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.
“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.”
A week or two ago I was visiting my family down in Hexam, on my drive down my friend and I decided to have a quick stop at Hadrian’s Wall (surprisingly neither of us had been before). After having a quick jaunt around the area and taking some very touristy photos, we were famished.
After being made aware of a lovely little Inn not too far away from where we were, we decided to have a drive and eat there.
I decided on the Potato Skins with chilli and garlic mayo (which were ridiculously amazing, seriously I can’t stop thinking about the dips) and the Vegetable Quarter Pounder which came with some lovely homemade chips and some salad. Definitely what I needed after the very long drive down from Scotland.
The Twice Brewed Inn is set in a lovely little location, very close to an area of the wall, which we then had a little look at after eating too! It’s such a traditional British location with lovely food. We were also told that the Inn has some lovely rooms which I think would be great if you wanted to stay and explore the area over a long-weekend.
Have you visited Hadrian’s Wall before? What did you think?