Dionysus Cretan Gold Olive Oil & Modena Red Balsamic Vinegar now available to purchase in all our pubs!
Issue 6 | Nov-Dec 2013
The Ancient Greek God of Fertility and Wine
A MAGAZINE BASED AROUND OUR SMALL GROUP OF PUBS
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Book Your Christmas Parties In One Of Our Fantastic Pubs
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WIN A HELICOPTER RIDE AROUND LONDON SEE PAGE 4
Our House Wine “St Jean” Uncovered Looking for present ideas? Check out our Pantry Offers!! Meet The Neighbour Go on a treasure hunt at Newark Antiques
Tasty Recipes from The Group’s Executive Chef! see page 18
Meet The Customer Martyn Howard Aspinall see page 7
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Dionysus – Nov-Dec 2013
Contents What’s Happening Across The Pubs
Dionysus is officially a year old and I can not believe this is the sixth issue – it doesn't seem like five minutes since I was talking about log fires, mulled wine and rich stews last time. At the moment I am quite looking forward to crisp, cold sunny mornings and digging out my hats and scarfs as the image in my mind seems so snuggly and warm, I have quite a nostalgic view of winter as only a true English person can, ask me again by January and I will be aching for spring or at least to peel off one of my five jumpers as I go from ice outdoors to nearing tropical heat indoors. It is at this time of year that for me the concept of a pub comes into its own – sitting reading the Sunday papers next to a roaring open fire, comfort food, fruit puddings and custard and a generous helping of alcohol to wash it all down with. The countdown to Christmas has officially begun for us – our Buffet Party Menus look and taste great. I love the whole build up to Christmas and all the decorations, I even cant wait to hear "Snow is Falling" on loop for the next couple of months wherever I go.
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The Tobie Norris The Lord Nelson The Prince Rupert The Periwig Smith’s of Bourne Jubilee Garage
5 8 9 10 12 13
Meet The Customer
7
Martyn Howard Aspinall
Castle Rock Brewery Tour
11
The Thurlby Group Managers day out in Nottingham
Our House Wine, St Jean Uncovered
14
Our visit to Les Vignobles Foncalieu Cooperative in France
From Our Pantry
15
Purchase some of our products to take home
What’s in a name?
16
Find out how The Lord Nelson got its name
Have you tried…
17
The White Swan Hotel, Stratford-upon-Avon
Recipes from our chefs
18
Young Partridge stuffed with Black Cherries and served with Old Fashioned Game Chips
Drink of the issue
18
Ross Dykes shares his recipes for Mulled Wine and Mulled Cider
Life on the farm
19
News about what has been happening since the last issue
‘Meet the neighbour’
20
Newark Antiques
Work With Us / How to Contact Us
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This issue we have so much in store: new menus, a great meet the neighbour in the form of Newark Antiques and even a chance to win a helicopter ride… how amazing is that!!
Sophia
Editor Sophia Thurlby – sophiathurlby@outlook.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 – Nov-Dec 2013
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What’s Happening Across The Pubs
Christmas Is Coming! So much has been happening across the group in the last few months and we have got some exciting new additions both to each individual site and across the group as a whole. We have launched new menus throughout our sites which have some great dishes using the lamb and beef from our farm and some great locally sourced fresh, seasonal ingredients. My favourite dish has to be either the anti pasti sharing boards, they are great to nibble with a glass of something cold – simply delicious. Also Nick’s new deli menu has some tasty wraps that are freshly made on site with our own pizza dough, they are really different and well worth a try.
Lee Jones
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.
Ross has been looking at introducing a better after dinner drinks list to add to our new dessert menus, including new dessert wines, ports, brandies and whiskeys. We managed to raise £1,000 for the Sue Ryder Charity from our pizza deal offer in July and August, where £1 from every pizza deal was donated to the charity. We are so pleased and presenting them with a cheque was great moment. Thank you to all that contributed!! And of course not forgetting Christmas and New Year – we are getting each site prepared for all the celebrations so don't forget to check out each sites individual page to find out what's happening in your favourite pub.
DID YOU KNOW? OUR STONE BA KED PIZZAS ARE AVAILABL E TO TAKEAW AY! JUST ORDER THEM AT THE BAR. WHY NOT HAVE DRINK WHILS T YOU WAIT!!
With Christmas Markets, Buffet / Party Menus, Bands booked and mulled wine and cider being served on all the bars we're sure you will find something to tempt you in.
WIN A Helicopter Ride Around London Fill and cut out this voucher and hand in when you buy a pint of London Pride from one of The Thurlby Group pubs. It will then be entered into the draw to win this fabulous prize courtesy of Fuller’s.
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This issue we have chosen Lee Jones to be Employee of the month. Lee is Assistant Manager at The Lord Nelson in Oakham. He is a happy smiley face behind the bar and also very polite and helpful with all our customers. Lee also does a lot behind the scenes which you as customers dont get to see but is vital to the day to day running of the pub. He is hard working and always helps cover extra shifts when needed.
We have also introduced a gluten free pizza at The Tobie Norris, The Lord Nelson, The Prince Rupert and Smith’s to try and ensure that there really is something for everyone on our menus.
Full Name:
Telephone: Email: Venue Purchased At: The prize will be drawn January 2014 and the winner will be contacted so they can claim their prize. We will also publish the winners name in the next issue of Dionysus.
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Dionysus – Nov-Dec 2013
What’s Happening Across The Pubs
The Tobie Norris We are just about ready for the winter season, the logs have been delivered and what with three open roaring log fires to contend with we're sure to keep the chill at bay. The garden is being lit up with new festoon lighting and Michael has found some old record players and copious amounts of vinyl which we are trying out in the Tobie first. So have a listen out for some dodgy 70's and 80's tracks that will be being played in the bottom bar – it really is a cool and nostalgic sound and we are sure you will love it!!
As with all our other sites this issue The Tobie has launched a new menu combining some of your old favourites with new delights. Will has chosen a fine selection of Christmas and Winter Ales from local and national breweries alike, So look out on our twitter feed to see the line up on the bar each week. Also dont forget that Will always opens the pub on Christmas Day from 12pm until 2pm so if you fancy a quick pint before lunch or a nice relax afterwards pop on in – I am sure we will have the usual port soaked stilton on the bar too!!
The Tobie Norris, 12 St. Pauls Street, Stamford PE9 2BE t. 01780 753 800
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Christmas Party Buffet Our buffet menus are designed for parties of 12 or more people. Price includes private hire of one of our enchanting rooms as an informal way of dining during the Christmas Festivities.
Option 1 – £15.95 per head
Option 2 – £12 per head
A selection of breads with olive oil and balsamic vinegar.
A selection of handmade stone baked pizzas with a variety of toppings to include;
Bell peppers stuffed with feta cheese. Brushetta: marinated tomato, basil and red onion served on garlic rubbed Italian bread. Scottish smoked salmon served with wild watercress, Swiss chard and lemon dressing. Mozzarella, tomato and basil insalata: torn buffalo mozzarella with sliced beef tomato, fresh basil and balsamic reduction. Chicken Caeser salad: Seasoned pan-fried chicken breast served on cos lettuce with Grana Padano cheese, freshly toasted ciabatta croutons and our Caeser dressing. Goats’ cheese crostini: Ripened goats’ cheese melted on toasted ciabatta. A selection of handmade stone baked pizzas with a variety of toppings to include; Mozzarella, chorizo, sun blushed tomatoes, goats’ cheese, anchovies, basil pesto, free-range chicken, stilton, egg, fresh rocket as well as the more traditional pizza toppings. If you wish to add a dessert buffet to your order then this is available for a £3.50 supplement per head. Desserts include: Our chef’s homemade chocolate brownie and lemon cheesecake.
Mozzarella Chorizo Sun blushed tomatoes Goats’ cheese Anchovies Basil pesto Free-range chicken Stilton Egg Fresh rocket as well as the more traditional pizza toppings. If you wish to add a dessert buffet to your order then this is available for a £3.50 supplement per head. Desserts include: Our chef’s homemade chocolate brownie and lemon cheesecake. If you wish to add an antipasto selection to your buffet on arrival this will be an extra £3.50 per head. This includes; marinated olives, stuffed bell peppers, Swedish salamis and smoked bacon and honey dough balls.
To book or for details please contact one of the venues listed below:
call 01780 753800 info@tobienorris.com
call 01572 868340 info@thelordnelsonoakham.com
call 01778 426819 info@smithsofbourne.co.uk
call 01636 918121 info@theprincerupert.co.uk
Meet The Customer
QUICK FIRE FACTS Full Name: Martyn Howard Aspinall Born: Stamford, Lincolnshire Favourite Pub: The Tobie Norris Favourite Meal: Roast Dinner / Pork Pie
Hobbies: Counting Birds, Nature, Walking, Orchids, Real Ale Favourite Drink: Anything from Fuller’s, Jennings or Woodfords Brewery
This issue we have chosen a dear customer of ours who can be found enjoying a few pints and a pork pie every Friday at The Tobie Norris. Martyn Howard Aspinall is a true Stamford character, if you don't think you know him he has a long white beard and always a sheep dog or two in toe, Rowan and Alder. Sometimes even our dog Jess joins them too!!!
Martyn after one of his many walks!
Martyn is one of seven children, 5 brothers and 1 sister. He was born in Stamford hospital and has always lived within looking distance of his hospital bed window. Martyn grew up on the Kings Road (Woodville Road) and has been living in his current house with his wife Dawn for 27 years. When Martyn first met Dawn he was living with 4 men and the house was a little bit wild (albeit he assures me they had a cleaner). Dawn was moving to the area after completing her studies at Liverpool University as she had a position as a primary school teacher at Bluecoat School. Martyn saw Dawn's advert in the paper looking for a room and so he decided they should offer her one of their's in the hope she may bring a womanly touch to the house. He even went so far as to have some curtains made up for the kitchen window but subsequently burnt them down when he was making his tea that night!! Well as you can imagine Dawn politely refused the room and more sensibly moved into a house with 5 girls. However Martyn invited her back for a drink as the girls were heading home for Christmas. When she arrived at the house (unbeknown to Dawn) the guys flipped a coin to see who got to take her out first and thankfully Martyn won. From that first drink they have been inseparable and got married just 7 months later!! Martyn left Fane School (Now Queen Eleanor) a year early at the age of just 14, as he put himself up a year to ensure a quick exit. He left without taking an exam but as soon as he left he began work at W J Browns, where he remained for 23 years until it closed in 1984, training as a seed merchant. When Browns closed he became a salesman for a wholesale florist, which would mean him travelling all across the region selling to individual florists. He stayed here for just 5 years and then with 2 very small daughters Rebecca and Holly he became a house husband for 2 years. He
really enjoyed his time looking after the two girls before pre school but does admit causing a bit of a stir at the mother and baby swimming classes each week!! Once Holly went to school Martyn got back into work, which he admits was quite a strange feeling after being away from that environment for so long. He spent a couple of years working in a building demolition firm and then he was lucky enough to be offered two jobs – one working for a nursery at £28,000 a year and one as Assistant Warden at Rutland Water for just £5,000. Well this probably gives you the biggest insight into Martyn's character as he chose the Assistant Warden post so he could work with his passion and hobby everyday. Martyn worked at Rutland Water for 20 years, managing 500 acres of land, racking up copious amounts of volunteers and really making a huge difference to how the place worked and ran. He is passionate about nature, especially birds and trees and Martyn with his cows so spent a lot of time bird watching and counting. He even used to manage the annual bird watching fair. He also kept his own Dexter Cows and Hebridean Sheep on the fields around the water. His hobbies are walking and mountain climbing as well as travelling and beer- so it comes as no surprise that he belonged to a mens walking club called "Over the Hill Gang" from 1981 -1991. They used to leave Stamford for a different Martyn up Bristley Ridge adventure each time where they would scale impossible ridges and drink copious amounts afterwards in celebration. He has climbed in Scotland, The Lake District and also completed The Three Peaks Challenge to name but a few. Martyn also loves to cook, his signature dish being Paella, as taught to him by a Spanish exchange student from her Grandmothers recipe in Salamanca. One of my favourite stories about Martyn and the one note i think sums him up perfectly is when he sellotaped a pork pie to his arm in order to curb his pork pie addiction. Hoping it would seep into his blood stream – unfortunately it only lasted 5 minutes before he had to eat it!!
Martyn and his pork pie
Martyn is a real larger than life character with a warm smile and a good story to tell. He really does suit the pub perfectly and we all look forward to seeing him, Dawn, Alder and Rowan every Friday. Dionysus – Nov-Dec 2013
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What’s Happening Across The Pubs
The Lord Nelson It seems like only five minutes ago that we introduced our last menu yet it is that time again and Nick is excited to launch his latest offering and we can't wait for you to try it!! Michael has also revamped the garden with great lighting to make those cold dark days twinkle and to ensure that even though it's cold outside we can still use the garden with the heated umbrellas and new seating. This year we really want to make the most of the Christmas spirit starting with the Christmas Market on the 9th December from 5pm – where again this year we will have a table set up at the front of the pub offering mulled cider/ wine and warm mince pies. We are also going to offer some extra treats but you'll have to pop in to find out exactly what… Also we have a great Christmas menu to help you celebrate with your nearest and dearest and work colleagues alike and Adam and Lee are having a New Year’s Eve Party that promises to be a great evening as you can see from the poster opposite.
Charity Night at The Lord Nelson
In October just before halloween we held a guess the weight of the pumpkin competition in aid of Breast Cancer Awareness. It is a charity dear to our heart especially as two of our customers have recently been diagnosed.
So we would like to say thank you to everyone that came to support and generously donate. We raised an amazing £350!! 8
Dionysus – Nov-Dec 2013
The Lord Nelson, 11 Market place, Oakham, LE15 6DT t. 01572 868340
What’s Happening Across The Pubs
The Rupert Room
Wild Game, Ale and Brown Sugar Pie The Conservatory
The Prince Rupert Since we last went to print we have had some huge changes in The Rupert – we said goodbye to our Managers Tony and Heidi after 4 years of a great working relationship and we really do wish them well in their next adventure. We now have a new Manager in the form of Carl Wright who has worked within the industry for many years. We are sure you will find him as genuine, happy and enthusiastic as we all have. We are really pleased that he has fitted into an already great team at The Prince Rupert what with Martin's skills behind the bar, Nickii's help behind the scenes and Megan's positive, friendly way with customers we are sure he will find his feet in no time.
Carl Wright landlord at The Prince Rupert
Combined with our new team changes we have also launched our new menus which have some really great dishes such as Wild Game, Ale and Brown Sugar Pie. Michael has set about making the pub feel a lot more cosy and just tried to give certain areas a face lift. The conservatory has some really exciting new additions as you can see from the photos and The Rupert room has been made a lot more comfy we have replaced the tables and chairs with sofas and coffee tables to make it more casual and informal. The band room upstairs is the next on our list of changes. We want to open it up on Friday and Saturday evenings and make it feel a lot more chilled and relaxed in ambience. We hope to have it open shortly and what with its own bar it will make a great venue for private functions and celebrations or simply a great spot to watch the Rugby / Football or listen to some great music whilst enjoying a pint!!
We are also introducing jug night every Wednesday from 5pm. Get a 4 pint jug of real ale for only £11!
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 – Nov-Dec 2013
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What’s Happening Across The Pubs
Follow @The_Periwig on twitter Like The-Periwig on facebook
The Periwig has so much happening it is hard to know where to begin… The premiership season is well underway and so too is the rugby. We have not only got Sky Sports but also just invested in BT Vision to ensure we can show all the matches live. We have also introduced Pukka Pies on the bar which are being served throughout all live matches and for just £3 for one or 2 for £5 who could resist… Follow us on Facebook and Twitter for all the latest deals.
The Periwig is the only party destination throughout Christmas and New Year with DJ's and drink offers galore and with free entry why go anywhere else?
Have Your Party With Us sion don’t If you would like to celebrate with us for any special occa private bar. forget you can hire the entire top floor complete with its own s We are also now hiring a booth for the evening – So battling the crowd past!! and saving seats will become a thing of the Contact Jimmy or Naomi for further details!! Contact Jimmy or Naomi by info@the-periwig.co.uk for more information and price.
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Dionysus – Nov-Dec 2013
The Periwig, 7 All Saints' Place, Stamford, PE9 2AG t. 01780 762 169
Feature | Castle Rock Brewery Tour
The Thurlby Group managers and Castle Rock Brewery team
CASTLE ROCK BREWERY TOUR Last month a team of us hopped on the train from Stamford to visit Castle Rock Brewery in Nottingham. A quick change at Leicester and we were there! The brewery is just 3 minutes walk from Nottingham station and next door to their own Brewery Tap (Vat and Fiddle). We had a brief introduction and tour of the brewery to see how the once champion beer of Britain, Harvest Pale, was brewed. It was a lovely sunny afternoon and so we took a stroll around some Castle Rock pubs including The Canal House and The Kean's Head, which were both excellent finds.
We would just like to thank Castle Rock Brewery for their hospitality and look forward to working closely together in the future!!
Real Christmas Trees
Nothing quite compares to the look and smell of a real Christmas Tree!! Pre-order your fresh Norway spruce Christmas tree now from our Tallington farm.
To order call Andrew Thurlby on 07801090458 All our trees are cultivated and cut fresh just for you!! The Farmhouse, Mill Lane, Tallington, Stamford PE9 4RP
Dionysus – Nov-Dec 2013
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What’s Happening Across The Pubs
Stone Baked Pizzas Now Available at Smith’s
2 Not So Larg e pizzas, 2 top pings and a bottle of white, red or rosé house w ine
£21.95
Mon-Sat 6pm -7pm
e 1 Not So Larg p top ings pizza with 2 selected and a pint of e of house win beer, 175ml k ft drin or selected so
5 for just £9.9 -7pm Mon-Sat 6pm
It seems that every time we launch a new issue Smith’s has had another revamp and this time it is proving no different and possibly the most exciting yet. The kitchen has been extended and had a total over haul. The new modernised kitchen includes stone based pizza oven meaning that we can finally introduce our thin and crispy pizzas to Bourne. We have a great team of chefs who have been busy training in our other pizza sites to learn how to make the perfect base. With this exciting new addition and a brand new kitchen the chefs have been cooking up a storm and the new menus look and taste devine. Don't forget to take full advantage of our new pizzas by trying one of our pizza deals! However the new kitchen will be offering much, much more than pizza – Nick has written a delicious menu that includes some fantastic new dishes such as the Pressed Pork Belly with Black Pudding & Baby Scallops and Pat's favourite, Traditional Fish and Chips!!
With the new kitchen, deli, stable dining room and children's play area Smith’s really has undergone a huge transformation in the past 12 months and we would like to thank our in house builder, carpenter, maintenance and generally anything else we throw at him man, Matt Turner who really ran the whole project and saw it through smoothly and without fault – thanks again Choppy!! 12
Dionysus – Nov-Dec 2013
Smith’s of Bourne, 25 North Street, Bourne PE10 9AE t. 01778 426819
What’s Happening Across The Pubs
r e t n i W s i h T e e l i Jub With this years football season well underway we are showing all live football games on Sky TV so why not pop down and support your favourite team. The Winter pool season has started up and our pool team headed up by our assistant manager Matt Towers are all ready for a winning season – if you are interested in playing please speak to either Sam or Matt behind the bar. If you are feeling at a loose end on a Sunday afternoon why not come down and join in our pub quiz.
Pub Quiz Dates: • 10th November • 24th November • 8th December • 22nd December The quiz starts at 8.30pm, is £5 per team of 4 to enter and the winning team wins a cash prize- We even have our very own quiz master. Also the Jubilee will be celebrating Christmas and the New Year in style just look at our Christmas menu – great for an office party with a difference or just a chance to celebrate with the kids and escape the boring turkey offering served everywhere else and at a great price!!
Latest Offers Mondays and Tuesday from 6 pm 'Oil Change' 2 meals for £12 from our menu, and free pool!
Wednesdays from 6pm jug and wine night.
and 4 pint jugs of Carlsberg, Blackthorn ! £11 for org Real Ale for only £10, or Tub Buy 2 large glasses of wine and get the rest of the bottle free!
If you are looking for somewhere to party at Christmas and New Year – we will be having a live DJ and a late licence until 2am with free entry all night, so why not come down and join the party!!
Jubilee Garage, 30 North Street, Bourne, PE10 9AB t. 01778 392700
Thursdays from 6pm are cocktails night Buy 1 cocktail and get 1 for £1!
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Our House Wine, St Jean Uncovered… Feature | Our House Wine, St Jean Uncovered
The President, Head Winemaker and Head Agronomist
Following on from Ross' report last issue for wine of the month we thought this issue we would make our house wine the focus of our main feature. We are that proud and confident of this wine that we wanted to share with you a bit of its origin and information. It is the best value wine on our wine lists and we think the best tasting for the price. Recently we were lucky enough to go and visit Les Vignobles Foncalieu Cooperative and were extremely impressed with what we saw. The estate comprises of twelve hundred wine growers and seven thousand hectares of vines spanning six hundred kilometres. For Les Vignobles Foncalieu, size is strength. We choose this cooperative as we wanted a good tasting wine from France that was individual to us but also something we could be proud of. We didn't want to choose a wine based on price but based on quality and we really did look long and hard before we committed.....with a little help from our friend John Atkinson MOW. The mediterranean blue runs through their veins. Along the roads of Gascony, Languedoc and Provence, and as far as the Cotes du Rhone, the Foncalieu wine growers form a mosaic of talents and origins, all with an outward looking philosophy. This diversity is also to be found in the soils and climates, giving the wines all their rich variety. It all began on the 23 December 1901, when 128 winegrowers from the Languedoc founded France's first ever cooperative winery in Maraussan. The famous motto "All for one , one for all" is still etched on the buildings facade and its message is as clear and relevant as ever. A descendant of one of the winery's first member families, Michel Bataille is now president of Les Vignobles Foncalieu. A former rugby player and, above all, a winegrower, he embodies the cooperatives strongest values: team spirit and an outgoing manner. He has been the grouping's ambassador for more than ten years, leading a strategy focused on quality and innovation. Les Vignobles Foncalieu are like no other cooperative. Their technical teams include international talents who revel in this mosaic of huge terroirs. So it comes as no surprise to learn that Michel Bataille and the 1,200 wine growing estate owners made 14
Dionysus – Nov-Dec 2013
the choice to produce upmarket wines. In order to achieve excellence in terms of quality, they have invested in cutting edge facilities. In The Vines • Very strict vine management specifications: pruning, green harvesting, picking dates, convocation to the vine plot.... • GIS (Geographic information system) cartography. • Computerised plot monitoring. • High Tech ripeness tracking. • Grape analysis, segmentation and control over the harvest adapted to the product profile with Dyostem. In The Winery • Creation of a vinification plan for all the vineyards, taking into account client needs and brand profiles. • Precise definition of aromatic profiles. • Full traceability process guaranteeing regularity in the quality of the wines. Les Vignobles Foncalieu have recently purchased a grand chateau located in Paradise Valley in the heart of the Corbieres appellation area. It is called Chateau Haut Gleon and is a magnificent estate set among moorlands and forests scented by thyme, rosemary and rare Mediterranean plants with 36 hectares of vines in the area. We really recommend a visit as the building is beautiful dating back to the early 13th Century and you will not only get to try our very own St Jean wine but also some of their more prestigious wines such as Les Illustres.
You can purchase a bottle of our St Jean Red, White or Rosé Wine from any of our sites to take home for just £6.95
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. We have recently added 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 will soon 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
The Tobie Norris & The Lord Nelson Jute Shopping Bags – just £3.95 Great for carrying all your shopping or as a memorable present from your favourite pub. Dionysus – Nov-Dec 2013
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What’s in a
name?
This issue we have chosen to explain why we called our pub in Oakham The Lord Nelson.
To be honest it is much the same as The Periwig, it is a name that Michael happened to like as well as character in history he has read a lot about. A fact that many of you will have guessed what with the Nelson Room at The Prince Rupert and various Nelson pictures in the oak panelled room at The Tobie Norris. When we first acquired The Lord Nelson we did some digging into the back ground of the building and discovered that it was originally called Lord Nelson House and so it only seemed apt to name the pub after this, hence The Lord Nelson. Michael has always liked the idea of a pub named after the man himself and so what better excuse. With all this in mind we thought we would share with you some interesting Nelson facts and hope you will find them as fascinating as us.
Nelson’s Early Years Nelson’s naval career started on 1st January 1771 under his Uncle Maurice Suckling on HMS Raisonnable on which he discovered he suffered from sea sickness. A complaint that dogged him for the rest of his life!!!
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Victory came under fire killing Nelsons secretary John Scott. Once over the enemy line, Hardy moved Victory across the stern of the French flagship Bucentaure. All whilst coming under attack from Redoutable and Santisima Trinidad. The snipers from the enemy ships fired down on Victory from their rigging. Shortly after 1 ‘o’ clock Nelson was hit by a marksman from Redoutable firing at a range of 50 feet. The bullet entered his left shoulder, pierced his lung and came to rest at the base of his spine and he was taken below deck. Hardy came below at around 2.30pm to inform Nelson that a number of enemy ships had surrendered.
Nelson’s Return to England Nelson’s body was placed in a cask of brandy mixed with camphor and myrrh which was lashed to the Victory’s main mast and placed under guard. Upon arrival at Gibraltor it was transferred into a lead coffin filled with “Spirit of Wine”.
King George III On receiving the news of Nelson death King George III is alleged to have said, through tears:
The Young Nelson
“We have lost more than we have gained”
Horatio Nelson entered the navy at the age of 12 in the year 1770.
The Times
Within 8 years he attained the rank of commander and in 1796 he was promoted again to Commodore, then to Rear Admiral a year later.
Reported… We do not know whether we should mourn or rejoice. The country has gained the most splendid and decisive victory that has ever graced the annals of England. But it has been dearly purchased.
He lost his right arm in the battle of Santa Cruz de Tenerife in that same year.
The Funeral
The Death of Nelson
Nelson was taken from Greenwich to Admiralty House in Whitehall on a barge for one night before internment at St Paul’s cathedral.
At 4am on the morning of 21st October 1805 Nelson ordered The Victory to turn towards the approaching enemy fleet and signalled battle stations. He went then below deck and made his will before rejoining Quarter deck to carry out inspection. After which he returned to his cabin for final prayer.
The procession included: – 32 Admirals – 100 Captains – 10,000 Soldiers
Signal Lieutenant John Pasco was summoned to say to the fleet: “England expects (confides) that every man will do his duty”
The body was laid to rest with a sarcophagus originally carved and intended for Cardinal Wolsey.
Nelsons’ fleet of 27 ships was outnumbered by the French and Spanish combined fleet of 33, headed by Villeneuve.
Trafalgar Square
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Created in Nelson’s memory in 1835 and the centre piece of Trafalgar Square, “Nelsons Column” was finished in 1843 – 38 years after his death.
Feature | Have you tried…
The White Swan Hotel Rother Street, Stratford-upon-Avon, Warwickshire, CV37 6NH Recently I (Ross Dykes) escaped from our pub group for a break with Janine (my wife) to Stratford-upon-Avon. After researching for places to stay I found the ‘Fuller’s’ hotel ‘The White Swan.’ Two birds killed with one stone, I fancied a good beer of which Fuller’s do well and Janine loves historic buildings and conservation. The White Swan suited well!
The Hotel is situated very centrally on Rother Street, a short walk from the theatre, the river and Shakespeare’s houses, which is ideal for parking up and not having to use your car again. The hotel boasts 41 renovated bedrooms with beautiful features. I booked us a ‘Character’ room, at the front of the hotel. Although on the main road it is the most historic part of the building with all the modcons but in a 15th Century timber framed room. Stunning is the word! After checking in we had a wander around the town. It is easy to see the 800 years of history that the town has to offer from the many original buildings that have survived. The high street has a mixture of Boutique shops that proved great for shopping. The river is a short walk away with loads to offer from motorboat hire, boat cruises and restaurants.
we’ve had in a hotel. This is so important in hotels today and unfortunately forgotten by so many.
Summed up, Stratford is a great place to stay for good beer, food, accommodation and an interesting historic town. The White Swan excelled in expectations and I would definitely return. The staff were friendly and very helpful, the hotel and facilities were stunning and the food and beverages were to the standard of any of the Fuller’s Group.
With Shakespeare being the largest part of the town, it would have been rude if we didn’t do a tour of some of the family houses. You can buy a ticket that gets you around the collection of properties from Shakespeare’s Birthplace on Henley Street. Once you have your tickets you can then tour round various sites, from Hall’s Croft (Shakespeare’s eldest daughters house) to Anne Hathaways Cottage (Shakespeare’s wife’s childhood home). All of them are amazing beautiful buildings which have seen the test of time without modernisation and preserved brilliantly. After our long day we were ready for a drink! Fuller’s also own ‘The Old Thatch Tavern’ almost opposite the hotel, it is a beautiful thatch pub with heaps of character. Perfect for an unwind drink before returning to the hotel. The bar had great beers and not all about Fuller’s of which so many breweries seem to do. Steeped with old oak beams and old pub furniture it’s a great place to unwind. At night there are plenty of places of places to eat. We chose a great restaurant on recommendation called ‘Edward Moon’ established in 1989. The restaurant also dates back to the 15th century and is located next to Nash House and Kind Edward VI Boys Grammar School. Traditional but well cooked food, all homemade, English predominantly but with a twist from Europe. Great cooked food at a reasonable price, privately owned and definitely worth a try if you visit. The next morning, after an amazing night’s sleep, in beautiful surroundings we went for breakfast. This was served in the most historic part of the building with medieval wall paintings preserved behind glass, we were greeted with one of the best breakfasts
If you would like further information or to book a room at The White Swan Hotel: Call: 01789 297022 Email: WhiteSwanHotel@fullers.co.uk Visit: www.white-swan-stratford.co.uk Dionysus – Nov-Dec 2013
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Recipes
from our
chefs
Young Partridge stuffed with Black Cherries and served with Old Fashioned Game Chips Ingredients • 4 small young Partridge • 75g of butter • 425g of tinned black cherries • 4 tablespoons of cherry brandy • 2 tablespoons of arrowroot • A large handful of freshly
chopped thyme salt and pepper to taste For the Game Chips : • 6 large waxy potatoes • Rock salt • Fresh Rosemary • 1 litre of vegetable oil for frying
Cooking method
Drink of the issue This issue instead of recommending a wine we thought we would share with you a couple of our mulled drink recipes that really go down a treat in our pubs. Both recipes are very simple to make and really do taste like Christmas in a glass. They are a lovely celebration of traditional festive spices such as cloves, cinnamon and nutmeg. The secret is to let everything cook away and warm up gently so the flavours have time to mingle with the wine or cider. We like to start our mulled drinks early in the morning and leave them ticking over all day so they can be ladled into a glass as and when people pop in and fancy a warming kick from the cold outside.
Ross’ Mulled Wine recipe with a little extra kick!! Serves 6 Ingredients: • • • • • • •
1 bottle red wine 60g demerara sugar 1 cinnamon stick Grated nutmeg 1 orange, halved 1 dried bay leaf 60ml sloe gin
Preparation method 1. Put the wine in a saucepan with the orange, sugar, bayleaf and the spices.
1. Prepare the birds by washing them and then wiping dry.
2. Heat gently until the sugar has fully dissolved. Taste to test the sweetness, and add more sugar to taste if necessary.
2. Blend the butter and thyme with a little seasoning. Coat the outside of the birds with half the butter and use the rest to stuff inside them.
3. Remove from the heat and stir in the sloe gin. Optional garnish – orange peel or slice of orange.
3. Place in the centre of the oven and roast at 200° C for around 40 minutes. 4. Once the partridge is cooked remove from the oven and carefully take the birds out of the tray and leave to rest. Pour the cooking juices into a bowl and save for later.
Ross’ Mulled Cider recipe Serves 8
5. Spoon 4 tablespoons of the cherry syrup from the tinned cherries over the birds in the roasting tray and return to the oven for 10 more minutes.
Ingredients:
6. Meanwhile blend the rest of the cherry syrup, arrowroot and 2 tablespoons of the cooking juices together, tip into a saucepan and stir over a low heat until thickened. 7. Take the birds out of the oven and tip the rest of the cooking juices from the tray into the pan along with the cherries and the cherry brandy. simmer for 5 minutes.
For the Game Chips : 1. Peel the potatoes and cut into wafer-thin slices (a food processor is good for this). 2. Deep fry in very hot oil in a frying pan ( do not leave un attended ). Fry until golden brown. 3. Drain onto kitchen paper and sprinkle with rock salt and rosemary . I always like to serve the birds whole in the middle of the table on an old fashioned plate drizzled with the black cherry sauce. Accompanied by a large bowl of game chips and some winter greens and roasted carrots so everyone can just simply tuck in!!
Download this menu from www.thethurlbygroup.co.uk Recipe created by Nick Buttress
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• • • • • • •
2L dry cider 2 apples studded with cloves 4-6 cinnamon sticks 5-6 allspice berries zest of 1 orange and 1 lemon dark rum or spiced rum slices of apple for garnish
Preparation method 1. Combine all ingredients in a large saucepan and simmer gently for 30 minutes – do not boil! 2. Transfer to a heatproof bowl and ladle into glass mugs. Garnish with apple slices to serve (optional).
Currently on sale across The Thurlby Group pubs Recipes by Ross Dykes
Life on The Farm It has been nearly a 10 year process but we are now finally getting into the position where the farm can single handily supply all the lamb and beef into our pubs which is truly great!! Bringing a whole new meaning to "From Field to Fork." We can fully trace our meat through every process and ensure that to the best of our ability it is reared and treated to the best of standards and therefore when it gets to your plate it is as tasty as we can possibly make it. At this time of year it is all change on the farm, we are getting everything ready and in position for winter. The cattle have been moved back into the barns to be housed for the winter and it was quite a traumatic move. The day we decided to embark on this adventure the heavens burst and it did nothing but rain for a full 48 hours but we remained resolute. Even when the bull broke through the pen for the third time!! So now our youngest cattle and bull are back in doors. We have also brought a new bull from Melton Market, whom we have named Christian as his previous owner assures us, "he is as quiet as a Christian”. Unfortunately whilst our old bull has served us well we have to wave him off to pastures new so as not to cause inter breeding in the cattle. We have also had 3 baby calves since our last issue, they all are doing fine and look very sweet playing with each other in the field.
Our good friend Doran has also been making his own honey on the farm. He keeps his bees in our chicken pen and whilst he has 4 hives he only worked 2 this year but still managed to harvest 100lb of honey, leaving plenty behind to sustain the hives for next year. The honey is 100% Tallington and unlike many other honeys has not been blended with any other pollen from elsewhere.
We are currently selling it by the jar in The Tobie Norris and at just £3.00 for 1/4lb and £5.00 for 1lb jar you really must try some. It is delicious and so pure and tasty when compared with mass produced products. Doran’s Tallington Honey
As the shooting season gets well underway Michael has been buying locally shot partridge and preparing them ready for Nick’s new menus. They taste great and we look forward to seeing pheasant and venison on the menus in our game pies soon. Also this year has seen an abundance of apples, plums, quinces, sloes and anything and everything that grows on trees and in the hedgerows. What with the long warm summer we really have seen a bumper crop. We have been harvesting all this fruit and look forward to including it on the menus in the form of apple pies, blackberry crumbles, quince jelly, mint and apple jelly and Ross is even making his own cider for the first time so with any luck we will all get to try some on the bar!! Dionysus – Nov-Dec 2013
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Meet the neighbour | Newark Antiques
Newark Antiques Established in 1985 Newark Antiques ltd is Newark's largest antique centre.
This issue we thought we would introduce you to Newark Antiques which we always pop into when we visit The Prince Rupert. It is a treasure trove of all things Antique (old & new).
40 specialist furniture dealers, from all over the UK and Europe selling antique furniture for the dining room, bedroom, hall and living rooms. 17th to 20th century. Georgian, Victorian, Edwardian, Arts and Crafts, Art Nouveau, Art Deco and 1950's-1970's furniture. Prices ranging from £50-£3000. The expanded first floor at Newark Antiques contains 90 cabinets. 60 specialist dealers with thousands of interesting antiques smalls and collectors items. Silver and Silver plated ware, jewellery, 18th and 19th century pottery and porcelain, glassware, clocks, watches, vintage luggage, treen, sculpture, metal ware, etc. Newark is well known to both local, national and international trade as a major centre for antiques. We are one of eight shops in the town. 20
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The team at Newark Antiques is headed by Nick Mellors the owner, who used to be an auctioneer and is still an active valuer and member of the RICS (Fine Arts and Chattels Division) We have excellent local, National and International removal contractors that we can recommend. Deliveries into London occur on a weekly basis.
So why not come and have a browse for yourselves.
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
Throughout The Group: 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: Carl Wright 46, Stodman Street, Newark, NG24 1AW t. 01636 918121 info@theprincerupert.co.uk www.theprincerupert.co.uk
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