Recent Posts
  • A 50 year love affair with Cotswold hotels

    Aug, 2017

    Sometimes people ask me how a Frenchman and his wife come to own a hotel in Burford, and I tell them there’s a short answer and a long answer.

    The short answer is that – a few little business detours aside – being a hotelier and restaurateur is all I have ever really known, ever since starting as a very young apprentice (see picture above) at Les Violettes in my home town of Montpellier.

    The longer answer goes into a bit more detail about where I worked along the way, and without boring you with all the details there were some wonderful places. After I finished off my apprenticeship at Maison Trois Gros in Rouanne, I ended up as a young waiter at Le Gavroche in London working for the Roux brothers, Albert and Michel (Snr). Michel Roux Jnr (he of Masterchef fame) was there too, but mostly playing with the pots and pans in the kitchen while his father and uncle worked! I wonder if he remembers..

    A few hotels and clubs later I went into business with Jack Greenhalgh, the father of my first wife, and together we acquired three hotels in the Cotswolds – the De la Bere (now Ellenborough Park) on the outskirts of Cheltenham, the Close hotel in Tetbury and the Petty France, outside Tetbury. And so began a chapter in the 1970s and 80s where a lot of hard work would bring wonderful rewards and quite a reputation for all three, especially the Close when it came to food.

    A long time passed between selling those first three Cotswold hotels and acquiring the Bull at Burford eight years ago and, as I said in the first Bulletin, a LOT has changed since then.

    When we opened the Bull we set out to make it a fine dining experience morning, noon and night. We won awards and rosettes but over time we found that the locals and tourists wanted something a little more modern and accessible. We continue to tinker with the food and beverage, and I think that over time we’ve hit on a nice balance of delicious food, made on site with local produce which offers a lovely variety.

    And for the month of August we have a special School holiday special offer where for each adult main course ordered, one child eats free on our kid’s menu. We didn’t do that at the Close!

    Pablo’s Top Tip: The Perfect Poached Egg

    I was recently asked by a guest after breakfast the secret for cooking the perfect poached egg! In consultation with our head chef Pablo I can pass on these words of wisdom:

    Crack each of your eggs into a cup. Get a pan of water so it’s simmering nicely and add a tablespoon of white wine vinegar (this helps the eggs cook faster). Stir your water to make a whirlpool effect in the pan (this will help the eggs bind together and not go everywhere in the water). Then gently tip the egg into the water, white first. Cross your fingers! After three minutes remove the egg with a slotted spoon. Depending on who they’re for cut the rough edges off and serve!

    In the next Bulletin maybe we’ll do the Hollandaise sauce?

    Yours,

    Jean-Marie Lauzier, owner, the Bull at Burford

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  • Welcome to the very first ‘Bull at Burford Bulletin’

    Jul, 2017

    When it was recently put to me that we could have a blog on our shiny new Bull at Burford website I thought they were politely telling me that something had gone terribly wrong… But once it had all been explained I decided it was a good idea.

    When I first started in the catering business in the 1960s – as a young restaurant apprentice in Montpellier in the South of France – the world was a very small place.

    Even after I’d moved to the UK and opened several hotels in the Cotswolds in the 1970s, 80s and 90s, the concept of the internet and online hotel booking was a very long way away.

    In many ways the catering business is just the same – ours is a service industry where the customer’s experience, meal or stay is the most important thing – but in other ways it’s changed enormously.

    Everyone around the world can now research our hotel and others in minute detail, see the bedrooms, read the restaurant menus, check out the special offers and read the all-important reviews online, and of course make bookings either directly with us on www.bullatburford.co.uk or in lots of other ways. Soon I’m sure someone will devise a way to smell the cooking online!

    So it was an easy decision: why not have a regular despatch, a ‘Bulletin’, letting people know about our various offers, the goings-on at the hotel, our menu changes, special visitors and also recipes and ‘Top Tips’ from myself and Pablo our head chef.

    No Top Tip this time – there will be one in the second Bulletin – but a reminder that for all of August we have summer holidays special offer allowing one child to eat free on our children’s menu for every adult that eats a main course.

    Also, if you fancy a Cotswold getaway break or you have people coming to stay, we have some amazing deals at the moment on Bed and Breakfast and Dinner Bed & Breakfast booking online. Well worth a look.

    Yours,

    Jean-Marie Lauzier, owner at the Bull at Burford

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  • 26 Apr 2016

    Standard Four Poster

    Written by wpaccessin1

    Hotel accommodation Bull at Burford 4 poster

    The Bull offers standard to superior accommodation on a Bed and Breakfast basis, as well as tailored family friendly set-ups with interconnecting rooms

    From £89

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