fraiche down with the back of a spoon.

2. Arrange three-fifths of the hasselback potatoes over the whipped crème fraiche in a pyramid or natural formation of the folds.

3. Pipe the truffle puree between the gaps of the potatoes, and arrange the pickled shallot petals on the bowl.

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109

AUTUMN RECIPES

Gloucestershire Old Spot Pork, Orchard Apples, Garden Cavolo Nero, Cider-Braised Fennel

— Main by Executive Chef John Jewell, Barnsley House Hotel & Spa Preparation time: 2 hours (not incl 48 hours for pork belly) Cooking time: 55 minutes (not incl 4 hours for pork belly)

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INGREDIENTS Makes 2 portions

� 1 carrot � 1 head of celery � 1 white onion, peeled � 200g rock salt � coriander/fennel seeds/juniper, to taste � 140g piece of pork belly � 3 Granny Smith apples � 1 bottle of cider (your favourite; drink half and use 165ml for the recipe) � thyme, to taste � 2 cloves of garlic � 1 x 170–225g pork tenderloin, trimmed of any sinew (we use

Gloucester Old Spot) � 1 pack of salt pig airdried ham (or Parma ham) � olive oil, for brushing the ham/roasting fennel � 1 head of Florence fennel � 1 tsp butter, plus extra for the sauce and cavolo nero, to serve � 100ml Noilly Prat � dash of lemon juice � 1L apple juice � 300ml dark brown chicken stock � 1 x head of cavolo nero (you will need the younger inner leaves x2)

AUTUMN RECIPES

METHOD

1. Chop the carrot, celery and peeled white onion into small pieces, preferably into 1.25cm dice.

2. Mix the diced vegetables with rock salt, and add some coriander/ fennel seeds or juniper.

3. Place the pork belly in a small plastic tub and surround with the aromatic-infused salt.

Leave for 24 hours.

4. Wash the salt off the pork under running cold water for 30/40 minutes then pat the pork dry with a kitchen cloth.

5. Preheat the oven to 85°C. 6. Take one of the Granny Smith apples and slice into eighths to make a little apple bed for the pork belly. Put it in a deep baking tray and add half a bottle of cider, some thyme and one of the garlic cloves. Place the pork belly on top.

The pork belly should be covered with a layer of baking parchment and then with a layer of foil on top. Braise the pork belly in the oven for 6 hours.

7. Remove from the oven and let the pork belly cool in the beautiful porky apple stock.

8. Once cooled, remove the pork belly from the stock and refrigerate; if possible by placing between two containers

and putting something weighty on top to press the pork into a neat shape. Set the stock aside to make the sauce.

9. For the pork tenderloin, we will be wrapping it in the cured ham. Take some clingfilm and, on your worktop, unravel it, starting at the edge of the work surface and moving the sheet of clingfilm away from you – like you are rolling out the red carpet. It will need to be about 30cm, but do not cut the clingfilm.

10. Place three pieces of cured ham on the clingfilm, overlapping a little in the middle of the clingfilm and then place the pork tenderloin at the bottom of the overlapping ham (we brush the pork with sage infused oil, but a nice olive oil will suffice).

11. Take the ham and roll around the pork by rolling the tenderloin forwards until the pork is completely covered by the ham. Then roll in the clingfilm and refrigerate.

12. Preheat the oven to 170°C. 13. For the baked apple puree, take another one of the Granny Smith apples and place it whole into the oven and bake for 30/40 minutes, depending on the size of the apple. It

should be very dark and caramelised.

14. In a food processer add all the apple and blend. Set the apple puree aside.

15. Increase the oven temperature to 180°C. Quarter the fennel then place it in a deep baking tray. Lightly oil and season with salt before roasting the fennel in the oven for 10 minutes. Add 1 tsp butter and the Noilly Prat. Cook for a further 25/30 mins or until just tender.

16. With the remaining Granny Smith apple, dice it into 2cm pieces and put in a vacuum pack with lemon juice and apple juice and compress it three times until the apple are still raw but translucent.

17. To make the sauce, take the pork/cider stock (from step 8), discard any fat from the top and warm it in a saucepan, simmering to reduce the liquid by half. Add the dark brown chicken stock, add the remaining clove of garlic and again reduce by half.

Strain the sauce and set aside, to serve.

TO ASSEMBLE

1. Preheat the oven to 180°C. 2. Season the skin of the pork belly with salt (it needs to be crispy), then roast it in the oven for 10 minutes with the

skin side down.

3. Take a large pan of water (big enough for the ham-wrapped pork tenderloin to fit in it) and bring it to a simmer, then turn the heat right down, so it’s not boiling.

(If you have a water-bath set to 65°C). Place the watertight wrapped pork tenderloin into the water for 5 minutes.

4. Take out the tenderloin and place into the oven to roast for a further 5 minutes at 180°C. Leave it to rest for 5 minutes at least.

5. Warm the sauce and the apple puree.

6. Grill the fennel and the vacuum-packed apple (or use a blowtorch).

7. Bring the sauce back to the boil and add a little butter.

8. Blanch the cavolo nero in boiling water for 1 minute, then drain into a small pan. Add a knob of butter to coat the greens then season with salt and pepper.

TO SERVE

1. Drag a little apple sauce over the plate, place the fennel and apple pieces on the plate with the pork belly.

2. Using a very sharp knife, slice the pork tenderloin into 1cm-thick medallions.

Arrange on the plate as in the photo, pour the pork sauce and serve.

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AUTUMN RECIPES

INGREDIENTS

Makes 10 portions Sweet Pastry � 450g unsalted butter � 650g T55 flour (or plain flour, if unavailable) � 290g sugar � 1 egg, plus eggwash for glazing Caramel Custard � 500g double cream � 135g egg yolks � 217g sugar � 7g Maldon salt Chocolate Cake � 170g coffee (strong) � 3 eggs � 185g buttermilk � 150g flour � 65g cocoa powder � 4g salt � 7g bicarb � 6g baking powder � 300g caster sugar � 60g butter, melted

METHOD

Salted Caramel Tart

— Dessert by Chef-Patron Hrishikesh Desai, Farlam Hall Hotel & Restaurant Preparation time: 30 minutes Cooking time: 45 minutes

112 THE HANDLE • pobhotels.com

Sweet Pastry 1. Mix butter, flour and sugar in a bowl until it forms a breadcrumb consistency.

2. Add the egg, and mix until it starts to come together.

3. Gently work the pastry until it forms a ball of dough.

4. Remove the dough from the bowl, wrap in clingfilm and leave it in the fridge for at least 30 minutes.

5. Preheat the oven to 170°C. 6. Roll the pastry to ½cm thick and ease the pastry over 10 greased 7cm tins, making

sure you push it in to the sides.

7. Cook the pastry until the tart cases are golden brown (approx. 12 minutes).

8. Remove the tart cases from the oven, brush with eggwash and cook for a further 3 minutes.

Caramel Custard 1. Preheat the oven to 95°C. 2. In a saucepan, bring the cream to the boil then pour it over the egg yolks and 75g of the sugar in a bowl.

3. Place the mixture back into the pan and cook to 81°C to form a custard, then take off the heat. Set aside.

4. In a separate pan, take the remaining 142g of sugar to 177°C (dark caramel). Add the salt and slowly pour into the custard while whisking 5. Sieve the mixture and pour into the tart cases, bake in the oven for 45 minutes.

Chocolate Cake 1. Preheat the oven to 170°C. 2. In a bowl, whisk together the coffee, eggs and buttermilk.

3. Sieve the remaining dry ingredients together, then add to the egg mixture and mix well.

4. Slowly add the melted butter.

5. Bake in the oven for 20 minutes.

6. Allow to cool and then roll to 1cm thick with a rolling pin.

Cut into 10 discs and place on top of the tarts.

AUTUMN RECIPES

INGREDIENTS Makes 6 portions

Sauce � 1 shallot, finely chopped � ½ garlic clove, finely chopped � 125ml white wine � 250g fresh mussels � 500ml whipping cream � 50ml soy sauce � 30ml lemon juice � 50g kombu flakes � 1 tsp ginger Fish � 6 x 140g portions of halibut � 1 tbsp Yorkshire rapeseed oil � 1 knob of butter � 2 sprigs thyme

North Sea Halibut, Mussel Broth, Seasonal Yorkshire Vegetables — Main by Head Chef Jon Appleby, Feversham Arms Hotel & Verbena Spa

Preparation time: 1 hour, 15 minutes Cooking time: 20 minutes

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Herb Crust � 25g parsley � 25g chives � 10g dill � 100g Parmesan � 100g fresh breadcrumbs Other Ingredients � seasonal veg of your choice � caviar (optional) � crispy kale (optional) � extra mussels/other shellfish, cooked in the sauce (optional)

METHOD

1. In a large pan, soften the chopped shallot and garlic for a few minutes before adding the white wine.

2. Add the mussels and steam until open.

3. Once the mussels are opened, add the whipping cream, soy sauce, lemon juice, kombu flakes and ginger to the pan. Stir and bring to the boil. Once to the boil, turn the heat off and let the sauce sit for 30 minutes.

4. Strain off the liquid into a separate pan and discard the contents of the strainer, keeping the sauce to the side.

5. Pan-fry one side of the fish on a medium heat in the rapeseed oil until it is cooked halfway through.

6. Turn the fish over and add a knob of butter and two sprigs of thyme to the pan. Once cooked, turn the fish back over and baste.

Let it sit in the pan with the heat turned off for 3–4 minutes.

7. While the fish is resting, blend (or finely chop) the parsley, chives and dill. Mix with the Parmesan cheese and breadcrumbs to make a herb crust. Set aside.

8. Blanch the vegetables in boiling water for 1–1½ minutes before transferring the vegetables to a bowl of iced water.

TO SERVE

1. Top the fish with a thin layer of the herb crust and brown under the grill.

2. Add the blanched vegetables to the sauce and gently warm up on the hob.

3. Transfer the sauce and vegetables to your serving dishes and place the cooked halibut on top.

AUTUMN RECIPES

Burrata, Artichoke, Truffle and Hazelnut — Starter by Executive Chef Tom Scade, The Vineyard Hotel & Spa

Preparation time: 30 minutes (not include overnight soaking) Cooking time: 55 minutes

INGREDIENTS Makes 4 portions

� 1kg large artichokes � salt, to bake artichokes � 1 garlic clove, peeled and finely chopped � 30g shallot, peeled and finely chopped � 1kg small artichokes � 1L milk � 1–2L rapeseed oil � 100g roasted hazelnuts, chopped � 120g extra virgin olive oil � 30g Chardonnay vinegar � 20g hazelnut oil � 15g truffle, chopped � 2g salt � 4 burrata � grated truffle, to serve

METHOD

1. Preheat the oven to 170°C. 2. Wash the 1kg of the larger artichokes and put them in a roasting tray on a bed of salt.

Cook in the oven for 40–50 minutes before scooping out the flesh.

Set the salt-baked artichokes aside.

3. In a pan, sweat down the garlic and shallots, then add the artichoke flesh and dry out. Set aside.

4. Thinly slice the 1kg of small artichokes and soak the slices in milk for at least a few hours or, ideally, overnight.

Dry them off and fry in rapeseed oil at 160°C until golden. Set the artichoke crisps aside.

5. Make your truffle and hazelnut dressing by mixing together the hazelnuts, olive oil, Chardonnay vinegar, hazelnut oil, chopped truffle and 2g of salt.

TO SERVE

1. Cut off the top of the burrata and remove the majority of the filling.

2. Mix the salt-baked artichoke mixture with the truffle and hazelnut dressing together in a bowl.

3. Using a coffee cup, refill the burrata skin with the salt-baked artichoke mix.

4. Place the burrata in the centre of the plate and top with the artichoke crips. Cover the top with grated truffle.

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115

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AUTUMN RECIPES

AUTUMN RECIPES METHOD

Talbooth House Soufflé

— Starter by Executive Chef Andy Hirst, Le Talbooth Restaurant Preparation time: 1 hour Cooking time: 12 minutes INGREDIENTS Makes 4 portions

� 80g butter, softened � 3 slices bread, ‘dried’ in the oven, then blitzed in a food processor to make fine crumbs � 400g undyed smoked haddock � 375ml milk � 75g plain white flour

� 40g Gruyère cheese, grated � 1½ tbsp Parmesan cheese, freshly grated � 50g Cheddar cheese, grated � salt and white pepper, to taste � 2 Portobello mushrooms, sliced � 9 egg whites � 20g Stilton cheese, crumbled

1. Grease the insides of 4 x 11cm soufflé dishes with 25g of the butter.

2. Sprinkle the breadcrumbs all around the inside of the soufflé dishes, then tip out any excess crumbs and set aside.

3. To poach the smoked haddock, put the fish in a frying pan with 125ml of the milk and simmer for 6 minutes, or until tender.

Remove the pan from the heat and leave the fish to cool in the liquid.

4. Remove the fish from the milk, reserving the poaching milk, and discard the skin and any small bones, then flake the flesh into a bowl and set aside.

5. To make the soufflé base, bring the reserved poaching milk to the boil in a small saucepan. Melt another 25g of the butter in another pan over a medium heat, add 25g of the plain flour and stir for 3–4 minutes, not letting the flour colour. Remove the pan from the heat and gradually stir in the poaching milk, avoiding any lumps 6. Return the pan to the heat and simmer for 5 minutes, stirring occasionally, until a smooth, thick sauce forms.

Stir in the Gruyère and Parmesan cheeses, then remove the pan from the heat, cover the surface with greaseproof paper to prevent a skin forming, and set aside.

7. Next, make the Mornay sauce by bringing the

remaining 250ml of milk to the boil in another pan.

8. Melt the remaining 30g of butter in another pan over a medium heat, add the remaining 50g of flour and stir for 3–4 minutes, not letting the flour colour.

Remove the pan from the heat and gradually stir in the milk, avoiding any lumps. Return the pan to the heat and simmer for 5 minutes, stirring occasionally, until a smooth, thick sauce forms.

9. Stir in the Cheddar to the Mornay sauce and season to taste with salt and pepper.

10. Preheat the oven to 180°C with a baking sheet inside.

11. Mix the flaked fish and mushrooms with 4 tbsp of the Mornay sauce and divide among the soufflé dishes.

12. Put the egg whites in a clean, dry bowl and beat until stiff peaks form.

13. Fold the egg whites into the soufflé base mixture (from step 6), using a large metal spoon.

14. Divide the mixture among the soufflé dishes and use a palette knife to smooth the tops. Use your thumb to make a slight ridge around the edge of each soufflé dish. Lightly sprinkle the Stilton over the tops.

15. Place the soufflé dishes on the hot baking sheet and bake in the oven for 12 minutes, or until well risen and golden brown. Serve immediately.

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117

in season

winter Discover the perfect winter recipes including venison, salmon, pork belly, vegan celeriac carpaccio, and salted caramel with peanut bar

PAGE 119

Loin of Venison

Onions, Wild Mushrooms and Red Wine Sauce

PAGE 120

PAGE 127

Glenarm Organic Salmon, Leek, Potato, Winter Truffle, Whey PAGE 121

Armathwaite Hall Estate– Bred Tamworth Pig, Crisp Belly, Roast Loin, Spiced Shoulder Sausage, Chou Farci, Crushed Potatoes PAGE 123

Vegan Celeriac Carpaccio, Apple, Hazelnut and Truffle PAGE 124

Braised Beef Blade with Mashed Potato, Honey Glazed Carrot,

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Cheese Soufflé PAGE 128

Salted Caramel and Peanut Bar with Milk Sorbet

WINTER RECIPES

Loin of Venison

METHOD

— Main by Head Chef René Müller, Thurlestone Hotel & Spa Preparation time: 40 minutes Cooking time: 1 hour, 30 minutes

INGREDIENTS Makes 4 portions

Port Wine Jus � 5 tsp olive oil � 3 shallots, finely chopped � 500ml port � 500ml red wine � 5 sprigs of rosemary � 3 bay leaves � 2L beef stock � splash of balsamic glaze � 100g butter � salt and pepper, to taste Red Cabbage � 1 head of red cabbage, shredded � 200ml apple juice � ½ white onion, sliced

� 1 tbsp redcurrant jelly � 100ml port � 200ml red wine � 100ml cider vinegar � spice bag (comprising juniper berries, allspice berries, bay leaves, black peppercorns, star anise, cinnamon sticks, cloves) Venison � 640g loin of venison � olive oil, for frying � salt and pepper, to taste Garnish � your choice of root vegetables and/or mashed potatoes, to serve

Port Wine Jus 1. In a pan, heat the olive oil and fry the shallots until golden.

Add the 500ml port and 500ml red wine, rosemary and bay leaves and reduce the liquid by half.

2. Add the beef stock and cook, reducing the liquid by half.

3. Strain and transfer to a new pan. Add the balsamic, then whisk in the butter. Season, to taste.

Red Cabbage 1. Add all the ingredients together in a large pot.

2. Simmer until the red cabbage is al dente.

Venison 1. Pan-fry the venison in a little olive oil for 3–4 minutes each side, depending on thickness.

Season, to taste.

TO SERVE

1. Add the garnish of roasted root vegetables and mashed potatoes to the plate.

2. Slice the loin of venison and place in the middle of the plate, adding a quenelle of the red cabbage alongside.

3. Pour the port wine jus, to finish.

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WINTER RECIPES

Method) � 60g pasteurised egg yolk � 200g leek oil � 1g Maldon sea salt � 15g butter, to cook leek whites White Wine Reduction � 1 shallot � 2g black peppercorns � 2g coriander seeds � 5g thyme � 250ml white wine

Glenarm Organic Salmon, Leek, Potato, Winter Truffle, Whey

— Starter by Head Chef Paul Nicholson, Orangery Restaurant, Rockliffe Hall Hotel Golf & Spa Preparation time: 3 hours (not incl 4 hours’ chilling time) Cooking time: 15 minutes

INGREDIENTS Makes 2 portions

Salmon � 100g rock salt � zest of 1 lemon � zest of 1 lime � zest of 1 orange � 2 sprigs of dill, chopped � 100g caster sugar � 150g Glenarm Organic Salmon � 20g lemon oil Salmon Garnish � oil, for deep-frying � salt and pepper, to taste � 3g puffed potato � 2g winter truffle Leek and Leek Emulsion � 1 leek � vegetable oil (amount depends on leek size, see

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Whey Sauce � 20g white wine reduction (see above) � 150g whey from hung buttermilk � 60g whipping cream � 30g butter � 0.3g xanthan gum � salt, to taste � Chardonnay vinegar, to taste

METHOD

Salmon 1. Mix the salt, lemon zest, lime zest, orange zest, and sugar in a bowl.

Cover the salmon fillet with this mixture, wrap it in clingfilm and refrigerate for 4 hours.

2. Wash the salmon and portion it into 2 x 75g portions.

3. Put each salmon portion in a vacuum pack bag with 10g of the lemon oil in each bag. Set aside.

WINTER RECIPES

Salmon Garnish 1. Half-fill a small saucepan with oil and set a metal chinois over it. Heat to 160°C and puff the potato in small batches, tipping onto a cloth, once finished, to drain the oil. Season and set aside, to serve.

2. Finely brunoise the winter truffle and set aside, to garnish.

Leek and Leek Emulsion 1. Wash and finely slice the leek, separating the white from the green. Set aside the whites.

2. Weigh the green part of the leek and blend in a high-performance blender with equal amounts of vegetable oil until the friction raises the temperature to 100°C 3. Transfer the blended leek oil to a bain-marie of ice to cool and then hang in the fridge in cheesecloth. Once passed, decant into a sauce gun and leave to rest for a few minutes. Once the oil has separated from the liquid, discard the leek water from the bottom of the gun and save the oil for the emulsion.

4. In a small beaker over ice, add your pasteurised egg yolk and slowly blend in your leek oil to form an emulsion. Pass through a sieve and season with salt. Transfer to a squeezy bottle and set aside, to serve.

White Wine Reduction 1. Add everything to a small pan and heat until the liquid has reduced by two-thirds. Set aside, for the whey sauce.

Whey Sauce 1. Add the white wine reduction and whey to a pan and heat until the liquid has reduced by two-thirds.

2. Add the cream and butter.

3. Add a touch of xanthan gum for the consistency.

4. Season with salt and Chardonnay vinegar. Set aside, to serve.

Cooking 1. Poach the salmon in the vacuum pack bags in a water-bath set at 45°C for 15 minutes.

2. Remove each salmon from their bags and garnish the top with the puffed potato and truffle.

3. Slowly braise the leek whites in 15g of butter and salt.

4. In a pan, warm the whey sauce to 80°C.

Armathwaite Hall Estate– Bred Tamworth Pig, Crisp Belly, Roast Loin, Spiced Shoulder Sausage, Chou Farci, Crushed Potatoes — Main by Head Chef Marcus Hall, Armathwaite Hall Hotel & Spa

TO SERVE

1. Pipe the leek emulsion into the bottom of a bowl and place the braised leeks on top.

2. Blend the whey sauce to create a foam and spoon into the bowl.

3. Carefully place the salmon in the middle.

Preparation time: 30 minutes (not incl. 2 hours’ resting time) Cooking time: 2 hours

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WINTER RECIPES METHOD

INGREDIENTS Makes 2 portions

� 2 Spanish onions, diced � 1 bulb garlic � 57g parsnip, diced � 85g cream � salt and pepper, to taste � 200g spinach � 110g pork belly � 2 sprigs thyme � 2 sprigs rosemary � 57g pork mince � 2 fresh chillies, diced � 2 sage leaves, diced � 1 egg yolk � 1 Savoy cabbage leaf � 3 new potatoes � 100g butter � 6 tbsp oil � 85g pork loin, fully trimmed � 2 pieces of tenderstem broccoli � ½L jus

Parsnip Puree 1. Dice half an onion, 1 diced clove of the garlic and onethird of the diced parsnip and put into a pan. Add half of the cream to cover and boil till soft.

Blend and pass through a sieve.

Season and chill, set aside.

Spinach Puree 1. Cook the spinach in boiling water for 20 seconds. Remove it from the water, blend straight away, adding salt and pepper and the remaining cream. Chill over iced water and set aside.

Pork belly 1. Preheat the oven to 180°C. 2. Put the pork belly on another third of the diced onions, half of the diced parsnip, one-third of the thyme, 1 sprig of the rosemary, and 1 clove of minced garlic in a roasting tray and cook for 2 hours.

3. Place a heavy item on the mixture to press down and chill in the fridge for 5 minutes.

Pork Sausage 1. In a bowl mix the minced pork, diced chilli, the remaining third of the diced onions, salt, pepper, diced sage, 1 clove of chopped garlic and egg yolk together.

2. Blanch the Savoy cabbage leaf in a pan of boiling water for 10 seconds, then chill.

3. Mould the pork sausage mixture into a ball, cover the ball in the Savoy cabbage then wrap in clingfilm, making sure it is tight. Place this in the fridge for 10 minutes.

4. Cook the pork sausage (still wrapped in clingfilm) in a pan of boiling water for 4½

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minutes. Remove, unwrap the clingfilm, and season, to serve.

Crushed Potatoes 1. Boil the potatoes until soft, remove from heat and strain.

2. Add 25g of the butter, oil, one-third of the chopped thyme, 1 clove of minced garlic, 1 sprig of rosemary and mix together. Season as required.

Loin of Pork 1. Roll the loin of pork in clingfilm and rest in the fridge for 2 hours.

2. In a pan, sear the pork in hot fat on each side until golden brown.

3. To the pan, add 25g of the butter, the remaining chopped thyme and 1 clove of minced garlic and bake until cooked, approx. 12 minutes.

Broccoli 1. Put broccoli into boiling water for 30 seconds. Remove from water.

2. In a pan, sauté the blanched broccoli in 25g of butter, salt and pepper. Set aside, to serve.

Jus 1. Warm up the jus in a saucepan.

2. Add the remaining 25g of butter to the jus. Mix in, and season, to serve.

TO SERVE

1. Place the pork belly on the plate and pipe (or drop with a spoon) some of the parsnip puree at the side of it.

2. Next, place the pork sausage and cabbage ball on the plate with some of the Spinach puree.

3. Place the loin of pork on its end and top with the crushed potatoes. Add a drizzle of jus.

WINTER RECIPES

Vegan Celeriac Carpaccio, Apple, Hazelnut and Truffle — Starter by Head Chef Ian Howard, The Athenaeum Hotel & Residences

Preparation time: 2 hours Cooking time: 1 hour

INGREDIENTS Makes 5 portions

Celeriac � 1 celeriac � 100ml rapeseed oil � 100ml vegetable oil � 5 sprigs of thyme � 5 crushed black peppercorns � 5g Maldon sea salt � 5 juniper berries � 8g caster sugar � 40ml balsamic vinegar � 25ml sherry vinegar Dressing � 75g shallots, finely chopped � 1 bay leaf � 5 sprigs thyme � 50ml vegetable oil

� 50ml olive oil � 40ml white wine vinegar � 75g toasted hazelnuts � 25ml 25-year-old balsamic � 25ml truffle oil � 10g fresh black truffle, grated Apples � 4 Braeburn apples � 30g caster sugar Garnish � Fresh apple slices and batons � baby micro cress

METHOD

1. Using a pastry cutter, peel and cut the celeriac into cylinder shapes of the desired size. Place the celeriac shapes into a vacuum pack bag with the rapeseed oil, vegetable oil, thyme, crushed peppercorns, salt, juniper berries, caster sugar, balsamic vinegar and sherry vinegar.

2. Cook in a steamer at 100°C for 1 hour or till tender.

3. Remove from the steamer and allow to cool, then drain from the cooking liquid. Char the outside with a blowtorch till black and place in the fridge. Set aside, to serve.

4, To make the dressing, sweat down the chopped shallots, bay leaf and thyme in a little of the vegetable oil, then add the remaining vegetable oil, and olive oil, vinegar, chopped

toasted hazelnuts and bring to the boil. Remove from the heat and allow to cool.

5. Once cool, add the balsamic, truffle oil and grated fresh truffle.

6. Preheat the oven to 200°C. 7. Place the Braeburn apples on a baking sheet and dust with caster sugar, place in the oven and cook till blackened.

8. Remove the apples and place into a bar blender and puree till smooth. Place into a piping bag or squeeze bottle and set aside, to serve.

TO SERVE

1. Thinly slice the celeriac discs and arrange onto a plate, drizzle with the dressing.

2. Place spots of the black apple puree around. Garnish with fresh apple slices and batons, and baby micro cress.

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WINTER RECIPES

Braised Beef Blade with Mashed Potato, Honey Glazed Carrot, Onions, Wild Mushrooms and Red Wine Sauce

— Main by Head Chef Richard Simms, Ellenborough Park Hotel & Spa Preparation time: 2 hours Cooking time: 4 hours

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INGREDIENTS Makes 6 portions

Beef Blade � 2kg beef blade, trimmed � 30ml olive oil � 1 large onion, diced in large pieces � 2 large carrots, peeled and diced in large pieces � 1 bulb of garlic, cut in half � 20g thyme � 2 bay leaves � 500ml red wine Red Wine Sauce � 5 large shallots � olive oil, for roasting � 50ml sherry vinegar � 250ml red wine � cooking liquor from the beef blade

Mashed Potato � 1kg Maris Piper potatoes � pinch of salt � 250ml double cream � 50g salted butter Honey Glazed Carrots � 6 large carrots � 100g honey � 50g salted butter Onions and Mushrooms � 200g baby silverskin onions � 200g shiitake mushrooms � 30ml olive oil Crispy Leeks � vegetable oil, for deepfrying � 1 large leek

WINTER RECIPES METHOD Beef Blade 1. Preheat the oven to 160°C. 2. Seal the beef blade in a large deep casserole pan with the olive oil on a high heat until golden brown on all sides.

3. Once the beef is coloured, add the onion, carrot, garlic, thyme, bay leaves, and red wine.

4. Cover with cold water and bring up to a simmer, covering with a lid.

5. Put the casserole in the oven and cook for approximately 3 hours and 30 minutes until tender.

Remove from the oven and leave to rest for 30 minutes.

6. Carefully remove the beef blade from the casserole liquid and gently place in a colander to drain.

7. Pass the cooking liquor through a sieve and reserve for the red wine sauce.

8. Wrap the beef blade tightly in clingfilm until you have a round, cylindrical shape. Fold over the end to keep tight and chill until firm, ideally overnight.

9. Once the blade has set, trim off either end and portion into even pieces.

The blade should give you 4–6 portions, depending on the size you are seeking.

10. Remove the clingfilm from each beef-blade portion and place in a baking dish ready for reheating.

Red Wine Sauce 1. Peel and chop the shallots and put in a suitable-sized saucepan to roast in a little olive oil till golden brown.

2. Add the sherry vinegar and reduce until it is all evaporated.

3. Add the red wine and reduce by three quarters.

4. Add the reserved beefblade cooking liquor, bring up to a rolling simmer and reduce by approx. three quarters again.

(Throughout this time, any impurities will simmer up to the surface and these can be removed with a small ladle.)

5. Once the reduction is finished, pass through a fine sieve and set aside, to serve.

Mashed Potato 1. Peel and wash the potatoes, cut into evensized pieces and place in a saucepan covered with water. Add a pinch of salt, put on to the stove and bring to the boil.

2. Once boiling, turn down to a rolling simmer and cook until the potatoes start to break apart.

3. When cooked, strain off through a colander, cover with a tea towel and leave for 2–3 minutes for the steam to generate and remove any excess moisture.

4. Return the potatoes to the pan and mash together using a potato masher or put through a potato ricer.

5. In a separate pan, reduce the cream by 50% over the heat. Once reduced, beat into the warm mashed potato along with the butter.

Adjust seasoning, if necessary. Set aside, to serve.

Honey Glazed Carrots 1. Peel, then top and tail the carrots.

2. Bring a pan of water to the boil, drop in the carrots and cook for around 10 minutes, until a knife will go in without any resistance.

3. In a separate frying pan, melt together the honey and butter.

4. Once the carrots are cooked in the boiling water, drain off and transfer to the pan with the honey and butter.

Cook on a moderateto-high heat, turning regularly until golden and caramelised on all sides.

Remove from the pan and set aside, to serve.

Onions and Mushrooms 1. Put the onions in a pan, cover with water and bring to the boil.

2. Once boiling, drain the water away and run the onions under a cold tap until they have cooled down.

3. Once the onions are cool, peel away the outside layers of skin, leaving the peeled baby whole onions.

4. Chop the shiitake mushrooms into 2–3cm pieces.

5. Heat a frying pan with the oil, add the peeled onions and mushrooms and cook until golden brown. Remove and set aside, to serve.

Crispy Leeks 1. Preheat a deep fryer of vegetable oil to 150°C. 2. Remove the top and bottom of the leek, so you just have the white thicker lower section. Cut this part of the leek into 3 even pieces. Remove the first 3 layers and discard them.

3. With the inner part of the leek left, cut it in half, then julienne into thin strips.

4. Deep-fry the leek strips for around 4–5 minutes until golden. Remove, leave on kitchen paper to drain and cool down.

TO SERVE

1. Preheat the oven to 160°C. 2. Pour the red wine sauce over the beef blades in a baking dish, wrap tight with kitchen foil and cook in the oven for around 30 minutes.

3. Have the mashed potatoes, carrots, onions, and mushrooms hot and ready to go onto the plate.

4. Once the beef blades are reheated, place a small pile of onions and mushrooms on top and finish with the crispy leeks.

5. Transfer on to a plate with the mashed potato and carrot and finish with a good serving of the red wine sauce.

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Order ground or wholebean coffee, brew bags, gift boxes and lots more. Help to support coffee growing communities all around the world, whilst bringing the experience of the coffee house to your kitchen.

WINTER RECIPES

Cheese Soufflé

— Starter by Executive Chef Richard Davies, Calcot & Spa Preparation time: 25 minutes Cooking time: 1 hour

INGREDIENTS Makes 4 portions

� 30g butter, plus extra for greasing ramekins � 25g Parmesan, finely grated � 30g plain flour � 300ml milk � 2 tsp English mustard � dash of pepper � 75g strong Cheddar � salt, to taste � 4 large free-range eggs, separated

METHOD

1. Preheat the oven to 180°C with a baking tray inside to heat it up.

2. Generously butter four ramekins/dariole dishes. Divide 2 tbsp of the Parmesan between the ramekins and shake them to get the cheese to stick to the butter. Tip out any excess.

3. Melt the 30g of butter in a heavy based medium pan over a low heat, then sprinkle in the flour. Mix well to form a thick paste. Cook for 1 minute until the paste starts to smell nutty, then add the milk, a splash at a time, stirring continuously, to make a smooth, thick white sauce.

4. Stir in the mustard, a dash of pepper, the

remaining Parmesan and the Cheddar cheese. Stir briefly to melt the cheeses, season generously with salt, then remove from the heat and set aside.

5. Transfer the mixture to a large bowl, and stir in the egg yolks.

6. Put the egg whites in a clean metal or glass bowl. Whisk with an electric whisk until stiff peaks form.

7. Add a dollop of the egg whites into the cheese sauce and give it a stir. This loosens the sauce and makes it easier to incorporate the rest of the egg whites without losing too much air.

8. Add the remaining egg whites and, using the side of a large spoon

or spatula, carefully fold into the bowl. Divide between the ramekins, so each is about threequarters full.

9. Using the tip of a cutlery knife, swipe around the insides of the ramekins. Transfer to the oven on the heated baking tray.

When ready (approx. 12 minutes; but don’t open the oven door to check on them before this time), give them a gentle nudge and if they wobble about too much they need a little more time. Once you’re happy they’re cooked, switch off the oven and open the oven door slightly, leaving the soufflé inside the oven for a further 20–30 minutes until ready to serve.

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WINTER RECIPES

Salted Caramel and Peanut Bar with Milk Sorbet — Dessert by Executive Head Chef Lee Clarke, Haycock Manor Hotel Preparation time: 2 hours Chilling time: 1 hour

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Lee Clarke's Top Tip: “Use the best chocolate you can find – I personally love single origin chocolate, you really can get a feel for the land by the taste.”

WINTER RECIPES

INGREDIENTS Makes 4 portions

Feuilletine base � 40g Callebaut white chocolate � 25g cocoa butter � 20g feuilletine Caramel Crémeux � 50g sugar � 75g cream � 75g milk � 3g salt � 45g egg yolk � 2.5g gelatine � 150g butter, unsalted Peanut Mousse � 95g cream � 25g egg yolk � 25g sugar � 15g water � 50g Callebaut milk chocolate, melted � 50g peanut butter (smooth) Salted Caramel Mousse � 50g sugar � 120g cream � 3g Maldon sea salt � 3g gelatine � 15g yolk Milk Sorbet Glace � 18g sorbet stabiliser � 105g sugar � 150g water � 64g glucose � 340g whole milk � crushed biscuit, to serve

METHOD

Feuilletine base 1. Melt the chocolate and cocoa butter in a saucepan.

2. Mix with feuilletine.

3. Spread into a 10cm x 10cm frame and chill.

Caramel Crémeux 1. Make a dry caramel by heating 15g of the sugar in a saucepan.

2. In a separate pan, bring the cream, milk and salt to the boil.

3. Slowly stream the milk mixture into the caramel and whisk. (Tip: Use a whisk with a long handle and pour the cream in slowly; be careful of the steam that is given off.)

4. Combine the egg yolk and remaining sugar, then pour into the caramel mix.

Cook to 82°C. 5. Add the gelatine and hand-blend in the butter.

Pour into the frame on top of the feuilletine and level.

Peanut Mousse 1. Semi-whip the cream in a clean bowl. Set aside.

2. In a separate bowl, whisk the egg yolks.

3. In a saucepan, cook the sugar and water to 118°C, then stream it into the egg yolks.

4. Add the melted chocolate.

5. Fold in the semiwhipped cream followed by the peanut butter. Set aside.

Salted Caramel Mousse 1. In a saucepan, heat the 50g of sugar to make a dry caramel.

2. In a separate pan, bring 50g of the cream and salt to the boil. Slowly stream this mixture into the caramel and whisk. (Use a whisk with a long handle and pour the cream in slowly; be careful of the steam that is given off.)

3. Add the gelatine.

4. In a bowl, whisk the egg yolks until pale and stream in the warm caramel.

5. Whisk till cool, then fold through the remaining 70g of semi-whipped cream. Set aside.

Milk Sorbet Glace 1. Mix the stabiliser with 20g of the sugar.

2. In a saucepan, heat the remaining sugar, water, glucose and milk to 40°C. 3. Whisk in the sugar stabiliser mix.

4. Cook to 85°C. 5. Chill then churn in an ice-cream machine.

TO SERVE

1. Remove the frame and use a hot, dry knife to portion 4 bars along the dessert: 2.5cm x 10cm.

2. Crush a biscuit into a crumb and spoon onto a plate to hold the sorbet in place.

3. Place the bar alongside the crumb then roche or scoop the sorbet onto the crumb.

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THE handle • 2024 EDITION

Open the door to inspiration Think of PoB Hotels as the key to our carefully curated collection of the very best independent hotels across the British Isles. You've opened the door to new experiences where a very warm welcome awaits...

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LONDON

THE COTSWOLDS

The Athenaeum Hotel & Residences

134

Barnsley House Hotel & Spa

167

The Capital Hotel Apartments & Townhouse

135

Calcot & Spa

168

The Hari

136

Ellenborough Park Hotel & Spa

169

Lucknam Park Hotel & Spa

170

The Painswick

171

Whatley Manor Hotel & Spa

172

THE SOUTH EAST Bailiffscourt Hotel & Spa

139

Bedford Lodge Hotel & Spa

140

Gravetye Manor

141

THE NORTH

Hartwell House & Spa

142

Armathwaite Hall Hotel & Spa

175

Ockenden Manor Hotel & Spa

143

Farlam Hall Hotel & Restaurant

176

Park House Hotel & Spa

144

Feversham Arms Hotel & Verbena Spa

177

Sopwell House Hotel & Spa

145

Gilpin Hotel & Lake House

178

Talbooth House & Spa

146

Grantley Hall

179

The Relais Henley

147

Middlethorpe Hall & Spa

180

The Swan at Lavenham Hotel & Spa

148

Northcote

181

The Vineyard Hotel & Spa

149

Rockliffe Hall Hotel, Golf & Spa

182

Seaham Hall & Serenity Spa

183

Yorebridge House

184

THE SOUTH WEST Bovey Castle Hotel & Spa

151

Lewtrenchard Manor

152

SCOTLAND

The Headland Hotel & Spa

153

Cromlix

188

The Nare Hotel

154

Fingal

189

The Priory Hotel

155

Glenapp Castle

190

The Royal Crescent Hotel & Spa

156

Hebridean Princess

191

Thurlestone Hotel & Spa

157

Ness Walk

192

Prestonfield House

193

The Fife Arms

194

The Torridon

195

THE CHANNEL ISLANDS The Atlantic Hotel Jersey

159

CENTRAL ENGLAND The Elms Hotel & Spa

WALES 161

Bodysgallen Hall & Spa

197

Hambleton Hall

162

Grove of Narberth

198

Haycock Manor Hotel

163

Palé Hall Hotel

199

Kilworth House Hotel & Theatre

165

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131

New. Unmissable. Entertaining.

There’s something to suit everyone.

The Super Mario Bros Movie

The Lazarus Project S2

Content included airs on specific dates and may be subject to change. Correct as at 20.09.23. The Super Mario Bros Movie © 2023 Nintendo and Universal Studios. All Rights Reserved. The Lazarus Project @ Sky UK.

Premier League

LONDON

Discover a new side of yourself in one of the world’s most-loved cities

Feel at home in London, the city that never sleeps OUR HOTELS IN LONDON 134

The Athenaeum Hotel & Residences 135

The Capital Hotel, Apartments & Townhouse 136

IMAGE © VISITLONDON.COM/ANTOINE BUCHET

The Hari

London is a city of endless charm, where culture and creativity thrive.

Unlock the secrets, from hidden gems to iconic sights.

From London’s prestigious Mayfair to the heart of Knightsbridge, our boutique heritage hotels offer a warm welcome, where every street has a story waiting to be told.

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133

LONDON

THE ATHENAEUM HOTEL & RESIDENCES Visit for: A BUSTLING NEIGHBOURHOOD | Style: SLEEK AND CONTEMPORARY

“Arguably one of London’s best locations (and certainly its most verdant), at the west end of Piccadilly where Hyde Park and Green Park meet. It merits special plaudits for its artful balance of luxury and family-friendliness.”

FT How To Spend It

T

his Art-Deco beauty has been standing in the heart of Mayfair since 1850, but it hasn’t stood still. Step outside and you’re opposite Green Park, step in and you’re in the height of contemporary glamour.

Your place to stay, enjoy a drink and take in the cityscape in quiet retreat-like calm. It's reminiscent, though arguably quieter, than the Victorian gentleman’s club that this building once housed.

Choose from a room, suite or your very own front door in the private Victorian townhouse residences,

a Mayfair home from home. All at once sleek, glitzy, welcoming, comfortable and incredibly luxurious. A true icon.

Local inspiration: Just behind the hotel is Shepherd Market, a charismatic square that dates back to the 1700s and is now home to the finest wine bars, galleries and eateries.

Don’t forget: Your camera to capture the panorama of London from the exclusive residents’ lounge.

Closest airport: London Heathrow Closest rail station: Green Park

116 Piccadilly, Mayfair, London, W1J 7BJ Enquiries: 0207 499 3464 or email: info@athenaeumhotel.com

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LONDON

The CAPITAL HoteL Apartments & Townhouse Visit for: THE IMPECCABLE HOSPITALITY | Style: ELEGANTLY ENGLISH DESIGN

“This five-star boutique hotel boasts a top location on a quiet road among high-end designer stores in Knightsbridge.” Telegraph Online

W

hat’s known as a ‘grand hotel in miniature’, The Capital is a refuge of English elegance where, despite its central location, the bustle of London city feels miles away. As the door opens to the small but perfectly formed lobby, your Capital experience awaits. The concierge will guide you through to the cocktail bar for a well-deserved beverage and with nothing more pressing to do, you can plan your trip’s itinerary while enjoying a first night’s meal in the restaurant. Despite being in the heart of London, the hustle of the city is forgotten,

as you’re cocooned in this timeless stalwart of a hotel.

Local inspiration: Dedicated to the late Princess of Wales, the Diana Memorial Fountain is a peaceful spot on the banks of The Serpentine. Built using Cornish granite, the water cascades from the highest point and follows a gently winding course down to a pool.

Don’t forget: Extra luggage to transport all of those Harrods shopping bags.

Closest airport: London Heathrow Closest rail station: Knightsbridge

22-24 Basil Street, Knightsbridge, SW3 1AT Enquiries: 0207 591 1200 or email: reservations.capital@warwickhotels.com

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135

LONDON

THE hari Visit for: SPLENDOUR IN LONDON | Style: MODERN LUXURY AND SOPHISTICATION

“For a personable, well-connected London base tucked away in Belgravia – this feels like a secret hotel for romantic liaisons or a weekend break taking in a show or exhibition, shopping on Sloane Street then stretching out for an indulgent Sunday morning.” Conde Nast Traveller

T

he Hari Hotel London is the perfect place to stay for those seeking a luxurious and culturally rich experience located in the heart of the picturesque neighbourhood of Belgravia. This area is renowned for its stunning Georgian stucco townhouses and Pont Street Dutch architecture, which are sure to leave you in awe. The hotel is also conveniently located within walking distance to some of London's most famous landmarks, such as Hyde Park, Harrods, and the Saatchi Gallery. One of the highlights of The Hari is its neighbourhood Italian restaurant, Il Pampero,

which serves delicious homemade cuisine in an ambiance that embodies Italian chic and vintage glamour.

Local inspiration: John Sandoe Books - one of London's foremost and best-loved bookshops. John Sandoe's beautiful 18th-century premises is home to over 30,000 titles.

Don’t forget: A mooch around the historic garden squares. Most of Belgravia lies within a conservation area and is renowned for its architecture.

Closest airport: London Heathrow Closest rail station: Sloane Street

20 Chesham Place, London, London, SW1X 8HQ Enquiries: 0207 8580110 or email: reservations@thehari.com

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Proud To Partner With PoB Hotels

We’re delighted to once again be the exclusive amenities partner of Britain’s leading luxury hotels.

Made in England since 1971, we have been honoured with a Royal Warrant from Her Late Majesty Queen Elizabeth II for our commitment to the highest quality. And as pioneers of positive luxury, we never have and never will test on animals, we champion refillable beauty and always work on more ways to nurture our planet.

Discover more at moltonbrown.co.uk

Cruelty Free

Made In England Since 1971

Responsible Manufacturing

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Free From Parabens

THE SOUTH EAST

From quaint villages and stunning coastlines to ancient castles and modern marvels

Experience the magic and hidden treasures of the South East OUR HOTELS IN the south east 139

Bailiffscourt Hotel & Spa 140

Bedford Lodge Hotel & Spa 141

Gravetye Manor 142

Hartwell House & Spa 143

Ockenden Manor Hotel & Spa 144

Park House Hotel & Spa 145

Sopwell House Hotel & Spa Talbooth House & Spa 147

The Relais Henley 148

The Swan at Lavenham Hotel & Spa 149

The Vineyard Hotel & Spa

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Embrace the spirit of the South East, where every day is a new adventure, and where nature and history blend seamlessly.

Choose to stay in a stately home with acres of tranquil English countryside, a charming beachfront cottage, or a beautiful boutique hotel in a historic market town - not to mention a hotel with its very own 30,000 bottle wine cellar! There is a hotel for everyone within our fabulous collection of unique properties in the South East.

IMAGE © SHUTTERSTOCK / PAJOR PAWEL

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Bailiffscourt Hotel & Spa Visit for: A SUSSEX COAST ADVENTURE | Style: REFRESHING LUXURY

“I spent the final hours of my stay exploring the grounds, the moat walk and wild meadows. Even on a glorious day these corners of the hotel are quieter than the spa and perfect for reading, enjoying a picnic or sitting in silence among the lavender and cornflowers.” The Sunday Telegraph

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nique medieval-style architecture, a spa that takes its inspiration from nature, built in the style of a Sussex barn and 30 acres of beautiful parkland: just a few of the reasons to visit. Venture through the inner courtyard, discover the underground passageway, or while away the day in the award-winning spa. Take your time over the Sussex-sourced seasonal menus before retiring to one of the sumptuous bedrooms, some with fourposter beds, some with roll-top baths, others with open fires, all packed with character.

And most importantly, expect a welcome as warm as the open fires that cheer this special place.

Local inspiration: Just a six-minute walk from the hotel, Climping Beach is a pebble beach with a series of ancient wooden groynes, a lovely spot for a blast of fresh air or to dip your toe in English waters.

Don’t forget: Walking shoes to head out and explore Sussex. Take time to explore the antique shops of Petworth and Arundel.

Closest airport: London Gatwick Closest rail station: Littlehampton

Climping Street, Climping, Nr. Arundel, Sussex, BN17 5RW Enquiries: 0190 372 3511 or email: reception@bailiffscourt.com

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Bedford Lodge Hotel & Spa Visit for: THE AWARD-WINNING SPA | Style: CLASSICALLY ELEGANT

“This striking Georgian property is a popular choice for racegoers thanks to its location – just a 10-minute walk from the famous Newmarket Training Ground. The spa is the hotel’s crowning glory.” Sunday Express Magazine

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ituated in three secluded acres of manicured gardens and wrapped in rich, vibrant history, Bedford Lodge Hotel & Spa really is one of a kind.

Adjacent to some of the most famous paddocks and stables in the world, Newmarket’s highest rated hotel is a place to rest and rewind. It mixes the charm and character of a country house with the luxury and modernity of a contemporary hotel.

Set within the grounds of the hotel is The Spa at Bedford Lodge Hotel, one of Suffolk’s

finest destination spas. With its sun-drenched hydrotherapy pool and rooftop hot tub with views over the neighbouring stable yard, The Spa offers a serene environment in which to relax.

Local inspiration: Sitting on the remains of Charles II’s sporting palace and stables, The National Horse Racing Museum is a must-see for any lovers of horse racing and exceptional art.

Don’t forget: To book a race day.

Closest airport: London Stansted Closest rail station: Newmarket

Bury Road, Newmarket, Suffolk, CB8 7BX Enquiries: 0163 866 3175 or email: info@bedfordlodgehotel.co.uk

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Gravetye Manor Visit for: THE AWARD-WINNING GARDENS | Style: ELEGANTLY ENGLISH DESIGN

“Gravetye has a lovely, relaxing family feel to it, like you’re staying in someone’s private country manor house. Head Chef, George Blogg serves up a sensational Modern British menu that secured a Michelin Star for the restaurant.” FORBES.COM

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rom the carved fireplaces to the ornate ceilings, there’s so much history to be told in this Sussex country manor. Step outside and you’ll find 1,000 acres of surrounding countryside.

It's a manor house and garden that feel perfectly at one, where beautiful grounds envelop the house. Where freshly grown produce from the kitchen garden becomes part of every meal in the Michelin-star restaurant. A place of timeless tranquillity in the Sussex countryside, where a calm and warm atmosphere brings the most perfect

relaxation. Where spirits are lifted and stresses left behind. Where the enthusiasm and passion of the staff shines bright.

Local inspiration: Just five minutes from Gravetye, the Ardingly Antiques Fair happens on two consecutive days, four times a year – a must for those looking to snap up some beautiful antiques and vintage goods.

Don’t forget: A plant identification book or app to explore the fabled flower garden.

Closest airport: London Gatwick Closest rail station: East Grinstead

Vowels Lane, West Hoathly, Sussex, RH19 4LJ Enquiries: 0134 281 0567 or email: info@gravetyemanor.co.uk

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Hartwell House & Spa Visit for: STATELY HOME IN ITS PARK | Style: GRAND COMFORT

“A guest at Hartwell House is following in the footsteps of centuries of guests. As we approach for our stay, it’s easy to see why: there’s a real sense of timeless comfort and tranquillity here.” National Trust Magazine

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artwell House stands proudly in the Vale of Aylesbury, an Area of Outstanding Natural Beauty. Part Jacobean and part Georgian, this mansion is both certain of its past and confident of its present.

Now part of the National Trust, but once the residence in exile of Louis XVIII of France, it continues to offer hospitable magnificence. The public rooms display fine architecture, grand fireplaces, furniture and art from its splendid history. In the spa, float in the pool of this Regency

style oasis. The bedrooms, some named after famous historic residents, continue the theme without disappointment.

Local inspiration: Visit more of the nation’s heritage at Lord Rothschild’s Waddesdon, Stowe mansion and landscape garden, and the former residence of Prime Minister Disraeli at Hughendon.

Don’t forget: To count the folly buildings and statues in the park.

Closest airport: London Heathrow Closest rail station: Aylesbury

Oxford Road, near Aylesbury, Buckinghamshire, HP17 8NR Enquiries: 0129 674 7444 or email: info@hartwell-house.com

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Ockenden Manor Hotel & Spa Visit for: SUSSEX VINEYARDS AND COUNTRYSIDE | Style: ELEGANT AND FULL OF CHARACTER

“In less than an hour, visitors can escape the stresses of London and reach the tranquil grounds of this manor house set in nine acres of gardens. The hotel is well respected for its excellent spa facilities.” Evening Standard

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urrounded by nine acres of gardens, Ockenden Manor is an Elizabethan house with an outstanding spa, an award-winning restaurant, and uninterrupted views of Cuckfield Park.

Immerse yourself in the Elizabethan glamour of oak panelled rooms and intricately stained-glass windows in this elegant manor house. Indulge in delicious dining and breathe in the history. Nestled inside the walls of a 19th-century walled garden awaits a 21st-century architect’s dream. The spa is fed by the hotel’s own underground natural

spring. The clean, modern lines of the beautifully contemporary airy design are in stunning contrast with the surrounding Sussex countryside.

Local inspiration: Just a short walk from the hotel is New England Wood, a 25-acre broadleaf woodland and stream that flows through the trees.

Don’t forget: Your walking shoes to stroll through the countryside and arrive amid the vines of a Sussex vineyard.

Closest airport: London Gatwick Closest rail station: Horsham

Ockenden Lane, Cuckfield, Sussex, RH17 5LD Enquiries: 0144 441 6111 or email: reservations@ockenden-manor.com

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Park House Hotel & Spa Visit for: A NOD TO ENGLISH ECCENTRICITY | Style: CONTEMPORARY AND CLASSIC

“What a gem - it felt a bit like being in an Agatha Christie novel. Enveloped in the soft grooves of the South Downs National Park, it’s an inviting haven for those seeking a relaxing getaway.” The Week Online

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rom the homely bedrooms to the soothing spa, Park House is where contemporary interiors combine classic and modern British design. Take your time to discover the manifold details that have earned Park House’s spa its many awards.

A welcome as warm as the waters of the heated outdoor pool awaits. A mother-of-pearl tiled indoor pool beckons, siren-like in its pearlescent allure.

You, the guest, are the most important person here and you’ll know it too. Climb the stairs, stop a while to take in the wealth of family history that lines the

walls, and make yourself at home in one of the 23 luxury bedrooms. French toile, chaise longues and views of the Sussex countryside await.

Local inspiration: St Mary’s Church, built on the site of an old Saxon timber church mentioned in the Domesday Book, constructed between 1180 and 1185.

Don’t forget: Your racket to play on one of the championship-standard grass tennis courts.

Closest airport: London Gatwick Closest rail station: Haslemere

Bepton, Nr Midhurst, West Sussex, GU29 0JB Enquiries: 0173 081 9000 or email: reservations@parkhousehotel.com

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Sopwell House Hotel & Spa Visit for: WARM HOSPITALITY | Style: GEORGIAN WITH A CONTEMPORARY TWIST

“This grand Hertfordshire-based hotel has taken the quest for exclusivity quite seriously with the relaunch of its wellness facilities into a sprawling spa, comprising Cottonmill and the even more exclusive, The Club at Cottonmill.” Wallpaper Magazine

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idden among 12 acres of Hertfordshire countryside in St Albans, Sopwell House is a luxury hotel and spa where classic Georgian splendour and the warmth of a family-run business combine.

Modernist architectural features are set among ancient avenues of trees. Colossal oaks, poplar and beech trees stand sentinel; they could tell tales of Anne Boleyn’s stay at Sopwell, or the engagement evening of HRH Duke of Edinburgh’s parents. Sophistication is in every detail combined with the personal touch and warmth of a small

family run hotel.

Local inspiration: In St Albans, you’ll find Ye Olde Fighting Cocks – a must-visit for those who enjoy an ale and a bit of unique history. The building you see today dates back to the 11th century, but there’s been a pub on this site for over 1,200 years, making it the oldest pub in England.

Don’t forget: Your swimwear for the outstanding spa.

Closest airport: London Luton Closest rail station: St Albans

Cottonmill Lane, St Albans, Hertfordshire, AL1 2HQ Enquiries: 0172 786 4477 or email: enquiries@sopwellhouse.co.uk

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talbooth House & Spa Visit for: VIEWS OF DEDHAM VALE AND THE STOUR VALLEY | Style: MODERN AND BOLD

“More like a private home than a hotel, the 12 bedroom Talbooth House suits those who want a proper country escape. It’s deep in Dedham Vale, think sherbet-coloured cottages and strolls along the river Stour. There is a new Spa inside a walled garden and equally appealing is the highly acclaimed Talbooth Restaurant.” The Sunday Times - Best Places To Stay 2023

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rom the riverside restaurant and ultra-relaxing spa to the beautifully decorated rooms and iconic history woven throughout, each area here is as individual as Talbooth House itself. Step in through the front door of this iconic Victorian country house and cast your gaze out from the terrace, across the lawns and tennis court to ‘Constable’s Country’. Dine in the riverside Talbooth Restaurant, book some ‘me-time’ in the spa, or plunge into the outdoor pool and hot tub.

Don a robe and curl up afterwards on a sofa in the

pool house with the crackle of the open log fire for company.

Local inspiration: Enjoy a 50-minute walk along the River Stour and you’ll find Flatford Mill. This mill offers beautiful views, so it’s no surprise the redbrick Grade-I-listed building appeared in a number of John Constable’s paintings.

Don’t forget: A good book for when you’re relaxing poolside.

Closest airport: London Stansted Closest rail station: Colchester

Stratford Road, Dedham, Colchester, Essex, CO7 6HN Enquiries: 0120 632 2795 or email: talboothhouseandspa@milsomhotels.com

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The Relais Henley Visit for: A WATERSIDE ESCAPE | Style: CLASSICALLY BRITISH

“This gorgeous property is perfectly located in the middle of Henley with river views in many of the rooms. This 16th-century coaching inn now reimagined is modern and elegant with thick lush carpets and charming service.

The attention to detail throughout the design is really impressive.” Luxuriate Life

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ocated in the historic market town of Henleyon-Thames, by the banks of the Thames, The Relais Henley is where riverside views, rich history and classically British hospitality combine.

Stay, play, work, explore and enjoy the easy familiarity of spending time in one of the 40 individually designed rooms at The Relais Henley, inspired by the liveliness of the river as it flows through the surrounding English countryside.

Enjoy centuries of stories, and write new ones as you discover dining at The Clipper Restaurant,

artisan deli picnics, co-working at the Palm Court and living like a local for the Henley Royal Regatta and Rewind Festival.

Local inspiration: In all seasons, the riverbank is where life goes on in Henley. You will be drawn by the appeal of romantic boat trips and inviting places to roll out a rug with a good book and a picnic.

Don’t forget: Some comfy shoes for a day’s boating on the river.

Closest airport: London Heathrow Closest rail station: Henley-on-Thames

Hart St, Henley-on-Thames, Oxfordshire, RG9 2AR Enquiries: 0149 157 2161 or email: reception@therelaishenley.com

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The Swan at Lavenham Hotel & Spa Visit for: COSY NOOKS AND ROARING FIRES | Style: RUSTIC AND CHARMING

“Made up of three restored Tudor houses and the Wool Hall, set around courtyard gardens, The Swan at Lavenham has traditional bedrooms (some with four posters), Airmen’s Bar and a great spa.” Luxuriate Life

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ind your way down charming streets of crooked medieval houses, and nestled among 300 listed buildings you’ll find this luxurious 15th-century hotel and spa. Step inside the wooden doors, as travellers have done for centuries, and you’ll be welcomed with exposed beams, heritage brick work, cosy nooks and roaring fires. Indulge in the spa or dine like a king on seasonal contemporary British fare.

Take in the warm welcome every visitor here receives and end the day in the calm of an individually designed room. Pause a while and imagine how many hands have been warmed

before the fires here over the centuries. Your story is now part of theirs.

Local inspiration: The Crooked House on the High Street is probably one of the most photographed buildings in Lavenham and home to a delightful, old-fashioned tearoom. You can spend the day exploring the streets of this picture-perfect medieval village, with its ancient buildings and collection of colourful timber-framed cottages.

Don’t forget: The little ones – children are always welcome.

Closest airport: London Stansted Closest rail station: Sudbury

High Street, Lavenham, Suffolk, CO10 9QA Enquiries: 0178 724 7477 or email: info@theswanatlavenham.co.uk

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The Vineyard Hotel & Spa Visit for: AN IMMERSION IN OENOLOGY | Style: CLASSIC ELEGANCE

“Britain’s best wine hotel will appeal to less ‘mature’, millennial plonk drinkers as well as more ‘vintage’ oenophiles. Don’t miss the tasting menu with paired wines.” Telegraph Online

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tep through the front doors of this elegant hotel and you’ll be greeted by a floor-toceiling glass vault full of remarkable wines, an award-winning spa, and unmissable dining experiences.

Look down to see 5,000 bottles of wine underfoot – a mere sample of the 30,000 bottle collection. Now that’s a cellar to write about. Many do and a great many more discover memorable wines they never would have, had they not had the pleasure of tasting them at The Vineyard: 'a temple to Californian wine’ with 3,000 bins and 50 wines by the glass on offer. That it’s considered to be one of

the best wine hotels outside of London will come as no surprise. Expect fine dining to match fine wines.

Local inspiration: Ten minutes away is Highclere Castle, one of England’s most beautiful Victorian castles, set amid 1,000 acres of spectacular parkland. Famed the world over as the filming location of the period drama Downton Abbey, it makes for a great day out.

Don’t forget: An open mind for wine – whether you’re a connoisseur or a novice, they’ll help you find your perfect match.

Closest airport: London Heathrow Closest rail station: Newbury

Stockcross, Newbury, Berkshire, RG20 8JU Enquiries: 0163 552 8770 or email: reception@the-vineyard.co.uk

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Whether you are seeking adventure or relaxation, this part of the country has it all

Escape and unwind in the serenity of the South West OUR HOTELS IN the south west 151

Bovey Castle Hotel & Spa 152

Lewtrenchard Manor 153

The Headland Hotel & Spa 154

The Nare Hotel 155

The Priory Hotel 156

The Royal Crescent Hotel & Spa 157

Thurlestone Hotel & Spa

From the world-class beaches to the magnificent monoliths of Stonehenge, the South West is sure to captivate anyone with its history, charm and beauty.

Indulge in the quintessential Cornish tradition of a cream tea, perfect your aim at clay pigeon shooting, or soar high in a hot-air balloon. Our exquisite collection of hotels in this region not only feature luxurious spas and Michelin-starred dining, but also promise unforgettable experiences that will last a lifetime.

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Bovey Castle Hotel & Spa Visit for: A TIMELESS EXPERIENCE | Style: UNIQUE BUT CLASSICALLY BRITISH

“Baronial Bovey has low-key luxury nailed. Muddy boots are welcome in this stately pile which boasts stone fireplaces, mullioned windows, elegant staircases and plush bedrooms.

The hotel restaurant is a capacious art deco affair.”

The Observer Magazine

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estled in the rolling valleys of Dartmoor National Park, Bovey Castle is a timeless hotel, spa and golf course, one that’s both beautifully British and full of history.

Take in the unrivalled views of Dartmoor National Park, dine in the hotel’s Smith’s Mediterranean Café or its newly launched 3 AA Rosette awarded Great Western Grill. Try your hand at one of the many activities, from archery and air rifles to 4WD off-road driving, plus don’t miss the complimentary falconry displays on the south terrace. Journey into the deer park; these glades, meadows and woodland trails are home to over 175 fallow deer. The Art Deco pool

and the Elan Spa await indoors. Run a hand along the wood panelled walls, imagine the scenes this castle has seen. Effortlessly elegant, from the period print wall coverings to the vaulted ceilings, intricate stonemasonry and palatial fireplaces; this is a special place indeed..

Local inspiration: Becky Falls is a beautiful place full of ancient forestry and boulders, swirling pools, smaller falls, and Devon’s amazing wildlife.

Don’t forget: Your walking boots to explore the 275-acre resort.

Closest airport: Exeter Closest rail station: Exeter

North Bovey, Dartmoor National Park, Devon, TQ13 8RE Enquiries: 0164 744 5000 or email: reservations@boveycastle.com

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Lewtrenchard Manor Visit for: A SENSE OF TRANQUILLITY | Style: HISTORIC AND MAGICAL

“True history buffs can sleep in a four-poster bed that once belonged to Charles I’s queen, Henrietta Maria. Or those seeking ultimate solitude can book into the Tower House which sits next to the main building beside a beautiful flower-lined archway.” The Wharf

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ou’ll find this beautiful manor house positiond in a secluded valley beneath Dartmoor’s wild tors and moors. History is in every corner of the hotel, but its atmosphere is truly tranquil.

This house was a hideaway, virtually untouched by the hands of time. The fairy-tale approach seems wholly suitable for the breathtaking architecture and location of family-owned-and-run Lewtrenchard Manor. This perfect example of Jacobean artistry dates back to the early 1600s. The location, the

tranquil grounds, the original coats of arms, stucco ceilings, portraits, wood-panelled drawing rooms and luxury suites could well have come straight from the pages of an illuminated text.

Local inspiration: Vividly portraying more than 200 years of interesting convict history, Dartmoor Prison Museum is a famous and notorious jail.

Don’t forget: Your four-legged friend – they deserve a manor house escape too.

Closest airport: Exeter Closest rail station: Okehampton

Lewtrenchard, Okehampton, Devon, EX20 4PN Enquiries: 0156 678 3222 or email: info@lewtrenchard.co.uk

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The Headland Hotel & Spa Visit for: BREATHTAKING VIEWS OF THE ATLANTIC | Style: TIMELESS CHARM AND LUXURY

“To stay at The Headland Hotel is to be trapped between two glorious ages. The early twentieth century and the twenty-first century (think Downton Abbey with Wi-Fi), the hotel being both modern and timeless.” Cornwall Life

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enowned and stunning architecture, a multi-award-winning spa, and unparalleled views of the Atlantic Ocean: just a few reasons to discover The Headland Hotel.

There's a wide sandy beach beneath; so if being close to the sea is good for the soul, then a stay here is life-affirming. Perched on the magnificent headland overlooking Fistral Bay, this Victorian gem is one of the most renowned hotels in Cornwall. Situated in a world-class location, this five-star hotel exudes grandeur and is a genuinely

friendly family-run establishment. Experience the soothing spa and some of the best food in Cornwall.

Local inspiration: Bring the little ones along to explore Lappa Valley, the only attraction in Cornwall that transports families on a nostalgic train ride into a secret world of traditional adventures.

Don’t forget: Your swimwear, its time for sea, sun and sand.

Closest airport: Newquay Closest rail station: Newquay

Fistral Beach, Newquay, Cornwall, TR7 1EW Enquiries: 0163 787 2211 or email: reservations@headlandhotel.co.uk

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The Nare Hotel Visit for: A SEASIDE SANCTUARY | Style: CLASSICALLY CORNISH

“Guests are enveloped in kindness, and their grandchildren, children and dogs are all equally welcome.”

The Sunday Telegraph

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ere you’ll find handpicked antiques and traditional interiors fringed by palm trees and uninterrupted views of Carne Beach and the South Coast. The Nare is where Cornish charm meets subtropical beauty.

A family owned hotel for over 30 years, The Nare Hotel is an English country house in a rural and secluded, little-known spot in Cornwall.

It's elegantly comfortable, with carefully chosen antiques, roaring fires and uninterrupted views of Gerrans Bay and the Roseland Peninsula. Explore hidden coves along the Fal and Helford rivers in

this Area of Outstanding Natural Beauty aboard the hotel’s traditional 'gentleman's motor launch', or claim the quiet beach as your own.

Local inspiration: Along with adjoining Pendower Beach, Carne is probably the best in the area, with its generous stretch of golden sand. Being a little off the beaten track, it never really gets busy.

Don’t forget: Your four-legged companion – they'll fall in love with Carne Beach too.

Closest airport: Newquay Closest rail station: Truro

Carne Beach, Veryan, Truro, Cornwall, TR2 5PF Enquiries: 0187 250 1111 or email: comfort@narehotel.co.uk

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The Priory Hotel Visit for: RIVERSIDE RELAXATION | Style: PEACEFUL AND DISTINGUISHED

“The Priory’s location is superb and guests sip Champagne on a sun-soaked lawn during the afternoon.” Telegraph Online

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et on the banks of the River Frome in Wareham, this special Grade-II-listed hotel has history, quirk and charm in every inglenook and corner.

You could spend your whole visit exploring the building’s fascinating history and the four acres of English cottage garden; many do, making another visit to take in the exceptional location a necessity.

Once a monastery, The Priory is still a haven for peace and tranquillity – but with much better food and spectacularly comfortable beds.

Local inspiration: Whenever you visit, Arne Footpath offers beautiful views across both Poole Harbour and the Purbeck Hills. The vibrant heather that carpets the landscape changes colour throughout the year, ensuring that no two visits will ever be the same.

Don’t forget: Your paddleboard or kayak for a trip down the River Frome.

Closest airport: Southampton Closest rail station: Wareham

Church Green, Wareham, Dorset, BH20 4ND Enquiries: 0192 955 1666 or email: reservations@theprioryhotel.co.uk

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The Royal Crescent Hotel & Spa Visit for: THE HERITAGE LOCATION | Style: CLASSIC WITH MODERN ELEGANCE

“The hotel’s reception of flagstones and fireplaces is an instant invitation to begin to unwind and take on the slower pace of a country-style weekend, albeit with the diversions of a city on the doorstep.” FT.com

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mong the listed buildings that sit within this celebrated, sweeping street, you’ll find The Royal Crescent Hotel and its new bar and dining experience, Montagu’s Mews – with à la carte and tasting menus.

From the neoclassic architecture to the warm service, the heritage of this place is evident. The curve, the uniformity, the columns, the sheer magnificence and scale.

This is one of Britain’s most famous streets.

Stop a while and admire the floor-to-ceiling views of the Royal Crescent lawn or the acre of private

gardens the hotel sits in, while away an afternoon beside the drawing room fire, or let your worries dissolve in the spa.

Local inspiration: Brimming with elegance and history, The Palladian Bridge in Prior Park is a mustsee piece of architecture. In fact, this 18th-century bridge is so eye-catching that it has featured in many well-known films.

Don’t forget: Swimwear, to indulge in all the thermal Bath springs.

Closest airport: Bristol Closest rail station: Bath Spa

16 Royal Crescent, Bath, Somerset, BA1 2LS Enquiries: 0122 582 3333 or email: info@royalcrescent.co.uk

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Thurlestone Hotel & Spa Visit for: ENDLESS SEA VIEWS | Style: EFFORTLESS LUXURY

“The food in the evening in the stylish restaurant was exquisite, as was breakfast; everything from smashed avocado to smoked salmon and, of course, a full English.”

Little London

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hurlestone Hotel is a truly luxurious escape, from the terraces overlooking the sea to the fine-dining restaurant and the spa. It's run by the Grose family for over 125 years, and their hospitality is second to none.

The hotel, set in semitropical gardens, has magnificent views of the wild South Devon coastline, an ever-changing picture. Its proximity to the sea, authentic charm and nods to an Art-Deco era gives it an ambiance that can’t be manufactured. Its location is ideal for both family friendly getaways and romantic escapes, in an Area of Outstanding Natural Beauty, adding to its

sense of heritage. Thurlestone caters for special occasions and social gatherings of all sizes. Its reputation as a distinguished hotel in this part of the country is well earned.

Local inspiration: Guests of the hotel can play at Thurlestone Golf Club, a Harry Colt-designed course with a mix of links and clifftop terrain. Guests can also dine in the 16th-century The Village Inn pub that is managed by the hotel.

Don’t forget: A good book to read while relaxing in the gardens or on the balconies.

Closest airport: Exeter Closest rail station: Totnes

Thurlestone Hotel, Thurlestone, near Salcombe, Devon, TQ7 3NN Enquiries: 0154 856 0382 or email: enquiries@thurlestone.co.uk

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THE CHANNEL ISLANDS

Experience a unique blend of history, culture, and natural wonders

Find your own slice of heaven on the Channel Islands OUR HOTELS IN the channel islands 159

The Atlantic Hotel Jersey

Discover a tranquil paradise where you can unwind and indulge amid the unspoiled natural beauty.

There’s something magical about staying by the coast and taking the sea air.

In the Channel Islands, you’ll find plenty of places where you can fall asleep to the sounds of the waves. Make your trip extra special and memorable by staying at our exclusive, privately owned Jersey hotel, a sanctuary for magical moments and authentic island-hopping adventures.

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THE ATlantic HOTEL jersey Visit for: BREATHTAKING OCEAN VIEWS | Style: ISLAND CHIC

“The Atlantic now speaks… of Art Deco and ocean liners, with sophisticated all white reception rooms that are stylish, yet timeless, complemented by beautifully mannered staff who provide the traditional element in a hotel that stays fresh, but refuses to follow fashion.” The Telegraph

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ituated in Jersey in the Channel Islands, The Atlantic Hotel is where indulgent rooms, incredible ocean views and awardwinning dining perfectly combine to create an island escape like no other.

In longstanding family ownership and recently celebrating its 50th anniversary, this world-class hotel is set in extensive grounds adjoining La Moye golf course and enjoys dramatic views over St Ouen’s Bay – a conservation area of outstanding wild beauty. The combination of timeless elegance

and secluded location makes The Atlantic Hotel one of the best hotels in Jersey and the perfect Channel Islands hideaway on an island rich in culture, heritage and natural beauty.

Local inspiration: Arguably one of Jersey’s most beautiful beaches, Plémont Bay is a sandy cove on the northwest tip of the island with rock pools, sea caves, and even a freshwater waterfall.

Don’t forget: Walking boots for the coastal paths and country lanes.

Closest airport: Jersey

Le Mont de la Pulente, St Brelade, Jersey, JE3 8HE Enquiries: 0153 474 4101 or email: reservations@theatlantichotel.com

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CENTRAL ENGLAND

Immerse yourself in the beauty, culture and diversity

Experience the best of British hospitality in Central England OUR HOTELS IN central england 161

The Elms Hotel & Spa 162

Hambleton Hall 163

Haycock Manor Hotel 165

Kilworth House Hotel & Theatre

Central England is renowned for its rich and captivating mix of historical significance, cultural heritage, and natural splendour. It encompasses thriving market towns and lively cities, as well as grandiose estates and fortresses, all framed by vast stretches of breathtaking countryside.

Whether you are looking to explore, watch a captivating open-air theatre performance, or simply relax in luxurious surroundings, let our hotels be your gateway to Central England’s impressive history, heritage and nature.

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CENTRAL ENGLAND

The Elms Hotel & Spa Visit for: THE DESTINATION SPA | Style: STYLISH ELEGANCE

“A grand Grade II listed Queen Anne country house with plenty of character but very little pretension, this warm, welcoming hotel is surrounded by Worcestershire’s beautiful yet often underrated countryside.” The Telegraph

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mall but mighty. Stylish but never stuffy.

Homely yet full of the unexpected. A boutique manor escape set in the picturesque Worcestershire countryside, The Elms Hotel & Spa offers a botanical-themed spa, award-winning dining and individually designed bedrooms, where charm and indulgence awaits.

Truly living up to its name, The Greenhouse Spa at The Elms is an oasis perfect for relaxing poolside, indulging in a treatment or two, and prioritising you.

It's home to tropical swimming, botanical lounge areas, and hydrotherapy, designed to relax the

mind and body in harmony with nature.

Local inspiration: Shelsley Walsh, a 10-minute drive from The Elms, is the oldest motorsports venue in the world still to run events on the original course.

As well as the Shelsley Walsh speed hill climbs, they feature something for every motorsports and motoring enthusiast, including classic-car tours, carclub events, breakfast clubs and driving schools.

Don’t forget: Swimwear for the spa, comfortable shoes for the glorious walks.

Closest airport: Birmingham Closest rail station: Worcester

Stockton Road, Abberley, Worcestershire, WR6 6AT Enquiries: 01299 896 666 or email: info@theelmshotel.co.uk

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Hambleton Hall Visit for: PANORAMIC VIEWS OVER RUTLAND WATER | Style: CLASSIC AND ELEGANT

“You’ll find roaring fires, huge armchairs and wood panelling - and the restaurant has the longest-retained Michelin Star in the UK.” National Geographic Traveller UK

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erched on its own peninsula at Rutland Water, Hambleton Hall is a classic country house that’s renowned for three things: elegant bedrooms, Michelin-starred cuisine, and warm British hospitality.

Lovingly curated antiques blend with opulent furnishings to produce an elegant, comfortable bolthole two and a half hours from London.

South-facing gardens and the parterre provide year-round pleasure; wander down and enjoy the sight of geese, ducks, kingfishers and, if luck is

with you, an osprey. Indoors, the house is warmed by open fires all through winter. A very special stay awaits.

Local inspiration: A visit to Hambleton Bakery at Exton is a must. It's a short but beautiful drive from the hotel to rediscover the taste of traditional breads, savouries and cakes.

Don’t forget: Binoculars – bird-watching at Rutland Water is a must.

Closest airport: East Midlands Closest rail station: Oakham

Hambleton, Oakham, Rutland, LE15 8TH Enquiries: 0157 275 6991 or email: hotel@hambletonhall.com

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Haycock Manor Hotel Visit for: UNIQUELY PRESENTED AND DELICIOUS DINING | Style: CLASSICALLY BRITISH

“An amazing hotel transformation. This magnificent landmark building has been restored to its former glory – and then some. And in Prévost, it has a stunning restaurant that does the hotel justice.”

Peterborough Telegraph

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et in the idyllic surroundings of Wansford on the River Nene, Haycock Manor is known for breathtaking scenery and the finest facilities and dining.

This Wansford hotel is perfect for country adventures. Why not roam the amazing countryside and marvel in the glorious scenery on offer, or take a trip to nearby Stamford to explore its medieval churches and timber-framed buildings? Once you’ve finished exploring, we recommend a visit

to the award-winning restaurant, Prévost, or the brand-new brasserie, the Haycock Kitchen.

Local inspiration: Nearby Burghley House is one of the largest and grandest surviving houses of the 16th century, packed with awe-inspiring works of art and priceless treasures.

Don’t forget: To explore the nearby medieval churches, antique shops and timber-framed buildings.

Closest airport: London Stansted Closest rail station: Peterborough

Wansford-in-England, Peterborough, Cambridgeshire, PE8 6JA Enquiries: 0178 078 2223 or email: reception@haycock.co.uk

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CENTRAL ENGLAND

Kilworth House Hotel & Theatre Visit for: THE UNIQUE OUTDOOR THEATRE | Style: TIMELESS ELEGANCE

“Kilworth House is a total delight, perhaps the best-kept secret in British theatre. The hotel, a Grade II-listed 19thcentury country house, looks fit for visiting royalty. The theatre, tucked away in a secluded area of woodland, is a stylish triumph.” The Daily Telegraph

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his Victorian manor is teeming with timeless elegance, but outside, you’ll find things are much more relaxed. A Grade-II-listed former family home, Kilworth House Hotel is no ordinary destination. Historic elegance, exquisite bedrooms and stunning restaurants make this period house a rare gem. Plus, Kilworth House is known as the only hotel with an outdoor theatre, set in a woodland glade beside a lake. Sit back to enjoy a West End show in the hotel’s opulent but relaxed and timeless design with contemporary ideals of luxury. Encore!

Local inspiration: Under an hour from the hotel is Stratford-upon-Avon, a town synonymous with William Shakespeare. A market town with more than 800 years of history, it contains not only many buildings that would have been familiar to Shakespeare that still survive today, but also a thriving community, offering a wide variety of leisure and shopping experiences.

Don’t forget: To book a theatre show when you visit.

Closest airport: East Midlands Closest rail station: Market Harborough

North Kilworth, Leicestershire, LE17 6JE Enquiries: 0185 888 0058 or email: info@kilworthhouse.co.uk

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THE COTSWOLDS

Step back in time and escape from the hustle and bustle of everyday life

The Cotswolds, where English countryside meets quaint villages OUR HOTELS IN the cotswolds 167

Barnsley House Hotel & Spa 168

Calcot & Spa 169

Ellenborough Park Hotel & Spa 170

Lucknam Park Hotel & Spa 171

The Painswick 172

Whatley Manor Hotel & Spa

If you yearn for a place where you can unwind, breathe in the fresh air, and savour the beauty of rural England, then the Cotswolds is the perfect destination for you.

Explore a region steeped in history during a stay at one of our Cotswold hotels.

Each has its own idyllic spot within this quintessentially English landscape, featuring stunning stone-washed buildings, rolling hills, and charming villages for a peaceful and picturesque getaway.

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Barnsley House Hotel & Spa Visit for: TIMELESS COTSWOLD CHARM | Style: CLASSICALLY ROMANTIC

“Barnsley House is one of those hotels that countryretreat dreams are made of. The impressive country house is set amidst perfectly landscaped gardens, boasts its own heavenly spa, and has a few tantalising dining options to take your pick from.” Vogue

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ith a soothing spa, delicious dining, and a classically British country garden, Barnsley House is a picture-perfect haven located in the Cotswold village of Barnsley. Tasteful and elegant, warm and inviting, it's stylishly romantic.

Let time stand still in the spa, indulge in a treatment or two and then seek out hideaway rooms and a secret garden suite. Step outdoors to a classic Cotswold country garden with plenty of unique details, created by revered garden designer Rosemary Verey.

Ramble through them at leisure, they were designed with that purpose in mind.

Local inspiration: The Corinium Museum has one of the finest and most extensive Roman collections in the country. Corinium, Roman Cirencester, was the second largest Roman town outside London and the major Roman administration centre for southwestern Britain.

Don’t forget: A garden tour and a film in the hotel’s private cinema.

Closest airport: Bristol Closest rail station: Kemble

Cirencester, Gloucestershire, GL7 5EE Enquiries: 0128 574 0000 or email: reservations@barnsleyhouse.com

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THE COTSWOLDS

Calcot & Spa Visit for: AN IDYLLIC WELLNESS BREAK | Style: COTSWOLD CHIC

“This hotel pulls out all the stops to let families in on the fun. Adults-only time is possible thanks to a brilliant kids’ club where four hours’ childcare a day are included, so you can hop to the spa or bar – or back to a very comfy bed. Play tennis, work out or swim in the two pools, then borrow bikes to explore the rewilded grounds.”

The Sunday Times’ 100 Best Places to Stay in 2023

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ocated in the heart of the Cotswolds and set amid acres of beautiful meadowland, Calcot & Spa is a characterful hotel with an awardwinning spa and wellbeing offering, along with delicious dining experiences. Step through the stone arched doorway: contemporary country living is the order of the day.

Take in the impeccably designed spaces that are a picture of modern rustic chic, with pale wood, esteemed Scandi design, exposed stonework, heavy linen and warm tones. Retire to a bedroom seemingly designed solely with lie-ins and room service in mind. Hit the internal ‘out of office’

button, it's time to relax – in impeccable style, of course.

Local inspiration: Tetbury is in an Area of Outstanding Natural Beauty, home of King Charles III and Camilla, Queen Consort of the United Kingdom.

Tetbury was an important market for Cotswold wool and yarn during the Middle Ages. Today, it is better associated with boutique shops, great food, and its royal connections.

Don’t forget: Your boots to walk the nature trail and 240 acres of rewilded meadowland.

Closest airport: Bristol Closest rail station: Kemble

Near Tetbury, Gloucestershire, GL8 8YJ Enquiries: 0166 689 0391 or email: receptionists@calcot.co

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Ellenborough Park Hotel & Spa Visit for: THE PRESTIGIOUS CHELTENHAM RACECOURSE | Style: CLASSICALLY BRITISH

“Caught between the Cotswolds’ highest point and the lush green gallops of Cheltenham’s racecourse, the luxury five-star hotel is steeped in history and offers 90 acres of rustic countryside.” Lawyer Monthly

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mmersed in rich history and home to 90 acres of glorious grounds, Ellenborough Park is a British manor house that has been lovingly restored to its original glory. With the impossibly charming Cotswolds as the stage, this is the place to live out your fantasies of grandeur, for a little while, at least. Built from classic honey toned Cotswold stone that radiates in the light, these magnificent surroundings are the place to escape reality.

Tucked deep in one of the largest Areas of Outstanding Natural Beauty, the house is a grand retreat. Built in the 15th century, many of the period features remain, with the new Lodge as a

welcome addition for 2024.

Local inspiration: With the world-famous Cheltenham Racecourse on its doorstep, Ellenborough Park has front-row seats to the renowned setting for horse racing. The finishing touch is a private track leading from the hotel to Cheltenham Racecourse, offering luxurious and convenient transfers during racing seasons.

Don’t forget: Your swimming costume for the soothing spa and the new, exclusive Spa Garden Retreat.

Closest airport: Birmingham Closest rail station: Cheltenham Spa

Southam Road, Cheltenham, Gloucestershire, GL52 3NJ Enquiries: 0124 254 5454 or email: info@ellenboroughpark.com

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Lucknam Park Hotel & Spa Visit for: AN AUTHENTIC COUNTRY HOUSE HOTEL | Style: REFINED ELEGANCE

“As you make your way up the sweeping avenue, you’ll see horses grazing in the adjacent paddocks and, at the end, you’ll have your first glimpse of the 18th-century pile you’ll be lucky enough to call home.” Evening Standard

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his graciously restored Palladian manor is set within 500 acres of glorious parkland.

Enveloped within its own classical gardens and paddocks, Lucknam Park is something out of a fairy tale.

Arriving to any house from a mile long, sweeping avenue of beech and lime trees is always going to be a special occasion, but the approach to Lucknam Park is just a mere hint at the elegance that awaits fortunate guests. Book time for yourself in the spa, indulge in Michelin-starred cuisine,

enjoy relaxed dining in The Brasserie, and sleep in four-poster comfort. This is a place for imagination and rejuvenation.

Local inspiration: With a full racing calendar and a whole host of other events, Castle Combe Race Circuit is one of the UK's best-loved tracks, whether you want to race or simply watch.

Don’t forget: Your walking shoes to explore the glorious 500 acres of parkland.

Closest airport: Bristol Closest rail station: Chippenham

Bath, Colerne, Chippenham, Wiltshire, SN14 8AZ Enquiries: 0122 574 2777 or email: reservations@lucknampark.co.uk

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THE COTSWOLDS

The Painswick Visit for: AN IMPOSSIBLY PICTURESQUE GETAWAY | Style: RELAXED LUXURY

“A glorious combination of eclecticism, heavenly food and creature comforts, all set in one of the Cotswolds’ prettiest towns, this picture-perfect Palladian house was renovated and relaunched by owner, The Calcot Collection, in spring 2016, and has been transformed into a relaxing, chic haven with ace cuisine and fabulous views over the Slad valley.” Country & Town House

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he Painswick is a beautiful townhouse located amid the winding lanes of Painswick village in the heart of the Cotswolds. The hotel offers its guests an unforgettable culinary experience, with a fabulous 6-course tasting menu, a delightful à la carte menu, and a decadent afternoon tea. The hotel's lounges, garden terrace, and balcony offer the perfect spots to relax, unwind, and enjoy the beautiful panoramic views of the valley beyond.

Bring your four-legged friends, and together you can

enjoy the Cotswolds Way and many other fabulously beautiful walks, just a stone's throw from the hotel.

Local inspiration: Rococo Garden is located just outside the hotel's petite village. Designed in the 1740s as a pleasure garden, it is the only surviving complete rococo garden in the country.

Don’t forget: A trip to the local vineyard, a hike to Painswick beacon and a mooch around the charming shops.

Closest airport: Bristol Closest rail station: Stroud

Kemps Lane, Painswick, Gloucestershire, GL6 6YB Enquiries: 01452 813688 or email: reception@thepainswick.co.uk

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Whatley Manor Hotel & Spa Visit for: A SUSTAINABLE LUXURY EXPERIENCE | Style: QUINTESSENTIALLY ENGLISH

“Relax in the spa or spend long evenings sunken into a sofa in front of the crackling log fire - either way, rouse yourself to sample dinner at the Michelin-starred restaurant.” Independent.co.uk

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itting proudly in 12 acres of pristine Cotswold countryside and lovingly restored gardens, Whatley Manor Hotel & Spa is the very picture of quintessential English design. It's effortlessly elegant and prestigious, a masterclass in refined hospitality. But go a little deeper and you’ll find 21st-century values firmly in place, with an official Silver EarthCheck accreditation, sustainability is high on the agenda.

Food is of the utmost importance too. Choose from The Dining Room with its one Michelin-star or relax

in Grey’s with its sophisticated vibe.

Local inspiration: Westonbirt Arboretum is an extraordinary botanical collection, home to a wide selection of trees from all over the world – perfect for pottering around and learning about the 2,500 different species.

Don’t forget: Some loungewear for snuggling up in the cinema to watch a classic.

Closest airport: Bristol Closest rail station: Kemble

Easton Grey, Malmesbury, Wiltshire, SN16 0RB Enquiries: 0166 682 2888 or email: reservations@whatleymanor.com

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TAILOR-MADE TOURS OF BRITAIN in partnership with PoB Hotels

routescape.com

THE NORTH

Unleash your inner explorer and enjoy the great outdoors

The North is a treasure trove of culture and adventure OUR HOTELS IN the north 175

Armathwaite Hall Hotel & Spa 176

Farlam Hall Hotel & Restaurant 177

Feversham Arms Hotel & Verbena Spa 178

Gilpin Hotel & Lake House 179

Grantley Hall 180

Middlethorpe Hall & Spa 181

Northcote 182

Rockliffe Hall Hotel, Golf & Spa 183

Seaham Hall & Serenity Spa 184

Yorebridge House

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From the rugged coastline to some of the country’s most vibrant cities, the North offers an abundance of unique experiences and dramatic landscapes, breathtaking scenery and cultural gems.

Feel rejuvenated and refreshed staying at one of our wonderful hotels set in this stunning location. Surrounded by picturesque countryside, you can watch the wildlife, discover the lakes and relax in the hotel spa.

THE NORTH

Armathwaite Hall Hotel & Spa Visit for: BREATHTAKING VIEWS | Style: TIMELESS YET CONTEMPORARY

“A stunning 17th-century country house overlooking Bassenthwaite Lake and surrounded by all the amenities an outdoorsman could hope for and has become an elegant luxury hotel, complete with a 16-metre infinity pool.” Country Life

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ithin 400 acres of woodland sits Armathwaite Hall. With period design and contemporary style scattered throughout, this hotel is as romantic as the surrounding countryside. Enter the house, a masterclass in period design and contemporary luxury. Here you’ll experience Cumbrian hospitality firsthand. As one of the first great stately homes of The Lake District, this house has layers of history.

Perch in the cocktail bar or kick back in the spa, learn about the house’s 17th-century roots, or

say hello to the lemurs, meerkats and alpacas and experience magical animal encounters at the conservation-driven wildlife attraction, the Lake District Wildlife Park, located on the hotel grounds.

Local inspiration: One of the lesser-known fells in the Lake District, Sale Fell offers a peaceful, scenic walk with breathtaking views of Bassenthwaite Lake.

Don’t forget: Your walking boots – a must for exploring the UNESCO World Heritage Site.

Closest airport: Newcastle Closest rail station: Carlisle

Bassenthwaite Lake, Keswick, Lake District, Cumbria, CA12 4RE Enquiries: 0176 877 6551 or email: reservations@armathwaite-hall.com

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THE NORTH

Farlam Hall Hotel & Restaurant Visit for: OODLES OF CLASS | Style: UNDERSTATED ELEGANCE

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“Some say that Hirshikesh Desai gets the train to work and he boards at platform 9 ¾. Others say that he actually wears chef’s whites because he is Gandalf re-incarnated. Whatever the truth is, there is some sort of alchemy occurring at Farlam Hall.” Savour Magazine

et in the beautiful Cumbrian countryside, Farlam Hall is a luxurious country house hotel that’s all about relaxing and appreciating your surroundings. Rest in beautifully appointed bedrooms, unwind in cosy lounges, and immerse yourself in the stunning views of the grounds and gardens. Indulge in fine dining in the opulent Cedar Tree Restaurant by Hrishikesh Desai and choose from dishes carefully crafted by the award-winning team, using the freshest ingredients from the on-site kitchen garden. Expect good food, great wines and incredible hospitality along with personalised service to create a unique and memorable experience.

Local inspiration: Step back in time and witness the grandeur of Hadrian’s Wall and breathtaking views of the rolling hills and countryside firsthand, just three miles to the north of Farlam Hall. The wall was not just a barrier between England and Scotland, but it was also a symbol of power and wealth. It stretches over 73 miles to include the Sycamore Gap, Steel Rigg and Crag Lough. Or, follow in the footsteps of the Romans and explore the historic sights of Birdoswald and Housesteads.

Don’t forget: Your walking boots to explore the Lakes.

Closest airport: Newcastle Closest rail station: Carlisle

Hallbankgate, Brampton, Cumbria, CA8 2NG Enquiries: 0169 774 6234 or email: farlam@farlamhall.com

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THE NORTH

Feversham Arms Hotel & Verbena Spa Visit for: THE SOOTHING SPA | Style: STYLISH BUT NEVER FUSSY

“Great for walking in the North York Moors National Park and set in the friendly market town of Helmsley, the big draw is the heated pool and hot tub in the courtyard, plus a spa.” The Times

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eversham Arms is much more than just a country house. From the spa to the stylish bedrooms, this Mediterranean-inspired luxury hideaway is the epitome of relaxation.

Pull up a chair for leisurely meals, this is no time to rush. Time has been taken over the seasonal, local ingredients, so you should take your time too.

Sit back, read a book, sip a cocktail, gaze out of the window – when was the last time you did that?

Make the walk from the poolside sun terrace to the aromatherapy room at the spa the most

energetic thing you do. You’ll see and feel the benefits.

Local inspiration: Duncombe Park is one of the region’s most extravagant estates. In fact, it’s so adored, Feversham Arms was named after the most senior member of the Duncombe family, the Baron Feversham.

Don’t forget: Your swimming costume for a dip in the Jacuzzi.

Closest airport: Teesside Closest rail station: Thirsk

High Street, Helmsley, Yorkshire, YO62 5AG Enquiries: 0143 977 0766 or email: stay@fevershamarmshotel.com

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THE NORTH

Gilpin Hotel & Lake House Visit for: ULTIMATE RELAXATION | Style: MODERN LUXURY

“The epitome of a modern country-house hotel pimped up with a dash of bling. Firmly in the indulgent break category with private hot-tubs and saunas, Michelinstarred dining and legions of staff.” Telegraph Online

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his is one hotel in the Lake District, but in two unique locations. For creative restaurants (a choice of Michelin-starred or relaxed Pan-Asian food), and private spa lodges and suites with their own hydrotherapy hot tub and private treatment area, try Gilpin Hotel.

For country elegance with uninterrupted – and very private – lake views and spa trails through the woods, and chauffeur service to dinner, then Gilpin Lake House is the one. If luxury without pretentiousness, alongside uninterrupted peace and tranquillity sounds like your thing, then you

need to know more about Gilpin.

Expect friendly service and the ability to surprise and delight at every turn. This is modern hospitality at its very best.

Local inspiration: Hill Top is the delightful 17thcentury home of Beatrix Potter, where she wrote many of her famous children’s stories. Full of her favourite possessions, it’s as though Beatrix still lives there.

Don’t forget: Your walking boots for getting out and exploring the Lakes.

Closest airport: Manchester Closest rail station: Kendal

Crook Road, Windermere, The Lake District, Cumbria Enquiries: 0153 948 8818 or email: hotel@thegilpin.co.uk

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THE NORTH

Grantley Hall Visit for: AN OPULENT RETREAT | Style: ELEGANT & GLAMOROUS

“Guests are spoilt rotten here: though it has just 47 beautiful bedrooms, there’s a lake and English Heritagelisted Japanese garden, a sybaritic wellness centre, imaginative programme of events and no less than seven drinking and dining venues.” Country & Townhouse

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ne of the Yorkshire Dales’ hidden gems, Grantley Hall is a country house hotel and wellness retreat where rich history and elegance are woven into every detail.

If these wood-panelled walls could talk, they’d tell tales ranging from the royal and famous who’ve visited to the war effort with Dame Vera Lynn singing to the troops. But this is no museum.

Classical elegance sits as comfortably alongside contemporary luxury as the plush velvet stools do to the oak bar. Today the tales would be of guests

in a deep sense of bliss following a day at the Three Graces Spa, walking in the manicured grounds or taking in the opulent yet welcoming interior.

Local inspiration: Discover ancient abbey ruins, an awe-inspiring water garden and riverside paths leading to a deer park at Fountains Abbey and Studley Royal Water Garden, a UNESCO World Heritage Site.

Don’t forget: Your swimsuit to experience the Nordic Spa Garden.

Closest airport: Leeds Bradford Closest rail station: Harrogate

Ripon, North Yorkshire, HG4 3ET Enquiries: 0176 562 0070 or email: hello@grantleyhall.co.uk

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Middlethorpe Hall & Spa Visit for: THE IMPRESSIVE GARDENS AND PARKLAND | Style: CLASSIC HERITAGE

“Our stay was absolutely lovely. I loved everything about it: the vibe, the decor, the restaurant and the staff.”

Independent Online

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his historic 300-year-old red brick and limestone house, influenced by Sir Christopher Wren, is set in acres of gardens and parkland, all actually within the City of York. It's also next to York Racecourse, so the place to be on race days.

Enjoy a drink in a fine drawing room, a meal in the panelled dining room, followed by a stroll through the varied and productive gardens.

The many attractions of York are just a mile away, with its City Walls, Railway Museum and

elegant restored 18th-century Fairfax House, its furniture collection and fine plasterwork.

Local inspiration: Let Fairfax House transport you to the glory days of city living in times past, with its richly decorated interiors and magnificent stucco ceilings.

Don’t forget: To experience the beauty of York Minster’s evensong, with the heavenly sounds of the choir. A truly unforgettable experience.

Closest airport: Leeds Bradford Closest rail station: York

Bishopthorpe Road, York, North Yorkshire, YO23 2GB Enquiries: 01904 641241 or email: info@middlethorpe.com

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THE NORTH

northcote Visit for: INCREDIBLE BRITISH DINING | Style: NORTHERN CHARM

“Northcote enfolds you in thick-seamed luxury, refining local produce into Michelin-starred cuisine and creating bedrooms in line with noble traditions. It is class rooted in the fields, the moors and the fells of Bowland.”

The Daily Telegraph

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oldly designed bedrooms, morish menus, and authentic Northern charm await you at Northcote ‒ a luxury hotel and Michelinstarred restaurant in the beautiful Ribble

Valley.

Food; talking about it, appreciating it and of course, eating it, is very much on the menu (if you'll pardon the pun) of any stay here. If you can tear your eyes from your plate, you’ll note an interior that’s designed with luxury and comfort in mind, contemporary British style – much like

the food. A visit to the wonderfully stocked bar, aside the beautifully tiled fire, should be high on the agenda.

Local inspiration: Dating back to 1609, Stonyhurst Museum showcases changing exhibitions of the college’s remarkable collections. The museum itself is housed in the refurbished college chapel – the perfect place to feel immersed in history.

Don’t forget: An appetite – you’re going to need it here.

Closest airport: Manchester Closest rail station: Langho

Northcote Road, Langho, The Ribble Valley, Lancashire, BB6 8BE Enquiries: 0125 424 0555 or email: reservations@northcote.com

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THE NORTH

Rockliffe Hall Hotel, Golf & Spa Visit for: WELLNESS AND SELF-INDULGENCE | Style: REFINED ELEGANCE

“This isn’t the kind of place where you hide away in your room. Golfers will want a crack at the 18-hole course that dominates the ground. Everyone else will lose at least half a day in the spa.” The Sunday Times

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et within a beautiful 375-acre estate in County Durham, Rockliffe Hall is home to award-winning food, one of the largest spas in the country, and a Championship golf course. Set in the quiet village of Hurworth-onTees, Rockliffe Hall has dining choices to suit every palate. Relaxation abounds, with five-star leisure facilities at your fingertips.

Forget the outside world and enjoy everything this country retreat has to offer, or if you’re looking for adventure then explore the dramatic North East

coastline and the rugged beauty of the North York Moors.

Local inspiration: High Force is one of England’s most dramatic waterfalls. For thousands of years, the River Tees has plummeted down into this chasm, but its rocks are over 300 million years old ‒ far older than the river itself.

Don’t forget: Your golf clubs ‒ Rockliffe Hall’s Championship golf course is one for your bucket list.

Closest airport: Teesside Closest rail station: Darlington

Hurworth-on-Tees, Darlington, County Durham, DL2 2DU Enquiries: 0132 572 9999 or email: hello@rockliffehall.com

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THE NORTH

Seaham Hall & Serenity Spa Visit for: THE MOST INDULGENT SPA | Style: GEORGIAN WITH A CONTEMPORARY TWIST

“Not surprisingly, it’s tempting to remain cocooned in Seaham Hall’s dreamy bubble for the duration of your stay but on the hotel’s doorstep is Durham Heritage Coast.”

The Times

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ocated on a striking clifftop on the Durham Coast, Seaham Hall is a classic Georgian country house and spa with a hint of contemporary style dotted throughout.

A destination known locally as one of the greats, it effortlessly and seamlessly mixes mixes timeless elegance with contemporary ideals of luxury. Walk through the grand Georgian pillars and imposing doors and you know you’re somewhere special: 37 acres of meticulously landscaped garden and spa, views of the crashing

North Sea and an individual, opulent interior. It's flamboyant often, welcoming always.

Local inspiration: Take a stroll along Seaham Beach, which is just a 10-minute walk away, or head just a bit further out and explore the Seaham Marina. Feel the power of High Force waterfall or explore 2,000 hectares of woodland at nearby Hamsterley Forest.

Don’t forget: A taste for indulgence – you’ll need it.

Closest airport: Newcastle Closest rail station: Durham

Lord Byron’s Walk, Seaham, Durham, SR7 7AG Enquiries: 0191 516 1400 or email: hotel@seaham-hall.com

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THE NORTH

Yorebridge House Visit for: DELECTABLE DINING | Style: TIMELESS YET CONTEMPORARY

“A chic, award-winning boutique hotel set in six acres of private grounds in some of the Yorkshire Dales’ most beautiful scenery. The Grade-II listed house has been meticulously restored from its Victorian origins.”

Telegraph Online

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et in the heart of the Yorkshire Dales National Park, this boutique hotel is where the dinner menus are as unique as its location, and the rooms are elegantly designed yet full of personality.

It's informal yet elegant, relaxed yet professional to the letter, timeless yet contemporary. These differing feats are not easy to balance; they take skill and dedication, which is testament to this unique, modern boutique hotel. There’s a fresh approach to hospitality here, which you get the measure of the

moment you cross the threshold. It's unpretentious and stylish, down-to-earth yet aspirational.

Local inspiration: One of Yorkshire’s best secrets, Mill Gill is a hidden waterfall located within the Yorkshire Dales National Park. And what’s better, it’s just a mile from the hotel via a beautiful riverside walk with plenty of local pubs along the way.

Don’t forget: Your sunhat for relaxing on the lawn, watching the wildlife.

Closest airport: Teesside Closest rail station: Garside

Askrigg Road, Bainbridge, Leyburn, North Yorkshire, DL8 3EE Enquiries: 0196 965 2060 or email: enquiries@yorebridgehouse.co.uk

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here truly is no better gift than an experience. When you choose to give someone a PoB Hotels Gift Voucher, you’re presenting them with a world of exceptional experiences and unforgettable memories.

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SCOTLAND

Escape to an enticing wilderness, where every moment is a breath of fresh air

Let Scotland’s rugged beauty take your breath away OUR HOTELS IN scotland 188

Cromlix 189

Fingal 190

Glenapp Castle 191

Hebridean Princess 192

Ness Walk 193

Prestonfield House 194

The Fife Arms 195

The Torridon

Scotland is a land of enchantment, where rugged mountains, shimmering lochs, and ancient castles coexist in perfect harmony. Its rich history, thriving culture, and breathtaking natural beauty make it a place of endless discovery and wonder.

Our hotels offer the best of Scotland, from setting sail around Scottish islands to immersing yourself in Edinburgh’s rich history and living out fairy-tale fantasies in baronial castles, all while experiencing the spectacular lochs and glens and thriving culture of this charming country.

THE HANDLE • pobhotels.com

187

SCOTLAND

Cromlix Visit for: A REIMAGINED SCOTTISH COUNTRY HOUSE EXPERIENCE | Style: UNFUSSY AND UPLIFTING

“At Cromlix, there is a lack of gimmicks and a focus on excellent service, from the warm hospitality displayed by all the staff to the guided tour around the kitchen garden and grounds on which chef Darin Campbell will happily take guests.” Telegraph

C

romlix is a majestic Victorian mansion and estate situated in the heart of the serene Stirlingshire countryside near Dunblane, owned by tennis star Andy Murray and artist Kim Murray. The luxurious nature of Cromlix is undeniable, from lavish bedrooms, warm and attentive staff and space to unwind in this reinvented country house hotel. The rooms are masterpieces, infused with the vibrant colours of nature, exuding an effortless elegance that is unparalleled. The Glasshouse restaurant is a true testament to

simple excellence, as it is always in sync with the changing seasons, offering locally sourced dishes with a Scottish flair.

Local inspiration: Enter the world of Scotland’s Renaissance kings and queens at Stirling Castle, and discover an abundance of colour, splendour and glorious artisanship.

Don’t forget: Walking boots to explore the hotel’s private Loch and woodlands.

Closest airport: Edinburgh Closest rail station: Dunblane

Kinbuck, Near Dunblane, Stirling, FK15 9JT Enquiries: 01786 822 125 or email: enquiries@cromlix.com

188 THE HANDLE • pobhotels.com

SCOTLAND

fingal Visit for: NAUTICAL INDULGENCE | Style: TRADITIONAL MEETS MODERN GLAMOUR

“Imagine a miniature luxury liner with an Art Deco via 1930s Hollywood feel, all luxuriously deep carpets, curvaceous wood panelling, leather and sparkling glass.

Stay in the Skerryvore Suite and you’ll have your own private deck.” The Telegraph

O

ne of the most unique UK destinations, Fingal is docked on Edinburgh’s vibrant waterfront. Step aboard this floating hotel and discover a blend of old-world elegance and modern-day glamour. Being aboard this luxury floating ship is a genuinely unforgettable experience, with an air of romance and unhurried luxury its defining characteristics. From the spectacular cabins with their curved walls and portholes to The Lighthouse Restaurant & Bar with Art Deco interiors and shimmering ceiling, you’re reminded at every turn that this is no ordinary getaway. But the jewel in Fingal’s crown is her vast

deck spaces, which provide a breathtaking setting for sipping Champagne, stargazing and ruminating on the rich heritage and enchanting beauty of this one-of-a-kind boutique hotel.

Local inspiration: New to the Shore area is Lind and Lime Gin Distillery. Join their Tour & Tasting sessions to hear the origins of the brand, taste some of the delicious gin range, and bottle your own to take home after.

Don’t forget: Your glad rags to enjoy a cocktail in the Art-Deco-inspired restaurant.

Closest airport: Edinburgh Closest rail station: Edinburgh Waverley

Alexandra Dock, Leith, Edinburgh, EH6 7DX Enquiries: 0131 357 5000 or email: reservations@fingal.co.uk

THE HANDLE • pobhotels.com

189

SCOTLAND

Glenapp Castle Visit for: THE HEBRIDEAN SEA SAFARI | Style: VICTORIAN ELEGANCE

“This five-star hideaway is a superb example of the Scottish Baronial style of architecture with its mystical towers, turrets and crenellations. From the castle, you have views of the famous volcanic outcrop of Ailsa Craig.”

Tatler

F

rom on-site archery and mountain biking to their very own private boat and luxury glamping, this fairy-tale Scottish baronial castle offers more than 70 different and unique experiences.

Spot the turrets, the battlements, the endless grounds and the magnificent rooms. Then imagine staying here. Welcome to Glenapp Castle. Oakpanelled halls, roaring fires, sumptuous suites combined with Victorian elegance – this is the stuff of fable indeed. Then there’s the view: the volcanic outcrops of Ailsa Craig, the Isle of

Arran, and – on a clear day – as far as the hills of Northern Ireland.

Local inspiration: Opened less than 30 years after the great bard’s death, the Burns Monument and Gardens is the best place to soak up the breathtaking views of Alloway and its surrounding landscape.

Don’t forget: A fishing rod ready for the Hebridean Sea Safari – your chef will create a delicious seafood delight for you.

Closest airport: Glasgow Closest rail station: Girvan

Ballantrae, Ayrshire, KA26 0NZ Enquiries: 0146 583 1212 or email: info@glenappcastle.com

190 THE HANDLE • pobhotels.com

SCOTLAND

Hebridean Princess Visit for: A ONE-OF-A-KIND HOLIDAY | Style: NAUTICAL LUXURY

“Hebridean Princess offers a lifestyle more akin to a sumptuous stately home. The 28 bedrooms are named after West Coast Scottish islands, castles, sounds, lochs and bays, and bedecked in finery usually associated with life of the aristocracy.” Daily Mail

W

ild landscapes, Europe’s best beaches, wildlife in abundance and centuries of history await you on Hebridean Princess. And below deck, expect all the comforts and luxuries of a boutique hotel.

Take your place on the viewing deck, the best seat in the house, with the wind in your hair and a dram to hand. Seabirds wheel and dive above. Eyes to the waves, as there are seals, porpoises and dolphins here, whales too, if luck is with you. On the horizon could be the colourful houses of Tobermory; the rugged coastlines of Coll, Iona, Colonsay or

Rùm; secluded sea lochs or the turrets of baronial castles. The sounds of the sea are all around.

Local inspiration: The small size of Hebridean Princess means she can whisk you away from bustling ports to remote anchorages and island idylls, where it’s fair to say there’s a hidden gem or two awaiting discovery.

Don’t forget: Your camera to capture the everchanging island and sea views.

Closest airport: Glasgow Closest rail station: Glasgow

Sails mainly from Oban with some departures from Greenock and Inverness Enquiries: 0175 670 4704 or email: reservations@hebridean.co.uk

THE HANDLE • pobhotels.com

191

SCOTLAND

ness walk Visit for: COUNTRYSIDE-LIKE SECLUSION IN THE CITY | Style: LAVISH, BUT NEVER STUFFY

“Ness Walk’s restaurant, Torrish – arguably the best in the city – celebrates Scottish produce in refined style with rope-grown Glencoe mussels or Highland venison wellington and North Sea halibut.” The Sunday Times

W

ith its gated entrance and peaceful ambiance, you’d be forgiven for thinking you’re in the Scottish countryside at Ness Walk, when in fact, it’s right in the heart of the vibrant city of Inverness. Nestled on the leafy banks of the River Ness guests are just 10 minutes from the world-famous Loch Ness and its tales of a mysterious monster lurking in its depths. Highland hospitality is one of the many tangible gems of Ness Walk. The building itself is Grade-B listed and blazoned with traditional detailing. Torrish Restaurant is a firm fixture on the Scottish culinary map; each dish is a celebration of local small-scale

artisan and craft producers, farmers and growers, and the service is lavish and exquisitely personal.

Local inspiration: Just a short luxury chauffeur transfer from Ness Walk, Scotland’s finest Championship golf courses are where you can experience links golf in its truest form. The famous Royal Dornoch, Castle Stuart Links and historic Nairn Golf Club each offer challenging courses and magnificent vistas.

Don’t forget: Your best camera to capture those beautiful views.

Closest airport: Inverness Closest rail station: Inverness

12 Ness Walk, Inverness, IV3 5SQ Enquiries: 0146 325 7100 or email: info@nesswalk.com

192 THE HANDLE • pobhotels.com

SCOTLAND

prestonfield house Visit for: TRANQUILLITY, MINUTES FROM CITY LIFE | Style: ECLECTIC AND DRAMATIC

“There’s simply nothing like it anywhere in the world...

James Thomson has turned this bastion of Edinburgh sensibilities into Scotland’s most sumptuous hotel.”

The Guardian

C

ombining heritage and unique character, Prestonfield House has the feeling of a secluded country retreat just minutes from vibrant Edinburgh city centre.

Step inside to find individually designed rooms in Prestonfield’s distinguished antique style.

Wickedly rich and dramatic, the stylish and oh-so glamorous Rhubarb restaurant occupies grand Regency rooms at the heart of the hotel. Outside, explore 20 acres of gardens, where peacocks strut

through elegant topiary and manicured lawns, perched next to the remarkable Arthur’s Seat.

Local inspiration: At Holyrood Lodge, you can enjoy a free exhibition about the history, geology and archaeology of Edinburgh’s Central Park – a must for those looking to delve deep into Edinburgh’s past.

Don’t forget: Your walking boots to climb Arthur’s Seat.

Closest airport: Edinburgh Closest rail station: Edinburgh Waverley

Priestfield Rd, Edinburgh, EH16 5UT Enquiries: 0131 225 7800 or email: info@prestonfield.com

THE HANDLE • pobhotels.com

193

SCOTLAND

The Fife Arms Visit for: THE LOVE OF ART | Style: OPULENT AND IMAGINATIVE

“Most Highland hotels do not have a Picasso in the drawing room. But the Fife Arms is not most Highland hotels.” Sunday Times

O

riginally a Victorian coaching inn, The Fife Arms is a historic hotel nestled within the Cairngorms National Park.

And as settings go, they don’t get more authentically Scottish than this.

The magnificent landscape is a veritable playground for everything from hillwalking to foraging to salmon fishing in the world-famous River Dee. But it’s the inside of The Fife Arms that has earned the hotel its widespread and well-deserved critical acclaim. Staying at this hotel with its distinctive and artful ambiance is an experience on its own, but for guests seeking activities outside of

its unforgettable walls, the in-house ghillies make it their mission to deliver bespoke, bucket-list-worthy excursions.

Local inspiration: The first Victoria & Albert Museum to open outside London, the V&A Dundee, is also Scotland’s first design museum. Showcasing the very best of Scottish creativity, the museum hosts a number of exciting exhibitions throughout the year.

Don’t forget: Your walking boots to explore the national park and beautiful surroundings.

Closest airport: Aberdeen Closest rail station: Aberdeen

Mar Road, Braemar, Aberdeenshire, AB35 5YN Enquiries: 0133 972 0200 or email: mail@thefifearms.com

194 THE HANDLE • pobhotels.com

SCOTLAND

The Torridon Visit for: A HIGHLAND ADVENTURE | Style: WHOLEHEARTEDLY SCOTTISH

“A grand Scottish lodge with one of the best settings in the UK, this hotel offers everything from superb food to a comprehensive outdoor activity programme. With comfortable rooms and an abundance of thoughtful touches, this is a fantastic Highland escape with the surrounding beauty at its heart.” The Telegraph

P

lan your great escape, where roaring log fires welcome you to The Torridon. Explore the 58-acre parkland estate, home to a two-acre kitchen garden and farm providing mouthwatering produce with a field-to-fork ethos.

Let the Torridon team curate Highland adventures, from whisky tasting in a classical whisky and gin bar to outdoor adventure in Loch Torridon or the surrounding Munros. Rest, knowing this hotel is ecologically sound and recognised for

a commitment to sustainability. At day’s end step outside and look to the stars in some of the country’s darkest skies.

Local inspiration: Embark on a journey through time and history at 13th-century Eilean Donan Castle – one of the most dramatic Scottish landmarks.

Don’t forget: To book your adventure with Torridon Outdoors to experience a place like no other.

Closest airport: Inverness Closest rail station: Achnasheen

Annat By Achnasheen, Wester Ross, IV22 2EY Enquiries: 0144 579 1242 or email: info@thetorridon.com

THE HANDLE • pobhotels.com

195

WALES

Uncover Welsh secret havens and create your own story to tell

Be swept away by Wales’ breathtaking landscapes OUR HOTELS IN wales 197

Bodysgallen Hall & Spa 198

Grove of Narberth 199

Palé Hall Hotel

Wales is a land of exquisite beauty, where rolling hills, lush valleys, and rugged coastlines create a stunning tapestry of nature’s finest work.

Its rich cultural heritage, where nature and history meet, make it a truly magical place to explore and experience.

Our hotels in Wales are situated in some of the country’s most notable locations. Discover the magic of Wales while staying in our historical houses, with fine dining, incredible architecture, and write-home-about spas.

196 THE COLLECTION • 2024 EDITION HANDLE • pobhotels.com

WALES

Bodysgallen Hall & Spa Visit for: VIEWS OF THE SNOWDONIA MOUNTAINS | Style: HISTORIC CHARM

“The sweeping views from the medieval lookout tower are sensational and the house has great character, with 15 antique-filled bedrooms and a formal dining room in the main hall.” The Daily Telegraph

Y

ou’ll see the chimneys of this romantic hall peeping through the trees of the surrounding parkland. Inside the hall, oak staircases and alcoves hint at the mysteries of its rich history. The panelled entrance hall and drawing room with large fireplaces are evidence of the opulent legacy of a distinguished past.

Twisting stairs lead to bedrooms with spectacular views of Conwy Castle with the mountains of Snowdonia beyond. With feet on terra firma, meander through the large gardens and enjoy the 17th-century

parterre, lily pond, rose garden, follies and the ladies walk, all the very essence of romance.

Local inspiration: Visit nearby National Trust properties, such as Plas Newydd and Bodnant Garden for fine architecture and exceptional gardens set in dramatic landscapes. The narrow gauge Ffestiniog steam railway is also a must.

Don’t forget: Suitable shoes for the several woodland walks.

Closest airport: Manchester Closest rail station: Llandudno Junction

The Royal Welsh Way, Llandudno, North Wales LL30 1RS Enquiries: 0149 258 4466 or email: info@bodysgallen.com

THE HANDLE • pobhotels.com

197

WALES

grove of narberth Visit for: DELICIOUS DINING EXPERIENCES | Style: TRADITIONAL DESIGN, MODERN TOUCHES

“Fires blaze and candlelight flickers in this stylish hotel with views over the Preseli Hills. The interiors are lovely with an eclectic mix of high-ceilinged rooms and cosy wood-panelled cwtchs. The food is divine, using produce from the kitchen gardens.” The Times

N

estled in the heart of the beautiful Pembrokeshire countryside, Grove of Narberth is a charming country house where you’ll find cosy bedrooms and outstanding, award-winning dining.

Grove of Narberth offers interiors created by acclaimed designer Martin Hulbert. Guests in need of pampering will enjoy the deep cast-iron baths, sumptuous king-sized beds and wonderful in-room massages. Gaze out of the windows for scenic views of the Preseli Mountains, or explore the Pembrokeshire Coast National Park, its sandy beaches and little harbours. Grove of Narberth is

the perfect setting to unwind and enjoy the best of Welsh cuisine, and a truly memorable stay in the most stunning part of Wales.

Local inspiration: Opening up onto Amroth Beach, Colby Woodland Garden is full of surprises. Delve into the valley’s acres of horticulture and uncover in-depth the coal-mining past.

Don’t forget: Binoculars to discover wildlife along the coastal path – if you’re lucky you'll see red kites, seals and dolphins.

Closest airport: Cardiff Closest rail station: Narberth

Molleston, Narberth, Pembrokeshire, SA67 8BX Enquiries: 0183 486 0915 or email: reservations@grovenarberth.co.uk

198 THE HANDLE • pobhotels.com

WALES

Palé Hall HoteL Visit for: A SUSTAINABLE DINING EXPERIENCE | Style: GRAND ELEGANCE

“Palé Hall is where you come to spoil yourself in Snowdonia. Steeped in rich history – Queen Victoria once stayed there – and standing on the edge of Snowdonia National Park the Grade-II listed Palé Hall has been redeveloped by its owners.” Wales Online

S

itting on the edge of Snowdonia National Park, Palé Hall is a Grade-II listed Victorian country house encircled by an idyllic woodland garden rolling down to the banks of the river.

Widely acknowledged as one of Wales’ most important buildings, Palé Hall has an eclectic history. Built between 1869 and 1871 as a family home for the eminent civil engineer Henry Robertson, it has served as a First World War military hospital, a haven of safety for many Second World War evacuees, a shooting estate for the aristocracy and now as a five-star destination

country house hotel. It has been immaculately restored to its early grandeur and offers a wealth of original features.

Local inspiration: Finished in 1975, Portmeirion is an enchanting Italian-influenced architectural marvel beside the Afon Dwyryd estuary. This entire village was built over the course of 50 years from the singular vision of Sir Clough Williams-Ellis.

Don’t forget: Your four-legged friend for a stay in one of the dog-friendly rooms or suites.

Closest airport: Manchester Closest rail station: Chester

Palé Estate, Llandderfel, Bala, LL23 7PS Enquiries: 0167 853 0285 or email: enquiries@palehall.co.uk

THE HANDLE • pobhotels.com

199

THE ATLANTIC HOTEL JERSEY

Channel Islands From £200 per room per night

From £200 per room per night

THURLESTONE HOTELJERSEY & SPA THE ATLANTIC HOTEL

From £195 £179 per room per night

THE VINEYARD BOVEY CASTLE HOTEL & SPA

From £375 per room per night

From £170 per room per night

TheSWAN South WestHOTEL AND SPA THE AT LAVENHAM

Channel Islands THE ROYAL CRESCENT HOTEL & SPA

152

From £295 per room per night From £325 per room per night From £220 per room per night From £170 per room per night From £245 per room per night From £295 per room per night From £200 per room per night From £220 per room per night From £230 per room per night From £245 per room per night From £300 per room per night From £200 per room per night From £200 per room per night From £230 per room per night From £170 per room per night From £300 per room per night From £195 per room per night From £200 per room per night

GRAVETYE MANOR BAILIFFSCOURT HOTEL & SPA HARTWELL HOUSE & SPA BEDFORD LODGE HOTEL & SPA OCKENDEN MANOR HOTEL & SPA GRAVETYE MANOR PARK HOUSE HOTEL & SPA HARTWELL HOUSE & SPA SOPWELL HOUSE HOTEL & SPA OCKENDEN MANOR HOTEL & SPA TALBOOTH HOUSE & SPA PARK HOUSE HOTEL & SPA THE RELAIS HENLEY SOPWELL HOUSE HOTEL & SPA THE SWAN AT LAVENHAM HOTEL AND SPA TALBOOTH HOUSE & SPA THE VINEYARD HOTEL & SPA THE RELAIS HENLEY

From £200 per room per night

From £170 per room per night

BEDFORD LODGE East HOTEL & SPA The South

From £195 per room per night From £179 per room per night From £212 per room per night From £200 per room per night From £220 per room per night From £195 per room per night From £375 per room per night From £212 per room per night From £200 per room per night From £220 per room per night

From £400 £325 per room per night

THE HARI BAILIFFSCOURT HOTEL & SPA

LEWTRENCHARD The South MANOR West

From £300 per room per night

TheCAPITAL South East THE HOTEL APARTMENTS & TOWNHOUSE

THE HEADLAND HOTEL & SPA BOVEY CASTLE HOTEL & SPA THE NARE HOTEL LEWTRENCHARD MANOR THE PRIORY HOTEL THE HEADLAND HOTEL & SPA THE ROYAL CRESCENT HOTEL & SPA THE NARE HOTEL THURLESTONE HOTEL & SPA THE PRIORY HOTEL

149 151

From £400 per room per night From £390 per room per night

THE HARI THE ATHENAEUM HOTEL & RESIDENCES

134

159

157 159

156

153 151 154 152 155 153 156 154 157 155

148

141 139 142 140 143 141 144 142 145 143 146 144 147 145 148 146 149 147

140

136 139

135

136 134

135

From £300 per room per night

THE CAPITAL HOTEL APARTMENTS & TOWNHOUSE London

Approximate tariff based on a double for twoper people From £390room per room night

Page Numbers Page Numbers

THE ATHENAEUM HOTEL & RESIDENCES

London

Approximate tariff based on a double room for two people

AT A GLANCE AT A GLANCE Number of Rooms Number of Rooms

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65 50

45

128 82 40 14 17 128 45 40 65 17

14

49 82

45

17 39 48 80 28 17 23 48 128 28 12 23 40 128 45 12 49 40

80

85 39

72

85 164

72

164

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30

60 50

20

17 26 40 45 20 17 30 40 110 20 24 30 20 110 20 24 60 20

45

24 26

24

24 34

24

80

Meeting Capacity Meeting (Theatre) Capacity (Theatre)

60

150 60

30

200 130 30 70 30 200 30 30 150 30

70

160 130

40

25 48 90 180 40 25 80 90 320 40 30 80 40 320 40 30 160 40

180

180 48

30

180 80

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Helipad Helipad

200 THE HANDLE • pobhotels.com —

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Electric Car Charging Electric Car Charging

From £220 per room per night From £170 per room per night From £225 per room per night From £295 per room per night From £220 per room per night From £225 £224 per room per night From £284 per room per night From £219 per room per night From £224 per room per night From £295 per room per night From £284 per room per night From £179 per room per night From £219 per room per night From £379 per room per night From £295 per room per night From £179 per room per night From £379 £285 per room per night From £149 per room per night From £140 per room per night From £285 per room per night From £295 per room per night From £149 per room per night From £450 per room per night From £140 per room per night From £245 per room per night From £295 per room per night From £240 per room per night From £450 per room per night From £220 per room per night From £245 per room per night From £295 per room per night From £240 per room per night From £250 per room per night From £220 per room per night From £295 per room per night From £250 £310 per room per night From £200 per cabin per night From £245 per room per night From £310 per room per night 4 night cruise: From £1700 per person From £200 per cabin per night From £175 per room per night From £245 per room per night From £375 per room per night 4 night cruise: From £1700 per person From £325 per room per night From £175 per room per night From £305 per room per night From £375 per room per night From £325 per room per night From £305 £235 per room per night From £350 per room per night From £289 per room per night From £235 per room per night From £350 per room per night From £289 per room per night

HAYCOCK MANOR HOTEL THE ELMS HOTEL & SPA KILWORTH HOUSE HOTEL & THEATRE HAMBLETON HALL

The Cotswolds HAYCOCK MANOR HOTEL

KILWORTH THEATRE BARNSLEY HOUSE HOTEL & SPA

CALCOT & SPA The Cotswolds

ELLENBOROUGH PARK HOTEL & SPA BARNSLEY HOUSE HOTEL & SPA LUCKNAM PARK HOTEL & SPA CALCOT & SPA THE PAINSWICK ELLENBOROUGH PARK HOTEL & SPA WHATLEY MANOR HOTEL & SPA LUCKNAM PARK HOTEL & SPA

ThePAINSWICK North THE

WHATLEY MANOR HOTEL & SPA ARMATHWAITE HALL HOTEL & SPA

FARLAM HALL HOTEL & RESTAURANT The North

FEVERSHAM ARMS HOTEL & VERBENA SPA ARMATHWAITE HALL HOTEL & SPA GILPIN HOTEL & LAKE HOUSE FARLAM HALL HOTEL & RESTAURANT GRANTLEY HALL FEVERSHAM ARMS HOTEL & VERBENA SPA MIDDLETHORPE HALL & SPA GILPIN HOTEL & LAKE HOUSE NORTHCOTE GRANTLEY HALL ROCKLIFFE HALL HOTEL, GOLF & SPA MIDDLETHORPE HALL & SPA SEAHAM HALL & SERENITY SPA NORTHCOTE YOREBRIDGE HOUSE ROCKLIFFE HALL HOTEL, GOLF & SPA

Scotland SEAHAM HALL & SERENITY SPA

YOREBRIDGE HOUSE CROMLIX

FINGAL Scotland

GLENAPP CASTLE CROMLIX HEBRIDEAN PRINCESS FINGAL NESS WALK GLENAPP CASTLE PRESTONFIELD HOUSE HEBRIDEAN PRINCESS THE FIFE ARMS NESS WALK THE TORRIDON PRESTONFIELD HOUSE

Wales THE FIFE ARMS

THE TORRIDON HALL & SPA BODYSGALLEN

GROVE OF NARBERTH Wales

PALÉ HALL HOTEL BODYSGALLEN HALL & SPA

GROVE OF NARBERTH

PALÉ HALL HOTEL

190 188 191 189 192 190 193 191 194 192 195 193

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184 188

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177 175 178 176 179 177 180 178 181 179 182 180 183 181 184 182

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172 175

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169 167 170 168 171 169 172 170

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21 16 28 23 47 21 23 28 46 47 18 23

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33 43 34 18 47 33 29 34 26 47 61 29 21 26 12 61

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23 43

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61 18 42 34 17 61 23 42

34

44 18

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45 21 44 17

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21

20 27 — 24 45 20 24 — 50 45 16 24

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20 27

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14 40 — 30 72 14 26 — 40 72 30 26 40 40 20 30

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30 40

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199

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*Restrictions may apply. We advise guests to check when making a reservation if there is an age limit below which children cannot be accommodated. ** Golf and fishing facilities may be on site or nearby.

From £295 per room per night

HAMBLETON Central HALL England

*Restrictions may apply. We advise guests to check when making a reservation if there is an age limit below which children cannot be accommodated. ** Golf and fishing facilities may be on site or nearby.

From £170 per room per night

THE ELMS HOTEL & SPA

Central England

THE HANDLE • pobhotels.com

A doorway to inspiration

the handle Whether it's a taste for fine dining or a passion for the great outdoors, we all have our own definition of 'perfect'. That's why we created our collections - to pair you with an experience that's unique and extraordinary...

It's yours to keep:

Seasoned to Perfection...

Please don't forget to take this edition of The Handle (Volume 2), home with you.

It's a wonderful keepsake and gift from PoB Hotels that we would very much like you to collect and cherish. Rest assured, the hotel or venue will restock it for future guests to enjoy, so feel free to give this copy a hug (between cooking that is!) and treasure it always.

EXPLORE THE

Culinary Collection

Walk on the

Wild Side EXPLORE THE

EXPLORE THE

EXPLORE THE

Wild Collection

Romance Collection

Beach Collection

Coming soon:

Take care of the rest...

It's fair to say a little 'me time' is needed once in a while.

And how better to unwind than with a restful British luxury spa and wellness experience. While away the hours poolside with our wellness issue in hand (The Handle, Volume 3, 2025 edition published October 2024), and feel inspired to treat yourself to an indulgent treatment, or join a group yoga

EXPLORE THE

EXPLORE THE

EXPLORE THE

Active Collection

Culinary Collection

Family Collection

EXPLORE THE

Wellness Collection

session to find your zen at one of our British spa hotels.

cti

ons ·

S

u r co l l

e

202 THE HANDLE • pobhotels.com

ro

Stay Connected: Don't miss our online magazine for the latest news, travel tips and secret spots: pobhotels.com/the-handle

discove to

Plus:

can here

EXPLORE THE

EXPLORE THE

EXPLORE THE

Wine Collection

City Collection

Wellness Collection

Discover our collections: A gift to you from PoB Hotels, each edition of The Handle is inspired by a unique quintessentially British experience.

Currently published: Volume 1: Walk on the Wild Side (2023) and this edition Volume 2: Seasoned to Perfection (2024)

the perfect gift PoB Hotels gift vouchers can be redeemed for an unforgettable stay, delightful dining, or an inspiring experience at any of our hotels across the British Isles.

pobhotels.com