Dionysus March-April-Issue 3

ON SALE NOW! CRETAN GOLD OUR NEW OLIVE OIL WHO’S ON PERIWIG PARADE SEE PAGE 10

Tasty Recipesfrom The Group’s

Executive Chef! see page 18

Our new South African import Ken Forrester’s “Petit” range

‘Meet the neighbour’Top555 performance cars

What’s in a name?Just who is Prince Rupert?

Meet Tobie’sLandlord Will Frysee page 7

The Tobie NorrisCelebrating 6 years

DionysusThe Ancient Greek God of Fertility and WineIssue 3 | Mar-Apr 2013

A MAGAZINE BASED AROUND OUR SMALL GROUP OF PUBS

FREE! Please take a copy.

2 Dionysus –Mar-Apr 2013

Well what a month for the food industry -finally people have realised that you can not buy a box of 100% beef burgers for £1without there being some dodgy ingredienthidden in there.

To be honest it doesn’t bother me about eating horse meatbut just the thought of not knowing is a bit worrying. Let mejust take this little moment to re assure you all, that all of ourmeat products are 100% exactly what we say they are and asmost of our meat is either from our own farm or from our localmeat supplier we know exactly what’s in our food. Phew!!

Moving on to a brighter note - it’s nearly Easter which means(even though it’s ever so early) its nearly Spring and springmeans lighter, brighter, warmer days which tends to bring usall out of hibernation and we can at least shed our fifth layerof jumper….. Hopefully!! I am going on the theory thatnormally (for the last 2 years) April and May have been ourbest summer months so in that case its nearly summer too -hooray!!

So to help you put the winter blues firmly behind you we havegot masses going on in the next couple of months - A Hot-dogeating competition at The Jubilee, Irish Bands at both TheLord Nelson and Tobie Norris for St Patrick’s Day, Quiz nights,Tapas & Jazz and more live music than you could shake a fistat!! Also it’s The Prince Rupert’s third birthday so why notcome down and help us celebrate with a pizza from just £3.Just for the boys TOP555 have written an article with loads ofgreat pictures of fantastic cars and we have a new excitingwine that we have just started importing from South Africa -definitely worth a try.

Hope you Enjoy!!

SophiaEditorSophia Whitaker – [email protected]

PublisherMichael Thurlby – [email protected]

Magazine DesignMark Buttress Creative Design – [email protected]

PhotographersMichael Slaughter – [email protected] Scrivener – Agriphoto.comNigel McMillan – www.photo43.com

Disclaimer: Copyright (c) The Thurlby Group. all rights reserved. no part of this publication may be reproduced ortransmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, or bestored in any retrieval system, of any nature, without prior permission from The Thurlby Group. Any views oropinions expressed do not necessarily represent the views or opinions of The Thurlby Group or its affiliates.Disclaimer of Liability. Whilst every effort has been made to ensure the quality and accuracy of the informationcontained in this publication at the time of going to press, The Thurlby Group and its affiliates assume noresponsibility as to the accuracy or completeness of and, to the extent permitted by law, shall not be liable forany errors or omissions or any loss, damage or expense incurred by reliance on information or any statementcontained in this publication. Advertisers are solely responsible for the content of the advertising material whichthey submit to us and for ensuring that the material complies with applicable laws. The Thurlby Group and itsaffiliates are not responsible for any error, ommission or inaccuracy in any advertisement and will not be liablefor any damages arising from any use of products or services or any services or any action or ommissions takenin reliance on information or any statement contained in advertising material. Inclusion of any advertisement isnot intended to endorse any views expressed, nor products or services offered nor the organisations sponsoringthe advertisement.

ContentsWhat’s Happening Across The Pubs 4

The Tobie Norris 5The Lord Nelson 8The Prince Rupert 9The Periwig and Parade 10Smith’s of Bourne 12Jubilee Garage 13

Cycling challenge to raise funds 6The Uffington Cricket Club Cycle Team plan to cycle around 550 miles in just 5 days

Getting to know your landlord 7Meet Will Fry from The Tobie Norris

Our latest import 14Ken Forrester’s “Petit” range of wine from South Africa

What’s in a name? 16Find out how The Prince Rupert got it’s name

Have you tried… 17The Sun Hotel & Bar in Lancaster

Recipes from our chefs 18Milk Chocolate Hot Cross Buns with Dark Chocolate Dipping Sauce

Wine of the issue 18Ross Dykes reviews Ken Forrester’s latest imports

Life on the farm 19It’s lambing season…

‘Meet the neighbour’ 20We talk to Tim of TOP555 performance cars…

Work With Us / How to Contact Us 22

3Dionysus –Mar-Apr 2013

Whether you are looking for your ideas made real or something entirely new, we can set you on the right path.

Mark Buttress Creative Design services:

• Branding Solutions • Email Marketing

• Company Literature • Website Design

• Exhibition Design • Cost-effective Print

MAGAZINEDESIGN AND PRINTSOLUTIONS

tel: 01780 [email protected]

What’s HappeningAcross The PubsWe have lots in store for you over the next couple of months -what with St Patricks Day and Easter all happening before theend of March this year.

Many of our sites have a great line up of live music and greatdeals to tantalise all your senses whilst not breaking the bank!!

Nick our executive chef has been working hard on his menus and will be introducing lots ofnew and exciting dishes throughout all our sites. Look out for tasty treats such as BeefBourguignon Pie and don’t forget to take the kids over to The Jubilee where they can buildtheir own burger!! Don’t worry though, I am sure he will be keeping some of your oldfavourites but having had a sneaky peek everything looks delicious so I‘m sure you wont bedisappointed!!

What’s Happening Across The Pubs

Employeeof theissueThe Thurlby Group comprisesof a huge number of peopleand sometimes it is difficult torecognise each and everyoneof them but we are aware ofall our staff's contributionsand know that theorganisation wouldn't be halfas good without them.

Therefore we have got together withCarlsberg to give one of our employees awell deserved thank you for all their hardwork and continued support of thebusiness. We will be giving each winnersome Carlsberg goodies and a voucher for£50.00 to be used in any of ourestablishments.

This month we have chosen John Lowe(Jonnie). Jonnie is a chef at The TobieNorris, he has been a part of The ThurlbyGroup since leaving college and has grownwith the business and adapted to our everincreasing demands and needs. He isorganised and hard working – meaningthat he is often dropped into different sitesas and when we need him. He is also apopular and fun member of the team andwell liked by our customers.


John Lowe


The Tobie Norris, 12 St. Pauls Street, Stamford PE9 2BE t. 01780 753 800 5Dionysus –Mar-Apr 2013

It all began 6 years ago…Some interesting figures for you:• We now employ 29 full-time and part-time staff

• In a month on average we sell over: – 7,000 pints of beer– 2,500 meals– 700 bags of crisps, pork scratchings and/or nuts

• And we pay SKDC £16,159.00 a year in business rates.

The Tobie NorrisThe Tobie Norris celebrated it’s sixth birthday inDecember and is going from strength tostrength. One of the few occasions that licensingand planning authorities came together for thegood of the town allowing one of the oldest andmost interesting buildings in Stamford to openfor locals and tourists to enjoy!!

Michael says: “It seems to me now that many of the local objectorsat the licensing and planning stage regularly use the pub - it’s afunny old life!!!”

Pictured are some of the photos of when we first purchased theRAFA Club in 2006 compared with how you see it today.

It just shows how Stamford has evolved since the likes of the closureof The O’Brians Arms, General Gordon and The Victoria!! We arealways continually investing, as you can see in the blind arch roomand we are looking forward to a small make over in the gardenready for the Spring.

Why not come and celebrate St Patricks day with us on Saturday16th March - we are having an Irish band - Mitchell, Stokes, Lynch and Mills, playing Traditional Irish Music and Sing AlongsFrom 8pm.

In an effort to try and source new and exciting Real Ales, Will isgoing to do a focus week every couple of months on a differentbrewery. We are starting Monday 18th March with Oakham Ales,putting 10 of their beers on in a week. Ask one of the bar staff formore information.

Also if you have a new brewery or beer you would like us to tryget in touch with Will by emailing [email protected]

The incredible successes of the Team GB cyclists coupled with the historic success ofBradley Wiggins in the Tour de France havemade cycling one of the fastest growing sportsin the UK.

This has inspired members of the Tobie Norris sponsored UffingtonCricket Club to embark on a mammoth challenge to raise moneyto build the club a new Pavilion. The Uffington Cricket Club CycleTeam plan to cycle around 550 miles in 5 days in May. The teamwill visit all 6 of the traditional Test Cricket Grounds along the way.

Cycling Team Leader and Tobie Norris Landlord Will Fry told us"Uffington Cricket Club has gone from strength to strength overthe last few years gaining two promotions in the last three years.But we are in desperate need of a new Pavilion. We are planningon restarting junior cricket at the club and to do that we will needto upgrade our facilities. We have been playing cricket in Uffingtonfor well over 150 years and this generation of players want to leavetheir legacy on the club."

Training is well underway for this fantastic challenge. Keep an eyeout for updates and sponsorship opportunities, and other events asthe club look to raise £15,000 to build a new Pavilion. Shortlythey’ll be setting up a charity donation web page. However in themeantime you can take any donations to Will at The Tobie Norris

Cycling challenge to raise fundsWhat’s Happening Across The Pubs


In the picture are Tobie Norris old boy Jak Garner, TobieNorris Landlord Will Fry, John Burton, Felix Cunningham,and Ben Jennings. Not pictured are Dean Cornish, Jon Tyrell, Dean Evans, and Simon Larter

Full Name: William Fry

Favourite Drink:Tribute from St Austel / Bishop’s Farewell from Oakham Ales

Favourite Pub: The Port Gaverne Hotel,Cornwall

Age: 41

Favourite Meal: Cheese

Favourite Music: White boys with loud guitars

Hobbies:Tigers (Rugby), Music,Cycling, Running, Skiing

This issue we would like tointroduce you to our landlordat The Tobie Norris, Will Fry

I am sure most of you know him but forthose that don’t here is a little insight intoone of our best loved landlords. So those of you who know Will know that he has awide and extensive range of hobbies andinterests - this is probably what makes himsuch a great landlord. He always has afunny story or tale to tell and loves a good gossip.

Will was born in Kingston Upon Thamesand didn’t move to the Stamford area untilhe was 14, where he attended the boysschool until 1990. He then embarked on a“Gap Yarr” - first working in a Marks &Spencers warehouse sorting bra’s to earnsome pennies before heading off aroundthe world - Including Australia, NewZealand, China and hiking through theHimalaya’s.

After his year out Will went on to LancasterUniversity to study Geography, Rugby andBeer and not necessarily in that order!! Willdid leave university with a very respectable2:1 but when reminiscing on his Universitydays is most proud of forming the Real AleSociety - which in his words meant lots ofbeer festivals, gigs and days out !!

After completing University, Will remainedin Lancaster and ran a pub for 6 months

with his good friend Matt Jackson.However when Matt was offered a pub inShrewsbury Will decided to return toStamford to work out what to do next. Hebegan working at Barnsdale Lodge asAssistant Barman and then moved acrossto Greetham Valley Golf Club. Howeverwhen his hours were cut, due to it beingWinter and very few Golfers braving theelements - Will started looking for his nextventure. This was in 1996 and Michael hadjust brought The Periwig - Michael askedWill to help him run the Periwig and Willreadily accepted, staying here until April2006!!

After 10 years of later and later nights Willfancied a break and so took a 4 monthsabbatical where he donned his lycra andcycled across France solo!! Upon his returnhe knew he no longer wanted to work inthe “clubby” atmosphere of The Periwigbut still wanted to be involved in theindustry. Michael had just brought theRAFA club on St Paul’s Street with the viewof changing it into The Tobie Norris and ofcourse this would need a landlord - Willstepped into the role from the verybeginning - helping make 100’s of cups oftea for the builders whilst it wastransformed into the pub we have today.

Will has many interests and hobbies and tobe honest most go hand in hand with apint afterwards. He is as an avid Tigers fanand has been since his first game with his

father at the age of 8. He has been aseason ticket holder for 10 years and triesto go to most home games as well as oneEuropean trip a year. In the summer heplays cricket for Uffington cricket clubwhere he describes his skills as: “Specialisttea eater and fielder!!!”. He is also a keenrunner and has completed no less than 7half marathons and the Dublin fullmarathon. As he crossed the finish line ofthe Dublin marathon he got down onbended knee and proposed to his wife,Rachel - thankfully she said yes!! Whichwas immediately printed in all the Irishpress and even mentioned on the localnews!! Last year Will completed the 3peaks challenge in 24 hours and this yearhe is turning his attention back to cycling -where with the boys from Uffington CricketClub they are embarking on mammothride of 550 miles in 5 days in effort to raisefunds for a new cricket club pavilion.

One of Will’s passions is music and he hasa very wide and varied collection (6xChumbawamba albums no less) Lastmonth he went down to London to seeChina Drum and still has the bruises toprove his moshing expertise. He tries to getto Rock City at least once a month but hasswitched his festival from Glastonbury toLatitude - Which he says: “Is more diverse,cleaner and easier being in Suffolk.”

Will and Rachel have two Labradoodlescalled Fraggle and Sprocket whom hedescribes as “Over enthusiastic!” Hewanted a pub dog that would sit by the fire but Fraggle and Sprocket had other ideas…

So finally we come to the pro’s and con’sof being a landlord. “The pros, are thefabulous building, amazing staff that havegrown with the pub and I also love the factthat we can sell Real Ale in a simple formatmaking the pub really busy and fun.”

In fairness he didn’t mention any con’sapart from the long, unsociable hours butluckily Rachel also works at odd times soit tends to work well.

Getting to Know Your Landlord

QUICK FIRE FACTS


Dionysus –Mar-Apr 20138 The Lord Nelson, 11 Market place, Oakham, LE15 6DT t. 01572 868340


The Lord NelsonWe’ve got a busy month ahead at The Lord Nelson what with St Patrick’s Day and Easter

We will be celebrating St Patricks Day with Live music from a great Irish Folk Band called Govannen. They will start from 7pm,and we will be serving food all day too so why not pop down for a jig and pizza!!

We have also received lots of feedback from customers asking us to arrange some live music events. We have taken it on boardand arranged Jazz and Tapas on Sunday afternoons. It will begin from the last weekend of March until June. What better wayto spend a relaxing Sunday than with Jazz, Tapas & Nibbles.

See the advert (bottom left) or our website www.thelordnelsonoakham.com for a list of bands and the dates.

The Prince RupertThe Prince Rupert is 3 years old in March and tocelebrate we are holding a Birthday week from11th-17th March.

Tony has been looking out for great new bands for our music room.

A few dates to remember are:9pm Tuesday 12th March – "The Potwashers" - consisting of localmusic school students featuring a heavy brass section playing coolfunk (James Brown, etc).

9pm Friday 15th – "Elayne & the Telling Tales" - original Americana(Tony may get up and do a couple of songs with them).

Also from Nottingham, an americana band "The Most Ugly Child"which includes our local girl Nicole J Terry on fiddle and they playon Wednesday 20th March.

The best thing is it is Free Entry so come on down!

Tony & Heidi have also been busy finding exciting new beers for2013. Medieval Brewery, who are based in Nottingham produceconsistently great flavoured beers that are very cutting edge andwill be appearing on the bar shortly – just ask for a try next timeyou are in!!



Celebrate Our Third BirthdayNot So Large pizzas with 2 toppings just £3 Offer valid from 11th-17th March and not in conjunction with any other offers.

The Prince Rupert, 46, Stodman Street, Newark, NG24 1AW t. 01636 918121

Dionysus –Mar-Apr 201310

It’s Easter and that can only mean one thingfour days off work (if you’re lucky) and boy havewe got some great things happening to makesure your Easter is one to remember!!

Easter Weekend 2013 Friday 29th -Sunday 31st March:We have a dj playing all the latest tunes and shout outs from10pm until 2am every night, FREE ENTRY all weekend.

Thursday 28th March: A whole EXTRA HOUR of POUNDED until 2am.

Friday 29th March: Happy hour 3pm - 8pm followed byJagerbombs for £2 and double up on main spirits for only £1.

Saturday 30th March: Football – Sunderland V Man U12.45pm Football pitchers £10 during the game.

Sunday 31st March: Football – Aston Villa V Liverpool 1.30pm Southampton V Chelsea 4.00pm football pitchers £10.

All day and night Easter Sunday double up on main spirits foronly £1

Did you know…You can also hire the top floor of the periwig for all your specialoccasions with private bar and toilets available…

Contact Jimmy or Naomi by [email protected] for moreinformation and price.

LIVE RUGBYSaturday 9th March, 2:30pm

Scotland v Wales

Saturday 9th March, 5:00pmIreland v France

Sunday 10th March, 3:00pmEngland v Italy

Saturday 16th March, 2:30pmItaly v Ireland

Saturday 16th March, 5:00pmWales v England

Saturday 16th March, 8:00pm

We will be showing the final RBS 6 NationsRugby games live. Below is a full fixtures list.

Come on down and support our boys!!

FOOD DEALSAny two classic meals for £10

Classic Burger or Hot Dog and apint of Carlsberg, JHB ale,Thatcher’s cider or a draught

soft drink for just £7.95


The Periwig, 7 All Saints' Place, Stamford, PE9 2AG t. 01780 762 169

Advertisewith Us

Would you like to advertise your business or service in DionysusMagazine? Our publicationis distributed to 6 pubsacross 4 towns.

If you would like moreinformation or to discussplacing an advert in thenext issue please callSophia on 07584289662or email [email protected]

Don't worry if you haven’t got artwork set up as wealso offer our design services for just £40.00 andthis covers any size advert. Have a look at ourwebsite to see all of our establishments andprevious issues of Dionysus.

www.thethurlbygroup.co.uk

11

Well you have all been out in your droves but just who gotpapped by our periwig camerateam this issue?

Blackmail and bribes are taken for anythingyou don't want to be seen!! If you want toget in on the deal forward any of yourphotos to the periwig [email protected] your chance to be spotted!!!

eriwig Parade?


Follow @The_Periwig on twitterLike ‘The-Periwig’ on facebook

Who’s on…

The Periwig, 7 All Saints' Place, Stamford, PE9 2AG t. 01780 762 169

New play area at Smith’sfor the kids to enjoy!


Michael is busy trying to find the bestplay equipment for our garden area.With any luck this should be in forEaster - so don’t forget to bring thekids down for a try. It comprises of agigantic fort - so get ready for battleto commence.

Finally we have gained permission for a kitchenextension - however we have had to scale our plansback to suit the crazy listed building restrictions.

Michael comments “It’s amazing how localauthorities employed by us, go miles out of their wayto hinder and prohibit investment and growth. Butare never shy in collecting their huge business rates!!”

25 North Street, Bourne, Lincolnshire, PE10 9AEt. 01778 426 819 [email protected] www.smithsofbourne.co.uk

Buy One Meal Get One Half Price*

Available Monday to Friday lunchtimes only on all mealsthroughout March & April.

*The cheapest meal is half price. Offer not available Bank Holidays.

Two Pies for £12Monday to Saturday 6pm-9pmthroughout March & April.

Please see the boards for our daily pie offers.

Smith’s of Bourne, 25 North Street, Bourne PE10 9AE t. 01778 426819Dionysus –Mar-Apr 201312


Over the Easter weekend we are holding a Hotdog eating competition so why not come downand have a go or just watch other peoplestuffing themselves. There is £200 up for grabsfor the winner but only 20 places available!

The bands are settling in well on a Saturday night and proving tobe a great success.

We really want to support local bands and musicians so if youwould like to play at The Jubilee please see Sam or contact her [email protected]

Hot DogEating Challenge


Live MusicThe bands playing throughoutMarch and April are listed below:

Dates of bands:2nd March Little Sister

9th March Joel and Martha

16th March Red Bird

23rd March Calder McLaughlin

30th March Govannen

31st March Darren & Mee

6th April Amy & Benn

13th April Little Sister

See our website for detailed informationwww.jubileegaragebourne.com

Jubilee Garage, 30 North Street, Bourne, PE10 9AB t. 01778 392700

✃

Mondays & Tuesday from 6pm 'Oil Change'. Buy 2 meals from our selected menu for only

£12 and free pool

Wednesday from 6pm Jug and Wine night.

4 pint pitcher of Carlsberg, Blackthorn or real ale for £10. Buy 2 large glasses of wine and get the rest of the bottle free.

Thursday from 6pm Buy one cocktail and get one £1

Every other Sundayfrom 8pm Pub Quiz

During all live football, rugby and Formula 1.

4 pint pitchers of Carlsberg,Blackthorn and Real ale for £10

Burger and Beer every day just £7.95

Our regular weekly offers

14

Feature | Our latest import – Ken Forrester’s “Petit” range of wines

This is especially noticeable in our wine lists – not only do weconsult with our dear friend and Master Of Wine John Atkinson onall our wines, we are continually searching out and discovering newvarieties from around the world to make our selection as broad aspossible. As after all everyone has a differing taste and opinionwhen it comes to the great grape!!

With this in mind on a recent trip to South Africa, Michael and Ireturned to a vineyard in the Stellenbosch area owned by andcalled Ken Forrester to sample his wines and look at incorporatingthem on to both our wine lists and our retail side (so you can enjoya bottle in the comfort of your own home).

This was Michael’s second trip to the vineyard, his first being withRoss, Nick and Will in 2011 - Hence why we have asked Ross to givehis opinion of Ken’s wines in “the wine of the issue” section.

It is not just the wine that attracts us but also the ethos of theestate. It is young, forward thinking and fresh -Producing greatquality wines at very reasonable prices. The farming is in the handsof a small highly dedicated team. Like us Ken believes in building aworkforce that want to be part of what you do. With this in mindthey have a “Family Day” yearly where all employees are takenaway on an all expenses day trip and waited on hand and foot bythe management. Also they pay all their workers way above themiserly minimum wage (just £8.00 a day) realizing that it isimpossible for anyone to survive on this - let alone a whole family.The farm is a fully functioning, working farm… they have 11 horsesthat they show, numerous rescue dogs, ducks which are thereunique form of organic pesticides (they eat all the snails andsometimes the grapes!!) and their new addition Wagyu cowsimported from Japan.

At the heart of The Thurlby Group is the notion to provide our customers with products that aredifferent and exciting. We pride ourselves in sourcing and implementing the best quality services andingredients to ensure that all our customers are able to find something that will be of interest to them.

Our latest import – KenForrester’s “Petit” range of winesfrom Stellenbosch South Africa


Ken Forrester

Ken Forrester's philosophy has always beento create a range of handcrafted,individually made wines that suitablycompliment a wide variety of food styles.Currently they produce three Ken Forresterranges however to begin with we areimporting just The Petit Range.

The "Petit" range is all negotiant fruit,specifically sourced to suit a fruit forwardprofile, to offer soft, market ready,instantly pleasing easy everyday drinkingwines across three styles.

Across three styles – Chenin Blanc, Petit Pinotage, Petit RoseThe Chenin Blanc is a youthful fresh winewith quince and pear drop flavours. Earlierpicked freshness shows on the palate withcrunchy green apple and grapefruitflavours. Good mouthfeel and appetisinglytangy finish.

The Petit Pinotage is 100% pinotageharvested fully ripe at 25 degree ballingblocks specifically selected for their fruitycharacter. Cool fermented after a coldmaceration on the skins and pressed offearly, before the development of hardtannins. This cheerfully Petit Pinotagereflects the modern fruit driven wine stylethat is in huge demand today.

The Petit Rose is a very elegant bright pinksalmon rose that overwhelms the nosewith aromas of freshly picked strawberries,rose petal and cherry flavours. It followsthrough on the palate with delicious riperaspberries with a delicate finish.

History of the VineyardThe historic farm Scholtzenhof is one ofthe oldest wine farms in the Western Capeand was originally granted as Zandberghin 1689. It is now home to Ken ForresterWines which is situated on the slopes ofthe Helderberg Mountain, in the heart ofSouth Africa’s most famous wine regionStellenbosch.

In 1994 the first wines were producedunder the Ken Forrester label, and soon theaward-winning wines were at the forefrontof the Chenin Blanc revival. The grapes are

sourced from vineyards – some of themmore than 30 years old – in the coolHelderberg region of Stellenbosch.

So who is Ken Forrester – Mr CheninKen Forrester started a career in the Hotelindustry with Southern Sun, in the earlydays of Sol Kerzner, way back in 1977,after a 3-year course in HotelManagement at the Johannesburg HotelSchool. He then went on to specialize inthe restaurant trade, buying a share in oneof the busiest eateries of the day, Gatrilesin the centre of Johannesburg, and fromthere a string of other restaurants andrelated activities culminating in beingelected Chairman of the FederatedHospitality Association of SA (FEDHASA).

Then in 1993 with a young family, he andhis wife Teresa set their hearts on anhistoric vineyard in Stellenbosch. Thisbeautiful farm, complete with historic CapeDutch homestead built in 1694 had stoodvacant and derelict when they bought it ina public auction in 1993. A massiverenovation was undertaken, both in thevineyards (Ken) and the house (Teresa!).With most of the vineyard planted toChenin Blanc it was decided to enlist thehelp of good friend and Top Winemaker,Martin Meinert, with the quest to produceChenin Blanc that could rival any whitewine in the world. That was 11 years ago,since then the wines have been poured atnumerous grand events including theopening of The Scottish Parliament (Kenhas been known to wear a tartan quilt –the Forrester’s have their origins in theWestern Isles of Scotland !) as well as the85th birthday of their own icon, exPresident Mandela.

The wines have received massiveinternational acclaim with literallyhundreds of awards and accolades and thegrowth of the brand has been nothingshort of meteoric, in just 10 short years.

So now you’ve read all about Ken and hiswines - all that’s left for you to do is goand try it for yourself at one of our pubs.

Anthony van Schalkwyk showsMichael the latest crop of grapes

Michael checks the wine shipment ready forit’s journey to The Thurlby Group pubs

Will, Michael, Adam, Nick and Ross meetingKen Forrester to taste his new wines.

Michael inspects the wine making equipment

Dionysus –Mar-Apr 2013 15

The wines featured can be either purchased in our pubs for just £18.95 or taken out

to enjoy at home for just £8.95 per bottle

Well, first things first when Michaelbrought “The Woolpack” on StodmanStreet it had a pretty lively reputation andit was considered to be quite a roughdrinking place. Therefore we felt that bychanging the name we were highlightingour desire to change the style and offeringof the pub and therefore hopefully changethe clientele.

Normally Michael stresses “I do not like tochange a pubs name however as it had afairly bad reputation I felt it necessary. Thename Woolpack is also uninspiring eventhough it is a part of history.”

We came to the name of The Prince Rupertafter reading about the history of thetown, the role it had to play in the Englishcivil war and Prince Rupert‘s involvement.The building itself dates from 1452 andbeing between the Castle and theGovernors House must have been at thecentre of the action.

Rupert was a nephew of Charles I andcommanded the Royalist cavalry duringthe English Civil War.

Rupert was born on 17 December 1619 inPrague. His full title was count palatine ofthe Rhine, duke of Bavaria but he wasknown as Prince Rupert of the Rhine.

His father, the elector palatine, was brieflyruler of Bohemia, but in 1620 was forcedto flee to the Netherlands, where Rupertspent his childhood. His mother wasCharles I's sister Elizabeth. Rupert becamea soldier and fought in the Thirty Years War(1618-1648). This gave him useful militaryexperience when, in 1642, he joinedCharles I's army in the English Civil War.

He was soon appointed to lead the royalistcavalry and fought in the first major battleof the war at Edgehill in October 1642. Hiscavalry charge completely routed theparliamentarians but he got carried awayand pursued them too far from thebattlefield, losing the chance to inflict adecisive defeat. Other military successesgave him a formidable reputationalthough his relationships with otherRoyalists commanders were poor. They

thought him arrogant and he wasimpatient with what he saw as their lack ofprofessionalism.

In 1644, Rupert led the spectacular reliefof the siege of Newark and York but thenin July, he was defeated by aparliamentary army at Marston Moor,losing York and the north of England forthe royalists. In June 1645, he took part inthe Battle of Naseby at which the royalistswere defeated. Rupert now advised Charlesto seek a treaty with parliament, but theking believed he could still win. InSeptember, Rupert surrendered Bristol toparliament. In response the king abruptlywithdrew his commission. Rupertresponded by making his way acrossParliamentary held territory to the King atNewark with his brother, Prince Mauriceand around a hundred men, fighting theirway through smaller enemy units andevading larger ones. King Charlesattempted to order Rupert to desist,fearing an armed coup, but Rupert arrivedat the royal court anyway. After a difficultmeeting, Rupert convinced the King tohold a court-martial over his conduct atBristol, which exonerated him and Maurice.After a final argument over the fate of thegovernor of Newark, who had let Rupertinto the royal court to begin with, Rupertresigned and left the service of KingCharles, along with most of his best cavalryofficers.

Rupert left for exile in Holland and this wasthe last time they saw each other.

In 1648, part of the English navy mutiniedand sailed for Holland where, in January1649, the Prince of Wales gave Rupertcommand. The naval campaign tookRupert's ships to Kinsale, then to Lisbonand in November 1650 to defeat byCommonwealth admiral Robert Blake offCarthagena in south east Spain. Rupertescaped and spent the next decade in theWest Indies and then in Germany.

After the restoration of the monarchy in1660, Rupert held a series of British navalcommands, fighting in the Second andThird Anglo-Dutch Wars.

Prince Rupert was a charismatic leaderwho had an interesting personal life too -Towards the end of his life Rupert fell inlove with an attractive Drury Lane actressnamed Peg Hughes. Rupert becameinvolved with her during the late 1660s,leaving his previous mistress, Frances Bard,although Hughes appears to have held outfrom reciprocating his attentions with theaim of negotiating a suitable settlement.Hughes rapidly received advancementthrough his patronage; she became amember of the King's Company by 1669,giving her status and immunity from arrestfor debt, and was painted four times by SirPeter Lely, the foremost court artist of theday.

Despite being encouraged to do so, Rupertdid not marry Hughes, but acknowledgedtheir daughter, (later Howe), born in 1673.Hughes lived an expensive lifestyle duringthe 1670s, enjoying gambling and jewels;Rupert gave her at least £20,000 worth ofjewellery during their relationship,including several items from the Palatinateroyal collection. Margaret continued to acteven after Ruperta's birth, returning to thestage in 1676 with the prestigious Duke'sCompany at the Dorset Garden Theatre,near the Strand in London. The next yearRupert established Hughes with a "grandbuilding" worth £25,000 that he bought inHammersmith from Sir Nicholas Crispe.Rupert seems to have rather enjoyed thefamily lifestyle, commenting that hisyoung daughter "already rules the wholehouse and sometimes argues with hermother, which makes us all laugh."

He died on 19 November 1682.

This issue we felt it should be the turn of The Prince Rupert –why did we change the name from The Woolpack and howon earth did we come to the name The Prince Rupert?

What’s in aname?



The Sun Hotel & Barin Lancaster, Lancashire This month we thought we would let our Landlord Of The Month, WillFry recommend a place for us all to try. He has chosen The Sun Hotel &Bar in Lancaster. Lancaster is the town where he went to university soThe Sun was his local for a while. Also they have their own brewery,called Lancaster Brewery, Which supplies the bar with great Real Ales,Not forgetting their fabulous sharing boards - Last time Will was therehe remembered sharing the cheese board which he said was delicious.

Feature | Have you tried…

Here are a few of the reasons that we would thought you mightlike it.

The Food:They are proud of their Lancastrian roots as well as its rich historyand its breath taking scenery. There is one thing above all thatmakes them proud to call the red rose county home…and that’sthe food. They are so proud of their local produce and have somuch confidence in its unbeatable quality, that they go to greatlengths to try and ensure that everything on the menu is grown,reared, caught, picked or churned by one of the local food heroes.

Their mission is to create classic British recipes with a modern twist,sourcing local seasonal ingredients.

The Bar: Famous for its hospitality and wide selection of cask ales andwines, The lovely old bar is frequented by a steady and diverse flowof people throughout the day. Attracting an eclectic array ofguests from 18 to 80, the atmosphere is busy yet relaxed. This hasbeen recognised by the following awards: – Freehouse Pub of The Year (The Publican 2006-8) – CAMRA Regional Pub of The Year (Lunesdale 2006–7)

Hotel guests and business breakfasters come in first thing to talk,relax or read the papers. After that it's shoppers coming in for achat or people checking their emails over coffee. At lunchtime theyare busy with customers who want to eat good food that has beensourced locally with their “specials” menu that changes every day.And in the evening it is filled with the friendly townsfolk ofLancaster – real ale enthusiasts, draught/bottled lagerconnoisseurs and wine lovers who come in to chat and enjoy thebuzzing environment.

Turner, Charles Dickens and allegedly Bonnie Prince Charlie drankhere in years gone by - so you'll be in good company!!

The Hotel: Since the 17th Century The Sun has been welcoming guests fromall over the world. It is 4-star rated, offers sixteen bedrooms - thebest in boutique, luxury accommodation. All rooms are subtlyunderstated with Italian en-suite bathrooms, flat screen televisions,over sized beds and designer fittings. As befits a 300 year old

building each one is unique and they have made the most of everylittle idiosyncrasy.

Ideally situated in the heart of Lancaster’s city centre the roomsare perfect for a simple visit to the city, an urban retreat or basefrom which to explore the surrounding countryside and LakeDistrict. Away from any major roads, throughways and late-nightbars, a good night’s sleep without sacrificing the ease of being inthe town centre can be found at The Sun. Guest’s have 24-houraccess so no need to worry about a curfew.

They have something to suit everyone from functional Standardrooms; to more spacious Executive double rooms or Twins. All ratesare per room rather than per person and include a full Englishbreakfast cooked fresh to your order. Served until a civilised10.30am during the week and 11am at weekends, welcoming bothresidents and visitors.

Check-in is any time after 3pm and check out is 11am. Howeverthey are more than happy to store any luggage if you arriveearly or plan to leave Lancaster later than check out time.

If you would like further information or to book a room: Call 01524 66006, email [email protected] or visit www.thesunhotelandbar.co.uk

The Sun Hotel and Bar, 63-65 Church Street, Lancaster, Lancashire, LA1 1ET


Recipesfrom our chefs

✃

Method: 1. Heat milk slowly in a pan along with all

the spices (but not the ginger ) until justboiling, and then take off the heat andleave to infuse for 45 mins. Bring back upto temperature, strain the milk and mixwith the yeast and 1 tsp sugar.

2. Put the flour into a mixing bowl and grateover the butter. Rub in with yourfingertips, mix well, and then add the restof the sugar, salt and ginger.

3. Beat together 2 of the eggs. Make a wellin the flour and add the eggs and theyeast mixture. Stir, adding the milk bit bybit to make soft dough (the dough shouldfeel soft and not dry.) Knead until smoothand elastic, it may take a few minutes ,then grease a bowl and put the doughinto it. Cover and leave in a warm placeallow it to double in size.

4. Take the dough out of the bowl andknead knocking out the air, then flatten itout and scatter over the fruit and thechocolate . Knead again to spread thefruit and chocolate around , divide into 14pieces and mould these into bun like

shapes. Line a baking tray and score across into the top of each bun, then coverand put in a warm place to prove. Theywill double in size again in time.

5. Pre-heat the oven to 185C and make anegg wash by beating one egg and a smallamount of milk , brush each of the bunswith the egg wash.

For the cross 6. Mix 3 tbsp plain flour with a pinch of

sugar and cold water to make a stiffpaste. Using a piping bag, pipe a cross onthe top of each bun and then place in theoven for 25-30 minutes until goldenbrown.

Dipping sauce 7. When the buns are cooking, tip the

chocolate into a heatproof bowl and addthe butter and water. Place over asaucepan of simmering water and stiruntil melted. Add the sieved icing sugar, alittle at a time.

Finally Pour the delicious chocolate dippingsauce into a warm bowl and place onto largeplate with the hot cross buns and dig in…

Ingredients:Buns:• 200ml milk• 2 cardamom pods, bruised• 1 cinnamon stick• 2 cloves• 1/2 tsp grated nutmeg• 20g fresh yeast or 30g of dry yeast • 50g golden caster sugar• 450g strong white flour• 100g unsalted butter

• 1/2 tsp salt• 1/2 tsp ground ginger• 2 free range eggs and 1 for the glaze • 75g currants• 75g milk chocolate • 3 tbsp plain flour

Chocolate dipping sauce:• 50g dark chocolate, chopped • 1 tsp butter • 2 tbsp water• 85g icing sugar

Milk Chocolate Hot CrossBuns with Dark ChocolateDipping Sauce Make the most of this long Easter weekend and fill the house with the smell of spiced bunsbaking. These Traditional (with a classic Nicktwist) spiced, sticky glazed fruit buns withpastry crosses can be served as a classic Eastertreat however the buns can also be enjoyed atany time of year.

Download this menu from our website www.thethurlbygroup.co.uk

Wine/Grape: Cabernet Sauvignon Merlot & Chenin BlancProducer: Ken Forrester Country: South Africa Region: Stellenbosch Vintage 2010/2011

£8.95per bottle to take home

Wine of the issue review by Ross Dykes

Recipe created by Nick Buttress

Michael, Will, Nick and I visited Ken Forrester’s vineyardStellenbosch, South Africa in January 2011 to taste afew of his wines and bring a few of our favourites backto sell in our pubs. This issue i would like to recommendboth the Cabernet Merlot and Chenin Blanc.

WinesThe Chenin Blanc is one of the best we tried in Stellenbosch for the money. South Africa is the largest grower and producer ofChenin Blanc in the world. The grapes for Petit Chenin areharvested early in order to maintain a bright, fresh, fruitycharacter. This wine displays clean, mouthwatering flavours ofcrisp green apple, pear and ripe melon.

The Cabernet Merlot is a youthful wine with flavours ofmulberries and plums, great drunk with or without food. It haswon various awards including one for ‘Best Value red wine of theyear’ in the book Memorable wines of the year 2011.

The Petit Pinotage has Classic Pinotage aromas of spicymulberries, plum pudding and cherries, supported by smokynuances. It is juicy and accessible with a soft palate anddelicious fruit concentration. .

Currently on sale throughout all of our establishments for just £18.95 whilst stocks last.

19

Anyone facing long days at work thismonth should spare a thought for ourshepherd, Robert, who is putting in 14 hour shifts to help deliver lambs. We are currently in the middle of lambing season with our 200-plus sheep.

Robert said: “It’s been going well and we’ve got a lot of healthylambs. It’s a very intensive job because it runs 24 hours a day –they don’t just stop because it’s a Sunday.”

Unlike most other farm animals, sheep are seasonal breeders andlamb in the spring months when the weather is warming andample supplies of grass are available. Sheep can be housed forlambing however we let them out in a field close to the farmyardwhere the shepherd can keep an eye on them. Michael believesthat if they are housed they become lazy and if the weather isbright they should be able to roam about freely in the field.

However this yearhas been marredwith various issuesdown to bothweather conditionsand disease. One ofMichael’s famous phrases is “Sheep want to die” and they oftenseem to live up to this fact - however this year is doubly hard withthe threat of these 3 awful diseases.

Is disease an Issue for us? Cattle and sheep in the south, south west and east of England arecurrently at the highest risk of showing signs of the disease; at thistime this would be manifest, particularly as birth of offspring withdeformities or neurological signs.

As of yet, as you can see from the pictures we have notexperienced any problems with any of theses diseases but they dopose a very serious and real threat - we’ll keep you posted in thenext issue of how we ended up at the end of lambing.


Life onThe Farm

Twin Lamb Disease & Hypocalcaemia (Milk Fever)In this month in the run-up to the main bulk oflambing we see most of the problems associatedwith these two conditions. They are hard to tell apartand often a ewe with one condition will develop theother.

Twin-lamb disease (pregnancy toxaemia) occurs inthe last month of pregnancy. It affects thin ewesand, rarely, over-fat ewes. The underlying problem isa lack of food intake, particularly concentrate.Affected ewes won't eat and are often blind andtrembling. If not treated, worsen over days and die.

Hypocalcaemia normally occurs in late pregnancybut can occur just after lambing. This can affectewes in any condition, often after a change ofhousing or feeding. Ewes are often lying unable torise, with their heads down. If not treated they willworsen over hours and die.

Liver Fluke Liver fluke infestation (fasciolosis) has always been a

problem during the late autumn and winter in thewetter western areas of the UK. More recently, liverfluke has been reported increasingly in eastern areasof the country due to the introduction of infestedsheep. Slaughterhouse liver condemnations indicatethat fasciolosis is now widespread and increasing infrequency. Liver fluke in sheep is on the increase asthe UK continues to experience warmer, wetterweather conditions. The liver fluke is a flatworm witha complex lifecycle which relies on moisture andwarm temperatures for survival. As well as having adetrimental effect on performance, acute infestationcan cause livestock deaths if the parasite is left tomultiply unchecked. Sheep of all ages are equallysusceptible, with the most acute forms of infestationobserved during the autumn.

Schmallenberg Virus (SBV) Between August and October 2011, outbreaks ofdisease in adult cattle causing mild to moderatefever, reduced milk yield, loss of appetite, loss ofbody condition and diarrhoea were reported in boththe Netherlands and Germany. Testing for common

causes proved negative. From December 2011,abortion and stillbirths associated with foetalabnormalities, affecting mainly sheep but also cattleand goats, were identified in the Netherlands,Germany and Belgium. A new virus was identified inNovember 2011 as the cause of both conditions.This was named 'Schmallenberg virus' (SBV) afterthe German town where the virus was first identified.

Disease in the UK:On January 23 SBV was reported on four sheepfarms in Norfolk, Suffolk and East Sussex. In theseinitial cases, the disease was diagnosed followingthe testing of deformed lambs.

Up to March 5 2012 Schmallenberg virus (SBV)infection has been identified on 121 farms. Eight ofthe positive cases have been diagnosed in cattle,113 in sheep, and none to date in other species. Fournew counties have reported disease: Devon, Dorset,Cambridgeshire and Somerset. So far, none of theaffected farms have reported importing animalsduring 2011.

Common Diseases

Our trainee shepherd Sidneydelivering his first lamb of the year

‘Meet the neighbour’In each and every town where we have a pub we feel very proud to contribute and bea part of the community. We are extremely lucky to have neighbours and businessesthat are forward thinking and proactive and we like to try and build a relationship withall of these. With this in mind we thought we could introduce you to some of theexciting and different businesses that are literally on our doorstep. Highlighting thateven in these austere times there are people/businesses striving to make a differenceand offering people that little bit extra.

With this in mind we asked Tim from TOP555 to be our first ‘Meet the neighbour’which he readily agreed to do - so without further adieu over to Tim…

Meet the neighbour | TOP555 performance cars

TOP555 if you haven’t already heard ofus is the country’s leading Luxury andSupercar showroom situated on theoutskirts of the idyllic market town ofOakham in Rutland.

TOP555 is also one of the largestcompanies of its type with 11,500 squarefeet of pure, unadulterated supercars ondisplay in our showrooms for you toperuse. You will find everything in herefrom Aston Martin, Bentley, Ferrari,Lamborghini and Porsche to highspecification Range Rovers and Rolls-Royce.It’s not unusual to see in excess of £2.5mworth of stock at any one time when youwalk through our doors as we are serious

about what we do. To say that we are veryproud and extremely fortunate to be alocal business that is family owned and runis an understatement. The ‘FreimuthFamily’ (my Father Tommy, brotherCharles and myself Tim) along with ourloyal sales and support staff are extremelypassionate about the cars we deal with ona daily basis. All of our stock is hand-pickedand must meet the highest standards forus to put our name to it. This is what hasearnt us the reputation for supplying themost discerning clients with magnificentlypresented cars in a very warm and relaxedatmosphere.

“What’s in the name, TOP555” I hear youask? TOP555 is actually a registration platewhich dates back to the mid-1950’s whenmy Grandfather (on my father’s side)owned a successful knitwear company inLondon named Toplet Knitwear Ltd.

In 1956 My Grandfather purchased hisfirst new Bentley, an ‘S’ Type from JackOlding & Co. which is now known as JackBarclay of Berkeley Square in Mayfair. Inthose days if you were fortunate you couldchoose the number plate of your choicewithin reason and as long as it wasavailable, so naturally he chose ‘TOP’ (forToplet) followed by his lucky number ‘5’ 3times to make the plate symmetrical thus

creating ‘TOP555’. The number platethrough the years has been on numerous,Bentleys, Rolls-Royce, Range Rovers and soon. This plate was eventually passed downto my father Tommy in the 1980’s as myGrandfather retired. My Father has keptwith family tradition and the number platehas been on numerous modern-day cars toinclude BMW Alpina’s, Porsche’s, Ferrari’s,Range Rovers and Bentley’s and still to thisday my father has the number plate on hiscurrent car which I am sure if you are localto the Rutland area you will have seen

My Father over some 20+ years built up avery successful business founding,manufacturing and supplying pipe freezingequipment to the plumbing industry.When he retired he could see the passionand enthusiasm both my brother Charlesand I had for supercars. Charles hadalready worked for a Ferrari dealership for3 years in sales until I eventually joinedhim for another 2 years after I left collegeand yes I started at the bottom cleaningthe cars firstly as did my brother. This gaveus a great insight into the luxury andsupercar business, getting to know the carsinside out, quite literally, and also meetingthe very particular demands and needs ofclients . With my father’s expertise andbusiness acumen and both mine and my


brothers’ knowledge, passion and desirefor supercars we knew that as a family wecould create something very specialindeed. This was the start of the familybusiness, “father and his two sons”.

So, when thinking of a name to call ournewly born company 13 years ago wewere looking for a name that people wouldremember, something that was a littledifferent, a break from the norm to the‘forename followed by surname’ titlespeople gave their car showrooms whichseemed very obvious to us and we believedwe would be viewed as “just another cardealer”. So a totally original name and a‘dealership with a difference - TOP555 was born!’

We are currently in our 13th year ofbusiness and in that time we have grownthe company from what started out as amuch smaller showroom in MeltonMowbray to where we are today and haveseen the business go from strength tostrength year on year. We owe this mainlyto our extremely loyal team of staff, anextensive client base and repeatcustomers, some of whom we still sell carsto today that we did in our first year ofbusiness back in 2001.

Our client base covers a very broadspectrum of people both nationally andinternationally. Some of these people havesuch a strong passion for cars that itbecomes one of life’s priorities to be ableto afford that car of their dreams and theyspend most of their disposable income onone. Drawing on an analogy you could sayfor some of our clients, our showroom islike a sweet shop. When you were a childand you would count all of the money inyour piggy bank to see if you could affordthat special sweet, our showroom is verysimilar…..but without the tears, most ofthe time anyway!

Then there are the clients that arefortunate enough in life to not even haveto think about whether or not they canafford something. They can purchase theirdream car when they want it. This kind of

client base we deal with include very well-known TV personalities, high profileprofessional sportsmen & women, leadersin industry, CEO’s and even politicians (nonames mentioned I’m afraid) as well asmany of our overseas clients. However,each client to us is an individual and wetreat everybody with the same amount ofrespect because at the end of the day themoney they are spending is all relativewhether or not their decision to purchasehas taken them 2 minutes or 2 weeks. Theyare all equally special to us.

Within the marques we deal in, we coverthe range of models from entry level rightup to the latest, most sought aftersupercars from Italy, Germany and ofcourse the UK.

A small minority of these particular cars wesell for ‘Premiums’ which are prices overand above what the cars would cost to buynew from a main dealer. “How do you sellthem for premiums and why wouldsomeone pay a premium?” you ask --- Wella simple supply and demand process -there is a very high demand from certainclients for particular new model exotica butmanufacturers keep the supply low to keepthe interest levels high in their brand whichultimately leads to residual prices in themarket staying high. So for instance, if youare looking at buying the latest Ferrari thathas just been launched but the waiting listis 1, 2 or even 3 years long (notuncommon with this marque) and you

want one today, then the chances are thatwe will have already been in contact withand purchased one of these cars from avery good client who has already takendelivery of an early car. We purchase thecar from our client and we then sell the caron the open-market. The benefit ofcoming to TOP555 is that you can driveaway in that car on that day withouthaving to be subject to lengthy waitinglists. This is a very important side to ourbusiness and we are one of only a fewdealers in the country to have thecapabilities and buying power to achievethis.,. Although this is only a small part ofwhat we do, our day to day operationsmainly comprise of buying and selling allof the wonderful cars you see in ourshowrooms which also feature on ourwebsite www.top555.co.uk so please takea look to see what we offer!

We are also heavily involved in socialnetworking sites such as Facebook andTwitter (@TOP555Cars) both of which canbe found on the homepage of our websiteso feel free to ‘Follow’ us for up to theminute news of what’s going on and newcars arriving!

We hope to see you soon and would liketo invite you to visit us, so that you cancome and form your own opinion. We’reconfident you’ll be very impressed witheverything you experience and whoknows you may not leave empty handed!

The TOP555 Team


The Tobie NorrisManager: Will Fry 12 St. Pauls Street, Stamford PE9 2BEt. 01780 753 [email protected]

The PeriwigManager: Jimmy Pease & Naomi Schein7 All Saints' Place,Stamford, PE9 2AGt. 01780 762 169

[email protected]

Smith’s of BourneManager: Pat & Jane Taylor25 North Street, Bourne PE10 9AEt. 01778 [email protected]

Jubilee GarageManager: Samantha Waddingham30 North Street, Bourne, PE10 9ABt. 01778 [email protected]

The Lord NelsonManager: Adam Dale11 Market place, Oakham, LE15 6DTt. 01572 [email protected]

The Prince RupertManager: Tony & Heidi Yale46, Stodman Street, Newark, NG24 1AWt. 01636 [email protected]

Contact UsWork With Us


GP PLASTERINGPlastering & Coving

No Job Too Small. Call Gary.Tel: 01778 347275

Mob: 07941 173649

Be social. Stay in touch!

The fastest, simplest way to stay close to everything we are doing!! Find out

what’s happening, right now, within our organizations.

Our Twitter and Facebook accounts connect you to the latest stories, ideas,opinions and news within our pubs.

You can see photos, videos andconversations directly and all in one place.

Social networks are listed below for each pub:

Follow @TobieNorris on twitter

Follow @The_Lord_Nelson on twitter

Follow @SmithsOfBourne_ on twitterLike smiths.bourne.5 on facebook

Follow @JubileeBourne on twitterLike thejubilee on facebook

Follow @The_Periwig on twitterLike The-Periwig on facebook

Current VacanciesTobie Norris & The Lord Nelson:Part-time & Full-time chefs. Please email your CV and covering letter [email protected]

Jubilee GarageAssistant Manager required. Experienceessential! Knowledge of Real Ales and aninterest in sports preferred. Please send yourCV to [email protected]


Documents

Dionysus March-April-Issue 3