Porthmadogs Premier Hotel
December 2011 Newsletter
 
Christmas & New Year

Take a few days off over the Christmas period and leave the stresses and strains of modern life behind and experience wonderful food, fresh air and beautiful scenery.

After a summer of indifferent weather and economic uncertainty, celebrate this Christmas at the Royal Sportsman Hotel in Porthmadog These breaks are designed for you to completely unwind. Relax in comfortable soft leather chairs or sofas with a blazing log fire in our Lounge or bar and enjoy seasonal cuisine over the holiday.

We have two great special offers for Christmas and New Year. We are pleased to announce our Christmas breaks from the 24th - 27th December for 2, 3 or 4 nights from £185 pp. which includes bed & full breakfast for 2 nights, 4 Course Lunch on Christmas Day, hot & cold buffet on Christmas night and A La Carte Dinner from the 2AA Rosette menu on one other night.

New Year's Celebration

Try our informal New Year Celebrations for only just £85.00pp which includes an A la Carte candlelit dinner followed by dancing the night away to music, from the 1960's to the 1990's, on New Year's Eve; stay 1, 2 or 3 nights from either the 30th or the 31st December. Dress Code is smart casual.

Master Class Menu by Jonathan Reed

Trio of Diver Caught Scallops – Tortellini, Pan Fried and Cured Scallop, Cauliflower Puree

Ingredients:
1x Egg; 12 Scallops; 2 Handfuls of Chopped Chives; 100g Sea Salt; 200g Cod; 300mls Double Cream; 1 x Lime; Half Handful Cauliflower; 1/2 lb Unsalted Butter; 400ml Milk

PASTA
150g Flour; 10mls Egg Mix (3 Eggs, 1 Egg Yolk); 10ml Olive Oil; 30ml Water

METHOD
Make the pasta by putting all the ingredients into a food processor and blitz until correct consistency. Roll out cling film, wrap and put into the fridge to rest.

Cut the cauliflower into florets and out into the pan with the milk. Cook out on stove until soft. Strain the lime and blitz the cauliflower with 100ml of cream, 50g butter and season. Pass the puree through a sieve.

Cut the scallops into slices and cure them using lime juice, salt and chives. Leave them to cure for five minutes.

In the processor, put 6 scallops and the cod and blitz until a paste. Add the cream until moose consistency. Season. Roll out the pasta thin; add the scallop mix to each tortellini, then place the second rolled out pasta in top. Push down and out for the tortellini. Cook the tortellini out for four minutes in boiling water.

Get hot pan and put the last three scallops in the pan. Cook until dark golden colour. Flip the scallops over and add butter, coat the scallops with the butter.

Royal Sportsman News 2011/12

Award winning Chef
Jonathan Reed, Senior Chef de Partie at the Royal Sportsman Hotel has cooked his way to the finals of the National Chef of Wales to be held on St Valentine's Day in February 2012, at Llandrillo College.

Jonathan was runner up in the North Wales Regional final held at Deeside College on the 24th November and goes through to the final with three other regional finalists, one from North Wales and two from South Wales.

His menu opened with a Trio of Diver Caught Scallops-see Masterclass above for recipe – Tortellini, Pan Fried and Cured Scallop and Cauliflower Puree which the judges declared this to be the "dish of the day", followed by Loin of Breconshire Venison, Choucrote, Beetroot Puree, Potato Fondant and Baby Game Faggot; dessert was Vanilla and Date Tart with Cardamom and Orange Ice Cream.

This is the first competition Jonathan has ever entered and did exceptionally well against other chefs who had prior competition experience. He was absolutely drained afterwards and it still has not sunk in that he cooked the dish of the day and is in the finals, especially as this is the first time the Hotel has entered anyone from the hotel in a competition. We are indebted to South Caernarfon Creameries and the Welsh Venison Centre for providing some of their award winning products which were used in the competition."

Jonathan joined the Hotel in June 2011 at the age of 22 under Ian Owen

A Record Year
Despite the downturn in the economy, 2010-2011 has been a record one for the hotel with several notable achievements. Unlike others, the Royal Sportsman has not cut costs which would have affected standards, but is undertaking a further and final major refurbishment which started in November 2011. The objective is to achieve 4 star quality scores from thec AA & Visit Wales in every area of the hotel.

All bathrooms in the hotel are being extensively modernised and a new wet room added for less mobile guests and all external areas in the patio garden up to the rear door are being rebuilt and covered with ceramic tiles. The work is extensive will not affect the comfort of guests staying at the hotel.

News from Porthmadog


Ffestiniog Railway to carry 2012 Olympic Torch



The Ffestiniog & Welsh Highland Railway has been given the honour of carrying the Olympic Flame from Blaenau Ffestiniog to Porthmadog.

The torch will arrive at Blaenau at approximately 1130 on Monday May 28th 2012 and will travel by train to Porthmadog before being carried onward to Criccieth, Caernarfon and Bangor.

It is planned to carry the Torch on one of the FR's iconic Double Fairlie steam locomotives, David Lloyd George, named after the former Prime Minister who was a regular traveller on the Ffestiniog Railway.

Porthmadog By Pass

The official opening of the bypass was carried out by Carl Sargeant Minister for Local Government and Communities, assisted by local school children on Monday 17th October 2011 seven weeks early.

Construction started in January 2010, and included 5.3km of single carriageway incorporating three roundabouts, three junctions and eight bridges.

Environment as much as possible and worked closely with other agency's such as Environment Agency, Countryside Council for Wales and Gwynedd Archaeological Trust.

A close working relationship was also made with the railway companies and the Minffordd quarry as the requirements of these companies were integrated into the design of the overall scheme.

The bypass is 5.3km long and includes three roundabouts, three junctions and eight bridges, including a landmark three-span viaduct over the environmentally sensitive Glaslyn estuary.
[ more info ... ]

Local Charity



As many of you will know, the Royal Sportsman sponsors Freshfields North Wales and part of the room rates which customers pay to stay at the hotel is donated to it. In Since December 2009, the hotel has donated in excess of £3000 and sponsors their coffee mornings, various fairs and open days.

If you are thinking of adopting a cat or dog as a pet this Christmas, contact Freshfields.
[ more info... ]

Reservations & Enquiries

Tel: 01766 512 015
Fax: 01766 512 490

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The Royal SportsmanHotel, 131 High Street, Porthmadog, Gwynedd, LL49 9HB