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‘Tis the season…

16 Dec 2013

…to be jolly!

We really are getting into the festive swing of things, with Christmas parties and seasonal weddings galore.

Mark and his brigade are cooking up a Christmas-y storm…

 

Phil, our gardener has been working tirelessly to bring the barn and gardens to life with thousands of christmas lights. Photographer Matt Long managed to capture this in a perfect image of our arbour at Andrea and Andrews big day.

 

On the first of December was the wedding of the lovely Becca and Pete. It was a chilly, crisp Sunday which made for some STUNNING shots!!

 

This couple even invited the staff for snap in their photo booth. What a fun way to kick start the month!

Over at the hotel, the kitchen team have added a yummy new addition to their seasonal winter menu… Tah Dah!

 

White Chocolate and Raspberry Mousse with Chocolate Ice Cream and Biscotti. Definitely worth saving room for.

December is THE month for staff parties (as we all know) and we have had some fantastic local businesses joining us! Our first annual open Christmas party was on Saturday the 14th and it was so much fun, we hope to see all the familiar faces again next year!

A very merry Christmas from Hyde Barn Team to you, and ring in the New Year in style (and with plenty of bubbles)!

xxx

With thanks to the talented Dafydd Hughes and Matthew Long

Check out Richard & Amanda’s Hyde Barn Winter Wedding

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Autumn is well and truly here!

15 Nov 2013

Happy November!!

 

This month, our Head Chef Mark Coleman and his fabulous brigade are whipping up a scrumptious seasonal menu for autumn and winter months at the hotel and our open Christmas party event on December 14th.

The kitchen are preparing a new and exciting dish for this week; A Confit of Duck with Apple and Grape Chutney, Melba toast and crisp Shallot Rings.

 

It tastes as good as it looks!!

Also appearing on our seasonal menu is a hearty Venison Cottage Pie with creamy Swede and Parmesan mash and for the vegetarians, a delicious Pumpkin Risotto with wild mushrooms and chestnuts.

But, don’t forget to save some room for our warming winter desserts such as the classic Christmas pudding with brandy sauce, or chefs own Pistachio Crème Brulee.

Our mouths are watering already, these delights are all available from the 1st December!!

 

In other news our local wine suppliers Haynes Hanson and Clarke have updated our wine list for house wine available at both hotel and barn! Annie and I have had the best time sampling… we highly recommend you do the same when you come for dinner!

We especially love the Cabernet Sauvignon (nose of cassis and chocolate…YUM)

 

and the Sauvignon Blanc (fresh and vibrant gooseberry and elderflower)!

 

Both available as part of our drinks packages!

The autumnal theme was also used at Hyde Barn in October by Alana & Colin! Here is their decadent top table…

 

Laura from Cotswold Blooms created the beautiful floral designs with bold Autumn colours

 

and the cake, cascading with red, orange and gold flowers was lovingly made by Vanilla Pod Bakery.

 

We’re now looking forward to preparing some winter Pimms with warm apple juice for our up and coming events!

Enjoy the rest of November!

Lots of Love from

The Hyde Barn Team

xXx

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