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Whitebay March Newsletter The Fall (Autumn)
March 2006

Dear Max,

With distillation, the latte crowd, and the pretty purple vista gone, its clean up time. We change into winter mode with emphasis on our cafe, website, shop and plants. Below is a good insight of what goes on in March.

See our coupon special for March at the bottom of this newsletter for a huge lavender oil special

in this issue
  • The Trimming
  • New Chef
  • Our Barista
  • Sous Chef

  • New Chef

    Its goodbye to Kate Harrison our past Summer Chef. After a holiday in our lovely country Kate will return to Jersey Lavender and the summer season over there. We wish Kate all the best. She really set us alight with the desire to produce the best lavender based cooking in the world.

    Welcome to our new Chef Shani McDougal (above) who comes to us from resturaunts Scapa Flow and The Horse and Harvest. Complete with her City and Guilds qualifications, Shani specialises in seafood and thus we will offer Poached Green Lipped Mussels infused with lavender and Pan Sealed - Oven Roasted Lamb Steaks on a golden kumera mash drizzled with a lavender port dew. Max's tummy just can't wait!


    Our Barista

    Lauren Sargisson starts her second season with us after handling the summer season in her stride. Lauren's great coffees are wonderful with so many complimenting her on them. Don't be fooled it's all hard work!

    Whitebay's signature coffee is Foveaux Storm (a New Zealand lavender variety). In a triangular cocktail glass a large scoop of vanilla bean ice cream is carefully placed over 20mls of French Monin Lavender Syrup. At the table single shot of hot Bruno Rossi "Uno" espresso coffee is poured over the ice cream and lavender syrup. Garnished with a sprig of fresh lavender and a lavender and orange zest biscotti.


    Sous Chef

    Victoria is our new Sous Chef. Fresh from running Alfrescos Resturaunt "Vic" also has her City and Guilds, level 3 cookery. Her speciality is desserts and Vic has created a White Chocolate and Lavender Cheesecake and try her famous Pineapple Carrot Cake.

    Do have a look into our new desserts display cabinet and see what you think of some our wonderful new Whitebay creations. We think we have some of the best lavender baking anywhere!


    The Trimming

    This is a picture of our gardener Peter Ball using the new Jenquip trimmer. It is used after the harvester has done its job. A great time saver as trimming the plants used to take forever. It not only trims the tops but is then swung 90 degrees and it does the sides. The plants look lovely after their "haircut".

    We also plan to sell the coffee and food caravans which helped us get to our resturaunt status. The space vacated will be the new nursery sales area. Phone us if you are interested in purchasing either of the caravans.

    This winter we are open 10am to 4pm just like our summer hours. We will have a winter menu up and going in a few weeks and a speciality breakfast menu.

    Max is going to be giving away personalised loyalty discount cards. So if you are a regular twist Max's or Liz's arm for one of these cards. Just a swipe of these cards will reduce your food and coffee bill by quite an amount.

    Do drop us an email with your thoughts about our newsletters. Are they too short ....too long? Your feedback would really be appreciated.

    See the Harvesting Newsletter & March 2005 Newsletter here....
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