Established for over 30 years, Granny Mouse Country House & Spa is renowned for their superior personalised service, exceptional cuisine and award-winning wine list, that when added together embrace the ambience of the Hotel itself.

According to Sean Granger, General Manager, “Our reputation for enchanting guests is underpinned by our promise of excellence. We intend to delight each any every guest as we continue to uphold our reputation of fine dining and superior hospitality with our 2016 / 2017 Wine List.”

Some of the awards currently held by Granny Mouse include: Diners Club Diamond Award Winner for the past 7  years (2009-2016) a Diners Club Platinum Award Winner in 2008 & 2009 and the Diners Club Excellence Award Winner which they achieved from 2005 to 2007.

For avid wine connoisseurs, Granny Mouse now offers a wide range of Champagne, Sauvignon Blanc, Chardonnay, White Blends, Chenin Blanc, Unusual White Cultivars, Blanc De Noir/Rose’, Pinot Noir, Merlot, Pinotage, Cabernet Sauvignon, Rhone Style Red Blend, Shiraz/Syrah, Cape Red Blend, Bordeaux Style Red Blend, Unusual Red Cultivars, Dessert Wines as well as various house wines.

Granny Mouse Country House & Spa are proud to be associated with Louisvale, of which they have named their tastings. A full range is available by the glass (150ml) or by the bottle (750ml).

“Our team is very happy to introduce guests to the range by way of a horizontal tasting in the Cellar,” added Sean Granger.

Apart from the extensive bottled wine range, of which the Mouse House has become known for, they also offer a single malt bar, specialised spirits, Cognac and Cape Brandy, as well as South African Port Style Wine, Sherry, Aperitifs and Liqueurs.

With Granny Mouse being so intent on providing quality, the Culinary Artists, Kirstie Du Toit and Wayland Green ensure that the fine dining menu compliments that of the wide wine selection.

On their Eaves Restaurant tasting menu they are constantly evolving and ensure that they include dishes that appeal to a variety of pairing recommendations. This includes dishes such as Chickpea & Garlic Puff Pastry Parcel  served with sour honey poached melon cubes, mildly spiced durban curry  cream & coriander pearls which is garnished with crispy coriander leaves and paired with a Hartenberg Riesling – an Unusual White Culitivar; as well as House Smoked Lamb Loin  pan fried brussels sprouts & mint, toasted sunflower seed  crusted oyster mushrooms, sunflower seed brittle & mint jus paired with a Fairview Pegleg Carignan, a Granny Mouse’s single bottle selection, to that of Chocolate Mousse & Apple –  baked apple in jelly, candied  baby apple with a chocolate mousse and paired with Nachtmusik Liqueur.

Other options include A la carte menu items such as Pork Loin accompanied by apricot herb crumble and mustard potato with apricot jus which may be paired with their recommendation of either a wooded Chenin Blanc, Weisser Riesling, Chardonnay or a Pinotage of which the selection is extensive, amongst others.

“Being fine dining, dishes are made with richness, fair tasting portions and flavours to savour the moment,” commented Culinary Artist, Kirstie Du Toit.

For a full breakdown of the menu and prices visit http://grannymouse.co.za/wp-content/uploads/2016/05/Winelist-2016.pdf

Conferencing for beginners

With conferences and teambuilding as the cornerstone for a successful working team, it is pertinent to ensure that when planning a conference, all the bases of a basic conference are covered.

As with any event, conferences can take up a chunk of one’s allocated budget, but they are important for brainstorming ideas, informing about a product or service, building team spirit, debating an important topic and more.

The basics of a successful conference include ensuring all the following features are taken care of – that of –  food and beverage, venue, number of attendees, and any extras, including that of accommodation – should this be required.

From a one-day standard conference to a launch, weekend getaway or business team build, the number of days and guests should be decided before a venue is contacted, as this may determine how the costs are charged. For numerous Hotels that offer conferencing facilities, there are packages on offer to accommodate certain types of conferences or guest numbers.

When it comes to the venue – it is pertinent that the venue offers the required amount of space to accommodate the number of guests, have in-house catering, as well as all the bells and whistles such as projector, screen, audio and all the other little details that are essential in ensuring the convenience of relaying information.

Whether you are seeking a one-day conference with lunch, or a weekend conference that requires a large amount of food to be catered for, the food should cover all the needs of those attending – from vegetarian to food sensitivities. This information should be relayed to the venue/Hotel months in advance in order for any requests to be taken care of timeously. Following up prior to the conference is a must to ensure all goes smoothly.

An important feature that many event planners should include on their “to-have” list, is entertainment. This would be in the form of an MC, interesting speaker, visual presentation or similar form of entertainment. Attendees of the event only have a relatively short attention space, therefore providing a brief span of entertainment will allow for conference goers to refresh their focus.

For more information on how to plan a successful conference contact 033 234 4071 or visit www.grannymouse.co.za.