I’m not sure if you know… but one of the brunette and two blondes is heading to Disneyland Paris! What we didn’t know was that the park is celebrating their 25th anniversary this year!
2017 marks 25 years since the theme park opened its legendary gates for the very first time. When we were sent some amazing information from 365 Tickets we were even more excited (who else is jealous of Minnie’s 150+ dress wardrobe!?).
If you are interested in finding out a bit more about the Disneyland Paris park, you can check out the original 365 Ticket post here.
Be sure to stay tuned for our post all about our time at the park and Paris!
The start of 2017 saw successful inn group, Cricketer’s Inn add to their collection of boutique properties with the acquisition of Giggleswick’s Harts Head Inn. In the months since the Inn has benefitted from over £200k in refurbishments, with improvements made to the kitchen, bar and restaurant.
The inn has seen more than physical transformations, with a new head chef – Matt Adamson, who previously headed the kitchen at the groups’ lauded Plough at Lupton. Taking over from Matt at his previous post is the new head chef at the Plough, Robert Stacey, ex-Le Caprice, Galvin at Windows and latterly responsible for the superb reputation of the Castle Dairy in Kendal.
In addition to The Plough at Lupton, The Cricketer’s Inn has acquired the popular and CAMARA award winning craft beer hostelry, The Crown and Kettle in Manchester, which is also undergoing significant renovations at present.
2017 looks like it is set to be prosperous year for the group and they are looking forward to welcoming guests to all three of their stunning venues this summer.
We were invited along to try No.8 Lister Square’s brand new Steak & Shake deal last week, and let me just say, oh wow!
The vibe of No.8 Lister Square is basically cool and relaxed – my favourite. Downstairs there’s people chilling with drinks (the cocktails are unreal may I just add), while upstairs the restaurant has a slightly more formal feel with everyone enjoying their food. There was a pub quiz there while we were there, making for a great laugh. They also have loads of live music nights, which I’ll certainly be making a return for.
After making our way up the stairs, we were greeted by our server straight away and shown to our table with a lovely smile, while the steak & shake deal was explained to us. Basically the new deal is that you get a 150g Rump Steak & chips and a milkshake for £10, and the deal is available Sunday-Thursday 4pm-7pm. Bargaaaaain!
I did the bad thing, and brought along a vegetarian as my date to steak night – I know, I know. But fortunately for us the restaurant and staff were so accommodating, offering several delightful sounding vegetarian dinner options.
A very friendly server promptly arrived to take our orders; I of course, had the rump steak with chips while my friend opted for the sundried tomato with buffalo mozzarella & fresh basil flatbread. We also got the breaded brie bites with cranberry dip as a side dish – as if we didn’t already have enough on our plates… And who could forget the two chocolate milkshakes to top the meal off.
The flatbread got a huge thumbs up from my dining companion, with seriously generous helpings of mozzarella this one is bound to be a winner with cheese fans everywhere! The flatbreads are basically like a slightly less round shaped pizza, I stole just a tiny slice and it was amazing.
Now to the main event of the evening, the steak. What I really loved about this dinner was the little twist in that you get to cook your own steak on a hot stone. Armed with a sizzling hot stone, a bowl of rock salt and some beautifully pre sliced steak – I was ready to become a master chef.
After tasting the steak, I’m basically convinced I’m in entirely the wrong profession… It was SO good! I think with steak, it’s a really good and fun idea to let people cook it themselves as people (me) tend to know exactly how they like it. With all the hard work and prep already done, you just have to lay the meat carefully on the hot stone and wait for it to turn your desired shade of cooked.
The chips were beautifully cooked with skin on, served with a generous helping of mayo. And last but certainly not least – the brie bites. Can these somehow become a main meal please?! They are absolutely to die for. I love when places put extra effort into their side dishes and make them stand out, No.8 Lister Square certainly achieved that level of effort with these charming little cheese nibbles.
Final thoughts on No.8? Food, atmosphere and service were all amazing. The steak & shake offer is a great deal, especially for the quality of food that you receive for just a tenner. No.8 Lister Square is the ideal place for an easy going dinner with friends, and maybe even a quiz win if you’re lucky too.
You can find out more about No.8 Lister Square and all of the fun things they’re doing here.
The Lyth valley in Kendall sounds like the place of Fairy Tales, with blossoming Damson trees and rolling hills, the scenery could be something taken straight from a story… especially if that story is one penned by the wonderful Beatrix Potter.
Ms Potter is best known for her beautifully illustrated children’s books, like Peter Rabbit, Jemima Puddle-Duck and friends and her childhood holidays in the Lake District heavily influenced these works.
This Easter holiday, why not visit the lakes and explore the muse behind the landscape of Squirrel Nutkin’s sail along Derwentwater or Jonny Townmouse’s Hawkshead home? If this sounds like something you would be interested in, then The Lyth Valley Hotel is the perfect place for your exploring base.
Snuggled beautifully between the majestic limestone outcrops of Scout Scar and Whitbarrow Scar, lying in the rolling, pastoral, damson tree-strewn landscape of the Lyth valley, is the luxuriously refurbished 9 bedroom hotel and restaurant. The stunning oak-panelled dining room and woodland creature themed rooms are enough to get you more than a little in the mood for discovering more about Ms Potter’s magical animal friends.
The World of Beatrix Potter attraction in Bowness-on-Windermere is a mere 20 minute drive from the hotel.
“At Steak, we’re fixated on providing our customers with the ultimate dining experience! We serve Succulent meat that’s seared to perfection by our wonderful chefs. These culinary geniuses create sides and sauces that deliver taste explosions, whilst our experienced restaurant manager meticulously selects palate adorning wines that accompany your food perfectly. Mark, and his team of proficient and friendly servers, will ensure your Steak experience is both exciting and relaxing. You have our word.
Donald Russell meat – No meat is more tender or delicious than that of Donald Russell. They’re no ordinary butcher! Our feature cuts of beef are selected and hand cut by Donald Russell, Royal Warrant Holder since 1984 and supplier to H.M. The Queen. Once our beef has been selected, it is carefully matured using traditional methods to bring out its sublime tenderness. This can take from 21-35 days depending on the cut, in order to deepen the meats flavour. Good things come to those who wait.
They provide real food, real flavour, every day and we’re extremely proud of our partnership with them.
We want to serve the people of Edinburgh the best Steak in town. Our unique and theatrical venue provides our customers with a truly unforgettable experience. In the past year, we’ve been on an incredibly positive journey of culinary innovation in order to propel ourselves into the next phase of experiential dining. We’re delighted that we’ve achieved a brilliant and intuitive restaurant experience that our customers love.
We boast a theatrical atmosphere, where the chic decor is the stage, the customer the audience and the meat, the main protagonist. Our mission is to achieve a standing ovation.
Steak is a meat lover’s paradise that pays homage to the finest cuts of meat from our highly acclaimed suppliers, including Donald Russell and Simon Howie. Our venue offers customers the chance to revel in a culinary experience that includes succulent and flavoursome meat accompanied by meticulously selected wines, palate fulfilling sides and sauces that offer a taste explosion.”