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Cheddar Cheese & Spinach Soufflé Recipe

Try Paul O’Hara’s Cheddar Cheese & Spinach Soufflé recipe for yourself!

Step One
25g soft butter
25g dry grated parmesan
•    Double butter 18 soufflé moulds and dust out with parmesan. Chill

Step Two
225ml milk
¼ onion
1 bay leaf
1 clove
•    Heat milk with onion clouté
•    Cover with a lid and allow to infuse

Step Three
40g butter
40g flour
¼ tsp English mustard powder
•    Make a white roux with butter and flour
•    Allow to cook over a gentle heat for 15mins
•    Sir in English mustard powder
•    Strain and reheat the milk, add to the roux, one ladle at a time
•    Allow to almost boil between each addition
•    When all of the milk is incorporated, move to the side of the stove and allow to cook out gently for 15-20mins (stirring regularly)

Step Four
75g spinach (picked, washed & dried)
15g butter
•    Sauté spinach very briefly in the butter until wilted
•    Season with salt and pepper
•    Drain in a colander and chop coarsely
•    Stir into the béchamel

Step Five
125g grated cheese
3 egg yolks
•    Remove béchamel from the heat and stir in cheddar & yolks 
•    Cover with cling film to keep warm 

Step Six
3 egg whites
1 tiny pinch salt
•    Whisk whites until they begin to thicken, add salt and continue whisking until quite firm (beware of graining & drying out)
•    Beat in ⅓ of whites with a wooden spoon. Fold in remainder carefully
•    Divide between soufflé moulds and bake au bain marie at 135ºc (vent open) for 25mins
•    Remove from oven and bain marie and allow to cool for 5-6 mins before turning out and wrapping loosely in cling film
•    Chill until needed. Allow to return to room temp before reheating
•    Reheat at 200ºc for 12mins
•    Glaze under salamander with double cream and grated fresh parmesan

To find out more about the Clubhouse restaurant or to make a reservation please phone the team on 01325 729999.