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News

Making the ‘Hall of Fame’

This past year has been one to remember thanks to the number of awards and nominations we’ve received.
It’s always amazing when our peers recommend or choose us for an award, especially when we’re up against some of the UK’s finest venues.

We’ve not only seen new awards from the wedding industry, but we’ve also enjoyed accolades for our corporate hospitality within a year from launch.

While we enjoy receiving those awards, there’s always something a little bit special when our guests regard us in such high esteem. And that’s what happened when we recently received a much-coveted Certificate of Excellence from Trip Advisor. It was an even bigger delight to be included in their ‘Hall of Fame’ for consistently receiving the certificate over the last 5 years.

As you may know, Trip Advisor is a community of people who are usually very forthright about their experiences in hospitality and catering!

Trip Advisor only awards top-rated businesses its Certificate of Excellence, annually to those that consistently receive ‘very good’ and ‘excellent’ reviews. To be awarded a certificate, venues must maintain reviews of at least 4 out of 5 stars, receive a minimum number of reviews and should be part of Trip Advisor for at least 12 months.

You know when a venue has been awarded the certificate when you see one of the famous green stickers displayed there.

Our General Manager, Anthony Hunter, said he was delighted with the achievement. He added: “To receive the Certificate of Excellence for the fifth year in a row, gives me the reassurance that our team are not only meeting but exceeding the expectations of our guests.

“We were delighted when we received the certificate in the post, and it gives us even more reason to celebrate about our high customer service standards.”

News

Chef’s Dish of the Month – September

Seared Cajun Tuna Steak with soft boiled Eggs, grilled Tenderstem Broccoli, shaved Parmesan, Gherkins and Extra Virgin Olive Oil

 

Cook/Prep Time – 20 mins

Serves – 4 persons

 

Ingredients:

 

4 x 6oz fresh Tuna steaks

1 x tablespoon Cajun mixed spice

8 x free range eggs

500g x Tenderstem broccoli

100g x shaved parmesan

4 x gherkins

50ml x extra virgin olive oil

 

Method:

 

  1. Place eggs in boiling water for 9 minutes
  2. Take out, set aside and leave to cool
  3. Heat a frying pan adding a splash of oil, dust the Tuna steaks with Cajun spice and place them in the pan
  4. Cook steaks for 1 minute then turn over and cook for a further minute
  5. Take Tuna out of the pan and set aside to rest
  6. Keep the frying pan on the heat and add the broccoli, tossing in pan until tender
  7. Place broccoli on a serving plate
  8. Place Tuna on top of broccoli, then add sliced gherkins, halved eggs, shaved parmesan and place around the dish
  9. Add a splash of olive oil and season with smoked sea salt and black pepper
News, Uncategorised

Chef’s Dish of the month – August

Plum Clafoutis and Clotted Cream

Cook Time – 20-30 mins

Serves – 8 persons

 

Ingredients:

900g x British ripe plums

4 x free range eggs

1 x teaspoon of vanilla extract

2 x heaped tablespoons of plain flour

100g x whole milk

150g x double cream

50g x caster sugar

50g x flaked almonds

20g x clotted cream

 

Method:

  1. Pre heat oven to 160°C
  2. Grease the inside of the ramekins with butter then roll sugar around and coat well
  3. Cut each plum into 8 pieces and remove the stones
  4. Share the plum pieces out between all 8 ramekins or small pots
  5. Whisk eggs until fluffy, then add all the other ingredients and mix into a smooth batter
  6. Place ramekins onto a baking tray and fill them ¾ full with batter mixture
  7. Top with flaked almonds and place in an oven for 20-30 mins until they are cooked in the middle
  8. Take out of oven, cool then serve with clotted cream

 

News

LTG Award

Gobsmacked! Delighted! Amazed! That pretty much sums up how we felt when we were told that we’d been given another award.

This time, we’ve joined an elite club by picking up the top accolade by the Luxury Travel Guide.

We beat off competition from across the UK to be awarded Wedding Venue of the Year in the historic venue category.

It means we’ve joined some of the most recognised names in the wedding industry, which is a real feat for such a small venue.

Now we know we’ve won a lot of awards lately. And every single of one of them is as important as the last! Most of those we have entered have required feedback from our guests, so they mean the world to us because it shows us we’re doing the right thing.

We will never rest on our laurels, however. We’re always making sure we improve where necessary and do even better than we are doing in many cases.

Our clients’ feedback is always what we love to hear and is hugely important. But it is nice when industry peers tell us they love what we’re doing.

We would like to thank all our past guests and corporate clients for all their kind words and input that has helped us collect a string of awards this year.

News

Meet our new apprentice!

We recently welcomed an apprentice to our catering team thanks to an exciting new partnership with Northumberland College.

Our Head Chef, Chris, was instrumental in recruiting Andrew Edwards to his team. His 15-month apprenticeship programme means he will work as a Commis Chef and will shadow Chris, who has many years of experience working to the highest standards within the industry.

Chris said: “I am really keen to help young people in the local area to progress. It’s great to have a new member of the team to train up and by providing live, hands-on experience in the hospitality sector it gives a great foot in the door for those wanting to progress.”

Andrew will learn about all areas of the industry, including catering for a variety of events, menu design and how to work with local fresh produce, something Chris strongly advocates. Andrew will also attend college one day per week to supplement his learning.

Andrew is delighted and said: “I’m much more hands on when it comes to studying and learning, so an apprenticeship was by far the best path for me to take. The team here are being very supportive and I’m really enjoying it.” 

Andrew will also have the opportunity to participate in the North East Culinary Trade Association (NECTA) Awards, a competition for the Hospitality & Catering Industry, in which Northumberland College takes part annually. This year the college won seven gold, five silver, five bronze awards as well as two Merit Awards, winning the overall competitions and College Champions for 2019.

Alan Oliver, Hospitality and Catering Lecturer, said: “This is a brilliant opportunity for Andrew and we are thrilled to be working with Ellingham Hall.

“Ellingham Hall is a fantastic local business and it’s wonderful to give our students the chance to learn from talented professionals to gain top-quality experiences. I am looking forward to collaborating with Andrew throughout his exciting apprenticeship and to further develop our links with Ellingham Hall.”

Our General Manager Anthony said: “It is vital that employers provide opportunities like this to the next generation and we’re fully committed to give young people like Andrew a chance to prove themselves.”

News

A Very Special Naming Day

At Ellingham Hall, we always like to think of our team as a family. So, we were delighted when we welcomed a new addition to our General Manager’s family late last year.

Anthony and his wife, Jane, decided to host their special naming ceremony at the Hall for their beautiful daughter, Theodora.

For everyone here, it was like welcoming a new member of our extended family and we had a wonderful day.

A stunning carousel at the front of the Hall greeted guests as they made their way to the Entrance Hall, where welcome drinks were available, before they headed to their seats for the ceremony.

One of Anthony’s family friends carried out the naming service for ‘Teddy’ who was the star of the show.

There was something for everyone during the day of celebration: children enjoyed the carousel, a bouncy castle, rustic tree houses and explored the grounds. An acoustic singer, magician and photo booth stand offered entertainment for the adults.

The Chapel was decorated by the Whole Sch-Bang event stylists in ivory and pale pink with bunting, silk tablecloths and stunning blossom trees and balloons. Imagery from the day couldn’t have been more perfectly captured by Phil Smith Photography.

Our Head Chef, Chris, and his team cooked and served a tremendous barbecue, while the sweet-toothed adults (and children, of course) were offered treats from the candy cart along with popcorn and candy floss.

Anthony said: “We had a great afternoon with friends and family, and I want to thank all of the suppliers who helped us to create this very special day.”

We can’t wait to welcome you and your family to Ellingham Hall. So, if you have a new addition, we’d be happy to make your day as special as Teddy’s!

Catering for celebrations for up to 140 guests, we offer a wide range of tailored catering and drinks packages to suit your occasion, from champagne, canapés, right through to buffets and fine dining.

Our Naming Day Sunday Afternoon Packages run from 2-5pm and are based on a minimum spend of £450 on food and beverages. No venue hire charges apply and dates are subject to availability.

To request our private hire enquiry pack, please call the team on 01665 568118 or email info@ellingham-hall.co.uk

News

Chefs Dish of the Month – July

Roasted Red Pepper and Plum Tomato Soup with Crispy Mozzarella Bon Bons and Pesto

 

Prep time – 20 mins

Serves – 8 persons

 

Ingredients:

10 x red peppers

10 x plum tomatoes on the vine

2 x shallots

1 x carrot

2 x cloves of garlic

200ml vegetable stock

16 x mini mozzarella

100g x panko breadcrumbs

10 x basil leaves

1 x clove garlic

25g x shaved parmesan

25g x toasted pine nuts

100ml x olive oil

 

Method:

 

  1. Roast pepper and tomatoes in a oven at 200°C until golden brown, then set aside to cool
  2. Fry carrot, garlic and shallot until soft, add vegetable stock and bring to the boil
  3. Mix in the roasted vegetables to the cooked vegetables and blend until smooth
  4. Dip the mini mozzarella in milk then into breadcrumbs and place in the fridge
  5. To make the pesto blend basil,garlic,parmesan and pine nuts together, then add a touch of olive oil and salt and pepper
  6. To serve bring the soup to the boil, deep fry the mozzarella balls until golden brown and drain on kitchen roll
  7. Place the balls on top of the soup then top with the pesto

 

News

Chefs Dish of the Month – May

Bramley Apple and Blackberry Crumble with Vanilla Bean Ice Cream 

Prep time – 20 mins. 

Cooking time 40 mins.   

Ingredients:    

8 x Bramley apples

4 x punnets of blackberries

1 x clove

1 x tsp mixed spice

1 x tsp cinnamon spice

1 x tsp ground ginger

100ml x water

1 x vanilla pod

50g x brown sugar

100g unsalted butter

100g castor sugar

200g plain flour   

 

Method:  

  1. Peel and core the apples
  2. Place apples in a saucepan with all the spices, water and vanilla and bring to a simmer – cook until tender
  3. Take off the heat and add the blackberries so they slowly bleed into the apple mixture
  4. Meanwhile crumb the butter, sugar and flour together
  5. Place on a baking tray and bake the mixture in an oven for 15 mins at 160°C (until it looks like a large biscuit)
  6. Set aside to cool, then break up into small pieces for the crumble topping
  7. Take 8 large ramekins (or 1 large cake tin) and fill ¾ of the way up with apple and blackberry mixture
  8. Top with crumble, and place in an oven for 10 mins at 180°C
  9. Serve with either clotted cream or vanilla ice cream or both!  
News

We’re shortlisted in top national awards

We’re shortlisted in top national awards

We’ve been overwhelmed with the number of awards we’ve picked up over the past year. And now we’re being shortlisted for one of the UK’s top titles.

This week, we were told that Ellingham Hall will be vying for a coveted award in this year’s Conference & Hospitality Show (CHS) Awards.

We have been shortlisted as one of finalists in the Best Independent Hotel/Venue category which we have been advised was the busiest category.

The venue re-launched its Corporate offering last summer and received some fantastic feedback at their VIP Corporate Showcase in November.

Corporate Sales and Marketing Manager, Lynn Sanderson, said she was delighted to find out about the shortlisting at this week’s CHS expo in Leeds.

“We are the only North East venue shortlisted for this award,” she said. “We are delighted. There are only 11 venues who made the shortlist, so to be considered one of the best in the entire country is fantastic. We have developed some great relationships with corporate clients since our re-launch and their support with our award submission was greatly appreciated”

We’ll find out if we pick up the title at a glittering awards ceremony in Leeds on June 6, we are very excited to find out the result!”

News

Chefs Dish of the Month

Passion Fruit Crème Brûlée and Pine Nut Shortbread

Prep Time – 30 mins

Cook Time – 20 mins

 

Ingredients: (Serves 6)

1 pint double cream

8 x egg yolk

50g caster sugar

2 x vanilla pods

2 x teaspoons of sugar

2 x passion fruit (seeds only)

125g butter

55g caster sugar

180g plain flour

50g chopped pine nuts

 

Method:

  1. Heat the oven to 120°C
  2. Bring the cream and scraped vanilla pods to the boil
  3. Whisk eggs yolk with sugar until pale
  4. Slowly add the warmed cream to egg mixture, return to the pan and slowly bring to the boil
  5. Add passion fruit seeds and pour into 6 ramekins
  6. Place in a bain-marie and bake for 30 minutes until the cream and egg mixture has a slight wobble
  7. For the shortbread, cream the butter and sugar together
  8. Add the flour and rest for 10 minutes
  9. Cut out into finger shapes, prick with a fork and bake for 15 minutes
  10. Sprinkle sugar on the top of set Crème Brûlée and blow torch until sugar bubbles and turns brown
Ellingham Hall Open Day

Join us for our Open Afternoon on Sunday 24th November from 2pm till 4pm and explore the multi-award winning, elegant and entirely exclusive Ellingham Hall.

open day registration