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Newsletter October 2009
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As the sensual, autumn scenery starts to come alive with fiery reds, auburn and russet shades, and fallen leaves scrunch satisfyingly under foot, Woolacombe is the perfect place to unwind for a couple of days. There are blissfully quiet beaches to explore, the sweetness of wood smoke drifting in the air and the light is fantastic for anyone keen on their photography. Stride out from the hotel across the sand or jump in the car and soak up the charms of nearby Bideford and Barnstaple. Or just take it easy here in the hotel.
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| If this summer is anything to go by many of you will already have started to think about next year’s holiday. Our 2010 tariff is now available to view on our website (please click here) or you can call us on 01271 870388 to reserve your favourite room now while it’s still available. |
Special Autumn Midweek Offer
From only £55.00 per person per night (dinner, bed and breakfast) with full use of leisure facilities*
STAY LONGER
Book 4 nights and get the 5th night free*
*Terms & Conditions apply
Click here to view our special breaks.
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Recipe of the Month
Grilled Sea Trout on a bed of Roasted Celeriac with a Pea Velouté. (Serves 2)
Ingredients:
¼ celeriac (size dependent)
2 x 300-450g portions of Sea Trout, one fillet will usually feed 3 people (Rainbow Trout is fine if no Sea Trout is available but allow one fillet per person)
One banana shallot
One clove of garlic
One measure of white wine (around 25-50ml)
Approx 500g of frozen peas
Fish and vegetable stock
Olive oil and seasoning (for roasting)
Optional: tomato, dill /mint
Method:
1). Start by skinning the celeriac and cutting to a large dice and prepare for roasting by rolling in olive oil and seasoning in a suitable roasting tray.
2). Roast for 20 minutes at 200 °C (Gas Mark 6).
3). Meanwhile, sauté some shallots and reduce the white wine by two thirds.
4). Bring some peas to the boil with a little fish and vegetable stock and a little mint or dill if desired.
5). Allow to come to the boil then drain reserving the liquid and blend to a puree. Use the retained liquid to let the velouté down to the required consistency.
6). Return to the pan and bring back to the point of boiling. Do not reboil or you will lose the fresh vibrant green look of the sauce.
7). Season, taste and pass the velouté through muslin to ensure a smooth consistency.
8). Grill or panfry the prepared sea trout until lightly cooked and the flesh begins to slide away from the adjacent flakes when pressed.
9). To serve, place the roasted celeriac in the middle of the plate or bowl to be used, pour velouté around the sides of the celeriac and stud with herbs or tomato concasse. Then carefully place the sea trout on top of the celeriac and serve. |
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Christmas & New Year Holidays
Celebrate the festive season at The Woolacombe Bay Hotel. The friendly and relaxed atmosphere is just one of the reasons so many of our guests return year after year …..
Please click here to view our Christmas and New Year tariff or call our reservations team on 01271-870388 for our full colour brochure
Christmas Parties at The Woolacombe Bay Hotel
The perfect place to treat yourselves, friends and work colleagues, whilst enjoying one of our fabulous Christmas Dinner & Dances.
For further information Click here or to book your party please call Sharon on 01271 870388 |
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Pre-Christmas Pamper Breaks
Book a two night mid-week break during November or December and receive a complimentary treatment in our Haven Spa.
Prices from only £140.00 per person for two nights, dinner, bed and breakfast*
Quote "Pamper Break" when booking
*Terms & Conditions apply
Click here to view our special breaks.
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The Woolacombe Bay Hotel, Woolacombe, Devon EX34 7BN
Tel:01271 870388 Fax:01271 870613 Email: enquiries@woolacombebayhotel.co.uk Website: www.woolacombe-bay-hotel.co.uk
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