Dionysus July-August-Issue 5 by Mark Buttress

Dionysus Cretan Gold Olive Oil & Modena Red Balsamic Vinegar now available to purchase in all our pubs!

Issue 5 | July-Aug 2013

The Ancient Greek God of Fertility and Wine

A MAGAZINE BASED AROUND OUR SMALL GROUP OF PUBS

se ea Pl

! EE FR a ke ta

Try one of our fabulous picnics inside or out in our gardens

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Smith’s Pantry is open for business Meet The Neighbour – Miss Pickering Modena Red our own balsamic vinegar now on sale throughout all of our sites

Tasty Recipes from The Group’s Executive Chef! see page 18

Meet The Landlord Adam Dale see page 7

Dionysus â&#x20AC;&#x201C; May-June 2013

Contents What’s Happening Across The Pubs

The Tobie Norris The Lord Nelson The Prince Rupert The Periwig Smith’s of Bourne Jubilee Garage

5 8 9 10 12 13

Homecoming of the Uffington Cyclists

The team arrive back to crowds of people

So it is finally here in all its glory …Summer!! The kids will soon be free from school, the sun will be shining and the bbq's on over drive… Well maybe!! Unfortunately it doesn't seem to be even getting off the ground this year – each positively warm day is overcast and each sunny day has a wind chill factor of seemingly near -10!! Oh well we are british and we will embrace this summer like every other I can remember with staunch determination to get out there in our shorts and have a seemingly great time even in the rain. Well luckily, we have made provisions for said weather faux pas, the Smith’s beer festival will indeed have tents and our picnic can be enjoyed just as easily inside as outside. In fact just like Wimbledon the show really must go on… Pimm’s by the jug tastes great no matter what!! This issue we have so much happening throughout each pub we will definitely help the next couple of months feel blazing no matter what – Beer festivals, new menus, summer drink specials combined with bands and a new deli not to mention our new range of exciting products to take home.

Meet The Landlord

Adam Dale landlord at The Lord Nelson, Oakham

Fuller’s Brewery Tour

The Thurlby Group Managers day out

Modena Red

Our new balsamic vinegar from Modena, Italy

From Our Pantry

Purchase some of our products to take home

What’s in a name?

Find out how The Periwig got its name

Have you tried…

Heidi & Tony from The Prince Rupert visit Manchester

Recipes from our chefs

Harissa Leg of Lamb with Moroccan crushed potatoes

Wine of the issue

Ross Dykes reviews the Le Notaire range – Our new House Wine!

Life on the farm

News about what has been happening since the last issue

‘Meet the neighbour’

Miss Pickering

Raising funds for The Sue Ryder Thorpe Hall Hospice

The Thurlby Group will be raising money throughout July & August

Work With Us / How to Contact Us

So grab a pint or glass of wine and sit back and relax right here with us!!

Sophia

Editor Sophia Thurlby – sophielwhitaker@hotmail.com Publisher Michael Thurlby – office@thethurlbygroup.co.uk Magazine Design mb creative – info@mbcreativeuk.co.uk Photographers Robin Stewart – www.realfoodphotography.co Tim Scrivener – Agriphoto.com Nigel McMillan – www.photo43.com Disclaimer: Copyright (c) The Thurlby Group. all rights reserved. no part of this publication may be reproduced or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, or be stored in any retrieval system, of any nature, without prior permission from The Thurlby Group. Any views or opinions expressed do not necessarily represent the views or opinions of The Thurlby Group or its affiliates. Disclaimer of Liability. Whilst every effort has been made to ensure the quality and accuracy of the information contained in this publication at the time of going to press, The Thurlby Group and its affiliates assume no responsibility as to the accuracy or completeness of and, to the extent permitted by law, shall not be liable for any errors or omissions or any loss, damage or expense incurred by reliance on information or any statement contained in this publication. Advertisers are solely responsible for the content of the advertising material which they submit to us and for ensuring that the material complies with applicable laws. The Thurlby Group and its affiliates are not responsible for any error, ommission or inaccuracy in any advertisement and will not be liable for any damages arising from any use of products or services or any services or any action or ommissions taken in reliance on information or any statement contained in advertising material. Inclusion of any advertisement is not intended to endorse any views expressed, nor products or services offered nor the organisations sponsoring the advertisement.

Dionysus – July-Aug 2013

What’s Happening Across The Pubs

Nikki Booth

Employee of the issue The Thurlby Group comprises of a huge number of people and sometimes it is difficult to recognise each and everyone of them but we are aware of all our staff's contributions and know that the organisation wouldn't be half as good without them. We have got together with Carlsberg to give one of our employees a well deserved thank you for all their hard work and continued support of the business. We will be giving each winner some Carlsberg goodies and a voucher for £50.00 to be used in any of our establishments. This issue we have chosen Nikki Booth to be employee of the month. Nikki is a member of the team at The Prince Rupert in Newark. She works behind the bar and front of house and is a valuable member to them. She is consistently happy and chatty with customers, offering suggestions with beers/wines and food. She is always punctual and willing to cover any extra shifts if necessary.

Jugs of Pimm’s just £12 Summer Drinks at The Thurlby Group Summer is finally here and to officially mark it we have sourced some delicious new drinks to tantalise your taste buds and hopefully refresh you from the heat wave that we are anticipating. Here are just a few that you need to keep a look out for: Rekorderlig Cider in Bottles – First created in 1999 with the purest spring water from Vimmerby, Sweden. It is still brewed there today by Abro Bryggeri. Bitburger – Brewers of one of Germany’s finest beers founded in 1817 by Johann Wallenborn and it is now available in both The Tobie Norris and The Prince Rupert. Pimm’s – what screams English Summer better than a jug of Pimm’s – It will be just £12 a jug and if you want to step away from the traditional we have the New Pimm’s Blackberry & Elderflower served over lemonade. These are now in stock in all of our sites with a wide range of flavours (where applicable) served over ice so don’t forget to have a try! Also we will be offering fresh, ripe English strawberries served with clotted cream together with a glass of our Three Choirs Sparkling Wine. Three Choirs Classic Cuvee is a traditionally made sparkling wine of very high quality. It is dry and subtle – very similar to a good champagne at a fraction of the price!! It is produced at one of the countries largest vineyards in Gloucestershire – so look out for this exciting promotion that will be running in all our pubs.

Each pub has been getting ready for the summer in its very own way so check out their individual pages to see what is happening in your favourite local!! 4

Dionysus – July-Aug 2013

What’s Happening Across The Pubs

Try Our Tallington Lamb Specials

The Tobie Norris The new menu is now firmly in place and best of all it is using the Lamb fresh from our farm in Tallington!! You really must try our Celebration of Tallington Lamb. Will has been busy organising his breweries of choice for July and August. During July we are organising a mini Beer Festival with all the beer being from Dark Star Brewery which will be starting on July 22nd. The Dark Star Brewing Company was born in 1994 in the cellar of The Evening Star Pub, in Brighton and has been going from strength to strength ever since. We will be showcasing some of our favourites such as Dark Star Original and Hophead combined with some of their Seasonal Beers like Hylder Blonde and Sunburst. In August it is the turn of Castle Rock Brewery which will start on August 19th. Castle Rock is a pub group and brewery based in Nottingham, With a varying range of core beers and a expansive range of seasonal and specials, They brew something for all tastes so we are sure you will not be disappointed.

Also The Tobie Norris team is running the Great Eastern Half marathon this October to raise money and awareness for Anna’s Hope charity, dressed as fairies! If you would like to sponsor them please contact Will or ask at the bar for further details.

The Tobie Norris, 12 St. Pauls Street, Stamford PE9 2BE t. 01780 753 800

Dionysus – July-Aug 2013

What’s Happening Across The Pubs

‘Homecoming’ of the Uffington cyclists

From left to right: Rachel Fry, Simon Larter, Dean Evans, Will Fry, Woofington, Jon Tyrell, Jak Garner, Dean Cornish, John Burton, Shelly Burton

The team arrived back to a crowd of over 60 people at 3pm on Bank Holiday Monday, having earlier left Rotherham at 5am, and also having visited Trent Bridge that day. In total, the team cycled over 500 miles in 5 days, and visited 6 iconic test venues. On the Thursday, the team cycled from Uffington to Lords, and then to the Oval finishing at about 9.30pm after a mammoth 15hrs in the saddle. The Friday saw torrential rain, high winds, cold temperatures and 3 different punctures as the boys battled from Watford to Birmingham to visit Edgbaston. Thankfully the sun came out on the Saturday for a wholly more pleasant ride from Birmingham to Old Trafford, Manchester, even though the scenery around Stoke wasn't quite as pleasant as the Chilterns on Day 2! Day 4 was extremely tough due to the undulating nature of the ride from Manchester to Leeds, but the reward at the end was a visit to Headingley whilst the England v New Zealand Test Match was in full flow. The team were even invited into the Test Match Special commentary box for a brief interview with Jonathan Agnew and Michael Vaughan, a moment which won't be forgotten. On the final day, the team powered the 90 miles home from Rotherham to a rousing reception in Uffington. Team leader Will Fry said 'At the start of the challenge, I wasn't sure we'd all make it back. Thankfully, everyone completed the ride, and I'm proud of what everyone has achieved. We owe a lot to the help of the support team (Shelley Burton and Rachel Fry), and also kit sponsors Precision Sports, Rutland Water Cycling and Ian Williams building contractors.'

The team have raised over £3000 so far, and would welcome any further donations to www.sponsor-uffington.co.uk – All proceeds will go to the building of their new pavilion.

Dionysus – July-Aug 2013

Meet The Landlord

QUICK FIRE FACTS Full Name: Adam James Dale

Favourite Meal: A steak cooked rare!

Age: 29

Hobbies: Football, Cricket, Golf & Cycling

Born: Crosspool, Sheffield Favourite Pub: Trent Bridge Inn, Nottingham Favourite Restaurant: Trattoria Antonio, Nottingham

Favourite Drink: Betty Stogs from Skinners Brewery

In this issue we have decided to introduce you to our Landlord of The Lord Nelson, Adam Dale Adam is a relatively young Landlord and he has really grown and evolved with the pub and has created a great team around him. This is the first pub he has ever managed and we are really pleased with how things have developed – he has a great way with customers and staff and is really popular with all that meet him. Adam was born in Crosspool, Sheffield but moved down to Ryhall when he was about 5 years old with his parents and older brother. He attended Casterton School until 16 and after joined Hindmarch Garage as an apprentice to learn Mechanics. However he became fed up with the monotony and grease so decided to move on. His next venture was working for City Dispense installing the beer pumps and cellar equipment for pubs. He worked here for six years and had some really exciting projects to work on. One of his firm favourites was installing the cellar equipment at the new Wembley stadium. Where he even got to have a kick about with none other than Jamie Redknapp. He also was staying in the same hotel as John Virgo where much to the disgust of John’s wife he got into a Sambuca drinking competition!! However he found that he was working away from home so much and covering an area that seemed to ever increase including Oxfordshire, Norwich and South End. So decided to start looking for a new career. It was at this point in time that we were looking for a Manager / Landlord for The Lord Nelson. Adam had been working on and off at The Periwig throughout his working career and so we knew he was a sociable hard working character who would be ideal for the job. However it all happened a bit by chance – Ross and Nick were having a drink in Opus Dai when they bumped into a slightly merry Adam. They chatted about the vacancy at The Lord Nelson and Adam expressed an interest, the next day he came across and looked at the pub and the rest is history. He has been working at The Lord Nelson from the very beginning and even helped in the cleaning stages and team selection – this has proven to be so positive in helping him learn and grow into his role. Adam admits that before he joined us he wasn’t really a Real Ale drinker but he is slowly being converted and really enjoying discovering new breweries and beers. He prefers the lighter beers and is struggling with the “dark stuff”. Adam is really keen on his sports both playing and following – he supports Sheffield Wednesday and tries to get to as many games as possible. He also plays for Ryhall United as a Centre Back. In the summer he plays cricket for Ketton who are rivals to Uffington (Will Fry’s Team) who strangely both drink at The Tobie. He has also played a couple of games for Oakham Cricket Team as The Lord Nelson is sponsoring them this year. He describes himself as a

Ryhall United – Adam Dale front row second from right

good fielder and average batter!! He likes to play golf at Rutland County Ground and has recently taken to cycling after his girlfriend Charlotte brought him a bike for his birthday. Adam loves to go to St Ives in Cornwall, where he has been going since he was a child. He likes to hire a cottage with Charlotte and their dog Buzz. Where they go for lots of walks along the beautiful beaches and always call into The Sloop Inn. However he also likes a good party and has been to Ibiza no less than three times – Where he loves to go to Café Del Mar and watch the sunset over San Antonio Bay whilst listening to his favourite style of music – Hed Kandi.

Buzz

Food is another passion for Adam – he likes to cook at home and his speciality is Yorkshire Pudding!! He says he likes to eat everything except banana’s. So lastly as always we asked Adam the pros and cons of working within the industry and where he sees himself in 5 years time. He says “The pros are definitely the social – meeting customers, making new friends and having a really great team around me.” He especially wanted to acknowledge Lee, who is his number two and is always on hand and backs him up in all aspects. The cons are the hours and not being able to go out at weekends – although he did turn this into a positive saying that it has enabled him to save money!!

Lee

Within the next 5 years Adam wants to help the pub grow from strength to strength – he definitely wants to remain in the industry and is hoping that Michael will buy a pub down in Cornwall which he will be only too happy to run – So watch this space!!

Dionysus – July-Aug 2013

What’s Happening Across The Pubs

The Lord Nelson

The Lord Nelson Chefs Tom Fraser (left) and Zsolt (right)

Within our industry we have many staff come and go and whilst we were very sad to lose our Head Chef at The Lord Nelson in June we have replaced him and two others with a very exciting and strong team with a wealth of experience. Tom Fraser has been working within kitchens since he left school. He has spent three years gaining his qualifications at college and in between time has been gaining valuable work experience as Commis Chef at The Black Bull in Wymondon. He was also working at Jim’s Yard, Barnsdale Hall and the Chequers before joining us.

been working and living in England for six years. In his last job he was Head Chef at The Whipper Inn and before this spent three years at The Fox and Hounds at Exton. We also have Hannah Earp who has just completed a years work placement in Italy. So we look forward to some exciting creations coming from the kitchen!!

brewery in July – who are a small micro brewery based in Oundle. They are brewing some really great and exciting new beers from their state of the art brewery and shop in Oundle.

For August Adam has chosen to go for a local favourite Oakham Ales – having all your old favourites such as JHB, Scarlett Macaw and Citra on the bar – so make sure you nip down and give them a try!!

Our newest addition to the team is Zsolt, who is originally from Hungary and has

Adam has been busy organising breweries to focus on throughout July & August. He will be show casing beers from Nene Valley

Dionysus – July-Aug 2013

The Lord Nelson, 11 Market place, Oakham, LE15 6DT t. 01572 868340

What’s Happening Across The Pubs

£21.95

-7pm Mon-Sat 6pm

1 Not So Larg e pizza with 2 to ppings and a pint of selected beer, 175ml of house wine or selected so ft drink

for just £9.95 Mon-Sat 6pm7pm

Live Bands Sunday 7 July, 9pm

Easy Company (acoustic duo)

Wednesday 24 July, 9pm

ds – Platform 58 (young local blues ban talented) very these guys are 15/16 years old and

NewMenu

e 2 Not So Larg gs in p pizzas, 2 top f white, and a bottle o use wine red or rosé ho

Sunday 28 July, 8pm July (covers duo)

Wednesday 7 August, 9pm Cornerstone (Jazz/punk band travellin

g from Austria)

The Prince Rupert The new menu is now firmly in place at The Prince Rupert and whilst it has some of your old favourites still on there we have also implemented some exciting new elements in the form of our “Liberty Menu”. You really must try the Lincoln Red Beef Bourguignon Pie on our main menu too. All of the Lamb and beef on the menu is coming directly from our own farm in Tallington – we are sure you will be impressed with the quality and taste!!

Private Parties at The Prince Rupert Any Occasion, Any Size, Any Excuse, Any Party

out, we’ll make sure From Birthday parties to leaving do’s, corporate events to big nights and anti pasta your party will be one to remember. Your favourite Rupert Pizza, tapas bar for details. party or a classic fork buffet with something for everyone. Ask at the The Prince Rupert, 46, Stodman Street, Newark, NG24 1AW t. 01636 918121

Dionysus – July-Aug 2013

What’s Happening Across The Pubs

Follow @The_Periwig on twitter Like The-Periwig on facebook

The Periwig is the only venue in Stamford which will be showing all of your favourite sporting events throughout July & August coupled with some brilliant deals on Beer, Wine and the odd jug of Pimm’s. We will also be showing all of the Ashes Cricket Live from 10th July-25th August so why not order a 4 pint pitcher of Carlsberg, JHB or Thatchers for just £10. For all of you whom have been stuck at home revising for the last couple of months you can now finally breathe a huge sigh of relief that it is now all over!! A Level results night falls on the 15th August which just so happens to be a Thursday which means only one thing POUNDED!!!

Free entry all night, Dj playing all the latest tunes and shout outs from 10pm!

We have another bank holiday to look forward to at the end of August and we are going to help you celebrate. • Starting on Thursday with POUNDED!!! • Friday double up for a £1 on all main spirits, jägerbombs £2 all night. • Saturday Dance the night away with our resident DJ form 10pm, Sour shots £2 • Sunday double up for a £1 on all main spirits, and FREE entry all weekend #rockingyourbankholiday

Have Your Party With Us

any special occasion don’t If you would like to celebrate with us for complete with its own private bar. forget you can hire the entire top floor ing – So battling the We are also now hiring a booth for the even of the past!! thing a crowds and saving seats will become Contact Jimmy or Naomi for further details!! g.co.uk Contact Jimmy or Naomi by info@the-periwi . for more information and price

Dionysus – July-Aug 2013

The Periwig, 7 All Saints' Place, Stamford, PE9 2AG t. 01780 762 169

Feature | Managers Brewery Tour

The Thurlby Group Landlords and Managers

Fuller’s Brewery Tour It isn't very often that we all get to go out and relax as a team and really meet each other outside of work. This is especially true for our site Managers who all do a superb job at their respective pubs but rarely get to see or speak to each other and discuss ideas. This is why when Fullers asked if we would like to take all our Managers from each site down to their brewery in London and have a tour round some of their pubs we readily agreed. It took quite a while to firm up a date that suited everyone but finally on the 23rd April we all came together and headed down to London for a long overdue day out!! After Michael insisted the brewery tour be kept very brief (so as not to bore us all) we were all pleasantly surprised at just how interesting it was- each of us has a varying degree of interest in

beer but when you are constantly surrounded by it, it becomes hard pressed not to find the whole process intriguing. Beer has been brewed on Fullers Cheswick site for over 350 years – as far back as the era of Oliver Cromwell. The brewery is huge and state of the art – we all had a fascinating trip round learning the process of brewing beer on such a large scale. After the brewery we were taken on a tour of some of their favourite pubs in London including The Churchill Arms and Ye Olde Mitre – it was really interesting to see how another pub group is adapting to an ever changing market and for all the staff to look around for ideas and discuss things as a group altogether. Needless to say lots of beer was consumed and a great day had by all – Everyone got back at varying stages of the night but we all made it home and had a great day out!!!

So we would just like to say a huge Thank You to Fullers and look forward to the next trip!!

Dionysus – July-Aug 2013

What’s Happening Across The Pubs

Smith’s Pantry is open for business!

The 7th Annual Beer Festival Starts 5pm, Thursday 11th until Sunday 14th July 20 Real Ales including beers from Hopshackle, Dark Star, Saltaire and more… Sunday 14th will be a Charity Family Fun Day. There will be a BBQ from 2.30pm.

Live Music All Weekend! Friday 12th from 9pm – Bearded Theory Saturday 13th from 9pm – B.R.M Sunday 14th from 3pm – Pennyless

In the last issue of Dionysus we were telling you of our plans to transform the middle bar into a new deli section – and as you can see from the photos the changes are now complete. “Smith’s Pantry” is now open for business – Offering baguettes, sandwiches, cakes and much, much more!! We decided to change this area as our lunch trade is extremely busy and often this can mean a little slow. The Pantry is self service (order at the bar and collect from the pantry) – enabling people to pop in for a quick snack on their lunch breaks without the wait from the kitchen. We will also be showcasing select products for you to take home – Our Cretan Gold Olive Oil and Modena Red Balsamic Vinegar will be for sale alongside our Ken Forrester Wines and even some locally made fudge from Market Deeping!! Smiths kitchen will be running their normal lunchtime service alongside the Pantry menu so you will have the option of either choosing a snack or a freshly cooked meal depending on what you fancy!!

The kitchen has a new menu for lunch times and evenings – it is very different from our old style and has been designed in keeping with most of our other sites ie. The Tobie Norris and The Lord Nelson. The food is all freshly prepared on site and has our Executive Chef, Nick Buttress’ twist which we have all come to know and love.

Smith’s and Jubilee Garage will be holding 12

Dionysus – July-Aug 2013

Smith’s of Bourne, 25 North Street, Bourne PE10 9AE t. 01778 426819

What’s Happening Across The Pubs

y z a r C t r Spo The Jubilee is looking forward to the start of the football season on the 19th August but until then we have got plenty of sporting action for you!! The Ashes 2013 cricket Bilateral Series will start on July 10th and the last match of the tournament will be held on August 25th, 2013. We are expecting this series to be more exciting than any other recent Ashes since the British team has been performing very well in every format of the Cricket for the last couple of years. So why not come down and support England throughout!! The Kid’s Play Area

Sam (Jubilee Manager) meets Peterborough United’s Grant McCann

The Jubilee is also setting up its own sporting teams – We have now joined the Bourne Pool League with our Assistant Manager Matt Towers as Captain – So we will keep you posted of our success. We are also looking to join the Darts League so if anyone is interested in joining our team please contact either Sam or Matt who will be delighted to have you on board. Lastly, we always like to keep you posted on who has been in the pubs especially if they are famous. This one has a special meaning for us as it was a Peterborough United Player – Grant McCann. Michael has supported “The Posh” for years and so was very excited to learn that none other than a Peterborough United player frequented the pub on occasion. Unfortunately when we approached Mr McCann for a photo he was drowning his sorrows after Peterborough United had been relegated in the most cruel of circumstances by a goal in the 90th minute of their final match of the Championship season (May 4) against Crystal Palace. To say he was a little reluctant was an understatement but we are very, very glad he did!!

a Yorkshire Brewery Showcase this October

Jubilee Garage, 30 North Street, Bourne, PE10 9AB t. 01778 392700

Dionysus – July-Aug 2013

Feature | Modena Red Balsamic Vinegar

£2.95

Modena Red per bottle

????

At last we have found a balsamic vinegar that we think is a worthy partner for our Cretan Gold Olive Oil. It has taken us a while as we wanted to get it right and make sure that the two complimented each other perfectly. Unfortunately we do not have many contacts in Modena, Italy and so had to use our own trial and error tactics. Luckily my Step Grandfather, Nonno Giuseppe, is from Sicily and is an avid expert in all things Italian especially if they derive from the grape!! Therefore we sat him down and made him consume huge quantities Nonno Giuseppe of balsamic vinegar in a quest to find the best tasting balsamic at a price that wont make you bulk. Nonno Jo has decreed that Modena Red is one of the best tasting Balsamic vinegar’s he has ever tried within the price range we were working with !! This is no mean feat as many of you will be aware Balsamic vinegar is a lot like wine and varies vastly in quality and taste. Modena Red is a product that is exclusive to The Thurlby Group, sourced in Modena and imported by the same man Nonno Jo buys his grapes for wine making from, Antonio Bosco. We are selling it throughout the pubs in 250ml bottles for just £2.95 so why not pick up a bottle and try it for yourself!!

Short History of Balsamic Vinegar: With all this in mind we thought it might be quite interesting to share with you some of the history of Balsamic Vinegar and why true balsamic is only made in Modena, Italy. Until approximately 25 years ago in the late 1970’s, true balsamic vinegar or “Aceto Balsamico Tradizionale” as it is called in Italian, was an Italian artisan product relatively unknown outside of Italy. 14

Dionysus – July-Aug 2013

The same country that brought you such notable artists as Michelangelo and Leonardo da Vinci, as part of the Renaissance, also provides a culinary artistry that offers incomparable quality and taste – including the wonderfully adaptable aged balsamic vinegar, aceto balsamico di Modena. Balsamic vinegar can only be produced in the regions of Modena and Reggio in Italy. Traditional balsamic vinegar originates from Modena, Italy, where families have been using the same techniques for generations.

Aceto Balsamico Tradizionale has actually been being made for nearly a thousand years, but never for commercial use. It was a well kept family secret to the rest of the world and relatively unknown even to other Italians. Instead families from Modena would pass it on as an heirloom, give it away in very small vials to friends, or bequeath it to a daughter as part of her dowry. The first historical reference to balsamic vinegar dates back to 1046, when a bottle of balsamic vinegar was reportedly given to Emperor Enrico III of Franconia as a gift. In the Middle Ages, it was used as a disinfectant. It also had a reputation as a miracle cure – good for everything from sore throats to labour pains.

Uses However these days we think it is best used for salad dressings, sauces and gravies. Sprinkle on cooked meats to add flavour and aroma; season salad, vegetables strawberries, peaches and melons; or simply dip into it with warm crusty bread.

On sale

Throughout roup. The Thurlby G y! Buy some toda

From Our Pantry We are trying to get a different and exciting range of products together that you can purchase as gifts or simply use in your very own home. We started it all off with our Cretan Gold olive oil and have now found a balsamic vinegar, Modena Red, that compliments it beautifully. We have also selected a fabulous range of South African wine from Ken Forrester, which can be purchased by the bottle or in a gift pack of three - perfect for a BBQ/Party or just simply to enjoy with your dinner. Our next items to be added will be a Jute bag so you can carry all your selection home with you but also use them when shopping in general, and for all those with a sweet tooth we have some fudge that is made just down the road in Market Deeping. We have spent time carefully selecting each product to make sure it is that little bit different but also delicious in every sense. We hope you enjoy and look forward to introducing more products to you in the future.

Cretan Gold Olive Oil – £3.95 per bottle

Ken Forrester Petit Range Presentation Box – £25.00 per box

Perfect for drizzling on salads & bread dipping

Includes; bottle of Petit Chenin, bottle Petit Pinotage & bottle Petit Cabernet/Merlot

Modena Red Balsamic Vinegar – £2.95 per bottle Perfect for drizzling on salads & bread dipping

Homemade Fudge & Jute Shopping Bags Coming Soon… Dionysus – July-Aug 2013

What’s in a

name?

Robert Adam style plaster ceiling

This month we thought it should be the turn of The Periwig in Stamford as this was the second pub Michael ever brought and our first in the group as it stands today. The Periwig, formerly The Marsh Harrier was bought by Michael back in 1996 and he has extended it over the years, to now accommodate three floors. It has been through many transformations in this time alone: a local’s bar and real ale pub; a rugby led pub with a lively evening trade and now more of a younger person’s late night bar and sports venue. The name The Periwig was narrowed down from Four – It was either going to be The Balloon, The Pineapple, Whittington's Cat or The Naked Boy & Periwig which stood on High Street in the 1740's. All of these were original names of pubs in Stamford throughout history and all of which Michael was very fond of. The only reason he swung to The Periwig was that he felt it sounded different and would appeal to the younger crowd he was trying to entice. However now he somewhat wishes he had chosen The Pineapple or Whittington's Cat!! When Michael acquired the premise it was a pub trading as the Marsh Harrier but Michael didn't feel any affiliation to the name or that it suited the pub or had any historical overtone as it was only called this in the late 70's - he wanted something that was more historically relevant. However about a year ago he did manage to snap up an original sherry sign from the pub as it was in the 70's and we now have it on the wall in the Tallington room of The Tobie Norris. So as for the history of the building itself- it has had various transformations through the years going from William Smith / Paten & Co. Wine Merchants / Marsh Harrier and eventually ending up as The Periwig. It all began in 1837 when William Smith took over a large 18th Century three-storey building opposite The Crown, for the purpose of dealing in wine and spirits. The building had been constructed between 1791 and 1798 on two plots (one on Crown Street and another on Red Lion Street) by William Baker,

Dionysus – July-Aug 2013

a schoolmaster: the main plot was leased from Browne's Hospital. The frontage facing into Red Lion Square featured a fashionable rendered Regency bay above the shop front. This still survives, although it was altered in the 1930's when the pseudo - timber framing was added. Contemporary bays, dated 1793, can be seen at no. 16 All Saints Place. The building, which had extensive cellarage and a Robert Adam- style plaster ceiling in the main room on the first floor (still visible), later came into the ownership of Stamford Corporation and was valued at £315 at the time of Smith's takeover. By 1843, Smith was also operating The Vaults at No.4 Red Lion Square. In 1872, the business was being run by Smith's widow or daughter, Mrs Elizabeth Ann Smith. She continued there until 1906. In 1909, the business was taken over by Paten & Co, brewers and Wine and Spirit Merchants of Peterborough. During the 1930's, they added the decorative timber framing and replaced the old shop front with a bold design of Dalton faience tiles and stained glass. They also demolished the Red Lion Street range and built a single-storey off-sales shop and store entrance. A carved stone Paten's logo still survives above the entrance from Red Lion Street. The building only became a public house in the early 1970's when it took the name the Marsh Harrier. Original Paten & Co sherry sign from The pub was altered in the early The Periwig now in The Tobie Norris 1990's from a traditional "locals" establishment into a modern bar. When Michael bought The Harrier in 1996 he re-built the single-storey Red Lion Street frontage over three stories in a mock timber frame style, the interior was opened up to create an internal first floor gallery, and the original entrances onto All Saints’ Place and Red Lion Street were reinstated. The interior has been refurbished in 2003 and 2006 and has remained unchanged since this time.

Feature | Have you tried…

Palace Hotel Oxford St, Manchester, Greater Manchester, M60 7HA

The Manchester Crawl – Tony & Heidi of The Prince Rupert visit Marble Brewery and all things beer in Manchester.

Tony in The Salisbury Ale House

After a relatively short journey from Newark to Nottingham to Manchester by train, we checked into the aptly named Palace Hotel, found again for a fair price “ont tinterweb”! Well worth a stay here, impressive entrance, centrally located and literally around the corner from the station. First port of call and only across the road was The Salisbury Ale House, a warmly decorated pub focused more towards younger student types and music lovers with a good selection of big names and micros on the hand pumps. We opted (as we do) for a very well kept half of Old Peculiar at a reasonable price. Duchars and Landlord were also on offer.

The Palace Hotel on Oxford Street

I found it to be a mouth watering example of the style. Heidi chose a Belgian fruit beer from the 3 craft beers on a chrome triple font almost hidden in a dark corner at the end of the bar. There are also no commercial lagers to be seen. The food offering looked good, but as we had eaten well earlier at Sam’s Chophouse that was the last thing on our minds. The IPA was quickly followed by the glorious Chocolate Marble Stout at 5.5% - a fabulous way to celebrate what is in my view one of the best brewery/pub combinations in the country.

After a pleasant walk in the sun along the riverside and thru “the gay village”, we came to The City Arms and Vine Inn pubs, conveniently located next door to each other and worth a visit each in their own way. The City was a lot more interesting beer wise, with a good range of over 8 handpumps. Next up, near “China Town”, there are 3 pubs in a row: The Old Monkey which is a “Weatherspoony type” Holts owned boozer aimed at families and OAPs – didn’t stay there for long! We moved onto The Circus Tavern, reputed to have the smallest bar in Europe. It was certainly tiny as we were instantly offered table service when the bar was swamped by the 2 guys that had walked in before us. There was a well kept Tetleys cask on offer and Robinson’s Dizzy Blonde.

The City Arms and Vine Inn

A quick nip next door was The Old Grey Horse, a good old traditional pub and the best of the three with a range of Hydes beers and a few guests. The Hydes Original was in good form for our visit. The final leg of our Manchester oddessy finds us in The Marble Arch area in search of The Marble Brewery Tap but on the way we find The Angel – a lovely well renovated old pub with a good range of ales and a piano player entertaining his fellow punters at a grand piano. The Belgium Kriek beer on tap was definitely worth a pint! And now the grande finale “The Marble Arch” – as soon as you enter you are struck by how vibrant and lively the atmosphere is in this fantastic pub with very traditional Victorian tiles decorating almost the entire room. There were Romanesque mosaic tiles on the floor which leads at a gentle but definite slope to the heart of the matter – the bar! A wondrous procession of 11 hand pulls wheels out Marble’s entire range of standard and seasonal beers offering mind bending choice. With rare survival instinct kicking in, I chose the Lagonda IPA at 5% rather than the Double IPA at 7%.

Heidi at The Circus Tavern – the smallest bar in Europe

The Marble Arch Inn

If you would like further information or to book a room at the Palace Hotel, Manchester: Visit www.palace-hotel-manchester.co.uk Oxford Street, Manchester, M60 7HA, UK Dionysus – July-Aug 2013

Recipes

from our

chefs

Wine of the issue Country: France Producer: Le Notaire Region: Languedoc Roussillon Over the last few years we have built up a fabulous relationship with Fontclayeur who are a co operative in South West France near Carcassone supplying our house wines to the majority of our pubs.

Harissa Leg of Lamb with Moroccan crushed potatoes Ingredients Harissa Leg of Lamb: • 1-1.25kg boneless shoulder of lamb

Crushed Moroccan spiced potatoes: • 1 teaspoon ground cumin

• 4 cloves of garlic

• 1cm of fresh ginger

• 2 teaspoons of

• 1 teaspoon salt

2011 Le Notaire Grenache

• 3/4 teaspoon black pepper

Dark ruby red in the glass with hints of plum jam and raisins. Light and moreish with excellent balance and ripe, soft tannins. Great with spicy dishes and meat. Great accompaniment to the Indian Burger.

ground cumin • 2 teaspoons of

• 1/2 teaspoon ground cinnamon

ground coriander • 2 teaspoons of harissa paste

• 1/2 teaspoon ground coriander

• 1 teaspoon of cinnamon • 2 cm of fresh ginger diced

• 1/2 teaspoon cayenne

• 3 tablespoons of olive oil

• 1/2 teaspoon ground allspice

• 1 teaspoon of chilli flakes • handful of picked fresh mint

• 1/4 teaspoon ground cloves

• 1 red onion

• 3 tablespoons of olive oil • 350 grams on cooked new potatoes

Cooking method Harissa Leg of Lamb Peel and cut the red onion into small chunks. Add the onion, garlic, harissa paste and mint to the food processer and blitz until course, then add all the dry ingredients and the olive oil then blitz again until it is mixed well and put to one side. Take the lamb and with a sharp knife, score the outside of the meat and with your hand massage the mixture into the lamb ensuring you cover the whole leg. Place onto a roasting tray and place in the oven set to around 230 oC for 30 minutes, then turn the heat down to 160 oC for a further 50 minutes . Remove the lamb from the tray and rest for 20 minutes in a warm place. Crushed Moroccan spiced potatoes Pour the olive oil into a frying pan on a medium heat, add all the spices in to the hot oil and fry for 30 seconds. With the back of a fork, crush the potatoes in a mixing bowl, then add to the frying pan. Cook until the potatoes soak up most of the olive and spices, and have turned a rich dark colour. I personally like to overcook the potatoes to add a bit of crispy texture to the dish. Thinly slice the lamb and serve with Moroccan potatoes, minted yoghurt and couscous salad.

Download this menu from www.thethurlbygroup.co.uk Recipe created by Nick Buttress

The introduction was formed by John Atkinson MW, who got a few like minded people together – Bistrot Pierre, The Flying Kiwi and ourselves from which our own wine importing business was formed and called Angleterroir. However with the growth in all of our businesses, Angleterroir has become difficult to manage so we have taken the decision to carry on with these fabulous ranges of wines but purchase them through our own dedicated wine supplier. The only difference to you, the customer is the label on the bottle. Here are the tasting notes on each to help you in your future enjoyment.

Dionysus – July-Aug 2013

2011 Le Notaire Carignan Rosé Pale pink in the glass with elements of fresh strawberries. Light and moreish with excellent balance. Great with tomato based Pasta dishes.

2012 Le Notaire Colombard Starbright, pale lemon yellow in the glass, with hints of apples, grapefruit and mown grass. A light, crisp palate with bracing freshness. Great with salad dishes or fish dishes.

Currently on sale across The Thurlby Group pubs Review by Ross Dykes

Life on The Farm

It doesn’t seem like five minutes since we were telling you all about lambing season just getting under way – now just 3 months on we have already sent over 40 lambs to Melton Market and 50 have been to our slaughterhouse and prepared for use within our pubs. It is an interesting process watching how quickly the lambs turn from tiny white balls of cuteness into big strong animals weighing in many cases over 45kg. It has not been the easiest of processes for any farmer this year what with the horrendous weather conditions and the price of food rocketing. Just as we turned the lambs out into the field we had a cold snap and snow settled on the ground for over a week, also when we eventually sheared the sheep it seemed to do nothing but rain. However we have all persevered and it is looking like it has paid off. The lambs are now big and strong and eating over 4 bags of food a day!! We began lambing slightly earlier this year as we wanted our lamb to be ready before the majority of other farms – the price of lamb remains high until around now however soon the market becomes saturated and the price inevitably drops!! The process of sorting the lambs is quite labour intensive – each lamb has to be individually caught and weighed. If they are too light they are released back into the field but if they are the right weight they are loaded on to the trailer and taken to market. However this has to be done on the morning of the market as if they are stressed or taken away from the field the night before they can stop eating and may lose weight which in turn loses us money!! We still have over 100 lambs left in the fields that we are fattening up and getting ready – so the job is not yet complete.

We have also brought 10 stock cows from Duncan Mitchell over in Easton On The Hill, comprising of 2 Continental Cross & 8 Traditional Hereford Cows (brown & white.) We have done this as our herd was not big enough to sustain the demand from the kitchens. We will fatten them up over the summer on our Tallington grass and then slowly take them to slaughter and introduce them into restaurants. Our main herd of Lincoln Reds is ever increasing with the birth of two new calves. We are hand rearing one of them as its mother couldn’t produce milk properly and he is becoming really tame and a bit like a family pet as you can see from the photo. The cows are grazing out in the fields and will be out until the Winter time so will get plenty of grass and nutrients inside them before they have to come back into the sheds.

Sophie feeds the new calf

Dionysus – July-Aug 2013

Meet the neighbour | Miss Pickering

‘Meet the neighbour’ This is issue we focus on a neighbour of The Tobie Norris, Miss Pickering…

We are the florist, just 3 doors down from The Tobie Norris, the one with the stuffed heron in the window. “We” are Miss Pickering, former Stamford High School girl, returned to Stamford 7 years ago, via London, Paris and Milan, and The Hound. Our resident shop dog, a saluki-cross lurcher, who you may have seen in the pub once or twice... The 15th century shop is a cavern of flowers, vases, and vintage finds. The joy of having your own shop is that you can buy the flowers you love the most yourself. I am a huge fan of scent, so summer sees bunches of stocks, peonies, garden roses tied together with rosemary, fennel, sage, mock orange and mint. The herbs I grow myself, and we source the very best flowers from local growers and Aalsmeer. Our style is natural, wild and gardeny, whether it is a simple little posy for an end of term present or a wedding at Claridges. Weddings are a big part of shop life, I love them, decorating the church, venue, creating the bridal bouquet, it is an honour to be part of such a special day, although 20

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not without it’s very early starts and late nights. The nature of the product means you can’t start weeks before, it all has to be done in the days leading up to the wedding, which entirely suits a last minute Annie like myself. Flowers are such emotive things, sent and received at times of great joy, hatches and matches, but also at times of sadness, the dispatches, or the awkward, a forgotten anniversary, an apology. I have always joked that floristry is 10% flowers and 90% therapist. Valentine’s Day is an extraordinary insight into the difference between the male and female psyche, and i am known for proffering a little advice on flower choice or the message. Always put a message on the flowers, of course she will know who they are from, but women always want a little love note too. We are demanding creatures. Men often ask for birthday flowers to be delivered at the end of the day “that way she’ll think I have forgotten and then be surprised” She won’t, she’ll think you have forgotten her birthday, and be cursing you. One day i shall write a book....

One of my great loves is teaching, and we hold full day flower schools in the shop. People come from all over the world, L.A. South Korea and Australia to sample a slice of life in an English flower shop. We all lunch at the Tobie Norris, flowers, pizza, The Hound and Mediaeval buildings are a winning combination. Over the summer we are running evening classes, informal workshops in the shop, making bouquets, takeaway pizza from the pub, pop into the shop or visit the website for further details.

Miss Pickering, 7 St. Paul’s Street, Stamford, PE9 2BE www.misspickering.com or visit our blog at www.misspickering.blogspot.com

Help Us Raise Funds For The Sue Ryder Thorpe Hall Hospice Throughout both July & August we have decided to donate £1 from every pizza deal* sold at The Tobie Norris & The Lord Nelson to the Sue Ryder Charity – we have always tried to support Sue Ryder wherever possible as it is a charity close to all our hearts and we think they do a superb job in the face of adversity. We are sure many of you are aware of the great work of Sue Ryder and are aware of someone they have helped and cared for, However here is just a brief snippet of the work they do and an idea of just what the money donated will be spent on. Local people have answered the rallying call to help build a new hospice at Thorpe Hall with the totaliser sitting at more than £1.25 million after just three months. A £6 million appeal was launched in March by healthcare charity Sue Ryder to fund the building of a state of the art new hospice to serve the region. With money already in the bank, the first phase of work has begun on the site adjacent to the current Thorpe Hall Hospice in Longthorpe, Peterborough. With a two year deadline to raise the cash, there has been a flurry of activity to support the appeal. Already the first appeal shop has been opened in Peterborough’s Queensgate shopping centre with shoppers coming in droves to snap up bargains which have included a Vera Wang dress and a Calvin Klein leather jacket. Nine more shops will follow in the coming months. There is a host of fundraising events and challenges being held right across Cambridgeshire, Lincolnshire, Rutland, Leicestershire, Derbyshire, Norfolk and Northamptonshire. Supporters are biking the length of the country, running marathons, shaving their heads, abseiling, go-karting and hosting vintage tea parties to raise money, “The response to the appeal has been fantastic,” said regional fundraiser Alison Toomey. “So many people in this area have an affinity with Thorpe Hall Hospice and they understand how vital the service is that we provide. That has translated into action for which we are so grateful.” Thorpe Hall is a 17th century mansion house which looks stunning but is not fit for purpose. The new Thorpe Hall Hospice will be modern, state-of-the-art, homely and efficient. Patients will enjoy private, ground floor rooms with garden access and en suite facilities. Medical equipment will be camouflaged as much as possible and medical staff will have the very best surroundings to provide the incredible care every patient deserves. Allison Mann is the head of care services. She had a hand in designing the new hospice and said: “I can’t always put into words what I do; it’s a vocation, not a job, and I feel so very, very proud and privileged to work at Thorpe Hall. The new hospice will give us the space and the time we need, in order to take our care to the next level, allowing us to deliver the kind of personalised treatment that is so important at the end of someone’s life.”

There are a number of ways to get involved: • Shop in one of our stores • Donate unwanted items for us to sell • Join in one of our events • Organise your own event • Donate money • To donate £3 text ‘Thorpe’ to 70007

For inspiration and information about getting involved visit the website www.thorpehall.org or find us on Facebook at Sue Ryder Thorpe Hall Hospice.

*Pizza De al 2N

ot So Lar ge pizzas, 2 toppings and a bo ttle of wh ite red or ros é house w , ine

£21.95

Mon-Sat

6pm-7pm

£1 from Every Pizza Deal* sold at The Tobie Norris & The Lord Nelson throughout July & August will be donated to The Sue Ryder Thorpe Hall Hospice. *Pizza Deal Monday-Saturday, 6pm-7pm Dionysus – July-Aug 2013

Work With Us – Current Vacancies

Be social. Stay in touch! The fastest, simplest way to stay close to everything we are doing!! Find out what’s happening, right now, within our organizations. Our Twitter and Facebook accounts connect you to the latest stories, ideas, opinions and news within our pubs. You can see photos, videos and conversations directly and all in one place. Social networks are listed below for each pub: Follow @TobieNorris on twitter Follow @The_Lord_Nelson on twitter Follow @SmithsOfBourne_ on twitter Like Smiths-Of-Bourne on facebook Follow @JubileeBourne on twitter Like thejubilee on facebook

Smith’s, Tobie Norris & The Lord Nelson: Part-time & Full-time chefs. Please email your CV and covering letter to recruitment@thethurlbygroup.com

Follow @The_Periwig on twitter Like The-Periwig on facebook

Contact Us The Tobie Norris Manager: Will Fry 12 St. Pauls Street, Stamford PE9 2BE t. 01780 753 800 info@tobienorris.com www.tobienorris.com

The Periwig Manager: Jimmy Pease & Naomi Schein 7 All Saints' Place,Stamford, PE9 2AG t. 01780 762 169 info@the-periwig.co.uk

Smith’s of Bourne Manager: Pat & Jane Taylor 25 North Street, Bourne PE10 9AE t. 01778 426819 info@smithsofbourne.co.uk www.smithsofbourne.co.uk

Jubilee Garage Manager: Samantha Waddingham 30 North Street, Bourne, PE10 9AB t. 01778 392700 info@jubileegaragebourne.com www.jubileegaragebourne.com

The Lord Nelson Manager: Adam Dale 11 Market place, Oakham, LE15 6DT t. 01572 868340 info@thelordnelsonoakham.com www.thelordnelsonoakham.com

The Prince Rupert Manager: Tony & Heidi Yale 46, Stodman Street, Newark, NG24 1AW t. 01636 918121 info@theprincerupert.co.uk www.theprincerupert.co.uk

Dionysus – July-Aug 2013

Dionysus â&#x20AC;&#x201C; July-Aug 2013