CONSIDER YOURSELF AT
HOME Here’s What...makes Hall & Woodhouse, Hall & Woodhouse. It’s the ‘nice to see you again’ from behind the bar. It’s the considered décor, the unaffected design. The feeling of a home from home and, when needs must, even an office from office.
Opens 4th June, 1 Old King Street, Bath. For more information visit www.hall-woodhousebath.co.uk
Editor: Holly Aurelius-Haddock Email: holly@flavourmagazine.com
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Editorial Assistant: Faye Allen Email: faye@flavourmagazine.com
Advertising: Miranda Coller Email: miranda@flavourmagazine.com Kate Gardner Email: kate@flavourmagazine.com Debbie Wylde Email: debbie@flavourmagazine.com Photography: Misha Gupta, Daniel Hewison, James Walker Contributors: Stuart Ash, Martin Blunos, Siân Blunos, Tom Bowles, Nathan Budd, Helen Aurelius-Haddock, Sarah Hurn, Rebecca Gooch, Great Western Wine, Mark Tyrie and Lucie Wood. Flavour Magazine 151-153 Wick Road, Brislington, Bristol, BS4 4HH Tel: 01179 779188 | Visit: www.flavourmagazine.com
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Please send any comments or suggestions to the publisher at the above address. For general enquiries: Peter Francomb Email: peter@flavourmagazine.com For competition entries: Email: competitions@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
For more information, please contact Peter Francomb Tel: 01179 779188 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 judge’s 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.
Let it not be said that us Brits don’t know how to make the most of the good weather. The moment the sun puts his hat on, casserole dishes are quickly replaced with picnic hampers and BBQs, then duly forgotten about for at least…two months! With this in mind, we’ve got some great suggestions for an outdoor feast on PAGE 23 and have been chatting to some young beef farmers from North Somerset on PAGE 12 who’ve been talent spotted by the organisers of this year’s V Festival. The recent teaming up of Delia Smith and Heston Blumenthal for Waitrose has also been the topic of much debate here at flavour HQ. Why do we make the distinction between a cook and a chef? Do we naturally place more value on one than the other? Why do women traditionally gravitate towards the former and men the latter? We went in search of the answers on PAGE 25 by talking to both camps.
© Copyright 2010 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.
welcome Welcome to the June issue of flavour!
Art Director: Jim Obey Email: design@flavourmagazine.com
contents 8 In Season Tom Bowles and Stuart Ash bring you the best of the season's produce
Whether your arena is the family kitchen or the professional one and you’re in the mood to cook up a storm in the coming weeks, we’ve included some great recipes for all abilities and appetites on PAGES 29, 41, 48 and 65 – so get cooking! We hope you enjoy reading this issue as much as we’ve enjoyed making it.
12 Field & Flower Say hello the new faces of farming 25 Cook v Chef We seek out our very own Delia and Heston
Happy Eating! Holly Aurelius-Haddock.
26 South West Scoops Get your flakes at the ready! 48 Strawberry Season Mouth watering recipes in time for Wimbledon
Please recycle this product.
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> flavour
news
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
GREAT WHITE MOVING IN Marco Pierre-White, famed for his nononsense approach and Michelin-star food, has confirmed that his latest eaterie will be at Cadbury House in Congresbury, a contemporary venue that has been transformed over the past four years following investment of around £20 million. The opening of the new restaurant follows meetings with owner Nick Taplin and group general manager Mark Hands who are now getting the new venue ready for action. Nick Taplin, said: “We are very proud to have Marco as a business partner and look forward to working closely with him to make this new restaurant a huge success. This raises the bar in terms of what people can come to expect at restaurants in the region and we hope it will attract more visitors who will see for themselves why the South West is such a great place.” Visit: www.cadburyhousehotel.co.uk
Did you know?
GORGEOUS GLASS Have you ever searched high and low for those special plates or platters and felt you were getting nowhere? That’s exactly the issue ‘The Arch’ restaurant in Bath faced while launching its new Fine Dining Rooms. Fortunately, a chance conversation with Lawrence of Bath resulted in the restaurant being supplied with bespoke handmade glass platters. The chef and diners love them, and now Lawrence will make them for you too – pick your own colours to match your colour scheme, or select from his new range. Visit: www.lawrenceofbath.co.uk
Phenyl ethylamine is not only found in chocolate, but it’s also a chemical that your brain produces when you fall in love – looks like the Milk Tray man had the right idea!
THE FOX The Fox at Broughton Gifford is an important addition to the Wiltshire dining scene. Head Chef Dean Toon has created a seasonal British inspired menu, with some classical touches. Working in conjunction with Broughton Gifford’s very own Church Farm Meats, they secure the highest quality possible. During these warmer months, customers can enjoy the large and secluded garden for alfresco drinking and dining. Tel: 01225 782949 Visit: www.thefox-broughtongifford.co.uk 4
WINNERS Congratulations to Sue Goldsmith from Bristol who wins tickets to the BBC Summer Good Food Show!
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news
ROSÉ TINTED SPECTACLES To celebrate the arrival of summer and their just landed 2009 vintage rosé wines, Great Western Wines are inviting you to taste your way through their delectable selection. Rosé wine is currently enjoying a well deserved renaissance, and this tasting is your opportunity to try 15 delicious rosé wines that illustrate perfectly the diversity, value and quality available. You'll taste a selection of wines ranging from delicate, elegant and light, such as Provençale 'Cuvée de Bacchus' from the rosé specialists at Betty Cundall's Château des Chaberts, to the textured, complex, full flavoured Rosado made in Spain's Somontano region by Lorenzo Bestué. Also open to taste will be Jan and Caryl Panman’s delicious Limoux vintage rosé sparkling, with its ultra-fine bubbles and a gorgeous salmon pink colour. Saturday 10th July 2010, 10am-6pm at Great Western Wine Bath Shop, Wells Road, Bath, BA2 3AP. No ticket required. Free parking. Just turn up and taste. Tel: 01225 322800 Visit: www.greatwesternwine.co.uk
If you enjoy our monthly musings, you can read the latest news and foodie gossip from us every day by following us on and
– simply search for ‘Flavour Magazine’.
TUB-THUMPING Somerset’s premium dairy ice cream makers Mendip Moments have just announced an exciting collaboration with Amy Hunt, owner and Head Chef of the celebrated Oak and Glass restaurant in Weston-super-Mare. The result is a collection of recipes incorporating their ice cream into delicious dishes for starters, main courses and desserts. Mendip Moments ice cream was already used imaginatively in Amy’s menu, and the owners felt so inspired by her marrying of flavours and textures that they approached her to devise some other recipes that were imaginative and tasty but easy to recreate in a domestic kitchen. The first in the collection is a starter of melon, parma ham and pear chutney with Mendip Moments Mascarpone, fig and honey ice cream - a tantalising, fresh entrée to any meal. Full recipe details are available at www.mendipmoments.co.uk
BARRINGTON PARK ESTATE Barrington Park Estate produce delicious organic free-range eggs from their chickens that occupy herb rich fields in the Windrush Valley, an Area of Outstanding Natural Beauty in the heart of the Cotswolds. Organic eggs are delivered to hotels, restaurants and shops throughout the Cotswolds and cities that include Bristol, Bath, Cheltenham, Oxford and London. Farm Manager Adrian Dolby says, “We’re a small team but pride ourselves on producing great tasting eggs of the highest quality.” For further information please contact Barrington Park Estate on 01451 843015 or visit www.barrington-park.co.uk 5
Cut me out and keep me!
PEAS
STRAWBERRIES
These are another short lived delicacy when fresh. Frozen peas are usually frozen within hours of harvest to preserve the sugars from deteriorating which makes them nearly as good as fresh peas. It is hard to find fresh garden peas due to their quick deterioration so to really enjoy them try growing your own. The added bonus from this is that you also get to savour the deliciously sweet pea shoots too which are a real treasure. For me, the best way to eat them at this time of year is to blanch them, drizzle with plenty of olive oil and stir in plenty of chopped parsley, mint and crumbled feta cheese. Simple, fresh & delicious.
The hallmark of the great (or not so great) British summer. Traditionally English strawberries only lasted as long as summer itself but due to more advanced growing techniques they are available until later in the year too. Like asparagus, there is nothing better than the English version. Imported strawberries are often picked under-ripe to make sure they travel well whereas our homegrown fruit is usually picked when just ripe. When buying look for unblemished, bright red berries with fresh green leaves on the top. It’s a good idea to get straight to the source and visit a pick your own for the freshest berries you can get. Strawberries are very fragile and perish easily and so they are best enjoyed on the day of purchase and will rarely keep for more than 2 or 3 days in the fridge.
June
Each month Tom Bowles from Hartley Farm brings you all you need to know about the season's best produce.
GOOSEBERRIES
BROAD BEANS
Gooseberries usually come in two forms at two different times in the season. The early varieties are bright green and slightly more tart in flavour. They are best enjoyed when cooked in compotes or a homemade gooseberry fool. The later in the season the more juicy and full flavoured they become and are very nice just eaten raw. Look for firm undamaged early season berries and as the season goes on the berries can be red, yellow or even golden coloured and should be slightly softer. Early gooseberries keep a little longer than most berries, sometimes up to a week or two in the fridge whereas the softer, late season ones will only last a couple of days.
Fresh broad beans are a real short lived treat unfortunately. They are sweet and creamy and are a great addition to so many summer dishes. One of my favourite ways to eat them is to blanch and add them to yoghurt and lots of freshly chopped mint. This makes a great salad to any picnic. Very young beans can be eaten with their pods but as they get larger they are best separated and cooked. Fresh beans should have crisp firm pods. Once again, if you can, they are great freshly picked from a pick your own farm. Once picked they tend to loose their sweetness quickly so keep them cool and eat them quickly.
PEA, MINT AND TRUFFLE SOUP Serves 4
ROAST COD FILLET WITH BROAD BEANS, BABY CAPERS AND RED CHILLI BUTTER Serves 4
Bring 1 litre of vegetable stock to the boil, drop in 700g of fresh peas and cook until soft. Strain the peas, keeping hold of the cooking liquor. Place the cooked peas, 6 large mint leaves and 3 drops of white truffle oil into a liquidiser and blend. Gradually add the cooking liquor until the soup has a smooth velvety texture. Finally pass the soup, season and serve immediately.
Remove 500g of broad beans from their pods and cook in boiling water for 3 minutes. Refresh in ice water, remove the tough outer skins and put the beans aside. Remove the tougher ends from 16 small asparagus spears and blanch in salted boiling water for 1 minute, then refresh and put to one side. Pan fry 4 x 7oz seasoned cod fillets on both sides and place in a hot oven. Remove the fish when cooked and allow to rest. Place the 100g of salted butter into a pan and heat gently. When the butter is melted put in 1 mild red chilli finely sliced, 2tbs of baby capers and the asparagus. Gently cook for 30 seconds then add the broad beans and cook for another 30 seconds, remove from the heat. Plate the fish skin side up on four large plates, divide the vegetables between the plates and spoon over the chilli butter.
We all know that eating with the seasons makes for healthier bodies and tastier dishes. Each month Stuart Ash, head chef at Woods Restaurant, gives you a few ideas on how to cook up the fantastic ingredients that are abundant at this time of year.
MARINADED STRAWBERRIES WITH ROSEWATER MASCAPONE AND BABY BASIL Serves 4
Wash and remove the stalks from 2 large punnets of strawberries, cut in half and place in a bowl. Pour over 150ml of Champagne, refrigerate and leave to marinade for 1 hour. Place 12oz of mascarpone into a bowl and fold through 3oz of icing sugar and 1 pod of vanilla seeds, when everything is well mixed fold through a few drops of rosewater. To serve, pipe a rosette of mascarpone in 4 large bowls using a star nozzle and spoon on the marinated strawberries. Garnish with 20 baby basil leaves.
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GOOSEBERRY AND HAZELNUT FOOL Serves 4
Top and tail 500g of gooseberries and cut them into halves. Place in a saucepan with 12oz of granulated sugar and cook until the gooseberries are stewed. Add zest of one lime and a pinch of ground nutmeg and continue to cook until the sauce thickens. To serve, fold the gooseberry sauce through 1 pint of double cream swiftly whipped, adjusting the sweetness with icing sugar. Spoon into four glasses and sprinkle with chopped hazelnuts.
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fab foodie reads
fab foodie reads 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!
PURPLE CITRUS AND SWEET PERFUME SILVENA ROWE
MY KITCHEN: EASY GOURMET MURDOCH BOOKS
Hutchinson £25
Easy Gourmet is part of a new, down-to-earth series that deals with many of the kitchen dilemmas and challenges faced on a day-to-day basis. Written in a savvy style, the recipes are nutritious, easy, budget friendly and time efficient. All the ingredients are likely to be in your store cupboard and fridge already, making cooking a joy. It celebrates good food and the simple but important act of taking time to eat well. This book is your license to cheat – and don’t worry, no one will know the difference.
This cookbook is a journey through Oriental Mediterranean history that reveals some of the best-kept secrets of the culinary world. It is proof, if proof were needed, that there is more to the Mediterranean than Italy and France. With stunning visuals and easy to follow recipes, this book is a necessity to any kitchen cookbook collection and is entirely unique. As Heston Blumenthal writes, ‘It is more than a cookbook, it’s part travelogue, part memoir and part history lesson.’ We agree with Heston and ‘defy anyone to resist.’
£12.99 Murdoch Books
THE FLAVOUR THESAURUS NIKI SEGNIT
BBQ 25 ADAM PERRY LANG
Bloomsbury Publishing £18.99
Harper Studio £12.99
In this lively and innovative book, Niki Segnit takes 99 popular ingredients and explores the ways they might be combined in the kitchen. Whilst featuring classic pairings such as pork and apple and lamb and apricot, Niki looks at contemporary favourites such as chocolate and chilli, lobster and vanilla and beetroot and goats cheese. As expected, there are a few very unique combinations such as black pudding and chocolate and lemon and beef to get experimental with. Beautifully packaged, this is the essential gift for a foodie friend.
Barbie season is upon us and in his latest book grilling master Adam Perry Lang has created an effortless method of layering flavours to get extraordinary results from your grill. This “BBQ Survival Guide” comes in a wind proof, easy-to-clean board book designed to withstand beer and food spills. Each recipe is illustrated with full colour photographs of the process, a pictorial of the requested tools and ingredient lists for marinades, seasonings and brines. Adam has designed recipes that are straightforward and look professional, with flavours that will crown you the BBQ champ amongst family and friends.
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> flavour
loves
Naturally Flavoured Vodkas Bringing Home the Bacon Create your very own delicious bacon at home with one of these ingenious, easy to use, do-it-yourself bacon packs. The DIY packs are the brainchild of Angus McCaig who owns The Holt in Honiton – a superb pub and restaurant with a formidable reputation for smoking and curing its own food. The packs cost £8 each and refills are available. Tel: 01404 47707 Visit: www.theholt-honiton.com
flavour THIS MONTH’S MUST DO, BUY & SEE...
Bernard & Kitty’s Drinks Company has been created by Angus, Joe and Kate McCaig in East Devon. Infusing UK-produced grain vodkas with real fruit flavours and natural extracts produces a crisp, tangy shot – all good on their own or perfect to add a twist of flavour to a long drink or cocktail. Flavours include caramel, cherry and apple. Tel: 01404 47707 Visit: www.theholt-honiton.com
s e oL v
Midfields Granola
Hand baked in small batches in Midfields Devon country kitchen, this delicious new breakfast product is good news for diabetics and calorie watchers alike. A scrummy selection of pumpkin seeds, almonds, jumbo oats and wheat flaxes, coated in natural fruit extract make this a perfect start to any day. Tel: 01647 441103 Visit: www.midfieldsgranola.co.uk
Lyons Leaf Look out for Mendip based Lyons Leaf in your favourite restaurant or farm shop. They not only supply the finest produce to chefs and retailers year round, but specialise in 'just picked' seasonal, local fare, grown on their own farm or sourced near by. Tel: 01761 221267 Visit: www.lyonsleaf.co.uk 10
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loves
Mondo Berry Mondo Berry specialise in delicious “forgotten berries” with exceptional nutritional value that are not widely known in the UK even though they grow here. Discover a new world of flavour with their wonderful aronia berry and sea buckthorn berry jams which are 100% natural and reduced in sugar, as well as claiming Silver and Bronze medals in Taste of the West’s annual competition. Order: www.greenlife.co.uk Visit: www.mondoberry.com
Lawrence of Bath Fun, funky, stylish and novel – just a few words that have been used to describe Lawrence of Bath’s very different range of platters and dishes. Handmade from recycled wine and beer bottles so they’re good for the planet too. Whatever the event, each piece will set you apart from the crowd. Tel: 01225 337336 Visit: www.lawrenceofbath.co.uk
Teapigs
Rico Mexican Kitchen A range of authentic sauces creating mouth watering, healthy Mexican meals to entertain family and friends. There’s something for every palate, from the mild and tasty to the extra hot including salsas, cooking sauces and spicy beans. Try our favourite Mole, a chilli and chocolate cooking sauce. Buy from Selfridges, Wholefoods Market, independent shops and delis throughout the UK and Ireland.
Teapig’s mantra is to drink real tea. Their award-winning biodegradable tea temples contain only the finest whole leaves, whole flowers or whole berries, resulting in a superior tasting tea. Find them in quality food shops and cafes or buy online. Tel: 0208 5685511 Visit: www.teapigs.co.uk.co.uk
Tel: 01773880764 Visit: marcela@ricomexicankitchen.co.uk
WIN! A BOX OF GUSTOSECCO GOODIES Created from authentic Mediterranean recipes, all bursting with gutsy, intense flavours, the Gustosecco’s range of risottos, couscous and pilaffs are easy to make – just add water and cook in minutes. For your chance of winning a Gustosecco box of goodies worth over £70 email: competitions@flavourmagazine.com stating your name, address, phone number and where you got your copy of the magazine, or write to us at the usual address. Good luck! www.gustosecco.com * Gustosecco is available from all good delis and farm shops in the Bristol and Bath area.
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field & flower
field & flower Inspired by their delicious steak baguettes at last month's Real Food Festival, this month flavour takes a trip out to North Somerset to talk to the new faces of farming... I’m a true believer that the best way to be happy in your career and life is to wake up and do something that you are passionate about. After gaining a media degree in Bath I moved to London and soon realised I wasn’t in the right industry, I made the decision to follow my dream and head to the countryside to study agriculture, a decision that I didn't take lightly. I met co-founder James Flower on our first day at the Royal Agricultural College as we were enrolled on the same course. We were both already really passionate about farming, and had been from a very young age. The placements we did at uni – from dairy production to managing cattle stations 12
in the mountains of New Zealand – helped us understand other areas of agriculture internationally and only galvanised our decision to start our own venture. The farm has been in the Flower family for five generations and has a very traditional extensive grassland system. The farm is in a National Nature reserve in the Gordano Valley and hosts a range of incredibly diverse wildlife. The cattle we use are traditional breeds, namely Herefords and South Devons, we've even got a token Gloucestershire cow too! We believe we have the best tasting beef you can currently come across, mainly because
we hang for a minimum of 4 weeks on the bone and graze traditional cattle on rich clover pastures, ensuring extremely tender and tasty beef. Our welfare and management of the cattle on home farm has always been the Flower familiy’s number one concern. We were approached by Virgin Media and are thrilled to have the opportunity to cater at the VIP Virgin Media Louder Lounge at the V Festival this summer. With our experience in VIP events and a source of great quality meat we plan to serve the very best food found at any summer festival this year. We'll be cooking lamb, pork and beef on BBQs and spit roasts.
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field & flower
The farming industry has to encourage young people into the fold and make an effort to recruit those who will bring new ideas to traditional farming.
There are some great schemes out there trying to encourage the development of school education on farms, but there's still a long way to go. The farming industry has to encourage young people into the fold and make an effort to recruit those who will bring new ideas to traditional farming. We plan to build our online delivery business so more people have access to great quality, well hung meat. We’re also looking to grow our exclusive events operation over the coming months. The feedback we've had so far from our customers has been brilliant and gives us the motivation to keep improving and being optimistic for the future of farming.
Field & Flower HQ Home Farm The Gordano Valley Clevedon North Somerset Tel: 07843 388939 Visit: www.fieldandflower.co.uk
WIN! A Field & Flower Box worth £69! If you’re looking for an excuse to invite friends and family round for an unforgettable BBQ, Field & Flower is offering one lucky flavour reader the chance to win one of their delicious BBQ boxes, which includes: 2 x roasting joints 4 x thick cut steaks (sirloin, rump or rib-eye) 4 x homemade burgers 6 x homemade spiced beef sausages 1 x lean mince pack 1 x stewing steak pack To enter email: competitions@flavourmagazine.com stating your name, address, phone number and where you got your copy of the magazine, or write to us at the usual address. Good luck!
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Early evenings – the perfect time to share dishes & enjoy a FREE tipple Three Coqs Brasserie is a truly relaxed Clifton eatery, where excellent British food and carefully selected biodynamic wines centre take centre stage.
To celebrate the arrival of summer, diners are invited to come early, between 5.30 - 7pm, to enjoy two dishes and receive a free glass of wine. It’s a great way to sample the constantly changing casual menu which features smaller and larger plates, and to treat your palette to some unusual wines.
Offer until 31 valid st July
The dishes on the menu are accompanied by a wine list which is made up entirely of natural and biodynamic wines – a first for Bristol. The front-of-house staff are passionate about food and wine matching and will advise on wines to suit your palette. And because of the heavyweight credentials of the ‘three coqs’ – namely Christopher Wicks, chef patron of Bell’s Diner in Montpelier, who has joined forces with chefs David Daly (Jamie’s Italian and Bordeaux Quay) and Jonathon Mackeson (Bell’s Diner), Three Coqs Brasserie has already become a hot destination for foodies in the South West, despite only being open a few weeks. To take advantage of this exclusive offer, call 0117 949 3030 to book your table. For details of other special offers visit www.threecoqsbrasserie.com or follow us on Twitter www.twitter.com/3coqs
Three Coqs Brasserie - above Clifton Down Shopping Centre, Bristol, BS8 2PH
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foodworks cookery school
on hand offering tips, overseeing each of our dishes. By the end of the dessert cooking and judging by the rather impressive array, each student was feeling confident and relaxed.
The FoodWorks Cookery School This month, Faye Allen takes a day out to visit FoodWorks, a stunnning new cookery school in the Cotswolds... Familiar feelings to the nervous excitement of my first day at school were the overriding ones when entering the beautiful newly built barn housing FoodWorks Cookery School. Being a total novice, I didn’t know what I was letting myself in for, especially considering my class was being taught by BBC Masterchef finalist Ben Axford.
some renewed inspiration in the kitchen.
I was greeted by delightful owner and food enthusiast, Harriet Elwes who showed me upstairs to the modern and very spacious sitting area. Comforted with a cup of tea and some delicious homemade shortbread biscuits, I peered down at the beautiful kitchen below, the scene for the day’s events.
Quick to make us feel welcome, Ben informs us of the the day’s objectives – to achieve more in our own kitchens through simple methods and impressive results. In front of us were the recipes that Ben cooked in the Masterchef final, ever so slightly modified. As recommended, we worked backwards through the meals, making the dessert first.
I was promptly joined by seven other budding students, all with an array of experience in the kitchen and each with a different reason for coming. One gentleman was enjoying a birthday present given to him by his wife, another was a passionate foodie and needed
Once suitably suited and booted with aprons and tea towels, we were paired off and set to work on our workbenches. The kitchen itself contains several domestic ovens, a well loved Aga and well as state-of-the art Neff appliances.
The roasted figs with honey, thyme and mascarpone millefeuille were easy to prepare and fun to make, and could be adapted to include other elements such as poached pears and baked pineapple. Ben was always
The main dish of roast breast of duck, celeriac purée, cassis sauce, coffee oil and potato rosti was popular with everyone. With duck only taking a few minutes to cook near serving time, we prepared everything we needed before hand. The sauce, promised by Ben to form the basis of all our future sauces lived up to its reputation. We finished the mains, had a break and moved onto the scrumptious starter of chicken livers, cauliflower almond purée and Moscatel sherry sauce. Before serving up and eating our prepared dishes, we took a break to watch the expert at work. Ben prepared before our eyes scallops, black pudding croquettes, apple butter sauce and spinach. Therapeutic and enjoyable, this demonstration proved to me just how privileged I was to watch a master at work, not to mention absolutely delicious! Since its opening in March, FoodWorks has gone from strength to strength. Classes include a bread making session with world renowned artisan breadmaker Maurice Chaplais from Cheltenham bakery Maison Chaplais. Harriet also provides summer classes for children and courses are planned for the future called ‘Shoot, Cook and Eat’ where clients can shoot on the estate, take their game back to prepare and cook. This cookery school far surpassed any expectations. The passion that Harriet feels for the business and the sheer wholesome love of good food that fills the atmosphere as soon as you enter the building cannot help but be infectious. Harriet and her team will make you feel welcomed and able so whatever the occasion sign yourself up to a day of utter foodie fun. For more information about courses please call 01242 870538 or visit www.foodworkscookeryschool.co.uk
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Farm Stay UK Stay on a Farm this year
wake up to the country
Enjoy country life at its best this year get your FREE 2010 Guide now: Over 1300 fully inspected properties G Meet real country people G Enjoy farmhouse meals with fresh produce G
Visit www.farmstay.co.uk or ring 01271 336141 for your FREE guide
> flavour
columnist martin blunos
Always at the forefront of local foodie events, this month Martin Blunos extols the virtues of the nation’s favourite wake-up drink... COFFEE GLAZED PORK SHOULDER
PEAKS AND TROUGHS Last month saw the first ever South West coffee festival held at Bath’s Recreation Ground. A fantastic couple of days with an attendance of nearly 8,000 people. Yes I know what you’re thinking – 8,000 people checking out a couple of marquees filled with ‘black gold’ and the sounds of milk frothers giving it what for. But it was so much more than that. Cupcakes to die for, salsa, live music, furniture and even watercolour paintings made from coffee! After a couple of double shots of the Sumatran good stuff I made a swift jaunt to the demo kitchen to down another double espresso and do my
thing. By now the caffeine was really hitting the spot and I was turning out my dishes in quick succession. A few more coffees and a bit of banter fired me up for another turn behind the stoves of the demo kitchen. By then I was breaking out in a cold sweat whilst drifting in and out of a parallel universe inhabited by huge coffee beans! Demonstration over, chit chat done and it was time for a much needed coffee. One turned out to be three and by the fourth the munchies kicked in. Vaulting the Chandos Deli stand and getting stuck in to a tidy pile of chocolate brownies, the effects of the sugar rush and copious amounts of caffeine soon took their toll. Memories become slightly hazy after that. Luckily I have managed to remember one of the dishes I cooked at the shoe – enjoy!
1kg skinned pork shoulder 300ml fresh espresso 300ml water 10g coffee beans 50g tomato ketchup 20g tomato purée 60g runny honey 20g balsamic vinegar 3 cloves garlic, peeled and sliced finely 1 medium red chilli, deseeded and chopped Juice and zest from a lime 8g nam pla (fish sauce) 10g dark soy sauce 3g fennel seeds Method 1. Put the pork into a deep baking dish, add espresso and water. Cover and cook at 150°C for 2 – 3 hours or until the pork is tender and starting to fall apart. 2. Remove from oven. Carefully transfer pork to a plate, set aside and keep warm. Re-set oven to 170°C. 3. Add all of remaining ingredients to the dish and bring to a fast boil. Reduce in volume by half. 4. Put pork back into dish and spoon over the reduced liquor. Put dish (uncovered) back into the re-set oven and cook for a further 30 mins – spooning over the liquor every 8-10 mins. 5. The meat will become sticky and rich. Leave to rest for 10 mins before serving. 6. Use two forks to shred the meat and serve with a spoon or two of the liquor – great with boiled new potatoes and a fresh crisp leaf salad!
One of the South West’s most talented chefs, Martin Blunos was born and bought up near Bath, his parents having come to England from Latvia just after the Second World War. He has held two Michelin stars for more than fifteen years and appears regularly on television and radio with regular slots as Guest Chef on BBC1’s Saturday Kitchen with James Martin, BBC Market Kitchen, ITV Daily Cooks and ITV’s Saturday Cooks. 17
> flavour
hall & woodhouse
Over the past 18 months, anyone leaving Jolly’s department store by the back door has no doubt pondered the large scale redevelopment taking place right in front of them. With a constant stream of workers, building materials and a myriad of other intriguing deliveries, neighbouring businesses’ curiosity has inevitably been aroused at times too. But as the recent opening of Hall & Woodhouse has proven, all good things really do come to those who wait.
Hall &
Woodhouse This month flavour pays a visit to Hall & Woodhouse, Bath’s impressive new venue that’s set to become the talk of the town...
Best known as producers of well-loved tipples such as Tanglefoot and Fursty Ferret, Hall & Woodhouse are independent family brewers with over 230 years experience in the trade, owning about the same number of pubs throughout the UK. “We might be no strangers to getting a new site up to spec, but this large scale city centre site has been no minor undertaking,” explains Lucinda Woodhouse. “Nonetheless, people can rest assured that we’ll only be doing all of this once because we’re here to stay.” Although categorised as a restaurant, the space oozes versatility and lends itself equally as a bar or café – there’s a real sense of accommodation for all ages and any occasion. In keeping not only with current trends but the sense of history associated with the Hall & Woodhouse family, there’s also an overriding air of Britishness about the place: rustic wooden crates, a fabulous feature wall filled with traditional pantry goods, long bench tables, battered leather sofas and of course, board games. With the addition of a breathtaking
> flavour
hall & woodhouse
In keeping not only with current trends but the sense of history associated with the Hall & Woodhouse family, there’s also an overriding air of Britishness about the place: rustic wooden crates, a fabulous feature wall filled with traditional pantry goods, long bench tables, battered leather sofas and of course, board games. open staircase as the focal point of the former auction house, a dash of understated grandeur has been added for good measure too. Upstairs, where the dining formally takes place, guests are treated to an unhindered view of an open plan country kitchen: “We want people to feel at their most relaxed up here,” explains Lucinda, “which is easiest to do when there’s a constant hum of activity,” As you might expect the menu, drawn up by Michelin star chef Alec Howard is a ‘Best of British’ showcase, where you’ll see poached Balta Isle organic salmon or wood roast chicken alongside some more frivolous Hall & Woodhouse family favourites such as fish finger sandwiches and homemade sticky toffee pudding for pud. And to drink,
alongside all the usual suspects, you can of course try one of the brewery’s array of different beers (and take them home to sample too), or discover their range of Australian wines produced by yet another branch of the family who emigrated just 2 hours south of Perth. A Manhattan style roof terrace complete with panoramic views over Bath is set to be popular during the summer months. Lucinda explains “ We can do 40 covers and can only have people out here until 10pm, but we wanted to make use of every last square metre and couldn’t deny people what is surely one of the nicest vistas in the city”.
business is by no means mandatory, but it’s understood that those who do become its guardians for their lifetime.” In what has become a notoriously transient industry where every other country around the globe is represented, it’s refreshing to see a new opening that promises longevity, being proud to fly the flag for tradition, authenticity and all the other things that make our little island so great. Hall & Woodhouse 1 Old King Street Bath BA1 2JW
She continues: “Coming into the family www.hall-woodhousebath.co.uk 19
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“SEA FOOD EXTRAVAGANZA” Tuesday 22nd June to Friday 25th June Tuesday 29th June to Friday 2nd July Served Lunch and Dinner
Provencal Fish Soup served with Aioli, Crouton & Gruyere Cheese
£6.50
Steamed Mussels with Garlic, Onion, White Wine & Parsley
£8.25
Half a dozen Pacific Oysters with Shallot & Vinegar Dressing Dozen
£9.00 £16.00
Home Cured fresh Salmon served with Salsa Verde
£6.95
Thai Squid Salad with Julienne of Vegetables, Lime Leaves & Red Chilli
£8.95
Fresh Crab Linguini with Crab Oil & fresh Coriander
£8.95
Pan-fried Fillet of Salmon with Mixed Beans, Red Onion & fresh Coriander Salsa
£12.75
Whole Baked Jon Dory with Sea Asparagus & Lemon Butter
£18.50
Sauté of Monkfish with Avruga Caviar, Saffron & Dill Cream Sauce
£16.50
Grilled Skate Wing with Caper Butter £15.50 Grilled Cornish Lobster with fresh Herb Butter, served with Mixed Leaves Salad (price subject to market availability) We will require two days notice to order lobster. (All main courses are served with new potatoes & a selection of fresh vegetables) Special Offer: a bottle of Picpoul de Pinet, Domaine Roquemoliere 2008 An elegant round and mouth-filling wine, balanced by crispy acidity. Long finish £15 A la carte also available CHECK OUR WEB SITE FOR ALL FUTURE EVENTS. www.woodsrestaurant.com
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Reservation only and pre-payment Enquiries and reservation on Woods 01225 314812 claude@woodsrestaurant.fsnet.co.uk
> flavour
picnics in the park
Picnics in
the Park
Some local goodies that will make any outdoor feast that extra bit special...
Bath Soft Cheese Angel Bakery For the perfect picnic indulgence, why not get yourself a box of deliciously cute and tasty cupcakes from the home of heavenly cakes, The Angel Bakery. Amongst their range of covetable cupcakes will be fashionable Red Velvet, decadent Bourbon Vanilla, heavenly Triple Chocolate and Luscious Lemon. Or for the ultimate picnic treat, you could bag yourself one of their “High Tea” Tiffin boxes filled with bite size cupcakes, brownies and nibbles. Indulge and let The Angel Bakery take you to cupcake heaven.
The latest, award-winning cheese from one of our favourite cheese suppliers, Bath Soft Cheese, is the perfect addition to any picnic cracker. The handmade Wyfe of Bath has its own unique flavour, beating off stiff competition from bigger dairies in the area. This distinctive cheese named after the illustrious character in Chaucer’s Canterbury Tales, is made without the use of a cheese press but rather with a cloth lined mould basket, replicating the methods of farmers wives centuries ago. Bath Soft Cheese make a variety of organic soft and hard cheeses including Cheddar and Blue which are all left to mature on their homeland Park Farm. tel: 01225 331601 visit us: www.parkfarm.co.uk
tel: 07544 708119 visit us: www.theangelbakery.co.uk
Bristol Sweet Mart Whiterow Farm Enjoy our scrumptious scotch eggs and sausage rolls with a chilled rosé. Add a bag of salad leaves, some local cheese and chutney and polish off with one of our homemade cakes – heaven! Come and visit the farm for superb local products in their farm shop, gift shop and café. tel: 01373 830798 visit us: www.whiterowcountryfoods.co.uk
Arch House Deli Parsnip Crisps (£1.20) Everyone loves crisps and by using parsnips and honey these crisps from Fairfields Farm take it to a whole new level of tastiness.
Our favourite stop off for all those picnic lovers looking to add a touch of the exotic to their hampers. Bristol’s Sweetmart Deli offers a range of foods from the Mediterranean to the Indian classics. This exciting collection of fresh, delicious foods is a food lover’s haven. What began as a basic concept has become a centre point for all food goers in Bristol. And their particularly delicious Samosas are a must try! tel: 0117 9511900 visit us: www.sweetmart.co.uk
Dark Chocolate Dipper (£3.80) What could be more indulgent than fresh English strawberries dipped in the finest quality chocolate sauce? A picnic must this summer.
Montgomery Cheddar (£2 per 100g) and Hot Apricot Chutney (£3.95) Make the perfect picnic sandwich by pairing Montgomery Cheddar, a full flavoured artisan cheddar from Jamie Montgomery in Somerset, with a tangy chutney, such as Henshelwoods handmade Hot Apricot Chutney.
tel: 01179 741166 visit us: www.archhousedeli.com 23
Alfresco Dining With the warm summer days drawing close, now is the best time to dine al fresco at The Bath Priory, enjoying the superb food on the marvellous sun terrace where you can gaze out for hours over the romantic Victorian gardens, watching hot air balloons drifting across the horizon. Using the freshest of local ingredients, Head Chef Sam Moody has devised a special, light ‘Terrace Menu’ (available 11am to 10pm, subject to availability Friday and Saturday), which includes delicious sandwiches and salads, along with a selection of warm dishes and favourite desserts – perfect for an afternoon with the family, or those lazy summer evenings with friends, enjoying a glass of good wine in the most peaceful of settings. Bookings essential, please call 01225 331922 to make your reservation.
Forthcoming Gourmet Events Wine Dinner with Executive Chef Michael Caines MBE Tuesday 22nd June )\IGYXMZI ,IEH 'LIJ SJ 8LI &EXL 4VMSV] ERH WMWXIV LSXIP +MHPIMKL 4EVO [LIVI LI LSPHW two Michelin stars) Michael Caines MBE invites you to come and enjoy this exclusive evening, with one of his fabulous menus, accompanied by matching wines. Michael will FI MRXVSHYGMRK IEGL GSYVWI ERH XEPOMRK EFSYX XLI HMJJIVIRX GSQTSRIRXW JVIWL PSGEP MRKVIHMIRXW ERH I\GMXMRK ¾EZSYVW XLEX GSQFMRI XS TVSHYGI LMW XVYP] MRWTMVEXMSREP GYMWMRI £125.00 per person.
Summer Jazz Evening with ‘French Connection’ Thursday 15th July *MZI TMIGI NE^^ FERH ³*VIRGL 'SRRIGXMSR´ EVI E ½VQ JEZSYVMXI [MXL 8LI &EXL 4VMSV] returning time and again to deliver a wonderful performance. Playing easy-listening music JVSQ XLI W W ERH W EPSRK [MXL IEVP] TST ERH E ZEVMIX] SJ XVEHMXMSREP NE^^ -J ]SY PMOI good music, then come along and sample a four-course dinner with accompanying wines, in the most welcoming of melodic atmospheres. £120.00 per person.
Special accommodation offers are available when attending the gourmet events. Spaces are limited, please call 01225 478388 to book your place.
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> flavours
cook v chef
cook v chef
Here at flavour HQ, we love the recent teaming up of Delia and Heston for Waitrose, which got us thinking: why do we still make the distinction between a cook and chef? We set out in search of the answer and found how two sides of the same coin can be so very different...
Louise Walker trained and a Home Economics teacher and now runs her own AGA cookery workshops in Bath. "I've lost count of the times that I have been told that cooks want recipes that are simple to shop for and to make – and of course not too expensive! New ideas are what everyone is looking for in the bid to get themselves out of the daily rut. Chefs on the other hand cook commercially, doing something to make the meal a little special: after all, they're in the entertainment and leisure business. They seek daily admiration and appreciation from their customers. A chef has time to plan presentation and flavours and usually has assistants for those more mundane kitchen tasks. I've always considered myself a cook and not a chef - the production of food in bulk is not really my scene. Although I cook on a daily basis in an ordinary household kitchen, I'm not a typical domestic cook and I try to combine new ideas with a few basic criteria. All ingredients must be easy to get hold of. What's the point of demonstrating or writing a recipe whose ingredients involve trailing around two or three locations to find? Who has the time for that? The dish may take slow cooking but it must be fairly quick to prepare and it must suit someone with non-professional skills. I write cookery books and give cookery demonstrations but my grounding was my training as a home economics teacher. I love to show how everyone can cook and make simple meals for themselves and friends. When a new cook has come to learn a few basic dishes, it gives me enormous pleasure to see what can be achieved. Get tasting, get cooking - you don’t need chefs’ skills to make a delicious meal! For more information on Louise's workshops, call 01225 442861 or visit www.louise-walker.co.uk
Trained chef Nathan Muir owns Bristol’s well-loved gastropub The Robin Hood’s Retreat and has recently set up The New Inn at Backwell where he runs the kitchen. I’ve always been fascinated by the skill of cooking so at an early age I started to learn about food from my mum who was a great cook. When the time came to choose a career, I didn’t hesitate to train as a chef. The term ‘chef’ is an abbreviated from of the French phrase ‘chef de cuisine’, meaning the ‘chief’ or ‘head’ of a kitchen. A ‘chef’ is therefore associated with a commercial kitchen and a cook is, rightly or wrongly, more readily associated with a domestic kitchen. When we hear the names Heston Blumenthal, Gordon Ramsey, Angela Harnett and Marcus Wareing we instantly recognise them as ‘chefs’ but on hearing Isabella Beeton, Fanny Craddock, Delia Smith and Nigella Lawson, we’re much more likely to think of cooks; the latter famously writing ‘How to be a Domestic Goddess’. The two descriptions help us to understand what we are buying into. We frequently hear the descriptions ‘good cook’ and ‘renowned chef’. Both are positive but there ‘s a definite distinction between then, the former perhaps seen as admirable and the latter aspirational. I love being a chef but it does mean that work is my life. I wake thinking of food and when I do finally get to bed, thoughts of the kitchen are never far away. I particularly enjoy the creative side of my job: devising new dishes by combining luxurious and everyday ingredients. I try to create dishes that inspire my customers to cook. I’m not expecting them to go home and replicate my work but I hope that I can and will continue to spark their imagination when preparing food at home…. To experience Nathan’s cooking, call 01275 462 199 or visit www.newinn-backwell.co.uk
A Taste of Summer The Cheltenham Food & Drink Festival is a gastronomic delight, with over 150 exhibitors, the scope of local & regional products on show ensures there is something for everyone. You’ll find an astonishing variety of victuals from oatcakes to aphrodisiac Quince, the widest range of baked goods, meats, fish, cheeses, jams, chutneys and much more on offer; this is the regional food event Antonio Carluccio not to be missed. Antonio Carluccio, the much loved and respected Italian cookery writer cooks up a storm of genuine regional Italian food that will inspire your taste-buds, this is an experience not to be missed. Michelin Star chef Martin Blunos will be joined by leading local chefs in showcasing local and regional produce in the Kitchen. Join the experts in the Wine Theatre to take part in informal tutored tasting’s, a chance to develop a greater appreciation about wine from the old world to the new world. The Moet & Chandon Champagne Garden, an exclusive corner of Montpellier Gardens, Hotel on the Park invites you to enjoy the finest perfectly chilled glass of champagne or why not sample the full decadent experience and share a bottle of Champagne on ice, with friends.
£6 on the gate. Accompanied children under 16 free. Pre-booked ticket discounts available. Cheltenham Ticket Hotline: t: 0844 576 2210 (24 hour) Book on-line: w: cheltenhamtownhall.org.uk For a free programme visit w: garden-events.com
At Kitchen Needs design studio in Bristol, you’ll enjoy the finest kitchen and bathroom designs on the market. We now have new kitchen and bathroom displays in our studio and a new website showing more examples of the work we do so please get in touch with us to book your free survey.
T: 0117 968 0800 www.kitchenneeds.co.uk 3 Druid Hill, Stoke Bishop, Bristol BS9 1EW
Exclusive suppliers in Bristol of:
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tortworth
Pressed Pork Belly with Scallops and Sweetcorn Purée Recipe by David Chamberlain, head chef at Tortworth Court’s Orangery Restaurant
The inspiration for this dish comes purely from working in other kitchens and getting tired of seeing the same scallops and cauliflower purée or scallops and black pudding on every menu. Whilst working at Claridges for Gordon Ramsay, during the summertime we served scallops and sweetcorn purée as a refreshing change. You could almost call this dish a posh surf and turf where all the ingredients retain their natural glory. Happy cooking!
PRESSED PORK BELLY WITH SCALLOPS AND SWEETCORN PURÉE (SERVES 8) Ingredients For the scallops • 8 scallops with roes removed and de-bummed • 25ml olive oil • 1tbs butter For the pressed pork belly • 500g pork belly • 2 sprigs of thyme • 1 bulb garlic • 1 pint of cider • 2 onions • 2 pinches of sea salt For the sweetcorn purée • 1 corn on the cob, cooked • 1 small onion • 1 clove of garlic • 175ml double cream
Method It’s always best to do the belly pork the night before then just before serving, crisp up in a hot non-stick pan. Preheat oven to 180˚C. Slice the onion and garlic and put into an ovenproof dish along with a sprig of thyme and the cider. Place the belly pork on top of the mixture and sprinkle the belly with sea salt and cover with parchment paper, followed by tin foil. Cook for 2½ hours, reducing the heat after 30 minutes to 160˚C. While it’s cooking sweat the onions, garlic and the sweetcorn, add cream and bring to the boil simmering for 3 minutes. Liquidise, pass through a fine sieve and set aside. When the pork is almost done, heat a non-stick pan and place the scallops in the pan, leave until they reach a golden colour and turn them over. Add butter and when it starts to foam, spoon it over the scallops to enhance their colour and flavour.
Tortworth Court Four Pillars Hotel Wotton-under-Edge South Gloucestershire GL12 8HH Tel: 01454 263000 Visit: www.tortworth-court-hotel.fourpillars.co.uk
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> flavour
clifton kitchen
clifton kitchen This month flavour pays a visit to the former site of Keith Floyd’s bistro and finds a new occupant with big potential…
The daunting decision of changing career to open your first restaurant is one thing, opening it on the hallowed site of Keith Floyd’s former bistro is quite another. Yet if there’s one thing that new owner of Clifton Kitchen Richard Marques-Jones is capable of, it’s facing challenges head on. Leaving behind his days of working with dangerous offenders, Richard is realising a long-held ambition and this new venture represents years of saving and planning. “Our focus is on giving our customers a sociable and relaxed place to enjoy really good food, great Sunday roasts and unhurried, friendly service backed up by total professionalism behind the scenes,” he says. With former head chef of Severnshed Gavin Lewis heading up the kitchen team, the latter is certainly true. Gavin will be serving what he describes an as ‘imaginative modern British menu with seasonal ingredients and fairly priced local produce’ – everything that diners have come to expect from clued up restaurants in a recovering economic climate. Bristol-based interior specialists Simple Simon Design have been charged with creating the new interior of the 48-cover restaurant. Eclectic coloured furniture and colander-style light fittings create a quirky and informal space and 60s popartist Patrick Caulfield-inspired murals are very on-trend, giving the space the instantly fun and relaxing atmosphere that Richard is so keen to achieve. The restaurant’s wine list is well appointed and traditionalists will be happy to hear that it leans heavily towards European offerings. A bottle of crisp VDP Viognier 2008 Domaine Rougie was pitched about right at £19.50, though as time progresses, more choices by the glass would be advisable.
To start a refreshing avocado and watercress mousse with roasted tiger prawns, red pepper and chilli coulis (£7.95) was beautifully presented and a perfect light choice for a balmy summer evening – the sauce being greedily mopped up with a thick slice of warm homemade bread. Unfortunately, a ritollo of wild mushrooms with chard and olive purée, courgette spaghetti and tomato and olive sauce (£10.95) was under seasoned, allowing the water content of the courgette to render the whole dish too bland. And with the notable exception of tapenade, which can be forgiven for its wonderfully explosive flavours, black purées (out of personal preference) do not make the most attractive accompaniments. Things picked up again however with a delightful offering of macerated strawberries, balsamic and black pepper anglais (£5.95) – the flavours here were expertly fused and a tribute to the everincreasing popularity for savoury sweet dishes. Richard is instantly likeable and if the desire to succeed counts for anything, he’s on the right track: “I’ve taken a big leap of faith with Clifton Kitchen and I really want to be able to show those who’ve invested in me that they’ve made the right decision.” Despite a few teething problems, to some degree expected in the opening week, there’s no reason why he won’t. Clifton Kitchen 112 Princess Victoria Street Clifton BS8 4DB 01179 467870 www.cliftonkitchen.com
> flavour
south west scoops
South West
Scoops
Get your chocolate flakes at the ready and prepare for another season of sticky fingers as flavour brings you our pick of the best ice creams the region has to offer...
SALCOME DAIRY Salcombe Dairy makes 20 marvellously creamy ice creams, five refreshing sorbets and three fruit filled crushes from entirely natural ingredients, offering the most splendid indulgence. The mouthwatering ingredients include Devonshireâ&#x20AC;&#x2122;s milk and double cream combined with juiced, chopped or pureed fruit, melted Belgian chocolate, Californian raisins soaked in premium rum, freshly percolated Kenyan coffee, finest Madagascan vanilla, chunky honeycomb pieces and all butter biscuits. Each dessert is a scrumptious, sophisticated and simply superb frozen taste experience. Whilst everyone has a favourite, minds were changed at the tasting event in late May which raised awareness of the multiple flavours as well as some well deserved pennies for the Salcombe Lifeboats. T: 01548 843228 W: www.salcombedairy.co.uk
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> flavour
south west scoops
PURBECK ICE CREAM Made on a farm deep in the rolling hills of Dorset, Purbeck Ice cream is lovingly produced using local fresh milk and thick double cream. Gluten free with no artificial ingredients, Purbeck offer an abundance of naturally delicious, traditional and innovative flavours. Their chilli red flavour dribbled over a steak is not to be missed! T: 01929 480090 W: www.purbeckicecream.co.uk
MARSHFIELD ICE CREAM Marshfield Ice Cream is all made on a working family farm in the Cotswolds. Fully organic and Soil Association certified, the wellloved Fresian herd of 200 cows ensure superb quality with every spoonful. With double cream from a local dairy, blackcurrants from the Vale of Evesham and brownies from the local Marshfield Bakery, you can understand why the Marshfield team were Great Taste Gold Winners in 2008 and 2009.
MENDIP MOMENTS
T: 01225 891221 W: www.marshfield-icecream.co.uk
Award-winning Mendip Moments ice cream is made using milk and cream from their own pedigree herd of Holstein cows, and many ingredients sourced from quality local suppliers, on their farm on top of the beautiful Mendip Hills.Winners of the Great Taste Gold awards and Taste of the West Gold award, they aim to create interesting and sumptuous flavours to indulge the taste palate, including Mascarpone, Fig and Honey, and new flavours Lemon Curd, and Peppermint with Dark Chocolate. The sorbets made from spring water on the farm, are bursting with fruit and totally delicious! Give them a try! T: 01749 679400 W: www.mendipmoments.co.uk
ERMIE AND GERTIE’S Ermie and Gertie’s delicious premium dairy ice cream is made by combining famously rich Guernsey milk and double cream with the best ingredients they can find, using local suppliers whenever possible. Ermie and Gertie’s only make dairy ice cream in small batches so that its homemade taste and artisan finish is preserved. T: 01458 252308 W: www.ermieandgertie.com
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Our ice cream and sorbet is lovingly made in the West Country with FRESH cream, real fruit and the best quality natural ingredients (plus clotted cream in selected flavours) all bursting to be devoured. Including a sumptuous non-dairy selection too! Yarde Farm ice cream is the West CountryÕs favourite ice cream, the only problem is we just canÕt decide which one of the 36 flavours is our favourite...!
Approach with extreme caution! TheyÕre 500 ml and 120 ml in size, look incredibly stylish and answer to the name Yarde Farm. People all over the county are on a mission to get their hands on these ice cold deliciously tempting pots. WhatÕs more, thereÕs talk that several tubs are on the loose. Advice to the public is when spotted, approach with caution because each tub is bursting with FRESH cream, real fruit and oozes dreamy West Country loveliness. You have been warned! This ice cream takes no prisoners.
Our range of selected flavours are gluten free and suitable for Vegetairians.
forget a mexican wave try an ENGLAND RIPPLE
In honour of our England Team, Yarde Farm have whipped up a winning ice cream sensation - the England Ripple. Our special limited edition 120ml mini tubs are made with THE best West Country clotted cream and lashings of fruity raspberry sauce. So when the boys are working their magic on the pitch, cheer them all the way to the final with tasty tubs of England Ripple.
Seriously Good Ice Cream
01752 340888
YARDE FARM LTD, 16 Barn Close, Plympton, Plymouth, Devon, PL7 5HQ
info@yardefarmicecream.co.uk
> flavour
dirty girl diary
DirtyGirl DIARY Known for giving the big two to the big four, Rebecca Sullivan is a staunch soldier for the green revolution who worked on the launch of both the Real Food Festival in London and Slow Food Nation in San Francisco. Picking up her London life six years ago, Rebecca recently moved to a smallholding in the Cotswolds to embark on various foodie adventures such as digging trout ponds, building smokehouses, installing beehives and making jam for her community-supported agriculture project ‘Dirty Girl Kitchen’. With her finger firmly on the pulse, each month Rebecca gives recommendations that no foodie should be without... GROW-YOUR-OWN DINNER PARTY The new, online ‘Grow-Your-Own Dinner Party’ application on the National Trust’s website has been developed to help first time growers through every stage, from making a pledge and inviting friends to dinner to providing regular growing advice and seasonal recipe ideas. An interactive map will show where all of the grow your own dinner parties are planned. Everyone taking part will be able to exchange tips and ask questions of fellow growers on the Food Glorious Food Facebook group. A National Trust kitchen gardener will plant seeds and write a regular blog and Tweet with tips and advice as the plants grow. It will cover everything from what to do about an aphid attack to how to spot when carrots are ready to harvest. www.foodgloriousfood.org.uk
BATH PIG Another favorite find at the Real Food Festival had to be the Bath Pig. Now who ever says the Brits cannot do chorizo is sorely mistaken and not yet come across this little beauty. This chorizo is nothing like I’ve tried before and I love its softer texture and larger bits of fatty goodness! My favorite had to be the herb and garlic but they do also make traditional and spicy styles for the more traditional chorizo lovers. www.thebathpig.com
LOVE FARM Love farm and love the guys who run it….I recently met John and Tom at the Real Food Festival and it’s refreshing to meet two young (and lets face it, very strapping) young lads who really do want to see us all go back to the land. These guys have recently taken over the family farm and produce some of the most delicate, elegant and delicious rapeseed oil I have ever tasted. All you need is a chunk of home-made bread and you won’t need anything more than their oil to keep the guests happy! Check out their new website for stockists www.lovefarm.co.uk
Life on four wheels… A camper van promises freedom, fun, adventure and an escape from the everyday. It’s a chance to live the dream, out in the open, away from the rat race. Successful camper van living – even if it’s just for a weekend – requires humour, resourcefulness and a little bit of imagination. Anyone can heat up a tin of beans, but to cook really well in a camper van, you’re going to have to forget the fancy kitchen you’ve got at home. But that doesn’t mean you can’t be adventurous, and if Rick Stein can cook a fabulous dish on one ring in a boat, with these delicious recipes taken The Camper Van Cookbook you can serve up a camper van banquet on dry land.
> flavour
SOMETHING SUSTAINING A Spring to Summer Minestrone This soup should be started as soon as the green vegetables are cooked. For a little meaty something, try adding shreds of drycured ham to the bowls before pouring the soup. You could even stir in a little pesto. For 6 Olive oil 1 medium onion, chopped I clove garlic, finely chopped 6 young spring carrots 2 handfuls (about 100g) fine green beans 3 handfuls (about 150g) asparagus tips or whole spears cut into three 1.75 litres hot vegetable or chicken stock Bite-sized florets from 1 small head broccoli (about 200g) 10 spring onions, white part only (or tender baby leeks, cut into short lengths) 500g peas in the pod, shelled (about 200g), or 3-4 handfuls shelled peas 1 x 410g tin cannellini beans, drained (Drained weight 240g) To finish 3 tbsp each finely shredded basil and mint 6 tbsp olive oil 6 tbsp grated Parmesan Heat a slug of olive oil in a large pan, add the onion and cook over a low heat for 8-10 minutes until soft, stirring in the garlic towards the end. Meanwhile, scrub or peel the carrots and dice them. Trim the beans and cut them into short lengths. Ass the carrots and stock to the pan, bring to the boil and boil, uncovered for 5 minutes. Add the beans, asparagus, broccoli spring onions, peas and cannellini beans. Bring back to the boil and simmer, uncovered for 3-4 minutes or until the vegetables are just tender – don’t overcook them.While the soup is simmering, mix the shredded basil and mint with the oil, Parmesan and a pinch or crushed sea salt. Season the soup to taste and ladle into bowls. Add a spoonful of the herb mixture to each ne and stir it into the soup as you eat.
SOMETHING SPEEDY 20-Minute Chicken and Melting Cheese Quesadillas This is a super fast lunch, supper or brunch. You can replace the chopped chillies with a drizzle of Thai sweet chilli sauce if you have some with you. And why wouldn’t you? It goes with just about anything. Makes 4 Oil 8 soft flour tortillas 4 tbsp tomato relish, chutney or another favourite pickle 4 handfuls shredded cooked chicken 4 tbsp grated cheddar or mozzarella 4 spring onions, trimmed and chopped 4 tsp finely chopped red or green chilli (or use jalapeno chilli from a jar) 1 large juicy lime, cut in half 4 tbsp crème fraiche (Or other thick soured cream) Heat a frying pan with a drizzle of oil and, when hot, place a tortilla into the pan. Next spread a tablespoon of relish on top, then scatter with a handful of chicken, a tablespoon of cheese and a sprinkling of spring onion, chilli and lime juice. Dot with 3 tablespoonfuls of crème fraiche and place another tortilla on top. By this time the bottom tortilla should be golden, flip it over in the pan - a fish slice helps – and cook for a further few minutes or until the underside is also golden. Slide the quesadilla on to a board, cut it into wedges and devour before cooking the next one.
camper van cookbook
SOMETHING SWEET Lemon Cup Cheesecakes A zesty lemon pud to wake up the senses. Tasty too. For 4 Juice of 1 lemon, plus a little zest 5 tbsp icing sugar 150 ml double cream 200 ml think natural yoghurt, such as Greek 4 ginger biscuits 4 tbsp raspberries, blueberries, hedgerow blackberries or chopped strawberries (or no fruit at all) Dissolve the icing sugar in the lemon juice. Whip the cream to soft peaks and mix with the Greek yoghurt and the lemon mixture. Crumble the ginger biscuit into the bottom of each of four cups (or glasses), followed by a spoonful of fruit in each. Top with the lemon mixture and sprinkle some lemon zest on top. Chill for an hour or so before eating.
'The Camper Van Cookbook' is available at all good bookshops. Published by Hodder & Stoughton, RRP £16.99 35
ALL CAMPING AT THE SHOWGROUND IS BY ADVANCE BOOKING ONLY NOW A FULL THREE DAY EVENT. (GATES OPEN TO DAY VISITORS, CAMPERS AND TRADE 10.00 ON THE FRIDAY)
0 1 â&#x20AC;&#x2122; T S E F VAN Come & see us at
LVERN A M , D N WGROU O H S S E I OUNT H THREE C 10THâ&#x20AC;&#x201C;12T
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SEPTEMBE
FEES Advance weekend pass ÂŁ35 per adult. CHILDREN UP TO INCLUDING AGE FREE ENTRY Advance booking lines for on site camping close 31st july â&#x20AC;&#x201C; or when we are full Note; our (off site) welland camp will be open to campers from 8th sept â&#x20AC;&#x201C; 13th sept. To book your camping or entertainment tickets please go to our website & use on line or downloadable/postal booking systems.
VANFEST CONTACTS CAMPING BOOKINGS
BOOKINGS VANFEST ORG
GENERAL INFO BOOKINGS
CLUBS
CLUBS VANFEST ORG
DISPLAYS
DISPLAYS VANFEST ORG
TRADE
TRADE VANFEST ORG
SHOW & SHINE COMP VANFEST ORG MODEL DISPLAY
MODELS VANFEST ORG
VANFEST COORDINATOR VANFEST ORG COORDINATOR
Whatâ&#x20AC;&#x2122;s On at Vanfest? Trade & Craft Fair s OVER PLOTS s VEHICLE SALES Displays & Competitions s 7ELL TRAVELLED TRANSPORTERS s !LTERNATIVE ENGINE CONVERSIONS s YEARS OF SYNCRO S DISPLAY s YEARS OF TRANSPORTING DISPLAY 3PONSORED BY VOLKSWAGEN COMMERCIAL VEHICLES
s 6ANFEST PICTURE GALLERY s 3HOW SHINE s -ODEL SHOW SHINE s #OOKING IN A CAMPER s 6ANFEST TUNING WORKSHOP Entertainment s &UNFAIR s #IRCUS SKILLS WORKSHOP s !NIMAL ANTICS s 4HE GREAT xxxxSTUNT SHOW s #HILDRENS ENTERTAINERS s 7ALKABOUTS s &ACEPAINTERS
Evening Entertainment Battle Of The Bands s .AKED SUNDAY 4HE #ALLOUT 3AME /LD &ACES #RYSTAL 2ED 4HE %MPERIALS 7ICKER 3UNDAY .AKED 2EMEDY -ADISON -Y #HLOROFORM s #OUNTERFEIT 1UO s 3UMMER .IGHTS s /BZIDIAN s "RIAN #OLLINS "AND s $RUIDS "REW Marquee Charity Fundraising Nights SUPPORTING HELP FOR HEROES PLEASE NOTE TICKETS REQUIRED FOR THESE EVENINGS
Bad Manners 3CARLETZ Karen Coleman 0IG %ARTH !NDEJAY The Stars From The X Factor Tour 2UTH LORENZO -ISS FRANK *AMIE ARCHER ,LOYD DANIELS $OMINIC HARRIS
The single weekend adult fee of ÂŁ35 includes camping for the weekend (Children under 16 free). It is unlikely that we e will be able toytake any more pay on the day bookings for camping units on the site - we can accomadate extra persons, but not vehicles.(Pay on the Day Fee for additional adults ÂŁ35) Non pre-booked camping te vehicles will be directed to our WELLAND campsite which is approx 1km from the Showground. We will operate a shuttlebus service between the sites & you will be able to attend as normal Day Visitors. (or please make alternative camping arrangements). â&#x20AC;&#x201C; Please follow the AA route signs (not your sat navs) to the showground & note that we cannot allow any early camping arrivals on to the showground before our ofďŹ cial opening time of 10.00 on the Friday. (Gates close 24.00 - 09.00). Do not wild camp on common ground & please bear in mind & respect the long suffering local population as you blatt through their villages on the way to the showground. And a ďŹ nally; YES, dogs are still allowed, we do have a shop, new restaurnts, toilets & showers & cash machines on site & also hopefully this year................ NO Mud. For more info please wisit our website www.vanfest.org.
See website for latest info www.vanfest.org
Camper&bus
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vanfest
Beginning life as a rather humble gathering of VW enthusiasts in 1994, the Three Counties Showground in Malvern now plays host to the world’s largest event for owners and enthusiasts of Volkswagen Transporter Vans with over 8000 vehicles and around 25,000 people attending from across the globe.
VANFEST Held from 10–12 September, the site provides everything you could need to make your weekend break comfortable and fun. Entertainment will keep all ages satisfied with a funfair, poi and fire juggling, a climbing wall, face painters, a sword fencing road show, a circus and the traditional stunt show Kondinis. For those who appreciate a bit of good music and a tipple there will be plenty of live music to get your dancing shoes on for, including a Battle of the Bands and a Grease tribute, as well as Vanfest’s resident DJ’s. For its fifteenth year, Vanfest will be holding its increasingly popular “Cooking in a Camper” competition. Here, hopeful contestants will be challenged to cook a delicious three-course meal only using the facilities their camper can provide within the time limit of an hour. Vanfest’s coordinator Simon says: “This competition is highly competitive amongst the contestants, all hoping to impress our judge of the day and an audience of around 300 people.” Simon continues: “We came up with the idea for the cooking competition right at the beginning of setting up the festival, and at the time had no idea it would prove so popular. Cooking is a major part of camper life now and people are fast learning that you can create just as good a dish in a van than in your own kitchen.” This year, take your inspiration from The Camper Van Cookbook on page 34 to find your recipe to success. Facilities on site include showers, toilets, and restaurants as well as a large range of mobile caters and a shop selling basic provisions. All camping is by advance booking only and can be made by post using a downloadable form (or one of their leaflets) or online until 31 July. Camping areas include family, general, disabled and trade and craft camping. For more information and to book your ticket then call 07771 817250 or visit www.vanfest.org.
Picture taken from ‘The Campervan Cookbook’ © Martin Dorey. 37
Based in Gloucestershire, Comfy Campers is a family run business providing an unforgettable VW camper van hire experience. The camper vans have all been lovingly restored and generously equipped â&#x20AC;&#x201C; with some ingenuity. There is a sink, a fridge, a hob, a whistling kettle and tightly packed cupboards full of everything you could possible need on your trip. All camper vans sleeps up to 4 people, perfect for a group or family. Our vintage Volkswagens campers van have a character
Hire a Classic VW Camper Van from
Comfy Campers and charm that makes driving and holidaying in them fun for all the family. There is something about their friendly curves and familiar shape that instantly makes you smile. t: 01242 696774 m: 07793 530812 info@comfycampers.co.uk www.comfycampers.co.uk Join us online for all the latest news:
Stockmans Restaurant Featuring at this year's Vanfest is the intensely popular and always bustling Stockmans Restaurant. Supplying everything you could possibly want for a sunny English weekend with your van, they offer hot baps, full English breakfasts and a truly hearty carvery that is served daily. As the only showground in the country to be awarded a red tractor license, you can rest assured that all food on site is responsibly sourced too. Happy camping!
Where will your Holiday take you this Year...? Tel: 0845 6889737 email: info@southwestmotorhomes.com www.southwestmotorhomes.com
www.redtractor.org.uk 07500 221967 Three Counties Showground WR13 6NW
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lovejoys
Lovejoys With the introduction of supermarkets flying in produce from around the world and a demand that continues to grow at alarming rates, seasonality is fast becoming an endangered concept… All is not lost however, with a well deserved thanks to the unsung heroes of our supply chain: the local growers, producers and suppliers. Here we turn to Neil Mortimer, owner of Melksham fresh food wholesaler Lovejoys. Neil has dedicated more than half of his life to growing, supplying and sourcing fresh local produce for top quality restaurants, pubs and schools in the Bath and Wiltshire area. His infectious passion and personal service combined with the highest quality produce allows the restaurants he supplies
to flourish safe in the knowledge that the basics are covered. The wholesale business grew from word of mouth from the modest start of supplying to just a couple of local restaurants. Now they supply top quality hotel kitchens, farm and community shops as well as garden centres. Lovejoys, fronted by Neil, take a lot of satisfaction from being able to source everything that a chef wants from the everyday to the more obscure. Neil comments: “I can respond to a particular request from a chef for a certain specialist crop like ruby red chard or pink fur apple potatoes that may not be grown locally, and arrange to have it grown to order, just down the road.” Neil has a very personal relationship with his chefs, from producing monthly newsletters about how crops are being affected by the weather, discussing future menus to keep produce local as well as weekly special offers. His customer radius is no more than 45 minutes from the Lovejoys’ base so Neil is always available to run out with a second delivery in an emergency or to pop in for a chat. As well as working miracles for the restaurant trade, Neil also supplies a full range of dairy products from farms in Wiltshire, Dorset, Devon and Somerset. His free-range eggs are also produced three miles from the Lovejoys premises. The hours are long and the starts are early, but Neil’s dedication, hard work and support from his team ensure the greatest recipe for success. “My personal
food heroes are the growers who get out in all weathers, all year round for very little reward, but still remain passionate about what they grow – because I’ve been in their shoes!” Where once if the food wasn’t available because it simply wasn’t in season, then alternatives were found with relatively little concern. Now, with the introduction of great veg box schemes and delicious seasonal restaurant menu’s, people’s awareness of what they are eating and how many miles its travelled to get there is greatly improving, but as Neil points out, there is still a lot of work to be done: “There are a lot of threats to deal with, with so much imported food being thrust upon us in the supermarkets every day. I do worry too that many growers will be forced to start diversifying into crops for the bio fuel market. So I urge everybody reading this to appreciate our growers more and buy local – or at least English – produce wherever possible.” Lovejoys Melksham SN12 6JY Tel: 01225 708838 Visit: www.lovejoyswholesale.co.uk
39
Ž LJŽƵ ŽŌĞŶ ĨĞĞů ůŽƵƐLJ ĂŶĚ ĚŽŶΖƚ ŬŶŽǁ ǁŚLJ͍ &ĞĞů ƟƌĞĚ Ăůů ƚŚĞ ƟŵĞ͍ ^ƵīĞƌ ĨƌŽŵ ĚŝĂƌƌŚŽĞĂ͍ ^ƚŽŵĂĐŚ ĐƌĂŵƉƐ͍
TŚŝŶŬ ƚŚĂƚ LJŽƵ ŵŝŐŚƚ ŚĂǀĞ ĐŽĞůŝĂĐ ĚŝƐĞĂƐĞ͍ It's estimated that one in 100 people in the UK may have coeliac disease (an autoimmune condition triggered by an intolerance to gluten, a protein found in wheat, rye or barley). Only approximately a quarter of people are actually diagnosed. Visit our website below to find out more. Glutafin specialise in producing a delicious range of gluten free breads, baking flours, biscuits, pasta, pizza bases and more available on prescription to diagnosed coeliacs. Not only are Glutafin committed to producing the best range of quality gluten free foods on prescription, there is also a team of people and resources offering a lifetime of support.
FŽƌ ƐƵƉƉŽƌƚ ĂŶĚ ŝŶĨŽƌŵĂƟŽŶ ǀŝƐŝƚ
ǁǁǁ͘ŐůƵƚĂĮŶ͘ĐŽ͘ƵŬͬ ŽĞůŝĂĐͲĚŝƐĞĂƐĞ Kƌ ĐĂůů ŽƵƌ ĨƌŝĞŶĚůLJ 'ůƵƚĂĮŶ dĞĂŵ ŽŶ ϬϴϬϬ ϵϴϴ ϮϰϳϬ
!N APPETITE FOR LIFE
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alternative appetites
Alternative Appetites: Coeliacs Finding yourself with Coeliac disease is four times as common as it was 50 years ago. With a growing awareness of the disease, this month we talk to Michaela Deasy-Smith, owner of gluten free restaurant The Alasia, about how suffering with the condition has made a positive influence on her life.
RUM & RAISIN GLUTEN FREE CHOCOLATE BROWNIE MAKES: 8 SQUARES
I was diagnosed in 2004 with Coeliac Disease. I’d suffered for years with stomach upset, diarrhoea, and I would pick up anything going. My aunt was suffering similar symptoms and when she was diagnosed, I insisted I was also tested - and there you go, I had Coeliac Disease. It can be a daunting condition with not a lot of support given once diagnosed. But it’s up to you to look after yourself and find the best resources. Coeliac UK provide a fantastic service and each year it gets better. More supermarkets are being recognised for their FREE FROM food ranges, and well known gluten-free brands such as Glutafin, Juvela, and Genius bread are becoming more readily available too. The next challenge was eating out which can be a very isolating experience. When I was diagnosed, I decided to come up with the concept of gluten-free dining. I re-trained as a chef and fell in love with food all over again and now, the best place for me to eat out is actually at my own restaurant! At the Alasia we use fresh and seasonal produce and we cook from scratch so we can monitor what goes into our food. We want our food to be enjoyed by everyone, but if you have an allergy or you don't like something, then we provide a fuss free environment and a customer isn't made to feel awkward or a pain. Customers come to us because we treat their needs with respect. Our food takes time to cook so we aren't a quick stop café, but I wouldn't have it any other way.
Ingredients ½ cup juicy raisins ½ cup crushed walnuts and pecan nuts 2 tbsp dark rum 200g dark chocolate, broken into pieces (use only 80% or more dark chocolate) 125g soya margarine 1 cup brown sugar 2 tbsp of syrup ⅓ cup light olive oil 3 eggs, lightly beaten 1 tsp vanilla extract ½ cup Doves GF plain flour ½ tsp GF baking powder ¼ cup cocoa Method 1. Overnight: soak your raisins in the rum – this gets the best flavour out of them. Pre heat oven to 180°C. Grease and line a 25cm x 16cm x 3cm rectangular tin. 2. Place the chocolate and butter in a bowl and sit in freshly boiled water. This will gently melt the chocolate. It takes longer than a microwave, but you must be very delicate with melting chocolate. Keep stirring until both have melted through together. It will look smooth and velvet like. 3. Pour the melted chocolate into a larger bowl, and add the brown sugar, olive oil, and syrup. Combine thoroughly. Whisk in the eggs and vanilla in a separate bowl until pale and fluffy, then add to the chocolate mix. 4. Sift the Doves GF flour, baking powder and cocoa into the chocolate mixture and fold gently. Stir in the rum and raisins and the crushed nuts, and fold through quickly to combine, being careful not to over-mix. Pour evenly into your tin. 5. Bake for 25 to 30 minutes at 180 degrees. The tester is that the edges of your brownie will be cooked and the centre can still be a little gooey. To serve: Cut into squares. Warm through, then add a scoop of gluten free vanilla ice cream, with a 10ml shot of Amaretto poured over the top. The Alasia came runners up in the Eating Out Gluten Free Coeliac UK Awards 2010. They now offer Gluten Free Chef at Home. Michaela will come to your home and cook a dinner party menu for up to six guests entirely gluten free. She helps you design the menu and will even take you shopping to choose the ingredients!
For more information: www.the alasia.co.uk www.gluten-free-onthego.com www.foodintoleranceawareness.org glutenfreegirl.blogspot.com
www.coeliac.org.uk 41
.ESTON 0ARK &ARM 3HOP 4HE VERY BEST LOCAL AND ORGANIC FOODS
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Donâ&#x20AC;&#x2122;t forget to check our website for more information on events coming up this year!
Winsley, Bradford on Avon BA15 2JB [t] 01225 864948 www.hartley-farm.co.uk
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long shelf life
As part of a new series, Helen Aurelius-Haddock takes a closer look at the culinary classics that should be adorning every cook’s bookshelf...
LONG SHELF LIFE... It is rare these days to get two bites of the culinary cherry. Good things in Food Land can sometimes be fleetingly quick, so when the opportunity does arise, it should be grabbed with both hands. I mentioned in a previous feature that Rose Elliott’s Complete Vegetarian was now a collector's item and was only available at a premium from specialist booksellers. No longer the case, as Rose has completely revised this legendary standard which has recently been republished. She has endeavoured to cut out the more dated offerings, recognising that tastes move on and that we now have a significantly increased range of ingredients that we can avail ourselves of 365 days a year. She has replaced them with an array of vibrant offerings to tempt even the meat eaters among us to tuck in. Vegetarianism is becoming increasingly popular in the UK, and more and more of us are adhering to the regime of having at least one meat free day per week. Ever an exponent of having the right tools for the job, this is a custom-built, five star cookbook for the job. Literally, there is something in there for everyone. For the quick after work suppers, there are some irresistible pasta and grain based dishes. From penne with asparagus and morels to bulgar wheat and feta cheese pilaf, so many of the dishes can be thrown together while attending to the long list of early evening tasks in a working home.
There’s plenty of advice too. Each chapter is introduced with an explanation of the more unusual ingredients such as amaranth, hemp seeds and edamame beans. Their introduction into each carefully written recipe then becomes seamless, allowing the novice to acquire a repertoire of both staple and more unusual dishes. For the summer days yet to come there’s a colourful array of salads to be enjoyed alone or alongside a lazy summer barbecue on balmy evenings. Cabbage salad with mint and pomegranate, salata and the ubiquitous tabbouleh rank amongst my favourites to
tastes fabulous too. There has been an exacting effort to ensure the recipes are clear, easy to follow and turn out as they should. So many books today fall very short of this high benchmark, and untested recipes have been a criticism levelled at some of the mainstream celebrity chefs and their books. So if you want to try out vegetarian cooking for the first time or want to revisit it after your student days long since past, here is a true treasure trove that will endure another 25 years or even longer.
From penne with asparagus and morels to bulgar wheat and feta cheese pilaf, so many of the dishes can be thrown together while attending to the long list of early evening tasks in a working home. Rose Elliot date, although many summers will come and go before I could work my way through the huge selection. Yet her crowning glory comes in demystifying nuts and pulses, the former being generally reserved for Christmas stockings and the latter only bought in a can with a tomato sauce. Rose unfolds before our very eyes that a croustade of mushrooms or a lentil croquette is not only startlingly simple, but moreover that it
Buy, try and enjoy the fruits (and vegetables!) of your labour.
A student of Bristol University back in the ‘70s, Helen has since exchanged her life in the West Country for the sunnier climes of Western France. You can follow her culinary musings across the Channel on her blog: www.haddockinthekitchen.wordpress.com
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catherine wheel
the catherine wheel The small historic town of Marshfield is only a seven mile hop from Bath, and has already charmed many a foodie with its butcher, baker and ice-cream maker. This month, Jennie Clark visits The Catherine Wheel, for a taste of how its residents like to while away an afternoon. The Catherine Wheel’s impressive facade is the crowning feature of the picturesque high street in Marshfield. The front part of the building, with its rows of sash windows, dates back to 1690 – with even older low-beamed rooms behind. A brief navigational lapse had led us on a detour through nearby Colerne, and our quest for directions served to illustrate the unanimously glowing reputation of the pub throughout the area. On arrival, we were greeted by Roo Allison, one of a group of locals who took over the pub about 10 years ago. The previous owners wanted to preserve its local ownership, rather than sell it to a large brewery chain. The pub’s history continues inside with its scores of antique features including a freshly restored, custom-made Catherine Wheel clock dating from the 18th century. The classic style extends above the period staircase, with a banquet or conference room, and three homely double bedrooms.
The Catherine Wheel The High Street Marshfield SN14 8LR 01225 892 220 www.thecatherinewheel.co.uk 44
The traditional menu is famed for its steak and kidney pie, which – as demand requires – is rarely taken off. There’s a range of West Country meat and vegetarian dishes, and lunchtime specials such as the smoked haddock scotch egg with a pea and mint salad. The constantly evolving selection of local ales includes Cotswold Spring Brewery, Sharp’s Doombar and Gloucestershire Glory. Also on offer are ciders such as Stowford Press, Addlestone’s Cloudy and
St Helier Pear Cider, as well as several organic wines. For starters we opted for chicken livers and bacon with beetroot and toasted sesame salad, and goats cheese and herb fritters with homemade onion and apple chutney (both £5.25). The livers were expertly cooked, and served with a generous pile of dressed leaves. The fritters were gooey and moreish, perfectly offset by the classic chutney. Next we had a venison steak diane, with Dijon sauce and wild mushrooms (£15.75) and a slow roast lamb shank with sauté spring greens, chickpeas and a pomegranate mint sauce (£14.75). On both dishes the sauces slightly took over and the honey flavour was too much for the lamb. However, the venison was beautifully pink and the lamb equally tender. Although we were more than full from the substantial accompaniments of decadently creamy dauphinoise potatoes and vegetables, we couldn’t resist a dessert from the board – a rich sticky toffee pudding, served with the famous Marshfield ice-cream. The Sunday lunch menu (3 courses £18.00) has been a favourite for years, especially with the numerous country walks nearby and a well sheltered outdoor eating space. The great stone fireplaces inspire images of fading winter fires, and even on a weekday night, the chatter of the regulars around the bar Bring the pub’s past to life.
The great stone fireplaces inspire images of fading winter fires, and even on a weekday night, the chatter of the regulars around the bar brings the pubâ&#x20AC;&#x2122;s past to life.
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london caling
London calling...
The Mandeville Hotel With modern British cuisine and contemporary design on the menu, this month Faye Allen stops for a stay at Maryleboneâ&#x20AC;&#x2122;s most stylish venue.
The Mandeville Hotel Mandeville Place London W1U 2BE Tel: 020 793 55599 Visit: www.mandeville.co.uk
For the discerning Londoner looking for classic style, a touch of eccentricity and hint of bohemia, they are to turn from Bond Street to Marylebone Village. The atmosphere is alive with a shopping and cafĂŠ culture that rivals the Parisian Abbesses neighbourhood, making a day out on these cobbled streets an effortless and exciting option. Situated in the heart of this village is The Mandeville Hotel, one of Londonâ&#x20AC;&#x2122;s most luxurious and relaxed venues. The service was at once attentive and welcoming. With little fuss I was sent to my room to prepare for dinner, which could not come quickly enough.
I began with a complimentary chicken and caramalised red onion mousse, designed to excite the palate. Not being a forgiving fan of such a dish, the rich and fruity balsamic that accompanied certainly went down well with the homemade bread served warm to our table, convincing me that I was in for a treat. Designed by world renowned interior designer, Stephen Ryan whose list of clients includes Catherine Zeta Jones and Michael Douglas, the deVille restaurant has been fashioned for those with a taste for the theatrical. Plush fabrics and floral wallpaper make a suitable setting for the clear Perspex framed paintings and Venetian mask wall lights. Silver, purple
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london calling
Chinian, Languedoc, 2007 (£6.50). Although a little tough for lamb cooked rare, the turn of the seasons rather than the cooking could be to fault here but all grievances were forgotten for the mint mousse – fresh and effortless, it made the perfect accompaniment. I fall firmly in the camp that believes a wellmade dessert is an excuse to spoil yourself and indulge in utter creativity. My selfish side emerges as I deter the offering of two spoons and marvel at my choice, a honeycomb terrine with caramelised pistachios and a generous portion of honeycomb pieces (£7). Looking nothing short of exquisite, this dessert fulfilled my expectations and makes a grand entry into my top five favourites.
and browns filter through the restaurant, making it understandable as to why this restaurant is seen as the most romantic setting in Marylebone. The starter of beetroot and goats cheese tor with endive salad (£6.50) was a refreshing site. A vegetable that tends to get overlooked, the earthy and slightly nutty flavour of the beetroot was well matched with the smooth goats cheese. My dinner guest enjoyed pan-fried Scottish scallops with artichoke purée and almond butter (£9.50). Crisp and succulent with a sweet sauce, these three scallops were heartily enjoyed along with a crisp and sweet glass of house white, tentatively refilled throughout our dinner. I then opted for weald salt marsh lamb with mint mousse and baby vegetables (£18.50) alongside a rich and spicy glass of Saint
Under the guidance of Head Chef Matt Edmonds, subtle seasoning and delicate flavours were present in every dish sampled. Nothing is over done and the natural ingredients allow the food to speak for itself. Even despite the service being a tad rushed on a Saturday night, deVille restaurant offers an exquisite, as well as relaxed, dining experience. After being sufficiently wined and dined I was thankful for the short trip to my room and a stay in the king sized bed. Crisp white sheets, subtle greens and purples ensured a serene stay. Blacked-out curtains and a fully equipped ensuite with Penhaligon’s bath accessories were most welcomed too. With time not on my side, I was unable to try the restaurants renowned afternoon teas or indeed the infamous Rowley’s chargrilled entrecote served with a herb and butter sauce and unlimited chunky chips, an opportunity I would be sure not to pass up if I was in the area again. 47
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strawberries
Strawberry The foodie hallmark of Wimbledon and a supposed aphrodisiac, nothing says British summertime like a punnet of fresh juicy strawberries. So whether you're a tennis fanatic or are cooking to impress, these two recipes are bound to have you shouting "love" from the rooftops!
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strawberries
Season BASIL PANNACOTTA WITH POACHED STRAWBERRIES SERVES 4 Ingredients 3 gelatine leaves 250ml milk 250ml double cream 3 basil leaves 25g sugar 1 punnet of marinated strawberries Splash of balsamic vinegar First soak the gelatine leaves in cold water to soften. Heat the milk, cream, sugar and basil leaves in a pan until it just starts to simmer. Strain and put in the softened gelatine leaves. Stir until the gelantine leaves have dissolved then pour the mix into moulds (small ramekins or even tumbler glasses will do). Place in the fridge to set. When ready to serve dip the moulds briefly in boiling water to help the pannacotta to release. Tip them onto their serving plates and place around either fresh strawberries or the marinated poached ones for extra elegance. For that extra touch, fry some basil leaves in a little oil until crisp and use to garnish the pannacottas. Decorate the strawberries with some shredded basil, a splash of balsamic and some crumbled shortbreads.
PIMMS SOAKED STRAWBERRIES SERVES 4 Ingredients Splash of Pimms Punnet of strawberries Pinch of cracked black pepper 1 vanilla pod Handful of mint leaves A good pinch of caster sugar Rind from 1 lemon Hull the strawberries, cut them in half and throw them into a large bowl. Splash over a good glug of Pimms, the strawberries want to be soaking in the liqueur. Add to the bowl the lemon rind (grated or simply in strips with a peeler), the black pepper and the sugar. Tear over the mint and scrape out the seeds of the vanilla pod. Toss the strawberries around in the bowl with all these ingredients and allow to marinade for several hours. The longer you allow them to marinade the better all these wonderful flavours will mingle together. After several hours you can serve the delightfully scented strawberries as they are with creme fraiche or whipped cream. Or you can gently poach them in the Pimms juice until they are soft and melt in the mouth. Then serve them with the basil pannacotta.
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• Fruit • Vegetables • Dairy • Bread Quality ingredients for restaurant kitchens in the West Wilts and Bath area. Local produce grown exclusively for us including specialist crops. ‘If you are passionate about your food we’d like to talk to you’
01225 708838 lovejoys@live.com Lovejoys 53 High Street, Melksham Wilts, SN12 6JY
GOLD
National C h Royal Bath eese Award, an Show 2 0 1d West 0
A delightful country pub and 2 AA rosette restaurant that also offers cosy, luxury accommodation with eight beautifully designed bedrooms.
Handmade hard and
soft cheeses made or matured on our organic farm
Cheese Shop at Park Farm, Kelston
Kelston, Bath BA1 9AG - Telephone: 01225 3 3 16 0 1 Email:sales@parkfarm.co.uk / www.parkfarm.co.uk
We are passionate about our real ales and extensive list of wines that have been exclusively selected to compliment our seasonal menu. All dishes are made from locally sourced produce by our experienced team of chefs. A set lunch menu is available Monday - Saturday at £12.50 for two courses and £15.50 for three. We are also now taking bookings for Christmas and New Years Eve. We are open 11am-11pm Monday - Saturday & 12pm-10.30pm Sundays. Food is served 12pm-2.30pm & 6.30pm-9.30pm Monday - Saturday and 12pm-2.30pm & 7pm-9pm Sundays.
Top Lane, Whitley, Melksham, SN12 8QX Tel 01225 709131
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ask a chef
Ask a chef onnie Faulkner is the owner-chef of Ronnie's Restaurant in Thornbury. Ron has had a distinguished career working in some of the most prestigious kitchens in the UK and Europe, for celebrated chefs such as Anton Mosimann and Ed Baines. Cooking for national and foreign royalty and dignitaries honed Ronnie's skill and further reinforced his lifelong commitment to food. His menus showcase the best local produce, earning the restaurant its title as the Good Food Guide’s 'Restaurant of the Year’. Ronnie’s is based in Thornbury and is open Tuesday-Sunday. Lunches and coffees are available from 10am-3pm and evening meals are available from 6.30pm-11pm. The restaurant is closed on Mondays.
R Ronnie Faulkner
Q. Is it true that rump steak has more flavour than sirloin even though it's a cheaper cut? Malcolm Tithe, Westbury. A. Yes it’s generally true. A rule of thumb is the more work a muscle does the better the flavour, but the Q. What desserts other than summer fruit pudding can I make to use up the glut of fruit from my allotment? Harry Novelle, Batheaston. A. My grounding was in a Swiss Kitchen so we used to preserve our berries in a rumtopf. It’s a great way to deal with an excess of fruits by placing them in a storage pot and covering them with rum and sugar. The berries are stored for several months in a cool place and the fruits can be used during the leaner months. During the spring and summer months when the fruit is in abundance we make jellies, garnish rice puddings, layer pastry with cream and fruit, make ice creams, jams, coulis and brûlées.
flavour sacrifices the tenderness. Rump is generally cheaper because it’s not as tender as sirloin. There are also a number of other influencing factors such as the length of time the meat has been hung for and the breed of cattle. A rump steak cut fresh from a dairy cow will not have nearly as much flavour as a sirloin steak cut from a 28 day dry aged Hereford or Aberdeen Angus.
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Q. I have recently fallen in love with truffle oil. What recipes can I use it in? Jessica Allen, Bristol. A. Truffle oil is incredibly versatile. I would suggest not cooking with it, but rather adding it to the dish just before you serve it. We use it to enhance our wild mushroom risotto. Try adding a splash to scrambled eggs for a delicious brunch dish or using the oil to scent mashed potatoes too. Q. I want to encourage my children to start cooking with me, what sort of easy recipes can we make together? Julia Stanford, Shepton Mallet. A. Cooking together can be great fun and a great way to introduce kids to the kitchen. My grandmother introduced me to the kitchen at a very early age with baking. She used recipes that she knew intimately, so she could take me through it step by step.
If you have a culinary query for Ronnie, write to us at the usual address or email info@flavourmagazine.com
Q. I can't manage to cook tofu in stir-fries without it breaking up and disintegrating. Any tips? Laura Gregory, Wraxall. A. You need to cut the tofu into cubes and fry it first in hot oil. Move it gently in the wok and once it is golden brown, carefully lift it out of the pan to drain and rest on some kitchen paper while you cook your stirfry. You can add the tofu back to the stir-fry just before you serve it, but I like to use the tofu as a garnish by carefully placing it on top of each portion.
Ronnies – Tel: 01454 411137 www.ronnies-restaurant.co.uk
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Cotswolds88 Nestled deep in the bosom of the Cotswolds opulent boutique hotels abound, where stately elegance is very much the order of the day. Then there’s Cotswolds88... Opening in 2007 after a £4 million takeover, Cotswolds88 has been quick to set out its own unique and flamboyant stall.
head chef Lee Scott certainly brings with him a solid culinary pedigree. Organic and local ingredients are key to his contemporary menu, complimented by some notable internationally sourced wines. Offering only five choices by the glass however does seem a little on the overcautious side.
Located in the idyllic village of Painswick, Cotswold88 has a cult-like following with the London set that are looking to escape to the country without losing the vibrancy of city life. A clever fusion of the traditional and the cutting edge best describes this resolutely design-led hotel where seeing is most definitely believing. The hotel’s mixture of textures, patterns and colours is rarely so well executed. The entire ground floor is taken up by an intimate bar area and 35-cover restaurant; the former leading out onto neatly manicured grounds, stylish rattan sofas and unparallel views of the rolling hills cushioning the hotel. Upstairs, 17 luxuriously designed bedrooms boast a different theme, each with limited edition Leigh Bowery inspired wallpaper. All come with must-steal Molton 52
Brown goodies and some, Jacuzzi baths which along with a comprehensive list of beauty treatments, offer guests the perfect excuse to unwind. Meanwhile, photo artist David Hiscock has worked on capturing the grounds and exterior of the hotel, creating unique abstract images which feature throughout the hotel in various art forms. Formerly running The Savoy Grill in London for Gordon Ramsay where cooking for capricious stars was all in a day’s work,
There’s no other way to describe a starter of a beef carpaccio with pickled vegetables, creamed horseradish and black pudding beignet than out of this world. Thin strips of blood red meat were delicately fanned onto the plate and paired with a familiar bedfellow of horseradish – the earthy addition of a shallow-fried black pudding ball positioning Scott’s food squarely into the modern British camp. Next up, a main course of black bream, herb gnocci and braised lettuce lobster and ginger emulsion was met with mixed feelings. Black bream is not a hugely popular fish so is relatively inexpensive, but its reputed sweet firm flesh is what affords
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cotswold 88
it a place on fine dining menus. In this instance, despite faultless presentation and a skilfully crafted emulsion, its ‘fishy’ taste overpowered the dish and called its freshness into question: perhaps my fault for forgetting the old adage of avoiding fish on a Monday. Not being a huge fan of a meringue’s confounding consistency, seeing Eton Mess on almost every menu at this time of year can become tedious very quickly. Thankfully, a lemon and pinenut parfait served with fresh raspberries, pine nut and apple purée was at once reminiscent of pistachio ice cream and a refreshing take on the season’s abundance of berries. At Cotswolds88, modern and vintage merge together to create a sensual experience that is not easily forgotten; in such voguish surroundings, it would be very difficult to. Cotswolds88hotel Kemps Lane Painswick Gloucestershire GL6 6YB 01452 813688 www.cotswolds88hotel.com 53
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chef profile
chef profile Name: Leigh Evans Age: 22 Originally from: Cheddar
I was running my own service at the age of 14 for my parents in our country pub in Cheddar. Once I’d finished my catering course at the age of 18, I took over the kitchen at the pub for a year to help my family retire. After that I moved into Bath and began work at The Royal Crescent. Becoming a chef was a natural step for me. Moving from the Royal Crescent to The Chequers didn’t feel like too much of a jump – I just continued with the high standard expected of me. I was working with the talented Gordon Jones for four years and after the chef walk out in November 2009 caused by Gordon losing his job, everyone in the kitchen decided to follow him. We were a tight team and to continue in his absence wouldn’t have seemed right. The experience at the Crescent was invaluable and it has enabled me to progress and develop my own food ideas in a way that wouldn’t have been possible before. It’s great to be working with Joe Cussens and Justin Sleath and to draw on the experience that they have which has made
the Marlborough Tavern so succesful. Under their management I’ve found the best of both worlds. I’m able to carry on the formal, fine dining for our restaurant upstairs whereas downstairs we offer a more relaxed, atmosphere with a menu of people’s favourites. It’s here where you can sit with a glass of wine and a bowl of mussels or move upstairs for fillet of beef and marrowbone or new season lamb. I work really closely with my suppliers. Everything is locally sourced and fresh. My greengrocer has given me a plot on their land so by late July we will be able to start serving our own produce. I have daily fish deliveries from Devon and Cornwall and the meat is from Wiltshire. I do have a sous chef but at the moment I devise the menu myself. I’m proud of the food; it’s fresh, inventive and local. The partnerships I have with my suppliers ensure the highest quality at all times. Stephen Blake, my first head chef at the Crescent had a huge influence on me. He instilled great discipline, structure and organisation. I can’t forget Gordon Jones here either. I have no doubt that he is the most talented chef that I will ever have the pleasure to work with. I’d love the experience of eating at The Fat
Duck, I’m saving up for that one! Heston’s work is entirely unique. I love watching him, even though his style is completely different to my own. It’s just mad! I have tried a few of his recipes like smoked trout with lemon caviar, which turned out pretty well. I used several different chemicals with the dish. Pretty different. Being a chef is one of the most rewarding jobs out there, providing you are willing to put the hard work, dedication and the long hours I could never get tired of food or of cooking; it’s just a part of me.
The Chequers 50 Rivers Street Bath BA1 2QA 01225 360017 www.thechequersbath.com
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THIS SUMMER AT LUCKNAM The Brasserie for stylish and contemporary dining. Using locally sourced fresh ingredients, our executive chef Hywel Jones has created an innovative 2 course set menu for ÂŁ16. Available Monday to Friday, 12 to 3pm. And available every evening 3 course set dinner menu for just ÂŁ27 per person. For reservations please call 01225 740575.
Lucknam Park, Colerne, Chippenham, Wiltshire SN14 8AZ Tel: +44 (0)1225 742777 reservations@lucknampark.co.uk www.lucknampark.co.uk
Orangery Restaurant
A fresh dining experience! The classic Orangery glass domed ceilings and walls allow guests to take in the glorious estate views whilst enjoying fine food. All meals are freshly prepared using ingredients that are seasonal. Fresh & locally sourced often from the Tortworth Estate Farm Shop. Complimentary glass of house wine with this flyer.
at Tortworth Court Four Pillars Hotel
For bookings and further information call
01454 263000 tortworth@four-pillars.co.uk www.four-pillars.co.uk/tortworth
Tortworth,Wotton-under-Edge, South Gloucestershire, GL12 8HH
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drops by
How many of us share a mutual hatred for our squealing alarm clocks in the morning, followed by nose-to-tail traffic and a soggy sandwich for a lunchtime fill up? Our food collects more air miles than our credit cards and our holidays are only satisfying if they’re anywhere but here. Hard as it is to believe, there was a time when waking up to the sound of roosting hens and enjoying freshly laid eggs for lunch was considered the norm. It still is for a lucky few and North Wheddon Farm in Exmoor is one such shining example. Owners Julian and wife Rachael had a simple and very traditional aim behind the farm: “We were looking to establish a family business which would involve all of us, including our three children. We wanted to go back to basics with food and show others how real food is produced and why it needs to be supported, especially living on an island as small as ours.” Julian and Rachael are firm believers in the Slow Food Movement, a movement that seeks to repair people’s connection back to their food as well as other aspects of their lives. Julian explains: “It’s about enjoying the process rather than just the end result. Life is for living and sometimes you want to be able to feel the wind on your face.” All of the food is produced from the 200 year old farmstead, providing visitors and guests with the opportunity to see for themselves a ‘full circle story of food production.’ Julian continues, “We’re a small operation so it has its own natural limits on capacity, which means zero compromise on quality. ”
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drops by...
The menu is comprised of classic English dishes cooked with beautiful, simple ingredients. With every step, from the investment of time and love in the rearing of the animals to the finer elements of production, Julian can ensure that every dish he and his wife prepare is a true experience.
For Julian, it was a natural progression moving from a career as a trained chef to farm life. “It all stemmed from a desire to understand where food comes from so I could control it the way I liked from top to bottom. It’s so important to have a sense of pride in what you do, more important than money.” North Wheddon Farm offers a B&B as well as a choice of two self-contained cottages. So whether you fancy getting involved by moving the sheep, pigs or just want to feed the chickens, then the farm is your perfect opportunity to reconnect with an almost forgotten way of life.
North Wheddon Farm
North Wheddon Farm Wheddon Cross Minehead Exmoor TA24 7EX 01643 841 791 www.northwheddonfarm.co.uk 57
A Taste of Summer The Bath Food & Drink Festival 3rd and 4th July is a gastronomic delight, with over 130 exhibitors; the scope of local & national products on show ensures there is something for everyone. You’ll find an astonishing variety of victuals from oatcakes to aphrodisiac Quince, the widest range of baked goods, meats, Festival fun fish, cheeses, jams, chutneys and much more on offer; this is the regional food event not to be missed. Jarvis of St James Champagne Garden, an exclusive corner of Victoria Park, invites you to enjoy the finest perfectly chilled glass of champagne or why not sample the full decadent experience and share a bottle of Champagne on ice, with friends.
BIRTHDAY BASH Food heaven in the heart of Bristol. At Source we provide the best in local meats, fish and vegetables straight from the farms and ports. We offer a range of food as seen in the markets of Europe. We are having our first birthday party and are offering a special menu for the two days as well as a few goodies from the shop at £1. We have invited some of our suppliers along to allow you to sample their goods as well as meet the people behind the products. Come to Source in St Nicks Market on the 16th and 17th of July.
GOOD FOOD STARTS HERE
Antonio Carluccio, the much loved and respected Italian cookery writer cooks up a storm of genuine regional Italian food that will inspire your taste-buds, this is an experience not to be missed. Michelin Star chef Martin Blunos will be joined by leading local chefs in showcasing local and regional Antonio Carluccio produce in the Kitchen. Join the experts in the Wine, Spirit & Ale Theatre and take part in informal tutored tasting’s, a chance to develop a greater appreciation about wine from the old world to the new world.
s
Martin Bluno
Don’t forget the inspiring breweries showcasing a wide range of Real Ale from the region with fine ale from Abbey Ales, Cotswold Spring Brewery, true Cider from Gaymer Cider, Gwatkins Cider and Orchards Cider to name just a few. Join friends and family and relax in the Gaymer Cider Garden and enjoy the best of the region, raising a glass to summer.
£6 on the day. Accompanied children under 16 FREE. Pre-booked ticket discounts available.
Bath Ticket Hotline: T: 0844 847 5256 Book on Line: w: visitbathshop.co.uk In Person: Bath Tourist Information Centre Abbey Churchyard For a FREE Programme visit w: garden-events.com
I'm very proud of my Somerset farm produced, cold fresh pressed extra virgin rapeseed oil for lots of reasons. It's low in saturated fats, high in Omga 3,delivers fantastic results even at high cooking temperatures so that the taste of your food is always the best it can be. It's also the key ingredient in my fantastic range of sauces, dressings and mayonnaises which offers something for everyone. So if you love good food, you'll love Fussels. Contact Andy on 01373 831286 www.fusselsfinefoods.co.uk
> flavour
reader review
READER R
EVIEW
MOREISH BY ROSIE CHILD FROM BRISTOL You could be forgiven for thinking that as a residential area whose inhabitants largely comprise students and families with young children, Redland is not at the forefront of Bristol’s food culture. However if you know where to look, the sleepy suburban area conceals some hidden gems, one of which is Moreish.
Situated on a bustling side street, Moreish is a small, stylish restaurant that serves modern European cuisine at remarkably fair prices. In addition to the outstanding prix fixe evening menu, the restaurant offers a set lunch menu, brunch, lunchtime snacks, tapas and an excellent Sunday roast, as well as hosting regular tasting evenings.
My most recent visit to Moreish was with a large party, all of whom were there on the glowing recommendations of my partner and me. The restaurant thus had a lot to live up to, and it certainly didn’t disappoint. If anything, the challenge offered to the small restaurant by the size of our party seemed to spur them on to greater efforts. One of Moreish’s greatest strengths is the variability of its menu, on which I have rarely seen the same dish offered twice. The menu showcases the best seasonal and local produce, consistently offering dishes that are skilfully cooked, beautifully presented and have simple but original flavour combinations, and always including vegetarian options that would tempt even the most hardened carnivore. This occasion was no exception, and we were repeatedly delighted by dishes such as white onion and parmesan soup, tenderloin of pork with apple purée, seared swordfish and – my personal holy grail – rib eye steak cooked exactly medium-rare. Do not let the quiet, suburban location fool you. With an outstanding selection of drinks, attentive staff and a stylish but relaxed atmosphere, Moreish deserves to be Bristol’s first-choice for high-end food at mid-range prices.
Moreish 6 Chandos Road Bristol BS6 6PE Tel: 01179 706078 Visit: www.moreishrestaurant.co.uk
Tell us about your favourite place to eat by writing to us at the usual address or emailing faye@flavourmagazine.com We'll even give you one year's free subscription for your troubles! 59
Flavour Offer 10% discount & free pizza peel
Brooks
G u e s t h o u s e
The Blue Bowl Inn Country Pub & Restaurant Good food, well kept ales and a warm welcome!
Brooks Guesthouse is a stylish boutique B & B ideally situated close to the heart of Bath. Each room is decorated to a high standard, offering modern fixtures yet plenty of character. The warm hospitality and delicious breakfasts consisting of local produce are the icing on the cake!
The Blue Bowl Inn, Bristol Rd, West Harptree BS40 6HJ 1 Crescent Gardens - Upper Bristol Road - Bath BA1 2NA T: 01225 425543 - F:01225 318 147 www.brooksguesthouse.com - info@brooksguesthouse.com
Tel. 01761 221269 www.thebluebowl.co.uk
Chef, food writer, author and mother Siân Blunos is passionate about children’s health and their eating habits, and believes that expanding your knowledge of food can only help benefit your child.
Warm Strawberries with Vanilla Strawberries and vanilla is a fantastic combination. Serve it on its own, or with vanilla ice-cream, rice pudding or semolina. I prefer to make this dish when strawberries are in season, otherwise the fruit can be really sharp and watery. Makes 6-8 portions Ingredients • 450g • •
strawberries, hulled Seeds from 1 vanilla pod or 4 drops of vanilla essence Sugar to taste
Method 1. Put the strawberries and vanilla seeds or essence in a heavy-bottomed saucepan, cover and cook slowly for about 10 minutes or until the strawberries are soft, depending on the ripeness of the strawberries. Add a little sugar to taste, if necessary. 2. For babies younger than six months, mash the strawberries or whiz them in a food processor or with a hand-held blender. Allow to cool, then divide into portions and serve or freeze.
FRUIT Truly the taste of the summertime, nothing tastes sweeter that a true British strawberry in season. These sweet succulent fruits are not only delicious and packed with goodness, they’re easy to grow too so the kids can have their own little strawberry patch. Strawberries also contain thousands of beneficial phytonutrients that are mostly found in highly coloured vegetables and fruit. Their effects include the production of antioxidants, boosting the immune system, anti-inflammatory, antiviral, antibacterial, and cellular repair. Strawberries also have numerous medicinal properties including their ability to lower the risk of cancers of the gastrointestinal tract due to presence of Vitamin C – in fact strawberries have more vitamin C than citrus fruit. They’re an excellent source of potassium and magnesium and contain good amounts of phosphorous, sodium, iron calcium, copper and manganese. Having the lowest GI of any other fruit also means they keep blood sugar levels even. For something a little different try this recipe, it’s a great way to use up strawberries if they’re starting to get a bit soft. Serve with ice cream, yoghurt or over chopped bananas.
COOKING FOR COCO Like most busy mothers, Siân wanted to feed her baby well, but didn't have a lot of free time on her hands. Her solution was to develop recipes using a wide variety of fresh, available foods, which could be batch-cooked and used to stock the freezer. Now, she always has a range of delicious dishes on hand, and you can too. With a little care and planning you can give even the youngest of children the experience of good, fresh food, which is tasty and nutritious.
To order a personally signed copy of Cooking for Coco for only £8.50 (including postage), RRP £9.99, email sian@blunos.com
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directory
E ADVERTIS HERE!
COUNTRY CATERING
OUR NOW CALL FLAV 9188
directory 9 77 TEL: 0117
Welcome to the flavour directory. Updated monthly, this directory is your essential guide to featured businesses, organisations and producers in Bristol, Bath and the surrounding areas. For our more comprehensive online directory, visit www.flavourmagazine.com
Country Catering Marina Cottage, Alston Sutton, Upper Weare Nr. Axbridge, Somerset BS26 2LS Tel: 01934 732189 Visit: www.countrycatering.me.uk
BALMORAL HOTEL
BART SPICES
BETTER FOOD CO.
Friendly, family-run hotel, restaurant and bar in the heart of Weston-super-Mare. Full à la carte menu served daily.
A passion for offering the most wonderful range of herbs, spices and coconut products allows you to recreate and enjoy wonderful dishes from every corner of the world in your own home.
Bristol's truly local award-winning organic supermarket, cafe, grower and veg box delivery service.
Balmoral Hotel 66 Walliscote Rd, Weston-s-Mare BS23 1ED Tel: 01934 633033 Visit:wwwwbalmoralhotelandstottiesbar.co.uk
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Jackie Wallis provides interesting menus, first class service and event coordination for weddings, celebrations and special occasions throughout the West Country.
Bart Spices Tel: 0117 977 3474 Visit: www.bartspices.com
Better Food Co. The Proving House, Sevier Street, St Werburghs, Bristol BS2 9QS. Tel: 0117 935 1725 Visit: www.betterfood.co.uk
BELTANE BED & BREAKFAST
BRISTOL SWEET MART
BISTRO 507
We’re within walking distance of Wells, next to beautiful open countryside. We have spacious guest rooms, king size beds with crisp white linen and delicious, freshly cooked breakfasts!
The shop sits in the heart of an ethnically vibrant community. Specialists in spices, ethnic foods, frozen halal and seafoods. New in store is the lovely deli selling chilled and hot food.
“More than just great food!” Lunch and evening dining, Tues to Sat 12.003.00 and 18.30-22.00, Sun 12.00-15.00 and Weds breakfast 8.30-11.00.
Beltane Bed and Breakfast Dulcote, Wells, Somerset BA5 3NU Tel: 01749 671040 / 07801 654252 Visit: www.beltanebandb.co.uk
Bristol Sweet Mart St. Marks Road, Easton, Bristol BS5 6JH Tel: 01179 512257
Bistro 507 507 Bath Road, Salford, Bristol BS31 3HQ Tel: 01225 873108
THATCHERS CIDER
CAFE KINO
COUNTRY CUPCAKES
For orchard fresh Thatchers cider visit our Myrtle Farm Cider Shop, Monday-Saturday 9am-6pm, Sunday and bank holidays 10am1pm.
Friendly, vegan, vegetarian community cafe. Enjoy fresh homemade sandwiches and light meals as well as organic beers, wines and ciders.
Our delicious cupcakes are made from the finest ingredients and delightfully finished by hand.
Thatchers Cider Shop Myrtle Farm, Sandford, Somerset BS25 5RA Tel: 01934 822862 Visit: www.thatcherscider.co.uk
Cafe Kino Kingsdown, 3 Ninetree Hill, Bristol BS1 3SB Tel: 0117 9249 200
Country Cupcakes Tel: 07801 280910 Email: nikki@countrycupcakes.com Visit: www.countrycupcakes.com
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directory
HOMEWOOD PARK
HUNSTRETE HOUSE
LA SCALA
A gracious, luxury country house hotel near Bath and one of the loveliest country house hotels in the west.
18th Century Georgian manor house, situated in 71 acres of beautiful woodland, gardens and deer park.
Homewood Park Abbey Lane, Hinton Charterhouse, Bath Tel: 01225 723731 Visit: www.homewoodpark.co.uk
Hunstrete House Pensford, Nr. Bath, Somerset BS39 4NS Tel: 01761 490490 Visit: www.hunstretehouse.co.uk
Family run Italian deli and cafe just off Cheltenham's promenade - salads, pastas, speciality sandwiches and cakes made fresh every day.
LUCKNAM PARK HOTEL & SPA
MARK'S GLOUCESTER OLD SPOTS
NIBBLED
Experience fine dining in The Park under the direction of Michelin Star chef Hywel Jones or enjoy all day dining in the stylish and contemporary Brasserie.
Locally reared, free range, finest quality pedigree pork delivered straight to your door.
Fabulous homemade food for all occasions. Private & corporate caterers who use only the very best ingredients. Let us make your event extra special!
La Scala Tel: 01242 580800 Visit: www.lascaladeli.com
The Cribbs Herd: Mark's Gloucester Old Spots Tel: 07836 661 640 Visit: www.marksgloucesteroldspots.co.uk
Nibbled Catering Tel: 01225 851072 Visit: www.nibbledcatering.co.uk
FIREHOUSE ROTISSERIE
DAVID FELCE FISHMONGER
HARVEST NATURAL FOODS
Eclectic flavours, the Firehouse offers a menu with a delicious twist served in a warm and rustic atmosphere.
Having worked in the wet fish business for twenty years, David now specialises in smoked fish using his own preparation methods and kiln.
Passionate about providing ethically sourced, earth-friendly and affordable products for your shopping basket.
Lucknam Park Colerne, Chippenham, Wiltshire SN14 8AZ Tel: 01225 742777 Visit: www.lucknampark.co.uk
Firehouse Rotisserie (Bristol/Bath) Anchor Square, Harbourside, Bristol 2 John Street, Bath BA1 2JL Visit: www.firehouserotisserie.co.uk
David Felce Fishmonger Water Lane Farm, Humphrey's End, Stroud, Glos GL66EW Tel: 07973662458 / 01453750806 Visit: www.davidfelce.co.uk
Harvest Natural Foods 37 Walcot Street, Bath BA1 5BN Tel: 01225 465519 Visit: www.harvest-bath.coop
HUDSONS
FOREST MUSHROOMS
CHEDDAR WATER LTD
The perfect place to enjoy cocktails, world wines & beers, delicious prime dry-aged steaks and fresh seafood.
A family business, established in 1959, growing white and chemical free Portabellini brown mushrooms. We sell at Stroud, Gloucester, Cirencester, Cheltenham and Thornbury and Bristol farmers' markets.
Cheddar Natural Spring Water naturally filtered through land certified by the Soil Association as Organic.
Hudson Steakhouse Bar & Grill 14 London Street, Top of Walcot Street, Bath Tel: 01225 332 323 Visit: www.hudsonsbars.com
Melmirk Ltd Tel: 01451 850502
Cheddar Water Ltd Upper Draycott Road, Cheddar BS27 3YL Tel: 01934 740452 Visit: www.cheddarwater.com
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PULLINS BAKER
RIVERFORD
RIVERSIDE GARDEN CENTRE CAFE
We've been baking in Somerset since 1925, creating beautiful artisan loaves using traditional methods, real ingredients and family recipes.
Riverford Organic Vegetable Boxes are now available for home delivery in North Somerset, Bristol, Bath and surrounding areas.
Open daily with plenty of indoor and outdoor seating. Food/drink is suitable for vegetarians and is organic, fairtrade and mostly locally sourced.
Pullins Baker Tel: 01934 832135 Visit: www.pullinsbakers.co.uk
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Riverford Organic Vegetable Boxes Order today, Tel: 0845 600 3211 Visit: www.riverford.co.uk
Riverside Garden Centre Cafe Clift House, Southville, Bristol BS3 1RX Tel: 01179 667535
RONNIE'S RESTAURANT
STON EASTON PARK
THE BATH PRIORY
In the heart of Thornbury, Ronnie’s offers lovingly prepared food and exceptional service in a fresh and stylish setting.
A superb mansion set in one of the West Country's most romantic estates, exuding elegance, warmth and comfort.
Michelin-starred and 3 AA Rosette awardwinning restaurant where you can enjoy lunch or dinner with a view.
Ronnie's Restaurant 11 St. Mary Street, Thornbury, Bristol BS35 2AB Tel: 01454 411137 Visit:www.ronnies-restaurant.co.uk
Ston Easton Park Ston Easton, Somerset BA3 4DF Tel: 01761 241631 Visit: www.stoneaston.co.uk
The Bath Priory Weston Road, Bath BA1 2XT Tel: 01225 331922 Visit: www.thebathpriory.co.uk
THE CHOCOLATE TART
THE PONY & TRAP
THE FOLK HOUSE CAFÉ & BAR
Chocolate workshops for 'people who love chocolate'! Great on your own or in a party. Gift vouchers available.
Visit us at our 200-year-old country cottage pub/restaurant for a memorable dining experience.
The Folk House Café & Bar produces delicious, fresh and affordable food using organic, local and seasonal ingredients.
The Chocolate Tart The Old Malthouse, Congresbury BS49 5BD Tel: 01934 876881 Visit: www.thechocolatetart.co.uk
The Pony & Trap Knowle Hill, Newton, Chew Magna BS40 8TQ Tel: 01275 332627 Visit: www.theponyandtrap.co.uk
The Folk House Café & Bar 40a Park Street, Bristol, BS1 5JG Tel: 0117 908 5035 Visit: www.bristolfolkhouse.co.uk
TRETHOWAN'S DAIRY
THE STAR INN
JACQUELINE'S RESTAURANT
Offering a range of our own cheese, Gorwydd Caerphilly, made on the family farm in West Wales, and our other favourite cheeses from small producers. Trethowan's Dairy The Glass Arcade, St Nicholas Mkt, Bristol Tel: 0117 9020332 Visit: www.trethowansdairy.co.uk
The 16th Century pub is one of only two pubs in the city to make the main listings in the 2004 Good Pub Guide.
We produce the finest products using locally sourced and homegrown fruit and vegetables. Also available are Jackie’s Country Larder preserves and Chutneys.
The Star Inn 23 The Vineyards, Bath BA1 5NA Tel: 01225 425 072 Visit: www.star-inn-bath.co.uk
Cotswolds88 Hotel Kemps Lane, Painswick, Glous GL6 6YB Tel: 01452 813688 Visit: www.cotswolds88hotel.com
> flavour’s
food heroes
Feeling inspired by our talented readers, each month flavour will be looking at the unsung heroes of the foodie world, you! Ever keen to champion people who love local food – we want to know what makes cooking so special to you. This month Deborah Siggery lets us into her kitchen to reveal why cooking to her is a way of life...
Signature Dish
f you’ve ever tucked into a roast dinner and you finish with the words, ‘Nice, but not as good as mum’s’, or politely complimented a friend on her trifle and thought, ‘Tasty, but it’s not how grandma does it’, then you know you are part of the privileged few who have grown up with good food. A problem that cook and food enthusiast Deborah Siggery’s own children are proud to have.
Braised lamb shanks with cannellini beans
I
This is a truly delicious recipe that can quickly be adapted to suit your own tastes and is great for the weekends to share with friends and family.
Ingredients: 3 tbsp olive oil 6 lamb shanks 1 large onion peeled and chopped 3 carrots, peeled and sliced 3 celery sticks, sliced 2 garlic cloves, peeled and crushed 400g chopped tomatoes 125ml good quality balsamic vinegar 2 bay leaves 2 x cans cannellini beans Salt and pepper
A natural born cook, familiarity in the kitchen came at a young age, helping her grandmother make homemade jams and chutneys. With the aid of a well-stocked kitchen garden, fresh ingredients to hand and a grandma’s touch, Deborah quickly picked up a love for cooking. “When my own mother had dinner parties, it was my job to do the desserts as she hated making them, I also did the Christmas puddings for the table. When I got married, my love for entertaining enhanced my cooking.” Living overseas in the Middle and Far East awakened Deborah’s taste buds and played a large influence on her culinary expertise, making curry one of her favourite cuisines: “What you experience over there is incredible but I do also enjoy good home cooking as well. A lot of it depends on which country I am in and the local food on offer.” She continues: “We’ve always had lovely traditional foods here in Britain, and now people’s minds are expanding and they are getting more adventurous with their home cooking.” Working as a cook for a private household in Edgeworth, Gloucestershire, Deborah’s passion for good food never tires. “I love watching other’s enjoyment from what I make. I find cooking like therapy, it’s relaxing and creative.” Her job has bought many challenges such as cooking for one of Britain’s most popular food writers and cook, Josceline Dimbleby. “She was such a huge inspiration to me and I was privileged enough for her to give me some of her recipes. To my relief, she enjoyed what I cooked her!”
Method: 1. Heat oil in a large, flameproof dish and brown the lamb shanks in two batches, all over. Remove and set aside. 2. Add the onion, carrots, celery and garlic to the casserole. Cook gently until softened and just beginning to colour.
HEROES Our busy schedules may allow us to make plenty of excuses during the week, but talking to busy mum Deborah as she cuddles her pet Bantam hens, makes the excuses look a touch feeble. As she recommends, use the weekend instead. This is the opportunity when you can indulge in the time it takes to enjoy fresh food and local ingredients and appreciate the pleasure that food brings us.
3. Return the lamb to the casserole, add the chopped tomatoes and balsamic vinegar. Stir well. Season and add the bay leaves. Bring to a simmer, cover and cook for 5 minutes. Transfer to oven and cook for 1½ - 2 hours at 170°C / 150°C Fan / Gas Mark 3 for 3540 minutes or until the lamb is tender. 4. Remove from the oven and add cannellini beans. Cover and return to oven for 30 minutes. To serve: sprinkle with fresh parsley.
Whether you want to give us your favourite brownie recipe or have a friend who breeds their own pigs, then get in touch! Please email faye@flavourmagazine.com or call us on 01179 779188.
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> flavour
food for thought
Grow Your Own Closed airspace, stranded citizens and the fast-spreading rumour that the UK could run out of food recently pressed the right panic buttons. This month Nathan Budd considers why planting our own could lower the blood pressure in more ways than one…
As the volcanic ash-cloud spread, so individual speculation on Twitter and Facebook stirred our common insecurities, pondering on just how quickly we would turn ferial. In reality we ran low (at best) on readysliced pineapple, mini sweetcorn and long-stem roses, all of which were still flown into other parts of Europe and driven to the UK. What many don’t realise is that the majority of our food is shipped into ports, or driven overland by lorry. Yet the concept that a natural occurrence could isolate us from the delivery of food stirs the survival instinct. So all of this is quite timely, at a point in the year when things start to grow and we begin to benefit from the vegetables and fruits we’ve toiled over. And here lies the issue. As talents go, I’m no gardener. I like to sit in gardens and enjoy them, generally when the sun is shining, but the actual act 66
of gardening always seems like a club I have no membership to, as well as a lot of hard work. The issue is really the accessibility of vegetable gardening for someone with less interest and even less skill. So the best advice would be to start small. There is simply nothing better than picking a fresh tomato from your own plant, if as much for the smell on your fingers, as for the taste of the sweet ripe flesh, warmed by the evening sun. Sticking to one plant also allows you to get prepared; invest in a grow-bag, some feed and even a watering can. The only other thing you need is a bamboo cane, or some string to keep the plant upright. This approach not only allows you to focus, but also to experiment with different types of tomato and even approaches to growing. From here, you can branch-out into cucumbers, peppers and towards root vegetables and an array of other plants, all much easier once you have the key principles in place. If you are feeling adventurous, why not complement your tomatoes with some herbs, simply planted or sown into a trough on the window sill. This year rather than grow-bags, I have unboxed my ‘hanging planters’. The only issue now is holding a watering can high above my head without getting wet, but there are ways around that as well. I can’t wait for the indulgence of blitzing them into an ice-cold gazpacho, slurped in the evening sun, while I marvel at my horticultural achievement. And yes, you will get insects and diseases; the crop will rot or be pecked by birds (or chewed by dogs). No doubt, you will forget to water them or return from a long weekend, to find your favourite plants wilting woefully in the heat of the day, but they will generally recover. Any effort, casualties or turmoil, will be rewarded by just one less than perfect looking tomato grown by your very own hand, so I say get planting!
13 -15 August
The Piazza, City Centre, Plymouth
A
grade I listed 17th century coaching inn sitting at the gateway to the Cotswolds, The Catherine Wheel pub boasts a long standing reputation for its warm atmosphere and traditional home cooked meals. Work up an appetite by trying one of the pub's surrounding countryside walks or alternatively, kick back and relax in the sunny patio garden. The new sunday lunch menu includes some great summer salads as well as all the traditional roasts. And if you fancy making a night of it, choose from one of four comfortable ensuite bedrooms followed by a superb farmhouse breakfast.
Food available Monday to Friday 12-2pm and 6.30pm - 9pm Saturday 12-3pm and 6.30pm - 9.30pm Sunday 12-3pm Booking recommended See website for details Open 12 noon to 11pm everyday
The Catherine Wheel 39 High St, Marshfield, nr Bath, Wilts SN14 8LR Tel: 01225 892220 Visit: www.thecatherinewheel.co.uk Email: roo@thecatherinewheel.co.uk