Social Scene and F&B
Social Scene – Nicki Davis, Operations Manager (F&B and Events)
Due to the current pandemic, regrettably all of our planned social scene events, at least until the end of May, needed to be cancelled or postponed. We hope to reschedule as many of our events as possible for later this year or early 2021 and details will be on the website in due course. Meanwhile, we are pulling together a programme of ‘remote’ events and activities to keep you amused over the coming months, including quizzes, Junior writing competition, virtual tours, lockdown recipe ideas. Watch this space.
Kids colouring competition
Please send us your entries for the April colouring competition. This month’s theme is Easter.
Direct Meats, one of the Club’s meat suppliers are doing home deliveries offering good quality, sustainable produce at a good price.
Delivering in cardboard boxes the driver will knock the door, leave the box at the door and step back; wait to check the customer has received their order.
£50 minimum order – free delivery. Payment can be made over the phone or via the website.
Order now at www.directmeats-foodstore.co.uk
If you need some assistance or would like to volunteer to assist other Members during this difficult time, please email me at email@example.com
F&B – Adam Lestrelle, Head Chef
A Lockdown Bread Recipe
A simple bread recipe that the whole family can join in with no folding or stretching of the dough – literally all ingredients in the mixer, mix for 90 seconds and then into the baking tin.
Treacle soda bread
225gm plain flour, plus extra for dusting
225gm self-raising flour (or use 225gm plain flour and 1 tbsp baking powder)
1 tsp Bicarbonate soda
2 tbsp black treacle (or use maple syrup, honey or golden syrup whatever is in the cupboard)
50gm porridge oats, plus 1 tbsp for sprinkling (these are to add texture – can be left out if none available)
475ml whole milk
1 tsp sea salt
- To make the treacle bread, preheat the oven to 200C/180C Fan/Gas 6 and grease a baking tray with butter.
- Mix all of the bread ingredients together in a large bowl until a soft, sticky dough is formed. (This will only take roughly 90seconds)
- Place the dough on a lightly floured surface and form into a round. Sprinkle the remaining oats on top (if using) and transfer to the baking tray.
- Bake for around 35–40 minutes, or until golden-brown and the bread sounds hollow when tapped on the bottom. Place on a wire rack to cool.
Tips: if you don’t want to mould on a baking tray you can also use a terrine mould or a loaf tin.
Good luck with your loaves!