Cornwall - Oyster Bay ROBS TEAM GROWS
We also welcome a new member to the maintenance team as the park grows with its developments we want to ensure we can maintain our 5-star standards, Nicholas joins the current team of Rob, Alan and Robin. Nicholas has a degree in horticulture and has been selected to maintain our many plants, shrubs and flowers to the best possible standard. In addition we will be adding some more colour this year with some extra features around the park.
DEVELOPMENT Brennan Gissing NEW SALES
MANAGER We hope you will join us in welcoming a new Sales Team to Oyster Bay, Brennan Gissing joins us as Sales Manager having moved from our sister park Par Sands. Brennan has 10 years’ experience in the industry and is really excited to work on one of the best parks in the country.
Recipe Cornish Split
There isn’t much in life that isn’t better with a cup of tea, and that certainly seems to be the case with these classics. The Split was always the traditional and integral part of a cream tea, before tastes
moved onto the scone which we are now more familiar with. Splits are essentially a sweet bread roll, usually made with sugar or honey to give them sweetness, and yeast to make them rise. It is fairly unusual to see Splits used commercially anymore and now tend just to grace the tables of Cornish families. Why not try your hand at these Cornish beauties…
Method: Ingredients:
For stage one: 160g strong plain flour 25g fresh yeast 250g tepid water (not hot) 25g sugar For stage two: 360g strong plain flour 60g sugar 15g milk powder 70g Cornish butter A pinch of salt
A slow developing yeast is needed for this, which is started in a ‘sponge’ to counteract the sugar in the recipe. Stage one: 1. Dissolve the yeast and sugar in the water 2. Pour into the flour and whisk 3. Cover and leave in a warm place 4. This will ferment and rapidly double in size 5. When the yeast runs out of sugar, it will begin to collapse
Stage two: 1. Mix the dry ingredients and then slowly mix in the butter
2. Add the fermented mixture from stage one slowly until absorbed.
3. Increase the mixer speed until the dough clears and becomes glossy
4. Cover and leave for about half an hour
5. Knead the dough and then divide into 15 equal pieces and mould into balls
6. Place on a greased baking tray. Cover and leave until they have doubled their size
7. Cook in a hot oven 180C for about 16 minutes 8. Test to see if they sound hollow 9. Put on a cooling tray and dredge with icing sugar 10. …See how long you can wait before eating one!
PETE IS BACK Peter and his trusty team joined us back on park in February. The team have been working at our newest park the Yorkshire Dales developing this to the Park Leisure standard. One of Peter’s first jobs was to start work on the foundations for the new facility building, then moving on to the next phase of development. This next development will be simply amazing, we will be retaining as many of the mature trees as possible to create a real feeling of space and seclusion.
NEWS IN BRIEF:
We hope you will join us in welcoming a new Sales Manager to Oyster Bay, Brennan Gissing
Please
note that the cost of a
47KG Gas Bottle is now
£59.99
leisureAt your
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