Dine In Style

Whether it be a dinner reservation with friends or enjoying your favourite tipple, Enterprise Retirement Living offer some of the ­nest cuisine in exquisite surroundings in a village setting. James Matthews sampled some of the sumptuous dishes

The bar and restaurants in Enterprise Retirement Living developments are fundamental to the extensive communal facilities available, not only for the practical purpose of providing drinks and meals, but also for the opportunities they o­ffer for socialising with neighbours, friends and family.

Exclusively for the enjoyment of their owners, ERL’s hospitality venues are run on a not-for-pro‑ t basis. The restaurants are headed up John Crawley, ERL’s Executive Chef, who oversees the catering function for all the villages, each of which has its own chef to prepare all the food on site, using locally sourced produce, where possible. Indeed, some of the fruit and vegetables grown in the raised garden beds often find their way onto the menus. Vegetarian options are always available, special dietary requirements are accommodated, and all meals o­ffered are both nutritious and delicious.

Neil Davison, Managing Director of ERL, said: “We are very proud of all our restaurants, from the design and furnishings to the high standards of the food, and their popularity is confirmed by the number of owners and their guests flocking back since the lockdown restrictions have eased. Of course, owners’ welfare was maintained throughout the pandemic with meals being delivered to their apartments, among other things, but the restaurant and bar are the places where people can enjoy getting together and feel part of the community.”

As well as the door-to-door meal service during lockdown, the Head Chef at The Red House, ERL’s retirement scheme in Ripon, created a series of recipe cards so people could try to recreate some of the popular meals at home.

For more information, please visit www.erl.uk.com