Celebrate the holidays Royal Clarence refurbishment Winter

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					CainesCorrespondent
Autumn/Winter 2004-2005 Edition7



Celebrate the holidays
Royal Clarence refurbishment
Winter promotions
Michael goes to Scotland
Spotlight on champagne
Andrew Brownsword Hotels
Christmas parties
                                                  New year,
New Year’s Eve
MC in Bristol
Winter warmers
De gustibus
                                             new beginnings

   Reservations Exeter tel: 01392 310031
      www.michaelcaines.com
           Royal Clarence Hotel
    Room reservations tel: 01392 319955
      www.royalclarencehotel.co.uk
  Michael Caines at Bristol Marriott Royal
      Reservations tel: 0117 910 5309
     www.michaelcaines.com/bristol/
Dear friends and guests,                                Andrew Brownsword Hotel News                           Times and Bordeaux Wine
For those of you who
                                                        Busy times ahead: up until the New Year, we will       ‘Dine with Wine’ 2004-2005
                                                        be concluding our planning and designs for the         This special promotion in conjunction with
have been following
                                                        refurbishment of the Royal Clarence Hotel, which       The Times and Bordeaux Wine is always hugely
my career, you will
                                                        is set to begin on January 3rd. This will consist of   popular, not least because it offers such
know that things are
                                                        a total refurbishment of our bedroom stock and         outstanding value. Once again, we are delighted
getting very exciting
                                                        public areas as well as an upgrade and redesign        to participate. For those who have collected the
to say the least. In this
                                                        of the Café Bar and MC Boutique. Our designs           necessary vouchers, our talented team in the
Caines Correspondent,
                                                        are exciting, a mix of modern contemporary and         kitchen will be creating special lunch menus
we outline all the
                                                        comfortable, well-furnished classic.                   at the very special price of £10 for 2 courses and
various stages of our
planned refurbishment of the Royal Clarence Hotel       Andrew Brownsword Hotels is also pleased to            £15 for 3 courses including a free 125ml glass
along with the further development of the               announce the acquisition of the ArtHouse Hotel         of Bordeaux. This exciting promotion is for
Michael Caines concept in Exeter, Bristol and           in Glasgow. With its central location and 63           weekday lunch, bookable in advance quoting
now Scotland.                                           bedrooms, the ArtHouse offers a wonderful              ‘Dine with Wine’. The promotion runs until the
                                                        opportunity for Michael Caines Restaurants to          end of March 2005 (excluding December,
We are also very proud to introduce to you our
                                                        make a significant impact on the gastronomic            Valentine’s Day and Easter). Don’t miss it!
vision for the future in Andrew Brownsword
                                                        scene in Scotland’s lively premier business city.
Hotels, the holding company of Michael Caines
Restaurants. Our intention in the coming years is
to create a group of highly individual and original
lifestyle hotels with Michael Caines Restaurants,
Champagne and Cocktail bars, Café Bars and/or
Boutiques. Our properties will be marked above all      Andrew Brownsword
by quality and personality, and we intend to offer
the very best in hospitality — whether that is
modern bedroom design that meets the needs and          “Michael Caines is that very rare
desires of today’s sophisticated visitor, or simply a    phenomenon, a genuine local
perfect coffee or cocktail, a beautifully prepared
                                                         food hero”Delicious Magazine (July 2004)
meal or a gourmet sandwich.
Wherever you may be reading this, please rest           “The greatest part of cookery,
assured that our teams in Exeter, Bristol, Gidleigh      the driving force, is that you can
and now Glasgow remain committed to delivering
excellence at all levels.
                                                         sit down and eat with the people
Through these busy and exciting times of change          you love. It’s the most important
and adventure, we would like to thank you for            part of the ritual”Michael Caines
your continued support and we look forward to
welcoming you again very soon.                          “An inspirational chef, a sensation
                                                         in the kitchen”Oil & Vinegar Magazine
                                                         (Spring 2004)

                                                        “Is this the best food in Bristol?
                                                         We think so”Time Out Bristol (online guide)
Michael Caines
November                                                               March




                                                                                                                                             Diary dates November-May 2004-2005
Throughout November Graduation, Bristol                                1st     Families for Children fundraising dinner, MC Restaurant
5th    Fun & Bargains, Café Bar                                        4th     James Shipway Quartet, Café Bar
8th    Ladies do Lunch, 2nd Anniversary, Champagne                     9th     Spanish Evening, Café Bar
       tasting with Steve Edwards                                      11th Paul Smail, Café Bar
10th Burgundy Dinner, Café Bar                                         18th Pete Canter Quartet, Café Bar
12th Paul Smail, Café Bar                                              18th 19th 20th The Exeter Festival of South West England Food &
14th Remembrance Sunday - MC Restaurant open for lunch                         Drink, Northernhay Gardens
15th Mario Fontana ‘Ride for Life’ fundraising                         21st Ladies do Lunch, Esteé Lauder, Exeter
       wine dinner, MC Restaurant                                      25th Out of the Lounge, Café Bar
19th Pete Canter Quartet, Café Bar                                     25th 26th 27th Spring Ale Festival, Well House
26th James Shipway Quartet, Café Bar                                   25th Good Friday
                                                                       27th Easter Sunday
December
3rd     Fun & Bargains, Café Bar                                       April
10th Pete Canter Quartet, Café Bar                                     1st     Louise Parker and the Tritone Subs, Café Bar
17th Paul Smail, Café Bar                                              15th    James Shipway Quartet, Café Bar
17th 18th 19th Winter Ale Festival, Well House                         18th    Ladies do Lunch, Bradburys cooking demo with Michael Caines
31st Lush Life, Café Bar                                               20th    Eastern Europe evening, Café Bar
                                                                       22nd    James Shipway Quartet, Café Bar
January                                                                29th    Out of the Lounge, Café Bar
24th   Ladies do Lunch, The Beresford Clinic,
       for Aesthetics and Detoxification, Exeter                        May
February                                                               2nd     May Day
14th   Valentines Day                                                  6th     Paul Smail, Café Bar
21st   Ladies do Lunch, ‘Hats Ahead’ with Janet Williams               12th    St Peters School fundraising dinner, MC Restaurant
25th   Pete Canter Quartet, Café Bar                                   13th    Pete Canter Quartet, Café Bar
                                                                       16th    Ladies do Lunch, wine tasting and a visit to Down
                                                                               St Mary Vineyard, Exeter
                                                                       20th    Charlie Hearnshaw Quartet, Café Bar
                                                                       27th    James Shipway Quartet, Café Bar
                                                                       30th    Bank Holiday


March 18th,19th & 20th The Exeter Festival of South West England Food & Drink, Northernhay Gardens
“I’m proud once more to be involved with this important festival to welcoming you again, and to demonstrating both
which has already established itself on the local and national   the talent and the incredible high quality produce
calendar of events. On behalf of the Committee we look forward we enjoy here in the South West.” Michael Caines


The Royal Clarence Hotel room reservations tel: 01392 319955 www.royalclarencehotel.co.uk
Michael Caines Restaurant table reservations tel: 01392 310031 tables@michaelcaines.com
Michael Caines at the Bristol Marriott Royal table reservations tel: 0117 9105309 tablesbristol@michaelcaines.com
The ArtHouse Hotel, Glasgow tel: 0141 221 6789 email: info@arthousehotel.com                                                                                       3
                                                         Vision becomes reality
      www.royalclarencehotel.co.uk                       Over the coming months, the extensive and
                                                         far-reaching refurbishment of the Royal Clarence
                                                         Hotel is set to commence, starting in January
Would you like a preview?                                2005. This will entail the complete redesign and
We believe that the new Royal Clarence will              refurbishment of the hotel bedrooms, as well as
become something of a flagship attraction for             public rooms and facilities. We’ll also be making
all of Exeter and the West Country, bringing in          an extensive investment in the hotel operating
visitors from throughout the UK and overseas.            systems and IT infrastructure to improve our
This is an opportunity for our whole community,          services for the comfort of our guests.
both local businesses and residents alike, and           Meanwhile, the existing Café Bar and Michael
we are eager to work with you.                           Caines Boutique will be redesigned into a
                                                         brilliantly vibrant single space that will allow
If you are interested in considering the new Royal                                                               Design concepts plumtreemee ltd.
                                                         us to cater to your every need. In the future,
Clarence for a corporate event or occasion, or for                                                               wwwplumtreemee.co.uk
                                                         there will be a refurbishment of the Well House
a private party or special celebration, then we’d
                                                         Tavern, our first Michael Caines Tavern.
be delighted to meet to give you a preview of the
plans and to show you around.                            We can hardly wait for it all to begin.
                                                         The completion of these works will transform             Visiting Bath or London?
Please contact Claire Cummings on                                                                                 If you are in the mood for some serious
                                                         our dreams and visions into reality: the creation
01392 319955 or Helen Comer on 01392 310031                                                                       pampering in a sophisticated and relaxed
                                                         of a modern, lifestyle hotel that will serve as
to arrange an appointment.                                                                                        atmosphere, why not visit one of Andrew
                                                         a central focal point and popular community
                                                         venue for hotel and restaurant visitors as well          Brownsword’s other hotels. The Bath Priory
                                                         as residents of Exeter and surrounds alike.              offers a Michelin-starred restaurant and
Tariff                                                                                                            exquisite accommodation, while Sydney
                                                         Once complete, we’re confident that the
Twin/Double          £120.00                                                                                      House is located in a Grade I listed Georgian
                                                         Royal Clarence Hotel will be one of the most
Executive Double £140.00                                                                                          townhouse in the heart of Chelsea.
                                                         strikingly modern and innovative boutique
Suite                £145.00                                                                                      The Bath Priory Hotel & Restaurant,
                                                         hotels in the country.
Four Poster          £165.00                                                                                      Weston Road, Bath
                                                         While work is underway, the bedroom
Prices are per room per night inclusive of service                                                                Telephone: 01225 331922 Fax: 01225 448276
                                                         refurbishment will be done on a rolling basis
and VAT and are subject to alteration without notice.                                                             Email: mail@thebathpriory.co.uk
                                                         and of course the Michael Caines Restaurant
                                                         remains at your disposal, so we are very much            www.thebathpriory.co.uk
Leisure rates October - December 2004                    open for business as usual (see timetable, opposite).    Sydney House,
Bed &        Dinner, bed      Midweek single             There will inevitably be some disruption during          9-11 Sydney Street,
breakfast & breakfast supplement                         this period, but we undertake to keep it to a            Chelsea, London
£60.00       £85.00           £30.00                     minimum and thank you in advance for your                Telephone: 0207 376 77 11
All prices are per person per night (minimum 2 nights)   understanding.                                           Email: info@sydneyhousechelsea.com
For further information and full terms and conditions    The results, we are certain, will be well worth          www.sydneyhousechelsea.com
call 01392 319955                                        the wait.
In keeping with the architectural integrity of this historic building, designers
plumtreemee have contrasted new against old by incorporating a wealth
of classic yet durable natural materials and finishes such as solid walnut
furniture and flooring, glass screens, stainless steel and the very latest in
lighting technology.
A simple palette of muted colours is used throughout the design scheme.
A soft luxurious edge to the bedrooms will be provided with white Egyptian
cottons for bed linens, duvets and pillows, and with splashes of colour
featured in bed throws, cushions and bolsters.
The proposed timetable
January 3-17 The Royal Clarence Hotel will be closed for two weeks to undertake
necessary works.
January 17 Royal Clarence Hotel, Michael Caines Restaurant and Well House
Tavern reopen.
Mid-February Café Bar and MC Boutique to be relaunched. Also at this time there
will be show rooms available for viewing.
Early May The first newly refurbished and designed bedrooms will become available
for guests. Remaining rooms will be refurbished on a rolling basis.
Early July Remaining refurbishments and bedrooms completed, all 53 rooms
now available.
July Function room closed for complete refurbishment, reopening early August.
Early August Hotel refurbishment fully complete                                  5
                                                      Let the sun shine!
                                                      Our campaign for outdoor tables in
                                                             Michael has proved
                                                      the Cathedral Yard Caines to be
                                                      a big success and we’d like to record
                                                      our thanks to Exeter City Council
                                                      and to the Dean and Chapter of
              Open 10am - 11pm                        Exeter Cathedral.
           Telephone 01392 310130
                                                      The sight of people sitting out and
          www.michaelcaines.com
                                                      enjoying our most beautiful civic
                                                      space while enjoying a meal and
The new Café Bar evening menu                         a drink (non-alcoholic) is indeed a
                                                      satisfying one. So even if you’re
Our new evening menu is inspired by the success       reading this in the damp and murk
of our always popular Café Bar theme evenings         of autumn and winter, this is just a
in which we explore and discover the tastes of        reminder that summer is never that
the world. Therefore, we are now offering a truly     far around the corner.
varied and innovative selection of foods that
includes bites to share such as tapas and Greek
mezze; exciting salads; paninis and fajitas;
our famous and always popular burgers (now                                                                  One of the earliest tasks of the extensive
even bigger); and innovative and delicious main      Café Bar servery
                                                                                                            refurbishment of the Royal Clarence Hotel will be
courses; not forgetting of course the outrageously                                                          the transformation of the Café Bar and Michael
luxurious and delicious puddings made by the                                                                Caines Boutique. Our goal is to create a modern
talented Michael Caines pastry brigade.                                                                     and vibrant venue that will serve your needs any
                                                                                                            time of day or night. This will be reflected not just
                                                                                                            in the redesign, but in our extended menu and
                                                                                                            even in our new plate range that will be
                                                                                                            introduced at the reopening in February.
                                                                                                            Our aim is to make sure you are welcome and
                                                                                                            comfortable dropping in for just a cup of coffee
                                                                                                            or to enjoy a full evening meal from our new
                                                                                                            and exciting Café Bar evening menu. Or just drop
                                                                                                            by for a plate of tapas and a bottle of wine.
                                                                                                            From the MC Boutique, you can purchase a
                                                                                                            takeaway sandwich or wrap, a MC gourmet
                                                                                                            salad, or magnificent homebaked pâtisseries or
                                                                                                            cakes for a special dinner party. We also offer
                                                                                                            a full range of exclusive MC products.
                                                                                                            The new MC Café Bar and Boutique is central
                                                                                                            to our vision of providing you with exactly what
                                                                                                            you want — modern and delicious foods that
 Winter warmer Grand mug of hot                                                                             reflect the way we live and eat today!
 chocolate with marshmallows                         Design concept plumtreemee ltd www.plumtreemee.co.uk
On the evening menu
Café Bar Mezze Greek Mushrooms à la grec,
          Michael Caines                Michael Caines
Tzatziki, Cream cheese and spinach in filo pastry,
                                           Boutiques
Stuffed vine leaves with tomato, aubergine,
pine nuts and fresh mint, Grilled aubergines,                             Open 10am - 4pm
salad with spring onions, lemon, tahini, tomato
and coriander £11.50
Salad of roquette, mozzarella balls, grey                Top holiday gifts from
mullet and sun blushed tomato Grey mullet                the MC Boutique
pan-fried with olive oil served with roquette,
mozzarella and sun blushed tomatoes tossed in            Ginger beer plant From Sisley Herbs, with
balsamic vinaigrette. small £6.70 large £9.70            enough ginger and yeast to make 35 pints.
MC salmon fishcakes                                       Flavoured olive oils Our range brings the
on a bed of roquette                                     South of France to your table.
leaves with Thai spiced                                  50-year old sherry vinegar Adds an immediate
sauce An MC Café Bar                                     depth of flavour and rich complexity to your foods.
favourite served with Thai                               An MC Christmas hamper Let us make up an
spices and a drizzle of                                  exclusive custom hamper for you containing all
garlic vinaigrette £12.50                                your favourite MC foods, wines and champagne!
Spinach tortellini with shrimp and a lemon               Nic Wood pewterware Handcrafted
and dill cream sauce Leave out the shrimp                pewterware by artisan-craftsman Nic Wood,
and it makes a great vegetarian dish.                    as used in the MC Restaurant: cream jug,
small £6.95 large £10.95                                 salt cellar, peppermill, cafetière and more.
Lamb shank braised with rosemary and
thyme with sage and onion mash and
seasonal vegetables £15.50
                              Chicken Thai green
                              curry served with
                              basmati rice,
                              condiments of
                              raisins, desiccated
                              coconut, mango
                              chutney and mini
                              naan breads £11.50
Pear and almond tart with vanilla ice cream
Poached pears baked in an almond paste and
glazed with apricot jam served with homemade             MC apron Everyone has to look the part and our
vanilla ice cream £5.00                                  aprons are great value for money, easy to wash
Dark chocolate mousse with crème chantilly               and very robust. All our Café Bar staff wear them
Divine smooth yet dark mousse served with                which is the test for durability. Available in blue,
chantilly cream and chocolate sauce £5.00                black or white with our distinctive MC logo.

                                                          SANDWICH HOTLINE 01392 256200
                                                                                                                7
                                                                                                         Exeter Christmas Day Lunch
                                                       Holidays with                                         Michael Caines at the Royal Clarence


                                                       Michael Caines                                             Glass of house champagne
                                                                                                                             ***
                                                                                                                   Lentil and foie gras soup
                                                       The holiday season is a time for relaxing and                         ***
                                                                                                            Cannelloni of crab with roast fennel and
                                                       for celebrating with family, friends and work       served with sauce vièrge and crab bisque
                                                       colleagues. We’re here to add a little bit of                           or
                                                       luxury and pleasure to your seasonal tidings.     Salad of wild mallard duckling with deep-fried
                                                       We have a great programme of events, from         celeriac, smoked bacon and game hollandaise
                                                       Christmas parties throughout December,
                                                       to the most splendid Christmas Day lunch
                                                                                                                             ***
                                                                                                              Pan-fried red mullet with Thai purée
                                                       with all the traditional trimmings alongside                   and a saffron sauce
                                                       some imaginative and creative dishes too.                             ***
                                                                                                             Traditional roast turkey with sage and
                                                       And of course our New Year’s Eve black-tie
                                                                                                              onion stuffing and all the trimmings
Drop in anytime… you’re                                gala evening is the only way to see out the                              or
                                                       old year and welcome in 2005, starting with         Best end of Devon lamb with onion purée,
always very welcome                                    champagne and canapés in the Champagne Bar           braised fennel and tomato fondue with
Michael Caines at the Royal Clarence is your place     followed by an unforgettable 7-course meal,                        tapenade jus
to drop in and relax any time of day or night. When    champagne at midnight, then dancing and a                             ***
your feet are aching after a day’s shopping, please    chance to try your luck at the casino tables.             Selection of English cheeses
feel welcome to join us in the Champagne Bar for       Alternatively, join us in the Café Bar for an                         ***
                                                                                                          Traditional Christmas pudding with Cognac
a pick-me-up, or a coffee and sandwich. Or else        exciting New Year’s Eve with a difference,
                                                       enjoying our festive 4-course Creole meal                  anglaise and clotted cream
join us in the Café Bar for an easy, informal lunch,
                                                       accompanied by the sounds of our live jazz                             or
afternoon tea, or evening meal. Don’t forget, the                                                         Passion fruit mousse with exotic fruit salad
Well House Tavern offers the best range of             duo Lush Life.
                                                                                                                  and rice pudding ice cream
Christmas ales and winter warmers in town,
not to say the best fish and chips and other                                                                                  ***
                                                                                                             Freshly brewed coffee and mince pies
superior pub food. Perhaps you’re one of those                                                                         £78.00 per person
well organised types who has already completed
your Christmas shopping months in advance,
presents all wrapped, everything all ready for the     Party the night away…
big occasion? Well, if you are, then give yourself
                                                       Our Christmas Party nights take place Monday to
a big pat on the back and treat yourself to lunch
                                                       Saturday throughout December in our private
or dinner in the Michael Caines Restaurant!
                                                       rooms on the first floor. We can accommodate up
                                                       to 30 in the atmospheric Regent Room and up to
                                                       80 in the Clarence Room. Head chef Simon Dow
                                                       has put together a great party menu, and the
                                                       nights come complete with a disco and private
                                                       bar, all for £30 per person. We can even offer
                                                       overnight accommodation at the special price of
                                                       £60 per room. To book or to request a Christmas
                                                       party menu telephone 01392 310031 or email
                                                       tables@michaelcaines.com
         Exeter                                                                         Bristol
New Year’s Eve Gala Menu                                                         Christmas Day Lunch
  Michael Caines at the Royal Clarence                                      Michael Caines at the Bristol Marriott Royal
                                                                            Christmas lunch here is a very special event.
        Champagne and canapés                                               You couldn’t ask for a grander or more stylish
                 ***                                                          setting for a gourmet meal to remember.
Jerusalem artichoke soup with truffle oil                                     Relax and let us do all the hard work while
                                                                             you enjoy the sound of our resident harpist.
                 ***
 Squab pigeon with pan-fried foie gras,                                      For further information or to book your table
     hazelnut and apple salad and                                                telephone 0117 9105309 or email
         a pigeon vinaigrette                                                   tablesbristol@michaelcaines.com
                                                                                  White bean casserole with roasted
                 ***
     Pan-fried sea bass on a bed of
                                                                                   langoustine, wild rocket and a
     fennel with hints of cumin and
                                                                                    a Cabernet Sauvignon sauce
 cardamom spice, served with a fennel
       cream and red wine sauce                                            Ballottine of foie gras with soused quince and
                                                                                muscat grapes poached in Sauternes
                 ***
  Roast saddle of venison with braised                                          Jerusalem artichoke and truffle soup
  belly pork, cabbage, roasted figs and
              chestnut purée
                                                                                                ***
                                                                           Roasted fillet of sea bass with a confit tomato
                 ***                                                        stuffed with fennel purée and lemon thyme
      Selection of English cheeses                                                      and red wine sauce
                 ***
 Chocolate soufflé with vanilla ice cream
                                                                           Tagliatelle with roasted vegetables, parmesan
                                                                                         and a sauce vièrge
                 ***
         Coffee and petit fours
                                                                            Roasted breast of Exmoor turkey stuffed with
                                                                                    rosemary and roasted garlic
          £95.00 per person                                                 Roast loin of venison with braised belly pork,
                                                                           chestnut purée, wild mushrooms and a jasmine
                                                                                           and raisin sauce
                                                                                  Roasted local winter vegetables
                                                                                                ***
                                                                                 Sable of pear, Roquefort and Tokaji
                                                                                 Traditional Christmas pudding with
                                                                                      Armagnac clotted cream
                                                                                 Dark chocolate soufflé with a bitter
                                                                                          chocolate sorbet
                                                                                                ***
                                                                                 Coffee, petit fours and mince pies
                                                                                         £110.50 per person


                                           www.michaelcaines.com/bristol                                                     9
Michael Caines                                         Michael Caines at the Royal                                  Michael Caines at the
                                                                                                            Royal Clarence Hotel, Exeter. From the
                                                       Clarence Hotel, Exeter
Restaurants,                                           For Simon Dow, the last six months have been
                                                                                                             autumn and winter à la carte menus
                                                                                                             Beef consommé with cauliflower cream
Exeter and Bristol                                     incredibly busy as he has adjusted to his new
                                                       role as Head Chef. During this time, he has
                                                                                                             Pan fried sweetbreads with shallot and
                                                                                                             mustard confit and a salad of wild herbs
Our Michael Caines flagship restaurants in              devised some exciting new menus, first for
Exeter and Bristol are now well established            spring and summer and now for the autumn              Risotto of pumpkin and wild mushrooms
in their respective cities, appreciated by our         and winter seasons. He has also launched a             Terrine of game and winter vegetables
regular customers, new diners, and guidebook           popular 8-course tasting menu that changes                      with truffle vinaigrette
inspectors and restaurant reviewers alike.             weekly depending on what is in season.
Head chefs Simon Dow in Exeter and                     The past weeks, for example, have seen cèpes                            ***
Shane Goodway in Bristol and the talented              and grouse on the menu, and Simon is looking            Saddle of venison with red cabbage
teams behind them are working hard and                 forward to the rich and robust flavours that lie             and roasted root vegetables
successfully to produce consistently innovative        ahead over the autumn and winter months.            Roast duckling with a millefeuille of turnip
and modern cuisine using the best quality                                                                         and apple, pan-fried foie gras
West Country and local produce and ingredients.                                                                          and a spiced jus
While Michael oversees both kitchens,                                                                          Devonshire Ruby Red beef “Rossini”
discussing menus and individual dishes with                                                                     with celeriac and Madeira sauce
his chefs, tasting and giving advice and                                                                          Braised turbot with a crab and
guidance where necessary, he is confident                                                                  coriander raviolo with a lemon thyme jus and
and proud to leave Simon and Shane to develop                                                                 a lemon grass and ginger cappuccino
their own distinctive and creative styles and
signature dishes.                                                                                                             ***
“Simon and Shane are hugely talented and                                                                        Chestnut parfait with roasted fig
ambitious chefs and I am entirely confident                                                                 Salted caramel mousse with poached pear
that the cuisine served in the restaurants that                                                                  in cinnamon and vanilla spice
bear my name is of a consistently high standard                                                              Coffee brûlée with pecan praline and
that I would be proud to serve myself,”                                                                                chocolate ganache
says Michael.
Meanwhile, under Steve Edwards, Group Food
and Beverage Service Manager, our aim is to give
you a dining experience that is truly special: great
food served professionally with style and friendly
warmth, accompanied by an intelligent, interesting
                                                       Simon has also been busy meeting restaurant
and fairly priced wine list.
                                                       inspectors, journalists and giving cooking
                                                       demonstrations at food shows. Above all, being
                                                       a head chef means not just cooking well,                              Simon Dow
                                                       but being a team leader. Simon is particularly
                                                       proud of the hardworking team that he has now        “Michael leads by example,” says Simon.
                                                       assembled, for everyone here knows that to         “He is totally dedicated to quality in everything
                                                       produce great food consistently, day in and day   he does and his incredible energy, constant hard
                                                       out, requires hard work and total commitment.       work and desire always to be the best truly
                                                                                                                           inspires us all.”
          www.michaelcaines.com
Michael Caines at the Bristol                                         Michael Caines at the                  A letter from Glasgow
                                                           Bristol Marriott Royal, Bristol. From the
Marriott Royal, Bristol                                      autumn and winter à la carte menus              As we boarded the 7.10am flight from Bristol
                                                                                                             to Glasgow the excitement was tremendous.
In the eighteen months since opening, we have                Pan fried scallops with Thai vegetables         The prospect of bringing the Michael
now established ourselves very much as a key                            and soya vinaigrette                 Caines/Andrew Brownsword concept to
element in the incredibly vibrant and exciting Bristol
                                                                  Risotto of roasted quail, fennel,          Scotland is an immense and exciting challenge
dining scene. Bristol is a great town, and there is a
                                                                   wild mushrooms and quail jus              that we are all looking forward to greatly!
real buzz about the place. Our Moët et Chandon
Champagne and Cocktail Bar is always hugely busy                                 ***                         I couldn’t have hoped for a warmer welcome
                                                                  Medallion of monkfish with pan              than I received from Darren Lynch, General
and has clearly become one of the places in Bristol
                                                              fried Foie-gras, watercress purée and          Manager, and his hospitable and professional
to see and be seen. Meanwhile, our Michael
                                                                         a lemon thyme jus                   team. They are clearly very proud of the
Caines Restaurant has been acclaimed as serving
quite simply ‘the best food in Bristol’. Over the           Braised fillet of turbot with olive crushed       ArtHouse and we are all determined to achieve
winter months, we are offering a range of special                potatoes, basil and tomato confit            our goal of making it the best hotel in
luncheon promotions alongside our full à la carte                     and fennel cream sauce                 Glasgow, complete with a Michael Caines
menu, while in the evenings we offer a very special            Breast of partridge with caramelised          Restaurant and Champagne and Cocktail Bar,
tasting menu that changes weekly. Head chef                 endive, millefeuille of apples and turnips       with our refurbishment scheduled early
Shane Goodway is also proud of his creative                           and a honey spiced jus                 in the New Year.
vegetarian cuisine, while he’s also happy to create               Best end and shoulder of lamb              With flights from both Exeter and Bristol to
dishes for any special diet requirements.                   with mustard, cumin, celeriac fondant and        Glasgow, I’m looking forward to seeing some
“If you haven’t visited us yet, we look forward to                           a cumin jus                     of my old friends and customers very soon.
giving you a very warm welcome,” says Jenna                                      ***                         Come up and see us. I can assure you a very
Puddicombe, Restaurant Manager.                           Hot chocolate fondant with an iced caffé latte     warm welcome.
Shane is passionate about food and really cares            Poached pear in red wine with rice pudding        All the best for now,
about the quality of every meal that is served in                   and pain d’épice ice cream
the restaurant. A chef is nothing without the               Coconut bavarois, exotique fruit brochette
support of a talented and committed team around                     and mango and lime sorbet
him.” Says Shane,“Here in Bristol I’m very lucky
to have a great team and I want to pay tribute to                                                            John Crompton
their support and hard work, especially to Tom
Green, Ross Horsley, Mathew Hampshire and
Alex Holder.”
The MC gourmet package Gourmet dinner in the
Michael Caines Restaurant, 1 night accommodation
in a deluxe room, full use of leisure facilities and
full English breakfast: 2 people sharing £220;
1 person £130 including tax and VAT (subject to
availability) To book call 0117 9255100 and quote
reference EATM                                                             Shane Goodway
                                                         “Michael has been a huge influence and inspiration
                                                           to me. My first job as a chef at Gidleigh Park,
                                                          working alongside Michael, was instrumental to
                                                           my career. Michael instilled in me passion, an
                                                            attention for detail, and a very professional
                                                             grounding in classic cooking techniques.”                                                  11
Spotlight on Champagne                                From the Vintage
Joseph Perrier                                        Champagne Menu, Bristol
This season, we are delighted to feature
                                                      MOËT & CHANDON VINTAGE 1998
Champagne Joseph Perrier Fils et Cie, founded in
                                                      1998 will be remembered as a classic year for
Châlons-sur-Marne (now Châlons-en-Champagne)                                                           ”I’m incredibly excited about our second
                                                      champagne, and one which produced grapes
in 1825. The company today is run by the fifth                                                          anniversary,” says Sally Sedgman, our
                                                      of exceptional maturity. The body of this wine
generation and is still located in the heart of                                                        effervescent Ladies do Lunch hostess.
                                                      is well balanced throughout. Succulent fruit
                                                                                                       “What a wonderful occasion! Steve Edwards
                                                      flavours expand into a firmer, crisp flavour with
                                                                                                       will be giving us a blind tasting of champagnes
                                                      a subtle yet invigorating and distinguished
                                                                                                       and afterwards we’ll enjoy a special lunch in
                                                      freshness. £11.50 per glass £62 per bottle
                                                                                                       the Restaurant to celebrate. We have such a
                                                                                                       delightful group of people taking part in our
                                                      MOËT & CHANDON VINTAGE 1973                      events. It’s great fun. Please feel free to join us.”
                                                      Marked by the stamp of a warm and dry
                                                                                                       For information about Ladies do Lunch, call
                                                      summer, 1973 was a great year producing
                                                                                                       Sonia on 01392 310031.
                                                      great champagnes. Aromas of exotic fruits,
                                                      toffee and wooded spices open up and
                                                      develop into chocolate flavours.
Châlons, a lovely and atmospheric Champagne           This is a complex wine where dynamism
town that is far quieter and less visited than busy   and freshness prevails. £215.50 per magnum
Reims or Epernay.
Champagne Joseph Perrier owns 21 hectares of          MOËT & CHANDON VINTAGE 1964
its own vineyards, and the harvest from these         A rich wine marked by exceptional balance
mainly grands and premiers crus sites supplies it     and completeness. Notes of dried fruits and
with about 30% of its total production                honey - characteristics of a great champagne.
requirements. The rest of the grapes come from        £392 per magnum
select vineyards in the Montagne de Reims and
Côtes des Blancs areas, as well as specifically
from the area of Vitry where winegrowers have                                                          Nov 8th 2nd Anniversary, Champagne
long and traditional ties with the house, in some                                                      tasting with Steve Edwards, Exeter
cases dating back three or four generations.                                                           January 24th The Beresford Clinic, Exeter for
Joseph Perrier is a champagne noted for its                                                            Aesthetics and Detoxification
balance and elegance, mellow and fruity with                                                           February 21st ‘Hats Ahead’ hat making
the pronounced character that comes from the                                                           demonstration with Janet Williams, Exeter
Pinot grapes. The Cuvée Royale is a meticulous                                                         March 21st Estée Lauder, Exeter
blend from the most carefully selected grapes,                                                         April 18th Bradburys cooking demo with
noted for its vivid fruit combined with depth of                                                       Michael Caines, Exeter
flavour and complexity. In addition to Cuvée
                                                                                                       May 16th Lunch, wine tasting and a visit
Royale, Joseph Perrier Vintage 1995 and Joseph
                                                                                                       to Down St Mary Vineyard, Exeter
Perrier Demi Sec are available in the Champagne
Bar and MC Restaurant.
For autumn/winter, Cuvée Royale is available                                                           “We’re simply here to have fun.”
by the glass for £7.50.
Cocktail of the season
White Winter
Are you dreaming of a white Christmas? It’s rare that we get snow
way down in Devon. But here’s the next best thing: a frosty and
delicious seasonal cocktail that’s guaranteed to drive away the
winter blues.
1 measure of Finlandia Vodka
1 measure of Kaluha
2 measures of Drambuie Cream
1 measure of double cream (optional)
Ice cubes
Method
Place the ice cubes into a shaker. Pour the Vodka, Kaluha and
Drambuie Cream over the ice and shake until a frost forms.
Put some ice cubes into an old-fashion tumbler glass and strain
the cocktail over them and then serve with a straw.
Optional- Float 1 measure of double cream on top of the ice.
Garnish with a few coffee beans
Celebrate!
Recipe of the season                                 Celeriac purée
                                                     300g celeriac, chopped
                                                                                                           To finish
                                                                                                           Season the beef fillets and sear in some butter
                                                     25g celery, chopped                                   until nicely coloured on each side in a thick
with Dartmoor Provisions                             25g onions, chopped                                   bottomed pan. Place into a pre-heated oven and
Devonshire Ruby Red Beef fillet topped with           250ml water                                           cook as required. Remove from the oven and rest
shallot and horseradish cream, with celeriac,        250ml milk                                            for 10 minutes.
roasted shallots and a red wine sauce                3g chicken bouillon                                   Reheat the celeriac purée and place a spoonful
“This great dish is based on one of my signature     25g unsalted butter                                   on to the plate, then place the fillet steak on
classics as served at Gidleigh Park. It’s an         Salt                                                  top, and carefully add the sauce.
example of how I work with my head chefs and         Pinch of ground pepper
welcome their own creative input. This is Shane      Method
Goodway’s variation, in which he matches quality     In a saucepan sweat the onion, celery and salt
Devon Ruby Red beef with some delicate flavours       with the butter, add the milk, chicken bouillon and
that are still robust enough for our autumn and      water then the celeriac and pepper. Bring to the
winter menus.” Here’s a somewhat simplified           boil and reduce to a simmer. Cook for 30 minutes
version of how to do it.                             and then allow to cool. Pass off through a
Ingredients                                          colander and then place into a food processor
4 x 180g beef fillet steaks                           and blend until very fine purée.
Red wine sauce
Celeriac purée
Red wine sauce
250g beef trimmings
40g sliced shallots
80g sliced mushrooms
25ml non-scented oil
400ml Pinot Noir red wine
250ml chicken stock
150ml veal glace
1 large sprig tarragon
3 black peppercorns
1 sprig thyme
In a shallow pan lightly colour the beef trimmings
in the oil, add the shallots and sweat for three
minutes without colour. Next add the mushrooms,
cook down, then add the wine. Reduce to a
quarter and then add the rest of the ingredients.
Bring to the boil, reduce to a simmer and cook
out for 1 hour.
Pass through a sieve and reduce to sauce
consistency, season with salt and pepper and a
pinch of sugar if too acidic.
                        The Gidleigh Park Connection




“The past few years have been the busiest in my      wholly satisfying; and you are only as good as
life,” writes Michael. “Over this period, we’ve      your last meal for everyone who comes here
seen the development of Michael Caines at the        expects — and deserves — the very best. It’s no
Royal Clarence, the creation and opening of          secret that we’ve been striving hard to achieve a
Michael Caines at the Bristol Marriott Royal, the    third Michelin star, and I do believe that with
purchase of the Royal Clarence Hotel in              continued hard work we can achieve this goal.”
partnership with Andrew Brownsword, and now          “The innovative foods that we create at Gidleigh
our latest ventures in Scotland. And yet, even       lend new ideas and inspiration to all my
with all of these exciting projects to oversee, my   restaurants, even if we can’t always use the
heart lies at Gidleigh Park where I continue to      same luxury ingredients. Meanwhile, the finest of
enjoy the day-to-day task of creating and cooking    the many talented chefs that come to Gidleigh to
cuisine of the highest order.”                       work alongside me will go on one day to develop
“Though I had the opportunity to work in some of     their own professional careers. I’m delighted that
the greatest restaurants in England and France, I    our new ventures will provide numerous
truly developed and matured as a chef here so it     opportunities for them to achieve their personal
will always be a very special place for me. Dining   goals and aspirations with us.”
at Gidleigh Park is a pure experience in every       “Gidleigh Park: it’s a unique, very special place
way: the quality, creativity and precision of the    and I will always love it.”
food must be perfect; it must be innovative yet


                            Telephone: 01647 432367 www.gidleigh.com                                15
Selecting Peros coffees                               Espresso — We use a blend of South and
                                                      Central American Arabicas mixed with the finest
for Michael Caines                                    African Robusta, carefully roasted and blended,
                                                      to make a top rate espresso for use in the Café
Coffee is a daily drink that quite simply has         Bar and Champagne & Cocktail Bar as well as in
to satisfy at all levels. How to achieve this?        the MC Boutique. This is a full-flavoured Italian
After being open for over three years, we’ve          style espresso with the long aftertaste and a
learned a great deal about what our customers         thick first-class crema.
want and appreciate so we thought it was time
to carefully review and revisit the coffees we        Cafetière as served in MC Restaurants —
serve. Therefore, over a blind tasting organised      This is a very special new coffee we’ve introduced
by Peter Goodey and James Roberts of Peros            after extensive tasting: a Java Santos blend that
Coffee, we identified the very individual and          combines two of the finest Arabicas, from the
unique coffees that are required for service at       island of Java and from the coffee plantations of
different times of day and occasions.                 Brazil. The combination produces a truly fine coffee
                                                      for all occasions, the Bourbon Santos lending
Filter coffee for breakfasts and meetings —           sweet smooth characteristics while the Java gives
We’re particularly proud of our filter breakfast       just a touch of the richly exotic.
coffee, a Kenyan AA. The name AA is a quality
signature, and this coffee is well suited to easy     In everything we do, we are seeking the highest
breakfast and all-day drinking — richly flavoured      quality and personality. Peros helps us to deliver
and smooth, but with a delicate not overly            in all respects.
pronounced aftertaste.




Meet the team                                         Employees of the Month
                                                      April Tirzah Kendrick Well House Manageress
                                                                                                            Investors in People
                                                                                                            We are delighted to have received our IIP —
                                                      May Janet Davies Housekeeping Assistant               Investors in People — status. The success of our
                                                      June Adam Goater Reception Supervisor                 business is the result of our hardworking and
                                                      July Peter St John-Field Maintenance                  committed management and staff and we are
                                                      August Adam Ferreira Café Bar                         fortunate to have such a great team all pulling
                                                                                                            together and believing in what we are setting out
                                                      September Rebecca Welstead Café Bar Supervisor
                                                                                                            to achieve. We are all particularly looking
                                                      October Claire Cummings Front of House Manager        forward to the refurbishment of the
                                                      “Staff are the most important factor in making        Royal Clarence and the huge opportunity and
   Jocelyn Houghton               Nick Halliday                                                             challenge that it presents.
                                                      our business a truly unique experience. It is
                                                      important that their achievements and
                                                      support are recognised by all.” Michael Caines
Andrew Brownsword Hotels
                                                     “I am very excited to be involved in the
Our management team has been further                  creation of Andrew Brownsword Hotels.
strengthened by the arrival of Nick Halliday (Head    The challenge is to ensure that the quality
of Hotel Operations) who comes to us from             and originality of our hotel experience
the Malmaison Group. Nick joins Michael (Food         truly complements the already highly
& Beverages) and Jocelyn Houghton (Finance) to        acclaimed Michael Caines dining concepts
complete the Andrew Brownsword Hotels team.           in every way.” Nick Halliday
                                                                                          Experience sending flowers
                                                                                    that are unique and irreplaceable
                                                                                                to someone you love
                 Trugs Florist
              18 South St Exeter
              Tel: 01392 422522                                                 So express yourself today with beautiful flowers for
             Darts Farm Topsham
                                                                       life’s experiences: Birthdays,Thank yous, Congratulations,
             Tel: 01392 878207                                                   Weddings, Sympathy flowers and Funeral tributes
        Email: info@trugs.co.uk                                                                               Let us design for you
        Website: www.trugs.co.uk




Michael Caines


Please fill out and return this form to receive                                                Dining Club members, don’t forget that we’ll be notifying you soon to pick
an application form and terms and conditions.
                                                                                              up your exclusive Michael Caines Christmas hamper from the MC Boutique.
name                                                                                          Our exclusive Dining Club Christmas hamper is only one of many benefits
                                                                                              that members enjoy. In addition to 10% off all food and beverage purchases
address                                                                                       in MC outlets, members receive a bottle of MC Champagne on their
                                                                                              birthday, a free night’s accommodation (subject to availability) at the Bristol
                                                                                              Marriott Royal, a generous discount on accommodation at the Royal
                                                                                              Clarence Hotel, and more.
postcode                                                                                      Dining Club members also get first chance to attend Michael Caines events
                                                                                              such as wine dinners and we are also putting in place a programme of
telephone                                                                                     exclusive members-only events.
email                                                                                         Email diningclub@michaelcaines.com to request an application form
                                                                                              or fill out and return the form on the left:
Information supplied to us is held in accordance with the Data Protection Act 1998 and may                                                                                17
be used by us to keep you informed of news and offers we feel are of interest. If you would
prefer not to be updated by our mailings, please tick this box
De gustibus
Food for thought with Michael Caines

“
Tasting for us all is an extension of our life experiences. Without doubt,
tasting helps to prompt us of past memories, flavours from our childhood,
or smells and flavours that relate to and remind of a certain period of
our lives, perhaps a holiday or a specific place or moment in time.
For me as a chef, however, tasting is sometimes a very different
activity. I am working with my palate all the time, tasting sauces,
ice creams, smelling herbs, aromas from the stockpot and other
such ingredients all day, always looking to improve and develop
them. Such objective tasting is of an intensity that the average man
and woman would probably not wish to match! What is certain is
that the best chefs that I have met and worked with rate their palates
as the single most important factor in their ability to produce stunning
food combinations. I bet that they all have great memories,
too, for it is the ability to visualise flavours and imagine them
working with others that often starts the creative process that
eventually leads to a new dish and menu.
                                                     ”


Win dinner for two at Michael Caines in Exeter or Bristol
We have a couple of great prizes to give a way.                          A meal for two (excluding wine but including
Dinner for two (excluding wine but including a                           a glass of champagne as an aperitif) in the
glass of champagne as an aperitif) in the Michael                        Michael Caines Restaurant in Exeter. To enter
Caines Restaurant Bristol AND bed & breakfast                            the competition, please identify the names of
(subject to availability and valid until February                        our head chefs in Exeter and Bristol.
2005) at the Bristol Marriott Royal.

Exeter
Bristol
Name
Address
Postcode
Telephone
Email


Information supplied to us is held in accordance with the Data Protection Act 1998 and may be used by us to keep you informed of   Winner from last issue
news and offers we feel are of interest. If you would prefer not to be updated by our mailings, please tick this box               Mrs T. Pearce, Downend, Bristol
‘Tis the season to be merry at the Well House!
Have you dropped in for a pint lately? Colder weather gives us the opportunity to offer                     Calling all students!
an always changing menu of rich, full-bodied cask-conditioned ales from our many                            Are you studying too hard? Do you need to get
outstanding and individual local and boutique breweries such as Otter, O’Hanlons,                           out more? Come along to Michael Caines and
Skinners, Branscombe, Exe Valley, Teignworthy and others.                                                   we’ll give you 10% off your total bill (food and
                                                                                                            beverages consumed with your meal) in both
                                                                                                            the Café Bar and the Well House Tavern.
                                                       Sunday lunch                                         All day, every day (valid student ID required).
                                                       Though the main MC Restaurant in Exeter is           Remember, all work and no play is positively
                                                       closed on Sundays (with the exception of             bad for your health.
                                                       November 14th — see calendar), our talented
                                                       chefs are hard at work in the MC kitchens            Well House event dates
                                                       preparing roast lunches for both the Café Bar        17, 18, 19th December, Winter Ale Festival
                                                       and the Well House Tavern. The roast changes         25,26,27th March 2005, Spring Ale Festival
                                                       every week, and there is always a vegetarian
                                                       option, not forgetting of course our sensational
                                                       MC puddings and desserts. Sunday lunch in
                                                       Exeter? It’s got to be the Café Bar (£7.95) or the
                                                       Well House (£5.25).


On the menu food served 12-2.30pm
Steak baguette with onions, grain mustard,             Christmas Ales
horseradish and onions with chunky chips £6.75
Sausages & mash succulent local sausages
served on a bed of mustard mash
with onion gravy £7.75
Ploughman’s three cheeses, pickles, salad and
crusty loaf £9.50
                                                       From late November through the Christmas                                Michael Caines
Good luck to Tiz!                                      season, we look forward to serving you a pint of                           Taverns

Tiz, our hardworking Well House Tavern manager,        your favourite Christmas ale. Here are just a few:
is on maternity leave. All being well, we’ll look      Jingle Knockers Skinners Brewery                           Well House Tavern Tel: 01392 223611
forward to raising a glass to mother and baby          Goodwill O’Hanlons                                         Monday - Saturday OPEN 11am-11pm
early in the New Year! All the best, Tiz, from staff   Otter Claus Otter Brewery                                    Sunday OPEN 12pm - 10.30pm
and customers alike.                                   Red Nose Reindeer Cotleigh                                    www.michaelcaines.com                     19
          Caines in the community
Past events                                             their own home. This outstanding offer caught         fund-raising dinner will take place on May 12th
12th May 2004 Children’s Hospice                        the imagination and the bidding finally reached        to pave the way for the opening of this exciting
South West Big Babe Appeal                              an incredible £3100. But it didn’t just stop there:   educational venture.
                                                        Michael said to the disappointed losing couple        Congratulations, Dr. Michael!
Celebrities Judi Spiers from BBC Radio Devon,
                                                        that if they matched the total then he would cook
Mary King, horse eventer and Olympic Silver                                                                   We’re delighted to announce that Michael has
                                                        for them too! In total the Crystal Ball raised an
medallist, and Richard Bath from West Country                                                                 been awarded an Honorary Degree of Doctor of
                                                        amazing £30,000 with approximately 160
TV participated in this special evening of great                                                              Laws (LLD) by St Loye’s School of Health
                                                        attending.Well done to everyone.
food and wine and a charity auction that enabled                                                              Sciences.The ceremony took place in the Great
us to raise £4,000 towards the Children's Hospice       Forthcoming events                                    Hall of Exeter University on October 22nd.
South West Big Babe Appeal. Further information         15th Nov 2004 Mario Fontana ‘Festa di S.              Café Bar Chez Nello Salad and Ride for Life
from Babe Helpline 0845 600 0060 or visit               Martino’ wine dinner in aid of Ride for
                                                                                                              Thanks for continuing to enjoy our delicious Chez
www.babesbigappeal.org.uk                               Life/Force Cancer Support Centre Appeal
                                                                                                              Nello salad.The amount raised this quarter from
The Property Ball 2004                                  Winemakers Mario and Luisa Fontana are coming         10% proceeds is £288 for the Ride for Life/Force
The prospect of having Michael in your home             over to present their wines over a special autumn     Cancer Support Centre Appeal.
personally cooking for you and your lucky guests        menu devised by head chef Simon Dow in
                                                                                                              Happy Birthday, Mr Prime Minister
has clearly proved irresistible. After raising record   consultation with Michael. It promises to be an
                                                        evening above all of great wines, foods and           It’s not every day that you get a call from No 10,
amounts in 2002 and 2003 for the Property Ball,
                                                        friendship. Contact Marc Millon                       Downing Street, but that’s what happened to
an event created by David Kirk, our Co-Director,
                                                        marc@quaypress.com tel 01392 873778 for               Michael when he was invited to create a menu
this year’s auction raised an unbelievable £4000
                                                        further details or to book your place.                for the state visit of Poland’s President
in aid of St. Loye’s College.
                                                                                                              Aleksander Kwasniewski, an event that happened
The Crystal Ball                                        1st March 2005
                                                                                                              to coincide with the birthday of Prime Minister
                                                        Families for Children
On Saturday 13th March 2004, Michael attended                                                                 Tony Blair.
the Crystal Ball at Woodbury Park, in aid of the        The next fundraising dinner will be held at The
                                                                                                              “It was a great honour and a great experience,”
Exeter Breast Care Unit. He was there to auction        Royal Clarence Hotel on Tuesday, 1st March,
                                                                                                              says Michael. “The Blairs were very friendly and
himself to cook a dinner party for ten people in        2005. Please contact Sally Eveleigh or Ally Colton
                                                                                                              gracious and the meal was well received.”
                                                        for tickets or advertising opportunities on 01752
                                                        666444. We would like to extend our thanks to         What was on the menu? Ballotine of foie gras,
                                                        Michael Caines for his tremendous support as          followed by Devon turbot and scallops, and to
                                                        Patron of Families for Children.                      finish a richly sophisticated trio of chocolate.
                                                        12th May 2005
                                                        St Peters School French Evening
          The Royal Clarence Hotel                      Michael Caines has been a great supporter of          A Michael Caines Restaurants production.
        Cathedral Yard Exeter EX1 1HD                   his former school St Peter's High in Broadfields.      Written and edited by Marc Millon Quay Press,
          www.michaelcaines.com                         The Michael Caines World Café will be part of         www.quaypress.com Designed and produced
        www.royalclarencehotel.co.uk                    the new school building, and will combine             by Lionheart Marketing Communications,
         tables@michaelcaines.com                                                                             www.lionheart-uk.com Photography by Kim Millon.
                                                        language learning with local cuisine. A second
           telephone: 01392 310031                                                                            Additional food photography Sam Bailey.

				
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