Our Blog

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We’re keen bloggers here at Silver Bay Holiday Village and we love nothing more than giving our luxury lodge owners and friends an insight into life at our holiday resort on Anglesey. With our weekly blog, we like to update you on key topics that make us and our lodge owners tick. From things to do to the best restaurants to visit (including The Deck House, of course!) you’ll have plenty of reading material to help you plan your next Anglesey break.

We also post about upcoming events on site including everything from beauty events to annual parties, so if you want to keep ahead of the game and make sure you get tickets, keep checking back!

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Summer has officially begun! And there’s no better way to enjoy the summer months than enjoying a glass of gin and tonic whilst taking in the stunning views of the Llyn Peninsula and beyond. We’ve introduced a whole new gin menu to The Deck House bar for you to try; of course you’ll need to find your very own favourite but here’s a little information about each one.

We, of course, have the classics such as Gordon’s, Bombay Sapphire, Hendrick’s and Plymouth Original. If you want to branch out a bit but still want that classic taste we have a range of London dry gins, including Bloom, Bulldog, Opihr and 6 O’clock Gin.

London Dry Gin

 

For a smoother, sweet flavour Bloom gin and 6 O’clock Gin are perfect. Bloom consists of three different flavours; chamomile, honeysuckle and the citrus fruit pomelo. It’s best served with an Indian tonic water and finished off with fresh strawberries. 6 O’clock Gin has a fine balance of botanicals, including coriander, orange peel and elderflower which gives a balanced but smooth flavour. It’s best served with tonic water and garnished with lemon, lemon zest or lime.

For more of a dry finish, Bulldog is a multi-award winning gin that has been handcrafted in an English distillery for over 250 years and its dry flavours give a crisp finish. It’s best served with a premium Indian tonic along with fresh ground black pepper.

Or if you’re looking for something with more exotic flavours, Ophir has a wide range of flavours including spicy Cubeb berries from Indonesia, black pepper from India and coriander from Morocco. It has been distilled to a high quality since 1761 and is best served with Indian tonic water garnished with lime, black pepper or cardamom.

Something a Bit Different

 

If you want something a bit different to the London Dry, Edgerton Blue Spice, Brecon, Monkey 47 or Rock Rose could be the one.

From London we have Edgerton Blue Spice, a follow on from the popular Edgerton original pink gin, offering an earthy flavour consisting of 17 botanicals and coriander notes. It is best served with Fever Tree Indian tonic water and garnished with fresh blueberries.

Or why not get a taste of the Brecon Beacons with Brecon, a traditional gin which is laced with hints of spicy cinnamon and coriander. The characteristic flavours go well with tonic, ice and lemon or lime zest.

Head on up to the most northerly county of Scotland for Rock Rose, a handcrafted Scottish gin which gets its flavours from local and traditional botanicals chosen for a perfect taste. It is best served with Fever Tree Indian tonic water and finished off with orange zest.

Take a trip overseas with the Monkey 47 Schwarzwald Dry Gin, consisting of 47 handpicked ingredients sourced from the Black Forest. It is perfectly served with tonic water and garnished with blackberries, a wedge of lime, a slice of orange or orange zest.

Flavoured Gin

 

If you fancy something more flavoursome then one of these flavoured gins could be perfect for you.

If you want one with a bit of colour the Edgerton Original Pink gin is made from 15 exotic ingredients, including pomegranate. It is a delightful and complex gin which is perfectly served with Fever Tree Indian tonic water and garnished with a strawberry.

Or if you want a drink that tastes like an English summer the Cucumber Gin has a clean aroma and taste of fresh cucumber along with a delicate taste of coriander, citrus and cracked pepper. It can be served neat or with Fever Tree tonic water and finished off with fresh mint leaves.

If you’re looking for something out of the ordinary then we would recommend the Marshmallow Gin with Madagascan Vanilla; a premium gin with an infused flavour produced using copper pot stills. It’s best served over ice for a refreshing and cool taste.

If you’d like to find out more about The Deck House bar or would like to get in touch, take a look at The Deck House page.


16/Oct/2018
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Our lodge owners and Anglesonians adore visiting The Deck House for a relaxing evening and some scrumptious food, so we thought what better to discuss on our latest blog than the inspiration behind our tantalising menu?

Including a look at the brand new autumn/winter menu, and an interview with our head chef, Lee, you’re sure to have a grumbling stomach by the time you’ve finished reading – you’ve been warned!

The Deck House Interior

We’ve only just launched our autumn/winter menu in the restaurant just last week, and just like our summer offerings, you’ll be pleased to know we’ve used a range of tasty local ingredients to create a range of magnificent dishes.

The Deck House Main Menu

All of our meal options are concocted with love for our products, care for our guests and if we don’t mind saying so ourselves, great cookery talent. However, for the purpose of this blog we’re going to focus in on some of the most popular restaurant orders and where these dishes originate from.

Picture of a table with food in The Deck House

Jones of Holyhead 10oz Sirloin Steak

It takes passion, knowledge and experience to serve the juiciest and most succulent steaks, and at the Deck House, we pride ourselves on serving only the best hand cuts which are seasoned and grilled to perfection.

We love to go local with our dishes, and our 10oz sirloin steak is one of those meals that we’re incredibly proud to present to guests. If you’re unfamiliar with the Anglesey area, Holyhead is a large town situated on our island, and Jones of Holyhead is a butchers that is popular with locals and tourists alike.

Jones’ butchers provide customers with only the finest of British meats, and we take pride in the fact we support local businesses with our own restaurant steak offering. Make sure you opt for the Jones of Holyhead Sirloin Steak if you’re after a scrumptious, meaty meal at The Deck House- and we also recommend you choose to have it medium rare, too!

Jones of Bodedern 12oz Gammon Steak

Gammon isn’t just for Christmas. This wonderfully succulent joint of meat makes a great alternative to a roast and is a definite crowd pleaser at the Deck House. The Jones of Bodedern Gammon dish really is a culinary highlight for fans of this hearty dish.

Overseen by the wonderful Jones of Bodedern, this multi-award winning butchers provides some of the best meat on the island. All the meat is homegrown, so you really know that you’re going to enjoy a true slice of Anglesey produce, and once more, we take great pride in supporting local businesses and using their products to bring our guests something spectacular.

Founded in 1915 by Evan Thomas Jones and his wife Ellen, the business has been in the family ever since – providing tasty meats for local Anglesey residents. We know you’ll love their gammon just as much as we do if you order this off the menu!

The Deck House Ice Cream and Sorbets Menu

As well as using local ingredients to create our satisfying main meals, we also take pride in using them to develop taste-bud tingling desserts, too.

A desert at The Deck House.

One of our standout puddings has to be our delectable collection of ice creams and sorbets. These are locally sourced from Mon Ar Lwy, which translates to Taste of Anglesey –  they really are everything that an ice cream lover could ever ask for.

There are so many beautiful flavours to choose from including some more unusual flavours such as lavender, and also apple and passion fruit. These are matched alongside more the classic flavours including vanilla, strawberry and chocolate.

The Taste of Anglesey is popular with Anglesey residents, and their lovely ice creams are all made on their farm. Truly sensational and yummy – what more could you ask for in an ice cream?

The Deck House Pudding Menu

As well as focusing on local ingredients, we like to emulate a gorgeous homemade style when it comes to our cooking. As you can see, our dessert menu benefits from a homemade hot toffee sauce, as well as a soothingly sweet crumble of the day.

We also enjoy going Welsh where we can, and are always honoured to present our guests with our Welsh-themed cheeseboard.

A chocolate and cream desert in The Deck House

Finally, how could we have a blog about our menus without discussing the favourite pudding of our guests – our chocolate brownie? Anyone who visits The Deck House and orders this delight of a pud is sure to want seconds! If you’ve enjoyed one yourself recently, be sure to take a photograph and share them with us on social media. We’d love to hear your feedback.

An Interview With Our Head Chef

Of course, our restaurant food would be nothing without the culinary experts behind it – so how could we discuss the inspiration behind our menu without mentioning head chef, Lee?

We recently tracked him down in the kitchen and asked him a few questions about the inspiration behind the menu. Here’s what he had to say…

Where does the inspiration for your dishes on The Deck House menu come from?

The Deck House winter menu is inspired by all of the amazing choice of local seasonal ingredients on our doorstep! There are lots of fantastic ingredients in season at the moment and I’ve used them to take traditional and hearty dishes that we all grew up with to the next level! I hope that the new menu fulfils that sense of childhood nostalgia!

It’s clear you pride yourself on working with local ingredients in your dishes, tell us why you’re so passionate about sourcing local produce?

I believe that Anglesey has fish and butchery products which are amongst the best in Great Britain, buying local is the only way to truly know that your ingredients are the freshest possible, and for me, the fresher the ingredients the more outstanding the flavour! We have made amazing relationships with our suppliers, all of which pride themselves on the quality of their produce. I like to know exactly where my ingredients are coming from!

What first sparked your interest in food?

My mother. I used to bake a lot with my mum, we started experimenting with different types of bread and cakes, I enjoyed the process so much that I then started to experiment with recipes of my own.

Have you always wanted to be a chef?

I choose to pursue professional cooking from my secondary school years, however I think I became a chef long before that. I was always watching cooking programmes and I was inspired by the fact that I knew, as a chef, I would never truly stop learning! I really enjoyed my catering classes in high school so I ultimately chose to continue my studies through to college.

If you could provide our lovely readers with one top cooking tip, what would it be?

Top tip for curry and spice lovers! Don’t store your herbs and spices above your cooker or high up where they can become humid! Humidity and heat will cause herbs and spices to lose their flavour! Store them in a cool, dry place.

Which of your creations on the menu do you love the most?

I love one pot wonders! So for me, it’s the curries! I love filling the kitchen with the smell of meaty spices! It’s that time of the year now for everyone to start getting out their slow cookers, they’re perfect for winter curries!

Are there any particular dishes that we can expect to see on The Deck House menu in the upcoming months?

I will be introducing my mother’s famous Lob Scouse recipe which is perfect to warm you up as the nights start drawing in!

Silver Bay Holiday Village and You

You don’t need to be a lodge owner to visit The Deck House, we’re open for anyone and everyone who fancies dabbling in our tasty dishes and relaxed atmosphere.

If you’re intrigued to find out more about Silver Bay Holiday Village, then why not download our free eBrochure? You can also take a look at our amazing luxury lodges and see what the Silver Bay lifestyle is all about.

We hope to see you relaxing and enjoying our wonderful food and drinks in The Deck House in the near future! Remember to share your experiences on social media using #SilverBayDays – we love to see our guests enjoying themselves!


16/Oct/2018
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There’s nothing better than braving the elements with a bracing winter’s walk or cycle by the coast and then finding yourself (inexplicably) warming your bones in a traditional country pub – what better way to reward yourself, we say! A cosy inn or tavern should be the end destination for any traveller; after all, the tavern has been seen as a welcoming beacon for tired wanderers over the years, offering delicious food, warming ale and a cosy fire to toast yourself by.

If you find yourself on our island over the winter months, and are either discovering it by bike or by foot, here are some pubs where you’ll find the best winter tipples and hearty winter grub to warm your cockles after a long day’s adventure:

 

The White Eagle

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Here’s one to warm you up a little closer to home, the White Eagle is a Silver Bay favourite loved by visitors and residents alike. With a relaxed and friendly atmosphere, The White Eagle welcomes winter walkers with open arms and invites you to kick back and enjoy the comforting, delicious food and selection of quality ales. Alex Timpson, the CEO and owner of this delightful Free House, created The White Eagle keeping her dream pub in mind. Alex has done a sterling job in creating a meeting place all the family can enjoy. A trip to the White Eagle is a perfect reward after a walk in the brisk coastal winds where you’ve worked up an appetite.

Walk from Silver Bay: 25 minutes Distance: 1.3 miles

 

Ship Inn, Red Wharf Bay

The Ship Inn is an Olde Worlde Inn set in a striking location right on the shore of Red Wharf Bay near Benllech on the northeast coast of Anglesey. A roaring log fire throughout the winter months is the perfect refuge from the cold outdoors. Here you can enjoy good food and real ales seven days a week and in true fisherman style, you can sample some of the 48 varieties of Whisky on offer – now that’s a sure fire way to warm you from the cold Irish sea winds!

 

Cycle from Silver Bay: 2 hrs 11 mins Distance: 24 miles

 

The Black Lion Inn

The Black Lion Inn is a Grade II Listed, newly renovated 18th Century Inn situated on the North Coast of the island. The Black Lion was renovated with careful consideration by new owners Leigh & Mari after it lay derelict for a period of about seven years. The Inn includes a cosy bar and dining room in the original part of the building, and a modern extension with additional dining area to the rear. If you have a four-legged friend joining you on your walk, dogs are more than welcome to join you in the bar area – another quirk which adds to the Black Lion magic.

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Walk from Silver Bay: 3 hrs Distance: 9.1 miles

 

Bulls Head Inn

The freehouse bar at the Bulls Head Inn on the South East Coast of Anglesey retains a traditional pub atmosphere with an Aladdin’s cave of interesting antiques and curiosities to feast your eyes upon, an open log fire and solid oak beams. A trip to the Bulls Head Inn is an experience that will give you a taste of Anglesey’s rich heritage as well as the delicious taste of excellent hand drawn real ales that attract visitors and loyal locals from miles around. The perfect end to a long day braving the elements.

Cycle from Silver Bay: 2 hrs 25 mins Distance: 28.5 miles

 

We hope that this blog post has offered you some inspiration to make the most out of winter days in Anglesey. There may be a nip in the air, but with beautiful scenery on your journey and a warm pub at the end of it, we think its worth it. Do you have any Anglesey drinking and dining gems that we haven’t shared here? Perhaps a family walk that always ends in a nice beer and a bite to eat? Share your thoughts with us on Twitter @silverbay_ and join in the conversation.