Nick's Corner

The Inn wins more awards

"Investors In People" comes on the back of the Inn being honoured by the British Hospitality Industry for its employment practice. The award is the "best practice" award . Given only to Hotels that have demonstrated that they can develop their staff and help improve the Industry's Image. The Inn has also done well in its kitchens. Marc has continued to excel in both the development of the restaurants at the Inn and in his competitions.

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Marc is in the Finals of the Scottish Beef and Lamb Challenge and is once again Minotel Scottish Chef of the year 1999.

The Pudding Club
We want to have some fun with Food and one thing all people love is those sweet things in life!!

So we have decided to start a Pudding Club at the Inn. This will be open to all residents of Fife and will take the form of "a night of Puddings" once a quarter and a chance to try some of the more unusual pudding wines from around the world.

We will also be starting a Newsletter for the club that we be very interactive with recipes from us and I hope you. We are looking for "The best Pudding for the 21st Century" so if you have a recipe that you have tried, eaten or even heard about and can explain it to us we will try to recreate. We will also feature it at one of our evenings. We want to make a recipe book that we can share with all our members.

So what does membership cost ? Not a lot!! Just £25.00 and for this you get your quarterly news letter, the first evenings food absolutely free and a £10.00 Voucher to join into a cookery demo at Myres Castle with Resident Chef /Mine host Drew McKenzie-Smith. Cost of a Demo at the Castle is £15.00 with a light lunch and a glass.

Inn Town
Inn Town has just celebrated it's first birthday and is on target to break out of its chrysalis later this spring.

Over the last year, Inn town has turn in some amazing statistics. We have served : People 68321, Cups of coffee 126346, Crepes 17520, Baguettes 14227, Croissants 21796, Full meals 40183.

We are continually reviewing and adapting to the needs of our guests and are now looking to develop Inn Town even further. Watch this space!!!!

Violet uses "Leap Year" early!
During the Staff Christmas party on the 22nd December Violet (Manager of Inn Town) took the leap and asked Tim ( Our accountant and all round good egg) to marry her. He of course agreed and they have set the date for May 2000. We all wish them the very best for the future and as they have just got two kittens called "lambert and butler" I think we are fairly safe at the moment on the baby front!!

Recipes from Kai (Head Chef at Inn Town)
This is a great yet simple way to spice up an evening meal or have some friends over for a light lunch. It will serve 4.

Creole Meatballs
Meatballs

600g/1lb 5oz	Lean minced lamb
1	Onion, finely chopped
3 tbsp	Plain Flour
1tsp	Hot paprika
To taste	Salt and pepper
As required	Oil for shallow-frying

Creole sauce

1 tbsp	Veg oil
1	Onion, finely chopped
2	Red peppers, chopped.
3	Garlic cloves, chopped
400g (canned or fresh)	Skinned and chopped tomatoes
1	Bay leaf
200g/8oz	Fresh pineapple, roughly cubed
200ml/ 7fl oz	Water

Method
For the meatballs, put the meat, onion, flour, paprika and seasoning in a bowl and mix thoroughly. With wet hands, divide the mixture into 16 pieces and shape into balls.

Heat oil in pan and carefully fry the meatballs until brown. Drain on paper and set aside then preheat oven to 180 c/ gas 6

To make the sauce , heat the oil in the frying pan and gently fry onion until softened. Add peppers and garlic; stir fry for 1 minute. Add the remaining ingredients, season well and bring to the boil, stirring.

Put the meatballs in a shallow ovenproof dish and poor over the sauce and bake for 20/25 minutes ( this could be speeded up by pre-cooking the meatballs)

Serve with light fluffy rice and a light green salad.

Enjoy it
Kai

The History of Myres lives on!

Myres Castle was purchased by my brother and his wife last January and has undergone a major refurbishment. This has made sure the Castle will remain occupied and cared for well into the 21st century. But it is more than just the bricks and mortar that Myres has going for it. Due to the generosity and forethought of Captain Fairlie and Jenny , my sister-in-law, the Castle has managed to retain most of the houses history from the last 100 years that the Fairlie family where in residence. This makes Myres what it is today. A real treasure in the heart of Fife that now opens its doors to families, Stars, Businesses and people just wanting to experience such a unique place.

For Information on Myres Please contact:
Helen McKenzie-Smith
Tel: 01337 828350
Fax: 01337 827531
E-mail:
Web site: www.myres.co.uk

Have a great spring
Nick White