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rothay manor hotel and restaurant logo Set in Ambleside at the heart of the English Lake District, Rothay Manor Hotel offers guests accommodation in total luxury.
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Newsletter  -  Spring 2006

Many of you have said how much you enjoy the Review and so we have decided to make it a twice yearly treat— in December and early summer. Please let us know if there is anything that you would like to see included in future issues.

 

Spring 2006

This may not be the picture of spring that you would expect—but for most of the week beginning on Sunday, 12th March 2006, this is what you would have seen!

For once the forecasters got it right—it was just that we didn’t believe them. We woke to 3-4 inches of snow on the Sunday morning—this increased steadily through the day to give about 10 inches by late afternoon. All of our departing guests managed to get away safely and most of those coming for the March Watercolour Painting Holiday arrived without too much difficulty.

The artists on the Painting Holiday certainly could not have guessed that they would have the opportunity to paint ‘snow scenes’ this week!

It was very pretty to look at, but slow to clear and we were very glad to be able to walk properly on the footpaths when it started to thaw later that week.

 

Snow Scene Rydal

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Wansfell SuiteThe Wansfell Suite

This year, the main refurbishment this year has been the Wansfell Suite in the grounds of the hotel (see below The bathroom has been re-structured, bringing it to the same high standard of the others, and it now features a large double shower, luxurious bath and tiled walls and floor.

The bedroom with its 6’ zip-link bed opens into the comfortable, relaxing sitting area where there is a small dining table and comfortable chairs. The suite is suitable for families of 3 or 4 utilising an inter-connecting single room and/or a chair bed.

The single room can also be attached to another Suite, so if you require this room please mention it when you book.

 

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40 Years at Rothay Manor

October 2006 marks the 40th anniversary of the purchase of Rothay Manor by Bronwen Nixon and her business partners. The hotel opened in Spring 1967 and has gone from strength to strength. We would be delighted to hear from any of you who have memories of that time or some anecdotes you would like to share with us.

Give me a call (Sundays & Mondays are best), or drop me a line by post or by e-mail to anne-marie@rothaymanor.co.uk

 

 

 

We don't know when this picture was taken, but judging fron Nigel & Stephens' waistlines, probably late 1970's.

Nixon family
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Pat McGivney

An Interview with …….Pat McGivney

Pat is our new Pastry Chef and has been with us for just over 6 months. She is the one who prepares and presents our delicious desserts. Trained at the Hilton, The Brighton Metropole and Park Lane, London, she won ‘Employee of the Month’ twice and the Hilton ‘Oscars’ for Best Visual Effects. She recently entered the Ambleside Spring Flower Show and won 1st prize with her cake and was also overall winner of the section.

She has settled in well and enjoys the beautiful scenery and the friendly people and atmosphere.

Staff Matters

In the New Year, after all our guests depart and the hotel closes for the annual ‘shutdown’, management and staff enjoy a little light relief. This year it was Go Karting and 11 people including Nigel and Stephen, went off to Maryport for the ‘Rothay Manor Grand Prix’. It’s fair to say that some people took the event very seriously (mentioning no names Marco!) - and the winners were:

2nd Jon 1st Marco 3rd Nigel.

In the evening, most of the staff joined Nigel and Stephen for the annual ‘End of Year Party’.

Karting Winners
 

Rothay Manor Recipe

Chicken Liver Parfait

Try this popular hors d’oeuvres at home (makes 1 terrine)

You will need:                                              Method:

4oz Foie Gras 4oz chicken liver                         Saute onions & garlic, add spirits & thyme. Reduce until nearly dry and remove thyme

1 ¾ fl oz port 1 ¾ fl oz Madeira                     Sauté foie gras & chicken livers – just to seal, not to cook

1 fl oz brandy 2 ½ oz chopped onion                Melt butter, combine all of the above & liquidise, adding eggs

1 garlic clove sprig of thyme                            Line the terrine with cling wrap and pour in the mixture

2 eggs 7oz butter                                          Put terrine lids on and place in bain-marie

Seasoning and a little oil                                Put in a warm oven (160C, 325F, Gas 3) for approx. 45minutes

                                                                Remove from bain-marie and refrigerate for 24 hours

 

WEBSITE

For those of you with an interest in these things, you can now request a brochure to be e-mailed to you from our website. Whether it’s a normal hotel brochure and tariff, details of Family Holidays, a Bridge Holiday brochure or in fact any of the brochures we have, we can e-mail them directly to you.

It’s worth having the website as one of your ‘favourites’ to keep an eye on what’s new and also on any forthcoming ‘Special Offers’.

 

rothay manor - where guests feel they are at home

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