Fingle Bed and Breakfast near Lyme Regis Logo

Bed and Breakfast accommodation in beautiful surroundings...

Fingle, Pound Lane, Uplyme, Lyme Regis, Dorset DT7 3TT

Tel: 01297 443481 Mob: 07765 555894

Thoughts from a regular visitor to Fingle Bed and Breakfast ………..

 

 

Our party of 12 stayed a week in Lyme Regis (not all at Fingle!) and we all enjoyed it, from 6 years old to 70+.  Lyme Regis has steadily improved, from seaside town to an elegant achievement.

The children enjoyed dressing up in The Philpott Museum, www.lymeregismuseum.co.uk, after an informal canteen style breakfast at The Town Mill Bakery, https://townmillbakery.wordpress.com, excellent and unusual.  Then all walked the new eastern wall to the fossil beach and the Town Tip, returning with ammonites (Jurassic) and bottles (1930’s).

We variously dined and met up in:

The Alexandra, www.hotelalexandra.co.uk, modernised Edwardian, smart – almost chic – nouvelle cuisine in the Conservatory.

The Royal Lion, www.royallionhotel.com, traditional coal fire in the panelled bar with Talisker whisky and dog treats, several lounges and guests swimming pool.  Good bar food. Our ‘regular’.

The Millside Restaurant, www.themillside.co.uk, owner chef, best food, certainly the best fish pie.

Hix Oyster and Fish House, www.hixoysterandfishhouse.co.uk, big occasion, all enjoyed the setting and ambience.

Pilot Boat, www.thepilotboatinn,co,uk, generous servings of pub food, always return when in Lyme Regis.

I walked in and around Lyme Regis along to The Cobb, up to Ware, to Chimney Rock and Horseman’s Hill down to the Cannington Viaduct into Uplyme and back into Lyme Regis down the Lym Valley.

Visit the church in Uplyme, www.uplymechurch.org.uk, while on a circular walk through Carswell’s Farm to Rocombe and back on the opposite side of the valley.

My stay at ‘Fingle’ continues my connection with Lyme Regis, from a sparse post-war time to a vivacious and special modernity.

Thank you so much.

Mike, Brighton 27 March – 3 April 2015

 

 

HOW TO ENJOY YOUR BREAK ……

When James and I welcome you to Fingle Bed and Breakfast, Uplyme, for your holiday, this is what we would like for you:

1. Don’t Worry.

2. Relax, Refresh.

3. Enjoy our beautiful area.

4. Eat Ice Cream.

5. Make Memories.

6. Have Fun!

 

Lemon Curd Recipe

I have been asked for my Lemon Curd recipe by many guests who visit Fingle Bed and Breakfast here in Uplyme nr Lyme Regis. Here it is, and this is especially for Nicole and Uffe who came for the weekend for a River Cottage experience all the way from Denmark.

Lemon Curd

  • 150g Caster sugar
  • 2 large juicy lemons (zest and juice)
  • 4 large free range eggs
  • 100g unsalted butter

Place the zest, sugar, eggs and lemon juice in a bowl and whisk.  Add the butter cut into little piece, place the bowl over a saucepan of simmering water – do not let the water touch the bottom of the bowl and do not let the water boil.  It has to barely simmer.  Stir until it has thickened – this can take up to half an hour.  Do not take your eye of the pan as it can curdle very quickly.  Pass the lemon curd through a sieve into sterilised jars and keep in the fridge.

It is perfect on toast at breakfast and for a real treat have it on scones with clotted cream, heavenly.

Enjoy.

River Cottage January sale

River-Cottage-logo

Fingle Bed and Breakfast is an official accommodation provider for River Cottage. Being located in Uplyme (near Lyme Regis) it provides the perfect venue for your River Cottage visit.

The River Cottage website and newsletter gives all the up to date information www.rivercottage.net/newsletter

Why not make the most of the River Cottage January sale to book a River Cottage experience and a break at Fingle Bed and Breakfast?

Hugh hosts a royal visit

This week we were proud to welcome The Prince of Wales and The Duchess of Cornwall to Park Farm.

As well as watching, at close-hand, our cookery school and Rising Star apprentices in action, they chatted to staff and members of our team. The visit launched the second day of royal engagements in the south-west. Their Royal Highnesses have a long-standing interest in local, seasonal food and in supporting British producers.

While touring HQ, The Prince and The Duchess heard about the recently established Chefs’ School, which is instilling River Cottage values in a new generation of young professionals, and met Sam Lomas, winner of the Rising Star young chef award in 2013.

They also chatted with John Wright, our resident foraging expert and Charles got hands on with our Seashore Foraging course. The day ended with Prince Charles visiting our Plymouth Canteen and meeting the team there.

The River Cottage website and newsletter gives all the up to date information www.rivercottage.net/newsletter

Fingle Bed and Breakfast near Lyme Regis is the perfect accommodation for your River Cottage visit.

Lifeboat week in Lyme Regis 19-26 July 2014

Lifeboat week has begun in Lyme Regis.  Last night illuminated boats went across Lyme bay looking absolutely beautiful, lots of colour against the black of the night.   The event is sponsored by the local fishermen.  It was a perfect evening, clear skies, warm and a calm sea.

It is a week of fun for all the family and the weather forecast looks as though it will be fine for the rest of the week.  Fingers crossed!

Hix’s Oyster and Fish Restaurant, Lyme Regis.

Hix Restaurant 2

I really enjoy Delicious Food Magazine and whilst I was flicking through the June issue I came across an article that had ‘5 must do’s’ for June. At number 3 is a meal at Hix’s Oyster and Fish Restaurant, Lyme Regis. The view is spectacular and when we have eaten there the food has been excellent. We really are so lucky to live in the beautiful valley of Uplyme, so close to Lyme Regis where there is so much to do and see.

Hix restaurant

Busy time

We have had a busy time with the b and b recently. Many of our guests coming to the River Cottage Spring Fair, to eat at River Cottage HQ or to do one of the many courses that HQ run.

The guests that came and went to the Spring Fair had a wonderful time, some just going and others actually running a stall. Pippa came and set up her stall Beans and herbs, www.beansandherbs.co.uk.

We have had a couple from Frankfurt who came over last Friday, went on a one day course on the Saturday and flew back to Frankfurt on the Sunday – WOW.

Uplyme is only a 10 minute drive away from River Cottage HQ so a perfect place to stay if attending one of the wonderful experiences that is on offer.

Summer salad recipe

I really love reading recipe books/magazines.  Here is a recipe from the June 2014 House Beautiful Magazine:

Honey roasted pear, crispy Parma ham and dolcelatte salad

Serves 4

  • 4 pears (any type will do, but make sure they’re fairly firm)
  • 2tbsp clear honey
  • 50g butter
  • Sea salt and freshly ground black pepper
  • 6 slices Parma ham
  • 150g dolcelatte cheese

1. Preheat the oven to 200C (400F/gas mark 6). Melt the butter in a small saucepan and stir in the honey.  I used a really flavoursome local honey.  Peal and core the pears and cut them into quarters. Put the pears into a non-stick baking tray and pour over the melted butter/honey mixture.  I added sliced garlic and some roughly broken walnuts.  Roast gently in the oven for 20 mins.

2. Place the Parma ham slices into a heated frying pan and gently dry fry.  Keep a close eye over them as they can burn very quickly. Allow to cool.

3. Place mixed salad leaves onto plates and arrange the pears, Parma ham and dolcelatte  either over the salad or to the side.  You can use any blue cheese, but a soft blue melts beautifully over the warm pears.

It is truly scrumptious and I think the addition of garlic and walnuts enhances the salad.

Serve with a crisp dry white wine, chilled.  Perfect for a quick weekend supper.

River Cottage May Newsletter

Here is the River Cottage May Newsletter.

Lots of our guests in April have been to River Cottage HQ on courses or to eat.  They have all had a wonderful experience whatever they have chosen to do.

www.rivercottage.net/newsletter