Dionysus November-December-Issue 1

Dionysus WHAT’S HAPPENING ACROSS THE PUBS! WHO’S ON PERIWIG PARADE SEE PAGE 9

Issue 1 | Nov-Dec 2012

The Ancient Greek God of Fertility and Wine

A MAGAZINE BASED AROUND OUR SMALL GROUP OF PUBS

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Jubilee Garage & Smith’s help Bourne Celebrate BRM Day

The Prince Rupert Why Newark?

The Birth of The Thurlby Group Pizza

Tasty Recipes from The Group Executive Chef! see page 16

Meet Smith’s Landlord Pat Taylor see page 11

Contents What’s Happening Across The Pubs

Dionysus…? Who the &$%* is he? I hear you cry!! Ok so we have to admit that it is a bit of a random one but we wanted something that was of course original, quirky and a little bit fun. Not to mention quite intellectual to keep up with our discerning reader!! When I googled Dionysus the following appeared: DIONYSUS was the great Olympian god of wine, vegetation, pleasure and festivity. He was depicted as either an older bearded god or a pretty effeminate, long-haired youth. His attributes included the thyrsos (a pine-cone tipped staff), drinking cup, leopard and fruiting vine. He was usually accompanied by a troop of Satyrs and Mainades (female devotees or nymphs).

So there you have it!! And I am sure now it all becomes clear…Who better to name a magazine after which is devoted to pubs, beer, wine, fun and frolics than the God himself!!

Well so now you know about the title- why on earth have we decided to print a magazine? Well it’s simple really… We’ve all been into a pub, ordered a drink and wanted something to take our mind off things and what better way to relax than sit by the fire with something to read. Hopefully this will give you a little bit of light relief and if nothing else you can try and spot yourselves or more importantly your children in the Periwig Parade!!!

The Tobie Norris The Lord Nelson The Prince Rupert The Periwig and Parade Smith’s of Bourne Jubilee Garage

5 6 7 8 10 12

Getting to Know Your Landlord Pat Taylor from Smith’s of Bourne

11

BRM Celebration Day Crowds flock to Bourne to watch a spectacular event 14

Recipes from our Chef’s Nick’s Venison and Pork Scotch Eggs

Have you tried…

Titchwell Manor Hotel, North Norfolk Coast

New Arrivals on the Farm

19

The Birth of The Thurlby Group Pizza

20

Work With Us / How to Contact Us

22

MAGAZINE DESIGN AND PRINT SOLUTIONS

Editor Sophia Whitaker – sophielwhitaker@hotmail.com

Whether you are looking for your ideas made real or something entirely new, we can set you on the right path.

Publisher Michael Thurlby – info@thethurlbygroup.co.uk Magazine Design Mark Buttress Creative Design – info@markbuttress.co.uk Photographers Tim Scrivener – Agriphoto.com Nigel McMillan – www.photo43.com Disclaimer: Copyright (c) The Thurlby Group. all rights reserved. no part of this publication may be reproduced or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, or be stored in any retrieval system, of any nature, without prior permission from The Thurlby Group. Any views or opinions expressed do not necessarily represent the views or opinions of The Thurlby Group or its affiliates.

Disclaimer of Liability. Whilst every effort has been made to ensure the quality and accuracy of the information contained in this publication at the time of going to press, The Thurlby Group and its affiliates assume no responsibility as to the accuracy or completeness of and, to the extent permitted by law, shall not be liable for any errors or omissions or any loss, damage or expense incurred by reliance on information or any statement contained in this publication. Advertisers are solely responsible for the content of the advertising material which they submit to us and for ensuring that the material complies with applicable laws. The Thurlby Group and its affiliates are not responsible for any error, ommission or inaccuracy in any advertisement and will not be liable for any damages arising from any use of products or services or any services or any action or ommissions taken in reliance on information or any statement contained in advertising material. Inclusion of any advertisement is not intended to endorse any views expressed, nor products or services offered nor the organisations sponsoring the advertisement.

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Life on The Farm

Its been an exciting summer throughout the group and we thought by putting together a magazine we could share with you all the news from each pub, highlight exciting plans for the future and just really help you get to know us a bit better!

However it’s not just about the pubs: as you will see from our first issue – there is a feature on the BRM day in Bourne which was fantastic, our Man v Food Challenge, recipes from our chefs, a guest pub - where this month we have recommended Titchwell Manor in Norfolk and much more. So all that’s left to say is we hope you enjoy!!

Sophia

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Mark Buttress Creative Design services: • Branding Solutions • Email Marketing • Company Literature • Website Design • Exhibition Design

• Cost-effective Print

tel: 01780 753313 info@markbuttress.co.uk www.markbuttress.co.uk Dionysus – Nov-Dec 2012

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Pizza Parties and much, much more!

Early Bird Menu Two meals and a bottle of house wine £19.95

from

£10 per person

Tallington Sausages and Mash Sausages produced from our Tallington farm with a homemade Yorkshire pudding, sage and leek gravy, wholegrain mustard mash and roasted greens.

Get together with friends, family or colleagues

Lincolnshire Hotpot

Our buffets are designed for large groups over 12. This menu includes private hire in one of our enchanting rooms developed as an informal way of dining for an occasion, a celebration or equally business conference.

Slow cooked locally raised Tallington Lamb, winter root vegetables with sliced roast potato and Lincolnshire poacher topping, served with roasted greens.

A selection of breads with olive oil and balsamic vinegar

Buffet menu is available for £13.95 per head Bell Peppers stuffed with Feta Cheese

Sweet Chilli Salmon

Bruschetta

Roasted sweet chilli salmon fillet topped with sesame seeds served with stir fried bean sprouts on crushed new potato, ginger and coriander cake.

Marinated tomato, basil and red onion served on garlic rubbed Italian bread.

Liver and Bacon

Scottish Smoked Salmon Hand carved smoked salmon served with wild watercress, Swiss chard and lemon dressing.

Mozzarella, Tomato and Basil Insalata

Strips of pan fried lambs liver and crispy bacon on redcurrant mash with homemade onion gravy.

Torn buffalo mozzarella with sliced beef tomatoes, fresh basil and balsamic reduction.

Spicy Bean Stack

Seasoned pan-fried chicken breast served on cos lettuce with Grana Padano cheese, freshly toasted ciabatta croutons and our caesar dressing.

A burger of spiced kidney beans stacked with a basil pesto patty, melted goats’ cheese and grilled field mushroom then finished with a chunky tomato salsa.

Ripened goats’ cheese melted on toasted ciabatta.

Chicken Caesar Salad

Wholetail Scampi Wholetail Scampi served with a mixed leaf salad, accompanied with skinny chips and homemade tartare sauce.

House Wine Lobo Loco Macaebo Lobo Loco Tempranillo

Available Monday to Friday 6pm-7pm 25 North Street, Bourne Lincolnshire, PE10 9AE t. 01778 426 819 info@smithsofbourne.co.uk www.smithsofbourne.co.uk 4

Dionysus – Nov-Dec 2012

Goats’ Cheese Crostini A Selection of stone baked pizzas with a variety of toppings to include: Mozzarella, Parma Ham, Sun Blushed Tomatoes, Chorizo, Goats’ Cheese, Anchovies, Basil Pesto, Free-Range Chicken, Stilton, Free-Range Egg, Fresh Rocket as well as the more traditional pizza toppings.

If you wish to add a dessert buffet to your order then this is available for a £2.00 supplement per head.

Desserts include: Our Chef’s homemade chocolate brownie and fresh strawberries and cream.

Our selection of stone baked pizzas and garlic breads are available alone for a set price of £10.

Stamford t. 01780 753800 email: info@tobienorris.com

Oakham t. 01572 868340 email: info@thelordnelsonoakham.com

Newark t. 01636 918 121 email: info@theprincerupert.co.uk

What’s Happening Across The Pubs

The Tobie Norris With all the wet weather and dismal days that this summer has had to offer the garden hasn’t had the normal amount of use-Good job we installed the heated umbrella’s!

The 12th century blind arch

However Michael has been busy refurbishing a couple of the upstairs rooms and decorating the 12th century blind arch to showcase some of the fresh products & ingredients we use within the pub. We felt the room leant itself to a more cosy relaxed setting with wing backed armchairs and sofa’s combined with tables for larger parties.

Encouraging people to enjoy a more informal dining/drinking experience.

Don’t forget that this room is still available to hire for private parties and functions. For further details contact Will Fry – info@tobienorris.co.uk Will’s enthusiasm for Real Ales is still ever present on the bar – the introduction of Harvest Pale has been a fabulous addition with some weeks in August selling nearly a 1000 pints!

Meanwhile in the kitchen Nick made the brave decision to refresh and change the menu which seems to have been a real hit. However don’t worry…

He assures us that the Indian Burger will be back!!

As always in the pub industry some of our members of staff The Indian Burger have left us to pursue their differing career paths and we wish them all well!! We have also welcomed the return of Tim Chantrell Will’s able assistant. Tim’s father and grandfather had Chantrell’s bakery nearly opposite the Tobie Norris so he will feel right at home!!

this Winter…

Our NEW Winter menu launched in November.

Lunchtime Deli Menu available with a selction of sandwiches and warm dishes. Main menu also available.

Mulled wine & log fires to keep you warm.

The Tobie Norris Pizza deal: 2 Not So Large pizzas with 2 toppings and a bottle of wine for £19.95.

Available Mon-Sat 6pm-7pm.

Christmas bookings now being taken!

To make a reservation call 01780 753800 or email info@tobienorris.com

12 St Pauls Street, Stamford, PE9 2BE www.tobienorris.com Dionysus – Nov-Dec 2012

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What’s Happening Across The Pubs

New Deli Menu Our new deli menu, an addition to our main menu, is ideal for a lighter lunch. Available between 12pm-2.30pm, Monday to Sunday.

Deli Focaccia Sandwich All sandwiches come with garlic and rosemary potatoes and homemade coleslaw The Lord Nelson BLT of Parma ham, tomato chutney and peppery rocket. £6.95 Baked ham and sweet tomato with honey mayonnaise. £6.95 Cajun chicken and guacamole. £7.95 Warm chorizo and Halloumi with basil pesto. £7.95 Baked Halloumi and marinated vegetables with honey mayonnaise. £6.95 Rutland Cheddar and ham. £6.95 Parma ham, French mustard and gherkin. £6.95 Brown and white crab meat with lemon mayonnaise. £7.95 Rutland Cheddar and farmhouse pickle. £5.95

Chicken Liver Pate Served with warm bread. £5.95

The Frying Pan Two fried eggs, black pudding, tomatoes, button mushrooms and crispy Parma ham. £8.95

Tallington Lamb Stew

A warm bowl of homemade lamb stew with warm bread. £8.95 t. 01572 868340 info@thelordnelsonoakham.com www.thelordnelsonoakham.com

The Lord Nelson This is our newest pub and it is only a year old in December!

We will be holding a party over this period but also welcome you to have your own functions and parties here with us!!

The New Years Eve party looks great with Live music until 1am with Smokey McNab. For those of you that don’t know it is to be found in the market square in Oakham – from a small frontage tucked away in a corner this pub opens up wonderfully with lots of quirky different rooms across the building both up and downstairs.

NEW YEAR’S EVE PARTY Private Party-bookings only!

Starting from 8pm

Our first year has been above expectations – we have settled in with the locals well, serving 5 real ales and a wide variety of wine together with our trademark thin pizzas.

We have introduced a new lighter Deli menu after receiving feedback from various customers asking for a more snack type offering at lunchtimes… Tell us what you think!

Buffet to include Homebaked Hams, Fresh Scottish Salmon, Salads, Sirloin of Beef and much more!

Live music until 1am from Smoky McNab Smoky McNab, rock n roll, boogie woogie and blues featuring singer and pianist Miles Nottage and saxophonist Dave Graham.

£20 per head

To book a table call Adam or Lee on 01572 868340

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Dionysus – Nov-Dec 2012

Why Newark?

Newark Castle

The Prince Rupert Why Newark we hear you ask? Yes, agreed it is a bit out of the way! Our reply: It is an amazing pub in an amazing town.

For those of you that haven’t been, Newark is a lovely town – with rivers, a castle, market square and Georgian architecture.

Not forgetting to mention Brewing history, timber framed buildings, the Trent, and it was a civil war royalist stronghold – it really does have it all

Our function room

Our little pub is situated on Stodman street between the castle and the market square. Tony and Heidi our landlord team are great music lovers and identified there is a huge passion in the town for live music. We have just completed a function room with its very own bar and stage! To accommodate bands, birthdays, belly dancing, christenings, wakes… the lot!

The building dates from 1452 and its the oldest most northern Wealden house in the country – unfortunately only two thirds remain but it really is a fabulous building.

Tony has a real passion for good quality beer and if you want a different taste he is always on hand to talk you through his latest find. Real ales, continental and American beers are his specialty – Testament to this is The Prince Rupert having won Newark's CAMRA Pub of the Year 2011.

Also, the pub has just been awarded CAMRA Best Design award in the Conservation category!

So come on – all you people in Stamford have a day out in Newark!

Dionysus – Nov-Dec 2012

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What’s Happening Across The Pubs

With Jimmy and Naomi firmly in place the Periwig still seems to remain a firm favourite with the youngsters of Stamford!! The couple have introduced a Happy Hour from 3pm-8pm Monday-Friday which is enticing the after work crowd and proving a massive hit.

Pounded is still going strong on a Wednesday and Thursday whilst Saturdays are as busy as ever!! On Thursday we now have our resident DJ from 10pm playing all your shout out and requests.

With the football season now firmly underway its proving a popular place to go and watch the sport which of course does help the extortionate fees that SKY charge!!! We are playing all the football matches LIVE with full English commentary.

Don’t forget that throughout all the football and rugby games we are offering £10 4 pint pitchers on Carlsberg, JHB and Thatcher's – so why not come down and support your favourite team!!!

Our new menu was launched in July Try a burger at only £6 – they are really tasty and amazing value according to Jimmy!

Also don’t forget you can hire the top floor of the periwig for all your special occasions with private bar and toilets available…

Contact Jimmy or Naomi by info@the-periwig.co.uk for more information and price.

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Dionysus – Nov-Dec 2012

LIVE RUGBY We will be showing all of England's Rugby QBE International 2012 fixtures – as shown on the table below. During November and December, England will take on New Zealand, South Africa, Australia and New Zealand… so come on down and support our boys!!

November 10th, 2012, 2.30pm England vs Fiji November 17th, 2012, 2.30pm England vs Australia November 24th, 2012, 2.30pm England vs South Africa December 1st, 2012, 2.30pm England vs New Zealand

Who’s on…

? e d a r a P g i eriw

Jimmy and Naomi have been snapping away on all your nights out – check out if you have been caught in the act? Each issue we are going to print all the best pictures right here!

Blackmail and bribes are taken for anything you don't want to be seen!! If you want to get in on the deal forward any of your photos to the periwig info@the-periwig.co.uk for your chance to be spotted!!!

Like ‘Periwig Friends’ on facebook

Follow @The_Periwig on twitter Dionysus – Nov-Dec 2012

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Smith’s had it’s 10 year anniversary this year – we had a party in the garden and it was actually sunny!

What’s Happening Across The Pubs

As many of you know it was converted from a green grocers with stables, jam making rooms, pantries and offices into this fabulous pub!! But we are not quite finished…

We have great things planned for Smith’s in the up and coming year. The present restaurant will be transformed into a more cosy, pub like room – using the theme of the original stables that it once was.

We are planning to extend the kitchen and to introduce a new function / party room.

Also we want to completely re-model the garden by having a wood fired pizza oven, an activity play area for the kids and more covered tables.

The pizza oven from the Jubilee is patiently waiting to be installed in Smith’s and a new menu will be re modelled to suit all of our ever growing customers but not neglecting our old favourites!

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Dionysus – Nov-Dec 2012

10 YEARS

QUICK FIRE FACTS

Getting to Know Your Landlord

Full Name: Patrick John Taylor.

Football Team: Nottingham Forest.

Favourite Beer: Now – JHB. Before – London Pride.

Favourite Pub: Smiths Bar (Of course).

Favourite Meal: Traditional Fish & Chip at The Magpie in Whitby.

Favourite Music: Anything 60’s.

Hobbies: – Looking after his Grandson George.

– Walking.

– Chilling out at home.

Each issue we would like to introduce you to a member of the Thurlby Group team and with this being the first issue we thought it only right to start with one of our most well-loved and well-respected landlords.

Now for those that don’t know Pat let me try and convey an image… He is a man that seems to have a permanent smile on his face and if you cant see him you will definitely hear his laugh throughout the building. He is friendly, warm and always cheery no matter what time of day which is no mean feat considering he gets up everyday at 5am to sweep the yard and check the cellar!!! Anyway I popped along to Smiths Bar to ask Pat about being a landlord and how he fell into this crazy industry.

Patrick John Taylor was born in 1947, in Gainsborough to a birth mother and father he has know knowledge of. However at the age of 4 he was adopted and moved to live with his new family in a small holding in Langham, Rutland. His memories of childhood are extremely happy, growing up in the country with his brother and sister – with pigs, an orchard and their own bees.

Pat left school at the age of 15 and went straight to work on a local farm for Mrs O & H Smiths at Langham. He worked here for 3 years and has vivid memories of waking up everyday at 3am to milk the cows – a chore that had to be carried out 3 times a day come rain or shine!! The house at the time had 100x Friesian Cows and 3x Pedigree Jerseys. However he was only ever allowed to taste the Pedigree milk on very special occasions in the form of egg custard tarts!

After this Pat moved to Thorpe Lubbenham Hall in Market Harborough where he became Assistant Farm Foreman.

He was here briefly but one thing that still stands out was getting appendicitis while sheep dipping and being off work for 13weeks!!

“Don’t suffer fools; recognise needs quickly; know your products; keep a good cellar; have a strong team around you and be pleasant and funny at all times.”

One of the best moments being when they filmed Middlemarch outside and he was an extra!! This is where Pat became interested in Real Ales and learnt how to handle them correctly and I have no doubt drink them thoroughly!

When he was approached to run the Lord Burghley with his wife Jane they snapped at the chance and had a very happy 6 1/2 years there.

Pat ‘s summary of the pub is: “No music, No Food – Just drink!!” They still hold the Fullers record for selling the most amount of beer – 72 Fullers Summer Ales in 2 months.

This is when Michael first heard of Pat & Jane and approached them to run The Periwig – which they politely declined. They both went onto semi retirement moving to Yorkshire but on a visit back Michael managed to persuade them to run Smiths Bar in Bourne for him. Which they agreed to do and have been doing so for the past 9 years.

At the age of 21 he enrolled at Agricultural college – where he was nicknamed, “Grandad” for being the oldest man on the course!! He qualified from here with a HMD in crop management & husbandry and a diploma in Agricultural Engineering.

From here he joined the Ministry of Agriculture and worked his way up to Health & Safety Executive by the time he left in 1990 to join the pub industry.

Pat’s view on Smith’s is one of great passion and love, he says: “It’s big, busy and has a lovely variety of people and I am really proud of the variety that we now offer them.”

So how did he get into the pub industry?

Whilst playing cricket for Empingham he was also their bar steward and from here was approached to run the cellar bar in Stamford – an offer he couldn’t refuse. He was here for 4years and says: “It had unique regulars”.

And so my last question to Pat, what do you think makes a good Landlord? To which he replied readily: “Don’t suffer fools; recognise needs quickly; know your products; keep a good cellar; have a strong team around you and be pleasant and funny at all times.”

Dionysus – Nov-Dec 2012

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What’s Happening Across The Pubs

y a D & t h g i Jubilee N Jubilee Garage was actually built as a garage and car show room hence our vision of using a garage theme! Our aim in refurbishing it was to create a family friendly space for day time and evenings turning into a busy bar for a younger crowd later on. “Chameleon” is the official term within the trade.

The refurbishment was carried out in only 5 weeks – a hole in the ceiling was made, a camper van sourced, new kitchen installed and lots of original garage junk adorned!!

“The end result, I think, is really interesting” Michael comments, “if we had gone ahead and purchased a load of reproduction/ tacky American crap! It could have been awful.

I am really pleased with the outcome.”

Once we decided the theme we left it to Nick to compose a “Garage” menu – he came up with burgers, hotdogs, nachos, banana splits, coke floats and a man v food challenge. Which has yet to be completed so why don't you give it a go.

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Dionysus – Nov-Dec 2012

Man vs THE TRUCK STOP CHALLENGE 2 x classic burgers 2 x cheese burgers

Jubilee Garage and C3 Clothing Charity Night Rob Pinto took on the Truck Stop Challenge on Thursday 2nd August 2012 in front of a packed Jubilee Garage crowd, photographers from local newspapers and an ITV film crew.

He started well but struggled towards the end with a mountain of chips still left to tackle. This time food won.

After the event Rob said "I'll be back and no cameras! …it's possible. I know I could do it. It was so hot in there I was struggling! …It's a real monster, but it is doable. Those chips were doing my head in!"

Rob was filmed by ITV taking on the challenge for a man vs food programme.

Rob says he has another challenge to do for them between now and then.

The Thurlby Group Operations manager Ross Dykes said the night raised about £1,000 for the Sue Ryder Care Home Peterborough.

He said: “Robert did amazingly well, he wasn’t far off finishing.

“We had a couple of hundred people down on the night. The atmosphere was fantastic he got lots of support.

“He ate most of the meal during the first half hour but struggled in the second half.”

Rob had recently taken on and devoured the famous Kidz Breakfast so was in good form going in to the challenge.

We think we'll be seeing Rob again very soon!

2 x classic hot dogs 2 x cheesy dogs 12 x onion rings 2 x sides of fries 1st gear nachos 2 x sides of house coleslaw 2 x sides of corn on the cob 12 x hot ‘n’ spicy chicken wings 10 x pancakes with maple syrup 2 x dressed house salads

Needs to be eaten within 1 hour!!

If you think you can take on the challenge then get in touch email info@jubileegaragebourne.com

Dionysus – Nov-Dec 2012

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BRM

Feature | BRM Day

Celebration Day

Sunday, 7th October 2012 Bourne, Lincolnshire

The home of BRM turned back the clock to the team’s championship-winning year of 1962 with the town centre of Bourne closed off so historic Formula 1 cars could take over the street.

Bourne was the lifelong home of Raymond Mays, who founded BRM in 1945. The team remained there until it folded in 1977, yet the town remains immensely proud of its motor sport connections.

So, with this year marking the half century of BRM scooping the F1 Manufacturers’ title and its charismatic driver Graham Hill taking the Drivers’ laurels, it seemed like a good excuse to recollect the glory days.

And Bourne remembered in remarkable style, with the street party to end all street parties. The entire centre of the town was closed off so that Formula 1 cars could be run – often spiritedly – through it, before a crowd of thousands. Damon Hill, his mother Bette, and his sisters were warmly welcomed as special guests for a tribute to Graham Hill that included his son, 1996’s F1 champion, driving ‘Old Faithful’, the very BRM 578 with which Graham clinched the 1962 season.

BRM drivers Sir Jackie Stewart and Richard Attwood also attended, both thrilling the crowds with their frolics in the sort of cars not usually seen shrieking past Barclays Bank or using the local bus depot as a handy turning bay. There were some extraordinary sights and sounds to be experienced, perhaps most notably two of the awe-inspiring BRM V16s from the 1950s chasing each other through town with the sort of primeval, window-shaking noise that made you realise quite why so many places were selling ear plugs.

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Dionysus – Nov-Dec 2012

The antics of the F1 cars were complimented in a slightly more sedate way by a cavalcade of pre-1963 classic road cars, to set the scene for Bourne as it would have been when BRM was on top.

There was also a parade of historic race transporters, those remarkable coach-built creations that are usually just as fascinating as the precious cargos they used to carry.

The organisers – all volunteers – hailed the day a great success, with profits going to local charities. And hopefully those organisers are now scouring the history books for something else to celebrate, because days this enjoyable and spectacular shouldn’t only happen once in a blue moon.

Smiths and Jubilee Garage were right in the thick of the action and we decided to pull out a full day of entertainment and celebration to mark the occasion. The pubs were both opened at 8am serving breakfast. Jubilee garage opened its concertina windows and the noise and excitement from the streets constantly reverberated through the building. Smiths garden was transformed into a carnival like atmosphere - complete with tuck shop and bouncy castle for the kids, a bar serving 10 different Real Ales and a selection of hot and cold homemade meals: including stews, pasta salads and Tuscan sausages. Not ones to ever let a party finish without a grand finale - we had a blues band set up in the marquee so that the party atmosphere could carry on well into the night.

We would just like to say a personal huge thank you to all those involved both within our pubs and to all the volunteers that made the day run so smoothly.

Photos by Tim Scrivener. Agriphoto.com Dionysus – Nov-Dec 2012

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Recipes from our

Chef’s

Download this menu from our website www.thethurlbygroup.co.uk

✃

Nick’s Venison & Pork Scotch Egg

While most modern mass-produced versions can be dense and stodgy, the scotch egg can actually be wonderfully refined with lots of textural contrasts – a crunchy bread exterior, giving way to juicy meat and that final surprise of the egg with its still-runny centre.

Group Executive Chef Nick Buttress

Ingredients: • • • • • • • •

6 free range eggs 300g cooked venison shoulder meat 300g Lincolnshire sausage meat 75g flour 1 beating egg for crumbing.

300g of good breadcrumbs Salt and Pepper to taste Roughly chopped Sage and Parsley

Method: Place 6 eggs in a pan with enough water to cover them. Bring the water to the boil and cook for 6 minutes exactly. Remove the eggs from the pan and place under cold running water or leave them to the side and let them cool.

Mix the cooked venison with the sausage meat, add the herbs and season with a little salt and freshly ground pepper.

Once the eggs are cool enough carefully peel off the shells.

Mould the venison sausage meat around the cooked, soft boiled egg and leave them to set in the fridge.

In the meantime, put enough flour to coat the eggs into a bowl, beat the egg in the second bowl and put the breadcrumbs in a third bowl. Roll each egg in the flour gently, tapping off any excess, then dip it into the beaten egg. Finally, roll in the breadcrumbs making sure all sides are coated.

Heat a deep fat fryer to 165 ˚C or place in a saucepan no more than half filled with oil over a medium-high heat until it reaches this temperature.

Fry the eggs until golden brown , then remove from the oil with a slotted spoon and drain the excess fat. Serve Immediately while the yolks are still runny and yummy!!!!

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Dionysus – Nov-Dec 2012

Feature | Have you tried…

Titchwell Manor Hotel

North Norfolk Coast

Each issue we would like to introduce you to somewhere different as we know you can’t always be in one of our establishments… And I am sure it would get a tad boring if you were to be!! This month we have chosen: Titchwell Manor – A beautiful Coastal Boutique Hotel, in North Norfolk. Where we happened to pop in for a tasty Sunday lunch after walking the dog along Brancaster beach.

Titchwell Manor Hotel, is near Brancaster overlooking North Norfolk’s unspoilt coast. It is a smart retreat for those seeking fine dining in stylish surroundings, offering a delightful fusion of modern and traditional values with contemporary furnishings.

It is owned by Margaret Snaith and her husband Ian who bought it back in 1988. They have since transformed the former Victorian farmhouse into an elegant hotel, retaining the high ceilings and open fires in the ground floor lounges and Eating Rooms, and adding contemporary style bedrooms around a courtyard herb garden.

Two AA Rosettes Dining at Titchwell Manor has become a gourmet experience. Beautifully presented dishes, with daily specials, are created by Head Chef Eric Snaith (Margaret and Ian’s son), who has earned two AA rosettes for his superb culinary and presentation skills. His distinctive style, which focuses on modern European cuisine, is evident throughout.

Classic and Contemporary Rooms Titchwell has 27 ensuite bedrooms including eight individually furnished, in the main hotel building, which dates back to 1896; three have sea views and two are large family suites. The remaining 19 are either in a traditional cottage and converted dairy – one with its own open fire - or in contemporary accommodation around the herb garden. These are quiet, secluded, single storey rooms surrounded by the scent of lavender and rosemary. Each has been named after an aromatic plant and some have meadow views and south facing patios.

There are also two ground floor twin-bedded rooms beside the courtyard with wet rooms equipped to help wheelchair users and parking directly outside.

Styled by avant-garde designer Shaun Clarkson, the Eating Rooms striking decor is eclectic and bold; doors lead out to a sea view terrace for al fresco drinking and dining on finer days.

And for couples seeking a romantic break, or for a special celebration, there is the detached Potting Shed – an individually designed wooden house with views into the garden. This large luxury bedroom has a remote-controlled stove and in-room slipper bath, as well as an ensuite shower room and private decking where guests can enjoy breakfast or a pre-dinner drink.

Pets Are Welcome Well-behaved dogs are welcome in five designated, ground floor rooms at £8 per night; there is also a kennel in the paddock.

Tariff and Contact Details Prices start from £110 per double/twin room per night B&B; main courses from the brasserie style menu start from £7 and the ‘Conversation Menu’ is £45 per person for four courses and £60 for seven, with matched wines its £75 and £90. Families and pets most welcome. For a brochure and more information call Titchwell Manor Hotel on 01485 210221 or visit website www.titchwellmanor.com Dionysus – Nov-Dec 2012

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Sidney Bailey

Life on The Farm

Whilst visiting Deeping show back in June we just so happened to bump into a good farming friend. After 5 minutes he had managed to sell us 5 land race cross small pigs and a Land Race Sow with her seven and a half piglets. (the ½ is a runt subsequently named Demi... see if you can spot her in the picture above.)

All the pigs have been reared extensively on straw and once the piglets have been weaned they will be turned out on to a grass field. We have also managed to find a new home for Demi – where she will spend her days lazing around on an open farm.

So maybe it does pay to be the runt of the litter!

Nick Buttress our Executive Chef is currently researching new sausage and pork recipes which will be appearing on the menu’s shortly!

Our latest arrival on the farm is this beautiful Lincoln red calf, which was born on a really horrible rainy evening in late October. His mother was a heifer who hadn't calved before. We did try and bottle feed him a couple of times to give him a healthy head start and because he looked so sodden and small on his first day.

However he is proving a bit too nimble on his feet and very difficult to catch. He has already paired off with an older calf and can be seen playing happily in the fields. We have chosen the name Dionysus in honour of our new magazine!!!

This now takes our tally of Lincoln Red cattle to 38 cows, calves and steers – Not forgetting one grumpy bull. All the boy calves are castrated and reared for beef to be sold to the pubs and included on our menus. Each steer takes roughly 2 years to finish, whilst all the girl calves are introduced into our herd.

Dionysus – Nov-Dec 2012

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Feature | The Birth of The Thurlby Group Pizza

Fermentation and Civilization Are Inseparable.

The Birth of The Thurlby Group Pizza.

By Nick Buttress, Group Executive Chef

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Dionysus – Nov-Dec 2012

Going against the grain…

Following trends has not been something I have been able to do in my culinary career.

A 12th Century building that has been lovingly restored into a unique English pub would normally be home to hearty pies, fish and chips and traditional English “Pub grub”. However at the Tobie Norris we decided to introduce a recognisable pizza combined with distinctive Real Ales and good quality wines. These unique Pizzas are accompanied on the menu with a variety of other dishes with that Tobie Norris /Nick Buttress edge. Over the years we have introduced these dishes into other sites such as the Prince Rupert in Newark and The Lord Nelson in Oakham and it is proving ever more successful.

The idea of the pizza / pub formula came from a pizzeria restaurant in morzine, France. It is from these thin based pizzas that Michael had the idea of introducing casual dining into The Tobie Norris. He wanted to re-create the thin stone based pizzas from the Alps and combine them with Real Ales and a traditional pub surrounding.

I had worked for Michael for a number of years when he approached me to design and create a unique/individual pizza that would appeal not only to locals but would also attract new and diverse customers into the pub. Once the challenge was set I began by using my experience of working for a number of high profile establishments – by applying the knowledge and experience I had learned I was able to create what is now known as the Thurlby Group pizza.

Water, yeast, flour and…?

Adapting recipes that had been passed onto me from previous influential chefs was a key component to the success of this creation. Having experimented a lot with a range of ingredients and methods I stumbled across a recipe that used a relatively unknown ingredient. The recipe was inspired by not only Authentic Italian produce but surprisingly ingredients widely used in South East Asia. Having used the best produce we feel that the equipment used to produce our specialist pizzas has to be of the highest quality. With this in mind we endeavoured to find the best possible pizza oven. With most restaurants settling for the cheapest or most accessible pieces of equipment we feel that this is another important piece of the puzzle that makes ours unique. The cooking of the pizza in our ovens helps the pizza to be crisp with our unique crust this creates a light and less heavy pizza compared to the more traditional pizzas found in most restaurants. Some customers have likened the pizza to having a more biscuit texture and we have to admit that this has not been to everybody’s tastes!

Til death do us part – a match made in heaven!

Never underestimate the importance of Pizza sauce and toppings. This relationship has been a troubled one in the past with classic combinations such as plastic ham and tinned pineapple, donor meat and chicken tikka. It is clear that the marriage between pizza sauce and topping has been a turbulent one. Many restaurants overlook the importance of a good sauce as the base of their pizza. We took this part very seriously and after a lot of experimenting we decided to use a very simple recipe. This promotes not only the base but also the high quality ingredients used as toppings. Many pomodoro sauces can have an overpowering taste of garlic or basil; this is why we chose to make each batch of sauce fresh from our kitchens daily.

This success story is only half written, without the trust of our Landlords and lady’s to serve quaffable malts and grapes, along with Michael, the eccentric farmer, with a unique eye for history, buildings and antiques this family would have been a characterless canvas.

More?

One of the core values of the Thurlby group is to source produce locally and responsibly. Many people may find this a difficult thing to achieve when producing pizzas. With Michael’s passion and knowledge for local farming we can offer a pizza that has high quality produce that is locally sourced with a low carbon footprint.

Where produce cannot be sourced locally, we have to look a little further afield to acquire the best possible ingredients. The Mozzarella we use is produced in Scotland; our popular chorizo is sourced from Tafalla Navarra, Spain and our olives from Fontvieille, France. Not compromising on quality is something that as a group we are passionate about. By using a range of these quality sources, this helps us to achieve the best pizza possible.

Over the last 6 years we feel we have used a vast range of traditional and nontraditional toppings, some of which the customers have suggested themselves.

This has helped meet the demands of regular clientele but also help attract new customers to our distinctive pub experience. Whether its duck or chicken, pepperoni or chorizo, chillies or onions our toppings are produced and sourced with care and attention to detail. This all contributes to our main aim: a fresh and flavoursome pizza.

In summary It seems a long time since I was in the kitchen at the Tobie Norris during its renovation in 2005. During the test phase of the pizza the Tobie Norris was still a building site. This perhaps represented the pizza at the time; A rough diamond waiting to be polished and refined. Going through many changes along the way we feel that the pizza is now the figurehead of the group. With our trilogy of pubs showcasing the Thurlby group pizza we have been able to expand across three counties. This will hopefully expand even further with the introduction of a 4th establishment to house one of our exclusive pizza ovens. Smith’s of Bourne will be the latest venue to have its customers experience the Thurlby group pizza. Ensuring that the standards we have set all those years ago will be a simple task as our staff are passionate and have faith in our local brand.

This success story is only half written, without the trust of our Landlords and lady’s to serve quaffable malts and grapes, along with Michael, the eccentric farmer, with a unique eye for history, buildings and antiques this family would have been a characterless canvas.

The most important part of our story is by far you the customer. Those reading this will of course expect me to say that!

However, this is not merely a clichéd statement but an honest fact. Without your character, loyalty, honesty and obviously your hard earned cash we certainly would not be able to accomplish the success we have achieved so far.

For the love of pizza and beer… …to be continued!

Dionysus – Nov-Dec 2012

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CATERING EQUIPMENT SERVICE ENGINEER REQUIRED

Work With Us

The Tobie Norris

Company: Whitco Catering & Bakery Equipment Ltd. Cottingham way, thrapston, Northampton, NN14 4PL.

Manager: Will Fry 12 St. Pauls Street, Stamford PE9 2BE t. 01780 753 800 info@tobienorris.com www.tobienorris.com

Location: Cambridgeshire / Lincolnshire Job Description: Commercial catering service engineer required to fault find and carry out repairs in the field and in the workshop on commercial catering equipment.

Qualifications: Electrically qualified and experienced in diagnosing circuitry faults on low voltage, 240V and Three phase systems on industrial equipment plus able to read wiring diagrams. Mechanical expertise in fitting, configuring and adapting components out in the workplace to suit the customers needs.

The Periwig Manager: Jimmy Pease & Naomi Schein 7 All Saints' Place,Stamford, PE9 2AG t. 01780 762 169 info@the-periwig.co.uk

ACS qualified to CCCN1, Comcat 1,2,3,5 & LPG.

Smith’s of Bourne

Please send all your cv's or any questions to Denise Halson – denise@whitcoltd.com or alternatively contact the office on 01832 735007.

Current Vacancies

Dan Twiddy P L A S T E R I N G • S TA M F O R D

All Work Guaranteed

The Lord Nelson: – Full-time trainee chef Please email your CV and covering letter to recruitment@thethurlbygroup.co.uk

Real Christmas Trees

GP PLASTERING

To order call Andrew Thurlby on 07801090458 All our trees are cultivated and cut fresh just for you!!

The Farmhouse, Mill Lane, Tallington, Stamford PE9 4RP

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Tobie Norris, Smith's and The Lord Nelson: – Part-time & Full-time chefs

m: 07985 668398 t: 01780 767632 e: dantwiddyplastering@hotmail.co.uk 49 Conduit Road Stamford Lincolnshire PE9 1QL

Nothing quite compares to the look and smell of a real Christmas Tree!! Pre-order your fresh Norway spruce Christmas tree now from our Tallington farm.

Dionysus – Nov-Dec 2012

Contact Us

Plastering & Coving

No Job Too Small. Call Gary.

Tel: 01778 347275 Mob: 07941 173649

Manager: Pat & Jane Taylor 25 North Street, Bourne PE10 9AE t. 01778 426819 info@smithsofbourne.co.uk www.smithsofbourne.co.uk

Jubilee Garage Manager: Samantha Waddingham 30 North Street, Bourne, PE10 9AB t. 01778 392700 info@jubileegaragebourne.com www.jubileegaragebourne.com

The Lord Nelson Manager: Adam Dale 11, Market place, Oakham, LE15 6DT t. 01572 868340 info@thelordnelsonoakham.com www.thelordnelsonoakham.com

The Prince Rupert Manager: Tony & Heidi Yale46, Stodman Street, Newark, NG24 1AW t. 01636 918121 info@theprincerupert.co.uk www.theprincerupert.co.uk

Foster Refrigerator In refrigeration, one name has always led the way. Foster refrigerator, the UK's market leader. Manufactures of a wide range of commercial fridges and commercial freezers for the food service, bakery & retail industries.

Demand more. Choose Foster.

Foster Refrigerator Oldmedow Road, King's Lynn, Norfolk, PE30 4JU Tel +44 (0)843 216 8800 www.fosterrefrigerator.co.uk

Dionysus – Nov-Dec 2012

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