Ring direct or e-mail info@russellsofbroadway.co.uk.  Offer available until the Thursday 10th May 2012, subject to availability.

The Tomato Sauce we use for this receipe is great, simple to make and very versatile. It works well with oily Fish & also with Pork. We have just started using Buckland Tomatoes, grown just down the road from the Restaurant, and you can buy them at the Broadway Deli next door.

Serves 4 (as a starter)

Ingredients

2 x Sardines per person (ask your fishmonger to scale and gut them for you)

For the sauce…..

1kg x tomatoes

3 x shallots

1 x stick celery

6 x cloves garlic

1 tsp chilli flakes

1 x tbsp fennel seeds

Good dash of olive oil

Method

Criss cross the tomatoes, then squeeze out the excess juice & seeds. Place the Tomatoes into a roasting tray. Season with Salt, Pepper, Sugar & Olive Oil. Roast in the oven at 180˚C for approx 20 minutes.

Finely dice the Shallots & Celery, slice the Garlic. Place in a pan with the Olive Oil, Chilli Flakes & Fennel Seeds. Cook gently with no colour for approx 15 minutes, then add the Roasted Tomatoes. Bring to the boil and season……..

Simply grill the Sardines with Rock Salt & Olive Oil, a couple of minutes each side.

…..it’s that simple

Offer available from Monday, 26th March to Saturday 31st March 2012 (inclusive), subject to availability.

Add the potatoes, water, cream & milk, bring to the boil and simmer until the potatoes are cooked.

Blanch the kale in rapidly boiling salted water for 2 minutes.

Strain and add to the soup base.

Blend until smooth, season to taste.

The Force Rhubarb, which technically is a vegetable, works very well with the cheesecake as it has a high amount of acidity. This acidity helps to balance the fat within the cheesecake.
Cut the washed rhubarb into one inch batons, lay on a tray, sprinkle lightly with sugar and roast for approx. 6mins at 175°C. Serve the rhubarb warm.

Weigh the cream cheese into a large mixing bowl with the seeds of the vanilla pod then add sieved icing sugar and mix until smooth.
To this you then need to add the mascarpone, lemon juice & the crème fraîche, whisk until stiff
Place into moulds and set in the fridge for a minimum of two hours

Crumble the oats cakes into a mixing bowl to this add the soften butter and mix
Warm the golden syrup and add this to the mix with the juice of the lemon mix this until all the golden syrup is worked in
Place this into the bottom of the moulds about 1cm think and set in fridge for 1 hour.

Our Seasonal Offers will be available from the 8th January and throughout February, Sunday to Thursday. You can take advantage of either of the following…..You choose!

• Our normal room rates apply and include a Fixed Price three course dinner on each evening
• or UPGRADE to our A La Carte menu and receive 50% off your meal (food only)

( THE SMALL PRINT – excluding 13th and 14th February, the demand for romance prevents us from making the offer available on these days ! Also on Sundays as the restaurant is closed in the evenings, the offer would include a two course Sunday lunch rather than dinner.)

Please book early!!!

We look forward to seeing you.

Our normal bed and breakfast rates apply, but now enjoy a 2 course dinner Fixed Price on the first night and a 3 course Fixed Price dinner on any consecutive evenings at the same rate. As Russell’s in not open on Sunday evenings, the offer would include either a 2 course Fixed Price Sunday Lunch or a bottle of House Champagne in your room for arrival.

The offer applies Sunday to Thursday in the following rooms:
Ground floor double at £135.00
Luxury king-size at £170.00
Feature king-size at £198.00
Suite at £230.00

Should you wish to stay in our Suite, the offer includes a 3 course Fixed Price dinner on each evening, with a bottle of Champagne if you stay for 3 nights.

Rates also include full English breakfast and VAT at 20%.

Why not upgrade to our A La Carte menu on the evening or even try The Workshop Food & Drink.

Feel free to forward this to your friends and loved ones.

We look forward to seeing you.

Thank you to all our wonderful customers, without whom, this would not have been possible

We are delighted to announce the appointment of Damian Clisby at Russell’s and The Workshop. Damian joins us with a wealth of experience, most recently at The Cotswold House Hotel in Chipping Campden. Damian has variously worked for Caprice Holdings at The Rivington Grill in Shoreditch and at Pied a Terre and Thyme both highly regarded restaurants in London. His menus are now available to view under Restaurant and The Workshop.

We look forward to seeing you soon.