Enjoy this complete package in a superior room

The Gourmet Overnight stay Based on 2 people sharing: • Stay any night in one of 14 individually styled rooms… each with Temple Spa accessories. • In the evening enjoy a half bottle of Louis Roederer Brut Premier champagne served with a selection of canapés, before sitting down for a 5-course gourmet seasonal dinner or Nigel's Great British Menu. • Wake up to a traditional English breakfast from our extensive regional menu, or one of our many breakfast alternatives. • Take home a signed menu as a keepsake of the occasion.

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If you like to lunch don’t forget the fantastic offers on lunch Monday - Saturday.

You can save £5.00 per person on a 2 or 3 course seasonal menu or a la carte.

For example:

• 2 courses with coffee (£20.00). Save £5.00. Now only £15.00
• 3 courses with coffee (£24.50). Save £5.00. Now only £19.50
• Or use your £5.00 voucher to discount when choosing A la carte.

You can also save £10.00 per person when choosing the 5-course Gourmet menu, which is currently Nigel's Great British menu. Normal Price £55.00, with your voucher enjoy all 5-courses for £45.00 per person.

Download the vouchers for July here

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Encouraging local producers and using a plentiful supply of local and home-grown produce has won Northcote the hospitality industry 2009 Food Award.

Presented by the British Hospitality Association, the national trade association of the hotel and catering industry, the award is sponsored by ASDA and celebrates those hospitality establishments which endeavour to source food locally and promote small, regional producers.

The awards ceremony was held at Grosvenor House, London during the association’s annual luncheon and was attended by over 600 people. Boris Johnson, Mayor of London, presented the awards.

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The Catey awards cast a spotlight in the industry’s high flyers, strongest performers and hottest brands. For over a quarter of a century, they have become a byword for quality, class and achievement, the awards that everyone wants to win. We all refer to them as the “Oscars” and one of the main reasons they mean so much to us, is that recipients are nominated, selected and rewarded by their industry peers.

So on 7th July, when Craig and Nigel attended the awards ceremony, they were honoured to receive this “Special Award” recognizing their significant contribution to the hospitality industry and inspiration to others along with championing regional produce long before it was fashionable to do so.

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Register your interest here and we will contact you to confirm your order. If you have already registered your interest, we will be in touch soon to confirm orders.

One of the most important factors of serving up a great Hotpot is having the right dish and Nigel has researched this in detail to create a pot in the traditional way, hand thrown from stoneware clay.

Recently Nigel has turned to the experience and knowledge of Hook Norton Pottery, owned and run by Russell Collins in Oxfordshire.

Prices

• Large Hotpot Dish - £15.95 *
• Set of 3, includes Hotpot Dish and 2 side dishes - £32.95 *
• Medium plate to serve - £11.75 *
• Large plate to serve - £14.50 *

* PLUS POSTAGE AND PACKAGING

Click here to register your interest

Click here to read about Hook Norton Pottery

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The Bull is now open

It’s been months in the planning, but Yorkshire’s first Ribble Valley Inn is now open…and already attracting impressive reviews. The Bull at Broughton has been a landmark pub for well over 300 years. But now that it’s part of the critically acclaimed RVI family, it promises to attract visitors from much further afield than Skipton and its surrounds.

Nigel has developed many new dishes for the opening of The Bull, for example:

Yorkshire Pudding, Gravy, Slow Cooked Oxtail bits,
Mrs Carr’s Raspberry Vinegar
~~~
Fortunes Kippers on Toast, Pâté, Garden Leaves
and Herbs
~~~
Wild Rabbit Faggots, Roast Courgette Purée,
Tomato Juices
~~~
Kilnsey Farm Hot Smoked Trout Salad, Black Pudding,
Organic Egg and Watercress Dressing
~~~
Battered Deep Fried Scarborough Woof,
Marrowfat Peas, Real Chips cooked in Dripping,
Tartare Sauce
~~~
Hotpot of Loose Birds Free Range Chicken, Leek
and Garrick Farm Mushroom, Pickled White Cabbage
(V) Without chicken £9.50
~~~
Yorkshire Game Wild Venison Scallops, Bacon,
Dock Pudding, Swaledale Juniper Sauce
~~~
Bolton Abbey Lamb, Barnsley Chop,
whole slow cooked Kidney
~~~
Frumenty, an old fashioned Yorkshire dessert
with Dales Raspberries
~~~
Baked Duck Egg Custard, Nutmeg, Blackberries
~~~
Strawberry Sundae with Pomfret Cake Ice Cream

To view the full menu, click here

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The new extended issue of the Northcote and Ribble Valley Inns magazine is now out, including some fabulous local and seasonal stories, recipes, competition and the latest news.

If you would like a copy please register your interest here and a copy will be posted to you.

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