NEWS: 0844 88 77 770
22
EXTRA FOOD & DRINK
Everything stops for afternoon tea The demand for afternoon tea is on the increase, and tea-houses and afternoon ‘salons’ are springing up all over the country, fewer ‘do lunch’ and more of us ‘take tea’. This increase in demand for the traditional, classic British cuppa, twinned, of course, with posh sandwiches and cake, has hit a new peak with a 50% increase in demand according to Twinings purveyors of fine teas. It seems that it doesn’t matter what kind of establishment, there’s money being made from putting on a tea service with a bit of pomp, pageantry and tiny triangular sandwiches. The popularity of The Great British Bakeoff adding a further boost to the revival and public interest in baking and consuming delicious traditional cakes. The Royal Wedding in 2011 also proved just what national celebrations can achieve - and, with an estimated £800 million spent during the Diamond Jubilee weekend alone, these stirrings of national pride generated last summer have surely provided a significant opportunity for the likes of Country House
Hotels, Tea Rooms and smart Cafes many of whom have tapped into the revival and the unique appeal of afternoon tea. What better way to spend an afternoon A mouthwatering traditional afternoon tea experience at Rushton Hall Enjoy classic home baked fruit and plain scones with clotted cream and strawberry jam, a selection of cakes and patisseries finger sandwiches served with a pot of tea, coffee or even a glass of champagne in the magnificent surroundings of Rushton Hall. A sanctuary surrounded by 25 acres of beautiful grounds with a lake and ancient trees. Drive past the elegant gatehouses and wind your way down the serpentine gravel driveway, you will get your first glimpse of the magnificent 16th century building, your pot of tea awaits and everything stops for tea.
6 September - 20 September 2013
Excellent food in the Mill For a wonderful setting, treat yourself to a late summer lunch or dinner at the stunning Oundle Mill. The imposing Grade II listed converted watermill, standing proud over the River Nene, on the outskirts of the historic market town of Oundle is by no means disappointing. Oundle Mill was converted to a restaurant in the 1960s but had an interior and exterior transformation five years ago. Minimalist modern style complemented with the traditional beams, the ambience is a sympathetic mix of modern mixed together with tradition, subdued lighting and sleek modern furniture complete the picture. Through the entrance and its glass floor gives you a Kingfisher’s view of the river race. Oundle Mill perfectly combines the old and the new – fresh country air and exciting, contemporary aromas, cool tunes and the gentle sounds of water, exposed oak beams and sleek Italian furniture. Managed by Paul Richardson, Oundle Mill, from its beautifully preserved mill race to the chic elegance of its luxurious rooms, has
been designed to delight and surprise. Relax in total luxury – explore the beautiful surrounding countryside, play boules or mess about in boats. Or simply indulge your taste for inspired cuisine, prepared by Head Chef Gavin Austin, food made from the freshest seasonal produce and accompanied by a fascinating selection of some of the world’s finest wines. For more information, or to book: Oundle Mill, Barnwell Road, Oundle PE8 5PB Tel: 01832 272621 For a very special treat on Fridays throughout September, for lunch or dinner, you can experience three delicious courses from the fabulous Mill menu for only £18.95. A great chance to kick start the weekend and indulge your-self, wonderful food in beautiful surroundings, what more could you ask!
MENU
Sample Mill Menu
Traditional Tea Freshly Baked Sultana and Plain Scones with Clotted Cream and Strawberry Preserve, Cakes and Patisserie Selection and Finger Sandwiches Served with a Pot of Tea or Coffee £22.00 per person
Note the menu changes daily and is dependent upon what produce is best on the day.
Celebration Traditional Tea* Freshly Baked Sultana and Plain Scones with Clotted Cream and Strawberry Preserve Assortment of Cakes and Patisseries Selection of Finger Sandwiches Served with a Pot of Tea or Coffee Home made Celebration Cake with Candle *available for a minimum of 2 guests 48 hours notice required. £28.00 per person Feeling decadent? Order a glass of champagne with either tea for an extra £8 Rushton Hall Rushton, Northamptonshire NN14 1RR Telephone 01536 713001 Enquiries@Rushtonhall.Com
Rushton Hall’s Perfect scones Ingredients 350g plain flour 20g baking powder 70g unsalted butter 45g castor sugar 40g eggs 150g milk 55g sultanas Pinch salt Method Place the flour, baking powder, sugar and butter into a bowl and with your finger tips
rub the mixture to a crumb texture. Mix the eggs and milk together and slowly add to the flour mix add the sultanas to form a light dough (do not overwork the mix) and cover with a damp cloth and leave for twenty minutes. Lightly roll the mix out and stamp out the scones with a cutter, glaze with a little milk and bake at 190 oc for approximately 20 minutes. Or just come to Rushton hall to sample a great afternoon tea without all the hard work. Adrian Coulthard Head chef
Garden pea velouté, Five miletown goat’s cheese and lemon samosa Breaded fish croquette, marsh samphire, cockle vinaigrette Roast Cambridgeshire beetroot, Goosnargh yoghurt, crispy chicken skin, curry and raisins Cornish sardines, Heritage tomatoes, basil mayonnaise, sourdough Prosciutto ham, nectarine, Robiola Tre Latti cheese, pine nut brittle Suffolk Longhorn rib eye, Colston Bassett Stilton, English lettuce, Spanish anchovies, fries (£7.50 supplement) St George’s chicken breast, chicken and leek sausage roll, creamed potato, roasted parsnips, confit shallot Malt glazed Blythburgh pork belly, butternut squash, char-grilled leek, chorizo gnocchi Baked whole Dover sole, Norfolk peer potatoes, green beans, tomato hollandaise Mixed fish “grill,” fennel and apple salad, Maris Piper’s, olives, lemon oil Crispy hen’s egg, lemon polenta, sea aster, horse mushrooms, Granny Smith’s Lemon and blueberry financier, Warner Edwards’ gin, lemon meringue ice cream White choc mousse, passion fruit curd, Lutton Farm raspberries, macadamia nut crunch Pink champagne and summer berries jelly, Madagascan vanilla ice cream Kalamazi lime, toasted meringue, coconut and almond granola, lime sorbet Blackberry soufflé, elderflower, yoghurt ice cream (Please allow 15 minutes when ordering the soufflé) Homemade ice creams and sorbets Isigny Camembert, grape chutney, homemade oatcakes