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CELEBRATING FOOD IN THE BAILIWICK OF GUERNSEY AUTUMN / WINTER 2013

PRINTED ON ISLAND BY HERALD PRINT & PUBLISHING

THIS IS A FREE MAGAZINE

THE

AUTUMN &WINTERFOODAND DINING OUTGUIDE2013

+

APPETIT

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HOLLYWOOD STARDUST&

GUERNSEY’S FINEST DINING EXPERIENCES

THE ROCK’S TO SEASONAL AND

DININGINGUERNSEY

Foreword by Tony LeckGuernsey has been my home now for more than 25 years and it is a place which constantly inspires me to create food using the very best local ingredients sourced from farms, market gardens and the seashore.I am delighted that my book, Pavilion on a Plate, which I hope encompasses my love of Guernsey and its unique recipes, has proved successful, both at home and further afield. I am very happy too that the Rock’s first autumn and Winter dining guide, which I am delighted to support, with my Pavilion Restaurant head on – and as chairman of Taste Guernsey, is showcasing some of my

favourite feature recipes.The guide, a real first, offers a quality showcase of the diverse range of culinary expertise we have locally.We are so very lucky to live somewhere so very unique, with some of the freshest and diverse produce literally on our doorstep. Guernsey residents are also rich in their choice of where to sample the menus created by a wealth of talented chefs – and here we hope to give you just a taste of the very best they have to offer.Enjoy the very best of the eating out festival we now annually enjoy throughout October and November – and check out some great menus for the festive period too.

EDITOR: Jill ChadwickPHOTOGRAPHERS: Stacey Upson

Ally ClarkPRINTING: Herald Print & Publishing

Advertising: Jonathan O’Connor

ConditionsThe Rock is published by Herald Print & Publishing,

Braye Road, St Sampsons, Guernsey GY2 4WX. Copyright 2011 Lighthouse Media Guernsey. All rights reserved.

Any reproduction without permission is prohibited. The Rock Magazine contains editorial content from external

contributors which does not necessarily reflect the views of the publishers. The Rock Magazine does not accept or

respond to unsolicited manuscripts and photographs. The publishers do not accept responsibility for errors in

advertisements or third party offers.

PUBLISHERS:Herald Print & Publishing

Guernsey Herald Limited,

Braye Road, St.Sampsons, GY2 4WX

T: 01481 201200 E: info@lighthouseci.com

W: welovetherock.com

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StartersButternut Squash, Ginger & Coriander Soup

Arancini-Brie stuffed Risotto Balls & Cranberry Sauce

Game Terrine, Fennel Jelly & Soda BreadSmoked Salmon, Devilled Eggs & Paprika

Crème Fraiche

MainsStuffed Turkey Crown & all the TrimmingsSalmon Fillet Stir-fry & Thai Coconut BrothPulled Pork Shoulder, Szechwan Spices,

Wintergreens & Sweet PotatoRoasted Pumpkin, Chestnut & Blue Cheese

Tart

DessertsManchego Cheese, Quince & Biscuits

Chocolate Truffle Tort & Salted Caramel Ice Cream

Sloe Gin Jelly & Eggnog CustardChristmas Pudding & Brandy Sauce

Celebrate in style at the vibrant and sophisticated Rock Garden bar and restaurant. Offering an eclectic mix of festive treats throughout December ending 2013 with a New Year’s Eve party to remember with DJ Peter G on the decks. Soak up the atmosphere with a choice of stunning cocktails and dance the night away.

T: 213281 E: events@

fermainvalle

y.com

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FESTIVEPARTY MENU

PER PERSONAVAILABLE FOR PRE-ORDER ONLYminimum 8 people

£24

The Rock Garden hosts a variety of events throughout the year from private parties, large group bookings and cocktail For an event with a difference in a fantastic location please call: April Milnes (Corporate & Events Co-ordinator) on 213281 or email: events@fermainvalley.com

www.lagrandemare.comLike us and share to WIN a meal for 2.

STAY OVERNIGHT FROM JUST £49.50 per person, per nightBased on two people sharing. Including cooked breakfast.

Call 256576 to book Our Tennerfest menu at £10 for 3 courses, per person is available seven days a week throughout October and November.

STARTERSTrio of Galia melonwith raspberry coulis

Grilled fl at cap mushrooms topped with chicken liver pate and Stilton gratinate

Panko crusted Brie wedgeswith chunky cranberry sauce

Smoked fi sh tartarewith dill and Avruga vinaigrette

Mozzarella and cherry vine tomato bruschettaand rocket salad

Chargrilled chicken tikka skewer with mango chutney and crushed popadum

Cream of butternut squash

MAINSChef Petwal’s Indian chicken curry with steamed Basmati rice

Ray Watt’s farmhouse sausageswith creamy mash and red onion jus

Monty’s beer battered fried haddockfat chips and mushy peas with tartare sauce

Slow braised lamb shankwith pomme puree and spearmint jus

Curried Mouleswith skinny fries

Red pepper and feta cheese Wellingtonwith tomato and basil concasse

Mushroom and basil penne pasta

DESSERTSApricot jam glazed bread and butter puddingwith crème Anglais

Sticky ginger spongewith confectioner’s custard

Mocha cheesecake with fruit coulis

Bramley apple and raisin crumblewith Madagascar vanilla ice cream

Le Hechet Farm’s ice cream selection

La Grande Mare cheese platterwith chutney and grapes

TENNERFEST BEER£2 a pint Breda Super Dry

3 COURSESLUNCH & DINNER7 DAYS PER WEEK

£10

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Waitrose launches drive to tackle isolation at Christmas

Waitrose is today launching a major new initiative to help support elderly, homeless and vulnerable people this Christmas.

The retailer will help provide Christmas lunch events across the country for people who would otherwise be on their own on Christmas day.

With more than three quarters of a million Brits over 65 saying they always or often feel lonely* the support is aimed at cutting these numbers at what for many others is the most sociable time of the year.

The drive will see:* Every Waitrose shop supporting community Christmas lunch events – offering food, money and other resources* Hundreds of Waitrose volunteering hours being offered for Waitrose Partners to help plan events (while being fully paid by Waitrose)* Waitrose asking its customers through customer publications to think of people in their community who might be lonely this Christmas and make small actions that might make a big difference

Each of the retailer’s nearly 300 shops has an allocation of money and volunteering time to put towards community Christmas dinner events.

Waitrose is asking groups to apply for this support from their local branch if they are already organising – or thinking of organising - such a lunch.

Says Waitrose Community Manager Tina Varns: “As a food business we’re acutely aware of how important Christmas is to so many people. But for many it can be the most lonely time of the year. Through our Community Matters initiative (green tokens) our shops have been able to support such incredible work going on in communities across the country over the last five years - and we’ve learned first-hand how vital this kind of support is at providing lifelines to vulnerable people. This new Isolation Campaign will complement the great work our shops are already doing in their local communities - and we’re excited about the difference it will make to so many people.”

Whether you’re having a family feast or a get-together with friends, Christmas is a magical time. Leading up to the festive period, Waitrose have also provided us with two fabulous recipes to comfort you as the nights get shorter and the weather turns colder.

Heston’s Ultimate ChristmasHeston from Waitrose, Turkey Crown with brining kit, herb butter and gravy is the simple way to create a sensational roast turkey in your own kitchen. The kit has everything you need, including a brining bag, turkey crown and herb butter, as well as a a rich gravy for that finishing touch. It serves a minimum of 9 people and costs £55.

Let Heston help you make the most of your meal with a couple of simple tips...

Perfect puddings.”Try using Cointreau rather than brandy to ignite your pudding. It will fill your room with wonderful orangey aromas, perfect for Christmas day”

Stupendous spuds. “The secret to perfect roast potatoes is sharp corners - rounded potatoes will not get as crispy as those with right angles - then pre-cooking the potatoes until they are almost falling apart. The generous amount of oil in the roasting pan will make for an extra-crispy crust.”

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MethodPreheat the oven to 200ºC, gas mark

6. Heat 1 tbsp of the oil in a large frying pan and cook the chipolatas, onion and garlic for 5 minutes until golden brown. Lift out the chipolatas and set aside.

Stir the wine into the pan and bubble for 1 minute, then stir in the beans and sauce and gently warm through. Tip the bean mixture into a small heatproof dish and sit the chipolatas on top. Bake for 15 minutes until the chipolatas are nicely browned and cooked through without any pink meat.

Meanwhile, stir together the breadcrumbs, parsley and remaining oil. Scatter over the top and return to the oven for 3–5 minutes until crunchy and golden.

Ingredients2 tbsp olive oil324g pack Waitrose Honey & Rosemary Pork Chipolatas Wrapped in Oak Smoked Dry Cured Bacon1 onion, chopped2 garlic cloves, crushed150ml red wine400g can cannellini beans, drained and rinsed350g tub essential Waitrose Tomato & Chilli Sauce50g fresh white breadcrumbs2 tbsp chopped fresh parsley

Speedy Sausage & White Bean Cassoulet

MethodHeat the butter and oil in a large pan

and cook the onions for 10 minutes until softened and golden brown. Stir in the bacon and rice and cook for 2 minutes.

Add the squash, tomato paste, half of the chicken stock and the thyme. Cover and cook for 10 minutes, stirring occasionally, until the stock has been absorbed.

Pour in the remainder of the stock and cook for a further 10 minutes, stirring until both the rice and the squash are tender and all the stock has been absorbed. Divide between 4 bowls and scatter with Parmigiano Reggiano, extra thyme and black pepper to serve.

IngredientsSmall knob of butter1 tsp olive oil2 onions, thinly sliced8 rashers smoked streaky bacon, cut into strips300g Gallo Organic-Bio Arborio Risotto Rice350g sliced butternut squash, roughly chopped1 tbsp Cooks’ Ingredients Sundried Tomato Paste750ml hot Cooks’ Ingredients Chicken Stock4 fresh thyme sprigs plus extra to garnish2 tbsp finely grated essential Waitrose Parmigiano Reggiano

Butternut Squash & Caramelised Onion Risotto

ALL ABOARDFORTHE PERFECT

SEASIDE DINING EXPERIENCE

Enjoy the fruits of the sea at The Restaurant, Beaucette Marina,

arguably one of Guernsey’s most scenic and chilled out eateries on the island.

From fresh seafood and daily specials to delicious desserts which are almost too

pretty to eat, the restaurant is the perfect place to linger and enjoy lunch or dinner

year round.

PHOTOGRAPHY: STACEY UPSON

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Where else in Guernsey can you sit alongside a picturesque marina, be within yards of gorse strewn headlands and beautiful sea walks – and enjoy

some of the best food on the island

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THE RESTAURANT

AT BEAUCETTETELEPHONE

247066

V al and James Scowen took over the restaurant more than a year ago and are delighted to have made their mark – and

created a chilled out venue where great food and a warm welcome is assured.

Where else in Guernsey can you sit alongside a picturesque marina, be within yards of gorse strewn headlands and beautiful sea walks – and enjoy some of the best food on the island.

The Restaurant at Beaucette, with its fabulous location – and top quality dishes created from the best local produce – sits right on the doorstep of the prestigious private marina and most days sees local clientele mingling with yachtsmen many of them who reside in the luxury crafts who are permanently moored in the marina basin.

It has to be the number one choice for casual lunches, brunches and special occasion dinners and the couple are happy to cater for special functions by arrangment.

Says Val: “After an afternoon walk by the sea we invite you to enjoy one of our amazing afternoon teas. We are so lucky to be literally poised on the coast looking over the beautiful marina and northern coastline. You can pop in for a casual coffee or lunch in the daytime, or enjoy a chilled out dinner tucked away from the hustle and bustle.”

“We have the best seafood larder right on our doorstep,” explains James.

And to illustrate the point James describes his Marina Seafood platter offering which consists of half a lobster, picked crabmeat, smoked salmon, king prawns and peeled prawns served with Guernsey new potatoes and side salad. His Trio of crab starter – a mouth-watering mix of quenelle of crabmeat, espresso of crab bisque, crash spring roll and sweet chilli sauce must be one of the restaurant’s best loved signature dishes – and a favourite of the chef himself.

Other seafood specials include his delicious lobster linguini, half lobster and prawn salad, divded Guernsey scallops and tiger prawns, pancetta roasted monkfish, or simple grilled king prawns served with garlic butter and French bread.

You will also find fresh turbot, seabass and monkfish dishes, all specially created by James, as he loves the proximity of the sea to his restaurant – and he is driven to use the freshest catches of the day.

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Val and James Scowen have transformed The Restaurant at Beaucette

into a gastronomic’s paradise.

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But the main course menu also offers a delicious selection of lamb, chicken and beef dishes with the house Fillet of Beef Rossini served with Duck Foi Gras, fondant potatoes, French beans, glazed carrots and Madeira wine and truffle jus proving a popular favourite.

But if you prefer the simple things in life, you cannot go wrong with the chef’s traditional fish and chips offering – Marina style of course.

The Grill menu provides the finest sirloin and fillet garni served with a choice of Diane, au poivre, or Béarnaise sauce.

James is known for his beautifully presented deserts and it is impossible to resist.

Says James:” for us it is all about using the best locally sourced produce and only the best will find its way into our kitchen.

Val is keen to point out that the restaurant is able to cater for disabled diners and caters too for people with food intolerances “Our menu does have selections for those needing gluten, wheat or dairy free ingredients.

Says Val, on a beautiful sunny day in spring and summer, or a fresh blustery day in ‘autumn when the sea whips up there really is

no better place to linger over a lunch or dinner or a simple coffee and cake. We simply aim to cater for those who want to enjoy great food while looking out over the amazing view.

Our outside deck has become a popular meeting and eating place – and it’s a special spot to order a glass of wine and chill out – and if you fancy staying on for lunch or dinner, then that’s fine too.

Call The Restaurant at Beaucette 247066.

THE RESTAURANT

AT BEAUCETTETELEPHONE247066

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Type of event Number of People

Dinner & Dance 70Dinner 84Drinks reception & canapés 120

Christmas Party Lunch Menu3 courses £24 with mulled wine & mince pies, Pre-order required & dinner menu available £29

A glass of mulled wine on arrival

To startShellfish Bisque & Cognac CreamGame Terrine, Pistachios & QuinceGravlax & Celeriac RemouladeSpiced Beef, Beetroot & Orange

MainsStuffed Turkey Crown & all the trimmingsSole, Crab & Fennel Gratin, Citrus SaladSeared Venison, Pumpkin & Sage RisottoSalmon Fillet, Turnip Pommes Anna & Braised Chicory

DessertsSloe Gin Jelly & Eggnog CustardApple Strudel & Cinnamon Ice CreamChristmas Pudding & Brandy SauceChocolate Truffle Torte & Grand Marnier SorbetCoffee or tea with mince pies

Festive Party Vegetarian Lunch Menu3 courses £29 with mulled wine & mince pies, Pre-order required, minimum 8 peopleA glass of mulled wine on arrival

To startCeleriac Remoulade, Quail’s Eggs & Toasted BriocheRoasted Beetroot, Goats’ Cheese, Fig & WalnutsCreamed Cauliflower & Chervil Soup

MainsRoasted Pumpkin, Chestnut & Blue Cheese TartPuy Lentil, Cranberry & Roasted Red Onion CobblerTruffled Wild Mushroom Risotto & Shaved ParmesanDessertsSloe Gin Jelly & Eggnog CustardChocolate Truffle Torte & Grand Marnier SorbetApple Strudel & Cinnamon Ice CreamCoffee or tea with mince pies

to all clients and guests over the past year. We look forward to

welcoming you back in 2014 with a new

and improved look.

A BIGthank you

Last few

dates remaining

THE VENUE IS EVERYTHING YOU COULD WISH

For enquiries and bookings, please contact Corporate & Events Co-Ordinator, April Milnes on 213281 or email events@fermainvalley.com

Type of event Number of People

Dinner & Dance 70Dinner 84Drinks reception & canapés 120

Get the festivities started at The Venue where delicious food, impeccable service and a good time come as standard. Alternatively, the large, luxurious dining or banqueting room with welcoming bar is flexible enough to cater for a range of requirements and group bookings.

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HOORAY FOR HOLLYWOOD

Ricardo works his magic

When interviewing Paul Hollywood, journalists usually bring him their freshly baked

bread or a cake. Then they sit nervously while he examines it, tastes it and pronounces on it. I have baked some bread, but I can’t show it to him. Because it’s already been eaten. Before my family devoured it, however, I managed to take a picture, which I show him before anything else. My loaf. Two, actually. One is golden of colour, buoyant of texture, rounded of shape. Sadly, the other reveals a not so much squeezed, as tollapsed middle, giving its slices a sort of Batman shape, the outer crust being the ears.

Hollywood surveys the picture seriously. “Nice structure to the first. But the second... it’s the proving. Did you use a bread machine?”

I nod, shamefully.“Not really baking, is it?”I confess it is not.“Do you ever clean your machine out?”Look here, Hollywood, I’m not some

cocky contestant whom you are judging on the Great British Bake Off. I am a nice journalist here to tell you what a silver fox you are and how much I admire you.

But the Fox is on a (bread) roll.“Have you changed your yeast, is the

water temperature different? You know, a little change can make a lot of a change. Which bread maker do you use? The Gadget Show tried out three against me, and challenged the public to taste the bread blind. Fortunately I won.”

Paul Hollywood, 47, takes baking very seriously. And because he takes it so seriously, the British viewing public has begun to as well. They’re not the only ones – Hollywood is currently taking his skill and passion to America as a judge on a new TV show, The Great American Baking Competition. And Bake Off has ramped itself up from amateur scone-fest to a ferocious cream horn-heavy contest worthy of the patisserie department at the Dorchester. Where Hollywood once was king. Indeed, it was his destiny to be so. Born and bred (sorry) into baking, almost his first memory is of rising agents.

“I remember the joy of baking with my dad [who owned a chain of instore bakeries in the north of England]. I used to make rolls with him on Saturday afternoons,” he says. “Dickie Davies was on the TV, and the bread would rise

I remember the joy of baking with my dad [who owned a chain of instore bakeries in the north of England]. I used to make rolls with him on Saturday afternoons,” he says. “Dickie Davies was on the TV, and the bread would rise during the wrestling. I remember him putting it by the fire, with a towel over it. We would be wrestling too. Then Doctor Who was on, and the rolls would be baking. By the time it was time for The Two Ronnies, we would be eating them. I still remember the taste, vividly

“

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With a second book recently released and the Great British Bake Off firmly established

in our hearts, Paul Hollywood has

got us hooked. In an interview with Rosie Millard he

explains where it all began and why

our daily bread has been a passion

of his families’ for generations.

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during the wrestling. I remember him putting it by the fire, with a towel over it. We would be wrestling too. Then Doctor Who was on, and the rolls would be baking. By the time it was time for The Two Ronnies, we would be eating them. I still remember the taste, vividly.”

It goes back even further; his grandfather was head baker at the Adelphi Hotel in Liverpool. Which is important. Because when Hollywood was himself a slip of a lad at 19, he was a junior baker down the road at the Chester Grosvenor. One day, the local TV news show, Granada Reports, came to call, and shot a piece with him about baking bread.

“They interviewed me for about six hours, and I remember thinking as I walked out of the hotel to go home, ‘I’ve made it.’ Then on telly that night it was about 30 seconds long.”

For television really to focus properly on Hollywood’s periwinkle eyes and supreme confidence over a lump of dough, it would take time to prove himself (sorry again) in the bakeries of the grand hotels of England (Grosvenor, Dorchester, Cliveden etc), and a five-year stint in Cyprus where he met his first wife, Alexandra, did some more telly and learnt about the glories of baking with seeds, rosewater, and the “old recipes that grandma makes on a Sunday,” as he puts it.

He’s into the provenance of bread. “I love all of that. Did you know the ancient Egyptians invented sourdough in 2,500 BC? Hieroglyphs show them threshing the wheat, grinding the flour, baking the sourdough. We’ve gone back to the way they baked bread thousands of years ago.” He sighs. “Civilisation was built around wheat, around people settling down and not being nomadic. Baking is one of the oldest professions. Along with fishing, and prostitution,” he twinkles, just ever so slightly crinkling the corners of those blue... oh, you know how it goes.

Because this is what Hollywood does so well, and summarises his televisual appeal. He’s a hulking Scouser with a mastery over dough, but he is also a flirt, beloved as such by millions of viewers.

Does he acknowledge his uncontested

status as baking’s sex symbol? “It’s flattering. But I always think they are taking the mickey. I don’t really believe it.” What?

“It’s quite embarrassing,” he says, seriously. “I’m quite shy, really. The figure you see on TV, that’s just a persona. I like getting home, putting my feet up, getting into my slippers and dressing gown.”

I have met Paul Hollywood twice now, both on set in the Bake Off marquee, and where we are speaking now, in a central London studio. On both occasions, Hollywood seems uninterested to the point of dismissive about his achievement in terms of popular recognition.

“I think I was at my peak when I was at the Dorchester. This?” he says, waving at the current scene, as the make-up artist moves around him daubing his arm with a tattoo, his publicist hovers nearby, and the photographer adjusts the giant lights ready for his close-up. “This is an illusion. It’s not real. It’s superficial.”

This is not to say he rejects what Bake Off has achieved. He loves the fact that he’s part of a great baking revival. He loves Mary “Bezza” Berry. He loves Mel and Sue. Effectively, he loves teaching the nation how to bake, which is what his own father did for him.

“I want to pass on my secrets to people who are going to say, ‘I have realised that I love baking, and now I’m going to make my bread and sell it at the local farmers’ market’, or who might say, ‘I am going to use the local Post Office in our village to sell my cakes.’ I want to give them that little bit of fire.”

It’s a flame that’s been burning within Hollywood for quite a while now, through good times and bad.

“I have gone through some bad times with my own business,” he says of his artisan baking company, which he still runs. “At one point I was working my socks off, driving, delivering, baking. It was hard, hard work. But I worked through it. Running your own bakery is hard. I never came close to bankruptcy but I had to cut back on staff. And when I needed equipment, I was fortunate to have family who were prepared to put their hands in their pockets. I was good at what I did and

they believed in me. I stuck to it, because I didn’t want to lose what I had. And I never give up.”

Of course, his family love his transformation from “slipper”-wearer into TV star. “My mum is very proud of me.” As for him? “Back home I go into a pub, and people stare at you for a long period of time. Which up north is a sign of aggression!” No, Paul, it’s because you are famous. “Yes, but I forget what I do. Because I have my other job, running my baking business. And there the lads treat me like I was before Bake Off, and like I will be after Bake Off.”

For Hollywood does not see himself as a permanent fixture in the celebrity firmament. Paul Hollywood the chat show host is not going to happen. Indeed, he knows where he would go if he was forced to choose.

“That’s a tricky one, because Bake Off is expected of me. And I’ve trained the lads, they can run the business well. But the business is more important to me. Because it has more longevity. As long as you have a solid cake, the media is the icing on that cake. If you forget you have the cake, or if you turn the media into the cake, you are in trouble. But if you have a solid foundation, everything else will just drop into place. For me, the business is the cake.”

He looks at me intently, thinking. “Or I could set up baking schools. That’s what I like doing. Teaching. Now, about your bread. Have you tried taking the temperature of your water, and writing it down each time?” And I then receive a 20-minute lesson on bread, a lesson that is so engrossing that I miss my next appointment, which just so happens to be a long-haul flight to Addis Ababa. That’s the power of Paul Hollywood.

This article is courtesy of the BBC and first appeared in The Radio Times.

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I love all of that. Did you know the ancient Egyptians invented sourdough in 2,500 BC? Hieroglyphs show them threshing the wheat, grinding the flour, baking the sourdough. We’ve gone back to the way they baked bread thousands of years ago

“

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Only 10 minutes away from Guernsey, the Braye Beach Hotel on Alderney offers spectacular scenery and tranquillity during the festive season. Snuggle up in a blanket with a warming glass of mulled wine in one of the two lounges or sink into a leather armchair in the private cinema to watch a Christmas movie.

The hotel can cater for all sizes of bookings, whether small parties or large groups each attended to by friendly and professional staff.

General Manager, Richard Proctor and his staff look forward to welcoming you to the Braye Beach Hotel this Christmas and New Year.

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BRAYE BEACH HOTEL

T: 0800 280 0550brayebeach.com

2013 Christmas Package:3 night’s bed and breakfastWelcome reception with a glass of sparkling wine and canapés Three course dinner on Christmas Eve Five course Christmas Day lunch Christmas Night buffet Boxing Day Light lunch Boxing Day tea, cake and afternoon movie Three course dinner on Boxing DayA special gift from SantaA children’s package is available upon request.

*Package available from £300 per person based on two people sharing a Silver Room. Pricing is subject to availability. Room upgrades available at a supplement.

Additional nights are available on a pro rata basis. Flight inclusive packages are available via reservations.

A rrive in Alderney and feel the strain of everyday life melt away instantly. Unpack, relax and meet

the other guests with a glass of sparkling wine and canapés served in the bar from 6.30pm.

Savour superb food when Christmas Eve Dinner is served in The Restaurant from 7.00pm. Retire to the Lounge to enjoy a relaxing coffee by the open fires or join in with the evening movie in our luxury private cinema. Then it’s off to bed before Santa Claus calls to Alderney.

Breakfast on Christmas morning will be served from 7.45am until 10.00am,

after which you are invited to step out onto the beach to enjoy the annual Alderney Christmas Day Swim, (if you are feeling brave).

A traditional and sumptuous five course Christmas Day Lunch will be served in two sittings at 12.30pm and 1.30pm and then it’s time to listen to the Queen’s speech to the Commonwealth at 3.00pm in the Private Cinema.

On Christmas night, a buffet will be served and traditional games will be available to play in the Lounge.

Boxing Day Breakfast is available from 7.45am until 10.00am. A walk

around Alderney’s spectacular cliffs is well recommended before a light lunch, looking out over the bracing beach views. Take a little time to put your feet up with a good book, before enjoying tea and cake served in the Lounge to accompany an afternoon movie in the private cinema.

Boxing Day Dinner will be served from 7.00pm and time given to relax and enjoy the company of other guests.

Breakfast on the 27th will be served prior to checkout at 11:00am for those leaving the hotel.

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THREE NIGHT CHRISTMAS BREAKFROM ONLY £300 PER PERSON

Based on two people sharing a Silver Room. Pricing is subject to availability. Room upgrades available at a supplement.

A winter’s day at Braye Beach, St Anne’s and Braye Beach Hotel.

To make a booking for a package break or dining booking

please call 0800 280 0550 or email holiday@brayebeach.com

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On Christmas Day, relax and enjoy the excitement whilst the hotel provides delicious food and refreshments.

Wake up to breakfast and an early morning swim, if you feel like an exhilarating start to the day.

Christmas Day Lunch Menu£60 per adult and £30 per child (under 12 years old)

Amuse BoucheStartersLobster bisque, lobster and spinach tortellini Chicken liver parfait, sweet onion jam and brioche croutesDuo of home cured salmon, horseradish foam and apple saladThyme and honey marinated beetroot; goats cheese mousse and candied walnuts

Passion Fruit SorbetMainsRoast turkey with apricot stuffing, roast parsnips and gravyRoast Sirloin of beef, Yorkshire pudding and beef jusHoney and clove roasted gammon, orange jus

Pan fried salmon, chorizo and bean cassoulet

Whole sage roasted celeriac with a mushroom duxelles with lemon beurre blanc and watercress

All served with roast potatoes, honey and bacon Brussel sprouts and seasonal vegetables

DessertsVanilla and brandy sponges with Christmas pudding ice cream

Braye Beach celebrations, dime bar, aero chocolate, snickers and crunchy pudding

Winter spiced brulée with mulled wine sorbet and shortbread

Stolen bread and butter pudding with orange and anise ice cream

Petit fours and coffee to finish

£65 per person Amuse bouche StarterLamb broth, thyme dumplingsWild game terrine, crispy carrot saladTrio of home cured salmon and horseradish creamBeetroot tarte tatin, goats’ cheese mousse Tomato and basil sorbet MainsBeef wellington, chateau potatoes and buttered baby carrots

Confit of lamb shoulder, potato fondant, roasted baby fennel, lamb and mint jusPan fried sea bass, chorizo, pea and haricot bean salsaWild mushroom fricassee with elements of the garden DessertsAnise poached pear, caramalised brioche and mulled wine sorbetAssiette of apple with apple tarte tatin, apple parfait and apple sorbetTrio of chocolate, chocolate and orange tart, inca hot chocolate and chocolate sorbetSelection of artisan cheese, grape chutney and homemade crackers

Coffee and petit fours Enjoy this indulgent 5 course New Year’s Eve menu in The Restaurant and retire to the Bar, Lounge or Terrace to welcome in the New Year in style with the staff ready to pop the corks.please call 0800 280 0550 or email holiday@brayebeach.com

(Due to high demand and limited space, full prepayment is required at the time of booking

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To make a booking for a package break or dining booking please call 0800 280 0550 or email holiday@brayebeach.com

Christmas dinner has a bad reputation for effort expenditure and there’s no doubt it can be a hard slog.

But forget frenetic hours spent slaving over a hot stove, there are lots of shortcuts to make Christmas cooking less of a chore without resorting to unpalatable shortcuts.

Making as much as you can in the run up to Christmas will save time and stress.

Laura Santtini, author of Flash Cooking, a guide to cooking fabulous food quickly, says: “I’m a big believer in not creating too much work for yourself on Christmas Day.

“I get my closest friends or family to come a bit earlier and help me. The stuffing I make a day before and put in the bird on the morning.”

However, with a bit of time and know-how Christmas cooking can be an enjoyable experience.

The trick for most people is to achieve a balance of cost, time and tradition. Marks and Spencer says it will sell six million packs of party food this festive season.

Its best seller is predicted to be sausages wrapped in bacon.

Marks & Spencers sells a wide range of prepared Christmas food, as they know many people want to pass off prepared food as their own so the quality is extremely good.

Products aim to fake the look, and taste of home-cooked food.

Marks and Spencer now makes mince pies with slightly uneven, thin lids that allow the mincemeat to ooze out during heating - normally a giveaway sign of a homemade pie.

Help things along by choosing a starter that does not require the use of an oven (which is likely to be full to bursting with turkey and trimmings), and desserts that can be refrigerated ready to serve or quickly warmed up.

“It’s really important to make sure the priority is to make the day enjoyable,” says Laura.

“For me, it’s about knowing what you can manage and making a plan,” she advises.

It’s not the kind of information to warm your cockles on a frosty December day, but a little bit of organisation goes a long way.

Write a plan, including a rough schedule and a thorough shopping list. Scrap anything in the plan that fills you with trepidation - or get someone more confident to do it for you.

Tips and tricks can really help, says David Kelman, executive head chef at Cheltenham’s Ellenborough Park hotel.

“Use maris piper potatoes, and sprinkle them with a little salt before microwaving to start their cooking prior to roasting.

“The salt will penetrate the floury potato to give a great flavour and crunchy texture.”

He advises saving time on Christmas Day by preparing and blanching all vegetables on Christmas Eve.

He recommends utilising a slow cooker too.

“Before you go to bed, put the turkey legs and a stock mix in the slow cooker to cook overnight so your gravy is nearly ready in the morning,” he says.

Laura Santtini produces a savoury paste (known as umami paste) that she uses as a gravy base, so making it is easier on the day.

Inexperienced cooks will benefit from using their time to concentrate on a few home-made showstoppers, and making compromises elsewhere.

Over-catering is another common mistake. Leftovers are a Christmas tradition but the more food you cook, the harder it will be.

“That extra pound of potatoes is all extra work that you often find yourself reluctantly scraping into a bin,” warns Laura.

For most people in the UK, Christmas

just wouldn’t be Christmas without a roast turkey.

It’s one of the harder elements to perfect so, understandably, turkey crowns have become very popular. They are less intimidating, simpler and faster to cook and leave more room in your oven for the trimmings. Last year Marks & Spencers sold a Turkey crown that took only 45 minutes to cook and was beautiful. In 2012 also, 10m units of turkey were sold, with two out of three whole birds being sold frozen.

Frozen turkeys are a good option if you have a generous freezer and a tight budget, but remember that it takes a long time for large birds to defrost.

Buying frozen ingredients saves time without breaking the bank.

“Your best friend at this time of year is your freezer,” says Nigella Lawson.

Frozen food may not have a sophisticated image, but if such a famously festive bon viveur is taking advantage, then there’s really no reason for anyone else to shy away.

Peeled and ready-cooked chestnuts are perfect for scattering among Brussels sprouts or making luxurious soups.

Frozen Yorkshire pudding batters (as opposed to the fully cooked and frozen versions) take up minimal room in your freezer and give good, reliable results.

Frozen vegetables are an obvious choice and a big hit with many food stylists, particularly Brussels sprouts, but also parsnips, especially if you like to roast them.

If you’ve never made a Christmas dinner before then get into practice by cooking a few roast dinners in the run up.

After all, a Christmas dinner is really nothing more than a Sunday roast with a few extra trimmings.

Finally - and most importantly - get someone else to do the washing up. It’s only fair.

TIPS&TRICKS Make your Christmas Dinner a whole lot simpler with Marks & Spencer

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M&S TurkeyCheck instore for details

Collection Sugar Plum Pudding£14.00, 907g (M&S)

Pork, Cranberry & Clementine Stuffing Wreath £10.00 (M&S)

Heritage Vegetables£3.49 (M&S)

Collection Ultimate Mini Mince Pie Selection (M&S)

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THEHOLLYANDTHEVALLEY

Fermain Valley Hotel has a full programme of seasonal activities and dining which take place throughout December. The hotel provides a warm and friendly atmosphere and excellent, professional service, whilst you relax and enjoy delicious festive dishes from award-winning chefs.

Celebrate the festivities with colleagues or friends and savour a mouth-watering three course lunch and soak up the Christmas spirit at the hotel. Lunch is served from midday with last orders at 2.30pm, available every day from 1st - 23rd December.

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THEHOLLYANDTHEVALLEY

FERMAINVALLEY

T: 235666fermainvalley.com

Festive Lunch Menu

3 courses £24 with mulled wine & mince pies, Pre-order required, minimum 8 peopleA glass of mulled wine on arrival

To startShellfish Bisque & Cognac CreamGame Terrine, Pistachios & QuinceGravadlax & Celeriac RemouladeSpiced Beef, Beetroot & Orange

MainsStuffed Turkey Crown & all the trimmingsSole, Crab & Fennel Gratin, Citrus SaladSeared Venison, Pumpkin & Sage RisottoSalmon Fillet, Turnip Pommes Anna & Braised Chicory

DessertsSloe Gin Jelly & Eggnog CustardApple Strudel & Cinnamon Ice CreamChristmas Pudding & Brandy SauceChocolate Truffle Torte & Grand Marnier Sorbet

Coffee or tea with mince piesAlso available as a Dinner menu (£29) served between 6pm to 9pm.

Vegetarian Festive Lunch Menu3 courses £24 with mulled wine & mince pies,Pre-order required, minimum 8 peopleA glass of mulled wine on arrival

To startCeleriac Remoulade, Quail’s Eggs & Toasted BriocheRoasted Beetroot, Goats’ Cheese, Fig & WalnutsCreamed Cauliflower & Chervil Soup

MainsRoasted Pumpkin, Chestnut & Blue Cheese TartPuy Lentil, Cranberry & Roasted Red Onion CobblerTruffled Wild Mushroom Risotto & Shaved Parmesan

DessertsSloe Gin Jelly & Eggnog CustardChocolate Truffle Torte & Grand Marnier SorbetApple Strudel & Cinnamon Ice CreamCoffee or tea with mince pies(Also available as a Dinner menu £29)

A rrive in time for Christmas Eve Afternoon Tea in the Valley Lounge by the open fire, unpack, relax

and meet other guests with a glass of sparkling wine at 7.00pm.

Enjoy a delicious Christmas Eve Dinner which will be served in The Valley Restaurant from 7.30pm and then retire to the Valley Lounge to enjoy the Christmas carol singers and a glass of mulled wine. For those wishing to attend midnight Eucharist, the courtesy bus will be available to transport you before it’s time to head off to bed before Santa Claus calls to the Valley.

Breakfast on Christmas morning will be served from 8.00am until 10:00am, after which you are invited to stroll down to Fermain Bay for a hot toddy and maybe a Christmas Day swim if you are feeling brave.

The Fermain Valley Hotel’s traditional five course Christmas Day Lunch will be served from 12:30pm before the Queen’s speech to the Commonwealth at 3.00pm is broadcast in The Venue Cinema.

On Christmas night, a buffet will be served and our traditional games will be available to play in the lounge.

Boxing Day Breakfast is available from 8.00am until 11:00am and those wishing to visit the charming Island of Herm (subject to weather) will be taken into town for the 10.00am ferry, returning at 2.30pm. A walk around the idyllic island of Herm is well recommended.

Boxing Day Dinner will be served from 7.00pm and time given to relax and enjoy the company of other guests.

Breakfast on the 27th will be served as usual and transport back to the airport or port for those departing.

THREE NIGHT BREAK24/25/26 DEC

for only

£325per person

Package includes:3 night’s bed and breakfast Afternoon tea Welcome reception with glass of sparkling wine 3 course dinner on Christmas Eve Christmas gift Hot toddy at Fermain Bay 5 course Christmas Day lunch Glass of ChampagneChristmas Night buffet Trip to Herm 3 course dinner on Boxing Day

A children’s package is available upon request. Package available from £325 per person, based on two people sharing a Venue Silver Room. Subject to availability. Superior rooms available at a supplement. Additional nights available on a pro rata basis. Flight inclusive packages are available via reservations.

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Choose the Fermain Valley Hotel for their traditional Christmas day luncheon from 12:30pm.

Enjoy a fabulous four course menu prepared by award winning chefs served with a complimentary

glass of Champagne. A visit from Santa Claus makes this a memorable Christmas Day.

Christmas Day Lunch£69 adults

£25 children (under 12)

Pre-order required for groups of 10 or more

A glass of Champagne on arrival*

Truffled Lobster Bisque Cappuccino or Creamed Cauliflower, Chervil & Walnut Soup

*Pressed Chicken & Foie Gras Terrine, Roasted

FigsGuernsey Crab, Avocado, Tomato Consommé

Jelly & Brown Crab ToastieHome Cured Salmon Gravadlax, Celeriac

Remoulade & FennelWhipped Sweet Potato, Blue Cheese & Walnuts

Ballontine of Duck, Sour Cherries & Toasted Brioche

*Cucumber & Mint Sorbet

*Stuffed Turkey Breast, Confit Leg Ballotine & all

the trimmings

Slow Cooked Fillet of Beef, Rosti Potato, Confit Shallots & Seared Foie Gras

Sole, Grapes & Brown Shrimp, Braised Chicory & Champ Potato

Puy Lentil & Sage Risotto, Toasted Pumpkin Seeds

Roast Loin of Venison, Smoked Potato, Butternut Squash & Wilted Spinach

*Saffron Poached Pear, Chestnut Parfait

Christmas Pudding & Brandy Sauce

Dark Chocolate Fondant, Pistachio Ice Cream

Orange & Hazelnut Roulade,

Grand Marnier Sauce

Cheese Selection, Celery Pickle & Biscuits

*Coffee or Tea, Mince Pies & Petit Fours

NEW YEARS EVE

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Package includes:3 night’s bed and breakfast Afternoon tea Welcome reception with glass of sparkling wine 3 course dinner on Christmas Eve Christmas gift Hot toddy at Fermain Bay 5 course Christmas Day lunch Glass of ChampagneChristmas Night buffet Trip to Herm 3 course dinner on Boxing Day

This New Year ensure it is one to remember. At Fermain Valley Hotel, General Manager, Robert Steen and his team will offer

you a warm welcome, superb food and fantastic entertainment, all designed to allow you to enjoy yourself to the full with family and friends. A Champagne reception and canapés followed by a sumptuous five course dinner is on offer. Welcome in the New

Year in style with a glass of bubbly overlooking the beautiful Fermain Bay or countdown to midnight with a cocktail in the

sophisticated Rock Garden bar.

New Year’s Eve Gala Dinner£75 per person

Champagne & Canapés on arrival

*Truffled Wild Mushroom Cappuccino

*Pressed Chicken, Foie Gras & Parma Ham Terrine, Roasted

FigsLobster Mousse, Guernsey Crab, Watermelon & Cucumber

Pumpkin, Saffron & Goats’ Cheese RisottoSalmon, King Prawn & Mussel Ceviche, Grilled Flat Bread

*Pink Grapefruit Sorbet

Slow Roast Beef Fillet, Green Beans & Thyme Rosti, Red Wine Sauce

Steamed Guernsey Bass, Asian Sesame Noodles & Lemongrass Broth

Puy Lentil, Cranberry & Roasted Red Onion CobblerStuffed Roast Saddle of Lamb, Spinach, Pommes Anna &

Rosemary Sauce

*Roast Plums & Vanilla Cardamom Panna CottaOrange & Champagne Jelly, Vanilla Meringue

Assiette of ChocolateCheese Selection, Celery Pickle & Biscuits

*Coffee or Tea, Petit Fours

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L es Cotils sits like a grand dame above St Peter Port enjoying arguably some of the best views

of the Town and harbour-side. For some time the coffee shop has been known as the place to chill out, enjoy relaxed lunches and afternoon tea. But with the provision of a new bar – and a will to get the message out there that Les Cotils is an amazing venue for weddings, conferences and events, the head chef and his team invite you to try them out and be pleasantly surprised!

There are private suites to suit all occasions from intimate family parties to wide scale weddings and dinner dance galas. Head chef Bob Till and his team of three enjoy pulling out all the stops to create truly memorable menus – and fantastic banquet buffets served in the most scenic surroundings.

Les Cotils is gaining ground as a perfect wedding venue as bridal parties are able to spill out onto the lawn.

There are several sumptuous lunch and dinner menu selections and an extensive, yet competitively priced wine list to suit any occasion. For just £17.95 per person you can enjoy a three course dinner menu with coffee featuring a delicious mix of sirloin steaks, baked fillet of whiting with herb butter and tasty and innovative vegetarian options.

The chef prides himself on providing a comprehensive starter and desert offering – and the team are also proud of the finger buffet feasts they are able to create for parties of 20 to 120 if necessary. You can opt for casual barbeques or more formal seated dinners for more corporate occasions, but the standard of cuisine is high and the service is superb.

A special dance floor is also being provided to cater for larger balls and corporate functions and there is Wi-iF, LCD screens and projectors. Business meetings are also catered for and the facilities include 10 meeting rooms for all manner of conferences or events.

This winter and 2014 promises to be a time of change and expansion at Les Cotils where the best kept secret finally gets out there!

3 Course Menu (Pre-orders required a minimum of

3 days prior to event)

Vine Tomato & Roast Red Pepper Soup, Herb Sippets

Thai Inspired Chancre Crab Cakes, Lemon Grass, Coriander & Root Ginger,

Peppered Rocket & Sweet Chilli Jam

Italian Melon & Shaved Parma Ham Saladette

Fresh Figs, Parmesan Shards, Aged Balsamic Dressing

~~~~ Baked Fillet of Whiting,

Herbed Butter Crumble, Puy Lentil Casserole with Bacon and Shallots

Seared Sirloin Steak, Served Pink, Brandy & Cracked Peppercorn, Creamed Reduction

Caramelised Red Onion & Sweet Tomato Tart, Buffalo Mozzarella & Crushed Green Pesto

~~~~ Peach & Rosewater Brulee Cream,

Enhancing Sherbet

Citrus Lemon & Lime Delice, Frosted Raspberries

European Cheeses Plate, Biscuits, Grapes & Preserves

~~~~ Freshly Brewed Fairtrade Coffee and Tea

£17.95 per person

LESCOTILS

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With 10 meeting rooms Les Cotils is a versatile venue suitable for a wide range of events. Whether it is a conference, seminar, exhibition, examination, formal or informal meeting Les Cotils can provide an appropriate meeting space for you and your event.

THE ROCK REVEALS GUERNSEY’S BEST KEPTHOSPITALITY SECRET

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THE PERFECT VENUE FOR

BUSINESS MEETINGS AND EVENTS

T: 727793

INTHELAPOFLUXURY

WHERE EVERY DAY

IS A SPECIAL OCCASION

YOU CAN ENJOY

SPAFEST Even at the OGH Spa.

Offering indulgent treats good enough to eat.

MENUStarters - £10 each

Awaken the senses with Peppermint and Lemon15 minute Head Massage

Super fruity Cranberry delight15 minute Hand Scrub and Rub

Mains - £25 each

A warming infusion of Black Pepper and Basil 30 minute Back, Neck and Shoulder Massage

Hydrate your skin with Kiwi and Pomegranate 30 minute Taster Facial

Dessert - £10 each

It’s not Terry’s it’s yours! Chocolate orange 15 minute Foot scrub and rub

Indulge in a Nail ‘Liquors ’ File and Paint hands or feet

Available from 1st October - 11th November

THE SPATHE OLD GOVERNMENT HOUSE HOTEL

* * * * *

GIVE YOUR NAILS THE VIP TREATMENTTreat your nails to a Shellac file and varnish and enjoy a complimentary

chilled glass of bubbly.

£30 for one or bring a friend together £55 for two

Offer is availablethroughout December Mon - Sat 5pm - 7pm

SHELLAC AND A GLASS OF BUBBLY

VIP OFFER

To book your appointment please

T: 738679or email

thespa@theoghhotel.com

Please quote Shellac and Bubbly when booking this promotion

I f eating out and lingering over lunch, dinner or after work drinks in five-star luxury is on your wish list, The OGH is the place to head for. It boasts a variety of

intimate areas, a lively Brasserie, a Curry Room and the newly opened Crown Club to suit any mood or appetite.

You can also linger over an indulgent afternoon tea – or book up for a fun staff Christmas or New Year’s party in one of the many private rooms, large or small.

The Rock invites you to take a tour of the hotel’s many fabulous wine and dining opportunities, all in one place and right in the heart of town.

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INTHELAPOFLUXURY

WHERE EVERY DAY

IS A SPECIAL OCCASION

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THE CROWN CLUB

T he Crown Club is the hotel’s latest addition to the wining and dining scene in central

St Peter Port and is the perfect place to enjoy lunch or a casual after work drink and light bite in exquisite comfort and style.

Unique to Guernsey, the bar, which offers more than 80 premium whiskies plus a wide selection of other spirits, cocktails, beers and fine wines is made up of a variety of small lounges and intimate bars. Choose from Harry’s Bar, the Terrace, Conservatory, or the upper Cigar Terrace which looks out over the Town. The Club also offers three smart meeting rooms and a wine and whisky tasting room for a corporate function with a difference.

If you fancy a light bite then the Club has a tasty selection of hot and cold sandwiches, which are served throughout the day.

THE BRASSERIE

The Brasserie has long enjoyed a reputation as a central meeting place and a perfect venue to join friends for lunch or dinner, overlooking the fabulous hotel gardens. The Brasserie is open every day and offers a special A La Carte Menu with a distinct Mediterranean influence. October is always a busy time on the calendar at the OGH as the Brasserie will be offering a special Tennerfest Menu throughout October and right through until November 17th. And the food news offering at the OGH just gets better and better...

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THE CURRY ROOM

T he Curry Room has quickly become the place to head for if you wish to enjoy the best in

authentic Indian curries. The restaurant is open for lunch and dinner seven days a week, offering a wide selection of authentic Indian cuisine. For only £30 per person, you can enjoy a sumptuous three course feast and for an additional £20 you can opt to enjoy ‘the wine flight offering ‘ - a glass of wine with each course – three different wines which have been specially selected to compliment the dishes. Enjoy the wonderful intimate atmosphere and an Indian dining out experience with a difference.

TAKE TEA WITH US!

I f you are looking for the best afternoon tea experience to be had locally then The OGH has to be top of the list.

Afternoon tea is synonymous with The OGH and its luxurious lounges are the best place to indulge in delicate sandwiches, scones, pastries and cakes – and a chilled glass of champagne just seals the deal on one of the best afternoon treats possible.

And with Christmas coming, why not book up for The OGH special Festive Afternoon Tea, available throughout December.

TIME TO PARTY!With Christmas now on the horizon it is time to start thinking of those fun parties for family and friends – and the folks in the office. The OGH has a selection of

private function rooms and suites which can cater for your every need, whether you have a family party of 12 or a group of 40 colleagues wishing to have dinner

and dance on into the night.The hotel has a special Christmas Fayre

menu which is available for functions of all sizes.

The OGH is now also taking bookings for Christmas Day Lunch and New

Year’s Eve Gala Dinner taking the strain out of cooking and entertaining for

friends and family at home. The menu and entertainment offered are

simply superb.

...The Brasserie will be holding a Pie Week at the end of November, whilst the ever popular Christmas Fayre Menu returns throughout December.

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Stamatis LoumousiotisExecutive Head Chef

Stamatis Laumousiotis discovered his love of cooking when he was 15 working in his father’s traditional Greek restaurant. He later enrolled in culinary school in Athens whilist working in a four star hotel – the Athenian Callirhoe. After many years working in a variety of hotels and restaurants in Kirini, Dubai and France, Stamatis was offered the position of Executive Head Chef at The Old Government House Hotel and Spa and The Duke of Richmond Hotel where he uses his culinary skills to help put both establishments on the map of dining out in Guernsey. Stamatis particularly enjoys the abundance of fresh local seafood available in Guernsey, and makes the most of locally sourced produce in all of his cooking.

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AppetiserTandoori tiger prawns

marinated in spices and served withcherry tomatoes

Spiced grilled chickenserved with a carrot, chickpea and

fresh herb salad

Trilogy of auberginePunjabi baingan bharta, pickled

aubergine and grilled aubergineserved with a minted yoghurt

Main CourseWhite fish and calamari curry

served with a mushroom and gardenpea masala

Buttered chicken curryserved with corn and coriander

Curried leg of lambserved with aubergine purée

Baby vegetable and coconut curryAll main course dishes are served with

pulao rice, naan bread,chutneys, pickles and poppadoms

DessertBanana cake

coconut ice cream and masalacaramel

Rosewater rice puddingseasonal fruit and ginger snaps

Spiced chocolate semifreddowith a ginger and chilli syrup

3 Courses £30.00Including wine flight £50.00

CURRY ROOMAT THE GOVERNOR’S

TWO GREAT EATING EXPERIENCES - TWO GREAT VALUE MENUS

“

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StartersCreamy potato soup wild mushroom and Parmesan foam (v)

Salt cod croquette crisp lettuce and tomatoes and a pepper relish

Ham hock terrine yoghurt mint dressing and Guernsey leaves

Main CourseCrispy chicken leg with herbs mashed potatoes and chicken jus

Baked sea bass spinach risotto and light spicy cherry tomato sauce

Gnocchi homemade pesto, toasted pine nuts and sundried tomatoes (v)

Desserts Chocolate panna cotta with coffee granité

Caramel tiramisu

Selection of local cheese with homemade chutney and Island oat biscuits

Available for lunch dinner and throughout the week

2 courses £17.503 courses £20.00

BRASSERIEAT OGH / TENNERFEST

OCT 1st - NOV 17th

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MORA.GG ....................

T: 715053

LESS BUCKS MORAFIZZ

The Rock turned up to join in an office celebration with the staff from Ravenscroft, and discovered how an after work drinks can lead to a tapas feast at the bar, followed by dinner – and then the party just went on!

T he office doors have closed and there is just one place to head to for that after work drink, office

get together or celebration dinner. Mora on the sea front at St Peter Port enjoys a buzz which will keep you returning time and time again.

Mora has its party head on – and it’s official. Since a stunning refurbishment programme was completed at the beginning of this year, the bar and two tier restaurant has become a popular meeting place and centre of sophisticated wining and dining out.

The newly configured downstairs bar and brassiere area boasts a fabulous bar with an enviable harbour side view. Even if you happen to be strolling along the seafront, it is almost impossible not to be drawn in for a glass of chilled wine or beer – or better still a cocktail.

With the Christmas and winter eating out upon us, there is no better place to head to if you want to meet family and friends, enjoy a sedate catch up with

work colleagues, - or book out a full blown office party.

The great thing about Mora, apart from the comfort and style the refit has provided, is the amazing variety of eating out options now available.

Cocktails are a house speciality so enjoy a mojito, a Cosmopolitan or a simple flute of sparkling champagne to get those taste buds ready for wooden sharing platters of delicious tapas, or as a pre requisite for a meal in the casual brassiere dining area – or opt to linger for that more sedate dining experience upstairs in the spacious dining room.

But the whole restaurant has a great vibe and every night promises to provide you and your friends with the best in food and wine – and atmosphere.

Restaurant manager, Andre Moreira says that he and his staff are delighted that the new look Mora has taken off and become such a focus of the dining out night life of the Town.

“We are busy….very busy, but not

too busy to provide great service and great food. Most nights our mixologist Francesco Cotza is called upon to keep the cocktails coming and with the party season upon us, we know we can expect to become even busier.”

The restaurant is happy to take party bookings but advises that they should be made in plenty of time.

The word has gone out there that Mora is a great fun place to eat out and enjoy meeting people and in Guernsey everyone likes to be where you can guarantee there will be a great mix of people and a great atmosphere. We are delighted to be able to provide this and we have built up a great following who enjoy popping in for a drink after work – and finding themselves staying on to enjoy dinner.

Dining out in Guernsey is always a good time – and at Mora, the good times just got a lot better.

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Francesco Cotza mixing cocktailsAndre Moreira serves Tapas

TAPAS (SEE OVER PAGE)

MORA’S WOODEN PLATTERSProsciutto San Daniele (Hand carved)

for one £7.90 to share £15.50Continental Cured meats & salami

for one £7.50 to share £14.50Pate, served with pickles & chargrilled vegetables

for one £6.95 to share £13.50Marinated grilled vegetables (v)

for one £6.50 to share £12.50Guernsey & Continental cheeses (v)

With quince jellyfor one £6.50 to share £12.50

Chef ’s tasting platterA selection from the plattersfor one £9.00 to share £17.00

SALADSGoat’s cheese start £6.00 main £12.00Chicory & Walnut, orange dressing (v)

Guernsey Scallops start £7.70 main £15.00Apple & Pancetta, Hazelnut dressing

Tomato & Bufala Mozzarella, start £7.50 main £13.50San Danielle Parma Ham

Chorizo, Spinach & start £6.75 main £11.75Pepper Frittata

Handpicked Guernsey Crab start £7.50 main £15.00& King Prawns

With Marie Rose sauceGuernsey Lobster Salad

half from £12.50 whole from £19.90

PASTAS & RISOTTO Mora’s Seafood linguini start £8.75 main £15.75Tagliatelle Carbonara start £6.50 main £10.50

creamy parmesan & pancettaGnocchi, roast Tomato sauce, start £6.50 main £10.50

Basil & Mozzarella (v)Guernsey crab & start £7.50 main £12.50

lemon zest risottoAubergine Parmigiana bake (v) start £5.75 main £10.50

Mora’s Seafood linguini start £8.75 main £15.75Tagliatelle Carbonara start £6.50 main £10.50

creamy parmesan & pancettaGnocchi, roast Tomato sauce, start £6.50 main £10.50

Basil & Mozzarella (v)main Guernsey crab start £7.50 main £12.50

lemon zest risottoAubergine Parmigiana bake (v) start £5.75 main £10.50

COOKED AT YOUR TABLE (Flambè)Guernsey diver caught Scallops £15.25

Flavoured with Gin, cream & herbsTiger prawns flamed with Brandy £14.25Garlic, herbs and chilli mayonnaise dip

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BRASSERIEE X A M P L E M E N U

TAPAS (SEE OVER PAGE)

MORA’S WOODEN PLATTERSFillet of local Seabass £17.00

Pink peppercorns & Chive butterHerbs, new potatoes & salad

6oz Fillet steak £17.75Tomatoes, mushrooms & French Fries

8oz Sirloin steak £18.50Tomatoes, mushrooms & French Fries

Prime aged Rib of Scottish beef on the bone £42.00carved at your table (for two)Buttered spinach, French fries

Choice of sauces – Béarnaise, Pepper or Diane

Mora Big Burger £10.75Melted Mozarella, Bacon & Jalapeno peppers

Escalope of corn fed chicken £14.75Chilli & lime butter, Dauphinoise potatoes

& Spinach or mixed salad

Rump of Lamb £15.75Dauphinoise potatoes, peas and mint Béarnaise sauce

Meadowcroft Farm, handmade £10.00Pork & Apple sausages

Mashed potatoes & red wine onion gravy

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£27.95Cream of Mushroom Soup

White Truffle Oil and Herb CroutonsGuernsey Crab Panacotta and Oak Smoked Salmon

Rocket and Caper SaladGoats Cheese and Sweet Roast Pepper Fritters

Red Cabbage, Beetroot, Apple and Orange SaladConfit Belly Pork, Ham Hock and Fig Terrine

Harissa Spiced Red Onion Relish, char-grilled Sourdough Bread

Trio of Duck, Smoked Breast, Parfait and Chinese Confit

Rhubarb Chutney

***********Roast Norfolk Turkey

Chestnut and Herb Stuffing, Chipolatas Wrapped in Bacon, Roast Potatoes and Cranberry Sauce

Slow Cooked Leg of Devon LambInfused with Fennel and Garlic, on a Tomato and

Mixed Bean Casserole, Roast PotatoesFillet of Sea Bass

On Roast Butternut Squash, Spinach Pearl Barley, Wild Mushrooms, Thyme and White Wine

SauceFillet of Salmon with Crab and Prawn Risotto

Lemon Grass and Red Pepper EssenceRicotta, Caramelized Onions and Spinach in Poppy

Seed PastryCranberry, Walnut and Raisin Sauce

(All Main Courses are served with Buttered Seasonal Vegetables)

***********Steamed Christmas Pudding

Brandy SauceApple, Pecan and Sultana Strudel

Cinnamon Ice CreamKirsch Crème Brulee

Boozy CherriesDark Chocolate, Candied Orange and Walnut Slice

Vanilla Ice CreamSelection of Guernsey, English and French Cheeses

Grapes, Celery and Quince Jelly

To book a table, call Andre and his team on 715053 or email eat@mora.gg

The Quay St Peter Port Guernsey, GY1 2LE

With special thanks to John and his Ravenscroft colleagues for being a very sporting bunch and agreeing to take part in our photoshoot.

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CHRISTMASBasket of breads, olive oil & Balsamic dips £2.75Spiced salted Almonds (v) £3.75Marinated OlivesTrio of Fritters £4.50Parma Ham & Wild Mushroom, Crab,Smoked Haddock & Prawn s with paprika mayoMarinated Seafood salad £4.50Salsa verdeRocquaine Oysters (6) £7.75 (12) £16.50Served with a glass of Premier Cru Champagne add £6.95Melted Goat’s cheese £5.00with crispy Parma ham & RocketPan fried Calamari £4.95with Chilli flakes & ChorizoPiquillo peppers £5.25Stuffed with Guernsey crab & pancettaChargrilled Chorizo & Rocket Bruschetta £4.75Chargrilled marinated Beef Skewers £5.00with garlic breadSeasonal Soup of the day £4.75Served with crusty bread

A taste for tapas

When it comes to great food and wines, plush surroundings and varied entertaining options for whatever dining out experience you require, the four-star Duke of Richmond is the place to be.

Refurbished to a high standard, the ambiance and superb service are earning high praise among discerning local diners.

In the prestigious yet buzzing Leopard Bar and Restaurant, Food and Beverage Manager, David Legoupil heads up a friendly and highly experienced team, Olga Abreu as Restaurant

Manager is the perfect hostess, and Orlando Abreu, Bar Manager has customers coming back time and time again for his amazing cocktails and endearing charm.

Orlando has been at the hotel for almost 20 years and, with Olga and David, retains

a passion for delivering the best service possible, which is evident once you enjoy a lunch or dinner with them.

The Leopard Bar & Restaurant, open throughout the day, every day and alongside the A La Carte Menu there is a daily specials board featuring an abundance of fresh local seafood.

The Autumn and Winter months promise to be a busy time for the hotel as they will offer a tempting Tennerfest Menu (1st Oct – 17th Nov)but have also organised a special Halloween Menu, Thanksgiving Menu and of course Christmas Fayre Menu during December.

Guernsey folk can enjoy a 3 course Sunday lunch in the Leopard Bar and Restaurant for only £18.50 per person and you can choose to dine in the

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WHERE STYLE, GREAT FOOD

AND A FRIENDLY TEAM COMBINE

FOR SOME FABULOUS

AUTUMN AND WINTER DINING

EXPERIENCES

THE DUKE OF

RICHMONDMMMM

T: 726221

47

restaurant with glass walled kitchen ,or in the bright and airy Conservatory. The menu varies from week to week but the hotel always includes a sumptuous Sunday roast.

The Leopard Bar is also the focus for special cocktail master classes for groups of up to 12 where you can mix your own cocktails, have a fun evening and learn from Orlando’s superb knowledge and experience as a mixologist. This is perfect for social get togethers with friends or colleagues and costs only £15.00 per person.

Christmas is going to be a special time at the Duke of Richmond and there are functions rooms to suit every celebration. From smaller Christmas parties with colleagues, friends or family in The Leopard Bar & Restaurant to larger parties in one of the private function rooms, your party is bound to go with a swing.

Christmas Day Lunch at the hotel is a magical culinary experience – and, on New Year’s Eve, prepare to party with a grand dinner and dance to Big Mart’s Big Easy –great food, fun and the best live music to see in 2014 in style.

Christmas is going to be a special time at the Duke of Richmond and there are function rooms to suit every celebration.

L-R: Orlando Abreu, David Legoupil and Olga Abreu

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Fayre Menu29th November 2013 ~ 23rd December 2013

Lobster bisqueChancre crab crostini

Potted beefspicy tomato chutney

Roasted flat mushroom and goats’ cheese bruschetta, toasted pine nuts and pesto

Roasted turkey with chestnut stuffingchipolata and red wine jus

Pan seared filet of sea bass gremolata

Risotto PrimaveraRocket salad and Parmesan

Christmas puddingbrandy custard

Mango and yogurt Financier wild berries compote

Cheese platecelery, chutney, grapes and biscuits

Filter coffee or tea

Dinner £24.95 per person

THE DUKE OF

RICHMONDMMMM

T: 726221

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f

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Christmas Eve DinnerTuesday, 24th December 2013

£35.00 per person

CHOICE OF STARTER

Cream of wild mushroom soupGuernsey cream and truffle oil

Smoked salmon and dill crème fraîche blini (v)

Game terrinefig and pear chutney

Twice baked Roquefort soufflé (v)baby leaves, balsamic dressing

***Refreshing fruit sorbet

***CHOICE OF MAIN COURSE

Pan seared 6oz fillet steakbourguignon sauce and baby

vegetables

Medallions of pork loin wrapped in smoked pancetta

dauphinoise potatoes, sage and apple sauce

Chargrilled supreme of salmonherb potato cake and béarnaise sauce

Spinach and ricotta cannelloni (v)tomato and herb sauce

***CHOICE OF DESSERT

Guernsey bread and butter pudding

Apple tart tatinvanilla ice cream

Chocolate and orange cheesecake

English and continental cheesecelery, grapes, chutney and biscuits

***Coffee, tea and petit fours

Christmas Day LunchWednesday, 25th December 2013

£79.00 per person***

A glass of Prosecco, Treviso Pasqua on arrival

***CHOICE OF STARTER

Roasted pumpkin and chilli soup (v)

Ham hock terrinepineapple chilli chutney

Lobster raviolipea purée and beurre blanc

Three cheese soufflé (v)watercress and cranberry salad, walnut

vinaigrette***

Refreshing fruit sorbet

***CHOICE OF MAIN COURSE

Roast crown of turkeyall the trimmings, thyme jus

Roast loin of venisonfondant potato, cherry jusPan roasted fillet of brill

potato cake and lemon hollandaise

Baked wild mushroom Wellington (v)tarragon and mustard cream sauce

***CHOICE OF DESSERT

Christmas puddingbrandy sauce

Steamed chocolate puddingpistachio and mint ice cream

Tiramisupistachio tuile

Local, British and continental cheesecelery, chutney, grapes and biscuits

***Coffee and mince pies

Boxing Day MenuThursday, 26th December 2013

£35.00 per person

CHOICE OF STARTER

Curried parsnip and apple soup (v)

Braised chorizo and white bean cassoulet

Pan seared local crab cakes (v)saffron aioli

***CHOICE OF MAIN COURSES

Roast supreme of Guinea fowlbutternut squash purée,

honey and Port jus

Grilled fillet of codseafood crushed potatoes, parsley

sauce

Pumpkin and chilli risotto (v)Parmesan crisps

***CHOICE OF DESSERT

Baileys chocolate cheesecakeespresso ice cream

Wild cherry moussehazelnut and white chocolate cookies

British and continental cheesecelery, chutney, grapes and biscuits

***Coffee and petit fours

TO BOOK YOUR CHRISTMAS AT DUKE

OF RICHMOND HOTEL PLEASE CALL

726221

SHARING PLATTERSBang bang chicken noodle saladScallop and Parma ham skewers

Ham hock, bubble & squeak, quail’s egg

Local crab frittersVegetable pakoras

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£75 per person

CHOICE OF MAIN COURSESMedallions of monkfish

chorizo and butterbean cassouletLoin of venison

hazelnut and cherry crust, leek fondant potato,juniper berry jus

Spinach and ricotta ravioli (v)sage and tomato emulsion

CHOICE OF DESSERTChocolate bavarois

winter berry compôteGuernsey cheese platter

celery, chutney, grapes and biscuits

Coffee and petit fours

DANCING AND LIVE MUSIC WITH BIG MART’S BIG EASY

THE DUKE OF

RICHMONDMMMM

T: 726221

NEW YEARS EVETuesday, 31st December 2013

51

£75 per person

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FESTIVE AFTERNOON TEA1st – 23rd December 2013Deluxe - £15.50 per personChampagne - £19.50 per person***FRESHLY CUT FINGER SANDWICHESSmoked ham with grain mustard mayonnaiseEgg mayonnaise with cressSmoked salmon and cream cheeseTurkey and cranberry crème fraîcheScottish Cheddar cheese and pickle

***SELECTION OF HOMEMADECAKES AND PASTRIESBrandy fruit cakePraline éclairCherry and almond cupcakePistachio chocolate chip cakeMulled pear trifle

***HOMEMADE SCONES WITH JAMAND CLOTTED CREAMPlain SconesCranberry and cinnamon scones

THE DUKE OF

RICHMONDMMMM

T: 726221

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THE OFF-COMER

53

Guernsey has much in common with the Cumbrian Character. The landscape can be harsh

and unforgiving; it can also be idyllic and welcoming. It’s made of immigrants and locals. Just as we welcomed Roman’s, French and even Germans so too Cumbria has always had a healthy influx of what they call ‘off-comers’. The Romans, the Vikings who gave Cumbria so many of their local place names; fell, beck, tarn, dale … they all have Scandinavian origins. Then there’re the miners from Germany who went to Keswick in the 1500s.

And just like Guernsey, Cumbrians’ are a bit of a melting pot of characters. There’s a bit of the Cumberland character, some Westmorland, a decent helping of Lancashire and a dash of the West Riding of Yorkshire just to put the icing on the cake if that’s not mixing our kitchen metaphors too much. Cumbrians’ are independent, intelligent, decisive, self-controlled and witty. They, like us, thrive off the land. The average population density in England and Wales is 3.2 people per hectare. In Cumbria it’s just 0.7 so they have plenty of it to go round and making the most of it is something

that one local chef of Cumbrian decent has been doing for years.

Before, foraging, river cottages and provenance became the buzz words of cooking, in Tony Leck’s world, they were common practice from the moment he first arrived as an ‘off-comer’ some 26 years ago.

It’s one year on since he made a leap of faith and moved lock, stock and hock to St Pierre Park Hotel. I for one thought the move was out of character but as is his habit Tony could see the greater scheme. Now part of the Hand Picked Hotel Group, St Pierre Park and The Pavilion are now on an altogether larger map. ‘I felt like I needed a fresh challenge and when the opportunity came up to move to St Pierre Park I didn’t hesitate. The restaurant is now larger but as TripAdvisor, locals and a full covers book will testify, the quality hasn’t dropped.

You will struggle to find a better value steak than The Pavilion’s Slaney Valley’ Irish Rib Eye. The addition of melted Torteval ‘Fort Grey’ Blue Cheese makes it priceless. The menu is broader than I remember from his days out at Le Gron, St Saviours but the unmistakable style is

before, foraging, river cottages and provenance became the buzz words of cooking, in Tony Leck’s world, they were common practice from the moment he first arrived as an ‘off-comer’ some 26 years ago

“

”For quarter of a century now Tony Leck has been tantalising our taste buds. The Rock profiles a man and his food philosophy.

THE OFF-COMER Photography: Ally Clark

54

evident for all to witness. Such is the delight of the Guernsey crab risotto you may not want to indulge any further but for those with a twinkle of adventure try the Black Pudding Scotch Egg or the Sun blushed tomato and goats cheese spring roll.

The mains are also packed full of Cumbrian character and Guernsey provenance. The fish is simple but expertly served. Line caught sea bass on a baby spinach risotto; Tagine of lamb shank and the slow roasted belly pork are kings amongst the queens of mains. The vegetarian dishes are also witness to Tony’s cunning and imagination. Why should meat eaters have all the fun! Duxelle of Les Vallees farm mushrooms on toast with tarragon and poached egg or beetroot risotto with goat’s cheese, orange, hazelnut and parmesan salad is enough to make any blue blooded carnivore give up the meat.

This man from the Lake District is inspired by the place he has called home for quarter of a century. Tony is driven by the diverse array of fresh seasonal produce that is available within the island and surrounding waters, believing that quality produce is best cooked simply with little fuss. Many of the producers and growers are known personally to the man and you will often see a Pavilion van parked up on the shoreline, in the entrance of a field come harvest time or laden down with goods from the farm.

Tony has been rewarded for his advocating of local produce. He became ‘Guernsey Ambassador of the Year’ for showcasing Guernsey Food. Having previously received the ‘Outstanding Achievement Award’, Tony is now the present Chairman of ‘Taste Guernsey’ a collective group funded by Culture & Leisure working to promote and stage food and drink

events within Guernsey. His popularity in the industry means the initiative is booming.

Something that has been a burning desire of Tony’s, ever since he set up on his own, is the opportunity to produce a book. Pavilion on a Plate contains over 100 delicious recipes straight from the Pavilion’s kitchen with a foreword by Brian Turner C.B.E and a special focus on the celebration of Guernsey produce. Tony’s book has been a sell out and received ringing endorsement from those worth listening to. Pavilion on a Plate was a winner in the ‘Gourmand World Cook Book Awards 2012’. It was also winner of best cook book, ‘London Book Festival 2012’ and received an honourable mention at the ‘2012 New York Book Festival’. Praise indeed for a young pastry chef who arrived in Guernsey with few ambitions more than to develop his craft. The humble nature of the man has made him a hit ever since. Inspired by the slow pace of life and the bountiful local produce, he worked hard at extending his culinary knowledge working through a variety of establishments and was fast adopted as one of the locals.

From the moment he established the Pavilion, with its quirky approach to dining, the restaurant became a hit. The pavilion became a beacon of hope amongst the tired hotel dining rooms of the day. Within its first year in 2000 such was the imagination of the menu and friendly approach to service, The Pavilion won the Guernsey Restaurant of the Year title and has since gone on to become our most highly rated restaurant, holding a Michelin Bib Gourmand annually since 2004.

Behind all the eccentricity lies a simple cooking philosophy. Tony’s cooking is all about fresh, locally sourced ingredients. Tony believes anyone can cook his recipes. He

intends for Pavilion on a Plate readers to be able to cook all the recipes at home, with the resulting flavours inspiring everyone to come back for more. Inspired by Guernsey produce, this is food that is achievable and exactly what most of us want to eat, most of the time. Who cannot be enticed by chilled Guernsey tomato consommé, summer vegetables and fresh herbs; freshly picked Guernsey crab salad with red bell pepper mayonnaise, scorched cherry tomato and parmesan crisps; mussels with Rocquette cider, Guernsey cream and coriander; and slow-braised shanks of Sark lamb with red wine sauce.

Unsurprisingly, given Tony’s training under renowned pátisserie professor John Huber at Thames Valley University, the sweet section includes a wide selection of dishes, which would provide a popular addition to any dessert menu. Gáche melée (a traditional Guernsey apple cake) with marmalade ice-cream and raspberry arctic roll with summer berries are just two of the most impressive offerings.

For those of you who have met Tony, either at a Guernsey FC home game or while he watches the catch of the day arrive back at the Cup and Saucer. Or perhaps when he wonders his restaurant ensuring his diners are being well tended to, you’ll soon realise he’s a man of few words but isn’t it nice when actions speak so much louder.

Pavilion on a Plate is available at all good local book stores and amazon.co.uk priced £20.00. For menus and contact details visit www.thepavilion.co.gg.

Pavilion on a Plate was a winner in the ‘Gourmand World Cook Book Awards 2012’. It was also winner of best cook book, ‘London Book Festival 2012’ and received an honourable mention at the 2012 New York Book Festival

“

”

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To celebrate Tony’s first year at St Pierre Park, The Rock is giving away five copies of Pavilion on a Plate. To get you in the mood for some of The Pavilion’s favourite food, Tony has kindly let us feature some of our favourites from Pavilion on a Plate. Tuck in!Simply tell us: Which hotel is The Pavilion located at? email answers to editor@welovetherock.com

Pavilion on a Plate

www.thepavilion.co.ggTel: 736676

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MethodTo prepare the pudding slice the

Gáche into thin slices and place into a buttered oven proof dish, buttering each slice individually. Heat the cream in a saucepan with the orange zest to boiling point, beat together the egg yolks and sugar. Pour the heated cream upon this and mix before pouring over the buttered Gáche. Sprinkle the top with the soft brown sugar and place into oven pre-heated to 180 c. for approx. 45 minutes.

For the sauce to accompany mix whisk together the sugar and egg yolks. Meanwhile bring the Guernsey cream and Rocquette Cider to scalding point, pour this onto the egg mixture and return to a gentle heat, stirring constantly to avoid the mixture overheating and curdling the eggs. This sauce will thicken slightly as the egg yolks reach pasteurisation point, pour through a sieve and set aside ready to serve with the baked pudding.

IngredientsFor the pudding;

1 Loaf Guernsey Gáche500ml Guernsey cream4 Free range egg yolks50g Sugar50g Guernsey Dairy Unsalted ButterPinch of freshly grated nutmegZest of one orange1 oz Soft brown sugar

For the custard;

125ml Guernsey Dairy Cream3 Free range egg yolks50g Caster sugar125ml Rocquette Cider

Guernsey Gáche ‘n’ Butter Pudding,Rocquette Cider Custard

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MethodHeat the Cynful Mild to boiling point in a

large saucepan and simmer until reduced to approx. one third of its’ original volume.

Heat a large frying pan and fry off the diced beef until it is all sealed. Add to this a little plain flour and stir, the flour will brown slightly as the diced beef and any excess fat coagulates with the flour.

Meanwhile cover the bottom of a heavy casserole dish with the sliced onions, followed by the sliced carrots, the diced beef, button onions, herbs, sliced belly pork and crushed garlic. Season each layer as you go. Add the beef stock to the reduced Mild and reheat. Pour this liquid onto the layered casserole dish and cover with a tight fitting lid.

Place the sealed casserole into a pre-heated oven (150o C) (300o F) (Gas 2) for approx. 3 hours.

Meanwhile, roll out puff pastry to approx. 5 mm thick and slightly larger in diameter than your casserole dish. Remove the casserole from the oven and using a rolling pin, lift the pastry and place it over the top of the dish, crimp the over

Ingredients1 litre Cynful, Guernsey Mild1000g Guernsey Beef Chuck Steak (cut into dice)2 Onions, (peeled & sliced)300g Carrots (peeled & sliced)250g Baby Onions / Shallots (peeled)50g Plain Flour200ml Beef Stock1 Clove of Garlic (crushed)1 Bay leaf6 – 8 Sprigs of ThymeSalt & Freshly Crushed Black Pepper250 – 300g Puff Pastry1 Free Range Egg (beaten)

Meadow Court Farm Beef ‘n’ ‘Cynful Ale’ Pie

hanging pastry to create a seal with you fingers and thumb. Brush the surface of the pastry with a beaten egg. Pierce the pastry with a sharp knife to allow any steam to release and place back into the oven for 30 – 40 minutes before serving.

Serve with Creamy Creamed potatoes and Buttered Carrots or Braised Red Cabbage.

Traditional Guernsey

Gáche Mêlée with Marmalade

Ice Cream

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MethodBlind bake a 30 cm diameter tart case

using sweet paste and set aside.Melt the Chocolate Couverture in a

bowl over a pan of hot, but not boiling water.

Heat together the cream and the milk until boiling point.

Whisk the eggs lightly and pour onto them the hot cream and milk mixture.

Pour through a sieve and onto the now liquid chocolate and mix together.

Pour this mixture into the pre-baked tart case and return to the oven pre-set at 180 c / 350 f / gas 4.

Turn off the oven immediately and leave in the chocolate tart for approx. 40 minutes.

Remove and allow to cool, slice into portions and serve at room temperature.

Ingredients400g Sweet Pastry500g Dark Chocolate Couverture (chopped into small pieces)4 Free Range Eggs300ml Guernsey Whipping Cream200ml Guernsey Full Cream Milk

Serves 10 / 121 x 30cm pastry ring

Chocolate tart

MethodPeel, core and dice the apple

finely and scatter then into a large earthenware or ovenproof dish. Sprinkle with the grated spices and zest of lemon.

Mix the plain and wholemeal flour together and grate into this the cold Guernsey Butter or Beef Suet depending upon your preference.

Scatter this over the apples and leave for 2 – 3 hours to allow the flour to absorb any juices from the apples.

Whisk together the Demerara sugar and eggs until light in texture, fold this mixture into the flour and apple mixture and stir until all is incorporated or combined.

Add a little milk if the mix seems too stiff or dry.

Place mixture into a buttered cake tin and bake at 170 C / 325 F / Gas 3 for 60 – 70 minutes until golden brown.

Serve with Guernsey Dairy Cream, Custard or Marmalade Ice Cream

Ingredients350g Plain Flour

150g Wholemeal Flour600g Cooking Apples (peeled,

cored & diced)250g Guernsey Dairy Unsalted

Butter or Beef Suet250g Demerara Sugar

3 – 4 Free Range Eggs1 teaspoon Ground Cinnamon1 teaspoon wNutmeg (grated)

125ml Guernsey Dairy Milk (optional)

Zest of one lemon (grated)

Traditional Guernsey

Gáche Mêlée with Marmalade

Ice Cream

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Christmas Celebrations at The Spa at the OGHChristmas is a time for everyone to relax and de-stress after a busy working year. Celebrate your team’s hard work in the comfort and luxury of The Spa.

A Very Merry Christmas to you from The Spa at the OGH

THE SPATHE OLD

GOVERNMENT HOUSE HOTEL* * * * *

To book your Corporate

Christmas Party

T: 738679or email

thespa@theoghhotel.com

Corporate Christmas Party 2013 Unwind in our luxury spa facilities, including Jacuzzi, sauna and steam room, before indulging in one of the following 30 minute treatments:

1 De-stressing Back Massage2 Revitalising Darphin Facial3 Shellac Manicure or Pedicure4 Head and Shoulder Massage5 Mama Mio’s Lighten Up Leg Treatment

Complete your experience with a chilled glass of bubbly and some nibbles.

Each guest will also receive a Christmas gift from The Spa to take home

Available Monday – Friday from 2pm till 8.30pm(Minimum 4 persons per package)

£50 per person

Christmas party book ings being taken now

sushi bar , seafood

& steak restaurant

Tel : 0 1 498 1 70 1 373

Monday - Saturday lunch and dinner

info@thehook.gg www.thehook.gg

North Plantation St Peter Port

GY1 2LQthehookguernsey@TheHookGuernsey

MR00173 The Hook Rock advert NOV Final.indd 1 25/09/2013 22:06

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Christmas party book ings being taken now

sushi bar , seafood

& steak restaurant

Tel : 0 1 498 1 70 1 373

Monday - Saturday lunch and dinner

info@thehook.gg www.thehook.gg

North Plantation St Peter Port

GY1 2LQthehookguernsey@TheHookGuernsey

MR00173 The Hook Rock advert NOV Final.indd 1 25/09/2013 22:06

THE SPATHE OLD GOVERNMENT HOUSE HOTEL

* * * * *To book your appointment please call

T: 738679

thespa@theoghhotel.com

To book your appointment please

T: 738679or email

thespa@theoghhotel.com

ffff

fSelect one treatment from each course

StarterInvigorate the body with one of our winter

Aromatic infused Salt Scrubs:Marvellous Mulled wine body scrub / Cracking

Cranberry body polish / It’s Not Terry’s, Its Yours! Rich Chocolate & Sweet Orange

MainWarming Cinnamon and nutmeg Candlelit

Back, Neck and Shoulder Massage---

Sensorial Reviver facial

DessertCalorie-free chocolate self heating body wrap

--- Slender Pins & Festively Fruity foot ritual

To complete your meal enjoy a complimentary glass of Champagne

Two Courses £60 per personThree Courses £90 per person

(Each treatment is also available separately)

Our Winter Warmer Menu is so good you could almost eat it!