TWELVE RESTAURANT AND LOUNGE BAR

Twelve Tips for Christmas Day Lunch

2011-12-16T05:29:00.000-08:00

1.    Two words to make the perfect Christmas day luncheon, preparation & planning.

2.    Plan the menu in advance. Keep it simple, don't have too many things going through the oven on the day.

3.    It's a good idea to have a soup as a starter. This can be made days before and simply heated up on the day. A cold starter such as melon or smoked salmon can also be easily assembled.

Napkin decoration by Flower Design

4.    Buying the Turkey. For best results buy a good quality fresh turkey, reared outdoors . This will keep for two days in the fridge. If you are using a frozen turkey remember that you need to defrost the turkey, this can take up to 24 hours. Check the size of the turkey in relation to the size of your oven, it may not fit.

5.    Cooking the turkey. Remember the bird takes the longest item to cook. Cook early so that it is cooked at least ½ hour before required, allowing time to make the gravy & allow the bird to relax. Remove giblets & neck before cooking.

6.    Cooking times.
                             3.5 kilo -- 5.5kilo --- 2hrs 45 mins -- 3hrs
                             6.5 kilo -- 8 kilo    --- 3hrs 45 mins -- 4.25 hrs
                              9 -- 11kilo            --- 4 hrs 30mins -- 5 hrs

    To check if the bird is done prick the bird, if there are any
signs of pink return to the oven. The ideal internal
temperature should be 72 degrees centigrade.

7.    Roast potatoes. Par cook the potatoes first for 8minutes. One hour before serving place in hot fat in oven, turn every 15 minutes.

8.    Don't be afraid of using the microwave, it can be a lifesaver. Pre cook & blanch vegetables the day before & reheat in the microwave, this will save you time & space.

9.    Gravy. Only use plain flour for thickening gravy. Corn flour tends to be gelatinous & gluey. In the event of your sauce becoming lumpy, give it a blitz with the hand blender & pass it through a sieve. Over thickened gravy can be let done with vegetable cooking water. If you decide to use a stock cube, be careful when the gravy starts to boil rapidly as the reduction takes place, it will tend to become very salty. Ideal solution would be to obtain some bones two days before & make a stock to make your gravy from.

10.    If you are not confident making a rum or brandy sauce, keep it simple and just use double cream, flavoured with your favourite tipple, sweetened with icing sugar

11.    Remain sober while cooking. If you can't stay sober don't be over ambitious.

Wine glass decoration by Flower Design

12. Remember next year to book into a good quality restaurant to avoid all the stress and headaches!

Chirstmas door wreath by Flower Design

Yeovil Town 0 Fleetwood Town 2, FA Cup

2011-12-14T06:27:00.000-08:00

First Goal by McGuire

Second Goal celebrations Davies & Pond

Cod Army sense victory!

Final whistle: Yeovil Town 0 Fleetwood Town 2

Twelve Days of Christmas Competition

2011-12-08T07:44:00.000-08:00

If you love all things foodie, don't forget to check out our Twelve Days of Christmas Competition.

Sign up to our e-newsletter via the website and you will be entered into a prize draw; the winners will be announced via YouTube starting on Boxing Day.

Be in it to win it - think all things foodie and Twelve.

Competition Terms & Conditions

1. The prize draw is open to residents of the UK aged 18 and over. Entries limited to one per person, no bulk or third-party entries permitted. Twelve employees and members of their family are excluded from this competition.

2. Entry to the prize draw is enabled through signing up to Twelve’s e-newsletter and providing all requested information. Individuals already signed up to the Twelve’s e-newsletter will also be included in the prize draw. Closing date for entries is 24th December 2011 at 12noon.

3. Twelve winners will be drawn in total. There will be one winner announced each day starting on Boxing Day, 26th December 2011 and finishing on Friday January 6th. Winners will be selected at random and all selections will be final.

4. No cash alternative to the prize will be offered and the prize is not transferable. We reserve the right to substitute prizes of equal or greater value should circumstances make this necessary. Prizes are subject to availability and restrictions apply.

5. The prize may be withdrawn from the said winner(s) and a new winner(s) drawn if the prize is not accepted within 14 days of notification.

6. Winners names will be announced by Twelve’s YouTube channel and posted on our blog and our social media profiles. You consent to our use of your personal information for this purpose.

7. Our decision in respect of all matters to do with the prize draw will be final and no correspondence will be entered into. We reserve the right to amend or alter these conditions at any time and without notice to participants. We reserve the right to cancel or shorten this prize draw. Entry implies acceptance of these rules.

Ladies that Lunch Part 1 & 2

2011-12-02T02:51:00.000-08:00

For those who did not see Lancashire One's programme featuring Twelve then you can catch it here!

To find out more about Lancashire One - Lancashire's very own TV channel, then click here

Just another busy Friday at Twelve

2011-12-01T07:55:00.000-08:00

It's all about festive fine dining, football and finding true love at Twelve tomorrow.

We have an incredible day of events happening both at the restaurant but also with our outside catering partners, providing food for more than 600 people in total!

Not only is it Twelve's first festive entertainment evening with the fantastic performer Ian Hooper and the start of our festive season of menus, but we're also at Fleetwood Town FC to provide fine dining for their FA Cup clash against League 1 side Yeovil Town.

There has been a massive sell-out of tickets for match day hospitality and Twelve will be serving traditional Cod Army dishes including Cod Army fish stew to help spur the home side to success.

We're also at The Great Hall at Mains providing food for a beautiful winter wedding as well as creating some delicious festive dishes for members of Fleetwood Golf Club for their Christmas festivities.

Twelve has an incredible team of chefs and Front of House staff who will be working around the clock this Friday to keep everyone fed and watered!

Enjoy and best wishes to everyone.

Paul's Lunchtime Favourites with BBC Radio Lancashire

2011-11-11T07:25:00.000-08:00

BBC Radio Lancashire once again joined Twelve in the kitchen!

Presenter Maria Felix Vas of the Saturday Lunchtime Favourites show joined the team to talk about Paul's most memorable songs!

The programme went out live in the middle of a Christmas cookery demonstration packed with turkey, trimmings and Bailey's parfait!

There's still a little time left to listen to the show on BBCi player, but if you've missed the seven day playback, check out the soundtrack to Paul's years below. There's a story behind each one!

*    Two Little Boys, Rolf Harris
*    Band on the Run, Wings
*    Dancing in the Street, Davie Bowie and Mick jagger
*    Voodoo Ray, Gerald
*    Fools Gold, Stone Roses
*    Wonderwall, Oasis
*    Pulling Mussels, Squeeze
*    Nancy
*    Something Got Me Started, Simply Red
*    New York New York, Frank Sinatra
*    Unfinished Sympathy, Massive Attack
*    Earthquake, Little Boots

CAMPAIGN TO SAVE LAST VICTORIAN TRAM SHED ON THE FYLDE

2011-11-03T07:14:00.000-07:00

A CAMPAIGN to restore the last remaining Victorian tram shed on the Fylde coast is underway.

Members of the Friends of Fleetwood Trams want to renovate the unique building located behind Copse Road, Fleetwood, and return it to its former glory housing the tram famously used in TV soap Coronation Street when character Alan Bradley met his end in 1989.

Tram enthusiast John Woodman is leading the campaign which has received support from local businesses and organisations including backing from the Victorian Society.

Mr Woodman explained: "We are determined to save the tram shed and restore it to its former glory. It is a historic structure - a cathedral to the advent of electrical power and testament to one of the oldest electric tramways in the world.

"The building has beautiful arched glass windows and retains a lot of its original features including an internal sub-station which controlled the power between Fleetwood and Thorntongate tramway with its original control panels and electric switches.

"We are looking to restore this buiilding at no cost to the public purse so it can become a heritage attraction for the benefit of the local community."

The tram shed was opened in 1897, the Diamond Jubilee year of Queen Victoria. Once restored, it is hoped that it will house a number of trams including the one used in Coronation Street.

Twelve provided a hot pot supper for a meeting of the Friends of Fleetwood Trams in the tram shed last month. Caroline Upton of Twelve said: "We are always keen to support local community initiatives."

HALLOWEEN WITH LANCASHIRE ONE

2011-10-28T10:33:00.000-07:00

Halloween cocktails were on the menu for a special visit to Twelve from the Lancashire One Show.

In a spooky theme to their programme which goes out on Sky, 'Ladies that Lunch' presenter Suzanne Hall and fellow guests Kirsty Henshaw from Dragon's Den and 80s singing sensation Angie Gould visited Twelve for Halloween cocktails and lunch.

Filming took place only a week ago, and the programme will be going out this Sunday at 7pm and repeated the following Wednesday at the same time.

The ladies enjoyed a fabulous lunch of mushroom ravioli and Jerusalem artichoke veloute, followed by a main course of pan-fried locally caught seabass with mini fondants,parsnip puree and pancetta. The ladies were then treated to a fabulous bonfire party of desserts featuring toasted marshmallow and marshmallow icecream, toffee filled doughnuts and apple panna cotta with bonfire toffee crisp!

Goulish halloween cocktails included Vampire Shadow, Blood Bath and Vampire Cocktail!

The Lancashire One Show goes out on Sky 2003 this Sunday at 7pm and repeated on Wednesday at 7pm. The programme also includes a visit to Scare Kingdom and items on pumpkin growing and Halloween recipes.Tune in to find out more!

Ladies that Lunch on their way to Twelve

FTFC THOW DOORS OPEN TO KITCHENS, CHANGING ROOMS & HOSPITALITY SUITE

2011-09-16T08:26:00.000-07:00

More than 200 people visited Fleetwood Town FC for its official Open Day and enjoyed a rare opportunity to go behind the scenes!

Twelve's Paul Moss with Richard Brodie &Scott Davies

Guided tours of the changing rooms and players' facilities as well as access to the luxurious Parkside Hospitality Suite took place including a chance to step inside the kitchens where Twelve was at work.

Paul Moss was joined by striker Richard Brodie and goal keeper Scott Davies in the kitchen as he demonstrated the high level of fine dining available on match days and private parties and events.

Team Twelve served up a selection of dishes including starters of ham hock terrine, mozzarella and tomato salad as well as main courses featuring roast chicken.

Fleetwood Town’s Manager Micky Mellon was there to show guests around the facilities, sign programmes and answer all sorts of questions about players’ fitness regimes, nutrition and how they were recruited.

The Club’s Chairman, Andy Pilley was also in the Parkside Hospitality Suite for the Open Day which took place the day after Fleetwood Town had beaten second place team, Gateshead 3-1.

FTFC fan Fred Hackett with Micky Mellon

MATCH MADE IN HEAVEN

2011-09-07T01:05:00.000-07:00

Think football, 'Cod Army fish kebabs' and organic apple and plum crumble! It’s a foodie football fans’ match made in heaven!

As a special treat to our e-newsletter followers (sign up now if you're not already one), we are delighted to offer the best seats in the house in the new Parkside Hospitality Suite this Saturday (September 10^th) for just £30pp*.

After Fleetwood’s convincing win over Kettering last weekend, they will be looking to make their mark over rival Gateshead which is currently second in the league.

Corporate hospitality dining starts at 1pm, and the match starts at 3pm. Full details of the three-course menu is available below.

To book call Fleetwood Town FC on 01253 775080 or contact Dave Riche, Business Development Manager on 07854 846820 dave.riche@fleetwoodtownfc.com

(*Fine dining at FTFC is usually £40pp and £25pp for season ticket holders)

Fleetwood Town V Gateshead

Saturday 10th September 2011

Match Day Hospitality Menu

white onion and potato soup

parmesan croutons

country pate terrine

fruit chutney, french toast

***

forest of bowland beef lasagne

glazed lancashire cheese

stir-fried pork

braised rice

'cod army' fish kebabs

lemon cous cous yoghurt dipping sauce

three-bean vegetable chilli (V)

braised rice, tortillas

***

organic apple and plum crumble

vanilla icecream

meringue

chantilly cream, fresh fruit

CAROUSEL OF CANDY FLOSS, POPCORN AND DOUGHNUTS

2011-08-26T08:08:00.000-07:00

CULINARY ringmaster Graham Floyd brought all the fun of the fair to Twelve Restaurant & Lounge Bar for Lancashire and Blackpool Tourist Board's Lancashire Hotshots evening!

Graham Floyd & Tony Openshaw from LBTB

Among the highlights of a delicious three-course menu was a dazzling quartet of fairground attraction desserts as well as masala popcorn and honeycomb lollypop!

Graham, Sous Chef at the Michelin Bib Gourmand and Taste Lancashire Highest Quality Assured restaurant, took over the kitchen as part of the tourist board's prestigious young chef initiative which provides them with the opportunity to take over the running of their restaurant for one night.

Graham's Masala popcorn

Graham, has been working at Twelve for the last four years and trained at Blackpool & The Fylde College. Along with his parents and younger sister, he was part of a travelling circus until the age of 10 and drew on his childhood experiences to create a circus inspired menu!

Fairground desserts

Photographs and newspaper cuttings of his life in the circus were featured on the restaurant's wall projector and there was also circus style music as diners took their ring side seats.

Graham was presented with a certificate of recognition by Tony Openshaw, Director of Marketing at Lancashire and Blackpool Tourist Board who said the evening had been a great success.

Honeycomb lollypop

Twelve's Lancashire Cheese

Diners Sean & Amy Lloyd

Diners Paul & Anna Lomas

Diners Penny & Bernard Kaluza

HOLE IN ONE FOR TWELVE AT FLEETWOOD GOLF CLUB

2011-08-04T08:02:00.000-07:00

Twelve Event Management was delighted to provide the catering for a special Captains’ Day at Fleetwood Golf Club.

The links course hosted a gourmet evening for visiting captains from Fylde coast golf courses and their partners. In a note of thanks to Twelve from Steve Garrett, Captain of Fleetwood Golf Club, Twelve was warmly praised for the quality of its food and attentive service.
'Many thanks for all you did for us on the occasion of my Captains’ Day. The food and service were absolutely fabulous. All the visiting Captains and their partners were most impressed'.

Guests enjoyed a three course menu with wine, including canapés served in the club bar.

There was a starter of chilled melon and raspberry sorbet, followed by roasted lamb shank with seasonal vegetables and then strawberry panna cotta shortbread. Finally Lancashire cheese, fruit chutney and biscuits were served followed by after dinner coffee and chocolates.

BLOWN AWAY BY TWELVE

2011-07-29T06:56:00.000-07:00

We couldn’t resist sharing these comments from a happy customer who commissioned Twelve Event Management for a celebratory ‘at home’ dinner party.

Our team, led by Paul in the kitchen and Liz Connor overseeing service, included a delicious three course meal at the client’s home for a surprise birthday party.

Preparing the dishes both at the restaurant and also in the customer’s kitchen, Twelve worked closely with the clients to manage all aspects of the evening from creating menus to leaving the kitchen clean and tidy afterwards.

The clients sent a lovely note of appreciation to everyone at Twelve, thanking them for their hard work and professionalism…

Thank you so much for a fabulous event. Everyone was blown away by the food, my expectations were completely exceeded, I cannot believe that food like that can come out of my kitchen.

I have had so many compliments about your team and the event… we were really impressed with everything - how professional you were and how smoothly the event ran. My husband was truly surprised and enjoyed every minute of the fine dining restaurant in his front room. He is already asking me when you are coming back!

Thank you very much for everything. I really appreciated how well you looked after us from making the booking all the way through to the end of the event - the kitchen looked cleaner than it had when you started- AMAZING!

Rashmi and David

GOIN' TO THE CHAPEL AND I'M GOIN GET MARRIED

2011-07-29T05:16:00.000-07:00

It's been an incredible month of summer weddings for Twelve Event Management and we are delighted to have shared some special moments.

In fact, by the end of this week alone, we will have catered for four weddings, corporate hospitality at Fleetwood Town FC as well as a private party and sports dinner.

Here's a snapshot of some of the great weddings we have been involved with (nine in total by the end of July!) from vintage style celebrations to an afternoon tea buffet...all at The Great Hall at Mains.

On Sunday, 17th July, we joined Christopher Coates and Victoria Holmes for their celebrations. They enjoyed cream of vegetable soup and roast Trough of Bowland beef which was sumptously finished off with sticky toffee pudding!

The following Sunday, it was afternoon tea for Kim and Gary Nolan. The bride arrived in a beautiful horse drawn golden carriage and guests enjoyed a selection of canapes including beer battered goujons; steak and onion sausages; baby tomatoes, basil and mozzarella skewers.

Then, a little later in the day, there was an afternoon tea style buffet with a wonderful selection of sandwiches, cakes and scones. And, instead of wedding cake, there was a sweetie buffet.

A few days later on Saturday July 23rd, we joined Andy and Ruth Heaton for their special day. Guests enjoyed canapes of smoked chicken, creme fraiche and mango tartlet; baby tomato, basil and mozzerella skewers as well as a goats cheese tartlet with apple and plum chutney.

For the wedding breakfast, there was carrot and coriander soup, pan fried breast of chicken and raspberry cheese cake followed by coffee and chocolates.

The following day, we joined Laura Philpot and Neil Preston to celebrate their vintage style wedding on July 24th. The couple opted for a delicious wedding breakfast of vegetable soup followed by pan fried breast of chicken and creme brulee. The Great Hall was amazingly decoated with vintage posters, as well as an old gramophone, radio and typewriter!

FIRST WEDDING AT NEW £4.5M HIGHBURY STADIUM

2011-07-14T06:09:00.000-07:00

Twelve Event Management rose to the occasion to help stage the very first wedding at Fleetwood Town FC’s new £4.5m Highbury grand stand.

The Chairman of Fleetwood Town FC, Andy Pilley and his fiance Gemma Caton were joined by more than 300 guests for an incredible day of celebration.

Twelve’s Caroline Upton worked extensively with the couple to co-ordinate the day working closely with the club’s Hospitality & Banqueting staff as well as a team of wedding specialists.

The couple exchanged vows in the new Parkside Suite followed by photos on the grand stand balcony.

Guests then gathered for a Champagne reception, canapés and three-course wedding breakfast in a marquee located on the football pitch.

The wedding breakfast was prepared by Twelve’s Paul Moss and his team and included a starter of Fleetwood caught langoustine and quail’s egg. The main course of char-grilled fillet of Forest of Bowland beef was followed by a delicious selection of mini-chocolate desserts.

Blackpool based Flower Design produced dazzling displays of exotic palms, orchids and roses for the bridal party as well as displays throughout the Parkside Hospitality Suite and marquee.

The marquee was supplied by Merseyside based Mahood Marquees, seating decorations were supplied by Creative Cover Hire and there was elegant table stationery by award-winning Flutterby Couture, with each table being named after a FTFC football player.

The bride wore a beautiful gown of silk and organza while her entourage were dressed in red and white in recognition of the Cod Army’s traditional club colours.

The day was packed with many tributes to Fleetwood Town FC including an ice sculpture carved in the shape of Fleetwood Town FC’s badge.

Entertainment included performances by the charismatic singer Howard Wing, and for the children, there was a bouncy castle as well as giant screens for computer games. There was also a chocolate fountain by Manchester based Augustus Gloops.

During the evening reception, guests also mingled in Fleetwood Town FC’s popular Jim’s Sport’s Bar, where there was live music and evening canapés including beer battered Fleetwood Cod Army fish and chips.

The day was captured on film by wedding film experts The Fenton Experience and photography was commissioned by Leyland based Ashton Photography who kindly supplied these photographs.

Lunch with Miss Fylde Coast at Twelve tomorrow

2011-07-06T07:31:00.000-07:00

Miss Fylde Coast is hosting a charity lunch at Twelve tomorrow and she’s inviting you to join her!

Sophie-Leigh Anderson, who is an official qualifier for Miss England & Miss World, is holding a three course lunch at Twelve to raise money for her chosen charity, ‘Supporting Beauty with a Purpose’.

The lunch starts at 12noon and includes live entertainment, cocktail dress fashion show as well as a fabulous raffle. Tickets cost just £25per person.

Miss Anderson is one of 61 finalists to compete in the national final of Miss England later this month. The public vote has already begun and closes on Tuesday 19thJuly. Visit www.missengland.info and vote for Miss Fylde Coast to be the winner of Miss England. To find out more about Sophie, visit www.miss-fylde-coast.co.uk

To book your place at tomorrow’s lunch call Twelve on 01253 821212.

Friends, foodies, countrymen: lend me your fans!

2011-07-01T02:48:00.000-07:00

Ask your friends to ‘like’ us on Facebook during the sun-soaked month of July and the person who sends us the most new fans will receive a complimentary Market Menu for two!

And, at the end of the month, we’ll also run a prize draw among our new fans so they can win a complimentary Market Menu for two too! Simply ask your fans to post a message on Twelve’s Facebook Wall telling us who sent them!

The deadline for the competition is July 31st.

The Market Menu is available on Tuesdays, Wednesdays, Thursdays and Sundays; bookings are subject to availability. The prizes are for a complimentary table for two from the Market Menu. Drinks not included.

WEDDING BELLS RING AT HIGHBURY STADIUM FOR THE FIRST TIME

2011-06-23T05:39:00.000-07:00

Andy Pilley & Gemma Caton

The Chairman of Fleetwood Town FC and his bride-to-be will be the very first couple to hold their wedding celebrations at the new Highbury Stadium.

Andy Pilley and Gemma Caton will celebrate their marriage this Saturday, 25th June, making full use of the club’s new £4.5m grandstand.

More than 300 guests have been invited to the wedding, which includes a sparkling Champagne reception in a marquee located on the football ground.

The celebrations will begin in the club’s new 180-seater Parkside Hospitality Suite which opened earlier this year; photographs of the newly-weds, their families and friends will be shown on the Club’s 25m² stadium screen.

Guests will proceed to the marquee where Twelve Event Management will host a Champagne reception and canapés, followed by a three-course wedding breakfast.

Dishes, prepared by Twelve’s Chef Proprietor Paul Moss and his team, include a seafood starter of Fleetwood caught langoustine and quail’s egg followed by a main course of char-grilled fillet of Forest of Bowland beef. For dessert, guests will savour a delicious selection of mini-chocolate desserts.

During the evening reception, where guests will also mingle in the popular Jim’s Sport’s Bar, there will be live music and evening canapés including beer battered Fleetwood Cod Army fish and chips.

Paul Moss of Twelve

Among the many special touches for the wedding, are an ice sculpture, chocolate fountain, children’s entertainment and a dazzling fireworks display.

Special care has been taken to protect the club’s football pitch throughout the wedding celebrations with use of mounted flooring to ensure the newly seeded turf prepared ahead of the forthcoming 2011/12 season, is kept in pristine condition.

Louise Morley, Hospitality & Banqueting Manager at Fleetwood Town FC, said: “Fleetwood Town FC is hosting its very first wedding in the new look Highbury stadium, and fittingly, it is our Chairman and his bride who take this inaugural step. It will be another milestone in the club’s history and, obviously a very special day for Andy, Gemma, their families and friends.”

Caroline Upton, Joint Proprietor of Twelve Event Management which started working with FTFC earlier this year to provide corporate hospitality, said plans for the wedding had gone extremely smoothly.

She said: “We’re all looking forward to a special day at Fleetwood Town FC. It will be a great celebration in one of the North West’s newest and most unique wedding locations. Everyone at Twelve wishes the couple a wonderful future together.”

BEER BREAD AND PIGS HEAD

2011-06-17T07:18:00.000-07:00

THERE'S some inspiring new additions to Twelve's menus this weekend! Look out for our new A La Carte starter course of pig's head croquet.

This delicious pork ballotine seasoned, breaded and lightly fried in olive oil is served with puy lentils, apple puree and crackling.

It's already received great feedback from customers and is looking likely to be a firm favourite this summer.

We're also serving beer bread, thanks to a little bit of help from Joseph Holt brewery of Manchester!

This crusty white bread with a subtle taste of hops, is great simply served with butter, and even better for mopping up juices!

Don't forget our strawberry menus are making the most of the early British strawberry season, so don't miss out on our fixed price menu of £16.50 for a main course, dessert and glass of fizz, available on Tuesdays, Wednesdays, Thursdays and Sundays.

DAD'S THE WORD

2011-06-16T07:08:00.000-07:00

If your Dad’s brilliant in the kitchen, then spoil him at the Twelve Corner Shop this Father's Day!

Choose from beautifully gift wrapped kitchen equipment, chic dining accessories and, if he likes to look the part too, professional chef whites.

The Twelve Corner Shop is a haven for foodies who love to be stylish and practical. It stocks excellent quality olive oil, Italian dried pastas, spices and chutneys fresh from Twelve’s kitchen. For extra special treats you can pick up wine and Champagne too.

If all this sounds too much like hard work, book a table with us for Sunday June 19th and you can all be waited on! Everyone’s favourite, roast beef and Yorkshire pudding will be on the menu!

The Twelve Corner Shop is open on Saturdays and Sundays and by prior appointment at other times. Call 01253 821212 for more information.

Strawberry Menus forever

2011-06-09T01:30:00.000-07:00

Think summer, think strawberries and lounging about in the long grass.

There's nothing like these delicious soft fruits to evoke the sights and smells of the British summertime so at Twelve this June we’re serving them every which we can!

We’ve created a delightful fixed price two-course menu with a complimentary glass of Strawberry infused fizz for £16.50 available on Tuesdays, Wednesdays, Thursdays and Sundays throughout June.

Choose from a main course of chicken, fish or vegetarian dish and then deliberate between a choice of three wonderful desserts.

Go crazy for Eton Mess, say ciao with strawberry panna cotta or keep it pure and simple with strawberries and cream!

Our Strawberry menus will be ambling along at a leisurely pace towards Wimbledon fortnight throughout June. Don’t miss out! Call Twelve on 01253 821212.

Kit Kat or Kiwi fruit?

2011-05-27T03:24:00.000-07:00

That was the question put to pupils from Poulton St Chad’s CE Primary School after they spent the day with Twelve!

Youngsters enjoyed plenty of foodie fun, learning about healthy eating, dining etiquette and how to make their own delicious pasta.

There was lots of advice about the benefits of eating fruit instead of chocolate bars as well as eating meals at the dining table instead of by the television.

Children were given their own chefs hats as they helped Paul Moss to make fresh pasta served with a pesto sauce and chicken, followed by yummy fruit smoothies.

Caroline Upton, Front of House Proprietor at Twelve, said the youngsters enjoyed learning about where their food comes from, and also about dining at home and in restaurants.

She said: “We were delighted to welcome pupils from St Chad’s CE Primary School to Twelve. We talked about all sorts of things and there were lots of enthusiastic questions, such as, is it ok for a vegetarian to eat a chicken which is also vegetarian? And, is the marrow in a beef bone healthy for my dog?

“The children really enjoyed pulling the fresh pasta through the pasta machine, and they were amazed when we showed them a chicken and explained where their chicken nuggets come from!

“Hopefully, we will have inspired the next generation of chefs and foodies!”

SPEAR AN ASPARAGUS CLASSIC

2011-05-17T02:24:00.000-07:00

The Formby asparagus season has begun and it’s only here for a few weeks, so catch it while you can!

Twelve has speared together a delicious fixed -price menu to celebrate this fine upstanding vegetable with a free glass of Sauvignon Blanc for mid-week and Sunday evening diners.

Starting this week the asparagus celebration features classics, such as creamy asparagus soup and grilled asparagus with Hollandaise sauce.

There’s also Moroccan encrusted salmon with asparagus, rocket and lemon salad as well as asparagus served with gnocchi and baby vegetables.

The fixed price two-course menu costs just £16.50 per person and is available on Tuesdays, Wednesdays, Thursdays and Sunday evenings until June 4th.

Paired with a glass of crisp, lively Sauvignon Blanc on the house, and it’s a match made in heaven!

We’ve another British classic up our sleeve too – strawberries and home-made meringues for just an extra £3.75…

Twelve has Michelin Bib Gourmand status which means it is dedicated to providing excellent quality food at moderate prices.

NEW ERA OF FINE DINING AT FLEETWOOD TOWN FC

2011-04-28T08:41:00.000-07:00

Twelve Head Chef Tom Nelder at FTFC

A NEW era in fine dining at Fleetwood Town FC has begun in conjunction with Twelve Restaurant & Lounge Bar.

The club’s Parkside Hospitality Suite - seven executive boxes and a 180-seater function room in the new Highbury grand stand – has officially opened.

Guests enjoyed delicious three-course match day menus on the top floor of Fleetwood Town’s new £4m 2,000-seater stadium including Cod Army Fish Pie and Cod Army Beer Battered Fish and Chips!

Fleetwood Town FC Chairman, Andy Pilley, described the opening of the new facilities for the matches against Altrincham on April 16th and against Barrow on April 25th as the realisation of a dream.

180-seater function room at FTFC

He said: “The opening of the new grand stand facilities is another major milestone in the rapid rise of Fleetwood Town Football Club.

“It represents a major step forward in our quest to deliver a Football League standard club.

“Everyone has thoroughly enjoyed the new facilities and will no doubt spread the word. The Parkside Stand has firmly staked its place on the Fleetwood skyline as the town celebrates its 175th birthday.”

Paul and Caroline of Twelve and their team of staff have worked tirelessly to ensure the first match day hospitality events have been a success.

Caroline said: “Our first two match day hospitality events at Fleetwood Town FC have been amazing! All the guests have been very impressed with the facilities in the new hospitality suite and the quality of food and service they’ve received – not surprisingly the Cod Army fish and chips have gone down very well!

“The Altrincham and Barrow matches were excellent opening days and we look forward to many more to come.”

The Parkside Hospitality Suite is also available for private hire for a wide variety of events such as parties, weddings, family celebrations, business events, conferences and exhibitions.

Fleetwood Town FC’s Corporate and Hospitality Manager, Louise Morley, said: “We have all worked together to make the opening of the new facilities very special.

“We’ve had brilliant feedback from guests and look forward to welcoming many more to watch great football in great surroundings with excellent hospitality.”

The club now has a place in the Blue Square Bet Premier play-offs which start against AFC Wimbledon on May 6th followed by the away leg, on May 11th.

Business Community Open Day at Fleetwood Town FC

An open day for members of the business community to view the new hospitality facilities at Fleetwood Town FC takes place tonight at 7pm.

PIES, PASTA & PUDDINGS FOR YOUNG COOKS

2011-04-26T06:35:00.000-07:00

YOUNG FOODIES in the North West can ditch school books for sauce pans in a special one-day cookery class at Lancashire’s Twelve Restaurant & Lounge Bar.

Budding young chefs from the ages of 11 to 14, can learn how to chop and whisk like the professionals with Chef Proprietor Paul Moss and Head Chef Tom Nelder (pictured above) on Wednesday 1st June.

Twelve Restaurant & Lounge Bar is just a hop, skip and a jump from Blackpool on the Lancashire coast, and has an excellent reputation for modern British cooking.

Signature dishes include the Tangerine Dream, dedicated to Blackpool FC, its Banana Butty dessert, and their langoustine cocktail dedicated to a local Fleetwood fishing family.

The workshop costs £20 per person and includes lunch. For more information and bookings call 01253 821212 or visit www.twelve-restaurant.co.uk

POPPING CANDY AT TWELVE FOR MOTHER’S DAY

2011-03-22T08:20:00.000-07:00

LEMON posset with popping candy is just one of the delicious treats in store this Mother’s Day at Twelve Restaurant & Lounge Bar.

We've created some heaven-sent dishes that will delight mums and keep everyone happy on Sunday April 3rd.

There’s heart-warming chicken pie, honey-glazed pork belly, home-made plum and apple chutney served with coarse country pate and not to mention a creamy and zesty lemon posset topped with popping candy.

And, if you’re stuck for gift ideas, check out the Twelve Corner Shop and treat mum to some beautiful gift presentation packs featuring wine and Champagne. If you’re mum’s a great cook, there’s beautiful tableware and good quality cookware available too.

Twelve’s three-course Mother’s Day menu costs £21.95pp and £11.50 for children and half portions. Bookings are being taken from 12noon until 8.45pm. Call 01253 821212. For more menu details visit www.twelve-restaurant.co.uk

TWELVE & TRINITY

2011-03-15T07:50:00.000-07:00

Twelve presents a cheque for £8003 to Trinity Hospice

TWELVE months of fund-raising for Trinity Hospice came to a triumphant climax on Friday night!

We presented a cheque for £8,000 – the total amount raised at events staged throughout 2010/11 to celebrate our 10th anniversary.

Paul & Caroline with the winners of the auction

At the ‘hand-over’ celebration party, Caroline Upton, Front of House Proprietor at Twelve, paid tribute to the generous support of customers, business partners and members of staff who had all contributed to the campaign.

Michael & Pat Golowicz and friends

She said: “I would like to thank our customers – none of this would have been possible without them. I would also like to thank local businesses which have given us raffle prizes or supported us in other ways.

"We’ve also greatly appreciated the help and assistance from the fund-raising team at Trinity Hospice.

Ian Hoooper Band

“Throughout the year, we’ve had some great times and share memories that will stay with us for a long time!”

Fund-raising for Trinity included taking part in the Blackpool Fun Run as well as organising lots of events including a kids cookery demonstration, a trip to Cartmel Races, an amateur chefs cook-off competition, and the final celebration party featuring a hog roast and entertainment by the Ian Hooper Band.

Nurses and fund-raisers from Trinity Hospice

Trinity Hospice fund-raiser Linzi Young, who attended the evening, said: “We’re delighted with the money that has been raised by Twelve – it’s an amazing amount and everyone at Twelve has been great fun to work with.

It’s shown that Twelve are not afraid to take on a challenge!”

Donations from Fleetwood Town FC


Anne & Mike

Elaine & Andy

Enjoying the evening at Twelve Restaurant & Lounge Bar

Steve, Jayne, Julie, Peter

Enjoying the evening at Twelve Restaurant & Lounge Bar

Penny, Bernard, Loraine, Patrick

Enjoying the evening at Twelve Restaurant & Lounge Bar

WIN A TWELVE ‘COME DINE WITH ME ACCESSORY’ FOR CHARITY

2011-03-04T03:01:00.000-08:00

FOODIES can bid for the ultimate ‘Come Dine with Me’ accessory as a Twelve celebrates the culmination of its 10th anniversary fund-raising celebrations.

Chef Proprietor Paul Moss, will be going under the hammer in a charity auction on Friday March 11th to be a lucky bidder’s personal chef for an ‘at home’ dinner party for six.

The charity auction is the final event in Twelve’s 10th anniversary celebrations – 12 months of 12 events to raise money for Trinity Hospice.

The restaurant is also already taking sealed bids to win a Blackpool FC shirt signed by the 2010 Premiership play-off team. There will also be lots of other great prizes to win including goodies from the Twelve Corner Shop.

It will be a relaxed evening of good food and great entertainment with the Ian Hooper Band. There will be a hog roast buffet served with lots of home-made salads and side dishes as well as heavenly desserts produced by Twelve’s Patisserie Chef Graham Floyd.

To book a place at Twelve’s celebration party on March 11th or to place a sealed bid for the Blackpool FC signed shirt, call Twelve on 01253 821212. Tickets cost £25 for meal (main course and dessert) and entertainment.

ALL ABOARD THE COLINNE

2011-03-04T02:45:00.000-08:00

Turbot, sole, dabs, plaice, scallops, skate - just some of the amazing fish that are caught off the Lancashire and Cumbria coastline.

Twelve joined Fleetwood fisherman Steve Welsh aboard his family trawler, The Colinne, to experience life on the Irish Sea and find out what it really takes to bring this incredible produce to our plates.

Steve's Dad, is the skipper of The Colinne, and he's been fishing out of Fleetwood for more than 40 years.

In the last few years they established the family firm, Welfish, to supply langoustine, also known as Dublin Bay prawns, to restaurants like Twelve. Today, The Colinne is virtually the last locally owned trawler still fishing from Fleetwood.

We were also joined by the Editor of Lancashire Life, Roger Borrell and photographer Kirsty Thompson.

With the salty wind and rain in our faces, The Colinnne took us for a two-hour round trip. Then it was back to Twelve for lunch: langoustine lightly battered with a caper mayonnaise; pork belly and scallop starter; turbot served with fennel, lardons and a celeriac puree.

Add captio

To find out more about the incredible story behind The Colinne and to see Steve's fish served by Twelve, keep your eyes peeled for the April edition of Lancashire Life.

GOURMET CHIPS AT TWELVE

2011-02-18T06:08:00.000-08:00

Twelve is celebrating National Chip Week

Our chunky chips are irresistible whether you’re going for classic ‘steak and chips’ or more sophisticated A La Carte dishes.

National Chip Week takes place from February 21st-27th 2011.

To make delicious crispy chips, Maris Piper is probably the best variety of potato to use, along with groundnut oil which is very pure and odour free.

Thick and crispy chips look great stacked up on a plate, especially next to home-made beef burger and relish!

For a great 'at home' chip experience, follow our recipe:

Chunky Chips by Twelve Restaurant & Lounge Bar

Ingredients

Maris Piper potatoes
Groundnut oil

Instructions

1.Using a sharp kitchen knife, square off the potatoes into rectangles, then cut them into chips about 1cm thick. The length of the pieces is not so important, but you do want to keep them the same thickness, so that they cook at the same rate. Place them straight into a bowl under cold running water and keep them there for about 10 minutes to rinse off some of the starch.

2. Next, bring a large pan of unsalted water to the boil and plunge in the drained potatoes. Bring it back up to the boil and simmer gently for about 10 minutes, or until the point of a knife easily penetrates the chips. Make sure the water is only just simmering - if it boils too aggressively, the potatoes will begin to break up.

3. Using a slotted spoon, lift the potatoes carefully out of the water and place them on a tray. Allow them to cool, then place in the fridge until cold. You will notice that the chips harden when chilled.

4. For the next stage, heat the groundnut oil in a deep-fat fryer to 130C/250F and plunge in the chips. After about five minutes, the chips will take on a drier appearance before colouring (do not let them brown). They have now finished their second cooking. Drain, let them cool to room temperature, then put in the fridge. (they can be left at this stage for up to two days)

5. When cold, they are ready for their final cooking. If you are using rendered fat for this, heat it to 180C/350F. Alternatively, use the groundnut oil, heated to the same temperature. Plunge in the chips and cook until golden brown. This may take 8-10 minutes - you need to be patient in order to obtain a really crisp chip.

GOURMET WINE EVENING: 23rd February

2011-02-16T03:40:00.000-08:00

GOURMET diners eager to learn more about classic food and wine combinations are being invited to Twelve for expert advice and guidance on Wednesday February 23rd.

Guest speaker Alison Calder of award-winning premium wine supplier Matthew Clark will explain the theory behind classic food and wine combinations, such as fresh, acidic whites with fish, and full bodied reds with hearty meat and vegetarian dishes.

There will also be discussions about cooking with wine and what to serve with dessert and cheese courses.

The evening begins with canapés and Champagne on arrival, followed by a four-course dinner menu.

Twelve’s Food & Wine evening takes place on Wednesday February 23rd at 7pm for 7.30pm.

To make a booking, call Twelve on 01253 821212.

TWELVE COME TO THE RESCUE OF STAR-CROSSED LOVERS

2011-02-08T02:15:00.000-08:00

Twelve Restaurant & Lounge Bar will be playing cupid tomorrow to help foodies woo their loved ones!

The award-winning Fylde coast restaurant is organising a pre-Valentine’s Day cookery day with special ideas and top tips for a delicious and intimate meal for two.

And for those planning a Valentine's Day ‘at home’, don't forget to drop into the Twelve Corner Shop for some romantic inspiration!

Pick up Champagne, wine, fluted Champagne glasses, gourmet Italian pasta and sauces as well as biscuits, chutneys and jams all from the Twelve kitchen. For more information call Twelve on 01253 821212.

NEW SIGNING: TWELVE AT FLEETWOOD TOWN

2011-02-04T02:57:00.000-08:00

TWELVE Restaurant & Lounge Bar is the newest signing at Fleetwood Town FC as the building of the new £4m grandstand gathers momentum.

The award-winning Fylde coast restaurant has been chosen by Fleetwood Town FC to provide the club’s match day hospitality, banqueting and conferencing catering.

The new facilities at the Highbury Stadium includes seven executive boxes with balcony seating and unrivalled views of the ground alongside an 180-seater function room named the Parkside Hospitality Suite.

The Parkside Hospitality Suite is located on the top floor of the 2,000 seater stand which makes its full debut on April 16th and April 25th for the last two Blue Square Bet Premiership games of the current 2010/11 season.

Twelve Chef Proprietor Paul Moss said: “Caroline and I are delighted to be involved with Fleetwood Town FC. We live in Fleetwood and sport is very close to our hearts.

“We’re really looking forward to producing good food at the club and seeing our partnership with Fleetwood Town thrive.”

The Parkside Hospitality Suite will be used for match day hospitality but will also be available for a wide variety of other events such as parties, weddings and family celebrations, business events, conferences and exhibitions.

Front of House Proprietor at Twelve, Caroline Upton, said they would also be providing the catering for private functions at the popular Jim’s Sports Bar.

She explained: “A wide variety of menus will be available for events of all sizes ranging from three course menus to buffets and corporate lunches.

“Twelve is widely known across the Fylde coast for its excellent reputation using local and seasonally sourced produce; we will bring this quality and commitment to everything we do at Fleetwood Town.”

Club Chief Executive, Steve Curwood, welcomed the new partnership.

“The Parkside Hospitality Suite will be a must-see venue on the Fylde Coast, offering unrivalled food with attentive service in a unique setting amidst quality decor and surroundings. Twelve Restaurant’s quality and reputation is well-recognised and it’s great to see two of the area’s well-known names coming together,” he said.

TWELVE RETAINS MICHELIN BIB GOURMAND STATUS

2011-02-03T01:45:00.000-08:00

TWELVE Restaurant & Lounge Bar is pleased to announce that it has retained its Michelin Bib Gourmand status for the seventh year running!

Twelve is one of only 118 establishments across Great Britain and Ireland to have Michelin Bib Gourmand status, which recognises the provision of good food at moderate prices.

The award is becoming increasingly recognised as diners seek out restaurants that offer good food and good value.

Twelve’s success comes as the Michelin Guide celebrates its 100th anniversary.

The first Michelin guide to the British Isles was published in 1911 with the aim of helping intrepid motorists on their travels. Today it recommends a large and diverse selection of hotels, guesthouses, restaurants and pubs in all price categories.

Caroline Upton, Front of House Proprietor, said: “We are delighted to have retained our Michelin Bib Gourmand status; it is a much sought after accolade and sends out a clear message to diners that they can be assured of high standards at Twelve.

“We are also pleased to be part of the Michelin Guide’s 100th anniversary celebrations as the guide plays such a pivotal role in the UK’s restaurant culture.”

GIVE THE GIFT OF COOKERY THIS CHRISTMAS

2010-12-13T06:04:00.000-08:00

TWELVE Restaurant & Lounge Bar has released its first batch of culinary workshops for 2011 – the perfect treat for foodies this Christmas!

The award-winning restaurant at Marsh Mill in Thornton has organised workshops for two dates in January and two dates in February – including a special pre-Valentine’s Day tutorial!

The one-day workshops offer a fascinating insight into how to cook and present dishes like the professionals, with demonstrations and hands-on learning as well as special advice about serving and how to create the perfect dinner party ambience.

Caroline Upton, Front of House at Twelve – which also incorporates Twelve Event Management and Twelve Corner Shop – said: “More and more people are interested in learning how to prepare and serve food to restaurant standards and our cookery demonstrations are always very popular.

“The passion and enthusiasm of our chefs is more than matched by the dedication of some of the people taking part, especially when we show them simple but effective ways of preparing and presenting dishes.

“The cookery workshops embrace the full gastronomic experience – from what kind of wines to serve to how to get the velvet foam, called crema, on freshly brewed coffee! It’s not surprising that we often take bookings as Christmas gifts – it’s a great experience to give loved ones.”

Twelve’s Culinary Workshops

•    Saturday 22nd January 2011 - main course: chicken
•    Wednesday 26th January 2011- main course: salmon
•    Saturday 5th February 2011 - main course: chicken
•    Wednesday 9th February 2011 – Valentine’s night ‘dinner for two’ ideas.

For more information about prices and availability call 01253 821212.

Festive flowers & food

2010-12-09T05:09:00.000-08:00

Here's Twelve's Flowers & Food event in action....

Thanks to Jonny Draper Photography, we have some wonderful mementos of the day - hosted jointly by Flower Design and Twelve.

The workshop was an excellent way to start planning a magical Christmas...from getting the party started with dazzling Christmas cocktails, to cooking Christmas lunch and producing beautiful floral table decorations.

If you are looking for some great festive gift ideas, don't forget the new Twelve Corner Shop selling fabulous festive food hampers and sensational gastronomic gifts as well as our 2011 one-day cookery workshops now available for bookings. For more information call 01253 821212.

Workshop at Twelve Restaurant & Lounge Bar

Making table place decorations

Chef Paul Moss

Front of House Caroline Upton

CHRISTMAS MENUS THAT DAZZLE

2010-11-26T02:07:00.000-08:00

Twelve's langoustine cocktail

There’s just under a week to go until Twelve’s Christmas menus are served!

We’ve been cooking and preparing our festive menus for the last three months and from next Wednesday, December 1st they finally go live!

Twelve will also be open for Christmas lunches from December 10th, and the first of our special entertainment evenings start on December 3rd with soulful, contemporary singer, Ian Hooper.

Our mouth-watering Christmas menus are packed with produce from around Lancashire and the North West.

There’s Fylde coast turkey, 36-hour slow cooked beef steak as well as Twelve’s langoustine cocktail – dedicated to Fleetwood fisherman Steve Welsh.

We’ve created some wonderful pork dishes, including a pork and egg terrine starter, honey glazed pork, and ham hock using pork from Southmire Farm in the Trough of Bowland.

There’s also Twelve’s Christmas pudding – made to a secret recipe! And, if you’re a Seasider, you might want to taste Twelve’s famous Tangerine Dream, celebrating Blackpool FC success in the Premiership!

Twelve Corner Shop produce

Chef Proprietor Paul Moss said: “The wonderful sights and smells of Christmas are with us at Twelve! The scents are unmistakably festive especially the oranges and lemons that go into our puddings and the rich, deep colours of the fig preserve!”

Party planning from Twelve

Twelve’s entertainment evenings also include The Cherry B’s on December 10th, The Versions on December 17th and Flip on Wednesday 22nd December.

And, remember if you need an extra pair of hands for your party planning for Christmas the New Year, visit Twelve Event Management at Twelve Corner Shop. For more information, check out our Christmas brochure on the website.

A TASTE OF FLEETWOOD & THE CARRIBEAN

2010-11-22T05:47:00.000-08:00

Twelve is celebrating Lancashire Day with its new dessert, the Fisherman’s Friend Pina Colada.

Fisherman's Friend Pina Colada

Inspired by our proximity to Fleetwood and the town’s most famous export, Fisherman’s Friend - Twelve’s Fisherman’s Friend Pina Colada combines tangy, Spanish and Central American flavours with a light taste of menthol and eucalyptus.

The dessert features home-made shortbread dusted with a light coating of grounded Fisherman’s Friend served with a coconut and Malibu foam, pineapple sorbet and pineapple jam.

Chef Proprietor Paul Moss said the dish was inspired by visits to Spain, and in particular Barcelona, where Fisherman’s Friend is very popular with locals.

He explained: “We are always looking at ways we can use local ingredients and you can’t get much more local than Fleetwood and Fisherman’s Friend.

“At first we experimented using grounded Fisherman’s Friend directly in the shortbread mixture but when it was baked, it tasted too much like a medicinal biscuit!

“We kept trying different combinations and decided that it worked best using the Fisherman’s Friend as a light dusting on the shortbread! When combined with the pineapple and coconut, it works beautifully!

“Our ethos here at Twelve is to use locally sourced, seasonal ingredients but with creativity and inspiration to give customers a truly unique culinary experience.”

Lancashire Day takes place this Saturday, November 27^th.

TRINITY HOSPICE FUND-RAISING SUCCESS

2010-11-18T04:56:00.000-08:00

Audience Vote: yellow bananas or orange tangerines

It was a night to remember – and raised more than £1,300 for charity!

Twelve Restaurant & Lounge Bar is pleased to announce its Hell’s Kitchen Hero night raised more than £1,300 for Trinity Hospice.

The evening – which saw two contestants go head-to-head to cook for more than 60 diners supported by two commis chefs from BBC Radio Lancashire – was an incredible success.

The proceeds, raised through ticket sales and a raffle, form part of Twelve’s 2010 fund-raising programme for Trinity Hospice to celebrate their 10th anniversary.

Sean O'Brien from Bispham was crowned Twelve's Kitchen Hero 2010; the runner-up was Adam Blakey, a web designer from Cleveleys.

Compere and singer Paul Guard and Caroline Upton

Caroline Upton, Front of House Proprietor at Twelve said she was delighted with the result.

“We decided that during our 10 year anniversary, we wanted to give something back to the community that supports us and we are very grateful to everyone who joined us for our Hell’s Kitchen night.

Fund-raisers from Trinity Hospice

“The contestants, diners, special guests, judges and staff had an incredible time and we all raised money for a very worthy cause; we’re really looking forwarding to presenting Trinity Hospice with a cheque in the New Year!”

Both Sean and Adam produced fantastic menus and performed brilliantly on the night under the watchful gaze of judges, Robin Duke, Entertainment Editor of The Gazette, and restauranteur, Michael Golowicz.

Sean and Adam competed in teams under the banners of Twelve’s signature dishes – the Tangerine Dream Team vs the Banana Butty Team. There was a Ready Steady Cook audience style vote – orange tangerines vs yellow bananas.

Sean was joined by commis chef Sally Naden, a Presenter with BBC Radio Lancashire and Adam was joined by commis chef Alison Brown, a Producer with BBC Radio Lancashire.

Sean served two starters of duck a l'orange salad and potted chicken liver pate followed by two main courses of rib eye steak and blue cheese sauce, and grilled hake.

Alison Brown, Adam Blakey, Sally Naden, Sean O'Brien

Adam served starters of butternut squash soup, and prawn and courgette linguine followed by main courses of chicken breast and chorizo, and shank of lamb.

Both contestants were showered with goodies from the new Twelve Corner Shop – which opened at the beginning of November. Sean was also presented with a specially engraved kitchen knife.

FESTIVE FLOWERS & FOOD

2010-11-09T06:25:00.000-08:00

A TANTALISING vision of Christmas with delicious food and beautiful seasonal decorations awaits thanks to Twelve and Flower Design.

Twelve has teamed up with Flower Design to offer a fabulous day of food and flowers at the restaurant on Wednesday 24th November.

Learn how to make beautiful festive door wreaths and table decorations with seasonal flowers and foliage including holly, ivy, mistletoe, hellebore and aromatic pine.

Then, join Twelve’s chefs in their award-winning kitchen to discover how to bring some festive style to your Christmas menus, from splendid Christmas Day lunches to heart-warming Boxing Day suppers.

There will also be morning coffee and home-made biscuits, followed by lunch, Christmas cocktails and wine as well as festive tunes from Daniel Sings.

Caroline Upton, Front of House Proprietor at Twelve, explained: “Food and decorations are among the most important elements of Christmas - they add to the magic and sparkle of the season.

“Jane Thompson at Flower Design has an incredible reputation for superb flower arrangements, and their work has graced some of the most beautiful locations throughout the North West.

“Our chefs will be able to demonstrate some effective and simple ways to get the most out of your festive menus – from useful advice on preparation and planning, to how to bring everything together on the day!”

The workshop costs £30 per person; it starts at 9.15am and is due to finish at about 3pm. For more details contact Twelve Restaurant & Lounge Bar on 01253 821212. www.twelve-restaurant.co.uk

Twelve Corner Shop Opens

2010-11-05T09:02:00.000-07:00

EXPERIENCE the bounty of Autumn Italian style as Twelve Restaurant & Lounge Bar embraces ‘la dolce vita’ to celebrate the opening of its very own corner shop tomorrow!

Twelve – which has an excellent reputation for modern British cooking – is turning Italian for the month of November with dishes inspired by a delicious range of pasta, oils, sauces, herbs and spices that will be available in the new Twelve Corner Shop, opening this Saturday, November 6th.

There is also an ‘offerta speciale’ on Twelve’s Italian three-course market menu of £16.50 per person on Tuesday, Wednesday, Thursday and Sunday evenings from now until 27th November. It includes complimentary canapés and home-made breads as well as a free recipe card so foodies can make their own delicious meals at home.

Twelve’s Italian menu includes classic dishes such as jewelled pumpkin risotto, pork roasted with balsamic vinegar, gnocchi with chestnut and Italian sausage, clam and mussel linguine, slow roasted Forest of Bowland veal, and celebrating the funghi season, wild mushroom risotto. Italian desserts include vanilla panna cotta, grilled peach with amaretto biscotti and hazelnut ice-cream.

Twelve Corner Shop – Christmas gifts for foodies!

Twelve Corner Shop is opening on Saturday November 6th selling lots of great specialist food and exceptional cookery equipment! There will be delicious preserves and chutneys fresh from the Twelve kitchen including apple and plum chutney, red onion jam, gift-wrapped home-made biscuits and spice mixes!

The new foodie heaven includes wonderful Italian food sourced from a famous New York gourmet specialist. Produce includes read-made sauces using fresh in-season Italian tomatoes, authentic egg-dried pastas, gleaming bottles of extra virgin olive oil and a delicious range of dressings using anchovies, lemons and basil.

All these will be available in special Christmas hampers!

The Twelve Corner Shop will also be a great destination shop for specialist kitchen equipment and tableware. Items available include electric dessert whippers, innovative ‘molecular gastronomy’ starter-packs, cocktail-making equipment, beautiful dinning tableware such as Champagne flutes, glass bowls and canapé accessories such as cone holders. There will even be children’s chef outfits!

Twelve Corner Shop will open this Saturday from 10am and to celebrate there will be special tastings and demonstrations.

Twelve's Kitchen Hero 2010!

2010-10-28T08:06:00.001-07:00

Sean O'Brien from Bispham is Twelve's Kitchen Hero 2010!

Sean O'Brien

The Blackpool Victoria Hospital Bio Medical Scientist emerged as the winner at the fund-raising cook -off at Twelve Restaurant & Lounge Bar at Marsh Mill, Thornton Cleveleys, last night after a very close call!

Adam Blakey

Two candidates competed under the banners of Twelve’s signature dessert dishes – the Banana Butty and Tangerine Dream and served more than 60 diners. They were joined by two commis chefs from BBC Radio Lancashire: Producer Alison Brown and Presenter Sally Naden.

Judges Robin Duke, Blackpool Gazette Entertainment Editor and Restauranteur Michael Golowicz were unable to reach a conclusive decision so there was a 'Ready Steady Cook' style audience vote which confirmed Sean as the victor over his opponent Adam Blakey, a web designer from Cleveleys.

Sean was presented with an engraved kitchen knife, and both contestants were showered with goodies from the new Twelve Corner Shop - due to open at the beginning of November.

The event was part of Twelve's 10 year anniversary celebrations to raise money for Trinity Hospice; there was a live video kitchen link-up with compere and vocalist Paul Guard giving interviews from the kitchen!

Tangerine Dream Vs Banana Butty

Caroline Upton, Front of House Proprietor of Twelve praised both Adam and Sean along with their Commis Chefs for their tremendous efforts.

"Both guys performed magnificently - they were brilliant in the kitchen and really embraced the whole experience. They put in a twelve hour shift at Twelve - and we can't thank them enough for giving their time and effort to take part."

Sean, in the Tangerine Team with Sally Naden, served two starters: Duck a l'orange salad and potted chicken liver pate followed by two main courses of rib-eye steak with chunky chips and a blue cheese sauce, and grilled hake.

He said: "This has been a fantastic experience; the result was a really close call. We have been made to feel so welcome here at Twelve and it's been an incredible insight into how chefs work."

Sean’s Commis Chef, BBC Radio Lancashire presenter Sally Naden, said she was impressed by the incredible team spirit in the kitchen.

“The guys really involved us, it’s been fantastic. During the afternoon when we were preparing the food it was quite relaxed, almost pedestrian but as soon as service kicked in, it was like jumping to fast-forward. There was an incredible buzz and I heard only one swear word, so Gordon Ramsay, eat your heart out!”

Adam, in the Banana Butty Team with Alison Brown, served starters of butternut squash soup, and prawn and courgette linguine followed by main courses of chicken breast and chorizo, and shank of lamb.

He said: "I’ve had a great time - it's been absolutely brilliant. Everyone has been so friendly and it’s been superb to work at Twelve, but I have to say that I won’t be giving up my day job!"

Adam’s Commis Chef Alison Brown said: “What a wonderful experience! It has given both Sally and I a totally new respect for what chefs do."

Banana Butty Commis Chef Alison Brown of BBC Radio Lancashire with team mate and Twelve Chef Aaron Watson

Banana Butty Team in action

Superb contestant Adam Blakey

Thank you to everyone who supported the event!

DARING WANNA–BE CHEFS GO HEAD TO HEAD AT TWELVE

2010-10-22T07:40:00.000-07:00

Will kitchen tempers flare? Can our amateur chefs step up to the plate? Who has the most culinary talent…and, most importantly, what will the customers think?

The search for Twelve’s Kitchen Hero reaches boiling point on Wednesday October 27th.

Two amateur chefs – Adam Blakey from Cleveleys and Sean O’Brien, a former MasterChef contestant from Bispham - will be going head-to-head in Twelve’s award-winning kitchen to impress not only a dining room full of people but also a distinguished panel of judges.

The candidates will compete under the banners of Twelve’s signature dessert dishes – Banana Butty vs Tangerine Dream.

Banana Butty Team: Adam is a freelance web designer. His menu will feature starters of prawn and courgette linguine, and a soup, followed by main courses of roast lamb with a red wine jus, and a chicken dish. His Commis Chef will be BBC Radio Lancashire Producer, Alison Brown.

He said: “I can’t wait to get going – it’s a great opportunity to put my skills to the test. At home I do all the cooking and I love cooking for friends and family. I love Asian and Italian food most of all.”

Tangerine Dream Team: Sean is a Bio Medical Scientist at Blackpool Victoria Hospital. His menu will feature starters of duck and orange salad and chicken liver pate followed by main courses of rib-eye steak with a blue cheese sauce, and a fish dish. His Commis Chef is BBC Radio Lancashire Presenter Sally Naden.

Sean explained: “At home, I am the cook in the house and I especially love Asian cooking – that’s my forte. I was on MasterChef two or three years ago and it was great fun, I got through the first round and even managed to get on television!

“I am really looking forward to working in Twelve’s kitchen – it sounds like it will be a great night.”
The event is being staged to celebrate Twelve Restaurant & Lounge Bar’s 10th anniversary and raise money for Trinity Hospice.

There will be more than 60 diners with a Ready Steady Cook style audience vote as well as live commentary and video link-up from the kitchen.

The judges include Fylde coast restaurateur Michael Golowicz and Blackpool Gazette Entertainment Editor, Robin Duke alongside Twelve owners Caroline Upton, Front of House and Paul Moss, Chef.

Caroline explained: “Both Adam and Sean submitted excellent dishes to win through as the two candidates selected to compete in Twelve’s 2010 Kitchen Hero competition.

“We’re looking forward to a super evening – it will be great fun and everyone will be involved. We hope Adam and Sean get a real buzz out of working in a professional kitchen!”

Adam Blakey: Banana Butty Team

Sean O'Brien: Tangerin Dream Team

ALL IN A DAY'S WORK

2010-10-15T00:57:00.000-07:00

From weddings to radio interviews and cooking demonstrations – it’s all in a day’s work at Twelve!

Our very own Chef Proprietor Paul Moss was a panellist on the Sally Naden Show for BBC Radio Lancashire to discuss everything from fishing to Twelve’s search for a kitchen hero!

Meanwhile in the run up to Twelve’s media spotlight, we were lucky enough to share the special day of couple Martin Glynn and Gillian Saunders who celebrated their marriage at The Great Hall at Mains. Twelve Event Management were selected to provide a delicious three-course menu.

Special congratulations also to our very own newly-weds Liz and Lee Connor. The couple were married at the Ashton Memorial in Lancaster, followed by a reception at Twelve. Liz is a restaurant supervisor with Twelve and Lee is Head Chef at the Booths supermarket café and restaurant in Lytham.

Meanwhile Paul Moss and fellow chef Graham Floyd spent two days with pupils and teachers at Montgomery High School in Bispham. Youngsters studying Food Technology in Year 11 were given special advice and tuition to produce a two-course meal.

And finally, don’t forget this week is National Chocolate Week. We’re serving our very popular assiette of chocolate dessert this week on the A La Carte menu for one week only – catch it while you can!

12 DAYS & COUNTING TO SEARCH FOR TWELVE’S KITCHEN HERO

2010-09-30T07:41:00.000-07:00

FOODIE enthusiasts have another 12 days to submit their recipes as Hell’s Kitchen meets Ready Steady Cook at Twelve Restaurant & Lounge Bar.

To celebrate 10 years in business and raise money for Trinity Hospice, Twelve Restaurant & Lounge Bar at Marsh Mill on the Fylde is searching for its very own amateur chefs to go head-to-head in a professional environment.

And to encourage as many individuals as possible to take part, the deadline to submit entries has been extended to October 12th 2010.

Proprietor Chef, Paul Moss said: “This is a great opportunity for anyone enthusiastic about food to cook in a professional kitchen. Each candidate will receive lots of help and support from our staff, and not to mention a Commis chef from Radio Lancashire!

“It should be great fun, and an excellent way to raise money for Trinity Hospice.”

Diners will have their say on who is the best team with a ‘Ready Steady Cook!’ style of voting – orange tangerines or yellow bananas! There will be a live video kitchen link-up and a judging panel of local experts.

Each candidate will also be assigned two chefs from Twelve, as well as a Commis Chef each – BBC Radio Lancashire presenter Sally Naden or BBC Radio Lancashire Producer Alison Brown of the Ted Robbins Show.

The winner will be crowned Twelve’s Kitchen Hero 2010 and will receive a meal for two and Champagne.

To take part: Submit two dishes – a starter and a main course - and the best entries will be chosen based on the composition of the dishes, seasonality, style and use of local produce.

The deadline for submissions (starter and main course) is October 12th 2010, and candidates must be available for the event which will be held on Wednesday 27th October. Entries can be submitted by post to Twelve Restaurant & Lounge Bar or by email info@twelve-restaurant.co.uk. For more information call 01253 821212 or visit http://www.twelve-restaurant.co.uk/

LATE SUMMER RHYTHM & BLUES AT TWELVE

2010-09-09T07:10:00.000-07:00

If music be the food of love, play on...
Twelve is hosting a fantastic late summer evening of delicious food and great music on Friday 17th September with talented performer Paul Dobie.
Paul plays a great repertoire of pop, modern and rock classics including numbers by Cole Porter, George Gershwin, Van Morrison
and Elvis Presley.
The evening costs £29.95 pp which includes live entertainment and a three-course choice menu. Music starts at 9pm in the Lounge Bar and non-diners are welcome too.
What better way to relax after the working week? Book a table on 01253 821212.

Thou shalt have a fishy

2010-08-20T07:56:00.000-07:00

Fresh fish is the order of the day here at Twelve and we have just taken delivery of some fantastic specimens from our supplier Welfish.

Our huge halibut will be transformed into perfectly poached halibut served with English garden pea and dill risotto, whilst our sumptuous sea bass will be served with crab, summer vegetables and lemon caper vinaigrette.

Sound good? Give us a call and we’ll book you a table!

Tangerine Dream does it again!

2010-08-20T05:24:00.000-07:00

The TV cameras were rolling at Twelve again the day before Blackpool beat Wigan in a 4-0 victory at the DW Stadium.

Granada Reports’ sports reporter Chris Hall popped in to see us after hearing about our tantalising dessert the Tangerine Dream, which we launched in the run up to the seasider’s victory at Wembley.

GMTV visited us on the day before the play off and we were sure that our good luck message played a tiny part in the premiere league promotion!

As Granada visited we were hoping for a win at Wigan and we will never know if our Tangerine vibes did the trick to secure poll position in the top flight….even if it was only for a matter of hours.

Here’s to the rest of the season!

Twelve takes our PR team behind the scenes

2010-08-13T07:28:00.000-07:00

Our PR team spent a day (and night) really getting to know us by rolling up their sleeves and getting involved.

Denise, Julie and Paula were keen to join us to get an insider’s view of everything we do, so we invited them to a wedding breakfast and evening BBQ we catered for at the Great Hall at Mains followed by a behind the scenes look at how we operate our evening service here at Twelve.

We guided them through every part of how we co-ordinate everything to ensure each and every customer, either at the wedding or at our restaurant, has an experience to remember.

They even got their hands in the sink to wash up and later helped with food service, which was great!

We are working with ICG PR on lots of exciting projects at the moment and are looking forward to achieving great results.

Wedding at the Great Hall at Mains - Mr & Mrs Bond

2010-06-03T11:44:00.000-07:00

Congratulations to Steph and Simon. Twelve Event Management were delighted to be chosen to cater for their wedding reception at The Great Hall at Mains. The starter on the day was a trio of chilled seasonal melon with home-made raspberry sorbet followed by roast beef, yorkshire pudding, parsnip puree and real gravy. Dessert was apple, blackberry and blackcurrant crumble with vanilla ice cream. Coffee and hand-made chocolates finished the meal.

Walking style canapes were provided for the evening reception which included cheese burger, cones of beer battered fish and chips, bruschetta of tomatoes and pesto.

A Big thank you to Steph and Simon who even had the time to deliver a beautiful orchid to Twelve Restaurant the next day.

A DAY OUT AT CARTMEL RACES

2010-05-31T08:02:00.000-07:00

Graham Floyd, Harry & Sue Killoran and Paul Moss

Paul enjoying the side attractions at Cartmel.
The Owls on the right, Sue( Paul's sister on the left!)

Waiting for the off?

Winner!

A big thank you to all those who attended the day out at Cartmel Races. This event was part of our tenth birthday party Trinity Hospice appeal. This year the weather was kind to us and everybody seemed to have a good time. Thanks to Geoff who gave some valuable racing expertise on the day, I think most people made a profit on the day. The raffle on the way home raised £200, thank you.

Wedding at the Great Hall at Mains - Mr & Mrs Smith

2010-05-30T11:38:00.000-07:00

We were delighted to provide the catering at the Great Hall at Mains for Beverley and Chris on their wedding day

The Wedding Breakfast was a starter of carrot and coriander soup with creme fraiche followed by breast of chicken, creamed potatoes, Formby asparagus and baby carrots. Sticky toffee pudding with home-made vanilla ice cream and butterscotch sauce for dessert, coffee and hand-made chocolates to finish.

Twelve Event Management Team

We catered for 170 people for the evening reception and provided retro style meat and potato pie, chips and mushy peas all served in chip shop style trays!

Congratulations to Beverley and Chris and thank you for choosing Twelve Event Management to cater for your special day.

TGH set up complete with Twelve butters!

BLACKPOOL FANS APPLAUDE THE TANGERINE DREAM

2010-05-21T13:40:00.000-07:00

After our twelve seconds of TV fame it's off to Bloomfield Road and The Sally Naden show for BBC Lancashire.

We decided it would be fun to take the tangerine dream desserts down to Club and give them away to the fans queuing for cup final tickets. Unfortunately we forget to take the memory card for the camera(my fault) so have to make do with low resolution Blackberry photos.

We all have a go on the radio putting across our points of view on how we think the game will go.
Unfortunately, Az lets down his guard and shamefully admits to being a Preston Fan! Does he know he's on live radio outside the home of the mighty Blackpool?

Sally interviews the Blackpool fans , they all give a resounding thumbs up to the Tangerine Dream.

Best look to Blackpool, lets make the premier league!

Blackpool FC on their way to Wembley (GMTV) - twelve seconds of fame!

2010-05-21T13:00:00.000-07:00

GMTV - TWELVE SECONDS OF FAME

2010-05-21T12:55:00.000-07:00

We made it on to the The Good Morning Britain show - Forty five minutes of filming artistically cut to twelve seconds of pure Tangerine Dream. Highlights include Grahams' arm, Tom limping across the kitchen (he injured his leg during the 10k charity run) and a staring lead roll by Liz, who gracefully presents the Tangerine Dream to GMTV presenter Matt Arnold.

For those yet to see the box office epic, here it is ..... watch out for the trailer of the two performing sea lions!

GMTV Film at Twelve ..... Dulcie stood up!

2010-05-20T12:21:00.000-07:00

Caroline and Paul with Matt Arnold

Our new creation the tangerine dream hits the big time with the announcement GMTV want to come to the restaurant to film a piece on the dessert for the following morning show. We are originally told that they would be with us at 10.00am, needless to say they did not arrive until 7.30pm, bang smack in the middle of a busy service! Apparently filming at the restaurant was put back due to the performance of two sea lions at the zoo!

Later in the evening GMTV presenter Matt Arnold phoned to thank us for our hospitality ( he enjoyed a medium cooked fillet with mushroom gratin and fat chips). He went on to tell Caroline that he had a great idea for the morning show. He wanted to be seen during his four live links in four different locations eating the Tangerine dream. We thought this was a good idea and would create a little more publicity, the only problem behind the scheme was that the desserts were needed for a 5.30am start at North Pier. This was a bit of a problem, so we quickly volunteered Dulcie to take the desserts down for this shockingly early start time .

You've guessed it. At 5.30am our mobile rings. Julie from our PR company gives us the news that the desserts are no longer required as breaking news of the birth of sextuplets in Liverpool during the night meant the live links were to be cut.

The next time you visit the restaurant, Dulcie will let you know just how cold it is on North Pier at 5.30pm - not quite the Tangerine Dream" Sorry Dulcie.

TANGERINE DREAM FROM TWELVE

2010-05-18T03:40:00.000-07:00

TANGERINE DREAM FROM TWELVE

Everyone’s ‘glad all over’ at Twelve

To celebrate the Seasider’s success in reaching the Premiership play-off final at Wembley, we’ve created a celebratory dessert called the Tangerine Dream.

A Lancashire inspired version of an Italian classic, the Tangerine Dream is a match made in heaven: vanilla scented, creamy panna cotta with a zesty tangerine jelly served with a tangerine sorbet.

As a life-long Seasider, Paul set the task to his Patisserie Chef, Graham Floyd.

We couldn’t resist making a special dessert to celebrate – the panna cotta and jelly will be served in a glass tumbler with a vibrant tangerine sorbet. This is a seriously delicious and well balanced dessert.

Proceeds will go towards Twelve’s 10^th anniversary fund-raising programme to generate money for Trinity Hospice.

The recipe for this dessert is on our website www.twelve-restaurant.co.uk

BLOG OFF!

2010-05-16T01:52:00.000-07:00

We've finally taken the big plunge into the crazy world of blogging. Should we? should we not? Well everyone says its good for your business and people are bizarrely interested in what the mad world of being a restaurateur is all about.

So with no further a do, and with with tentative steps lets go!

Hi everyone and welcome to Twelve's new blog, all things twelve!