Our News

OUR EXECUTIVE HEAD CHEF, SIMON VISITS PINNEYS OF ORFORD

They say there is no smoke without fire but after my trip to Pinneys of Orford that statement isn’t quite true. For their cold smoked products they slow burn oak logs which give off a really intense smoke without the heat. I was really interested in how they smoke their mackeral fillets as they are the best I have tasted and nothing like the ghandis slippers....

NEALS YARD CHEESE VISIT

n November the Senior Managers from both hotels gathered in Neal’s Yards offices in the railway arches in South London.  After donning the pre-requisite silly outfits, we were shown around their cheeses.  Irish goat, Somerset ewes cheese, these people are passionate about cheese and ways of improving the quality of cheese sold.  For those unaware, the company was established in Covent Garden in 1979 and it has championed British and Irish cheeses ever since.  When we visited a charming lady who made goat cheese in Devon and supplies Neals Yard, was working in the warehouses and expanding her knowledge of cheese in general.

THE METRO REVIEW

"For a luxurious stay with the best of ancient Bury St Edmunds right on your doorstep." By Sharon Lougher

DENHAM ESTATE VISIT

I recently took the General Manager and some front of house staff to Denham Estate to see exactly what goes into producing the venison, rare breed beef and lamb we serve.

I was amazed at how such a massive operation can be run by just 5 people, but the passion and care certainly showed in the happy beasts we saw. It was a lovely warm October afternoon and the stresses and strains of the hotel business just melted away...

FIELD TRIP WITH ACCENT FRESH

It may just be a carrot and some lettuce but there is a personality behind the produce and after my trip with Accent Fresh just over the Suffolk border, I found their personality really reflects into what they are growing.

After picking my two head chefs up, Arron Jackson and Ashley Harwood, we set off to the Accent Fresh depot and were given a quick tour of their highly professional operation from the warehouse to the prep room.