coaching inn group autumn 2015

Coaching I nnGroup

The

on the

house!With Our

Compliments

introducing our eight high quality coaching inns for drinking, dining and accommodation

The Three swans, markeT harborough • The whiTe harT royal, moreTon in marsh • The TalboT, oundle • The old bridge, holmfirTh

The whiTe harT, bosTon • The admiral rodney, hornCasTle • The george, pierCebridge • The royal oak, welshpool

The CoaChing inn group - formerly known as The bulldog hoTel group

CFree of Charge

issue 2, 2015

recognISIng

greAt ServIceMeet The Coaching Inn Group’s most conscientious staff as we

host our awards evening

InduStrIAl

herItAgeExploring England with a new

generation of museum & attractions for the whole family to enjoy

our BrAnd new

coAchIng InnVisit our newly refurbished coaching inn on the border

of England and Wales

A BArd Influence

In StrAtfordWalk in the footsteps of Shakespeare

to celebrate the 400th anniversary of the life of the playwright

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Free of Charge issu

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15

Cover with 4mm Spine_Layout 1 14/08/2015 14:38

[email protected]@innmail.co.uk

The Three Swans Hotel is a 16th century coaching inn

with all the charm and character you would expect from

such a building coupled with modern facilities...

Thehotelboastsanumberoflicensedfunctionrooms,inthe

originalbuildingorourpurposebuiltfunctionsuite,idealfor

civilceremonies,intimatecelebrationsorlargerevents.

•TheCromwellSuiteisabeautiful,selfcontainedsuitewith

marbleentrancefloor,lounge,privatebarandcloakrooms.

•TheCygnetRoom,onthefirstfloorofthehotel

overlookingthecentreofMarketHarborough,hasbay

windows,highceilingsandanornatefireplace.

•TheSwansSuiteissituatedonthefirstfloorofthemain

hotelwithitsownloungebaralongwithhighceilings.

•TheFairfaxSuiteisamoreintimateroom,idealfora

civilceremonyandsmallerdinners.

Withamplecarparkingspacesandtheinternalcourtyard

forphotographs,thehotelisidealforyourspecialday.

Wewouldbemorethanhappytomeetwithyou,providea

bespokepackageforyourdayandshowyouaroundthehotel.

The Three Swans HotelHigh Street, Market Harborough, Leicestershire, LE16 7NJ

T: 01858 466644 E: [email protected] (GeneralEnquiries)

E: [email protected] (Weddings,EventsandConferences)

www.threeswans.co.uk

Bulldog Hotel Group (Issue Two, SS 2015)_Layout 1 25/08/2015 15:51

3

Welcome......to the SeCond edition of our in-houSe magazine, Keeping

our gueStS up-to-date on our eight high quality CoaChing

innS and our future growth planS for the Company

Kevin Charity

Managing Director ofThe Coaching Inn Group

Managing Director of The Coaching Inn Group.

Iwas recently asked what the definition of a Coaching Inn was. According to

Wikipedia it is: ‘An Inn providing food, drink and lodgings for coach travellers.’

From the mid-17th Century for a period of 200 years Coaching Inns, sometimes

called Staging Inns, were a vital part of the country’s inland transportation system.

Often located just seven miles apart, dependent on the terrain, these Inns

also provided stables for tired horses with fresh teams ready to replace them.

The more prominent Coaching Inns also hosted the provision of a mail service.

Many of these old Coaching Inns have survived and are still happily providing

food, drink and rooms for today’s weary travellers. Indeed a proud historic

former Coaching Inn can be found in the centre of most of the country’s

market towns to this day.

We have a particular passion for these lovely old buildings and we are

fortunate to now have eight of these fantastic, historic properties in our

collection. We simply want to carry on with this 200 year plus tradition, but

also of course to add our own twenty-first century twist.

To reflect this, we decided this year to change our company name to something

more ‘inn’ keeping with what we do! We are therefore now known as

The Coaching Inn Group and have left our old name of Bulldog Hotel Group

behind.

I hope you enjoy visiting our Inns as much as we enjoy revitalising and

operating them. We realise that we are only the latest custodians within a

long line of previous owners, but it is good to know that we have contributed

in some small way to the continued survival of these ‘hubs of the community’

and to help with their preservation for the future...

33

inTroduCing our eighT high qualiTy CoaChing inns for drinking, dining and aCCommodaTion

Kevin Charity

Head Office:

The Coaching Inn Hotel GroupFriars House, Quaker Lane,Boston, PE21 6BZ.Telephone: 01205 [email protected]

The CoaChing inn group - formerly known as The bulldog hoTel group


4

6news roundupA roundup of the latest news

from The Coaching Inn Group.

8unsung heroA big thankyou to chef David

Simms who has been working hard

to create new menus for our hotels.

10 Bard influenceFrom The White Hart Royal, we

embark on a pilgrimage to discover

the life and work of our best-known

and most popular playright.

21 wedded BlissMeet Sarah Wilson, one of

the hundreds of brides who say

“I Do!” with us each year with

The Coaching Inn Group’s help.

Cover photo: Taking the award forGeneral Manager of the Year in theCoaching Inn Groupawards this year wasRachel Armstrong ofour Old Bridge Inn, situated in Holmfirth.

28discovering heritageDiscover Britain’s industrial

heritage, at a new breed of museums

which promise a richer way for adults

and families to uncover the past.

52 teatime treatsIn this edition our pastry

chefs will share the secrets of some

of their most popular patisserie.

62 our new hotelRead all about the latest

addition to The Coaching Inn Group

family, The Royal Oak in Welshpool.

70 Celebrating SuccessRevealing the winners of The

Coaching Inn Group’s annual awards

ceremony to recognise great service.

44Contents

This Issue’s Special Features...

2015, ediTion Two


66

34

28

10

34 the white hartGrant Dawson, Head Chef

at the White Hart Hotel, reveals why

fresh is best in Boston.

40 white hart royalDiscover the Cotswolds

and enjoy quality dining in a

beautiful 17th century coaching inn.

44 a pint of historyThe family run Black Sheep

Brewery has six generations of

provenance... meet them in this issue

48 the old Bridge innOur Holmfirth inn and coffee

house gets a new chef and revamped

menus for high quality dining in the

heart of God’s own country...

58 the talbot hotelNorthamptonshire’s Talbot

Hotel is home to our Chef of the Year,

David Simms - meet him in this issue.

66 the three SwansA major refurbishment has

created a stunning new restaurant in

our 16th century Market Harborough

coaching inn.

74 the admiral rodneyDining is shipshape at our

Horncastle coaching inn. See for

yourself as we meet Dan Thurling.

78 the george hotelOur County Durham

coaching inn receives an infusion

of fresh talent in the form of

new Head Chef Mark Whiteley.

Food and Drink in this Issue...

you are reading the in-house magazine

of The Coaching inn group which

includes the following:

three Swans hotel, high Street,

market harborough, ln16 7nJ.

tel: 01858 466644

www.threeswans.co.uk

white hart royal hotel, moreton in marsh,

gloucestershire, gl56 0Ba. tel: 01608 650731

www.whitehartroyal.co.uk

the talbot hotel, new St, oundle,

northants pe8 4ea. tel: 01832 273621

www.thetalbot-oundle.com

the old Bridge inn and Coffee house,

holmfirth, west yorkshire,

hd9 7da. tel: 01484 681212

www.oldbridgeholmfirth.co.uk

white hart hotel,

1-5 high St, Boston, lincolnshire,

pe21 8Sh. tel: 01205 311900

www.whitehartboston.com

admiral rodney hotel,

north St, horncastle, lincolnshire,

ln9 5dX tel: 01507 523131

www.admiralrodney.com

the george hotel, piercebridge,

nr darlington, County durham

dl2 3Sw. tel: 01325 374576

www.george-ontees.co.uk

the royal oak hotel,

the Cross, welshpool,

powys Sy21 7dg

tel: 01938 552217

www.royaloakwelshpool.co.uk

all prices quoted in this publication were correct at time of going to press.

all material is copyright to The Coachinginn group and may not be reproduced in

any form without prior permission. e&oe.

published for The Coaching inn group by pride magazines ltd,

home of lincolnshire and rutland pride magazines

editor - rob [email protected]

publisher - Julian [email protected]


6

Company newsthe Coaching inn group to double

in size following major investment

new acquisition in welshpool is fit for a queen as group purchases its latest coaching inn

exciting times are aheadfor The Coaching InnGroup thanks to major investment capital and afive year growth plan.

External investment fromthe Commer Group willallow the firm to continuepurchasing, and addingvalue to, its portfolio offormer coaching inns inmarket towns across theUK, especially hotels requiring modernisation or refurbishment.

The company has also secured investment capitalfrom the government’sBusiness Growth Fund

which has already facilitatedthe purchase of the firm’slatest hotel, The Royal Oak.

A second tranche of BGFfunding can be taken in2016/2017 which will allowthe company to continue expanding, and meet itstarget to acquire three newproperties by 2016.

“The group already haseight hotels, with aims toreach a total of 15 properties by 2020,” says Kevin Charity. “Our dedicated fundmeans we can continue togrow without compromisingon reinvestment in our

welshpool’s royal oak hotelreally is fit for a queen - infact, Her Majesty visitedthe hotel back in 2010 ona tour of the area.

The Queen visited thetown when its new indoorcattle market was opened,dining in the restaurant ofthe 18th century Grade IIlisted hotel.

If the monarch revisits thisyear, we think she’ll be impressed with the transformation as The Coaching Inn Group - purchasing the propertyearlier in 2015 - will have completed a full

refurbishment of the property by the end of the year.

“The hotel has 25 bedrooms, a great function room and 55cover restaurant and is already established as thehub of the charming markettown,” says Kevin Charity.

“There is already a greatcore trade and so we areexcited to see where wecan take it. The Royal Oakis clearly the focal point of the town and has forcenturies been popularwith visitors and local residents alike.”

top: Coaching Inn Group’snewest acquisition.

above: The RoyalOak has undergone a full refurbfor 2015.

existing hotels. So, we’ll beable to continue a rollingprogramme of refurbish-ment for our current prem-ises whilst adding new onesto our portfolio, doublingthe size of the company by2020.”

Customers of The CoachingInn Group will also benefitfrom the group’s expansionplans, with the group enjoying increased buyingpower, allowing us to passon the savings we make toour customers.


7

Have you enjoyed a meal or stay at one of our hotels? We love your feedback - email it to [email protected]

our head office is a great place

to bat ideas back and forth...

£350,000 investment for market

harborough’s three Swans hotel

in anticipation of itsexpansion plans, TheCoaching Inn Group’shead office staff havemoved into new premises in Boston.

The office houses thecompany’s accounts,payroll, central purchasing, HR, sales, marketing and IT departments, servicingeach of our eight hotels.

Currently, there are 14members of staff basedat the office, just a shortwalk from the group’sWhite Hart Hotel in the town, and this is set to increase with thecompany’s plans to expand to 15 hotels by 2020.

Unsurprisingly, the mostpopular feature of theoffice is not the boardroom table, but theping-pong table, designed for an impromptu five minutebreak-out session before getting stuckinto work again.

Below: mat Charity (seated)

claims to be unbeaten over

24 games. his brother adam

refutes this claim. an umpire’s

decision is pending.

market harborough’s Three Swans Hotel has just been treated to a£350,000 refurbishmentwhich has created a superb new restaurantwith cocktail bar andlounge area.

On top of our rolling refurbishment programme,

the hotel has also gained anew terrace for customersto eat and drink outdoors,featuring an extendingweatherproof canopy withintegrated heating andlighting. The terrace is alsodue to gain a pizza ovenas we go to press.

The hotel has also benefitedfrom the appointment of

new GeneralManager Nick Kilmartin and thepromotion of former Sous ChefChet Wilcock tothe role of HeadChef, leading abrigade of 10.

les routiers hotel of the year award

Staff at oundle’s talbot innare celebrating beingnamed Hotel of the Year by Les Routiers.

Les Routiers serves as a guide to the best independent hotels and restaurants in the UK,and named The Talbot InnHotel of the Year in December after a ‘secretshopper’ visited them.

General Manager JulianSaunders says he’s “Delighted to offer all ofour guests great service,quality dining and accommodation.”


We are lucky to have

so many talented

chefs in our group,

but David Simms earned

himself our Chef of the

Year title at the group’s

annual award ceremony.

Not only has he achieved

an AA Rosette on his own

patch at The Talbot in

Oundle for three

consecutive years, David

has also helped to set up

our new restaurant at

The Three Swans and has

been responsible for

infusing his wealth of

new ideas across each

of The Coaching Inn

Group’s eight hotels.

David is really keen to

dedicate time to train

our younger chefs, and

is keen to teach some

of the old hands some

new tricks too, using

up-to-the-minute

techniques such as the

sous vide - his latest toy!

� In this edition, David

shares a few patisserie

secrets with us on our

recipe pages, and we’ll

meet a few more of the

group’s award winners on

page 70 of this edition.

The CoachingInn Group’s Award-Winning

Chef, David Simms

MEET OUR HEROES

Meet Our Heroes“Recognising staff, suppliers and

customers who go the extra mile.”


9

it’s a game of two halves for our

charity football league team...

iphone service means quick and

accurate orders for customers

if you see one of our staffusing an iPhone, pleasedon’t raise an eyebrow -they’re still hard at work!

The Coaching Inn Groupis currently rolling out anew hi-tech systemwhere front of housestaff collect customers’orders via an iPhone and send them instantly to our kitchens.

The system, calledKitchen iQ with Zonal, will result in orders being takenfaster, with greater accuracy and will

ensure front of housestaff spend more time in the restaurant and lesstime delivering orders, in turn, resulting in abetter experience forour customers.

we’re one ofthe uK’s 1,000most inspiring companies...

our new websites offer customer better

access to the services you need...

london’s Stock exchangehas recently compiled alist of the 1,000 most inspiring UK companies towork for... and we’re on it!

The report analysesgrowth performance over the past four years,weighted to the most recent year’s performance, and examines which businesses outperformedtheir own sector. TheCoaching Inn Group employs over 350 people intotal and has an ambitious five year growth plan.

we are updating all of our websiteswith enhanced functionality as well asbetter compatibilitywith mobile devices.

Rolling out this summer, we’re unveiling modern-lookingwebsites for each of our hotels that willenable guests to bookaccommodation and dining online, downloadour menus and viewspecial offers all at the click of a mouse,whether you’re on a PC, Mac or smartphone.

the Coaching inn group’s Admiral Rodney andWhite Hart Boston werepreparing to take on 16 other teams in a charity football league as we went to press.

The annual event seesindependent hotelscompeting against oneanother. Last year’smatches raised £1,000for Cancer Research UK.

Company news

above/left:Our new sitesare clean, intuitive, easyto use and mobile friendly.

easier: Mobile ordering willensure speedy service.


10

Grand Days OutShakespeare in Stratford


11

BARDInf luence

Whether it’s all Greekto you, or you’remore sinned againstthan sinning. If something is

fair play or you give the devil his due. e truth will out this year as we recognise the myriad Shakespeareanphrases that have fallen into commonparlance... and more fool you if you don’t appreciate the Bard’s influence because,the long and short of it is that his influenceis a foregone conclusion.

400 Years of Influence2016 will mark the 400th anniversary of Shakespeare’s death. His legacy isalive and kicking even in modern speech,but it’s also very much present in Stratford upon Avon, just a few minutesdrive from our hotel in Moreton inMarsh, as our recent pilgrimage proved.

All the world’s a stage,and Stratford upon Avon,just a 20 minute drivefrom our White HartRoyal Hotel in Moretonin Marsh, is the perfectplace to tread the boardsfor a long weekend ofElizabethan prose andhigh quality dining...


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Shakespeare lived from 1564 to 1616,dying at a then quite impressive 52 yearsof age. During his life he authored nofewer than 43 plays plus myriad poemsand sonnets, whilst somehow findingtime to fall in love with Anne Hathaway,at age 18, and fathering three children.

A Poetry PilgrimageToday, Stratford is home to just over 25,000 people, and understandablyenjoys a keen influx of visitors making apilgrimage to see the Bard’s home town.e Coaching Inn Group’s White HartRoyal is just 20 minutes from the town,and staying there, rather than in Stratford,

is a better bet not least in terms of valuefor money, but also because the Royal isequidistant not just from Stratford, butfrom many of the Cotswolds’s prettiesttowns and from Oxfordshire with itswealth of shopping opportunities.

Our Day BeginsNothing sets you up for a day of exploration like a traditional Englishcooked breakfast, and the Royal’s is one

of the best examples we’ve enjoyed for along time. By half past nine though, we’denjoyed the brief, picturesque drive intoWarwickshire to begin our Stratford day.

Shakespeare’s BirthplaceHelpfully, Shakespeare’s birthplace is inthe centre of the town, well-signposted.e Shakespeare Centre, run by theShakespeare Birthplace Trust, provides access to five of the poet’s family homes- his birthplace, his mother’s formerfarm, Anne Hathaway’s Cottage, hisdaughter’s home and the Elizabethan Harvard House - for a joint price of£23.90/adult.

From here, you’re able to enjoy a walkaround the Shakespeare Centre’s interpretation and learn a little moreabout the Bard’s life. e Centre is situated in the grounds of Shakespeare’sbirthplace, home to his parents MaryArden and John Shakespeare, a tannerwho made leather goods in the town.

e property’s grounds are absolutelybeautiful, and enhanced even further by

actors like Martin Smith, StevenCritchely and Emmeline Braefield who were ‘taking requests’ in a small amphitheatre, performing to crowds before they went into the property itself.

ere’s also the ubiquitous gift shop,and, from here it’s just a short walk toShakespeare’s grave inside Holy TrinityChurch and to two more properties,New Place - the poet’s home as an adult- and Nash’s House, where he lived before his death, both of which are currently undergoing restoration.

2016 will see the 400th anniversary of Shakespeare’s death, and to commemorate the year, the Trust will, in April 2016, open Shakespeare’sschoolroom at King Edward VI Schoolto visitors, as well as revealing a new exhibition at the RSC theatre.

By The RiverFrom the poet’s birthplace, it’s worthvisiting Jubilee Pavilion, just by theAvon, next to the RSC eatre. e Gower Memorial in the gardenswas created in 1769 with a statue of thepoet in the middle, and four figuresaround the base including Hamlet, Falstaff, Lady Macbeth and Prince Hal.

A beauty spot with pretty canal boatsand an idyllic riverside location, it’s alsoideal for those seeking to hire a punt orenjoy a riverboat trip to see the rest ofthe town’s beauty spots.

“Shakespeare lived from 1564 to 1616, dying at a then quite impressive 52 years of age. During his life he authored no fewer than

43 plays plus myriad poems and sonnets...”



right: Shakespeare lived from 1564 to 1616. His life iscelebrated in Stratford and fiveproperties provide a complete‘pilgrimage’ for visitors.

below: The gardens adjacentto the Gower Memorial, overlook the idyllic Avon andthe RSC Theatre.


A short drive from the town, the hamletof Shottery provides a visit to AnneHathaway’s Cottage, where Shakespearecourted his future wife. Today there’s anidyllic orchard, pretty courtyard gardenand of course, the cottage itself to explore. If you’ve children in tow, a visitto Mary Arden’s farm where the poet’smother grew up, will allow children toburn off a bit of steam and provide auseful aside, albeit one which continueson a Tudor theme.

All The World’s A StageBack in Stratford, evening performancesat the RSC’s Royal Shakespeare eatreand Swan eatre take place on mostdays from 7pm, with matinées on selected dates at 1.15pm. So, after a dayof exploring you can build up to the‘main event,’ the playwright’s work performed in Shakespeare’s own hometown, with July and August providing an

opportunity to enjoy e Merchant ofVenice and Othello, and a special collaboration between the RSC andGarsington Opera of a MidsummerNight’s Dream, with Shakespeare’s proseset to Mendelssohn’s score.

With the Cotswolds to explore too, allwithin easy reach of the White Hart Royal,a visit this summer or in 2016 during the400th anniversary year is definitely recommended. All the world’s a stage butStratford’s performance is the true star.

� Stratford upon Avon is just 20 minutesfrom e Coaching Inn Group’s White HartRoyal. A Five House Pass is available fromthe Shakespeare Birthplace Trust’s ShakespeareCentre on Henley Street, CV37 6QW(www.shakespeare.org.uk). For dates, timesand prices of each RSC performance call0844 800 1110 or see www.rsc.org.uk.

15

below: Steven Critchely is oneof the performers entertainingcrowds and taking ‘requests’ at Shakespeare’s birthplace.

left: The RS Theatre and Swan Theatre both host performances of the poet’swork, and host theatretours.

left: Anne Hathaway’s Cottageis just 15 minutes from the town and is where Shakespearecourted his future wife.

“July and August provide an opportunity to enjoyThe Merchant of Venice and a collaboration of the RSC with Garsington Opera; a Midsummer

Night’s Dream, with Mendelssohn’s score.”



16

e GracefulSWAN

The Coaching Inn Groupdoes many things well.We offer well-thoughtout menus, comfortable accommodation and we

make dreams come true by ensuring ourbrides’ weddings are the happiest days oftheir lives.

One thing we do well - really well -however, is rescuing old coaching inns.Take the ree Swans. It’s our MarketHarborough hotel, which was purchasedby the group in 2013.

A New Kitchen, A New MenuAt the time it looked very different, andsince bringing it into the family, we’vetreated its 61 bedrooms to makeovers,and revamped its High Street facing barand lounge. In 2014, we added a brand

new, state-of-the-art induction equippedkitchen at a cost of over £150,000. athas allowed chef Chet Willcock and hisbrigade to create a brand new menu too.

Now, we’ve completed the hotel’s transformation with the addition of abrand new restaurant and revamped terrace - a transformation costing a total of £350,000.

A Worthwhile Investment“You can put a price on the moneyspent, but in terms of being worthwhile,it’s priceless,” says Commercial DirectorMark Porcher. “What we’ve delivered isa much smarter environment. Before, wecould provide fewer covers. With the installation of a new kitchen we wereputting in the ground work for a greaternumber of covers.”

“But the way the hotel works is only halfthe story. We’ve really smartened theplace up with an eatery that comprises80 covers on the ground floor with largewindows, lots of light and a cocktail barwith a private dining room adjacent.

A dramatic transformation has taken place in MarketHarborough. Lots of investment and time hasbeen spent by e Coaching Inn Group’s interior design ‘A’ Teamled by Commercial Director Mark Porcher...

The changes are mostapparent in the hotel’snew restaurant and its revamped courtyard...


17

The Graceful SwanAll Change in Market Harborough


18

below: A new courtyard areawill satisfy diners seeking toeat al fresco in the summermonths. There’s a retractablecover with heating and lightingfor cooler evenings.

bottom: A private diningroom, downstairs dining, andfirst floor restaurant will triplethe number of covers. A new,£150,000 kitchen ensures thekitchen can deliver, too.


19

Meanwhile, upstairs, there’s a first floordining room with a plush lounge areaand further dining for 80.

“We completed work in April and we’rereally delighted with the work,” saysMark. “We’ve had wonderful feedbackabout the look we’ve chosen which istraditional but with modern touches. Wing chairs are comfortable and deep,lavishly upholstered with tactile metallicfabrics for a rich look and feel.”

“We’ve opted for chandeliers for a grandfeel and chunky tables to soften the formality with a rustic influence. The result is somewhere that lookssmart but never feels stuffy - it’s stillvery friendly and welcoming.”

Al Fresco DiningThe terrace adjacent to the restauranthasn’t escaped Mark’s attention either.Not only has it been given a newly laidcar park, there’s a new pizza oven dueto be installed next year which Chetand the team can use to create home-made artisanal pizzas in the summer.

There’s also an electrically retractablecover for the terrace’s 120 seats which isheated and illuminated to ensure thateven on cooler summer nights, customersare still comfortable.

“We’ve used a bright, clean palette ofcolours designed to enhance the fabricswe’ve chosen,” says Mark. “Then we

plan the space carefully to ensure itworks well and delivers a good customer experience.

When we design our space it’s not just a cosmetic matter; the way each restaurant, each bedroom, each areaworks is central to creating the overallfeel of each hotel.

“It’s important, too, that we work withthe features and character of each of ourhotels and ensure they’re all unique, retaining their own individual feel.We’ve definitely done that here, and ourcustomers seem to agree given the feedback we’ve had. A hotel which waspretty tired before we brought it into the family is a graceful swan once more!”

“It’s important, too, that we work with the features and character of each of our

hotels and ensure they’re all unique, retaining their own individual feel...”

The Graceful SwanAll Change in Market Harborough

>>


[email protected]


HAPPILYEVER AFTERThis month, we tell the story of how Sarah Wilson married

her fiancé Wayne at The George, The Coaching Inn Group’s Piercebridge based wedding venue of the year...

wedding album images courtesy of lee dowson photography, County durham; 07854 598 406, www.leedowson-photo.co.uk.

weddings with the Coaching inn group


22

Wedding bells rangrecently for SarahWilson and fiancéWayne. e couple’schosen venue was

e Coaching Inn Group’s wedding venue of the year, e George of Piercebridge. “It suited us perfectly!” says Sarah.“We’re both from the area and knew thehotel well. We wanted a wedding venuewith the best of both worlds; an intimateplace for a ceremony with just a fewclose family members, but also somewhere to hold a really fun partywith family and friends.”

“We really loved the feel of the placetoo. We’re country people, we love ourdogs and horses, and e George had a

lovely rustic feel; just perfect for thekind of wedding we had in mind.”

An Unexpected ProposalSarah and Wayne are both from BishopAuckland, just 10 miles from eGeorge. e couple met in 2011 and,following an unexpected proposal fromWayne, became engaged in 2013.

“It was a Christmas proposal. Waynehad asked my father’s permission whichI thought was really sweet. He’s likethat... old school, very romantic!” saysSarah. “I had no idea he was planning it.I was looking for my presents on Christmas morning when be presented a ring box and dropped down on one knee... I was delighted!”

“Wayne had asked my father for my hand inmarriage. He’s like that...old school, very romantic!”

above: The George of Piercebridge offered the couple an intimate room for a ceremony with close family, as well as theballroom, pictured here, whichcould easily accommodate a large party with lots of friends!

wedding album images courtesyof lee dowson photography,County durham; 07854 598 406,www.leedowson-photo.co.uk.>>


24


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“We looked online at a couple of venuesbut didn’t really get a feel for anywhere.When we saw e George it was love atfirst sight!” says Sarah.

“e grounds are beautiful, perfect forphotos, we loved the bridal suite and wereally liked the fact that there was a largeroom for the reception and a separate,smaller room for the ceremony.”

A Helping Hand“I’ve a few friends in the wedding trade but really I didn’t know where tostart with planning the event,” saysSarah. “e hotel wedding coordinator,is absolutely brilliant. She wasn’t justthere if I called but she was proactiveand called me too. ere were a fewthings I was worried about, like the layout of the tables and the size of theroom, but we worked through those together.”

“She was there on the day as well asthroughout my wedding planning andreally went above and beyond to helpmake the day run smoothly. I used a fewof the suppliers she recommended, likeour photographer, Lee.”

“When we went to seeThe George it was love at first sight! The riversidesetting is really beautiful!”

wedding album images courtesy of lee dowson photography, Countydurham; 07854 598 406, www.leedowson-photo.co.uk.

planningyour weddingthe george at piercebridgewas awarded the Coachinginn group’s weddingvenue of the year title.who better, then, than its wedding team to provide some weddingplanning tips?

� Set a date firstAvailability of suppliers depends on a date, so firstthings first; find your wedding venue, set a date,then begin seeking out yourother suppliers.

� don’t take an entourageWhen wedding dress shopping, take one trusted advisor... not an entourage ofpeople with different opinions!

� no Crash dietsAvoid ‘crash diets’ in the runup to your wedding... yourdress might not fit as well ifyour body shape changes!

� recommended SuppliersYour venue will have experience of working withsome suppliers. Photographerslike Lee who are familiar with the venue will have experience exploiting itsbest locations and will bemore familiar with the light at different times in the day.

� Keep a fileMaintain one wedding filewith all of your booking details, contracts and otherpaperwork all in one place.

>>


26

“We knew he was familiar with thevenue - the best places to shoot and thenicest backgrounds. His images weregreat, but he was so unobtrusive. We wouldn’t have found him without thehotel’s recommendation!”

Local SuppliersSarah used several local suppliers familiar with the venue including Alison’s Flowers, and Julianne Claytonfor venue decoration, choosing a tastefulsilver and ivory colour scheme and wearing an Italian made mermaid-linewedding dress with beaded and embroidered bodice.

“e place looked amazing, and everyone had a really good time. We wanted a really decent party, an enjoyable celebration of the day.”

Sarah and Wayne enjoyed a barbecue in the early evening for daytime guestswith drinks on the terrace, overlookingthe Tees. e couple wanted a hot buffet in the evening for party guests.

Sarah’s sisters Jessica and Chloe were bridesmaids, whilst seven-year old Jake was ring bearer and best man.

An Incredible Day“I can definitely recommend e Georgetoo. It was a lovely backdrop but thecontinuity of contact and the help thatNicola gave me was fantastic, it helpedto create the happiest day of our lives!”says Sarah.

top: Sarah and Wayne withseven-year old Jake, and parentsDominic & Julie and Ian & Diane.

>>


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� admiral rodney, horncastleWith the addition of a new privateentrance leading directly into thefunction room, from the hotel garden, our Horncastle venue is more attractive than ever. Wedding packages from £2,000also ensure great value.

� the talbot, oundleA beautiful 17th century Grade I listed wedding venue with a rich history in the pretty town of Oundle. Whitwell andWestgate suites for 60-100 guests.Fully licensed with bespoke packages to suit all budgets.

� the white hart, BostonA beautiful first floor function roomoverlooking the river and historic St Botolph’s Church creates a reallypretty wedding venue in Boston forup to 120 guests. 26 rooms and acocktail bar means plenty of roomand great fun too!

Coaching inn

weddingVenueSthe george is just one ofmany great Coaching inngroup wedding venues...

wedding album images courtesy of lee dowson photography,County durham; 07854 598 406, www.leedowson-photo.co.uk.


We were all draggedalong to dusty,eerily silent museums as children, ones

where ‘do not touch’ signs, roped offareas and stern looking guides kept history just out of reach.

Just like England’s industrial past though,time moves on and a new generation ofmuseums are all about bringing historyto life with unprecedented interactivityand greater realism.

It was a bright spring morning when weleft e George Hotel. Having enjoyed acooked breakfast at the 16th century

Grade II listed Coaching Inn Grouphotel, on the border of Teeside andCounty Durham. we reflected on whatworking life would have been like in thefarmland surrounding the hotel and onthe river, not in the distant past but justa generation or two ago. From theGeorge it’s just a 45 minute drive toBeamish, an open air museum with unprecedented interactivity and scale.

A Brand New Restaurant“Visitors to museums and similar attractions no longer want to passivelyobserve history from behind a rope.”says Beamish’s Jacki Winstanley, walking us around the attraction’s WWItown, with its pub, stables, Co-Op store,garage, bank and sweet shop. “Peoplewant to interact with history, talk topeople, see, smell and even taste it. eycan do that here - we’ve a 1900s bakeryand fish ‘n’ chip shop all on site.”

Beamish covers 350 acres and is locatedon the site of an old drift mine. Buildings - indeed, entire streets - havebeen moved brick by brick and rebuilt

“Visitors to museums nolonger want to passivelyobserve history from behind a rope...” says Jacki.

Grand Days OutOur Industrial Heritage

Bringing The Past

ALIVEe north of England is rich in industrial heritage, and a newgeneration of museums eschew roped-off areas and signs reading ‘do not touch,’ in favour of presenting a reflection of ourhistory that you can see, touch and even talk to. Best of all, threeof e Coaching Inn Group’s venues are perfectly placed forthose seeking to bring the past alive... words: Rob Davis.

>>

28


main: Beamish willhost its agriculturalshow from thursday17th to Sunday 20th September.


Hannant as we looked at a replica ofStephenson’s Locomotive No.1, built forthe opening of the museum in 1975.It’s one of four locomotives on display inthe museum, each on loan from the National Railway Museum.

“We’re located on the 1825 route of therailway. is was by no means the firstrailway but it was significant because we were the first place from which a locomotive could haul passengers; thefirst public railway for the transport ofpeople,” says Leona.

“As a museum we really want to engagepeople of all ages. Steam trains are nostalgic now but in their era, they werean absolutely integral part of people’sworking life and eventually facilitatedleisure too, with holidays and day tripsto the countryside.”

A Part of Everyday Life“We’ve tried to make the museum as interactive as possible so visitors can see,and touch history to really make our industrial heritage come alive.”

with absolute authenticity. Beamishcomprises a complete town, an additional pit village and colliery fromthe early 1900s, as well as a Georgianhome and waggonway, and a 1940s farm.Beamish will also embark on a £16.5mexpansion in a couple of years toinclude a 1950s village with police station, café, a parade of shops and cinema... an entire town complete withpre-fab homes.

A Reflection of History“I think the beauty of Beamish is therichness of its reflection of history andits interactivity - our staff are costumedand remain absolutely in character - butalso the fact that it tells the story of amore recent history which more vividlyreflects the lives of our parents andgrandparents, so it’s a history that’s easy to relate to.”

Staying at e George Hotel, you’re just15 minutes from another of the NorthEast’s best historical attractions, Head of Steam. “It’s the place where trainswere born!” says curator Leona White-

“Steam trains are regarded as nostalgicnow but in their era, theywere an absolutely integral part of people’sworking life and eventuallyfacilitated leisure too,with holidays and daytrips to the countryside.”

� We stayed at e George Hotel, Piercebridge, DL2 3SW. Tel: 01325 374576.www.george-ontees.co.uk.

>>

30


Like Beamish, another areaof the UK which owes agreat deal of its heritageto the coal industry isLeeds. Guests at e

Coaching Inn Group’s Old Bridge Innat Holmfirth are just 20 minutes fromthe National Coal Mining Museum forEngland, where visitors are given hardhats before stepping into a cage andtravelling 140m underground.

“e industry was a celebrated part ofBritish life and central to many villagesnot just economically but culturally too,”says curator Fern Montgomery. “e idea of the museum was to not just put up boards with text and pictures,but to really immerse people in the life.”

“All of our tours are led by ex-miners,and give visitors a vivid insight into thedangers and hardships faced by the men,women and children who toiled underground, complete with the sights,sounds and smells of a working coalmine; we absolutely pride ourselves onour realism.”

As with the coal mining industry, horseswere a central part of Yorkshire’s working life. Holme Valley HeavyHorses offers a chance to see whatworking life was like when horses were anecessity rather than a novelty.

Experiencing Heavy Horses“e sound of leather, brass and chains,the clip-clopping of hooves pulling abrewer’s dray along a cobbled street aresounds my granddad would have heard100 times a day,” says the farm’s SimonHinchcliffe. “We wanted to keep alivethe culture, and so, having establishedthe UK’s first farm shop, we began offering Heavy Horse Experience days.”

After a hearty breakfast at e OldBridge, you’ll enjoy meeting Major,William and Ted - the farm’s Clydesdaleand Shire horses. At a cost of £250/twopeople, the days offer the chance to stable,groom, harness and exercise the animals.

� We stayed at e Old Bridge Inn, WestYorkshire HD9 7DA. Tel: 01484 681212.www.oldbridgeholmfirth.co.uk.

Find out More� Beamish0191 370 4000www.beamish.org.uk

� head of Steam01325 460532www.darlington.gov.uk

� national Coal mining museum for england01924 848806www.ncm.org.uk

� holme valley heavy horses07541 257655www.holmevalleyheavyhorses.co.uk

� Court Barn (over)01386 841951www.courtbarn.org.uk

� gordon russell design museum01386 854695gordonrussellmuseum.org

� Cotswold w/weavers01367 860660cotswoldwoollenweavers.co.uk

� Cotswolds motor museum01451 821255www.cotswoldmotoringmuseum.co.uk

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32

Finally, for guests enjoyingthe hospitality of The Coaching Inn Group’sWhite Hart Royal inMoreton in Marsh,

exploring Britain’s heritage begins just15 minutes away at the Court Barn museum of craft and design.

Arts & Crafts in the Cotswoldse area is also renowned as the homeof the William Morris arts and craftsmovement; one concerned with functional design for the home thatavoided superfluous decoration andfavoured practicality. e movement iscelebrated at the museum, at ChippingCampden, with hands-on workshopsand demonstrations. Just 20 minutesfrom the White Hart Royal, the GordonRussell Design Museum also celebratesthe area’s association with the arts andcrafts movements, tracing the evolutionof our homes from the 1930s to thepresent day.

A Heritage in Textilese best English wool cloth originates

from the Cotswolds, and at the area’sheritage centre, based at Filkins, you can experience the lives of weavers whilstwatching craftsmen working on traditional equipment.

“We live and breathe the wool heritagethat made the English Cotswolds,” saysthe mill’s Richard Martin. “e centre is a celebration of the wool farming, spinning and weaving industries that the area was dependent on in the 18thcentury.”

A Social History in CarsAnd finally, visitors to the area can alsoappreciate the social context of motoringwith a visit to Bourton on the Water’sCotswolds Motoring Museum. Again,you can see, touch and really get a feelfor the exhibits. e museum’s toy collection, adjacent to the main museum,will appeal to those who appreciate asense of nostalgia.

� We stayed at e White Hart Royal, Moreton in Marsh GL56 0BA.Tel: 01608 650731. www.whitehartroyal.co.uk.

“We live and breathe thewool heritage that madethe English Cotswolds,”says Richard Martin.

above: DiscoverBeamish’s steam engine heritage.


33

dateS FORYOuR diary

2015/2016

2nd-23rd JanuaryThe RSC presents Queen Anne atthe Swan Theatre. 1702: William IIIis on the throne and England is onthe verge of war. Princess Anne issoon to become Queen, and heradvisors vie for influence over thefuture monarch, tickets from £8-£37.

� Where to Stay: 20 mins from The Coaching Inn Group’s White Hart Royal, Moreton in Marsh.

17th - 20th SeptWe’re big fans of Beamish, theopen air museum in County Durham.In September, the attraction’s agricultural show recreates the pastoral idyll of a traditional countryshow from the early 1900s. 2015’sevent includes WWI Cavalry displays.

� Where to Stay: Just a short drive from The George Hotel,Piercebridge.

11th-19th decWe’re big fans of Holmfirth’s Picturedrome. Right next door toour Old Bridge Inn. In December,you can see The South,Showaddywaddy, Queen Tribute Mercury, T-Rextasy and Bad Manners. For details, see www.picturedrome.net.

� Where to Stay: Next door to The Old Bridge Inn.

23rd oct - 1st novCelebrate the 800th anniversary of Magna Carta, see Lincoln Cathedral’s copy of the document,enjoy the city’s Frequency Festivalof Digital Culture and have a lookaround the city’s newly renovatedmedieval castle - all in October.

� Where to Stay: 30 mins from The Coaching Inn Group’s Admiral Rodney Hotel in Horncastle.

Sat 28th novThis year celebrates the 75th anniversary of Winston Churchill becoming Prime Minister and of VE Day. Blenheim Palace is celebrating Churchill’s birthday on 28th November with a series of commemorative activities.

� Where to Stay: 30 mins from The Coaching Inn Group’s White Hart Royal, Moreton in Marsh.

June 2016Exact date to be confirmed. Look to the skies in 2016 for air displays of modern and heritage aircraft. The Welshpool Airshow is held at the town’s airport and incorporates a Festival of Transport too.

� Where to Stay: 10 minutes from The Coaching Inn Group’sRoyal Oak Hotel, Welshpool.


35

Boston’s White Hart is agreat example of how we’vecome to expect more fromour dining in recent years.

e market town is home to around65,000 people, and is surrounded by richarable farmland. It’s an area where foodis important, both economically and because the townsfolk prefer local suppliers - family butchers and vegstands on the twice-weekly market - tomeat and vegetables from supermarkets.

A Brand New RestaurantAs a result, restaurants in Boston have to offer customers a great deal to be successful; local ingredients, satisfyingportions and good value. It’s easy, then,to see why the White Hart is so well-regarded as one of the town’s bestrestaurants. Head Chef Grant Dawsonhas headed up the restaurant’s kitchenfor over four years, and oversaw the refurbishment of both the kitchen anddining room last year.

Grant has over 40 years experienceworking as a chef across the UK and returned to his native Lincolnshire in2011, missing the local ingredients and

warmth of the locals. His career has seen him cooking for everything from banqueting and weddings of up to 1,000covers to creating fine dining dishes atcountry house hotels. He joined eCoaching Inn Group wanting to buildon the successful refurbishment of themid-18th century hotel, ensuring itsfood was as impressive as the Grade IIlisted building itself.

“What’s really interesting about workinghere is the diversity of our customerbase. Our residents dine here, we’vebusiness people meeting here duringlunchtime service and we’ve plenty offamily parties in the evenings.”

“We’ve had to create a menu with dishesthat suit both business people during theweek, and the more relaxed dining trade,that the restaurant has at the weekend.”

Eating OutWhite Hart Hotel, Boston

Grant Dawson is the lucky chef working in the heart - or ratherthe hart - of one of the UK’s most prolific food producing areas.His philosophy is one of customer satisfaction for the broad rangeof diners that enjoy the hospitality of Boston’s White Hart Hoteland Eatery... words: Rob Davis.

Food From e

HART

“Grant wanted to ensureThe White Hart’s food wasas impressive as the GradeII listed building itself...”


e White Hart’s adjacent CourtyardCocktail Bar is due to be refurbishedthis year to accommodate the increasingnumber of customers enjoying not justcocktails, wine and local ales, but grazingand sharing platters - a sort of Lincolnshire tapas option - and themenu’s four ‘pub classics.’

Unique to the White Hart is the incredibly popular sizzlers - with bothchicken and duck options. ese areavailable as chilli or Chinese dishes witheither five-spice marinated meat orsweet chilli sauce with a platter of vegetables and rice or hand-cut chips.Beginning life as a ‘special’ on therestaurant’s blackboards - offered alongside the à la carte menu - they became a permanent part of the restaurant’s menu.

Dining in the Riverside Restaurant, customers can choose from six starteroptions, four seasonal main courses, andeight grill options. “Really populardishes on the menu include our piri-pirichicken and sticky beef options, as wellas our ‘Dirty Burger’ - so-called because it’spacked with Lincolnshire Poacher cheese,smoked bacon, mushroom and onions -and a ‘Double Dog’ with pulled pork.”

“With new menus for the summermonths we’ve a keen understanding ofwhat local diners want from us.” saysGrant. “We’re using some really goodlocal suppliers - Mel Ward Butchers,and Boston Sausage, which is just nextdoor to the hotel.”

“We also accommodate lunchtime dining with some lighter but just aswell-thought out sandwiches, baguettesand ciabattas. We believe that whetheryou’re dining during your lunch break, or you’re looking to enjoy nibbles over adrink or you’re seeking three course à lacarte dining, you should enjoy the bestlocal ingredients, big flavours and a levelof service that matches the quality of thefood itself,” he says.

With the option of dining in the Riverside Restaurant, the Courtyard Baror al fresco, overlooking the medievalBoston Stump, there’s plenty of choiceboth in terms of the menus and of where to dine at the White Hart.What’s consistent throughout, though, isthe provision of quality dining, local ingredients, a warm welcome, and themost modern, flavoursome dishes thatGrant and the team can offer all of theircustomers this summer.

“With new menus for thesummer months we’ve akeen understanding ofwhat local diners wantfrom us...” says Grant.”

above: The brigade produces a ‘pie of theday’ option for diners.

36


far left: Desserts like this peanut andchocolate sundae are all made in-house.

Below: Grant Dawsonhas headed up thekitchen for four years.

our CheFrecommendsto eat: We enjoyed a grazing platter with - whatelse - Lincolnshire sausageswith Grant’s honey and mustard glaze.

to drink: Enjoy a cocktail in the hotel’s CourtyardCocktail Bar.

to do: If you’re looking towork up an appetite, climbthe tower of Boston Stumpor enjoy the wildlife of thenearby coastal nature reserves.

the white hart hotel, high Street, Boston, pe21 8Sh. tel: 01205 311900, www.whitehartboston.com.

37


38

TOP OF the dropSYou’ll be spoilt for choice when choosing

something to accompany a meal at any

of our hotels... so we’ve asked our wine

expert Dougal Kenny to recommend

some of our best value wines...!

1. andean Malbecthe wine: Damson and plumwith a spicy palate, a rich, mid-bodied red. Perfect wine forthose who enjoy robust reds.

the food: Great with grilledmeat - like our 10oz SirloinSteak (£18/White Hart Boston).

the damage: £20/bottle.14% ABV

2. Spearwood the wine: A fresh, juicyChardonnay with melon fruit flavour and a crisp finish.

the food: An ideal aperitifor to accompany dishes likecreamy woodland mushrooms(£6/Ad. Rodney, Horncastle).

the damage: £4.25/175ml,£16.70/bottle. 13% ABV.


39

TOP OF the dropS4. Fransh. Semillonthe wine: Complex oak-aged Semillon with ripe fruit and nut flavours.

the food: Partners seafoodbeautifully, like our grilledbaby squid or scallop starters(£8/Three Swans, Harborough).

the damage: £5.30/175ml,£20/bottle. 14% ABV

6. Zinfandel roséthe wine: Jack & Gina’s vibrant, strawberry flavouredwine. Sweet but well-balanced.

the food: Ideal with saladsand simple grilled meat likewarm chicken salad (£7/£11Old Bridge, Holmfirth.

the damage: £4.10/175ml,£16.00/bottle. 10.5% ABV

5. Calterra reservathe wine: Merlot-styledwine with red cherries andbig, soft tannins fromcarmenere/cab sav grapes.

the food: Ideal with goat’scheese or Camembert(£7/George, Piercebridge).

the damage: £4.60/175ml,£18.30/bottle. 14% ABV

3. esk Valley S/Blancthe wine: Intense, powerfulSauvignon Blanc with tropical/citrus flavours.

the food: Perfect for fishdishes like our seafood platter(£14/Talbot Hotel, Oundle).

the damage: £5.80/175ml,£24/bottle. 13% ABV.


40

The Har t ofENGLAND

Eating OutWhite Hart Royal,Moreton in Marsh

there’s a new head Chef at the Coaching inn group’s 400 year

old moreton in marsh coaching inn, the white hart royal...


41

Without doubt, theCotswolds is oneof the prettiesttravel destinationsin the UK, with

plenty to attract tourists and a wealth ofattractive scenery.

What’s more, Moreton in Marsh’s Coaching Inn Group hotel, e WhiteHart Royal, is the ideal destination for exploring the area, equidistant betweenthe area’s most quaint villages and market towns, Shakespeare country, and cosmopolitan Oxfordshire with itswealth of shopping opportunities.

A Right Royal WelcomeWith over 400 years of provenance inthe town, the hotel certainly impressedGeneral Manager, Duncan Craig, whoarrived in the town three years ago and,like many of his guests, was won over bythe town’s charm and the warm welcome locals give to visitors.

“The group acquired the hotel five yearsago,” he says. “It’s popular with guests whowant to explore the area, ideally situatedand comfortable thanks to a makeoverwhich, last year, culminated in a newly refurbished dining room and terrace.”

“Just recently our new head chef arrivedat the hotel and is already beginning to make his mark on the kitchen.”

“He’s working with a brigade of fourchefs to improve upon the already prettyimpressive efforts of the team to ensurequality dining for visitors to the area.

The hotel has a popular bar, The SnugBar, in the oldest part of the hotel, withits old bread oven, Tudor window, flagstone floors and inglenook fireplace.It’s in here and in the courtyard and thehotel’s two lounges that a daytime menuis served, seven days a week from noonuntil 6pm, offering traditional maincourses, sandwiches, plus sharing &grazing options.

Dining in the Courtyard Restaurant isreserved for evening service, from 6pm-9pm, with an à la carte menu comprisingsix starters, six main courses, sharingplatters, and ‘gastropub’ classics, as wellas a selection of side dishes and desserts.

For high quality dining, right in the heart of England, look no further than our beautifulCotswolds coaching inn. The White Hart Royal is ideally placed for a romantic weekend away,equidistant from the area’s prettiest towns, shopping in Oxfordshire, and a pilgrimage toShakespeare country as well. Duncan Craig shows us around...

The Har t ofENGLAND

there’s a new head Chef at the Coaching inn group’s 400 year

old moreton in marsh coaching inn, the white hart royal...


42

top: Gnocchi with butternutsquash, wild mushroom,wilted spinach, Parmesan,truffle oil.

above: Pan roasted sea bass, crab and springonion mash, white wine andwatercress cream sauce.

left: The hotel’s courtyard is especially popular in the summer.

“We’re keen to furtherenhance diners’ experience of the hotelwith a brand new menulaunching soon...”


43

In addition to the main evening menu,the hotel’s chefs are also enhancing diners’ experience of the hotel with the brigade’s selection of homemadebread and a series of specials on thehotel’s blackboard.

Al Fresco DiningWe enjoyed dining in the courtyard ofthe hotel, with a starter of roast chicken& ham hock terrine plus a goat’s cheeseroulade. The former was served on aslate, enhanced with a tangy fruit chutney and freshly baked walnut bread.The latter demonstrates the brigade’s keenness to work with local businesseslike The Cotswold Cheese Company,situated opposite the hotel, a knowledgeable supplier of artisancheeses such as the example used to create our roulade dish.

“All of the chefs are really keen to use localsuppliers where possible and to reallyraise the bar for those visiting the areafor weekends away,” says Duncan. “All ofthe dishes we provide during lunchtimeand evening service are of the best

quality, but weekend service allows us toreally go the extra mile.”

Quality Main CoursesMain courses during our visit includedour pan roasted seabass with beautifullycrisp skin glistening in the sunny courtyard. Accompanied by one of 33bins of wine, it’s a stunning summer option, not too heavy for those enjoyinga long walk after lunch in one of thenearby open gardens or picturesque villages. Our other main course was arump of lamb dish with dauphinoise potatoes, featured on our opening spread,served pink with a glossy jus.

With a chocolate assiette and whitechocolate panna cotta for dessert, ourmeal was rounded off beautifully.

For anyone seeking compelling dining inthe Cotswolds, The White Hart Royal isa venue we’re really keen to recommend.With all of the chefs producing first classfood, we think it’s dining that’s entirelysuited to the pretty location, just perfectfor a long weekend.

top: White chocolatepanna cotta, strawberrysorbet, toasted oats,sesame seed and blackpepper tuile.

above: Millionaires dark chocolate delice,caramel ice cream, shortbread crumble.

our CheFrecommendsto eat: Enjoy traditionalrump of lamb or belly pork -traditional English cuisine in a quintessentially Englishsetting!

to drink: Our O&E Merlot was smooth andplummy at £18/bottle.

white hart royal hotel and eatery, high St, moreton in marsh, gloucs, gl56 0Batel: 01608 650731www.whitehartroyal.co.uk


44

Real AleBlack Sheep Brewery

W ith an output ofmore than21,000,000 pints a year, Masham’sBlack Sheep

Brewery is hardly a ‘micro-brewery.’

e regional brewery - as senior brewerPhil Douglas more correctly refers to thecompany - sits comfortably betweensmall scale artisan producers and largerbreweries which concentrate on volume.

A Popular DropThree quarters of the Black SheepBrewery’s output is cask conditionedales, for which it has over 900 outlets -like The Coaching Inn Group’s OldBridge in Holmfirth, Darlington’sGeorge of Piercebridge and the Talbot in Oundle - though the firm alsoproduces its own bottled ales too.

“Our most popular beer is Black SheepBest Bitter which accounts for just overhalf our output. There’s a peppery hopflavour in the mouth, and a long dry finish, it’s a classic bitter with a richcreamy head,” says Phil. “We also have a premium blonde ale called GoldenSheep with a light citrus flavour, andthen two more permanent ales, BlackSheep Ale and Riggwelter, which are

produced in smaller quantities, usuallysold more locally.”

“We also produce a number of specialedition ales like this summer’s Velo and Hoptacular, and December’s Blitzen forChristmas. That’s the beauty of thecompany really, we’re large enough toproduce a good quality product, but stillsmall enough to create speciality ales ofexceptional quality.”

Faithful to its RootsBrothers Rob and Jo Theakston are thefirm’s current Managing and Sales Directors. If the name sounds familiar,you’re correct in attributing the familyname to Theakston’s Ales.

for six generations, the theakston family has beenbrewing beer in yorkshire. in 1992, the family turned its back on mass-produced ales to set up a new regional brewery in masham, concentrating on quality,not quantity. that approach is one the Coaching inngroup very much approves of, which is why you’ll find the Black Sheep Brewery’s cask ales across many of our hotels...

Enjoying a Pint of Yorkshire’s

Black Sheep


“Our most popular beeris Black Sheep Best Bitterwhich accounts for justover half our output..”

Enjoying a Pint of Yorkshire’s

Black Sheep

seven generations: it’ll be a while before the seventh generation of thetheakston family is able to enjoy hisfamily’s legacy, but paul and robtheakston certainly appreciate a tasteof their hard work, producing 21mpints each year!

45


e brewing dynasty had been producing ale in Masham for six generations, before the firm was takenover by Scottish & Newcastle Breweries. In what Rob & Jo’s father Paul describesas an era of bland mass produced beerthe family then set up Black SheepBrewery in a derelict former malthouse brewhouse nearby.

A Secret Ingredient“We’ve grown really quickly and tenyears ago we had to double in size,adding a new cask racking plant to copewith demand,” says Phil. “We have twoshifts of brewers and mash in twice a dayat 7am and noon, milling the grist andmixing it with hot water in the mashtuns. 80% of our hops are English, andwe use water from one of two wellswhich draw Dales water straight fromthe ground.”

“It has its own unique composition andcreates an ale whose flavour is totallyunique - even if you had the details ofwhich hops and malt we use, it’s impos-sible to replicate the taste of a BlackSheep ale without our water - to saynothing of the other skills and processeswe’ve perfected over the years.”

e brewery visitor centre which offersbrewery tours, a spacious bistro and barand a well-stocked sheepy gift shop attracts 40,000 dedicated fans each year.In fact, if you’re staying at e Coaching

Inn Group’s George of Piercebridgeyou’re just three quarters of an houraway, so as part of our recommendationsfor discovering the area’s industrial heritage,as we suggest in this issue, you may want to include a brewery tour as well.

In doing so, you’ll see the firm’s originalcopper kettle, rescued from Hatleys of Cumbria shortly before its demolitionand Yorkshire Square fermenters. Today, that equipment is still in use buthas been supplanted in terms of quantityand efficiency by a new production line,as well as a small five barrel ‘experimental’brewing line where Phil and the team -the firm employs 20 in the brewhouse,100 overall - play with new flavours.

“We’ve been brewing for six generations,and though we live in a fast-paced world,we’ve the experience to know that somethings are still worth savouring,” saysPhil. “e visitor centre has become anintegral part of enjoying our beers, andit’s nice to be able to look out of the window and see people enjoying our beersin the garden next to the brewhouse.”

A Better BitterWhat matters to e Coaching InnGroup most of all, though, is the qualityand consistency that Black Sheep canprovide our real ale aficionados.

Being able to offer a product with realprovenance, made by people who reallylove their ale is really important to us.Try a pint for yourself, hand-pulled inone of our hotels, and we think you’llagree that this is one ale that’s definitelynot the black sheep of our family.

46

“We have two shifts of brewers and mash in

twice a day. 80% of our hops are English, and we use water from one of two wells which

draw Yorkshire water straight from the ground.”

Real AleBlack Sheep Brewery

right: A trip to Black Sheep Brewery allows visitors to see for themselvesthe original copper kettle.


47

Local Ales At Our Hotels...

� Black Sheep Brewerymasham, n/yorkshireProfiled here, Black Sheepsupplies three of our sites -The George of Piercebridge,The Old Bridge in Holmfirthand The Talbot in Oundlewith quality craft beers. Output is over 21,000,000pints a year, and the familyhas six generations of brewing expertise.

� hook norton, oxfordshireA steam engine at this oldbrewery is used to rouseHook Norton’s Lion andHooky ales into the mashtun and hop back. Fivefloors of this Willy Wonkapremises are used to createcraft beers which can be enjoyed at Moreton inMarsh’s White Hart Royal.

� Batemans, lincsBased in an old windmill,Batemans Brewery suppliesBoston’s White Hart Hotel,and Horncastle’s AdmiralRodney with craft brewery‘good honest’ ales. The company has beenbrewing since 1874 and its classic cask ales, likeBatemans XB enjoy a greatreputation in the area.


Described as god’s owncountry, Yorkshire ishome to rolling vistas,vast swathes of arablefarmland and some of

the prettiest market towns and villages.

Holmfirth is no exception to this; aquaint market town home to fewer than2,000 people, adjacent to the Peak District’s national park, located on theRiver Holme. Stone cottages and apatchwork of undulating fields, sliced up by dry stone walls, create a beautifulbackdrop for e Coaching Inn Group’sOld Bridge Inn & Coffee House.

Newly RefurbishedAcquired by The Coaching Inn Groupover 14 years ago, it’s one of the oldestpremises in the group. It was also the subject of a £250,000 refurbishment ofits bar and restaurant in 2014, providinga modern, comfortable venue for diningpopular with both locals and tourists.There’s a dedicated sandwich menu providing a choice of Teapigs teas andBewley’s Grumpy Mule coffees sourcedfrom just a few miles away, plus sandwiches, cream tea options and a

“We were keen to try the newly revamped à la carte menu duringour recent trip...”

choice of home-made treats from thepatisserie cabinet. The Old Bridge alsohas a newly revamped à la carte menuwhich we were keen to try during our recent trip.Our visit saw four seasons in one day,with uncharacteristic sleet in late Aprilgiving way to a beautiful blue sky whichilluminated the fast-flowing watersplashing over the craggy river bed justas we crossed the bridge to get to the Inn.We were greeted by Rachel Armstrong,e Coaching Inn Group’s GeneralManager of the Year, who introduced usto Senior Sous Chef Philip Craner.

“We’ve recently updated the à la cartemenu with some new dishes like aflame-grilled spatchcock poussinchicken, and a sweet chilli roastedsalmon. ey’re great dishes, already

From god’s own country comes food that’s simply divine.Helping to head up Holmfirth’s Old Bridge Inn & CoffeeHouse is Senior Sous Chef Philip Craner, who came to thehotel to maintain its excellent reputation in the town...

Yorkshire Hospitality at the

Old Bridge

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above: Sweet chilliroasted salmon withnew potatoes andsugar snap peas.

Eating Oute Old Bridge,

Holmfirth

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proving popular, and sit well alongsidesome of our signature dishes.”

In addition to a meat and grill section,featuring six steaks, gourmet burgers andhanging kebabs, the Old Bridge’s uniquePie on a Plate is a very big, very popularand absolutely delicious prime cut beefsteak pie. Generously filled and servedwith plenty of veg and potatoes, it’s well regarded among locals.

Serving ClassicsBeing a Yorkshire venue, e Old Bridgealso offers a homemade Yorkshire pudding starter with fried onions andgravy, as well as a hot Yorkshire pudding

sandwich filled with roast beef and gravy.e menu features a total of seven ‘classics’ from a roast of the day optionto fish ‘n’ chips. With six starters, foursalads and nine tapas-style options,Philip and the team serve a range ofclassics as well as providing dishes forgrazing and sharing. In addition, there’sa choice of 30 wines and local ales frombreweries such as the Black SheepBrewery, which we profile in this edition.

Real Enthusiasm“Philip has brought real enthusiasm to therestaurant, he’s fab with staff and diners,and he’s really making his mark on themenus with our blackboard specials.”

“e Old Bridge has always been a greatplace to dine but now there’s even morereason to visit us. ere’s a really goodvibe with friendly, local regulars but also lots of tourists in the summer... andof course, plenty of choice on the menuwith great food that we think will appeal to absolutely everyone!”

top: The venue was subject to a £250,000 refurbishment in 2014.

our CheFrecommendsto eat: Dine in the sunnycoffee lounge at the Porchertable, and enjoy one of several Yorkshire puddingoptions, or the venue’s ‘Pie on a Plate.’

to drink: Our AustralianSpearwood Champagne was fresh and juicy at£16.70/bottle.

to do: Holmfirth has awealth of festivals throughoutthe summer - like September’sFood & Drink Festival.

the old Bridge inn & Coffee house, market walk, holmfirth,west yorkshire hd9 7datel: 01484 681212oldbridgeholmfirth.co.uk.

“Being a Yorkshire venue, the Old Bridge’smenus also champion the Yorkshire pudding!”

Eating Oute Old Bridge, Holmfirth

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top: Spatchcock poussin chicken withlemon, garlic and fresh oregano.

top/right: The OldBridge overlooks theRiver Holme and providesexcellent al fresco dining.

above: Home madeCrème Caramel.

right: Italian seafood salad.

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RecipesTeatime Treats


treatSOur Tea Time

One of e Coaching Inn Group’smore popular options for mid-morningcustomers is our selection of cakes and pastries, available at Oundle’s TalbotHotel, Holmfirth’s Old Bridge and Market Harborough’s ree Swans. We’ve twisted the arm of CoachingInn chef David Simms to reveal threeof his most popular recipes, so you canenjoy a slice of our tea time treats inyour own home!

words: David Simms. images: Rob Davis.

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� Break up half of the chocolate andmelt it over a bain marie - a bowl intowhich the chocolate is placed suspendedover steaming water. Make sure the bowldoesn’t touch the water.

Whisk the eggs to a frothy texture, add the caster sugar and vanilla extract,beating well. Whisk in the meltedchocolate then beat in the sieved flourand baking powder too.

Finely chop the remaining chocolate andstir in, then spoon into a rectangular tin,scattering the raspberries over the top.

Bake for 25 minutes using a skewer totest the middle - it should emerge fromthe centre of the cake clean. Allow tocool before removing from the tin.

Makes approx 10 slices.Prep: 15mins. Cook: 25mins.Preheat oven to 180°c/350°f/Gas 4.

300g quality white eating chocolate200g butter, unsaltedree large free range eggs150g caster sugar1tsp vanilla extract200g sieved plain flour1/2tsp baking powder150g fresh raspberries

Pictured on our previousspread, this homelytraybake is sweet and delicious, it’s also reallyeasy to create, taking lessthan 15 minutes to prepare...

White Chocolate & Vanilla Blondie...

� Place the Aero bubbles into a freezerfor 24 hours. Line a square baking tinwith greaseproof paper. Create a bainmarie and melt the milk chocolate andbutter together, setting aside to cool.

Whisk the eggs and sugar together, andfold in the chocolate mixture.

Incorporate the sieved flour, bakingpowder and cocoa into the chocolate,eggs and flour. Add the peppermintessence and stir well.

Fold in the Aero bubbles - as they’vebeen frozen they should remain intactdespite any residual heat from the mixture.

Pour the batter into the baking tin, ensuring the Aero bubbles are distributed well. Bake for 25 minutesensuring they’ve a nice crust with achewy texture inside.

Makes approx 16 squares.Prep: 30mins. Cook: 25mins.Preheat oven to 180°c/350°f/Gas 4.

One packet of Aero mint bubbles (110g)100g butter, unsalted200g milk chocolateree large free range eggs1tsp peppermint essence250g caster sugar100g sieved plain flour1tsp baking powder30g cocoa powder

is recipe utilises readily available Aeromint chocolate bubbles,frozen and stirred into arich delicious chocolatebrownie mixture...

Mint Chocolate ‘Aero’ Brownies...

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� Preheat the oven and line a loaf tin orshallow rectangular tin with greaseproofpaper.

Cream together the butter and castersugar, beating in the eggs one at a time.A hand-held electric mixer is best forthis as processors don’t allow as much airinto the mixture. Add a tablespoon ofground almonds with each egg.

Stir in the polenta, lemon juice and zest, the remaining almonds and thenthe yoghurt and half of the blueberriestoo.

Pour into your tin and scatter the remaining blueberries on the top.Bake for 45 minutes, testing the centrewith a skewer.

Makes approx 10 slices.Prep: 15mins. Cook: 45mins.Preheat oven to 180°c/350°f/Gas 4.

100g butter, unsalted100g caster sugarTwo large free range eggs100g ground almonds90g polentaZest and juice of one lemon1tsp baking powder100ml natural yoghurt100g blueberries

Perfect with a cup of tea and a catch-up withfriends mid-afternoon.is teatime treat is atangy twist on lemondrizzle cake...

Lemon &Blueberry Polenta Cake



a SliCe oFindulgenCeYou can enjoy these andother homemade cakes,pastries and savouriesat the following Coaching Inn Hotels...

� the old Bridge, holmfirthBased in West Yorkshire, our Old Bridge Inn and Coffee House serves localroasted Bewley’s GrumpyMule coffee.

� the talbot hotel, oundleThe Talbot is home to DavidSimms, who provides therecipes we’ve pictured here.Enjoy a slice of indulgence inthe courtyard or in the hotel’senclosed garden.

� the three Swans, market harboroughNewly refurbished, TheThree Swans will also beserving cakes and patisserieoutdoors from its new terraceand in its restaurant.


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Trickling through thestreets of Oundle is likestepping into a lavish period drama. During ourvisit, the town’s honey

coloured buildings were illuminated bysunshine and, with such gloriousweather in attendance, there was onlyone place to enjoy a rest.

e Talbot Inn is one of e CoachingInn Group’s newest acquisitions, and wasrefurbished just last year - no mean featgiven its Grade I listing. e place is alsohome to David Simms, the group’s Chefof the Year. He leads a brigade producing not just à la carte meals butsharing platters, lunches, afternoon teasand patisserie.

Cutting through the hotel is a sunnycourtyard with its own garden room, anice place to enjoy an offering from achiller cabinet which is home to around10 cakes and pastries, updated daily andall made in house. Choose from mint‘Aero’ brownies, muffins, Bakewell tart,croissants... or if your preference is moresavoury, a ‘gourmet’ sausage roll, orCheddar and bacon lattice.

A Range of Dining OptionsOur appetite was rather more substantial,though, so we opted for three coursesand, rather than enjoying them al fresco,we chose to dine inside rather than inthe courtyard or garden room.

e hotel’s dining room has recently beenupdated, with new soft furnishings andheraldic crests providing a backdrop to amural depicting Mary Queen of Scots -the monarch’s executioner stayed at thehotel shortly before Mary’s execution atnearby Fotheringhay Castle. estonework and staircase from there were later incorporated into the hotel. e menu includes a choice of sixstarters and six main courses.

“Cutting through thehotel is a sunny courtyardwith its own garden roomand patisserie...”

Eating Oute Talbot Hotel

Stepping Back in

TIMEA trip to e Coaching Inn Group’s Talbot Inn, Eatery & Coffee House is like stepping back in time, with its connectionsto Mary Queen of Scots. Its provision of dining, though, is anything but dated, with modern dishes courtesy of the group’sHead Chef of the Year, David Simms and his brigade...

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Whilst these feature ingredients, presen-tation and chef craft to rival any finedining restaurant, there’s also a selectionof more casual Classics - a Talbot signa-ture burger, fish & chips and a choice oftwo steaks, as well as three sharing plat-ters and options to consume as appetis-ers or mezzé style sharing options.

Locally Sourced IngredientsOur starter option of local asparagusand main course of seared smoked codloin both featured asparagus from Oundle’s JL Ashby & Co., whilst otherlocal suppliers include Lutton Farm,Cambridgeshire based River Farm

“Our food is full offlavour and goodness,because we use localsuppliers we really trust.”


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Smokery and Seven Wells FamilyButchery.

“We always want to know that our foodis full of flavour and goodness, and thisis enhanced by using local suppliers andby working with people we trust.”

During our visit we enjoyed theasparagus starter, served with a poachedorganic free range egg, Parmigiano -Reggiano, plus a starter option of mackerel, soused then blow-torched.

Main Course OptionsOur main course options were theroasted lamb rump pictured above,served with slow braised lamb and potato hash.

We’ll also recommend the beautiful pure white flesh of our cod loin, picturedon our opening spread, and the exceptional,not to mention local Talbot Ploughman’sPlatter which features LincolnshirePoacher cheese, Colston Bassett Stilton

from the Vale of Belvoir, locally farmedmeat and hand-raised pork pie - thedish is a delicious ambassador for all ofthe quality food produced in the EastMidlands.

Dessert options we recommend includeour chocolate mousse with marshmallowbrownie & mint-chocolate chip icecream, a yoghurt panna cotta dessertwith passion fruit curd and blueberry compote and - pictured above - a celebration of summer in the form ofPimms No 1 Jelly with orange custard,and homemade strawberry sorbet.

Whether you’re enjoying à la carte dining, a light lunch or one of e Talbot Hotel’s three afternoon tea options, there’s no mistaking the taste ofquality and chef craft. Explore the prettymarket town, visit nearby Peterboroughbut whatever you do during your visit,make the most of the talent and diningopportunities available at one of ourmost compelling restaurants.

above: Roasted lambrump, asparagus andpanna cotta.

our CheFrecommendsto eat: Enjoy one of thehotel’s platters outdoors inthe garden or the hotel’s(hopefully sun-drenched)courtyard.

to drink: Enjoy the sunshinewith a Ponte Pinot GrigioRosato at £18/bottle.

to do: Explore the quaintmarket town of Oundle orventure to Peterborough forshopping at the Queensgatecentre and a trip to theCathedral.

the talbot hotel, new Street, oundle, pe8 4ea tel: 01832 273621 www.thetalbot-oundle.com


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First impressions count.at’s why, as soon as weset eyes on Welshpool’sRoyal Oak, we could see itspotential. e hotel is the

latest property to come into e CoachingInn Group family of small, characterfulhotels.

e hotel is Grade II listed, formerly amanor house for the Earl of Powis, andcreated from stonework from a formerabbey near to the property.

Somewhere Really Special“e Coaching Inn Group has ownedthe hotel since April this year,” saysMark Porcher, our Commercial Director.

“Since then we’ve been making plans to transform the hotel into somewhere really special.

e hotel’s coaching inn provenancedates back to the 1920s, and the placehas a good reputation in the town, but in recent years, the old girl was in needof a little work.

Positive Changes“We’re making some really positivechanges, particularly in terms of theground floor layout of the hotel,” saysMark. “We’re creating a dedicatedrestaurant on the ground floor with lots of character - oak beams and sashwindows - really making the most of the building’s features.”

By autumn 2015, there will be a privatedining area similar to the one created atthe recently refurbished ree Swans(p16), and a new bar with a dedicatedbar menu will ensure that whether you’reseeking an informal lunch or celebratinga family occasion, you’ll be dining instyle and comfort.

“We’ve been makingplans to transform thehotel into somewhere really special in 2015...”

Our New Hotele Royal Oak

A Hotel Fit for aQUEENe Coaching Inn Group specialises in breathing new life intoold buildings; finding tired hotels to restore to former glory andtransforming them into modern, comfortable coaching inns.Our latest project is e Royal Oak in Welshpool, on the borderof England and Wales... words: Rob Davis.

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work in progress: our latest purchase, the royal oak, is currently undergoing

a complete refurbishment.


“e restaurant is located at the side ofthe hotel, and we’ve introduced a paletteof colours which really make the most of the building, creating a bar andrestaurant that’s warm, personal andinviting,” says Mark.

Sleep Easy“Guests will be able to sleep easy too,with the hotel’s bedrooms now fullyrefurbished. We’ve installed new bathrooms and have completed a full redesign of the rooms, creating classic and contemporary grades, to afford those on business more roomin which to work and live - a sort ofhome from home.”

“We’ve spent a total of £90,000 on theground floor areas and a further £50,000on the bedrooms, which is a good in-vestment, but one which we feel willgive a better experience whether you’redining with us or staying over.”

Visiting e Areae hotel already has a good mix oftourists and those visiting the area onbusiness. It’s on the border of Englandand Wales, close to Offa’s Dyke.

Nearby Powis Castle is a National Trustproperty with stunning grounds, whilstGlansevern and Dingle Gardens, bothprovide a great opportunity to explorethe Welsh countryside, and for transportbuffs, helicopter rides and two light railways offer unparalleled views of theSevern Valley and the countryside ofMontgomeryshire.

“Guests will be able tosleep easy too, as thehotel’s bedrooms have allbeen refurbished...”

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� food & drinkDine in our bar area with a menu ofsandwiches and snacks, or enjoy àla carte dining from the new menu.The refurbishment of the restaurantis now complete with further refurbishment to take place in thehotel’s bedrooms in winter 2016.

� accommodationThe Royal Oak has 25 en suiterooms. This summer has alreadyseen a complete refurbishment of bedrooms with £50,000 invested.

� weddings & functionsAs part of the refurbishment, The Coaching Inn Group will be refurbishing the Powis Suite for functions, and to offer weddings & conferences for up to 120.

the royal oak

what we

oFFer

the royal oak, the Cross, welshpool, powys Sy21 7dg

tel: 01938 552217www.royaloakwelshpool.co.uk

“It’s a pretty area and there’s lots to appeal whether you’re visiting for business or pleasure,” says Mark. “We’vecreated a menu which will serve bothmarkets, with Head Chef Bill Brittenproviding everything from light bites toà la carte main courses and homemadedesserts.”

Lots of Character“e Royal Oak is a typical CoachingInn Group venue; it’s in a market town,

with lots of character and lots of poten-tial,” he adds. “Each of our refurbishmentsare carried out by our tradespeople andsupervised by myself and Coaching InnManaging Director Kevin Charity. Theaim is to ensure each looks and feelsunique but all are completed to thesame high standards and carry a consis-tent message of quality accommodation.”

“We’re absolutely delighted with our latest acquisition. It already had lots of character and style but now our programme of work has been completed,we think it looks very special and provides a great place to stay whilst exploring the area.”

“The Royal Oak is a typical Coaching Inn Group venue;it’s in a market town, with lots of character and lots of potential. It’s a pretty area and there’s lots to appealwhether you’re visiting for business or pleasure...”

left/above: The bar, lounge and restaurant areas have all enjoyed a full refurbishment.


left: Chet Willcock is theThree Swans’s new Head Chef,leading a brigade of 15.

Welcome to a newlook ree Swans,where a threemonth long refurbishment has

seen the creation of a brand new restaurant in the firm’s 16th centurycoaching inn - the largest hotel in e Coaching Inn Group.

It’s all change at our Market Harboroughhotel, with a new General Manager,Nick Kilmartin, and a newly promotedHead Chef, Chet Willcock.

An Inspired Menu“With the refurbishment we’ve also been inspired to create a new menuwhich will change seasonally and makethe most of local suppliers like BatesButchers and Wesses Bakery,” says Chet.

“We’re creating simple dishes with feweringredients to allow flavours to reallycome through; dishes that are simple but effective. e feedback since thelaunch of our new menus has been reallypositive... we’ve also installed a new, extended kitchen for our brigade of 15.”

A £350,000 investmenthas created a gracefulswan from Market Harborough’s coachinginn, acquired by e Coaching Inn Group in 2013, building on lastyear’s refurbishment ofthe hotel’s bar area...

A New Look for an Old

SWAN

Eating Outree Swans, Market Harborough


e previous bar menu has been retainedwith a couple of adaptations, but the à lacarte menu for the new restaurant hasbeen radically redesigned.

Plenty of ChoiceFront and centre of the new menu is achoice of six à la carte main courses, andseven Classics - high quality versions oftraditional favourites such as e Swan’sBurger, a beer battered fish ‘n’ chip option, and exclusive to the ree Swans,a superfood salad comprising feta cheese,lentils & chickpeas and Moroccan spicedbulgar wheat with toasted seeds & driedcranberries.

“Our food is full offlavour and goodness,because we use localsuppliers we really trust.”

main Course: roast rump of lambwith slow braisedshoulder and pea hash, Chantenaycarrots plus curly kale and mint jus.

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Also exclusive to the ree Swans is aheritage beetroot and goat’s cheese croquette and a soft ham hock dish -both available as starters. You’ll also find a signature meringue swan on the dessertmenu too, as well as the clotted creampanna cotta pictured above/left.

“We’ve also created three Artisan options,” says Chet. “ese are upmarketopen sandwiches with Highland curedsmoked salmon, steak and Portobellomushroom variants. All are luxuriouslypresented - with truffle salted skinny friesand dressed watercress - and they’re proving really popular already.”

A Fresh New Dining Roome new restaurant features a cocktail bar, booths for sociable dining and comfortable, richly upholstered furniture.Upstairs there’s a galleried dining area forlarge parties, a spacious lounge and the 60seater Grand Room with its luxe fabrics,wing chairs and elaborate window treatments.

“We’re really pleased with the look ofthe Grand Room in particular,” saysNick Kilmartin. “It combines the comfort of a really smart city boutiquehotel but with the warm welcome of atraditional coaching inn.”

An Investment in the Future“We’ve a really diverse customer basehere,” adds Nick. “From couples enjoying lunch together to a buoyanttrade in business people holding informalmeetings, to people who want to sit andenjoy a drink with grazing options.”

“Creating a menu to service each type of client has been a challenge but Chethas managed to do so really effectively.His chef craft was never in doubt butnow he’s proving a really good leadertoo, directing a team from a new kitchento produce dishes of unprecedentedquality. “We’re delighted with whatwe’ve achieved and we’re happy that ourdiners have greeted the new menus withso much enthusiasm!”

above: Beetroot andgoat’s cheese croquetteand meringue swan.

our CheFrecommendsto eat: We enjoyed therestaurant’s ham hock withpease pudding, roast rumpof lamb with kale and the hotel’s signature, themeringue swan!

to drink: We enjoyed anaperitif from the cocktailmenu; The Three Swans G&T.

to do: Pay a visit to thepretty market town’s newlyrenovated Grammar School,built in 1614, or nearbybeauty spot, Foxton Locks.

the three Swans hotel,high Street, market harborough le16 7nJ.tel: 01858 466644.www.threeswans.co.uk.

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departments, and there was a specialaward for Piercebridge’s George Hotelwhich acknowledged its role as ourWedding Venue of the Year.

“e hospitality industry means hardwork and long hours, but it’s a really rewarding industry and there’s a feel-good factor when staff see the smileson the faces of satisfied customers.”

A Fast Track for Shining Stars“We have a fast-track managementscheme onto which really committedmembers of staff are invited,” says Lily. “We also run a Hero of the Monthaward, which recognises members of staff who have done really well betweenawards ceremonies, and ensures morale is kept high. It all helps to ensure we’reall committed to ensuring the very bestservice for our customers.”

Chef of e Year and General Managerof the Year, with Holmfirth’s Old Bridgeand the venue’s Rachel Armstrong taking two of the top awards for 2015.

Congratulations also went to DavidSimms who took our Head Chef awardfor retaining e Talbot Hotel’s AArosette for the third consecutive year and for his work helping to launch the new menu at Market Harborough’sree Swans.

Lifesavers at WorkSome of our awards are more lightheartedbut some raise an eyebrow - like ourHero of the Year, Alistair Fraser, whosaved a guest’s life during a medicalemergency early one morning at the Talbot Hotel in Oundle. Other winnerswere staff from our bar, restaurant,housekeeping and maintenance

There are over 350 employees in e CoachingInn Group. at’s a small army intent on delivering excellent

customer service and a great experiencefor our diners and overnight guests or those relying on us to make their wedding day the happiest of their lives.

Despite the size of the group though, we’redetermined to ensure that team memberswho go the extra mile for our customersare given the recognition they deserve.

Our Award Winnersat’s why, each year, we identify peopleacross all of the different departments ofour eight hotel, who have really stoodout and provided a really high standardof service for our customers.

“Our awards take place in April and are held in Boston, with about 25 key people representing each of our hotels,”says the group’s Company Director Lily Charity. “We choose 12 winners andthen give out a few rather more light-hearted awards.”

Especially competitive are our threemain awards for Hotel of the Year, Head

Celebrating Our Staff - meet our 2015

WINNERSThe Bulldog Hotel Group this month changes its name to The Coaching Inn Group.

Whilst our name changes, the commitment and dedication of our staff remains, so this month we meet the winners from our 2015 staff awards ceremony...

Coaching Inn AwardsMeet Our Champions

“The hospitality industry means hard work and longhours, but it’s a really rewarding industry and there’s afeel-good factor when staff see the smiles on the faces of satisfied customers...”


(this page) left: A trio of awards for Holmfirth’s Old Bridge Hotel, one of which was Philip Craner’s Newcomer of the Year title. above: Staff from Boston’s White Hart Hotel were judged to have the best team spirit.

(opposite page) top: The Talbot Hotel’s Dorota Metselaar and Suzie Hostead. right: Ramond Potter, of Boston based hotel The White Hart, wins Maintenance Person of the Year.

“This year’s award ceremony also celebrated the company changing its name from The Bulldog Hotel Group to The Coaching Inn Group to better reflect our business,” says Lily Charity.


our 2015award winnerS� hotel of the yearThe Old Bridge Inn, Holmfirth.

� head Chef of the yearDavid Simms, Talbot Hotel,Oundle.

� general manager of the yearRachel Armstrong, OldBridge Inn, Holmfirth.

� receptionist of the yearDorota Metselaar, The Talbot Hotel, Oundle.

� housekeeper of the yearMarion Peach, White HartRoyal, Moreton in Marsh.

� front of house Staffmember of the yearPrzemyslaw Frankowski,White Hart, Boston.

� Bar Staff member of the yearMatthew Tebbutt, The Talbot Hotel, Oundle.

� Customer Service Specialist of the yearSuzie Hostead, The Talbot Hotel, Oundle.

� Best newcomer of the yearPhilip Craner, The Old Bridge Inn, Holmfirth.

� Best team Spirit awardThe White Hart Hotel,Boston.

� wedding venue of the year awardThe George Hotel, Piercebridge.

� maintenance Staff member of the yearRaymond Potter, Best Western White Hart, Boston.

right: Lily Charity (left)and Lee Melton, (far right),The Coaching Inn Group’sTraining & Developmentmanager, with the firm’sFast Track trainees; EmilyDawson, Dan Hollis andJenny Buckley.

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“This year’s award ceremony also celebrated the company changing its name from The Bulldog Hotel Group to The Coaching Inn Group to better reflect our business,” says Lily Charity.


Horncastle, home to e Coaching InnGroup’s Admiral Rodney is a sort ofCotswolds in

Lincolnshire, surrounded by pretty villages, and with lots of antiques shops.

At the last count, there were over 30dealers in the little market town, whichis home to fewer than 7,000 residents.It’s a great place to enjoy browsing for antiques for your home, and once you’veworked up an appetite, we’ve a very goodrestaurant in which to enjoy a meal.

Warm Welcome, New MenuOur visit to the former coaching inn wasattended by glorious spring sunshine,which was fortuitous as there’s a largeroof light in the hotel’s CourtyardRestaurant. A light venue that’s as warmas the welcome, our visit coincided withthe introduction of new menus just aweek or two before.

“We’re popular for morning coffee, afternoon teas, light lunches and threecourse dining both during lunchtimeand evening service, so it was importantto us to create a menu that could satisfyall of those diners,” says Dan urling.

Dan has been with the restaurantfor well over a decade and has abrigade of eight chefs, cateringfor diners at the CourtyardRestaurant and for the 20 weddings the hotel hosts each year.

New to the menu is a hanging kebab - with chickenand king prawn derivatives -which are already provingpopular. ere’s a sweet derivative too, with chocolateand toffee fondues.

Despite these sounding really temptingthough, we instead opted for one of the favourite dishes with diners at the Courtyard Restaurant; the twice cookedpork belly, slow braised and served withthyme and apple mash.

Eating Oute Admiral Rodney

A pretty 17th century coaching inn on the edge of theLincolnshire Wolds, e Admiral Rodney is based in Horncastle. e town is a sort of ‘Cotswolds in Lincolnshire.’ It’s a great place to find antiques, aviationheritage and motorsport, but most of all, great dining...

The Admiral’sTABLE

“It was important to us tocreate a menu that couldsatisfy all of our diners!”says Dan Thurling.

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main: Choose from ameat & grill section onthe menu, a choice ofpub classics or seasonalmains like our pork belly.

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Pork to cod goujons, rustic bread tocrevettes. Otherwise, there are six starteroptions from BBQ ribs to a breadeddeep-fried brie, each of which can beenjoyed as light bites.

“We also offer pub classics, seasonalmain courses and our meat and grill options,” says Dan. “We’ve a daily carveryroast and daily changing curry option,plus a ‘catch of the day’ fish dish on our pub classics menu. Diners can alsoenjoy twice cooked pork belly and pan-fried lamb loin on our seasonalmains section, and one of two burgers,plus a Jamaican-inspired jerk chickendish, hot dog and one of three steaks.”

Even casual diners can enjoy quality options, such as the smoked salmon andcream cheese bagel we enjoyed. It’s amenu that’s diverse without too manyoptions, ensuring the brigade are well-versed in creating each one. Our sunny visit provided the option to dine casually in the bar, catching upon the latest news via one of severalflatscreen TVs, outdoors in the sunnycourtyard, or in the Courtyard Restaurant.It also yielded the option of enjoying alocal ale from breweries such as nearbyBateman’s or one of the restaurant’scarefully chosen wines from 30 bins.

Whilst we can’t promise that the sun will always shine on Horncastle, as it did during our visit, we can, nonetheless, promise you that the welcome will always be as warm. ere’s lots to enjoy inHorncastle, not least a rummage througha number of antiques shops, which shouldprove sufficient to work up an appetite!

One of the best aspects of the AdmiralRodney is its situation in the heart ofLincolnshire - the county that feeds thecountry, producing around 20% of all theUK’s food. e location of the AdmiralRodney allows Dan to take advantage oflocally farmed meat from local butcherMel Ward, daily fish deliveries fromGrimsby Docks - the UK’s internationalseafood hub - and local dairies like Cote Hill and Oslinc, who supply ostrich burgers and steaks.

Lunch or Dinnere Admiral Rodney’s daytime menuscomprise eight sandwiches, four hotbaguettes plus side dishes and three afternoon tea options. Alternatively,evening diners seeking a lighter suppercan create their own Lincolnshire ‘tapas’from the menu’s grazing and sharingoptions - for £10, you can choose threeof the ten options, from BBQ Pulled

left: A large roof light allows light to flood intothe Courtyard Restaurant.

Below: Dan Thurling isThe Admiral Rodney’sHead Chef.

Below: If you’re seeking alight, healthy lunch, therestaurant’s smoked salmonand cream cheese bagel isserved with a poached egg.

The Admiral Rodney is located in the heart ofLincolnshire - the countythat feeds the country,producing around 20% of all the uK’s food...

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Eating Oute Admiral Rodney

our CheFrecommendsto eat: Twice cooked slowlybraised pork belly, servedwith locally grown butteredvegetables and apple mash.

to drink: Enjoy a pint ofBateman’s local ale in theAdmiral Rodney’s Courtyard.

to do: You can’t beat a rummage around Horncastle’santique dealers’ shops. Lookout for the BBC’s BargainHunt team who film regularlyin the town and use the Admiral Rodney as their base.

the admiral rodney hotel,horncastle, ln9 5dX. tel: 01507 523131, www.admiralrodney.com.


Eating Oute George Hotel,Piercebridge

main Course: During our visit toThe George we enjoyed slowbraised belly porkwith apple textures.


Nestling by the RiverTees, Piercebridge’sGeorge Hotel providesone of the best settingsin e Coaching Inn

Group’s portfolio for diners seeking atranquil al fresco dining experience.

It’s situated by a Roman stone bridgeand, built in the 16th century, the hotelcould hardly be described as anythingbut traditional itself. Its provision ofdining, though, is thoroughly modernand that’s especially so with the introduction of new Head Chef MarkWhiteley, who arrives at the coaching innvia London’s Savoy with the acquisitionof Rosettes very much in mind.

Chasing Accolades“I’m from Darlington originally so returning to my home county to work is

really nice. I enjoyed working in London- especially at the Savoy - but I wantedto settle back into the area and bring theknowledge I’ve gained to a new diningroom and a new team.”

e Secret of My SuccessWhen we asked Mark what the secret of a good dining experience is, he statedquite firmly that a good rapport betweenthe kitchen and front of house reallydoes reflect on diners’ experiences.

“A really polished dining experience relies on a good communication betweenthe kitchen and front of house. If a dinerasks a question about a dish, a waitershould know the answer, and the relationship is essential to ensure ourrestaurant’s service is up to the samestandard as the food we’re producing.”

“We’ve improved our processes, changedour menus and we’re doing lots of thingsto ensure kitchen and front of housework together to provide the very bestexperience for our customers.”

Location Location LocationOne of the George’s real plus points isits location - not just its pretty backdrop,but its proximity of just five minutesdrive or so from the A1.

A fresh infusion of talent into the kitchens of Piercebridge’sGeorge Hotel has created a brand new dining experience wheredining is paramount. Mark Whiteley has been in post for justunder a month now, returning to his home county to bring thehistoric coaching inn’s food right up to date...

New Talent for anOLD INN

“I’m from Darlingtonoriginally so returning to my home county towork is really nice...”

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our CheFrecommendsto eat: Stop off at TheGeorge whilst travelling onthe A1 and enjoy homemadepizza, or a delicious D-cutgammon with honey andmustard glaze.

to drink: Enjoy a BlackSheep Brewery ale, made at Masham, about half an hour away.

to do: If you’re stopping overat The George, visit BowesMuseum at Barnard Castle, aFrench-style château ownedby English Heritage.

the george hotel, piercebridge, darlington,County durham dl2 3Sw.tel: 01325 374576.www.george-ontees.co.uk

Riverside View restaurant, with its 38covers and elevated views over the river.

A slow roasted belly pork dish wasserved with textures of apple andmashed potato, whilst our second maincourse of sea bass was served with peafricassée and trio of wild mushrooms.

Future PlansWith his kitchen infused with fresh motivation, Mark now wants to begin producing all of the à la carterestaurant’s bread, ice creams and sorbetsin house, and building on the local suppliers he’s worked with during previous appointments like fish suppliers Hodgsons, who provide Mark’s sea bass and Dover sole. Other local suppliers include SykesHouse Farm, providing locally rearedmeat from Darlington.

“e George has such character, it’s agreat place to cook,” says Mark. “It’s already popular with local diners but we really want to capitalise on itsposition, on the availability of our localingredients and - most of all - a reallygood team in the kitchen. We’re keen tobreathe new life to our grand old inn!”

is ensures those passing through fromNorth Yorkshire can take a break fromdriving and enjoy the Bar Menu thatMark has introduced either in the freshair overlooking the river - with around80 covers on the terrace and deckingarea - or in the bar.

A dedicated restaurant menu has beenintroduced enabling diners to choosefrom one of seven starters, four GeorgeClassics - including a pie of the day,beer-battered fish ‘n’ chips - plus one offour seasonal mains and a selection ofmeat and grill options with ‘gourmet’burger and a 10oz sirloin steak just twoexamples.

Also available at e George is a selection of grazing and sharing dishes,six pizzas - all made in-house. So manyoptions means plenty of choice for diners whether enjoying more casualdining or the recently refurbishedrestaurant’s à la carte options.

A New Menu for a New ChefOur featured dishes, however, comefrom Mark’s new introductions, addedto the à la carte restaurant menu whichwill now only be available in the

above: New Head ChefMark Whiteley is bringing innovation to an alreadypopular menu.

top: Bread & butter puddingwith crème Anglaise.


fish option: Oursea bass was servedwith pea fricassée.


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perfect place to stay for a luxuriousweekend away or business trip.

AccommodationWith 26 newly refurbished en-suite bedrooms and executive roomsover three floors; you are definitelyspoilt for choice. Each room is finished to a very high standard with a chic contemporary feel.

There are six different bedroomstyles to choose from, including the classic single, spacious double and twin rooms up to Superior rooms with alounge area and the executive featureroom has a luxurious roll-top bath at the end of the queen-size bed.

Your home away from home, each bedroom has its own individual

shape and size in keeping with thecharacter of the hotel, and has a real feeling of comfort – with flat screen TVs, desks and en suitebathrooms. There are also biscuits,and tea & coffee making facilities.

Food & DrinkThe hotel has two settings to createthe perfect place to eat; food isserved from 9am to 9pm in theCourtyard Bar, and from 6.30pm to10pm in the Riverside Restaurant.

Whether you are meeting friends for a light lunch, looking to spendtime together with the family, seeking a cosy dinner for two, aplace to relax and unwind or you’reaway on business, The White HartHotel can cater for all your needs.

As you walk on the cobbles ofthe High Street in the busymarket town of Boston,

you’ll find a warm welcome at The White Hart Hotel.

A Grade II listed building originallybuilt in the mid-18th century as acoaching inn, The White Hart Hoteland restaurant is situated on theriverside with stunning views of the famous 700 year old StBotolph’s Church - or as it’s knowncolloquially, The Boston Stump.

With quaint charm and character from the cobbled courtyard and outdoor terrace, tothe stylish bar and restaurant, The White Hart Hotel provides the

Below: The hotel is Grade II listed and dates back to the mid-18th century.

Opposite: One of thenewest elements on the menu is a series of sharing platters.

CoachingFacts

Located in the market town of Boston, near to the town’s St Botolph’s Church, the Grade II listed White Hart is aGeorgian masterpiece providing a luxurious stay...

the white hart hotelBoSton, linColnShire


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there is plenty of room to enjoy adelicious wedding breakfast usinglocally sourced ingredients, beforedancing the night away on thedance floor; with its fully stockedbar and own facilities, it’s a completely self-contained venue.

You can also take advantage of the extensive wealth of expertiseand knowledge of Wedding Co-ordinator Dominic, who alongwith the hotel’s friendly staff, willhelp you create the perfect wedding day. The hotel can hostCivil Ceremonies, which includeCivil Weddings and Partnerships,and it’s available for business functions and conferences.

What to Do NearbyIf you’re looking for things to donearby, Boston has lots to offer; thechance to climb its 272ft tower forpanoramic views over the fens, andthe Lincolnshire coast with its naturereserves.

Quick Factsrooms: 26 en suite rooms, six different bedroom styles.Executive rooms offer a superior level of comfort with spacious lounge areas,air conditioning, large flatscreen TV’s and both bathand shower facilities.

food & drink: À la carte dining in the RiversideRestaurant, with food served6.30pm-10pm for both residents and non-residents.Courtyard bar with cocktailmenu and lunch.

weddings & Conferencing: Licensed for Civil Ceremonies,function suite for up to 120guests with private bar.

Contact details: The White Hart Hotel, 1-5 High St, Boston, PE21 8SH. Tel: 01205 [email protected]

You will be able to savour the tasteof the local area as, where possible,the hotel sources ingredients fromlocal suppliers.

With a satisfying menu on offer,from sharing boards, pub and grillclassics & light bites, sizzlers & salads to sweet treats – you will be spoilt for choice.

As well as a large selection of winesand champagne, you can also enjoya cup of freshly ground Bewley’scoffee or a pot of high qualityTeapigs leaf tea.

Weddings & BusinessThe White Hart’s spacious functionroom, The Boston Suite, featuresimpressive high ceilings, chandeliersand large bay windows, all creatinga grand setting for your weddingday or function.

With seating up to 80 for formaldining and 120 for buffet dining,

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the white hart exploits the best local ingredients ofthe food-oriented town thanks to excellent relationshipswith local suppliers. dine in the newly refurbishedriverside restaurant or Courtyard Cocktail Bar...


The hotel’s traditional look is mitigated with modern features likefree Wi-Fi provision, flat screen TVs,whilst Superior and Executive roomsinclude balconies, riverside views,minibar and living areas with sofas.

food & drinkAlong with the refurbishment of itsbar and restaurant, The Old BridgeInn also has a new menu offeringhome-made food from lunchtimeprovision of sandwiches, side dishesand options for grazing and sharing.

There’s also a meat and grill selection, plus The Bridge classics,including daily roasts, fish ‘n’ chips,and The Old Bridge Pie on a Plate. A selection of salads mean healthyeating isn’t a chore, whilst the

Benefiting from a recent refurbishment, Holmfirth’s OldBridge Inn and Coffee House

is now one of the smartest venues inThe Coaching Inn Group’s portfolio,but also one of its most versatile.

Just half an hour from Leeds andonly a little further to Manchester,York and Sheffield, it’s ideally located for those seeking businessaccommodation, and yet, with lotsof Pennine countryside to explore,and plenty of TV heritage, ideal forthose seeking a relaxing break withplenty of pastoral countryside or vibrant cities to explore nearby.

As is name suggests, it’s locatedright on the River Holme with itsrocky bed, in the Holme Valley.

Below/Right: A refurbishment in 2014included a new deckingarea providing al fresco

dining opportunities andthe possibility of enjoyingcoffee and patisserieoutdoors.

CoachingFacts

A new terrace affords guests viewsof the river, the stone buildings and the town’s Picturedrome. Take a seat under a parasol and you can enjoy anything from a pintof ale or coffee with a pastry fromthe Inn’s patisserie cabinet, to full à la carte dining.

A choice of grazing and sharingdishes are especially suitable forthose looking to enjoy the hotel’sterrace, and being a Coaching InnGroup venue, dogs are welcome too.

accommodationWith twenty-one bedrooms, eachroom in the three hundred year oldbuilding is unique, and subject tothe group’s rolling programme ofrefurbishment.

The subject of a comprehensive makeover in 2014, theOld Bridge Inn provides lots of opportunities to enjoy quality dining and accommodation with lots to do nearby...

old Bridge innholmfirth, weSt yorKShire


National Park. With the Tour deFrance passing through the townthis summer and exhibitions byrenowned local artist Ashley Jackson there’s plenty to enjoy in Holmfirth.

The town is also the home of theBBC’s Last of the Summer Wine -visitors to Holmfirth can enjoy a bus trip showing off a few of the programme’s filming locations.

With a Food & Drink Festival andthe Holmfirth Arts Festival held each summer, the whole town hosts regular events that touristslove, whilst the proximity of The OldBridge to the Pennine Way andnearby Marsden Moor - an area of outstanding natural beauty - the hotel is well-placed to provide a relaxing break for couples, whilst at the same time providing a convenient place for business peopleto access the area’s large cities.

Quick Factsrooms: 21 en suite rooms, with standard, executive andsuperior rooms available.

food & drink: Newly revamped menus with daytime offerings includinggrazing and sharing dishesand sandwiches. À la cartemenu includes Bridge Classics plus meat & grill options and salads.

Contact details: Market Walk, Holmfirth, West Yorkshire HD9 7DA.Tel: 01484 [email protected]

sweet-toothed contingent are kept happy with a daily changingselection of patisserie made on site.Examples include a banoffee pie,chocolate & marshmallow brownieand freshly baked home-mademuffins.

The restaurant and lounge area have contemporary décor, with lowbeamed ceilings – a great place torelax with a glass of wine or a pint.

From time to time Holmfirth’s microbrewery, The Nook, even supplies speciality ales.

With a selection of up to six ales ata time, you’ll be spoilt for choice,whilst wine-lovers will appreciatethe choice of 16 wines available bythe glass.

what to do nearbyHolmfirth is the largest market townin the Holme Valley, right on thedoorstep of the Peak District

Top/Left: The restaurant’sgarden room is brightand airy, and opens ontoa large decked area fordining outdoors in highsummer.

Chef philip Craner has won the group’s newcomer ofthe year award and brings fresh talent and leadershipto an already popular restaurant. there’s plenty ofchoice on the old Bridge’s superb à la carte menu...

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beautiful market town of Horncastle;the so-called antiques capital ofEngland.

accommodationThere are 31 en suite bedrooms,and five different bedroom styles including double and twin rooms,and both small & large family rooms.

If you’re looking for something a bit more spacious and luxurious,there is also a first floor suite, which boasts a large double bedroom with its own dedicatedlounge area.

Each bedroom comes with complimentary tea and coffee making facilities, office facilities,free Wi-Fi and a flat screen LCD television.

food & drinkIdeal for relaxing and dining withfriends, family, your partner or serving as the ideal place to host abusiness lunch, The CourtyardRestaurant is a light and spaciousenvironment. The large roof glasswindows mimic that of an orangery,allowing an abundance of naturallight into the restaurant.

Guests can also enjoy al fresco

dining in the warmer months, or youcan eat in the relaxing Rodney Bar.

The hotel’s kitchen team pridethemselves on using fresh, local ingredients to create contemporaryEnglish, à la carte and traditionalpub classics. Head Chef Dan has 18 years experience under his belt,

Situated on the southern tip ofthe Lincolnshire Wolds in Horncastle, The Admiral

Rodney Hotel is a former 17th century coaching inn ideally situatedbetween the cathedral city of Lincolnand the East Coast, with plenty ofthings to do and places to visit.

The hotel has recently enjoyed amajor refurbishment, enabling it toprovide the highest standards of accommodation and quality dining.

The Hotel is purported to be named after George Brydges Rodney, a brave and noble BritishNaval Officer. With a sophisticatedcountry chic feel, it makes the perfect place to rest after you have had a busy day exploring the

Below: The hotel is a formercoaching inn dating back to the 17th Century.

Right: The Rodney Bar is ideal for enjoying pre-dinner drinks, or enjoyingcoffee with friends.

CoachingFacts

Named after a British Naval Officer, The Admiral RodneyHotel is situated in Horncastle, in the Lincolnshire Wolds.It’s a bustling market town with a keen antiques trade...

the admiral rodneyhornCaStle, linColnShire


alternative, atmospheric location for your business meeting, The Admiral Rodney Hotel andEatery is the perfect venue.

what to do nearbyHorncastle is renowned for its selection of antique shops - thereare over 200 dealers in and aroundthe town - making it ideal for thoseseeking furniture or collectables.Nearby Lincoln also hosts regularantiques events by AS Fairs at thecounty’s showground, and there’s alarge centre at Hemswell, just northof the city, too.

On top of an array of antique dealers,there is a wide variety on offer onthe county’s East Coast, including Cadwell Park, home of The BritishSuperbikes. The hotel also has apartnership with Woodhall Spa GolfClub’s Hotchkin course - one of theUK’s best courses.

Quick Factsrooms: 31 en suite rooms, five different bedroom styles,family rooms and suite roomoffer a superior level of comfort with spacious seating areas, large flatscreen TV’s and both bathand shower facilities.

food & drink: À la carte dining in the CourtyardRestaurant, with food servedfor both residents and non-residents. Rodney Bar has an extensive cellar, and local ales available.

weddings & Conferencing: Licensed for Civil Ceremonies,function suite for up to 90guests for formal dining.

Contact details: Admiral Rodney Hotel, Horncastle, LN9 5DX.Tel: 01507 [email protected]

which he utilises to create an innovative and ever-changing menu.There is an extensive cellar with new and old world wines, and apatisserie cabinet full of delicioushomemade cakes.

weddings & BusinessThe Admiral Rodney Hotel has a choice of three function rooms,each offering the perfect place to celebrate your wedding or businessmeeting.

They can accommodate anythingfrom 12 to 90 for formal dining.With different wedding packagesavailable, from under £2,000 for 40guests, it’s the ideal location forCivil Ceremonies and other events.

The hotel’s function rooms can alsobe used for business meetings, including seminars, training programmes or board meetings. So, if you are looking for an

the traditional coaching inn underwent a refurbishmentin 2014 and now benefits from a brand new privateentrance for the function suite adjacent to the garden,which is great for weddings and conferences...

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accommodationThere are 62 bedrooms, with six different bedroom styles to choosefrom, including single, double andtwin rooms to superior rooms with separate seating areas, andfamily rooms. For the ultimate luxury stay, choose a suite with king sized bed, separate dressingroom and Jacuzzi bath.

Each room has a real feeling ofcomfort, with flat screen TV, ironand ironing board, trouser press and tea & coffee making facilities included plus homemade chocolates courtesy of Head Chef Chet Willcock and his brigade.The hotel’s Conference Centre has also been updated to include

12 executive bedrooms, which, for asurcharge of £20/night includesbathrobes and slippers, fruit, high quality tea & coffee, toiletriesand Sky TV.

food & drinkAs part of the hotel’s refurbishment,The Coaching Inn Hotel Group has created a new downstairs eatery pro-viding 80 covers, whilst an additionalfirst floor dining room, the aptlynamed Grand Room, provides 60further covers plus a spacious loungearea. There’s also a private diningroom, The Oak Room, for 14 diners, or one of three smaller rooms in the oldest part of the inn for private parties.

Brand new menus at the restauranthave been created by former

It really is all change at Market Harborough’s Three Swans Hotel,with a new general manager,

and a new head chef working in an equally new kitchen and restaurant.

The 16th century Grade II listedcoaching inn was acquired by The Coaching Inn Group in 2013and was, in spring 2015, treated to a £350,000 refurbishment of its restaurant, kitchens and outdoor area.

Work was completed in spring 2015to make the group’s largest hotel avery special place indeed for thoseenjoying a drink, or a meal in TheThree Swans’s brand new restaurant.

Right:The hotel is Grade II listed and dates back to 1517.

Below: There’s a new restaurant which includes the GrandRoom, shown here.

The subject of a £350,000 renovation in April 2015, Market Harborough’s Three Swans now boasts a brandnew restaurant with plush furnishings and cocktail bar...

the three SwansmarKet harBorough, leiCeSterShire

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as Cygnet, Cob and Pen. Over inthe dedicated conference building,Fairfax, Naseby and Cromwell arethree dedicated function suites facilitating a maximum 220 guests.

Each of these can be divided up into three smaller rooms, and a dedicated wedding planner will ensure your special day is plannedto perfection with bespoke menusand packages.

what to do nearbySurrounded by rolling hills, the townof Market Harborough is the ideallocation to enjoy the countryside.

As well as the town’s stylish boutiquesand independent shops, visit FoxtonLocks, to watch the narrowboats onthe pretty local waterways, or get lost in the Wistow Maize Mazebefore heading back to the ThreeSwans to put your feet up.

Quick Factsrooms: 62 en suite rooms, six different bedroom styles.Suites are available to offer a superior level of comfort with spacious lounge areas, air conditioning, large flatscreen TVs and both bath & shower facilities.

food & drink: A thoroughrefurbishment of the restaurant in April 2015 hascreated a superb new twostorey restaurant, whilst anew terrace will shortly incorporate a pizza oven foral fresco dining.


Contact details: Three Swans Hotel, 21 High Street, Market Harborough, Leicestershire,LE16 7NJ. Tel: 01858 [email protected]

Dorchester chef Chet, with grazing& sharing options, main courses,classics and home made puddingsas well as artisan open sandwiches.

Customers can also enjoy a barmenu in Fothergill’s bar at the frontof the hotel, named after the ThreeSwans’s irascible former owner!

As part of the renovation, The ThreeSwans also has an updated terracearea with 120 seats and all-weathercanopy with heating and lighting.As this edition goes to press, a newpizza oven will allow diners to enjoyartisan pizzas with handmade doughbases throughout the summer.

weddings & BusinessThe Three Swans offers superb facilities for weddings and conferences. In the oldest part ofthe hotel, overlooking the markettown’s High Street are three smaller,traditionally styled rooms known

the three Swans hotel is perfectly situated in thetown of market harborough, and has recently undergone a complete transformation - creating ahigh quality, relaxed yet chic place to stay...

www.facebook.com /threeswans


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accommodationYou can choose from 28 beautiful bedrooms, with executive or featurerooms and disabled-accessiblerooms in the former stableblock.

The luxurious contemporary or traditional suites offer four posterbeds, private gardens, spacious wet rooms and roll top baths.

All individually designed, each bedroom offers gorgeous Beltramilinen, flat screen LCD television andfree internet.

There are iPod docking stations, tea and coffee making facilities, and in the morning, you can alsoenjoy a full English breakfast cookedusing the best local produce.

The perfect place for a businessmeeting or family celebration, thehotel’s Oxford function room canseat up to 55 delegates, and thereare two private lounge rooms available to hire, too.

food & drinkDine in the two comfortable lounges,The Courtyard Restaurant, or enjoya pint of ale or glass of wine in thetraditional Snug Bar with flagstonefloors and original stone fireplace,which has been used since 1627.

The hotel creates the perfect placeto relax and unwind with friends andfamily, a romantic meal for two, or abusiness meeting. The AA Rosetteawarded restaurant uses fresh localingredients to create contemporary

Aformer 17th century royalistcoaching inn, The WhiteHart Royal is located in the

heart of Moreton in Marsh. At thehead of the beautiful Evenlode Valley, the hotel is surrounded byCotswolds countryside providing afantastic location in which to relaxand unwind.

Once a coaching inn, King Charles Istayed at the hotel following thebattle of Marston Moor in 1644 –and on arrival you can even see acopy of the King’s (unpaid!) bill.

Five years ago, the original buildings were lovingly restored,five years ago, and you can see acollection of old photos hungthroughout the hotel’s bar.

Below: The hotel was acquired by The CoachingInn Hotel Group back in2008 and is situated onthe borders of Gloucester-shire, Warwickshire and Oxfordshire.

Our Cotswolds coaching inn once entertained KingCharles I, but you don’t have to be royalty to enjoy qualitydining and comfortable accommodation in the Cotswolds

the white hart royalmoreton in marSh, CotSwoldS

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The Courtyard is ideal for pre-reception drinks and photos. On arrival at the hotel, you can alsoenjoy a red carpet and Champagnewelcome to celebrate in style.

The hotel offers a personal weddingservice which starts from the moment you contact the hotel.

You can take advantage of the extensive wealth of expertise andknowledge of a dedicated Weddingco-ordinator, who, along with thehotel’s wedding team, will help youcreate the perfect wedding day. The hotel can also provide Civil Ceremonies and Partnerships.

what to do nearbyMoreton in Marsh is one of the principal market towns in northernCotswolds. Visit Adam Henson’sCotswold Farm Park, Batsford Arboretum, or take in the beauty of villages like The Slaughters.

Quick Factsrooms: 28 bedrooms, all en suite, with a choice of traditional and modern decoration. Feature rooms include the Garden Rooms andStable Rooms, some of whichcome with private gardens.

food & drink: Relaxed dining in the Evesham Suiteof the hotel’s snug, eat in thehistoric bar, or enjoy an à lacarte meal in the CourtyardRestaurant. Private dining isavailable in the Evesham Suite.

weddings & Conferencing: Licensed for Civil Ceremonies,with wedding packages available for up to 80 eveningguests; dedicated co-ordinator.

Contact details: The White Hart Royal Hoteland Eatery, High Street, Moreton in Marsh, Gloucestershire GL56 0BATel: 01608 [email protected]

English à la carte cuisine with traditional pub classics. The WhiteHart Royal also has an extensive cellar boasting specially selectednew and old world wines.

New to the restaurant this season isa sharing platter with the Traditionally English option offering mini-maincourses, a whole Camembert optionas well as a charcuterie board with continental meats - ideal for diningduring the summer months in thehotel’s pretty courtyard.

weddings & BusinessThe Oxford Suite, with its floor toceiling windows, provides the perfect setting for weddings ormeetings in the late 18th centuryGeorgian extension. It can seat up to65 guests for formal dining and hasthe benefit of its own their own private bar. The Evesham and Oxford Lounges also provide greatbreakout areas to relax, whilst

the hotel is ideally situated for enjoying pretty Cotswolds villages, like Bourton on the water, gardenslike Batsford arboretum and Bourton house as well asStratford upon avon, as suggested in this edition...

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with their own unique character. For history lovers, The Mary Queenof Scots Superior Double Room withits four poster bed, leads directly to the staircase the Queen walkeddown to her execution.

For real luxury, there are also a number of suites, boasting moreluxuriously appointed bathroomsand separate seating areas.

The Oundle Suite comes with a roll top bath, perfect to enjoy a relaxing soak before heading toThe Eatery restaurant to dine.

Each bedroom comes with complimentary tea and coffee making facilities, mineral water andbiscuits, Wi-Fi and LCD television.

food & drinkLocally sourced fresh ingredientsmake for an exciting menu at TheEatery which, during the day, doublesup as a coffee shop serving freshlyground Grumpy Mule coffee. Be sureto visit the patisserie cabinet, withhome made cakes and afternoon teaavailable. During the summermonths, you can also dine outdoorsin the hotel’s enclosed gardens.

There are four menus on offer;breakfast, sandwiches and lightbites, à la carte and dessert menus.Each has a range of delicious dishesto choose from. With the option todine in the lounge, restaurant or barand with a number of fantastic reviewsunder its belt, the restaurant has an

When you visit the prettymarket town of Oundle, itmakes sense for you to

stay at the equally charming TalbotHotel. It’s one of the town’s principalbuildings and was one of the first inEngland to be Grade I listed.

Full of character, with oak beams,open fires and a wealth of Elizabethan history, the formercoaching inn has been welcomingguests through the doors since 1623.

accommodationThere are 34 bedrooms to choosefrom, including classic single, doubleand twin rooms. For something a bit more extra special, try one ofthe feature bedrooms, which are allindividually designed and furnished

Below: Chef Matthew Gullidgewith a sea bass dish.

Right: The Talbot Fish ‘n’Chip Butty is one of HeadChet David Simms’s mostpopular lunchtime dishes.

In the centre of Oundle is a historic gem; Grade I listed,and one of the town’s principal buildings, The TalbotHotel is full of character, charm and Elizabethan history...

the talbot hoteloundle, northamptonShire

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provide Civil Ceremonies, including Civil Partnerships.

There are also three individual private meeting rooms for hire – including The Drummingwell Room which seats 10, The WhitwellRoom which can seat 60 and The Westgate Suite, the largest ofthe three which seats up to a 100 delegates. Each of these meetingrooms boast natural daylight, andthe hotel can also cater for all ofyour banqueting requirements.

what to do nearbyThere is plenty to do in the quaintstone built market town. There’s a market place full of independentshops, and a lively market everyThursday where you can buy local produce, and a Farmers’ Marketevery Saturday. There is a museumdisplaying history about the town,and you can enjoy a walk along theRiver Nene to Barnwell County Park.

Quick Factsrooms: 34 en suite rooms, five different bedroom styles.Feature rooms and suites offera superior level of comfortwith spacious lounge areasand large LCD TV’s. These areindividually designed withtheir own unique character.

food & drink: Fine dining inThe Eatery, with food servedall day until 9.30pm for both residents and non-residents.Private dining is available.upper and Lower Bar.


Contact details: The Talbot Hotel, New Street, Oundle,Northamptonshire, PE8 4EA. Tel: 01832 [email protected]

AA Rosette, and a 9 out of 10 ratingfrom the Peterborough Telegraph’sJoni Ager; another good reason thatyou’re assured of a comfortable stay.

weddings & BusinessThere’s a choice of two beautiful function rooms at The Talbot; The Whitwell Room is a traditionaloak-panelled room, with a stone fireplace, suitable for 60 guests. The Westgate Suite, meanwhile, has been exquisitely refurbished,and is located adjacent to the hotel’scourtyard. It has a private receptionarea, bar facilities and dance floorwith access to the inner garden. Ithas seating for up to 70 guests’ formaldining, and up to 100 for buffet dining.

Take advantage of the extensivewealth of expertise and knowledgeof the hotel’s wedding co-ordinatorwho, along with the hotel’s friendlystaff, will help you create the perfect wedding day. The hotel can

new general manager Julian Saunders wants to work with the team at the talbot to maintain the high standards of the grade i listed hotel, with its historic connections to mary queen of Scots...

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and is located beside the River Tees. Timeless as it appears though,The George still appeals to a thoroughly modern contingent of businesspeople making their way up or down the country, and equallyto couples seeking a rural retreat fora weekend away.

accommodationThere are 29 bedrooms, all withtheir own individual character. Many of the rooms boast beautifulriver views, and with a selection ofrooms on offer and a rolling programme of refurbishment, you’ll enjoy a good night’s sleep in a modern room.

Whilst the hotel itself boasts traditional charm, you can still

expect 21st century comforts likefree Wi-Fi and Superior rooms alsoboast even more luxurious decoration and king size beds.

food & drinkFood and drink in the hotel arrives courtesy of Head Chef Mark Whiteley.

Even those seeking a quick bite toeat will be impressed with a barmenu and dedicated à la carterestaurant menu.

There are seven starters, seasonalmains plus George Classics, a grillmenu and homemade pizzas, as wellas sharing and grazing options.Desserts are made in-house andMark creates his own flavouredbreads and all of his desserts inhouse.

When you’re relaxed, timecan often appear to standstill. But at Piercebridge’s

George Hotel, the old grandfatherclock really has stopped - never togo again - since Henry Clay wrote hispoem about that very same item.

The hotel is just a few minutes fromthe A1, affording great transportlinks: Newcastle, York, Durham, andLeeds are all within an hour or so ofthe hotel. The venue is also flankedby both the Yorkshire Dales andNorth Yorkshire Moors, providing, atthe same time, easy access to someof the most breathtaking scenerythe UK has to offer.

The hotel dates back to the 16thcentury, carrying a Grade II listing,

Below: The George is situated beside the idyllicTees.

Right: Roasted duck breast main course, servedwith truffle mash and wildmushrooms.

CoachingFacts

In the heart of Teeside, on the border of County Durhamand Yorkshire, Piercebridge’s George Hotel offers a quality stay whether your visit is for business or pleasure...

the george hotelpierCeBridge, north yorKShire


to many of the North of England’skey cities.

From just one hotel you can enjoyluxury shopping in Leeds, thebeauty of County Durham - including Beamish, less than an houraway - or Barnard Castle, just 20minutes away. with its 12th century architecture and sensory gardens.

Bowes Museum is located just adjacent to Barnard Castle too, withits nationally renowned collection offine art. Just over half an hour awayis the Black Sheep Brewery visitorcentre, profiled earlier in this edition.

Meanwhile Darlington, with its railway museum, and the 200 acreRaby Castle with its walled gardensand deer park, is just ten minutesaway from The George Hotel,meaning plenty of attractions within a short drive.

Quick Factsrooms: 29 en suite rooms with many newly refurbished.Standard and superior roomsavailable, Wi-Fi provision,hospitality trays and flatscreen TVs all standard.

food & drink: Dedicatedbar and à la carte restaurantmenus courtesy of MarkWhiteley and his team.

weddings & Conferencing: Ballroom and Pavilion roomsavailable for weddings of up to 180 guests. Civil licensed.

Contact details: The George Hotel, Piercebridge, Darlington,County Durham DL2 3SW.Tel: 01325 [email protected]

Dine in the riverside restaurant with its picturesque views of the village’s Roman bridge, or in the library or bar.

Meanwhile two dedicated functionrooms facilitate private dining andon Sunday, you can enjoy the hotel’spopular carvery option too.

In the summer months, you can alsoenjoy dining outdoors on the terrace with views over the river.

weddings & BusinessThe beautiful and stylish Ballroomhas a sweeping staircase and viewsoverlooking the river and gardens,accommodating up to 180 guests.

Meanwhile, the Pavilion is a realdream wedding location for moreintimate celebrations with up to 70daytime and 100 evening guests.

what to do nearbyOne of the most compelling aspectsof The George Hotel is its proximity

the whole team was thrilled to receive the Coachinginn group’s award naming the george hotel our Bestwedding venue for 2015. its beautiful ballroom is perfect for your special day...

Above: The hotel’s library ishome to artefacts unearthedby Channel Four’s Time Team.

www.facebook.com/pages/George-Hotel/154793527871650

twitter.com/thegeorgetees


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rolling hills of Montgomeryshire andthe glorious unspoilt countryside ofMid Wales.

This year the hotel is undergoing aprogramme of refurbishment, withnew restaurants and bedrooms tobring the hotel up to Coaching Inn standard, providing visitors withcomfortable modern accommodationand dining, but in the kind of traditionally styled boutique hotelthat the group is renowned for.

accommodationThe Royal Oak has 25 bedrooms,with Standard, Classic and Contemporary styles. The hotel’sContemporary and Classic stylebedrooms go that little bit furtherwith extra style and space.

The Royal Oak Hotel is an idealbase for family getaways. The largerClassic bedrooms include a sofabed in addition to the master bed,and the hotel has adjoining ‘doorrooms’ for families with older children.

food & drinkA brand new menu includes a rangeof starters and seasonal main coursesas well as meat and grill options.

Choose to dine in the Red Restaurantduring both daytime and eveningservice, or the Green Restaurant,with its exposed beams and sashwindows overlooking the marketsquare.

Both the restaurant and the PowisSuite, have now reopened and are

In the heart of Welshpool, prettycoaching inn The Royal Oak is The Coaching Inn Group’s latest

acquisition, joining the family inApril 2015.

The Royal Oak Hotel is a Grade lllisted building which began its life inthe 18th century. There is, however,a chimney stack in the hotel whichfeatures stone from an abbey whichonce stood in Pool Quay, datingback to Elizabethan times. The hotelwas the manor house of the Earl ofPowis until 1927.

Welshpool nestles in the upperreaches of the picturesque SevernValley near the border betweenWales and England. The bustlingmarket town is surrounded by the

Far Right: The Grade II listed 25 bedroom hotel features Standard, Classicand Contemporary rooms.

CoachingFacts

The Coaching Inn Group’s newest property is the GradeII listed 25-bedroom coaching inn nestling on the English/Welsh border... take a look at the Royal Oak!

the royal oakwelShpool, powyS


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what to do nearbyThe Royal Oak is located on the siteof Offa’s Dyke, the 177 mile borderseparating Wales and England; theearthworks are, today, popular withthose who enjoy walking and cycling.

By far though, the best way to appreciate such idyllic countryside,is by taking a stunning 16 mile returnjourney through the countryside on the Welshpool & Llanfair Light Railway, a narrow gauge service dating back to 1903 andnow steaming throughout the summer months having been restored in 1963.

Just a few minutes from the hotel is the medieval castle and world-famous gardens of the NationalTrust owned Powis Castle. Situatedhigh on a rock, it’s a spectacular visitor attraction, definitely one tovisit in the summer months.

Quick Factsrooms: 25 en suite bedrooms with Standard,Classic and Contemporaryrooms available. Three staraccommodation with newlyrefurbished bathrooms, wi-fi and hospitality trays as standard.

food & drink: Comprehensive menu available in the Red Restaurant for casual dining,or the Green Restaurantwhere you can enjoy a brand new à la carte menu.

weddings & Conferencing: Powys suite suitable for weddings and functions ofup to 120 guests. JacobeanRoom for private dining etc.

Contact details: The Royal Oak, The Cross,Welshpool, Powys SY21 7DGTel: 01938 552217

[email protected]

available for weddings and conference bookings, too.

The Royal Oak’s bar area provides a further 30 covers and there’s asnug area for those enjoying morning coffee or one of The Royal Oak’s afternoon tea options.

31 bins of wine provide amplechoice, whilst the hotel has great relationships with suppliers likebutcher Rikki Lloyd who providesthe hotel with locally reared meatand Welsh artisan cheeses.

weddings & BusinessThe hotel’s Powis Suite provides the setting for weddings and conferences for up to 120guests/delegates.

A makeover was completed as The Coaching Inn Group Magazinegoes to press and has provided astunning new look for the venue.

the Contemporary and Classic style bedrooms go that little bit further with a boutique style. the royaloak hotel is an ideal base for family getaways, and is ideal for those visiting the area on business...

www.facebook.com/pages/The-Royal-Oak-Hotel/

twitter.com/RoyalOak_SY21


treesleep: a Simple,eco-friendly initiativeYou can sleep soundly at our Lincolnshire hotels - because of our Treesleep initiative.For every night you stay - we’ll plant a tree!

dog friendly, Cycle friendlyAll of our hotels’ bars are dog friendly and we have secure storage for your bicycle if you’re keen on exploring and enjoying some fresh air!

Keep in touch; welove your feedback!If you’ve enjoyed a meal or a staywith us, let us know! Write to us atThe Coaching Inn Hotel GroupFriars House, Quaker Lane, Boston,PE21 6BZ. Tel: 01205 355522.www.coachinginngroup.co.uk.

three Swans hotel21 High Street, Market Harborough, Leicestershire, LN16 7NJ

01858 [email protected]

the white hart hotel1-5 High St, Boston, Lincolnshire, PE21 8SH


the talbot hoteloundle, northantsNew St, Oundle, PE8 4EA


the white hart royal,moreton in marshHigh St, Moreton in Marsh, Gloucestershire, GL56 0BA


the old Bridge inn & Coffee house, holmfirthMarket Walk, Holmfirth, West Yorkshire, HD9 7DA


the admiral rodney, horncastleNorth St, Horncastle, Lincolnshire, LN9 5DX


the george hotel, piercebridgePiercebridge, Darlington, County Durham DL2 3SW


the royal oak,welshpoolThe Cross, Welshpool, Powys SY21 7DG


Located in the very heart of Horncastle at the corner of the Lincolnshire Wolds, the 17th century Admiral Rodney Hotel o�ers the perfect atmospheric alternative to modern hotels.

Both our function rooms are fully licensed for marriages and civil ceremonies and have their own private bar and facilities. We also o�er 31 individually styled en-suite bedrooms and suites.

When it comes to organising your special day our team of friendly sta� have a wealth of experience to help you create your perfect wedding day. We can individually design your wedding breakfast and we will happily cater to suit your precise requirements, from light canapés to a �ve course celebratory dinner.

Contact our Manager on 01507 523131 to book your visit and see for yourselves just how wonderful your wedding day could be.

�e perfect choice for your perfect wedding day

BEST WESTERN Admiral Rodney Hotel, Horncastle, LN9 5DXT: 01507 523131 E: [email protected] www.admiralrodney.com

www.facebook.com/bwrodney www.twitter.com/bwrodney
















[email protected]


coaching inn group autumn 2015

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