Easter is a great time to take it easy and nowhere better than at The Hoste Arms or in the Hoste Beauty Spa.  We always have lots of repeat visits this time of year but are looking forward to meeting new guests too.  Currently we have a few rooms available midweek over the Easter holidays so if you fancy chilling out over the holiday period and enjoying all that North Norfolk has to offer (stunning sandy beaches, beautiful countryside and lots of wildlife) do give us a call on 01328 738777.   I look forward to seeing you soon!

The Hoste Arms are celebrating in style on Monday 4th June with a party to celebrate The Queen's Diamond Jubilee. This party promises to be fun, fun, fun! and party-goers will enjoy traditional British food and a glass of fizz.  Join us from 7 pm and dance the night away to a disco and live music until 11.30 pm in the Moroccan Garden on what will be a night to remember. Tickets are £25 each and are available from Reception on 01328 738777. But hurry, these nights are always popular and sell-out fast.  Whether you're a local, guest or visitor to the area, please feel free to buy a ticket and come along.  Why not combine it with an overnight stay?  I'm already looking forwad to it and will definitely have my dancing shoes on!

Make these delicious Chocolate Ganache Petit Fours for your sweetheart.

Recipe serves 4.

120g dark chocolate, 200g double cream,50g butter, splash of rum.

To coat the truffles: 50g melted dark chocolate,25g melted white chocolate.

Method: Place all ingredients in a bowl and melt over a bain marie. Add a splash of rum. Leave to set in desired shape in freezer. When frozen cut to size and coat in melted dark chocolate and finish with melted white chocolate. Simple really!

For more recipes, the Hoste of Recipes cookery book is available for Reception on 01328 738777.

We are very excited that Whitehouse Books have chosen to host their literary lunch at The Hoste Arms on Friday 9 March. Speakers include Bill Turnbull from BBC Breakfast TV, Peter Brookes, Times Cartoonist and Christine Adams, local author.  It promises to be a fabulous event, not to be missed!

Tickets are £40 available from Whitehouse Books 01328 730270 and include a two course lunch with coffee/tea and mints in the Moroccan Room. But hurry, places are limited.

Banish those winter blues ... January provides the perfect opportunity to escape to The Hoste Arms.  For a cheeky night away on our great value midweek dinner, bed and breakfast deal, two people can stay at The Railway Inn from as little as £133 per night.  For this you get a fab double room, a three course dinner for two (and you really can choose anything off our menu), complimentary tea or coffee plus a hearty breakfast the next morning.  Call 01328 738777 and plot your escape to North Norfolk and to The Hoste Arms now!

I just wanted to say a big thank you for all the flowers, gifts and lovely messages that Chris and I received on the birth of our new baby daughter Lola Rose.  We were absolutely overwhelmed by everyone's kindness and generosity and we wanted to share a photo of her with you.  Lola is extremely well behaved (just like her mother!) and we have been out and about in the village already.  I have managed to catch-up with some of you but not all, and therefore I do hope it is not long before I have the opportunity to show her off to you.  As you can imagine, I'll be popping into The Hoste Arms regularly so do hope to see you all soon!  In the meantime, thanks again for being so thoughtful. 

Preparations for our Late Summer Party Night on Friday 7 October are going well with just over a week to go. Party-goers are will enjoy something a bit different, so come on down for what promises to be a great night with a few surprises along the way in true Hoste style. We still have a few tickets available so if you’re interested and wish to purchase some call Reception on 01328 738777 for more details.

Yesterday a great friend of The Hoste, David Croft passed away at the age of 89. Well known for co-writing and producing many well-known TV series including Dads Army, Hi De Hi, and Allo’ Allo’, we will very much miss him.

After spending their honeymoon here 18 months ago, we were pleased to welcome back Sue Moxley, (owner of cosmetic brand `Famous`) and her husband- media personality David Van Day, (semi-finalist of the television show `I`m a Celebrity…Get me out of Here`, and former member of pop groups, Guys n Dolls, Dollar and Bucks Fizz,) to The Hoste Arms. Like many people this week, they have been enjoying the sunshine and beaches in North Norfolk. They will start filming a new series of Boot Camp for ITV2 shortly.

We are pleased to announce that Rosie Bickell was named employee of the month.  Rosie has consistently gone above and beyond to deliver a fantastic service to our customers and has recently completed her NVQ2 hospitality course in record time.  Rosie will be moving from Front of House to Reception shortly in recognition of her hard work and dedication.   “I was really surprised to be nominated for this award and am looking forward to my new role” said Rosie.  “I’ve worked at the Hoste for nearly 6 years, so the regulars will know and recognise me. Thank you to those colleagues who voted for me.”  Well done Rosie!

We are pleased to announce a new Festive Lunch and Dinner menu at The Hoste, which provides the ideal opportunity to enjoy a set menu with friends and colleagues. If you're planning an office function between 21 November until 27 January (excludes Christmas week), or just want to celebrate the festive season with the family, we have a great menu on offer. As long as your party consists of 10 people or more, you can either opt for 2-courses at £23.50 or 3-courses at £30.00 per head, Monday - Friday. Choose to dine in our fabulous Cellar, Gallery or Moroccan Terrace Restaurant.

To make a reservation call 01328 738777. If you are organising a larger function then do contact our General Manager - Scott Hollywood - who will discuss your requirements. We look forward to welcoming to you soon.

I was really pleased to see that the EDP promoted our new cookery book, ‘A Hoste of Recipes’ in their weekend magazine. The article featured the Norfolk Coastline Assiette starter for two to share, which really encapsulates The Hoste's passion for using local produce. With its five different elements or ‘tasters’, made up of fresh local ingredients, all of sourced from a 10-15 mile stretch of North Norfolk coast, it truly represents what the Hoste is about.

The cookery book was a project that myself and Gemma Arnold, Senior Sous Chef, worked on for the first 6 months of this year and one that we are immensely proud of. It is also very satisfying that through the sale of the book we will raise money for local people in need. The proceeds from the sale of each book will go directly to the Paul Whittome Memorial fund which has been set up in memory of the late Paul Whittome, who made The Hoste what it is today. The fund is being managed by Burnham Market Doctors Surgery to ensure the funds are allocated to those who need most support.

To enjoy this wonderful dish or other Hoste signature dishes at home simply purchase a cookery book at Reception or place an order by calling (01328) 738777.

Reception have been very busy over the summer holiday period – all our rooms across all of our six properties have been booked throughout the school holidays and occupancy rates for the year are up on last year which is fantastic news. As well as new guests, we look forward to welcoming back friends of The Hoste who have been coming for a number of years, sometimes to the same room and at the same time of year. Some rooms are always popular, so if you have a favourite do let us know and we’ll try our best to accommodate this. I am pleased to announce that we have a new receptionist on the team, Jackie, who will be working alongside our existing receptionists; Chloe, Chris, Simon, Ellie, Sinead, Abi and Jade. We aim to provide you with the best possible customer service and look forward to welcoming you soon. If there's anything you need during your stay, be it a few hours ... or a few days, just let us know.

The Hoste is buzzing right now. Lots of new guests staying for the first time, and some good friends returning to enjoy summer on the North Norfolk coast. With so much to do in this area, it is not surprising that so many choose to return. I have been busy recruiting some new FOH staff and Inga and Manuel will fill the gap left by Katie and Anya who recently went on maternity leave. Already, I am pleased to announce that Anya gave birth to a beautiful baby girl yesterday evening, many congratulations to her and her husband Mikey who works in our kitchen as a chef.

Right now I am busy planning our next event ... a Late Summer Party in our Moroccan Garden on Friday 7 October. It promises to be lots of fun and the ticket price includes a drink on arrival, food and entertainment, so if you want to have a great night out, do make sure you buy your ticket(s) from Reception or call 01327 738777. Our party nights are always popular and are open to everyone, but don’t leave it too late to book as they always sell out quickly. For those who wish to stay the night, we currently have rooms available.

Our employee of the month is Gemma Arnold, our Senior Sous Chef. Not only does Gemma have a huge presence in the kitchen, but she also demonstrates a massive commitment to her job. She continually goes above and beyond what is expected of her and recently reached the semi-finals of the local food champion competition, part of the North Norfolk Food and Drink Festival. We are very proud of Gemma’s achievements and value her efforts. Well done Gemma you very much deserve this award.

I was really surprised to be voted Employee of the month by colleagues and senior management and thrilled to accept. I enjoyed participating in the local food champion competition at Creake Abbey Studios on Saturday and although I didn’t get through to the finals, I had fun competing. I am now working on creating some new dishes for our own menu.

The wedding season is getting into full swing and we have plenty of wedding receptions taking place in our Moroccan Garden through the summer months. At The Hoste we offer a bespoke service, catering for the bride and groom’s individual needs. We don’t have a set format for a wedding, it is very much what the couple wants. Although we don’t have a marriage licence we have a beautiful church in Burnham Market and register offices in Fakenham and King’s Lynn. I always arrange a day when couples can come in to meet me, tour the premises and choose their menu, champagne and wine. We then arrange a wine and menu tasting before the big day, so any special requirements can be noted. With such an extensive wine and champagne list, sometimes it’s difficult to choose! We always have fantastic feedback from the happy couple and their guests and very much enjoy hosting them.

All this of course, is good practise for when I get married later this year! My beautiful fiancé and I are really looking forward to our wedding in The Philippines’ on September 14th. While I’m happy to organise everything for my wedding couples, I am leaving all the organising for our wedding to my wife to be!

I was very proud to represent The Hoste Arms at Holkham Country Fair on Sunday. It was some time ago that I was invited to take part and although I was first on at 10.00 am in the food tent, I really enjoyed the experience. Being such a wet morning, I had far more spectators than I had anticipated!

I elected to cook Moroccan Spiced Monkfish and Crevettes, preserved lemon cous cous, shredded fennel, spring onions, turmeric aubergines. a firm favourite on the menu at The Hoste Arms. This recipe also features in ‘A Hoste of Recipes’, a new cookery book which I have recently collaborated on with Head Chef, Aaron Smith.



Some more news ... I am thrilled to have recently reached the semi-finals of the North Norfolk Food and Drink Festival when I will be going up against three other local chefs on Saturday 6 August at Creake Abbey Farmer’s Market. All chefs will be asked cook one dish in half an hour, one after the other, with ingredients selected from a mystery box. The judges will be looking for us to demonstrate a range of skills and we will all be marked on the ingredients used, the taste and the presentation of the end result. The judges will also be looking for good organization in the kitchen, knife skills and cleanliness, knowledge and use of the presented local, seasonal ingredients. If successful, the finals will be on 3rd or 4th September at the festival, so I am hoping I make it to that.

Wish me luck!

Things have been extremely busy for me and my staff at The Hoste over the last few months. We have seen an increase in room bookings and our restaurants are full most evenings. Over Easter, I am very much looking forward to meeting our new guests and catching up with regulars and locals alike. It will be lovely to have a chat, so do say hello, you will usually find me near the coffee station!

With just over a week to the Royal Wedding, we are on countdown to our own Royal Wedding celebrations on Friday 29th April. Guests and visitors will be able to watch the ceremony on a 50" screen in the morning and through the afternoon, and we will be serving cream teas and sandwiches throughout the day. Our full restaurant menu will be offered as usual from 12 - 2 pm and from 6 - 9 pm. So do book to avoid disappointment.

In the evening we have over 200 guests coming to our Royal Wedding Party which kicks off at 7 pm. Party-goers will be wearing red, white or blue and it promises to be a fantastic evening, with lots of surprises in store! We will upload some photo's onto the website as soon as we have them! If you haven't got your tickets yet contact reception on 01328 738777 ... but we only have a few left, so be quick!

Work started on the The Hoste Beauty and Wellness Spa in October 2010 - first the conversion of bedroom 31 into the new Hoste offices, then the stripping out of the boardroom and the late Paul Whittome's office, so that the creation of the new Hoste Arms Beauty Spa could begin. It seems strange that his former office is now being used as a treatment room! He would have absolutely loved the thought of all those ladies passing through his office! We are very much looking forward to Spring and the warmer weather, and have lots of events planned over the next few months, so why not come and join us at one of our famous party nights. We also have some fabulous dinner, bed and breakfast deals at the moment, so if you're in need of some R&R, want to celebrate Valentines Day, Mothering Sunday or a special occasion, then do come and stay in one of our sumptuous rooms and enjoy a spot of pampering at the new Hoste Beauy Spa. I am a very visible presence in the hotel and look forward to seeing you soon!

As winter is fast approaching and the nights are drawing in, all in the kitchen are celebrating having local game back on the menu. We are so lucky in North Norfolk to have an abundance of fantastic produce on the door step, thus keeping our food miles to a minimum and helping us to support all aspects of local businesses. The venison on the menu is sourced from a local estate, Houghton Hall. This venison is all organic and from a sustainable stock which is managed by the team at the estate. Try it on our dinner menu served as a loin of organic Houghton venison, cauliflower puree, sautéed salsify & portobello mushrooms, chocolate jus- delicious.

Recipe of the week- braised pork cheeks, sautéed wild mushrooms, celeriac puree & crisps, light apple jus

Serves 4 people

Ingredients - for the braised pork cheeks
1.5kg Pork cheeks
Flour
Oil
1pt Cider
1pt Pressed apple juice
1 Leek
2 Carrots
4 Celery sticks
1 Large white onion
3 Garlic cloves
Fresh thyme
5pts Reduced chicken stock

Prepare the pork cheeks, dust in seasoned flour & seal either side and remove from the pan. Then in the same pan add the cider and apple juice and reduce by half.

Fry off the vegetables until brown, add the pork cheeks, cider and apple juice reduction and finally the chicken stock, place into an oven at 130C and cook for approximately 3 hours or until the cheeks are tender.

When cooked, remove the cheeks and pass the stock through a colander, keep about half of the stock to one side to reheat the cheeks when ready to serve. With the other half of the stock, reduce until sticky.

Finish the sauce with apple balls and butter.

Ingredients - celeriac puree and crisps
2 heads of celeriac (peeled)
Milk- enough to cover
80ml Double Cream
salt

Finley dice one and a half heads of celeriac, cover with milk and simmer gently for 10-15min. Strain and place into a food processor and blend until smooth, finish with salt and double cream to taste. With the other half of the celeriac slice very thinly on a mandolin, lightly salt then wait a few minutes for the liquid to come out of the celeriac then dry with a paper towel and fry at 140C until they float to the top of the oil remove & allow to crisp up. Also this is served with sautéed wild mushrooms.

The run up to Christmas is always a busy time of year for us with our fabulous dinner, bed and breakfast deals people are flocking from near and far for a couple of nights away from the hustle and bustle of everyday life. It is my job to ensure that every guest is thoroughly spoilt and not wanting to leave.

Not long now until Christmas will be fully in swing, the hotel will be buzzing. Once again we are fully booked for Christmas and New Year, with people already enquiring for next year to ensure they don’t miss out on the festivities.