Dionysus November-December-Issue 1

WHAT’S HAPPENING ACROSS THE PUBS! WHO’S ON PERIWIG PARADE SEE PAGE 9

Tasty Recipesfrom The Group

Executive Chef! see page 16

The Prince RupertWhy Newark?

The Birth of The Thurlby Group Pizza

Meet Smith’sLandlord Pat Taylorsee page 11

Jubilee Garage &Smith’s help Bourne Celebrate BRM Day

DionysusThe Ancient Greek God of Fertility and WineIssue 1 | Nov-Dec 2012

A MAGAZINE BASED AROUND OUR SMALL GROUP OF PUBS

FREE! Please take a copy.

Dionysus…? Who the &$%* is he? I hear you cry!! Ok so wehave to admit that it is a bit of a random one but wewanted something that was of course original, quirky and alittle bit fun. Not to mention quite intellectual to keep upwith our discerning reader!! When I googled Dionysus thefollowing appeared:

DIONYSUS was the great Olympian god of wine, vegetation,pleasure and festivity. He was depicted as either an olderbearded god or a pretty effeminate, long-haired youth. Hisattributes included the thyrsos (a pine-cone tipped staff),drinking cup, leopard and fruiting vine. He was usuallyaccompanied by a troop of Satyrs and Mainades (femaledevotees or nymphs).

So there you have it!! And I am sure now it all becomesclear…Who better to name a magazine after which isdevoted to pubs, beer, wine, fun and frolics than the God himself!!

Well so now you know about the title- why on earth have wedecided to print a magazine? Well it’s simple really… We’veall been into a pub, ordered a drink and wanted something totake our mind off things and what better way to relax than sitby the fire with something to read. Hopefully this will give youa little bit of light relief and if nothing else you can try andspot yourselves or more importantly your children in thePeriwig Parade!!!

Its been an exciting summer throughout the group and wethought by putting together a magazine we could share withyou all the news from each pub, highlight exciting plans forthe future and just really help you get to know us a bit better!However it’s not just about the pubs: as you will see from ourfirst issue – there is a feature on the BRM day in Bourne whichwas fantastic, our Man v Food Challenge, recipes from ourchefs, a guest pub - where this month we have recommendedTitchwell Manor in Norfolk and much more. So all that’s left to

say is we hope you enjoy!!

SophiaEditorSophia Whitaker – [email protected]

PublisherMichael Thurlby – [email protected]

Magazine DesignMark Buttress Creative Design – [email protected]

PhotographersTim 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 PubsThe Tobie Norris 5The Lord Nelson 6The Prince Rupert 7The Periwig and Parade 8Smith’s of Bourne 10Jubilee Garage 12

Getting to Know Your LandlordPat Taylor from Smith’s of Bourne 11

BRM Celebration DayCrowds flock to Bourne to watch a spectacular event 14

Recipes from our Chef’sNick’s Venison and Pork Scotch Eggs 16

Have you tried…Titchwell Manor Hotel, North Norfolk Coast 17

Life on The FarmNew Arrivals on the Farm 19

The Birth of The Thurlby Group Pizza 20

Work With Us / How to Contact Us 22

3Dionysus –Nov-Dec 2012

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]

Stamfordt. 01780 753800 email: [email protected]

Oakhamt. 01572 868340 email: [email protected]

Newarkt. 01636 918 121 email: [email protected]

from

£10per person

25 North Street, BourneLincolnshire, PE10 9AE

t. 01778 426 819 [email protected]

Pizza Partiesand much, much more!

Buffet menu is available for £13.95 per headA selection of breads with olive oil and balsamic vinegar

Bell Peppers stuffed with Feta Cheese

Bruschetta Marinated tomato, basil and red onion served on garlic rubbed Italian bread.

Scottish Smoked Salmon Hand carved smoked salmon served with wild watercress,

Swiss chard and lemon dressing.

Mozzarella, Tomato and Basil Insalata Torn buffalo mozzarella with sliced beef tomatoes,

fresh basil and balsamic reduction.

Chicken Caesar SaladSeasoned pan-fried chicken breast served on cos lettuce with Grana

Padano cheese, freshly toasted ciabatta croutons and our caesar dressing.

Goats’ Cheese Crostini Ripened goats’ cheese melted on toasted ciabatta.

A Selection of stone baked pizzas with a variety of toppings to include:

Mozzarella, Parma Ham, Sun Blushed Tomatoes, Chorizo, Goats’ Cheese,Anchovies, Basil Pesto, Free-Range Chicken, Stilton, Free-Range Egg,

Fresh Rocket as well as the more traditional pizza toppings.

If you wish to add a dessert buffet to your order thenthis is available for a £2.00 supplement per head. Desserts include: Our Chef’s homemade chocolate brownie

and fresh strawberries and cream.

Our selection of stone baked pizzas and garlic breads are available alone for a set price of £10.

Get together with friends, family or colleaguesOur buffets are designed for large groups over 12. This menu

includes private hire in one of our enchanting roomsdeveloped as an informal way of dining for an occasion,

a celebration or equally business conference.

Tallington Sausages and MashSausages produced from our Tallington farm with a homemade Yorkshire pudding, sage and leek gravy, wholegrain mustard mash and roasted greens.

Lincolnshire HotpotSlow cooked locally raised Tallington Lamb,

winter root vegetables with sliced roast potato and Lincolnshire poacher topping, served with roasted greens.

Sweet Chilli SalmonRoasted sweet chilli salmon fillet topped with

sesame seeds served with stir fried bean sprouts on crushed new potato, ginger and coriander cake.

Liver and BaconStrips of pan fried lambs liver and crispy bacon on redcurrant mash with homemade onion gravy.

Spicy Bean StackA burger of spiced kidney beans stacked with a

basil pesto patty, melted goats’ cheese and grilled field mushroom then finished with a chunky tomato salsa.

Wholetail ScampiWholetail Scampi served with a mixed leaf salad,

accompanied with skinny chips and homemade tartare sauce.

House WineLobo Loco Macaebo

Lobo Loco Tempranillo

Available Monday to Friday 6pm-7pm

Early Bird MenuTwo meals and a bottle of house wine £19.95

Dionysus –Nov-Dec 20124

However Michael has been busy refurbishing a couple of theupstairs rooms and decorating the 12th century blind arch toshowcase some of the fresh products & ingredients we use withinthe pub. We felt the room leant itself to a more cosy relaxedsetting with wing backed armchairs and sofa’s combined withtables for larger parties.

Encouraging people to enjoy a more informal dining/drinkingexperience.

Don’t forget that this room is still available to hire for privateparties and functions. For further details contact Will Fry –[email protected]

Will’s enthusiasm for Real Ales is still ever present on the bar – theintroduction of Harvest Pale has been a fabulous addition withsome weeks in August selling nearly a 1000 pints!

Meanwhile in the kitchen Nickmade the brave decision torefresh and change the menuwhich seems to have been a realhit. However don’t worry… He assures us that the IndianBurger will be back!!

As always in the pub industrysome of our members of staffhave left us to pursue theirdiffering career paths and wewish them all well!! We have also welcomed the return of TimChantrell Will’s able assistant. Tim’s father and grandfather hadChantrell’s bakery nearly opposite the Tobie Norris so he will feelright at home!!

The Tobie NorrisWith all the wet weather and dismal days that this summer has had to offer the garden hasn’t hadthe normal amount of use-Good job we installed the heated umbrella’s!

The 12th century blind arch

The Indian Burger


What’s Happening Across The Pubs

Our NEW Winter menu launched in November.

Lunchtime Deli Menu available with a selction of sandwiches and

warm dishes. Main menu also available.

Mulled wine & log fires to keep you warm.

The Tobie Norris Pizza deal:2 Not So Large pizzas with 2 toppings

and a bottle of wine for £19.95. Available Mon-Sat 6pm-7pm.

Christmas bookings now being taken! To make a reservation call 01780 753800

or email [email protected]

12 St Pauls Street, Stamford, PE9 2BE www.tobienorris.com

this Winter…

New Deli MenuOur new deli menu, an addition to our mainmenu, is ideal for a lighter lunch. Availablebetween 12pm-2.30pm, Monday to Sunday.

Deli Focaccia SandwichAll sandwiches come with garlic and

rosemary potatoes and homemade coleslaw The Lord Nelson BLT of Parma ham,

tomato chutney and peppery rocket. £6.95Baked ham and sweet tomato with honey mayonnaise. £6.95

Cajun chicken and guacamole. £7.95Warm chorizo and Halloumi with basil pesto. £7.95

Baked Halloumi and marinated vegetables with honey mayonnaise. £6.95

Rutland Cheddar and ham. £6.95Parma ham, French mustard and gherkin. £6.95

Brown and white crab meat with lemon mayonnaise. £7.95 Rutland Cheddar and farmhouse pickle. £5.95

Chicken Liver Pate Served with warm bread. £5.95

The Frying PanTwo fried eggs, black pudding, tomatoes,

button mushrooms and crispy Parma ham. £8.95

Tallington Lamb Stew A warm bowl of homemade lamb stew with warm bread. £8.95

t. 01572 868340 [email protected]

NEW YEAR’S EVE PARTY

Buffet to include Homebaked Hams, Fresh Scottish Salmon, Salads, Sirloin of Beef and much more!

Live music until 1am from Smoky McNabSmoky McNab, rock n roll, boogie woogie and blues featuring singer and pianist Miles Nottage and saxophonist Dave Graham.

Private Party-bookings only! Starting from 8pm

£20 per head

To book a table call Adam or Lee on 01572 868340

The Lord NelsonThis is our newest pub and it is only a year old in December!

We will be holding a party over this period but also welcome you tohave your own functions and parties here with us!!

The New Years Eve party looks great with Live music until 1am withSmokey McNab. For those of you that don’t know it is to be foundin the market square in Oakham – from a small frontage tuckedaway in a corner this pub opens up wonderfully with lots of quirkydifferent rooms across the building both up and downstairs.

Our first year has been above expectations – we have settled inwith the locals well, serving 5 real ales and a wide variety of winetogether with our trademark thin pizzas.

We have introduced a new lighter Deli menu after receivingfeedback from various customers asking for a more snack typeoffering at lunchtimes… Tell us what you think!



Newark Castle

The Prince RupertWhy Newark we hear you ask? Yes, agreed it is abit out of the way! Our reply: It is an amazingpub in an amazing town.

For those of you that haven’t been, Newark is a lovely town – with rivers, a castle, market square and Georgian architecture. Not forgetting to mention Brewing history, timber framedbuildings, the Trent, and it was a civil war royalist stronghold – it really does have it all

Our little pub is situated on Stodman street between the castle andthe market square. Tony and Heidi our landlord team are greatmusic lovers and identified there is a huge passion in the town forlive music. We have just completed a function room with its veryown bar and stage! To accommodate bands, birthdays, bellydancing, christenings, wakes… the lot!

The building dates from 1452 and its the oldest most northernWealden house in the country – unfortunately only two thirdsremain but it really is a fabulous building.

Tony has a real passion for good quality beer and if you want adifferent taste he is always on hand to talk you through his latestfind. Real ales, continental and American beers are his specialty –Testament to this is The Prince Rupert having won Newark'sCAMRA Pub of the Year 2011.

Also, the pub has just been awarded CAMRA Best Design award inthe Conservation category!

So come on – all you people in Stamford have a day out in Newark!


Why Newark?

Our function room



With Jimmy and Naomi firmly in place thePeriwig still seems to remain a firm favouritewith the youngsters of Stamford!! The couplehave introduced a Happy Hour from 3pm-8pmMonday-Friday which is enticing the after workcrowd and proving a massive hit.

Pounded is still going strong on a Wednesday and Thursdaywhilst Saturdays are as busy as ever!! On Thursday we now haveour resident DJ from 10pm playing all your shout out and requests.

With the football season now firmly underway its proving apopular place to go and watch the sport which of course doeshelp the extortionate fees that SKY charge!!! We are playing allthe football matches LIVE with full English commentary.

Don’t forget that throughout all the football and rugby games we are offering £10 4 pint pitchers on Carlsberg, JHB and Thatcher's – so why not come down and support yourfavourite team!!!

Our new menu was launched in JulyTry a burger at only £6 – they are really tasty and amazing valueaccording to Jimmy!

Also don’t forget you can hire the top floor of the periwig for allyour special occasions with private bar and toilets available…

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

LIVE RUGBY

November 10th, 2012, 2.30pm England vs Fiji

November 17th, 2012, 2.30pmEngland vs Australia

November 24th, 2012, 2.30pmEngland vs South Africa

December 1st, 2012, 2.30pmEngland vs New Zealand

We will be showing all of England's Rugby QBEInternational 2012 fixtures – as shown on thetable below. During November and December,England will take on New Zealand, South Africa,

Australia and New Zealand…so come on down and support our boys!!

9

Jimmy and Naomi have beensnapping away on all your nightsout – check out if you have beencaught in the act? Each issue weare going to print all the bestpictures right here!

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 ‘Periwig Friends’ on facebook

Who’s on…

As many of you know it wasconverted from a green grocerswith stables, jam makingrooms, pantries and officesinto this fabulous pub!! But weare not quite finished…

We have great things planned for Smith’sin the up and coming year. The presentrestaurant will be transformed into a morecosy, pub like room – using the theme ofthe original stables that it once was.

We are planning to extend the kitchen andto introduce a new function / party room.Also we want to completely re-model thegarden by having a wood fired pizza oven,an activity play area for the kids and morecovered tables.

The pizza oven from the Jubilee is patientlywaiting to be installed in Smith’s and anew menu will be re modelled to suit all ofour ever growing customers but notneglecting our old favourites!

10

Smith’s had it’s 10 year anniversarythis year – we had a party in thegarden and it was actually sunny!



10YEARS


Full Name: Patrick John Taylor.

Football Team: Nottingham Forest.

Favourite Beer:Now – JHB.Before – London Pride.

Favourite Pub: Smiths Bar (Of course).

Favourite Meal: Traditional Fish & Chip at The Magpie in Whitby.

Favourite Music: Anything 60’s.

Hobbies:– Looking after his Grandson George.

– Walking.– Chilling out at home.

Now for those that don’t know Pat let metry and convey an image… He is a manthat seems to have a permanent smile onhis face and if you cant see him you willdefinitely hear his laugh throughout thebuilding. He is friendly, warm and alwayscheery no matter what time of day whichis no mean feat considering he gets upeveryday at 5am to sweep the yard andcheck the cellar!!! Anyway I popped alongto Smiths Bar to ask Pat about being alandlord and how he fell into this crazy industry.

Patrick John Taylor was born in 1947, inGainsborough to a birth mother and fatherhe has know knowledge of. However at theage of 4 he was adopted and moved tolive with his new family in a small holdingin Langham, Rutland. His memories ofchildhood are extremely happy, growingup in the country with his brother andsister – with pigs, an orchard and their own bees.

Pat left school at the age of 15 and wentstraight to work on a local farm for Mrs O &H Smiths at Langham. He worked here for3 years and has vivid memories of wakingup everyday at 3am to milk the cows – achore that had to be carried out 3 times aday come rain or shine!! The house at thetime had 100x Friesian Cows and 3xPedigree Jerseys. However he was onlyever allowed to taste the Pedigree milk onvery special occasions in the form of eggcustard tarts!

After this Pat moved to ThorpeLubbenham Hall in Market Harboroughwhere he became Assistant Farm Foreman.

He was here briefly but one thing that stillstands out was getting appendicitis whilesheep dipping and being off work for13weeks!!

“Don’t suffer fools;recognise needsquickly; know yourproducts; keep agood cellar; have a strong teamaround you and be pleasant andfunny at all times.”

At the age of 21 he enrolled at Agriculturalcollege – where he was nicknamed, “Gran-dad” for being the oldest man on thecourse!! He qualified from here with aHMD in crop management & husbandryand a diploma in Agricultural Engineering.From here he joined the Ministry ofAgriculture and worked his way up toHealth & Safety Executive by the time heleft in 1990 to join the pub industry.

So how did he get into the pub industry?Whilst playing cricket for Empingham hewas also their bar steward and from herewas approached to run the cellar bar inStamford – an offer he couldn’t refuse. Hewas here for 4years and says: “It hadunique regulars”.

One of the best moments being when theyfilmed Middlemarch outside and he wasan extra!! This is where Pat becameinterested in Real Ales and learnt how tohandle them correctly and I have no doubtdrink them thoroughly!

When he was approached to run the LordBurghley with his wife Jane they snappedat the chance and had a very happy 6 1/2years there.

Pat ‘s summary of the pub is: “No music,No Food – Just drink!!” They still hold theFullers record for selling the most amountof beer – 72 Fullers Summer Ales in 2 months.

This is when Michael first heard of Pat &Jane and approached them to run ThePeriwig – which they politely declined. Theyboth went onto semi retirement moving toYorkshire but on a visit back Michaelmanaged to persuade them to run SmithsBar in Bourne for him. Which they agreedto do and have been doing so for the past9 years.

Pat’s view on Smith’s is one of greatpassion and love, he says: “It’s big, busyand has a lovely variety of people and Iam really proud of the variety that we nowoffer them.”

And so my last question to Pat, what doyou think makes a good Landlord? Towhich he replied readily: “Don’t sufferfools; recognise needs quickly; know yourproducts; keep a good cellar; have a strongteam around you and be pleasant andfunny at all times.”

Each issue we would like to introduce you to a member of the ThurlbyGroup team and with this being the first issue we thought it only rightto start with one of our most well-loved and well-respected landlords.

Getting to Know Your Landlord

QUICK FIRE FACTS

Jubilee Garage was actually built as a garage and car showroom hence our vision of using a garage theme! Our aim inrefurbishing it was to create a family friendly space for daytime and evenings turning into a busy bar for a younger crowdlater on. “Chameleon” is the official term within the trade.

The refurbishment was carried out in only 5 weeks – a hole in the ceiling was made, acamper van sourced, new kitchen installed and lots of original garage junk adorned!!

“The end result, I think, is really interesting” Michael comments, “if we had gone aheadand purchased a load of reproduction/ tacky American crap! It could have been awful.I am really pleased with the outcome.”

Once we decided the theme we left it to Nick to compose a “Garage” menu – he cameup with burgers, hotdogs, nachos, banana splits, coke floats anda man v food challenge. Which has yet to be completed so whydon't you give it a go.

Jubilee Night & Day



Man vs

THE TRUCK STOPCHALLENGE

2 x classic burgers

2 x cheese burgers

2 x classic hot dogs

2 x cheesy dogs

12 x onion rings

2 x sides of fries

1st gear nachos

2 x sides of house coleslaw

2 x sides of corn on the cob

12 x hot ‘n’ spicy chicken wings

10 x pancakes with maple syrup

2 x dressed house salads

Needs to be eaten within 1 hour!!

If you think you can take on thechallenge then get in touch [email protected]

Rob Pinto took on the Truck StopChallenge on Thursday 2nd August 2012in front of a packed Jubilee Garage crowd,photographers from local newspapers andan ITV film crew.

He started well but struggled towards theend with a mountain of chips still left totackle. This time food won.

After the event Rob said "I'll be back andno cameras! …it's possible. I know I could do it. It was so hot in there I wasstruggling! …It's a real monster, but it is doable. Those chips were doing my head in!"

Rob was filmed by ITV taking on thechallenge for a man vs food programme.Rob says he has another challenge to dofor them between now and then.

The Thurlby Group Operations managerRoss Dykes said the night raised about £1,000 for the Sue Ryder CareHome Peterborough.

He said: “Robert did amazingly well, he wasn’t far off finishing.

“We had a couple of hundred people down on the night. The atmosphere was fantastic he got lots of support.

“He ate most of the meal during the firsthalf hour but struggled in the second half.”

Rob had recently taken on and devouredthe famous Kidz Breakfast so was in goodform going in to the challenge.

We think we'll be seeing Rob again very soon!

Jubilee Garage and C3 Clothing Charity Night


14 Dionysus –Nov-Dec 2012

The home of BRM turned back the clockto the team’s championship-winningyear of 1962 with the town centre ofBourne closed off so historic Formula 1cars could take over the street.Bourne was the lifelong home of Raymond Mays, who foundedBRM in 1945. The team remained there until it folded in 1977, yetthe town remains immensely proud of its motor sport connections.So, with this year marking the half century of BRM scooping the F1Manufacturers’ title and its charismatic driver Graham Hill takingthe Drivers’ laurels, it seemed like a good excuse to recollect theglory days.

And Bourne remembered in remarkable style, with the street partyto end all street parties. The entire centre of the town was closedoff so that Formula 1 cars could be run – often spiritedly – throughit, before a crowd of thousands. Damon Hill, his mother Bette, andhis sisters were warmly welcomed as special guests for a tribute toGraham Hill that included his son, 1996’s F1 champion, driving‘Old Faithful’, the very BRM 578 with which Graham clinched the1962 season.

BRM drivers Sir Jackie Stewart and Richard Attwood also attended,both thrilling the crowds with their frolics in the sort of cars notusually seen shrieking past Barclays Bank or using the local busdepot as a handy turning bay. There were some extraordinarysights and sounds to be experienced, perhaps most notably two ofthe awe-inspiring BRM V16s from the 1950s chasing each otherthrough town with the sort of primeval, window-shaking noise thatmade you realise quite why so many places were selling ear plugs.

Sunday, 7th October 2012Bourne, Lincolnshire

BRMCelebration Day

Feature | BRM Day

Dionysus –Nov-Dec 2012 15

The antics of the F1 cars were complimented in a slightly moresedate way by a cavalcade of pre-1963 classic road cars, to set thescene for Bourne as it would have been when BRM was on top.There was also a parade of historic race transporters, thoseremarkable coach-built creations that are usually just asfascinating as the precious cargos they used to carry.

The organisers – all volunteers – hailed the day a great success,with profits going to local charities. And hopefully those organisersare now scouring the history books for something else to celebrate,because days this enjoyable and spectacular shouldn’t onlyhappen once in a blue moon.

Smiths and Jubilee Garage were right in the thick of the action andwe decided to pull out a full day of entertainment and celebrationto mark the occasion. The pubs were both opened at 8am servingbreakfast. Jubilee garage opened its concertina windows and thenoise and excitement from the streets constantly reverberatedthrough the building. Smiths garden was transformed into acarnival like atmosphere - complete with tuck shop and bouncycastle for the kids, a bar serving 10 different Real Ales and aselection of hot and cold homemade meals: including stews, pastasalads and Tuscan sausages. Not ones to ever let a party finishwithout a grand finale - we had a blues band set up in the marqueeso that the party atmosphere could carry on well into the night.

We would just like to say a personal hugethank you to all those involved bothwithin our pubs and to all the volunteersthat made the day run so smoothly.Photos by Tim Scrivener. Agriphoto.com

16 Dionysus –Nov-Dec 2012

Recipesfrom our Chef’s

✃ Ingredients:• 6 free range eggs

• 300g cooked venison shoulder meat

• 300g Lincolnshire sausage meat

• 75g flour

• 1 beating egg for crumbing.

• 300g of good breadcrumbs

• Salt and Pepper to taste

• Roughly chopped Sage and Parsley

Method: Place 6 eggs in a pan with enough water to cover them. Bring the waterto the boil and cook for 6 minutes exactly. Remove the eggs from thepan and place under cold running water or leave them to the side and letthem cool.

Mix the cooked venison with the sausage meat, add the herbs andseason with a little salt and freshly ground pepper.

Once the eggs are cool enough carefully peel off the shells.

Mould the venison sausage meat around the cooked, soft boiled egg andleave them to set in the fridge.

In the meantime, put enough flour to coat the eggs into a bowl, beat theegg in the second bowl and put the breadcrumbs in a third bowl. Rolleach egg in the flour gently, tapping off any excess, then dip it into the beaten egg. Finally,roll in the breadcrumbs making sure all sides are coated.

Heat a deep fat fryer to 165 ˚C or place in a saucepan no more than halffilled with oil over a medium-high heat until it reaches this temperature.Fry the eggs until golden brown , then remove from the oil with a slottedspoon and drain the excess fat. Serve Immediately while the yolks arestill runny and yummy!!!!

Nick’s Venison & Pork Scotch EggWhile most modern mass-produced versions can be denseand stodgy, the scotch egg can actually be wonderfullyrefined with lots of textural contrasts – a crunchy breadexterior, giving way to juicy meat and that final surprise ofthe egg with its still-runny centre.

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

Group Executive Chef Nick Buttress

Dionysus –Nov-Dec 2012 17

Titchwell Manor Hotel North Norfolk CoastEach issue we would like to introduce you to somewhere different as weknow you can’t always be in one of our establishments… And I am sureit would get a tad boring if you were to be!! This month we have chosen:

Feature | Have you tried…

Titchwell Manor – A beautiful Coastal Boutique Hotel, in NorthNorfolk. Where we happened to pop in for a tasty Sunday lunchafter walking the dog along Brancaster beach.

Titchwell Manor Hotel, is near Brancaster overlooking NorthNorfolk’s unspoilt coast. It is a smart retreat for those seeking finedining in stylish surroundings, offering a delightful fusion ofmodern and traditional values with contemporary furnishings.

It is owned by Margaret Snaith and her husband Ian who bought itback in 1988. They have since transformed the former Victorianfarmhouse into an elegant hotel, retaining the high ceilings andopen fires in the ground floor lounges and Eating Rooms, andadding contemporary style bedrooms around a courtyard herb garden.

Two AA RosettesDining at Titchwell Manor has become agourmet experience. Beautifullypresented dishes, with daily specials, arecreated by Head Chef Eric Snaith(Margaret and Ian’s son), who hasearned two AA rosettes for his superbculinary and presentation skills. Hisdistinctive style, which focuses on modernEuropean cuisine, is evident throughout.

Styled by avant-garde designer Shaun Clarkson, the Eating Roomsstriking decor is eclectic and bold; doors lead out to a sea viewterrace for al fresco drinking and dining on finer days.

Classic and Contemporary Rooms Titchwell has 27 ensuite bedrooms including eight individuallyfurnished, in the main hotel building, which dates back to 1896;three have sea views and two are large family suites. Theremaining 19 are either in a traditional cottage and converteddairy – one with its own open fire - or in contemporaryaccommodation around the herb garden. These are quiet,secluded, single storey rooms surrounded by the scent of lavenderand rosemary. Each has been named after an aromatic plant andsome have meadow views and south facing patios.

There are also two ground floor twin-bedded rooms beside thecourtyard with wet rooms equipped to help wheelchair users andparking directly outside.

And for couples seeking a romantic break, or for a specialcelebration, there is the detached Potting Shed – an individuallydesigned wooden house with views into the garden. This largeluxury bedroom has a remote-controlled stove and in-room slipperbath, as well as an ensuite shower room and private decking whereguests can enjoy breakfast or a pre-dinner drink.

Pets Are WelcomeWell-behaved dogs are welcome in five designated, ground floorrooms at £8 per night; there is also a kennel in the paddock.

Tariff and Contact DetailsPrices start from £110 per double/twin room per night B&B;main courses from the brasserie style menu start from £7 andthe ‘Conversation Menu’ is £45 per person for four courses and£60 for seven, with matched wines its £75 and £90. Familiesand pets most welcome. For a brochure and more informationcall Titchwell Manor Hotel on 01485 210221 or visit websitewww.titchwellmanor.com

Whilst visiting Deeping show back in June wejust so happened to bump into a good farmingfriend. After 5 minutes he had managed to sellus 5 land race cross small pigs and a Land RaceSow with her seven and a half piglets. (the ½ isa runt subsequently named Demi... see if youcan spot her in the picture above.)

All the pigs have been reared extensively on straw and once thepiglets have been weaned they will be turned out on to a grassfield. We have also managed to find a new home for Demi –where she will spend her days lazing around on an open farm. So maybe it does pay to be the runt of the litter!

Nick Buttress our Executive Chef is currently researching newsausage and pork recipes which will be appearing on the menu’sshortly!

Our latest arrival on the farm is this beautiful Lincoln red calf, whichwas born on a really horrible rainy evening in late October. Hismother was a heifer who hadn't calved before. We did try andbottle feed him a couple of times to give him a healthy head startand because he looked so sodden and small on his first day.However he is proving a bit too nimble on his feet and very difficultto catch. He has already paired off with an older calf and can beseen playing happily in the fields. We have chosen the nameDionysus in honour of our new magazine!!!

This now takes our tally of Lincoln Red cattle to 38 cows, calves andsteers – Not forgetting one grumpy bull. All the boy calves arecastrated and reared for beef to be sold to the pubs and includedon our menus. Each steer takes roughly 2 years to finish, whilst allthe girl calves are introduced into our herd.


Life on The FarmSidney Bailey


Fermentation and Civilization Are Inseparable. The Birth of TheThurlby Group Pizza.By Nick Buttress, Group Executive Chef

Feature | The Birth of The Thurlby Group Pizza


Going against the grain…Following trends has not been something Ihave been able to do in my culinary career.A 12th Century building that has beenlovingly restored into a unique English pubwould normally be home to hearty pies,fish and chips and traditional English “Pubgrub”. However at the Tobie Norris wedecided to introduce a recognisable pizzacombined with distinctive Real Ales andgood quality wines. These unique Pizzasare accompanied on the menu with avariety of other dishes with that TobieNorris /Nick Buttress edge. Over the yearswe have introduced these dishes into othersites such as the Prince Rupert in Newarkand The Lord Nelson in Oakham and it isproving ever more successful.

The idea of the pizza / pub formula camefrom a pizzeria restaurant in morzine,France. It is from these thin based pizzasthat Michael had the idea of introducingcasual dining into The Tobie Norris. Hewanted to re-create the thin stone basedpizzas from the Alps and combine themwith Real Ales and a traditional pubsurrounding.

I had worked for Michael for a number ofyears when he approached me to designand create a unique/individual pizza thatwould appeal not only to locals but wouldalso attract new and diverse customersinto the pub. Once the challenge was set Ibegan by using my experience of workingfor a number of high profileestablishments – by applying theknowledge and experience I had learned Iwas able to create what is now known asthe Thurlby Group pizza.

Water, yeast, flour and…?Adapting recipes that had been passedonto me from previous influential chefswas a key component to the success of thiscreation. Having experimented a lot with arange of ingredients and methods Istumbled across a recipe that used arelatively unknown ingredient. The recipewas inspired by not only Authentic Italianproduce but surprisingly ingredients widelyused in South East Asia. Having used thebest produce we feel that the equipmentused to produce our specialist pizzas has tobe of the highest quality. With this in mindwe endeavoured to find the best possiblepizza oven. With most restaurants settlingfor the cheapest or most accessible piecesof equipment we feel that this is anotherimportant piece of the puzzle that makesours unique. The cooking of the pizza inour ovens helps the pizza to be crisp withour unique crust this creates a light andless heavy pizza compared to the moretraditional pizzas found in mostrestaurants. Some customers have likenedthe pizza to having a more biscuit textureand we have to admit that this has notbeen to everybody’s tastes!

Til death do us part – a match made in heaven!Never underestimate the importance ofPizza sauce and toppings. This relationshiphas been a troubled one in the past withclassic combinations such as plastic hamand tinned pineapple, donor meat andchicken tikka. It is clear that the marriagebetween pizza sauce and topping has beena turbulent one. Many restaurants over-look the importance of a good sauce asthe base of their pizza. We took this partvery seriously and after a lot ofexperimenting we decided to use a verysimple recipe. This promotes not only thebase but also the high quality ingredientsused as toppings. Many pomodoro saucescan have an overpowering taste of garlic or basil; this is why we chose to make each batch of sauce fresh from ourkitchens daily.

This success story is onlyhalf written, without thetrust of our Landlordsand lady’s to servequaffable malts andgrapes, along with

Michael, the eccentricfarmer, with a uniqueeye for history, buildingsand antiques this familywould have been acharacterless canvas.

More?One of the core values of the Thurlbygroup is to source produce locally andresponsibly. Many people may find this adifficult thing to achieve when producingpizzas. With Michael’s passion andknowledge for local farming we can offer apizza that has high quality produce that islocally sourced with a low carbon footprint.Where produce cannot be sourced locally,we have to look a little further afield toacquire the best possible ingredients. TheMozzarella we use is produced in Scotland;our popular chorizo is sourced from TafallaNavarra, Spain and our olives fromFontvieille, France. Not compromising onquality is something that as a group weare passionate about. By using a range ofthese quality sources, this helps us toachieve the best pizza possible.

Over the last 6 years we feel we have useda vast range of traditional and non-traditional toppings, some of which thecustomers have suggested themselves.This has helped meet the demands ofregular clientele but also help attract newcustomers to our distinctive pubexperience. Whether its duck or chicken,pepperoni or chorizo, chillies or onions ourtoppings are produced and sourced withcare and attention to detail. This allcontributes to our main aim: a fresh andflavoursome pizza.

In summaryIt seems a long time since I was in thekitchen at the Tobie Norris during itsrenovation in 2005. During the test phaseof the pizza the Tobie Norris was still abuilding site. This perhaps represented thepizza at the time; A rough diamondwaiting to be polished and refined. Goingthrough many changes along the way wefeel that the pizza is now the figurehead ofthe group. With our trilogy of pubsshowcasing the Thurlby group pizza wehave been able to expand across threecounties. This will hopefully expand evenfurther with the introduction of a 4thestablishment to house one of ourexclusive pizza ovens. Smith’s of Bournewill be the latest venue to have itscustomers experience the Thurlby grouppizza. Ensuring that the standards we haveset all those years ago will be a simple taskas our staff are passionate and have faithin our local brand.

This success story is only half written,without the trust of our Landlords andlady’s to serve quaffable malts and grapes,along with Michael, the eccentric farmer,with a unique eye for history, buildings andantiques this family would have been acharacterless canvas.

The most important part of our story is byfar you the customer. Those reading thiswill of course expect me to say that!However, this is not merely a clichédstatement but an honest fact. Withoutyour character, loyalty, honesty andobviously your hard earned cash wecertainly would not be able to accomplishthe success we have achieved so far.

For the love of pizza and beer…

…to be continued!

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

Real Christmas TreesNothing quite compares to the look and smell of a realChristmas Tree!! Pre-order your fresh Norway spruce

Christmas tree now from our Tallington farm.To order call Andrew Thurlby on 07801090458 All our trees are cultivated and cut fresh just for you!!The Farmhouse, Mill Lane, Tallington, Stamford PE9 4RP

Current VacanciesTobie Norris, Smith's and The Lord Nelson:– Part-time & Full-time chefs

The Lord Nelson:– Full-time trainee chef

Please email your CV and covering letter [email protected]

CATERING EQUIPMENTSERVICE ENGINEER REQUIRED

Company: Whitco Catering & Bakery Equipment Ltd.Cottingham way, thrapston, Northampton, NN14 4PL.

Location: Cambridgeshire / Lincolnshire

Job Description: Commercial catering service engineerrequired to fault find and carry out repairs in the fieldand in the workshop on commercial catering equipment.

Qualifications: Electrically qualified and experienced indiagnosing circuitry faults on low voltage, 240V andThree phase systems on industrial equipment plus ableto read wiring diagrams. Mechanical expertise in fitting,configuring and adapting components out in theworkplace to suit the customers needs.

ACS qualified to CCCN1, Comcat 1,2,3,5 & LPG.

Please send all your cv's or any questions to Denise Halson – [email protected] or alternatively contact the office on 01832 735007.

Dan TwiddyP L A S T E R I N G • S T A M F O R D

m: 07985 668398 t: 01780 767632

e: [email protected] Conduit Road Stamford Lincolnshire PE9 1QL

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Documents

Dionysus November-December-Issue 1