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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 email@example.com Michael Caines at the Bristol Marriott Royal table reservations tel: 0117 9105309 firstname.lastname@example.org The ArtHouse Hotel, Glasgow tel: 0141 221 6789 email: email@example.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: firstname.lastname@example.org 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: email@example.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 firstname.lastname@example.org 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 email@example.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: firstname.lastname@example.org 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 email@example.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, firstname.lastname@example.org 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, email@example.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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