As the restrictions have now been lifted, our highest priority is the safety and well-being of both our guests and staff. We are very aware that there whilst the future is looking more positive, there may be some bumps in the road to life returning to a new normal.
We will be continuing to keep our Covid measures in place throughout the pub and hotel rooms, to do our part to help control the spread of the virus for the foreseeable future.
Our staff will continue to wear face coverings for their and guests safety. Socially distanced tables and our under cover, heated outdoor areas will remain.
With the arrival of Summer, we have beautiful gardens to dine or enjoy a drink.
We will be relax the rule of 6 indoors where we have availability.
Extra cleaning regimes continue for all areas with hand sanitiser available throughout. NHS Track & Trace check ins will still be available for guests that wish to check in. It will no longer be mandatory for guests to provide contact details or wear a face covering indoors.
We do ask that if you have tested positive or someone you have been in close contact with has tested positive for Coronavirus, you delay your visit.
At this time everyone will be moving at different paces as we ease out of lockdown and we want to keep things moving forward, so we would appreciate it so much if you could help us by being as considerate as possible to other guests and our teams over the coming months.
My take is serving it with with a whole poached pear and chocolate sauce. I love my crumble topping biscuity, buttery and crunchy, resembling granola and not like ones that look like sand and taste the same.
01. Start making a stock syrup by adding the sugar, cloves and halved orange to the water and bring to the boil for a few minutes.
02. Peel the pears then add them to the syrup for 2 minutes.
03. Take the pan off the heat and leave the pears to cool in the syrup.
04. Next, mix all the crumble ingredients together on a baking tray (breadcrumb together) and bake at 170C, taking the mix out and turning it every 10 minutes until golden, crisp and chunky like granola. Leave to cool, it will harden more when cooling. (This is the trick to a great crumble, bake the topping separately)
05. Peel, core and chunky chop the Bramleys, then add about 100ml of the pear sugar syrup and simmer until they just start to break down, remove from the heat immediately. I like there to be chunks of apple with a little texture and not all apple puree.
06. Assemble the crumble with the poached pears sticking out the top, then bake at 170C for 10-20 minutes until warm.
07. Whilst they are baking make the simple chocolate sauce by breaking up the dark chocolate and melting in a bain-marie (bowl over simmering water). Add some of the stock syrup to loosen the sauce if you like it thick, or more syrup to loosen it more.
08. Take the crumble out the oven and serve it with the warm chocolate sauce. Enjoy!