Pipe and Glass

James and Kate Mackenzie won the accolade for The Pipe and Glass Inn, a 17th century pub in South Dalton, a village to the north of Hull.

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

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

Newby Jasmine Blossom Caddy

Last week the results of the “Great Taste Awards 2010” were announced and we are delighted say that Newby Teas gained 13 Awards.

The Great Taste Awards is completely independent and the judging by industry experts is uncompromisingly  rigorous. Stars are given to products for their excellence and are generally thought of as the food and drink equivalent of the “Oscars”.

A coveted 3 Star Award was given to Newbys superb Imperial Jasmine (caddy).

2 Star Winners are Jasmine Blossom (teabags), Jasmine Monkey (windows carton), and Green Sanguinello (catering pouch). Other Star Award Winners include: Fujian Oolong (window caddy), White Peony (window carton), English Breakfast (caddy), Kaziranga (caddy), Gir (caddy), Hakunda (caddy), Kailash (caddy), Indian Breakfast (carton) and Rosehip and Hibiscus (teabags) which is very popular in our Service en Chambre Hotel bedroom beverage package.

Browse our website for more information on any of the teas, or go to www.newbyteas.com

The Franke Pura is perfectly suited to hotel and restaurant applications and is a very welcome addition to our range of coffee equipment. .…… Watch this space.…..

The New La Spaziale S40

The new S40 range of traditional espresso machines was launched at the Hospitality Expo 2009, Milan, Italy in October.  The first machines arrived in the UK in November and include 2, 3 and 4 group machines in both semi-automatic and fully automatic versions.  The “flagship range which has variable group head temperature control and the option of an automatic frother will compete against the Gaggia “Deco”, Faema “Emblema” and the Brazillia “Opus Sublima”.

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!”