Celebrate Christmas at the Osborne Hotel

It’s the most wonderful time of the year, and the Osborne Hotel will make it a Christmas to remember with our fantastic new function suite ready to host your Xmas Party.

Whether it’s the work’s Christmas do, a festive family reunion or an all-out Xmas party with your friends, here at the Osborne Hotel we’ll provide a complete bespoke service that will let you celebrate Christmas however you like.

We can host small dinners to big events in our exclusive Crescent Suite, with its own private entrance and terrace with breath-taking views of the Torbay coast. It doesn’t matter if you’re a group of friends or 130 work colleagues, we can cater for you all. Whatever the size or type of party, our advice for a perfect Christmas party is always to book early.

‘Last year was the busiest Christmas we’ve had,’ explains general manager Anthony George, ‘and we’re expecting the same this year, so the earlier you book the better.

‘We accommodate all group sizes and party types for Christmas, it’s a very busy time for us at the Osborne Hotel thanks to the unique location and exquisite menu we provide. It’s always a lot of fun at Christmas too and we can’t wait to start celebrating the festive season.’

Now is the ideal time to book your Christmas party for 2017 as we still have some dates available to celebrate the festive time of year. We can accommodate all types of parties, whether you’re looking for a sit-down meal or just some drinks and a dance.

By booking ahead you’ll stand a much better chance of getting prime dates like the final two Thursday evenings before Christmas (which in 2017 will fall on 14th & 21st December). These dates tend to be the ones that book out first – so make sure you’re in with a chance!

There’s nothing worse than trying to plan a Christmas party only to find that the venue and entertainment you wanted are no longer available. So, minimise that risk through smart, forward planning. Organise your event way ahead of everyone else so you don’t miss out.

We’ll help you organise the party, which means less stress for you as we lead up to the busiest time of the year. Our aim is for you to have a fantastic party full of Christmas cheer, a true experience to remember.

For a bespoke party tailored to suit your needs, please give us a call on 01803 213311, email enq@osborne-torquay.co.uk or click here to fill out our contact form.

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Delicious New Menu at Langtry’s

Our brand new Dinner menu at Langtry’s has arrived. Head Chef Kevin Robertson-Wells and Sous Chef Phil Davidson and their chef team, have created an array of mouth-watering dishes, designed to tantalise your taste buds. The new menu has been developed with wholesome home cooked food in mind, but with an innovative twist.

The Dinner menu has an entirely refreshed starter menu. We’re excited by the new additions, which includes game terrine, served with piccalilli and sour dough toast. Garlic roasted scallops which are presented on an edible shell and a delicious chive butter sauce. The king prawn dish is a piece of theatre – served with a blanket of cuttlefish, which upon being lightly sprayed by beetroot jus, reveals an enchanting secret!

The main event features herb crusted pork tenderloin which is accompanied by cabbage and leek with a spiced apple puree, roast herb potatoes and a pork and cider cream sauce. Our venison suet pudding perfectly encapsulates chef’s vision of wholesome, home cooked food. This delicious, warming meal is served with a caramelised pear, gnocchi and a comforting red onion gravy. The hotel’s enviable location has inspired our ‘From the Sea’ dishes; grilled turbot, landed at Brixham, is complemented by a lemon and seafood foam and a twist on macaroni cheese combines crab with scallop dust.

To finish, indulge your sweet tooth with ‘The Osborne Apple’. Filled with toffee apple caramel and raspberry cream – truly scrumptious! The pumpkin pie is a perfect fit for the colder season ahead. Served with Chantilly cream, toasted seeds and maple syrup ice cream; ideal to round off a deliciously satisfying meal this winter.

At Langtry’s, we’re firm believers that the ‘enjoyment of good, fresh and healthy food should not be restricted by dietary requirements.’ We welcome vegetarian and vegan diners plus those with food allergies and intolerances with open arms.

The new Langtry’s menu is available from 7th October 2016. To view the menu in full please visit our website. To book your table please call 01803 213 311. Reservations are recommended.

 

 

How to make the perfect Black Forest Gateau – Interview with Head Chef Kevin Robertson Wells

A Seventies classic, the Black Forest Gateau is a layered dessert rich with chocolate, cherries and cream. With a contemporary twist on this classic cake, Head Chef Kevin Robertson-Wells divulges his secret to making the perfect Black Forest Gateau.

Tips on:

The ‘make or break’ ingredients

Invest in high quality chocolate, Griottine cherries soaked in Kirsch and make your own cherry coulis to create a truly luxurious gateau.

Getting the perfect layers

Getting the perfect layers is important for three reasons. Firstly, the layered construction of the gateau ensures it stands up on its own and can carry the weight of the ingredients set between each round of cake. Secondly, the layering process creates the different level of flavours that result in a delicious and balanced mouthful with every bite. And thirdly, the layers create that WOW factor when you cut into the finished gateau, revealing the decadent strata of chocolate, cherry and mousse in each delicious slice.

The layers (bottom to top):

  • Dark chocolate sponge soaked in kirsch
  • White chocolate mousse
  • Griottine cherries
  • Chocolate sponge
  • Cherry jelly
  • Dark chocolate mousse
  • Chocolate spray
  • Topped with false cherries

The best type of chocolate to use

I highly recommend Callebaut (73% cocoa solids) dark chocolate. This is a chocolate that I’ve used for a long time as a chef because it works really well in a mousse – it lends a Black Forest Gateau the perfect amount of dark chocolate bitterness to offset the sweetness of the filling. I also use Callebaut white chocolate and the sweetness of this too is a great combination with the richness of the dark chocolate.

Using the right kirsch

We use the Kirsch Pur d’Alsace from France because of its high potency and 45% alcohol.  It has the smell and instant taste of kirsch which is classic in any black forest gateau.

Glazed or fresh cherries

I never use glazed cherries because they’re too sweet and the cherry flavour can get lost alongside the dark chocolate. Instead I use (1) fresh cherries to make a coulis for the jelly and (2) Griottine cherries matured in kirsch.

The hardest part

The hardest part of the gateau is the layering. We have to make sure each of the six layers is even and fits perfectly into the mould so that it looks impeccable when served. The layering is also crucial in getting the right balance of flavours for the best taste – layers with perfect symmetry result in a cake that not only looks attractive but tastes perfect; you get the heavenly combination of rich chocolate, sour cherries and fragrant kirsch in every bite.

Key things to avoid

Two key things to avoid are to not make the mousse too thick or the jelly too hard. This can offset the texture and moisture levels of the final cake. It takes two days to make this gateau but, judging on the great comments we get, it’s definitely time well spent!

Decoration – the final touches

Our original gateau was garnished with chocolate shards but our new and improved version includes something extra special: we top it with edible false cherries to create an impressive garnish! Although these cherries take a day to make they are truly worth the time and effort. Here’s how we do it:

  • First we make a cherry coulis and freeze it
  • Then we prep a cherry jelly, which is made with fresh cherry juice
  • Frozen balls of coulis are then dipped into the ‘cherry jelly’ and shaped into the form of a cherry
  • The stalk is made from a dried vanilla pod and the final touches are tiny hand-picked mint leafs

For the ultimate finish we serve the gateau with chocolate sauce and a delicate kirsch ice cream. But even when freshly sliced and served on its own, our glamorous gateau is truly a winning dessert – each of the flavoursome layers boast an intense flavour and a delicate texture that oozes decadence and indulgence.

Reserve a table at our restaurant, Langtry’s – click here.

Chef Profile: Kevin Robertson Wells

Kevin Robertson-Wells has been Head Chef at Langtry’s Restaurant – Osborne Hotel since January 2015. In our recent interview with Kevin, we discovered the inspiration and passion behind his successful career as a Chef, and talk about his innovative and varied menu at Langtry’s.

  1. When did you first decide to be a Chef?

From age 14, I began cooking at home and baking cakes every weekend for my brothers and I to have in our school packed lunches. At the same age, I had a part time job in a pizzeria.

  1. Who was your inspiration?

My mum and grandmother inspired me to cook from a young age. Growing up, I always loved my mum’s home-cooked meals, and at weekends my grandparents spoiled us with delicious stews and pastries. I particularly loved my granddad’s homemade chips, and I enjoyed getting stuck in and helping.

  1. What was your favourite dish growing up?

Sweet and sour pork – it was the first dish I learnt how to make, and I used to make it at least once a week. I also used to love rock cakes which I baked for our packed lunches.

  1. …and now?

It depends on the season! But if I had to choose one dish I would say pork belly, slowly cooked so it falls apart, with a touch of sweetness and a sprinkle of fennel seeds. I could eat that all day every day…

  1. What is the most essential item in your kitchen?

I remember this question from when I was on work experience at school! Then I said the dishwasher, because the mountain of dishes we had to get through was never-ending.

I like my gadgets, but only equipment that can help us do specific things better. For example, a batch freezer for making our homemade ice cream or a dehydrator that we can dry ingredients to use in different ways.

However, the most essential piece of equipment in my kitchen is the rational oven. It can steam or bake at a range of temperatures, allowing us to use it for a variety of methods such as baking bread or to sous vide our ingredients.

  1. How long have you worked at Osborne Hotel’s restaurant, ‘Langtry’s’?

I started on 26th January 2015.

  1. What factors would you say are most important when designing a new menu?

It’s really important to keep dishes both seasonal and as local as possible.

It’s also crucial to consider special dietary and allergy needs. At Langtry’s, we make almost everything from scratch, from bread to ice cream. This makes it easier to cater for dietary and allergy needs and also helps us to create great tasting, ingredient-led dishes.

  1. What is your most challenging dish to make?

I like to create innovative dishes that ‘wow’ people.

This year, we had edible baubles on the party menu. It took months of planning to decide on the final version, which included an edible string. They were a definitely challenging, but went down with great success, and we even had customers take them home as gifts.

  1. What is the best thing about being a Chef in your opinion?

Every day is different. As a chef, you have the opportunity to be creative and imaginative, and take pride in the end result of great menus and delicious dishes. Also, you never stop learning, as there are always new methods, ingredients and styles of cooking.

  1. Finally, what is your favourite dish on the menu and why?

Our menu changes depending on the season, so my ‘favourite dish’ often changes too.

But I really like our current Fish of the Day, Sea Bream, rubbed with roasted garlic and sesame seeds, with a crispy skin. It is important for us to keep our fish local, especially with our coastal location.

 

Introducing our New Website

Use our brand new mobile-friendly website to book your stay at the Osborne Hotel! Our advance booking system is quick, easy to navigate and full of great offers on everything from our sea view rooms and romantic packages to seasonal savings and family discounts.

It’s easy to browse and book a room on our mobile optimised site, check availability and find tips on the top attractions in the local area; from strolling along the Torquay coast to exploring Kents Cavern. You can make bookings on your phone or tablet even when you’re on the go, giving you the ultimate flexibility and freedom to plan your stay in seconds.

Check out the seasonal menu at the Langtry’s restaurant, explore galleries of our facilities and enquire about organising work events and celebrations like weddings and birthday parties all in one handy place.

To mark the launch of our new website, we are offering a special launch rate! Book a one-night stay for two people in an inland-facing double (breakfast included) for just £118. This offer only applies to bookings between 1st February and 24th March 2016, with advance payment only. Book now using the promotional code EMABB.

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