Throughout the Easter weekend the kitchen is preparing lots of special dishes culminating in a delicious Easter Sunday lunch.

During the break we are offering a few rooms midweek at a very special rate.  The price includes an overnight stay in a Coastal Double followed by a full Gallivant breakfast for two.

ACCOMMODATION SPECIAL OFFER

31st March to 4th April     7th April to 11th April

£95 for two, with breakfast (normal rate £135)

One nights accommodation and a full Gallivant breakfast for two people

To book please call 01797 225 057. Thank you.

Ingredients

• 8                      scallops
• 1                      butternut squash
• 1                      garlic clove
• 1                      sprig thyme
• 50ml               chicken stock
• 60g                 black pudding
• 20g                 unsalted butter
•                        olive oil
•                        balsamic vinegar
• 200ml            veal or beef stock
•                        endive or similar
•                        frizzy lettuce
• 1 tblsp            white wine vinegar
• ½ tsp             coriander seeds
• 1 tblsp            lemon juice

Method

Half, peel and de-seed the butternut squash.  Cut the thin end into 1cm dice shaped cubes and set aside and place any offcuts into a saucepan.  Roughly chop the ‘bulb’ end of the squash and ¾ of the garlic and add to offcuts with a splash of oil and salt and pepper – sweat over a low heat for 10mins or so – try not to colour, just soften.  Add chicken stock, cover and simmer over low heat till completely soft – about 10mins.  Whizz to a puree, strain through a sieve and set aside, keeping warm.

Meanwhile ‘roast’ the diced squash on a baking tray, using the rest of the chopped garlic, some thyme leaves stripped off the sprig, salt and pepper and a good smear of oil – about 12mins at 170degC.  Set aside and keep warm (leave in oven, turned off and leave door ajar).

Boil the veal or beef stock down to you are left with about a ¼ of what you started with – about 50ml.  Don’t season as it’ll probably get saltier as it reduces.  When reduced add the butter, crumbled black pudding and finally the vinegar, whisking over a low heat.  Set aside and keep warm.

To cook the scallops.  Please don’t over cook!  take a heavy frying pan (ideally) and heat on the stove until it’s nice and hot – not smoking but ‘shimmering’.  Lightly massage a bit of oil into your ‘dry’ scallops – pat them dry so they aren’t wet.  Lay each scallop one by one onto the hot pan and LEAVE FOR 45 SECS – DON’T BE TEMPTED TO MOVE THEM AROUND OR JIGGLE THE PAN.  This helps create a lovely brown crust to the scallops which only adds to their flavour.  Flip them over and cook for 45 secs.  Season, add a spritz of lemon juice and slide onto a warm plate (or the roasting try with your diced squash in) and set aside, ready to plate up.

Make a dressing using 3 tblsp of olive oil, white wine vinegar, lemon juice and salt and pepper.  Dry roast the coriander seeds in a clean frying pan over a low heat (cook for about 5 mins, not oil, shaking once or twice).  Either blitz these in a spice mil or crush in pestle/motar/heavy rolling pin, etc – add to dressing.

Plate up separate components and spoon black pudding reduction around.  Serve.

Treat Mum to something a little more special than just a box of chocs this year by whisking her away on an overnight escape to the Gallivant.

We have slashed our room rate for this night only offering rooms at half price and included a super Beachcomber Sharing dinner for two on Sunday night.

For committed Gastronauts arrive around midday, tuck into three delicious courses from our Mothering Sunday lunch menu and then stretch the legs on five miles of pristine sand, probably one of the best ways to spend a Sunday in the whole of the land!

So what are you waiting for?  Pack your bags and head to the coast and give Mum a treat that’ll wash away those early Spring blues.

EXCLUSIVE MOTHERING SUNDAY OFFER

From £146 for two

Includes:

- Overnight accommodation for two in a Coastal double (50% off our normal rate), sharing Beachcomber Dinner for two, Gallivant breakfast for two and a lovely bunch of flowers for Mum!

Please note Mothering Sunday lunch is not included.  If you would like to come for lunch please reserve your table at the time of booking.

To reserve your room please call 01797 225 057 or click here.

ACCOMMODATION SPECIAL OFFER
Thu 14th, Fri 15th and Sun 17th
£175 per couple

One nights accommodation, Valentines dinner, breakfast, a single red rose and some hand crafted sweeties from the kitchen!

To book please call 01797 225 057. Thank you.

ACCOMMODATION SPECIAL OFFER
3rd to 7th February 2013
£125 per couple

One nights accommodation, dinner, breakfast for two.

Come and stay for the night in one of our lovely Coastal Doubles. Feast off our full a la carte Dinner Menu (3 courses) or choose to have both starters and mains from our special Scallop Menu.

To book please call 01797 225 057

For those of you who ate at MPW’s The Criterion you might recognise these couple of additions to the new menu:

• Beouf en Daube, slow, slow braised ox cheeks in veal stock and wine that’s meltingly soft and delicious
• Pear Tarte Tatin, Kent pears of course, caramel brown with a dollop of homemade vanilla ice cream

Now there is a smart little website that points you in the direction of some of the best places to shop in Rye – Luxury Rye.  Do take a quick peek, we think you might be surprised how ‘up and coming’ shopping in Rye has become as quite a handful of ‘urban downsizers’ have set up shop looking for a better quality of life in our neighbouring village.

Come and stay between the 18th and 25th and we’ll give you a special 10% discount card to use in any of the Luxury Rye shops during your stay.

We have a half a dozen rooms left for our Christmas Escape so if you have been uming and arhing about getting away from it all this Christmas then dilly dally.  For £295 per person you get two nights accommodation, mulled wine, mince pies, carol concert, Christmas Eve Feasting Dinner, Christmas stockings, Bucks Fizz breakfast, 4 course Christmas Day lunch, Christmas Day supper and thrown in for free, a 5 mile deserted beach to gallivant on.