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A delicious recipe to try to celebrate VE Day 75

While the current situation has hampered many of our plans to commemorate VE Day 75, there are still lots of ways in which we can mark this special occasion.

There’ll be a national two minutes silence at 11am on Friday 8th May, and don’t forget the recorded speech by Prime Minister Churchill is being broadcast by the BBC at 3pm. Also, at 3pm we’re being encouraged to stand outside in our gardens to undertake the Nation’s Toast to the Heroes of WWII.

Us Brits also love a good excuse to make and eat lots of lovely food and have a celebratory drink with our nearest and dearest!

Why not try making Brasserie and New Hall Chef, Aaron Craig’s, delicious Poor Knight Fritters?

Aaron says: “During the war years and due to rationing it wasn’t easy putting together dinners as you were missing so many ingredients. So, the rare occasion you did get a pudding it was a real treat. Having an easy dessert to throw together not only helped round out the meal, it would have helped the family be able to cope with wartime conditions. Having comfort food helps keep a feeling of normality. So, it’s the perfect time, due to lockdown and VE Day celebrations this weekend, to give this recipe for Poor Knight’s Fritters a try.”

“This is the wartime equivalent of “Fast Food’ and like modern day fast food it’s not that good for you, but it tastes amazing! These fritters look a little like French toast fingers only they're sandwiched with jam!”


Poor Knight’s Fritters (serves 4)

  • 8 large slices of bread
  • little bit of margarine (I used Earth Balance for vegans)
  • jam, golden syrup or thick fruit puree
  •  2 eggs beaten 
  • 50ml of milk
  • little fat for frying



1.       Make sandwiches of the bread, margarine and jam (or whatever filling you choose)

2.       Cut into 4 fingers and dip in beaten egg and milk mix

3.       Fry in a little hot fat, turning once, until browned on both sides

4.       Sprinkle with sugar

You can make even nicer fritters by mixing Vanilla extract into the egg/milk mix before dipping the fingers and frying.

Serve with a little vanilla cream and enjoy.