NATURAL RETREATS
We at AGENT2 Magazine are always on the lookout for new and innovative travel ideas and when something comes along that claims to be friendly to the environment to boot, we had check it out for ourselves.
Situated above the ancient market town of Richmond in North Yorkshire, Natural Retreats lies snuggled into the hillside. The company boast that the luxury, eco-friendly, lodge experience has minimal impact on the landscape but we found that it had maximum impact on the spirit. By carefully selecting the sites of each of the 20 award winning residences, the company live up to their aim of ensuring “From the first moment you experience Natural Retreats, it’s a feeling you want to keep forever.”
We arrived after a journey through magnificent countryside and picture postcard villages to find a little piece of Heaven. The gravel track leading to the residences harmonised with the landscape, leaving us feeling at one with nature and enjoying luxurious accommodation at the same time.
The exteriors are visually impressive making excellent use of hi-tech solar glass and traditional timber and stone with a large decked area stretching along its’ length. The sedum covered roof is another attractively functional feature. Natural Retreats had already made a positive first impression from the exterior alone but the interior was yet to come.
Exploring the chalet reminded me of being a child unwrapping presents on Christmas morning, one delight following another. The front of the lodge is largely open plan with a spacious and luxuriously appointed living area featuring a stone fire place, with a wood burning stove, a generous and comfortable seating space, a large dining area and a fully featured kitchen. With 3 double bedrooms at your disposal each lodge is ideally suited for families or groups yet intimate enough for couples seeking a romantic seclusion.
The 3 large bedrooms situated at the rear of the property are well appointed , each with an en-suite shower room, furnished in the minimalist style that is in keeping with the nature of the building. The double beds are provided with Egyptian cotton bed linen and, as you would expect, provide for a wonderful night’s sleep.
The floor to ceiling sliding glass wall allowed the living room to melt into the veranda, giving a wonderful feeling of spaciousness. The flat screen TV and hi-spec sound system ensured that no one was deprived of their creature comforts whilst the well equipped utility room would benefit groups of up to 6 on a longer break. An extra touch that Natural Retreats included was a delightful welcome hamper crammed full of locally sourced, organic provisions that tasted as good as they look!
As you would probably expect considering its situation in the Yorkshire Dales several walks can be enjoyed from gentle strolls to more demanding hikes across the Dales, all of which can be enjoyed directly from your Natural Retreats lodge without the need for a car. We walked into Richmond along signposted footpaths, looking at the array of local shops, the ancient market, and the magnificent castle built to keep the Scots at bay. The surrounding area provides lots of choice for country-lovers of all ages.
All too soon our stay at Natural Retreats Richmond came to an end but the memories of being surrounded by nature while living in the lap of luxury are ones that will live long in the memory. Natural Retreats aim of making their experience “a feeling you want to keep forever” certainly rang true, making this lodge retreat an ideal place to visit again and again.
A luxury self-catering residence sleeping up to six guests for two nights costs from £360 to £605 and includes linen, towels, Temple Spa toiletries and a welcome hamper of organic produce.
To book call 0161 242 2970 or visit www.naturalretreats.com
Words Alan Gurhy
GAUCHO GETS A GRILLING
“You must love me, you must love me!” The words sung by one of Argentina’s most famous exports, Eva Peron could not have rung more true when it comes to another iconic export, the Gaucho restaurants famed for their first-rate steaks.
As we stepped into the cavernous space occupied by Manchester’s Gaucho restaurant (an old Methodist church by all accounts), our carnivorous cravings were put aside for a brief moment as we took in the splendor of our surroundings. If AGENT2 was to take our style and taste and open a restaurant, this is pretty close to how we would expect it to look. From the inviting reception area, bar and sexy black leather padded walls which open up into a seating area with modern leather white couches and sleek low sofas, the entire restaurant epitomized great, contemporary style.
Gaucho has managed to retain the grandeur that you would expect when entering a former ‘home of god’ and its central area is accented with just enough cow skin to pay homage to its Argentinean roots without leaving you feeling like you are being overcome with an acute case of ‘Mad Cow’s Disease’. The organ creates a sense of theatre within the dining space and reminds you to watch your ‘p’s and q’s’ as you ponder the building’s former uses while the flashes of fiery red throughout the venue are enough of a nod to the hot, South American temperament.
As day wound its way into the evening and we took our seats for an early dinner, a calm hum was audible over the beats of the modern, Latin American music. The mix of diners in every corner of the 180 seated restaurant was as diverse as the different cuts of meat that were winging their way to diners’ tables to select their meaty treat beforehand. Vegetarians beware!
Last comment aside, there are vegetarian options (and pretty good ones at that) available on the menu at Gaucho but the cornerstone of their menu are the fantastic, organic, Argentinean steaks. Gaucho Restaurants serve only Argentine Aberdeen Angus beef. These cattle are reputed to be top-class thanks to the mild climate, rich soil and vast terrain on which they graze. More recently, the addition of ‘cerviches’, somewhat reminiscent of sushi but with a spin specific to the region has added a more diverse flavor to the menu for those who crave more than meat.
Cuts of meat come in a variety of weights from 225g to 400g – larger sizes can be ordered on request should you have a Tyrannosaurus Rex in your dining party. All steaks are cooked to your taste and the highly trained and helpful staff can recommend the optimum cooking choice for each cut of meat.
At Gaucho restaurants the steaks are all cooked in the traditional Argentine way. By only turning the steak once, there is a greater caremelisation of the crust sealing the meat and enhancing the flavour, as the juices cannot escape. We would highly recommend he Churrasco cut, a spiral cut piece of meat marinated for 24 hours in a mixture of garlic, herbs and corn oil. Served with arguably the tastiest chips we’ve eaten and a side order of sweet peas and bacon we were left with only one option, loosen one belt notch before we tackled our dessert of pancakes and cheesecake with a topping of heavenly dulce de leche.
Gaucho’s vast wine list includes the Terruno, their own label which represents the Latin grape varieties. Many other Argentinian wines are also available, in particular the Vida Chenin, a delicate and clean cut wine. Its subtle tinges of honey make it an ideal accompianment to the tender meat. There’s also an impressive array of fine and rare wines but prices are steep with a bottle of 2000 Malbec setting you back over £110. The cocktail focus shifts to the Americas which provides Latin spirit if you’re in the mood for a party.
Gaucho successfully provides a clear indication of Argentina’s mixed heritage, with its Spanish chorizo dishes, its Italian risotto, French oysters and Latin American passion. This unique mix of culture is both exemplified and complimented in Gaucho’s design, menu and atmosphere. The variety of food and wine is unbeatable whilst still creating top class local dishes with rich exported ingredients making your culinary trip from Patagonia through to Buenos Aires a rather inexpensive affair. Its contemporary clean cut finish does not detract from its authenticity and it succeeds in remaining genuine to Argentina with its excellent food and quality ingredients.
Gaucho is a reputable showcase of fine Argentinian produce but more importantly, with its Latin American spirit it is most definitely a memorable night out.
Words Graham Gartside-Bernier
WINSTER’S BROWN HORSE INN IS A TRUE THOROUGHBRED!
Only ten minutes away from the hustle and bustle of a very busy Bowness, lies the Brown Horse Inn, set in the idyllic natural beauty of the Winster Valley. We found all that you would expect from a traditional country inn and much, much more.
The inn boasts an ultra modern new extension which is seamlessly and sympathetically blended with the original hostelry. The result is a triumph and well worth a visit. The brochure states that “The Brown Horse Inn at Winster combines old world charm with sophistication and quality customer service”. It certain does what it says on the tin.
We were greeted by friendly and helpful staff who showed us to a brand new bedroom which overlooked the valley. The additional four bedrooms allows the Brown Horse Inn to cater for a whole spectrum of guests from those who prefer traditional beamed ceilings the chic modern style of the room we occupied. Considerable care and attention to detail has been lavished on the interiors and exteriors of the bedrooms, each room having a covered sun terrace and patio set. Even although the Inn is bustling and busy we heard absolutely no noise and slept well in the very comfortable double bed.
So far, so good but we were unprepared for the experience of dining at the Brown Horse. Tempted by the alluring aromas we chose to dine early. We were escorted to our table in the charming, well spaced dining room and perused the menu and the ‘specials’ board. The Inn prides itself on its locally sourced produce, how locally will be revealed later.
From the wide ranging and imaginative list of starters I chose Home cured ham hock terrine, piccalilli, garden leaves and flat bread. The ham was extremely tasty and not over-salted and was superbly complemented by the home made piccalilli and flat breads. My vegetarian wife chose the Tomato and Mozzarella salad with chick pea fritters, garlic and balsamic dressing. This dish was triumph and it was refreshing to have such a creative option on a traditional menu.
The Brown Horse was now straying into dangerous territory as our expectations were seriously heightened. The Vegetarian Main choice was Twice Baked Courgette and Black Sticks Blue Cheese Soufflé on sweet potato, broad beans and wild mushrooms. Each component of this dish complimented the whole, providing a gastronomic experience to be remembered. Only the finest and freshest ingredients could produce such a delightful dish. I chose the Sirloin Steak served with onion rings, confit tomato and hand cut chips cooked in dripping (a bonus as the veggie couldn’t pinch any!) with pepper cream sauce. This dish was a canter to food heaven. The vegetables were superb, the sauce amazing but the steak sublime. The steak knife I was offered was superfluous as the meat melt in the mouth and gorgeous. The best I have ever tasted.
The question on both our minds was, would the Brown Horse fall at the final hurdle? The Brown Horse sprouted wings and became Pegasus producing desserts of Olympian standards. I chose the Poached Peach in Amaretto with hazelnut and mint. My wife (the chocoholic) chose the Cherry and Chocolate Pot with chocolate sauce. Both dishes were gold medal winners, artistically presented and brilliantly executed. My wife continues to mutter on about the kirsch soaked cherries that were hidden inside the chocolate pot. A perfect end to a wonderful meal.
The atmosphere in the dinning room was relaxed and warm. The attentive, friendly staff ensured we toddled off happily to bed after a lavish brandy-coffee nightcap.
After an excellent night’s sleep we were treated to a Brown Horse breakfast (no, not bran!). It came as no surprise that breakfast was marvellous. There was a wide selection of buffet items and an excellent full English option.
After an unhurried breakfast, Steve, the owner was kind enough to reveal more of the Brown Horse’s pedigree.
A wonderfully well stocked farm shop is at the rear of Inn. The vast majority of the produce on sale in the shop is produced either by the estate itself or by local suppliers. Some of the vegetables and herbs are grown 50 yards from the shop where we saw broad beans being picked and on sale less than 20 minutes later.
A short trip down the road revealed another gem, 11 acres of what Steve described as “free range farming”, no pesticides and animal welfare of the highest order. We saw new poly tunnels crammed with a wide variety of fruit and vegetables, ensuring fresh seasonable produce for the Inn and the shop. We were comforted to see farming with a heart – the animals we saw were all very relaxed and living in very natural conditions. The large sow with her 4 week old piglets had excellent accommodation and showed no anxiety at our intrusion which reflected her relaxed lifestyle. There were a number of duck ponds with enchanting Aylesbury ducks who enjoyed the freedom of the woodland and natural undergrowth. They shared this habitat with Guinea Fowl, Quails, Geese, Turkeys and Chickens. All these animals glowed with health and showed only curiosity at our presence. This is surely the way to produce high quality food, as enjoyed at the Inn, without cruelty and with a mind to keeping food miles to a minimum.
A two minute walk away from the Inn we saw the pastureland where the estates highland cows and sheep were grazing contentedly. These animals were also in prime condition.
Steve plans to develop a micro-brewery and some holiday cottages in the near future which will provide further employment in this idyllic spot.
All in all a gold medal winning performance from the Brown Horse.
Words: Alan Gurhy Images: K
