Infotel Magazine | Edition 20 | September 2017

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LET THE FOOD DO THE TALKING What is proving to be the most popular dish on your menu at the moment? We have just introduced two new summer salads which both have beetroot as a central ingredient. I love beetroot, not just the taste but the vibrant colour it adds to any dish. Both salads, one with mackerel and one with goats cheese, have been extremely popular with our guests. “I have a very large family. Cooking, particularly for a celebration, was always at the centre of my family life.” You’re sharing a recipe today, why did you choose this one? Like I mentioned, sometimes you have to set trends and not just follow them! I cooked my Apple and Stilton Crème Brule for my Head Chef at Botley Park in Southampton nearly 30 years ago. At the time it was very innovative and nobody was doing a dish quite like it. Today, it is just as popular and makes an appearance on the menu here at Buckatree Hall from time to time. What do you look for when creating a new dish or menu? While the obvious answer has to be seasonality the reality is somewhat different. My menus are put together by taking into account our customer base, the abilities and time constraints for my team and the costs. The cost of food has gone up dramatically over the last 12 months. Even less popular cuts of meat or fish have in some cases gone up by 100%. We can’t pass on all of these increases to our customers so this means we have to be even more creative with our menus and in some cases, set trends rather than follow them. Who, dead or alive, would you love to cook for and what would you serve? My dad. I miss him very much. I would cook him belly pork with a Caribbean twist. We would chat for hours and he would hopefully be proud of what his daughter has achieved. Turn to page 28 for Rose’s recipe >> 8
A NOVEL FEATURE STAY If there’s a book on your list of must-reads, you’ve seen a film but heard the book is better or you’re looking for an excuse to lose yourself to a page turner, then National Read a Book Day on 6 <strong>September</strong> is your excuse for a literary escape! 9
Page 1 and 2: 2017 Edition 20 National Read a Boo
Page 3 and 4: Front Cover: Spinnaker Tower, Ports
Page 5 and 6: DATES FOR THE DIARY What’s On? SE
Page 7: LET THE FOOD DO THE TALKING We rece
Page 11 and 12: A NOVEL STAY Did holidays in Llandu
Page 13 and 14: SPECIALS Catch a saving before it
Page 15 and 16: FEATURE Padbrook Park Hotel Cullomp
Page 17 and 18: BUSINESS Where will your work take
Page 19 and 20: FEATURE The Glenlyn Finchley, Londo
Page 21 and 22: A POSTCARD FEATURE FROM All aboard
Page 23 and 24: A POSTCARD FROM Staying with water,
Page 25 and 26: GROUP The Victoria Hotel - Oldham B
Page 27 and 28: FEATURE The Imperial Hotel Blackpoo
Page 29 and 30: CHEF’S CORNER Preparation Preheat

Infotel Magazine | Edition 20 | September 2017

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