Review Hotels Ltd continues to rejuvenate its most recent acquisition, the Rutland Arms Hotel, with the introduction of a new wine and cheese bar.
Launching on Wednesday 27th June, the dedicated wine and cheese bar is set to delight guests with a carefully curated offering of wine, cheese, charcuterie from around the world.
The wine list includes over 40 different wines and Champagnes by the bottle and many by the glass, in the new wine and cheese bar – with knowledgeable bar staff on hand to advise on creating interesting and exciting flavour combinations.
The extensive wine-by-the-glass menu has been made possible following the introduction of the Coravin wine system into the hotel, a system already in place at Rutland Arms’ sister establishment, the 4-red star Bedford Lodge Hotel and Spa. The Coravin wine system, works by enabling wine to be poured from a bottle without removing the cork, thus leaving the remainder of the bottle unspoiled.
Lavishly presented on artisan boards crafted by a local woodman, food lovers will also be able to indulge in the best of British, Spanish, Italian and French cheeses, perfectly paired with wines from around the world.
Representing the home front, the Great British board will feature a twangy Westcombe Cheddar, matured underground in North Somerset; an exceptionally creamy Stilton from Colston Bassett, one of only two hand-ladled pasteurised cow’s stilton cheeses made with vegetarian rennet; followed with local hero Baron Bigod, from Fen Farm Dairy in Bungay, sporting an elegant mushroom flavour.
From across the Channel, the French selection board will feature a rich and earthy Brie de Meaux, alongside a sweet and tangy Tomme de Savoie; both complemented by a creamy, salty, blue St Agur. All are created by small independent regional suppliers from across France. As well as some beautiful cheeses from Italy & Spain.
All staff have been fully trained ahead of the launch of the new bar, Review Hotels Ltd has also conducted programmes of staff training guided by Bedford Lodge Hotel & Spa’s existing Executive Head Chef, Sean Melville, on the new menus and food offering.
Noel Byrne, Chief Executive at Rutland Arms Hotel and Bedford Lodge Hotel & Spa, said: “The launch of the wine and cheese bar is one of the first in a series of renovations we’re undertaking since acquiring Rutland Arms Hotel. We want to create a space for people to relax and unwind over a glass of wine or Champagne whilst catching up with friends or family.
“Our ongoing plans to invest, refurbish and develop Rutland Arms Hotel, creating new jobs along the way and ultimately a space for guests and the local community to enjoy, are firmly underway and we’re excited to see them come to fruition.”