28 April 2011
Russell’s and The Workshop – some news!!

Our regular Bank Holiday opening hours apply this weekend. Russell’s will be open for lunch and dinner on Sunday 1st May and open for lunch only on Monday 2nd May.

From Monday 2nd May, The Workshop will be open from 10am until 9pm daily, including Sundays. Our menu will include a wonderful afternoon tea which will be served betwen 3pm and 5pm. When the weather is fine you can eat Al Fresco at Russell’s and The Workshop.

Here is our Afternoon Tea menu

A Selection of Finger Sandwiches   £4.00

Sultana Scones with Homemade Jam and Clotted Cream  £5.00

A Choice of Homemade Cakes  £4.00

Toasted Crumpets and Lemon Curd  £4.00

Full Afternoon Tea to include a selection of all of the above and a choice of teas and coffees  £14.95

A glass of our House Champagne  £7.00

Wishing you all a very special and happy weekend!

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19 April 2011
Gouleyant

What better way to spend a sunny spring evening than with friends and a glass of Fleurie. Luckily Russell’s can provide the wine so you just need to invite some friends. Marcel Joubert is the fourth generation of Joubert wine makers. Joubert’s Fleurie Vieilles Vignes is made in Fleurie, one of 10 individual Crus, on the rolling granitic hills of Beaujolais. Made from the often over looked Gamay grape, from 60-70 year old vines which give the wine intense and pure flavours. Joubert is a quality fanatic and uses a Burgundian wine making style rather than the popular semi-carbonic maceration method used in much of Beaujolais. The resulting wine has subtle raspberry and cherry flavours with very light tannins making it ideal for this sunny weather. It goes down so well the French have a word to describe it, ‘Gouleyant’ describes the ease at which fine Beaujolais slips down the throat. Come and enjoy!

Mark @winesofrussells

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5 April 2011

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4 April 2011
Serves: 6+

Difficulty: Medium

Ingredients:

  • 1.8kg Whole Leg of Lamb, trimmed of excess fat
Marinade
  • 110ml Milk
  • 1/2 Bunch Fresh Coriander
  • 1 Onion, chopped
  • 3 Fresh Red Chillis
  • 1in piece of peeled fresh Ginger
  • 1 tsp Whole Cardamom Pods
  • 4 Cloves Garlic
  • Juice of 1 Lemon
  • 250g Natural Yoghurt
  • 1tsp Fennel Seeds
Marinated Roast Leg of Lamb

For me, this is the perfect recipe for springtime entertaining. We hope you enjoy and look forward to hearing your opinion.

  1. Blend all the marinade ingredients together to make as smooth as possible
  2. Carefully make around 12 deep cuts in the leg of lamb
  3. Place in a large plastic container with a lid
  4. Pour the blended marinade over the lamb and rub well into the cuts
  5. Cover with a lid and place in the fridge
  6. Marinade for around 48 hours, turning and rubbing in the marinade around every 6 hours
  7. When you are ready, place the lamb in a roasting dish and cook at 160°C for about 4 hours until the lamb is falling off the bone
  8. Allow to rest, covered in foil for about 20 minutes before serving
  9. Serve to you guest whole so they can pull the meat off the bone themselves and accompany with a green leaf salad, mint, cucumber and Yoghurt and warm flat bread.

Mouth wateringly delicious!

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3 April 2011

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21 March 2011
Mother’s day……

….. is just around the corner – 3rd April – come and join us at Russell’s or The Workshop whilst we still have some space available. Every yummy mummy will get a gift from us!

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10 March 2011

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18 February 2011
Our ever popular Seasonal Offers have been extended into March!

Throughout March you can book all rooms in the Ground Floor category and above and include a fixed price two course dinner on the first evening of your stay and a fixed price three course dinner  on the second and subsequent evening. Book now on line or call us on 01386 853555 for further information. We look forward to seeing you!

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17 February 2011
Availability Alert – Cheltenham Festival

We have just had a cancellation for the festival week from 14th – 18th March. Please give us a call if interested and spread the word!

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4 February 2011
Love is in the air

Please come and join us for a romantic dinner at either Russell’s or The Workshop on Valentines day.

Menu

Cream of Cauliflower Soup with Cheddar and Spring Onions

A Salad of Watermelon, Fresh Figs, Feta Cheese, Olives, Pumpkin Seeds and Honey Dressing

Smoked Trout Fillet with new Potatoes, Beetroot, Caviar and Dill Crème Fraiche

Crispy Buffalo Mozzarella, Plum Tomato and Basil Salad and Pesto

Duck, Apricot and Pistachio Gallantine with Orange Salad and Toasted Brioche

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Grilled Fillet of Gilt-head Bream with Sweet Potato Puree, Roasted Butternut Squash, Olives and Orange Syrup

Slow Roasted Vine Tomato, Red Onion and Taleggio Tartlet with Rocket and Parmesan

Breast of Corn-fed Chicken, Leek mash, Buttered Savoy Cabbage, Wild Mushrooms and Tarragon Cream

Roast Rack of Pork, Root Vegetable Gratin, Glazed Chantenay Carrots, Apple Compote and Cider Gravy

Grilled Fillet of Whiting, New Potatoes, Green Beans, Artichoke and Grain Mustard Hollandaise

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Sticky Toffee Pudding with Vanilla Ice Cream

Iced Tangerine Parfait with Chocolate sauce and Chocolate Ice Cream

Mango Pannacotta with Passion Fruit Sorbet and Passion Fruit Syrup

A Plate of the Best Three Cheeses of the Moment

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Coffee and Chocolates

£39.50 per person

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