CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:03 Page 1 NEWSLETTER Winter / Spring 2015 Issue No. 68 AwArded Best UK HolidAy Hotel Condé Nast traveller readers’ travel Awards CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:03 Page 2 Welcome to the Newsletter stAyiNg oVer Introducing the new Croquet Lawn Rooms Page 3 sPA New Year’s Resolution A Better You Page 6 diNiNg Luke shares his Great Winter Warmer Recipe Page 11 wHAt’s oN Forthcoming events Dear Friends, Every New Year starts at Chewton Glen with a brief period of reflection, contemplating what we managed to achieve in the last twelve months... 2014 definitely ended on a high with an unprecedented number of pleasant surprises especially during the �award season’. The increasingly discerning readers of Condé Nast Traveller voted Chewton Glen as their favourite holiday hotel in the UK, and soon after came news from across the Atlantic that their sister publication in the USA had also ranked us in their top ten European hotels and one of only two in the UK. Before we even had time to make space for these latest trophies, Condé Nast Johansens named us as the Best Family Hotel and at the same glittering ceremony our Wine Team won commendations in the form of the Sommelier Award and Best Choice of English Wines. As the newsletter was going to print �Stop Press’ news came of a �Gold’ in the Beautiful South Awards and in today’s post was the latest Gallivanter’s Guide with The Treehouses clearly featured amongst their very exclusive shortlist of hotels that they have awarded six �ticks’. The Spa wasn’t left out either with a top five place again from Condé Nast readers, Best Destination Spa Finalist from Condé Nast Johansens and our very own Spa Director, Kerry Hudson, won �Spa Professional of the Year’ at the Hotel Cateys. Back at the ranch, the Coach House Suites, which were unveiled earlier in the year, have been particularly well received, a new look Morning Room and the newly refurbished Croquet Lawn Rooms, which were completed just in time for Christmas, have already been hailed a triumph! After a brief �pat on the back’ for the team we promptly look forward to the year ahead as we would never be so foolish as to rest on our laurels. The New Year will see a refresh for The Dining Room and the Jacob Faithful Suite is also earmarked for a new look in 2015 with a whole host of other projects that will be revealed in due course. We look forward to seeing you all soon. Best wishes, Pages 16-19 Andrew Stembridge Managing Director Beautiful South Awards for Excellence 2014 - 2015 lArge Hotel of tHe yeAr CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:03 Page 3 STAYING OVER riCH ANd eCleCtiC New looK for tHe CroQUet lAwN rooMs English Elegance depicts these fabulously spacious and light-filled rooms, warmth is given through vibrant colours which have been applied to the walls. The ground floor rooms see new washed oak wooden floors whilst the upstairs Croquet Lawn Rooms enjoy luxurious carpet. Beautiful antiques combine with modern lighting and new elements of furniture, rugs and upholstery to bring an individual twist to each classic Georgian-inspired scheme. In addition to this the unchanged views over the manicured croquet lawn from either your balcony or private terrace, provide the finest view in the house. lAte lUXUry Enjoy a night in the new-look Croquet Lawn Rooms at our special New Forest rate, starting from £470.00 per night, based on two people sharing, available on various dates until 31st March 2015. 3 CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:03 Page 4 STAYING OVER Book your room... Contact reservations on tel: 01425 282212 Email: reservations@chewtonglen.com www.chewtonglen.com/offers @chewtonglen eXCite yoUr tAste BUds loVe is iN tHe Air... Bring your loved one to stay and make this Valentine’s Day one to remember. Book a two-night stay, arriving on Friday 13th or Saturday 14th February and relax in the spa and enjoy breakfast in bed each morning. To make it an extra special night, book dinner on Saturday 14th February and enjoy a five-course menu with wines designed for two, making it the perfect Valentine’s weekend celebration. Prices from £447.00 per person based on two sharing a Garden Room for a two night break. £125.00 per person for dinner on Saturday 14th February 2015. 4 Every visit to Chewton Glen should be perfect, and we think our Taste Offer will delight lovers of great food and excellent wines. Enjoy a complimentary seven-course tasting dinner in The Dining Room or a complimentary dinner hamper in a Treehouse when booking bed and breakfast. Prices from £377.00 per night, based on two people sharing a Garden Room, valid until 31st March 2015. wArM UP tHis wiNter three nights for the price of two Prices start from £325.00 per person for a three-night midweek break, based on two guests sharing a Garden Room. Valid until 31st March 2015 CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:03 Page 5 Best for fAMilies Kids stAy free tHis feBrUAry HAlf terM ANd eAster HolidAys We are delighted to have recently won Best Hotel for Families, and with this in mind we are celebrating and want you to join us. Stay with us in the February half term or Easter holidays and bring the children for free. Everyone can take advantage of the kids club which is open daily, packed full of fun and games whilst Mum and Dad take time out in the spa. Prices from £545.00 in an Estate Room based on two adults and two children sharing. QUeeN Bee Not many people know that Kerry Hudson is Queen Bee in Busy Bees, the Chewton Glen Kids Club. So if you can’t find her in the spa she might be in the Teepee, hiding eggs for the Easter Egg Hunt, completing the Bug Hotel, or leading an expedition to the beach! Busy Bees is open every weekend and throughout the school holidays to give children staying some peace from their parents. Turn to page 7 to learn more about Kerry. 5 CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 6 SPA - FIT ZONE New yeAr resolUtioN to get fit By becoming a member of the exclusive Spa and Country Club at Chewton Glen you will have access to one of the very finest luxury spa resorts in the United Kingdom. With membership numbers restricted, the Spa at Chewton Glen offers an idyllic lifestyle and fitness choice at one of the world’s leading hotels. ACTIVITY SpA DAY Choice of a 60 minute Personal training, Tennis or Golf lesson from £150.00 per person tHe AlKAliNe Pool BAr – the Healthier option The alkaline diet strikes us as a way to eat that has simplicity and logic, and as a bonus, allows us some of the pleasures we all enjoy and deserve. This regime seeks to cut back on the acidic content (measured by pH levels of the bodily fluids) of what we eat. By cutting back on, but not eradicating, acid-forming foods such as meat, poultry and dairy, consuming more vegetarian foods, and choosing wholegrain over processed food, you can help maintain your body’s PH balance to give you more energy and a better sense of wellbeing. Following a diet based on the 70:30 (alkaline to acid) principle, it allows you to avoid potentially harmful acid build up in the kidneys, leaving your mind and body feeling energised for life. It also means you can reward yourself with a little sweet treat every now and again, provided you stay within your 70:30 ratio. The Pool Bar menu is the perfect place to sample some healthier eating options. Buffet - £20 per person or complimentary on most spa days. 6 With an unsurpassed range of leisure, fitness and social facilities, spa members also receive a wide range of benefits and discounts on food and beverages throughout the hotel and a selection of spa day guest passes or, the opportunity of an overnight stay at the hotel. Spa Members also enjoy complimentary membership of the Chewton Glen Privilege Club and receive 10% discount on all food and beverage items in the spa and hotel, complimentary private dining room hire, 10% discount on all spa treatments, retail products and Boutique purchases, plus 10% special event discount and a range of celebration vouchers. Open from 6.30am to 10pm Monday to Friday and 6.30am to 9pm on Saturday and Sunday, annual membership is £2,165.00 with an initial joining fee of £370.00. giVe it A try Book a trial day in January for only £50.00, for further information please contact Steph Swann, Spa Administrator on 01425 282289 or email SAdministrator@chewtonglen.com CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 7 Spa days... Book your spa experience tel: 01425 282212 Email: reservations@chewtonglen.com www.chewtonglen.com/spa @chewtonglen NEW YEAR NEW YOU SpA DAY Welcome in the New Year with a 30-minute personal training session, a 60-minute balance wrap or massage and take home nutritional advice and meal plan. from £199.00 A CAtey for Kerry per person JANUARY DAY-TOX Enjoy a 60-minute, detoxing full body brush followed by a relaxing back, neck and shoulder massage. from £145.00 per person TREAT FOR 2 SpA DAY Bring a friend or partner and enjoy our double treatment room with private sauna/steam experience. plus a 25-minute back, neck and shoulder massage. Only available as a package for 2. from £125.00 per person MEZE SpA DAY Enjoy a facial, file & polish and a 45 minute back, neck and shoulder massage. from £165.00 per person Condé Nast Johansens Spa Awards for Excellence. Best destiNAtioN sPA CAtegory fiNAlist All spa days include a breakfast box, buffet lunch, selected refreshments throughout the day and full use of the leisure facilities including attendance of fitness, dance and aerobic classes. She’s always been our top Spa Professional however at the recent Hotel Catey Awards in London run by Industry Magazine, The Caterer www.thecaterer.com, Kerry Hudson was selected amongst very stiff competition as �Spa Professional of the Year 2014’. Comedian Andy Parsons compared the awards at The Park Plaza Westminster whilst nominated charities Springboard and Hospitality Action benefitted from the evening’s fundraising efforts. Since returning to Chewton Glen in September 2009 Kerry has certainly made her mark, introducing new products, new treatments, new packages and recently new exercise classes. Kerry’s goal is to help everyone improve their fitness regardless of their starting point in 2015 and she looks forward to welcome both hotel guests, day guests and new spa members too. Kerry HUdsoN Spa Professional of the Year 2014 7 CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 8 FROM THE ESTATE let’s tell yoU ABoUt tHe Birds ANd tHe Bees We catch up with Darren Venables, Head Gardener This winter one of my main projects is to plant two new hedgerows on the estate to further improve our ecosystems and wildlife habitats on the land. We have planted 1,300 metres of Hawthorn hedgerows using 2,500 Hawthorn trees from Shallowmead Nurseries. These will stretch through the land at the back of the estate. Hawthorn hedgerows have many benefits, as they provide an excellent nesting habitat for small birds and the Hawthorn flowers are a very valuable nectar source for our bees. As we try further to increase the wildlife within the grounds and the amount of honey we produce, it is important to increase the level of hedgerow as well as the amount of available nectar, and the early spring Hawthorn blossom is perfect to help with spring honey production. Another benefit, albeit a slightly different one, is that Jennifer Williams of Naked Jam will forage the Hawthorn berries and make a Hawthorn jelly for the Treehouse breakfast hampers. The second hedgerow we are planting is an additional Gorse hedgerow. This might sound slightly unusual but Gorse is extremely important as a sheltering area in harsh winters for birds and small animals as it is so dense and stops the wind penetrating through it. When this project was planned I was keen not to import lots of Gorse from hundreds of miles away, so again we are working with Shallowmead Nurseries. This second hedgerow has another use, as it will act as a shelter for our third bee apiary which we will be installing this coming spring. The Gorse will be planted around some mature Hawthorn trees which currently run through the middle of one of our fields. By using the Gorse to create a hedge at the front and behind these trees we can site bee hives in the gaps giving excellent shelter for the hives from the wind. So not only is this project good for the birds it is good for the bees as well… 8 TREES WITH A MEANING Since I started work at the hotel I have planted thousands of trees. However there are 10 trees along the main drive that will always be very special to me. Eighteen years ago my wife Melanie had just given birth to my eldest daughter Lucy. While she was still in hospital I returned to work for a few days, and the Head Gardener at that time asked me to plant four Horse Chestnut trees and an Oak tree along the main drive. I remember planting the trees that afternoon and thinking that whenever I saw these trees I would think of Lucy. Four years later I was blessed with another daughter, Katy, and I did the same for her. These 10 trees are now starting to mature, so it is lovely to think that they will continue to grow at the hotel for many years to come, a daily reminder of my beautiful daughters. CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 9 SUMMER WINTER WARMERS DINING A sPArKliNg teA First created by the Duchess of Bedford in 1830 to starve off her mid-afternoon hunger pangs, afternoon tea was firmly established as a British staple in Victorian England, and a light meal of tea (usually Darjeeling), cakes and sandwiches was the perfect balance. The Duchess found taking an afternoon snack to be such an ideal refreshment that she soon began inviting her friends to join her. Afternoon tea quickly became an established and convivial repast in many households… Enjoy a relaxing indulgent afternoon tea for two accompanied by half a bottle of Taittinger Nocturne Champagne. Nocturne has a subtle and delicate taste that reveals aromas of peach and apricot. The palate is smooth and creamy, yet crisp and with hints of raisins and fruits in syrup. The perfect gift… Book your table... Contact reservations on tel: 01425 282212 Email: reservations@chewtonglen.com www.chewtonglen.com @chewtonglen CHewtoN gleN PriVilege CArd Chewton Glen is the jewel in Hampshire’s crown and if you live within a 50-mile radius of the hotel, we have pleasure in inviting you to become a privilege card member. Enjoy an array of benefits from a 10% discount on lunch, afternoon tea and dinner to special accommodation rates, to mention just a few. Single annual membership £50. Double annual membership £75. £95.00 for two people.  Best KePt seCret witH A CoMPliMeNtAry glAss of fiZZ Sample a great menu that changes constantly, driven by the availability of fresh local produce including fruit and vegetables from our Kitchen Garden, and also featuring our daily changing Best of British dish. MONDAY: Shepherd’s Pie TUESDAY: Smoked Salmon Fish Cakes WEDNESDAY: Lancashire Hotpot THURSDAY: Roast Chicken Available Monday - Thursday and still priced at £25 including a complimentary glass of fizz throughout January 2015, making this our best kept secret! Quote JANFIZZ on booking and bring this voucher on the day. Limited to one glass per person per visit. 9 CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 10 WINTER WARMER LOBSTER CURRY RECIPE 10 CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 11 Luke recommends this great winter recipe. loBster CUrry - serves 4 RED CURRY pASTE LOBSTER CURRY 7x Dried long red chillies 1x Piece of galangal (ginger) 1tsp Shrimp paste 1tsp Coriander seeds 1tsp Cumin 10x White peppercorns 6x Bird’s eye chillies 4x Dried red chillies 4x Lemongrass stalks 6x Kaffir lime leaves ½x Red onion 1tsp Chopped garlic Grated nutmeg 4x 1lb Lobsters pre-cooked and cooled then removed from the shell - Lobster can be purchased locally from Mudeford Fish Stall 4 cups Coconut milk 12x Okra 2x Baby pak choi ½ Chinese cabbage 2x Lime leaf finely chopped 1x Red chilli 80g Curry paste depending on how hot you like it Micro coriander Dry roast the coriander seeds with the cumin. Remove seeds from the chillies and roughly chop all ingredients before blending in a food processor, until smooth. Cut the body of the lobster in half lengthways and remove the digestive tract. Fry the curry paste in a little oil, add in cabbage, pak choi, chillies and lime leaf. Add the coconut milk and bring to the boil then taste and add salt as required. When happy with the taste and consistency drop in the lobster and reheat carefully but do not boil as this will toughen the lobster. Arrange on a plate with steamed jasmine rice and top with coriander. In a rush? All good supermarkets sell red curry paste to save time. ENJOY WITH. . . ANTINORI-CERVARO della SALA 2010, Umbria, Italy. Chardonnay and Grechetto; an intense yellow straw colour, floral notes, over-ripe tropical fruit aromas, banana, pineapple, cappuccino, choco and coconut powder, soft vanilla cream, smooth, creamy, well- balanced, pleasantly fruity and delicate on the palate followed by freshness and tastiness. 11 CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 12 ALL ABOUT WINE A fiNe ViNtAge english wine has become hip to sip We are proud to offer the country’s largest collection of homegrown wine. With the English, Welsh and Scottish wine industries going from strength to strength, and with each vintage boasting ever more noteworthy and competitive wine styles, it made sense for us to capitalise on our native vineyards and support businesses that are right on our doorstep. It has been said that many of our wines, sparkling wines in particular, rival those of Europe and the New World. Each year in the UK we are planting more hectares of vines and exploring the potential of wonderful varietals such as Chardonnay, Pinot Noir and Bacchus which are perfectly suited to our soil and climate. Historically we have shied away from the prospect of drinking local wine, turning instead to the more popular wines of France, Italy and the New World. However the recent upturn in quality, along with a great deal of support from retailers, wine writers and drinkers, means that we are entering a new era in which it is deemed not only as quite normal to order a bottle of wine from the UK with dinner, but moreover it is encouraged and seen to be a fashionable drink. 12 CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 13 Book your table... Highly commended in: Best Choice of English Wines and Sommelier’s Award Contact reservations on tel: 01425 282212 Email: reservations@chewtonglen.com www.chewtonglen.com @chewtonglen WINE DINNERS Join a small group of wine and food lovers for one of our monthly wine dinners co-hosted by a wine producer and Francesco Gabriele our Head Sommelier. The evening takes place in the Wine Room and is limited to just 16 guests. Enjoy an aperitif and canapé reception, followed by a four-course dinner with paired wines. Monday 9th February 2015 DOMAINE LAROCHE, CHABLIS, FRANCE £95 In 2013 we set about establishing our collection of 80 plus wines. The sommelier team at Chewton Glen already had a strong relationship with local growers, having historically worked closely with Nyetimber. For over 25 years Nyetimber has had a single aim: to make the finest English sparkling wine to rival the very best in the world, including Champagne. We also work closely with many up-and-coming vineyards and wineries across the United Kingdom, notably those of Ancre Hill Estate in Wales, Hattingley Valley in Hampshire, Stopham Vineyard in Sussex and Camel Valley in Cornwall. We are proud that we have gone to great lengths to support our local wine industry and hope to be involved in its future success. Let’s drink to that. Chablis is a fragmented region situated in the most northern district of Burgundy, France. The grapevines around the town of Chablis are almost all Chardonnay, making a dry white wine renowned for the purity of its aroma and taste. Domaine Laroche owns 90 hectares of wines, including 21 hectares of Premier Crus and 6 hectares of Grand Crus. Many of their vineyards are being converted to organic viticulture, with the aim to achieve certification in 2017. Tuesday 3rd March 2015 CASTRA RUBRA, TELISH WINERY, BULGARIA £95 The Estate’s history dates back almost 20 years, but it was in 2004 that Jair Agopyan launched the new and modern Castra Rubra Winery. Michel Rolland creates the wines and guides the team of young oenologists of Castra Rubra, he is regarded as a significant representative of the contemporary wine world. The vineyard has 200 hectares planted with the most important traditional grape varieties and since 2011 all the vineyards are bio certified. Tuesday 21st April 2015 CELEBRATING ST GEORGES DAY WITH ENGLISH WINE £95 Discover why Chewton Glen won a commendation for Best Choice of English Wine from Condé Nast Johansens when you join the April wine dinner. The dinner will showcase wines from Bolney, Litmus and Denbies as well as the award-winning Nyetimber, Classic Cuvee 2009. Pre-booking is essential. 13 CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:27 Page 14 TEAM TALK BIG SHOES TO FILL Over the summer and after a very respectable innings of ten years, Ashley Ely headed off to the Big Smoke to take over the helm of super cool Zetter and Zetter Townhouse in Clerkenwell www.thezetter.com and we are pleased to report he is doing very well! Waiting in the wings was a very familiar face in the form of Mark Bevan who after five years returned for his second stint at Chewton Glen. Mark was originally part of the Restaurant Management Team and having left to take on the role of Food & Beverage Manager at the Chester Grosvenor he returned, as many others do! In August Mark was promoted to General Manager and he is already making his mark with our regular guests and the 250 strong team. Mark, (his big personality) and the team are looking forward to welcoming you on your next visit. GROW YOUR OWN As you gathered we enjoy growing our own talent at Chewton Glen and another good example of this is Ed Fitzpatrick, who has just been promoted to Food & Beverage Operations Manager. Ed is a graduate of �Ten out of Ten’ www.ten-outof-ten.co.uk a unique Management Training Programme which was the brainchild of our Cliveden General Manager, Sue Williams. Students spend 25 months in five different hotels and restaurants honing their skills and developing their management skills and leadership styles. Properties range from Rick Stein’s Seafood Restaurant in the West Country to Calcot Manor in the Cotswolds and Raymond Blanc’s Le Manoir aux Quat’ Saison in Oxfordshire and the course exposes each cohort to all of the disciplines required to run a fine establishment. Chewton Glen’s current �Ten out of Ten’ student is Emma McCoy and she has just joined the Reception Team. Please do say hello to Emma and wish Mark and Ed the best of luck in their new roles. 14 PICK OF THE BUNCH Born in Rome, Italy in 1968, Francesco Gabriele, or Frankie as he likes to be known, has honed his passion for hospitality since early childhood. Wine has been a central part of his life and he has fond memories of his grandfather showing him how to make wine in his cellar. The Gabriele family is considered one of the most important wine-making families in Italy (Capichera) with a remarkable award winning wine from the Vermentino grape. After university Francesco moved to Sardinia to work in the hospitality industry as bar tender and began studying as bar manager at the AIBES (Italian Bartender Association). A further qualification as professional sommelier channelled his interest in the wine world and he travelled extensively in the USA, South Africa, France, Spain, Austria and finally England where he joined Chewton Glen. His passion for people, wine and the hospitality industry has enabled him to enjoy some of the finest hotels and restaurants in the world. Francesco looks forward to sharing his experience with you on your next visit to the restaurant. CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 15 FAMILY TIMES eAster �egg’strAVAgANZA Friday 3rd - Sunday 19th April 2015 feBrUAry HAlf terM Friday 13th - Sunday 22nd February 2015 There are lots of great local attractions to keep the family busy this half term. Paultons family theme park is only half an hour down the road, with rides and attractions in 140 acres of gardens including the famous Peppa Pig World! 3 NIGHTS FOR THE pRICE OF T’WIT T’WOO from £325 per person, for a three-night midweek break based on two guests sharing a Garden Room. Terms and conditions apply. Available until 31st March 2015 4 NigHts for tHe PriCe of 3 If you are tempted to escape from it all this summer, explore the delights of both the New Forest and the South Coast, or you would just like a few days of peace and quiet relaxing in the heights of luxury, then take advantage of a complimentary night's accommodation and make your booking now. Prices start from £487.50 per person for a four-night midweek break, based on two guests sharing a Garden Room. Valid 1st April - 30th September 2015. Easter is a fun and exciting time of year. Guests can enjoy hunting for chocolate eggs around the hotel with our annual Easter egg hunt. Alternatively explore the local attractions and visit Hengistbury Head to enjoy a ride on the land train. Fancy something a little more hands-on? Then head down to Mudeford Quay and enjoy a spot of crab fishing and an ice cream! MotHer’s dAy Sunday 15th March 2015 On Mother’s Day, treat Mum, Grandma and the whole family to a delicious English afternoon tea with a glass of fizz at Chewton Glen, served buffet style, in the stunning Lake Suite. With an array of sandwiches, warm scones with local strawberry jam and cream, and delicious home-made cakes you can be sure of a memorable celebration. Our resident pianist will be playing some all-time favourites whilst you sit back and enjoy the afternoon with us. Non-residential £35.00, £27.50 for children aged 5-12, under 5s free of charge. 15 CG Newsletter Issue 68 15 Dec_Layout 1 17/12/2014 10:24 Page 16 SPECIAL EVENTS AND CALENDAR DATES Celebrating Chewton Glen’s partnership with Welsh National Opera, we are delighted to introduce Lesley Garrett CBE. Saturday 24th January 2015 Andrew Stembridge, Managing Director and David Pountney, Chief Executive & Artistic Director of WNO extend an invitation to a very special evening with Lesley Garrett CBE. Enjoy a Champagne Lanson and canapé reception followed by a recital from Lesley Garrett after which she will join guests for a delicious informal buffet prepared by Executive Head Chef Luke Matthews and his team. Lesley is probably Britain’s most popular soprano, winning acclaim for her performances in opera, musicals and appearances on television and radio. She has gained the affection of music lovers the world over. Accompanied at the piano by WNO’s David Doidge, Lesley will perform a programme of famous operatic arias: Habanera (Carmen), O Mio Babbino Caro (Gianni Schicchi) and Song to the Moon (Rusalka) together with beloved songs from musicals and much more. At just £99 per person this black-tie evening is perfect for anyone who appreciates delicious food, excellent wine and the highest quality live musical entertainment. Contact Reservations on telephone: 01425 282212 or email: reservations@chewtonglen.com www.chewtonglen.com/whats-on 16 Photo: Bill Cooper CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 16:04 Page 17 Book your table... Contact reservations on tel: 01425 282212 Email: reservations@chewtonglen.com www.chewtonglen.com @chewtonglen Atul Kochhar has combined his heritage and passion for British ingredients to create a unique, innovative and modern Indian cuisine. Join Atul on Monday 9th March 2015 for a cookery demonstration followed by either a three-course lunch or four-course dinner. ATUL KOCHHAR AT CHEWTON GLEN Monday 9th March 2015 Atul Kochhar’s unique talent as a twice acclaimed Michelin-starred Chef has changed the way people perceive and experience Indian cuisine. As the very first Indian Chef to receive a Michelin star, accomplished during his tenure as Head Chef at Tamarind in 2001, he then went on to open the highly acclaimed Benares Restaurant & Bar for which he was awarded a second Michelin star in 2007. Critic Jan Moir of the Daily Telegraph wrote, “Benares is notable for the outstanding quality of the ingredients that the kitchen uses and for the abundance with which they are served.” With the success of Benares, Atul went on to open Ananda in Dublin in 2008, as well as become a regular guest Chef on P&O Cruises and a consulting Chef for many restaurants and hotel groups worldwide. In addition to these projects, Atul has written two successful cookbooks: Indian Essence and Fish, Indian Style. A third book, Curries of the World for which Atul travelled extensively to research, will be available to purchase at this event. TO START Scallop, cauliflower, ginger Chicken, basil, tomato Potatoes, cumin, coriander Domaine D’Elise Petit Chablis, France 2012 Guests joining dinner will enjoy an intermediate course; Lamb Garam Masala, chickpeas, paratha Innocent Bystander Pinot Noir, Yarra Valley, Australia 2012 MAIN COURSE Lobster curry, coconut leaves, rice Gioacchino Sini, Italy, 2011 DESSERT Rose and pistachio yoghurt Innocent Bystander, Pink Moscato, Yarra Valley, Australia 2012 Lunch £95 - includes arrival coffee, cookery demonstration, pre-lunch drink, three-course lunch with wines and coffee Dinner £125 - includes champagne and canapé reception, cookery demonstration, four-course dinner with wines and coffee. 17 CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 18 SPECIAL EVENTS AND CALENDAR DATES iN CoNVersAtioN witH JiMMy greAVes Sunday 8th February 2015 Jimmy Greaves was born to score goals and in an iconic career that spanned three glorious decades, this is exactly what he did with an unerring regularity for club and country. Greaves was simply sensational on the pitch and from the moment he marked his début for Chelsea as a 17-year-old in 1957 with a goal, it was obvious he was destined for great things. He spent four seasons at Stamford Bridge and scored an incredible 124 times in just 157 appearances. £65 per person guy Kremer British Hairdresser of the year 2014 Monday 30th March 2015 Celebrity hairdresser Guy Kremer is this year celebrating his Winchester salon's Ruby anniversary - and he still loves every minute of it. Voted as �Hairdresser of the Year 2014’ and one of the top hairdressing educators of the century and constantly in demand for high-profile fashion shoots and shows around the world, Guy is one of the most respected hair stylists in the industry. The French-born hairdresser will share the unique hair styling secrets he has gained from his 40-year glittering career. Guy will be joined by guests including Rosie Wild from the top Hampshire designer boutique Moda Rosa who has dressed the South’s most high profile clients including the Duchess of Cambridge. JC, stylist and colourist for Guy Kremer, will also be on hand to offer colour consultations. £65 per person 18 george Clarke Monday 27th April 2015 George Clarke is an architect and is Creative Director of architectural practice George Clarke + Partners. He is also a writer, lecturer and TV presenter. George is passionate about the way architecture can transform our everyday lives and his aim is to make architecture popular and accessible to everyone, while at the same time creating awardwinning homes for his clients. George is the presenter of several very successful series for television, including Channel 4’s Restoration Man and The Great British Property Scandal and George Clarke’s Amazing Spaces. £65 per person CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 19 the royal Child Saturday 16th May 2015 Ian Pelham Turner and Helena Chard are two of the most experienced Royal experts on television today. The Royal experts talk about their personal experience working with as well as portraying four generations of the Royals as commissioned photographers. Ian captured the first Christmas images of baby Prince William and the couple photographed extensive images during the Royal wedding and more. £65 per person Ve day street Party 70th Anniversary Celebration Friday 8th May 2015 Go back in time to the end of the Second World War and join us at midday for a glass of fizz followed by a lunch celebration with wines and coffee. In 1945 everyone contributed something to the neighbourhood feast; all we need you to bring is yourselves. If you are in the mood for nostalgia, wear 40s dress and we will award a prize for the best-dressed couple. Entertainment from the amazing “Three Belles” backed by the “Bevin Boys” will complete this trip back in time. £75 per person looking ahead... tHe Big 5-0 Believe it or not Chewton Glen will be celebrating its 50th Anniversary in 2016 and the countdown has begun. A special commemorative book has been commissioned which will include snippets from all five decades in the hotel’s history, facts from the New Forest, anecdotes from some of the characters involved over the years and recipes from today and the past. As you would imagine we are planning a variety of parties and events all of which will be revealed later in the year. Prices include arrival coffee, presentation, pre-lunch drink, three-course lunch with wine and coffee unless otherwise stated. Privilege card holders can benefit from 10% discount on the prices shown. Special accommodation rates apply when booking special events; prices from £275 (£285 from 1st April) per room per night subject to availability (excluding Friday and Saturday nights). All special events must be booked and paid in advance by calling Reservations on 01425 282212 or by emailing reservations@chewtonglen.com. Limited spaces available. 19 CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 20 NEWS relAis & CHAteAUX liVre d’or In 2014 Relais & Châteaux celebrated its 60th anniversary and as part of the celebrations all of the British and Irish hotels and restaurants held their own special dinners to commemorate this important milestone. From Jersey in the Channel Islands to Cork in the West of Ireland and Fort William in the Highlands of Scotland, this special occasion was celebrated in style with special menus, special wines and very special guests. A Livre d’Or was created to hold the menus, photographs and memorabilia and this Golden Book followed the dinners across UK, the English Channel and the Irish Sea, with its’ final journey taking this souvenir book back across the Channel to Paris for the special dinner at the Opera Garnier. 800 guests gathered for a magnificent banquet and private performance at which Martin Skan the Founder of Chewton Glen was asked to present the completed book to Philippe Gombert the President of Relais & Châteaux on behalf of The Delegation. Having joined Relais & Châteaux in 1971, Chewton Glen is the longest standing member or the UK & Ireland delegation which includes 30 of the best hotels and restaurants including their sister hotel Cliveden House www.clivedenhouse.co.uk. Internationally there are now more than 500 very individual and independently owned hotels in 80 different countries www.relaischateaux.com. Andrew Stembridge, Managing Director of Chewton Glen and Cliveden House sits on the International Board and the UK Steering Committee. Whilst in Paris, Joan Reen was presented with the �Woman of the Year’ trophy. Joan and her husband Rob own and run Ynyshir Hall, the only Relais & Châteaux hotel in Wales. Joan has successfully conquered more than her fair share of battles both professionally and personally and is a very worthy winner of this unique award www.ynyshirhall.com. Ynyshir Hall is also the current AA Hotel of the Year for Wales 2014/15. 20 To the best of our knowledge all information contained in this publication is accurate at the time of going to press. Chewton Glen can accept no liability for any errors or omissions made. For further information, or to make a booking for any of the special offers, promotions or special event presentations, please contact: Reservations 01425 282212 Email reservations@chewtonglen.com www.chewtonglen.com A LITTLE BIRD TOLD ME For those of you who can’t wait for the next newsletter or e-blast then why not follow Chewton Glen on Twitter @chewtonglen, there are many team members who contribute to this, including Managing Director, Andrew Stembridge and Head Gardener, Darren Venables, to name just a few... Get regular updates on both Twitter, Facebook and Instagram New Forest Hampshire England BH25 6QS Telephone +44 (0)1425 275341 reservations@chewtonglen.com www.chewtonglen.com
© Copyright 2024 Paperzz
