Food Fight: The vital statistics

Our head chef Richard and Tim from our sister hotel The Rosevine will square up for culinary showdowns on 23 February and 30 March, cooking for packed restaurants across home and away legs at each hotel.

Each chef will prepare two courses at each hotel, before votes are cast and an ultimate champion declared.

With just under two weeks until the first bout, check out the vital statistics for each chef below.

Tickets for the events can be purchased by contacting The Old Quay House on 01726 833302 or The Rosevine on 01872 580206. Find out more here. Read more

White Chocolate Mousse recipe

Our head chef, Richard Massey has put together a simple recipe for his delicious white chocolate mousse, an easy dessert option for your dinner party. Richard serves the mousse with fresh raspberries, raspberry powder, crushed pistachio nuts and pistachio tuile. However, these can be substituted with any fruit or nut of your choice, as the mousse is a fantastically versatile addition to any dessert.

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Potted Hot Smoked Salmon Recipe

Ben Bass’s Potted Smoked Salmon with Lemon Purée and Poppy Seed Bread

This is the perfect dish if you are entertaining or wanting to chill out on Boxing Day in front of the TV. I would recommend making it well in advance, or at least a few hours before you plan to serve it so it can reach the right temperature and consistency. You could also substitute the hot salmon with crab meat or smoked mackerel.

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Dark chocolate delice

Our head chef Ryan Kellow shares two of his favourite recipes. Whilst they are both delicious individually, combined they create a very special dessert, one of the most popular choices on our menu – particularly amongst chocoholics! Read more