bathroom, walk-in shower, double ended bath tubs and separate sitting room, some also have wood burning stoves. The suites have direct access to the pool garden.
Helmsley is one of only 17 towns named on theMagna
Carta.For several centuries, Helmsley’s economy relied on sheep farming, wool and weaving, then the town was later developed and expanded by the Duncombe family who built Duncombe Park. There are some specialist shops where you can buy your bread from the baker,meat at the butchers, fish from the fishmonger, tweeds from the tailor and wine from a vinter. You can even buy a handcrafted candlestick from the local blacksmith! In this small town there are over 50 independent specialist shops from antiques and country clothing to chocolates and gifts.
There’s plenty to do in Helmsley, one of my favourite market towns in Yorkshire. From taking a walk in the five acre HelmsleyWalled Garden and taking tea in their café to exploring the majestic Castle Howard to the rolling beauty of the North Yorkshire Moors, visiting the ruins of Rievaux and Bylands Abbey or to enjoy luxury designer shopping, fabulous restaurants and quaint marketplace tea rooms, Helmsley and the surrounding areas has something for everyone.
At The Feversham Arms you can choose from just Bed and Breakfast or Dinner, Bed and Breakfast deals. We dined in the evening at Weathervane Restaurant at the
the A dip in the pool anyone? Fact-File
To book call 01439 770766 or to check prices, avail- ability or latest offers visit:
www.fevershamarmshotel.com/offers
Room prices start from £160 for B&B. The six course tasting menu is £60 p/p.
*Norfolk Nog Recipe: One part Grouse,Three parts Baileys to be enjoyed in a whiskey tumbler with or with- out ice.
The comfortable lounge
See a short video of Kate’s visit at:
www.YourHolidayTV.com
THE ADVERTISER regional papers across Kent PAGE 75
Aerial view of the FevershamArms
Feversham Arms where the newly appointed Head Chef, Shaun Burke was showcasing his newTasting Menu. We were indulged in a six-course tasting menu where his ethos is entrenched by their location with food sourced locally and harvested fromthe North Yorkshire Moors.
On the menu there was Foie Gras, brambles and pear, honey granola, lavender, with a swap of Foie Gras to goats cheese for myself, salmon with preserved lemon and braised octopus, halibut with compressed cucumber,
shellfish broth and sea herbs, roe deer with burnt apples and chestnut, blueberry,
tarragon and natural
yoghurt finished with 72% Valhrona chocolate jelly, Guananja coated streusel and praline ice cream. It was a wonderful gastronomic food experience which lasted for over two hours!
We were very spoilt by the service from the excellent staff, chefs,waiters and
indeed the comfortable
surroundings.The Feversham Arms is a wonderful Yorkshire treat.
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
