My team and I are passionate about creating superb food for our guests and we all invest a lot of time and energy ensuring the highest quality and standards are met, maintained and exceeded.

Taste, texture, harmony and contrast all combine in the final presentation and all are as important as the fresh produce and top quality ingredients used.

We have and will continue to use only the finest quality fresh, locally sourced produce. We even have our own small organic herb garden, which means the freshest ingredients are literally available at the kitchen door!

We also try to be aware of our carbon footprint and try reducing it by recycling our waste and buying where possible from companies that are carbon offsetting.

I hope you enjoy our new restaurant magazine style website. I believe it gives you a very clear and broad understanding of the depth and character of our Hotel – Restaurant, Brassierie & Wine Bar.

Let me know what you think @Chefmpalmer

Chefs Recipe - Ginger sponge

Served 8-10 portions

Ingredients

8oz Butter
2 cups Dark brown sugar
450g Black treacle
2 Whole eggs
2 tsp Bicarbonate
3 Cups of boiling water
5 cups Plain flour
5 tbsp Baking powder
6 tbsp Ginger (Powdered)
6tsp Cinnamon
1 tsp Mixed spice

Method

Cream butter, sugar and black treacle
Add eggs one at a time, beating until the mix becomes pale
Continuing to mix add the boiling water
Sieve in all the dry ingredients, mix well
Pour into lined, buttered mould and bake for 45 minutes on gas mark 4

Serve hot with caramel sauce/custard or clotted cream as a dessert or eat at room temperature with your coffee

Celeriac Voluté

Serves 4 - 6 as a starter

Ingredients

200g x Butter
1 x Celeriac peeled and diced
250g x Celery diced
4 x Large onions diced
1 x Sprig of Thyme
1 x Clove of garlic, peeled and chopped
1.5 Litres x vegetable (vegetarian option) or chicken stock
200ml x Double cream

Method

1. Melt the butter in a heavy based saucepan. Add all the chopped vegetables, garlic and thyme, season with sea salt and white ground pepper.
2. Stir continuously on a medium heat for 8 – 10 minutes until the vegetables have sweated and softened down.
3. Once softened add the stock and cream and bring to the simmer. Liquidise and pass through a fine sieve.
4. To serve re-heat and finish with a little whipped cream infused with white truffle oil, or freshly grated nutmeg.