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Stamford

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Newarkt. 01636 918121

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Stamford

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KNEAD News

In October a few of our managerswere lucky enough to be taken toReims to visit Taittinger.Day 1. We caught the Eurostar via Paris and had a few hours

to kill before dinner, on a beautiful autumn evening it gave us

chance to explore the town of Reims centre. After a walk

around the town, we ended up at a bar selling Belgian beers

right at the base of the cathedral. A perfect setting before we

were whisked off to dinner.

Day 2. Up early, we were taken on a guided tour of the inside

of Mecure Cathedral Reims, which is a must if you visit the

city. Rebuilt in 1211 after a fire, the original cathedral is

thought to date back to c.400. After this we went on a VIP tour

of the amazing cellars of Taittinger where they produce a

whopping 3 million bottles of champagne every year.

Unfortunately Claude Taittinger (still a family winemaker)

wasn’t around to give us the tour but it was exceptional none

the less. After sampling some more 2008 Vintage Taittinger

in the cellar, we were taken to Chateau de la Marquetterie

(illustration below) for lunch, where we once again had

fabulous food with a different champagne served with each

course, we finished in the garden for coffee and one last glass

of Taittinger before the return train to the UK.

Some of the Champagnes we tasted:Comtes de Champagne Blanc de Blanc 2005

Taittinger Prélude Grands Crus

Taittinger “Les Folies de la Marquetterie”

Clos de la Roche Grand Cru 2004

Taittinger Nocturne Sec

All in all a real treat of a trip, thanks Taittinger.

Taittinger VisitLee Jones – Manager, The Lord Nelson

Will Taylor – Enotria Wines

Naomi Schein – Manager, The Crown Hotel

Gemma Rogerson – Manager, Tobie Norris

Ross Dykes – Operations Manager, KNEAD Pubs

KNEAD Ale? Try our very own beer

We have been working with Nigel from Hopshacklefor many years we are big fans of his beers, for whichhe has won many awards, They can often be seen onour bars.

This brew was produced by- Lee Jones, Manager of The Lord NelsonChris Ward, Manager of Smith’s of BourneJosh James, Supervisor of Smith’s of BourneJames Pease, Bar Manager of The Crown Hotel

This brew is called Lambing Time and will be found

across our KNEAD Pubs and is described as ‘lovely,

malty, fruity with a bitter finish.’ Tell us what you think!

Asparagus Seasonis a-comin’…Before we know it asparagus season will be upon us!Here at KNEAD Pubs we will be celebrating this withour asparagus menu ‘From Farm to Table’ All of the Asparagus will be from our family farm in Tallingtongrown by Andy Thurlby. Bunches will also be available to buy in allof our pubs for £3.00 (ask at the bar for a bunch).

Pick up your KNEAD Love card from a member of staff

to start collecting points to redeem off future purchases.

Love

Stamford Brewing Co. has teamed up with Hopshackle Brewery inMarket Deeping this year to produce our very own seasonal beer.

The Birth of The KNEAD Pubs Pizza

Competition Time!Guess our most popular pizza topping of 2015 for a chance to win a 1 night stay at The Crown Hotel and a

bottle of Taittinger. Simply fill in a form at the bar with your email address and answer. Ts&C’s apply.

Did you know our Pizza dough and sauces are madefreshly every day in our kitchens?The idea of the pizza/pub formula came from a pizzeria restaurantin Morzine, France. It is from these thin based pizzas that Michaelhad the idea of introducing casual dining into KNEAD Pubs. Hewanted to re-create the thin stone based pizzas from the Alps andcombine them with real ales and a traditional pub surrounding.

Water, yeast, flour and…?Nine years ago Nick, our Executive Chef, used recipes that hadbeen passed onto him from previous influential chefs. They were akey component to the success of this creation. After experimentingwith a range of ingredients and methods he stumbled across a recipethat used a relatively unknown ingredient. The recipe was inspiredby not only authentic Italian produce, but surprisingly byingredients widely used in South East Asia. Having used the bestproduce we felt that the equipment used to produce our specialistpizzas had to be of the highest quality. Therefore, we had to find thebest possible pizza ovens to cook in. Many restaurants settle for thecheapest or most accessible pieces of equipment, We felt that thiswas another important piece of the puzzle that would make ourpizzas unique. The cooking of the dough in our ovens helps thepizza to be crisp, With our unique crust this creates a lighter heavypizza compared to those found in most restaurants. Some customershave likened the pizza to having a more biscuit texture and we haveto admit that this was not been to everybody’s taste!

... more?Never underestimate the importance of the pizza sauce andtoppings. Many restaurants overlook the importance of a good sauceas the base for their pizza toppings. Some can have anoverpowering taste of garlic or basil. Experience has led us torealise that a simple, well produced base sauce would be the key toour excellent pizzas. It is for this reason that our sauces are made inhouse and our kitchens produce fresh batches each day.

Over the last 9 years we have used a vast range of both traditionaland less usual toppings on our pizzas. While meeting the demandsof the regular customers we have attempted to move away from theclassic combinations such as ham and pineapple and margarita. Ourmenus may include newer ingredients such as halloumi, chorizo,goats cheese or spicy pulled pork either in the combinations that wecreate or as items you can use to create your own pizza.

One of the core values of the KNEAD pubs is to source produceresponsibly. This can be hard to achieve when producing pizzas.Michael’s passion for and knowledge of local farming means wecan offer a pizza that has high quality ingredients that are locallysourced wherever possible. Where this is not possible we look toacquire the best possible ingredients from further afield. Themozzarella we use is produced in Scotland, the popular chorizo iscured in Tafalla Navarra, Spain, and the olives are grown inFontvielle, France.

Not compromising on quality is something that we are passionateabout. By using a range of quality sources we are able to fulfil ourmain aim, a fresh and flavoursome pizza for all our customers.

KNEAD a Pizza?

For ju st £23.95 get:2 Not So Large Pizzas with 2 toppings each

PLUS a bottle of house wine.Available: Monday-Sunday 6pm-7pm

Or grab a deal for one, at just £10.95 with:

1 Not So Large Pizza with 2 toppings PLUS a pint of selected beer, 175ml glass of

house wine or a selected soft drink.Available: Monday-Sunday 12pm-2.30pm & 6pm-7pm

Find out more information at www.kneadpubs.co.uk

KNEAD Pubs & Two Birds Spirits

Two Birds Anatomy“Based in the quaint British countryside town of Market Harborough, we produce a range ofgreat tasting, small batch spirits, all hand crafted in our bespoke copper still. Each bottle is handdecorated with organic inks and of course we hand check and taste each batch of our awardwinning Gins and seasonal Vodkas to make sure perfection is achieved before being delivered.”Two Birds

OLD TOM GIN

A Great British Gin known as MothersRuin of the 18th Century predating the

London Dry Gin of the Victorian era. A sweeter Gin ideal with tonic,

cocktails or neat with a splash of icedwater. 40% vol

ENGLISH VODKA

Our English countryside Vodka isdistilled from barley and sugar beet

creating a smooth and delicate finishon the pallet. 40% vol

PASSION FRUIT VODKA

Blended with our sugar beet and barleyvodka, this light and very fruity drink

is great over ice, lemonade, tonic ormixer to make cocktails. 29% vol

RASPBERRY VODKA

Our handcrafted blend of cereal barley and sugar beet vodka is

infused with freshly pickedraspberries from the English

countryside. 26% vol

BUYa 70cl bottle for home for £32.95

or a duo mini gift set for£19.95

Available to drink at all KNEAD

Pubs