Our Christmas Party Menus 2010 are now available to view by clicking on the link. There is a choice of two menus available to view or you can choose to opt for our regular Fixed Price Menu which changes daily. You can see a sample of the Fixed Price Menu on the Food page. For information on reservations and booking requirements please telephone Wendy on 01386 853555. We look forward to seeing you over the Festive Season.
4 September 2010
We are delighted to have food writer, Sudi Pigott, join us for Russell’s Foodie Quiz Evening which will take place on Thursday 30th September. We have a fun evening planned with a great seasonal menu and some wonderful wines to match. Please click on the link for further details.
2 September 2010
Reserve a room Sunday to Thursday throughout October and November and enjoy dinner on us. We will include a fixed price, two course dinner on the first night of your stay and three courses will be included on the second and subsequent stays. Should you arrive on Sunday, a two course lunch will be included as the restaurant is closed on Sunday evenings. Check availability now under Reservations.
6 August 2010
The book is now published and features 52 secret destinations chosen by Alex Polizzi (The Hotel Inspector). You can buy a copy of The Little Black Book of Hotels at Russell’s and read all about us on our Press and Reviews page on the website.
5 August 2010
Serves: 4
Difficulty: Low
Ingredients:
Difficulty: Low
Ingredients:
- 6 medium sized Golden Beetroot, boiled, skin removed and each beetroot cut into 8 wedges
- 1 Sprig Thyme
- Olive Oil
- Salt and Pepper
- 200g Feta Cheese
- 120g Raisins, soaked in 3tbsps Dry Cider
- 120g Toasted Pumpkin Seeds
- 200g Ruby Chard mixed together with 100g Watercress
- 200g Clear Honey
- 2 tbsps Sherry Vinegar
Here is a great new recipe for you to try from Matt’s collection at Russell’s
- Toss the beetroot in olive oil with thyme and salt and pepper.
- Roast at 180°C until golden brown
- Remove from the oven and allow to cool at room temperature
- Heat the honey, sherry vinegar and thyme together for a few minutes
- Cover with cling film and allow to infuse, then press through a fine sieve
- Arrange the beetroot between 4 plates
- Add Feta cheese, pumpkin seeds and raisins to each plate
- Arrange chard and watercress in centre of each plate and drizzle each with the honey dressing
15 July 2010
We’ve just returned from a holiday in France. A highlight of our trip was a visit to the wonderful home of Jonathan and Anne James at Domaine Saint Hilaire situated between Montpellier and Beziers. This is a very special Chambre d’Hote on a Domaine producing some excellent wines. I thoroughly recommend a visit but do not go unless you can experience dinner prepared by Anne, who is a highly competent cook. We enjoyed two superb meals with an excellent selection of wines in a superb setting besides the pool.
15 July 2010
From Chalk to Charming.
Auvigue, Macon-Fuisse 2008.
This superb Macon-Fuisse has been crafted by brothers Jean-Pierre and Michel Auvigue, the third generation proprietors at Moulin du Pont. Using only the best grapes from the dramatic, sun-soaked chalk hills around the towns of Macon and Fuisse in southern Burgundy. The 100% Chardonnay grapes receive minimal treatment in the vineyard, before being aged in oak casks. Their production is small but the quality is of the highest level. The resulting wine is rich with mineral flavours, whilst the oak contact adds spice and complexity. The wine has received much praise from both Robert Parker, and more importantly Noah Warren, aka Captain Burgundy, who describes the wine as “super”.
30 June 2010
The Broadway Arts Festival
Broadway hosted its first ever Arts Festival at the beginning of June. Broadway was home to a colony of artists and writers in the late 19th century. Probably the most famous of whom was the American, John Singer Sargent. Sargent painted his iconic painting, Carnation, Lily, Lily, Rose over two years in Farnham House and Russell House gardens in the village. The painting now hangs in The Tate, London.
We were fortunate enough to gather together a wonderful collection of paintings by Sargent and his fellow artists, all of whom spent time in Broadway.
The next festival is being planned for June 2012. In the meantime you can still buy a raffle ticket at Russell’s for a dress designed by George Davies and inspired by Sargent’s painting ‘Portrait of Madame X’. The dress which is valued at £3,500 includes a white gold and diamond necklace and the raffle will be drawn in October.
The menu
Sadly, the asparagus season has come to an end for this year and we have now introduced some lovely new seasonal dishes including A Warm Salad of Marinated Lamb with Broad Beans, Peas, Green Beans, Cucumber and a Mint and Balsamic Dressing and there is a delicious new Gazpachio recipe just posted on the blog.
REMEMBER we keep our fixed price summer lunch menu throughout the season and it really is fantastic value starting from just £12.00 for a two course lunch. Make the best of this wonderful weather and join us for an al fresco lunch either overlooking Broadway High Street or in our rear courtyard. The whole restaurant opens our for a summer dining experience to remember.
Autumn Events
We are in the process of putting together some dining events for the Autumn including a ‘Foodie Quiz’ with a nationally known food writer and critic. Watch this space for further updates.
Facebook and Twitter
You can become a fan of our Facebook page or follow us on Twitter at RussellsRandR to keep up to date with all that is happening this summer at Russell’s
28 June 2010
Serves: 6+
Difficulty: Low
Ingredients:
Difficulty: Low
Ingredients:
- 1 Watermelon - very ripe, peeled and diced and excess seeds removed
- 1 Cucumber - cut in half and deseeded
- 2 Bulbs Fennel - tough outer leaves and stalks removed and thinly sliced
- 2 Red Peppers - deseeded and sliced
- 8 fresh Basil leaves
- 4 slices stale white bread - sourdough is good
- 1/4 teaspoon dry chilli flakes
- Juice of one lime
- pinch of salt and white pepper and sugar
- 20 Black olives - finely chopped
- Plive oil
- Fennel herb - finely chopped
Try this recipe for the perfect summer starter
- Blend all the ingredients, except the garnish, until very smooth
- Pass through a sieve and chill
- Serve in ice cold bowls straight from the freezer
- Sprinkle on the garnish and enjoy!