Hope you have all had a good start to 2017!

FACILITIES

With 2016 having been a massive success for The Riviera
it was time to begin 2017 with a fresh start, and no fresh start is
ever quite complete without some hotel facility TLC!

This was no different for the Riviera, January saw a brief closing of the hotel
while we re-painted our leisure facilities, re-tilled the pool, re-varnished
the reception desk and even had time to add a new addition to our hotel
facilities list…. A Relaxation room

We hope the new addition will bring with it a boost in our Coast spa and leisure
facility bookings, acting as a sanctuary for guests and visitors to use while they
wait for beauty treatments or relax after a gym session or swim. With comfortable
seating, natural day light and cosy furnishings it’s the best place to sit back and unwind.

Mark our General Manager @ The Riviera is very happy with the new addition…..
So happy he thought he would model our new dressing gowns for us. The face says it all!

Mark isn’t the only one excited about the new Relaxation room.
The sales & events team think it’s GREAT however our attempts to turn it into our
new office were rejected!  But just looking at it…. you can see why we tried.

MENUS

With gluten intolerance becoming more common, we as a hotel want to do whatever
we can to make your travel worries and eating away from home anxiety’s disappear, so we have
come up with a plan! We are adapting our breakfast menu to suit the needs of those with a
gluten intolerance by offering a separate gluten free buffet table with an array

of options to choose from. The gluten free buffet will include:

Bread Rolls, Cornflakes, Muesli, Porridge

Breakfast bars, Biscuits/cookies, Flapjacks

Brownies, Macaroons, Breakfast Sausages

(Items may vary on an occasional and seasonal basis)

We here at the Riviera just want your breakfast experiences to be hassle
free to help make your stay a more enjoyable one.

STAFF

As well as new facilities, The Riviera has also seen a change in staff for 2017
with emotional farewells and celebratory welcomes.

GOODBYE……….

Sadly the sales and events team had to say goodbye to the lovely Lucy who has decided
the Bournemouth weather just isn’t good enough…. She needs sun!
This lucky lady has gone off travelling for a few months to see the sights
of New Zealand, Asia and Australia!
Pop a shrimp on the Barbie for us Lucy!!!

WELCOME………………..

Taking over for Lucy as Sales and Events Assistant is Lauren.

Having worked a variety of roles within
the hospitality industry over the years, Sales
and Events is a new and exciting challenge for her but she is willing to take it on
and looks forward to gaining better understanding and knowledge of hotels sales and events.

We also welcomed Inma to our reception team
and she’s already taking on her new role like a duck to water! She is an asset
to the Rivera reception team and will continue to be and to top it off, she is always smiling.

We were lucky enough to welcome Summer to the Riviera for a 2 week work placement
as part of her college course. She got to work with both the reception and
sales and events team to gain experience and knowledge of how the hotel is run.

Have you enjoyed your time with us?

“Yes I have, I’m happy I got to learn about the two job roles and what the entail, it has made me want to look into hotel work as a future career”

…….. We also welcomed Bruno to our kitchen team, however sadly
he was too shy to pose for a picture

BUSINESS

So far Business for January & February 2017 has been booming!
We have had a brilliant time celebrating last minute Christmas parties with some of Bournemouth’s
local businesses, bringing in the Chinese New Year dancing away until midnight and stuffing our faces
with spring rolls, sprinkling a bit of romance over our restaurant to welcome couples for Valentines
and even helping a young child’s teddy bear find its way home!

We cannot wait to see what the rest of 2017 has in store for us.
Happy New Year Everyone, come and visit us soon!

Guest information

It’s certainly been a busy Christmas Season with over 4000 people walk through the doors to celebrate their Christmas parties this year!
We wanted to give you a look into what has been happening over at the hotel last month over the Christmas and New Year!

We had parties spread across the Cunarder Restaurant, the Mauretania and our Icy themed Britannic Suite all through December.
All the staff got into the Christmas spirit, dancing merrily in the kitchens and taking over the photo booth before all the guests arrived.
Even the night porter joined in and was caught rocking out behind reception at the beginning of his shift!
Our reception manager Charlotte and our lovely Amy got to meet Santa during our Santa’s Sunday Lunch which was a huge hit
and will certainly be back next year!! Also, check out the fantastic Riviera gingerbread house that
Amy created to amaze all of our Christmas residents.

We had a brilliant time with the Aster Group for their Christmas Party here at The Riviera.
They took part in an excellent #manequinchallenge in true Gatsby style!

We wish you a very Happy New Year!
From

Attila is the head chef at The Riviera Hotel in Alum Chine.  He has been a chef for more than 20 years but hasn’t lost his passion for creating fine food.

He hasn’t been with The Riviera for long but has already secured a Rosette Award for Culinary Excellence in The Cunarder & Conservatory Restaurant.
Attila focuses on fresh and seasonal food, producing delicious meals using only the best local produce. His signature dish is the Dorset Lamb Two Ways.

Attila has mighty determination for perfection but still maintains a joyful approach when creating delicious dishes.
It is a breath of fresh air to work alongside a head chef who is cheerfully willing and able to cater to all guests’ needs without compromising his own impeccable standards
and always with a smile on his face.

We asked Attila for a random fact and apparently he can solve the Rubix cube in record time!
We will have to see evidence of this and we’ll be sure to get it on camera!

Attila has been so kind to give us a recipe this week for his dish, Pork Tenderloin with King Prawn.

Give it a go at home – see below for the recipe!

–

PORK TENDERLOIN WITH KING PRAWN

Ingredients:

Pork Tenderloins
King Prawn
Pak Choi
Sugarsnap Peas
Balsamic Vinegar

Method:

Sous vide pork for 2 hours at 56°c.

After, remove from packaging and sear it in hot pan with butter along with the king prawn.

Serve it with char grilled pak choi, sugarsnap peas and balsamic vinegar jus.

What is Sous vide?

Sous vide is a simple cooking technique in which food is cooked in precisely controlled, low-temperature water.
Because the food can never get hotter than the water, under- or overcooking is almost impossible.

Don’t have a fancy machine? Sous vide this way…

Prepare a water bath in a pan and use a thermometer to check the temperature, it should remain at 56°c.

Place the pork in a ziploc bag and once the water is heated to the desired temperature,
place the bag into the water with the top open so the air can escape.
Hang the bag over the edge of the pot using a clip.

Once you put the food into the pot, you’ll need to bring the water back to the desired temperature,
you can adjust the burner as necessary to maintain a steady cooking temp.

Once the temperature is back up, start your timer and cook for 2 hours.

Since launching our new menu this June, The Bridge Bar & Grill has been been very popular among our hotel guests.
The homemade pizzas hit it off as soon as we launched and the tapas are also very popular.
A firm favourite has got to be the delicious fish and chips!

The Bridge Bar & Grill‘s menu – See Here

If you haven’t popped down these last couple of months then please do!
Below shows our three of most popular, mouth-watering pizzas from the new menu:

Pepperoni – Dorset pepperoni, chorizo, tomato, cheddar cheese

Chicken – basil pesto, grilled chicken, mozzarella, tomatoes

Primavera – olives, tomatoes, peppers, wild rocket, mozzarella
(Vegetarian)

The selection of Small Plates is great for those sharing!

Above shows the crispy, deep fried calamari, grilled Mediterranean vegetables and grilled handmade cocktail sausages.

All small plates are £4 each or £10 for 3!
Now that’s a deal you won’t want to miss!

–

This Summer…
The hotel has been packed full of holiday makers, enjoying the beach, the sun and the food!
We introduced our text to order service in our garden where our guests could order cocktails and food.

We also have build your own pizza for the children to have fun and get creative!

If this blog post hasn’t already made you hungry then wait until you have experienced our scrumptious Afternoon Tea packages.

Afternoon Tea Menu – See Here

We offer the traditional English afternoon tea with a selection of finger sandwiches, mini cakes and homemade scones
with clotted cream & jam and freshly brewed tea. You can also have a glass of fizz with your afternoon tea or go all out with the ultimate package
which includes delicious macaroons, a glass of bucks fizz on arrival and a glass of pink bubbly to wash down your afternoon treats.

If you LOVE cream tea then you would LOVE our Discover Dorset Special Break.

Discover Dorset and all its beauty.
Enjoy Dorset cream tea on arrival, a full English breakfast each morning and dinner every evening
using some of the finest Dorset produce. We will even provide you with a suggested itinerary of what to see and do!

Stay 4 nights, we’ll upgrade you to a sea facing room with private balcony (subject to availability).

Just £49pppn

Available  Sunday – Thursday (offer excludes July & August). Minimum stay of 2 nights applies.

Check availability & Book Now!