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So much to see… So much to do… So much to enjoy…

For the 3rd year running......

"TripAdvisor is proud to announce Shelley's has won 2014 awards. The Travellers' Choice Award is the highest honour a hotel can receive. It's based on the reviews and opinions of millions of travellers, and is awarded only to a very select and distinguished group of hotels. We hope you will take great pride in this recognition, and share it with the world!"

RHS Gardens Rosemoor

Coming up A wealth of inspiring, entertaining and educational events are held each year at Rosemoor!  From horticultural walks and talks to family fun days, art exhibitions to food fairs and theatrical productions to traditional themed days, there’s a lot going on for everyone!

Kedgeree Recipe ~ Brought from India where
  it was a favourite among the loyal servants of the Empire.

Ingredients: 1kg/2lb smoked haddock ~ 1 sprig parsley ~ 1 bay leaf ~ 2 lemons peppercorns ~ 50g/2oz butter ~ 125g/4oz onions, chopped ~ 500g/1lb long grain rice ~ 1L/2pt fish stock ~ 4 hard boiled eggs ~ salt and pepper ~ curry paste ~ chopped parsley and cayenne pepper to garnish

1. Melt the butter in a deep pan, stir in a teaspoon of curry paste, and fry the onions gently for 5 minutes. Add the rice and fish stock; bring to the boil and simmer for about 20 minutes or until stock has been absorbed into the rice.
2. Put the haddock with parsley, bay leaf, 1 lemon cut into slices and a few peppercorns into a pan; cover with water, bring to the boil and simmer until the fish is tender after a few minutes. Do not over cook the fish.
3. Drain, remove the skin and bones from the fish and flake the flesh.
4. Slice three of the hard boiled eggs and stir gently into the rice with the flaked fish. Add salt and pepper taste.
5. Add the juice of the remaining lemon. Pile the kedgeree into a hot dish add the remaining chopped up hard boiled egg and garnish with parsley and a light sprinkling of cayenne pepper.
Preparation Time: 10 to 30 minutes Cooking Time: 10 to 30 minutes
Serves: 6 to 8

Napkin Folding Guide ~ Click on the napkin for folding instructions

Basic Napkin Ring Stuffer Bishop's Mitre ~ Pyramid ~ Diamond ~ Diamond Silverware Pouch ~ Slide ~ The Rose ~ Goblet Fan ~ Cone ~ The Candle ~ Rosebud ~ Neck Tie ~ Napkin Roll ~ Fancy Silverware Pouch ~ Standing Fan ~ The Sail ~ Bird Of Paradise ~ Basic Silverware Pouch ~ The Shirt ~ French Napkin ~ Fleur de Lys Goblet ~ Napkin Ring Fan ~ Arrow ~ Lily Goblet ~Twin Candle Napkin Ring Roll ~ Candle Fan ~ Silverware Napkin Roll

21st Century Devonshire Cream Tea

2 x wraps ~ 1tbsp caster sugar ~ 225g/8oz raspberries ~ 1tbsp icing sugar + extra for dusting ~ ½ orange, juice only ~ 450g strawberries, hulled and quartered ~ 225g/8oz pot clotted cream
Using sugared wraps cut into triangles, baked, stacked into a layered summer fruit delight celebrity chef Lesley Waters shows you how to make a Devon Cream Tea with a twenty-first century twist.