The Morritt Is On A Roll For National Bread Week




Now in its 12th year, National Bread Week celebrates the "roll" bread has played in our lives for over 5,000 years and the hotel too is a big fan, knowing that nothing compares to the taste of home-made bread - their brigade of chefs working tirelessly every morning  to ensure guests can enjoy freshly baked goods.

It's not just the cooking professionals that are passionate about all things bread as the hotel's owner, Peter Phillips, makes bread every morning so he and co-owner Barbara-Anne Johnson can have it with their fresh Neasham eggs for breakfast.

That's why from 16th-22nd April, Head Chef, Lee Stainthorpe and his team will be offering diners the chance to sample their limited edition Black Pudding bread. For one week only this tasty loaf will be served alongside white and wholemeal bread as part of the recently awarded 2 AA Rosette Gilroy's Restaurant service.

As with all their dishes the restaurant's special bread will be made using only the very best locally sourced ingredients. The Black Pudding coming from Udale Speciality Foods supplied by Slacks of Cumbria, a family business that has been producing premium quality sausage and bacon for four generations using recipes passed down through the years.

To make a room or dinner reservation visit www.themorritt.co.uk email relax@themorritt.co.uk or call 01833 627232.

Room rates range from £85 for a Bronze Executive Single bedroom mid-week up to £200 for a Platinum Suite for a maximum of 2 people on a weekend.

Menus and prices are available on request.

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