LUXURY FAMILY HOTELS HAS LAUNCHEDTHEIRWAGGY TAILS TEA TIME AND A LA BARK MENU Luxury Family Hotels are pleased to announce the launch of their new Waggy Tails Tea Time and A La Bark menu. Whether couples and families are heading to the coast of Cornwall or setting off for a cosy getaway in the Wiltshire countryside, Luxury Family Hotels encourage their guests to bring their furry friends along with them. More now than ever, there is no excuse to leave them behind with the collection’s newly launched Waggy Tails Tea Time and posh-pooch A La Bark menu! Served in each of the five Luxury Family Hotel lounges, or outside during the warmer months, the Waggy Tails Tea Time is a real feast. Start healthy with paw-dit-ites of crunchy carrots, apples, and cheese followed by lick-a-licious liver cake, pawnut butter biscuits and canine carrot cake with pawsome frosting. This is washed down with a thirst-quenching bowl of H20 and a puppacino! For the pooches whose parents keep an eye on their waistline, Luxury Family Hotels has also launched their A La Bark menu. Choose from a barkingly good beef supper or a waggingly delicious chicken dinner comprising of slow-cooked chicken in doggy gravy with crushed potatoes and vegetables. For something sweet, finish with a homemade peanut butter bone-shaped biscuit or frosty paws ice cream. Also available is a beer for dogs which is non-alcoholic, non-carbonated, and packed with vitamins and minerals. The A La Bark menu has been carefully curated with a doggy’s taste buds in mind, but also their health. All dishes are homemade using ingredients from the hotel’s kitchen*. Dogs like to dress up smart for dinner, which is why Luxury Family Hotels have prizes up for grabs for the bestdressed doggies! Turn up for tea looking dapper, and share a social post using #WaggyTailsAtLFH and be in with a chance of winning a paw-fect prize! Each of the five Luxury Family Hotels in the UK lends itself perfectly to family getaways which include the furry kind. With huge grounds for adventures and exploring and many beautiful walks and trails on each of the hotel’s doorsteps, dogs will want for nothing. Hounds will love walking in the rolling countryside or by the coast and Luxury Family Hotels has something for everyone and every breed. *except the frosty paws ice cream which is sourced from a reputable supplier Waggy Tails Tea Time is served for £15 per pooch all year round at all five Luxury Family Hotels and includes all the treats listed above. Dishes from the A La Bark menu vary from £2 to £5. To book, visit www.foweyhallhotel.co.uk GREEN MICHELIN-STARRED CHEF JEFFREY ROBINSON JOINS NEW ESTABLISHMENT HARBOURHOUSE Jeffrey Robinson, one of the first chefs to have attained a green Michelin star, has announced that he is joining the Devon-founded business beachhouse group as executive head chef of their new Cornish outpost – harbourhouse in Flushing, Cornwall. In early summer 2023, the team will open their new collaborative ‘force of nature’ proposition at harbourhouse, setting a new standard in Cornish hyper-local dining and hospitality. Tamara Costin created the original restaurant, bar and café, beachhouse, on the National Trust-protected South Milton Sands in the South Hams. Alongside her partner William Speed, she opened schoolhouse, situated at the heart of the wild and enigmatic Flete Estate, garnering food critic acclaim and a cult-like local and national following. The couple recently announced their purchase of the former Seven Stars pub in the pretty Cornish village of Flushing. They are currently reshaping the free house building which is set right on the waterfront. Alongside Jeffrey’s appointment, they are also announcing the evolution of the Flushing establishment’s name, harbourhouse, that honours the centuries-long history of marine trading. Tamara Costin says, “Cornwall has been on our list for a very long time and one of our favourite dining destinations has always been The New Yard Restaurant. Now with Jeffrey joining us at the rechristened harbourhouse, we’ve had an immediate meeting of minds, philosophies and passions, and our coming together is like a simple, but certain, synergy.” Jeffrey Robinson has been executive chef of The New Yard Restaurant and The Pantry on the Lizard Peninsula in southwest Cornwall since 2016 which became one of the first restaurants in the UK to be awarded a green Michelin Star for gastronomy and sustainability practices, alongside a 3 Rosette achievement. There are still only 23 green Michelin-starred restaurants in the UK, and Jeffrey has focussed on serving his take on modern Cornish cuisine using ingredients grown on his own farm which were created using a philosophy of permaculture. Jeffrey says, “I have been looking for the right opportunity to grow my sustainability-focused practice and, as if by design, Tamara and William came along at this critical juncture. I’m so inspired by the opportunity to build the new harbourhouse kitchen together, to co-develop our shared passion for hyper-local sourcing and to push Cornish cuisine.” To find out more, visit https://beachhousedevon.com NEW HEAD CHEF AT SCARLET HOTEL, CORNWALL The Scarlet Hotel has appointed Jack Clayton as the latest head chef of the hotel’s sea view restaurant in Mawgan Porth, Cornwall. Since starting his career in 2009, Jack has achieved 3 Rosettes and 2 Bib Gourmand awards. His move to Scarlet comes as an opportunity to advance a lifelong passion for sustainability, fusing flavours and foraging. Perched on the southwest coastal path, Scarlet’s restaurant offers captivating views of the coastline, easily explored from the hotel. Stroll from coast to cuisine and discover an exquisite meal of seasonal, responsibly sourced food alongside slow-aged wine, expertly paired by the in-house sommelier Nick Bryant. The restaurant is open to both residents and non-residents for breakfast, lunch, afternoon tea and dinner daily. The day menu is a casual affair which seamlessly transitions into more of a fine dining experience during the evening with a seven-course tasting menu, inspired by Jack’s commitments to organic local produce. Highlights of the menu include white gazpacho featuring almond, cucumber, grape, mint and garlic, and sea trout pastrami complemented by horseradish, cucumber mustard seeds and soda bread to start. Mains showcase locally caught fish, such as whole John Dory served with leek, parsley, lemon butter sauce and herring eggs and dessert choices range from chocolate choux with hazelnut, dulce de leche and vanilla ice cream to peach with mascarpone parfait, almond cookie and rosemary. Jack’s philosophy for the Scarlet restaurant is centred on showcasing the journey of each ingredient, from the catching of the fish to the artful presentation of each dish. The menu at Scarlet is a daily celebration of nature and to this end, Jack’s plans include coastal foraging courses for hotel guests and achieving a Michelin green star in 2023. To book, visit www.scarlethotel.co.uk 8
RkJQdWJsaXNoZXIy MTA0NTE=