Special Offers from Chancery Court Hotel
Holborn's Chancery Court is offering special spa offers, and candy floss desserts!
Spa at Chancery Court Offer
Book a special Vitality Package for £170.00 during the month of December 2008. This includes a luxury salt scrub, an ESPA facial and ESPA massage. When booking, quote ‘In Holborn’.
Winter Spice at the Spa
This December, the award winning Spa at Chancery Court has created the fabulous ‘Winter Spice’ treatment, sure to warm up the body this festive season, with a full body exfoliation, body wrap using luxurious orange and cinnamon essence and therapeutic massage.
The Winter Spice treatment, specially created by the Spa’s therapist team has holistic benefits which include the soothing of aches and pains, stress relief and most importantly promoting the feeling of full body comfort and warmth – an absolute must in the cold winter months.
The treatment begins with a full body exfoliation using ESPA’s Invigorating Salt Scrub; this is followed by a warming body envelopment using luxurious essence of orange and cinnamon, creating a cosy feeling with plenty of festive spice. The treatment finishes with a tension melting full body massage using therapeutic ESPA Oil.
Maria Haggo, Spa Manager described the treatment as ‘having amazing comforting properties to help guests unwind and deal with the additional stresses leading up to the festive period’.
The Winter Spice treatment is available from the 1st of December 2008 as part of the festive concept at Renaissance Chancery Court. The treatment lasts 1 hour 25 minutes and costs £130.00, this includes an ESPA Invigorating Salt Scrub Gift.
Candy Floss at Pearl Restaurant and Bar
Pearl Restaurant & Bar has just introduced a range of Gourmet Candy Floss, which will be served along with its Petit Fours, every Saturday night. Created by the restaurant’s Head Pastry Chef, Ben Knell, the candy floss offers the perfect finale to dinner at Pearl and includes four fabulous flavours: Marshmallow; Chocolate Profiterole; Lemon; and Strawberry.
Each of the candy floss has its own unique twist. The Marshmallow option has a freshly-made marshmallow, infused with vanilla seeds, piped onto a brightly coloured stick. The marshmallow is coated in finely spun candy floss and garnished with a sprinkling of vanilla sugar, created by Ben. For true indulgence, the Chocolate Profiterole candy floss boasts a profiterole, filled with luxurious Valrhona Jivara Lactée Chocolate Chantilly, covered with candy floss and finished with rich chocolate flakes.
The Lemon candy floss has lemon pâtes de fruits at the top of the stick. This is coated with candy floss before being dusted with a fine lemon confit powder, made during a three-day process of soaking and drying lemons before powdering them, and garnished with a thin slice of lamp-dried lemon. Guest preferring a fruitier option will love the Strawberry candy floss, made using a fresh strawberry covered with delicious candy floss. This option is decorated with freeze-dried strawberry dust.
The candy floss has taken over three months to invent, with Ben sampling and perfecting many flavours and styles. With only half a teaspoon of granulated sugar required to make each candy floss, they are the perfect way to satisfy a sweet tooth without too much over-indulgence.
For more information, please visit their website.
