THEDAILYPOSTFOOD&DRINKGUIDE

Afternoon delightTakemumforteaEdwardianstyle inPortSunlight

March 2010

menumenu

HEAVENINHELL’SKITCHENWINELISTMICHELINSTARPERFORMER

2 Tuesday, March 9, 2010

3Tuesday, March 9, 2010

CookingupaninspirationJadeWrightmeetsMichaelCaines,thedoubleMichelinstarredchefsoontoopenupinChester

CaramelisedLemonTart(servessix)

Michael Caines: ‘I’m living, breathing proof that you can achieve whatever you set your heart on’

IF TELEVISION chefs areanything to go by, it seemsthat life in the cateringindustry is all about machoone-upmanship and

swearing like a trooper. It’salmost a privilege to be balledout by chef, if culinary TV is tobe believed. Not so, saysMichael Caines.

“I don’t think you achieveanything by bullying people,” saysthe double Michelin starred chef.

“Some chefs have thattrademark aggression, but I thinkoften you can achieve a lot moreby being reasonable.

“No-one gets up in the morningto be shouted at – particularly notdoing the hours that anyone whoworks in a kitchen takes on.

“For me, it’s more aboutinspiring people. I’ve triumphedover adversity, and I hope thatshows other people what they canachieve too.”

Michael’s struggle has been welldocumented. Two months afterbecoming Head Chef at GidleighPark, one of the most prestigiousrestaurants in the country,Michael was involved in a carcrash and lost his right arm.

But, impressively, he returned tothe kitchen within two weeks, andwent on to win two Michelin stars,an MBE and Chef of the Year atthe Cateys Awards.

He was also the AA Chefs’ Chefof the Year 2007, holds an honorarydoctorate of law (LLD) and hasbeen invited to cook for statesmen,including the Prime Minister, aswell as finishing as a finalist inThe Great British Menu, thecontest to cook for HRH TheQueen’s 80th birthday.

As the man says: “I’m living,breathing proof that you canachieve whatever you set yourheart on.”

Michael’s latest venture is along-held ambition. After years ofplanning, he is opening up arestaurant in Chester as part ofABode, the four-star boutiquehotel group of which he isoperational partner and director.

Featuring bespoke artcollections created by celebrityphotographer, Brian Aris, thevenue captures modern style withan eclectic mixture of art pieces.

With floor to ceiling windows,Michael’s fifth-floor MichaelCaines Champagne Bar andRestaurant captures breathtakingviews from the city as far as theWelsh hills.

The 76-seat restaurant offersprivate dining facilities, as well asthe opportunity to dine al fresco onthe outside terrace.

Michael is justifiably proud ofhis new venture.

“I’ve fallen in love withChester,” he smiles. “After openingManchester’s ABode, I was verykeen to find somewhere inLiverpool. I’d been looking for the

right place for some time when theopportunity came up in Chester.

“It made sense for us. Chester isa great base for Cheshire, theWirral and Merseyside. It’s a greatarea for sourcing local produceand there’s a very strong local foodscene.

“The city has something foreveryone in terms of historicaland cultural interest, as well as athriving business community.

“Plus, the farm produce inCheshire and Wirral is out of thisworld. There’s fantastic seafood,really good meat and a generalunderstanding of what makes goodfood.”

To show off all the localproduce, the new restaurant willoffer more flexible tasting and“grazing” menus, as well astraditional à la carte to allowdiners to sample dishes howeverthey want.

“I’m really excited about movingto Chester during the launch andreally immersing myself in theplace,” smiles Michael. “I want toget in the car in the morning anddrive all around the local area,tasting my way around all thelocal towns and villages.

“With this being Wirral’s year offood and drink, I think there’s ahuge potential there. And I’mlooking forward to exploringLiverpool properly, too, and reallygetting a chance to eat out.”

Chester, too is becoming adestination in its own right for itsfood and drink offer.

“I love what Simon Radley isdoing at the Grosvenor,” enthusesMichael. “His food is fantastic, andI have a lot of respect for the workhe’s doing there.

“Our restaurant will besomething very different, and Ithink it will complement what he’sdoing very well. I’m not looking torecreate Gidleigh Park here. Thisrestaurant will have its own feel.

“Michelin stars and awardsdon’t mean much if you think youcan’t work with the place you’rein. Our aim is to work with, ratherthan fight against, what else thecity has to offer.”

■ ABODE Chester opens inspring. For advance reservations,call 01244 347000 or visit www.ABodehotels.co.uk/chester

menuchef’s table

INGREDIENTS125g butter, 85g icing sugar,five small eggs, ½ pinch salt,zest of half orange, 250gflour, sieved, Parchmentpaper, Baking beans, 190 mllemon juice, 6 egg yolks,150g caster sugar, 125gbutter.

METHOD1. In a mixing bowl, creamtogether the butter and theicing sugar until white usinga hand blender/ whisk.2. Add the sieved flour,orange, salt and bring themix to a sandy crumble. Addlittle-by-little two of theeggs, then bring the mix

together on the first speedand once the mix is firmremove from the machine.3. Wrap in cling film andrefrigerate for at least twohours before using.4. Butter a tart ring andplace onto a flat bottomedtray.5. Roll out the pastry evenlyand line the tart using apiece of pastry to insurethat the corners are wellpressed into the bottom ofthe ring. Leave the excessoverhanging the edge thenline with parchment paperbefore filling with bakingbeans to the top. Bake for10 minutes in a pre heatedoven at Gas mark 3, 160°C or

325°F and then remove fromthe oven, and using a sharpserrated knife cut away thetop of the excess pasty andthen return to the oven andcontinue to bake for afurther 10 minutes.6. Remove beans and paperand place back into the ovento ensure the base is dry fora minute. Leave to coolbefore filling with the hotlemon cream.7. Bring the lemon juice tothe boil in a saucepan.Cream together the eggyolks, remaining eggs andcaster sugar, then add asmall amount of the hotlemon juice. Whisk togetheruntil smooth and add the

remaining lemonjuice. Bring back to theboil, whisking all thetime until smooth.Remove from the heatand place into ablender, add the butterprogressively andblend until smooth8. Pour into the pre-baked tart and leave toset in the fridge.9. Remove the ringfrom the tart and cuttart into the requiredportion size. Dustlightly with icing sugar.10. Using a blow lamp,caramelise the icingsugar lightly and leaveto cool and serve.

4 Tuesday, March 9, 2010

JadeWrightsamplesindulgenceitself intheshapeofafternoonteaatPortSunlight’snewEdwardiantearooms

CELEBRATE on top of theworld by treating yourmother to lunch atPanoramic restaurant, inLiverpool, this Sunday.

At 300ft abovesea-level with spectacularviews over the city, theRiver Mersey, and up tofive counties beyond,Panoramic is the UK’shighest restaurant.

They will be serving athree-course lunch menufor £29.50, includingroasted red pepper soupwith tomato jelly, goat’scheese and balsamic forstarters and halibut withsauerkraut, red wine,salsify, beetroot andcreamed potato for themain course. Puddingsinclude bananacheesecake with raisinpuree and salted popcornice cream.

Restaurant managerOliver Hawthorne says:“All three courses have

been carefully thoughtout by our chef directorChris Marshall, so thatthere is something thereto suit the tastes ofeveryone. We have reallygone to town on dessert,though, as Mothers’ Day isall about indulgence. Chefhas put a tiramisu recipeon the menu that willsimply blow you away,and the home- madepopcorn ice creamserved with thebanana cheesecakehas been pains-takingly madewith real butter-scotch popcorn.A real treat formum . . .”

To reserve atable atPanoramic, call0151 236 5534.

OVER at the HardDay’s Night Hotel,Blakes restaurant is

offering a three-coursemenu (£24.95) to temptBeatle-mad mothers.

Diners can choose froma range of optionsincluding succulentterrine of chicken, beerbattered haddock withmushy peas and tartaresauce and sticky toffeepudding with toffee

sauce.Mike Dewey,

hotelmanagerat The HardDay’s NightHotel, says:“Mothers’Day is allabout being

spoilt andshowing our

mums howmuch we care.

We’ve paid specialattention to ensuring

our diners can do justthat.” More at www.harddaysnighthotel.com

Special ways to spoil your mother

mothers’ day

ParcelsofnaughtinessforMothers’Day

DARLING littlesandwiches, their crustsneatly removed, nestlealongside scones, heavywith dollops of jam and

cream, while cakes stuffed withfruits, nuts and chocolate arecounterpoised perfectly withdelicate, refreshing tea.

Afternoon tea is the perfect way tospoil your mum this Sunday.

At the new Edwardian tea rooms, inPort Sunlight, Ceri Newton will makeevery mother feel extra special.

“Afternoon tea is my favourite meal –little bits of everything naughty, allpresented beautifully on a silverstand,” says mother-of-three Ceri, 45.

“If I wasn’t working myself, it’sexactly the thing I’d love my childrento treat me to.”

But instead, Ceri will be presidingover a team of waitresses, all deckedout in Edwardian finery.

“It’s a lot of fun,” she smiles. “Thestaff dress up and get into the spirit ofthe place. They love it, and thecustomers seem to love it, too.

“We’ve only been open for a fewweeks, but already people are comingback.”

That’s down, in no small part, toCeri’s superb cakes. As well as the tearooms, she also owns Gorge Us coffeeshop, in Bebington.

In 2007, she opened the tiny gourmethaven with the support – and hardphysical labour – of husband Andrew.The shop has gone from strength tostrength, building up a loyal band ofcustomers.

Ceri bakes the cakes on the premises,using local free range eggs.

She also makes sandwiches, usingbread delivered daily from a smallindependent bakery in Wallasey. Allmeats are baked on the premises andthe soups and coleslaw are homemade.

“It’s a little cottage industry,” shelaughs. “I’m up at 5am every day tostart baking. Cakes are my biggestpassion.

“Someone once gave me a great tip –never make cakes you wouldn’t want toeat, because you can’t put enough loveinto them. I don’t like fruit cake really,so I get someone else to do them,someone who really loves them.”

Ceri’s afternoon teas hark back tothe tea gardens of the early 18thcentury, the first Lyons tea houses andsavouring the blissful ceremony of it all– right down to the china cup andsaucer and tinkle of thestirring spoons.

“We serve everythingvery traditionally,” saysCeri. “There are tiny fingersandwiches, opensandwiches, crumpets,cakes, scones with jam andcream, and of course, tea.It’s everything I love, all ona pretty silver stand.”■ AFTERNOON tea is £10at the Edwardian tearooms and £8.50 in GorgeUs. Find out more on 0151644 8133, email ceri@gorge-us.co.uk or visitgorge-us.co.uk

Ceri’s signature Raspberry and Almond T

INGREDIENTSFOR the pastry: 4ozplain flour, pinchsalt, 2oz butter,cubed, 2-3 tbsp coldwater.For the filling: 2 tbspraspberry conserve, 4oz butter, 4oz castersugar, two largeeggs, 4oz groundalmonds, 2oz self-

Ceri’s Raspberryand Almond Tart

stanley park anfield road liverpool l4 0td

telephone: 0151 263 0363 info@theislagladstone.co.uk

www.theislagladstone.co.uk

specialenjoy

Sunday’S!3 course meal and entertainment with the fabulous

Saxophonist & Singer Colin Muse.Only £29.95

Available Mother’s Day, Sunday 14th Marchand easter sunDay, Sunday 4th April

bOOk nOw On: 0151 263 0363

5Tuesday, March 9, 2010

OR SPOIL her with thisMarvellous Mum selectionfrom Hotel Chocolat, withLuxurious Pink ChampagneTruffles, a selection of newseason chocolates, a milkchocolate Goddess tablet,heart shaped lick, chocolategemstones and a bottle ofprosecco! Priced £40 (08444931 313 or www.hotelchocolat.co.uk).

CELEBRATE Mothers’ Daywith the new Cuvee 225Vintage Rosé, from NicolasFeuillatte, which comes inan elegant presentationbox. These fine pinkbubbles have a deliciousbouquet, bursting with redberries. Priced £59.99,from Nicolas Feuillatte,stockists www.vinopolis.co.uk

PARTY planners andkeen cooks will lovethis stylish recipe box,as it's hand-covered inone of Harris & Jones'ssignature prints andhas blank recipe cardsand loads of room forcuttings. Priced £25, byHarris & Jones, stockists01908 587 858 orwww.harrisandjones.co.uk

Ceri Newton in herEdwardian Tea Rooms, inPort Sunlight

Purchase:www.merseyshop.com/buyaphoto,

0845 300 3021Pictures: PAUL HEAPS/ph020310etearoom-5

menu

ParcelsofnaughtinessforMothers’Day cupboard love

e Raspberry and Almond Tart

FOR the pastry: 4oz

cubed, 2-3 tbsp cold

For the filling: 2 tbspraspberry conserve, 4

, 4oz caster

raising flour, half tspalmond extract, 6ozraspberries, fresh orfrozen, icing sugar todust.

METHOD1. Put the flour andsalt in a large bowland add the cubes ofbutter.2. Use your fingertipsto rub the butterinto the flour untilthe mixtureresembles coarse

breadcrumbs.3. Using a knife, stirin just enough of thecold water to bindthe dough together.4. Wrap the dough inclingfilm. Chill for 10-15 mins before using.5. Preheat the ovento 180°C and place abaking tray in theoven to preheat.6. Line a 7-inch loose-bottomed flan tinwith the rolled-outpastry, spread the

conserve onto thepastry case. Set aside.7. Cream the butterand sugar togetheruntil light and fluffy,add the eggs one ata time until well-blended. Add aspoonful of flourwith each egg toprevent curdling.8. Fold in the groundalmonds, flour andalmond extract.Spoon the mixtureinto the pastry case.

Arrange theraspberries aroundthe tart, pushingeach one slightlydown into themixture.9. Place on theheated baking trayand bake for approx30 minutes untilbrown and springyto the touch.10. Leave to cool,remove from the tinand dust with icingsugar.art

Moby DickVillage Road West Kirby,

CH48 3JN Tel: 0151 625 4739Open Every Day from 11.30am

Roast Carvery£4.50

Monday to SaturdayPlus Specials Board with 12+ Special Meals Daily

Sunday Carvery£6.50 (Children £4.50)

£1.00 offMoby Roast Carvery Voucher

Monday to Friday (12 noon to 7pm)

Maximum 4 Carvery Mealswith this voucher (one voucher per booking)

Valid till 19th March 2010

6 Tuesday, March 9, 2010

Facts for thefoodies

Diningwiththedevil inAughtonJadeWrightsamplesSundaylunchatMarcoPierreWhite’sneweaterie,TheSwanInn,atAughton

Marco Pierre White at his new restaurant, The Swan, in Aughton, near Ormskirk

The Swan Inn, SpringfieldRd,Aughton, Ormskirk L39 6ST

Contact: 01695 421450 orinfo@mpwtheswan.co.uk

Bill: £53

Service: Excellent. Veryfriendly and helpful.

Value for money: Excellent.A real surprise for arestaurant with a celebritychef’s name attached.

Inside the restaurant

menu eatingout

WHEN I heard thatMarco PierreWhite was openingup a restaurantnearby, I’ll admit I

was excited. For all the region’sfood producing credentials, ourcelebrity chefs are somewhat thinon the ground.

So to have the devil in the kitchenplying his trade in Aughton seemedtoo good to be true.

So I waited, and I waited. Andeventually The Swan Inn re-opened,with Marco at the helm.

Admittedly, he’s not hands on inthe kitchen, but he’s designed themenu, and the place has his specialstamp of approval.

Anywhere that the fiery chef willput his name to has to be somethingspecial, or so I hoped.

But would my meal be a sizzlingaffair, or would average food and sky-high prices leave a nasty taste in mymouth?

There was only one way to findout.

I headed out for Sunday lunch tosee for myself. As we drew up in thecar park, Marco’s name waseverywhere. He may not be in thekitchen, but he’s certainly on thehoardings, and the menu, and thewalls.

We had booked for 2pm, and I wassurprised to be one of the few dinersin there.

But as we ordered our drinks – apint of Peroni (£3.50) and a bottle ofsparkling water (£1.50 ) – I quicklyrealised why that might be. Unlessyou lived just round the corner orfancied a massive hike home,someone in the party would alwayshave to sacrifice drinking for thepleasure of eating.

This time, I was designated driver.But, after one look at the range ofmouthwatering options, I didn’t feeltoo hard done by.

And as one course is £10, twocourses £13.50 and three £17.50, itseemed rude not to go the whole hog.

There was Morecambe Bay PottedShrimps, Trough of Bowland RabbitPie, Roast Loin of GloucestershireOld Spot Pork, Bramley Apple Sauce,Hesketh Bank Carrots, PurpleSprouting Broccoli, Wellington ofYorkshire Red Leg Partridge... theonly thing missing was avegetarian option.

On the starters menu,there was Jerusalemartichoke soup, and plentyto choose from on thepuddings, but not a singlenon-carnivorous option tobe seen. Suddenly, Iremembered that momenton Hell’s Kitchen . . . “Idon’t feed vegetarians, Iwon’t cook for them.”

Perplexed, I asked our waiter,expecting the worst. Thankfully, helaughed. Of course they dovegetarian options – would I prefer awild mushroom risotto or a puffpastry tart with sundried tomatoes?

Relieved, I chose the tart, with thesoup to start.

My date, with the full menu at hisdisposal, opted for potted shrimps fora starter and traditional roast beefwith Yorkshire pudding for his maincourse.

By this point therestaurant was starting tofill up, creating a pleasingbuzz. Clearly there areothers out there who likegood food more than adrink.

The decor is town meetscountry, with politicalcartoons dotted around thegrey walls, and exposedbrickwork alongsidemodern furniture.

The starter arrived before we’dhad chance to pause for breath,delivered with a smile from thefriendly staff.

And what a starter it was. Theartichoke soup was a divinely

velvety broth, retaining the best ofthe vegetable’s sweet and nuttyflavour. Sitting beside it was adoorstep of chewy, moist homemadebrown bread, packed with walnuts. Itwas so good that we immediatelyordered another basket full (£1.50) toshare.

The shrimps were tiny and packedwith flavour, served with crispytoast. Looking around at the startersgoing to other tables, it was probablythe smallest dish on the menu, but,given the massive main courseportion that followed, this was ablessing, rather than a shortcoming.

And we were certainly glad we hadsaved room for our main courses. Mytomato tartlet was delicious – flakypastry, tangy tomatoes and pepperyrocket. The staff later told me they’dimprovised the recipe, but I’d neverhave guessed. A dish that gooddeserves to be on the main menu.

The roast beef was, to put itsimply, enormous. A huge helping of

meat, served pink, adorned withroast potatoes, mashed potatoes,baby carrots and green beans.

There was a small grumble thatthere was no gravy with the roast,the meat was juicy enough but therewas nothing for the Yorkshirepudding.

But given the quality of our meals– and the unexpectedly reasonableprices – we had nothing that wouldmake a real whinge.

Except, maybe that choosing apudding was almost impossible.Asking a sweet tooth like me tochoose between Cambridge BurntCream, Box Tree Eton Mess StickyToffee Pudding and lemon syllabubis verging on cruelty.

My cheese-obsessed companionhad no problem at all, and opted forMarco’s selection of LancashireCheeses with quince jelly.

We ordered a couple of coffees(£2.50) to go with our final coursesand prepared for another treat.

Like the other courses, our pudsarrived super quickly.

My syllabub was heaven in a dish– soft, creamy and deliciously tangy.

But it was the cheese that was thereal star. The plate arrived packedwith big slabs of Mrs Kirkham’sLancashire and white Blacksticksblue, served with a tall stack ofdifferent Jacob’s crackers, quincejelly, and what we could only deducewere grapes pickled in vinegar.

The blacksticks blue atop adigestive cracker was a tastesensation, reminding us just howgood our local produce is.

The only disappointment was thecoffee. Halfway through ourpuddings, we enquired on itsprogress. We were assured it was onits way. A quarter of an hourafterwards, when the plates had longbeen cleared away, we asked again.

The staff were contrite, andfetched it immediately.

Not just two cups, but a whole pot– so, what it lacked in timekeeping, itmade up for in quantity.

But that was a tiny grumble aboutan otherwise faultless meal. The foodwas excellent, the service a dream.

Forget Hell’s Kitchen. This isculinary heaven.

ForgetHell’sKitchen.This isculinaryheaven

7Tuesday, March 9, 2010

bestbarnone

IT MAY be more than 50 yearsold but The Magnet, onHardman Street, remains one ofLiverpool’s best-loved venues.

In the early days, the barupstairs was known as theRumblin’ Tum, while thebasement club was The Sinkand it was originally one of thecity centre’s first black venues.

Even back then – when it wassoul, Motown and jazz whichkept the place rocking – it wasfamed for its live music; a richtradition which is as strong asever these days.

A Tardis of a venue, hundredsof people pack into Magnetevery weekend, althoughlooking through the window

you would be forgiven forthinking it’s a 1950s Americandiner.

Short tables and stools lineone wall, and only the pumpsand optics give it away as abar/ club.

The clientele features all agesand walks of life, with themusic most nights reflectingthis, and, with a Funktion Onesound system downstairs,whatever they play is going tomake you want to shake yourthing.

■ MAGNET Bar and Live MusicVenue, 45, Hardman Street,Liverpool, Merseyside, L1 9AS.Tel: 0151 709 7560

The Magnet, on Hardman Street

menuthe wine list

UNINSPIRED, wretchedand assured of noughtbut inevitable entropyand sporadicheartache. This is

how it feels to have endured myleast favourite months at thebeginning of a new decade.

The despicable weather hasn'thelped, but one can hardly expectmuch in the way of sunshineduring the gruesome twosome ofJanuary and February. Winter can'tlast forever. Finally, with atriumphant shout and a stampingof feet, the accomplished anddecadent foot soldiers undermy haphazard commanddeclared an end to winter,an end to depression andinsisted an assault uponthe city that we may devourfine plates of excellentcuisine, ably marriedwith lashings ofsuperlative dancingsoup.

Nestled in thehustle and bustle ofour rather majesticCastle Street, is asecret gem of arestaurant that I'malmost afraid tomention.

Should I ever find

myself unable to secure a table atFranco's Bar Italia, I promise, therewill be much cursing and threats ofsevere violence. I’d only poppedinto this suave little bistro on oneprevious occasion, a swift andexcellent plate of cannelloni,consumed in half decent companywith a quick swig or two of a rathernice Salice Salentino.

On this mighty occasion,however, I was entering into a bit ofa face-off with some long-standingpals who have the innate ability toturn a spot of tea into a three-dayexcursion.

A couple of swift pints and someheavy metal in The Swan, WoodStreet, set us up royally for a full-blown assault on Franco’s menu.

A cheeky first course of antipastiand a few cold Peronis led us

into one of the fineststarters I’ve ever eaten.Immaculately searedscallops with somechilli and a slap ofgarlic werehammered down

with a blinding Gaviid Gavi – the crazilyfresh Cortese juiceslicing right through

the scallops andputting us in a universethreatening good mood.

Armed and ready for action, wecalled out the big gun and ordered a2004 Amarone alongside our steaks.Amarone is made from partiallydried grapes and packs a big, fruity,full-bodied uppercut and needs abig flavoursome dish – the steakswere not to be outshouted and, atthis point, my comrades and Ideclared ourselves masters of allcreation and started thinking aboutcocktails.

A swift bolt of some delightfulvin santo, a friendly handshakewith our excellent waiter and lordof the manor himself, Franco, andoff we stomped, to the good oldNoble House for some seriousliquor.

Head Bartender and part-timewrestler, Conor Foley, mixed us acocktail which I have to declare asthe country's if not the world'sfinest. A blend of Rittenhouse ryewhisky, outrageous antiquevermouth, bacon-infused maplesyrup, atomised Lagavulin, 16-yearold Islay malt and a dash ofingenious wizardry combine tocreate the Ellis Island Manhattan.If you do nothing else this month,go and see this Irish madman,demand an Ellis Island, pair it withan ice-cold beer and prepare towrite off a weekend.

Conor, or somebody, probably oneof the maniacs, then insisted wemuck about with some 63%rum.

Miraculously, none of us werearrested and one or two of usmanaged to come home to thecorrect addresses. My thanks andundying gratitude to Mr Foley forassisting us in our quest, such isthe quality of his drinks that evenmy hangover was first class.

MathewSloane

SPECIALEVENING MENU

Also available for Business Lunches • Birthdays • Parties • Celebrations • Office Functions.Mon-Fri 11.30am-3.00pm. Tuesday-Sat 5.30pm-11.00pm

48a Castle Street, Liverpool - Tel: 0151 236 3375 Fax: 0151 236 7260www.baritalialiverpool.com

Serving the best Italiancuisine for 25 years

3 Course£17.95 per person

includes half a bottle ofHouse Wine per couple

Tues-Sat all evening

Franco’s RistoranteWhere Italians love to eat

IDEAL FORSMALL

WEDDINGS

8 Tuesday, March 9, 2010

We also cater for Weddings, Conferences and Function PartiesVisit us at wwwjalonsbridewell.co.uk or Facebook Jalons Bridewell • All posters designed by Lisa Hughes 07929 229063

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