www.flavourmagazine.com
My Barcelona Kitchen
Sophie Ruggles brings us a truly Spanish experience
WIN!
INSIDE
Editor Nick Gregory Email: nick@flavourmagazine.com Art Director Bruce Mytton Email: design@flavourmagazine.com Advertising Miranda Coller, Director of Sales Email: miranda@flavourmagazine.com Rebecca Hellewell, Account Manager Email: rebecca@flavourmagazine.com Maggie Fox, Account Manager Email: maggie@flavourmagazine.com Photography Jeni Meade Alexander James Contributors Martin Blunos, Tom Bowles, Nick Harman, Duncan Shine, Max Drake, James Underdown, Megan Owen, Jack Stein, Laura Roberts, Romy Gill, Natalie Clark-Medina Flavour Magazine 151-153 Wick Road, Brislington, Bristol, BS4 4HH Tel: 0117 977 9188 | Visit: www.flavourmagazine.com For general enquiries Peter Francomb Email: peter@flavourmagazine.com For competition entries Email: competitions@flavourmagazine.com Copyright 2012 flavourmagazine.com All rights reserved. Material may not be reproduced without permission of flavour. While we take care to ensure that reports, reviews and features are accurate, flavourmagazine.com accepts no liability for reader dissatisfaction arising from the content of this publication. The opinions expressed or advice given are the views of the individual authors, and do not necessarily represent the views or policies of flavourmagazine.com flavour magazine provides effective communication through design. We specialise in brochures, corporate identity, advertising, direct mail, marketing and design for print. We have a reputation for clear, creative solutions to communication problems for a number of corporate, sports, financial, charity and leisure industry clients. We maintain the highest of standards, throughout each individual project and our client relationship. We pride ourselves on delivering distinctive designs and ideas that will get you noticed. For more information, please contact Peter Francomb Tel: 0117 977 9188 Email: peter@flavourmagazine.com Visit: www.flavourmagazine.com Competition Terms & Conditions In addition to any specifically stated terms and conditions, the following applies to all competitions. All information forms part of the rules. All entrants are deemed to have accepted the rules and agree to be bound by them. The winner will be the first entry drawn at random from all the entries sent back after the closing date and will be notified by either post, email or telephone. The prizes are as stated; they are non-transferable and no cash alternative will be offered. All entrants must be at least 18 years old. Competitions are open to UK residents only. One entry per person. Proof of postage is not proof of entry. flavour accepts no responsibility for entries lost or damaged in the post. Entrants agree to take part in any publicity material relating to the competition. The name of the winner will be published in the next edition. The judges decision is final and no correspondence will be entered into. Prizes do not include unspecified extras (such as travel). All prizes are subject to availability. Please state if you do not wish to receive any further correspondence from flavour or competition organisers. You may be required to collect your prize.
33 73
welcome
Well, I hope we have all the bases covered for you this month, as they certainly are for me Being based in Bristol, there is nothing better (time permitting) than starting the day on the right note and with that in mind we have a fantastic Rise and Dine feature (Page 33) that will get you through the morning. Following that, and on my way home, The Great Bath Feast (Page 15) offers up a veritable smorgasbord of all things food that includes a lavish splattering for everyone and starts this month. We revist The South Hams (Page 61), we take a look at some of the most impressive Christmas menus (yep, I know its only September, but get with it) and once again we have Jack Stein presenting one of his favourite dishes for us to attempt (Page 80). Although the summer may have been and gone (cant really remember the been bit?), autumn still has plenty to offer in the kitchen. With the changing of the seasons comes a more hearty diet, and what better inspiration do you need to get the stews simmering than those fantastic carrots on the front cover. Anyway, I reckon I have one more campervan trip in me before I have to start worring about casseroles and dumplings. Indian summer anyone?
Inside...
04 WIN! An overnight stay at the Cotswold House Hotel 10 In Season Tom Bowles brings us the best of the seasons produce 15 The Great Bath Feast A month-long gourmet extravaganza around the City 33 Rise and Dine Break your fast in and around Bristols finest 47 Whats on the menu? Book in early for your Christmas meal 73 My Barcelona Kitchen Sophie Ruggles cooks up a plethora of her Spainish favourites
Nick
NICK GREGORY
Well done!
If you have any news or events that you would like to share with us here at flavour then email enquiries@flavourmagazine.com
this month
COMPETITION WINNERS
Congratulations go to Sarah Bush from Frome, who wins an overnight stay for two at Combe House, Devon.
For more details of all events and to book, contact The Abbey Hotel. Call: 01225 461603 Visit: www.abbeyhotelbath.co.uk
Well done!
WIN!
The Square Chipping Campden, Glous GL55 6AN Call: 01386 840330 Visit: www.cotswoldhouse.com
Wine OF THE
MONTH
Tim McLaughlin-Green, sommelier and wine consultant of Sommeliers Choice, was shortlisted for the Harpers & Queen Sommelier of the Year award. His philosophy is to search for and work with family-owned wineries, producing high-quality wines in small quantities, aiming for something really special. October is generally a month when restaurants look to change their wine list and look at new vintages and new wines. Well I have managed to find a new Tuscan white wine produced from the Fiano grape variety, which is typically found in the Campania region of southern Italy. Otto Muri is the name of the wine produced by I Collazzi, located three kilometres outside Florence in Tuscany.
Tuscany is not renowned for white wine, although Michele Satta in Bolgheri certainly produces excellent white wines. Otto Muri 2011 is the second vintage produced, and is picked by hand and aged on the lees for several months which adds colour and flavour. Its a stylish wine with an intense taste, recalling toasted hazelnuts and with a dry finish. A great dish to accompany this wine at this time of year would be something like a creamy mushroom risotto.
www.sommelierschoice.com
www.greatbathfeast.co.uk
Festive Shopping
For those who cant face the crowded shops and are seeking out a more unusual gift this year, Whatley Manor is kicking off its season of Christmas celebrations with a Festive Shopping day on Monday, November 26. Guests will be welcomed with mulled wine and Christmas biscuits before browsing the Christmas gifts on offer. In addition, the hotels Aquarias spa will be selling their own salt scrub as well as a choice of beyond organic ila spa gifts and a selection of La Christmas gift boxes containing the most luxurious products from the La Prairie skincare collection The event takes place from 10.00 am until 5.00pm.
www.whatleymanor.com
Opening 29th October 2012 A unique opportunity for anyone who enjoys cooking to perfect their skills and master new techniques through a variety of innovative courses under the guidance of Chef Hrishikesh Desai and Lucknam Parks Michelin starred Executive Chef Hywel Jones. The new school will feature a state of the art kitchen created by the renowned designer Stephen Graver, with cutting edge appliances from ATAG and Fhiaba. Choose from a fabulous selection of 24 one day courses at 175.00 per person. Visit our website www.lucknampark.co.uk for further information and details on all the courses which are also available as Gift Vouchers.
Lucknam Park Hotel & Spa Colerne, Chippenham Wiltshire SN14 8AZ Tel: 01225 742777 www.lucknampark.co.uk
reads
Biscuiteers
Book of Iced Biscuits
fab foodie
For bookworms who love nothing more than cooking up a feast for family and friends, our monthly selection of new releases is enough to keep anyone entertained!
Pick of the Month!
Ever since the company Biscuiteers started making their stylish and enchanting handdecorated biscuits, theyve been the must-have gift. Now, their debut book that hit our shelves in 2010 is back in paperback with 13 beautiful new spreads. Biscuiteers Harriet and Sarah share their icing secrets so you can create your own little pieces of artwork. Why send flowers when you can send biscuits? These gorgeous creations add originality to your gifts and fun to your kitchen. From heart-shaped biscuits to baubles and tree decorations, cowboys and Indians to savvy stilettos, the Biscuiteers Book of Iced Biscuits has ideas for every occasion.
The Square, The Cookbook: Savoury is special not only because it represents the culmination of more than 20 years spent at the helm of one of the countrys finest and most consistently highquality restaurants, The Square, in Londons Mayfair. Its special because Philip Howard, one of the very best chefs of his generation, has that rare ability to translate his incredible talents in the kitchen into words on a page. Each recipe is covered over several pages, and features an expert overview of the dish and its key components, along with advice on elements to focus on, while Jean Cazals stunning photographs illustrate each dish.
Capital Spice is a celebration of 21 of the most talented and exciting Indian restaurant chefs working in London today. They all share a passion for promoting the rich diversity of Indian food and changing perceptions of it. Fascinating profiles explore the influences and culinary philosophies of each of the featured chefs, while specially commissioned photography by Lara Holmes bring their irresistible recipes to life. The recipes demonstrate the remarkable diversity of Indian food, and prove beyond doubt that it deserves its newfound reputation as one of the worlds most refined and subtle cuisines.
With easy-tofollow recipes and step-by-step photography, Mastering the Art of Poultry, Meat & Game is the perfect companion for anyone wanting to learn the cooking basics or extend their skills in the kitchen. It contains clearly explained techniques for cooking and preparation and will guide you through everything from jointing, trussing and stuffing, to roasting, braising and poaching. Mastering the Art of Poultry, Meat & Game has everything from simple dishes through to those requiring more time and skill. All recipes have been triple-tested to yield impressive results without the fuss.
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Aubergines
Although considered as a more exotic veg, aubergines are widely cultivated in Britain. With its very unique combination of textures and flavours from smooth and silky to creamy and smoky the aubergine is the start of many a dish. It is a member of the nightshade family which also houses the potato, peppers and tomatoes. Choose aubergines that feel heavy with unblemished skin and fresh-looking stalks. They do tend to damage easily so handle with care and store in a fridge for a few days. Historically aubergines have been soaked before cooking to remove some of the bitterness but more modern varieties are rarely too bitter and soaking will help to reduce the amount of oil soaked up during cooking. Aubergines are always eaten cooked. They can be diced or sliced and included in a variety of hearty dishes such as moussaka, ratatouille, roasted vegetables, curries and dips. Aubergines can also be stuffed or sliced and grilled or served as fritters. Flavours that combine particularly well with aubergines include garlic, tomatoes, peppers, cumin, coriander and cinnamon.
At their best
right
Figs
These little teardrop-shaped fruits actually hold over 1,000 tiny fruits that develop inside (commonly believed to be the seeds). They are steeped in history and are thought to have originated from western Asia and apparently even feature on tomb paintings from around 1900 BC. Unlike other fruit they tend not to ripen when picked and so are best when they are on the tree, bulging and soft. They may also show a slight fuzzy bloom at their peak. They do not transport well because of this and so are best enjoyed immediately. If you are lucky to enough to know of a good figgy source then be sure to enjoy them while you can. They also make for a beautiful addition to jams a great way to savour the short-lived taste!
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Butternut Squash
One of the most versatile vegetables of the season, this squash lends itself beautifully to all sorts of autumnal treats. It is thought to have originated from Central and South America although it is now widely used around the world in curries, pasta, soups and is also a nice addition to potato gratin. Butternut squash is one of the most popular winter squashes and is often a welcome replacement for some of the summer vegetables such as courgette and cucumber particularly as salads tend to get replaced by more hearty alternatives in the winter. It is just about ripe and ready when the skin appears very hard and almost impenetrable! When picking one make sure it is free of bruising and cuts as it will rot quickly. A perfectly kept squash will keep for months in a cool, dry and well ventilated spot.
now
Plums
English fruit really comes into its own at this time of the year and there are few finer than the classic Victoria Plum. This is one of the better known British varieties famous for its heavy crops and beautiful flavour. British plums do have a fairly short-lived season and ideally need to be picked just a couple of days before being fully ripe to allow to ripen in storage. Damsons and greengages are also classified as plums although in culinary terms a plum is usually used to describe the sweeter varieties that can be eaten raw. When buying, plums should be plump, smooth and well coloured. Ripe plums will yield slightly under pressure. Firmer fruits can be ripened at home over a day or two at room temperature.
We all know that eating with the seasons makes for healthier bodies and tastier dishes.Each month Tom Bowles from Hartley Farm brings you all you need to know about thebest produce of the month.
Hartley Farm Shop and Cafis located just outside Bath, selling a fresh and colourful selection of local, seasonal produce.Visit: www.hartley-farm.co.uk Follow Hartley Farm on Twitter: @hartleyFarm
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Taken from
Yes, we all know the fridge keeps things cool, but did you know that there is method to the madness? Like packing a suitcase, your fridge can be structured to bring out the best out of your produce...
LOWER MIDDLE SHELF: covered and in-pack raw meats and fish
THE FREEZER
Something interesting happens when you start to cook: you get to love bits of equipment youve previously frozen out. Your freezer becomes less a graveyard for peas and ice-cream, more an addictive resource; time-saver; cash-cow. Freeze the following things and alls good: homemade ready-meals like chilli, casseroles, stews, meat and vegetable burgers, pies, pasta dishes, soups, tomato and meat sauces, pizza bases. Store by-products of your efforts like stocks, pastry, leftover egg whites and wine in ice-cube trays. Bang in frozen vegetables, berries, frozen fish and prawns; freeze a whole emergency chicken: freeze bits of the bird (thighs, legs, breasts, wings) a steak and a chop or two; homemade ice-cream.
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Chris Staines
Chris Staines, head chef at The Allium Brasserie, is one of the most acclaimed chefs working in the UK and is highly regarded in the industry. He was head chef at Foliage, Mandarin Oriental, where he held a Michelin star for seven years and worked with Marco Pierre White at the three Michelin-starred The Oak Room. Chris philosophy is to produce simple food with the freshest possible ingredients, in a menu that combines variety and style.
askachef:
Q
I love cooking with garlic but it takes so long to peel it. Short of buying it in a jar is there a quicker way? Mandy Fouracres, Bridport The best and most amazing tip I know for using garlic is the two bowls trick! Using this little tip will save you time and leave you smelling fresh as a daisy. Simply break your head of garlic into cloves (with the skin intact no smelly fingers that way), place the garlic in a largish mixing bowl, place another bowl over the top, hold tight and go crazy. That is to say shake the two bowls vigorously up and down, side to side, up and down for a few seconds. Open the two bowls and you should have perfectly peeled garlic without ever having to touch it.
My wife and I love a good curry and I have quite a repertoire going now. However when it comes to the rice, gluey or burnt, dry or crunchy I never seem to get it right! Sharon Moon, Tiverton Boiling rice is harder than it looks. Often the finished product is sticky or gluey. Heres a sure-fire way to produce rice thats light and fluffy. Rinse the rice in running water for a good five minutes to get rid of excess starch. For every cup of rice, add 1 cups of water (you can literally use a cup if you dont have a cup measure or rice spoon). Bring the rice to the boil, uncovered, at medium heat. When boiling, turn the heat down to medium low. Place the lid on the pot, keeping it tilted to allow steam to escape. When you can see holes or craters in the rice, put the lid on tight. Turn the heat to very low. Simmer for another 10-12 minutes, and then remove from the heat and stand for a minute or two with the lid still on (this will continue to gently steam the rice). Fluff up and serve.
I have lots of herbs in my garden and hate losing them every year to the cold, how can I store them for year-round use? Maurice Stanford, Wells There are a couple of things you can do. The first would be to dry your herbs by cutting them and hanging them in a warm, dry place. However this method changes the flavour of the herbs immeasurably and personally I hate dried herbs. The second way and the one I would recommend is to cut your herbs back, leaving 1 inch of the plant intact (this you can store for next years crop if they are perennial). Now chop the herbs with a sharp knife until quite fine, place the chopped herbs into a jug or bowl and add just enough water to cover, now pour the herbs into an ice cube tray and freeze. This will keep the green freshness and vibrant flavour of your herbs intact, and each time you need to use some just pop the required amount into your sauce straight from the freezer.
Ill take a steak every day of the week, but I cant cook it for toffee. What are your top steak tips? Becky Taylor, Clifton Always, always, always buy the best quality meat you can afford, from a real butcher preferably. Quality meat is a lot more forgiving and will taste a whole lot better. Go for the right cut; my favourite is rib-eye due to the lovely marbling of fat which helps flavour the steak and keep it tender. Always remove the steak from the fridge an hour or two before cooking to bring it to room temperature (this way it cooks more evenly). Season just before searing and brush with oil (do not oil the pan). Cook HOT and FAST. When you feel the steak has cooked to the desired degree, let it rest for a good few minutes.
Abbey Hotel, North Parade, Bath BA1 1LF 01225 461603 www.abbeyhotelbath.co.uk
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CHARLTON HOUSE
SOMERSET
Wedding Offer
Starting from 4,500.00 This package comprises our special wedding offer for 60 guests attending the whole day. This includes: Hire of our Orangerie for the whole day Reception drinks with canaps Three course meal with wine Glass of sparkling wine for the toast Evening buffet Take advantage of this offer in 2013 all year round, excluding Saturdays in June, July, August and September. An upgrade to exclusive use of Charlton House including use of all 28 bedrooms, is available from as little as 4,500. Additional guests can be added for 85.00 per person.
Make an appointment for your personal tour around the hotel today by contacting Hollie, our Events Manager.
Shepton Mallet | Somerset | BA4 4PR | T 01749 342 008 | F 01749 346 362 enquiries.charltonhousehotel@bannatyne.co.uk | www.bannatyne.co.uk
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Visit us at www.greatbathfeast.co.uk
The Great Bath Feast gets chefs showing off and championing local produce. Look forward to some great gastro performances by visiting celebrities Mark Hix, Angela Hartnett, Michael Caines and Raymond Blanc, along with the inside stories from food writers Matthew Fort, Giles Coren and Xanthe Clay. As the name Great Bath Feast suggests, most events are all about indulgence and enjoyment; tasting fine wines and locally brewed beers and ciders; gourmet evenings and tasting menus; foraging walks and farmers markets. Meet some of the nations top artisan cheese makers brought to Milsom Place by the Fine Cheese Co. or hone your skills with inspiration from the Bertinet Kitchen or Demuths Vegetarian Cookery School. You can even learn how to create a sugar sculpture just like the Georgians did! historic backdrop. And if you feel like a break, treat yourself to a homemade cake or cream tea. Take tea in the grand and glorious Pump Room or a treat at Sally Lunns, both steeped in history, or chill in Sams Kitchen or Caf Lucca, both chic and contemporary independents.
Bath on a Plate
Watch out for Bath on a Plate a chance for restaurants to show off their dish of the day where the ingredients will be fresh and seasonal and packed with flavour. Walk your taste buds through the city on the Bath Taste Trail and sample flavours sweet and savoury, chocolate to cheese. Bath has specialist food shops and superb delis so buy some treats to take home. There is nothing mundane about shopping in Bath; its a day spent exploring independents and finding treasures against an exquisite
KENNARD HOTEL
The Kennard, a Georgian town house, has been restored to a charming B&B. Built as a lodging house in 1794, all of its 12 bedrooms are thoughtfully and individually furnished. It is quietly situated only five minutes from the Abbey, the Roman Baths, the new Spa and the railway station. The breakfast has won the AA Breakfast Award for the third time and Giovanni and Mary are proud to offer some of the best produce in the South West.
BODHI HOUSE
Bodhi House provides spacious, stylish accommodation slightly removed from the hustle and bustle of the centre of Bath and offers breakfasts prepared with quality ingredients served with imagination. The light and modern accommodation uses solar energy and harvested rainwater whenever possible. You will also have your own private entrance, off-street
parking and a garden with seating areas and views. The Taylor family offer a warm and informal welcome and will assist you in any way to make your stay in Bath special and memorable.
KENNARD HOTEL 11 Henrietta Street, Bath BA2 6LL Call 01225 310472 Email reception@kennard.co.uk Visit www.kennard.co.uk
BODHI HOUSE 31A Englishcombe Lane, Bath BA2 2EE Call 01225 461990 Email stay@bodhihouse.co.uk Visit www.bodhihouse.co.uk
LAVENDER HOUSE
Lavender House is a beautiful B&B just 20 minutes walk into the heart of Bath. Regular breakfast specials change from time to time as the chef decides. Chef is doing something very right, having picked up a breakfast award from Visit England for the last four years. All produce is locally sourced and wherever possible, organically.
LAVENDER HOUSE 17 Bloomfield Park, Bath BA2 2BY Call 01225 314500 Email post@lavenderhouse-bath.com Visit www.lavenderhouse-bath.com
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BAY TREE HOUSE 12 Crescent Gardens, Bath BA1 2NA Call 01225 483699 Email stay@baytreehousebath.co.uk Visit www.baytreehousebath.co.uk
Visit us at www.greatbathfeast.co.uk
MADE BY BEN
During the Great Bath Feast Made by Ben will be offering a breakfast special of locally smoked salmon with scrambled eggs on Richard Bertinets sourdough toast with lime and Kerala pepper.
Jacobs is an independent coffee house nestled between the Bath Abbey and Bath Pump Rooms in the Abbey courtyard at the heart of the heritage city of Bath. It provides an ideal place for a welcome break where you can enjoy the finest, specialist coffee to go with a carefully selected range of food offerings including Pieminister Pies and their own wonderful array of homemade cakes.
JACOBS COFFEE HOUSE 6 Abbey Churchyard, Bath BA1 1LY Call 01225 758132 Email enquires@jacobscoffeehouse.co.uk Visit www.jacobscoffeehouse.co.uk
MADE BY BEN 100 Walcot Street, Bath BA1 5BG Call 01225 319999 Email ben@madebyben.com Visit www.madebyben.com
ROSCOFF DELI
Roscoff Deli is a traditional deli cafe run by Bristol-born but Sicilian-bred Rosario Bavetta. Mad about coffee and his nans cooking, Rosario has brought both of these together in this fabulous deli, bursting with personality and flavour. Local is the theme here, with Bath Bakery supplying the bread, Terry and Sons Butchers for their fantastic bacon, black pudding and olde English sausage, and free-range eggs from Chippenham. This makes for a breakfast of champions.
ROSCOFF DELI 18 Northumberland Place, Bath BA1 5AR Call 01225 469595 Email info@roscoff.co.uk Visit www.roscoff.co.uk
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DEMUTHS
Demuths and the Vegetarian Cookery School are thrilled to be part of the Great Bath Feast. Its what they strive for fresh, local, seasonal and creative. At Demuths every Tuesday evening, Richard Buckley will be showcasing Baths local growers and produce with an innovative five-course vegetable taster menu, with dishes that represent Demuths favourite local suppliers: Eades, Castle Farm Organics,
DEMUTHS 2 North Parade Passage, Bath BA1 1NX Call 01225 446059 Email reservations@demuths.co.uk Visit www.demuths.co.uk
DEMUTHS VEGETARIAN COOKERY SCHOOL 6 Terrace Walk, Bath BA1 1LN Call 01225 427938 Visit www.vegetariancookeryschool.com
BEAUJOLAIS BISTRO
Beaujolais Bistro is perhaps the bestknown bistro in Bath, maintaining old habitus but also attracting new admirers every year. For the Great Bath Feast the chef has created a Ballotine of Loch Duart Salmon, Lemon Scented Leeks, Pastis and Shallot Broth. Pop in and enjoy a wine tasting held daily at the bar of six different wines for 7 from the south-west of France. Also, join them on October 18 for their Seafood Fiesta fish provided from the Scallop Shell, Beckington.
BEAUJOLAIS BISTRO BAR 5 Chapel Row, Bath BA1 1HN Call 01225 423417 Email beaujolaisbath@hotmail.com Visit www.beaujolaisbath.co.uk
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Visit us at www.greatbathfeast.co.uk
THE WESTGATE
The Westgate is a lively meeting place with a twist on the traditional pub. They are a chilled sanctuary during the day in which to unwind and a buzzing destination at night for drinks and a meal with friends, or better still, a luscious evening with a partner of your choice.
THE WESTGATE 38 Westgate Street, Bath, BA1 1EL Call 01225 461642
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Green Park Station is a thriving platform for local life and culture right in the heart of Bath. This beautiful building has been a hallmark in Bath for over 130 years, and boasts the original, vaulted iron and glass station roof and signature Bath stone faade.
As well as our weekly Saturday food and craft market we have the following fantastic events during the Bath Feast: September 28 / October 5, 12, 19, 26 StrEAT food night market September 30 / October 28 Bath Vintage and Antiques market Its the perfect place to enjoy: Amazing specialist events; Quality local shops; Weekly Saturday markets; And delicious local food every day of the year. October 6, 13, 27 Pop up vintage tea rooms by the Secret Tea Party. October 7 Bath Vintage and Antiques Fashion fair October 9 Bath Vintage and Antiques Tuesday trade market October 14 / November 11 Bath Artisan market With so much going on in the centre of Bath, be sure to make Green Park Station Your Destination.
The Ethical Property Company Limited South Vaults, Green Park Station, Green Park Road, Bath BA1 1JB
Th
A lovely gastropub serving fantastic food, just around the corner from the Circus & Royal Crescent
Gastropub of the Year - Bath Life Awards Best Sunday lunch - Bath Good Food Awards
The ideal place to relax with friends and enjoy great food & service...
Set lunch promotion: 2 courses for 12, or 3 courses for 15
Open for lunch & dinner seven days a week The Chequers, 50 Rivers Street, Bath BA1 2QA | 01225 360017 | www.thechequersbath.com | reservations@thechequersbath.com
ai
word which translates as receive at our restaurant. Come and try our tasting with food is also available.
Ai Sardinia Restaurant 7 Edgar Buildings George Street, Bath BA1 2EE 01225 443900 www.aiorestaurant.co.uk
Sardinia
Restaurant and Bath Bar
*Makeovers
payable on the day
Ai is a well-known Sardinian come and join us and its a taste of the hospitality youll
Free Entry
menu during the Great Bath Feast. A five-course tasting menu of Sardinian specialities and optional wine matching
www.secretteaparty.com
MENU
Canaps .................................. Celeriac Velout, Marinated Dewi Williams Shiitake Mushrooms .................................. Iron Bark Pumpkin Risotto, Crispy Sage, Parmesan, Beurre Noisette .................................. Roulade of Loch Duart Salmon, Spiced Lentils, Confit Blood Oranges, Crme Frache ..................................
Western Brewing, two of which are from his brewery, the remaining have been carefully selected by Corks of Cotham. It will then be up to you to decide who wins each course; The Hop or The Vine!
Roast Breast of Creedy Carver Duck, Braised Salsify, Sauternes Pears, Savoy Cabbage, Five Spice Sauce .................................. Williams Pear Cheesecake, White Chocolate Ice-Cream, Caramelised Hazelnuts 45 per person Rooms available for a special rate for anyone attending the evening For bookings please contact Phoebe 01666 822 344 phoebe@oldbellhotel.com
JON THORNERS
BUTCHERS
the
tip
Jon Thorner is the founder of Jon Thorners Ltd and is South West Chairman of the Q Guild of Butchers association. The awardwinning businessman has a farm shop near Shepton Mallet, five butchery counters across the South West and makes fantastic pies... Jon Thorners Bridge Farm Shop Pylle, Shepton Mallet Somerset BA4 6TA 01749 830138 www.jonthorners.co.uk
utton used to be a very popular choice for the dinner table, but as we became more accustomed to convenience foods, it fell out of favour because mutton needs a longer cooking time to tenderise, and lamb took over in the popularity stakes. But mutton is not an old piece of lamb, its a different product altogether its a juicy, wellflavoured meat which is firm, NOT tough. Thankfully mutton has seen a resurgence in recent years, due to the Mutton Renaissance campaign. Many of you have rediscovered mutton and its made its way back into the recipe books. Mutton is defined as meat from a sheep that is over two years old. We choose highquality West Country mutton that is aged 18-24 months, from the same suppliers we get our lamb from. By selecting mutton in the way we do, we offer a meat which has an intense flavour and wont need to be cooked for hours to tenderise. The contemporary view is mutton comes from
a breeding ewe that has reached the end of its productive life, but unless you are selective this type of mutton can be very fatty or too lean and needs a lot of cooking to avoid it being tough to eat. We suggest you buy mutton from a reputable butcher whenever you can. Use the same cuts of meat with mutton as you would with lamb, but dont simply use the traditional cooking methods, such as roasting. Mutton lends itself well to pot roasting and braising to keep the meat tender. Diced mutton is fantastic in slowcooked curries and casseroles, because the intense flavour carries over the herbs, spices and other ingredients. Mutton is available fresh at Jon Thorners butchers during autumn and winter months, but it is also available all year round in the freezer.
If you are looking for inspiration and tips visit www.muttonrenaissance.org.uk for more information.
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chef profile
Name: Tom Harrison Age: 28 Head Chefs at: Cafe Lucca Where from: Penrith, Cumbria Where is home: Bath My cooking life began working for my brother (Nick) who showed me the incredible work ethic involved in fast-paced line cooking. It was the best possible lesson for a young chef the ability to pull yourself out of the weeds and not flap around is vital. I worked in the North West before moving to Bristol and working for Richard Fentonthat was a huge turning point in my career. When he called to see if I wanted to run a kitchen in Bath and explained the Lucca concept, I jumped at the chance and have never looked back. At 23 I was introduced to Marco Pierre Whitess White Heat by a chef and it blew my mind! The intensity and focus that produced iconic, simply perfect dishes in a tiny kitchen inspired me to get my head down and learn, its a real must. I fell in love with the rocknroll lifestyle, unsociable hours, complete commitment to kitchen life and now I couldnt imagine doing anything else. I have met people from all over the world with totally different backgrounds and circumstances and spending 70 hours a week grafting side by side creates a unique bond. I genuinely look forward to going to work every day. I have a great team and am lucky to have a really good relationship with Richard who is enthusiastic and very creative. We are both on the same wavelength and he gives me the freedom to produce creative, delicious food while bringing great ideas and ingredients to the table. I still have a thirst for learning and with each month comes new and exciting ingredients. This, coupled with the belief that we are one of the best places to eat lunch in the country and being voted in the top five restaurants in Bath, are huge achievements for us. The concept of Lucca is all about using the best seasonal produce and making the ingredients sing. From the unusual and interesting vegetables to the best coffee I have ever tasted, it has all been carefully thought out and I think this shows. We serve great, healthy food, beautifully presented with good restaurant service. Its important to deliver the whole experience and with 100-plus customers walking through the doors each day we have to be on it, every dish, every day. Personally my style is still evolving. Im not sure I could ever say its modern British or French classical because, like all chefs, Im learning new things every day and thats how I would like to keep it. The Bath caf culture is very competitive but there is so much mediocrity around. We are doing something completely different and very inspired. I have total faith that everyone who comes to Lucca, whether it be for the first or 100th time, enjoys and understands what we are doing and the work that has gone in to each aspect of the experience. I strongly believe food will revert back to basic classic techniques, knife skills and pan work. I think micro gastronomy is very interesting but equally very elitist. The beauty of Lucca is that because of the space and equipment limitations we have, we have become more creative with what we have available and it shows in the innovative use of top-quality ingredients. More than that though, passion, selfbelief and consistency are all vital.
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Cafe Lucca The loft Bartlett Street Bath BA1 2QZ Call 01225 335380 Visit www.cafelucca.co.uk
Corton Denham
Visit: www.thequeensarms.com
Email: relax@thequeensarms.com The Queens Arms | Corton Denham | Sherborne | Somerset | DT9 4LR
Christmasmenu 26perhead
Christmas 2012 special offer
10dineforthepriceof8
Bookings of 10 or more receive 20% off food bill. Bells Diner 1 3 York Road Bristol BS6 5QB
whenyousignupforourmailinglist,BellsSupper Club.Simplyvisitournewwebsitetojoin.
*
flavour
The Alweston Jam and Chutney Empire
Susan Young, creator of the Alweston Jam and Chutney Empire, talks to Flavour about her thriving home business in Dorset.
My organisation is small just me and my large preserving pan in a little kitchen in a small village in Dorset but my empire extends far and wide. It means I can make sure the quality of every single jar I produce is just right, so my customers will never be disappointed. All my preserves are handmade in small batches, so theyll always have that fresh homemade taste. This autumn Alweston jam will be working with Trading Post & Caf, Somerset, to bring the art of jammin to those who wish to learn more of this alchemy, hopefully showing how to use the glut or the treasure, picked from the hedgerow and turn it into jelly, jam and chutney. There will be evenings of demonstration, tasting, stirring, questions, nibbles and drinks each month with a different theme. ALL THINGS APPLEY 11th October 6.45pm 8.15pm CHUTNEYS & DRINKIES (SLOE GIN/VODKA) 15th November 6.45pm 8.15pm CRANBERRIES & CHRISTMAS 13th December 6.45pm 8.15pm For bookings contact Sue at The Trading Post Call 01460 241666 Email sue@tradingpostorganics.co.uk Visit www.alwestonjamandchutney.co.uk
Featured products
CARROT CHUTNEY My spicy carrot chutney sports a warm, sweet and spicy flavour with a cheeky bite, thanks to the hint of chilli included. Its crunchy-sticky texture was a hit with Great Taste Awards 2012 judges and is a must-have in Charlton Horethorne Stores Top Ten a great addition to the cheese board! RASPBERRY JAM A true classic, my Raspberry Jam is a renowned mainstay, which proudly brought home the UK Artisan Jampion title in 2011. Boasting a stunning colour and deep, intense raspberry flavour, its sweetness complements a sharpness that keeps one coming back for more! GOLDEN CAP Named after a Dorset beauty spot, my signature coarse curry-spiced Golden Cap Chutney is truly unique. As a highly versatile condiment, its rich flavour develops on the tongue and complements cold meats, cheese, poppadoms and curries perfectly. LEMON CURD My mellow Lemon Curd never lets one fall too far into its butteriness, possessing a zesty current that makes a real impression on hot toast. Using Denhay butter and local eggs, this free-range curd says quality through and through, earning it GOLD at the Great Taste Awards in 2010. GOOSEBERRY AND ELDERFLOWER JAM TART Fruity, sweet, subtle elderflower. The fresh, sweet taste of Gooseberry and Elderflower Jam is a summery joy any time of the year! Irresistibly fruity, this gem carries a delightful, subtle taste of elderflower and a tartness that is sure to enchant those with a sweet tooth.
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Since 2010 my preserves have won Gold stars at the Great Taste Awards 2010 Lemon Curd Raspberry Jam 2011 Mango, Pineapple & Ginger Jam Blackcurrant Curd 2012 Carrot Chutney World Jampionship 2011 English & UK Artisan Jampion (Raspberry Jam) 2012 Artisan Silver Award for Blackcurrant Jam
rriving at The George at Backwell, for some unbeknown reason, my guest and I decided to park down a random little street just to the right of the pub (no jokes about women drivers please). As we followed the numerous signs snaking around The George and guiding you to the entrance, I couldnt help but think I was on some sort of treasure hunt. After an evening here, I can safely say that the service and food you receive at the end of the hunt is worth its weight in gold The large courtyard presents the perfect place to spend a long summers evening, and as we made our way through it, I wished it had been warmer so we could have enjoyed a drink there. Following a warm welcome from the bar staff, waitress and manager, my guest and I were seated in the corner of the restaurant, tucked beside the wood burner. Although it wasnt warm enough to enjoy a drink al fresco, it wasnt quite chilly enough to require the fire to be lit, which I dont doubt would be cosy comfort on a cold winters night. We had arrived straight after a long day in the office (and as the glamorous young ladies we like to believe we are, Im sure we werent quite looking our best) and we didnt feel underdressed or out of place in the relaxed restaurant area. The pub is tastefully decorated; the exposed brick, abundance of cushions and the wooden platters on which our starters were served adding a traditional and homely ambience. Talking about starters, after toying with the meat sharing platter (duck confit, lamb kofte, sticky Chinese pork, jerk
chicken, roasted red peppers, croutons and dips) my guest and I came to the conclusion that we were just too greedy to share and opted for our own dishes. I decided on the grilled portobello mushrooms; meaty, juicy and marinated in thyme, garlic and chilli and served with a crisp salad, they were the perfect beginning to a meal. However, I was hit with a serious case of food envy when my guests starter arrived. She opted for the Thai marinated king prawns and as they arrived plump, pink and speckled in flecks of red and green chilli I had to stop myself from pinching one straight off her skewer. Luckily my friends a generous lady and as I took a bite into the meaty, flavoursome prawn complete with creamy aioli and bruschetta, I knew Id have to return to experience this dish all to myself. When it came to the main, there was plenty to choose from. With a selection including pub favourites such as fish and chips and sausage and mash, a grill section with steaks, gammon and burgers on offer and a specials blackboard, youre certainly spoilt for choice. My guest was sold at fillet steak and thick-cut chips which she said was cooked to perfection and melt-in-the-mouth. I decided to venture to the blackboard and ordered the corn-fed chicken supreme, served with garlic roasted new potatoes and leek and wild mushroom veloute. From the crisp yellow skin to the delicate wild mushrooms and creamy sauce, it went above and beyond anything I ever expected from a chicken dish. Fit to burst, we knew we shouldnt really order pudding - but we did anyway.
A moist and glossy summer pudding with berries spilling out of its middle served with clotted cream and a refreshing mint kick, and a chocolate mud cake. The chocolate mud cake was everything I would hope for in a chocolate dessert; a crunchy thin biscuit base and rich but light chocolate filling. I think the best way to describe it would be as a very decadent chocolate gateau, and it made me a very happy girl. Despite our protestations of how we couldnt manage any more food, we both made light work of our desserts. The George at Backwell provides more than just a drinking and eating hole. It also hosts events such as wine tasting evenings and family fun days and is the UK Beer Academys Somerset training venue, so anyone in the local area with a passion for beer has the chance to learn from a master brewer. The great thing about The George is that it simply serves fantastic, well cooked food. There are no airs and graces, the staff are warm and friendly and the pub is comfortable and welcoming. For affordable, traditional and incredibly tasty food, I wouldnt look anywhere else Im already planning my trip back for my own plate of Thai prawns!
The George at Backwell 125 Farleigh Road Backwell Bristol BS48 3PG Call 01275 462770 Visit www.thegeorgeatbackwell.com
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For affordable, traditional and incredibly tasty food, I wouldnt look anywhere else.
Spiced parsnip and apple soup with croutons, crme Fraiche and curry oil Organic salmon mi cuit rolled in dill, smoked salmon, cucumber and watercress Seasonal game scotch egg with pancetta and shallot marmalade, bitter leaves
Warm Christmas pudding with brandy sauce Apple pie mousse with green apple sorbet Chocolate fondant with milk ice cream
Available throughout November and December 3 course party menu 29.95 lunch or dinner Special party night room rates also available For group bookings of 10 or more the organiser will receive a complimentary room
All prices are inclusive of VAT. A 12.5% service charge will be added to your bill.
Cotswolds88 Hotel, Kemps Lane, Painswick, Gloucestershire GL6 6YB tel: +44 (0)1452 813688 | email reservations@cotswolds88hotel.com | www.cotswolds88hotel.com
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Spicer+Cole
Spicer+Cole is a new independent cafe just off Queen Square in Central Bristol. The old Avenue site has been given a modern Scandi facelift and the new menu makes the most of fresh and local produce. At the weekend its all about brunch, with favourites such as the Spicer+Cole breakfast with free-range eggs, sausages and dry-cured bacon from Ruby & White butchers and toast from Hobbs House Bakery. If you prefer something lighter, try the house granola with homemade compote and Greek yogurt served with the finest coffee and loose leaf teas in Bristol. Quote Flavour to claim a free, freshly squeezed orange juice with any cooked breakfast ordered at the weekend until 31st October. 1 Queen Square Avenue, Bristol BS1 4JA Call 0117 922 0513 Visit www.spicerandcole.co.uk
zazus kitchen
CAF RESTAURANT
Lockside is Bristols waterfront cafe offering casual dining on the edge of the Avon Gorge, with great views of the Clifton Suspension Bridge, an ideal meeting place providing relaxed waterfront eating for customers in the Bristol area. The menu is simple but up-tothe-minute, with plenty of comfort appeal. Quality is of paramount importance and they cook the best, fresh, quality produce to exacting standards. The menus are diverse, offering a range of hearty breakfasts and contemporary lunches. Available evenings for private hire to suit any occasion. 1 Brunel Lock Road, Bristol BS1 6XS Call 0117 9255 800 Visit www.lockside.net
Lockside
Zazus Kitchen has gone through a few venue changes over the last three years but one thing that has remained consistent is their fantastic breakfasts, wonderful lunches and sublime suppers.
All menus use local producers and seasonal ingredients wherever possible, prepared with imagination and skill and presented with thought and flair. Breakfast is no different, from a classic English, to their now infamous black pudding and chorizo hash brown with spinach, poached eggs and delicately sharp hollandaise. Coffee from extract roasters has to be experienced! What a wonderful start to the day... 225 Gloucester Road, Bishopston Bristol BS7 8NR Call 0117 944 5500 Visit www.zazuskitchen.co.uk
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Rosemarino
Having recently won Best Breakfast and Best Italian in the Bristol Good Food Awards, Rosemarino should be on everyones to-do list. Available 9am-3pm everyday, the extensive breakfast/ brunch menu uses top-quality ingredients cooked to perfection. Featuring timeless classics such as Eggs Benedict, Eggs Royale and truffled mushrooms on toast, all served alongside freshly ground espresso, speciality loose-leaf teas and luxurious Italian hot chocolates in a light, airy and relaxed atmosphere, Rosemarino has it all and more. 1 York Place, Clifton, Bristol BS8 1AH Call 0117 973 6677 Visit www.rosemarino.co.uk
113 Stokes Croft, Bristol BS1 3RW Call 0117 3290256 Visit www.hooperhouse.co.uk
TART CAF AND FOODSTORE 16 The Promenade Gloucester Rd Bristol BS7 8AE Call 0117 9247628 Visit www.lovelytart.com
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www.andrewsqualitymeatsltd.co.uk
WILD
VENISON
HERES WHAT WE RECOMMEND:
1. Look at the haunch and feel where the individual joints are, use a sharp knife to cut out the joints.
2. As you cut the joints away from the bone trim off any excess fat.
3. You should be left with a range of joints as shown here, which you can steak if preferred.
4. Drizzle good quality oil over your chosen cut, rub in with hands and season to taste.
5. Fry in a hot pan for 6 mins either side or for longer if preferred. (serve rare to hold in the flavour)
6. Carve and plate up, no fussy sauces, just tasty, natural, local meat. (we serve with Cranberry Jelly!)
VENISON IS NOW RECOGNISED AS BEING ONE OF THE MOST NUTRITIOUS OF ALL RED MEATS AND IS REMARKABLY LOW IN FAT. VENISON IS NOT MARBLED IN THE SAME WAY AS BEEF AND LAMB. WITH LESS THAN 2% FAT (THAT'S LESS THAN SKINLESS CHICKEN), NO SALT AND NO SUGAR, VENISON SHOWS GREEN ALL THE WAY ON THE TRAFFIC LIGHTS' SCHEME. AND BECAUSE IT IS SO LOW IN FAT, VENISON IS A GOOD SOURCE OF HEALTHY PROTEIN.
www.andrewsqualitymeatsltd.co.uk
ANDREWS FAVOURITE VENISON RECIPE ..............................................................
VENISON STEAKS WITH CRANBERRY CUMBERLAND SAUCE
INGREDIENTS For the steaks: 2 venison steaks (about 14 oz/400 g total weight) 1 tablespoon groundnut or other flavourless oil 2 level teaspoons crushed peppercorns 2 medium shallots, finely chopped salt For the sauce: 2 rounded tablespoons cranberry sauce zest and juice orange zest and juice small lemon 1 rounded teaspoon freshly grated root ginger (about 1 inch/2.5 cm cube, after peeling) 1 level teaspoon mustard powder 3 tablespoons port METHOD If you want to, you can make the sauce way ahead of time (even several days). Take off the outer zest of half the orange and the lemon using a potato peeler, then with a sharp knife shred it into really fine strips, about inch (1cm) long. Then place the cranberry sauce, ginger and mustard in a saucepan, add the squeezed orange and lemon juice, and place over a medium heat. Now bring it up to simmering point, whisking well to combine everything together, then as soon as it begins to simmer turn the heat off, stir in the port and then pour it into a jug to keep till needed. When you're ready to cook the steaks, heat the oil in a medium-sized, thick-based frying pan. Dry the steaks thoroughly with kitchen paper, then press the crushed peppercorns firmly over both sides of the steaks. When the oil is smoking hot, drop the steaks into the pan and let them cook for 5 minutes on each side for medium (4 minutes for rare and 6 minutes for well done). (Andy says keep it rare!) Halfway through, add the shallots and move them around the pan to cook and brown at the edges. Then 30 seconds before the end of the cooking time pour the sauce in not over, but around the steaks. Let it bubble for about 20 seconds, season with salt, and then serve the steaks with the sauce poured over. A garnish of watercress would be nice, and a good accompaniment would be mini jacket potatoes and a mixed leaf salad.
..............................
ANDYS PASSION! Andy shoots about 250 deer annually. Most of the deer shot are from the vacinity of Andrews butchers. Also once a year Andy makes a trip to Scotland to source prime venison for the Christmas trade. The deer are hung for only three days to maintain a fresh flavour without being to gamey. Call us at any time for information on what species are available or Andy can source a particular deer depending on your taste. Call Andy at the New Marlborough shop!
elia! D s k Than
ANDREWS AT HIGHWORTH 01793 762085 MARLBOROUGH 01672 519915 WOOTTON BASSETT 01793 840841
Y is for Yoghurt
1tsp bicarbonate of soda 150g (5oz) caster sugar 90ml (3 fl oz) sunflower oil 150g (5oz) low-fat yoghurt 2 medium eggs 150g (5oz) fresh berries
By Megan Owen
METHOD 1 Place muffin cases into a muffin tray. Pre-heat the oven to 190C / gas mark 5. 2 Sift the flour into a large bowl with the bicarbonate of soda, and then stir in the caster sugar. Make a hollow in the middle of the mixture. 3 Measure the oil into a jug, and add the yogurt, lemon zest and juice of half the lemon. Mix well using a metal spoon. 4 Break the eggs into a small bowl and beat well using a fork. Then, add the eggs to the oily mixture and stir well. 5 Pour the mixture into the hollow of the flour mixture and stir gently using a metal spoon. Then, add the berries and mix through, but not too much it should look a bit lumpy. 6 Evenly spoon the mixture into the muffin cases and place the tray in the oven for 15-18 minutes, until the muffins are golden brown and firm to touch. 7 Once removed from the oven, leave the muffins to cool for 5 minutes, and then transfer them to a wire cooling rack.
When dieting or following a healthy eating plan, indulgent, creamy foods are often off the cards. One way to satisfy your cravings without compromising your waistline however is to welcome yoghurt into your kitchen.
Often overlooked as a food ingredient, yoghurt can be a fantastic addition to recipes, to make products healthier without compromising on taste. Produced through the fermentation of milk, yoghurt is rich in protein and calcium, and can even be purchased in low-fat or fat-free variants for extra health-conscious individuals. So treat yourself without feeling guilty, and say yes to experimenting with yummy yoghurt-based recipes. Here are some tummy-rumbling good ideas to get you started: If curry is off the menu because of its high calorific value, then try substituting the coconut milk in your favourite Thai or Indian dish for low-fat or fat-free coconut yoghurt instead. This will considerably reduce the saturated fat content of your meal, making it healthier but still full of flavour. A fan of puddings? Yoghurt can be used in place of cream in a number of cake-and creambased desserts. For example, a roulade could be made with a fat-free sponge (using a Swiss roll recipe), and filled with low-fat or fat-free fruit yoghurt mixed with fruit instead of whipped cream. A late-morning tea or coffee break can be enjoyed even more with a healthy fruit muffin. If this sounds tempting, then why not try the following recipe, and see how yoghurt can work for you.
You can keep up-to-date with Megan and her foodie adventures at www.london-foodie.blogspot.com, and on Twitter @LDN_Foodie.
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September 2012
greenliving
r o t c o D b r e H The
Max Drake is a practising medical herbalist at the Urban Fringe Dispensary, where he runs courses and workshops teaching how to use herbs safely and effectively, treat common ailments and stay healthy.
THIS MONTH
at the first signs of a cold. Of course, its nothing like Calpol, which contains the drug paracetemol, which can be fatal in overdose, and which accounted for around 40 per cent of overdoses in the UK in 2008 according to the National Poisons Information Service. Rosehip syrup is entirely safe with no known side effects or fatalities, although too much sugar may not be such a great thing. When foraging, ideally pick your rosehips when they are just going soft, maybe after the first frost. If you get them earlier whilst theyre still hard you can slit the skins with a sharp knife before processing them. Here are two recipes to get the most out of your foraged rosehips:
strain and bottle. This is great for colds and sore throats, and also makes a nice salad dressing.
Rosehip syrup
Use a big jar. Lots of washed rosehips, scored. Sprinkle a layer of white refined granulated sugar on the bottom of the jar. Put a half inch layer of rosehips on top, then another layer of granulated sugar, then another half inch of rosehips, and so on until you get to the top of the jar. Put it on the same sunny windowsill, and after a while all the sugar will have liquefied, extracting all of the goodness out of the hips and into the syrup. Strain off and bottle. This should keep without any preservative all though the winter with no need to refrigerate. This is a great source of vitamin C, particularly for children, and they will love it...
Rosehip vinegar
Cram a load of washed rosehips into a jar and cover them in cider or pear vinegar. Leave them on a sunny windowsill for four to six weeks and then
HOTEL ENDSLEIGH
Beautifully placed for all your outdoor needs...
otel Endsleigh was originally the fishing lodge for the Duke of Bedford. 200 years on it is still the home of one of the most beautiful stretches of river in England. The River Tamar (which divides Cornwall and Devon) runs along the edge of the hotels grounds providing a rare opportunity to enjoy quality salmon fishing. The hotel has two rods on the river every day of the fishing season. The hotel also has a ghillie so they can accommodate you whether you are an experienced angler who wants hints and tips about the pools, or a complete novice who needs a lesson in fly fishing. There is plenty of equipment for you to borrow so its an excellent opportunity to try something that is normally fairly inaccessible. Being on the edge of Dartmoor the hotel is beautifully placed for a huge range of outdoor activities from the traditional clay pigeon shooting to the outrageous tree surfing. The local stables can take you riding across the wild open spaces of the moor and cater for all levels of riding ability. Five minutes from the hotel is a fabulous
centre where you can shoot clays, do archery and even take a Land Rover (supplied) around an off-road course. If a good walk is more your thing there is a fantastic guide who can accompany you on walks across Dartmoor, tailored to your requirements so can be anything from a gentle walk to a lovely country pub, to a full days hike miles off the beaten track. If you fancy something calmer you can sign up for a canoe trip on the Tamar, seeing the workings of the river and the amazing wildlife from a different angle. A passionate falconer brings his birds to the hotel and flies them across the beautiful gardens. And after all that activity you can come home to a roaring log fire, a real cream tea and a comfortable bed no aeroplane noise, no traffic, just bird song and peace.
Hotel Endsleigh Milton Abbot, Tavistock Devon PL19 0PQ Call 01822 870 000 Visit www.hotelendsleigh.com
september 2012
greenliving
www.ettitude.com.au
september 2012
greenliving
Biomass Energy
Ecocetera are delighted to announce that they are now installing biomass boilers for commercial and domestic properties in the South West. Their biomass boilers use logs, wood chips or pellets instead of oil, LPG or gas. The wood is all sustainably and locally sourced, and the boilers are suitable for use in smoke-free zones such as Bristol (so no more smoky chimneys). Commercial systems already qualify for the Renewable Heat Incentive (RHI), a government scheme similar to the Feed In Tariff to encourage uptake. Domestic systems currently receive a grant of 950 towards installation (subject to status), and will also be able to receive income from the RHI scheme when it expands next year.
For more details, or a free survey for solar or biomass, contact Ecocetera. Call: 0117 9590580 Email: enquiries@ecocetera.com Visit: www.ecocetera.com
september 2012
A HAND UP
elp local irectly to h sts goes d ve airtrade in F e an tin Chris rld. Peruvi o w g in The money p g from o evel ng financin es in the d jillo are usi an plant. communiti g ar N in , ss rs uce coa proce co r ei cocoa prod the th ve p o el ell as impro rest to dev ty. ili ctivity as w u ab d Shared Inte n ro ai p st se increa iency and su lich said: fic ef s This should e iv aul Sab co-operat xecutive P elopment E ev D al n expand its io Reg was able to lo jil n pe to ra a N US. We ho our funds, pe and the ro 2,500 u Thanks to e E th to f o s e ocoa sale for the sak , th w ro ra Fairtrade c g pe tive. elping their at make up the co-o continue h th rs e cocoa farm
By opening a Share Account and becoming an investor you can help communities in the developing world access fair finance and create sustainable livelihoods. Investing in Shared Interest is easy, anyone over the age of 16 with a UK bank account can open a Share Account with as little as 100. Call 0191 233 9102, visit www.shared-interest.com or return this slip to
Yes, Id like to find out about investing in a fairer world. Please send me more information about Shared Interest. Full name Address Telephone Email ______________________________________ ______________________________________ ____________________________________ ______________________________________ ______________________________________
G1234567
flavour drops by
IN THE BEGINNING... Four years ago, Miles and Liz Bradley of Box Bush Farm in Somerset began producing Bradleys, their own handpicked, farm-pressed apple juice. Sold initially at local farmers markets, Bradleys is now sold to delis, farm shops, hotels, restaurants, pubs and cafes across the South West. THE BRAND... Bradleys juice is made using the very best handpicked apples and is pressed in small batches on the farm in the Somerset countryside. They pride themselves on the fact that Bradleys apple juices are pure apple juice, with no added water, sugar, sweeteners or flavourings. You really do taste the freshness of the apples in a bottle. AWARD-WINNING... Bradleys are award-winning juices, taking Gold Stars at Great Taste 2012 with their Cox and Bramley, Apple and Rhubarb and Apple and Ginger juices. THE RANGE... Bradleys produce single variety apple juices including the ever-popular Cox (perfect with breakfast), Russet (a
Bradleys
sweeter apple, loved by the youngsters) and Lord Lambourne (wonderful flavour and aroma). The single variety juices are also available carbonated, which are proving to be very popular with pubs, cafes and restaurants. In addition the award-winning blended apple juices of Cox and Bramley, Apple and Ginger and Apple and Rhubarb are all best sellers. This year Miles has extended the product range with the introduction of Quench, quaffable, handmade juice drinks. The naturally brewed ginger beer is brewed with fresh root ginger and has a real kick. The elderflower presse is an exquisite and delightfully refreshing drink, particularly on a warm summers evening. The Sicilian lemonade is a traditional still lemonade with a luscious, zingy, lemony flavour. Absolutely fabulous in a tall glass over ice! Cranberry and Apple juice and Cherry juice complete the Quench range. Bradleys Apple Juice is available in 25cl and 75cl bottle and Quench is available in 33cl and 75cl bottles. BUSY DAYS AHEAD ... This year has seen Bradleys Juice expand. In the spring the Red Orchard was created on the farm, with 300 red apple trees being planted including Red Devil, Red Falstaff and Red Prince. And, with a foray into cider-making being planned, 100 Kingston Black were planted too. 400 more apple trees are planned for 2013. As autumn approaches, days on the farm are hectic, with this seasons apples waiting to be pressed and bottled. Discovery apples will be ready for pressing in the next few weeks, with Worcester Pearmain and Red Pippin not far behind. And theres a busy winter ahead for Miles and Liz, with planning to build a new barn on the farm, enabling production to keep up with the everincreasing demand. Not forgetting the small matter of 400 trees to plant too!
Bradleys | Box Bush Lane | Near Hewish | North Somerset | BS24 6UA Call 01934 822 356 | Visit www.bradleysjuice.co.uk
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Demuths
Spiced Plum Gazpacho
The tail end of summer brings us perhaps Englands tastiest fruit; the plum. I can easily polish off a whole punnet of Victoria plums on my own and still be looking around for more.
This recipe provides a light, refreshing dessert that really makes the most of plums beautiful flavour. Eat one of the plums before you start on this recipe (as if I need an excuse) if it is very sweet then cut down the amount of sugar in the recipe by as much as half, if they are very tart then consider adding a little more. Dont overdo it, you can always blend a little in at the end if its too tart, but if you add too much it will taste like penny sweets. Darker plums will give an incredible colour and sweeter varieties and finer flavour. Use whatever the market delivers.
Richard Buckley is the Head Chef at Demuths, a vegetarian restaurant situated in the heart of Bath, just off Abbey Square. If you havent been to Demuths recently you will be in for a surprise. The menu has evolved to reflect Richards passion and innovation for cooking with vegetables, as reflected in these recipes from the Taster Menu. Demuths are exploring the boundaries of vegetable cooking and placing vegetables centre stage on the plate.
2 North Parade Passage, Bath BA1 1NX 01225 446059 www.demuths.co.uk
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INGREDIENTS 500g plums 50g caster sugar 2 cinnamon sticks 2 star anise 1 vanilla pod 2 cloves 4 cardamom pods, crushed 300g water METHOD 1 Pre-heat an oven to 180C. Split the vanilla pod and scrap out the seeds. Place the plums in a bowl and mix in the rest of the ingredients. 2 Prepare a large sheet of baking parchment on a metal tray, large enough to wrap the plums in. Fold the paper together to form a sealed parcel,
rather like a Cornish pasty, making sure it is tightly sealed. Bake in the oven for 25-40 minutes or until the plums feel very soft through the paper. 3 Allow to cool before opening the parcel and carefully remove all the spices, if any are left it will ruin the soup. Transfer the plums and all the juice into an upright blender and process at full speed until a smooth pure forms. Reduce the speed and slowly add the water until it reaches the consistency of single cream. Pass through a fine sieve into a bowl and place in the fridge until needed. 4 Serve with a scoop of crme fraiche and a few leaves of tarragon.
Christmas Menus
Whether you like it or not, now is the time to start thinking about Christmas and more importantly what and where you are going to eat. Whether it be for a party or an intimate meal for two, take a look at some of these great menus and get booking early...
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christmas menus
Menu
Starters
Parsnip & apple soup with chestnut & sage croutons (v) Local game terrine with fruit chutney & warm toast Smoked mackerel, lemon & herb pt with soda bread Tomato & goats cheese tartlets (v) Roast duck with watercress and beetroot puree
Mains
Roast crown of turkey filled with cranberry stuffing served with a light red wine gravy Venison stew, marinated in red wine, slow cooked with shallots & herb dumplings Pot-roasted loin of pork stuffed with apricots & thyme served with crispy crackling & apple sauce Festive lentil & nut roast with a Mediterranean tomato sauce (v) Grilled salmon with glazed cherry tomato & green bean salad Wild mushroom risotto with Parmesan shavings (v)
Desserts
Traditional Christmas pudding with brandy sauce Lemon posset with blackberry coulis (gf) Warm chocolate & hazelnut brownies with vanilla ice cream (gf) Cherry & almond tart with double cream Cheese with chutney & savoury biscuits
The Catherine Wheel The High Street Marshfield SN14 8LR Call 01225 892220 Email roo@thecatherinewheel.co.uk Visit www.thecatherinewheel.co.uk
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christmas menus
Menu
Starters
Gently spiced carrot & butternut squash soup with a warm roll and butter Homemade chicken liver pate served with caramelised red onion marmalade and warm granary toast Garlic roasted field mushrooms in a filo basket with a creamy horseradish sauce Smoked salmon & dill tart with a citrus salad
Mains
Local bronze free-range turkey with bacon-wrapped chestnut stuffing, gravy and cranberry sauce Topside of Wiltshire beef with a horseradish flavour Yorkshire pudding and red wine sauce Roast leg of local pork with apple sauce, crackling and sage and onion stuffing Roast Loch Duart salmon with a chive sauce Steamed vegetable suet pudding with creamy mashed potato, parsnip crisps and rich vegetarian gravy Served with seasonal vegetables and roasted potatoes
Desserts
Christmas pudding with brandy sauce Trio of homemade ice cream Caramelised white chocolate, milk chocolate and dark chocolate with a hint of Grand Marnier Apple strudel with cinnamon double cream Caramelised Seville oranges with honeycomb pieces & honeycomb & vanilla ice cream Selection of local cheeses & biscuits Oxford Blue, Cotswold brie & Westcombe cheddar
The Biddestone Arms The Green Biddestone Chippenham Wiltshire SN14 7DG Call 01249 714377 Visit www.biddestonearms.co.uk
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christmas menus
Mains
Roast breast and confit leg of Devonshire turkey, stuffing and turkey gravy OR Sirloin of Devonshire beef, Yorkshire pudding and port sauce
Desserts
South Sands Christmas pudding OR West Country cheese board
South Sands Hotel Bolt Head Salcombe TQ8 8LL Call 01548 845900 Email enquiries@southsands.com Visit www.southsands.com
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christmas menus
Menu
Glass of mulled wine on arrival
Starters
Cup of celeriac & chestnut soup (v) Cup of mushroom soup (v) House chicken liver pate, grilled bread & gherkins Garden apple & pear salad, walnuts & stilton (v) Smoked scottish salmon, cucumber & crme fraiche Slow roast beetroots, feta cheese & clementine salad (v) Roast Wiltshire quail, pomegranate, raddichio & aged balsamic
Mains
Roast turkey stuffed with chestnuts & mushrooms, herb potatoes Supreme of duck breast, orange & port sauce, Dauphinoise potatoes Herb roast chicken & mashed potatoes with a sage & lemon sauce Slow roast shoulder of pork, apple sauce & herb roast potatoes Fillet of sea bass served on crushed new potatoes & capers Wild mushroom tagliatelle, sun dried tomatoes & Parmesan (v) Kings Arms nut roast (v)
Desserts
Traditional Christmas pudding & brandy custard sauce Crepe dbanana with a caramel sauce Litton mess & fresh fruits Somerset apple crumble & vanilla custard sauce The house cheese platter selection & biscuits (extra 3 per person) Litton surprise, a bit of everything! (extra 3 per person)
The Kings Arms Litton Bath BA3 4PW Call 01761 241301 Email manager@kingsarmslitton.com Visit www.kingsarmslitton.com
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christmas menus
Menu
Starters
Prawn, crab & smoked salmon timbale with mini greens & Marie Rose sauce Orange & grapefruit segments with Champagne sorbet (v) Caesar salad with shaved parmesan cheese & ciabatta croutons (v) Roasted butternut squash soup with chestnuts & pancetta bacon Wild mushroom risotto with thyme & roasted parmesan (v) Goat cheese tart with tomato balsamic chutney (v)
Mains
Stuffed breast of Norfolk black turkey filled with ham and chestnut stuffing, cranberry demi-glaze, roast potatoes, winter greens and roasted root vegetables Vegetarian Christmas meal served with a homemade veggie loaf instead of the meat Fresh Cornish monkfish wrapped in Parma ham, lemon, garlic and parsley mashed potatoes, fresh vegetables Confit of duck leg, braised red cabbage, horseradish crushed potatoes Sauted Jumbo prawns and scallops skewered with spicy chorizo sausage, dressed salad and fat chips 10oz Rump steak, wild mushroom saut, fat chips, rocket & onion tangles
Desserts
Christmas pudding with brandy butter Ice cream sundae with chocolate brownie, chocolate sauce & whipped cream Lemon Tart with fresh berries Caramel crme brulee White, milk and dark chocolate mousse
Extras
Cheese board Sorbet between starter & main course After dinner chocolates 3 per person Coffee or tea Cappuccino, latte, hot chocolate
The Old Station Wells Road Bristol BS39 6EN Call 01761 452228 Visit www.theoldstationandcarriage.co.uk
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christmas menus
Menu
Lemon and dill marinated salmon with toasted brioche and sour cream Cream of butternut squash soup with sesame foam (v) Sakura smoked duck and bacon salad with soft poached egg Sashimi Moriawase Rose and sake sorbet Traditional turkey roast with all the trimmings, roasted potatoes and vegetables Sushi Moriawase: 12 pieces of sushi made with 7 varieties of fish and shellfish Sukiyaki: Sliced sirloin of beef, tofu, Chinese lettuce, shitake and enoki mushrooms and vegetables cooked in sweet soya sauce, served with rice and miso soup Warm onion tart glazed with goats cheese, pesto and rocket salad served with honey roasted root vegetables (v) Christmas pudding with brandy sauce Azuki bean cheesecake with lemon curd Dark chocolate brownie with vanilla ice cream Coffee and Mince pies
Stanton House Hotel The Avenue Stanton Fitzwarren Swindon SN6 7SD Call 0843 057 1388 Email restaurant@stantonhouse.co.uk Visit www.stantonhouse.co.uk
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christmas menus
Bovey Castle
experience the There is no place like Bovey Castle to with the hotel magic of a country house Christmas, for December. transfor med into a festive hideaway
Menu
Starters
Spiced parsnip soup, thyme leaves, natural yoghurt Home cured salmon, celeriac remoulade horseradish cream, mustard cress Ballontine of local pork spiced fruit chutney, hazelnut bread, crisp sage
Mains
Roast Devon turkey, apricot stuffing, roast potatoes confit parsnip, pan gravy Pan fried Atlantic cod, creamed potato, curly kale, hazelnuts & red wine Creedy Carver duck breast, braised red cabbage, turnip gratin, port jus Celeriac, chestnut & wild mushroom lasagne, poached duck egg, sherry dressing
Desserts
Christmas pudding, brandy sauce Orange mousse, red currant compote, lemon sorbet Dark chocolate tart, vanilla marscapone, griottine cherries
Bovey Castle North Bovey Dartmoor National Park Devon TQ13 8RE Call 01647 445000 Visit www.boveycastle.com
The Lansdown
te room, with your own bar and The Lansdown has the perfect priva h, dinner or drinks. From buffet decorations for Christmas parties, lunc n meal (max 45), youll get dow sit al menus (max 65) to a more form a glass of it on arrival! that extra sparkle here well at least
Menu
Starters
Smoked mackerel pt: Served with melba toast Camembert croquettes: Served with homemade date and apple chutney
Mains
Maple glazed Roast Turkey Mustard and rosemary glazed Roast Beef Served with sausage and cranberry stuffing, chipolatas wrapped in bacon, carrots, roasted parsnip, sprouts, roasted chestnuts, crispy roast potatoes and a Yorkshire pudding Cranberry, cashew and walnut roast: Served with sage and onion stuffing, sweet potato, carrots, roasted parsnip, sprouts, roasted chestnuts, crispy roast potatoes and a Yorkshire pudding
Desserts
Traditional Christmas pudding: Served with brandy butter or double cream Passion fruit cheesecake: Served with a strawberry coulis
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The Lansdown 8 Clifton Road Bristol BS8 1AF Call 0117 9734949 Email amanda@thelansdown.com Visit www.thelansdown.com
christmas menus
The Waldegrave Arms, East Harptre e, is in the ley of the Chew Valley area offering fantastic food. Hea d chef Lee runs the kitchen with Jess and Vicky at his side , with Sharon at the front of house keeping the pub quaint and quirky.
Menu
Mains
Roasted turkey stuffed with apricot, chestnut, sage and sausage meat wrapped in smoked bacon served with pigs in blankets, cranberry sauce all the trimmings. Roast pheasant breast with baked honey apple, pear in a local cider sauce Butternut squash wellington topped with field mushroom, spinach and goats cheese wrapped in puff pastry with a tomato sauce.
Starters
Tomato and Jerusalem artichoke soup served with Welsh rabbit. Muffin topped with poached egg and Parma ham and grain mustard coated in a tarragon butter sauce Home smoked duck, shredded duck, crispy duck, and duck pate with a trio of homemade chutney.
Desserts
Christmas pudding with cinnamon brandy cream. Sticky toffee pudding served with vanilla ice cream Warm chocolate fudge pudding with mascarpone cream
The Waldegrave Arms Church Lane East Harptree Bristol BS40 6BD Call 01761 221429 Email waldegravearms@btconnect.com Visit www.thewaldegravearms.co.uk
Menu
Mains
Chicken, ham hock, chestnut and sage pie Served with buttered carrots Fillet of plaice Baked with leeks and bread crumbs and served with truffle emulsion scented with chives Truffle & butternut squash risotto Topped with rosemary foam
Starters
Brussel sprout and bacon soup: Served with toasted almonds Smoked salmon and trout press Layered with horseradish butter and pickled anchovies Pork and green peppercorn terrine Served with crusty onion bread and piccalilli
Desserts
Whatley Manor Christmas pudding Accompanied with clotted cream and brandy butter Bche de Nol Filled with candied chestnuts Eggnog Crme Brul Dressed with nutmeg ice cream
Whatley Manor Hotel & Spa Easton Grey Malmesbury Wiltshire SN16 0RB Call 01666 822888 Email reservations@whatleymanor.com Visit www.whatleymanor.com
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christmas menus
Goodfellows
Celebrate Christmas and New year at Goodfellows in their seafood restaura e, cafe and and patisserie. Award-winning food, handmade French patisseri er. rememb to one ce experien dining breads and chocolates will make your nt,
Menu
Starters
Smoked salmon with horseradish cream, pea shoots and avruga caviar Seared tuna carpaccio with rocket and parmesan salad Celeriac soup with black truffle oil Game terrine with bacon vinaigrette and toasted brioche
Mains
Grilled Mediterranean prawns with creamed leek in a warm pastry case Breast of turkey with pancetta and chestnuts, sage jus Roast breast of pheasant with braised Puy lentils and crispy vine leaf Gratin of gnocchi with wild mushrooms and tarragon
Desserts
Iced Christmas pudding parfait Bche de Nel - traditional French chocolate log with Brandy cream Selection of British cheeses with our organic spelt, walnut and raisin bread
This menu is available for groups of 6 or over, who prebook, throughout the month of December. A similar menu will be available to choose from in the evening for smaller groups. Goodfellows 5-5B Sadler Street Wells BA5 2RR Call 01749 673866 Email goodfellows@btconnect.com Visit www.goodfellowswells.co.uk
brace&browns
ITS CHRISTMAS! & Browns are getting ready for the Well maybe not quite yet, but Brace get bookings have already started. So, to festive season. Menus are ready and .. now. h touc in naughty or nice, get the date you want whether youve been
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brace&browns 43 Whiteladies Road Bristol BS8 2HD Call 0117 9737800 Email info@braceandbrowns.co.uk Visit www.braceandbrowns.co.uk Twitter @braceandbrowns
Decisions, decisions...
Three great venues for a Christmas party. Which will you choose?
Whichever you choose,you can be sure of great tasting, home cooked food served in a friendly pub atmosphere.
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GUARA TH NTEE
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MON
South Hams is the area on the south coast of Devon, with its headquarters in Totnes and containing the towns of Dartmouth, Kingsbridge, Ivybridge and Salcombe. To the north it includes part of Dartmoor National Park and it contains some of the most unspoilt coastlineon the south coast. To add to its stunning geography, The South Hams has a fantastic food and drink pedigree, so we just had to go down to that neck of the woods for another look....
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South Hams
Exploring the
South Hams
BloomBerry Juices
The delight of refreshing, whole fresh limes pressed and blended with pear and apple juice, with lime flower presse and Matcha green tea high in antioxidants and very refreshing! Looking for a unique range of natural juices to enjoy? Bloomberry has a fabulous range of bottled fruit juices with a floral twist to tantalise your taste buds! 100% natural No additives and no added sugars Delicious and sophisticated
Collectively Artisan
Handmade ceramics in a bright array of mix and match colours, brings fashion into the kitchen.
The Shops at Dartington, Shinners Bridge, Dartington TQ9 6TQ Call 01803 847500 Visit www.dartington.org/shops
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Thurlestone Hotel
Party nights are available at the awardwinning Thurlestone Hotel. They are offering special inclusive party packages available between November 30 and December 22, with rates starting at 28.95 per person.
South Hams
THEY INCLUDE:
Welcome drink upon arrival Four-course festive menu with coffee and petit mince pies Disco until 1.00am Festive table decorations (party hats, streamers etc) Table plan and name places (if required)
twentysix Cafe&Bistro
twentysix, on Lower Street Dartmouth, close to the lower ferry, is where French provincial meets New England.
This is a delightful little cafe and bistro inspired by continental living and the chef patrons love affair with France. The twentysix signature style of muted New England seaside blues, chalky whites and dreamy creams is a wonderful, relaxing setting for hearty French country cooking. Navarin dagneau, Coq au Vin, Daube de Boeuf reminiscent of thick copper pots filled with herbs, vegetables and wine gently simmering all day on an old stove deep in the French countryside. To celebrate Dartmouth Food Festival, twentysix is featuring Ripailles Vingt-Six on Friday evening, 26th October where guests can experience French provincial cooking the best way as a shared feast with friends or family. Limited spaces are available so early booking is advisable.
Mangez bien!
twentysix Cafe & Bistro, 33 Lower Street, Dartmouth TQ6 9AN Call 01803 832882 Email chef@twentysixcafe.co.uk Visit www.twentysixcafe.co.uk
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f Jay Gatsby had chosen this side of the Atlantic to take up residence rather than West Egg, he would have undoubtedly picked South Sands as the spot for his beachside mansion. Enclosed within its own cove and set only a short skip from the waters edge, we were whisked into the hotels New England style from the moment we walked through the entrance: imposing lanterns, ornate seashells, preppy bunting and an oar in pride of place above a driftwood fireplace. South Sands was at full occupancy the Sunday we visited for lunch, a testament to the lasting appeal of Salcombe as a destination for visitors and South Sands as the hotel of choice in this area. The Beachside Restaurants Sunday lunch menu, priced at 20 for two courses or 25 for three, clearly draws its crowd from the town and further afield we watched parents scooping up children from the beach and friends exchanging kisses joining us in the restaurant for lunch. While we eyed the highlights of the set menu, a bottle of chilled white and sparkling water were brought to our table, along with a selection of homemade seeded and white breads. This instantly set the tone for lunch there would be no rush for us to order and there would be ample time to savour our experience, beginning with a thorough trawl through
the impressive tasting notes in the South Sands wine list. Service was discreet and attentive throughout the meal, just as one would wish to find. For starters, my mother chose the potted salmon, my father had the blue cheese and fig salad, while l had the duck liver and foie gras parfait. The salmon dish was beautifully presented and the mousse topped with dill, cucumber and lashings of smoked salmon was divine. The combination of blue cheese and figs tossed with dressed rocket and pickled walnuts worked perfectly. My parfait was silky-smooth and complemented by apricot and vanilla pure and spongy brioche. All were uniquely delicious. On this particular Sunday, the main courses included two hearty roasts shoulder of Gloucester Old Spot pork or South Devon rump, as well as the failsafe fish and chips, grilled sardines with chorizo and local seafood. My mothers roast pork dish was overflowing with tender pork, crispy roast potatoes, crackling and a homemade apple and cider sauce. A separate dish of steamed cabbage, carrots, green beans and broccoli completed the traditional Sunday lunch. My father and I chose the Salcombe crab and Fowey lobster, both of which came with a small supplement to the set menu.
We had spotted both of these dishes being served earlier and as fish lovers we were delighted with our choices. The coarse garlic butter that topped the fluffy meat of my lobster had begun to melt by the time my dish was served to me it would have been rude not to dip one of my chunky chips into it. My father remarked on the freshness of the local crab, accompanied by warm brown bread and tasty garlic mayonnaise. Of all the dishes we sampled this day, the lobster is the one that will bring us back to South Sands. Dessert consisted of warm cinnamon pudding, a mango parfait and a selection of ice cream and sorbet, which we shared among ourselves a family tradition. Depending on how full you are after lunch, the wedge of cinnamon pudding requires some tackling but not in vain while both the parfait and ices satisfied our sweet tooth cravings with natural, bold flavours. We moved to the beachside terrace to enjoy tea and coffee with views, culminating in our considerable envy for the neighbouring properties around the hotel. South Sands and The Beachside Restaurant manage to pull off chic beach retreat and a contemporary dining venue with ease, giving visitors to Salcombe a destination that withstands the fickle influx of the British summer months.
South Sands Hotel, Bolt Head, Salcombe TQ8 8LL Call 01548 845900 Visit www.southsands.com
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There would be no rush for us to order and there would be ample time to savour our experience...
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South Hams
Manna from Devon Cooking School, Higher Contour Road, Kingswear, Devon TQ6 0DE Call 01803 752943 Email info@mannafromdevon.com Visit www.mannafromdevon.com
The Seahorse
Mitch Tonks and Mat Prowses acclaimed Seahorse restaurant in Dartmouth has had its success further reinforced by being awarded Best Seafood Restaurant in the Which Good Food 2013 guide.
The pair, who have made their name by cooking and serving the very best in seafood, have established a reputation with locals, foodies and restaurateurs alike. The Seahorse serves the freshest local fish in a daily changing menu that reflects the seasons and the best produce around. The restaurant feels luxurious and comfortable while being accessible and without pretension. Its a formula that Mitch and Mat have finetuned over their 15 years of working together and it certainly seems to be working!
The Seahorse, 5 South Embankment, DartmouthTQ6 9BH Call 01803 835147 Email enquiries@seahorserestaurant.co.uk Visit www.seahorserestaurant.co.uk
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Romy Gill is a chef, businesswoman, writer, wife, mother and runner! She focuses on the nutrition and healthy aspects of Indian cooking.
Passionate about good health, Romy has lost a great deal of weight and devised her recipes Curries without Calories to complement her own branded range of pickles and sauces. Romy has performed in food festivals all over the country, has appeared on TV and used
to be a presenter on a local radio station Thornbury FM. She is proud to be heavily involved in youth culture and gives talks and cookery demonstrations in schools and cookery classes, where she discusses how food is grown, the importance of
eating seasonal food and its impact on the environment. Romy will open her first restaurant Romys Kitchen in the autumn. Watch this space! Visit Romys site at:
Follow Romy
Follow Romy on Twitter @romyskitchen Find Romy on Facebook under Romys Kitchen
www.romyskitchen.co.uk
The reason I like this salad is because its very simple, it does not take long to prepare and most of all its very healthy. Not only does it contain fresh and dry fruits, but it also uses low-fat yoghurt where you may expect to find mayonnaise. It goes very well with kebabs or samosas, but is also just as enjoyable on its own INGREDIENTS 1 medium red apple, diced 1 medium green apple, diced 50g of the white inside bit of a green cabbage, finely sliced 25g walnuts 25g pecan nuts 25g sultanas 25g almond flakes 5 tsp low-fat smooth yoghurt 2 tsp caster sugar 4 green cardamom seeds, crushed METHOD 1 Whisk the yoghurtv and add the caster sugar and crushed cardamom seeds. 2 Mix all the other ingredients in a bowl except the almond flakes and add in the yoghurt. 3 Sprinkle the almond flakes on top before serving. This yummy salad is ready in less than 10 minutes.
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F BEST O O F OD WORLD
ADMISSION 5
B E S T o f F E S T I VA L
BROUGHT TO YOU BY
The small print: You are welcome to bring your dog, providing it is kept on a lead and can control itself around all the yummy food on offer. Many stall holders will not have credit card facilities and there is no cashpoint on site. Entry does not include entrance to the house or grounds. For up-to-date information please visit our website or follow us on facebook.
www.bestof-festival.com
Email info@bestof-festival.com Call 07890 777 745 Follow us on facebook www.facebook.com/BestOfFestival
wilks restaurant
Inspired by his five years working with legendary chef Michel Bras in France, chef and owner James Wilkins says he wants to become the go-to restaurant for Bristols vegetarian foodies!
Michel was one of the first chefs to create vegetable tasting menus not just for vegetarians but for anyone who wanted a lighter, healthier meal. He taught me the importance of using vegetables in dishes and that you can create a healthy dish of wonderful clean flavours without using any meat or seafood. Back when he started it was seen as a bit unusual especially if you werent vegetarian but now its the way many people like to eat.
Now into its second month after opening, Wilks restaurant on Chandos Road is launching a special deal for its Sunday evening crowd. From September 23 they will be offering a five-course vegetable tasting menu every Sunday evening between 6 and 9pm. The menu priced at 26 is available with a wine pairing from their young and adventurous wine list, three glasses for 12 if you so wish.
Christmas menu
26 three-courses
Toasted chestnut veloute Maple-cured salmon fillet goats cheese, apple & beetroot Chicken liver parfait with Madeira & thyme warm brioche Roast turkey stuffing, bread & cranberry sauces Traditional seasonal vegetables Fillet of wild cod toasted hazelnuts & carrot jus Wild mushroom risotto cepes & girolles Christmas pudding with brandy sauce family recipe Homemade spiced orange wine
Also available soon is the Christmas menu with all the seasonal classics you have been waiting for. At 26 it includes a glass of their homemade orange spiced wine on arrival and a family recipe Christmas pudding with brandy sauce to finish someone had better get the taxis ordered beforehand!
Wilks Restaurant, 1 Chandos Road, Redland, Bristol BS6 6PG Call: 0117 973 7999 Visit: www.wilksrestaurant.co.uk
Lemon curd tart vanilla & orange blossom mascarpone West Country cheeses homemade chutney, bread & biscuits
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English wine...
Which English wine should I choose?
One of the biggest questions asked is which English wine should I buy? Well, you cant go far wrong if you buy a medalwinning wine, so be sure to look out for the label on the bottle. several EU recommended varieties and others evolving all the time. The taste of the wine is dependent on a number of factors including vine variety, soil, weather conditions over the course of the growing season and yeast used in the fermentation process. Different permutations of the above, and many other conditions, lead to an infinite number of possible taste outcomes. The English wine you choose will have a taste which is all its own.
No longer should we look at our homegrown wines as the ugly sister to our European neighbours and the New World we have excellence on our doorstep...
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There are now around 400 English vineyards producing around 2m bottles per year
Whites: Wide variety, but traditional English whites have floral bouquets and high acidity very refreshing! Reds: Once thought impossible but it is and they vary from light, thru mellow and even full-bodied Sparkling The great success story: Similar soils
to champagne and edgier climate mean truly great English sparkling wines as evidenced in blindtasting international competitions where some English sparkling wines now beat the best of Champagnes.
and the Italians Prosecco. Two front runners have emerged, Britagne (pronounced britannia) and Merret in honour of the English scientist Dr Christopher Merret who has some claim to having helped invent champagne. Whatever is decided, one thing is for sure, it will still be English sparkling wine and it will still be delicious.
cousins. If we were, however, to draw comparisons, then the English wines produced from Bacchus grapes do have similarities to Sauvignon Blancs from cooler climates. Traditionally playing second fiddle to English sparkling wine, English white wines are now stepping out of the shadows and making a name for themselves on the world stage.
Dornfelder and Reichensteiner that produce diverse and interesting wines that should not be underestimated. Ros wines are no longer seen as a fad and English ros wines are no exception.
Whatever youve heard, it is possible to make good red wine in England. Visit www.greatenglishwines.co.uk for more information.
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Three Choirs Vineyard is proud to be one of the oldest vineyards in the UK, supported by an array of prestigious awards and accolades including the first gold medal won by an English vineyard at Vinexpo in 1991.
There are many reasons why Three Choirs deserves its faultless reputation. The vines are planted on sandy, free-draining soil, which gives excellent fruit characteristics in the wines, and the team behind the vineyard is at the forefront of experimenting with new grape varieties to see what will grow well within the marginal climate. Spend a day being shown around on a guided tour and enjoy an afternoon of tasting from their inspiring and delicious collection including red, white, ros and sparkling. Wanting to make your experience the most relaxed and pleasurable it can be, Three Choirs offer accommodation with 11 well-equipped and comfortable bedrooms to choose from, as well as a two AA Rosette restaurant with magnificent views across the vineyards. Three Choirs has cemented its reputation as one of Gloucestershires main attractions, offering a unique experience both for wine enthusiasts, and those just looking for a great day out. Alternatively, you can purchase a gift voucher from their website and create a perfect present for someone.
My Barcelona Kitchen
Sophie Ruggles
Australian cook and food writer Sophie Ruggles took a leap of faith in 2003 when she moved to Spain to work as a chef and polish her rather wanting language skills and accidently opened EMU Bar, her own and Barcelonas first Australian eatery. Almost a decade on, Sophie has swapped the steamy bustle of EMU Bar for her chatty kitchen counter where she provides informal cooking classes for visitors to Barcelona looking for a hands-on food experience of the local cuisine. Sophie has published two other recipe books: Eat GST Free! and Suddenly Cooking Real Food Nade Easy. As well as writing and teaching about food, her other passions are food photography, travel and long lunches.
www.sophieruggles.com
My Barcelona Kitchen
Sophie Ruggles, Murdoch Books, 20
Discover a lively, diverse city and have an authentic Spanish experience in your own home kitchen with Sophie Ruggles My Barcelona Kitchen. Inspired by her life in the heart of vibrant Barcelona, cook and food writer Sophie Ruggles brings us her collection of more than 140 traditional and original Spanish recipes, each with her personal touch and her heart-warming, approachable style. Accompanying the recipes are tales of life in the colourful city and stunning location photography, giving amazing insight into modern Barcelonan life.
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SARDINE La sardina 1 strip roasted red capsicum/pepper 1 sardinas escabechadas 1 teaspoon black olive tapenade 1 guindilla (medium-hot) chilli
PT El pat 1 tablespoon country-style pt 1 teaspoon caramelised onion (slowly sauted in oil until very soft) drizzle of sugarcane molasses
TUNA El atn 23 slices avocado 1 tablespoon tuna confit 1 sun-dried tomato, chopped 1 teaspoon mayonnaise or 1 teaspoon romesco sauce 1 tablespoon tuna confit curly endive lettuce
ANCHOVY La anchoa 1 piquillo pepper 2 salted anchovy fillets 1 gherkin (cornichon), chopped 1 green olive, pitted
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Seafood paella
Paella de marisco
Curiously, everyone Ive spoken to thinks their own mums recipe for paella is best, which can only mean there are a whole lot of great paella recipes out there! Heres one of them.
Put the saffron threads into the wine to soak. Set aside. Pound the garlic and salt to a paste using a mortar and pestle. Set aside. Peel the shells and heads off the prawns, reserving the heads. Heat half of the olive oil in a 30cm (12 inch) paella pan or deep, heavy-based frying pan over medium heat. Cook the prawn heads for 2 minutes, then discard, reserving the oil in the pan. To make the sofrito, add the remaining oil to the pan. Saut the onion, capsicum and garlic paste for 5 minutes, or until the vegetables are soft. Add the paprika and cook for 1 minute further. Add the saffron-infused wine and the rice, and cook for a further 2 minutes, stirring continuously. Add the stock and monkfish, stir to combine, and reduce the heat to low. Cook for 10 minutes, without stirring. Put the prawns and mussels into the rice, making sure they are well submerged in the liquid. Scatter around the peas, if using, and cook for 810 minutes. The paella is ready when the rice is al dente and almost all of the liquid has been absorbed. Leave to rest for 5 minutes, then serve straight from the pan with lemon wedges. SERVES 4 1 pinch of saffron threads 125ml (4 fl oz/ cup) white wine 2 garlic cloves, peeled 1 teaspoon sea salt flakes 8 10 raw prawns (shrimp) 100ml (3 fl oz) olive oil 1 large brown onion, thinly sliced 1 red capsicum (pepper), thinly sliced 1 teaspoon paprika 360g (12 oz/1cups) short-grain white (calaspara or paella) rice 1 litre (35 fl oz/4 cups) fish stock 12 black mussels, scrubbed, hairy beards pulled out 500g (1lb 2oz) monkfish, cut into bite-sized chunks A few handfuls fresh or frozen peas (optional) Lemon wedges, for serving
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Passionfruit flans
Flan de fruta de la pasin
Put the sheets of gelatine into a large bowl of cold water and leave to soak for 10 minutes. Lightly grease six 150ml (5 fl oz) dariole moulds or ramekins with a neutral-tasting vegetable oil and set aside. Heat the sugar and cream gently in a saucepan over low heat, until the sugar has dissolved. Turn off the heat, add the passionfruit pulp and seeds, and whisk to combine. Dont worry if the cream curdles slightly, just whisk it for a few minutes. Squeeze all the water from the gelatine sheets and add them to the hot cream mixture. Whisk until completely dissolved. Add the yoghurt and mix to fully incorporate. Spoon the mixture evenly among the dariole moulds. Cover and leave in the fridge to set for a minimum of 6 hours, preferably overnight. Chop the strawberries roughly, sprinkle with the extra sugar and leave to macerate for 30 minutes. Mash with a fork. Stand the base of each mould in a hot water bath for a few minutes. Run a knife around the inside edge of each one and invert onto a serving plate. Spoon over the kiwi fruit and decorate the plate with the strawberries. SERVES 6 3 sheets gold strength gelatine (2g each) Oil for greasing 100 g (3 oz) sugar, plus 1 tablespoon extra 500ml (17 fl oz/2 cups) thin (pouring/whipping) cream Pulp and seeds from 6 passionfruit 200g (7oz/ cup) natural yoghurt 6 strawberries 2 kiwi fruit, diced
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Drinks
Bebidas
Spanish red wine punch
Sangria
SERVES 4 Roughly chop 2 oranges, 1 lemon and 23 peaches and put into a large serving jug. Add 500ml (17 fl oz/ 2 cups) Gaseosa (or half lemonade/half soda water), 750ml (26 fl oz/3 cups) inexpensive red wine and 60ml (2 fl oz/ cup) brandy. Stir and set aside in the fridge for 2 hours or so. Serve chilled.
Liqueur coffee
Carajillo
SERVES 1 Dissolve 1 teaspoon sugar in 1 large hot espresso coffee and add 30ml (1 fl oz/1 tablespoons) dark rum, cognac or whisky or use Baileys Irish Cream and leave out the sugar). You can light the drink with a match to burn away the alcohol before serving, if desired.
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ts often difficult to pinpoint where the centre of an irregular shape lies, but if you were to take a silhouette of the county of Somerset and stick a pin through what looked like the middle, its a pretty good bet that the pin would go straight through the village of Ashcott. Its a pretty little village based around the 15th-century All Saints church. About 100 yards south west of the church sits the Ring O Bells pub. Named for its proximity to the bells of All Saints (though the pub sign shows a more romantic rural musical instrument), this is an 18thcentury free house whose understated exterior belies a real charm inside. At first glance, theres a whitewashed front wall beneath a slate roof, showcasing pretty individual windows with well-tended window boxes and, at eye level, two small, striped awnings. There is a protruding entrance porch which gives way to a deceptively large bar area which, on first impression, has
the feel of a family home of many years standing. Actually, this shouldnt be a surprise as the pub has been run by the same family for well over 20 years. The bar area is split between three levels, leading down to a suntrap garden. There is a busy mix of old pictures and maps, horse brasses and other evocative rural arcane. In one corner, I found two low but prettily upholstered chairs by a small brass-topped table. They reminded me of one of those to-scale mock-ups of how people used to live that you get in walk-through museum exhibits. In the middle level there is an elaborate stone stove area with settles around it. The construction is put together in such a way that you actually feel as though you are sitting in a fireplace! Further down still are more mixed tables and chairs and the entrance to the garden. There is some exposed stonework in the walls that serve as a reminder that this is no new-build establishment.
The Ring O Bells High Street, Ashcott, Somerset TA7 9PZ Call 01458 210 232 Email info@ringobells.com Visit www.ringobells.com
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What really stand out however, are the many blackboards showcasing a quite bewildering array of special dishes (plus guest beers, wines and suchlike), all of which are in addition to the substantial lunch and evening menu. Such dishes as chicken Basque with chorizo sausage sit very nicely alongside the more traditional scampi, Somerset ham and egg or lasagne. You can choose to eat in the bar area, or there is a separate restaurant to the rear. For the latter it is advisable to book, especially at weekends when it can get quite busy. And a personal recommendation from my visit... succulent battered cod alongside melt-in-the-mouth chips. Not groundbreaking, but irresistible nonetheless. The whole place has an air of quiet efficiency, again reflecting the years of experience on show here. There is a warm welcome as you come in through the front door; and just the
right amount of conversation so that its not surly, but not intrusive either. The Ring O Bells is fiercely proud of its status as a genuine free house. Not tied to any chain for the supply of its beers, the pub has a policy of predominantly supporting local independent breweries, but just every now and then featuring something more exotic from further afield. There are usually two or three real ales on at any given time, and those who consider themselves real ale tickers can check the website in advance to see whats on offer. The garden is south facing so something of a suntrap, with a large number of tables for al fresco dining, as well as a small but well-kept childrens play area.
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flavours latest columnist Jack Stein brings us the best from the sea...
Jack Stein was born in Cornwall and is the middle son of three boys to celebrated chef Rick Stein. After several years learning the trade, Jack returned to The Seafood Restaurant in Padstow as sous chef before moving on to a tournant role across the whole company. He is currently the head of development for the company, leading the installation and introduction of a development kitchen for the business, where new recipes and ingredients will be tested.
Ingredients
12 half shell scallops 250g softened, unsalted butter 2g salt 10ml lemon juice 20g minced summer truffle or truffle paste 100g white bread 50g melted butter 10g chives, finely chopped
Method
1 Clean the scallops to ensure any dirt and grit is removed. Let them dry. This prevents any spitting when grilling. 2 For the truffle butter, combine the butter with the salt, lemon juice and truffle and mix thoroughly, then place in the fridge to set. 3 Meanwhile to make the croutons, cut the bread into 2cm squares and fry in olive oil until lightly browned, drain onto kitchen roll and set aside. 4 To serve, season the scallops with salt, pepper and melted butter, place under a hot grill and cook for 2 minutes. Put 20g of truffle butter on the scallops and cook for a further minute. They should be served slightly underdone. After they are cooked scatter with croutons and chives and serve.
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Nick Harman is editor of www.foodepedia.co.uk and was shortlisted last year for The Guild of Food Writers Restaurant Reviewer of the Year.
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