![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/05\/AT2V41813DBB3U878V8X21X916F7.jpg\")
<\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/05\/X1639I7WSMSYKM02HJZ09QXC22EH.jpg\")
<\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/05\/0AX3F9I2TCLV10YW7DFJ97NTZJ0B.jpg\")
<\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/05\/9SPD45DHV57S9QS5G41LU17N4X42.jpg\")
<\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/05\/ES6ARZOH3DQJ3G6CM6265ZZK3P3W.jpg\")
<\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/05\/96162H2S978BI7TH9205J98W7B6F.jpg\")
<\/figure><\/li>![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/05\/1769U8LSF5749MS6IV3G4WTV126Q.jpg\")
<\/figure><\/li><\/ul>\n\nWhat makes The Double Red Duke unique?<\/strong><\/h5>\n\nThis restaurant with rooms in the Cotswolds village of Clanfield is committed to cocktails, conviviality and the restoration of calm. From the jolly red-striped canopies on its sunny terrace to the promise of gin recovery kits in its 19 bedrooms, The Double Red Duke exudes a delightful sense of playfulness.<\/span><\/p>\n\nOn the menu <\/strong><\/h5>\n\nStart with a Barbecue Pineapple cocktail in the bar: a zesty blend of mezcal, pineapple and lime. In the light and airy Garden Room, where bold potted plants and herbs bring the outside in, share starters of apple-glazed bacon ribs with fennel slaw; charred squid; and smoky flatbreads. Or treat yourself with larger plates including piri-piri chicken and a hearty salad. Finishing off with British cheeses Rollright and Baron Bigod is a good idea, as are the nostalgic desserts of sticky toffee and treacle tart.<\/p>\n\n
Highlights <\/strong><\/h5>\n\nSharing is encouraged: both with the dishes and by enjoying lively conversation with the team. Book at the chef \u2019s counter for ringside seats as your seafood or steaks are prepared over coals, on the spit or in the clay-fired oven. In the morning, this becomes a breakfast buffet heaving with cinnamon buns and pastries from local bakery Blake\u2019s, along with sourdough, marmalade, honey, cheese and cold meats. The chefs will also prepare overnight oats and a much-Instagramed breakfast muffin with Ogleshield cheese, egg, bacon and sausage.<\/p>\n\n
What you\u2019ll want to recreate at home <\/strong><\/h5>\n\nCo-owner Georgie Pearlman has put her heart and soul into creating an atmosphere that\u2019s both soothing and inspiring. There are stylish, modern takes on traditional bathroom floor tiles, oversized patterns on textured wallpapers, deep green and red hues, and simple floral displays. It\u2019ll inspire you to go flea-market browsing for vintage decanters, ancient books and quirky taxidermy.<\/p>\n\n
What else to do <\/strong><\/h5>\n\nAsk the Duke\u2019s team about local walks \u2013 wellies provided. Visit the cute converted shepherd\u2019s hut to enjoy a beauty treatment or massage, and keep an eye on the hotel website for details about jazz or DJ nights, plus visits from guest chefs such as Brad Carter.<\/p>\n\n
And if you loved the Marmite and cheese breakfast rolls, take a three-minute stroll over to Blake\u2019s (blakeskitchen.com<\/a>) to buy some to take home for your freezer. Rooms <\/em>from <\/em>\u00a3150 <\/em>per <\/em>night; <\/em>countrycreatures.com\/double-red-duke<\/a> <\/em><\/p>\n\n
\n\nWood-fired scallops, parsley and garlic butter<\/h2>\n\n
The butter can be made in advance and kept for up to three months \u2013 it\u2019s also good with steaks and grilled prawns. We prefer to cook with medium to large divercaught scallops from Orkney. Use the shells as the roasting dish, or a cast-iron dish makes a good substitute.<\/p>\n\n
15 MINUTES + CHILLING | SERVES 4 AS A STARTER | EASY<\/p>\n\n![\"\"](\"https:\/\/dj9jqhxgw9833.cloudfront.net\/uploads\/sites\/39\/2022\/05\/c82092d8-3577-4441-ab56-b565165b98df.jpg\")
<\/figure>\n\nGARLIC BUTTER <\/p>\n\n
flat-leaf parsley <\/strong>25g, picked and blanched in hot water, plus 25g, finely chopped <\/p>\n\nunsalted butter <\/strong>30g, melted, plus 220g, softened<\/p>\n\npastis <\/strong>25ml <\/p>\n\nTabasco <\/strong>\u00bd tsp <\/p>\n\ngarlic <\/strong>5 cloves, finely chopped<\/p>\n\nSCALLOPS <\/p>\n\n
scallops <\/strong>12 medium-large <\/p>\n\nsea salt flakes <\/strong><\/p>\n\npanko breadcrumbs <\/strong>40g <\/p>\n\nextra-virgin olive oil<\/strong><\/p>\n\n lemons <\/strong>2, cut into wedges, for serving<\/p>\n\n1 <\/strong>To make the garlic butter, pur\u00e9e the blanched parsley with the melted butter in a blender, then add the pastis and Tabasco until it separates. Let it cool slightly in the fridge before mixing with the rest of the butter, 2 tsp of salt, the garlic and chopped parsley. <\/p>\n\n2 <\/strong>Tip the butter mixture onto baking paper and roll it into a log \u2013 the circumference of which should be big enough to cover a scallop. Twist the ends to seal and store in the fridge until it\u2019s solid enough to slice. <\/p>\n\n3 <\/strong>In the meantime, remove the scallops from their shells along with the roes and the muscles that attaches them to the shells. Clean them by running under cold water and then pat dry. <\/span>If you\u2019re using the shells, they also need to be cleaned before cooking \u2013 steam or boil them for a few minutes to make sure that they\u2019re sterilised.<\/p>\n\n4 <\/strong>Once the shells and scallops are clean, put the scallops in the shells or a cast-iron pan with a thick slice of the garlic butter on top of each. Sprinkle over a little bit of sea salt and the panko breadcrumbs. Finally, drizzle with a little oil. <\/p>\n\n5 <\/strong>Put the shells or pan in a hot wood-fired oven or under a hot grill. They\u2019ll take about 3-5 minutes to cook, depending on how hot your oven or grill is, and the size of your scallops. The scallops should feel firm and hot when touched and the breadcrumbs crisp. Once cooked, serve straight away with some lemon wedges for squeezing over.<\/span><\/p>\n\nPER SERVING 259 kcals | fat 20.7G saturates 11.4G | carbs 9.5G | sugars 0.9G fibre 0.7G | protein 7.1G | salt 1.8G<\/p>\n\n
Playful touches, imaginative cocktails and wood-fired cooking make for a fun weekend at this characterful hotel in the Cotswolds<\/p>\n","protected":false},"author":24,"featured_media":14838,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ub_ctt_via":"","purple_page_number":"96","purple_custom_meta_purple_page_number":"96","purple_seq_number":"1","purple_custom_meta_purple_seq_number":"1","purple_source_article":"article_96-1.xml","purple_custom_meta_purple_source_article":"article_96-1.xml","purple_source_issue":"June-2022","purple_custom_meta_purple_source_issue":"June-2022","purple_external_id":"June-2022-96-1","purple_custom_meta_purple_external_id":"June-2022-96-1","purple_issue_code":"|0000092791||","purple_custom_meta_purple_issue_code":"|0000092791||","purple_android_product":"com.immediatemedia.olive.367","purple_custom_meta_purple_android_product":"com.immediatemedia.olive.367","purple_ios_product":"com.immediatemedia.olive.367","purple_custom_meta_purple_ios_product":"com.immediatemedia.olive.367","purple_web_product":"","purple_custom_meta_purple_web_product":"","purple_publication_id":"05161da9-63b1-4a8f-920a-155322496aec","purple_migrated":"","kt_blocks_editor_width":"","apple_news_api_created_at":"2022-05-24T11:37:02Z","apple_news_article-theme":"","apple_news_api_id":"7f065b8c-9331-4b22-9e33-4bdd7269d499","apple_news_api_modified_at":"2022-05-24T11:37:03Z","apple_news_api_revision":"AAAAAAAAAAD\/\/\/\/\/\/\/\/\/\/w==","apple_news_api_share_url":"https:\/\/apple.news\/AfwZbjJMxSyKeM0vdcmnUmQ","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_is_hidden":false,"apple_news_is_paid":true,"apple_news_is_preview":true,"apple_news_is_sponsored":false,"apple_news_maturity_rating":"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_article_theme":"","apple_news_sections":"[]"},"categories":[21],"tags":[13],"apple_news_notices":[],"featured_image_src":"https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg","author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"acf":{"readingTimeMinutes":"5","apple_news_title":""},"uagb_featured_image_src":{"full":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",810,994,false],"thumbnail":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11-150x150.jpg",150,150,true],"medium":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11-244x300.jpg",244,300,true],"medium_large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11-768x942.jpg",768,942,true],"large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",800,982,false],"1536x1536":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",810,994,false],"2048x2048":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",810,994,false]},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"Playful touches, imaginative cocktails and wood-fired cooking make for a fun weekend at this characterful hotel in the Cotswolds","_links":{"self":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/14846"}],"collection":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/comments?post=14846"}],"version-history":[{"count":8,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/14846\/revisions"}],"predecessor-version":[{"id":16670,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/14846\/revisions\/16670"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/media\/14838"}],"wp:attachment":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/media?parent=14846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/categories?post=14846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/tags?post=14846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
On the menu <\/strong><\/h5>\n\nStart with a Barbecue Pineapple cocktail in the bar: a zesty blend of mezcal, pineapple and lime. In the light and airy Garden Room, where bold potted plants and herbs bring the outside in, share starters of apple-glazed bacon ribs with fennel slaw; charred squid; and smoky flatbreads. Or treat yourself with larger plates including piri-piri chicken and a hearty salad. Finishing off with British cheeses Rollright and Baron Bigod is a good idea, as are the nostalgic desserts of sticky toffee and treacle tart.<\/p>\n\n
Highlights <\/strong><\/h5>\n\nSharing is encouraged: both with the dishes and by enjoying lively conversation with the team. Book at the chef \u2019s counter for ringside seats as your seafood or steaks are prepared over coals, on the spit or in the clay-fired oven. In the morning, this becomes a breakfast buffet heaving with cinnamon buns and pastries from local bakery Blake\u2019s, along with sourdough, marmalade, honey, cheese and cold meats. The chefs will also prepare overnight oats and a much-Instagramed breakfast muffin with Ogleshield cheese, egg, bacon and sausage.<\/p>\n\n
What you\u2019ll want to recreate at home <\/strong><\/h5>\n\nCo-owner Georgie Pearlman has put her heart and soul into creating an atmosphere that\u2019s both soothing and inspiring. There are stylish, modern takes on traditional bathroom floor tiles, oversized patterns on textured wallpapers, deep green and red hues, and simple floral displays. It\u2019ll inspire you to go flea-market browsing for vintage decanters, ancient books and quirky taxidermy.<\/p>\n\n
What else to do <\/strong><\/h5>\n\nAsk the Duke\u2019s team about local walks \u2013 wellies provided. Visit the cute converted shepherd\u2019s hut to enjoy a beauty treatment or massage, and keep an eye on the hotel website for details about jazz or DJ nights, plus visits from guest chefs such as Brad Carter.<\/p>\n\n
And if you loved the Marmite and cheese breakfast rolls, take a three-minute stroll over to Blake\u2019s (blakeskitchen.com<\/a>) to buy some to take home for your freezer. Rooms <\/em>from <\/em>\u00a3150 <\/em>per <\/em>night; <\/em>countrycreatures.com\/double-red-duke<\/a> <\/em><\/p>\n\n
\n\nWood-fired scallops, parsley and garlic butter<\/h2>\n\n
The butter can be made in advance and kept for up to three months \u2013 it\u2019s also good with steaks and grilled prawns. We prefer to cook with medium to large divercaught scallops from Orkney. Use the shells as the roasting dish, or a cast-iron dish makes a good substitute.<\/p>\n\n
15 MINUTES + CHILLING | SERVES 4 AS A STARTER | EASY<\/p>\n\n<\/figure>\n\nGARLIC BUTTER <\/p>\n\n
flat-leaf parsley <\/strong>25g, picked and blanched in hot water, plus 25g, finely chopped <\/p>\n\nunsalted butter <\/strong>30g, melted, plus 220g, softened<\/p>\n\npastis <\/strong>25ml <\/p>\n\nTabasco <\/strong>\u00bd tsp <\/p>\n\ngarlic <\/strong>5 cloves, finely chopped<\/p>\n\nSCALLOPS <\/p>\n\n
scallops <\/strong>12 medium-large <\/p>\n\nsea salt flakes <\/strong><\/p>\n\npanko breadcrumbs <\/strong>40g <\/p>\n\nextra-virgin olive oil<\/strong><\/p>\n\n lemons <\/strong>2, cut into wedges, for serving<\/p>\n\n1 <\/strong>To make the garlic butter, pur\u00e9e the blanched parsley with the melted butter in a blender, then add the pastis and Tabasco until it separates. Let it cool slightly in the fridge before mixing with the rest of the butter, 2 tsp of salt, the garlic and chopped parsley. <\/p>\n\n2 <\/strong>Tip the butter mixture onto baking paper and roll it into a log \u2013 the circumference of which should be big enough to cover a scallop. Twist the ends to seal and store in the fridge until it\u2019s solid enough to slice. <\/p>\n\n3 <\/strong>In the meantime, remove the scallops from their shells along with the roes and the muscles that attaches them to the shells. Clean them by running under cold water and then pat dry. <\/span>If you\u2019re using the shells, they also need to be cleaned before cooking \u2013 steam or boil them for a few minutes to make sure that they\u2019re sterilised.<\/p>\n\n4 <\/strong>Once the shells and scallops are clean, put the scallops in the shells or a cast-iron pan with a thick slice of the garlic butter on top of each. Sprinkle over a little bit of sea salt and the panko breadcrumbs. Finally, drizzle with a little oil. <\/p>\n\n5 <\/strong>Put the shells or pan in a hot wood-fired oven or under a hot grill. They\u2019ll take about 3-5 minutes to cook, depending on how hot your oven or grill is, and the size of your scallops. The scallops should feel firm and hot when touched and the breadcrumbs crisp. Once cooked, serve straight away with some lemon wedges for squeezing over.<\/span><\/p>\n\nPER SERVING 259 kcals | fat 20.7G saturates 11.4G | carbs 9.5G | sugars 0.9G fibre 0.7G | protein 7.1G | salt 1.8G<\/p>\n\n
Playful touches, imaginative cocktails and wood-fired cooking make for a fun weekend at this characterful hotel in the Cotswolds<\/p>\n","protected":false},"author":24,"featured_media":14838,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ub_ctt_via":"","purple_page_number":"96","purple_custom_meta_purple_page_number":"96","purple_seq_number":"1","purple_custom_meta_purple_seq_number":"1","purple_source_article":"article_96-1.xml","purple_custom_meta_purple_source_article":"article_96-1.xml","purple_source_issue":"June-2022","purple_custom_meta_purple_source_issue":"June-2022","purple_external_id":"June-2022-96-1","purple_custom_meta_purple_external_id":"June-2022-96-1","purple_issue_code":"|0000092791||","purple_custom_meta_purple_issue_code":"|0000092791||","purple_android_product":"com.immediatemedia.olive.367","purple_custom_meta_purple_android_product":"com.immediatemedia.olive.367","purple_ios_product":"com.immediatemedia.olive.367","purple_custom_meta_purple_ios_product":"com.immediatemedia.olive.367","purple_web_product":"","purple_custom_meta_purple_web_product":"","purple_publication_id":"05161da9-63b1-4a8f-920a-155322496aec","purple_migrated":"","kt_blocks_editor_width":"","apple_news_api_created_at":"2022-05-24T11:37:02Z","apple_news_article-theme":"","apple_news_api_id":"7f065b8c-9331-4b22-9e33-4bdd7269d499","apple_news_api_modified_at":"2022-05-24T11:37:03Z","apple_news_api_revision":"AAAAAAAAAAD\/\/\/\/\/\/\/\/\/\/w==","apple_news_api_share_url":"https:\/\/apple.news\/AfwZbjJMxSyKeM0vdcmnUmQ","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_is_hidden":false,"apple_news_is_paid":true,"apple_news_is_preview":true,"apple_news_is_sponsored":false,"apple_news_maturity_rating":"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_article_theme":"","apple_news_sections":"[]"},"categories":[21],"tags":[13],"apple_news_notices":[],"featured_image_src":"https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg","author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"acf":{"readingTimeMinutes":"5","apple_news_title":""},"uagb_featured_image_src":{"full":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",810,994,false],"thumbnail":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11-150x150.jpg",150,150,true],"medium":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11-244x300.jpg",244,300,true],"medium_large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11-768x942.jpg",768,942,true],"large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",800,982,false],"1536x1536":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",810,994,false],"2048x2048":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",810,994,false]},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"Playful touches, imaginative cocktails and wood-fired cooking make for a fun weekend at this characterful hotel in the Cotswolds","_links":{"self":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/14846"}],"collection":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/comments?post=14846"}],"version-history":[{"count":8,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/14846\/revisions"}],"predecessor-version":[{"id":16670,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/posts\/14846\/revisions\/16670"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/media\/14838"}],"wp:attachment":[{"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/media?parent=14846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/categories?post=14846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/c01.purpledshub.com\/olivemagazine\/wp-json\/wp\/v2\/tags?post=14846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Sharing is encouraged: both with the dishes and by enjoying lively conversation with the team. Book at the chef \u2019s counter for ringside seats as your seafood or steaks are prepared over coals, on the spit or in the clay-fired oven. In the morning, this becomes a breakfast buffet heaving with cinnamon buns and pastries from local bakery Blake\u2019s, along with sourdough, marmalade, honey, cheese and cold meats. The chefs will also prepare overnight oats and a much-Instagramed breakfast muffin with Ogleshield cheese, egg, bacon and sausage.<\/p>\n\n
What you\u2019ll want to recreate at home <\/strong><\/h5>\n\nCo-owner Georgie Pearlman has put her heart and soul into creating an atmosphere that\u2019s both soothing and inspiring. There are stylish, modern takes on traditional bathroom floor tiles, oversized patterns on textured wallpapers, deep green and red hues, and simple floral displays. It\u2019ll inspire you to go flea-market browsing for vintage decanters, ancient books and quirky taxidermy.<\/p>\n\n
What else to do <\/strong><\/h5>\n\nAsk the Duke\u2019s team about local walks \u2013 wellies provided. Visit the cute converted shepherd\u2019s hut to enjoy a beauty treatment or massage, and keep an eye on the hotel website for details about jazz or DJ nights, plus visits from guest chefs such as Brad Carter.<\/p>\n\n
And if you loved the Marmite and cheese breakfast rolls, take a three-minute stroll over to Blake\u2019s (blakeskitchen.com<\/a>) to buy some to take home for your freezer. Rooms <\/em>from <\/em>\u00a3150 <\/em>per <\/em>night; <\/em>countrycreatures.com\/double-red-duke<\/a> <\/em><\/p>\n\n
\n\nWood-fired scallops, parsley and garlic butter<\/h2>\n\n
The butter can be made in advance and kept for up to three months \u2013 it\u2019s also good with steaks and grilled prawns. We prefer to cook with medium to large divercaught scallops from Orkney. Use the shells as the roasting dish, or a cast-iron dish makes a good substitute.<\/p>\n\n
15 MINUTES + CHILLING | SERVES 4 AS A STARTER | EASY<\/p>\n\n<\/figure>\n\nGARLIC BUTTER <\/p>\n\n
flat-leaf parsley <\/strong>25g, picked and blanched in hot water, plus 25g, finely chopped <\/p>\n\nunsalted butter <\/strong>30g, melted, plus 220g, softened<\/p>\n\npastis <\/strong>25ml <\/p>\n\nTabasco <\/strong>\u00bd tsp <\/p>\n\ngarlic <\/strong>5 cloves, finely chopped<\/p>\n\nSCALLOPS <\/p>\n\n
scallops <\/strong>12 medium-large <\/p>\n\nsea salt flakes <\/strong><\/p>\n\npanko breadcrumbs <\/strong>40g <\/p>\n\nextra-virgin olive oil<\/strong><\/p>\n\n lemons <\/strong>2, cut into wedges, for serving<\/p>\n\n1 <\/strong>To make the garlic butter, pur\u00e9e the blanched parsley with the melted butter in a blender, then add the pastis and Tabasco until it separates. Let it cool slightly in the fridge before mixing with the rest of the butter, 2 tsp of salt, the garlic and chopped parsley. <\/p>\n\n2 <\/strong>Tip the butter mixture onto baking paper and roll it into a log \u2013 the circumference of which should be big enough to cover a scallop. Twist the ends to seal and store in the fridge until it\u2019s solid enough to slice. <\/p>\n\n3 <\/strong>In the meantime, remove the scallops from their shells along with the roes and the muscles that attaches them to the shells. Clean them by running under cold water and then pat dry. <\/span>If you\u2019re using the shells, they also need to be cleaned before cooking \u2013 steam or boil them for a few minutes to make sure that they\u2019re sterilised.<\/p>\n\n4 <\/strong>Once the shells and scallops are clean, put the scallops in the shells or a cast-iron pan with a thick slice of the garlic butter on top of each. Sprinkle over a little bit of sea salt and the panko breadcrumbs. Finally, drizzle with a little oil. <\/p>\n\n5 <\/strong>Put the shells or pan in a hot wood-fired oven or under a hot grill. They\u2019ll take about 3-5 minutes to cook, depending on how hot your oven or grill is, and the size of your scallops. The scallops should feel firm and hot when touched and the breadcrumbs crisp. Once cooked, serve straight away with some lemon wedges for squeezing over.<\/span><\/p>\n\nPER SERVING 259 kcals | fat 20.7G saturates 11.4G | carbs 9.5G | sugars 0.9G fibre 0.7G | protein 7.1G | salt 1.8G<\/p>\n\n
Playful touches, imaginative cocktails and wood-fired cooking make for a fun weekend at this characterful hotel in the Cotswolds<\/p>\n","protected":false},"author":24,"featured_media":14838,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ub_ctt_via":"","purple_page_number":"96","purple_custom_meta_purple_page_number":"96","purple_seq_number":"1","purple_custom_meta_purple_seq_number":"1","purple_source_article":"article_96-1.xml","purple_custom_meta_purple_source_article":"article_96-1.xml","purple_source_issue":"June-2022","purple_custom_meta_purple_source_issue":"June-2022","purple_external_id":"June-2022-96-1","purple_custom_meta_purple_external_id":"June-2022-96-1","purple_issue_code":"|0000092791||","purple_custom_meta_purple_issue_code":"|0000092791||","purple_android_product":"com.immediatemedia.olive.367","purple_custom_meta_purple_android_product":"com.immediatemedia.olive.367","purple_ios_product":"com.immediatemedia.olive.367","purple_custom_meta_purple_ios_product":"com.immediatemedia.olive.367","purple_web_product":"","purple_custom_meta_purple_web_product":"","purple_publication_id":"05161da9-63b1-4a8f-920a-155322496aec","purple_migrated":"","kt_blocks_editor_width":"","apple_news_api_created_at":"2022-05-24T11:37:02Z","apple_news_article-theme":"","apple_news_api_id":"7f065b8c-9331-4b22-9e33-4bdd7269d499","apple_news_api_modified_at":"2022-05-24T11:37:03Z","apple_news_api_revision":"AAAAAAAAAAD\/\/\/\/\/\/\/\/\/\/w==","apple_news_api_share_url":"https:\/\/apple.news\/AfwZbjJMxSyKeM0vdcmnUmQ","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_is_hidden":false,"apple_news_is_paid":true,"apple_news_is_preview":true,"apple_news_is_sponsored":false,"apple_news_maturity_rating":"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_article_theme":"","apple_news_sections":"[]"},"categories":[21],"tags":[13],"apple_news_notices":[],"featured_image_src":"https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg","author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"acf":{"readingTimeMinutes":"5","apple_news_title":""},"uagb_featured_image_src":{"full":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",810,994,false],"thumbnail":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11-150x150.jpg",150,150,true],"medium":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11-244x300.jpg",244,300,true],"medium_large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11-768x942.jpg",768,942,true],"large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",800,982,false],"1536x1536":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",810,994,false],"2048x2048":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",810,994,false]},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"Playful touches, imaginative cocktails and wood-fired cooking make for a fun weekend at this characterful hotel in the 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Ask the Duke\u2019s team about local walks \u2013 wellies provided. Visit the cute converted shepherd\u2019s hut to enjoy a beauty treatment or massage, and keep an eye on the hotel website for details about jazz or DJ nights, plus visits from guest chefs such as Brad Carter.<\/p>\n\n
And if you loved the Marmite and cheese breakfast rolls, take a three-minute stroll over to Blake\u2019s (blakeskitchen.com<\/a>) to buy some to take home for your freezer. Rooms <\/em>from <\/em>\u00a3150 <\/em>per <\/em>night; <\/em>countrycreatures.com\/double-red-duke<\/a> <\/em><\/p>\n\n The butter can be made in advance and kept for up to three months \u2013 it\u2019s also good with steaks and grilled prawns. We prefer to cook with medium to large divercaught scallops from Orkney. Use the shells as the roasting dish, or a cast-iron dish makes a good substitute.<\/p>\n\n 15 MINUTES + CHILLING | SERVES 4 AS A STARTER | EASY<\/p>\n\n GARLIC BUTTER <\/p>\n\n flat-leaf parsley <\/strong>25g, picked and blanched in hot water, plus 25g, finely chopped <\/p>\n\n unsalted butter <\/strong>30g, melted, plus 220g, softened<\/p>\n\n pastis <\/strong>25ml <\/p>\n\n Tabasco <\/strong>\u00bd tsp <\/p>\n\n garlic <\/strong>5 cloves, finely chopped<\/p>\n\n SCALLOPS <\/p>\n\n scallops <\/strong>12 medium-large <\/p>\n\n sea salt flakes <\/strong><\/p>\n\n panko breadcrumbs <\/strong>40g <\/p>\n\n extra-virgin olive oil<\/strong><\/p>\n\n lemons <\/strong>2, cut into wedges, for serving<\/p>\n\n 1 <\/strong>To make the garlic butter, pur\u00e9e the blanched parsley with the melted butter in a blender, then add the pastis and Tabasco until it separates. Let it cool slightly in the fridge before mixing with the rest of the butter, 2 tsp of salt, the garlic and chopped parsley. <\/p>\n\n 2 <\/strong>Tip the butter mixture onto baking paper and roll it into a log \u2013 the circumference of which should be big enough to cover a scallop. Twist the ends to seal and store in the fridge until it\u2019s solid enough to slice. <\/p>\n\n 3 <\/strong>In the meantime, remove the scallops from their shells along with the roes and the muscles that attaches them to the shells. Clean them by running under cold water and then pat dry. <\/span>If you\u2019re using the shells, they also need to be cleaned before cooking \u2013 steam or boil them for a few minutes to make sure that they\u2019re sterilised.<\/p>\n\n 4 <\/strong>Once the shells and scallops are clean, put the scallops in the shells or a cast-iron pan with a thick slice of the garlic butter on top of each. Sprinkle over a little bit of sea salt and the panko breadcrumbs. Finally, drizzle with a little oil. <\/p>\n\n 5 <\/strong>Put the shells or pan in a hot wood-fired oven or under a hot grill. They\u2019ll take about 3-5 minutes to cook, depending on how hot your oven or grill is, and the size of your scallops. The scallops should feel firm and hot when touched and the breadcrumbs crisp. Once cooked, serve straight away with some lemon wedges for squeezing over.<\/span><\/p>\n\n PER SERVING 259 kcals | fat 20.7G saturates 11.4G | carbs 9.5G | sugars 0.9G fibre 0.7G | protein 7.1G | salt 1.8G<\/p>\n\n Playful touches, imaginative cocktails and wood-fired cooking make for a fun weekend at this characterful hotel in the Cotswolds<\/p>\n","protected":false},"author":24,"featured_media":14838,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ub_ctt_via":"","purple_page_number":"96","purple_custom_meta_purple_page_number":"96","purple_seq_number":"1","purple_custom_meta_purple_seq_number":"1","purple_source_article":"article_96-1.xml","purple_custom_meta_purple_source_article":"article_96-1.xml","purple_source_issue":"June-2022","purple_custom_meta_purple_source_issue":"June-2022","purple_external_id":"June-2022-96-1","purple_custom_meta_purple_external_id":"June-2022-96-1","purple_issue_code":"|0000092791||","purple_custom_meta_purple_issue_code":"|0000092791||","purple_android_product":"com.immediatemedia.olive.367","purple_custom_meta_purple_android_product":"com.immediatemedia.olive.367","purple_ios_product":"com.immediatemedia.olive.367","purple_custom_meta_purple_ios_product":"com.immediatemedia.olive.367","purple_web_product":"","purple_custom_meta_purple_web_product":"","purple_publication_id":"05161da9-63b1-4a8f-920a-155322496aec","purple_migrated":"","kt_blocks_editor_width":"","apple_news_api_created_at":"2022-05-24T11:37:02Z","apple_news_article-theme":"","apple_news_api_id":"7f065b8c-9331-4b22-9e33-4bdd7269d499","apple_news_api_modified_at":"2022-05-24T11:37:03Z","apple_news_api_revision":"AAAAAAAAAAD\/\/\/\/\/\/\/\/\/\/w==","apple_news_api_share_url":"https:\/\/apple.news\/AfwZbjJMxSyKeM0vdcmnUmQ","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_is_hidden":false,"apple_news_is_paid":true,"apple_news_is_preview":true,"apple_news_is_sponsored":false,"apple_news_maturity_rating":"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_article_theme":"","apple_news_sections":"[]"},"categories":[21],"tags":[13],"apple_news_notices":[],"featured_image_src":"https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg","author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"acf":{"readingTimeMinutes":"5","apple_news_title":""},"uagb_featured_image_src":{"full":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",810,994,false],"thumbnail":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11-150x150.jpg",150,150,true],"medium":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11-244x300.jpg",244,300,true],"medium_large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11-768x942.jpg",768,942,true],"large":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",800,982,false],"1536x1536":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",810,994,false],"2048x2048":["https:\/\/c01.purpledshub.com\/uploads\/sites\/39\/2022\/05\/974fbfd3-811f-445f-99c8-cf9b60e64a11.jpg",810,994,false]},"uagb_author_info":{"display_name":"importmanagerhub@sprylab.com","author_link":"https:\/\/c01.purpledshub.com\/olivemagazine\/author\/importmanagerhubsprylab-com\/"},"uagb_comment_info":0,"uagb_excerpt":"Playful 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\n\nWood-fired scallops, parsley and garlic butter<\/h2>\n\n
<\/figure>\n\n