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Experience Newquay this Winter...

Expect clean, well-presented rooms, and award-winning food, locally-sourced in Newquay and Cornwall. We all know what a popular destination Newquay is in the summer months, but it’s even better out of season! The beaches are quieter and the weather is warmer than the rest of the UK!  Cornwall is renowned for the abundance of things to do particularly in the run up to the festive period with shops in Truro or the Lights at Mousehole. There is something for everyone so take advantage and book a winter break now!
bedroom

Stay from only £33 per person per night B&B!

From Only £33.00 per person per night B&B

November, December 2011 & January 2012

These rates are based on two people sharing a standard double. Two nights are only £150 per couple (£37.50 per person per night B&B) and only £198 per couple for a 3 night stay (£33.00 pppn B&B) the minimum stay for the above rates would be 2 nights.

Half Board Rates (DBB) are available for just £20 per person per night extra.

As you would expect this spectacular offer is not available online and subject to limited availability and terms & conditions. Valid for new bookings only. Excluding Christmas & New Year. Call 01637 875181 to book.

benenden

Civil Wedding Licence.

Our application has now been submitted and we hope to have approval before Christmas. We will have 5 ground floor rooms and 2 bedrooms available for ceremonies.



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pudding

Sticky Toffee Pudding.

Serves 6


Ingredients for the Pudding
•    150g/5oz dates, stones removed, chopped
•    250ml/9fl oz hot water
•    1 tsp bicarbonate of soda
•    60g/2¼ oz butter, softened
•    60g/2¼ oz caster sugar
•    2 eggs
•    150g/5oz self-raising flour

For the toffee sauce

•    200g/7oz butter
•    400g/14oz brown sug
•    vanilla pod, split
•    250ml/9fl oz double cream

Preparation method

1. Preheat the oven to 180C/370F/Gas 4.
2. Mix the dates, bicarbonate of soda and the water together and leave to soak for ten minutes.
3, In a clean pudding basin, cream the butter and sugar together until light and fluffy.
4, Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in.
5. Still stirring, gradually add the flour, then add the date mixture.

6. Pour the mixture into a 20cm/8in square dish. Place into the oven and bake for 35-40 minutes, or until cooked through.
7. To make the sauce, melt the butter in a thick bottomed pan over a medium heat.
8. Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes.
9. To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce

Latest News


A Fond Farewell..

At the end of September we said "Goodbye" to Vera Vigis. Vera started working in our Housekeeping department in 1980. She has been outstanding throughout her 31 years with us. Although in her mid 70's she was still setting the pace for her much younger colleagues.

On her last day she joined the senior managment for lunch and in the evening she was joined by many current and past colleagues at the Lanherne for a buffet supper.


CLIC Sargent Ball

Once again we were hosts for this annual charity ball. Over 170 people attended with the auction and raffle raising over £8000.

Macmillan Christmas Fair 9th & 10th November

This is the 20th annual event and will surely raise another large total for the charity. More info


Bodmin Town FC invite you to join them for their Sportsman's Dinner

Join former England & Manchester United Keeper Alex Stepney for dinner on Friday 11th November 2011.  Please call for more info.

 

Festive menus now available to download from our website!

www.hotelbristol.co.uk 

Postcode: TR7 2PQ Telephone: 01637 875181

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