Planner

To plan the perfect hen weekend here are some essential tricks to make life easy and the weekend fabulous.   First, create your plan and write it down so that you have a schedule to help manage the break.  Consider your group.  What type of people, ages, close friends or new friends?  Would they prefer an activity weekend, or will they be happier spending the weekend at a pyjama party, are they vintage babes or wild things?

Make the weekend unforgettable with a professional group photo and give everyone a memory to cherish or have the work taken out of the weekend by Sarah our resident caterer 07968 162764 who will work to your budget.

On arrival why not break the ice with a team cooking effort?  Split simple supper into tasks and allocate three guests to each task eg:

Team A – drinks organisers (make simple fizz cocktails with fresh fruit and a splash of liqueur)
Team B – Table decoration and setting
Team C – Veg preparation
Team D –  Chefs for the night!   By the time supper is over, you will all be the greatest of pals.

Saturday is the big day out so suggest a shopping trip, open top sightseeing bus tour or an iconic town highlight tour.  Then home to chill out and get dressed up for a fun filled evening.  Our friendly and reasonably priced Beaufort Taxis will take you to one of our favourite restaurants then on to the coolest night spots in town.  If you want to stay at home, we have a list of local caterers who will create the perfect evening where you can play games and dance to your own tunes!

Sunday is for gently soothing your head.  Treat yourselves to a big breakfast, a long country walk and then round the weekend off with Sunday lunch at one of our favourite country pubs – the perfect break!

Perfect weekend #1 – Activity Dolls

Friday night:  Team cooking with a supper quiz (download)

Saturday:  Healthy breakfast; Fruit toast & preserves, yoghurt, juice.

Taxi pickup to your chosen group activity:
Castle Combe driving experience
Paintballing contest
Clay pigeon shooting
Group riding school

Back to base to relax and wind down and then all dress up and dinner at home or off to one of our favourite restaurants and then on to the hottest night spots.

Home to bed then Sunday breakfast with all the trimmings! 

Perfect weekend #2 – Pyjama Party

Friday night:  Each guest brings with them an item from our supper list which is quick to prepare and creates an instant party.  Choose from:

Dips and crudités / nachos
Cake for sharing
Easy quick heat up fish or chicken goujons
Sausage rolls or cocktail sausages
Big fruitbowl
Cheeseboard with crackers        Et voila!! – the fastest supper ever

Friday night game – funniest boyfriend story – ask everyone to think of their best and worst experiences with the unfairer sex.

Saturday:  The Big Breakfast (shopping list) cooked and shared by all, then off shopping or out for a long country walk.

Back for tea (high tea or Bath buns of course) then into the most outrageous, comfortable nightwear imaginable for a fun pyjama party – make sure you don’t forget the towelling turbans, curlers and big slippers!

Saturday one pot supper!

Get your guests into groups to organise supper tasks, here are some simple ideas;

Chill out chilli, comforting chicken curry, simple tuna bake

Then prepare yourselves for an evening of pampering in the Beauty Parlour

Each guest brings an item of make up, manicure kit, wax strips, eyebrow dye, individual false eyelashes, hair pieces, stick on tattoos or body jewels, then set up a salon with each guest giving another a treatment – hilarious! Special ingredients – lots of wine and late night tales ( don’t forget the photos!)

Sunday morning – The Big Breakfast!

Perfect weekend #3 – Vintage Babes

Friday night is cocktail night!

Ask your guests to bring an item from the list and rustle up a simple supper and a fabulous cocktail tasting – super!!

Bubbly
Vodka
Rum
Gin
Tequila
Triple sec or Cointreau
Galliano
Dry Vermouth
Lemonade/cola/limes/green olives
Lemons/ginger beer
Angostura bitters

strawberries, limes
guacamole (with nachos)
cheese and pineapple (on sticks of course)
cooked chicken goujons
cooked king prawns
Crisps and fruit inc. lemons
quiches
salad bowl & celery plus celery salt.
houmous and pitta bread
Orange juice & tomato juice

 

Saturday: Casual breakfast in pyjamas then into the haute vintage look for shopping in town.

Home for tea and a fun cup cake baking session  then brace yourselves for the spectacular:

DINNER WITH THE STARS

Each guest dresses in evening wear as their favourite iconic movie star – don’t forget outrageous wigs and long gloves!

Dinner ordered in from one of our wonderful local caterers, or at one of our favourite restaurants, chauffeured of course by minibus straight to the door.  Famous names quiz to entertain you.

Champagne all night long

Dancing to the classics and late to bed

Sunday: Stop my headache breakfast served up with bloody Marys all round – parfait!!!

Perfect weekend #4 – Wild Things

Friday night:

Each guest brings a play list, a matching drink, outfit and supper item from their favourite era.  When the party is under way, they must tell the others why they lurve the 60’s/70’s/etc  soooo much!

Saturday hangover brunch – a gentle start to the day with full English.  Then:

Out for a long country walk, spotting as much wild flora and fauna as you can.  Back to base for a lesson in Burlesque or Pole Dancing.

Late afternoon chill out before glamming up, taxis and happy hour cocktails at Sub 13 then dinner and dancing the night away with discounted guest passes at Second Bridge night club.

Sunday revival breakfast and later, Sunday lunch booked at one of our favourite country pubs!

Simple supper

Chill out Chilli – serves 8

2 large onions,  2 red peppers,   4 garlic cloves, peeled,   Hot chilli powder to taste     1.5 kg lean minced beef/quorn,   2 cans chopped tomatoes,   Sprinkle of  marjoram      4 tbsps tomato purée, 2 cans red kidney beans,  Stock cube and Worcestershire sauce.          Plain boiled long grain rice, soured cream & grated cheddar to serve

Chop onions peppers and garlic .  Put your pan on the hob over a medium heat. Add the oil  then the onions and pepper and cook for about 5 minutes, fry the garlic.  Hot chilli powder to taste (don’t go mad!), leave to cook 5 mins stirring occasionally set aside.

Brown the beef or quorn . Add chopped tomatoes,1 tsp dried marjoram and 1 tsp sugar, if using and add a good shake of salt and pepper. Add tomato purée and stir the sauce well.  Add about 1 pint of water and a stock cube plus a few shakes of Worcestershire Sauce.

Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. Add kidney beans et voila!

Serve with soured cream and plain boiled long grain rice.

Comforting Chicken Curry – serves 8

8 free range skinless chicken breasts,  2 tablespoons vegetable oil,  2 large onions, finely chopped,   3 garlic cloves, finely chopped, 2 tablespoons curry paste,  1 litre chicken stock,  2 tablespoons  tomato purée, teaspoon sugar,  4 tablespoons Greek-style yoghurt or 2 tins coconut milk,  salt and freshly ground black pepper,  chopped fresh coriander to garnish

Heat      the oil in a deep frying pan or flameproof casserole. Add the chicken and      brown it on all sides for 6–8 minutes over a medium heat. Remove and set      aside on a plate.

Cook      the onions in the pan for 5 minutes until golden brown, stirring      regularly. Add the garlic and curry paste and cook, stirring, for 1      minute.

Add the      stock, tomato purée, sugar and seasoning. Mix well and add the chicken.      Bring to the boil, then reduce the heat, cover and simmer for 45 minutes      or until tender, turning the chicken pieces halfway through cooking.

Remove      the chicken to a serving dish using a draining spoon. Heat the sauce over      a high heat for 2–3 minutes until reduced and thickened. Take the pan off      the heat and stir in the yoghurt. Check seasoning, then pour the sauce      over the chicken. Scatter over the chopped coriander.

Simple Tuna bake

800grms penne,  large knob of      butter,  2 tablespoons plain flour

1pt milk, large block strong cheddar, grated

4 x 160g cans tuna steak in spring water, drained

Lge can sweetcorn, drained.  large      handful chopped parsley

Heat oven to 180C/fan 160C/gas 4. Boil the pasta for 2 mins less time than stated on the pack. To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in all but a handful of cheese.

Drain the pasta, mix with the white sauce, tuna, sweetcorn and parsley, then season. Transfer to a baking dish and top with the rest of the grated cheese. Bake for 15-20 mins until the cheese on top is golden and starting to brown.

shopping trip

Bath:  Milsom Street for up market clothes, The Corridor for the more eclectic finds, the fabulous new Southgate for every kind of shop and boutique.

Bristol:  Cabot Circus for everything from Harvey Nicks to Primani or St. Nicholas’ Market for vintage treasures.

Ilfracombe:  Barnstaple is a must with its pretty winding streets and Victorian pannier market.

Beaufort taxis

Beaufort Taxis  01454 313721

favourite restaurants

Bath Priory – Michelin starred restaruant 01225 331922

Rajpoot – Award winning tandoori and curry dishes 01225 466833

The Hole in the Wall – Great restaurant schooling some of Britains finest chefs 01225 425242

The Firehouse Rotisserie – Lively, Californian style food 01225 482070

Beaujolais – Authentic bistro 01225 423417

Las Iguanas – Latin American restaurant, with cocktail bar 01225 336666

King William Gastropub – Our local 01225 428096

Garricks Head – Sister to King William 01225 318368

Tea Houses

Sally Lunns – Famous for her buns, the oldest house in Bath 01225 461634

The Pump Room – Social heart of Bath serving lunch or tea 01225 444477

The Bath Bun – 2 Abbey Green City Centre,
07875 042995

Manor & Austen favourite restaurants:
The Old House at Home, Burton near Castle Combe 01454 218227
Calcot Manor Conservatory and Gumstool 01666 890391
Bodkin House (opposite Manor & Austen) 01454 238310

 

Night spots

Sub 13 – the number one, Bath Life Award winning, cocktail destination in Bath.   ‘Our aim is perfection in everything we do, from the quality of the drinks we serve to the vibrant atmosphere we create’        4 Edgar Buildings  Bath, BA1 2EE    01225 466667

Second Bridge – 10 Manvers st  Bath, Somerset BA1 1PQ 01225 464449
For reduced guest pass price please book in advance and tell them that you are guests of Le Weekend

Circo Bar & Lounge
The Halcyon, 2/3 South Parade, Bath BA2 4AA   01225 444100

Catering

Sarah our resident caterer 07968 162764 (she will work to your budget)

Gorgeous Cocktails – Oliver who trained at the London Bar School gives a masterclass with games and cocktail making competition

Local pubs

Manor & Austen
Beaufort Arms Hawkesbury Upton 01454 238217 Excellent local country pub in nearest village to Manor House
Chipping Sodbury selection of pubs
Bath
The King William 36 Thomas St Bath, Avon BA1 5NN 01225 428096 Nearest pub to Brunswick and Georgian Apartments
Marlborough Tavern 35 Marlborough Buildings, Bath BA1 2LY 01225 423731

 

Big breakfast

Free range eggs, bacon and good quality local sausages (don’t forget the veggies!)

Mushrooms, tomatoes, baked beans

Fresh bread, butter and marmalade

Tea, coffee and orange juice

Cocktail list

Classic Martini (much misunderstood cocktail that always uses gin and must always be stirred, never shaken)

Ingredients:  5 parts Gin,  1 part dry Vermouth,  Green olive for garnish,  Dash of angostura bitters

Method:

Place all liquid ingredients into a jug filled with ice.  Stir for 30 seconds and strain into martini glasses, decorate with a green olive or a twist of lemon.

Harvey Wallbanger (created in 1952, legend has it that the cocktail was named after a Manhattan Beach surfer who was a regular at Duke’s Blackwatch Bar on Sunset Blvd in Hollywood)

Ingredients:   3 parts vodka,   1 part Galliano,   6 parts orange juice,   Orange slice and maraschino cherry for garnish

Method:

Pour the vodka and orange juice into a highball glass filled with ice cubes

Add the Galliano,  Garnish with the orange and cherry

Margarita (Invented by bartender Don Carlos Orozco at Jussong’s Cantina in Mexico in 1941, Margarita Henkel, the German ambassador’s daughter came into the bar one afternoon and the bartender put together the classic mixture and named if after Margarita who was the first to drink it)

Ingredients: 1 part tequila,   1 part triple sec or Cointreau,   1 part lime juice.

Salt to rim the glasses

Method:

Combine the ingredients with crushed ice and stir.  Strain into margarita glasses with salted rims.

Friday night mix up  (created by you)

Divide your guests into teams and each team must create their own signature cocktail, everyone judges the best effort.

And for the morning after:

Bloody Mary per person

Ice cubes,  1 part vodka,  5 parts tomato juice,  dash of lemon juice,  dash of Worcestershire sauce,   Tabasco,   Celery salt & Stick of celery to garnish (optional)

Method:

Combine ice, vodka and tomato juice and stir.  Add lemon juice, Worcestershire sauce and tabasco to taste, season with celery salt and stir with celery stick.

Cup cake baking

Equipment:     2 x 12 hole muffin tins       24 paper cases

Ingredients:   220g/8oz butter softened at room temperature

220g/8oz caster sugar,  4 free range eggs lightly beaten,  2 tsps vanilla extract

220g/8oz self-raising flour,  2 – 3 tbsp milk

For the frosting:

28g/10oz butter, softened,   560g/20oz icing sugar,   2 – 3 tbsp milk

Pink and blue food colouring – toppings of your choice

Method

Preheat the oven to 180c and line the muffin tins with cases.

Cream butter and sugar together until pale.  Beat in the eggs one at a time and stir in the vanilla extract.

Fold in the flour, adding a little milk until the mixture is of a dropping consistency.

Spoon into the paper cases until they are half full.

Bake in the oven 10 – 15 minutes or until golden brown on top.

Cool for 10 minutes, then remove from tins.

Frosting

Beat the butter in a large bowl until soft and add half the icing sugar, beating until smooth.

Add remaining sugar, with a little milk adding more if necessary until mix is smooth and creamy.

Divide mixture into two and add food colouring to each bowl, mixing until well combined.

Spoon onto muffins or if you really want a professional look, pipe onto cakes with a spiralling motion into a large swirl.

Finish off with toppings of your choice.

Enjoy with your vintage tea!