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The quiet months of January and February are starting to become a bit of a distant memory as we hurtle towards Easter and the real start of our busy period. Simon and Dave have had the paint brushes have been out giving everywhere a lick of paint, the awnings have been replaced, and a major spring clean and tidy is now almost complete.
Keven, our new head butcher is now firmly settled in and is making a difference, with new recipe sausages, new and varied cuts of meat and a focus on counter standards all the order of the day. This work has been helped greatly with the introduction to the team of Phil Edwards, our new master butcher. Phil has a wealth of experience and his knowledge and the service he offers is what you remember good butchers giving.
We are now extremely proud of our butchery team, and believe they stand comparison to any in the country.
Jaqui has been working hard on new ranges and is looking to start some tasting evenings, cheese, wine, pies, ready meals, crisps, etc etc, all are on her list...all we need now is some willing participants. If you are interested let Jaqui know and we will put you on the list.
And last but most definetly not least, Manon. We have just had the best winter period ever, the catering area just seems to go from strength to strength with Manon’s now famous homemade hotpot over 10 times more popular than last years. Manon has also been working hard to make sure we are offering the most comprehensive range possible, the newest additions being a range of handmade cakes from a local supplier Popty Penrhos. These have caught us by surprise with just how popular they have become, this said we have increased our orders to make sure everyone can sample their homemade taste.
We look forward to serving you over the next few months and from all at Rhug wish you a happy Easter
Written By: Jon Edwards |
Lord Newborough's overall update
The Estate
The Farm