12pm till 3pm

£2 incl Mulled Wine & Mince Pies

Stalls selling  Christmas Fayre, gifts including jewellery, handbags, scarves etc

Visit Father Christmas

In aid of Trinity Hospice

The Cracking Little Wine Company wine tasting event will now be held on Friday 11^thNovember at 7pm in The Pavilion at The Villa Wrea Green.

The evening will be full of surprises with delicious wine tasting’s including a variety of stalls. Cookery demonstration by Celebrity Chef & Chef Patron of The Villa Nigel Smith plus scrumptious canapés and charity raffle in aid of Trinity Hospice, plus your chance to be seen in the Lancashire Magazine.

Friday 25^th November 2011. 7pm Arrival to Dine 7.30pm

Canapés on Arrival

Quinta Do Noval Dry White Port with Lemonade on Ice

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Ham Hock Terrine, Homemade Chutney

Furmint – Royal Tokaji – Hungary

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Risotto of Smoked Haddock, Samphire, Citrus Dressing

Chardonnay – Moreson – South Africa

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Confit of Goosnargh Duck, Spiced Dauphinoise Potato, Slow Roasted Chestnut Mushrooms, Red Wine Jus

Blason d’Aussiere – Corbieres – Lafite Rothschild

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Selection of Cheese, Biscuits & Homemade Chutney

Chateau Chereau – Lussac St Emilion – France

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Chocolate & Praline Mousse, Homemade Shortbread

Banyuls – Michel Chapoutier – France

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£49.95 per person Dinner with Wines

£74.95 per person Dinner, Wines, Bed & English Breakfast

Advance Bookings Only. For Reservations Contact; 01772 80 40 40

Subject to availability/change.

The nights entertainment is brought to you by the award winning After Dark Entertainment, they have been performing Murder Mystery events around the North West for over 8 years, their Musical Murder Mystery events are performed as a full evenings interactive cabaret floor show – incorporating song, dance, comedy and just the right amount of audience participation.  The team are friendly and professional; this ensures every one of the guests has an evening never to be forgotten!

Praise for After Dark

‘Just wanted to say a massive thank you for a quite brilliant evening. The Granada Reports gang had an absolute blast. You guys are first class.’ – MIKE HALL, GRANADA REPORTS

‘“Unbelievable” their ability to convince a hundred people to evacuate the venue, during the Titanic murder, on a cold winter’s night into the garden for the next scene was sheer genius!’ – SHIREBURN ARMS, CLITHEROE

‘After Dark Murder Company are fantastic to work with and so popular with our customers, they always provide a reliable and highly entertaining service.’ – MIDLAND HOTEL, MORECAMBE

Credits for After Dark Entertainment

Best comedy Award – Buxton Fringe 2010

Sell Out Run – Brighton Fringe Festival 2010

Sell Out Run – Leicester Comedy Festival 2010

3 Sell out Runs – Edinburgh Fringe Festival 2009/2010/2011

Winner Best International Act:  Hollywood Fringe 2011

In aid of The David Sheldrick Wildlife Trust
See Artwork , meet the Artists

For more information contact Anne Corless Association of Animal Artist
01253 780734 or visit http://www.associationanimalartists.co.uk/

SIMONSIG ESTATE – STELLENBOSCH – SA

WINE TASTING DINNER

Friday 3^rd September 2010

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7PM ARRIVAL TO DINE 7.30PM

Canapés

2007 Kaapse Vonkel – Brut

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Warm Tartlet of Field Mushrooms & Spinach, Tomato Dressing

2010 Chenin Blanc

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Baby Pan Fried Hake, Sweet Chilli Dressing

2009 Gewurztraminer

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Northern Gold Beef, Gavroche Potato, Parsnip Puree, Candied Shallots, Red Wine Jus

2007 Pinotage

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Selection of Lancashire Cheese, Homemade Chutney

2004 Frans Malan Reserve  ( Pinotage, Cabernet Sauvignon & Merlot )

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£42.95 per person Dinner

£67.95 per person with Dinner, Bed & Breakfast

Advance Bookings Only. For Reservations Contact; 01772 80 40 40

(Tasting Wines served at 125ml, Cheese Course at 100ml)

The Villa, Wrea Green, Preston, PR4 2PE.  www.thevilla.co.uk

Our website www.thevilla.co.uk has a link showing all available events and pricing. (click on the MEN logo at the bottom right of our webpage) If you wish to book any of these events, or require any further information, I will be your first point of contact: judith.stephenson@thevilla.co.uk – 07879 993 756

It was child’s play for these school children as they helped cook up a storm at The Villa, Wrea Green. Pupils from Ribby-with-Wrea Primary School have helped design the new summer menu for the country house hotel. The eight winners were chosen by award-winning chef patron Nigel Smith.

Earlier this month, The villa asked for the help of the children to create a fresh, new menu. The school welcomed the challenge, producing some inspiring food ideas. Nigel is hoping that the school’s designs will revitalise the children’s menu. He said: “The menus were superb. The children’s innovation and amount of thought was brilliant. It was great to see a consensus of healthy foods, particularly pastas and fruits.”

The Villa invited the winning students for a three course meal, sampling the new menu prepared by Nigel and his team of dedicated chefs. Sarah Robson, deputy head teacher at Ribby-with-Wrea, said: “It was a fantastic opportunity. The children thoroughly enjoyed the experience of eating at a real restaurant. Our menus to be recognised by a professional chef was a once in a lifetime opportunity and one we’d like to repeat next year.”

Aspects of the brilliantly designed, beautifully drawn and thoughtfully described menus will feature throughout the summer menu. The school will continue to design the children’s menus for each season.

The Villa is also working with the community this weekend, providing car parking in one of the surrounding fields for Wrea Green Field Day on Saturday. The charges will be £2 per car, with the funds raised to be donated to Trinity Hospice at Bispham.

There’s £1,000 in vouchers and a week’s work with the famous Michel Roux Jnr at the world famous La Gavroche restaurant for the winner in a competition launched by Nigel Smith last April to promote his team of young chef’s. Joe’s brief was to prepare a meal for £20 per person using as much locally sourced product as possible and he received   thumbs up for a menu which included crab blini; Formby asparagus with caramelized shallot tartlet, Parma ham and pea mousse; smoked salmon pate, watercress salad and olive oil crostinis; braised lamb shoulder olive oil and minted mash, peas, broad beans and balsamic jus; and assiette of strawberries.

“I wanted to balance more expensive items like the crab with a cheaper cut such as braised lamb coupled with seasonal produce like asparagus and strawberries – all with as new a twist as possible,” said 21-year old Joe, who has been with Nigel Smith for more than a year after gaining previous experience working at different restaurants in Lytham.

Nigel praised his efforts and that of the whole team he has taken with him from Ribby Hall to The Villa where he is now  a partner and chef patron and is hoping to revitalise the venue with a “back to basics” approach – focusing on locally sourced produce.

“The whole idea of these evenings is to give the young team the opportunity to choose the right menu, order the ingredients and cook the food,” he said. “The highest two scorers at the end will cook head to head for the first prize. I’m particularly impressed with the way the team have handled changing kitchens mid stream.”

Bookings for all events can be made on 01772 80 40 40, fax 01772 687647 or email info@thevilla.co.uk.

He is now hoping to revitalise the venue with a ‘back to basics’ approach – focusing on using locally sourced produce. Nigel is also takin his restaurant staff with him and is going to continue with his renowned residential cookery classes.

He said: “The Villa is a beautiful, beautiful building and has so much potential. It’s been inconsistent over the years with different owners but the idea is to turn it back to the old Villa. I’m going to meet with local suppliers so I know exactly where the food has been – from the farmyard to the plate – that’s something I’m very passionate about. It’s all about having great food, a wide range, and very, very reasonable prices.”

Nigel has a vast amount of experience and has won countless awards for his cooking. Having attended catering college in Blackburn he went on to work at a variety of establishments around the country – including the Savoy Hotel in London, Churchill’s Restaurant, Preston and the Dalmeny Hotel, St. Annes. He moved to Ribby Hall as Chef Consultant in 2004 and says he is sad to be leaving.

But he couldn’t resist the chance to work with Simon Rigby. He said: “I have had six great years and I have had some great customer support. From a competitor point of view we have developed one of the leading restaurants and we have been for six years. Ribby Hall has been very good to me and very supportive of everything I’ve done and we still have a great relationship. At the end of the day things move on and Simon presented me with a great opportunity. Between us we have so much knowledge and experience. There is an opportunity to grow and develop that product.”