Christchurch Harbour Hotel & Spa Harbour Views Nov/Dec 2013

WINTER 2 013 _ EDITION 3

Wedding Open Events

HARBOUR VIEWS the

Showcases: Sunday 12th January Sunday 26th January Exhibition: Sunday 23rd February

Coming Soon...our very own Motor Yacht, available for day charters.

Come and take a look at our stunning venue, with everything you need to coordinate your special day.

Pop in for a complimentary cocktail and the chance to view our unique venue at your leisure.

Those attending will be entered into a free prize draw to win a one night Champagne break at the hotel.

Couples who confirm their wedding within 14 days of the open event will receive one month’s complimentary membership to our Harbour Spa to enjoy prior to your wedding.

tie the knot on

the coast hideaway with

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If you can’t make any of the above, please do not hesitate to book a private viewing with one of our wedding planners.

Call our team on:

WWW.HARBOURHOTELS.CO.UK

harbour spa

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Christchurch Harbour Hotel & Spa

01202 400964

Salcombe Harbour Hotel & Spa The highly anticipated Salcombe Harbour hotel has landed...

With 50 luxury bedrooms, most featuring private balconies to soak up the panoramic estuary views (binoculars included!), a cinema room and new Jetty restaurant, serving the freshest local produce from award-winning chef Alex Aitken.... the hotel is anything but ordinary.

Enjoy a bed and breakfast stay from £125 per person per night. Valid from 1st December to 23rd December 2013, 2nd January to 31st January 2014.

Stay three nights or more a receive a complimentary upgrade to an Estuary View Room.

Terms and Conditions - Rates are based a midweek stays on two persons sharing an inland room, you may upgrade your room for a supplement. Full payment will be taken at the time of booking which is non-refundable or transferable. Friday and Saturday night are permitted and will incur a supplement with Saturday night will require a two night stay.

For more information and to book, please call 08448

589187 and mention ‘Harbour Views’

For more information give us a call on 01202

483434 or view our coastal getaway offers online at www.christchurch-harbour-hotel.co.uk Christchurch Harbour Hotel & Spa 95 Mudeford Christchurch Dorset BH23 3NT

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@Harbour_Hotels

Christchurch Harbour Hotel & Spa

Our new bar tender, Larry, has been busy introducing a wide range of cocktails at Upper Deck Bar & Restaurant. Here he tells us how the Smokey Old Fashioned ignites the senses with its distinct flavour. This particular recipe is derived from one of the oldest cocktails, the Old Fashioned. Although this was once mixed with American Bourbon, we feel this versatile concoction can lend its hand to most aged spirits. Ours is mixed with Scotch Whisky, Angostura Bitters, sugar syrup

and stirred ritualistically with ice, chilling the drink and diluting to open up the flavours of the Whiskey, making it far less harsh and much more palatable. With the addition of cherry wood chips, that we smoke into the drink itself, giving the drink a sweet, smokey character. We serve this in a glass chamber with a lid, capturing more smoke, and when poured over orange zest and ice, the cherry wood smoke oozes out over the glass.

You’ll find the ‘Smoked Old Fashioned’ on our Sunday Lunch menu.

Recipe: 50ml Scotch Whisky Angostura Bitters 5ml Sugar Syrup Smoke ice with Cherry Wood and stir Serve with Orange Zest

Forthcoming Events

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2 COURSES £10.00 We forecast a chilly winter, so what better way to chase the cold away, with great rich tasty soups followed by great British classic dishes.

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AT CHRISTCHURCH HARBOUR HOTEL

SUND AY LUNCH 3 COURSES £21.50 Join us for the best Sunday Lunch in the area, with a wide range of dishes to choose from, including Alex’s Twice Baked Cheese Soufflé to start, Slow Roasted Sirloin of British Beef for your main, and a traditional Bread and Butter Pudding to finish.

Ham and Pearl Barley Broth or Chunky Fish Soup or Winter Vegetable Tomato And Butter Bean Soup ---Pot Roast Pork, Honey And Cloves Creamy Mashed Potato or Sustainable Fish Goujons Smashed Peas, Fat Chips, Tartare Sauce or Pie Of The Day Chicken and Mushroom, Fish Pie, Shepherd’s Pie Beef and Ale Pie Suet Crust Available Monday – Friday lunchtime throughout January 2014

Burn’s Night Saturday 25th January Join us for a Burns Night Supper on Saturday 25th January, celebrating the life and poetry of Robert Burns, with an evening of Scottish food and wine, including Scottish Salmon and Haggis.

January Sale

£30 per person, or £49.50 per person with wines to match

Join us from 2nd – 13th January

Hot Toddy and Whisky Popcorn on Arrival

for our special January menu

Scottish Salmon Hot smoked salmon, salmon gravalax, traditional cold smoked salmon

2 courses and a glass of wine £15 Available lunchtime and early dinner (6pm -7pm)

Scottish Lobster “Macaroni Cheese” Lobster in a whisky cream sauce topped with Macaroni cheese

to book a table, please call 01202 400950 The Jetty Restaurant • 95 mudeford • christchurch • dorset • bh23 3nt email: dine@thejetty.co.uk • www.jetty.co.uk

Fillet of Beef “Haggis” Wellington A twist on the traditional beef wellington, we substitute haggis For the mushroom duxelle Cranachan A Scottish style trifle Layers of cream raspberries and oats

Kayak & Paddleboard Hire

Recipe Christmas Cheesecake For the base: • 65g Butter • 300g Shortbread or digestive biscuits

For the Filling: • Finely grated zest of a small orange, plus a little extra to finish • Vanilla extract a few drops • 4 Eggs plus an extra yolk • 300g Soured cream: • 600g Full-fat cream cheese (Philadelphia) • 200g Golden caster sugar • 250g Mincemeat

Valentine’s Day

Method 1. You will need a round cake tin with a removable base, or a spring form cake tin measuring 22cm in diameter and about 7.5cm high. Line the base with baking parchment.

Treat your loved one to a Champagne Afternoon Tea this Valentine’s, including a full selection of cakes, pastries, scones and freshly prepared sandwiches, served with a pot of tea of your choice and a glass of our house Champagne.

2. Melt the butter in a large saucepan. Crush the biscuits to fine crumbs in a food processor and stir them into the melted butter.

Remove from the heat and tip all but a couple of tablespoons of the crumbs into the lined cake tin. Smooth flat, but avoid the temptation to push down too hard, you don’t want a tightly packed, impenetrable crust. Put in the fridge for half an hour to set.

£21.50 per person

3. Set the oven at 140 C/Gas 1. To make the filling, put the cream cheese and sugar in a food mixer and beat for a couple of minutes until all smooth. Add the eggs and the extra yolk one at a time, beating each one in thoroughly before adding the next.

Scrape down the sides of the bowl regularly.

Mother’s Day

4. Add the orange zest and vanilla extract. Stop the machine and stir in the soured cream with a large spoon or spatula. Fold the mincemeat in with a spoon, stirring only enough to ripple it lightly through the cheese mixture.

5. Remove the cake tin from the fridge, wrap it in tin foil and place it in a roasting tin, then pour in the cream cheese filling.

Pour hot water into the roasting tin to come half way up the outside of the cake tin. Carefully slide into the oven and bake for an hour. You will find that the middle of the cheesecake will feel uncooked and wobbly, but that is how it should be.

Switch off the oven, close the door and leave the cheesecake for a further hour. Remove from the oven, allow to cool and then refrigerate overnight (don’t try to skip this step, or your cake won’t set) 6. Scatter the top of the cheesecake with the reserved biscuit crumbs and a little orange zest before serving.

Treat your mum to the best Sunday Lunch in the area this Mother’s Day, set against the backdrop of Harbour Views.

£29.95 per person We are delighted to introduce our very own single and double kayaks, as well as paddleboards to Christchurch Harbour Hotel. Our watersports equipment is available for hire for just £10 an hour – there really is no better way to enjoy the Harbour, so why not enjoy a morning on the water working up an appetite before dining at Upper Deck Bar & Restaurant?

To make a reservation, call Upper Deck on

01202 400954

Use of equipment is tide dependant and subject to availability. Life supports are provided.

Now open!... Brand new, fully refurbished Salcombe Harbour Hotel with 50 new bedrooms and panoramic views of the estuary. For all enquiries call 0844 858 9187 or visit www.salcombe-harbour-hotel.co.uk

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Salcombe Harbour Hotel & Spa