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arrival, guests can enjoy a drink in the lounge
or bar, where Stephen’s wife, Tracy welcomes
guests and is happy to discuss the day’s
menus and the 100-bin wine list. The restaurant
operates
a policy of one booking-one table; guests can stay
as long as they like at their tables, without
being
hurried, whether they arrive at 7 o’clock
or 10 o’clock. Shirley Bramald, waitress
at the restaurant almost every day of its 29 years,
and
her team, provide attentive, relaxed service; part
of the ethos of The Weavers Shed.
The
wine list comprises wines from France, Europe
and The New World, with an emphasis on small-yield
growers, especially wines from Southern
France, again in keeping with the ethos of
the place. There
is a wonderful
range of dessert wines to accompany Stephen’s
innovative desserts. The restaurant also boasts
a wonderful selection of spirits and digestifs,
from fine Sherries and over 25 single Malt
Whiskies,
to home-produced fruit eaux-de-vie and old Armagnacs.
In
the Kitchen, the team of Stephen Jackson,
Ian McGunnigle and Cath Sill use produce from the Kitchen Garden,
combined with locally-sourced meat, fish, game
and dairy products to create unique menus, full
of exciting and innovative flourishes and intense
flavours. The kitchen also makes good use of
wild and rare plants in its dishes.
A
typical meal will begin with warm Gruyere biscuits
served with drinks in the bar, followed by a small
complimentary ‘amuse-bouche’ at the
table. This can be anything from a sliver of foie
gras terrine, to a small cup of Kitchen Garden
soup, according to season. After three courses
of fresh, unique dishes based around locally sourced
produce and organically grown fruit, vegetables
and herbs from the Kitchen Garden, guests can
choose to take coffee at the table, or retire
to the lounge. A full range of teas and infusions
is available, as well as fresh Java and Colombian
coffees, and also freshly made espresso, cappuccino
and latte coffees. All of the staff are qualified
‘baristas’, and have been trained in
the art of coffee making by our supplier, Cooper’s
of Yorkshire. Stephen provides the petits-fours
to accompany after-dinner drinks, which change
constantly, but include fresh fruit jellies, chocolate
crisps, frozen lollipops, and our famous ‘Posset’,
a drink made with local milk, vanilla and eau-de-vie.
The following is an example of the kind of menu
offered in high season, when the Kitchen Garden
is in full swing…
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During
the summer and autumn months, nearly all
of the vegetables, herbs and fruit in our
dishes are grown and picked daily at our
Kitchen Garden and orchard in Holywell
Green. Out of season, additional produce
is sourced as locally as possible. Please
understand that certain dishes may not be
available, or altered slightly on occasion.
We are committed to sourcing and using non-GM
foods. To the best of our knowledge, there
are no genetically modified products on
the menu For
current prices, please telephone or e-mail
us: details on the contact
page.
The Gallery
The
Gallery is a separate room, which is usually
used as a second dining room. It can also
be used for private parties, business meetings,
product launches, staff training sessions
and is also where we hold many of our demonstrations
and musical evenings. It can seat up to
40 guests, dependant on the particular set-up
required.
For
business use, we can provide whiteboards,
paper & pencils and an overhead projector.
Any additional equipment can be hired, and
will be charged accordingly. A charge of
£2.50 per person per day is charged
for unlimited tea, coffee, mineral water
and biscuits.
There
is NO charge for use of the Gallery, providing
there is a reservation for either lunch
or dinner for at least one member of the
party. (Rooms Page)
Our
bedrooms are the latest addition to the
restaurant, and were converted from the
former mill-owner’s house in 1999.
They comprise 5 luxurious en-suite bedrooms,
situated above the restaurant lounge. There
is a large front garden, with residents-only
access to the car park, and a small seating
area on the first floor.
Each
room is named after a local textile mill,
reflecting the history of the Colne Valley,
and is individually decorated in a modern
style, with minimal touches accentuating
the original coving, high ceilings, and
traditional windows. Each room is equipped
with a TV, hairdryer and small fridge, stocked
with mineral water, juice, beer and wine,
plus fresh milk. There is also a kettle,
and full tea/coffee-making facilities. A
complimentary decanter of sherry is also
provided, to refresh the newly-arrived guest.
Each
room has a bathroom with bath and power
shower, toweling robes, and complimentary
toiletries. Guests even have a rubber duck
to play with in the bath.
We
have one room with a four-poster bed, one
with a wrought-iron bed, and our largest
room, Drake, can convert to a twin room.
All of our rooms are double rooms, but can
be used as singles if required.
For
current prices, please telephone or e-mail
us: details on the contact
page.
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