News from The Holt

It has been an exciting time for The Holt, gaining entry to the Michelin guide, having a favourable review in the weekend section of the Telegraph (please click here) and reaching the final of the Devon Food awards. All of which has made for a very busy period.

So with some time to draw breath, we cast our eyes forward to Christmas and New Year, which seems to be looming rapidly in the distance. This year there will be a 2 or 3 course evening set menu, available along with our regular lunchtime and evening menus. All are now posted on the website and become active on the 26th November.

With the success at the local markets of Smoking Jacket Foods (our smokehouse company), we will be doing hampers directly from the Holt for the Christmas period. They will feature the popular smoked food range, local cheeses, beers and our newest idea - a DIY bacon pack. That’s right, simply follow the instructions within the pack and create your very own tasty bacon with the Smoking Jacket Foods special bacon cure. All of the products will be available as part of a hamper or individually.

For the Christmas week, The Holt is planning a yule tide music festival with Bands/DJ’s and a jam night. Line ups are currently being confirmed and information will appear on the website and at the pub as soon as possible. Please note, none of this will interfere with dining at The Holt as it will take place in the bar after food service.

For New Years Eve we normally host a fancy dress and live music event but this year we thought a change might be in order. This year will be the chefs turn to do some work! We are planning a 6 course menu with a glass of champagne to start, live music from two local pianists and the first appearance of The Holt's very special cheese chariot. The menu is available to view on the website and will be £48 per person.

Along with everything else, Bernard and Kitty’s real flavoured vodkas (our vodka company) gallop from strength to strength and are available to consume at The Holt or taken away to enjoy. If you have any enquiries about any of the above please feel free to contact us by e-mail or give the pub a ring.

See you all soon.

Joe McCaig, November 2008