Our Christmas and New Year programmes have now been finalised and we are now fully booked for the Christmas House Party but we do have a few rooms left for the New Year package commencing on the 30th December for 3 nights. So if you are looking for a stylish way to celebrate the New Year with great food and entertainment - give us a call for more details.......
Our Bargain Breaks have now begun - offering a perfect excuse for a few days of relaxation without breaking the bank (Northern Rock customers probably wont appreciate that comment!). We are running Weekend Breaks and even better value Midweek Breaks! Although the clocks go back an hour at the end of this month - and the days are shorter - November can be a lovely time to visit the dales and with roaring log- fires and stone house cooking to retun to - this really is a great way to beat the winter blues!
We have a few Special Interest Breaks coming up over the next few months and there are still places available - so if any of the following take your fancy then please give us a call:
Malt Whisky Tasting ~ 11th & 12th Nov 2007,
2nd & 3rd March 2008,
9th & 10th Nov 2008
Wine Tasting with Derek Smedley ~ 9th, 10th & 11th March 2008
The Art of Fly Fishing with Roger Beck ~ 18th, 19th & 20th May 2008
Other courses available (dates to be confirmed) include~
~Digital Photography
~Painting with Moira Metcalfe (watercolour & oils)
~Relax & Rejuvenate - Holistic Health & Beauty with Kathy Scott
If you have any suggestions for courses you would like to see run here - then please leave your comments!
Our new Health & Beauty Suite the Ginger Tree is proving to be very popular with guests - Kathy Scott and her team are available (by appointment) to offer a range of treatments including Hot Stone Massage, Aromatherapy, Reflexology, Inian Head Massage, Holistic Facial, Pedicures and Manicures etc.... If you are considering adding even more realxation to your break then please telephone Kathy direct on (01969) 667449 to discuss the treatments available.
I did promise to part with a few trade secrets - so here is the first recipee I have managed to prise from the chefs - the Stone House Bread has been a popular request over the years - so here it is...........
The Stone House Hotel Bread Recipe
(Makes two loaves)
Pre-heat oven to gas mark 7 (240 c)
Ingredients:
3lb Carrs stone-ground wholemeal flour
2tsp. Salt
2tblsp. Treacle
12 floz. Tepid water
3oz fresh yeast
§ Combine 3lb of Carrs stone-ground wholemeal flour with 2tsp of salt. Mix together in an earthenware bowl.
§ Grease two loaf tins.
§ Place greased loaf tins and flour/salt mix in a warm place while you prepare the rest of the ingredients.
§ Combine 2tbl sp of treacle, 12fl oz of tepid water and 3oz of fresh yeast in a Pyrex jug. Mix and place with flour/salt and greased tins in a warm place until the mix becomes frothy (like a pint of Guinness!)
§ Once yeast mix has gone frothy make a well in the flour/salt and add the yeast to it. Add extra tepid water until the mixture resembles moist dough.
§ Place dough in the greased tins and leave to rise in a warm place until dough has risen over the lip of the tin.
§ Once risen cook for 20 min at in preheated oven.
§ After 20 min reduce oven temp to gas mark 4 and cook for a further 20 min.
§ After 20 min remove loaf from tin, turn it upside down and place directly onto oven shelf and cook for another 20 min for 1hours total cooking time.
§ Once final 20 min is up. Remove from oven and leave to cool.
(Makes two loaves)
Pre-heat oven to gas mark 7 (240 c)
Ingredients:
3lb Carrs stone-ground wholemeal flour
2tsp. Salt
2tblsp. Treacle
12 floz. Tepid water
3oz fresh yeast
§ Combine 3lb of Carrs stone-ground wholemeal flour with 2tsp of salt. Mix together in an earthenware bowl.
§ Grease two loaf tins.
§ Place greased loaf tins and flour/salt mix in a warm place while you prepare the rest of the ingredients.
§ Combine 2tbl sp of treacle, 12fl oz of tepid water and 3oz of fresh yeast in a Pyrex jug. Mix and place with flour/salt and greased tins in a warm place until the mix becomes frothy (like a pint of Guinness!)
§ Once yeast mix has gone frothy make a well in the flour/salt and add the yeast to it. Add extra tepid water until the mixture resembles moist dough.
§ Place dough in the greased tins and leave to rise in a warm place until dough has risen over the lip of the tin.
§ Once risen cook for 20 min at in preheated oven.
§ After 20 min reduce oven temp to gas mark 4 and cook for a further 20 min.
§ After 20 min remove loaf from tin, turn it upside down and place directly onto oven shelf and cook for another 20 min for 1hours total cooking time.
§ Once final 20 min is up. Remove from oven and leave to cool.
Hope you like it - its also very good toasted with strawberry jam!
Anyway - Its getting late, most guests are heading for bed and i'm off to watch the highlights of the England v Russia game (I got through the evening without finding out the score!)
I promise to be quicker with my next blog - in the meantime thanks for reading and dont forget - next time you need a break - head for the hills!
Regards
Chris
