Archive for the ‘Deli’ Category

Urban’s autumn offers

Friday, October 19th, 2012


All cosy at Urban Reef

Autumn is now upon us and we have a couple of great offers and ideas that we wanted to share with you!

We’re hoping these will get you out and about and walking the 100 metres along the prom to dine with us. Since our head chef returned in April we’ve had some stunning feedback on the food (his year in London working in some of the best restaurants in the world has clearly paid off!) So come and test him out by making the most of some of the offers below.

Two For One Mains – Every Wednesday night – All you need to do is book for a meal with us on a Wednesday evening anytime from 6pm and you’ll get two for one on main courses. Anything you like from our ‘à la Carte’ menu or the specials board. Cheapest main free – pretty obviously ;-) Book online and just put ‘two for one’ in the comments box.

Urban Reef Wine Club – ‘Bring your own’ every Thursday* -We’re launching a wine club! We love a cracking wine and love to try new tipples from quirky little producers throughout the world. We also know many of you might have a great bottle of wine sat at home and you’ve been waiting for that special occasion to crack it open. Well we think we should team up! We’ll make the food and you bring the wine. No corkage charge and we’ll open it for you, supply the glasses, pour the wine and will even do the washing up! We might ask you for a little taste so we can suggest a great dish to accompany your food – but heh, it’s all about working together right!

So get that Châteauneuf-du-Pape off the shelf, give it a dust off and bring it down to us. We’ll get a pici of you with your bottle to go on our Facebook, so everyone starts talking about it. So get online, book a table and just pop ‘wine club’ in the comments box.

*A tiny little bit of small print: The wine club only applies to the restaurant when you have a meal over lunch or dinner. Only applies to wine, no bringing your own bottle of Vodka and a straw ;) Just one bottle of wine per two people – come as a table of four and bring two bottles, no problem!

A little extra for a Thursday night! If you’re making the most of our wine club on a Thursday evening, you can enjoy a little something extra too! At 7pm and 10pm we’re offering a shuttle service from our brother venue Urban Beach to the Urban Reef and back again – we don’t want you to ruin your hair ;-) – all you need to do is pop the word ‘Taxi’ in your booking (if you book online) and we’ll get it sorted for you. It’ll be a shuttle taxi going back and forth at those specific times, so please bear with us if you have to wait a couple of minutes on a busy evening. Saves paying for car park!

So there you have it. A few little gems for this autumn and they’ll be running throughout October and November 2012.

Fawkes ‘N’ Hoes Festival!

Friday, October 12th, 2012

Urban Beach conker championships

Save the date boys ‘n’ girls for the Urban Beach harvest, bonfire ‘Fawkes n Hoes’ Festival!
Live music, real ales, snail racing, conker championships, epic pies and much much more! Running from the 2nd – 4th November for the whole weekend so pop the date in your diaries and we’ll keep you posted as to what’s going on with our big brother’s line-up!

Keep an eye on our Facebook page over the next few weeks for updates and photos of the preparations. The Urban Beach crew have got snails on high carb diets and sit up routines and they have been polishing their conkers…

And speaking of conkers, here are the ‘conker etiquette’ rules so you know what to expect from the games ;)

Conker Etiquette:

  1. All conkers and laces are supplied by Urban Beach.
  2. Each player is given a new conker and lace at the start of each game and they may knot the lace a maximum of one knot. Players may not re-use conkers from earlier games, however, you can re-use your laces. Laces may not be used from footwear incase of fungal contamination.
  3. The game will commence with a toss of a coin, the winner of the toss may elect to strike or receive.
  4. A distance of no less than 8’’ or 20cm of lace must be between knuckle and nut.
  5. Each player then takes three alternative strikes at the opponent’s conker.
  6. Each attempted strike must be clearly aimed at the nut, no deliberate mis-hits.
  7. The game will be decided once either of the conkers has been smashed.
  8. A small piece of nut or skin remaining shall be judged out, it must be enough to mount an attack.
  9. If both nuts smash at the same time then the match shall be re-played.

10.  Any nut being knocked from the lace but not smashing may be re-threaded within 10 seconds and the game shall be continued.

11.  A player causing a knotting of the laces (a snag) will be noted, three snags will lead to disqualification.

12.  If a game lasts for more than five minutes then play will halt and the ‘5 minute rule’ will come into effect. Each player will be allowed up to nine further strikes at their opponents nut, again alternating three strikes each. If neither conker has been smashed at the end of the nine strikes then the player who strikes the nut the most times during this period will be judged the winner.

The Chief Umpire’s decision shall be absolutely final!


Urban Beach does not accept any responsibility for broken bones, loss of limbs or death caused by this conker event. We urge participants to think about health and safety of themselves and others and suggest wearing eye goggles, welding gloves, American football helmets, kneepads, elbow pads, bulletproof vests, steel tapped boots, high visibility jackets and a cricket box for the fellas! Be warned – this sporting activity may contain nuts!

Kay’s Savoury Shortbread Buttons!

Wednesday, September 26th, 2012

Savoury Shortbreads

This recipe is from our wonderful baker Kay. Using some lovely herbs from our piece of land out in Sopley, the New Forest. Fairly quick and easy to make too! So here you go:

Ingredients –

-          170g flour

-          125g butter

Rub the butter into the flour and add one or a mix of the following:

-          5g parmesan

-          Pinch of cracked black pepper

-          Pinch of fresh or dried herbs – we use herbs from the Urban Farm out in Sopley!

-          Couple of finely chopped sundried or black olives


Method –

-          Squish your mixture together to get a smooth soft dough, careful not to overwork it though

-          Rest – both you and the dough ;)

-          Roll out the mixture on a lightly floured surface until it’s approximately ¼ inch thick

-          Stamp out 1 ½ inch rounds of whatever shape you fancy

-          Place the rounds onto a baking sheet lined with parchment (they do tend to keep their shape so can be placed fairly close together)

-          Bake in a preheated oven on 175*C for approximately 20minutes until they start to colour. Please note, ovens vary in temperature, so please check the shortbreads as they bake

-          Leave them to cool slightly and then enjoy!


We at Urban think these are lovely with a bit of cheese and chutney :)


Meet the ‘Secret Surf Spot’ band

Wednesday, August 15th, 2012

The Secret Surf Spot

As Eric Idle and the Monty Python boys said, ‘Always look on the bright side of life!’ That’s what we like to do too. Yes, we know it’s August and it’s horrible and rainy out there, but you can still get out and about and have a marvellous time! Especially if you come to see us at Urban Reef.

Join us this Friday evening (on the 17th August when we reckon the rain will have stopped) and you’ll be able to kick back and chill out to some tunes from the ‘Secret Surf Spot’ band. A bunch of great guys who play their tunes to a background of surfy images. Have a little look here at their Facebook page:

Head on down from 7.30pm and grab a pew on the deck. If you’re feeling a little peckish, you’ll be able to tuck into some tasty pizzas too. The guys from the New Forest Pizza company will be coming down with their wood ovens to cook these tasty pizza treats! Find out more about them here:

And of course, the Urban bar will be open so you’ll be able to purchase some booze to wash everything down with.

See you Friday and do a little sun dance to encourage the sun to show his face ;)


A bit of something naughty!

Wednesday, July 18th, 2012
White choc and raspberry cheesecake

Don’t know about you, but we’re fed up of this awful weather! We’ve heard sunshine is just around the corner and that next week we’re due, dare we say it, a heat wave! But until then, we thought we give you a little something to cheer you up.

If you’re looking for something to do at home on one of these dull days we’re having, have a go at baking Kay the cakes ‘raspberry and white chocolate baked cheesecake’!

This scrumptious, delicious and very yummy recipe will make you a cheesecake fit to serve 12 people. And if you don’t want to share it, no worries, just tuck in. No one will ever know ;)


For the top of the cheesecake:

-           1kg soft cheese

-           5 whole eggs

-           300g melted white chocolate

-           100g raspberries

-           1 vanilla pod

For the biscuit base:

-           1 pack of digestive biscuits

-           Block of butter

For the compote:

-           1 punnet of raspberries

-           1 cup of sugar

-           1 vanilla pod



-  To start you’ll want to crush your biscuits. We find it best to pop them all in a tea towel and give them a good old smash on the kitchen side – don’t damage your kitchen side mind ;)

- Melt your butter on the hob. Once melted, add your biscuit crumbs and give it a good mix.

- Next, get a cake tin and push all of your biscuit crumb mixture to the bottom. Place your mixture in the fridge to cool for approximately one hour.

- Melt your white chocolate on the hob. Then take your soft cheese, whole eggs and vanilla pod and mix together. Add your melted chocolate to this mixture.

- Fold your raspberries through the mixture and once everything is blended together, remove the biscuit base mix from the fridge and add your topping.

- Preheat your oven to 150*C and pop your cake mixture in for approx half hour.

- While your cheesecake is cooking, you can make your accompanying compote. Add your punnet of raspberries, cup of sugar and other vanilla pod together in a pan and cook on the hob over a low heat for approx 20 / 25 minutes.

- Meanwhile, once your half hour is up, remove your cake from the oven and check if it wobbles – that’s right, we said check it for wobbly bits ;) – If it’s too wobbly pop it back in the oven for a few more minutes, if it’s just a little wobbly, leave it on the side to cool down and set.

There you have it. Tuck in! You can find this recipe and lots of other lovely stuff, including a cocktail recipe, info on our new cube and balcony and a bit about two very worthwhile charities, in our July e-newsletter. Enjoy. X


Come and join us at the Bournemouth Food Festival!

Thursday, June 28th, 2012

Urban Reef is going to the market!

From Friday June 29th to Sunday July 1st the Bournemouth Food and Drink Festival will be in the town square and us Urban folk will be a part of it. Pop down and see us on our deli stand where we’ll have a host of homemade treats, from Kay’s cakes (millionaire’s shortbread, carrot cake and biscotti bags to name just a few) as well as house baked breads and thirst quenching homemade lemonades.

Our brother hotel, Urban Beach, will also be a part of all the festival fun. Three members of the experienced crew, Chris Warwick, Adam Haines and Christian Bell will be in the town centre from 5.30pm till 6pm on Friday 29th showcasing some of their classic Urban cocktails. They’ll be demoing the delectable delights and there will also be a bit of audience participation – thats got to be worth popping down for ;)

So there you have it, you can read more about the festival via: And if you fancy a chilled out weekend, come down to Urban Reef, sit on our balcony, look out to sea, enjoy a glass of vino and relax.



Bournemouth Food and Drink Festival 2011

“To a New Yorker like you, a hero is some kind of weird sandwich…” Oddball, ‘Kelly’s Heroes’ 1970

Thursday, May 10th, 2012

The Great British Sandwich!

The 12th – 19th May is ‘British Sandwich Week’, a week to mark all things to do with the sandwich! And being food providers and food lovers, we thought we’d have a little look into the sandwich and its origins. We’ve even found some amazing and some slightly bizarre facts about what is considered by many people to be their favourite food!

It is said that the sandwich originated over two thousand years ago with various combinations placed on bread or in pastry. However, it wasn’t until 1762 when the 4th Earl of Sandwich (yes you’re reading this right, ‘sandwich’ is a historic town and civil parish on the River Stour in Dover!) that the ‘sandwich’ became official. The 4th Earl John Montagu, a British statesman, got hungry during a marathon poker match. He decided he wanted a hearty meal, but he didn’t want to put his cards down! So John asked his cook to get him something to eat that wouldn’t interfere with the game. The cook took a couple of slices of roast beef and put them between two pieces of toast. It meant that John could enjoy some good grub, while carrying on with his card game! And all of his friends started asking for “the same as Sandwich” too.

We should probably define exactly what a sandwich is, just so we’re all singing from the same hymn sheet. We got this little definition from the ‘British Sandwich Association’ or BSA, the voice of the British sandwich industry:  “Any form of bread with a filling, generally assembled cold – to include traditional wedge sandwiches, as well as filled rolls, baguettes, pita bloomers, wraps, bagels and the like, but not burgers and other products assembled and consumed hot. Hot eating sandwiches are also included.”

So onto some sandwich facts:

-          The Sandwich is now 250 years old!

-          The Earl, John Montagu, who also so happened to be the First Lord of the Admiralty, funded Captain Cook’s exploration of the Pacific and was rewarded when Cook named the first land he discovered as the ‘Sandwich Islands’. You may know it better as Hawaii!

-          Nearly 11 billion sandwiches are consumed in the UK every single year…

-          If you live in London, you’re looking at spending on average an extra 17p on every sandwich you buy, £1.83 compared to the national average of £1.66. Outrageous!

-          The record for creating the most expensive sandwich ever made was claimed by chef, Tom Bridge. His ‘Lancaster cheese sandwich’ was sold on eBay in 2006 for a whopping £345! The giant creation included white Umbrian truffles which are sold at £1,700 per kilo (wowzers!)

-          Over half of the population buy a sandwich at least once a year, 62% to be precise!

-          In one year this is what is used in the UK’s sandwiches: 20,550 tonnes of chicken, 17,400 tonnes of fish, 13,500 tonnes of cheese, 11,100 tonnes of ham, 8,700 tonnes of bacon, 6,000 tonnes or egg and 2,600 tonnes of sausages. Looks like chicken is a winner then!

There you have it, looks like we’re a nation of sarnie lovers. We’ve had a little look at this website: and think it’s worth a little peruse when you get 5mins.

Happy 250th Birthday to the sandwich and here’s to the next 250 years. X


All set for the Christchurch Food Festival!

Thursday, May 3rd, 2012

Deli stand at the Bournemouth Food Festival!

Each and every year in the month of May, Christchurch evolves into a bustling hub of activity as the high street is turned into an international food market. On Saturday May 12th and Sunday May 13th over 100 stalls will grace the street all selling a selection of delicious and delectable food treats. Well this year, we’re proud to say we’re going to be a part of it!

Our Urban stand will feature a selection of tempting cocktails made with the finest house pour spirits and ingredients which come fresh from the Urban farm – our very own piece of land out in Sopley, the New Forest, where we grow our very own fresh fruit and veg.

Representatives from the Urban bar will be on hand to offer their booze knowledge and to chat about the Urban farm. The Urban Reef team will also be there selling a host of scrumptious baked goodies, courtesy of Kay the baker.

You’ll be able to tuck into a selection of cakes including: carrot cake, choc fudge cake, lemon drizzle cake and Origin coffee cake. There will also be a range of biscuits, cookies and house baked breads available for purchasing too!

For further information on what’s going on at the Christchurch Food Festival

Look forward to seeing you there!

Love the Urban team. Xx


A story about Kay’s cake

Wednesday, April 4th, 2012

For those of you taking your lunch break, we thought we’d give you a little story to enjoy. Hopefully we’ll get your mouth watering and your taste buds tingling, and you’ll want to pop in for a coffee and a big chunk of cake (or perhaps two pieces!) You can always grab a slice to takeaway if you’re too busy to stay, we don’t mind.

Berry frangipane cupcakes


“Kay is our beautiful baker who gets up super early to bake lots of tempting treats which you will fi­nd in our deli.

Kay's carrot cake



You can’t be a baker unless you like cake, it’s the law, and Kay told us she’s rather partial to a wedge of carrot cake – apparently it helps her to see in the dark ;)




Selection of Kay's cakes




Kay is kept especially busy every day baking lots of cookies, millionaire’s shortbread & chocolate fudge cake. Her brownies are also bestsellers, but for those who prefer white chocolate, Kay makes white choccy blondies too!

The end.”

It’s Pancake Day!

Monday, February 20th, 2012

It’s Pancake Day!

It’s Shrove Tuesday tomorrow (Tuesday February 21st) and that means many of us will be flipping pancakes!

One of our chef’s Ben, has given us this pancake recipe. So if you fancy having a go and making some at home yourselves then just follow it.

The recipe makes eight, so it’s a good excuse to invite some friends over too:


-          250g plain flour

-          2 eggs

-          500ml milk

-          X2 tablespoons of caster sugar



-          Sieve the flour into a large mixing bowl so it gets an airing.

-          Next add the eggs, sugar and ½ of the milk. Whisk it all up together.

-          It might be a little lumpy, but don’t worry too much, keep whisking and slowly add the rest of the milk until you get a nice smooth consistency.

-          Leave the mixture in the fridge for 15 to 20 mins.

-          Heat a pan and add a small amount of the mixture. Tip the pan from side to side to make sure you get a good even coating of batter.

-          The mixture only needs a few seconds before flipping it onto the other side.

-          Once cooked, slide onto a plate and enjoy with whatever treaty topping you like! Ben sprinkled some sugar on the pancakes, folded them into triangles and added seasonal berries and a dollop of ice cream on top. Delicious!

Urban pancakes

We’ll have a few pancakes on the go tomorrow too. Have a look at these tasty treats!


Sweet (£4.50 for two):

-          Mixed berries and vanilla ice cream

-          Banoffee

-          Cinnamon, sugar and blueberries

-          Classic sugar and lemon


Savoury (£5.50 for two):

-          Cheese and mushrooms

-          Cheese and ham

-          Chicken, sweetcorn and creamed leeks

Enjoy! X