The Queens Hotel and Spa welcomed back Keybreaks to the Hotel for another weekend of top artists showing their musical talents to a whole aray of music lovers. With star organists such as Dirkjan Ranzijn, Chino Sunamoto, Colin Ford and many more.
This year the funds from their raffle went to Stepping Stones Down Syndrome Support Group which is a group including parents and carers of children with Down Syndrome in Hampshire, Berkshire, Surrey and surrounding areas.
We look forward to welcoming them back in January 2011!
The Queens Hotel was delighted to hold the first Taster Day for Bootreat – Bournemouth’s Premier Weightloss and Fitness Retreat.
The day was a complete success and if you look at our facebook page you can see some pictures from the day!
For more information on Bootreat email email@example.com.
Just in time to prepare yourself for the festive season!
Our Chef has finally given us his receipe to his tasty Walnut Bread… Enjoy!
8oz Caster Sugar
12 Egg Whites
10oz Plain Flour (sieved)
8oz Crushed Walnuts
Whisk half the Sugar with the Egg Whites
Slowly add remaining Sugar spoon by spoon
Stop whisking when Meringue peaks
Add Crushed Walnuts and mix by hand
Add sieved Flour and mix by hand
Grease Terrine Moulds with a brushing of oil and flour or margarine then add the mix until it is 1cm from the top of the Terrine Mould
Place in a pre heated Oven set at Gas Mark 6 for 20 minutes
Then turn over down to Gas Mark 4 and continue to bake for another 70 minutes
Check with a small knife by pushing into the bread and if the knife comes out clean the bread is ready
Crown of Chilled Galia Melon with Exotic Fruits
laced with Grand Marnier Liqueur
Cream of Asparagus Soup laced with Double Cream & Toasted Croutons
Oak Smoked Trout Fillet with a Potato Chive Salad & Horseradish Dressing
Mulled Wine Sorbet
Traditional Roast Bronze Turkey served with Bacon Roll, Spiced Cranberries, Bread Sauce & Game Chips
Grilled Whole Dover Sole complimented by Sauce Beurre Blanc
Savory Mushroom & Toasted Pine Nut Croustache
Chefs Selection of Seasonal Vegetables
Traditional Christmas Pudding served with Brandy Sauce
Fresh Strawberries with Mascarpone Cream
Fresh Fruit Salad
Gateau St. Honore
Brandy Snap Baskets with Black Cherries in Kirsch
Assorted Ice Cream
Cheese and Biscuits
Coffee and Petit Fours
£74.50 per person
Call now on 01202 554415 to book your table.
We at The Queens Hotel and Spa are proud to announce that we has been presented with the Good Food Award from Saga Holidays.
The award is based on the results of questionnaires completed by Saga Customers following their holidays with us.
Our Executive Chef Will Summerell was presented the Award by our own General Manager David Burr and he expressed his delight at this recognition saying “It makes all the hard work and dedication worth it when we receive awards like this, of course I can’t take all the praise, I have a wonderful Team behind me who are an asset to the Hotel”.
We look forward to a successful 2011 Season with Saga.
Try this delicious Winter Recipe to warm you up
1 litre vegetable stock
500g raw beetroot, peeled and grated
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
350g risotto rice (preferably carnaroli)
100ml dry white wine
Salt and freshly ground pepper
60g mascarpone, plus a few tsp more
3 tbsp butter
100g parmesan or vegetarian equivalent
A few chopped chives
How its done
Heat the stock in a saucepan, throw in the beetroot and keep it warm; it should be just below simmering point. Meanwhile, in a heavy pan, heat the oil and sweat the onion and garlic over a gentle heat until soft, but not coloured. Add the rice, turn up the heat a little, and stir until well coated in the oil. Throw in the wine and stir until the liquid has been absorbed. Now add a ladle of the hot stock, scooping up some of the beetroot bits at the same time, and continue to cook over a medium heat, stirring often, until the liquid is absorbed. Then add a second ladle of stock and beetroot, and again stir until absorbed. Season well with salt and pepper, then add a third quantity of stock and stir in. Keep adding stock in this way until the rice grains are just al dente. Use a splash of boiling water if the stock runs out.
Once the rice is cooked, season well, stir in the mascarpone, butter and cheese, then cover the pan and leave for 3 minutes. Taste and season again if you think it needs it.
To serve, spoon the risotto into bowls, adding a blob more mascarpone if you want, and scatter with chopped chives.
Our very own Conference and Sales Manager Richard Brown has appeared in Novembers issue of BH Business after he attended the BH Banter Events in October.
The event is held every month at different locations around the area and welcomes old and new members to this popular networking event.
For more details see their website at www.bournemouthchamber.org.uk
- Your day starts at 9am and finishes at 4:30pm.
- Approx 4 hours of varied fitness activities, exercises and classes designed and delivered by our fitness experts; yogalates, power walk or jog, circuits & aqua.
- A delicious, nutritious lunch and snacks from award winning nutritionist, ‘Barbara Cox’.
- Unlimited drinks including; water & herbal teas.
- Expert weight-loss advice.
- Bootreat T-shirt.
- Facial or spray tan.
- Regular e-newsletter incorporating diet and fitness tips to keep you on track.
After attending a Bootreat Taster Day, if you book onto a 3 day or 5 day Bootreat course,
The Queens Hotel is proud to welcome back The
McGuire Program for one of their many training weekends.
The McGuire Programme delivers practical training devised and developed to promote recovery from stuttering. Throughout the world, thousands of people who stammer or stutter have benefited from the McGuire Programme and its unique, positive approach. Their intensive courses are the entry point into an ongoing Programme of consistent, continuous follow-up activity designed to support long-term recovery. By encouraging eloquent speech and personal development, we aim to go beyond stammering.
All the Coaches on the McGuire Programme are experienced graduates, they have undergone a Coach training course, passed an examination and scored well in a peer evaluation. Many take positions of leadership running support groups, organising courses, and arranging Open Days and information sessions. All Coaches provide support and guidance to other graduates, both face-to-face and via the telephone.
One of the many people across the world that have benefited from this programme is Gareth Gates; who as you will remember came second in 2002 final of Pop Idol. Gareth had battled a severe stammer for most of his childhood, so he took part in the intensive course and hasn’t looked back since. The stammer does occasionally resurface but he has the skills to control it and now works alongside The McGuire Programme as a Course Instructor to help others.
For more information on the McGuire Programme visit http://www.mcguireprogramme.com
Our General Manager David Burr has a new baby… but not the human kind!
He has just brought home a Bernese Mountain dog puppy called Benson who is already in the habit of waking him at 5.00am each morning wanting to play.
So if you see our General Manager around the Hotel and he gives a long yawn then you will know who is to blame… Benson!