Strattons
DELI • RESTAURANT • SELF CATERING • HOTEL -
P R O M O T I O N
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AWAR WINN D ING
INDULGE IN AFTERNOON TEA
ENJOY A SCRUMPTIOUS AFTERNOON TEA AT STRATTONS, A FAMILY-RUN BOUTIQUE HOTEL, TUCKED AWAY IN SWAFFHAM OCTOBER AT STRATTONS: Halloween themed traditional afternoon tea at £16.50pp, available pre-booked daily
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Norfolk restaurant week 2 courses £18 / 3 courses £23 from 29th Oct – 9th Nov (excludes Saturday nights)
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NOVEMBER AT STRATTONS:
Extra special festive themed traditional afternoon tea at £20.50pp on Saturday 1st, Saturday 8th, Saturday 15th & Saturday 29th
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Festive special set price menu Sunday to Thursday nights 2 courses £20 / 3 courses £25
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New Year Eve bottomless brunch club Monday 31st 10am – 2pm £26pp
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Special New Year’s Eve dinner Monday 31st
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Ash Close, Swaffham PE37 7NH Telephone 01760 723845 enquiries@strattonshotel.com www.strattonshotel.com
www.feastnorfolkmagazine.co.uk
27
JULES HETHERTON'S
[makes 12
FRUI T SC ON ES
INGREDIENTS 400g of self-raising flour; 75g of butter, at room temperature; 75g of cast er sugar; large pinch of salt; 90g of raisins; 300ml of milk; a little extra flour for knea ding and rolling out the dough METHOD Pre-heat oven to 220°C . Sift the flour into a bowl and rub in the butter. Stir in the sugar, salt and raisins. Using a knife mix in the milk a little bit at a time. Flour your hand s and knead the mixture into a soft doug h, adding a little more milk if the mixture feels dry. Roll the dough out on a floured surface to the required thickness and using a past ry cutter cut out your scones. Place the scon es on a buttered baking tray, dust with a little extra flour and bake for 12-15 minutes.
www.strattonshotel.com
Norfolk restaurant week 2 courses £18 / 3 courses £23 from 29th Oct – 9th Nov (excludes Saturday nights)
•
Christmas themed traditional afternoon tea at £16.50pp, available pre-booked daily (excluding Saturdays)
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VISIT
Beauty & the Beast themed traditional afternoon tea at £16.50pp, available pre-booked daily
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DECEMBER AT STRATTONS: