L O O K I N G G O O D
Our fabulous staff are fully kitted out with a brand new uniform ready for a busy Summer. The Breton t-shirts are courtesy of our fab highstreet neighbours, Joules and we couldn’t be happier to support this great British brand.
We thought you might like to know a little bit more about our Head Chef Robbie who has been a core part of The Feathers team for many years. Here goes…
1) Q: Did you grow up wanting to be a chef?
A: I always enjoyed cooking from an early age, so it seemed like the natural thing to do!
2) Q: What is your favourite ingredient to cook with?
A: Fresh, local seafood – one of life’s greatest pleasures and we’re so lucky to be situated on the North Norfolk coast here in Holt. There’s an abundance of great produce straight from the north sea, you can’t beat the freshness.
3) Q: How would you describe the dining experience at The Feathers?
A: Classic British with a European twist… We offer a wide selection and date the specials board daily to keep our customers coming back for more! There is something for everyone. We’re currently in the development stage of creating new menus for the Plume Restaurant – stay tuned!
4) Q: What do you enjoy most about working as a Chef?
A: I enjoy the high pressure environment, working with a great team and the opportunity to please customers with our food is very rewarding.
5) Q: What is your favourite cuisine to eat?
A: Italian is definitely up there!
6) Q: What career path would you most likely have taken if you hadn’t pursued your career as a chef?
A: Most likely something practical and creative. I have a keen interest in carpentry so that would have been my ulterior career path.
7) Q: What advice would you give to others to avoid panic in the kitchen?
A: Avoiding panic is best achieved by being methodical, preparing yourself in advance by planning how and what you’re going to cook. Cooking doesn’t have to be stressful – keep a cool head and remain calm even if your timings are off!
8) Q: What is your favourite food memory?
A: It has to be my Grandmother’s classic beef stew and suet dumplings.
9) Q: Who you do admire the most in the food industry?
A: Kieth Floyd. Zero pretence and tells it like it is!
10) Q: Do you have any advice for budding young chefs?
A: Take advice and learn from as many people as you can. Take inspiration from your surroundings. Nobody knows everything…
We’re really excited to announce new additions to our wine list for Spring 2018!
We have added new reds such as the Argentinian Phebus Malbec, the smooth Chilean De Merino Cabernet Sauvignon, the high class Spanish Rioja, Lagunilla and the intensely flavoured French Hubert et Fils Côtes Du Rhone to the offering.
The latest recruits to add to our white wine inventory are the light and dry Giotto Catarratto Pinto Grigio and the rich and fruity Bernard Michael Petit Chablis.
In addition, due to popular demand, we are now offering a dry and refreshing Mirandou Côtes Du Provence Rosé to transport you to the South of France with red fruity notes and a touch of Provençal herbs and spices.
C h e e r s!
View the new wine list here!
We have been featured in the Spring issue of North Norfolk Living magazine!
Our wonderful Sous Chef Kieran created a fantastic recipe for you to give a go at home. It features seasonal spring lamb – with a twist!
Chorizo crumbed lamb rack with pea, asparagus and watercress salad
- 1 French trimmed rack of lamb (at room temperature)
- 50g chorizo
- 50g breadcrumbs
- 200g peas
- 200g watercress
- 1 bunch of asparagus
- A couple of sprigs of fresh mint, finely chopped
- Dijon mustard for coating the lamb
- 2 cloves of garlic
- A pinch of thyme
Preheat the oven to 180 degrees
For the chorizo crumb:
- Dice the chorizo
- Crush the garlic and add to a food processor with the chorizo until fine
- Add the breadcrumbs to the chorizo mixture, add a pinch of thyme and stir to make sure all flavours are mixed together well
For the lamb:
- To a hot oiled pan, sear the lamb on all sides
- Spread the Dijon mustard onto the lamb (this will allow the chorizo crumb mixture to stick to the lamb)
- Apply the chorizo crumb to the lamb and firmly press down to make sure all surfaces of the lamb are covered
- Roast in a preheated oven at 180 for 18-20 minutes (this will ensure a wonderfully pink center, cook for longer if you prefer) with crumb side up
For the salad:
- Blanch the asparagus and peas in salted boiling water for 3-4 minutes depending on thickness
- Drain and add the finely chopped mint and a knob of butter
- Season and toss in a bowl with watercress
Serve and enjoy!
We have copies in the reception and each hotel room is supplied with their own copy for you to enjoy!