Posts tagged #Lighthouse

20 Years In Kibworth!!

In October we shall be celebrating the 20th anniversary of our life in Kibworth!

We moved in August 1999 and within 2 short months had turned around the old David Snelling Violins shop into our first restaurant, Firenze!

Our girls were only 1 and 4 years old and we Polis lived upstairs in the flat. . . we thought it would be small affair this new business of ours, just the two of us and a few part-timers to help out at weekends!  We thought we would open mid-week so we would not be too busy, revving up for the weekend, which we hoped would be a little busier!!

Hmmmm . . . the restaurant was rammed, from the day we opened, 26th October, to the day we closed for Christmas, 23rd December . . . we were welcomed with open arms, encouraged by those who knew us from the Welford Place days in Leicester, and quickly supported by our new community here in Kibworth!

We also quickly recognised the need for more staff, babysitters, cleaners and bookkeepers . . . . to start with we tried to do it all ourselves but that was not going to work!!!

From those first humble beginnings, we have enjoyed the praise and attention of the guides and the foodie journalists, but most importantly, the enthusiasm of our regulars, which is a list that is forever and still growing.

2007 saw the arrival of Boboli and 2013 the exciting rebrand of Firenze to The Lighthouse, and currently we have about 50 local people on our payroll!!!!

So, 20 years on, we can reflect on what has been a hell of a ride!  With gratitude and affection for the awards, accolades, staff, customers and altogether wonderful people and memories that we have been blessed with . . .

Sarah & Lino June 2019 3x2 enhanced.jpg

Grazie Mille

Sarah & Lino x

20TH ANNIVERSARY QUIZ

Question 2: What year did we open Firenze?

Just answer in the comments below and we’ll enter you into our prize draw celebrating our 20th anniversary! (Please be sure to put your email address on your comment so that we can contact you if you’re one of our lucky winners)

Look out for other 20th anniversary quiz questions on our future blog posts.  Prize draw winners to be announced on 1st January 2020.

Some of our favourite foods . . .

This year sees us Polis hitting our 20th anniversary . . .20 years since we opened the doors at 9 Station Street and 12 since we opened at 88 Main Street!!

Favourite dishes have come and gone, but there are some that have remained firmly on the menu over the years . . .

From Firenze followers there was always a clamouring for our home-made pastas.  In particular, I recall the spinach and ricotta “Raviolo”, one big ravioli stuffed with spinach and ricotta with a perfect, softly cooked egg yolk perched in the middle that kinda flooded out as you cut through the delicious fresh pasta . . . heavenly!

Similar interpretations have made their way on Boboli’s menu . . . Rotoli, rolled pasta sheets stuffed with spinach and ricotta; Crespelle, pancakes, which take the same stuffing very well; and recently the large pasta shells have become a new vehicle too . . . all very Italian and delicious.

Our, now popular, Lasagne della Nonna had a shaky start when we first launched Boboli, (the Nonna bit is a thin layer of cooked ham added to the pasta layers . . . an inspirational addition by Lino’s Mumma) but now it is top of the pops, so much so that we can hardly keep up with it!!

And of course, our Pizzas, striking gold on a regular basis too.  The dough is made every day from scratch with the fabulous Sharpham Park spelt flour and the variety of toppings will keep everyone satisfied.

Our lovely little “pick me up” Tiramisu, (that’s the exact translation by the way!!) has never been removed from the menu either!

 At The Lighthouse, we have enjoyed such encouraging responses to many of our dishes that we have found a fairly regular pattern to our menus here as well.

Scallops and Prawns always feature with a stunning garnish of the season; Fish (always haddock) and Chips, batter made with Langton Breweries beer from up the road, and the Smoked Haddock and Spinach Cheese Soufflé are both without doubt the most popular dishes on the menu.  We’ve dared to change the accompaniment with the Soufflé once or twice, but honestly, why change it when it is so universally loved.  We often drop the haddock and add some extra greens to make it veggie friendly too!

Ciao for now!

Sarah x

20th Anniversary Quiz

Question 1: What do you think has been the most permanent feature on all our menus over the past 20 years?

Just answer in the comments below and we’ll enter you into our prize draw celebrating our 20th anniversary! (Please be sure to put your email address on your comment so that we can contact you if you’re one of our lucky winners)

Look out for other 20th anniversary quiz questions on our future blog posts.  Prize draw winners to be announced on 1st January 2020.

Holy Poli Grappa!

POLI BY NAME, GRAPPA BY NATURE . . .

Grappa is almost a national treasure of our native Italy and it varies hugely from region to region.  Some, mistakenly, refer to it as Italian brandy but brandy is distilled from the fermented grape, both the juice and the lees, grappa, on the other hand, is distilled from the pomace, that is only the skins and seeds and none of the juice.

There are many distinguished families who respectfully nurture and produce their own grappa but we, quite naturally, fall in line with our namesake, the House of Poli!  The Polis have been producing grappa since the 1400s but the actual distillery was founded in 1898.  As you might imagine, they certainly know a thing or two about the many nuances and vagaries of grappa.  They are to be found in the heart of the Veneto, the region most renowned for Grappa and are not only committed to carrying on the family’s tradition of exceptional production but also to give Grappa the profile it deserves, opening the eyes of the public to its more subtle and elegant style.  So, cast aside your instant thought of grappa, akin to rocket fuel, absinthe and suchlike . . . review your approach and have a go!

We have in our time boasted a full list of grappa.  Did you know that the distillation will vary depending on the grape varietal . . . not that different from wine production really and the ageing process, in oak maybe, gives it rich amber colour and super smooth palate!

These days we have the Secca, a more dry flavour, from the Merlot grapes; the Morbida, softer and slightly sweet, from the White and Orange Blossom Muscat grapes; and the Miele, an Acacia honey infused grappa, using the honey from Piero’s Bees, (seriously, this local chap has his hives and grazes his bees in the Veneto foothills, and at 80 plus is still more energetic and fruity fit than many, thanks to the honey or maybe his grappa).  This liquor has so much pure honey distilled into it you could call it an energy drink . . .and it slips down all too well.

 So, go do your research and grapple with the question of grappa . . . meanwhile we pledge to serve the best the Poli can bring you. I may even extend the range to include one or two of the oak-aged little beauties that will transport you to a whole new level of lovely!

Ciao for Now!

 Sarah x

Posted on May 10, 2019 .