'Since word got out that we will be leaving Brantwood in early 2015, we have been overwhelmed by the reaction of our customers, such as the following, received last week:- "We were very sorry to hear that you will be leaving Brantwood in the new year. It must be twenty years since we first discovered The Jumping Jenny, and we have been back at least once or twice every year since. Your food is wonderful, wholesome, flavourful, delicious, the cakes exceptional, your staff friendly and welcoming, and the view from the terrace across Coniston unbeatable, whatever the weather. We live in North Oxfordshire and are well served by some excellent eateries, some rather pretentious. Jumping Jenny beats them all into a cocked hat. Hopefully you will find a new location and that we can continue to enjoy your fine fare. We will certainly be following your web site here and will do our best to track you down. Thanks and best wishes B&J B... " '
Rumour has it that, as from the end of December this year – 2014 – Jumping Jenny may not be at Brantwood any more. There is some truth in the rumour. At this stage, we cannot reveal any detail, but please be reassured that, after over 23 years at Brantwood, we will not be disappearing, just like that…. !
On the one hand, Brantwood management has decided that they do not wish to renew our lease, which expires in March 2015, because they are wanting to run the Brantwood cafe themselves. On the other hand, after all that time, it is probably time to move on. We have exciting ideas! At least, ideas that we think are exciting….. .
In the interim, we have set up Belmount Food Company Limited, which will market the Jumping Jenny product.
So, if you feel the need to have some Jumping jenny food, please email your requirements, and we will work out how to deal with your request. For example, we can post shortbread, caramel shortcake, and lots more. It’s a new venture!
Tripadvisor review by Reviewer100 from Kent
16 August 2014
“Befriended by a robin”
4 of 5 stars Reviewed 16 August 2014
“The highlight of this day was the Jumping Jenny café – excellent service, excellent refreshments and we were befriended by a robin who sat with us on the table. House was tired but the gardens and café were superb.”
Visited August 2014
Our daughter, Harriet, lives and works in London. Last week, she was at a dinner party, and was chatting to another of the guests. Having discovered that Harriet came from the Lake District, he was enquiring whether she knew of the best place to eat in the Lake District – somewhere where he and his friends and family took their guests when they wanted to impress visitors, and show them what the Lake District could do. Of course, this was Jumping Jenny. One cannot ask more than that.
FROM THE BBC WEBSITE THIS MORNING….
The summer rush to France – a magnet for more foreign tourists than any other country – is about to begin. And this year travellers may spot a new logo on menus, designed to flag up when food has been home-made. But how exactly is “home-made” defined?
The bad news is that – just like anywhere else in the developed world – many French restaurants just reheat pre-prepared food, rather than cooking it from scratch.
French consumers estimated, in a poll last October, that barely half of restaurant meals were home-made, while the Union of Hotel Skills and Industries suggests that 85% of restaurants secretly make use of frozen or vacuum-packed food.
In the country of Parmentier, Escoffier, and Paul Bocuse, to many people this just doesn’t seem right, so a law designed to uphold French culinary traditions was passed earlier this year, and came into force this week.
Now any restaurant that serves a home-made dish can indicate it on the menu with it new logo – in the shape of a saucepan with a roof-like lid. From next January it will be compulsory for all menus to carry the logo – so if you don’t see it, the food is not fait maison.
“We chose to represent ‘home-made’ with a logo so that foreign tourists could understand it,” says a government spokeswoman.
“French gastronomy represents 13.5% of foreign tourists’ expenses and it’s undeniable that if we add value to the quality of our restaurants, it will have an impact on tourism.”
Even professional chefs in smart restaurants have been cutting corners, it seems.
They can buy steak tartare that has been chopped irregularly to make it look as if it was just hand-prepared in the kitchen, and any number of faux home-made tarts and pies.