News and Blog – Wycliffe Hotel

January 5, 2019 | Richard Tavini

Getting Here Stockport Station

Stockport viaduct was constructed on a condition that every train that would pass though station would be required to stop. This is fantastic as it makes Stockport, although a relatively small station, a hub of transport for the UK.

Getting to The Wycliffe from Stockport station or from The Wycliffe to the station is simple. Although it can be walked, and we often do so ourselves, it does take around 15 minutes while a taxi, when booked through Lynx (01614805000) costs only £3 – if booking be sure to ask for the Wycliffe fixed rate!

Once you are here be it for leisure or work, we have everything you could need. Free unlimited fibre Wi-Fi, free breakfast cooked to order included as standard with all rates, on-site restaurant using high-quality produce with a fixed price A La Carte menu making it easy when on a budget, bar & bar snack menu.

January 5, 2019 | Richard Tavini

How To | Steak Diane

There are few dishes on any restaurants menu which remain the same however the “if it’s not broke don’t fix it” saying is perfect in this situation.

The Steak Diane has been one of our staple dishes for the past 30 years! The dish itself is not complex and is easily done at home, hence this article.

Before any cooking we must start with the steak, any steak will do however we recommend using sirloin due to its low-fat.

At the Wycliffe we thinly beat our Sirloin so that we can cook quickly tableside keeping service smooth, again this is not necessary but is our preference!

Firstly, we are going to get our pan nice and hot – do not add anything to the pan just yet!

While the pan is warming, we are going to want to spread a little French mustard on one side of the Sirloin while also giving it a good covering of black pepper.

Once the pan is hot place a little butter (or oil if preferred) into the pan then add in some finely chopped onions and mushrooms – cook for 1 – 2 minutes then add the sirloin steak making sure that the onion and mushrooms are pushed to one side.

Give the steak 1 minute and then turn. Now we are going to add a little brandy – here any the Wycliffe we like to flambé our steak but again it isn’t essential.

The idea behind a flambé is that it burns off the alcohol but leaves the flavours of the brandy. If you are going to flambé your steak be sure to be very careful!

Now we can add a little bit of Worcestershire sauce and red wine. Now is a good time to remove the steak, remember its thin and we don’t want to overcook it!

While the steak is resting, we can add in a little fresh cream and start to reduce the sauce. Pour onto of the Sirloin and your good to go!

December 20, 2017 | Richard Tavini

Our Christmas Greetings to You All!

It has been a fantastic year: thank you to every single one of you!!

Looking back on 2017, these are some of the moments we enjoyed together!

3 Gourmet Evenings

Valentine’s Day Dinner

Mother’s Day Sunday Lunch

American Steak Night with Live Music

2 Dinner & Dance evenings

Christmas Party nights

154 Afternoon Teas

We welcomed 15,200 diners through our doors and the restaurant has seen the introduction of a new A La Carte menu concept, which we are very proud of!

Our Sunday Lunch has been extended and it is now served from 12pm until 6pm.

With our new wine suppliers Tanners Wines and Branislav Prievoznik, our wine representative, we are looking to bring you exciting Gourmet Evenings in the new year;

Alan Arnison Entertainment has been the mind behind our Dinner & Dance evenings for years now, with the popular singer Matty Roberts and this year we introduced you to the talented Sean Perkins!

As always, in 2018 we will continue to work alongside local producers, to make sure we support small businesses like ours, and to provide you with the best quality food.

We are working to bring you an even more exciting 2018 and we hope you will join us along the journey.

Least but not last, a huge THANK YOU goes to all members of our staff who work hard every day and we couldn’t have done it without such a great and committed team!

December 2, 2017 | Richard Tavini

November: a record month for The Wycliffe

November has set the scene for The Wycliffe’s most exciting month yet in 2017.

A French themed Gourmet Evening, a Dinner & Dance night and a public area refurbishment saw record numbers coming through our doors.

In the first place we would like to thank all our customers:

to our return guests, who continue to be the reason why we love our job;

to our new guests, who have trusted in us in making their celebrations a happy memory, we hope you will be choosing us again.

At the beginning of the month, we had the pleasure of cooperating with Bordeaux Wines UK to bring you a French themed evening, which saw 5 dishes being carefully paired with 5 glasses of wine from the renowned oversea region.

Dishes like rabbit terrine, oysters and duck were accompanied by wines, such as the Chateau de Mirambeau Reserve Rose 2016, with its hints of cassis and strawberry, and the Chateau Bonalgue Pomerol 2014, with its silky tannins.

We were most pleased to also introduce our guests to our new wine account manager, Mr Branislav Prievoznik from Tanners Wines, who did an excellent job at hosting the evening. Mr Prievoznik boasts of 12 years’ experience as sommelier and mixologist and he is working closely with our staff to bring you even more exciting events.

Later on in the month, we concentrated on giving The Wycliffe’s public areas a lift, with the arrival of new modern carpets in the restaurant, bar, staircase and hotel corridors; this is to complement the ongoing refurbishment started earlier in the year. As a team, we are always looking for ways to improve your experience.

November ended on a high note with a dinner dance brought to you by Alan Arnison Entertainments: the one and only Matty Roberts was the star of the evening and he did not disappoint the eager dancers.

Future gourmet evenings, dinner dances and more events will be organised next year. Once the dates will be set, you will of course be the first ones to hear about it

Once again, from Mrs & Mrs Tavini and all the staff at The Wycliffe:

THANK YOU!

August 21, 2016 | Richard Tavini

August 2016 Gourmet Evening Success

We would like to thank all who attended our August 2016 Mediterranean Gourmet Evening and of course our chefs, who worked tirelessly throughout the day!

Here is a selection of images from the evening!

August 11, 2016 | Richard Tavini

Napkin Folding Tutorial – The Hat

A quick & fun demonstration of how we fold our “Hat” style napkins. Great if you are looking to show off at your next dinner party!