Month: February 2017

Tim’s Birthday at The Slaughters Manor House, The Cotswolds

In January we decided to get away to The Cotswolds for a night for Tim’s birthday. Ever since we got the car last year, it has been so nice to just hop in and escape from London for a night or two at the weekends, and we thought we’d treat ourselves with a stay at The Slaughters Manor House. It was a fairly easy two hour drive from South London and the perfect wintery day – crisp blue skies with a chill in the air. And I just fell in love with the place from the moment we pulled up the driveway. It’s exactly what you’d expect from the Cotswolds, with beautiful sandstone architecture and projecting gables. The Slaughters Manor House is in Lower Slaughter, a quaint little village four miles south west of Stow-on-the-Wold, built on both banks of the River Eye, lined with picture-perfect cottages. As soon as we arrived, we went for a stroll… At the west end of the village there is a 19th-century water mill, surrounded by sheep and ducks, housing a …

Steak, Cheese and Churros at Bar + Block, King’s Cross

We recently moved offices from Covent Garden to King’s Cross and I’ve been so impressed by the range of new bars and restaurants which have opened up in the area. It’s a total foodie heaven! So when I heard about a new steak restaurant opening up a stone’s throw away from the office, I just had to try it out! Tim and I visited early evening on a Friday and as you can imagine, the bar was packed with people enjoying a post-work tipple (or two!) as well as tourists visiting the capital. What wasn’t clear from the restaurant’s website was that it is actually based within a hotel and this is something I’m often a little hesitant about. From the restaurant you can actually see through to the hotel’s reception – ordinarily this might sound a bit off-putting, but with the decor and ambience, it just worked! There are butcher’s style floor tiles, cosy red-leather booths, bold retro chairs, a marble-topped Chef’s Table, where guests can pull up a stool to experience the‘Primed + …

Gin Ice Cream with Brockmans Gin

I was recently introduced to Brockmans Gin. It was established eight years ago by a group of friends who wanted to create a gin that was so easy to drink, you could pour it neat over ice (!) and it would be good to go, while combining 11 different botanicals to give it a truly unique taste. It is created from a beautiful recipe of botanicals, sourced from all over the world. These naturally grown aromatic botanicals are steeped in pure grain spirit for many hours to release their oils and aromas. Thereafter, Brockmans is distilled in a 100 year old traditional copper still. The distinctive gin notes and the aroma of coriander married with the softer notes of blueberry and blackberry help deliver an exquisite new taste experience and an intensely smooth gin. Juniper: From Tuscany in Italy: grown wild, their beautiful juniper spice gives a perfumey note to the gin, with hints of pine and lavender. Blueberries: From Northern Europe: a unique and original addition of blueberries provides a dry fruity smoothness and …

Mum’s Birthday Dinner at Norse, Harrogate

Since Mum has been living back in the UK, she’s had a rather impressive social life with friends who have been amazing! But something she rarely gets to do is go out for a fancy dinner. Getting dressed up and going out to a nice restaurant was one of my Dad’s favourite things to do, and something which has been notably absent in Mum’s life since he has been gone. So in December I though I’d treat Mum for her birthday to go out for dinner in one of the nearby towns in North Yorkshire. The question was, where would we go? She had always been amazed by the tasting menus Tim and I had been fortunate to experience, so I was over the moon when I discovered a restaurant in Harrogate which offered just that. Norse restaurant, led by Head Chef Simon Jewitt, is located within Baltzersens, a Nordic cafe in the centre of town on Oxford Street which transforms into a fine dining restaurant in the evening. As such, it has a relaxed …