Dear Members and Guests

Transcription

1 lougherneresort.com

2 Dear Members and Guests Welcome to the Summer at the Lough. Fermanagh has certainly not disappointed with the weather so far and I hope everyone is enjoying the start to the summer with friends and family. The golf courses have really come on in the past few weeks, which is a testament to Sean Reilly and his team. I hope you like the addition of the stone tee markers, which we had installed on the Faldo in the past month; they certainly enhance the visual and informative aspect for our golfers. Our food and beverage offerings have been compiled for the summer in a mini-compendium, details of which you will find inside the newsletter. There are some lovely additions; I would urge you all to try Krystof s latest creation, which is our 10 th anniversary cocktail in the Blaney Bar, a real gem! Noel and the team have been busy creating a new menu in Loughside Bar and Grill and some fantastic additions in the Catalina, I hope you like some of the changes they have made? The Thai Spa has had a makeover, with the introduction of a beautiful new retail area, which showcases our ESPA and Elemis ranges. The Elemis biotech facial range is also very new to the Spa, a superb new cutting edge style of treatment. Look out for offers as the season kicks off on all our treatments and products. If any of our members and guests has suggestions on how to improve our offering in the resort I would be very interested in your thoughts, I would be more than happy to see you in person or if you prefer my contact details are gm@loughereneresort.com I look forward to meeting you all in person in the coming months; enjoy the summer with your families. William Kirby Lough Erne Resort is delighted to have won the prestigious title of Hotel of the Year in the over 75 rooms category at the annual Licensed and Catering News 2017 Awards. Commenting on the win, the judges remarked Our experience in this hotel was excellent, it offered a really relaxing and enjoyable stay in sumptuous, pristine and inviting surroundings. I would have no hesitation in recommending this hotel to friends or family for a real treat a beautiful getaway that offers a quiet, relaxing break.

3 Lough Erne Resort s new 10th Anniversary Cocktail The G&C showcases Fermanagh s own Boatyard Gin mixed with flavours of elderflower and freshly cut cucumber. This classy cocktail is finished with Billecart-Salmon Brut Champagne to help add a touch of sparkle. Celebrate Lough Erne Resort s 10 th Anniversary with an exclusive Afternoon Tea created by Noel McMeel that is simply splendid. Served 2.00pm pm

4 Enjoy the ultimate seafood experience with a delicious platter of fresh, locally sourced dishes each Friday in The Blaney Bar. Seafood platter for two 28 Delight the senses with a tasting menu like no other served each Monday in The Catalina Restaurant. Choose to enjoy either 7 or 10 unique courses, and hear how each dish is sourced from the best local suppliers and carefully crafted in the kitchen by our passionate culinary team. Seafood platter for two and a bottle of Picpoul Wine 48 Seafood platter for two and a bottle of Prosecco 52 7-Course Tasting Menu Course Tasting Menu 69

5 Join Loughside Bar and Grill each Wednesday night for Steak and Irish Craft Beers Enjoy a 20oz Tomahawk Steak (to share) served with sides, all the trimmings and two Irish Craft Beers of your choice. Only 48 for two An Early Bird menu is available each Monday and Tuesday in the Loughside Bar & Grill from 5.30pm 6.30pm. 3-Course Meal Only 20 per person

6

7 The Elemis Biotec facials boast to deliver immediate, visible and longer lasting results using the science of 5 in 1 technologies. Bridging the gap between hands on facials and more cosmetic procedures, the Elemis Biotec Facials combine high potency actives and its unique hands-on therapy with the science of bio-electric technology to deliver a new generation of facials. The unique synergy of actives, touch and technology means that the Biotec Facials are able to deliver immediate, visible and longer-lasting skincare results.

8 Elemis BIOTEC Facial 70 (RRP 90) The ground-breaking Elemis BIOTEC facials which are new to The Thai Spa, deliver instant and long-lasting results, enhancing the skins ability to renew and re-tone. This fantastic introductory offer includes A 60 minute personalised BIOTEC facial (Choose from one of eight) Full-days use of the spa facilities which includes access to Sabai Sabai Room, meaning Health and Happiness (Light Relaxation area); The Light Therapy Sauna; The Crystal Aroma Steam Room; The Exotic Rain Shower; Lap Sabai Room, meaning Deep Sleep (Deep Relaxation area), The Infinity Pool and Thermal Suite Towels, robes and slippers provided for your comfort *T&C s apply. Offers valid Monday - Friday until 30 th September Subject to availability. To book please contact The Thai Spa Reception on +44 (0) or Spa@Lougherneresort.com

9 Cooking with hay is an old method of cooking. The hay helps insulate the meat, keeping in the heat and saving fuel costs. It gives the meat a distinct grassy taste. It s very important to use clean hay (available at most pet stores) and to soak the hay first in water so the hay doesn t burn or smolder as this will give the meat a burnt, garden bonfire taste which isn t the best. You need to use an ovenproof pot with a good lid to keep the moisture in. Meats normally cooked using this method are lamb joints and ham. Seal off the meat first, put some hay in the bottom of the pan, place the meat on top, cover with more hay, put the lid on, and place in the oven. The cooking time should be a little less than that given in your recipe. Ingredients 600g Loin of Venison trimmed 2 sprigs Thyme 4 cloves Garlic 2 Bay leaves Hay mountain (of flowers and herbs mixed) Method Remove from oven. Season the loin of venison, Caramelise on a hot frying pan with Butter. Lay the fillet on the hay into the roasting pot, cover again with hay and cover with a lid, put the container in the oven with a small container of water at the bottom of the oven. Cook for 35 minutes at 120 degrees. Take out of oven. Leave to rest on a cooling rack for 5 minutes, cut and place on a warm plate with the Jelly, Beetroot Gratin & Jus Ingredients 12 Potatoes 6 Beetroot 1 pint Cream 6 cloves Garlic Seasoning Method Infuse the garlic and cream. Slice the potato and beetroot through a mandolin and layer up with cream mix and seasoning between each layer. Cook at 135 c for 75 minutes.chill over night before turning out and cutting To reheat place on a frying pan then bring to temperature in the oven Ingredients 1 pt Cider 4 g Agar agar Salt Method Place the cider in a sauce pan with the agar agar and bring to the boil whisking for 2 3 mins then place in a non stick tray and set in the fridge Turn out once set and cut into blocks Ingredients 100g Local Cured Ham 1 Onion 1 Leek 1 stick Celery 1 Carrot 2 cloves Garlic 2 pts Brown chicken stock Seasoning Method Dice pancetta and veg and brown in a saucepan add in the stock and reduce to correct consistency season and pass through a fine strainer

10 Saturday 26 th and Sunday 27 th August The Festival of Golf is an exciting 2 day tournament played over two championship courses on the grounds of Lough Erne Resort. The Faldo Course (Top 100 UK & Ireland) and the Castle Hume Course. Teams of 4 with any combination of male and female golfers are invited to compete for Daily and Overall Prizes. The format of the tournament will be as follows: Day 1: 18 Holes on The Faldo Course Day 2: 18 Holes on The Castle Hume Course Refreshments will be served on the course. To enter please contact the golf shop on +44 (0) or golfshop@lougherneresort.com lougherneresort.com

11 We recently said our goodbyes to one of our much-loved and appreciated members of staff, Lee Brunt, as he leaves Lough Erne Resort to pursue another amazing opportunity in Ashford Castle, Co. Mayo. Restaurant Manager of The Catalina, Lee was an asset to the team and that did not go un-noticed by many of our guests who often commented on how much of a positive impact he added to their dining experience in The Catalina and throughout the hotel. We would like to thank Lee for his commitment to Lough Erne Resort over the 7 years he worked here and wish him all the very best of luck for the future! Our Conference & Banqueting Manager, Rachael Holland, recently spent a week at the iconic Balmoral Hotel in Edinburgh shadowing Conference and Banqueting Manager Michael Barton. Rachael made the following remarks about her experience: Spending a week at the Balmoral was a fantastic experience. It allowed me to get an insight into the running of another hotel and gave me some great ideas to implement at Lough Erne Resort. At Lough Erne Resort we are constantly seeking to develop the skills of our team further and we can t wait to see Rachael use everything she learnt in Edinburgh to help us improve our own offering to our guests.

12

13

14

15