After a hard day’s work I drive down the Malvern Hills towards Cheltenham and enjoy the last of the day’s day light and pass several village pubs and day dream about the summer night rendezvous with my husband. With this romantic thought in my head I get home to find England playing a friendly. Is it not enough that in less than 100 days we will be subjected to over 50 matches over four weeks. The thought of this is only aided by a good book and a glass of wine on the terrace. As I watch John Terry run on to the pitch and the boos cry out over Wembley I get to wondering, has any body thought of dinner and then I spy the crock pot in the kitchen bellowing out the subtle fragrance of Moroccan Tagine lamb and dates. So momentarily husbands brownie points are redeemed and romantic notions are restored.
As the ooohhh! Are heard from the front room Egypt score and I reminisce about the enjoyment I had watching the winter Olympic the diversity of the sports never ceases to amaze me the latest inclusions are the snow board cross and the sky cross fantastic displays of four athletics battling for the finish line.
However, no matter how hard I try I still can’t fathom the difference between a triple Lutz or triple Salco. Well done to Amy the girl from Bath with the fastest tea tray in the west I could have done with that getting to work in January. So as the house hold settles down to the football I realise that we are next – London 2012 is less than 880 days away and the big question is ‘Are we ready?
Well we are ready at The Abbey we have just finished the refurbishment of the restaurant and have made the most of its fantastic bay windows that give stunning views over the vale of Evesham on the east side and the Malvern hills on its west side. The restaurant offers a modern and contemporary service style; with an impressive carvery unit and we combine the traditional and the modern, with wooden topped tables, crisp linen napkins, shining new cutlery and fine glass ware. So why not book on our body and sole break and enjoy chef’s new menu and the spring coming to the hills.
Submitted by Rachel Proctor, Business Development Manager at The Abbey