They say there is no smoke without fire but after my trip to Pinneys of Orford that statement isn’t quite true. For their cold smoked products they slow burn oak logs which give off a really intense smoke without the heat. I was really interested in how they smoke their mackeral... TELL ME MORE
n November the Senior Managers from both hotels gathered in Neal’s Yards offices in the railway arches in South London. After donning the pre-requisite silly outfits, we were shown around their cheeses. Irish goat, Somerset ewes cheese, these people are passionate about cheese... TELL ME MORE
I recently took the General Manager and some front of house staff to Denham Estate to see exactly what goes into producing the venison, rare breed beef and lamb we serve.
I was amazed at how such a massive operation can be run by just 5 people, but the passion and care certainly showed in... TELL ME MORE
It may just be a carrot and some lettuce but there is a personality behind the produce and after my trip with Accent Fresh just over the Suffolk border, I found their personality really reflects into what they are growing.
After picking my two head chefs up, Arron Jackson and Ashley... TELL ME MORE
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"Expect modern art and design at this quayside hotel - and knockout marina views"The Guardian
"Ipswich's waterfront gets an injection of glitz from this revamped hotel. The hotel brims with the work of local artists, plus Vivienne Westwood rugs and Damien Hurst posters"The Independent
"Salthouse Harbour Hotel - In Top 5 Best Stays Of The Year - Mystery Guest Awards"The Times
"best value, clean and stylish rooms - I have visited this year..."The Times
An ivy-cloaked boutique hotel in the heart of Bury, a masterpiece of historic grandeur with a daring, decadent twist of comfy chic style. From here the cobbled streets wind away into pretty shops & the sculptured gardens of the Abbey grounds…
