Lamb & Lion Inn wins

ISSUE

CELEBRATED YORKSHIRE CHEF JOINS THE FAT BADGER

W I T H A N E W E X E C U T I V E C H E F AT T H E H E L M , T H E FAT B A D G E R’ S F U T U R E I S

L O O K I N G B E T T E R T H A N E V E R .

AWA R D - W I N N I N G C H E F J E F F B A K E R I S B R I N G I N G YO R K S H I R E ’ S F I N E S T

P R O D U C E T O T H E P U B ’ S M E N U S , A N D H A S A N E XC I T I N G N E W O F F E R

F O R YO U T O T RY.

The Fat Badger is delighted to welcome Jeff Baker, a Michelin-starred cook with over 30 years’ industry experience, as their new Executive Chef.

Jeff will be working alongside James Pulford, Head Chef at The Fat Badger, to push the food and cocktail menus in an exciting new direction. Armed with his northern charm and a deep understanding of the restaurant industry, Jeff plans to bring the best of Yorkshire to his diners’ tables.

‘Yorkshire is blessed with great seasonal produce: wild game, native breed beef, lamb and pork from in and around the dales, plus amazing fruit and vegetables right on our doorstep,’ he says. ‘The idea is to use what we have in the beautiful surrounding area to build our reputation as a great place to dine on quality produce at a sensible price point, as well as featuring Yorkshire real ales, fine wines and tailored cocktails.’

Continuing the venue’s offering of refined pub classics, Jeff has already introduced the Dish of the Day to The Fat Badger. Featuring a different special each day of the week for just £10 with a glass of Sancerre or Claret, the offer encapsulates Jeff ’s vision of great quality food at reasonable prices. The À la carte menu will see the addition of native breed steaks and traditional British puddings, as well as some of Jeff ’s well known culinary creations, such as a Whitby crab salad.

After enjoying a successful first few years since 2011, the team at The Fat Badger are eager to see where Jeff ’s experience and prowess can leadthe bar and kitchen.

‘We’re thrilled to have Jeff join the team,’ said John Dyer of HRH Group. ‘He’s extremely committed to delivering first class product-driven food which has earned him a strong reputation, loyal followers and rave reviews. This is a very exciting time for HRH Group, and Jeff is a very big part of what is to come’.

Read more about Jeff ’s Dish of the Day menu on page 3, and book your table at The Fat Badger by emailing enquiry@thefatbadger.co.uk or calling 01423 505681.

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Harrogate’s White Hart Hotel is undergoing an exciting period of rejuvenation, with plans for new rooms and an extensive refurbishment already underway.

Building on its history of excellent service, the hotel’s latest investment is set to improve and modernise its accommodation while preserving the heritage of the Georgian manor house it occupies. The two-phase programme will see sections of the hotel’s conference space converted into 12 new bedrooms, taking them to 65 rooms in total. The existing bedrooms will also enjoy a complete refurbishment, including beautiful new bathroom fittings and tiling, carpets and furniture.

Dominic Jackson of HRH Group, said of the plans, ‘At the White Hart Hotel, we listen to feedback given by our customers. We’ve recognised that our bedrooms require refurbishment and are very proud of what we will soon be able to provide for our guests’ future enjoyment.’

A highlight of the room refresh will be the introduction of a new type of bed, which can easily change from

After another successful season of beer clubs at The Fat Badger, 2015 is kicking off with a local favourite. January will see Black Sheep host an evening of revelry at the pub with a selection of fine real ales from Masham Brewery.

In February, up-and-coming Saltaire Brewery is behind the bar. An award-winning West Yorkshire brewery, they’ll be presenting their new range of bottled beers to tickle your tastebuds.

Take a trip across the pond in March when The Badger hosts their ‘Beers from the USA’ evening. Showcasing a wide variety of American craft beers, it’s sure to be a night of discovery!

Book your spot now. Contact events@whitehart.net

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singles to doubles. This will improve the flexibility of the hotel’s room options, while maintaining the high standards of quality and comfort that they’ve come to be known for.

The redecorated rooms will also feature bedspreads, throws and fabric-covered panelling made from wool sourced from Abraham Moon & Sons. This Leeds-based wool mill distributes fabric to some of the world’s leading fashion houses, such as Burberry and Ralph Lauren, and embodies the kind of locally sourced quality that the hotel champions throughout its interior.

A short stroll from the famous Bettys Tea Room and Valley Gardens Victoria Park in Harrogate, the White Hart Hotel is an ideal base for exploring the delights of this historical spa town.

Book your room now by emailing reception@whitehart.net or calling 01423 505 681, and enjoy famously excellent service in beautiful surroundings.

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C H R I S C L A R K E – O N E O F T H E O R I G I N A L M E M B E R S O F T H E FAT B A D G E R T E A M –

H A S R E C E N T LY R E T U R N E D A S B A R M A N AG E R . F I N D O U T W H AT H E ’ S G O T

I N S T O R E , A N D W H Y H E ’ S S O G L A D T O B E B AC K .

‘Pub life has always been in my blood,’ says Chris Clarke – or Clarkey, as he’s known to The Fat Badger family. Following 15 years of working in hospitality, he tried his hand at an office job. ‘But, it wasn’t for me,’ he says, simply.

In 2011 he returned to the industry he loves, playing an integral part in the conceptual development and launch of The Fat Badger. After guiding the pub through a successful first year with his famous skill and charm, he took the reins at the Lamb & Lion Inn in York. But now he’s back, and he’s more excited than ever to be part of The Fat Badger team.

‘The Fat Badger is the most interesting venue I’ve worked with,’ he says on his return to Harrogate. ‘It strikes the delicate balance between traditional pub and modern bar. And that’s hard to achieve.’

Keep cosy this winter with The Fat Badger’s hearty meals. Committed to celebrating great British food, executive chef Jeff Baker uses ingredients from local suppliers to create seasonal specials.

Served every day Monday to Saturday, the Dish of the Day includes a main course and a glass of Sancerre or Claret for just £10, so you can enjoy a great quality meal at a great price.

To enhance this refined blend of atmospheres, forward-thinking Chris wants to complement the pub’s traditional offerings with some more unusual choices. ‘We’re going to be serving the finest craft beers and lagers we can get our hands on, and we’re currently diversifying our range of cask ales,’ he adds.

Since The Fat Badger opened in 2011, Harrogate has seen an influx of new pubs and bars, and there are always more just around the corner. Unfazed by this, Chris is keen to reinforce the venue’s position as one of the town’s finest watering holes.

‘I’ve found the opportunity to take the pub to the next level irresistible,’ he says. ‘Running the Badger at such a competitive time is an exciting new challenge, and I’m already enjoying it immensely.’

Come down to The Fat Badger and see what Clarkey’s been up to for yourself. To book your table, email enquiry@thefatbadger.co.uk or call 01423 505681.

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L A M B & L I O N I N N

There’s more than just Christmas to celebrate this year at the Lamb & Lion Inn. On 1st October, the historical pub in York’s city centre was awarded its second AA rosette for culinary excellence.

In a glowing review, praise was heaped on the knowledgeable staff whose hospitality and customer care has helped the Inn retain its 4* status. The report complimented the food, describing the dishes as ‘simply

Grafted into the stone of the city gate, the Lamb & Lion Inn has been serving satisfying meals to weary travellers for hundreds of years.

Sit in the large sunny terrace looking out on the cathedral and try one of their real ales: York Brewery’s crisp and refreshing Guzzler brewed within the city walls, or a pint of Black Sheep from Masham, North Yorkshire.

When it’s time for bed, stumble upstairs to a beautifully appointed bedroom and sleep deep on a handmade mattress.

presented, with uncomplicated combinations, clean flavours and accurate cooking’.

This iconic pub, which stands in the shadow of the medieval Bootham Bar, won its first rosette in October 2012. Thanks to the hard work of Head Chef Katie Hoskins and her award-winning team, the Lamb & Lion Inn has built on its previous success and continues to offer attentive, relaxed service in a characterful atmosphere.

The Lamb & Lion Inn’s General Manager Jakub Wankowicz says, ‘We’re very proud of this accomplishment – we’re the first, and so far the only pub in York to have a second AA rosette’.

Book your table by emailing calling 01904 654112 orenquiry@lambandlionyork.com.

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Try your hand at baking the Inn’s famous Guy Fawkes steak and ale pie at home, with this exclusive recipe straight from Head Chef Adie Knowles. Serves: 4-6

For the filling1kg diced chuck steak1 large onion, chopped roughly2 large carrots chopped into cubes1 tbsp vegetable or sunflower oil500ml strong ale4 Oxo cubes2-3 sprigs of fresh thyme1⁄2 glass red wine3 tbsps plain flour1 tbsp Worcester sauceSalt and pepper to taste

For the pastry250g plain flour250g self-raising flour125g lard, diced125g butter, diced

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N E S T L E I N T O A N O O K T H I S

W I N T E RAT T H E G U Y FAW K E S I N N

As we head towards the holiday season following the anniversary of the Gunpowder Plot, you’ll need somewhere to warm up after you’ve had your fill of fireworks. Why not get a history lesson - and have a meal - at the Guy Fawkes Inn?

Birthplace of the notorious plotter himself, this cosy traditional pub encapsulates the tradition, history and atmosphere of York on the doorstep of the Minster.

Serving simple, seasonal food on candlelit tables, the gas lamps and open log fires combine to make the Inn a welcoming place to relax when it’s cold outside. Try the special Conspirators’ Menu during the week, offering three courses for just £13.50, and wash it all down with a pint of locally brewed ale.

Book your table now by emailing enquiry@gfyork.com or calling 01904 466674.

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250ml milkSalt and pepper1 beaten egg to glaze

1. Preheat the oven to 180°C/gas mark 5.2. Sift the flours, salt and pepper into a mixing bowl. Rub in the butter, then the lard until it resembles breadcrumbs.3. Add the milk to bind into a smooth, soft dough.4. Wrap the pastry in cling film and place in the fridge to rest for 30 to 60 minutes.5. Add the oil into a suitable size pan or casserole dish. Place on the heat and add the onion. 6. Cook until soft and then add the chuck steak, thyme and flour. Seal the meat for five minutes.7. Add the ale, red wine, Oxo cubes, carrots and Worcester sauce and bring to the boil.8. Turn to simmer and cook for 1 1⁄2-2 hours until tender. Season to taste and leave to cool slightly.9. Roll out the pastry to 5mm thick. Line a family-size pie dish with the pastry, making sure you keep some for the lid and decoration.10.Place the filling inside. Brush the sides of the pastry with egg and place on the lid.11.Make a few slits for the steam to escape. Crimp the edges and decorate as you wish.12.Wash with egg and bake for 30 to 40 minutes.

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When he’s not cooking delicious venison pies for the locals of Kirkby Fleetham, Mark Harris, chef at the Black Horse Inn, is training to compete in an Ironman Triathlon next year. Widely considered one of the most difficult one-day sporting events in the world, Ironman triathletes swim 2.4 miles, bike 112 miles and run a marathon of 26.2 miles, all without a break. And as if this wasn’t enough, the award-winning chef – who recently moved from The Fat Badger in Harrogate to head up the kitchen at the Black Horse Inn – is also planning to ride a 195km stage of the Tour de France in July 2015.

It’s time to dust off your dancing shoes – party season is upon us. Not one to be left out in the cold, the Black Horse Inn has some exciting celebrations approaching.

First up will be a Wine and Beer Night hosted in partnership with Crown Wine Cellars and the Black Sheep Brewery. At this special event, revellers will enjoy a specially selected range of fantastic French wines and seasonal beers – including Blitzen, the Black Sheep Brewery’s Christmas beer – alongside delicious food cooked using the finest local produce. Rounding off the evening will be live music, and even livelier dancing.

Before joining the team in Kirkby Fleetham, Mark worked in some of the world’s best kitchens, including Trotters Chicago, La Gavroche and The Capital in London, and Seeger’s in Atlanta. He also enjoyed the tutelage of two-Michelin starred chef, Erik van Loo, while working at Parkheuvel in Rotterdam. In his own words, ‘It’s hard to juggle cycling, running, swimming and my commitments at the Black Horse Inn, but – to quote the great Lance Armstrong – pain is temporary, quitting is forever. Try the sweetbread.’

In December, Phil Lyons will be helping Kirkby Fleetham get into the swing of things with an evening of live music, dancing and food. Harrogate’s favourite swing artist will be performing a set of jive, rock ‘n’ roll and swing classics with his band at the Inn, while the kitchen serves up a two-course festive menu accompanied by a selection of Chilean fine wines.

The Black Horse Inn is also a fantastic venue for more intimate Christmas celebrations. Book your space in the bar or restaurant now, and sample exquisite food and drink with your friends and family.

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It’s been a great year for celebrations at Marmadukes Town House Hotel, who have proudly hosted 22 beautiful weddings and six other events in 2014. So if you’re thinking of tying the knot in York, this boutique hotel could be your perfect venue.

Large enough for 50 to 65 guests, Marmadukes is a glorious venue for more intimate events. Its antique furniture and luxurious Italian fabrics seamlessly blend modern comfort and age-old charm, creating a chic and timeless ambiance. And if a summer wedding is on the cards, the walled garden with its lavender-lined lawn provides a gorgeous backdrop for the photographs of your special day.

This year the hotel’s team has been working tirelessly to ensure their service and room quality are always at their best. As a result, they’re now enjoying a place in TripAdvisor’s top 20 hotels in York, so you can expect a flawless experience – from canapés to carriages.

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‘Without a doubt, Marmadukes is the most welcoming and accommodating hotel we’ve been to,’ said Kim and Kelly, who recently held their wedding at the hotel. ‘And it’s all down to having an amazing team of people.’

As well as weddings, Marmadukes Town House Hotel is available for christenings, life celebrations and private dining. To meet our expert team and see the venue for yourself, contact Fran Martin on 01904 640101 or fran@marmadukesyork.com for further details.

Find out more about weddings we’ve hosted by following @marmadukeshotel on Twitter, and join us for #weddinghour every Wednesday at 3pm.

SA N TA C L A U S I S C O M I N G

T O T OW NThe shorter days and colder evenings; frosty

streets and sparkling lights. It must mean

that Christmas is coming! From 27th to 30th

November, the St Nicholas Christmas Fayre will

be descending on York city centre. Snug wooden

huts and bustling Victorian market stalls will

be selling everything from traditional gifts

to seasonal fayre. Savour the scent of roasted

chestnuts as you wander around one of the UK’s

most atmospheric Christmas markets.

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