INOUT Club Latest News

Whether staying in or going out, there's plenty happening across the North
West this month. Fans of gourmet food will find plenty to tempt their palates at
the Great British Food Feast at The Hollies farm shop, not to mention Food
Northwest's Food Lovers' Festival. And not forgetting those who prefer fine
dining at home, Head Chef Grant Dicker from the St George's Hotel has the
perfect dessert to impress choosy dinner guests!

With more exhibitors than ever before, the Food
Northwest Food Lovers' Festival arrives at Tatton
Park from 23rd to 25th October, providing a
triumphant close to the area's foodie events in the
preceding fortnight.
Make sure to drop by and pick up some outstanding
local produce to cook at home - from quaffing real
ales to watching culinary masters at work, this year's
festival has something for everyone.

Ruth's Wine of the month

Albet I Noya Macabeus
France

I was bowled over by this
at a buyers' tasting in
May. beautifully fresh and
vibrant on the nose, with
a palate that's luscious
and full with hints of fig
and almond, balanced
perfectly with generous
but not overpowering
acidity

www.corksout.com

Now the summer is drawing to a close, why not
make the most of the tail end of the season with
some time away? North Wales Holiday Cottages
have some fantastic end-of-season discounts on
their website, featuring some of the most comfortable
accommodation available. Simple or
luxurious, they have the cottage or farmhouse to
fit the bill for any taste. Their usual rental periods
start from one week, but shorter breaks and long
weekends are available from the beginning of this month - so start
planning your getaway now!

Rum pannacotta

St George's Hotel in Llandudno has shared the
recipe for Rum Panacotta with us this month -
it's the perfect dinner-party dessert, and much
easier than you'd expect to create!

INGREDIENTS:
2 gelatine leaves 550ml double cream 150ml milk 100g sugar 25ml dark rum

METHOD:

Bring the cream, sugar, milk and rum to the boil
then simmer for 30 seconds. Remove from the
heat and skim the top from the mixture, then
add the gelatine and strain through a sieve to
ensure a smooth consistency.
Cool over ice, then pour into moulds and chill
overnight in the fridge.
Once set, serve with

Tel: 01492 877 54, www.stgeorgeswales.co.uk