Notice the Aqua Lounge Bar, setting the scene for your pre dinner drinks with friends and the place to enjoy after dinner coffees with liquers. Redecoration in a bold statement that really works for a friendly ambiance which exudes a different vibrant atmosphere by night. Our revamp includes the introduction of stemless ergonomic wine glasses in the restaurant as well as in-room entertainment - Flash new plasma Screen TV complete with Freeview has been installed in every bedroom.

Wild and at Large
Marcus' Nettle Soup recipe featured in the press recently. Rich in minerals, the humble nettle historically formed part of the diet of poor people who did not have much access to meat or fruit. Nowadays top chefs including Marcus adopt them as a powerful delicious and bountiful raw ingredient, particularly at this time of year.

‘With conservation, awareness of our environment and the importance of good fresh food something we are all being educated about, what could be better than a freely available source of raw ingredient, the hedgerow.’ Says Chef Marcus. Once cooked and whilst in the eating Nettles do not cause any harm. Remember to wear protective gloves when harvesting, to avoid being stung.

Ingredients:
8 oz bundle of baby Nettles, especially the younger, brighter green leaves and tops.
6 oz spinach leaves or better still if can get them wild garlic leaves which are in flower and season at the moment. These are perfumed and give intensity of colour.
2 tablespoons vegetable oil
1 onion finely chopped
2 cloves of garlic
Half pint of chicken stock (If you are vegetarian replace with veg stock)
1/4 pint double cream
Salt and freshly ground black pepper to taste
For optional garnish – sour cream and lightly toasted almond flakes
For a rich and famous slant to this dish you could toss in some cooked lobster.

When in season for perfect optimum taste a variation of this dish is available on the seasonally driven menu at the Vine House. The bonus is Marcus’ own special garnishing jelly that does not melt under heat yet adds a fabulous flavour and depth.

Method:
Wash nettles and spinach/wild garlic leaves as prep. Drain
Heat oil in large saucepan, gently fry onion and garlic until soft but not coloured.
Add the stock and cream, bring gently to boil.
Add the spinach/wild garlic leaves and nettles.
Simmer for 5 mins.
Liquidize then season to taste.

Serves 4. Garnish with sour cream and toasted almond flakes.