Tuesday, 7 December 2010

DoubleTree prepares bacchanalian bonanza worthy of The Bush

With over 10,000 meals to prepare this festive season, staff at DoubleTree by Hilton, Cadbury House in Congresbury have just drawn up their biggest shopping list of the year as they look forward to an extremely busy Christmas.

The ingredients needed for December includes no less than two tons of Turkey, three tons of Potatoes, ½ ton Brussel Sprouts and ½ ton Stuffing.

The quantity of Christmas fare being prepared at Cadbury House has evoked memories of the menu that was famously featured for The Bush Tavern in Bristol in the 1790s, which included perhaps the longest and most unusual selection of food ever served in the West.

This included amongst other things, a turtle weighing 47lb and birds such as Wood Cocks, Pea Hens, Larks, Teal, Quist and Snipes. Game included Partridge, Wild Duck, Hares and Doe Venison while Calves Heads, Cow Heel and Rein Deer Tongues were also available should anyone fancy it!

Although the selection of food on offer at DoubleTree by Hilton is perhaps a little less outlandish than the bacchanalian bonanza served up by The Bush Tavern, the quantity of food would certainly give the famous old hostelry a run for its money.

In addition, chefs at Cadbury House are awaiting the arrival of 500 litres of double cream, one ton of Ham Hock, 500 gallons of gravy and 10,000 pigs-in-blankets.

Mark Hands, group general manager at DoubleTree by Hilton, is looking forward to welcoming Christmas revellers to the famous venue which not only opened a new extension to the hotel but also a new Marco Pierre White Steakhouse Bar & Grill earlier in the year making it the premier venue for parties and celebrations.

Mark said:
Many of the dishes served by The Bush Tavern have long disappeared from our tables but it would have been interesting to know how many shared what must have been a truly magnificent feast.

Although the sort of food we serve is slightly different to what was on offer at The Bush, the amount we’ll be preparing is probably a great deal more. We’ve sourced a lot of the ingredients from local suppliers and everything will be freshly prepared each day.

John Weeks, who was the famous innkeeper of The Bush, advertised that he had one of the finest and best stocked larders in the kingdom attracting travellers from as far as London.

Following the recent transformation of DoubleTree by Hilton, I’d like to think it is now regarded as the best venue in the South West for all forms of celebration, although I don’t think we’ll be adding Collard Eels, Golden Plovers, Rein Deers Tongues or Hogs Feet to the menu just yet!

Neil Wrigley head chef added:
This will be the busiest time of the year for all those involved and we’re looking forward to giving all our guests a memorable visit to Cadbury House.

For further information on DoubleTree by Hilton, Cadbury House please call T: 01934 834343 or visit the web site on www.cadburyhotelbristol.co.uk



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