MENU dorset issue 27 MENU27.dorset pdf issue 27issue.final-4F | Page 40

FJB Hotels
FJB Hotels
A
bastion of luxury hospitality is congregated around the Sandbanks area,
where you’ll find the Harbour Heights, Haven and Sandbanks hotels, all
operated by FJB, which lends each a core consistency in the experience to
complement the variety in location and atmosphere. The surroundings might be
glamorous, but you’re guaranteed a laid-back, family-friendly experience. In other
words, you can dress up but you don’t have to tense up – each venue offers
competitively priced menus that still manage to source fresh, local produce of the
highest quality and consistently glorious flavour.
What's the biggest advantage about choosing to dine out over the
Christmas period?
You have much more time to relax and engage in conversations with
family and friends and as time is a precious commodity, time is more of
a priority and eating out on special occasions gives them that quality
time, often missed in busy lives.
Harbour Heights Hotel
Haven Road, Sandbanks, BH13 7LW Are there any special techniques or dishes you're able to prepare
www.fjbhotels.co.uk/harbour-heights-hotel The main one for me is the sauces, we have the facilities to make them
that would be much more difficult for home cooks?
01202 007035
H
ead Chef Loic Gratadoux oversees Christmas dining at Harbour Heights,
overlooking the beautiful Sandbanks peninsula. Not such a bad spot to enjoy
in large amounts using reduction methods, by roasted bones, reducing
wine which gives an intensity of flavour which is almost impossible to
the December festive lunch (£26pp for 2 courses, £32.50 for 3), in the Harbar get in a home kitchen environment.
in the Hytes Suite with room for 25+ guests and great views across to Brownsea What's the secret to your trimmings?
house pianist comes in at £125 for a five-course lunch, with Boxing Day lunch (4 fat with thyme, garlic and rock salt to give a crisp exterior but leaving
as the lynchpin of a bracing post-Christmas beach walk. the most important starting point. We use a slow method of cooking in
Haven Hotel thyme and garlic.
bistro. Alternatively, bring the squad for a three-course private lunch (£34.50pp)
40
For the FJB overview, Head Chef Jason
Hornbuckle stepped away from his menu to
talk to our Menu…
Island. If you can still close the deal, Christmas Day Lunch to the sounds of a We use a good Maris Piper which we steam first then fry in hot duck
courses for £42.50) the next logical step if you’re either staying over, or popping in a fluffy inside. Buying the best quality turkey you can afford is for me
Sandbanks, BH13 7QL
01202 007035
41
What are your memories of Christmas lunch as a youngster and
www.fjbhotels.co.uk/haven-hotel
S
a water bath which ensures a moist breast then finish in a hot pan with
tay over for a Christmas break, or book ahead for a festive lunch or dinner
in the Haven’s 2 AA-rosette restaurant overseen by Head Chef Jason
Hornbuckle. Options include the December festive lunches from December 1st,
for £22 per person (2 courses) or £29 (3 courses). Starters include haddock
brandade or pork and apricot pate, with roast turkey breast and trimmings or fillet
of sea bream among the mains. The Haven Christmas pudding is not to be missed
for dessert, nor the poached pears in mulled wine. If you can’t make Christmas,
there’s always the black-tie New Year’s Eve gala to aim for. This includes a five-
course dinner, dancing and plenty of bubbly for £125 per person.
Sandbanks Hotel
are there any dishes/ingredients you've brought with you to your
menu today?
As a youngster, it’s my mother cooking Christmas day lunch, which I
have to say she really did not enjoy cooking at all. She would do her
best but struggled to get through the day as there are always lots of
elements involved in a Christmas day roast. One particular Christmas
everything seemed to go wrong and she completely burnt the parsnips.
She got upset about it but still served them and as a loyal son I
defended her by eating them all and saying “Don’t worry mum these
are great.” To this day, parsnips are one of my favourite vegetables
and are an extremely important part of my Christmas day offering and
I take extra care to ensure they are roasted with a little honey, black
Sandbanks, BH13 7PS
01202 007035 pepper, and rosemary.
T he family-friendly Sandbanks Hotel has a packed programme over the Christmas Are there any ways you play around with tradition?
the beach means there’s plenty of room to decamp with the family and let the Christmas is already struggling to be traditional in this modern age.
£15.95 (2 courses) or £19.95 (3 courses). Don’t be fooled by the price – you’ll are done are done in the best possible way to separate them from
among the starters, roast turkey and sea bass fillet among the mains, and a chestnut, shallot and thyme stuffing, which I believe enhances the
Alternatively, go the whole hog and book Christmas Day lunch for £110pp (4 and not expected in a traditional dinner. Our Christmas puddings are
www.fjbhotels.co.uk/sandbanks-hotel
period. There’s an indoor pool for starters! The large, airy dining room overlooking I don’t believe with playing around with tradition as I feel that
Brigade de Chefs pick up the strain. Options include the Festive Lunch for just But what I do feel is that it is important that the traditional things that
be treated to an indulgent spread of ham hock terrine and garlic bruschetta the norm. For example, in my food, we make an amazing apple and
stonking Christmas pudding or wicked salted caramel and chocolate tart to finish. Christmas dinner and creates a memory in eating something that good
courses). made homemade 6 months prior and soaked in rum and brandy giving
a rich flavour and it stands out from the rest
www.menu-dorset.co.uk
www.menu-dorset.co.uk
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