More online www.thecaterer.com


PT ClimatePlus We breathe new life into your kitchen


Manchester United fan Robert Hull is in heaven in Hotel Football, opposite the club’s Old Trafford stadium, but is unsure what supporters of other clubs will think Among the many positives are the genuinely friendly staff, a breakfast selection that’s cheery, robust and down to earth (the full breakfast is epic; my eggs Benedict was a per- fectly portioned mix of sweet and savoury) and a supremely comfortable bed with pillows


that don’t wilt overnight. That said, the colour scheme is corporate and bland, and the whiteness of the bathroom budget-flavoured. Still, the toi- letries, designed in sport drinks- style packages boasting the class of ’92’s squad numbers, should raise a chuckle. There’ll prob- ably be no complaint with Giggs’ No 11 representing body wash, but I’m not so sure about No 18 – Paul Scholes – as conditioner. And, in a way, those last two points sum up the Hotel Foot- ball conundrum. Who will your guests be really? United sup- porters or fans of football? Price: doubles from £95, £250 on match days (room only)


53% ENERGY SAVINGS


Set in Tillington, West Sussex, the 300-year-old Horse Guards Inn serves top-quality pub food with generosity and flair, says John Walsh The homemade bread was de- liciously crusty and soft. An- gie’s carpaccio of fennel and pear with aged Gouda was an inventive way of serving salad, a spa-restaurant starter given some butch notes with fennel crisp and pumpkin seeds. My salt halibut fritters were lovely, the fish-to-mash ratio just right, each fritter beautifully browned and crunchy, served with aioli and a flick of cayenne. All the beef comes from Ab- erdeen Angus cattle, grazed on herby pastures, then hung for 35 days. My four tranches


www.thecaterer.com


of roasted organic rump were rare


and raw-liver red,


and


sublimely, meltingly rich and soft. The meat lay like a crim- son tarpaulin over a spectacular array of casserole ingredients: small roast potatoes, parsnips, kale, Jerusalem artichokes and (slightly too salty) salsify hash. Horseradish cream was bril- liantly balanced, a smear of onion marmalade less so. Let me say this loud and clear: the beef I’m regularly served at Sunday lunchtimes in west Lon- don gastropubs cannot hold a candle to what they serve here. Rating: food 4/5; ambience 3/5; service 3/5


20 March 2015 | The Caterer | 17 75 %


LESS HEAT POLLUTION IN THE AREA


Further information about the first pass-through warewasher with heat pump: www.winterhalter.biz


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80