Visitors and guests at the multi award-winning East Lodge Hotel and Restaurant are now able to find out all the latest seasonal news from the garden to the table, with the launch of a brand new innovative seasonal brochure – aptly named In Season. The first edition has just been released for the late summer/autumn months and includes such features as seasonal thoughts, views from the kitchen and specialist tips from local food hero and head chef, Simon Bradley.
The idea behind the newsletter came jointly from Simon and the hotel’s owner, David Hardman. They believed that it could be used to engage and inform customers about the restaurant by explaining in more detail the origins and ethos of the food, as well as promoting any restaurant or hotel offers.
Simon said: “I am really delighted with the launch of In Season. Each issue will be packed full of interesting stories such as how we source local, good quality, ingredients, plus news on our local community projects such as The Great Rowsley Menu. We will use the brochure to illustrate how passionate we are at East Lodge about our food, and how we are dedicated to offering a unique and memorable experience to all of our diners.”
The publication has been designed to enable readers to find out what’s going on behind the scenes at East Lodge and give them a taste of what they can expect if they were to dine in the two AA rosette restaurant. Iain Hardman, deputy managing director of East Lodge, commented: “Here at East Lodge we have always been determined to give our guests an unforgettable experience, right from giving them outstanding customer service to serving them the finest cuisine. The introduction of our ‘In Season’ brochure will ensure that visitors can get a taste of what they can expect from dining at East Lodge, as well as informing them about our forthcoming culinary calendar.”
The East Lodge ‘In Season’ brochure is published quarterly and Issue 1 is available to pick up now. To book a table at East Lodge, either visit www.eastlodge.com
or call 01629 734474.