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.

Wine & Food Pairing

Balance is the name of the game when it comes to pairing the right wines with the right foods this festive season. Here’s our handy guide on how to balance the flavour, weight and intensity of your wine with your festive menu:

  1. Sweet white wines can work really well with salty canapés. For example a sweet Sauternes is delicious with Roquefort cheese or a delicate Champagne is fantastic with pretzels.
  2. Bitter wines (usually red), which contain a higher level of tannins, are the perfect accompaniments to fatty foods like classic steak, lamb or foie gras. For instance, Ribshack Pinotage-Shiraz is the ideal match for the Roast Loin of Venison included in our Boxing Day Dinner Menu because it has a bold and full-bodied flavour. The tannins in the wine attach to any fat left behind in the mouth, helping it to feel refreshed and clean between mouthfuls.
  3. Delicate wines, such as Pinot Grigio, Soave and Muscadet are light enough to be paired with shellfish and seafood. However, salmon works better with a stronger, full-bodied Chardonnay because it’s often served with a fatty sauce and accompaniments.
  4. Try to match your wine with the most prominent element in the dish. Hearty meals tend to work well with richer red wines whereas light snacks are better with delicate white wines.
  5. Take in the aroma of the wine and look for flavour links that may indicate which dishes it will complement. For example, a dark Cabernet will bring out the richness of a sticky dessert that includes dense currants.

Trusting your taste buds and factoring in your own palette is the most important rule of all; you’re the host of the party and so it’s only fair that you get to choose which wine will be the star of the evening.