Log in using OpenID

AwArded Best UK HolidAy Hotel - Chewton Glen

CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:03 Page 1
Winter / Spring 2015 Issue No. 68
AwArded Best UK HolidAy Hotel
Condé Nast traveller readers’ travel Awards
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:03 Page 2
Welcome to the Newsletter
stAyiNg oVer
Introducing the new
Croquet Lawn Rooms
Page 3
New Year’s
Resolution A Better You
Page 6
Luke shares his
Great Winter
Warmer Recipe
Page 11
wHAt’s oN
Forthcoming events
Dear Friends,
Every New Year starts at Chewton Glen with a brief period of reflection,
contemplating what we managed to achieve in the last twelve months...
2014 definitely ended on a high with an unprecedented number of
pleasant surprises especially during the �award season’. The increasingly
discerning readers of CondГ© Nast Traveller voted Chewton Glen as their
favourite holiday hotel in the UK, and soon after came news from across
the Atlantic that their sister publication in the USA had also ranked us in
their top ten European hotels and one of only two in the UK. Before we
even had time to make space for these latest trophies, CondГ© Nast
Johansens named us as the Best Family Hotel and at the same glittering
ceremony our Wine Team won commendations in the form of the
Sommelier Award and Best Choice of English Wines.
As the newsletter was going to print �Stop Press’ news came of a �Gold’ in the Beautiful South Awards and in
today’s post was the latest Gallivanter’s Guide with The Treehouses clearly featured amongst their very
exclusive shortlist of hotels that they have awarded six �ticks’.
The Spa wasn’t left out either with a top five place again from Condé Nast readers, Best Destination Spa
Finalist from Condé Nast Johansens and our very own Spa Director, Kerry Hudson, won �Spa Professional of
the Year’ at the Hotel Cateys.
Back at the ranch, the Coach House Suites, which were unveiled earlier in the year, have been particularly
well received, a new look Morning Room and the newly refurbished Croquet Lawn Rooms, which were
completed just in time for Christmas, have already been hailed a triumph!
After a brief �pat on the back’ for the team we promptly look forward to the year ahead as we would never be
so foolish as to rest on our laurels. The New Year will see a refresh for The Dining Room and the Jacob
Faithful Suite is also earmarked for a new look in 2015 with a whole host of other projects that will be
revealed in due course.
We look forward to seeing you all soon.
Best wishes,
Pages 16-19
Andrew Stembridge
Managing Director
Beautiful South Awards
for Excellence 2014 - 2015
lArge Hotel of tHe yeAr
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:03 Page 3
riCH ANd eCleCtiC New looK for tHe CroQUet lAwN rooMs
English Elegance depicts these fabulously spacious and light-filled rooms, warmth is given through vibrant colours
which have been applied to the walls. The ground floor rooms see new washed oak wooden floors whilst the upstairs
Croquet Lawn Rooms enjoy luxurious carpet.
Beautiful antiques combine with modern lighting and new elements of furniture, rugs and upholstery to bring an
individual twist to each classic Georgian-inspired scheme. In addition to this the unchanged views over the
manicured croquet lawn from either your balcony or private terrace, provide the finest view in the house.
lAte lUXUry Enjoy a night in the new-look Croquet Lawn Rooms at our special New Forest rate, starting from ВЈ470.00
per night, based on two people sharing, available on various dates until 31st March 2015.
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:03 Page 4
Book your room...
Contact reservations on tel: 01425 282212
Email: [email protected]
eXCite yoUr
tAste BUds
loVe is iN tHe Air...
Bring your loved one to stay and make this Valentine’s Day
one to remember. Book a two-night stay, arriving on Friday
13th or Saturday 14th February and relax in the spa and
enjoy breakfast in bed each morning.
To make it an extra special night, book dinner on Saturday
14th February and enjoy a five-course menu with wines
designed for two, making it the perfect Valentine’s weekend
Prices from ВЈ447.00 per person based on two sharing a Garden
Room for a two night break.
ВЈ125.00 per person for dinner on Saturday 14th February 2015.
Every visit to Chewton Glen
should be perfect, and we think
our Taste Offer will delight
lovers of great food and
excellent wines. Enjoy a
complimentary seven-course
tasting dinner in The Dining
Room or a complimentary
dinner hamper in a Treehouse
when booking bed and
Prices from ВЈ377.00 per night,
based on two people sharing
a Garden Room, valid until
31st March 2015.
wArM UP tHis wiNter
three nights for the price of two
Prices start from ВЈ325.00 per person
for a three-night midweek break, based
on two guests sharing a Garden Room.
Valid until 31st March 2015
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:03 Page 5
Best for fAMilies
Kids stAy free tHis
feBrUAry HAlf terM
ANd eAster HolidAys
We are delighted to have recently won Best Hotel for Families,
and with this in mind we are celebrating and want you to join us.
Stay with us in the February half term or Easter holidays and bring
the children for free. Everyone can take advantage of the kids club
which is open daily, packed full of fun and games whilst Mum and
Dad take time out in the spa.
Prices from ВЈ545.00 in an Estate Room based on two adults
and two children sharing.
QUeeN Bee
Not many people know that Kerry Hudson
is Queen Bee in Busy Bees, the Chewton Glen
Kids Club. So if you can’t find her in the spa she
might be in the Teepee, hiding eggs for the
Easter Egg Hunt, completing the Bug Hotel, or
leading an expedition to the beach! Busy Bees
is open every weekend and throughout the
school holidays to give children staying some
peace from their parents.
Turn to page 7 to learn more about Kerry.
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 6
New yeAr resolUtioN to get fit
By becoming a member of the exclusive Spa and Country Club at
Chewton Glen you will have access to one of the very finest
luxury spa resorts in the United Kingdom. With membership
numbers restricted, the Spa at Chewton Glen offers an idyllic
lifestyle and fitness choice at one of the world’s leading hotels.
Choice of a 60 minute Personal training,
Tennis or Golf lesson
ВЈ150.00 per person
tHe AlKAliNe Pool BAr –
the Healthier option
The alkaline diet strikes us as a way to eat that
has simplicity and logic, and as a bonus, allows
us some of the pleasures we all enjoy and
deserve. This regime seeks to cut back on the
acidic content (measured by pH levels of the
bodily fluids) of what we eat. By cutting back
on, but not eradicating, acid-forming foods such as meat, poultry and
dairy, consuming more vegetarian foods, and choosing wholegrain over
processed food, you can help maintain your body’s PH balance to give you
more energy and a better sense of wellbeing. Following a diet based on
the 70:30 (alkaline to acid) principle, it allows you to avoid potentially
harmful acid build up in the kidneys, leaving your mind and body feeling
energised for life. It also means you can reward yourself with a little sweet
treat every now and again, provided you stay within your 70:30 ratio.
The Pool Bar menu is the perfect place to sample some healthier eating
options. Buffet - ВЈ20 per person or complimentary on most spa days.
With an unsurpassed range of leisure, fitness and social facilities,
spa members also receive a wide range of benefits and discounts
on food and beverages throughout the hotel and a selection of
spa day guest passes or, the opportunity of an overnight stay at
the hotel.
Spa Members also enjoy complimentary membership of the
Chewton Glen Privilege Club and receive 10% discount on all food
and beverage items in the spa and hotel, complimentary private
dining room hire, 10% discount on all spa treatments, retail
products and Boutique purchases, plus 10% special event
discount and a range of celebration vouchers.
Open from 6.30am to 10pm Monday to Friday and 6.30am to
9pm on Saturday and Sunday, annual membership is ВЈ2,165.00
with an initial joining fee of ВЈ370.00.
giVe it A try
Book a trial day in January for only ВЈ50.00, for further information please contact
Steph Swann, Spa Administrator on 01425 282289 or email [email protected]
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 7
Spa days...
Book your spa experience tel: 01425 282212
Email: [email protected]
Welcome in the New Year with a
30-minute personal training
session, a 60-minute balance wrap
or massage and take home
nutritional advice and meal plan.
from ВЈ199.00
A CAtey for Kerry
per person
Enjoy a 60-minute, detoxing full
body brush followed by a relaxing
back, neck and shoulder massage.
from ВЈ145.00 per person
Bring a friend or partner and enjoy
our double treatment room with
private sauna/steam experience.
plus a 25-minute back, neck
and shoulder massage.
Only available as a package for 2.
from ВЈ125.00 per person
Enjoy a facial, file & polish
and a 45 minute back,
neck and shoulder massage.
from ВЈ165.00
per person
CondГ© Nast Johansens Spa
Awards for Excellence.
Best destiNAtioN sPA
CAtegory fiNAlist
All spa days include a breakfast box, buffet lunch, selected refreshments
throughout the day and full use of the leisure facilities including
attendance of fitness, dance and aerobic classes.
She’s always been our top Spa
Professional however at the recent
Hotel Catey Awards in London run by
Industry Magazine, The Caterer, Kerry Hudson
was selected amongst very stiff
competition as �Spa Professional of the
Year 2014’. Comedian Andy Parsons
compared the awards at The Park Plaza
Westminster whilst nominated
charities Springboard and Hospitality
Action benefitted from the evening’s
fundraising efforts. Since returning to
Chewton Glen in September 2009
Kerry has certainly made her mark,
introducing new products, new
treatments, new packages and
recently new exercise classes.
Kerry’s goal is to help
everyone improve their
fitness regardless of their
starting point in 2015 and she
looks forward to welcome
both hotel guests, day guests
and new spa members too.
Kerry HUdsoN
Spa Professional
of the Year 2014
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 8
let’s tell yoU ABoUt tHe Birds ANd tHe Bees
We catch up with Darren Venables, Head Gardener
This winter one of my main projects is to plant two new
hedgerows on the estate to further improve our ecosystems
and wildlife habitats on the land.
We have planted 1,300 metres of Hawthorn hedgerows using
2,500 Hawthorn trees from Shallowmead Nurseries. These will
stretch through the land at the back of the estate.
Hawthorn hedgerows have many benefits, as they provide an
excellent nesting habitat for small birds and the Hawthorn
flowers are a very valuable nectar source for our bees. As we
try further to increase the wildlife within the grounds and the
amount of honey we produce, it is important to increase the
level of hedgerow as well as the amount of available nectar,
and the early spring Hawthorn blossom is perfect to help with
spring honey production.
Another benefit, albeit a slightly different one, is that Jennifer Williams of
Naked Jam will forage the Hawthorn berries and make a Hawthorn jelly for the
Treehouse breakfast hampers.
The second hedgerow we are planting is an additional Gorse hedgerow. This
might sound slightly unusual but Gorse is extremely important as a sheltering
area in harsh winters for birds and small animals as it is so dense and stops
the wind penetrating through it. When this project was planned I was keen
not to import lots of Gorse from hundreds of miles away, so again we are
working with Shallowmead Nurseries.
This second hedgerow has another use, as it will act as a shelter for our third bee apiary which
we will be installing this coming spring. The Gorse will be planted around some mature
Hawthorn trees which currently run through the middle of one of our fields. By using
the Gorse to create a hedge at the front and behind these trees we can site bee
hives in the gaps giving excellent shelter for the hives from the wind. So not
only is this project good for the birds it is good for the bees as well…
Since I started work at the hotel I have
planted thousands of trees. However
there are 10 trees along the main drive
that will always be very special to me.
Eighteen years ago my wife Melanie
had just given birth to my eldest
daughter Lucy. While she was still in
hospital I returned to work for a few
days, and the Head Gardener at that
time asked me to plant four Horse
Chestnut trees and an Oak tree along
the main drive. I remember planting the
trees that afternoon and thinking that
whenever I saw these trees I would
think of Lucy. Four years later I was
blessed with another daughter, Katy,
and I did the same for her. These 10
trees are now starting to mature, so it
is lovely to think that they will continue
to grow at the hotel for many years to
come, a daily reminder of my beautiful
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 9
A sPArKliNg teA
First created by the Duchess of Bedford in 1830
to starve off her mid-afternoon hunger pangs,
afternoon tea was firmly established as a British
staple in Victorian England, and a light meal of tea (usually
Darjeeling), cakes and sandwiches was the perfect balance.
The Duchess found taking an afternoon snack to be such
an ideal refreshment that she soon began inviting her
friends to join her. Afternoon tea quickly became an
established and convivial repast in many households…
Enjoy a relaxing indulgent afternoon tea for two
accompanied by half a bottle of Taittinger Nocturne
Champagne. Nocturne has a subtle and delicate taste that
reveals aromas of peach and apricot. The palate is smooth
and creamy, yet crisp and with hints of raisins and fruits
in syrup. The perfect gift…
Book your table...
Contact reservations on tel: 01425 282212
Email: [email protected]
CHewtoN gleN PriVilege CArd
Chewton Glen is the jewel in Hampshire’s
crown and if you live within a 50-mile radius of
the hotel, we have pleasure in inviting you to
become a privilege card member.
Enjoy an array of benefits from a 10% discount
on lunch, afternoon tea and dinner to special
accommodation rates, to mention just a few.
Single annual membership ВЈ50.
Double annual membership ВЈ75.
ВЈ95.00 for two people.
Best KePt seCret witH A
CoMPliMeNtAry glAss of fiZZ
Sample a great menu that changes constantly, driven by the
availability of fresh local produce including fruit and vegetables
from our Kitchen Garden, and also featuring our daily changing
Best of British dish.
MONDAY: Shepherd’s Pie
TUESDAY: Smoked Salmon Fish Cakes
WEDNESDAY: Lancashire Hotpot
THURSDAY: Roast Chicken
Available Monday - Thursday and still priced at ВЈ25 including a
complimentary glass of fizz throughout January 2015, making this
our best kept secret! Quote JANFIZZ on booking and bring this
voucher on the day. Limited to one glass per person per visit.
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 10
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 11
Luke recommends this great winter recipe.
loBster CUrry - serves 4
7x Dried long red chillies
1x Piece of galangal (ginger)
1tsp Shrimp paste
1tsp Coriander seeds
1tsp Cumin
10x White peppercorns
6x Bird’s eye chillies
4x Dried red chillies
4x Lemongrass stalks
6x Kaffir lime leaves
ВЅx Red onion
1tsp Chopped garlic
Grated nutmeg
4x 1lb Lobsters pre-cooked and cooled then
removed from the shell - Lobster can be
purchased locally from Mudeford Fish Stall
4 cups Coconut milk
12x Okra
2x Baby pak choi
ВЅ Chinese cabbage
2x Lime leaf finely chopped
1x Red chilli
80g Curry paste depending on how hot you like it
Micro coriander
Dry roast the coriander seeds
with the cumin. Remove seeds
from the chillies and roughly
chop all ingredients before
blending in a food processor,
until smooth.
Cut the body of the lobster in half lengthways and
remove the digestive tract.
Fry the curry paste in a little oil, add in cabbage, pak
choi, chillies and lime leaf. Add the coconut milk and
bring to the boil then taste and add salt as required.
When happy with the taste and consistency drop in
the lobster and reheat carefully but do not boil as
this will toughen the lobster. Arrange on a plate with
steamed jasmine rice and top with coriander.
In a rush? All good supermarkets sell red curry paste
to save time.
ANTINORI-CERVARO della SALA 2010, Umbria, Italy. Chardonnay and
Grechetto; an intense yellow straw colour, floral notes, over-ripe tropical
fruit aromas, banana, pineapple, cappuccino, choco and coconut powder,
soft vanilla cream, smooth, creamy, well- balanced, pleasantly fruity and
delicate on the palate followed by freshness and tastiness.
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 12
A fiNe ViNtAge
english wine has become hip to sip
We are proud to offer the country’s largest collection of homegrown wine. With the English, Welsh and Scottish wine industries
going from strength to strength, and with each vintage boasting
ever more noteworthy and competitive wine styles, it made sense
for us to capitalise on our native vineyards and support businesses
that are right on our doorstep.
It has been said that many of our wines, sparkling wines in particular,
rival those of Europe and the New World. Each year in the UK we are
planting more hectares of vines and exploring the potential of
wonderful varietals such as Chardonnay, Pinot Noir and Bacchus
which are perfectly suited to our soil and climate.
Historically we have shied
away from the prospect of
drinking local wine, turning
instead to the more popular
wines of France, Italy and the
New World. However the
recent upturn in quality, along
with a great deal of support
from retailers, wine writers
and drinkers, means that we
are entering a new era in
which it is deemed not only as
quite normal to order a bottle
of wine from the UK with
dinner, but moreover it is
encouraged and seen to be a
fashionable drink.
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 13
Book your table...
Highly commended in:
Best Choice of English Wines
and Sommelier’s Award
Contact reservations on tel: 01425 282212
Email: [email protected]
Join a small group of wine and food lovers for one of our monthly wine
dinners co-hosted by a wine producer and Francesco Gabriele our Head
Sommelier. The evening takes place in the Wine Room and is limited to
just 16 guests. Enjoy an aperitif and canapГ© reception, followed by a
four-course dinner with paired wines.
Monday 9th February 2015
In 2013 we set about establishing our collection of 80 plus wines. The
sommelier team at Chewton Glen already had a strong relationship with
local growers, having historically worked closely with Nyetimber. For over
25 years Nyetimber has had a single aim: to make the finest English
sparkling wine to rival the very best in the world, including Champagne.
We also work closely with many up-and-coming vineyards and wineries
across the United Kingdom, notably those of Ancre Hill Estate in Wales,
Hattingley Valley in Hampshire, Stopham Vineyard in Sussex and Camel
Valley in Cornwall. We are proud that we have gone to great lengths to
support our local wine industry and hope to be involved in its future
success. Let’s drink to that.
Chablis is a fragmented region situated in the most northern district
of Burgundy, France. The grapevines around the town of Chablis are
almost all Chardonnay, making a dry white wine renowned for the
purity of its aroma and taste. Domaine Laroche owns 90 hectares of
wines, including 21 hectares of Premier Crus and 6 hectares of Grand
Crus. Many of their vineyards are being converted to organic
viticulture, with the aim to achieve certification in 2017.
Tuesday 3rd March 2015
The Estate’s history dates back almost 20 years, but it was in 2004
that Jair Agopyan launched the new and modern Castra Rubra Winery.
Michel Rolland creates the wines and guides the team of young
oenologists of Castra Rubra, he is regarded as a significant
representative of the contemporary wine world. The vineyard has 200
hectares planted with the most important traditional grape varieties
and since 2011 all the vineyards are bio certified.
Tuesday 21st April 2015
Discover why Chewton Glen won a commendation for Best Choice of
English Wine from CondГ© Nast Johansens when you join the April wine
dinner. The dinner will showcase wines from Bolney, Litmus and
Denbies as well as the award-winning Nyetimber, Classic Cuvee 2009.
Pre-booking is essential.
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:27 Page 14
Over the summer and after a very respectable innings of ten
years, Ashley Ely headed off to the Big Smoke to take over the
helm of super cool Zetter and Zetter Townhouse in
Clerkenwell and we are pleased to report
he is doing very well! Waiting in the wings was a very familiar
face in the form of Mark Bevan who after five years returned
for his second stint at Chewton Glen. Mark was originally part
of the Restaurant Management Team and having left to take
on the role of Food & Beverage Manager at the Chester
Grosvenor he returned, as many others do! In August Mark
was promoted to General Manager and he is already making
his mark with our regular guests and the 250 strong team.
Mark, (his big personality) and the team are looking forward
to welcoming you on your next visit.
As you gathered we enjoy growing our own talent at
Chewton Glen and another good example of this is Ed
Fitzpatrick, who has just been promoted to Food &
Beverage Operations Manager. Ed is a graduate of �Ten out
of Ten’ a unique Management
Training Programme which was the brainchild of our
Cliveden General Manager, Sue Williams. Students spend
25 months in five different hotels and restaurants honing
their skills and developing their management skills and
leadership styles. Properties range from Rick Stein’s
Seafood Restaurant in the West Country to Calcot Manor
in the Cotswolds and Raymond Blanc’s Le Manoir aux
Quat’ Saison in Oxfordshire and the course exposes each cohort to all of the
disciplines required to run a fine establishment. Chewton Glen’s current �Ten out of
Ten’ student is Emma McCoy and she has just joined the Reception Team. Please do say
hello to Emma and wish Mark and Ed the best of luck in their new roles.
Born in Rome, Italy in
1968, Francesco Gabriele,
or Frankie as he likes to
be known, has honed his
passion for hospitality
since early childhood.
Wine has been a central
part of his life and he has
fond memories of his
grandfather showing
him how to make wine
in his cellar. The Gabriele
family is considered one
of the most important
wine-making families in
Italy (Capichera) with a remarkable award winning
wine from the Vermentino grape.
After university Francesco moved to Sardinia to
work in the hospitality industry as bar tender and
began studying as bar manager at the AIBES
(Italian Bartender Association). A further
qualification as professional sommelier channelled
his interest in the wine world and he travelled
extensively in the USA, South Africa, France, Spain,
Austria and finally England where he joined
Chewton Glen.
His passion for people, wine and the hospitality
industry has enabled him to enjoy some of the
finest hotels and restaurants in the world.
Francesco looks forward to sharing his experience
with you on your next visit to the restaurant.
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 15
Friday 3rd - Sunday 19th April 2015
feBrUAry HAlf terM
Friday 13th - Sunday 22nd February 2015
There are lots of great local attractions to
keep the family busy this half term.
Paultons family theme park is only half an
hour down the road, with rides and
attractions in 140 acres of gardens including
the famous Peppa Pig World!
from ВЈ325 per person, for a three-night midweek break
based on two guests sharing a Garden Room.
Terms and conditions apply. Available until 31st March 2015
4 NigHts for tHe PriCe of 3
If you are tempted to escape from it all this
summer, explore the delights of both the
New Forest and the South Coast, or you
would just like a few days of peace and quiet
relaxing in the heights of luxury, then take
advantage of a complimentary night's
accommodation and make your booking now.
Prices start from ВЈ487.50 per person for a
four-night midweek break, based on two
guests sharing a Garden Room.
Valid 1st April - 30th September 2015.
Easter is a fun and exciting time of year.
Guests can enjoy hunting for chocolate eggs
around the hotel with our annual Easter egg
hunt. Alternatively explore the local
attractions and visit Hengistbury Head to
enjoy a ride on the land train.
Fancy something a little more hands-on?
Then head down to Mudeford Quay and
enjoy a spot of crab fishing and an ice cream!
MotHer’s dAy
Sunday 15th March 2015
On Mother’s Day, treat Mum, Grandma
and the whole family to a delicious
English afternoon tea with a glass of fizz
at Chewton Glen, served buffet style, in
the stunning Lake Suite. With an array of
sandwiches, warm scones with local
strawberry jam and cream, and delicious
home-made cakes you can be sure of a
memorable celebration. Our resident
pianist will be playing some all-time
favourites whilst you sit back and enjoy
the afternoon with us.
Non-residential ВЈ35.00, ВЈ27.50 for children
aged 5-12, under 5s free of charge.
CG Newsletter Issue 68 15 Dec_Layout 1 17/12/2014 10:24 Page 16
Celebrating Chewton Glen’s partnership with
Welsh National Opera, we are delighted to
introduce Lesley Garrett CBE.
Saturday 24th January 2015
Andrew Stembridge, Managing Director and David Pountney,
Chief Executive & Artistic Director of WNO extend an
invitation to a very special evening with Lesley Garrett CBE.
Enjoy a Champagne Lanson and canapГ© reception followed by a
recital from Lesley Garrett after which she will join guests for
a delicious informal buffet prepared by Executive Head Chef
Luke Matthews and his team.
Lesley is probably Britain’s most popular soprano, winning
acclaim for her performances in opera, musicals and
appearances on television and radio. She has gained the
affection of music lovers the world over. Accompanied at the
piano by WNO’s David Doidge, Lesley will perform a programme
of famous operatic arias: Habanera (Carmen), O Mio Babbino
Caro (Gianni Schicchi) and Song to the Moon (Rusalka) together
with beloved songs from musicals and much more.
At just ВЈ99 per person this black-tie evening is perfect for anyone
who appreciates delicious food, excellent wine and the highest
quality live musical entertainment.
Contact Reservations on telephone: 01425 282212 or
email: [email protected]
Photo: Bill Cooper
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 16:04 Page 17
Book your table...
Contact reservations on tel: 01425 282212
Email: [email protected]
Atul Kochhar has combined his heritage and passion for British
ingredients to create a unique, innovative and modern Indian
cuisine. Join Atul on Monday 9th March 2015 for a cookery
demonstration followed by either a three-course lunch or
four-course dinner.
Monday 9th March 2015
Atul Kochhar’s unique talent as a twice acclaimed Michelin-starred Chef has
changed the way people perceive and experience Indian cuisine.
As the very first Indian Chef to receive a Michelin star, accomplished during
his tenure as Head Chef at Tamarind in 2001, he then went on to open the
highly acclaimed Benares Restaurant & Bar for which he was awarded a
second Michelin star in 2007.
Critic Jan Moir of the Daily Telegraph wrote, “Benares is notable for the
outstanding quality of the ingredients that the kitchen uses and for the
abundance with which they are served.”
With the success of Benares, Atul went on to open Ananda in Dublin in 2008,
as well as become a regular guest Chef on P&O Cruises and a consulting
Chef for many restaurants and hotel groups worldwide. In addition to these
projects, Atul has written two successful cookbooks: Indian Essence and
Fish, Indian Style. A third book, Curries of the World for which Atul travelled
extensively to research, will be available to purchase at this event.
Scallop, cauliflower, ginger
Chicken, basil, tomato
Potatoes, cumin, coriander
Domaine D’Elise Petit Chablis, France 2012
Guests joining dinner will enjoy an intermediate course;
Lamb Garam Masala, chickpeas, paratha
Innocent Bystander Pinot Noir, Yarra Valley, Australia 2012
Lobster curry, coconut leaves, rice
Gioacchino Sini, Italy, 2011
Rose and pistachio yoghurt
Innocent Bystander, Pink Moscato, Yarra Valley, Australia 2012
Lunch ВЈ95 - includes arrival coffee, cookery demonstration,
pre-lunch drink, three-course lunch with wines and coffee
Dinner ВЈ125 - includes champagne and canapГ© reception, cookery
demonstration, four-course dinner with wines and coffee.
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 18
iN CoNVersAtioN
witH JiMMy greAVes
Sunday 8th February 2015
Jimmy Greaves was born to score goals and in an iconic
career that spanned three glorious decades, this is exactly
what he did with an unerring regularity for club and
country. Greaves was simply sensational on the pitch and
from the moment he marked his dГ©but for Chelsea as a
17-year-old in 1957 with a goal, it was obvious he was
destined for great things. He spent four seasons at
Stamford Bridge and scored an incredible 124 times in
just 157 appearances. ВЈ65 per person
guy Kremer
British Hairdresser of the year 2014
Monday 30th March 2015
Celebrity hairdresser Guy Kremer is this year celebrating his
Winchester salon's Ruby anniversary - and he still loves every
minute of it. Voted as �Hairdresser of the Year 2014’ and one
of the top hairdressing educators of the century and
constantly in demand for high-profile fashion shoots and
shows around the world, Guy is one of the most respected
hair stylists in the industry. The French-born hairdresser will
share the unique hair styling secrets he has gained from his
40-year glittering career.
Guy will be joined by guests including Rosie Wild from the
top Hampshire designer boutique Moda Rosa who has
dressed the South’s most high profile clients including the
Duchess of Cambridge. JC, stylist and colourist for Guy
Kremer, will also be on hand to offer colour consultations.
ВЈ65 per person
george Clarke
Monday 27th April 2015
George Clarke is an architect and is
Creative Director of architectural
practice George Clarke + Partners. He is
also a writer, lecturer and TV presenter.
George is passionate about the way
architecture can transform our everyday
lives and his aim is to make architecture
popular and accessible to everyone,
while at the same time creating awardwinning homes for his clients.
George is the presenter of several very
successful series for television,
including Channel 4’s Restoration Man
and The Great British Property Scandal
and George Clarke’s Amazing Spaces.
ВЈ65 per person
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 19
the royal Child
Saturday 16th May 2015
Ian Pelham Turner and Helena Chard are two of the
most experienced Royal experts on television today.
The Royal experts talk about their personal experience
working with as well as portraying four generations
of the Royals as commissioned photographers.
Ian captured the first Christmas images of baby
Prince William and the couple photographed extensive
images during the Royal wedding and more.
ВЈ65 per person
Ve day street Party
70th Anniversary
Friday 8th May 2015
Go back in time to the end of the
Second World War and join us at midday
for a glass of fizz followed by a lunch
celebration with wines and coffee.
In 1945 everyone contributed
something to the neighbourhood feast;
all we need you to bring is yourselves. If
you are in the mood for nostalgia, wear
40s dress and we will award a prize for
the best-dressed couple. Entertainment
from the amazing “Three Belles” backed
by the “Bevin Boys” will complete this
trip back in time.
ВЈ75 per person
looking ahead... tHe Big 5-0
Believe it or not Chewton Glen will be
celebrating its 50th Anniversary in 2016 and
the countdown has begun. A special
commemorative book has been commissioned
which will include snippets from all five decades
in the hotel’s history, facts from the New Forest,
anecdotes from some of the characters involved
over the years and recipes from today and the
past. As you would imagine we are planning a
variety of parties and events all of which will
be revealed later in the year.
Prices include arrival coffee, presentation, pre-lunch drink, three-course lunch with wine and coffee unless otherwise
stated. Privilege card holders can benefit from 10% discount on the prices shown. Special accommodation rates
apply when booking special events; prices from ВЈ275 (ВЈ285 from 1st April) per room per night subject to availability
(excluding Friday and Saturday nights). All special events must be booked and paid in advance by calling Reservations
on 01425 282212 or by emailing [email protected] Limited spaces available.
CG Newsletter Issue 68 15 Dec_Layout 1 15/12/2014 12:04 Page 20
relAis & CHAteAUX liVre d’or
In 2014 Relais & ChГўteaux celebrated its 60th anniversary
and as part of the celebrations all of the British and Irish
hotels and restaurants held their own special dinners to
commemorate this important milestone. From Jersey in
the Channel Islands to Cork in the West of Ireland and Fort
William in the Highlands of Scotland, this special occasion
was celebrated in style with special menus, special wines
and very special guests.
A Livre d’Or was created to hold the menus, photographs and memorabilia and this Golden
Book followed the dinners across UK, the English Channel and the Irish Sea, with its’ final
journey taking this souvenir book back across the Channel to Paris for the special dinner at the
Opera Garnier. 800 guests gathered for a magnificent banquet and private performance at
which Martin Skan the Founder of Chewton Glen was asked to present the completed book to
Philippe Gombert the President of Relais & ChГўteaux on behalf of The Delegation.
Having joined Relais & ChГўteaux in 1971, Chewton Glen is the longest standing member or the
UK & Ireland delegation which includes 30 of the best hotels and restaurants including their
sister hotel Cliveden House
Internationally there are now more than 500 very
individual and independently owned hotels in 80 different
countries Andrew Stembridge,
Managing Director of Chewton Glen and Cliveden House
sits on the International Board and the UK Steering
Whilst in Paris, Joan Reen was presented with the �Woman
of the Year’ trophy. Joan and her husband Rob own and run
Ynyshir Hall, the only Relais & ChГўteaux hotel in Wales.
Joan has successfully conquered more than her fair share
of battles both professionally and personally and is a very
worthy winner of this unique award
Ynyshir Hall is also the current AA Hotel of the Year for
Wales 2014/15.
To the best of our knowledge all information contained in this publication is accurate at the time of going to press.
Chewton Glen can accept no liability for any errors or omissions made.
For further information, or to make a
booking for any of the special offers,
promotions or special event
presentations, please contact:
Reservations 01425 282212
Email [email protected]
For those of you who can’t wait for the
next newsletter or e-blast then why
not follow Chewton Glen on Twitter
@chewtonglen, there are many team
members who contribute to this,
including Managing Director, Andrew
Stembridge and Head Gardener, Darren
Venables, to name just a few...
Get regular updates on both Twitter,
Facebook and Instagram
New Forest Hampshire England BH25 6QS
Telephone +44 (0)1425 275341
[email protected]
File Size
2 734 KB
Report inappropriate content