Valentines Newsletter
My mission today is to get you all loved up and ready for Valentine’s day, let you know what’s happening in the kitchen, oh I have also included a photograph of our scrummy ‘Paris Brest’ which kicks off our ‘Tour de France’ desserts in February and as promised I have a photo of one of the new birthday cakes.
So let’s go straight for the heart but don’t forget it starts in the stomach when trying to win a man and just so we are politically correct, ladies also love a man in an apron, cooking and washing up! In my case also! I didn’t do too bad, French and a chef but he’s not keen on the dirty pots!
Anyway I mentioned in my last newsletter that you would just need the starter and the main course as we had some desserts for two. So here is your Robineau Valentine’s dessert menu…
Chocolate gifts, desserts for Christmas, late night shopping, sexy new patisserie boxes and gorgeous gift vouchers.
Lots to tell you today folks as you can see from my title!
So lets start with our late night shopping which is next Thursday the 16th and we are open till 8.00pm. To keep you warm we are serving mulled wine and mince pies from 5.30pm! Thought that would make you smile! After such bad weather we are all a little behind with shopping so we thought this might help.
This Saturday the 11th and also the following Saturday the 18th we are open until 5.30pm rather than the usual 4.30pm.
Every day we are sampling a selection of our chocolates to introduce our three new selection boxes: Tutti frutti, Caramel selection and the After dinner delights. Today we have our moorish dark chocolate truffles, jellies and sea salted caramels on……..
Wynyard Hall Christmas Demonstration
Dear Wynyard Ladies – 170 of you to be precise!!
Thank you for your patience – we have had problems with our computer system again this week but all is resolved now so as promised here is the recipe for the gingerbread house and truffles that Fred and I demonstrated last Thursday.
Gingerbread house recipe
650g plain flour
1/2 tsp bicarbonate of soda
3 tsp ginger3 tsp cinnamon
250g soft butter
275g caster sugar
110g golden syrup
4 egg yolks
a little milk if needed
Robineau is on Facebook!
Hi Everyone. We hope you are all in good spirits seen as our summer is disappearing fast and leaves are starting to fall…….
We just wanted to share with you today that we are now on Facebook so please take a look and join the Robineau Family if you would like to receive hot culinary tips, recipes, Robineau gossip and get a chance to enter fun competitions. We promsie not to pester you.
Speak soon……Jane, Frederic, Margaret, Aimee and Emily
Time to catch up!!!!!!!
Dear All
Apologies for not being in touch since January I believe, which is terrible I know but we have been a trifle busy! Admittedly a few personal matters have been thrown our way up to and over Easter and even though we try to make sure business comes first this time family did. I’m sure you would understand……
Onwards and upwards is my theme this week. The sky is blue and we have had some nice weather of late and the sun is shining on us at Robineau. The grey clouds have most definitely gone and we are hot on planning the future, the near future in fact.
Happy New Year!
Dear Customers
We would firstly like to wish you all a very Happy New Year.
Thank you also for your support over the Christmas period which is always appreciated. In the current climate so many small businesses are really struggling however Fred and I are really pleased to announce that we smashed last years Christmas sales! We hope you enjoyed every spoonful of the deserts you ordered from us.
Since coming back on the 6th of January we have decided to create a savoury range which will cater for lunchtimers in the surrounding area and buffets to cater for any event from a small party or afternoon tea to larger gatherings. Its a big project which we intend to do in stages. Stage one is to transform the shop making it larger to house additional counters, a coffee machine, soup kettle etc. Within stage one we will also have a selection of ideas for simple buffets which clients will be able to order on line, over the phone or in the shop. We are also brain storming ideas on a delivery service within the town centre and express collections within the shop for clinets who pre-order as we know how precious your lunch break is and you don’t want to wait in a queue with traffic or people!Stage two will be to add on a service option for clients where they can have a waiter/waitress service and hot food options.
Christmas News
Well the festive season is almost upon us so just to keep you informed of what’s happening here is an update on Christmas and what our elf’s are up to in the kitchen…
Mince Pies
Our wonderful handmade mince pies, which as many of our regulars know are made with our own mincemeat, will be on sale from November the 17th priced at 85p each.
Christmas Window
At Christmas we always make an eye catching window display which always gets a picture in the northern echo. This year we will be putting it in week commencing the 16th of November – watch this space!!
Dates for your diary
November
Judges, Kirklevington – Wedding Fair
Sunday 8th: 11am-4pm
Living North Christmas Fair, Wynyard Hall
Thursday 12th: 10am-5pm
Friday 13th: 10am-5pm
Saturday 14th: 10am-5pm
Sunday 15th: 11am-4pm
(For a supplier listing and advance tickets which are slightly cheaper visit www.livingnorth.co.uk- this is a really fabulous festive day out with lots of present ideas)
Rockcliffe Hall, Wedding Open Day
Sunday 22nd
Invitation only
Times to be confirmed
October’s dessert of the month
Well after much contemplation we have decided to celebrate the 200th anniversary of the Bramley apple and make you wonderful individual apple pies in delicious buttery sweet pastry. A perfect choice for autumn and you can make them into a dessert by making a pan full of custard!
‘Ho, Ho, Ho’! – Christmas is fast approaching!!
Panic!! So how many mince pies do you think we will make this year?? Well last year we made around four thousand and don’t forget we have all the mince meat to make which is extremely good fun when it gets to the mixing stage and reminds me of the old method of making wine with your feet!! Only joking we use really large spoons! After this we’ve got all the little tins to hand line which we got down to record time last year by forming a line up in the kitchen and blasting the radio for extra motivation!!
Anyway on a serious note we have started to dream up ideas for your festive tables. Last year’s winners were the exotic cheesecake and of course for the second year in a row our beloved berry Trifle. So by popular demand the Trifle has already been marked down on the dessert list.
Don’t forget this year you can also use our online shopping facility and send chocolates and hampers anywhere in the UK. We will let you know what date the Christmas products will be added on to our web site.
We hope you all have a great week and we will be back soon with more news about our Christmas menu, Aimee’s progress in the kitchen and hopefully news of our new range of chocolates and chocolate counter in the shop.
Frederic and Jane
