Telephone: 01637 87518 Email: info@hotelbristol.co.uk



 


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Get set for The Jubilee

Lazy days on the beach, an abundance of local produce, quaint towns and villages with unrivalled coastal walks,
join us this summer and enjoy everything Cornwall has to offer

Short Summer Breaks in Newquay Join us in the Wedding Marquee at RCS on
7th 8th 9th June to talk about how we can make your day as individual as you are.
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It's hotting up and Newquay is at it's best take advantage of the warmer weather and book a summer break, book direct with us at least 3 days prior to arrival and receive 10% off Join us at The Royal Cornwall Show, the county's biggest event with something for everyone, rare breeds,  flower show, crafts, local produce, entertainment, competitions and much more. Find us in The Wedding Marquee....

Summer Fruit Pavlova

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MakeServes 6-8

4 egg whites
1 teaspoon lemon juice
200g caster sugar
2 teaspoons cornflour
pinch of salt
225g blackberries
225g strawberries
225g raspberries
225g mixed blackcurrants & redcurrants
150ml stock syrup

Method

Make the meringue first, Pre-heat the oven to 150C/300F/Gas 2.

Using a clean bowl, whisk the egg whites and lemon juice with a pinch of salt to soft peaks. Sprinkle in the sugar and cornflour, continuing to whisk until thick, creamy and at stiff peaks. It's important to continue the whisking until it is at this stage.

The meringue can now be spooned on to a baking sheet lined with baking parchment, creating 6—8 puff-ball shapes. Bake the meringues in the pre-heated oven for 40–50 minutes, by which time the outside should be uncoloured but crispy and the centre marshmallow-textured. These can now be left to cool.

To make the coulis, take half the quantity of each fruit and purée in a liquidizer with the stock syrup and lemon juice until smooth.

Taste for sharpness: if a sweeter flavour is preferred, add icing sugar to taste, blitzing again before straining through a sieve. Pick and rinse the remaining fruits.

To serve the dessert, mix the cleaned berries with 6–8 tablespoons of the fruit coulis, adding more if necessary to loosen.

Make a small well in the top of each meringue before spooning over the fruits. Extra sauce can now also be spooned over and around the meringues. Finish with a scoop of Cornish Cream.

Jubilee Celebrations

Sunday 3rd June - Jazz Lunch

Join us for our usual Sunday lunch and listen to the Atlantic View jazz dup. £18.95 per person

Saturday 2nd June to Tuesday 5th June

During the Jubilee weekend we are offering 10% off our afternoon tea prices if you pre-book and a celebratory glass of bubbles for just £2.50
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Our two running girls, Caroline & Linda, have just completed the Edinburgh Marathon in aid of Macmillan. They managed a time of 5 hours and 22 minutes. They would appreciate any donations via their justgiving page.

Last week we received our first delivery of wood pellets for our biomass boiler. We hope to commission the system very soon.

Don't forget to follow us on Twitter & Facebook.

We look forward to welcoming you this summer.


Kind regards


Howard & Allison Young

Postcode: TR7 2PQ Telephone: 01637 875181Email: info@hotelbristol.co.uk

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