Health & Leisure Spa Open Day

YOU ARE INVITED TO THE PENVENTON PARK

HOTEL’S HEALTH AND LEISURE SPA CHARITY OPEN DAY AND PINK IT UP EVENT

Friday 19th October 2012 10am – 4pm

 

To promote breast cancer awareness month the Penventon Health and Leisure Spa are hosting a charity open day.

Come and meet our Therapists and Health and Leisure Spa team

Enjoy complimentary entry (10-4) to the pool, sauna, jacuzzi and fitness suite – complimentary refreshments

‘Shades of pink’ shape and varnish to fingers or toe nails.

Seated chair massage and other express treatments available.

Discuss memberships and corporate membership package.

Refreshments will be available throughout the day.

(Guests can enjoy all of the above for donations with all proceeds going to Cancer Research).

 

Also available an especially devised a ‘pink themed dinner menu’ @ £24.95 which will be served in the restaurant from 7 – 9.30,

with a donation of £5 made by the hotel directly to Cancer Research UK for every person dining from the menu.

Booking essential!

 

Go on – Pink it up!

Please phone for any enquiries 01209 203231

Oceanna Grand Appeal

Nathan Thomas is raising funds for Bristol Children’s Hospital, Renal Unit. This is a charity very close to is heart as this is where his 7 year old daughter, Oceanna, has been looked after since she was born.

Throughout her life Oceanna has spent a lot of time travelling back and forth from Bristolchildren’s Hospital as she was born with only one kidney and several other medical conditions. The kidney that she was born with was not fully developed and was only functioning at a small percentage.

As Oceanna has grown over the years, the doctors and specialists informed the family that her kidney function had deteriorated rapidly and was unable to support her body; if she did not have a transplant soon she would have to go on dialysis.  Nathan was tested and found out that he was a suitable donor. The family had to wait as long as possible to ensure that Oceanna was at her strongest which took nearly 4 years.

On the 5th October 2011 they operated removing Nathans left kidney and transported it across to Oceanna. After 9 and half hours of surgery between us the operation was over and the outcome was a fantastic success – Nathan’s kidney worked straight away.Oceanna has named her new kidney ‘Sydney the Kidney’

A year on and Nathan is organising a charity evening with an auction and raffle celebrating ‘Sydneythe Kidney’s’ first birthday.

This event will be held exactly one year after the transplant. The event will be held at the Penventon Park Hotel in Redruth starting at 7pm. We are hoping to raise as much money as possible for the Bristol Children’s Hospital by asking local businesses to donate prizes for the raffle and auction.

Tickets are also on sale for this fantastic evening at only £6 each. Using the raffle number on your ticket, you will be entered into the Oceanna’s Raffle with a star prize. Please see the poster for all contact details and the line up for the evening.

Further Details >>

 

TripAdvisor Certificate of Excellence

 

The Penventon is very pleased to announced that it has received a TripAdvisor® Certificate of Excellence award. The accolade, which honours hospitality excellence, is given only to establishments that consistently achieve outstanding traveller reviews on TripAdvisor, and is extended to qualifying businesses worldwide. Approximately 10 percent of accommodations listed on TripAdvisor receive this prestigious award.

To qualify for the Certificate of Excellence, the hotel had to maintain an overall rating of four or higher, out of a possible five, as reviewed by travellers on TripAdvisor.

We are so pleased to have been awarded a TripAdvisor Certificate of Excellence – We strive to offer our customers a memorable experience, and this accolade is evidence that our hard work is translating into positive traveller reviews on TripAdvisor.

 

We have been nominated for this years Observer Food Monthly Awards!

We have been nominated for this years Observer Food Monthly Awards!

Now in their ninth year, the Observer Food Awards celebrate those in the food industry who are passionate about creating innovative food whilst remaining true to well-sourced produce.  As you know at the Penventon Park Hotel we pride ourselves on good food. The hotel’s history has a long tradition of food, dating back to 1965 when owners Paola and David Pascoe opened the Basset Count House; one of the first restaurants in Cornwall.

We take pride in sourcing fresh, local, seasonal ingredients, working with talented farmers, producers and growers to give our guests a taste of the very best that Cornwall has to offer.

Please take the time to vote for us below;

Best restaurant (over £20 per head) supported by Nyetimber>>

Asparagus Festival “Such a fantastic day”

We were delighted to hosted Cornwall’s first ever asparagus festival last Sunday – 29th May.

The day began with an opportunity to meet Cornwall’s largest asparagus growers John and Jenny Keeler from Tregassow Farm, who shared some tips for growing this tricky crop.

The festival day was packed with a full programme of live cookery demonstrations from some of Cornwall’s top chefs, including: Nigel Tabb of Tabb’s in Truro, Arty Williams of The Cove in Falmouth, John Waterhouse, former head lecturer of catering at Cornwall College, and our very own chef Joe Lado Devesa.

In addition to the cooking demonstrations there were lots delicious tasters and Cornish produce available at the festival food market, visitors were able to try asparagus, pick up hints, tips and learn new recipes – and with the added help of our recipe book they could cook the dishes at home for dinner!

Aaron Pascoe, our Hotel Manager said ” The Cornwall Asparagus festival is all about celebrating our local producers and gives visitors the chance to find out more about what’s on their doorstep!”

The afternoon was concluded with a fun asparagus challenge between two Penventon chefs – the hard part for the visitors was to choose who dish was the best!

The day was such a success – with over 250 attending, we are already making plans for the Cornwall Asparagus Festival 2013!

Pure, simple, Innovative.

As the 27th May is approaching, excitement is brewing along with our Asparagus! The Penventon will be celebrating this pure and simple plant during a one day festival.

Intrigued? Well you should be, this great, Cornish Ingredient first appeared in print around 1000AD, (a very long time) and it is known to be native to Eastern Mediterranean and Asia minor areas. Asparagus may not be much to look at, but it has many incredible health benefits, from detoxifying and anti aging functions to reducing pain and inflammation, one of the better valued benefits being considered to be an aphrodisiac!

Our wonderful suppliers have come together to help our chefs ensure this day is a success. Using their helpful contributions there will be food preparation demos running throughout the day, all centred around Asparagus and using only local Cornish Ingredients.   Joe Lado the Penventons executive chef (Multiple AA Rosette awarded) will be leading his brigade of chefs along with 3 other guest chefs including John Waterhouse, who will be cooking with a team of Cornwall college students.

Our individual local suppliers will set up individual stalls so ingredients can be purchased on the day after being inspired!

A fantastic opportunity to promote fresh Cornish Asparagus! We hope to see you there!

Visit the most prestigious wedding fayre in Cornwall!

Once again our doors are open in anticipation for the stampede!! As our Bridal fayre is fast approaching, Easter Sunday is not the only thing that will be celebrated on April 8th. As we enter our second decade of Bridal Fayres, they are still going strong and as the word spreads it is proving to be more popular each year. Many of our chosen suppliers have catered for weddings with us in the past and have proven to be top notch!  Each year we invite whom we consider to be the best florists, cake makers and many other suppliers from around Cornwall. For one day only, Penventon dedicates the entire Hotel for your viewing purposes! Admire our opulent suites and decedent interior while you enjoy a complimentary glass of Polgoon Sparkling wine.

Many of our suppliers will have put together a presentation for your enjoyment and not only will they appeal to brides to be, they might also be perfect for a special occasion. Children are welcome and might even enjoy a surprise Easter treat! Our executive chef Joe Lado will be on stand-by all day to answer any questions you might have and will offer a bespoke food menu consultation. All local wedding suppliers from cake designs to bridal wear will be here to show you as well as tell you exactly what they have to offer.  We will be holding this event from 10.30am until 3pm so make sure you don’t miss out!

Cornish Asparagus Festival

On Sunday 27th May we are organising and hosting an Asparagus Festival to celebrate this great Cornish ingredient.

Time ~ 11am – 4pm

There will be food preparation demo’s running throughout the day all centred around Asparagus and using only local Cornish ingredients. Joe Lado the Penventon’s Executive Chef (Multiple AA Rosette Awarded), will be leading his Brigade of chef’s in the cooking demonstrations along with 3 other guest chefs including one team from Cornwall College.

There will also be stalls from individual local suppliers so that all ingredients can be purchased on the day.

“This is a fantastic opportunity to promote Fresh Cornish Asparagus”

Further Details >>

 

“You will definitely see me again this time next year!”

A Penventon Christmas

The exciting build up to Christmas has been a very busy time for everyone here at Penventon but a fabulous one at that! Everyone was full of cheer as they danced the night away in our festive ballroom, abundant with lights and sparkles. Guests were invited to dine with us in our restaurant and Christmas dinners were available to all. Many lovely comments were passed to various members of our team to congratulate us on pulling off such amazing occasions night after night.

Ian Croucher our events manager was thrilled with all the positive comments that were received-

“I couldn’t be happier with the turn out this year, all our staff have been working really hard for this as the Christmas period is always very busy here at Penventon, but it was all so worth it. We have had some wonderful guests who were all in very high spirits this year as normal. A memorable occasion for all.”

With the mulled wine flowing and the Christmas bells ringing everyone was full of joy as they began their Christmas celebrations. One of our party-goers commented on one of our famous party nights-

      “The Hotel just looks absolutely beautiful, I feel like I have had a head start to the magical Christmas season. However exciting Christmas is, it can be a stressful time running around for the last minute preparations but this has just brought back what Christmas is really about. The food was delicious and the entertainment has been fantastic. You will definitely see me again this time next year!”

Staff agreed that it was a brilliant merry making opportunity and a great way to celebrate the end of year festivities!

A big thank you goes to everyone involved in our multiple Yule tide Shindigs.

Penventon wishes you a VERY MERRY CHRISTMAS AND HAPPY NEW YEAR!

Pan’s a Blazin!

Executive chef Joe Lado Devesa, Head Chef Ryland Alan, and Team made a special visit to the kitchens of Cornwall College Camborne last week on behalf of the educational Cultural Diversity programme. Lorna Dunstan, the course manager organised the event. The day consisted of cookery demonstrations, focusing on traditional Spanish foods and exotic recipes.  Joe is originally from Galicia- North West Spain – this was reflected in the range of foods on display, including a selection of different tapas dishes such as Pulpo a la Gallega, Chorizo cooked with Spanish shorry + cummin, Pequillo pepper’s, Russian Salad and salted almonds. Joe was especially pleased with the energy of the students and their passion for cooking.

The students were also thrilled to have ex students Jack Adamson, James Barowcliffe and Kylie Clemence there as role models, showing them the heights they can reach through working hard and exploring the different styles of food that various cultures have to offer. Lorna Dunstan, the organiser of the event was extremely pleased with how the day turned out- “I’m so impressed by the positive comments I have received from the students since, they were still talking about it the day after the demonstration! I think it has really inspired them to get more creative, the presentation of the different dishes has definitely given them ideas of their own.”

The students loved the different displays of cuisine, along with the talk Joe had prepared. The room in which it was held was the perfect design for its viewing quality; with its mirrored ceiling all 22 students could see exactly how the food was prepared and presented. The Chefs were available throughout the day to answer any questions the students wished to ask.  Joe added-

“I feel the day was a complete success, students were asking questions all the time- they wanted to learn it all! It’s that sort of passion for learning that gets you ahead in this sort of business; our guys are proof of that. I found the day very enjoyable, and by the reaction we got- I think everyone else did too.” 

The chefs also mentioned they were glad to be able to visit the students in their own working space this time around, as members of the college came to visit us here at Penventon earlier on this year, so it was a nice gesture to be able to once again get involved and return the favour. A big message that the team were trying to put across, was not just the importance that is the enjoyment of eating the food, but also the enjoyment of making it.  The aim was not only to inspire the teenagers, who were ages ranged 16-18, but also to inspire the on- looking staff in the audience, who perhaps could use a little inspiration to be more adventurous when it comes to cooking at home. Needless to say, we are very proud of all our staff here at Penventon, and very proud to everyone who gets involved! Many thanks to all!

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