All you need is love (and maybe smoked salmon)

Win dinner for two at the Sanderson Hotel this Valentine’s Day

As Virginia Woolf once said, “One cannot think well, love well, sleep well, if one has not dined well.” Not only is this a wonderful quote from a wonderful writer, but we couldn’t agree more.


And what better time to shine a light on all the elements (except sleep, which we’ll cover in another blog) than Valentine’s Day?


After all, this annual day is, believe it or not, an official feast day in the Anglican and Lutheran Churches that dates back to the year 269, when a priest called the Valentine of Rome walked the streets.


It wasn’t until the year 496, after he was martyred, that he was added to the calendar of saints to become St Valentine – and the day then only became associated with love and all things romance due to the UK’s very own Chaucer in the 14th Century.


These days, Valentine’s Day is ALL about love and romance, so in a bid to celebrate the day’s history and embrace the connection between love and food, we’re launching a competition to win dinner for two at the Sanderson Hotel in London.


All you need to do to be in with a chance to win is follow John Ross Jr on Instagram and tell us who your loved one is on the Valentine’s Day competition post, which will go live on Thursday at 9am.


Of course, there can only be one winner. So for all of those who won’t be dining at the Sanderson, why not make a romantic dinner for two at home? And, if you’re in need of inspiration – and as it’s winter – then why not try our latest smoked salmon recipe, the deliciously light and healthy Roast Beetroot, Fennel and Hot Smoked Salmon Winter Salad.


Serves 8




600g beetroot

1 large fennel

2 tbsp olive oil

200g John Ross Jr’s Kiln Roasted Salmon

2 packets of pea shoots

1 handful of freshly chopped parsley




  1. Pre-heat oven grill to 200°c. Top, tail and quarter the beetroot, place on a baking tray, drizzle with olive oil and put in oven for 15/20 minutes until golden.
  2. Whilst the beetroot is roasting, shave the fennel and break up the kiln-roasted salmon.
  3. Remove the beetroot from the oven and leave to cool to room temperature. Once cooled, toss all the ingredients in a bowl, season and plate up to serve.


For more recipes, offers and competitions follow us on Facebook, Instagram and Twitter. In the meantime, good luck with the competition… and Happy Valentine’s Day.