Stoke Place News Feed

123 Toads and Tiaras

Wed, 16 May 2012 16:26:53 GMT

The ladies from Toads and Tiaras wrote a glowing review of The Garden Room restaurant when they visited at the start of this month. Awarding Food, Service and Value for Money the full 10/10.

Thank you ladies and do come again soon - luxurious decadence is always on offer at Stoke Place

http://toadsandtiaras.wordpress.com/2012/05/08/stoke-place/

123 Decanter

Wed, 16 May 2012 16:10:13 GMT

Decanter, the in-the-know wine and spirits magazine enjoyed a dinner in The Garden Room last month and were bowled over by Jacob's wine list which they described as 'wonderfully eclectic, well organised and annotated, and excellent value (you can have a ball at under £40)'

Quoted as a 'Wine lovers dream' ... Jacob's wine cellar for pre-dinner tastings and menu matchings has never been busier.

Read the review here.

123 Slow Roast Pork Belly

Wed, 16 May 2012 09:53:00 GMT

For the month of June, Head Chef Craig Van Der Meer is sharing with us his recipe for slow roasted belly of pork. Pork can be enjoyed all year round, however this dish shows how well it combines with the vegetables and herbs of the Spring season. The beauty of this recipe is that the work is in the preparation, so once you have it in the oven you can enjoy a glass of wine with friends and let the oven do the work.

Ingredients - serves 4 people

1 large pork belly, skin on and scored (500g)
10 large carrots
4 Spanish onions
1 head of garlic, unpeeled
1lt good cider
3 bay leaves
4 sprigs rosemary
6 sprigs of thyme
500ml fresh apple juice
olive oil
salt

Method

Peel all your vegetables. Cut the onion into quarters, the carrot in halves and leave the garlic whole, unpeeled. Put all of your prepared ingredients into a large roasting tray and mix in the apple juice and cider, a drizzle of olive oil over it all, throw in the herbs and season lightly. Rub your pork belly with a little vegetable oil and rub in coarse salt. This will ensure a really good crackling finish.

Place your pork belly on top of the vegetable filled tray and bake in the oven at 150ºc for 3 1/2 hours. Turn the oven up to 220ºc and give the pork a further 30 minutes. Take out and leave to rest for 10 minutes before serving.

The vegetables will be cooked and have a beautiful fruity flavour from the cider as well as the full flavour of the pork.

Enjoy!
Craig Van Der Meer
Head Chef

123 Bikes!

Thu, 03 May 2012 15:31:27 GMT

Feel the wind in your hair as you ride around the grounds on Stoke Place's newest toys, our lovely bikes.

Please book the bikes through reception. Enjoy...

123 Lunch Menu

Tue, 01 May 2012 11:56:34 GMT

Our wonderful new lunch menu is available now, Mondays through to Saturdays. Perfect for guests with only an hour's lunch break or our restaurant team can stretch out the experience to last all afternoon with post-lunch drinks in the bar or on the terrace. Two courses for £18 or three courses for £24.

Enjoy dishes such as Guinea Fowl Roulade, Consommé, Broad Beans, Baby Turnips followed by Poached Brill, Rhubarb, Dill Crushed Potato, Caviar Cream ending with a Baked Orange Cheesecake Soufflé, Blood Orange Sorbet, Aerated Rose Water.

123 Red Online

Mon, 26 Mar 2012 16:14:23 GMT

"Pretty much regardless of who you are, with its stylish interiors and handsome Queen Ann premises surrounded by Capability Brown gardens, Stoke Place is going to be a decent bet for a weekend away. But for Londoners it's particularly attractive, as it's just 30 minutes' drive from the capital in the village of Stoke Poges."

Red Online readers (and now you!) are invited to stay at Stoke Place on a Friday night and to dine in the gorgeous Garden Room Restaurant with a big breakfast the following morning.

Click on the following link for more information:

http://www.redonline.co.uk/travel/hotel-deals/deal-at-stoke-place

123 AA ‘Notable Wine List’ Award

Fri, 23 Mar 2012 17:37:37 GMT

Stoke Place received yesterday from the AA a 'Notable Wine List' Award that will go along side our entry in the 2012-2013 Restaurant Guide, awarded to only 10% of restaurants in last year's guide.

Stoke Place has exceeded the criteria of offering high-quality wines with diversity across grapes and/or countries and styles from the best individual growers and vintages, while also being well presented and explained on both the menu and by members of staff.

The Stoke Place wine list has also been selected to go forward to the final round, giving us the rare opportunity to win the annual AA Wine Award.

For a wine list to be given this opportunity the AA note,

"To reach the final shortlist, we look for a real passion for wine, which should come across to the customer, a fair pricing policy (depending on the style of the restaurant), an interesting coverage (not necessarily a large list), which might include areas of specialism, perhaps a particular wine area, sherries or larger formats such as magnums."

This is a great achievement for everyone at Stoke Place, in particular Jacob and his wonderful team. It is also aptly timed with the launch of our new wine cellar which hosts tastings every evening for overnight guests or those dining in the restaurant who want to pare the best possible wine with their meal.

123 Laurence's Everest Trip

Fri, 23 Mar 2012 13:30:53 GMT

On the 31^st March our Finance Director, Laurence Clark, will be embarking on a journey to climb the highest mountain in the world - Everest! The trip will take 2 months, with Laurence hoping to reach the summit around the 15^th May. He is raising funds for the Anthony Nolan Trust which has been in existence for around 40 years and is involved in Leukaemia Research and Bone Marrow Transplants. His aim is to raise £20,000.

You can follow the expedition by Cybercast on www.alpineascents.com/everest-cybercast.asp where you will be able to track Laurence's progress through his Himalayan adventure.

To donate please visit Laurence's Just Giving Page www.justgiving.com/laurence-clark-everest

Everest, Lhotse and Nuptse in 2008

Everest in 2008

Laurence and team mates on Cho Oyu in 2011 (taken by Brien Sheedy)

Laurence after summitting Cho Oyu in 2011 (taken by Brien Sheedy)

123 Slough Observer

Fri, 17 Feb 2012 10:50:27 GMT

A wonderful review of Stoke Place's beautiful wedding offering in the local Slough Observer - 'Bride of the Manor'. Read the review here.

123 Laurent Perrier Champagne Dinner

Tue, 14 Feb 2012 17:50:48 GMT

Friday 30^th March Aperitif's from 7pm, Carriages at 11pm

An exquisitely constructed 5 course dinner, with each course accompanied by a perfectly paired glass of Laurent Perrier Champagne. To talk you through the Champagnes will be a representative of the house of Laurent Perrier, who has joined us from the nearby UK Laurent Perrier Head Office in Marlow, along with Graeme Sutherland of Bibendum, a renowned sommelier.

Dinner costs £70 per person, plese book through reception 01753 534 790 enquiries@stokeplace.co.uk

Champagne and Tarragon Sorbet, Tomato Consommé Jelly
LAURENT PERRIER ULTRA BRUT NV, CHAMPAGNE, FRANCE

Rabbit Roulade, Carrot, Beetroot Remoulade, Parsley Emulsion
LAURENT PERRIER BRUT NV, CHAMPAGNE, FRANCE

Brill, Squid Ink Mash, Blood Orange, Baby Spinach, Crab, Sauce Vierge
LAURENT PERRIER BRUT VINTAGE 2000, CHAMPAGNE, FRANCE

Pan-Seared Beef Fillet, Fondant Potato, Cauliflower, Truffle, Radish, Bordelaise Sauce
LAURENT PERRIER BRUT VINTAGE 2000, CHAMPAGNE, FRANCE

Deconstructed Rhubarb Crumble
LAURENT PERRIER DEMI SEC, CHAMPAGNE, FRANCE