Dionysus November-December-Issue 6

Cretan Gold Olive Oil & Modena Red Balsamic Vinegar now available to purchase in all our pubs!

Tasty Recipesfrom The Group’s

Executive Chef! see page 18

Our House Wine“St Jean” Uncovered

Looking for present ideas?Check out our Pantry Offers!!

Meet The NeighbourGo on a treasure hunt at Newark Antiques

Meet TheCustomerMartyn Howard Aspinall

see page 7

Book Your Christmas PartiesIn One Of Our Fantastic Pubs

DionysusThe Ancient Greek God of Fertility and WineIssue 6 | Nov-Dec 2013

A MAGAZINE BASED AROUND OUR SMALL GROUP OF PUBS

FREE! Please take a copy.

WIN A HELICOPTER

RIDE AROUNDLONDONSEE PAGE 4

2 Dionysus –Nov-Dec 2013

Dionysus is officially a year old and I can notbelieve this is the sixth issue – it doesn't seemlike five minutes since I was talking about logfires, mulled wine and rich stews last time.

At the moment I am quite looking forward to crisp, cold sunnymornings and digging out my hats and scarfs as the image inmy mind seems so snuggly and warm, I have quite a nostalgicview of winter as only a true English person can, ask me againby January and I will be aching for spring or at least to peeloff one of my five jumpers as I go from ice outdoors tonearing tropical heat indoors.

It is at this time of year that for me the concept of a pubcomes into its own – sitting reading the Sunday papers nextto a roaring open fire, comfort food, fruit puddings andcustard and a generous helping of alcohol to wash it all down with.

The countdown to Christmas has officially begun for us – ourBuffet Party Menus look and taste great. I love the whole buildup to Christmas and all the decorations, I even cant wait tohear "Snow is Falling" on loop for the next couple of monthswherever I go.

This issue we have so much in store: new menus, agreat meet the neighbour in the form of NewarkAntiques and even a chance to win a helicopter ride…how amazing is that!!

SophiaEditorSophia Thurlby – [email protected]

PublisherMichael Thurlby – [email protected]

Magazine Designmb creative – [email protected]

PhotographersRobin Stewart – www.realfoodphotography.coTim 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 4The Tobie Norris 5The Lord Nelson 8The Prince Rupert 9The Periwig 10Smith’s of Bourne 12Jubilee Garage 13

Meet The Customer 7Martyn Howard Aspinall

Castle Rock Brewery Tour 11The Thurlby Group Managers day out in Nottingham

Our House Wine, St Jean Uncovered 14Our visit to Les Vignobles Foncalieu Cooperative in France

From Our Pantry 15Purchase some of our products to take home

What’s in a name? 16Find out how The Lord Nelson got its name

Have you tried… 17The White Swan Hotel, Stratford-upon-Avon

Recipes from our chefs 18Young Partridge stuffed with Black Cherries and served with Old Fashioned Game Chips

Drink of the issue 18Ross Dykes shares his recipes for Mulled Wine and Mulled Cider

Life on the farm 19News about what has been happening since the last issue

‘Meet the neighbour’ 20Newark Antiques

Work With Us / How to Contact Us 22

3Dionysus –Nov-Dec 2013

Christmas Is Coming!What’s Happening Across The Pubs

Employeeof theissueThe Thurlby Group comprises of ahuge number of people andsometimes it is difficult torecognise each and everyone ofthem but we are aware of all ourstaff's contributions and knowthat the organisation wouldn't behalf as good without them.

We have got together with Carlsberg togive one of our employees a welldeserved thank you for all their hard workand continued support of the business.We will be giving each winner someCarlsberg goodies and a voucher for£50.00 to be used in any of ourestablishments.

This issue we have chosen Lee Jones tobe Employee of the month. Lee isAssistant Manager at The Lord Nelson inOakham. He is a happy smiley facebehind the bar and also very polite andhelpful with all our customers. Lee alsodoes a lot behind the scenes which youas customers dont get to see but is vitalto the day to day running of the pub. Heis hard working and always helps coverextra shifts when needed.

Lee Jones

WIN A HelicopterRide Around LondonFill and cut out this voucher and hand in when you buy a pint of London Pride from one of The Thurlby Group pubs. It will then be entered intothe draw to win this fabulous prize courtesy of Fuller’s.

Full Name:

Telephone:

Email:

Venue Purchased At:

The prize will be drawn January 2014 and the winner will be contacted so they canclaim their prize. We will also publish the winners name in the next issue of Dionysus.

✃

So much has been happening across the group inthe last few months and we have got someexciting new additions both to each individualsite and across the group as a whole.We have launched new menus throughout our sites which have some great dishes usingthe lamb and beef from our farm and some great locally sourced fresh, seasonalingredients. My favourite dish has to be either the anti pasti sharing boards, they are greatto nibble with a glass of something cold – simply delicious. Also Nick’s new deli menu hassome tasty wraps that are freshly made on site with our own pizza dough, they are reallydifferent and well worth a try.

We have also introduced a gluten free pizza at The Tobie Norris, The Lord Nelson, ThePrince Rupert and Smith’s to try and ensure that there really is something for everyone onour menus.

Ross has been looking at introducing a better after dinner drinks list to addto our new dessert menus, including new dessert wines, ports,brandies and whiskeys.

We managed to raise £1,000 for the Sue Ryder Charityfrom our pizza deal offer in July and August, where £1from every pizza deal was donated to the charity. We areso pleased and presenting them with a cheque was greatmoment. Thank you to all that contributed!!

And of course not forgetting Christmas and New Year – we are getting each site prepared for all the celebrationsso don't forget to check out each sites individual page tofind out what's happening in your favourite pub.

With Christmas Markets, Buffet / Party Menus,Bands booked and mulled wine and cider being served onall the bars we're sure you will find something to tempt you in.

DID YOU KNOW?

OUR STONE BAKED PIZZAS ARE AVAILABLE TO TAKEAWAY! JUST ORDER THEM AT THE BAR. WHY NOT HAVEDRINK WHILST YOU WAIT!!

4 Dionysus – Nov-Dec 2013

What’s Happening Across The Pubs

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

The Tobie NorrisWe are just about ready for the winter season,the logs have been delivered and what withthree open roaring log fires to contend withwe're sure to keep the chill at bay.

The garden is being lit up with new festoon lighting and Michaelhas found some old record players and copious amounts of vinylwhich we are trying out in the Tobie first. So have a listen out forsome dodgy 70's and 80's tracks that will be being played in thebottom bar – it really is a cool and nostalgic sound and we are sureyou will love it!!

As with all our other sites this issue The Tobie has launched a newmenu combining some of your old favourites with new delights.

Will has chosen a fine selection of Christmas and Winter Ales fromlocal and national breweries alike, So look out on our twitter feed tosee the line up on the bar each week.

Also dont forget that Will always opens the pub on ChristmasDay from 12pm until 2pm so if you fancy a quick pint beforelunch or a nice relax afterwards pop on in – I am sure we willhave the usual port soaked stilton on the bar too!!

Option 1 – £15.95 per headA selection of breads with olive oil and balsamic vinegar.

Bell peppers stuffed with feta cheese.

Brushetta: marinated tomato, basil and red onion served on garlic rubbed Italian bread.

Scottish smoked salmon served with wild watercress, Swisschard and lemon dressing.

Mozzarella, tomato and basil insalata: torn buffalo mozzarella with sliced beef tomato,

fresh basil and balsamic reduction.

Chicken Caeser salad: Seasoned pan-fried chicken breastserved on cos lettuce with Grana Padano cheese, freshlytoasted ciabatta croutons and our Caeser dressing.

Goats’ cheese crostini: Ripened goats’ cheese melted on toasted ciabatta.

A selection of handmade stone baked pizzas with a varietyof toppings to include; Mozzarella, chorizo, sun blushed

tomatoes, goats’ cheese, anchovies, basil pesto, free-rangechicken, stilton, egg, fresh rocket as well as the more

traditional pizza toppings.

If you wish to add a dessert buffet to your order then this is available for a £3.50 supplement per head. Desserts include: Our chef’s homemade chocolate

brownie and lemon cheesecake.

Option 2 – £12 per headA selection of handmade stone baked pizzas

with a variety of toppings to include;

Mozzarella

Chorizo

Sun blushed tomatoes

Goats’ cheese

Anchovies

Basil pesto

Free-range chicken

Stilton

Egg

Fresh rocket

as well as the more traditional pizza toppings.

If you wish to add a dessert buffet to your order then this isavailable for a £3.50 supplement per head. Dessertsinclude: Our chef’s homemade chocolate brownie and

lemon cheesecake.

If you wish to add an antipasto selection to your buffet onarrival this will be an extra £3.50 per head. This includes;marinated olives, stuffed bell peppers, Swedish salamis and

smoked bacon and honey dough balls.

Christmas Party BuffetOur buffet menus are designed for parties of 12 or more people. Price includes private hire

of one of our enchanting rooms as an informal way of dining during the Christmas Festivities.

To book or for details please contact one of the venues listed below:

call 01780 [email protected]




Full Name: Martyn Howard Aspinall

Born: Stamford, Lincolnshire

Favourite Pub: The Tobie Norris

Favourite Meal: Roast Dinner / Pork Pie

Hobbies:Counting Birds, Nature,Walking, Orchids, Real Ale

Favourite Drink:Anything from Fuller’s,Jennings or WoodfordsBrewery

This issue we have chosen a dear customer of ours whocan be found enjoying a few pints and a pork pie everyFriday at The Tobie Norris. Martyn Howard Aspinall is atrue Stamford character, if you don't think you know himhe has a long white beard and always a sheep dog or twoin toe, Rowan and Alder. Sometimes even our dog Jessjoins them too!!!

Martyn is one of seven children, 5 brothers and 1 sister. He wasborn in Stamford hospital and has always lived within lookingdistance of his hospital bed window. Martyn grew up on the KingsRoad (Woodville Road) and has been living in his current housewith his wife Dawn for 27 years.

When Martyn first met Dawn he was living with 4 men and thehouse was a little bit wild (albeit he assures me they had acleaner). Dawn was moving to the area after completing herstudies at Liverpool University as she had a position as a primaryschool teacher at Bluecoat School. Martyn saw Dawn's advert inthe paper looking for a room and so he decided they should offerher one of their's in the hope she may bring a womanly touch tothe house. He even went so far as to have some curtains made upfor the kitchen window but subsequently burnt them down whenhe was making his tea that night!!

Well as you can imagine Dawn politely refused the room and moresensibly moved into a house with 5 girls. However Martyn invitedher back for a drink as the girls were heading home for Christmas.When she arrived at the house (unbeknown to Dawn) the guysflipped a coin to see who got to take her out first and thankfullyMartyn won. From that first drink they have been inseparable andgot married just 7 months later!!

Martyn left Fane School (Now Queen Eleanor) a year early at theage of just 14, as he put himself up a year to ensure a quick exit.He left without taking an exam but as soon as he left he beganwork at W J Browns, where he remained for 23 years until it closedin 1984, training as a seed merchant. When Browns closed hebecame a salesman for a wholesale florist, which would mean himtravelling all across the region selling to individual florists. Hestayed here for just 5 years and then with 2 very small daughtersRebecca and Holly he became a house husband for 2 years. He

really enjoyed his time looking after the two girls before pre schoolbut does admit causing a bit of a stir at the mother and babyswimming classes each week!!

Once Holly went to school Martyn got back into work, which headmits was quite a strange feeling after being away from thatenvironment for so long. He spent a couple of years working in abuilding demolition firm and then he was lucky enough to beoffered two jobs – one working for a nursery at £28,000 a year andone as Assistant Warden at Rutland Water for just £5,000. Well thisprobably gives you the biggest insight into Martyn's character ashe chose the Assistant Warden post so he could work with hispassion and hobby everyday.

Martyn worked at Rutland Water for20 years, managing 500 acres ofland, racking up copious amounts ofvolunteers and really making a hugedifference to how the place workedand ran. He is passionate aboutnature, especially birds and trees andso spent a lot of time bird watchingand counting. He even used tomanage the annual bird watching fair. He also kept his own DexterCows and Hebridean Sheep on the fields around the water.

His hobbies are walking andmountain climbing as well astravelling and beer- so it comes as nosurprise that he belonged to a menswalking club called "Over the HillGang" from 1981 -1991. They used toleave Stamford for a differentadventure each time where theywould scale impossible ridges anddrink copious amounts afterwards in celebration. He has climbed inScotland, The Lake District and also completed The Three PeaksChallenge to name but a few. Martyn also loves to cook, hissignature dish being Paella, as taught to him by a Spanishexchange student from her Grandmothers recipe in Salamanca.

One of my favourite stories aboutMartyn and the one note i think sumshim up perfectly is when he sellotapeda pork pie to his arm in order to curbhis pork pie addiction. Hoping it wouldseep into his blood stream –unfortunately it only lasted 5 minutesbefore he had to eat it!!

Martyn is a real larger than life character with a warmsmile and a good story to tell. He really does suit the pubperfectly and we all look forward to seeing him, Dawn,Alder and Rowan every Friday.

Meet The Customer

QUICK FIRE FACTS


Martyn after one of his many walks!

Martyn with his cows

Martyn up Bristley Ridge

Martyn and his pork pie


The Lord NelsonIt seems like only five minutes ago that weintroduced our last menu yet it is that timeagain and Nick is excited to launch his latestoffering and we can't wait for you to try it!!

Michael has also revamped the garden with great lighting to makethose cold dark days twinkle and to ensure that even though it'scold outside we can still use the garden with the heated umbrellasand new seating.

This year we really want to make the most of the Christmas spiritstarting with the Christmas Market on the 9th December from5pm – where again this year we will have a table set up at thefront of the pub offering mulled cider/ wine and warm mince pies.We are also going to offer some extra treats but you'll have to popin to find out exactly what…

Also we have a great Christmas menu to help you celebrate withyour nearest and dearest and work colleagues alike and Adam andLee are having a New Year’s Eve Party that promises to be a greatevening as you can see from the poster opposite.

In October just before halloween we held a guess the weight of thepumpkin competition in aid of Breast Cancer Awareness. It is acharity dear to our heart especially as two of our customers haverecently been diagnosed.

So we would like to say thank you to everyone that cameto support and generously donate. We raised an amazing £350!!

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

Charity Night at The Lord Nelson

Any Occasion, Any Size, Any Excuse, Any PartyFrom Birthday parties to leaving do’s, corporate events to big nights out, we’ll make sure

your party will be one to remember. Your favourite Rupert Pizza, tapas and anti pasta

party or a classic fork buffet with something for everyone. Ask at the bar for details.

Private Parties at The Prince Rupert

The Prince RupertSince we last went to print we have had somehuge changes in The Rupert – we said goodbyeto our Managers Tony and Heidi after 4 years ofa great working relationship and we really dowish them well in their next adventure.

We now have a new Manager inthe form of Carl Wright who hasworked within the industry formany years. We are sure you willfind him as genuine, happy andenthusiastic as we all have. We arereally pleased that he has fittedinto an already great team at ThePrince Rupert what with Martin'sskills behind the bar, Nickii's helpbehind the scenes and Megan'spositive, friendly way withcustomers we are sure he will findhis feet in no time.

Combined with our newteam changes we havealso launched our newmenus which have somereally great dishes suchas Wild Game, Ale andBrown Sugar Pie.

Michael has set about making the pub feel a lot more cosy and justtried to give certain areas a face lift. The conservatory has somereally exciting new additions as you can see from the photos andThe Rupert room has been made a lot more comfy we havereplaced the tables and chairs with sofas and coffee tables to makeit more casual and informal.

The band room upstairs is the next on our list of changes. We wantto open it up on Friday and Saturday evenings and make it feel alot more chilled and relaxed in ambience. We hope to have it openshortly and what with its own bar it will make a great venue forprivate functions and celebrations or simply a great spot to watchthe Rugby / Football or listen to some great music whilst enjoying a pint!!

We are also introducing jug night every Wednesday from 5pm. Get a 4 pint jug of real ale for only £11!


9Dionysus – Nov-Dec 2013The Prince Rupert, 46, Stodman Street, Newark, NG24 1AW t. 01636 918121

Carl Wright landlord at The Prince Rupert

Wild Game, Ale and Brown Sugar Pie

The Rupert Room

The Conservatory

Dionysus –Nov-Dec 201310


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

The Periwig has so much happeningit is hard to know where to begin…The premiership season is well underway and so too is therugby. We have not only got Sky Sports but also just invested inBT Vision to ensure we can show all the matches live.

We have also introduced Pukka Pies on the bar which are beingserved throughout all live matches and for just £3 for one or 2for £5 who could resist…

Follow us on Facebook and Twitter for all the latest deals.

The Periwig is the only party destination throughoutChristmas and New Year with DJ's and drink offersgalore and with free entry why go anywhere else?

Have Your Party With UsIf you would like to celebrate with us for any special occasion don’t

forget you can hire the entire top floor complete with its own private bar.

We are also now hiring a booth for the evening – So battling the crowds

and saving seats will become a thing of the past!!

Contact Jimmy or Naomi for further details!!

Contact Jimmy or Naomi by [email protected]

for more information and price.

Follow @The_Periwig on twitterLike The-Periwig on facebook


CASTLE ROCKBREWERY TOURLast month a team of us hopped on the trainfrom Stamford to visit Castle Rock Brewery inNottingham.

A quick change at Leicester and we were there! The brewery is just3 minutes walk from Nottingham station and next door to theirown Brewery Tap (Vat and Fiddle). We had a brief introduction andtour of the brewery to see how the once champion beer of Britain,Harvest Pale, was brewed.

It was a lovely sunny afternoon and so we took a stroll aroundsome Castle Rock pubs including The Canal House and The Kean'sHead, which were both excellent finds.

We would just like to thank Castle Rock Brewery for theirhospitality and look forward to working closely together inthe future!!

Feature | Castle Rock Brewery Tour

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

The Thurlby Group managers and Castle Rock Brewery team

Stone Baked PizzasNow Available at Smith’s



2 Not So Large pizzas, 2 toppings and a bottle of white, red or

rosé house wine£21.95

Mon-Sat 6pm-7pm

It seems that every time we launch a new issueSmith’s has had another revamp and this time itis proving no different and possibly the mostexciting yet.

The kitchen has been extended and had a total over haul. The newmodernised kitchen includes stone based pizza oven meaning thatwe can finally introduce our thin and crispy pizzas to Bourne. Wehave a great team of chefs who have been busy training in ourother pizza sites to learn how to make the perfect base. With thisexciting new addition and a brand new kitchen the chefs havebeen cooking up a storm and the new menus look and tastedevine.

Don't forget to take full advantage of our new pizzas by tryingone of our pizza deals!

However the new kitchen will be offering much, much more thanpizza – Nick has written a delicious menu that includes somefantastic new dishes such as the Pressed Pork Belly with BlackPudding & Baby Scallops and Pat's favourite, Traditional Fish and Chips!!

With the new kitchen, deli, stable dining room andchildren's play area Smith’s really has undergone a hugetransformation in the past 12 months and we would liketo thank our in house builder, carpenter, maintenance andgenerally anything else we throw at him man, Matt Turnerwho really ran the whole project and saw it throughsmoothly and without fault – thanks again Choppy!!

Smith’s of Bourne, 25 North Street, Bourne PE10 9AE t. 01778 426819

1 Not So Large

pizza with 2 toppings

and a pint of selected

beer, 175ml of house wine

or selected soft drink

for just £9.95

Mon-Sat 6pm-7pm

Jubilee This Winter


13Dionysus –Nov-Dec 2013Jubilee Garage, 30 North Street, Bourne, PE10 9AB t. 01778 392700

Latest Offers

With this years football season well underway we are showing all live football games on Sky TV so why not pop down and support yourfavourite team.

The Winter pool season has started up and our pool team headedup by our assistant manager Matt Towers are all ready for a winningseason – if you are interested in playing please speak to either Samor Matt behind the bar.

If you are feeling at a loose end on a Sunday afternoon why notcome down and join in our pub quiz.

Pub Quiz Dates:• 10th November

• 24th November

• 8th December

• 22nd December

The quiz starts at 8.30pm, is £5 perteam of 4 to enter and the winningteam wins a cash prize- We evenhave our very own quiz master.

Also the Jubilee will be celebrating Christmas and the New Year instyle just look at our Christmas menu – great for an office party witha difference or just a chance to celebrate with the kids and escapethe boring turkey offering served everywhere else and at a greatprice!!

If you are looking for somewhere to party at Christmas andNew Year – we will be having a live DJ and a late licenceuntil 2am with free entry all night, so why not come downand join the party!!

Mondays and Tuesday

from 6 pm 'Oil Change' 2 meals for £12 from

our menu, and free pool!

Wednesdays from 6pm

jug and wine night.

4 pint jugs of Carlsberg, Blackthorn and

Real Ale for only £10, or Tuborg for £11!

Buy 2 large glasses of wine

and get the rest of the bottle free!

Thursdays from 6pm

are cocktails nightBuy 1 cocktail and get 1 for £1!

14

Feature | Our House Wine, St Jean Uncovered

Recently we were lucky enough to go and visit Les VignoblesFoncalieu Cooperative and were extremely impressed with what wesaw. The estate comprises of twelve hundred wine growers andseven thousand hectares of vines spanning six hundred kilometres.

For Les Vignobles Foncalieu, size is strength. We choose thiscooperative as we wanted a good tasting wine from France thatwas individual to us but also something we could be proud of. Wedidn't want to choose a wine based on price but based on qualityand we really did look long and hard before we committed.....with alittle help from our friend John Atkinson MOW.

The mediterranean blue runs through their veins. Along the roadsof Gascony, Languedoc and Provence, and as far as the Cotes duRhone, the Foncalieu wine growers form a mosaic of talents andorigins, all with an outward looking philosophy.

This diversity is also to be found in the soils and climates, givingthe wines all their rich variety.

It all began on the 23 December 1901, when 128 winegrowersfrom the Languedoc founded France's first ever cooperative wineryin Maraussan. The famous motto "All for one , one for all" is stilletched on the buildings facade and its message is as clear andrelevant as ever.

A descendant of one of the winery's first member families, MichelBataille is now president of Les Vignobles Foncalieu. A former rugbyplayer and, above all, a winegrower, he embodies the cooperativesstrongest values: team spirit and an outgoing manner. He hasbeen the grouping's ambassador for more than ten years, leadinga strategy focused on quality and innovation.

Les Vignobles Foncalieu are like no other cooperative. Theirtechnical teams include international talents who revel in thismosaic of huge terroirs. So it comes as no surprise to learn thatMichel Bataille and the 1,200 wine growing estate owners made

the choice to produce upmarket wines. In order to achieveexcellence in terms of quality, they have invested in cutting edgefacilities.

In The Vines • Very strict vine management specifications: pruning, greenharvesting, picking dates, convocation to the vine plot....

• GIS (Geographic information system) cartography.

• Computerised plot monitoring.

• High Tech ripeness tracking.

• Grape analysis, segmentation and control over the harvestadapted to the product profile with Dyostem.

In The Winery• Creation of a vinification plan for all the vineyards, taking intoaccount client needs and brand profiles.

• Precise definition of aromatic profiles.

• Full traceability process guaranteeing regularity in the quality ofthe wines.

Les Vignobles Foncalieu have recently purchased a grand chateaulocated in Paradise Valley in the heart of the Corbieres appellationarea. It is called Chateau Haut Gleon and is a magnificent estateset among moorlands and forests scented by thyme, rosemary andrare Mediterranean plants with 36 hectares of vines in the area.We really recommend a visit as the building is beautiful datingback to the early 13th Century and you will not only get to try ourvery own St Jean wine but also some of their more prestigiouswines such as Les Illustres.

You can purchase a bottle of our St Jean Red, White orRosé Wine from any of our sites to take home for just£6.95

Following on from Ross' report last issue for wine of themonth we thought this issue we would make our housewine the focus of our main feature. We are that proud andconfident of this wine that we wanted to share with you abit of its origin and information. It is the best value wine onour wine lists and we think the best tasting for the price.

Our House Wine, St Jean Uncovered…


The President, Head Winemakerand Head Agronomist

Dionysus –Nov-Dec 2013 15

Cretan Gold Olive Oil – £3.95 per bottlePerfect for drizzling on salads & bread dipping

Modena Red Balsamic Vinegar – £2.95 per bottlePerfect for drizzling on salads & bread dipping

Ken Forrester Petit Range Presentation Box – £25.00 per boxIncludes; bottle of Petit Chenin, bottle PetitPinotage & bottle Petit Cabernet/Merlot

The Tobie Norris & The Lord NelsonJute Shopping Bags – just £3.95Great for carrying all your shopping or as amemorable present from your favourite pub.

From Our PantryWe are trying to get a different and exciting range of products together that you can purchase asgifts or simply use in your very own home.

We started it all off with our Cretan Gold olive oil and have now found a balsamic vinegar, Modena Red, that compliments it

beautifully. We have also selected a fabulous range of South African wine from Ken Forrester, which can be purchased by the bottle or

in a gift pack of three – perfect for a BBQ/Party or just simply to enjoy with your dinner. We have recently added a Jute bag so you can

carry all your selection home with you but also use them when shopping in general, and for all those with a sweet tooth we will soon

have some fudge that is made just down the road in Market Deeping.

We have spent time carefully selecting each product to make sure it is that little bit different but also delicious in every sense. We hope

you enjoy and look forward to introducing more products to you in the future.

On saleThroughout

The Thurlby Group.

Buy some today!

To be honest it is much the same as The Periwig, it is aname that Michael happened to like as well as characterin history he has read a lot about.

A fact that many of you will have guessed what with the NelsonRoom at The Prince Rupert and various Nelson pictures in the oakpanelled room at The Tobie Norris. When we first acquired TheLord Nelson we did some digging into the back ground of thebuilding and discovered that it was originally called Lord NelsonHouse and so it only seemed apt to name the pub after this, henceThe Lord Nelson. Michael has always liked the idea of a pubnamed after the man himself and so what better excuse.

With all this in mind we thought we would share with you someinteresting Nelson facts and hope you will find them as fascinatingas us.

Nelson’s Early YearsNelson’s naval career started on 1st January 1771 under his UncleMaurice Suckling on HMS Raisonnable on which he discovered hesuffered from sea sickness. A complaint that dogged him for therest of his life!!!

The Young Nelson Horatio Nelson entered the navy at the age of 12 in the year 1770.

Within 8 years he attained the rank of commander and in 1796 hewas promoted again to Commodore, then to Rear Admiral a yearlater.

He lost his right arm in the battle of Santa Cruz de Tenerife in thatsame year.

The Death of NelsonAt 4am on the morning of 21st October 1805 Nelson ordered TheVictory to turn towards the approaching enemy fleet and signalledbattle stations. He went then below deck and made his will beforerejoining Quarter deck to carry out inspection. After which hereturned to his cabin for final prayer.

Signal Lieutenant John Pasco was summoned to say to the fleet:“England expects (confides) that every man will do his duty”

Nelsons’ fleet of 27 ships was outnumbered by the French andSpanish combined fleet of 33, headed by Villeneuve.

Victory came under fire killing Nelsons secretary John Scott. Onceover the enemy line, Hardy moved Victory across the stern of theFrench flagship Bucentaure. All whilst coming under attack fromRedoutable and Santisima Trinidad. The snipers from the enemyships fired down on Victory from their rigging.

Shortly after 1 ‘o’ clock Nelson was hit by a marksman fromRedoutable firing at a range of 50 feet. The bullet entered his leftshoulder, pierced his lung and came to rest at the base of his spineand he was taken below deck. Hardy came below at around2.30pm to inform Nelson that a number of enemy ships hadsurrendered.

Nelson’s Return to EnglandNelson’s body was placed in a cask of brandy mixed with camphorand myrrh which was lashed to the Victory’s main mast andplaced under guard. Upon arrival at Gibraltor it was transferred intoa lead coffin filled with “Spirit of Wine”.

King George IIIOn receiving the news of Nelson death King George III is allegedto have said, through tears:

“We have lost more than we have gained”

The TimesReported…We do not know whether we should mourn or rejoice. The countryhas gained the most splendid and decisive victory that has evergraced the annals of England. But it has been dearly purchased.

The Funeral Nelson was taken from Greenwich to Admiralty House in Whitehallon a barge for one night before internment at St Paul’s cathedral.

The procession included:– 32 Admirals – 100 Captains – 10,000 Soldiers

The body was laid to rest with a sarcophagus originally carved andintended for Cardinal Wolsey.

Trafalgar SquareCreated in Nelson’s memory in 1835 and the centre piece ofTrafalgar Square, “Nelsons Column” was finished in 1843 –38 years after his death.

This issue we have chosen to explain why we called our pub in Oakham The Lord Nelson.


What’s in a name?


The White Swan HotelFeature | Have you tried…

The Hotel is situated very centrally on Rother Street, a short walkfrom the theatre, the river and Shakespeare’s houses, which is idealfor parking up and not having to use your car again. The hotelboasts 41 renovated bedrooms with beautiful features. I booked usa ‘Character’ room, at the front of the hotel. Although on the mainroad it is the most historic part of the building with all the mod-cons but in a 15th Century timber framed room. Stunning is theword!

After checking in we had a wander around the town. It is easy tosee the 800 years of history that the town has to offer from themany original buildings that have survived. The high street has amixture of Boutique shops that proved great for shopping. Theriver is a short walk away with loads to offer from motorboat hire,boat cruises and restaurants.

With Shakespeare being the largest part of the town, it would havebeen rude if we didn’t do a tour of some of the family houses. Youcan buy a ticket that gets you around the collection of propertiesfrom Shakespeare’s Birthplace on Henley Street. Once you haveyour tickets you can then tour round various sites, from Hall’s Croft(Shakespeare’s eldest daughters house) to Anne HathawaysCottage (Shakespeare’s wife’s childhood home). All of them areamazing beautiful buildings which have seen the test of timewithout modernisation and preserved brilliantly.

After our long day we were ready for a drink! Fuller’s also own ‘TheOld Thatch Tavern’ almost opposite the hotel, it is a beautifulthatch pub with heaps of character. Perfect for an unwind drinkbefore returning to the hotel. The bar had great beers and not allabout Fuller’s of which so many breweries seem to do. Steepedwith old oak beams and old pub furniture it’s a great place tounwind.

At night there are plenty of places of places to eat. We chose agreat restaurant on recommendation called ‘Edward Moon’established in 1989. The restaurant also dates back to the 15thcentury and is located next to Nash House and Kind Edward VIBoys Grammar School. Traditional but well cooked food, allhomemade, English predominantly but with a twist from Europe.Great cooked food at a reasonable price, privately owned anddefinitely worth a try if you visit.

The next morning, after an amazing night’s sleep, in beautifulsurroundings we went for breakfast. This was served in the mosthistoric part of the building with medieval wall paintings preservedbehind glass, we were greeted with one of the best breakfasts

we’ve had in a hotel. This is so important in hotels today andunfortunately forgotten by so many.

Summed up, Stratford is a great place to stay for goodbeer, food, accommodation and an interesting historictown. The White Swan excelled in expectations and Iwould definitely return. The staff were friendly and veryhelpful, the hotel and facilities were stunning and thefood and beverages were to the standard of any of theFuller’s Group.

If you would like further information or to booka room at The White Swan Hotel:

Call: 01789 297022 Email:[email protected] Visit: www.white-swan-stratford.co.uk

Rother Street, Stratford-upon-Avon, Warwickshire, CV37 6NHRecently I (Ross Dykes) escaped from our pub group for a break with Janine(my wife) to Stratford-upon-Avon. After researching for places to stay Ifound the ‘Fuller’s’ hotel ‘The White Swan.’ Two birds killed with one stone,I fancied a good beer of which Fuller’s do well and Janine loves historicbuildings and conservation. The White Swan suited well!

Recipes

Download this menu fromwww.thethurlbygroup.co.uk

Currently on sale acrossThe Thurlby Group pubs

Recipes by Ross Dykes

Drink of the issue


Recipe created by Nick Buttress

from our chefs

• 4 small young Partridge • 75g of butter • 425g of tinned blackcherries

• 4 tablespoons of cherrybrandy

• 2 tablespoons of arrowroot • A large handful of freshly

chopped thyme salt andpepper to taste

For the Game Chips :• 6 large waxy potatoes • Rock salt • Fresh Rosemary • 1 litre of vegetable oil for frying

Ingredients

Cooking method1. Prepare the birds by washing them and then wiping dry.

2. Blend the butter and thyme with a little seasoning. Coat the outside ofthe birds with half the butter and use the rest to stuff inside them.

3. Place in the centre of the oven and roast at 200° C for around 40minutes.

4. Once the partridge is cooked remove from the oven and carefully take thebirds out of the tray and leave to rest. Pour the cooking juices into a bowland save for later.

5. Spoon 4 tablespoons of the cherry syrup from the tinned cherries over thebirds in the roasting tray and return to the oven for 10 more minutes.

6. Meanwhile blend the rest of the cherry syrup, arrowroot and 2tablespoons of the cooking juices together, tip into a saucepan and stirover a low heat until thickened.

7. Take the birds out of the oven and tip the rest of the cooking juices fromthe tray into the pan along with the cherries and the cherry brandy.simmer for 5 minutes.

For the Game Chips : 1. Peel the potatoes and cut into wafer-thin slices (a food processor is goodfor this).

2. Deep fry in very hot oil in a frying pan ( do not leave un attended ). Fryuntil golden brown.

3. Drain onto kitchen paper and sprinkle with rock salt and rosemary .

I always like to serve the birds whole in themiddle of the table on an old fashioned platedrizzled with the black cherry sauce.Accompanied by a large bowl of game chipsand some winter greens and roasted carrots soeveryone can just simply tuck in!!

Young Partridge stuffed with Black Cherriesand served with Old Fashioned Game Chips

This issue instead of recommending a wine we thought wewould share with you a couple of our mulled drink recipes thatreally go down a treat in our pubs. Both recipes are very simpleto make and really do taste like Christmas in a glass. They are alovely celebration of traditional festive spices such as cloves,cinnamon and nutmeg. The secret is to let everything cookaway and warm up gently so the flavours have time to minglewith the wine or cider. We like to start our mulled drinks early inthe morning and leave them ticking over all day so they can beladled into a glass as and when people pop in and fancy awarming kick from the cold outside.

Ross’ Mulled Wine recipe with a little extra kick!!Serves 6Ingredients:• 1 bottle red wine• 60g demerara sugar• 1 cinnamon stick• Grated nutmeg• 1 orange, halved• 1 dried bay leaf• 60ml sloe gin

Preparation method1. Put the wine in a saucepan with the orange, sugar, bayleaf and the spices.

2. Heat gently until the sugar has fully dissolved. Taste to test the sweetness,and add more sugar to taste if necessary.

3. Remove from the heat and stir in the sloe gin. Optional garnish – orangepeel or slice of orange.

Ross’ Mulled Cider recipe Serves 8Ingredients:• 2L dry cider • 2 apples studded with cloves• 4-6 cinnamon sticks• 5-6 allspice berries• zest of 1 orange and 1 lemon• dark rum or spiced rum• slices of apple for garnish

Preparation method1. Combine all ingredients in a large saucepan and simmer gently for 30minutes – do not boil!

2. Transfer to a heatproof bowl and ladle into glass mugs. Garnish withapple slices to serve (optional).

At this time of year it is all change on the farm, we are gettingeverything ready and in position for winter. The cattle have beenmoved back into the barns to be housed for the winter and it wasquite a traumatic move. The day we decided to embark on thisadventure the heavens burst and it did nothing but rain for a full48 hours but we remained resolute. Even when the bull brokethrough the pen for the third time!! So now our youngest cattleand bull are back in doors.

We have also brought a new bull from Melton Market, whom wehave named Christian as his previous owner assures us, "he is asquiet as a Christian”. Unfortunately whilst our old bull has served uswell we have to wave him off to pastures new so as not to causeinter breeding in the cattle. We have also had 3 baby calves sinceour last issue, they all are doing fine and look very sweet playingwith each other in the field.

As the shooting season gets well underway Michael has beenbuying locally shot partridge and preparing them ready for Nick’snew menus. They taste great and we look forward to seeingpheasant and venison on the menus in our game pies soon.

Also this year has seen an abundance of apples, plums, quinces,sloes and anything and everything that grows on trees and in thehedgerows. What with the long warm summer we really have seena bumper crop. We have been harvesting all this fruit and lookforward to including it on the menus in the form of apple pies,blackberry crumbles, quince jelly, mint and apple jelly and Ross iseven making his own cider for the first time so with any luck we willall get to try some on the bar!!

Our good friend Doran has also been making his own honey on thefarm. He keeps his bees in our chicken pen and whilst he has 4hives he only worked 2 this year but still managed to harvest 100lbof honey, leaving plenty behind to sustain the hives for next year.The honey is 100% Tallington and unlike many other honeys hasnot been blended with any other pollen from elsewhere.

We are currently selling it by the jar in The Tobie Norrisand at just £3.00 for 1/4lb and £5.00 for 1lb jar you reallymust try some. It is delicious and so pure and tasty whencompared with mass produced products.

It has been nearly a 10 year process but we are now finally getting into the positionwhere the farm can single handily supply all the lamb and beef into our pubs which istruly great!! Bringing a whole new meaning to "From Field to Fork." We can fully traceour meat through every process and ensure that to the best of our ability it is rearedand treated to the best of standards and therefore when it gets to your plate it is astasty as we can possibly make it.

Life onThe Farm


Doran’s Tallington Honey

Newark AntiquesEstablished in 1985 Newark Antiques ltd is Newark's largest antique centre.

40 specialist furniture dealers, from all over the UK and Europe selling antique furniture for the dining room, bedroom,hall and living rooms. 17th to 20th century. Georgian, Victorian, Edwardian, Arts and Crafts, Art Nouveau, Art Deco and1950's-1970's furniture. Prices ranging from £50-£3000.

This issue we thought we would introduce you to Newark Antiques which we always pop intowhen we visit The Prince Rupert. It is a treasure trove of all things Antique (old & new).

Meet the neighbour | Newark Antiques

The expanded first floor at Newark Antiques contains 90 cabinets.60 specialist dealers with thousands of interesting antiques smallsand collectors items. Silver and Silver plated ware, jewellery, 18thand 19th century pottery and porcelain, glassware, clocks, watches,vintage luggage, treen, sculpture, metal ware, etc.

Newark is well known to both local, national and internationaltrade as a major centre for antiques. We are one of eight shops inthe town.

The team at Newark Antiques is headed by Nick Mellors the owner,who used to be an auctioneer and is still an active valuer andmember of the RICS (Fine Arts and Chattels Division)

We have excellent local, National and International removalcontractors that we can recommend. Deliveries into London occuron a weekly basis.

So why not come and have a browse for yourselves.


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: Carl Wright46, Stodman Street, Newark, NG24 1AWt. 01636 [email protected]

Contact Us

Work With Us – Current Vacancies


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-Of-Bourne on facebook

Follow @JubileeBourne on twitterLike thejubilee on facebook

Follow @The_Periwig on twitterLike The-Periwig on facebook

Throughout The Group:Part-time & Full-time chefs. Please email your CV and covering letter [email protected]


Documents

Dionysus November-December-Issue 6