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

-

On Friday 20^th November, 20 members of staff and their partners celebrated 20 years of Café du Monde.  The venue chosen for the festivities was the award winning South Lodge Hotel, Lower Beeding.  From the pre dinner drinks in the drawing room, where memories were shared and missing colleagues remembered the whole weekend was magical.

The evening’s entertainment was provided by “Encore” singing songs from all the popular musicals whilst we all enjoyed a splendid 3 course meal hosted by Catey award wining Erick Kervaon.  Not too many glasses of wine were consumed as the coach was leaving at 8 am the following morning for Goodwood motor circuit for a morning of competitive driving.

The agenda for the morning was fast and furious for in two and a half hours the five teams were timed as they skidded around a track, raced in the go karts and drove blindfolded in a mini moke around a slalom course.  Laughter rang around the circuit and usually at the expense of one of the team skidding off the track or crushing a cone.  A further surprise for the morning was a flight in a helicopter. There were a few nervous faces but everyone took part in all the activities and any nerves were quickly forgotten.

Lunch was provided back at South Lodge in the Pass Restaurant where a we were given a demonstration on how to prepare Game before a four course lunch which was prepared and served expertly before our very eyes.

The weekend finished with coffee and speeches where David and Mike reminisced over the past 20 years and thanked all colleagues, families and friends for there loyalty and support.  Tears and smiles all round!

-

The 2009 Catey awards ceremony took place at the Grosvenor House Hotel on the 7th July.  Special congratulations go to South Lodge Hotel — Lower Bleeding, who won the Group Hotel of the Year Award and to Erick Kervaon from South Lodge, who won the Food and Beverage Manger of the Year Award.  Our congratulations also go to Café du Monde customers Red Carnation Hotels who’s Managing Director Jonathan Raggett won the Hotelier of the Year Award and to Simon Young of the Jumeirah Carlton Tower who won the Hotel chef of the Year Award.

www.caterersearch.com