Flavour South West Issue 63 by Flavour Magazine

for people who love local food

South West | Issue 63

)HVWLYH )RRGLH *LIWV Christmas shopping for the foodies in your life

www.ﬂavourmagazine.com

:V\[O >LZ[ )LLM The best of bovine in the South West

WIN!

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;OL )LZ[ 6M )H[O Our guide to Bath’s best places to eat, drink, stay and shop

INSIDE

Your regular Greenliving edition

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> flavour contents Editor Emily Knight Email: emily#flavourmagazine.com Art Director Farrah Fortnam Email: design#flavourmagazine.com

Advertising Miranda Coller, Director of Sales Email: miranda#flavourmagazine.com Paris Bielby Email: Paris@flavourmagazine.com Contributors Angela Mount, Kathie Auton Flavour Magazine 151-153 Wick Road, Brislington, Bristol, BS4 4HH Tel: 0117 977 9188 | Visit: www.flavourmagazine.com For general enquiries Peter Francomb Email: peter#flavourmagazine.com For competition entries Email: competitions#flavourmagazine.com © Copyright 2012 flavourmagazine.com All rights reserved. Material may not be reproduced without permission of flavour. While we take care to ensure that reports, reviews and features are accurate, flavourmagazine.com accepts no liability for reader dissatisfaction arising from the content of this publication. The opinions expressed or advice given are the views of the individual authors, and do not necessarily represent the views or policies of flavourmagazine.com

flavour magazine provides effective communication through design. We specialise in brochures, corporate identity, advertising, direct mail, marketing and design for print. We have a reputation for clear, creative solutions to communication problems for a number of corporate, sports, financial, charity and leisure industry clients. We maintain the highest of standards, throughout each individual project and our client relationship. We pride ourselves on delivering distinctive designs and ideas that will get you noticed. For more information, please contact Peter Francomb Tel: 0117 977 9188 Email: peter#flavourmagazine.com Visit: www.flavourmagazine.com

0UZPKL 8

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.

In Season Tom Bowles brings us the best of the season’s produce

14 Flavour Loves Showcasing our favourite food and drink products of the month

welcome Winter is well and truly upon us – we’ve even put the heating on in the flavour offices! With winter comes Christmas shopping, and I’m (she says, smugly) already over halfway through. If you’re stuck for inspiration, take a look at our Festive Foodie Gifts feature [page 41] which should help you to find the perfect present for the foodie in your life. The end of November also marks the start of the Bath Christmas Market, which takes place between November 28 and December 15. If you’re planning on visiting this huge event, take a look at our Best of Bath feature [page 23] which should give you some ideas of things to see, do, eat and drink while you are there. In our Beef feature [page 51] we celebrate the best of bovine in the South West, while this issue’s reviews include Backwell’s 21 West Café Bistro, COOK in Bristol and Vale House Kitchen in Timsbury.

23 The Best of Bath The best places to eat, drink, stay and shop

As always, I hope you enjoy reading this issue as much as we enjoyed putting it together!

36 21 West Café Bistro Emily Knight enjoys dinner at Backwell’s neighbourhood bistro

Happy reading!

41 Festive Foodie Gifts Christmas shopping for the foodies in your life

Emily EMILY KNIGHT

51 South West Beef The best of bovine in the South West Please recycle this product. 3

If you have any news or events that you would like to share with us here at ﬂavour then email enquiries'ﬂavourmagazine.com

[OPZ TVU[O KOH THAI TAPAS SECURES CLIFTON VENUE FOR FIRST BRISTOL RESTAURANT Koh Thai Tapas acquires ﬁfth restaurant in four years at 7 Triangle South. South West-based restaurant group Koh Thai Tapas, has signed on an undisclosed site in Bristol. The company has revealed that the venue is expected to launch this winter, hosting around 100 covers with an additional al fresco dining area.

bespoke sharing style, paired with cocktails, international beers and ﬁne wines. The eclectic fusion interior will incorporate Thai designs and a modern cocktail lounge atmosphere. Says Koh CEO, Andrew Lennox:

Koh Thai Tapas opened their ﬁrst restaurant in Boscombe, Dorset, in December 2009. An ambitious expansion programme has seen the group open further sites in Bournemouth, Southsea and Bath. The latest venture will bring the multi-award winning Thai sharing concept to its biggest city yet. Bristolians can expect ﬁery stir-fries, curries and salads served in a

“Bristol, and particularly the local area of Clifton, has been ﬁrmly set in our sights for the best part of three years and it is an amazing feeling to have acquired such a great property. We are looking forward to adding a totally unique dining experience to such a bustling restaurant scene.”

Combe House Devon is a place where good taste, great food, exceptional wines and genuine welcoming hospitality are always on the menu: an elegant 450 year old Elizabethan Country Manor set in wonderful gardens and surrounded by a 3,500 acre estate in a corner of East Devon, near Honiton.

The prize consists of a midweek stay for two in the best room/suite available on the night, with a full English breakfast the following morning. The winner and their guest will also enjoy Combe’s 7 course tasting menu in the evening, along with a bottle of champagne to celebrate. The total prize value is upwards of £415.

Strategically placed between the South West World Heritage coast, the antiques town of Honiton, the cathedral city of Exeter and the wide open spaces of Dartmoor, Combe House Devon is a great base from which to explore the best of the area.

To enter, email competitions@ ﬂavourmagazine.com, with “Combe House Devon” in the subject line and your full contact details (including postcode) in the email body. Good luck! Please note: This prize can be redeemed on midweek stays

Congratulations go to Teresa Thorne, who wins an overnight stay for two with dinner at The Castle at Taunton

WELL DONE!

www.koh-thai.co.uk

WIN! A ROMANTIC FOODIE MIDWEEK EVENING FOR TWO WITH OVERNIGHT STAY AT COMBE HOUSE DEVON

The restaurant is a central part of the guest experience at Combe House Devon, with Masterchefs of Great Britain Hadleigh Barrett and Stuart Brown creating contemporary British dishes using the ﬁnest local produce and home-grown herbs, fruit and vegetables from the large restored Victorian kitchen gardens.

COMPETITION WINNERS

only, and must be taken by March 30, 2014.

Combe House Devon, Gittisham, Honiton, Nr Exeter, Devon EX14 3AD Call: 01404 540400 Visit: www.combehousedevon.com

WIN!

THE FOODIES LARDER FLAVOUR CHATS TO CO-OWNER NICK RATSEY ABOUT THE COMPANY

How did The Foodies Larder come about? When we ﬁrst met, Alejandra and I could barely speak each other’s languages: we got to know each other through whiling away the hours together in the kitchen. It was this passion for cuisine that set us thinking about business. Sharing food is a core part of Spanish culture and we loved the idea of sharing our knowledge and experiences. As everyone who’s holidayed in Spain will know, there’s so much more to Spanish cuisine than you see in UK supermarkets and tapas menus. So we formulated a service that would introduce people to new tastes and ﬂavours from around Spain, without them having to spend hours researching and sourcing individual products – and that’s how we arrived at our concept. How does the scheme work? Subscribers receive a fresh selection of gourmet Spanish foods and ingredients every month – each different from the last, and each based on the season. There’s always something new to try and we provide a menu card with each delivery as well as publishing recipes on our site. Members can choose between a rolling monthly plan and pre-pay terms of three or six months. For people wanting to surprise a friend or relative, we also offer a gift subscription. This has proven surprisingly popular… maybe because it’s a bit like having a birthday every month! Visit: www.thefoodieslarder.co.uk

What sort of products does each hamper contain? All of our items are sourced from artisan producers from around Spain. In most cases, their productions are so limited that they could never reach supermarket shelves. We focus on suppliers that develop high-quality products with good nutritional value, using traditional and sustainable techniques. We’ve had everything from herb-infused organic olive oils, sherry vinegars and flavoured salt, to organic chocolate made with sea salt from Ibiza, salsas, pâtés, cheeses, jams, organic honeys and, of course, the allimportant jamón Ibérico…plenty of variety! What’s next for The Foodies Larder? Well, December is our one-year anniversary and we have a few things planned. This month, for the first time, we will be announcing the hamper ingredients before the sign-up window closes. Knowing what a challenge Christmas food planning and preparation normally is, we figured customers might like to know what’s in their hampers so that they can plan accordingly. We are also launching a vegetarian Foodies Hamper. This is the first step towards offering a more customised hamper. Early next year we’ll be launching our new look online store. This will allow customers to manage their monthly delivery on the site – adding one-off items to their next delivery or requesting a particular product (olive oil for example) as a monthly addition to their order.

WINE OF THE

MONTH

I love this time of the year; we are approaching feasting season, a time to sit around the table and share long lunches and dinners with family and friends. My dear friend Mitch Tonks, from The Seahorse in Dartmouth and Rockﬁsh Restaurants, and I have selected six wines to complement any seafood feast you might be planning (and of course we think you should plan one!). Seafood is ideal for a feast – oysters, mussels, whelks, cockles, brown shrimps, prawns, crab, langoustines and for sheer decadence add lobster.

Now for the important part – the wine. Primo Brut Nino Franco, Grolleau Gris, Sauvignon Blanc, Muscadet Le Pavillon all produced by Domaine Haut Bourg, Picpoul de Pinet and Albarino Mar de Frades – a mix we think will be a perfect match for seafood and for celebrating. To start any feast you need bubbles; our suggestion is Primo Brut from Nino Franco produced from the Glera grape and ideal with the oysters. You could also enjoy the Picpoul or Muscadet with oysters. The selection is made up of quirky wines and classics, Grolleau Gris being one of the quirky wines with only 13 producers. The Sauvignon is a Sommelier’s Choice favourite – it is so good we purchase every bottle produced. Now for the classics, if you have enough glasses I suggest serving them all at the same time: Picpoul de Pinet, Muscadet Le Pavillon and Albarino All wines available from:

www.sommelierschoice.com 5

> ﬂavour news

WADWORTH VISITOR CENTRE

CAFÉ OF THE

OPENS FOR LUNCH

MONTH

The Wadworth Visitor Centre is offering food for the ﬁrst time in its history. The Devizes Centre, which has a bar serving Wadworth ales is now able to offer customers who are visiting the brewery a pork pie and cheese platter to enjoy with their ale. “Our Visitor Centre bar is where the brewery tours begin and end, and where we enjoy tastings of the Wadworth ales with our customers,” explains Visitor Centre Manager Michelle Field. “We were ﬁnding that more and more people were asking for food, but we don’t have the facilities here to provide full catering. Our solution is to offer a delicious platter of cheese and pork pie sourced through the award-winning Walter Rose butchers in Devizes.” For a very reasonable £6.95 the customer can have two chunks of delicious cheese, a Walter Rose special pork pie, some 6X ale chutney or beer mustard, tomatoes and crisps, all served up with a 1/3 pint of your choice. “It is proving very popular,” says Michelle. “Touring the brewery is fascinating and takes an hour and a half, so most of our visitors are glad for refreshment by the time they get back to the bar.” Visit: www.wadworthvisitorcentre.co.uk

PUB OF THE

MONTH

The White Hart Inn, Bath Located close to the centre of Bath on Widcombe Hill, The White Hart Inn offers both ﬁne food and affordable accommodation to its customers. Choose from four private rooms or a number of dormitory rooms as a base to explore this beautiful city. Wireless Internet is available throughout the building and the extensive garden, and accommodation starts from just £15 per night. The restaurant at The White Hart Inn is known for serving honest food at honest prices, with locally sourced ingredients being transformed into dishes such as a classic conﬁt of duck with elderberry vinegar dressing to whole baked sea bass with a lemon & saffron butter. With the hand-built bar serving imported continental lagers, local ales and a wellchosen and sensibly priced wine list, it’s no surprise that The White Hart Inn has forged a reputation as a people’s pub with a friendly and casual atmosphere. The White Hart Inn, Widcombe Road, Bath BA2 6AA Call: 01225 338053 (restaurant) or 01225 313985 (accommodation) Visit: www.whitehartbath.co.uk 6

Green Rocket Café The Green Rocket Café is a relaxing haven in the hustle and bustle of the city. It offers fantastic vegetarian food and great coffee. Café-style food is served in the daytime with a more reﬁned approach to the menu in the evening which is complemented by a fully organic wine list. The venue is clean, light and quirky and is housed in a former art gallery on the corner of Pierrepont Street and North Parade. The Green Rocket Café 1 Pierrepont Street Bath BA1 1LB Call: 01225 420084 Email: eat@thegreenrocketcafe.co.uk Follow Green Rocket Café on Twitter #GreenRocketCafé Find Green Rocket Café on Facebook under The Green Rocket Café

> ﬂavour news

THE CUBAN OPENS ON BRISTOL’S HARBOURSIDE The heady ‘spirit’ of Cuba is set to enchant and delight diners looking for a totally new experience in Bristol.

Founder, Roger Payne says: “We are delighted to finally open the doors of The Cuban restaurant and bar in Bristol. “The main focus with The Cuban in Bristol will be its cuisine. Cuban cooking is one of the most diverse in the world, taking its exotic influences from its birthplace in Cuba, the Caribbean, Africa, Brazil, Spain, China and Portugal. “Not many people know that there are two very distinct styles of cooking: the ‘classic’ method which has been around for centuries on the island of Cuba; and then there is ‘Nueva Cubano’ which brings in influences from all over the world. Our Head Chef David Parra Galvis and his team are well up to speed on everything Cuban and they aim to please!” The Cuban in Bristol offers a unique

selection of over 150 rum varieties and specialist cocktails, along with the Jongleurs Comedy Club every Friday and Saturday, ‘Bodega Bar’ theme nights and

live in-house bands and resident DJs playing popular Latin-style rhythms. Visit: www.thecubanbristol.co.uk

THE BERTINET BAKERY WINS WAITROSE LOCAL & REGIONAL SUPPLIER 2013 AWARD The Bertinet Bakery has been named as Waitrose Local & Regional Supplier of the Year for 2013. The award, one of two in the category, was presented at the Waitrose Supplier conference in Reading this October. Richard Bertinet said: “We are absolutely thrilled to receive this recognition from Waitrose. Working with them over the last 11 months has enabled us to make our breads available to a much wider market than would otherwise be possible. We look forward to growing our relationship with Waitrose and our wholesale business more generally in 2014.” At the same time the bakery is taking the opportunity to re-focus its retail offer. “The lease on our New Bond Street Place shop is coming to an end in early 2014,” said Jo Harrod of Bertinet, “and we have taken the decision not to renew it. We intend to refocus our retail operations and

explore other retail opportunities.” The New Bond Street Place shop will close for the last time at the end of the day on New Year’s Eve. All other parts of the business remain unaffected by the changes and in the new year, Bertinet bread and pastries will still be available at The Bertinet Bakery shop at the Vaults in Brunel Square, The Bertinet Kitchen shop in St Andrews Terrace on a Saturday, Neston Park Farm Shop, Waitrose stores in Bath, Cheltenham, Chipping Sodbury, Cirencester, Stroud, Wells and (from 1 November) Westbury Park in Bristol, and all the other existing food shops and delis that the bakery supplies. Visit: www.bertinet.com 7

> ﬂavour in season

8IZ[VQX[ This robust, knobbly root is a sure sign that winter is on its way. Historically, parsnips were used to sweeten dishes where sugar was not widely available and so were used a great deal more in cooking. A little tip is to pick parsnips that have already faced a frost as this adds to their sweetness. Try to pick ﬁrm, dry parsnips that are not too big as the bigger they are the more woody the core tends to be. They can be stored well in a fridge for 2-3 weeks provided they are covered. A parsnip that is no longer at its best will tend to look withered and wrinkled and turns slightly soft. There are hundreds of different ways to cook with parsnips and be sure to try as many as you can before deciding on your favourite to offer on the table for your Christmas lunch!

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ZQOP\

8]UXSQV Pumpkins are often mistreated when they burst into season being carved up for a Halloween decoration – a waste of what is an amazing ingredient at this time of year! Whether roasted or fried, made into soups or pies, make sure you make more of your sweet squash! Pumpkins work really well with heavier herbs and spices such as thyme or ginger to work with their sweetness. Try roasting the seeds with salt and chilli too. Pick pumpkins that are weighty and with unblemished skin. If stored in a cool, dark place they will keep for several weeks.

> ﬂavour in season

+ZIVJMZZQM[ Cranberries range from bright red to a deep, festive red and the best berries will be brightly coloured and firm. As they are usually available in packets, you won’t always get all the berries in the same condition, so discard any soft, shrivelled or discoloured ones. They will keep their freshness for a couple of weeks in the fridge but also freeze very well providing you don’t wash them beforehand. Along with their most obvious use in sauces or jellies they can be great in sweet and savoury pies, stuffing, relishes and tarts. Their sweet but sharp flavour tends to go very well with cold meats, particularly white meat, making it the perfect addition to the infamous Boxing Day sandwich!

We all know that eating with the seasons makes for healthier bodies and tastier dishes. Each month Tom Bowles from Hartley Farm brings you all you need to know about the best produce of the month.

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Hartley Farm Shop and Café is located just outside Bath, selling a fresh and colourful selection of local, seasonal produce. Visit: www.hartley-farm.co.uk Follow Hartley Farm on Twitter: #hartleyFarm

8WUMOZIVI\M[ The tough, leathery skin of this fruit is the protector of hundreds of bright capsules that are bursting with a sweet but sharp, dry but refreshing aftertaste. They are also heaped with antioxidants too. When picking, look for fruits that are weighty for their size. They will keep for a few weeks but I doubt they will last for that long! They can be prepared by cutting in half and scooping out the seeds. They are delicious on their own but my favourite method is sprinkling them over a salad with cured ham or a nice salty cheese.

1V ;MI[WV :MKQXM[ CLAYTON’S KITCHEN’S

7\TWRPU )\[[LY ( [HRL VU [YHKP[PVUHS WYLZLY]LZ! NYLH[ VU [VHZ[ HUK IYPUNZ WVYYPKNL [V SPML INGREDIENTS 2kg pumpkin, peeled, diced and deseeded 450ml water Juice and zest of 1 orange 1 level tsp ground cinnamon 120ml runny honey 675g caster sugar, warmed METHOD 1. Place the pumpkin in a pan with the water, and cook until tender. 2. Drain the pumpkin, and press through a ﬁne sieve. 3. Measure the pumpkin purée into a thick-bottomed pan, adding 275g of warmed sugar to every 600ml of pumpkin purée. 4. Add the rest of the ingredients, and gently heat the purée, simmering for 10 to 20 minutes. 5. Pour into jars when cool, and store in the fridge. www.theporter.co.uk

GOLDBRICK HOUSE’S

*OHYNYPSSLK SHTI JOVW ^P[O WVTLNYHUH[L HUK YVHZ[ WLJHU YLSPZO INGREDIENTS 1 fresh pomegranate (picked seeds) 1 shallot, ﬁnely chopped 50g roasted pecans, chopped 1 tsp chopped fresh parsley 1 tsp lime juice 1 tsp olive oil Pinch of salt and pepper Half a fresh chilli, chopped, to add a little heat (optional) Pinch of allspice Lamb rib chop

METHOD 1. Season the lamb with the allspice, salt and pepper on both sides then chargrill on a griddle or barbeque (this dish will work ﬁne if you pan fry in a hot frying pan as well). Make sure both sides see the heat for 3 to 4 minutes. 2. Mix all other ingredients in a bowl and spoon generously over the chop after cooking. I would also suggest serving this dish with some nicely roasted aubergine and red chard salad.

www.goldbrickhouse.co.uk

> ﬂavour in season recipes

21 WEST CAFÉ BISTRO’S

7HYZUPW HUK /VUL` :V\W INGREDIENTS 6 large parsnips, peeled 1 large onion, thinly sliced

METHOD 1. Roughly chop parsnips, add to pan with butter and onions.

2 large peeled potatoes, roughly chopped.

2. Sweat the veg for 20-25 minutes until soft.

160g runny honey

4. Bring to the boil, then simmer for 35 minutes.

200g butter

5. Allow to cool.

Salt and pepper

6. Blitz in a food processor until smooth.

1 ltr chicken stock

7. Adjust seasoning to taste.

3. Add honey, potato, seasoning and stock.

www.21-west.co.uk

THE FOODIES LARDER’S

9VZJ}U +L 9L`LZ A Roscón de Reyes is a traditional Spanish brioche-like sweet bread eaten the night before, or morning of Reyes or King’s Day (6th January). Tradition has the Roscón served garnished with the ‘jewels’ of dried fruit and nuts. It is customary to hide a figure of one of the three kings or the baby Jesus in the cake mix. Whoever finds it has to make the cake the following year! INGREDIENTS Yield: 2 sweet breads FOR THE SPONGE OR STARTER: 50g strong wheat flour 16g fast-acting yeast 10g sugar 30ml milk FOR THE DOUGH: 3 free-range eggs 70g melted butter Zest of 1 lemon Zest of 1 orange 40ml milk 20ml orange juice 80g caster sugar Sponge/starter 400g strong wheat flour Olive oil FOR THE FILLING: 200ml whipping cream 50g icing sugar 50g chopped dried cranberries FOR THE TOPPING: 50g cream cheese 50g icing sugar

30g flaked almonds 50g-80g dried cranberries METHOD 1. For the sponge, mix your flour, sugar, yeast and milk well. Cover and leave to ferment at room temperature for one hour. 2. Lightly beat your eggs together, then add the zest, butter, orange juice and milk. 3. Add the sugar along with your sponge and flour. Knead to a dough that is elastic and shiny. Add a little more flour if needed. 4. Grease a large bowl with some olive oil, form your dough into a ball and place inside. Cover with a tea towel or oiled cling film and leave to rise. Leave it in a warm place until it doubles in size (about 2 hours depending on the room temperature). 5. Once the dough has doubled in size, knock it back and then place on a floured work surface or chopping board. Depending on the

size of your oven, it might be worth splitting your dough into two at this stage and making two smaller roscóns as opposed to one big one. 6. Cut your dough into 12-16 pieces if you are doing one or 6-8 pieces if you doing two. Roll each piece into a small ball. The number of pieces will depend on the size of your cake tin. For example, for a 20 cm diameter cake pan, we used 6 dough balls. 7. Place your dough balls around the side of your cake tin, forming a ring with a hole in the middle, whilst ensuring that you leave about 2cm between each of them to allow them to rise. Ensure the hole in the centre is big enough or it will close up during rising and baking. 8. Cover the tin with a damp cloth and put to one side until the dough rounds have doubled in size (approximately 2 hours).

10. Preheat your oven to 180˚C. 11. Place your cake in the oven and bake for about 20 minutes. Be sure to keep an eye on it though as it can continue to rise while cooking. Once cooked, remove and set to one side to cool. 12. For the filling, beat the cream until it thickens and holds shape, then add the sugar and cranberries. For the topping, mix together the cream cheese and sugar until smooth. 13. When your roscón is cool, remove from the tin and cut it horizontally through the middle so that you have two halves. Spread your filling over one of the halves, and then reassemble. Top with your cream cheese mixture, flaked almonds and dried cranberries.

www.thefoodieslarder.co.uk 11

> ﬂavour fab foodie reads

MHI MVVKPL YLHKZ For bookworms who love nothing more than cooking up a feast for family and friends, our monthly selection of new releases is enough to keep anyone entertained!

PICK OF THE MONTH!

KEW’S GLOBAL KITCHEN COOKBOOK KEW PUBLISHING, £14.95

From the Royal Botanic Gardens in Kew comes a new title that celebrates the amazing variety of edible plants and how we can use them. Enjoy 101 recipes using plants from all over the world, divided into chapters based on their origins. From banana bread and blueberry and lavender ice cream to grilled quail with rose petal sauce and green tea crusted chicken breast, the recipes span salads, soups, mains and desserts, with plenty of additional information about how to use and combine ﬂavours to their best effect.

BREWING BRITAIN: THE QUEST FOR THE PERFECT PINT AND HOW TO MAKE IT ANDY HAMILTON, BANTAM PRESS, £12.99

Bristol-based Andy Hamilton turns to brewing with his latest book: an indepth tour of beer and brewing that is the perfect companion for anyone who enjoys a decent British pint. Learn how to taste beer like the professionals, grow hops, malt your own barley, make British beer and visit some of the country’s ﬁnest beer festivals, websites, books and bottle shops – a true encyclopedia for any beer lover. 12

HAMBURGER GOURMET DAVID JAPY/ÉLODIE RAMBAUD/VICTOR GARNIER, MURDOCH BOOKS, £14.99

Discover the secrets of the gourmet hamburger with this new collection of 58 recipes from the team at Blend Hamburger, the Parisian restaurant that has taken the humble burger to new heights. Along with classic burger recipes, try options such as lobster and mango, Thai prawn and beef with foie gras and gingerbread, plus vegetarian burgers including bulgur with walnuts and cumin. A book that will give even the biggest burger lover new ideas for surprising twists on old favourites.

HIDDEN KITCHENS OF SRI LANKA BREE HUTCHINS, MURDOCH BOOKS, £30

In this book, photographer and writer Bree Hutchins shares the results of her travels around Sri Lanka, discovering the country’s hidden kitchens. Hidden Kitchens of Sri Lanka is not just a cookery book – it’s also a book about people. Hutchins uses vivid photography and personal stories to bring to life her adventures, which included roasting coffee beans in a mud hut kitchen, preparing a ﬁsh curry at Monaragala Prison and cooking the perfect cashew nut curry at an army camp on the east coast.

> ﬂavour loves

+YPUR 4L *OHP Drink Me Chai is the UK’s leading chai latte company, celebrating its 10-year anniversary. Inspired by founder Amanda Hamilton’s travels to India, this awardwinning British company produces a delicious range of instant chai lattes made with natural and authentic spices sourced from India. The best-selling spiced variety is an aromatic blend of cinnamon, cloves and nutmeg with sweetened black tea and milk. Enjoy hot or iced! Drink Me Chai is available from leading supermarkets and wholefood shops. For online purchases and information on more interesting drinks and recipes, visit www.drinkmechai.co.uk

ÅH]V\Y Loves Looking to try something a little different? Have a look at our round-up of products we’ve recently tried and loved for inspiration...

4LUKPW 4VTLU[Z 0JL *YLHT Mendip Moments has scooped some top prizes for its mouthwatering range of luxurious ice cream. Making ice cream in true artisan style on the family dairy farm in Wells, the company was voted the Best Food Producer in the Taste of Somerset Awards, a celebration of the county’s food and drink. This followed a Gold award for Chocoholic Chunk ice cream in the Taste of the West Awards, and a coveted Two Star Gold for Clotted Cream & Honeycomb in this year’s national Great Taste Awards. Mendip Moments is available from independent retailers, delicatessens and farm shops, as well as a selection of restaurants and cafes. It retails from £4.69 for 500ml. www.mendipmoments.co.uk

> ﬂavour loves

-S\MM` 7\MM 7\MMZ Started in 2012 by Louisa with the aim to re-invent the humble marshmallow. Handmade in small batches, Fluffy Puff Puffs has taken a popular confectionery item and transformed it into a gourmet treat. Using natural fruit juices, fruit oils and colours, their core ﬂavour range consists of: Key Lime Pie Marshmallow, Caramel Slice, Peanut Butter with Dark Chocolate and Lemon Punch. To purchase the mallows visit: www.ﬂuffypuffpuffs.com or head to The Dry Goods Store, W9 1LU.

7LIISLILK =PUL`HYKZ Love Wine! Pebblebed Vineyards is Devon’s largest vineyard, located just to the south of Exeter. Pebblebed specialises in unique wine tastings in its winery and nearby waterside wine cellar. Presentation vouchers are available for wine tastings from £30 for two people. They also have great ideas for other wine gifts including their popular ‘adopt a vine’ gift package. Pebblebed can also prepare customised labels – great for client gifts – as well as special events and weddings.

>PS[ZOPYL 3PX\L\Y *VTWHU`

Gifts can be purchased online at www.pebblebed.co.uk.

The Wiltshire Liqueur Company’s range of original liqueurs are developed to deliver a sophisticated taste that allows the fruits to be the shinning stars. Chose from warming and dry Sloe Gin, zingy and fruity Damson Vodka, strikingly red Wild Strawberry Liqueur or a deliciously different Blood Orange Liqueur. The William Morris and Alphonse Mucha-inspired labels can be personalised at no additional charge or minimum order making them the perfect gift for any occasion. Order online at www.wiltshireliqueur.com or call 01264 731467.

> ﬂavour loves

ÅH]V\Y Loves

cont.

9VV[Z =LNL[HISL *YPZWZ ^P[O H WPUJO VM ZLH ZHS[ Roots hand-cooked vegetable crisps with a pinch of sea salt are the latest craze taking over your average potato snack. With carrot, parsnip and beetroot, the Lancashire produced snacks are delicious and moreish - the perfect treat this Christmas! The root vegetables are cooked with sunﬂower oil and the wonderfully colourful and tasty vegetable crisps are a fantastic alternative to your average snack! They are a new product for Huntapac Produce Ltd, who have been growing root vegetables for supermarkets for over 40 years and are an extension to the company’s portfolio of Roots branded vegetables and salads. They are available in 50g packets from various retailers. To ﬁnd your nearest stockist please contact Rachel Bitters on 01772 280600.

.YHU :[LHK»Z )SHJRJ\YYHU[ ^P[O APUN Gran Stead’s traditional soft drinks are inspired by a historic, 19th century recipe that can be traced back to the original “Gran Stead”. Hand made in Sussex by Chris and Rosemary Knox, the collection of ﬁve drinks includes brand new Blackcurrant with Zing (RRP £2.25, 750ml): luscious, fruity blackcurrant juice combined with just enough ginger to bestow an added depth. Delicious served straight over ice, gently warmed or mixed with your favorite tipple. Visit www.gransteadsginger.co.uk for stockists, recipes and to buy online.

> ﬂavour loves

;OL )HY[ 0UNYLKPLU[Z *V 3[K Now you can spoon or sprinkle with ease

Cooks have used herbs, spices and seasonings for centuries to create exciting, innovative dishes. But handling powdered and chopped up ingredients can be ﬁddly, and getting just the right amount requires the right packaging. That’s why we’re so excited that The Bart Ingredients Co Ltd® has won a prize for the ‘Spoonkler™’, a genuinely consumer friendly design that allows cooks to either sprinkle or spoon herbs and spices without mess or wastage, simply by ﬂipping a double hinged lid. www.bart-ingredients.co.uk

;OL :SV^ 4LH[ *VTWHU` The Slow Meat Company offers high welfare, fully traceable, locally sourced meat from traditional British breeds, sending it chilled direct to your door. Established by a keen young farmer, the ethos behind The Slow Meat Company is to get people back in touch with where their food comes from and to make the process of ordering that food online as simple as possible. The Slow Meat Company also hopes to be able to educate its customers about meat production and the providence of food. Order online at www.slowmeat.co.uk The Slow Meat Company, Coldcot Farm, Stourton, Wiltshire Call: 01985 844 981 Email: thebutcher@slowmeat.co.uk (Taster Box - £39 + delivery)

4HJHYVUZ I` )HIL[[L Macarons are the jewellery of baking - taking the art of baking to perfection. These small beauties can only be properly baked when done so with love and affection - so no wonder they talk about Babette as a ‘Macaronista’... Babette’s handcrafted macarons are available in a variety of ﬂavours, with new ﬂavours added every season. This year’s Winter Collection includes Kir Royal, Caramel Ginger and Chocolate Cream with Chestnut, among others, with deliveries available from her online shop. www.macarons-by-babette.com

Advertise with Flavour Want to reach thousands of food lovers in the South West? Flavour offers competitive rates to local food and drink businesses. For more information, call Miranda on 0117 230 0235 or Paris on 0117 977 9188. www.ďŹ&#x201A;avourmagazine.com

> ﬂavour romy’s kitchen

Romy Gill is a chef, businesswoman, writer, wife, mother and runner! She focuses on the nutrition and healthy aspects of Indian cooking.

LEFTOVER RICE AND COCONUT BALLS Passionate about good health, Romy has lost a great deal of weight and has devised her healthier versions of Indian recipes to complement her own branded range of pickles and sauces.

INGREDIENTS 6 tbsp cooked rice 4 tbsp desiccated coconut

1 green chilli, ﬁnely chopped 3 tsp fresh chopped coriander 1 tsp grated ginger

She is proud to be heavily involved in youth culture and gives talks and cookery demonstrations in schools and cookery classes, where she discusses how food is grown, the importance of eating seasonal food and its impact on the environment.

METHOD 1. Grate the ginger into a large bowl. Add the rest of the ingredients, mix very well and shape into eight balls (the size of golf balls).

4 tbsp peanuts, crushed 1 medium onion, ﬁnely chopped

Romy has given cookery demonstrations at food festivals all over the world and now owns her own restaurant in Thornbury.

MAKES 8

1 tsp crushed cumin seeds 1 tsp coriander powder

2. In the meantime, heat enough oil to deep fry all eight together in the same pan. 3. Once all of the balls have been made, deep fry in the hot oil for two to three minutes until cooked on all sides. 4. Serve with a selection of chutneys.

Salt to taste Cooking oil for deep frying

Romy’s Kitchen 2 Castle Street, Thornbury, Bristol BS35 1HB Call: 01454 416728

Follow Romy Follow Romy on Twitter @romyskitchen Find Romy on Facebook under Romy’s Kitchen

Visit Romy’s site at:

www.romyskitchen.co.uk

christmas tapas Walk in menu meat vegetarian Turkey cake, cranberry

7.80

Goose conﬁt foie gras, mulled wine

8.40

The ultimate chipolata

7.20

fish

Trio of stufﬁng, trio of chutney

6.50

Cheese & pineappl

e 4.80

Sprouts & chestnuts gf

4.20

Smoked trout, pea, creme fraiche gf Salt cured salm on, champagne gf

Twiglets! Marm

ite

7.80

4.40

6.20

8.40

5.20

Tempura prawns, sweet chilli

5.20

Squid, aioli

5.40

Roasted squash & poppy risotto gf

‘Root vegetable soup’ gf

Sage & onion chips gf Goats cheese, pistachio, orange gf

3.50

6.70

breads

YOU CAN PROVISIONALLY BOOK YOUR CHRISTMAS HRISTMAS PARTY BY: Nut roast, red pepper & raisins

6.80

Seared scallops , cinnamon, swee t potato gf

making your booking Christmas cured duck, remoulade

7.20

6.00

Flat Bread, Tom ato 7.00 Ciabbata & Focaccia Served with Houmous, Oils, Garlic aioli, Herbed Roll, Olives & Pesto

Calling 0117 973 7800

christmas menus christmas tapas banquet

five course festive feast

The informal approach

Something more fancy

£19 per person

£25 for Lunch, £35 for dinner

pork belly, vanilla apple purée turkey terrine, brioche chipolata, cranberry sauce pheasant and apple risotto

the crisp cold air

sauteed sprouts with chestnuts honeyed root vegetables brace&browns apricot stufﬁng balls sage and onion chips garlic and rosemary roast potatoes trio of pakoras

vegetable crisps, cheese

a very merry rose poached prawns, seared scallop, de-hydrated crayﬁsh marie rose, peas

the christmas cracker duck, cherry, cranberry

quality street squid, aioli tempura prawns, sweet chilli

ﬁrm favourites

a gift from us to you We recommend you select 5 or 6 options but its Christmas so if you want more why not.

go on it’s christmas

surprise!

WWW.BRACEANDBROWNS.CO.UK T 0117 9 737 800 E info@braceandbrowns.co.uk

&22. Emily Knight heads to Whiteladies Road to stock up for a dinner party… using gourmet ready meals In our last issue, we spoke to Brett Haigh of COOK – a brand that produces frozen ready meals with a difference. The company’s ethos is to cook good food with the same ingredients that you would use at home, with no preservatives and no additives; essentially creating ready meals that don’t taste like ready meals. Brett is the owner of both the Bristol and Wells franchises: the former opened in 2013, the latter in 2010. It was Brett’s wife Su, who has joined him in the business, who was manning the Clifton store on the Friday that I visited, and her love of the brand was evident. Every customer was greeted with a smile and offered a free sample of COOK’s millionaire’s shortbread, before being left to browse or offered assistance in choosing their meals. Su made it easy to choose from the incredibly extensive range of frozen meals available, asking about dietary requirements, the occasion and preferred ﬂavours to provide me with a three-course meal that I was assured would impress my guests. Even the packaging of the products is fantastic, allowing you to see what’s inside and with the ingredient list proving that there are no nasties included. A great little touch is that the name of the chef who has prepared each meal is written on the packaging – and I was told that some customers even request meals from the same chef when they return. Cooking instructions are very easy to follow. Most products are cooked from frozen, but also include details of how to cook after defrosting. We began our evening with a truly beautiful handmade salmon pâté from this range: rich and smooth and with the undertones of lemon and black pepper which was perfect as a starter with some freshly toasted bread. This was followed by one of Brett’s best-sellers: a Moroccan harissa-spiced chicken dish

that was tender, mildly spiced and with a great combination of textures from the roasted aubergines, flaked almonds and chickpeas that it contained. Perfectly paired with a minted couscous flecked with roasted peppers and mushrooms, plus sun-dried tomatoes, our guests couldn’t believe that a ready meal could offer such flavour and quality. We finished the evening with individual lemon tarts, pre-dusted with icing sugar, which simply required defrosting for four hours before serving. Again, guests were surprised at the quality of the pastry in a frozen dessert, and perfect balance between tart and sweet. Serving six people for under £9 per head, there’s no denying that COOK is a very affordable way to cater a dinner party: the spices for the main course alone would have made a significant dent in my budget if I were cooking from scratch. To the affordability, add the fact that COOK meals are 100% handmade and that customer service is impeccable, and

you have a local franchise that I would be happy to use time and time again. I was also eyeing up COOK’s fantastic Christmas range, which includes everything from a stuffed crown of turkey and all the trimmings to a mouthwatering selection of party and entertaining food, all of which would make the festive season a lot less stressful and give you more time out of the kitchen to spend with your family and friends. What’s not to love?

COOK Clifton Unit 3 St John’s Court Whiteladies Road Clifton, Bristol BS8 2QY Email: clifton@cookfood.net Call: 0117 317 9748 COOK Wells 13 Broad Street Wells BA5 2DJ Email: wells@cookfood.net Call: 01749 677726 www.cookfood.net 21

The culinary home of The Porter’s resident double Michelin-starred chef Rob Clayton. Drop by for breakfast, stay for lunch or book for dinner. Rob will be serving modern British food in the casual kitchen surrounds of Bath’s newest food haven.

NOW OPEN

CLAYTON’S KITCHEN AT THE PORTER 15A George St, Bath BA1 2EN T +44 (0)1225 585 100 F +44 (0)1225 585 200 info@theporter.co.uk www.theporter.co.uk @PorterBath

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With a history dating back to the Iron Age and Roman times, Bath is a city that still boasts a grand history. Whether visiting for a day, a weekend or longer, be sure to check out the cityâ&#x20AC;&#x2122;s fantastic food and drink scene with our useful guideâ&#x20AC;Ś

ÂŠ visitbath.co.uk

> ﬂavour bath’s festive guide

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Bath Christmas Market is set to add some festive sparkle to the centre of the city again this year, from 28th November – 15th December, and this year there are even more reasons to come… With more than 150 stalls this year, each run by a small business offering toys, jewellery, art, crafts, homeware and, of course, food, there really is something for everyone. All of the chalets are allocated giving preference to quality, handmade and locally sourced items – only the best will do for our customers! – and this year sees a third of the traders here for the ﬁrst time, so you will ﬁnd different gift ideas all over the market. For foodies, this year’s event has plenty of treats. Cheese-lovers can stock up for the festive season at Bath Soft Cheese and the Cheddar Gorge Cheese Company’s stalls, or seek out and try a ‘Cheese Bomb’. Those with a sweet tooth won’t want to miss Georgie Porgie Puddings, made to a secret family recipe, or sumptuous chocolatecovered honeycomb, a speciality of the Chocolate Society. For those with a more adventurous palate, try out some potted game – a modern twist on a traditional countryside favourite – or check out 24

Purely Pickled Eggs who sell traditional British pickled eggs with ‘unique and eye-catching 21st-century flavour twists that delight pickled egg lovers everywhere.’ There are also cupcake stalls, spices, gingerbread, ciders… everything to delight a food fanatic, with plenty of tasters along the way too! Don’t miss Bath Street, where you’ll find tiny, emerging local micro-businesses selling their products commercially for the first time, set in a pretty, icicleladen, snowy setting – you’ll also find a great competition there, with the chance to meet Santa in Lapland! Bath is the only Christmas market to have been awarded accreditation by Visit England as a Quality Assured Visitor Attraction – so if you are considering where you’ll go to do your Christmas shopping, remember: England’s best Christmas Market is right on your doorstep.

Visit: www.bathchristmasmarket.co.uk Facebook: Bath Christmas Market Twitter: @bathxmasmarket

> ﬂavour bath’s festive guide

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<PM +PWKWTI\M ;WKQM\a The Chocolate Society is a small artisan chocolate company in the heart of rural Somerset. With a small team of talented chocolatiers they make some of the finest chocolates in the country, specialising in luxury chocolate truffles, liquid salt caramels and chocolate covered honeycomb. All of the truffles are handmade in small batches, using only the finest ingredients. Where possible local produce is sourced, including honey from bees that live on the farm surrounding the factory. No artificial flavours or preservatives are used in any of the chocolates, all of which are available to buy online. Personalised and branded chocolates can be made for private and corporate events as well as for luxury hotels and restaurants. The Chocolate Society also welcomes chocolate lovers to their factory to attend one of their varied chocolate courses.

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Created by Gloucestershire chefs Rory Baxter and Jemima Palmer-Tomkinson, this award-winning potted game is a contemporary twist on an age-old idea. Our seasonally sourced game can be served on any warm crusty bread, melba toast or just straight toast to make the ultimate snack or sophisticated starter. Or why not try on biscuits as nibbles with pre-dinner drinks? The Potted Game Company, Camp Farm, The Camp, Near Stroud, Glos. GL6 7HJ Call: 01452 864110/07881 935988 Visit: www.pottedgame.com Find The Potted Game Company in chalet number 127, on the north side of Bath Abbey at the Bath Christmas Market.

<PM 5Q`QVO *W_T 8ZM[MZ^M[ Come and visit our stall (132, opposite Brown’s on the north side of the Abbey) at Bath Christmas Market to try our special Christmas chutneys and preserves, along with all our old favourites and our delicious cheeses. If you can’t make it, don’t worry: we will be at Bath Artisan Market in Green Park Station next year from February. Come and see us on the second Sunday of every month, and as a special thank you we will give you 10% discount with this advert wherever you visit us. Visit: www.themixingbowlpreserves.com

Visit: www.chocolate.co.uk

xxxxxxxtop chefs > ﬂavour bath’s

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Says Phil Pearce, “I am passionate about providing really fresh, tasty, interesting food which is approachable. Our aim is to make everything in house from the baked beans and condiments at breakfast right through to the Indonesian tempeh that we serve on the evening menu, using organic and local ingredients where possible. My inﬂuences are drawn from over a decade of travel and working (and eating!) in restaurants around the world. It is our aim to create a warm welcoming space where you can drop in for some good food, coffee or a glass of organic wine.”

The Green Rocket Café 1 Pierrepont Street Bath BA1 1LB Call: 01225 420084 Email: eat@thegreenrocketcafe.co.uk Twitter: GreenRocketCafe Facebook: The Green Rocket Cafe

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Chris Staines has an impressive CV; he was Head Chef at Foliage, Mandarin Oriental London where he held a Michelin star for seven years, and before that he was Chef de Cuisine at Marco Pierre White’s The Oak Room, which held three Michelin stars at the time. Bath is very lucky to have a chef of this calibre and Chris has an ever-growing fan base amongst the South West’s serious foodies. Chris has a no-nonsense philosophy when it comes to his cooking. He sources the best ingredients he can ﬁnd, combines this with a high skill level in the kitchen, and produces dishes of variety and style. “Allium is the kind of restaurant that we would all love to have nearby, the ambience is relaxed, there is a great wine list to match the food and the menu changes frequently.”

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Top-quality cooking has been in Dougie’s family for generations. His great grandmother was the pastry chef to the Queen Mother at Glamis Castle. Dougie trained at the Savoy Hotel in London and won Scottish Young Chef of the Year in 1984. He then ran his own very successful restaurant in Edinburgh. After relocating to the South West, Dougie set up The Kilted Chef in Kingsmead Square, Bath, a year ago. Cooking is an integral part of Dougie’s personality. To create his menus he draws on his Scottish heritage, combines it with a contemporary approach and some of the ﬁnest produce on offer to create ‘classic ﬂavours with a modern twist’. Dougie says, “I am at my happiest working in a vibrant and busy kitchen cooking for our customers. Their appreciation and enjoyment is what inspires me.”

Allium Brasserie Abbey Hotel, North Parade, Bath BA1 1LF

The Kilted Chef 7a Kingsmead Square, Bath BA1 2AB

Call: 01225 461603 Visit: www.abbeyhotelbath. co.uk/allium-brasserie

Call: 01225 466688 Email: reservations@thekiltedchef.com Visit: www.thekiltedchef.com

> bath’s ﬂavourtop xxxxxxx > ﬂavour chefs

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Ingenious Chef Gordon Jones produces breathtakingly beautiful and, above all, incredible taste sensations in his eponymous restaurant, Menu Gordon Jones. The waiting list at this small, eclectic restaurant already speaks volumes for the popularity of this refreshingly honest and talented chef. Gordon himself says that his passion and staff enjoying their craft translates into the amazing atmosphere you get here. “It’s an easygoing vibe, which you can relax into and be yourself, whilst enjoying top-notch food and service.” What many people love about Menu Gordon Jones is that the menu never comes into reckoning. Several carefully chosen ingredients are meticulously assembled for each course and explained by the knowledgeable Restaurant Manager, although occasionally Chef himself will pop his head around to share his views on the ingredients he has chosen. Gordon prides himself on using the best produce available; most recently he paraded his Alba trufﬂes amongst his guests to admire during the Taste of Menu Gordon Jones 2013 event. Gordon’s reputation is now widespread and customers should expect an experience to remember! All the chef asks is that you come with an open mind and be prepared for orgasmic culinary sensations!

Menu Gordon Jones 2 Wellsway, Bath BA2 3AQ Call: 01225 480871 Email: info@menugordonjones.co.uk Visit: www.menugordonjones.co.uk Twitter: @MenuGordonJones

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Introducing Head Chef Lorenzo Saluz..

Introducing Head Chef Stuart Ash... I left school at 16 to go to Bath Catering College where I was inspired by my college tutors Kean Maslen and Steve Benison. During this time I had work experience in the pastry kitchen at the Hyatt in London working under an amazing pastry chef, hence my love of making pastry and desserts. I started working at Woods as Chef de Partie, leaving after 2 years to travel the world. During this time I worked in Stratford, Canada and Sydney. When I came back to Bath, I became Head Chef of Woods. I am passionate about food. I love simplicity, seasonal ingredients and believe in buying the best products. Woods has been full of challenges, it is much more than just the food, the restaurant has a great ambiance, the team is dedicated and we always encourage new staff.

I started to work in catering when I was 14. While I was studying, I worked in small independent restaurants in the Piedmont region and Sardinia, until I arrived in Bath 15 years ago. I worked in various Italian restaurants before starting at Aió two years ago. I was raised in Piedmont and I love the hearty cuisine of this region, but I’ m also inspired by the delicate and simple seafood dishes from the coast of Sardinia, where my father’s family originally came from. I’m passionate about quality ingredients: fresh, seasonal and locally sourced as much as possible. My staff and I strive to deliver this freshness and quality to our clients. From our autumn menu, the savoury salt cod cheesecake and the lamb with blackberry and myrtle sauce are both very popular. Our typical Sardinian dishes, such as seafood fregola and roast piglet, are also ﬁrm favourites.

Woods Restaurant 9-13 Alfred St, Lower Lansdown, Bath BA1 2QX

Aió Restaurant 7 Edgar Buildings George Street Bath BA1 2EE

Call: 01225 314812 Visit: www.woodsrestaurant.com

Call: 01225 443900 Visit: www.aiorestaurant.co.uk

> ﬂavour chef xxxxxxx proﬁle bath

+PMN 8ZWÅTM ﬂavour catches up with Richard Buckley, owner of Bath’s Acorn Vegetarian Kitchen Name: Richard Buckley Head chef at: Acorn Vegetarian Kitchen, Bath

eing raised vegetarian, food has always been central to my family’s way of living. What we ate was always really important and the way in which we ate it equally so. Meals were always together and very relaxed and full of laughter. Food for me is always about time spent together with people you care about. I love food, of course I do, but it always takes second place to the people I’m sharing it with. I’ve always loved cooking and have always worked in kitchens but it wasn’t until I finished my degree that I made a conscious decision to choose cooking; nothing else got me as excited. I got a job in a small kitchen and worked my way up. I know it’s a cliché but industry accolades really aren’t important to me. It’s too easy to try and cook for critics, always looking for the latest trick or trendy ingredient and forgetting the customer. A restaurant full of happy diners is by far the best accolade a chef can wish for. In terms of my favourite ingredients… would saying vegetables be too obvious? I love taking each season’s vegetables and fruits and exploring their possibilities. Right now autumn is beginning and I’m really excited by all the varieties of apples and plums that are around. I’m very excitable and love finding flavour and texture in unusual places. We nearly always begin our dishes with a vegetable. We explore the different ways of cooking it and then try to combine it with sympathetic flavours. We are always looking for something

familiar that can be given a little twist to make it exciting. The ﬁnal test is ‘is it delicious?’ If we put it on a plate in the kitchen and everyone doesn’t clear the plate then we don’t put it on the menu. Chefs are notorious for their lack of free time but when I do steal away from the restaurant I like to go trail running and cook food for friends and family. My sister has recently had her ﬁrst baby so I spend a lot of time playing with him at the moment. We want to create a relaxed warm restaurant where people come to catch up with friends and family and forget the world for an hour or two. The food will be the best artisan ingredients, carefully prepared and served with care. Young chefs should choose their jobs carefully and work hard. However, it is equally important to learn how to think creatively and think for yourself. Too many chefs end up cooking the food of chefs they’ve worked for and never develop a style of their own.

Acorn Vegetarian Kitchen have recently published a recipe book, edited and designed by Rich Stapleton from Cereal Magazine. The book features recipes straight from the kitchen: contact Acorn to ﬁnd out more.

Acorn Vegetarian Kitchen 2 North Passage Parade Bath BA1 1NX Call: 01225 446059 Visit: www.demuths.co.uk

> flavour > flavour chefxxxxxxx profile > flavour bath

> ﬂavour bath’s xxxxxxxfestive guide

>ITM 0W][M 3Q\KPMV Kathie Auton enjoys a trip to Vale House Kitchen country skills and cookery school in Timsbury…

If you think you can handle a bit of houseenvy, you should seriously consider booking yourself onto a course at the newly opened Vale House Kitchen. But don’t be mistaken into thinking that this is just another cookery school. Vale House Kitchen is a cookery and country skills school. You can choose from an array of courses, including jam and preserve making and seasonal cookery, both of which you might expect to find offered at a cookery school. But as well as this, you can try your hand at pig butchery, shooting, fly fishing, foraging. Here’s a place where you can get fully hands-on with your food, learn all the steps from catching to filleting to cooking a fish. You can head out into the beautiful surrounding countryside, harvest the wild goodies growing all around, then come back and cook them to perfection in the school kitchen. 30

Vale House Kitchen’s lovely owners – Bod and Annie Grifﬁths – are passionate about what they’re doing here, they share a real belief in the importance of these country skills and that knowing about where your food comes from can be empowering and inspiring. As Bod says, “After years of dreaming, working and ﬁne-tuning it is amazing to see our vision come to life. Sustainability and preservation of traditional rural skills are at the heart of our ethos. And we are very excited to have the support of such skilled tutors at Vale House Kitchen.” And the tutors are an impressive bunch. What with Vivian Lloyd running the preserving course, Martin Hunt of Joe’s Bakery fame teaching bread making, not to mention former River Cottage guru Tim Maddams imparting his copious

skill and knowledge, you really do know you’re going to get some quality tuition. The whole place feels gorgeously rural, a true escape from the city. You have the option to meet Bod at the nearby Carpenter’s Arms Pub before being driven to the house, and it’s quite an exciting way to start your day – the feeling you’re being whisked off an adventure well away from your usual life. Once you’re there, and you’ve got over how beautiful the house and garden are, surmounted your lust for the swimming pool and drooled over the beautiful school kitchen, you’ll become immersed in your course. So, yes, this is escapism, but you’ll have plenty to bring back with you when you return to your normal kitchen and your probable lack of swimming pool. Even

> ďŹ&#x201A;avour bathâ&#x20AC;&#x2122;s > ďŹ&#x201A;avour festive xxxxxxx guide

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well seasoned cooks will come home brimming with ideas and conďŹ dence. And on some courses it wonâ&#x20AC;&#x2122;t just be a metaphorical bounty you leave with, I came home from my foraging course with Sloe Gin and Hawthorn Brandy steeping away in beautiful glass bottles. If you do fancy treating yourself or a lucky someone else, courses starts at around ÂŁ120 and go up to ÂŁ400 for the two-day shooting courses and, at the risk of mentioning Christmas, gift vouchers are availableâ&#x20AC;Śnot that Iâ&#x20AC;&#x2122;m hinting or anything.

What made you decide to open Vale House Kitchen? The idea for Vale House Kitchen was conceived in early 2011. I have always had a passion for shooting and ďŹ shing, and even whilst living in London would regularly spend time in the countryside. After catching a salmon on a ďŹ shing trip to the river Exe and then enjoying a meal where everything on the plate was either from our veg garden or from the river, the early concepts for VHK were formed. I was also heavily inďŹ&#x201A;uenced by my mumâ&#x20AC;&#x2122;s mum (Grandma Molly) who was an amazing cook. It was from her that I developed my love of making homemade chutneys and jams, moving on to fruit liqueurs such as sloe gin in adult life. How do current food trends affect the courses you offer? We do keep our eye on current food trends, but I donâ&#x20AC;&#x2122;t think they inďŹ&#x201A;uence the courses we offer. We have always wanted to teach country skills such as shooting, ďŹ shing and foraging and marry them up with practical skills in the classroom. People need to get more connected with what is on their plate and we hope that our courses help to achieve that.

Which are proving to be your most popular courses so far? All of our courses have been well attended but the most popular have been the ones that involve a real ďŹ eld to fork ethos: learning to catch, shoot or forage your raw ingredients before cooking them to perfection in our bespoke teaching kitchen. Where next for Vale House Kitchen? We have just launched our gift voucher system on the website and these are selling very well. It seems that people are keen to buy an â&#x20AC;&#x153;experienceâ&#x20AC;? for friends, family and loved ones this Christmas. We are also planning some pop up events here at VHK in the New Year, with guest chefs hosting unique dining experiences. Details will be on the website in due course.

Vale House Kitchen Vale House, Loves Hill, Timsbury, Somerset BA2 0EU Call: 01761 470401 Visit: www.valehousekitchen.co.uk Kathie Auton blogs at www.hungrysauce.com

> ﬂavour bath’s festive guide

+PIVLW[ *I\P Emily Knight visits to see the changes that the team on George Street have made

Since ﬁrst opening in 2001, Chandos at 12 George Street, Bath, has undergone a huge number of changes – especially in recent months. While some of their Bristol and Exeter venues have more of a deli feel, things are slightly different in Bath: every shop has a different focus. “In Bath, our retail focus is mainly on wine,” says Chandos owner Iain KeithSmith. “While we sell a lot of cheese and deli items in some of our other shops, we’re aware of the number of businesses in Bath that operate in this space – we want to provide experiences that you can’t get elsewhere in Bath.” Combine this wine focus with an evening dining option, a fantastic spread of breakfast and lunchtime offerings to eat in or take away and manager Henry and his team have a lot to shout about. The focus on wine is just one of the areas that gives Chandos Bath a unique offering in the city. With ﬂoor 32

to ceiling shelves of wines – including fortiﬁed and sparkling options – for sale, customers can choose to buy their bottle either to drink in or take away. “We import a lot of wine directly from Italy and France,” explains Bath manager Henry, “which means that we’re lucky enough to stock wines that our customers won’t ﬁnd in many places. We have a lot of people coming in to buy a bottle or two to take home, but we can also sell to consumers on the premises. We only add a £5 mark up to the retail price if customers are drinking the wine on the premises, which is far lower than many pubs and restaurants.” By far the biggest development in recent months has been the installation of two Enoline ELITE machines, described on the website of manufacturer Enomatic as ‘the world’s most advanced wine dispensing system’. Essentially, it’s a vending machine for wine, with customers able to choose from a taster, a small glass or a large glass of any of

the bottles contained within the machine, simply by using their Chandos wine card. Each machine (Chandos Bath has two) can hold up to eight bottles of wine, its dual zone system allowing for reds, whites and rosés to be stored at the optimum temperature. Customers simply register a Chandos wine card (available on the premises) and top up their card with cash, allowing them to select from the 16 different wines that Chandos will offer via the machine at any one time. A small taster of each wine is free, with prices starting from £3.99 for a small glass. “We’re hoping to change the wines featured in the Enoline every week to two weeks, with the aim of eventually featuring every wine we stock,” says Henry. “It’s great to be able to showcase the fantastic range of wines that we offer, and for customers to be able to try before they buy. Buying a bottle of wine is a risk if you’ve not tried it before, and we’re aiming to take that risk away.”

> ﬂavour bath’s festive guide

“There are a few top end restaurants that have these machines behind the counter to make serving wines easier,” Henry continues, “but we use them quite differently here. It makes wine more accessible to everyone: it’s a great retail tool to help customers to choose a bottle of wine to take home based on more than the label and price tag, but also means that customers can try wines that they might not otherwise have tasted.” The wine is also an integral part of Chandos’ evening offering: open from 6pm until 10pm, Tuesday to Saturday, they offer a very different evening dining experience to most places in Bath. “We don’t claim to be a restaurant,” says Iain. “There are a million and one places in Bath that offer a great restaurant experience, and all we want to do is to offer decent ingredients and a nice glass of wine. Most of the time, you’ll go out, have two or three courses and order a bottle of wine, whereas at Chandos, you can mix and match. You may want

to start with some bread and olives, have a charcuterie platter – and pour yourself a glass of wine to accompany it – maybe decide to share a fish platter later on, choose another glass of wine to match… you can even get up and have a look at our deli offerings while you’re there, or just come in for a cup of coffee. JP, who is our front of house manager, is always attentive and friendly, and you’ll find that he’ll often remember which wines you tried the week before. We’re laid back, but still with the level of service you’d expect at any restaurant.” It was during the day, however, that I visited – a time at which Chandos was doing a brisk lunchtime trade from their specially made counter, heaving with filled Hobbs House baguettes, salads and the most beautiful chorizo sausage rolls that I have ever had the pleasure of tasting. While it may strike some as odd that the counter is not refrigerated, there’s logic behind it. “Anyone who’s ever eaten bread straight from the fridge

will know that it just doesn’t taste quite right”, says Henry. “We always know how fresh things are: a form is ﬁlled in with the time that each baguette is made, and we give each one a four-hour window in which to be sold. If it doesn’t sell, we remove it from the counter.” From the hustle and bustle of the place during a midweek visit, I don’t envisage Chandos having any difﬁculty in selling their breakfast and lunchtime offerings. There’s a lot of care and thought that has been put into this place – into the raw ingredients used, the products they sell, the way they sell them and the service. It really is a truly informal and inviting place, and one that will appeal at any time of the day.

Chandos 12 George Street, Bath BA1 2EH Call: 01225 314418 Visit: www.chandosdeli.com 33

> ďŹ&#x201A;avour bathâ&#x20AC;&#x2122;s festive guide

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ďŹ&#x201A;avour talks to co-owner Liz Nelson about her second farm shop venture

It was only on August 10 this year that Liz Nelson and business partner Ruth Priest opened the Farleigh Road Farm Shop & CafĂŠ in Norton St. Philip, having taken over an existing farm shop business. With a wealth of experience behind them (the pair also own Plankâ&#x20AC;&#x2122;s Farm Shop near Devizes, which is six-and-a-half years old), the new farm shop and cafĂŠ is already proving to be a hit. â&#x20AC;&#x153;Every farm shop has a different philosophy,â&#x20AC;? says Liz, â&#x20AC;&#x153;and ours is to do things as locally as possible. Where we can, everything that we make and sell is local â&#x20AC;&#x201C; and if we canâ&#x20AC;&#x2122;t ďŹ nd local, then we will ensure that products are Fairtrade or organic. If this isnâ&#x20AC;&#x2122;t possible, then we go for best in class (for example, our Spanish and Italian deli items). Weâ&#x20AC;&#x2122;re keen to make sure that everything we sell is the best.â&#x20AC;? The cafĂŠ is also proving to be a popular spot for everything from coffee and cake to breakfast and lunch. From 9am, customers can enjoy a full breakfast menu, which includes full English 34

breakfasts and bacon sandwiches as well as alternative options such as freshly made wafďŹ&#x201A;es. The lunch service includes sandwiches, but also a range of hot food made on site, including croque monsieurs, soups, quiches and more substantial meals. â&#x20AC;&#x153;Our homemade ďŹ sh cakes and stuffed mushrooms are really popular,â&#x20AC;? says Liz, â&#x20AC;&#x153;and our cakes and brownies all go down well. John Torode is a big fan of our lemon drizzle cake â&#x20AC;&#x201C; he called it the â&#x20AC;&#x2DC;worldâ&#x20AC;&#x2122;s sexiest lemon drizzle cakeâ&#x20AC;&#x2122; and even wrote about it in a national newspaper!â&#x20AC;? â&#x20AC;&#x153;At Farleigh Road Farm Shop we make our own range of very popular ready meals, soups and desserts to sell in the shop using only local ingredients, as well as award-winning pasties, scotch eggs and sausage rolls. Dishes such as our Lancashire hot pot are ďŹ&#x201A;ying out at this time of year!â&#x20AC;? Having an on-site butcher is also a coup for Farleigh Road Farm Shop. Butcher Andy sells local meat only, as well as making his own sausages

and curing his own bacon. Itâ&#x20AC;&#x2122;s a great place to bear in mind for Christmas dinner shopping â&#x20AC;&#x201C; their free-range turkeys are available to pre-order now, along with aged Aberdeen Angus beef, gammon roasting joints and more. Liz and Ruth are also planning plenty of events to showcase the very best local producers. Keep December 7th free for the Farleigh Road Christmas Craft Market, at which they will be linking up with artisan craftspeople from the area to provide Christmas shoppers with soft furnishings, soaps, candles, pottery, Christmas decorations and more, along with Farleigh Roadâ&#x20AC;&#x2122;s own mince pies, Christmas cakes, puddings and mulled wine.

Farleigh Road Farm Shop & CafĂŠ Norton St. Philip, Bath BA2 7NG Call: 01225 720006 Visit: www.farleighroadfarmshop.co.uk

> ﬂavour bath’s festive guide

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*MI¼[ >QV\IOM <MI :WWU[ Step back in time and experience the 1940s at Bea’s Vintage Tea Rooms, a blissful retreat only minutes from the city centre and adjacent to the Assembly Rooms. The attention to detail is amazing and the staff with their trademark red lipstick and bandanas cheerful and friendly. The food, cakes and scones are genuinely homemade and delicious. Try the shepherd’s pie, bubble and squeak, rarebit, macaroni, selection of cakes, buttermilk scones and more. The Afternoon Tea is a feast, as is the High Tea and can be enjoyed at any time of the day with a cup of exquisite loose leaf tea.

Contemporary English design on the doorstep of Bath. A luxurious boutique B&B with chic, modern interiors, stunning individually styled bedrooms, sumptuously comfortable beds by Hypnos, warm-toned modern bathrooms with luxury products, ﬂatscreen TV and wireless internet connectivity throughout. We have a delicious breakfast menu or you can enjoy our ‘Breakfast in Bed’ range. A home from home atmosphere with all the trimmings.

Bea’s Vintage Tea Rooms 6-8 Saville Row, Bath BA1 2QP Visit: www.beasvintagetearooms.com Open: 10.00-18.00 Bea’s doesn’t operate a reservation system but they have a private room which can be booked in advance for larger parties of 10 or more

ONE THREE NINE - Boutique B&B Leighton House, 139 Wells Road, Bath BA2 3AL Call: 01225 314769 Email: info@139bath.co.uk Visit: www.139bath.co.uk

> ﬂavour 21 west cafe bistro

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Emily Knight and her partner enjoy a romantic meal for two at the Backwell bistro

It was a new experience for me for this issue, as I headed to Backwell for the ﬁrst time for a Saturday night meal with my partner at 21 West Café Bistro. The two-year-old venue is easily accessible by train from Bristol, and offers two very different settings: a lively local cafe by day, an intimate neighbourhood bistro by night. Manager Jayne and her team have obviously put a great deal of love and attention into the feel of the place. The front door led us into a cosy bar area, from which we were taken round the corner, past the semi-open plan kitchen and into a long and narrow low-lit dining area which was quiet when we arrived, but quickly ﬁlled up as the evening went on. Tables are adorned with matching white linen tablecloths and napkins, the walls smartly decorated with paintings 36

and mirrors. We were also treated to entertainment from a young singer with a guitar, whose soothing voice was the perfect accompaniment for a quiet Saturday date night. While browsing the menus, we took in the blackboards on the walls that highlighted the midweek specials, house cocktails and an upcoming New York jazz evening. It’s certainly a venue that offers something for everyone and the custom-decorated Gromit that is hidden around the restaurant for customers to ﬁnd, with the aim to raise money for the Grand Appeal, is a lovely touch. The daily changing menus are reasonably priced for a bistro meal, with a three-course meal on a Saturday night priced, on average, at just over £25 a head. Using local and seasonal ingredients, and with everything freshly prepared on site, the menu is predominantly British

but pays homage to a range of cultures in individual elements of many dishes. Reviews I had read before our visit were unanimous in their praise of the 21 fishcakes, so my choice of starter was a no-brainer. The two fishcakes were enormous, filled with meaty chunks of salmon and flecked with dill and capers. Although served with a sweet chilli sauce, this really wasn’t needed; the combination of flavours within the breadcrumbs was fantastic on its own, and the sauce was a little overpowering. For my partner, the whitebait; again, a portion that could almost have doubled as a main course. Thickly breaded, the fish were perfectly cooked, and served with a seriously potent garlic mayonnaise – the coarsely cut raw garlic was a hit in our book, but may be best avoided on a first date…

> ﬂavour 21 west cafe bistro

He continued his meal with the confit duck leg, the meat falling off the bone, the red wine and thyme jus lovely and rich. The bed of seasonal vegetables and potatoes on which the duck was served still retained a lovely crunch too – a definite winner. Luckily, this man’s appetite is endless, and he was able to help me finish my incredibly generous sole gremolata main. I was a little perplexed to see that it was breaded, as I was expecting a fresh fillet of fish topped with a zesty herby condiment. Although different, it was absolutely fantastic and served with a side of beautifully crunchy fries. It would have been rude not to sample the dessert menu, and so C opted for Jayne’s recommendation of the hot chocolate fondant – well worth the 10-minute wait.

Any chocolate fondant order comes with the nail-biting moment when you ﬁrst cut through the shell…but he was rewarded with the sight of the centre oozing perfectly onto the plate. The smile on his face said it all.

out to Backwell before, it’s good to know now that I have a reason to go back.

Sticky toffee pudding seemed like the perfect warming end to the meal for me, and it was everything a sticky toffee pudding should be: rich, dense, swimming in a hot toffee sauce… it was delicious, but I was glad of the scoop of clotted cream to cut through the ﬂavour. Service throughout our meal was near enough perfect: it’s increasingly rare to have a bottle of water brought to your table without the need to ask, and our servers struck exactly the right balance between friendly and professional. Although I’d never even considered a trip

21 West Café Bistro 21 West Town Road, Backwell, North Somerset BS48 3HA Call: 01275 463 744 Visit: www.21-west.co.uk 37

> ﬂavour tablet review

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*\Z[VTLY 9L]PL^ ;HISL[ 3H\UJOLK PU :V\[O >LZ[ TECHNOLOGY experts BSTech Ltd in Bristol have launched an innovative customer review tablet system believed to be the ﬁrst of its kind in the world.

The ‘How Are We Doing?’ system aims to generate live customer feedback in the leisure and hospitality sector by gaining real-time reviews from diners. Customers are handed touchscreen tablets and asked to complete a short review of their experience, with the aim of highlighting any problems to be dealt with. The system is the brainchild of Andrew Reynolds, who invented the fully managed system for the sector after being asked to transcribe hundreds of handwritten reviews. Since launching the system it been taken on board by The Mezzé Restaurants chain across its South West sites and The Indian Cottage in Penhow, South Wales. Further discussions are currently underway to branch out to other restaurant chains across the region. Andy said: “Technology is changing the world around us and today the vast majority of people run their lives from their smartphones and tablets. “I realised that there was a niche in the market for an electronic realtime review process rather than people ﬁlling in customer cards or using internet review sites. “So I created the ‘How are We Doing?’ system and after a successful trial, which saw a 25 per cent increase in bookings in one venue, I decided to roll it out.

> ﬂavour tablet review

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“Customers love the touchscreen technology and the venues say it is having a huge impact on the way they manage their businesses and with customer retention levels. “It also gives customers the option of subscribing to the venue so they can stay in touch and receive news of the latest events and offers via email campaigns.” The ‘How are We Doing’ tablets allow diners to instantly rate their food and service and their comments are then sent directly to management and via live feed to Facebook, Twitter and company websites. The system also includes a trigger for any diners who have the unlikely experience of a negative review which alerts restaurant managers immediately via text message. Andy added: “The vast majority of people leave highly positive feedback but in the instance that there is a negative review, management can tackle this immediately. “The system is fully managed with monthly reports produced including geo-graphically identifying where customers have come from. “By gaining people’s views these venues can see how we they can improve and keep their customers coming back. “I am positive that the system will be a fantastic addition to the hospitality sector.” For more information on ‘How Are We Doing?’ please visit www.how-are-we-doing.co.uk or call Andrew Reynolds on 07703 619175. 39

Seasonal, locally sourced food in a relaxed, friendly atmosphere just a short stroll from the city centre. Enjoy Christmas with “honest food at honest prices”.... STARTERS White onion, thyme & cheddar soup Ham hock terrine with tomato & red onion chutney Chilli crab on toast with rocket salad Sweet pepper, Brie & cranberry tart

Exclusive hire available Bookings now being taken for New Year’s Eve. 4 course dinner with champagne & dancing for £55.00.

MAIN COURSES Slow braised shoulder of lamb with roasted crushed root vegetables Roast breast of free-range turkey with chestnut, sage & onion stuffing Pan fried fillet of salmon with herb aioli, potato & fennel Artichoke, thyme & truffle risotto cake (All served with seasonal vegetables & potatoes)

For more info and reservations call us on 01225 338053, email us at enquiries@whitehartbath.co.uk or visit our website www.whitehartbath.co.uk

DESSERTS Christmas pudding with brandy cream Chocolate & Baileys parfait with black cherries Mulled pear & frangipane tart Selection of local cheese Two Courses £19.50 Three Courses £25.50

Backwell’s Premier Bistro

Adding Christmas Sparkle! Dine in style this festive season with friends, colleagues or family at our gourmet, three-course, sophisticated Christmas party nights to ensure your celebration goes off with a bang! We cater for small, intimate gatherings to larger, corporate parties that will deliver the ultimate memorable festive bash with live entertainment! Three-course Saturday party dinner nights – Sat 7th, 14th, 21st December – £28pp. Includes a glass of Kir Royale or Buck’s ﬁzz on arrival and live music. Christmas lunch – two courses £16.50, three courses £19.50pp Christmas Dinner – two courses £21.50, three courses £25pp. Christmas Day – Champagne reception, traditional four-course lunch £60pp, children under 10 £30pp. Christmas already wrapped up? See in the New Year with brilliant live music and fantastic atmosphere. Only £20pp (kids 1/2 price) includes any pizza or pasta dish, pudding, Pepsi, Peroni or glass of Prosecco.

Book now to avoid disappointment!

Call: 01275 463744 Email: info@21-west.co.uk Visit: www.21-west.co.uk

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> ﬂavour festive foodie gifts

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A ‘Foodies Hamper’ from The Foodies Larder is a handpicked selection of natural food and ingredients sourced from artisan producers around Spain.

A great gift idea for keen cooks is an Ashburton Cookery School gift voucher, available from £50.

Every month, there is a fresh selection of gourmet goodies – each different from the last, and each based on the season. Gift hampers are available as a one off hamper or as a 3 or 6 month subscription. A single hamper is priced at £30, with the 3 month plan priced at £90 and the 6 month plan discounted at £165. All plans include delivery to any address in mainland UK. A perfect gift, as the gifts just keep on coming, even long after Christmas! Visit our site www.thefoodieslarder.co.uk to see what’s going to be in this month’s Foodies Hamper. Order before the end of November to secure your hamper in time for Christmas.

Voted Cookery School of the Year, this Devon school offers over 40 cookery courses – from one-day courses to weekend breaks and longer cookery holidays so you can be sure you will find the course. Master a specific cuisine such as Italian, Indian or Thai, or specific skills such as patisserie or fish and seafood. Quality B&B accommodation is also available. Ashburton Cookery School Old Exeter Road, Ashburton, Devon TQ13 7LG Call: 01364 652784 Visit: www.ashburtoncookeryschool.co.uk

*SH`[VU»Z 2P[JOLU 7YVK\J[ 9HUNL *HWYLVS\Z -PUL -VVKZ Capreolus is an artisan charcuterie in West Dorset producing continentalstyle air-dried and smoked meats using meat from local farms. Head Chef Rob Clayton has revealed some of the secret ingredients and utensils that go into making the perfect Clayton’s Kitchen dish. Adorn your table with giant salt and pepper mills, use the luxury heavyweight pestle and mortar to grind your spices, or equip yourself with basics such as rolling pins, pastry brushes, honey dippers and more. You can also create the perfect dish by using some of the locally sourced produce to make the perfect dining experience. Enjoy oils, vinegars, dried mushrooms, capers, Griottine cherries and more, or sample Rob’s dad’s rapeseed honey from the Clayton family home. Clayton’s Kitchen even has its own coffee bean variety to round off the meal, from master roaster Brian Wogan.

They won Champion Product with their Guanciale at the 2013 Taste of the West Awards and picked up 10 Gold Awards for 10 entries – a feat never previously achieved.

All items can be bought individually or can be purchased as a hamper, making it the ideal Christmas present for all fans of good food.

Featured here are their Guanciale, Black Strap Streaky Bacon (which won Best Bacon 2013), and their Smoked Mutton (another Gold Award winner). Head over to the Open Day on December 7 to ﬁnd out more about Capreolus.

Visit: www.theporter.co.uk/claytons-kitchen

Visit: www.capreolusﬁnefoods.co.uk

> ﬂavour festive foodie gifts

;OL )LY[PUL[ 2P[JOLU )HRLY` We know it feels early but unbelievably the last posting dates for surface mail for some overseas destinations have already passed! Last dates for airmail start from 4 December so if you are in a far ﬂung corner of the globe but would still like a Bertinet Christmas pud on your festive table or need a special present for the baker or chef in your life then start shopping now! Our full range of Christmas goodies will be available from November but all of the items shown here are suitable for shipping worldwide...

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Alternatively, why not buy a gift voucher to give to someone to redeem on our site for cookery classes or any of the products in our online store. Gift Vouchers are available for various amounts (including the cost of most classes) and start at £25. For more information, visit www.thebertinetkitchen.com

> flavour festive foodie gifts

Woolsgrove Cookery School Pondering the perfect Christmas gift? Why not give the food lover in your life a day out at Woolsgrove Cookery School? Woolsgrove is in rural Mid-Devon, less than 30 minutes from Exeter. Gretchen Oldland has been teaching cooking for over 12 years and loves to welcome food and wine enthusiasts to her beautiful school, a stunning converted barn that was once a bake house. Gretchen demonstrates 10 to 12 recipes a day on a given theme, to a class of up to 15 people only – days are fun, personal and interactive, as well as

informative. Guests enjoy tasting all the dishes throughout the day. Gretchen also specialises in bespoke days, where groups or businesses arrange their own private classes, meetings and accommodation. Bespoke days have been tailored at Woolsgrove for children, clubs, corporations and private tuition. So if you are looking for an experience to remember, buy a day at Woolsgrove Cookery School this Christmas.

Woolsgrove Cookery School, Woolsgrove Farm, Sandford, Crediton, Devon, EX17 4PJ Call: 01363 851555 Visit: www.woolsgrove.co.uk

Programme of Cookery Classes - 2014 Prices including VAT January

April

Friday 10th Winter Mid-Week: Quick, Cheap, Different Family Suppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£70

Wednesday 2nd Vegetarian Spring and Summer . . . . . . . . . .£80

Friday 17th Winter Baking and Puddings . . . . . . . . . . . . .£70 Friday 24th Burns Night: Modern Scottish Showstoppers, no Haggis! . . . . . . . . . . . . . . . . . . . . . . . . . . . .£70 Wednesday 29th Chinese new year – Feast dishes and Everyday recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£70

Friday 19th Batch Cooking: Freeze a Base, add flavours from around the World . . . . . . . . . . . . . . . . . . . . . .£90

Friday 4th Easter Entertainment – make it easy on yourself! £90

Wednesday 24th Jewish Food: traditional, modern, deli and preserving . . . . . . . . . . . . . . . . . . . . . . . . . . . .£90

Wednesday 30th Spring Mid-Week: Quick, Cheap, Different Family Suppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£80

Saturday 27th Autumn and Winter Fish and Shellfish . . . .£100

May Wednesday 7th Spring and Summer Fish and Shellfish. . . . . . . £100

October Friday 3rd Vegetarian Autumn and Winter . . . . . . . . . . .£80

February

Saturday 10th Fiesta! Spanish tapas and Spanish wines . . . . . . £100

Saturday 1st Hands-On: Chocolate Making – Create your own Chocolates. . . . . . . . . . . . . . . . . . . . . . . . . . . .£80

Saturday 11th Menu Degustation: Eight tasting courses and accompanying wines . . . . . . . . . . . . . . . . . .£120

Friday 16th Modern Greek – healthy, delicious summer sunshine dishes . . . . . . . . . . . . . . . . . . . . . . .£90

Friday 17th Autumn Baking and Puddings

Friday 14th Hands-On: Make your own Valentine’s tasting menu to take home. . . . . . . . . . . . . . . . . . . . .£80 Monday 17th Half Term Cookery Day: Teenagers, Age 13-18, 6 hours. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£55 Wednesday 19th Half Term Cookery Day: Youngsters, Age 8-10, 4 hours. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£35 Friday 21st Half Term Cookery Day: Youngsters, Age 11-12, 4 hours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£35 Wednesday 26th Soup Workshop – All New Favourite Soups and Accompaniments . . . . . . . . . . . . . . . . . . . . . .£80

March Saturday 15th Best of the West – Cooking from Devon’s Larder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£90 Wednesday 19th Hands-On: Fresh Pasta, Sauces and Italian Puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£90 Saturday 22nd Menu Degustation: Eight tasting courses and accompanying wines . . . . . . . . . . . . . . . . . .£120 Friday 28th Mother’s Day – spoiling recipes made with time and love! . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£90 44

Wednesday 21st Summer Baking and Puddings . . . . . . . . . . .£90

June Friday 6th Summer Entertainment: Marinades, Buffets, Picnics and Suppers. . . . . . . . . . . . . . . . . . . .£90 Saturday 14th Father’s Day: Men Only: Menu Degustation as above . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£120 Wednesday 18th Summer Mid-Week: Quick, Cheap, Different Family Suppers . . . . . . . . . . . . . . . . . . . . . .£80 Friday 27th Thai – Fast, Easy Thai flavours for midweek and special suppers. . . . . . . . . . . . . . . . . . . . . . . .£90

July 2nd – 4th incl 3 day Woolsgrove Cookery Class – Learn to Cook in a Thrice! . . . . . . . . . . . . . . . . . . . . . . . . . .£395 7th – 11th incl 5 day Woolsgrove Cookery Class – Cooking Confidence Assured! . . . . . . . . . . . . . . . . . .£795

September Friday 12th Autumn Mid-Week: Quick, Cheap, Different Family Suppers . . . . . . . . . . . . . . . . . . . . . . . .£80

. . . . . . . . . .£90

Wednesday 22nd Diwali: Indian Feast Foods . . . . . . . . . . . . . . .£90 Monday 27th Half Term Cookery Day: Teenagers, Age 13-18, 6 hours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£55 Wednesday 29th Half Term Cookery Day: Youngsters, Age 11-12, 4 hours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£35 Friday 31st Halloween Half Term Cookery Day: Youngsters, Age 8-10, 4 hours . . . . . . . . . . . . . . . . . . . . . .£35

November Friday 7th Around the World in 80 Canapes – new ideas, techniques, variations . . . . . . . . . . . . . . . . . .£90 Saturday 15th Modern Game: Fur & Feathers, Traditional & Modern . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£100 Wednesday 19th Modern American: New trends and methods, LA to the Big Apple. . . . . . . . . . . . . . . . . . . . . . . .£90 Saturday 22nd Winter Mid-Week: Quick, Cheap, Different Family Suppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£80

December Friday 5th French Christmas: Put a little Ooh La La into your Noel . . . . . . . . . . . . . . . . . . . . . . . . . . . . .£90

> ﬂavour festive foodie gifts

+PZJV]LY `V\Y KHYR ZPKL ^P[O (WV[OPJ 9LK ;OL IYHUK UL^ LUJOHU[PUN HUK T`Z[LYPV\Z YLK ^PUL 6U ZHSL UV^ H[ HSS THQVY YL[HPSLYZ Wine aisles across the UK are now getting a touch of the dark side with bold new Apothic Red, perfect for enchanting evenings in, or to add an extra level of sophistication to any occasion.

Named after a mysterious place, Apotheca, where vintners stored their most coveted concoctions in 13th century Europe, Apothic Red blends Old World intrigue with modern sophistication. Its distinctive character makes Apothic Red stand out from the rest, not only because of its iconic black label and mysterious red logo, but because of its truly unique and captivating taste. Capturing and blending brambly, fruity ﬂavours of Zinfandel and the soft mouthfeel of Merlot, layered with elegant blueberry notes of Syrah, supported by bold dark notes of Cabernet Sauvignon, Apothic Red temptingly reveals intense aromas of rhubarb and black cherry, complemented by hints of mocha, chocolate, oak and vanilla. Each lingering mouthful is velvety, and plush and the smooth ﬁnish rounds out this intriguing full-bodied blend making it the perfect red wine indulgence. A true original with an ABV of 13%, Apothic Red is THE sophisticated wine choice. The beautifully blended red wine has already taken Canada and the US by storm, and its mysterious touch is set to do the same in the UK – and at a RRP of £9.99 it’s a sophisticated wine choice at an affordable price. Apothic Red is available at all major UK retailers including Tesco, ASDA and Sainsbury’s. Please visit www.apothic.com for more information.

> ﬂavour festive foodie gifts

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The London Gift & Hamper Company is a tight knit team of fastidious foodies who saw an opportunity to create exquisite gifts and hampers. We support small, independent suppliers with Great Taste Award winning products. Wines and spirits are chosen to complement our range of foods and satisfy the connoisseurs among you, and are chosen by Julian Twaites, an expert with 40 years’ experience.

At Christmas time it’s always good to have a few alternative drinks on hand, and Essential has a fantastic range of herbal teas. The teas are all ethically-sourced, organic and Fairtrade, with Essential’s farming partners (Sekem – a farming cooperative in Egypt) growing the plants biodynamically. The range is packaged in distinctive designs and jewel-like colours that make a truly beautiful gift.

Visit our website to see the latest Christmas range. The London Gift & Hamper Company Call: 0208 362 0140 Email: enquire@londongiftandhamper.com Visit: www.londongiftandhamper.com

At just £8.00, the full selection of 6 teas (Camomile, Camomile & Spearmint, Fennel, Hibiscus, Peppermint and Peppermint & Spearmint), as a set, makes the perfect ‘Secret Santa’ for the ofﬁce, present for your child’s teacher at school, or a thank you token for friends and family who are offering you hospitality during the festive season. www.ethicallyessential.coop

;Y\S` -YLUJO Do you have fond memories of savouring delicious French treats on holiday and long to ﬁnd a reliable source back home, or are you looking for something authentically French as a special gift? Truly French offer a range of products, many of which have a Brittany connection, that suit all budgets and make ideal gifts for friends and family, or treats for you. Truly French have some fantastic Christmas gift options available, including the following… Mini Madame Goudig Salted Butter Toffees Available in either apple or chocolate varieties, perfect for stocking ﬁllers! £2.50 each French Salted Butter Caramel Toffees from Brittany, packaged in an attractive vintage-style anniversary edition tin. £6.50 Renowned French sardines from Concarneau in Brittany, with chilli, green peppercorns, lemon or onion compote. Perfect for hampers! £4 each 46

For those aspiring chefs amongst you, this unique set is sure not to disappoint. It includes an “exclusive to Truly French” handmade traditional pottery salt pig, as well as a linen bag containing the renowned “Fleur de sel” from Guérande that they call “the caviar of the salt” and a mini wooden scoop. £15 Breton butter biscuits made with A-grade cask butter, which gives a unique caramelised taste. These superb biscuits come in a delightful red tin with a unique design showing “Concarneau”, a famous beauty spot in Brittany. £10 Truly French Call: Kristell Darchy on 07930 107434 Visit: www.trulyfrench.com Email: bonjour@trulyfrench.com

> ﬂavour festive foodie gifts

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Sage and parsley adding gentle warming notes to goose and turkey stufﬁng. Cinnamon, nutmeg, allspice and mace creating heady aromas in puddings, cakes and mulling spices. Cloves bringing out the tangy zest of decorative oranges. Exotic curry blends creating a new dimension in Boxing Day leftovers. Christmas is a time when cooks rediscover ancient and traditional herbs and spices which create the unique ﬂavour of the season.

So to share the excitement, the company is offering two sets of 12 essential herbs and spices to help you enjoy all 12 days of Christmas (and many more in the New Year too): the perfect accessory for every creative cook.

At The Bart Ingredients Co Ltd® there is a special celebration, as the company’s ingenious lid design - the canny Spoonkler™ has won a best design prize at the UK Packaging Awards, which celebrates the best of British design.

To enter this prize draw, send an email to competitions@ﬂavourmagazine.com with the subject line “Bart Ingredients”, and your full contact details in the email body. Good luck! Visit: www.bart-ingredients.co.uk

All of the company’s ingredients are created with the greatest of care and attention to detail, to preserve ﬂavour, colour and texture and ensure the best quality.

> ﬂavour wine school

Austral

The tale of a true craftsman Angela Mount meets legendary winemaker Sandro Mosele of Kooyong Estate “I never drink my own wines at home, I drink other people’s wines so that I am always exploring and learning; I want to be inspired.” This quote from one of the world’s most respected winemakers, Sandro Mosele, says a great deal about the man himself. Inquisitive and intuitive, Sandro displays an incredible respect for nature and winemaking, and has an endearing humility about his own incredible achievements – a true craftsman, combining the practicality and logics of a scientist with the ﬂair of an artist.

Angela Mount is a wine expert, writer and presenter. Probably best known for having her taste buds insured for £10m by her former employers Somerﬁeld, she is passionate about helping wine drinkers discover new and exciting wines. She also writes and presents events about wine and food matching, judges at all the major UK wine competitions and chairs the judging panels for the Bristol and also the Bath Good Food Awards.

I met Sandro on one of his whistle-stop tours of the UK, when the canny team at Great Western Wine managed to grab an evening of his time to showcase his award-winning wines at a dinner at the Allium Brasserie by top chef Chris Staines – an evening with a creative and artistic winemaker combined with the perfectionist and highly artistic chef was one not to be missed. Sandro is an Australian (of Italian origins) who studied genetics and applied science at university and then discovered winemaking. He is the genius behind one of the top wine estates in Australia’s premium winemaking region of Mornington Peninsula, who fell in love with the concept of creating superlative wines,

and whose vision and craftsmanship has taken this winery, started only in 1995, to an iconic status worldwide. Firstly, let me paint a picture of the Mornington Peninsula, which will set it apart from so many other Australian wine regions. It is a small area that lies 50km south of Melbourne, and stretches out into the Southern Ocean, influenced by the gulf winds, and often battered by the wind and rain that rolls in from the sea. It is the region of Australia that most resembles Europe in terms of weather, although the summers are far hotter, but the nights are cool, mists and fog roll in, and the winters are very cold. This is part of the alchemy, which enables Sandro to create the aristocratic, magical ones of Kooyong. Kooyong is world famous for its Chardonnay and Pinot Noir; these grape varieties suit the climate, and also reflect Sandro’s personal passion for Burgundy; the elegance, and nervy restraint of the top wines of this region are reflected in the wines he makes, although they are unique in themselves. He is passionate about letting the grapes get on and do what they do best, with as little interference as possible. ‘Hands-off winemaking’ is what he subscribes to – let the wines be created from the very best of what we have, with gentle guidance; his scientific

> ﬂavour wine school

background comes to the fore as he describes fermentation techniques to me, but also his focus on organic production and his focus on ‘soil health’, and the organic practices he puts in place to get the very best out of the vineyards. Kooyong produce wines across ﬁve vineyards on their estate, some blended across the ﬁve, and others a unique expression of the individual vineyard, each with unique character. So let’s talk about the wines. First up was the Kooyong ‘Beurrot’ Pinot Gris 2011 (GWW £19.95), a wine inspired by one of Sandro’s trips to Burgundy, where he discovered the Pinot Gris. This is a gloriously fragrant, dry white, full of heady, peach, apricot and honeysuckle scents, with a racy freshness, fresh acidity and texture – very unique in style.

by an intense edge of minerality and freshness. This is thoroughbred stuff! We also tasted the impressive Kooyong Faultline Chardonnay 2012 (GWW £42.50), a single vineyard, glorious wine with power, depth and intensity, creamily rich and textured, yet with a searing minerality which puts it on a par with some of the great Cotes de Beaune whites. Kooyong is world famous for its Pinots, and the pressure on the Allium’s Head Chef was intense – he wisely chose a dish of roast partridge, with Morteaux sausage, a julienne of earthy celeriac and thyme, and a poached pear, with puy lentils – a heady dish with a myriad of ﬂavours, which caroused around and settled beautifully into this autumnal feast.

Chris Staines had come up trumps with an autumnal menu to suit the wines – his cream of cauliflower soup, a thick purée, with textured, pickled cauliflower cubes, combined with meltingly tender flakes of confit and smoked salmon – sharp, smooth and earthy – was the perfect starter for the Kooyong Chardonnays.

Kooyong ‘Masale’ Pinot Noir 2011 (GWW £19.95), is a very ﬁne and racy Pinot, with a bright, vibrant style – it has a wonderful freshness of fruit, with freshly crushed raspberries, ripe red cherries and a hint of sweet, earthy beetroot character. It has lots of savoury character, with a rich, opulent initial ﬂavour, underpinned by a nervy, taut structure, a leafy edge and a sublime, wafting elegance.

Kooyong Clonale Chardonnay 2012 (GWW £19.95), is a wine which would give most good white Burgundies a run for their money. Opulent, yet seamlessly restrained, it is full of ripe aromas and ﬂavours of ripe, russet apples, succulent pears and toasted hazelnuts, with a rich, buttery, creamy texture, lifted

We also tasted the glorious Kooyong ‘Ferrous’ Pinot Noir 2010 (GWW £46.50), from one of the individual vineyards; a powerful, but still sleeping giant of a wine, which is currently full of brooding, dense, black cherry and ﬁg fruit with a steely core, reﬂecting the high iron content of the vineyards’ soil; a highly

distinctive, multi-faceted Pinot, with great finesse and complexity – a wine I’d love to drink in five years’ time. The finale was spectacular, both in terms of wine and food. Sandro had decided to showcase another Pinot Noir – a challenge for a dessert; Chris Staines’ response was inspired – a slab of aged Comte cheese, with semi-dried figs, shavings of macadamia nuts and white chocolate – an assault on the taste buds, but would it work with Pinot Noir? Oh yes, and how! One of the most unlikely, but perfect matches I have ever come across. Kooyong ‘Meres’ Single Vineyard Pinot Noir 2009 (GWW £46.50), is an overwhelmingly seductive, polished Pinot, which is currently teasing tasters with its glorious depths; a real beauty, with an ethereal spirit, a lightness of touch, and a silky elegance. Full of raspberry and cherry fruit fragrance, this is a velvety temptress of a wine which will continue to beckon over the coming years. Sandro Mosele is a true artist and sensitively controls the orchestra that is made up of every element of the Kooyong estate and winery. Scientific know-how and intuitive passion is an inspired combination. The wines speak for themselves.

All wines are available from www.enotria.co.uk 49

Celebrate

the season...

Sub 13â&#x20AC;&#x2122;s intimate surroundings and stunning cocktail menu combine to create the perfect party-season ambience. The atmosphere is enhanced by a selection of champagnes, spirits & shots all served with panache and style. We welcome group bookings, company parties and private hires throughout the festive season, in addition to entertaining our many loyal customers.

01225 466 667 www.sub13.net @Sub13Bar facebook.com/sub13bar 4 Edgar Buildings George Street, Bath

...at the best cocktail bar in Bath

There’s no denying the South West’s contribution to the British beef industry, from farm to fork. We have some fantastic local beef farmers, amazing local butchers and a wide range of restaurants that showcase the versatility and quality of the meat. Want to learn more? Read on…

> ﬂavour south west beef

The Story Group The Story began in 2004 when Somerset locals Jim Twine and Luke Hasell took over their Chew Valley family farms. With Court Farm and Herons Green Farm just three miles apart they combined operations to create one enterprise with a shared mission. Named The Story because they want customers to know the story behind the meat they eat, the group produces meat that can be tracked from ﬁeld to fork. All of The Story’s farms are 100% organic, with animals fed on natural grass based diets. Offering traditional breeds such as their slow growing North & South Devon cattle, The Story’s beef is traditionally hung to ensure high quality, tender meat with delicious depth of ﬂavour.

Choose from individual products in their online shop, or opt for one of their Christmas boxes. Their DIY Christmas Box is perfect for the family who love cooking, offering the ﬂexibility to order exactly what you need. In addition to turkey, goose and other Christmas classics, customers can choose to include a grass fed rolled sirloin, grass fed rib of beef or locally cured salt beef, with all of these and more available in a range of sizes to suit all families. Why should Christmas just be about the turkey? For more information, visit www.thestorygroup.co.uk.

Gordon Ramsay’s

Beef Burgers with Beetroot Relish

SERVES 4 INGREDIENTS

2 tbsp balsamic vinegar

600g good quality lean beef mince

3 tbsp olive oil

1 tsp smoked paprika

METHOD

Pinch of cayenne pepper

Put the beef mince into a large bowl, add the paprika, cayenne and season to taste. Mix well with your hands, then shape into four neat patties. Place on a plate or tray, cover with cling ﬁlm and chill for at least 30minutes to set the shape.

Sea salt and black pepper Olive oil, to cook and drizzle 250g cherry tomatoes on the vine Splash of balsamic vinegar 4 iceberg lettuce leaves (optional) Handful of wild rocket leaves (optional) Beetroot relish: 250g cooked beetroot in natural juices, drained 3 tbsp capers, rinsed and drained Handful of ﬂat leaf parsley, roughly chopped

Make the beetroot relish in the meantime. Roughly chop the beetroot and place in a food processor along with the capers, parsley, balsamic vinegar and olive oil. Pulse until the mixture is roughly chopped. Season to taste and transfer to a bowl. Heat a little olive oil in a non-stick frying pan. Brush the burgers with olive oil and pan-fry, allowing 3_ –4minutes on each side for medium burgers. Remove to a warm plate and leave to rest for a few

minutes. Add the tomatoes to the barbecue or pan and drizzle with a little olive oil and balsamic vinegar. Cook for 1–2 minutes until the tomatoes are soft but still retain their shape. Serve the burgers with the tomatoes, beetroot relish and a cucumber raita. Garnish with lettuce and rocket.

> ﬂavour south west beef

Yeo Valley’s Braised steak in ale with a herby cobbler topping

Our farm is just a stone’s throw from the mighty Butcombe Brewery. If you can’t get hold of their beer, any good brown ale or stout will do the job brilliantly.

SERVES 6 INGREDIENTS 1kg chuck steak, cut into 4cm chunks 5 tbsp sunflower oil 200g smoked bacon lardons 500ml good beef stock 25g butter 250g small chestnut or thickly sliced field mushrooms 2 medium onions, halved and thinly sliced 1 tsp white sugar 3 garlic cloves, crushed 20g plain flour 500ml brown ale or stout The leaves from 3 large thyme sprigs 4 fresh bay leaves 3 tbsp Worcestershire sauce Salt and freshly ground black pepper FOR THE HERBY COBBLER TOPPING: 165g plain flour 1 tbsp baking powder 90g chilled butter, cut into pieces 1 tbsp thyme leaves 1 tbsp chopped curly leaf parsley 50g finely grated cheddar 1 medium free-range egg 2 tbsp soured cream, double cream or whole milk natural yogurt Approx. 100ml whole milk

METHOD 1. Toss the beef with plenty of seasoning. Heat 3 tablespoons of the oil in a ﬂameproof casserole, add the bacon and fry briskly until golden. Remove with a slotted spoon to a plate. Add the beef pieces in batches and brown well over a medium-high heat. Spoon onto a plate. 2. Add half the stock to the pan and rub the base to release all the caramelised juices, then tip back into the rest of the stock. Add half the butter and the mushrooms to the casserole and fry briskly for 1-2 minutes, then set them aside with the beef. Add the remaining oil and butter to the pan with the onions and sugar and fry them for about 15-20 minutes, stirring frequently, until richly caramelised. Add the garlic and cook for 1 minute. 3. Stir in the ﬂour, followed by the ale, stock, thyme, bay and Worcestershire sauce and bring to the boil, stirring.

Return the beef, bacon and mushrooms to the pan, season and simmer for 11/2–2 hours, stirring occasionally, until the beef is tender and the sauce has reduced and thickened. Remove the bay leaves and leave to cool slightly, then spoon into a shallow ovenproof dish. Preheat the oven to 180°C/Gas 4. 4. For the topping, sift the ﬂour, baking powder and 1/2 teaspoon salt into a bowl, add the butter and rub together until the mix resembles ﬁne breadcrumbs. Stir in the herbs and cheese. Break the egg into a measuring jug, add the cream and make up to 180ml with milk. Stir into the dry ingredients, then spoon into separate mounds around the edge of the dish. Bake for 35-40 minutes until the cobbles are puffed up, golden and cooked through.

Visit: www.yeovalley.co.uk 53

Jon Thorner’s The Butcher’s Tip

Beef is a fantastic and versatile meat. You can choose from some of the most expensive cuts for tenderness or the more frugal cuts which offer fantastic ﬂavour.

PREMIUM QUALITY CUTS Jon Thorner is the founder of Jon Thorner’s Ltd and is South West Chairman of the Q Guild of Butchers association. The awardwinning businessman has a farm shop near Shepton Mallet, ﬁve butchery counters across the South West and makes fantastic pies... Jon Thorner’s Bridge Farm Shop Pylle, Shepton Mallet Somerset BA4 6TA

Fore rib and sirloin – cuts such as the ﬁllet, rib-eye, sirloin

SIRLOIN

01749 830138 www.jonthorners.co.uk

These cuts are more expensive but the meat is very tender and full of flavour and the perfect choice for a special meal. You can choose these cuts as steaks or whole roasting joints. They work particularly well with rich flavours and sauces and are generally best served pink or rare to make the most of the true flavour and tenderness, as overcooking will toughen these succulent cuts. We now offer dry aged joints and steaks at our counters, which intensify the flavour even further for a whole new taste experience.

MID-RANGE CUTS

Twitter: #JonThorners

Rump, silverside and topside

Facebook: Jon Thorner’s

These cuts are fantastic quality and packed with ﬂavour, just not as tender as those from the fore rib and sirloin but still extremely popular cuts with a good allround taste. The rump offers a great value cut either as a steak or roasting joint, without compromising on ﬂavour.

CHEAPER CUTS RIB-EYE

SHIN

RUMP

OXTAIL

Chuck and blade, brisket and shin – cuts such as mince, braising steak, oxtail These cuts offer fantastic value for money. Over recent years TV chefs have put the spotlight back on cheaper cuts, giving us innovative and interesting recipes. They’ve shown how exceptional dishes can be created from cuts you may have disregarded. If you are buying beef from a reputable butcher, the cheaper cuts of beef will still be coming from a quality product. Cheaper cuts originate from part of the animal which is more active and muscular, so they are suited to slower cooking methods which release the ﬂavour and tenderise the beef.

> ﬂavour south west beef

Well Hung Meat Here at Well Hung Meat, we pride ourselves on the quality of our beef which has won industry gold awards for the last six years running. It’s all about the hanging! We select the ﬁnest, grass-fed, organically reared, high welfare beef and dry-age it for the length of time appropriate to the breed and size of animal. Grass-fed means the meat is really healthy, full of omega-3 and CLA acids, it’s the choice of nutritionists and athletes across the globe. We buy from just three trusted farms in Devon who supply us with Longhorn, Devon Ruby Red and Aberdeen Angus. The whole carcasses are then aged to perfection; 3-4 weeks does the trick. Our Great British Beef Box contains four different steak cuts and more... Original price £100.50. Offer price £85. Spoil yourselves with our homage to Great British Beef and save £15.50 Visit: www.wellhungmeat.com/britishbeefbox

Your lifestyle guide to all things eco...

Martin Kiszko A collection of green poems from the Bristol-based poet

Be Seen and Be Safe Preparation for winter travel

Book Reviews New titles for green readers www.greenlivingmagazine.co.uk

greenliving

Ecovillages: Lessons for Sustainable Community

The World We Made

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For more information, see www.greenpoemsforablueplanet.com

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Time to light up and be visible on the move… Find tips and information on safer travel in the dark

www.travelwest.info

• cycle • car share • walk • bus • train •

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www.travelwest.info

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New Campaign for a Green Father Christmas Now the holidays are coming, with better gifts

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Introducing the Soil Association Organic Food Award Winners Several brands from the South West were recognised at this yearâ&#x20AC;&#x2122;s awards >PUULYZ VM [OPZ `LHYÂ»Z :VPS (ZZVJPH[PVU 6YNHUPJ -VVK (^HYKZ Z\WWVY[LK I` :LLKZ VM *OHUNL ^LYL YLJVNUPZLK LHYSPLY [OPZ H\[\TU H[ H JLSLIYH[PVU PU JLU[YHS 3VUKVU ;OL H^HYKZ ZOV^JHZL [OL <2Â»Z ILZ[ VYNHUPJ MVVK WYVK\JLK ^P[O WHZZPVU JYLH[P]P[` HUK JHYL 5V^ PU [OLPY [O `LHY [OL 6YNHUPJ -VVK (^HYKZ ISV^ [OL [Y\TWL[ MVY [OL ILZ[ VM [OL ILZ[ ;OLZL HYL [OL WYVK\JLYZ ÔV NV [OL L_[YH TPSL ÔPJO [OPZ `LHY PUJS\KL H U\TILY VM JVTWHUPLZ MYVT [OL :V\[O >LZ[ ÔV ^LYL OVUV\YLK MVY [OLPY JVTTP[TLU[ [V [OL VYNHUPJ JH\ZL

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>PSS ^VYR MVY MVVK¯ Katie Taylor opts for hard work over convenience

I spent most of Sunday picking and preparing rosehips to make rosehip and apple jelly. Actually, although it felt like most of Sunday, in reality it was probably only about two hours. I wandered along the hedgerows in a smugly bucolic manner, hunting out the little scarlet-red berries. I found a bush ﬁlled with particularly plump rosehips in the churchyard, which I snipped off rather guiltily, as though God was watching me steal. I left a few on the bush for the sake of good karma, and, on hearing the approach of some local residents, hotfooted it out of there with my brimming carrier bag. I took my loot home and set about teasing the rosehips reluctantly from their stalks, then boiling them down to a repulsive looking pulp along with some cooking apples. The resultant goo then had to be suspended in a jelly bag and allowed to strain overnight, drip by frustrating drip,

into the optimistically large bowl below. In the morning, the liquid needed to be measured and the appropriate amount of sugar added. Next, the mixture was boiled to within an inch of its life, skimmed and poured into sterilised jars: a good two days of work to produce six jars of jelly. We appear to have lost touch with the enormous amount of effort it takes to produce food. All the picking, washing, packaging and travelling before it even reaches us – it’s easy to forget how much work is involved. The Sunday Times published an article recently about the increasing exploitation of Eastern European workers in supermarket supply chains. We are demanding our food to be prepared for us, more quickly, in more volume and for less money than ever before. This means that the suppliers are hiring workers from Poland and

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Slovakia to work long shifts for very little pay, to meet supermarket deadlines. Of course, large-scale factory production of food is one of the triumphs of the industrial revolution, enabling enough food to be produced to cope with the rise in population. The convenience of being able to pop down to your local shop and buy a pre-packaged meal, jar of jam or loaf of bread is invaluable. Because of the immediacy of modern food, spending the day making a loaf of bread or a batch of jam from scratch is a pleasurable exercise rather than a gruelling necessity. It’s nice to return, just for a while, to the production process – to see something through from plant to plate. I’m rather proud of my jars of jewel-like jelly. If I leave a jar anonymously on the front porch of the church, maybe God will forgive me…

Christmas at

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room Wild mush t soup & chestnu

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