The Royal Berkshire Hotel

A prime example of a fine Queen Anne mansion lies in a tranquil setting just east of Ascot. The Royal Berkshire Hotel was purchased in May 2011 by Exclusive Hotels Collection and joins its sister property, Fanhams Hall Hotel in Hertfordshire as part of the Group’s EH Venues brand. Built in 1705, the 15-acre estate was gifted by Queen Anne to the ancestors of Sir Winston Churchill, only being developed as a hotel as recently as 1971.

At the outbreak of the Great War, it became the property of one Colonel Horlick. His eponymous malted drink, famous today around the world, was used here as a nightcap devised for guests. It comprised Horlicks paste, Bronte liqueur and Drambuie topped with whipped cream and grated chocolate – very different from today’s recipe, for sure!

Today, EH Venues is providing the same care and attention on the hotel to match the high standards of Fanhams Hall Hotel. It boasts outdoor tennis courts, a croquet lawn, splash pool, sauna and fitness suite. Guests can choose from 63 bedrooms all equipped with flat screen TVs and free Wi-Fi. The unrestrictive and flexible layout, old world charm and traditional décor of rooms in the Queen Anne mansion contrast with the contemporary design prevalent in the rest of the building.

The inspirational surroundings make it a fitting venue for conferences, training courses and weddings, offering personality and style. Overlooking landscaped gardens and flooded with natural daylight, the nine spacious meeting rooms have wireless internet access, air conditioning and can accommodate 200-guest conferences or more intimate gatherings of 10 or 20 people. A new addition is a unique open planned refreshment area. Here, delegates can take creative breaks, unwind, help themselves to unlimited drinks, or simply continue their work in a relaxed environment.   After a busy day, the Polo Bar is the magnet for aperitifs by the fire before dining in Little Paddocks restaurant, this being the house name in the Colonel’s time.

Tea and coffee is in the capable hands of Café du Monde, who supply the Group with much of their beverage requirements. They have installed two advanced bean-to-cup machines in the new ‘break-out’ area, serving coffee and, naturally, Horlicks. For functions, there is a bulk brew system; cafetières are used in the lounge and restaurant and Newby tea’s served throughout the hotel.

Complementing Café du Monde on its impeccable service, hotel General Manager, Paul Fearon, said: “We have worked with Café du Monde for a number of years, notably advising us at Fanhams Hall when that opened in 2005. Once again their advice has been invaluable in setting up the delegate refreshment area here. We recommend them without reservation.”

Losehill House Hotel

Losehill House Hotel and Spa is an Arts & Crafts gem. Originally built as a walking hostel in 1914, it remained as such until 2004, when it became a hotel. But it only really realised its full potential five years ago as the vision of Paul and Kathryn Roden. Their stewardship has turned it into the only 4-star hotel in the Derbyshire Peak District, with 2 AA rosette dining and a luxury Thalgo Spa.

It occupies a secluded spot on the side of Losehill with stunning views overlooking Win Hill. Situated on the edge of Hope village, it lies equidistant from the Peak villages of Castleton and Edale in the midst of some of the best walking and outdoor activity countryside in England. The very essence of this hotel is its ability to help you relax and forget the pressure of modern living. Each of the 21 beautifully appointed bedrooms and suites offers flat screen TV, robes and slippers for use of the pool, sauna and hot tub and most have extensive views overlooking the National Park.

Paul and Kathryn have put together a skilled team of masterchefs, headed by Darren Goodwin, which has given the kitchen an air of permanency, team spirit and a strong motivation to excel. The menu served in the Orangery restaurant is based on local ingredients with proven provenance. Eggs are from the local farm, Bennetts, whom they persuaded to go free range; the meat is fully traceable from White Peak butchers and there is local Sheffield honey on the breakfast table. This attention to detail results in some regular favourites such as Elton Estate Venison Loin with Haunch Suet Pudding, Chervil Root, Chocolate, Kale and Beetroot Spelt, although the menu actually changes on a daily basis.

The owners were first introduced to Café du Monde at a trade show 18 months ago and were initially impressed by the Company’s bedroom beverage system, Service en Chambre. This features polished stainless kettle, cafetières, fresh coffee bags, Newby teabags and a range of ancillaries — all housed in an elegant, purpose-made faux leather bound flip-top box. Recently, Café du Monde has installed a new La Spaziale traditional espresso machine, to improve the quality of the speciality coffees served in the hotel.

“Café du Monde has the knack of finding innovative solutions to beverage service” says Paul. “We were initially attracted by their unique Service en Chambre system, the like of which we had never seen before and which we have since placed in all our suites. So, it was natural for us to turn to them when our old espresso machine needed replacing. Their advice and staff training proved invaluable. I would say they are very well tuned into the needs of the independent hotelier.”

Ellenbourough Park

The breathtaking beauty of Cotswold stone is encapsulated in the newly restored and renamed Ellenborough Park, now a 5-star AA accredited Country House Hotel. Situated barely a mile from Cheltenham Racecourse, this privately owned hotel has recently undergone a sympathetic renovation that preserves and celebrates a heritage that dates back to the early years of the 16th century.

The accommodation and service are most definitely modern with the overall design of the bedrooms and communal areas and soft furnishings throughout the hotel courtesy of Nina Campbell, one of the world’s most respected and influential interior designers. 62 rooms and suites feature Hypnos beds, feather duvets, iPod docking stations, en suite underfloor heating, Egyptian cotton bedding and luxurious bathrobes and slippers. Underlining the close association the hotel has with the Racecourse, there are four beautiful and individually designed suites named after celebrity thoroughbred legends of Cheltenham – Arkle, Istabraq, Kauto Star and Stormyfairweather. The complex also features a luxuriously appointed spa, heated outdoor swimming pool and is a much sought after venue locally for weddings and conferences.

There is a choice of two dining venues, the quality and ambience of which is in keeping with the character of the hotel as a whole. The Beaufort dining room features bespoke bone china specially commissioned for the hotel, with designs that echo the original features of the house. For more relaxed occasions, lunch and dinner is served in the Brasserie, which offers a flexible dining option in a comfortable and welcoming environment. In charge of the kitchen is Head Chef and proud Welshman, David Kelman, who has represented his country in many international culinary competitions and who is privileged to have cooked for the Queen, HRH the Prince of Wales and just recently for the Prime Minister as part of the Welsh National Culinary team on the eve of St David’s day.

Throughout the hotel, all the coffee systems are supplied by Café du Monde including cafetière service, espresso-based coffees, bulk filter coffee for banqueting and functions and Service en Chambre, their unique bedroom beverage service.

Operations Manager, Christophe Dumeige comments: “Having worked with them before, I had every confidence in appointing them as sole supplier of coffee to the hotel, which speaks volumes for my appreciation of their coffee quality, equipment expertise and customer service.”

Stoke Park

The awesome approach to Stoke Park Country Club and Resort through acre upon acre of beautiful woodland belies the fact that you are just 20 miles as the crow flies from central London. Back in 1908, it was the first ever country club, laying down a template for the genre. It is now also a very fine 5-star hotel.

John Penn, grandson of William, the founder of Pennsylvania, is responsible for much of the architecture you see at Stoke Park today.  John appointed George III’s architect, James Wyatt, to reconstruct the Mansion in 1789, whilst the 350 acre historic parkland is the product of two 18th century geniuses, ‘Capability’ Brown and Humphrey Repton. Today it is owned by the International Group, a family-owned conglomerate.

The Mansion is a magnificent Palladian white stone edifice with steps, terraces and cupolas overlooking a bridged lake with spectacular views in every direction. No wonder it has formed the backdrop for some iconic movie moments. The 27 hole golf course featured 007’s epic dual with Goldfinger, whilst the lake was used in the rowing scene from Bridget Jones’s Diary.

Each of the hotel’s 49 bedrooms is individually appointed with the finest in interior design and comfort. There is also an 13-treatment room spa, a stunning swimming pool with ceiling-high arched windows and state-of-the-art gymnasium.

There are three dining options: The Dining Room, a 2-AA Rosette restaurant, the elegant Orangery and the San Marco Italian brasserie. For almost ten years Chris Wheeler has been Executive Chef, having learnt his trade with Jean-Christophe Novelli and appeared with him on TV’s ‘Hell’s Kitchen 2’. Chris describes his cuisine as modern British with European influences. Several of his dishes recently featured in Hello! magazine, including ‘Pan-fried pavé of halibut, with a leek, butternut squash and pea risotto’, which is a great favourite with guests and members.

Café du Monde is the principal supplier of beverages to Stoke Park. Bedrooms offer the elegant ‘Service en Chambre’ cafetière-based beverage service and, throughout the hotel, coffee is made using Grand Cru beans whilst tea service is from their award winning range of Newby teas.

Says PR & Marketing Executive, Nick Downie: “Naturally, the tea and coffee are peerless, but the presentation, too, is superb and it suits the ambience we strive for at Stoke Park. Service en Chambre, in particular, is visually appealing, which is why we selected it for all our bedrooms.”

Longueville Manor

Adding considerably to Jersey’s charm is Longueville Manor at St Saviour, nestling at the foot of one of the Island’s most picturesque valleys. This is singularly and deservedly the only 5-star hotel on the island, Jersey’s finest luxury hotel and restaurant and the Island’s sole member of the world’s finest collection of small hotels and restaurants, Relais & Chateâux.

Originally a 14th Century Norman manor house, in the mid 1800’s, the 15 acres of grounds were landscaped to create much of the vista guests see to day – an attractive lake, beautiful specimen trees, romantic walks and an historic Victorian kitchen garden. During the occupation of World War II it was used as quarters for German officers, thereafter falling into a state of disrepair before being opened as a hotel by the Lewis family in 1949. Present day owners, Malcolm and Patricia Lewis are the third generation running the hotel in a loving unbroken family association of more than 60 years.

Fondly known by the owners as ‘The Family’ many staff members have been part of the fabric of this magical Hotel for years. That includes Executive Head Chef, Andrew Baird, now celebrating 22 years at the hotel. Under his auspices, the restaurant has gained and retained 3 AA rosettes and many of his protégés have themselves carved out successful careers. Two excellent dining experiences are available; the 14th century Oak Room with its dark oak panelling is perfect for the intimate romantic evening, whilst the Garden Room is ideal for either a fun evening with friends or a light lunch.

All 30 en-suite bedrooms are a reflection of the keen design eye of the owners and each has its own unique mood and character. Guests enjoy complimentary mineral water and fruit, a bespoke range of luxurious toiletries and the latest technology, including Ipod docking stations, flat screen TVs, and complimentary high speed wifi.

To complement the luxurious appointment of the bedrooms, General Manager, Pedro Bento, was on the look out for a sophisticated bedroom beverage service. He found the solution in Café du Monde’s Service en Chambre. This is a neat and elegantly presented beverage service that includes ‘cafetière coffee in a bag’, stainless steel thermally insulated cafetière and polished stainless kettle — all beautifully presented with a selection of Newby teas in a simulated leather flip-top box. At check-in, guests are offered the option of Service en Chambre, or room service.

Says Pedro: “From the moment I ordered a trial sample, I knew that Service en Chambre was the solution I had been looking for. It is totally practical, but so elegantly delivered. It was also immediately clear that the service from Café du Monde was to be attentive and responsive. And so it has proved”.

The Hardwick

When you have worked with the best Michelin chefs in this country and abroad, the ultimate test is as chef-patron of your own establishment. That was the challenge Stephen Terry embraced with relish when, five years ago, he returned to Abergavenny, the scene of his second Michelin star triumph at the Walnut Tree some years earlier. This time, his target was the Horse and Jockey pub, which was tired and in dire need of a new lease of life. With the help and support of his family, it was renamed The Hardwick — after the local area — and opened within four short weeks of purchase.

In Stephen’s own phrase, The Hardwick is a country pub which very much leans towards being a restaurant. Already holder of a prestigious Michelin Bib Gourmand for three consecutive years, in an exhilarating month, September saw him pick up the accolade of AA Restaurant of the year in Wales, barely a fortnight after the pub was completely transformed with the addition of eight 5-star bedrooms, an extra dining room for 70 –100 covers and an extended bar area.

“All things to all men” is the way Stephen likes to think of the Hardwick. There pervades an inclusive, relaxed and informal atmosphere here that appeals for a romantic meal for two, a family gathering, a special celebration or just to meet friends for a drink. Produce is treated with the respect it deserves and is served with the minimum of fuss and maximum of flavour, using seasonal produce that allows customers and staff alike to look forward to fresh ingredients as they rotate with the seasons.

One of the many pleasures of moving away from ‘the Smoke’ is that he now lives a lot closer to the source of the produce that features on his menus. Imagine visiting suppliers directly, selecting the produce with their help, then cooking it for them at The Hardwick, where they are credited on the menu. This holds true of the black welsh organic lamb from Sarah Dickens and Nick Miller’s family farm outside Abergavenny. It is true of Amanda Sraddling of ‘Veggies Galore’ and Philip Bevan of ‘Ty Mawr Organics’, his two organic vegetable suppliers; it is similarly true of numerous other suppliers who receive a credit on both menu and website.

Although the coffee comes from further afield, his respect for Café du Monde is undiminished. Acting on a recommendation just six months ago, Stephen appointed them to supply all his coffee needs and he has not ended up disappointed.

“Supplier relationships are the bedrock of our business” emphasises Stephen, “so we have been delighted to find a coffee merchant of the calibre of Café du Monde. Their coffee is of the highest order; deliveries happen like clockwork and staff are a real pleasure to deal with. They were recommended to me and I would reciprocate to others.

For restaurant/hotel details see www.thehardwick.co.uk

Cotswold House Hotel

At the heart of the Cotswolds lies the archetypal English village of Chipping Campden.  It is home to the most charming of hostelries, The Cotswold House Hotel and Spa, which is centrally located on the high street. Originally a Regency townhouse, the magnificent façade of dressed Cotswold stone houses one of the most luxurious boutique hotel experiences anywhere in the area. A dynamic young management team here has transformed a stay at the hotel into a magnificent, cosseted experience.

Here you will find the very best you could wish for in modern hospitality – tranquillity — sublime comfort, exceptional cuisine, a stunning new Temple Spa, two acres of extensive gardens and some of Britain’s most beautiful countryside on the doorstep.

Enter by the front door and the hotel opens up tardis-like before you, belying the graceful but compact façade. There are 30 individually designed bedrooms with a room to suit every guest from deluxe king size doubles to suites with gardens and hot tubs or baths with their own TV, big enough to share. Mood lighting, Frette linen, underfloor heating, room bars, cosy fireplaces and Temple branded toiletries complete a picture of sheer opulence.

Venture out of your room for sustenance and you are similarly embarrassed for choice. With its sweeping bar and chic contemporary design, Hicks Brasserie is casual and relaxed, serving meals throughout the day and boasting the best Bellinis for miles around. Gourmet restaurant, Juliana’s, exudes elegance without pomposity, with its unique light sculpture, fascinating ice bar and roaring log fire. It perfectly showcases the art of Executive Chef, Damian Clisby, who has recently joined the management team having previously been Executive Chef at FJB Haven Hotel in Sandbanks and, prior to that, with the Rivington Grill and the two Michelin starred Pied à Terre.

His cuisine draws its inspiration from the finest ingredients of dedicated Cotswold producers – be it wholesome crusty breads, locally churned cheeses, home-reared meats, vegetables from the Vale of Evesham or jams and preserves from small-scale artisan producers. They have but one thing in common. They care deeply about what they do.

The same could be said for coffee supplier, Café du Monde, which provides Cotswold House will all its coffee needs. This includes its renowned cafetière service, with free loan stainless steel cafetières and portion packs of Kenya and Decaffeinated coffee. It also supplies Grand Cru beans for espresso service.

General Manager of The Cotswold House Hotel, Duncan Fraser, was instrumental in appointing Café du Monde two years ago:

“We are delighted with the coffee” he says “and regularly receive compliments on its quality. Their passionate approach to their product earns them a richly deserved place amongst our niche suppliers.”

For more information on the full range of Café du Monde coffee systems, call 01322 284804 or log on to www.cafedumonde.co.uk

For hotel details see www.cotswoldhouse.com

The King John Inn

Giles Coren was highly impressed. His Times review of the King John Inn at Tollard Royal on the Wiltshire/Dorset border described it as having “a lovely, light, unponcey sympathetic style” and “good, simple, modern home cooking”. Overall, he awarded the food eight out of ten – very impressive by his high standards.

Behind the recent refurbishment works and responsible for the cuisine are Alex Boon and his wife, Gretchen. Having had previous experience of the restaurant business, they left the industry for a short while to set up a wholesale wine business. Built in 1859 and named after one of King John’s hunting lodges, the Inn was almost derelict when they first saw it. Nine months later they opened with eight bedrooms. That was almost a year ago and the pair have not looked back. Gretchen has overseen the refurbishment with the help of local craftsmen like Francis Ruffle Designs. Five sumptuous bedrooms are in the main building. The remaining three are housed in the coach house, along with a wine shop. Here, Alex has put his past experience to good use and patrons may purchase wines they have seen on the wine list. In all, they stock 160 wines, largely from France with some New World bins and they are the import agent for several wine estates.

“We see ourselves as a hearty country pub serving good local food” says Alex. And it doesn’t get much more local than this. His butcher is Simon Harvell in Iwerne Minster, four miles away and venison comes from a mile distant. “In fact”, adds Alex, “there’s not much on the menu that has to travel more than five miles in any direction to reach us. You can’t get much fresher than that!” In the kitchen is a team of five chefs, busy preparing such mouthwatering dishes as Portland crab; partridge and wild mushroom terrine; twice baked Westcombe cheddar soufflé –and to finish — apple & fig crumble or banana and chocolate bread & butter pudding.

Alex and Gretchen had dealt with coffee supplier, Café du Monde before and appointed them again when they set up the King John. Naturally, they selected the free on loan cafetière system once more, but this time, to complement the unfussy bedroom décor, they added Café du Monde’s Service en Chambre bedroom beverage system.

“Our previous experience of Café du Monde left us well satisfied”, says Alex, “otherwise we would not have re-appointed them. It’s a big thumbs up for the coffee, but that tells only half a story. To that, add the excellence of their support service, with friendly staff demonstrating total commitment.”

The Fox and Hounds Llancarfan near Barry

Macmillan Cancer Support is such a worthy cause and coffee system supplier, Café du Monde, has supported the World’s Biggest Coffee Morning for the past 5 years, raising over £50,000. This year’s fundraiser was held on 25th September and they distributed free coffee to their participating customers.  The customer raising the most money this year was the Fox and Hounds in Llancarfan near Barry in the idyllic Vale of Glamorgan.

This pub restaurant with rooms is the heartbeat of the village and was purchased by the villagers themselves in 1999, when it was threatened with closure. It is no wonder, then, that the community rallied round present owners, Sue and John Millard. Between them, they raised the magnificent sum of £1,110 for Macmillan. Planning the event began weeks before with prizes being donated for a grand raffle. On the day, there was a ‘bring and buy’ and home-made cakes were baked and bought – all in addition to the coffee morning itself. The event was even advertised in the local newspaper. Says Sue: “We are a very close knit community here and many residents have their own personal experiences of cancer. Because we all believed in the cause, it came as no surprise just how much we had raised. This is our best effort so far, bringing our five-year total to over £3,000. Thanks and congratulations to all our customers.”

In 2001, Sue and John bought the Fox and Hounds from the villagers in return for a commitment to continue to run it as a pub. Today, it is renowned in the locale for its food, with 8 en-suite bedrooms drawing tourists to South Wales and business people visiting nearby Cardiff. John, a classically trained chef, runs the kitchen personally with the help of his sous chef, Darren. Their cuisine is traditional home cooking, served in hearty portions. Their Cod in Beer Batter is widely regarded as the best in Wales.

The association with coffee supplier, Café du Monde, goes back to when they first opened. They use a free-on-loan cafetière system, serving Continental and Decaffeinated blends from elegant glass cafetières. They also offer espresso-based speciality coffees from a Mon Ami 50 bean-to-cup machine supplied by Café du Monde.

Of their coffee supplier, Sue says:

“We would not change Café du Monde for the world. Their coffee is just the best. They have been with us since the start and are so supportive. Office staff are more like friends than suppliers and competitors don’t even bother knocking!”

Jamming at the 606

This iconic doorway is the entry to one of Europe’s finest jazz clubs. It’s the 606 Club in Lots Road, a stone’s throw from fashionable Chelsea Harbour. No lesser authority than Jamie Cullum has described it as “London’s best music venue”. Curiously, there is no 606 Lots Road, the Club takes its name from 606 Kings Road, where the Club spent the first 11 years of its life. In the best tradition of jazz clubs, its success is measured by atmosphere and entertainment values rather than décor or furnishings. With its metal stairs, stark brick walls and bare wooden tables and chairs, one critic has likened it to a Chicagoan Speakeasy during prohibition.

All this presages fine entertainment and good food at affordable prices. Proprietor, Steve Rubie, took on the Club from the original founder over 30 years ago and the “6”, as it is known to its members, continues to attract the best in musical talent. Himself a respected musician, Steve has worked with the world’s finest musicians, many of whom have performed at the Club, including John Dankworth, Claire Teal and Mica Paris. In fact, as many as ten bands perform here weekly, making the 606 the biggest employer of British and UK-based jazz talent.

There is no stage as such; acts perform eyeball to eyeball in close communion with their audience. Food is served at table, cheek by jowl with your neighbour. If this leads you to lower your expectations of the cuisine, then the surprise is that much greater when you realise the food is of a remarkably high standard.

In charge of the kitchen these past 14 years is Jean-Pierre, known to all and sundry as “JP”. His menu offers a choice of seven mains, accompanied by an eclectic wine list. You would really have to party hard to break a £50 note — and that’s not just for a meal, it represents a full night’s entertainment. Where else in affluent Chelsea could you find such value?

Most diners conclude their meal with a coffee and, dissatisfied with his supplier, Steve turned to Café du Monde, who installed a free on loan cafetière service. Now, the quality of the coffee is without question and served in an elegant way that does full justice to a fine meal.

Says Steve: “In frustration, I turned to the manager of my other establishment, Lot’s Larder, just round the corner and he recommended Café du Monde. We haven’t looked back since and that was two years ago. Not only is the coffee top rate, it’s affordable and just as in the jazz world, it’s a bonus to be able to deal with nice people!”

For Club details see www.606club.co.uk