Category Archives: Granny Mouse

Secrets from the Mouse House to host a successful conference

In this day and age, hosting your company conference needs to tick many boxes, as the time out of the office for your teams, combined with the costs usually associated with these events, it is paramount that key deliverables are achieved to make your conference a success.

We recently spoke to Granny Mouse Country House & Spa Banqueting Manager, Veronica Sookdin, who, during her many years in the hospitality industry, has been party to just about every conference imaginable. When asked what her top 5 considerations are when planning a successful conference, she had the following advice to offer.

  1. Define your objectives: Ensure that prior to the event, you and your team are very clear as to what you wish to achieve from the conference. This can be achieved by setting an agenda, goals or outcomes, and making sure that everyone knows what is expected.
  2. Ask the venue for their opinions: Bear in mind, banqueting divisions have arranged many a conference, and can aid you in ensuring the very best outcome for yours. They have seen what works, and what doesn’t, and so can be exceptionally helpful in assisting with new ideas.
  3. Take the time to find the right speaker: Perhaps the most important part of your event is to motivate your teams, and this can be a make-or-break situation when it comes to your guest speaker. Take your time to evaluate
  4. Let your team choose: When it comes to team building activities, ask the venue if the staff can choose from a few of the offered activities, as opposed to forcing everyone to do the same thing. Staff often respond more favourably to these activities when they feel like they have had a choice in the matter.
  5. Give the team some down time: Conferences are often packed from sun-up to sun-down, allowing very little time for the team to process the content, or be given time to generate new ideas. Allowing some downtime will increase your teams creativity and allow them to rejuvenate their minds.

When thinking of a venue for your next conference, make sure Granny Mouse Country House & Spa is on your list!

Bon Appétit to the new Eaves menu!

As we go into spring and the season turns over a new leaf, so has Granny Mouse Country House & Spa with their new and improved Eaves menu.

“Our menu is an ever-evolving work in progress, wherever possible, focusing on the finest seasonal ingredients available. Being fine dining fare and one of the very few within the KZN Midlands, the portions are set according to richness and quality, ensuring diners savour every moment,” comments Wayland Green, the Culinary Artist at Granny Mouse.

From September 1st, Eaves will boast a number of new dishes on their degustation menu with wine pairing, inclusive of Confit Garlic Mushroom (Sundried tomato & thyme pesto, crispy leeks, herb buttered crostini) accompanied by Villiera Jasmine; Prawn & Hake Sausage (Fennel corn cream, corn kernels & salsa Verde) accompanied by a Warwick 1st lady unwooded Chardonnay; Mushroom & Saffron Risotto (Parsley & lemon  pesto, parmesan crisps & sautéed white wine leeks) with an Ataraxia Sauvignon Blanc; Spiced Crusted Beef Fillet (Red wine ox liver ragu, cashew crumb, peppered carrots, slow roast tomatoes & broccoli florets) with a Leeuwenkuil Shiraz as well as Salted Caramel Parfait (Lavender sponge, ivory sorbet, salted caramel popcorn crumble) paired with Louisvale Brut Rose. The cost per person is R680 with wine and R485 without wine. Booking is essential.

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As with most menus there is also an á la carte option for diners. The Eaves á la carte menu offers a wide variety of options both vegetarian and carnivore friendly. What sets Granny Mouse apart is the fact that diners can also choose to taste any of the dishes presented in the 5 course degustation menu as all are made available for guests in the á la carte menu. Other dishes include Soup of the Day, Mushroom & Saffron Risotto (Parsley & lemon pesto, parmesan crisps, and sautéed white wine leeks), Butternut Fritters (Red wine poached baby onions, goat’s cheese mousse, orange & pistachio crumb); Mussel Ravioli (Cream cheese & mussel raviolis, shell fish veloute, coconut & lemon oil); Rosemary Lamb Loin (Served with port black cherries, buttered peas, creamed pumpkin puree & peppered baby potatoes); Braised Pork Belly (With caramelised sweet potato, sautéed chestnut, garlic mushrooms); as well as Seared Duck Breast (Garlic green beans & tomato, herbed polenta cake, orange & ginger reduction). Prices range from R45 to R180 depending on size and dish selection.

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For those who enjoy something sweet to end off the night, diners can indulge in a selection of desserts including Bitter Sweet Chocolate Fondant (Chocolate chilli jellies, vanilla bean ice cream & chocolate honeycomb); Key Lime Tart (Tres Leche & coconut sorbet); White Chocolate Raspberry Brulee (Mini berry macaroons & rose Turkish delight). Alternatively, there are the more standard dessert options that include a South African Cheese Selection or the Trio Sorbet or Ice Cream. All desserts range between R50 and R85 depending on the selection.

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According to Sean Granger (General Manager): “It is important for us to constantly keep updating our menu for every new season. As soon as we release a new menu, we get straight back into preparing for the next season. Our Culinary Artist sketches, tries out and tests dishes in order to ensure the bar is set higher each time, so that every menu is top class and becomes an experience for every guest that dines with us.”

For more information contact Granny Mouse on 033 234 4071 or visit www.grannymouse.co.za