Peter, Linda and all the staff at The Exmoor White Horse Inn make New Year such a memorable occasion for all its guests, many have decided to rebook before it’s too late! Don’t be one of those people who leaves it too late and is disappointed, just pick-up the phone and give us a call on 01643 831 229
New Year Breaks 2015
2 Nights £300
3 Nights £450
My most recent visit to Exmoor I turned right after Wheddon Cross, signposted Dunkery Beacon, following through Dunkery Gate on to Webbers Post. Being a clear, crisp morning there were good views across the deep valley to Cloutsham and Horner Wood. In the distance individual trees stand out from their neighbours at this time of year, in various shades from green through to rust and gold. There were a few Exmoor ponies around but no deer to see here. However I was pleased to note several birds when walking around the nearby wood. Long-tailed tits, Coal Tits and also Goldcrest very vocal and moving around the trees. Blackbirds feasting off Hawthorn and Holly berries and several Robins in the lower branches.
Going back uphill I stopped to look with my binoculars for deer and spotted just one hind running to the left, disappearing over the brow. A hunt was in progress in the area so a ‘no show’ was not surprising. I parked and walked up to Dunkery Beacon. It was bracingly breezy with clear views in all directions and up at the top a trig point shows the distances to several points of interest. 37 miles to Yes Tor, Dartmoor and 18 ½ miles to Cardiff Airport and many more. Dunkery Beacon itself was erected in 1935 and holds a plaque explaining it’s history. Walking back down several Stonechat flew amongst the withered heather. Snow Bunting have been recorded as seen in the area but I was not that lucky. A Sparrowhawk flying low to the ground explained the lack of birdlife here.
On then to Exford, passing dense canopies of beech trees and hedges locked above the road, creating the effect of a giant polytunnel. In my rear-view mirror, disturbed beech leaves circled back down to the ground in my wake. At the White Horse Inn the log fire and sumptuous Xmas decorations were welcoming, as was a good lunch before returning home.
Sherryl Woods ………………………..7 December 2014
The open moorland can be very dramatic on Exmoor during the winter months, especially after a dusting of snow which gives the impression like a 3D image … Of course you can always snuggle up by the fire with a delicious Hot Chocolate or a sumptuous Malt from our famous malt corner, what better to spend a late afternoon?
Towards the end of January we often see the tell tale signs that Spring is not long away with the first show of Snowdrops along our hedgerows and in particular throughout Snowdrop Valley . Although the days are short, a lot can be achieved throughout this period…we particularly like the woodland walks where the penetrating light lets you explore more in depth, and takes on a particular surreal feel at this time of year.
As always we’ve an array of Winter Warmer offers to tempt you to see Exmoor in its winter beauty . For more details just call and speak to one of our reception team…
Winter Breaks on Exmoor – Contact The Exmoor White Horse Inn on 01643 831229
Prep time: 10 mins
Cook time: 40 mins
1kg chestnut pumpkin, halved, deseeded and chopped into large chunks (seeds reserved)
125g large onion, peeled and finely sliced
4 garlic cloves, unpeeled and left whole
100ml whipping cream
1 litre hot vegetable stock
30ml olive oil
15g butter, Salt and freshly ground black pepper to taste
Warm up your oven to 180 degreesC. Place the pumpkin chunks on a baking tray along with half of its reserved seeds and throw in the garlic cloves. Drizzle oil over them, followed by a sprinkling of salt and toss to coat well.
Place in the hot oven to roast for half an hour or until the pumpkin turn fork-tender; set aside to cool. Scrape out the flesh from the pumpkin chunks and put them into a pot; throw away the skin. Press the garlic cloves firmly to squeeze out the flesh and throw it into the pot.
Melt butter in a clean saucepan and add in the roasted seeds. Add the sliced onion and sauté for 10 minutes over medium heat, stirring occasionally, until they caramelise. Pour the stock into the pot and pulse into a smooth puree using a handheld blender; taste and adjust the seasoning as necessary.
Simmer the soup for another minute or two until heated through while the cream is whipped with a dash of salt and lots of ground black pepper.
Divide the soup into individual bowls and add a dollop of whipped cream on top. Pile up the caramelized mixture on top of each serving and serve warm.
See our latest foodie delights at The Exmoor White Horse Inn