If you haven’t found your way to Manor Farm Tea Shoppe in Bleasby yet, here’s the perfect opportunity – they’re having an Open Day from 10am to 4pm on Saturday 12 April and you’re invited!
Enjoy morning coffee and cake, lunch or afternoon tea in the Tea Shoppe itself – meet chef Matt and the rest of the Gastro Dining team, who will be on hand with tasting samples – and have a chat with textile artist Jane Lightfoot about the sewing workshops she’ll be running in the Function Room over the next few months.
While you’re there, don’t miss the chance to take a peek inside the Shepherd’s Hut. This gorgeous little B&B is the only one of its kind in Nottinghamshire and is the perfect place to spend a relaxing night (or two!) away from the hustle and bustle of everyday life…
There’ll be some super special offers too, with discounts available on bookings made on the Open Day for meals on one of their Gastro Dining evenings (every Thursday, Friday and Saturday) or reservations for the Shepherd’s Hut.
Visit manorfarmteashoppe.co.uk for more details of everything Manor Farm has to offer and make a date to visit the pretty rural village of Bleasby, just outside Southwell, on 12 April to see it all for yourself…
Lisa Holloway from Compton House in Newark is definitely one of our favourite people – and her lovely B&B on Barnbygate is firmly positioned at the top of the list of our favourite places!
If you’ve met her, read her regular Food & Drink column in Around Town, stayed in the B&B or enjoyed one of her yummy meals, you’ll understand why she won the AA’s award for Friendliest Landlady of the Year and has a host of other awards too, including their Breakast and Dinner Awards for 2011, 2012 and 2013.
This picture popped up on her Facebook page today – Spicy Cheesy Plums made with local Stilton, a fantastic savoury/sweet way to end a meal.
Here’s the recipe, from her blog…
Using about 2lbs plums, poach in some mulled wine with a few extra spices thrown in – I used some cloves, cinnamon and finely sliced stem ginger, also pouring a little of the ginger syrup in. Add some brown sugar and poach until the plums are cooked. carefully take the plums out and lay in a dish, then rapidly boil the spiced mulled wine until it is reduced to a thicker syrup.
Try and take the cloves out (!) then, while it is still warm, put some plums and syrup into a flat bowl and carefully lay a thin slice of Stilton over the top, so it begins to melt. The saltiness of the cheese with the sweetness of the plums is divine.