Allow for 2 x bacon 65p
1 Egg 23p
1 Tomato 15p
2 slices bread 15p
1 sausage 40p
butter
marmalade
coffee tea
juice
sauce
sugar
milk
baguette
Friday, August 24, 2012
Ensuites
Arranging Ensuites
The most spacious feeling ensuite in the smallest space was 140cm x 250cm
All equipment against the back longer wall, with the door in the centre -ish of the other long wall.
Equipment - larger shower, at one end, sink in the middle, loo at the other end. Hooks/towel rail opposite shower. Shelf by loo again short wall.
Include extractor, central light over the mirror, which is over the sink.
Use quality shower tray/cubicles etc. Try self cleaning glass
Smallest ensuite. Need 18inch in front of loo, 2ft width
Standard shower size is 2.6ft sq
The most spacious feeling ensuite in the smallest space was 140cm x 250cm
All equipment against the back longer wall, with the door in the centre -ish of the other long wall.
Equipment - larger shower, at one end, sink in the middle, loo at the other end. Hooks/towel rail opposite shower. Shelf by loo again short wall.
Include extractor, central light over the mirror, which is over the sink.
Use quality shower tray/cubicles etc. Try self cleaning glass
Smallest ensuite. Need 18inch in front of loo, 2ft width
Standard shower size is 2.6ft sq
Saturday, July 16, 2011
Breakfast Choices
Full English
Half English
Cowboy - Boston Beans and Sausages
Eggs Benedict
Omelette Arnold Bennett
Smoked haddock/kipper
Smoked Salmon and cream cheese bagel
Smoked salmon and scrambled eggs
Potato Cakes,
Ham and Eggs baked in a bread roll -
Pancakes - thicker - with blueberry, or other fruit - see blog
Pancakes - thinner - with mushroom and tomato layers
Homemade crumpets
Muffins with toppings -
Eggy Crumpets with bacon on top - see Jamie Oliver at Home book
Vegetarian :
Boston Beans (with Mushrooms instead of bacon)
Potato Cheese Scrambled eggs
Potato Cakes
Scrambled eggs with chilli (italian style)
International:
Pho
Miso
American Muffin - topped with peanut butter, banana and bacon
Fruit
Compotes -
Fresh -
Pastries
Extras
Marmite
Homemade jams and marmalades
local honey
Half English
Cowboy - Boston Beans and Sausages
Eggs Benedict
Omelette Arnold Bennett
Smoked haddock/kipper
Smoked Salmon and cream cheese bagel
Smoked salmon and scrambled eggs
Potato Cakes,
Ham and Eggs baked in a bread roll -
Pancakes - thicker - with blueberry, or other fruit - see blog
Pancakes - thinner - with mushroom and tomato layers
Homemade crumpets
Muffins with toppings -
Eggy Crumpets with bacon on top - see Jamie Oliver at Home book
Vegetarian :
Boston Beans (with Mushrooms instead of bacon)
Potato Cheese Scrambled eggs
Potato Cakes
Scrambled eggs with chilli (italian style)
International:
Pho
Miso
American Muffin - topped with peanut butter, banana and bacon
Fruit
Compotes -
Fresh -
Pastries
Extras
Marmite
Homemade jams and marmalades
local honey
Monday, April 4, 2011
Cooking Breakfast timeable
Ingredients
Per person, allow:
2 sausages
2-3 rashers of bacon
2 flat mushrooms
1-2 ripe tomatoes
1 thick slice of black pudding
1 large egg
1 slice of bread
Method
Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.
For the sausages:
Always buy sausages with a high meat content. Cook these first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.
For the bacon:
Choose between back or streaky, smoked or unsmoked bacon; generally, dry-cure has the best flavour. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
For the mushrooms:
Brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.
For the tomatoes:
Cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.
For the black pudding:
Cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.
For the fried bread:
For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.
For the fried eggs:
Break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.
Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.
Per person, allow:
2 sausages
2-3 rashers of bacon
2 flat mushrooms
1-2 ripe tomatoes
1 thick slice of black pudding
1 large egg
1 slice of bread
Method
Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.
For the sausages:
Always buy sausages with a high meat content. Cook these first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.
For the bacon:
Choose between back or streaky, smoked or unsmoked bacon; generally, dry-cure has the best flavour. Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
For the mushrooms:
Brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.
For the tomatoes:
Cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.
For the black pudding:
Cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.
For the fried bread:
For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.
For the fried eggs:
Break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.
Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.
Monday, January 31, 2011
Canape Portions
Pre-dinner with drinks
4 per person
Reception/2 hours
10 per person
Wedding reception, no meal
15 per person (ie 12 savoury, 3 sweet)
4 per person
Reception/2 hours
10 per person
Wedding reception, no meal
15 per person (ie 12 savoury, 3 sweet)
Saturday, January 1, 2011
Personal Service Skills
Introduce yourself, welcome and then offer to carry ALL bags.
Point out all public rooms for use
Address guests by "Mr and Mrs" until invited otherwise
Dress smartly at all times
Booking - take contact details and visa for guarantee
Point out all public rooms for use
Address guests by "Mr and Mrs" until invited otherwise
Dress smartly at all times
Booking - take contact details and visa for guarantee
Bedroom Hints
BEDROOM
bedside table per person
reading light per person - try to get these fixed to wall/hanging low from ceiling
blackour linings in curtains
room guide in each room - local restaurants, things to do etc
200/300 egyptian sheets as standard
co-ordinating cushions/throws
have double ziplink beds so can seel as double/twin
have separate seating/coffee table if possible
bedside table per person
reading light per person - try to get these fixed to wall/hanging low from ceiling
blackour linings in curtains
room guide in each room - local restaurants, things to do etc
200/300 egyptian sheets as standard
co-ordinating cushions/throws
have double ziplink beds so can seel as double/twin
have separate seating/coffee table if possible
Catering tips
Yorkshire puddings cook from frozen. 200' fan for 10 mins.
Alternatives to potato
- mashed
leek and butterbean crush (for 4 people) 550g sliced leeks(roasted 25mins/turn once), 2 cans butterbeans, 2 garlic cloves 150ml milk. heat everything, season and stick blend till crushed. Serve with sausages (cooked in oven in leek pan - leave in off oven to keep warm while finishing)
Alternatives to potato
- mashed
leek and butterbean crush (for 4 people) 550g sliced leeks(roasted 25mins/turn once), 2 cans butterbeans, 2 garlic cloves 150ml milk. heat everything, season and stick blend till crushed. Serve with sausages (cooked in oven in leek pan - leave in off oven to keep warm while finishing)
Business info
Check what dimensions are needed for 5* accreditation (minimum square footage)
Aim for 30-35 full occupancy weeks for s/c, plus part weeks.
Have a separate room for laundry/gurst room management
Be choosy about guests - think locastion and category of people likely to visit.
Sound proofing
Max 6 guests for B&B ?
Walkers - might only stay one night and be muddy !
Aim for 30-35 full occupancy weeks for s/c, plus part weeks.
Have a separate room for laundry/gurst room management
Be choosy about guests - think locastion and category of people likely to visit.
Sound proofing
Max 6 guests for B&B ?
Walkers - might only stay one night and be muddy !
General decoration/furnishing
Tub chairs from Tesco are a good deal
Get local capenter for furniture to fit rooms
Use commercial iron for bedding
Try to group seating in public areas into small groups.
Get local capenter for furniture to fit rooms
Use commercial iron for bedding
Try to group seating in public areas into small groups.
Bathroom hints
Flooring
- use vinyl for easier cleaning, not so slippery etc
Tiling
- match grouting to tile colour
- use mottled, matt, neutral, larger tiles (not textured)
Sinks
- no lips, smooth lines for easier cleaning
- higher taps for easier cleaning
- use vinyl for easier cleaning, not so slippery etc
Tiling
- match grouting to tile colour
- use mottled, matt, neutral, larger tiles (not textured)
Sinks
- no lips, smooth lines for easier cleaning
- higher taps for easier cleaning
Breakfast Hints
GOOD BREAKFAST MAKES A BIG DIFFERENCE
2 fixed breakfast times
Put menu in room to prebook, but allow for people to change their minds.
Dont use table cloths for breakfast - placements and nice wooden tables.
Toast.
"would you like brown or white" Would you like that with your breakfast or while you wait"
Muesli
- homemade Granola - see recipe on other blog
- Lidl muesli is recommended
Juice
- if you call it fresh it must be freshly squeezed
THE EXMOOR HOUSE CHOICE
Full English 2 sausage 2 bacon, 2 eggs, mushrooms, tom, fried bread
Half English 1 sausage, 1 bacon, 1 egg, mushrooms, tom, fried bread
Toasts - poached eggs, scrambled egg, bacon w/mushtoom and tom
local smoked trout and scrambled
continental patries w/ local cheese and jam
veggie option - sausages and bacon
served with selection frit, juice, cereal, yoghurt, toast, coffee and speciality teas.
At Exmoor they put a note saying "should you wish to order the exmoor smoked trout or the continental breakfast tomorrow, please can you let us know this evening. Thank you. Room..... Guest 1...........Guest 2..........."
Impressive Fruit choice at Sea Breeze - homemade fruit salad, strawberries, prunes, grapefruit
2 fixed breakfast times
Put menu in room to prebook, but allow for people to change their minds.
Dont use table cloths for breakfast - placements and nice wooden tables.
Toast.
"would you like brown or white" Would you like that with your breakfast or while you wait"
Muesli
- homemade Granola - see recipe on other blog
- Lidl muesli is recommended
Juice
- if you call it fresh it must be freshly squeezed
THE EXMOOR HOUSE CHOICE
Full English 2 sausage 2 bacon, 2 eggs, mushrooms, tom, fried bread
Half English 1 sausage, 1 bacon, 1 egg, mushrooms, tom, fried bread
Toasts - poached eggs, scrambled egg, bacon w/mushtoom and tom
local smoked trout and scrambled
continental patries w/ local cheese and jam
veggie option - sausages and bacon
served with selection frit, juice, cereal, yoghurt, toast, coffee and speciality teas.
At Exmoor they put a note saying "should you wish to order the exmoor smoked trout or the continental breakfast tomorrow, please can you let us know this evening. Thank you. Room..... Guest 1...........Guest 2..........."
Impressive Fruit choice at Sea Breeze - homemade fruit salad, strawberries, prunes, grapefruit
Saturday, November 20, 2010
Sourcing Food
Everything is cooked to order.
Sample statement about our suppliers :
Winchcombe is perfectly located for sourcing fabulous local ingredients. The Cotswold Hills are perfect for lamb, beef, pork and game and the Vale of Evesham is rightly world famous for its plums and asparugas, and all manner of fruit and vegetables.
We pride ourselves on 'buying local' and using Dartmoor and Devon suppliers whenever we can. The quality of the raw ingredientsis vitally important to the dishes we serve. We believe it is worth paying a little more for happy and stress free animals (free-range and organic) as they produce superior quality meat. We often buy in the whole animal and butcher it ourselves, making our own sausages and using all the cuts of meat for various dishes. We always make delicious stock from the bones.
We try to buy local and organic vegetables and use what is in season. We grow most of the herbs in our own garden. We source local cheeses for our cheese board - please feel free to ask where to buy anything that you enjoyed enough to want to take some home with you.
Meat : Beef and Lamb - Dartmoor Farmers Ltd http://www.dartmoorfarmers.co.uk/
Meat : Pork - Outdoor reared, rare breed http://www.beadonfarm.com/
Bread Homemade and Thomas' of Bovey
Eggs : Williams Farm Fresh Free range. Moon Farm Dartmoor
Sample statement about our suppliers :
Winchcombe is perfectly located for sourcing fabulous local ingredients. The Cotswold Hills are perfect for lamb, beef, pork and game and the Vale of Evesham is rightly world famous for its plums and asparugas, and all manner of fruit and vegetables.
We pride ourselves on 'buying local' and using Dartmoor and Devon suppliers whenever we can. The quality of the raw ingredientsis vitally important to the dishes we serve. We believe it is worth paying a little more for happy and stress free animals (free-range and organic) as they produce superior quality meat. We often buy in the whole animal and butcher it ourselves, making our own sausages and using all the cuts of meat for various dishes. We always make delicious stock from the bones.
We try to buy local and organic vegetables and use what is in season. We grow most of the herbs in our own garden. We source local cheeses for our cheese board - please feel free to ask where to buy anything that you enjoyed enough to want to take some home with you.
Meat : Beef and Lamb - Dartmoor Farmers Ltd http://www.dartmoorfarmers.co.uk/
Meat : Pork - Outdoor reared, rare breed http://www.beadonfarm.com/
Bread Homemade and Thomas' of Bovey
Eggs : Williams Farm Fresh Free range. Moon Farm Dartmoor
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