Update

Now looks like we will be opening in late 2010 which is a little later than we initially expected but gives us chance to make a few improvements with the layout and design of the Hotel.

We are now taking bookings for when we re-open, (date to be finalised) for both the hotel and restaurant so don't hesitate to contact us for more information.

01568 70033 / info@thebringewood.co.uk

Currently the roof has been taken down and the inside cleared so that we are back to the bare shell and ready for the builders to move in.
It is looking very sorry for itself but it's a definite improvement from what it was.

Morning after the fire:

Current, with no roof:

We already have planned a Winter Special for when we open:

17th-19th December, Dinner, Bed and Breakfast
£360 for two people

Our website will be updated with more events as we finalise them

http://www.thebringewood.co.uk/

Devastating Fire @ The Bringewood

On the night of Monday 8th February The Bringewood was gutted by fire, totally destroying all the bedrooms and causing severe damage to the lounge, bar, kitchen and restaurant area.

http://www.shropshirestar.com/2010/02/09/bringewood-hotel-in-burrington-shropshire-gutted-by-fire/

Obviously this is heartbreaking news to everyone involved after all the hard work we have put in since opening but we would like to reassure people that The Bringewood will be built back to what it was, if not better, as quickly as humanly possible.

At this point in time we would like to thank everyone who has sent their condolences and offered their help. If you would like to get in contact with us the details are below.

We will keep our blog and website updated with news, photographs and dates and hope to see you all later on in the year when we re-open.

Neil, Steve and all the staff at The Bringewood

www.thebringewood.co.uk info@thebringewood.co.uk

Valentines Gourmet Menu

This week Chef has been racking his brains finalising our Valentines Gourmet menu and here it is: (please note there is always the possibility of it changing at short notice due to availability)

*

Springfield Chicken & Tarragon Mousse with
Butternut Squash Puree & Chive Butter Sauce
*

Fennel Rocket & Sun Blushed Tomatoes with
Pine nut & Coriander Dressing
*
Deep fried Turkey & Ham Rissole
with warm Cranberry Sauce
*

Bloody Mary Sorbet with Vodka
*

Cod Salmon and Brixham Crab Fishcake with
Mussel & Parsley Sauce
*
Fillet of Pork Tenderloin Wellington with Creamed Celeriac
& local Bacon & Shropshire Honey Sauce
*
Dessert Trio
Strawberry Tartlet
Valahrona Chocolate Parfait
Lemon Possett
*

Selection of British Cheese & Biscuits
*

Tea or Coffee with Homemade Petite Fours

Wine yet to be finalised. We will update with further details