COCKTAIL CABINET
HOUSE-MADE SNACKS
Salted almonds
Spiced nuts
Cheese and walnut biscuits
BEVERAGES
House-made cordials
Ginger Beer
Heckfield Cider (produced by Mr. Whitehead’s Cider Company in Alton)
Heckfield IPA (brewed by Longdog Brewery in Basingstoke)
COFFEE – Allpress
TEA – Rare Tea Company
IF YOU HAVE ANY SPECIFIC DIETARY REQUIREMENTS, PLEASE ASK THE TEAM WHO WILL BE HAPPY TO HELP.
HOW TO MAKE YOUR PERFECT CUP OF ALL PRESS COFFEE
EQUIPMENT
You will need a white ceramic coffee dripper, a white filter of coffee paper and a cup.
The freshly ground coffee is found in one of the brass and wooden pots.
WATER TEMPERATURE
Boil the kettle.
DIRECTIONS
Place the filter in the ceramic dripper and put it on the top of the coffee cup.
Wet the paper with boiled water to flush through the dripper and heat your cup. Discard all the water that has dripped through before placing the coffee.
Put one scoop of freshly ground coffee into the filter paper, and level out by tapping the side.
Slowly pour the water over the grounds until the coffee is fully wet and leave to sit for 30 seconds, this is called the bloom. Stir gently to release the aromas from the coffee.
Pour the desired amount of water in a slow and steady motion. Once all the water has passed through the coffee, place the used filter in the ceramic bin provided in your cocktail cabinet.
And enjoy your coffee!
HOW TO MAKE YOUR PERFECT CUP OF RARE TEA
EQUIPMENT
You will need a tea infuser and a cup, your chosen sachet full of loose leaf tea and a teaspoon.
WATER TEMPERATURE
We recommend the water isn’t too hot. To bring out the best flavours bring the temperature down by first adding cold water to the cup before boiling water from a kettle.
8 teaspoons of cold water first for green and white tea.
4 for black tea.
Herbs are happy at 100°C.
DIRECTIONS
Fill the tea infuser with your chosen sachet of tea, found in the brass and wooden pot.
Fill the cup with hot water, and place the tea infuser in it. Once your tea has been infused to reach your desired strength, remove the tea ball. The used leaves can be placed in the ceramic bin provided in your cocktail cabinet.
With all tea it depends on how you like it. A short infusion time will give a light, delicate tea while a long infusion will give a richer flavour. Black tea can be infused from 30 seconds for a soft infusion to 2 minutes for a deeper taste to balance milk.
BLACK TEA
Single Estate English Breakfast – Lost Malawi Satemwa Estate, Shire Highlands, Malawi
Hand-crafted black tea blended from harvests across a small, independent estate in the Shire Highlands. The oldest tea estate in Malawi and still family-run. Deep, rich and malty, it has notes of caramel and burnt sugar. Delicious black, becoming sweet and chocolaty with the addition of milk.
Earl Grey – Satemwa Estate, Malawi and Reggio Calabria, Italy
A traditional Earl Grey blended with single estate black tea and pure bergamot oil. This is a classic British tea made to exacting standards. A clean and exceptionally bright infusion with exhilarating citrus notes. It can be enjoyed with or without milk, or a twist of lemon zest.
GREEN TEA
Green Whole Leaf – Fuding, Fujian Province, China
An exquisite Chinese green tea that is meticulously hand-crafted. The leaves are fired in a wok over charcoal in the same way and in the same place, they have been made for over 3000 years. Clean, bright and remarkably delicate.
HERBAL INFUSIONS
Cornish Peppermint – Tregothnan Estate, Cornwall, UK
A rare English Peppermint grown on the private botanical garden of the Tregothnan Estate. Counter-intuitively, the menthol oils infuse more easily from the dried leaf, giving a brighter, cleaner flavour than fresh mint. Powerful and uplifting with a gentle approach leading to a long finish.
Whole Chamomile Flowers – Slavonija & Podravin, Croatia
These delicate flowers are carefully dried and kept intact for a sweet and soft flavour. Clean and subtle, these flowers are also wonderfully calming and, of course, caffeine-free.
