Happy November! Well we managed to escape the snow that was forecast for October, and without wishing to sound bah humbug, I’d be quite happy if we didn’t see a single flake this winter.
Nethertheless, on the chillier days the fire is lit and there is a lovely atmosphere as people come into the warm to enjoy a drink at the bar and/or stop for something to eat.
If you listen to Chris Evan’s Radio 2 Breakfast show you will know that as part of the BBC Children in Need annual appeal Chris is auctioning off some very exciting
Tune in tomorrow morning (Tuesday 15th) to hear Chris interviewing Sir Michael Parkinson at 8.30am. The auction prize is an amazing day that starts at BBC Radio 2 watching Chris’ show then travelling by Rolls Royce to Sunningdale Golf Course to meet Lee Westwood and Darren Clarke to play 18 holes of golf. Followed by dinner at The Royal Oak hosted by Sir Michael with guests Lee, Darren, Chris and Chubby Chandler. Overnight accommodation at the 5 star Cowarth Park Hotel, Ascot is also included.
Keep an eye out for The Royal Oak on BBC 2’s Hairy Bikers programme. It goes out on Monday between 3.45-4.30pm, the new series started today.
The plans for the extension to the restaurant have now been finalised and submitted for planning permission. All things being equal the building work should start early spring 2012. The extension will give us an additional 30 seats and enable us to offer private dining.
Christmas Day lunch and New Years Eve dinner are now fully booked. The bar is of course open to everyone and the restaurant and bar are open as usual throughout the festive holiday.
If you haven’t yet booked your company or private festive get together please don’t hesitate to give us a call or drop us an email.
The Royal Oak Gift Vouchers make great Christmas presents and might be the answer for those who are a little difficult to buy for, or could be something that you’d like to add to your own Christmas list!
WHAT’S UP IN THE KITCHEN by Head Chef Dominic Chapman
Winter is now fast approaching, so some of my favourite autumn produce is now beginning to come to an end. Blackberries have been replaced with rhubarb, raspberries with pears and quince and runner beans with purple broccoli.
Jerusalem artichokes, parsnips, swede and all sorts of squashes are now at their seasonal best and always make brilliant warming soups.
As Red Grouse begins to age I will replace them with English Partridge, Mallard and when available Teal and Woodcock.
I buy my venison from the Denham Estate in Suffolk; they supply us with fallow deer. This Venison is delicate in flavour, tender and consistent in quality. It’s a product that is always featured on our menu.
Cornish day boats are catching good numbers of excellent quality Sprats and Anchovies at the moment, which are a must for our menu.
We are about to begin smoking our own haddock. I have found it increasingly hard to find naturally smoked haddock of good quality and size. I intend to buy large fresh haddock which I will lightly smoke with oak and beech chippings to produce a delicious flavour. Then I’ll have no one else to blame! It will be down to me to ensure the quality and consistency!!
I am also talking with a company that produces a very nice chocolate. Original Beans chocolate has quite an interesting story behind it which appeals to my conservational good intentions. The company endeavour to plant one new tree for every bar of chocolate sold. It follows the vision of its founder’s heritage which also focussed on ‘sustainability’. Business Week referred to Original Beans as “a company making the world better through chocolate”.
Since using Original Beans produce my Chocolate Mousse has never tasted so good, and now we can all enjoy chocolate at The Royal Oak safe in the knowledge that at the same time we are making the world a better place!!
Dominic Chapman – November 2011
THE ROYAL OAK WINE by Sommelier, Michael Trenga
Chenin Blanc – a casual white sipping wine
Chenin Blanc originally comes from the Loire Valley in France. This grape grows so easily that it has travelled all over the world, especially to South Africa where they call it “Steen”. It is a very versatile grape; in the cool Loire Valley it produces the dry, lightly acidic and esteemed Vouvray and Savennieres and also very sweet types and sparkling wines.
In South Africa, California and Chile, Chenin Blanc is usually slightly sweet (the South African variety has a little bit of green apple crispness beneath the sweetness), lightly acidic; basically an innocuous and inexpensive jug wine. The dry versions from France are elegant tart and slightly austere with a vaguely floral aroma.
The new world versions go well with casual party food or snacks, especially salty or spicy ones (the slight sweetness actually calms down hot Mexican style spices). French versions are best with freshwater fish like trout or pike.
Michael Trenga – November 2011
Back to Nick…………..
That’s all from us. On behalf of everyone at The Royal Oak, I’d like to thank you very much for your continued support and look forward to seeing you soon.