It’s happened – winter has well and truly arrived and here at the Feversham we’re embracing every element. We’re wrapping up in our wooly jumpers and enjoying watching the fire roar in our cosy snug area.
The run up to Black Friday this year has been bigger and better than ever. You can pretty much find a bargain anywhere, from retailers, restaurants, hotels to travel agents, everyone is getting involved in the Black Friday deals.
Bonfire Night is one of those traditional events that us Brits don’t do by halves. Each year local communities come together and enjoy bonfire parties, firework displays and our personal favourite – pie, peas and toffee apples!
New Year’s Eve is a time when we celebrate the year gone by and look forward to positive things to come.
It can often be the case however, that when New Year comes back around, you don’t exactly know what it is you want to do. More often than not you end up either standing around in a crowded bar spending most of your evening queuing for drinks, or sat in your front room watching the London fireworks on the TV.
Now that September is well and truly underway, talks of the festive season are beginning to creep into our conversations. Christmas parties are an important part of the festive season and whether you’ve been given the task of organising the office Christmas party or simply want to get your friends and family together throughout the festive season, Feversham Arms is the perfect place to book your Christmas gatherings.
British Food Fortnight is that wonderful time of year where we can truly celebrate British food and drink. Taking place from 17th September, the Feversham Arms will be joining in with the celebration offering guests our most delicious Yorkshire food.
Ever wondered how to cook a particular dish in a restaurant or how they make all of the different textures? Well that’s why we asked our chef if he could take us through the steps of how to make our Goosenargh duck, cherry textures starter dish.