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Our approach to wine & The Arundell Vintners

As first time owners of a restaurant and hotel,  compiling a wine list for public consumption was a new and exciting experience. Nor before been required to give thought to the logistics of managing a commercial cellar, with a consumption of anywhere between 50 to 100 bottles per day. It was clear we needed some help.  After …

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The Arundell Kitchen Blackberry Jam Recipe

As the weather turns colder, make the most of the hedgerows bursting with blackberries, with this simple and delicious jam recipe; supplied by our Executive Head Chef, Ashley Wright. This traditional combination of ingredients, with flavour coming from the fragrant berries, is perfect to store and enjoy over the winter months ahead.  Ingredients 425g wild …

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