The Castle Inn in Dorset to Reopen this Month

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Butcombe Brewery has announced the re-opening of The Castle Inn in Dorset, following its extensive 3-month refurbishment that turned the traditional thatched pub into a stylish destination inn. The popular 16th century pub and hotel will be ready to welcome its first guests on the 28th of March, just in time for Easter.

The Castle Inn is just a few minutes away from the stunning Lulworth Cove and Durdle Door of the Jurassic Coast World Heritage site and is surrounded by the Isle of Purbeck countryside. The culture and vibrant history of this place has been retained wherever possible in the building’s traditional architecture and original design elements, while also reflecting Butcombe Brewery’s laid-back luxury.

The hotel contains 12 bedrooms and each one of them was designed in an individual way, with quirky, unique furnishings that hark to the hotel’s beautiful coastal location, tied expertly together with plush bedding and sleek en-suite bathrooms to give each a distinctly boutique feel.

Head Chef Ashley Walcott will bring his experience, which includes working at the celebrated Fat Duck in Bray under Heston Blumenthal, into the kitchen. The restaurant will boast a daily-changing market menu with grill and seafood at its centre, as well as showcasing delicious Dorset produce sourced from within 30 miles from the restaurant.

“The Castle Inn is an incredibly special property close to the hearts of locals and the frequent visitors to this beautiful corner of Dorset’s coastline, so we knew that the renovation had to preserve the distinct character of the property and do its heritage justice. We can’t wait to open its doors and show everyone exactly what we’ve been working so hard to create,” said Jayson Perfect, Managing Director at Butcombe Pubs and Inns.

The price for a room per night with breakfast included starts from £89.

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‘aSPiRING Chefs’ at Blue Boar Restaurant

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Blue Boar Restaurant at Conrad London St James has announced the launch of ‘aSPiRING Chefs’ on the 12th of March 2018, a fresh initiative that involved the junior chefs in the kitchen designing the dishes for the new seasonal menu, under the nurturing wing of Executive Chef Michael Riordan.

This innovative approach will allow the young chefs to develop and grow, while also supporting Hospitality Action with a £1 donation from every booking. Michael Riordan is passionate about mentoring the professional development of the junior chefs in his team, wanting to give back to his college at Westminster Kingsway by recruiting young staff from the school’s graduates.

The new seasonal menu will include starters such as Cromer crab cannelloni with squid ink crisp, mango, avocado, radish and ras el hanout created by Justine aged 22, and Hampshire watercress and baby gem veloute with wild garlic toasts and chicken oyster by 20-year-old Reille-Samuel. For the main dishes, Emmanuel has created Cornish plaice with confit chicken wing, fermented kohlrabi, pickled radish, and watercress purée, while 24-year-old Luca has designed a dish of Cod, garden peas, crab and squid ink tortellini, with lemon and dill butter. The desserts include Annabelle’s Rhubarb pistachio tart with strawberry leather and yogurt sorbet, and Onna’s Gin and tonic granita with elderflower jelly, grapefruit compote and yoghurt sponge, both aged 21.

The restaurant will also hold a contest among its young chefs and the one that sells the most of their dish throughout the duration of the spring menu will be rewarded with a Michelin star meal for two in a restaurant of their choosing.

The spring menu will be available for lunch and dinner in the Blue Boar Restaurant at Conrad London St James from the 12th of March until the 4th of June, with £1 from every booking during this time being donated to Hospitality Action.

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Mother’s Day Blueberry Loaf by Clarence Court

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If you want to surprise your mum this Mother’s Day, then you should definitely try the new blueberry loaf recipe created by Clarence Court ambassador Alpha Foodie. A delight of blueberries, lemon zest, cardamom, and Clarence Court’s golden egg yolks will turn your mother’s afternoon into a sweet treat.

Fill your home with the gorgeous smell of this blueberry loaf and let’s get baking. To start with, you will need: ½ a cup of softened butter, 1 cup of sugar, 2 cups of white flour, 2 Clarence Court Burford Brown eggs, 2 teaspoons of vanilla, ½ a teaspoon of cinnamon, ½ teaspoon of cardamom (optional), 1 cup of Greek style plain yogurt, 1 teaspoon of bicarbonate of soda, 1 teaspoon of baking powder, 1 lemon (zest and juice), and 1 ½ cups of blueberries.

The first step towards your Mother’s Day blueberry loaf is whisking the butter and sugar in a bowl, followed by the eggs, yogurt, vanilla, and cinnamon. Mix them well and then add flour, bicarbonate of soda, and baking powder. Keep mixing until you reach the right consistency and then add the blueberries. Pour the mixture into a non-stick loaf tin, set the oven to 170oC and bake for approximately 50-60 minutes. Take it out of the oven, check the loaf with a toothpick and if it comes clean, then it is ready to be served.

Clarence Court’s eggs are special because they come from the jungle fowl birds that were brought to Stow-on-The-Wold, Gloucestershire, from Patagonia by botanist and explorer Clarence Elliot back in 1928. These rare birds were crossbred to create generations of pedigree hens that to this day lay beautiful, colourful, hard-shelled eggs with deep yellow yolks and a superior flavour.

Clarence Court birds lead a natural and happy life because the team has taken time to ensure the health and welfare of its hens are of the highest standard. They lay at their own slow, natural speed resulting in distinctively richer eggs. Clarence Court offers the widest range of eggs sold in Britain, including Burford Brown, Old Cotswold Legbar, Ostrich, Duck, Guinea Fowl, Goose, Pheasant, Rhea, Turkey, Emu and Quail.

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Caramel to Launch First UK Site

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Caramel, a contemporary American restaurant and lounge group, will be launching its new site on Brompton Road, Knightsbridge at the end of this month. The 120 cover restaurant and lounge will offer a variety of internationally inspired food and drink, all specially curated for Caramel London.

The signature menu was crafted by Chef Sunil Vaz and it will be available for both lunch and dinner with dishes such as TNT shrimp, Caramel’s petite beef sliders and lobster tempura. The restaurant will also serve breakfast, brunch, afternoon tea, and desserts. Breakfast will include the delicious chicken sweet potato hash, while for brunch guests can enjoy the Chinese chicken salad and honey & Pecorino ravioli. An assortment of finger sandwiches and delicate sweet and savoury delights will be presented for afternoon tea, starting from £37 per person.

“The Caramel restaurant and lounge concept has proved overwhelmingly popular internationally and I’m confident that the stylish and upmarket brand will fit in very well in Knightsbridge. Each individual site is unique and we tailor them to the locations that each of the restaurant lounges is situated in. At the London site, for example, we’ve added in an afternoon tea to our offering, providing Londoners and tourists alike with an unrivalled all day food and drink offering in a stunning setting,” said founder and owner of Caramel Group, Mohammed Al Hashimi.

A range of signature cocktails and an extensive spirit list will be available at Caramel London. Cocktails will include the Brompton Garden made with Bombay Sapphire infused with orange, Kamm & Sons, lime, London Essence Co bitter orange & elderflower tonic as well as Sweet Habibi created with Bacardi Blanca infused with basil, maraschino, lime and elderflower. Wine lovers will not be disappointed either and will be able to enjoy a wide range of flavours that suit everyone’s tastes.

Caramel London has sophisticated and stylish interiors designed by Dubai based Bishop Design LLC and located on the outskirts of London’s design quarter, making it the perfect spot for pre and post shopping trips.

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K West Live Launches Monthly Music Nights

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K West Live, a monthly music night event, has just been launched by K West in Shepherds Bush, a Bushstock Festival venue, and it will start on Thursday, the 15th of March in its Studio Bar. It will be held on the third Thursday of every months and it will showcase the best in emerging UK talent.

The free nights will welcome around 150 people and will include three live music performances together with DJ sets. In addition, the local craft brewery Portobello Brewing Company will be giving away FREE 330ml cans of London Pilsner to the first 100 guests.

K West Live will open its doors at 6pm, with artists appearing on stage from 7pm. Acts will be supported by notable DJs, who will play until 1am. The launch night DJ will be Ryan Scott.

The line-up for the 15th of March includes: SEN3, an exciting new genre-hopping guitar trio rich in melody and emotive harmonies, contemporary beat-culture and heavy riffs that received rave reviews and attention from Jazz FM, BBC Radio, Ronnie Scott’s, and Jazzwise Magazine in 2017 for their debut album The Drop; Richard Maule, who has performed a 30 minute live session/interview with Radio 2 on Dermot O’Leary’s show for his EP release ‘esoteric groove’; and Rothwell Music, a young British singer-songwriter from Bristol, tipped by Metro as an ‘Up-and- coming star’ and who supported Justin Bieber on his Purpose UK Tour.

The dates for the future K West Live music nights include: 19th April, 17th May, 21st June, 19th July, 16th August, 20th September, 18th October, and 15th November 2018.

Due to its close proximity to The Hammersmith Apollo and Shepherd’s Bush Empire, K West has established itself as a regular haunt for many artists and bands over the years. The hotel has become a festival hub, being one of the venues at the annual Bushstock Festival, where artists including Nick Mulvey play on its secret stage in ‘The Courtyard’.

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