Series 12 suppliers

The Hotel Inspector wishes to thank all the companies who have supplied goods and services for the show.

Episode 1: Blue Inn

Direct Fabrics
Curtains for all the rooms

Episode 2: Harrogate Motel

John Hanly

Out of Eden
Bedding, bedlinen

Guppy Graphics
Logo, stationery, signage and website
Hotel photography

Signs Express (Harrogate)
Signage and labour

Episode 4: The Black Bear Hotel

Richard Burbidge
Beading for walls

Sekers Fabrics Ltd
Fabric for curtains

Lighting Styles
Pendant lights

Bancroft Linings
Curtain lining fabric

Episode 5: The Gyreum

Bancroft Linings
Curtain lining fabric


Fat Media
Created new Gyreum website


Episode 6: The Richmoor


JB Commercial Furniture

Coastline Covers
Reupholstering seating

Skopos Fabrics
Fabric for Reupholstery

Direct Fabrics


Episode 7: Atlantic House

Hill Interiors
Furniture, bedside lamps

Melin Tregwynt

Menu Shop
Guest Info folders

Alpha Cards
Printed cards and design service

Ordnance Survey
OS Explorer Maps

Explore in Cornwall
Expert talk on walking & wildlife in North Cornwall

Bude Geo-Walks
Guided 2-hour geological walks for the general public


Episode 8: The Bulstone Hotel


2 sets of hanging cutlery


Fishers Catering Supplies Ltd

2 toasters and 2 kettles

Big Game Hunters
Limbo and giant snakes & ladders garden games, garden croquet

The Southern Timber Company Ltd
Picnic benches

Big Green Egg
EGG cooker 

Welly Warehouse
Adult welly boots

Icon Wallstickers
Wall sticker

Josie Gibson’s courgette vegetable lasagna

Serves 6

2 large courgettes
70g cashew nuts soaked in water for 24 hours
120 ml almond milk
½ tsp garlic powder
1 tbsp olive oil
1 large onion, finely chopped
1 carrot, finely diced
2 cloves garlic crushed
2 pepper, diced
½ aubergine, finely diced
1 can chopped tomatoes
salt and pepper, to taste


  • Preheat oven to 175C/fan 155/gas 4
  • Slice the courgette into 5mm-thick pieces using a mandolin food slicer
  • Salt both sides of the courgette and lay them out on a large baking tray, taking care not to layer them.
  • Leave the courgettes out for 20 minutes. Courgettes contain a lot of water and this process removes moisture before cooking.
  • In the meantime, place the cashews in a heavy-duty food processor with the almond milk, salt, pepper and garlic powder, and process until smooth. Set aside.
  • Heat the olive oil in a large pan over a medium heat and add the onions and carrots, cooking for 3-4 minutes until softened.
  • Add the crushed garlic cloves and cook for a further 1-2 minutes.
  • Add the peppers ad aubergine and cook for 3-4 minutes.
  • Pour in the tomatoes and mix in salt and pepper.
  • Leave to simmer for 15 minutes.
  • Gently run two fingers down either side of the dried courgette slices to remove excess water and lay pieces on a paper towel.
  • Return the courgettes to the baking tray. Add salt and place in the oven for 5 minutes to dry out further.
  • In a 24cm square glass ovenproof dish, add a few tablespoons of the vegetable sauce, followed by a single layer of the courgette. Cover the courgette layer with sauce and top with another courgette layer. Repeat until all the sauce is used. Finish with a final layer of courgette.
  • Top the lasagna with the cashew mixture, ensuring that the top layer of courgettes is covered.
  • Cook for 30-40 minutes until the top has browned slightly.
  • Garnish with basil and serve.

Jason Vales’ summer smoothies

Summer Lovin’ – Taken from ‘The Funky Fresh Juice Book’

1 x apple
1 x pear
1 x small parsnip
1 x handful of fresh mint
1 x small banana (peeled)
1 x small handful of ice

Put the banana and Ice in to a blender. Juice all the other ingredients, pour into the blender and blend until smooth.

Spring Green

½ x medium cucumber
1 x pear
1 x lime
2 x cm chunk of ginger
1 x large handful of spinach
½ x ripe avocado
1 x small handful of ice

Peel the lime, leaving as much of the white pith as you can. Juice the cucumber, pear, lime, ginger and spinach. Pour the juice into a blender; add the avocado flesh and ice and blend until smooth.

Tahini Choco Cooler – Taken from ‘The Funky Fresh Juice Book’

1 x tablespoon of fairtrade raw cocoa powder
1 x tablespoon of tahini
2 x teaspoons of manuka honey
½ x banana (peeled)
250ml of almond milk
1 x small handful of ice

Add all the ingredients to a blender and blend for 30 seconds

Berry Beautiful

1 x handful of fresh mixed berries (i.e. raspberries, blueberries, blackberries)
1 x small banana (peeled)
250ml of coconut water
1 x small handful of ice

Add all the ingredients to a blender and blend.

The Ginger Shot… with a twist! (The Natural Espresso)

½ x apple
2 cm x fresh ginger
2 cm x fresh fennel (1 whole bulb)

Juice the ingredients and enjoy as a shot!