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Stir it up magazine October 2015

A good Clockwise from left: the Inn on the Square team; the Market Square in Keswick; the interior of the Inn on the Square; steak tartar – one of the steak house’s speciality. SQUARE MEAL The four-star Inn on the Square Hotel in Keswick re-opened in June and has gone down a storm with guests and locals alike. Previously called the Queens Hotel, the owners launched a Facebook campaign inviting customers to come up with a new name for the 34-room inn on Market Square. Dani Hope, marketing director, explains: “We thought of so many names, but couldn’t decide on just one, so we asked our Facebook followers to send in their suggestions. We got a lot of entries and the winner won a stay in the hotel. “Social media is really important to the marketing of the hotel. It’s good for awareness. We regularly upload photos and videos featuring the hotel staff and customers come in and recognise them. They feel they know them already and comment how friendly and welcoming they are. In fact, a lot of the reviews on TripAdvisor mention staff members by name, which is nice.” The refurbishment of the hotel included a brand new restaurant – the 60-cover Brossen Steakhouse (“Brossen” means “full up” in Cumbrian dialect). “Brossen is the only steakhouse in Keswick with an AA Rosette and we wanted to give it its own brand and not be seen as simply the ‘hotel restaurant’,” says Dani. “We’re not a formal, stuffy hotel and the interiors are fun. As a result it’s really popular with the locals as well as hotel guests.” Diners can choose from an array of tempting steaks and meats from the grill, accompanied by their choice of flavoured butter or sauce. For the seriously hungry there’s the 35oz Tomahawk steak and whole rotisserie chicken, which are recommended as sharing dishes. All the meat is sourced and reared locally and is dry aged for a minimum of 28 days. CUSTOMER PROFILE >> After a major revamp, a new name and the launch of a trendy new eaterie, the only thing that’s “Square” about this Cumbrian hotel is its name. Like the menu, the décor in Brossen is equally meat-themed with a big mural featuring illustrations of a cow, pig and chicken. Adds Dani: “The restaurant wraps around the kitchen and there’s a big serving hatch from the kitchen into the restaurant so that customers can see all the action. It’s like a living theatre! “It’s nice to be able to look into the kitchen and see that it’s clean and tidy and the chefs look smart. It gives you a good feeling about the place.” Head chef Kyle Bowman comes from a butchery background so was the perfect candidate to take on the new role. “I’ve always done a lot of butchery and fishmongery in my previous jobs so I’m used to prepping half a cow,” he says. “My dad used to be a butcher and I used to help him out so I learned a lot from him.” Kyle uses an array of Country Range products to create his delicious dishes, including Country Range Vinegars, Salt, Cornflour and Spices. Country Range Dried Fruit and Nuts are key ingredients in his homemade desserts and granola. But his favourite product is Country Range Coconut Milk, which he uses in a Thai green curry soup served with vermicelli noodles. He explains: “Some coconut milks separate a lot but the Country Range one is really creamy and thick. I always look to use the best products available to me and Country Range very often fits the bill.” The Brossen Steakhouse’s steak and blue cheese salad OCTOBER 2015 05


Stir it up magazine October 2015
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