As a receptionist here at The Beech Hill Hotel and a lover of food and wine, I was lucky enough to experience the first of our Gourmet evenings from a guest perspective with my parents who were staying at the time (not planned honest!!).

The evening started with an enjoyable champagne and canapé reception in the lounge area before we moved through to the restaurant.

Once we are all seated, the wine sommelier  introduced himself and explained about the wines that were to compliment each course.  Following this, we had a 5 course meal with a different glass of wine with each course to enhance the different tastes.  Each wine and course was served with information from the sommelier, so it gave me an idea of what kind of wine to order when I dine in the future, as I am a novice to this!  I tend not to drink red wine, but the two red wines served with the courses were not too heavy, all were easy to drink with beautiful flavours.

The food was mouth watering and the service was exceptional.  Each course was well presented and thought out and I loved every single mouth full!

After the meal myself and the other guests retired to the lounge area.  I had a chance to talk to some of the other residents in the hotel, all of whom stated what a very relaxing and enjoyable evening it had been and many can’t wait to return to the next one on 30 September 2011.

Please follow the link  http://www.beechhillhotel.co.uk/special-offers/special-events/gourmet-and-wine-tasting-nights/ for full details of the next Gourmet night and all other up and coming events.

I would thoroughly recommend it!

Rachael Tigwell

Receptionist

Firstly a very happy new year to all our past, present and future guests.  May 2011 bring you happiness and prosperity.

On BBC Breakfast News this morning (Sunday 09/01/2011) two respected journalists/food critics were interviewed by the presenter about their predictions for top level food trends for 2011.  With great enthusiasm they cited how classic retro dishes – such as prawn cocktail and pie ‘n’ mash, scotch eggs, etc. would be returning with “twists” this year.

Well here are a few examples of dishes we have been bringing to the Beech Hill dining community for several years!

A couple of takes on the classic 70’s starter but not a lemon wedge in sight!

• Muncaster Crab & Flookburgh Shrimp “Cocktail” with lobster & tomato Marie rose sauce
• Warm Lobster & King Prawn Cocktail, with lobster & tomato béarnaise sauce

These small versions of a hearty pub or football match classic make great starters; the mini pastie comes with crimped edges just like a little Cornish pastie, very cute.

• Holker Partridge “Pie n Mash” – Char-grilled partridge breast & leek pie with celeriac mash
• Homemade Mini Oxtail & Foie Gras Pastie, with green beans and truffled mash
• Winster Rabbit Pie ‘n’ Mash – Rabbit and Parma ham pie, with watercress mash

A very grown up version of an 80’s kids favourite, but with ours it doesn’t have to be your dirty little food secret anymore!

• Crispy Mushroom, Spinach & Smoked Allerdale Cheese Pancake

Breakfast is too tasty to eat just once a day so we re-vamped it for dinner.

• “Ham ‘n’ Eggs” – Ham hock terrine with a mini foie gras scotch egg
• Micro “All Day Breakfast” – Kedgeree, pancetta cube, blood orange juice, grilled cherry tomatoes and an egg & mushroom frittata

Everybody’s favourite picnic snack …

• Mini Smoked Scotch Quail Egg with tomato chutney

So as Gok Wan has been known to say … ‘bang on trend!’

Have a great January.

Christopher G. Davies

Executive Head Chef