Links to incoming press releases I think may interest you.
FELIN FACH GRIFFIN NAMED WALES HOTEL OF THE YEAR 2015
The Felin Fach Griffin is pleased to report that the Sawday’s Hotels and Inns Guide has named it its Hotel of the Year for Wales in its new Hotels & Inns Guide. It was also recently named Dining Pub of the Year for Wales in the 2015 Good Pub Guide, the fifth year running that it has won the award (2011 – 2015).
The Griffin, hosted by Julie Bell, is a 7 bedroom inn at the foot of the Brecon Beacons, owned since 2000 by brothers Charles & Edmund Inkin through their company EATDRINKSLEEP. It has a thriving restaurant and bar that is a base for the community, supporting local producers, brewers and growers, as well as having its own kitchen garden. It follows the brothers’ belief in “the simple things done well”, a philosophy which was developed during their dairy farming childhood in neighbouring Monmouthshire.
The Inkin brothers also own The Gurnard’s Head, near St. Ives, and The Old Coastguard, an iconic seaside hotel in nearby Mousehole. Both are included in the Sawdays’ Hotels and Inns Guide and have recently been awarded commendations in the annual Taste of the West Dining Pub award. The Griffin itself is also placed in The Good Food Guide’s Top 50 Pubs in its 2015 Guide (published by Waitrose) which was published on 8 September.
Alasdair Sawday says of the award “We love small, intimate hotels and inns where the art of hospitality is practiced with flair. Our three Hotel of the Year winners have mastered that art in spades” and his 2015 Hotels & Inns Guide itself says of The Felin Fach Griffin: “quirky, homespun, and thrives on a mix of relaxed informality and colourful style.”
Edmund Inkin commented “To be one of the first three Hotels of the Year in Sawdays’ iconic Hotels & Inns Guide is a proper tribute to the team. Tom Bell travels the length and breadth of the country in search of the best small hotels and no-one knows better than him what makes for decent hospitality. We should be very proud of this.”
Miller and Carter, the 33 outlet Steak House chain are to open their second restaurant in Cardiff, on the site of the old Habitat store in the Hayes. They have a good reputation for only using good quality, British beef aged 28 days or more. We’ll give you a proper update once they open, but in the meantime here’s some more details below from their press release.
NEW STEAK HOUSE TO OPEN IN CARDIFF CITY CENTRE
Situated on the Hayes in the building formerly home to Habitat, Miller & Carter prides itself on serving on the finest quality 28-day aged British beef cooked to perfection by expert chefs.
At Miller & Carter the highest level of professionalism, knowledge and skill goes into bringing the most flavoursome, succulent cuts to the plate.
The entire Cardiff team will receive specialist training and attend a bespoke butchery demonstration to ensure they are complete steak experts and ready to serve the very best 28 day aged British steak.
There are eight expertly selected cuts of meat from Rump to Chateaubriand to choose from. Plus, you’ll also find some fantastic New Butcher’s Specialist Cuts, offering innovative steak cuts each week including the sensational new 24oz Tomahawk Sharer and 24oz Rump on the Bone Sharer. Each served with special side dishes to complement the steak flavours*. There’s also a wide range of traditional main courses on offer too.
There’s a delicious selections of starters to choose from including Lime Marinated Salmon Crostinis and Lemongrass & Chilli Tempura King Prawns, both of which are new for spring.
Plus to finish off, there’s some sensational new desserts including Belgian Chocolate Ganache, Lemon Meringue Roulade and Summer Berry and White Chocolate Sundae.
Jeff Francis, the new manager at Miller & Carter Cardiff St David’s, said: “We’re really excited about opening Miller & Cater in the heart of Cardiff city centre. We’ve got a great location in a truly stunning building and our summer menu is just mouth-watering.
“Many people in Cardiff will already know of Miller & Carter, as we already have a restaurant in Cardiff Bay. But if you’ve never been before, I’d recommend you come along to St David’s and experience the quality of our steaks and expertise that goes into preparing every dish.
“If you’re anywhere near as passionate about steak as we, then Miller & Carter St David’s should be at the top of your ‘to do’ list.”
For more information contact the Miller & Carter Press Office at Brazen PR on 0161 923 4994 or firstname.lastname@example.org