This time of year always reminds me of Fawlty Towers and the Wooburn Grange in Buckinghamshire. Not many people know that the outside of the hotel used in the famous sitcom was not in Torquay but the Wooburn Grange, and at the time I was manager there!
This little quirk of history recently produced a funny moment for my oldest son while working at a sporting event. Standing by the side of a pitch, he was chatting with the television floor manager Tony about his first jobs in TV. Tony was about my age and explained that one of his first jobs in the 1970s had been on Fawlty Towers for the BBC.
He and a few of his colleagues turned up at the venue, the Grange, on the wrong day and were greeted by a young Frenchman who offered them a drink and explained it was no problem still to take a look around. After telling this story, Tony was amazed when my son replied: “Tony, that Frenchman was my dad!”
It was early on in my career, having only recently arrived from France, and I still remember back very fondly to those times, especially in the spring and summer months. Fortunately, none of the Fawlty Towers chaos rubbed off, BUT guests who stay with us and eat in the restaurant will sometimes talk with our head chef Pablo and get to sample his English accent, which is a little reminiscent of Manuel, Andrew Sachs’ immortalised waiter from Fawlty Towers!
Pablo’s Recipe & Top Tip
For this Bulletin, Pablo has offered up one of his favourite recipes, his salmon and crayfish terrine currently on our menu, and don’t miss the top tip: these ingredients will make a terrine to serve 12. Once you’ve put the ingredients together and made the terrine, the magic tip is to leave it in the fridge for at least eight hours before serving and eating. Happy cooking.
• 300g crayfish, sliced
• 200g fresh spinach
• 15g unsalted butter
• freshly ground black pepper
• 200g salmon fillet, cooked and flaked
• 200g prawns, cooked and chopped
• zest of 1 lemon
• 3 tablespoons lemon juice
• 3 pinches cayenne pepper
• 1 teaspoon chopped fresh thyme
• salt to taste
• 4 level teaspoons powdered gelatine or use 4 or 5 sheets of gelatine
• 250ml double cream
Amazing Summer Deals
Remember to check out our amazing deals on mid-week stays and Sunday Lunch-Sleep-Breakfast, plus unbeatable prices for B&B and Dinner B&B.