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 couple replace Mr Blumenthal in the number one spot. The television chef won the award last year for The Hinds Head in Bray, Berkshire, which is also the location of his world-famous restaurant The Fat Duck.

The Mackenzies bought The Pipe and Glass as a wreck in 2006. The couple, who had never owned a pub before, invested all the spare cash they had — £20,000 – in doing it up.

Mr Mackenzie told The Daily Telegraph that they started with a blackboard menu and just a handful of staff. The pub now has 12 chefs and a Michelin star.

The pub specialises in “refined yet hearty” food, according to Rebecca Burr, editor of the Michelin Eating Out in Pubs Guide.

We are proud to have been their coffee supplier since 2006. Well done Kate, James and the team.

We are delighted to announce the launch of Chez Toi — the domestic internet sales site of Cafe du Monde.

Click here to see more…

This makes Newby the most awarded tea company in the history of the Awards, with a total of 64 awards over 6 years.  Newby’s commitment to packing at source, and creating unique blends is constantly recognised by the awards, rewarding years of dedication to finding the best teas in the world.

Edward Berry, COO of Newby Teas, said: “We are delighted with these awards. Winning such an unprecedented number of Great Taste Awards recognizes the hard work and dedication that goes into making superb tea. Every member of our team is committed to improving the quality of teas that we source each year and innovating new blends, so it is great to hear that it shows in our products!”

The Great Taste Awards judging standards, devised by the Guild of Fine Food, are the most rigorous in the UK.

Bob Farrand, Chairman for The Great Taste Awards, said: “Winning Gold in the country’s largest and most respected independent food accreditation scheme is a massive pat on the back for any producer — independent proof their products are of the highest quality.  We provide constructive feedback from our expert judging teams and for many, winning 1, 2 or 3-star Gold is exactly what’s needed to help grow their businesses, even during a recession. Every winner should feel very proud that their hard work has been rewarded.”

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