A popular family pub on the outskirts of Harrogate is set to get a luxury makeover.
The Old Spring Well, at Killinghall, will be rebranded as the Curious Cow and will reopen as part of the Revere Pub Company, which is the premium arm of Marston’s.
Marston’s has yet to provide further details of the refurbishment, but a spokeswoman from the pub company confirmed the move.
She said:
“The Curious Cow will be reopening as part of Revere which is the premium arm of Marston’s Pubs.”
A recruitment drive for chefs and bar and waiting staff is currently taking place, with the job advert from Revere stating:
“Our premium food and drink offering is at the heart of each experience with Josper charcoal-cooked steaks, crisp wood fired pizzas and hearty Sunday roasts always being part of the delicious seasonally changing menu.”
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The Foundry Project, in Harrogate, is also part of the Revere group, however the spokeswoman said this obviously operated more like a city centre bar than a pub, despite falling under the same brand.
A licensing application has been submitted to change the operating hours of the pub, which is currently still open, including until 1am on a Friday and Saturday.
The Old Spring Well was built on the site of the Travellers Rest pub, which was demolished about 10 years ago.
After the headache of the last few months of 2021, I’m sure we could all use a strong drink when the clock strikes midnight.
Whether you’re isolating and planning to live it up at a virtual zoom party or you’re just chilling out on the sofa watching Jools Holland, we rounded up three simple cocktail recipes from Harrogate bartenders that will help you enter 2022 in style.
So get dressed up (or don’t) and raise a glass to better days ahead.
Pink 75 – Banyan
Jack Whiting, bar supervisor, said:
“This is a nice one for New Year as it includes prosecco and you serve it in a champagne flute. You can garnish it with orange or put a flower in it, so it looks quite nice. I make it at home with my family all the time. It’s quite easy so anyone can make it.”
Pink 75
Ingredients
15ml Tanqueray gin
15ml Chambord liqueur
15ml lemon juice
15ml sugar syrup
Prosecco to top it up
Method
Add all the ingredients, apart from the prosecco, to a cocktail shaker with ice (about half the shaker) and shake. If you don’t have sugar syrup, you can make this by mixing sugar with boiling water and cooling it in the fridge for 30 minutes.
Pour through a strainer into a champagne flute and top up with prosecco.
Garnish with a slice of orange or a flower.
Espresso martini – Foundry Project
Jody Shearer, bookings manager, said:
“It’s perfect for New Year’s Eve as it is easy to make and the caffeine kick keeps you going through the night!”
Espresso martini
Ingredients
25ml Kahlua
25ml Absolut vodka
12.5 ml vanilla syrup or vanilla vodka for an extra kick
50ml freshly ground coffee
Method
Measure all ingredients into a cocktail shaker, add ice and shake.
Pour through a strainer into a coupe cocktail glass and serve with a coffee bean garnish.
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White Stray – Three’s a Crowd
Francesco Deleo, bartender, said:
“This is a good one for New Year’s Eve as it’s a nice looking cocktail and it’s easy to make. People love Kahlua and Frangelico. Your friends will be jealous when you make it. You also don’t need a cocktail shaker.”
White Stray
Ingredients
20ml Jack Daniels
20ml Frangelico hazelnut liqueur
20ml Kahlua
50ml (approx) double or squirty cream
Large marshmallow to garnish
Method
Pour the ingredients, apart from the cream, into a whisky tumbler, top with ice and stir.
Top-up with the double or squirty cream
If you have a chef’s blowtorch, use this to toast the marshmallow, if not use gas or a lighter, then serve it on top of the cream.
Francesco Deleo, bartender at Three’s a Crowd, makes a White Stray cocktail.