Flavour Magazine Issue 53 by Flavour Magazine

for people who love local food

www.flavourmagazine.com

South West | Issue 53

The great bath feast A melting pot of fantastic flavours begins this month

WIN!

My Barcelona Kitchen Sophie Ruggles brings us a truly Spanish experience

An overnight stay at the Cotswold House Hotel

INSIDE

Your regular Greenliving edition

Editor Nick Gregory Email: nick@flavourmagazine.com Art Director Bruce Mytton Email: design@flavourmagazine.com Advertising Miranda Coller, Director of Sales Email: miranda@flavourmagazine.com Rebecca Hellewell, Account Manager Email: rebecca@flavourmagazine.com Maggie Fox, Account Manager Email: maggie@flavourmagazine.com Photography Jeni Meade Alexander James Contributors Martin Blunos, Tom Bowles, Nick Harman, Duncan Shine, Max Drake, James Underdown, Megan Owen, Jack Stein, Laura Roberts, Romy Gill, Natalie Clark-Medina

33 73

Flavour Magazine 151-153 Wick Road, Brislington, Bristol, BS4 4HH Tel: 0117 977 9188 | Visit: www.flavourmagazine.com For general enquiries Peter Francomb Email: peter@flavourmagazine.com For competition entries Email: competitions@flavourmagazine.com © Copyright 2012 flavourmagazine.com All rights reserved. Material may not be reproduced without permission of flavour. While we take care to ensure that reports, reviews and features are accurate, flavourmagazine.com accepts no liability for reader dissatisfaction arising from the content of this publication. The opinions expressed or advice given are the views of the individual authors, and do not necessarily represent the views or policies of flavourmagazine.com flavour magazine provides effective communication through design. We specialise in brochures, corporate identity, advertising, direct mail, marketing and design for print. We have a reputation for clear, creative solutions to communication problems for a number of corporate, sports, financial, charity and leisure industry clients. We maintain the highest of standards, throughout each individual project and our client relationship. We pride ourselves on delivering distinctive designs and ideas that will get you noticed. For more information, please contact Peter Francomb Tel: 0117 977 9188 Email: peter@flavourmagazine.com Visit: www.flavourmagazine.com Competition Terms & Conditions In addition to any specifically stated terms and conditions, the following applies to all competitions. All information forms part of the rules. All entrants are deemed to have accepted the rules and agree to be bound by them. The winner will be the first entry drawn at random from all the entries sent back after the closing date and will be notified by either post, email or telephone. The prizes are as stated; they are non-transferable and no cash alternative will be offered. All entrants must be at least 18 years old. Competitions are open to UK residents only. One entry per person. Proof of postage is not proof of entry. flavour accepts no responsibility for entries lost or damaged in the post. Entrants agree to take part in any publicity material relating to the competition. The name of the winner will be published in the next edition. The 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.

Inside... 04 WIN! An overnight stay at the Cotswold House Hotel 10 In Season Tom Bowles brings us the best of the season’s produce 15 The Great Bath Feast A month-long gourmet extravaganza around the City 33 Rise and Dine Break your fast in and around Bristol’s finest 47 What’s on the menu? Book in early for your Christmas meal 73 My Barcelona Kitchen Sophie Ruggles cooks up a plethora of her Spainish favourites

Please recycle this product.

welcome Well, I hope we have all the bases covered for you this month, as they certainly are for me… Being based in Bristol, there is nothing better (time permitting) than starting the day on the right note and with that in mind we have a fantastic Rise and Dine feature (Page 33) that will get you through the morning. Following that, and on my way home, The Great Bath Feast (Page 15) offers up a veritable smorgasbord of all things food that includes a lavish splattering for everyone and starts this month. We revist The South Hams (Page 61), we take a look at some of the most impressive Christmas menus (yep, I know it’s only September, but get with it…) and once again we have Jack Stein presenting one of his favourite dishes for us to attempt (Page 80). Although the summer may have been and gone (can’t really remember the been bit?), autumn still has plenty to offer in the kitchen. With the changing of the seasons comes a more hearty diet, and what better inspiration do you need to get the stews simmering than those fantastic carrots on the front cover. Anyway, I reckon I have one more campervan trip in me before I have to start worring about casseroles and dumplings. Indian summer anyone? Well done!

Nick NICK GREGORY

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

this month

CRITICS IN FOR A TREAT

COMPETITION WINNERS Congratulations go to

Restaurant critic Giles Coren and celebrity chef Tom Kerridge will be making appearances at The Allium Brasserie during the Great Bath Feast. The recently opened restaurant at the city centre Abbey Hotel has already established itself as a major player on the Bath restaurant scene under acclaimed chef/patron Chris Staines. Its involvement with the new foodie event kicks off with dinner with guest chef Tom Kerridge on Wednesday, October 10.

Sarah Bush from Frome, who wins an overnight stay for two at Combe House, Devon. For more details of all events and to book, contact The Abbey Hotel. Call: 01225 461603 Visit: www.abbeyhotelbath.co.uk

WIN! A stay at Cotswold House Hotel, worth £600 The Cotswold House Hotel is a stunning boutique hotel set in the heart of the Cotswolds, in the picturesque village of Chipping Campden. The hotel boasts an incredible town house garden, spa and exceptional personal service, and offers all the elegance and charm of a traditional country hotel combined with luxurious, modern facilities. For your chance to win an overnight stay for two in the best possible room at The Cotswold House Hotel and Spa, and experience dinner cooked by head chef Dave Watts, a four-course dinner for two in The Dining Room with a bottle of house wine, full English breakfast and two 30-minute spa treatments, email competitions@flavourmagazine.com with ‘Cotswold House’ in the subject header and your full contact details in the email body copy. The prize must be taken by December 22 and is subject to availability. Spa treatments must be booked when the date of stay is confirmed. The prize is not transferable and cannot be exchanged for cash. Good Luck!

The Square Chipping Campden, Glous GL55 6AN Call: 01386 840330 Visit: www.cotswoldhouse.com

WIN!

Well done!

New ‘Oak Smoked Chipotle Chilli Rapeseed Oil’ launched... After winning Bronze in this year’s Taste of the West Awards, Bath Harvest Oils have started working with The Upton Cheyney Chilli Company to produce an authentic, local product to add to their infused range.

Wine OF THE

MONTH

As a result the new ‘Oak Smoked Chipotle Chilli Rapeseed Oil’ was launched at Upton’s Chilli Festival and will soon be available through retailers. Imagine the smooth nuttiness of their cold-pressed rapeseed oil infused perfectly with the sweet, smoky flavour and peppery heat of Upton’s chipotle chillis ... perfect for dressings, marinades, roasting and much more! www.bathharvestoils.co.uk www.uptonchilli.co.uk

Tim McLaughlin-Green, sommelier and wine consultant of Sommelier’s Choice, was shortlisted for the Harpers & Queen Sommelier of the Year award. His philosophy is to search for and work with family-owned wineries, producing high-quality wines in small quantities, aiming for something really special. October is generally a month when restaurants look to change their wine list and look at new vintages and new wines. Well I have managed to find a new Tuscan white wine produced from the Fiano grape variety, which is typically found in the Campania region of southern Italy. Otto Muri is the name of the wine produced by I Collazzi, located three kilometres outside Florence in Tuscany.

The Best of Festival A celebration of foods from around the world will be found at the new festival of food, held on 6/7 October at Kingston Lacy, Wimborne in Dorset. The Best of Festival will feature over 150 local producers and will include live music, kids entertainment plus fun and games for all the family, set within the grounds of Kingston Lacy by kind permission of the National Trust.

WIN FIVE PAIRS OF TICKETS Simply email competitions@ flavourmagazine.com with ‘Festival’ in the subject line and your full contact details in the email body. If you’re not lucky enough to win these tickets then to gain ‘two for one’ entry just mention Flavour Magazine when purchasing your tickets on the day. www.bestof-festival.com

Tuscany is not renowned for white wine, although Michele Satta in Bolgheri certainly produces excellent white wines. Otto Muri 2011 is the second vintage produced, and is picked by hand and aged on the lees for several months which adds colour and flavour. It’s a stylish wine with an intense taste, recalling toasted hazelnuts and with a dry finish. A great dish to accompany this wine at this time of year would be something like a creamy mushroom risotto.

Available from Sommelier’s Choice £15.90

All wines available from:

www.sommelierschoice.com

> flavour news

The Big Bath Producers Cook-Off A session of fine food tastings, fact-finding fun and competition between four of Bath’s best food producers. As part of The Great Bath Feast 2012, four well-known local companies have got together for an evening of food tasting, coupled with stimulating presentations of how they started their businesses and tales of their individual journeys on Thursday, October 18. The four companies – The Bath Pig Company, Bath Soft Cheese, Orchard Pig and The Thoughtful Bread Company – compete to earn the audience’s admiration when they attempt to cook-up dishes that celebrate the foods they produce. Each company will be required to produce two dishes for the audience to taste. Let’s see how this one pans out!

www.greatbathfeast.co.uk

The Upton Inn The Upton Inn is a traditional country pub serving good, old-fashioned pub food in the beautiful village of Upton Cheyney, near Bitton. The Upton Inn have worked really hard on their new menu and are pleased to

announce that it is now available. Pop in and give it a try. Not only do they have a fabulous new menu, they also offer a quiz night and curry with a BIG CASH PRIZE every Monday, a steak night on Tuesdays and

fresh Fridays, bringing you a fresh taste of the sea.Visit their website for more information.

Call: 0117 932 4489 Visit: www.uptoninn.com

> flavour news

Festive Shopping For those who can’t face the crowded shops and are seeking out a more unusual gift this year, Whatley Manor is kicking off its season of Christmas celebrations with a Festive Shopping day on Monday, November 26. Guests will be welcomed with mulled wine and Christmas biscuits before browsing the Christmas gifts on offer. In addition, the hotel’s Aquarias spa will be selling their own salt scrub as well as a choice of ‘beyond organic’ ila spa gifts and a selection of La Christmas gift boxes containing the most luxurious products from the La Prairie skincare collection The event takes place from 10.00 am until 5.00pm.

www.whatleymanor.com

A Taste of History – Local Food and Farming A fascinating new exhibition, A Taste of History, exploring the changes in food production and farming over the centuries in the New Forest coastal strip, will be held at St. Barbe Museum & Art Gallery, Lymington from Saturday October 6 until Saturday November 17. Displays will demonstrate the changes to our diet, eating and cooking habits as well as farming and shopping practices in a feast of sensory pleasures from ancient prints to photographs and film. What we eat is linked to the land around us and, in the past, most people would have been involved with food production, perhaps as labourers, smallholders or commoners. www.stbarbe-museum.org.uk

Opening 29th October 2012 A unique opportunity for anyone who enjoys cooking to perfect their skills and master new techniques through a variety of innovative courses under the guidance of Chef Hrishikesh Desai and Lucknam Parkâ&#x20AC;&#x2122;s Michelin starred Executive Chef Hywel Jones. The new school will feature a state of the art kitchen created by the renowned designer Stephen Graver, with cutting edge appliances from ATAG and Fhiaba. Choose from a fabulous selection of 24 one day courses at ÂŁ175.00 per person. Visit our website www.lucknampark.co.uk for further information and details on all the courses which are also available as Gift Vouchers.

Lucknam Park Hotel & Spa Colerne, Chippenham Wiltshire SN14 8AZ Tel: 01225 742777 www.lucknampark.co.uk

> flavour > fab flavour foodie xxxxxxx reads

fab foodie

reads

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

Biscuiteers

Book of Iced Biscuits

Harriet Hastings & Sarah Moore, Kyle Cathie Ltd, £12.99

Pick of the Month!

Ever since the company Biscuiteers started making their stylish and enchanting handdecorated biscuits, they’ve been the must-have gift. Now, their debut book that hit our shelves in 2010 is back in paperback with 13 beautiful new spreads. Biscuiteers Harriet and Sarah share their icing secrets so you can create your own little pieces of artwork. Why send flowers when you can send biscuits? These gorgeous creations add originality to your gifts and fun to your kitchen. From heart-shaped biscuits to baubles and tree decorations, cowboys and Indians to savvy stilettos, the Biscuiteers Book of Iced Biscuits has ideas for every occasion.

The Square, The Cookbook: Savoury

Capital Spice 21 Indian Restaurant Chefs

Philip Howard Absolute Press, £40

Chrissie Walker Absolute Press, £25

Mastering the Art of Poultry, Meat & Game

The Square, The Cookbook: Savoury is special not only because it represents the culmination of more than 20 years spent at the helm of one of the country’s finest and most consistently highquality restaurants, The Square, in London’s Mayfair. It’s special because Philip Howard, one of the very best chefs of his generation, has that rare ability to translate his incredible talents in the kitchen into words on a page. Each recipe is covered over several pages, and features an expert overview of the dish and its key components, along with advice on elements to focus on, while Jean Cazals’ stunning photographs illustrate each dish.

Capital Spice is a celebration of 21 of the most talented and exciting Indian restaurant chefs working in London today. They all share a passion for promoting the rich diversity of Indian food and changing perceptions of it. Fascinating profiles explore the influences and culinary philosophies of each of the featured chefs, while specially commissioned photography by Lara Holmes bring their irresistible recipes to life. The recipes demonstrate the remarkable diversity of Indian food, and prove beyond doubt that it deserves its newfound reputation as one of the world’s most refined and subtle cuisines.

With easy-tofollow recipes and step-by-step photography, Mastering the Art of Poultry, Meat & Game is the perfect companion for anyone wanting to learn the cooking basics or extend their skills in the kitchen. It contains clearly explained techniques for cooking and preparation and will guide you through everything from jointing, trussing and stuffing, to roasting, braising and poaching. Mastering the Art of Poultry, Meat & Game has everything from simple dishes through to those requiring more time and skill. All recipes have been triple-tested to yield impressive results without the fuss.

Anneka Manning Murdoch Books, £25

> flavour in season

Aubergines Although considered as a more exotic veg, aubergines are widely cultivated in Britain. With its very unique combination of textures and flavours – from smooth and silky to creamy and smoky – the aubergine is the start of many a dish. It is a member of the nightshade family which also houses the potato, peppers and tomatoes. Choose aubergines that feel heavy with unblemished skin and fresh-looking stalks. They do tend to damage easily so handle with care and store in a fridge for a few days. Historically aubergines have been soaked before cooking to remove some of the bitterness but more modern varieties are rarely too bitter and soaking will help to reduce the amount of oil soaked up during cooking. Aubergines are always eaten cooked. They can be diced or sliced and included in a variety of hearty dishes such as moussaka, ratatouille, roasted vegetables, curries and dips. Aubergines can also be stuffed or sliced and grilled or served as fritters. Flavours that combine particularly well with aubergines include garlic, tomatoes, peppers, cumin, coriander and cinnamon.

At their best

right Figs These little teardrop-shaped fruits actually hold over 1,000 tiny fruits that develop inside (commonly believed to be the seeds). They are steeped in history and are thought to have originated from western Asia and apparently even feature on tomb paintings from around 1900 BC. Unlike other fruit they tend not to ripen when picked and so are best when they are on the tree, bulging and soft. They may also show a slight fuzzy bloom at their peak. They do not transport well because of this and so are best enjoyed immediately. If you are lucky to enough to know of a good figgy source then be sure to enjoy them while you can. They also make for a beautiful addition to jams – a great way to savour the short-lived taste!

> flavour in season

Butternut Squash One of the most versatile vegetables of the season, this squash lends itself beautifully to all sorts of autumnal treats. It is thought to have originated from Central and South America although it is now widely used around the world in curries, pasta, soups and is also a nice addition to potato gratin. Butternut squash is one of the most popular winter squashes and is often a welcome replacement for some of the summer vegetables such as courgette and cucumber particularly as salads tend to get replaced by more hearty alternatives in the winter. It is just about ripe and ready when the skin appears very hard and almost impenetrable! When picking one make sure it is free of bruising and cuts as it will rot quickly. A perfectly kept squash will keep for months in a cool, dry and well ventilated spot.

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.

now

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

Plums English fruit really comes into its own at this time of the year and there are few finer than the classic Victoria Plum. This is one of the better known British varieties famous for its heavy crops and beautiful flavour. British plums do have a fairly short-lived season and ideally need to be picked just a couple of days before being fully ripe to allow to ripen in storage. Damsons and greengages are also classified as plums although in culinary terms a ‘plum’ is usually used to describe the sweeter varieties that can be eaten raw. When buying, plums should be plump, smooth and well coloured. Ripe plums will yield slightly under pressure. Firmer fruits can be ripened at home over a day or two at room temperature.

> flavour know your fridge

Know your FRIDGE

Taken from

VIRGIN TO VETERAN by SAM STERN, published by Quadrille (£20, hardback)

FRIDGE ETIQUETTE

Yes, we all know the fridge keeps things cool, but did you know that there is method to the madness? Like packing a suitcase, your fridge can be structured to bring out the best out of your produce... • Check the temperature: just below 5°C is safe. • Don’t over-fill it: it’ll stop the air-flow and alter the temperature. • Sit smaller packs at the front so you can see to the back. • Use old stuff before new: first in, first out is the rule. • Cool hot food down before storing it. • Wrap things well to store: use storage boxes for stacking. • Don’t be a slave to sell-by dates: smell, touch, use your judgement. • Dishes such as curry/stews/casseroles benefit from chilling for a day or two. • Save time: rise dough in the fridge overnight: chill batter for breakfast pancakes. • Wash it with soapy water: sprays taint flavours. • Check individual chapters for fridge rules on specific ingredients.

SHELF LIFE what goes where... TOP SHELVES: soft cheese, yoghurt, cooked meats, cream, butter, hummus etc.

MIDDLE SHELF: covered leftovers

LOWER MIDDLE SHELF: covered and in-pack raw meats and fish

BOTTOM SHELF: well-covered and in-pack poultry on plates

DOORS: relishes, pickles, sauces, ketchup, juices, milk, white wine

SALAD DRAWERS: veg/salad leaves and hard cheeses

• Defrost frozen food in the fridge overnight.

THE FREEZER

HOW TO FREEZE STUFF

Something interesting happens when you start to cook: you get to love bits of equipment you’ve previously frozen out. Your freezer becomes less a graveyard for peas and ice-cream, more an addictive resource; time-saver; cash-cow. Freeze the following things and all’s good: homemade ready-meals like chilli, casseroles, stews, meat and vegetable burgers, pies, pasta dishes, soups, tomato and meat sauces, pizza bases. Store by-products of your efforts like stocks, pastry, leftover egg whites and wine in ice-cube trays. Bang in frozen vegetables, berries, frozen fish and prawns; freeze a whole emergency chicken: freeze bits of the bird (thighs, legs, breasts, wings) a steak and a chop or two; homemade ice-cream.

• Check your items to freeze are properly cold. • Set freezer to fast freeze: a quicker freeze means better results. •W rap food to be frozen up well in cling film to protect against the arctic cold. • Label the bags or boxes before you fill them. • Free-standing bags are easy to pour/spoon food into. • Freeze small bits of leftover sauce/gravy in ice-cube trays. • Don’t over-fill freezer bags/boxes: two-thirds full is good. • Fish is hard to freeze at home: best to buy already frozen. •F or easy access later, individually wrap steaks/burgers/chops in cling film before putting in freezer bags. • Freeze cakes and scones cooked (reheat the scones): freeze fruit pies uncooked and reheat. • Don’t freeze anything that’s been frozen then thawed out. • Don’t cook raw food from frozen.

askachef:

Chris Staines Chris Staines, head chef at The Allium Brasserie, is one of the most acclaimed chefs working in the UK and is highly regarded in the industry. He was head chef at Foliage, Mandarin Oriental, where he held a Michelin star for seven years and worked with Marco Pierre White at the three Michelin-starred The Oak Room. Chris’ philosophy is to produce simple food with the freshest possible ingredients, in a menu that combines variety and style.

My wife and I love a good curry and I have quite a repertoire going now. However when it comes to the rice, gluey or burnt, dry or crunchy I never seem to get it right! Sharon Moon, Tiverton Boiling rice is harder than it looks. Often the finished product is sticky or ‘gluey.’ Here’s a sure-fire way to produce rice that’s light and fluffy. Rinse the rice in running water for a good five minutes to get rid of excess starch. For every cup of rice, add 1 ½ cups of water (you can literally use a cup if you don’t have a cup measure or rice spoon). Bring the rice to the boil, uncovered, at medium heat. When boiling, turn the heat down to medium low. Place the lid on the pot, keeping it tilted to allow steam to escape. When you can see holes or craters in the rice, put the lid on tight. Turn the heat to very low. Simmer for another 10-12 minutes, and then remove from the heat and stand for a minute or two with the lid still on (this will continue to gently steam the rice). Fluff up and serve.

I love cooking with garlic but it takes so long to peel it. Short of buying it in a jar is there a quicker way? Mandy Fouracres, Bridport The best and most amazing tip I know for using garlic is the two bowls trick! Using this little tip will save you time and leave you smelling fresh as a daisy. Simply break your head of garlic into cloves (with the skin intact …no smelly fingers that way), place the garlic in a largish mixing bowl, place another bowl over the top, hold tight and go crazy. That is to say shake the two bowls vigorously up and down, side to side, up and down for a few seconds. Open the two bowls and you should have perfectly peeled garlic without ever having to touch it.

I have lots of herbs in my garden and hate losing them every year to the cold, how can I store them for year-round use? Maurice Stanford, Wells There are a couple of things you can do. The first would be to dry your herbs by cutting them and hanging them in a warm, dry place. However this method changes the flavour of the herbs immeasurably and personally I hate dried herbs. The second way and the one I would recommend is to cut your herbs back, leaving 1 inch of the plant intact (this you can store for next year’s crop if they are perennial). Now chop the herbs with a sharp knife until quite fine, place the chopped herbs into a jug or bowl and add just enough water to cover, now pour the herbs into an ice cube tray and freeze. This will keep the green freshness and vibrant flavour of your herbs intact, and each time you need to use some just pop the required amount into your sauce straight from the freezer.

I’ll take a steak every day of the week, but I can’t cook it for toffee. What are your top steak tips? Becky Taylor, Clifton Always, always, always buy the best quality meat you can afford, from a real butcher preferably. Quality meat is a lot more forgiving and will taste a whole lot better. Go for the right cut; my favourite is rib-eye due to the lovely marbling of fat which helps flavour the steak and keep it tender. Always remove the steak from the fridge an hour or two before cooking to bring it to room temperature (this way it cooks more evenly). Season just before searing and brush with oil (do not oil the pan). Cook HOT and FAST. When you feel the steak has cooked to the desired degree, let it rest for a good few minutes.

Abbey Hotel, North Parade, Bath BA1 1LF – 01225 461603 – www.abbeyhotelbath.co.uk 13

CHARLTON HOUSE SOMERSET

Wedding Offer Starting from £4,500.00 This package comprises our special wedding offer for 60 guests attending the whole day. This includes: Hire of our Orangerie for the whole day Reception drinks with canapés Three course meal with wine Glass of sparkling wine for the toast Evening buffet Take advantage of this offer in 2013 all year round, excluding Saturdays in June, July, August and September. An upgrade to exclusive use of Charlton House including use of all 28 bedrooms, is available from as little as £4,500. Additional guests can be added for £85.00 per person. Make an appointment for your personal tour around the hotel today by contacting Hollie, our Events Manager.

Sunday 23rd September to Wednesday 31st October 2012

Welcome to The GREAT BATH FEAST Sunday 23rd September to Wednesday 31st October 2012 Bath is a handsome city at any time of year but in autumn it positively glows. There are so many good reasons to enjoy Bath and weâ&#x20AC;&#x2122;ve just created one more. The Great Bath Feast is a melting pot of wonderful flavours and lively personalities; of cakes and ale; of great gourmets and warm gastro pubs; of buns and cookbooks; of gastro gadgets and herb growers... a month-long Food Festival where all of the participants are keen to share their enthusiasm for fine food and drink with you.

Visit us at www.greatbathfeast.co.uk The Great Bath Feast gets chefs showing off and championing local produce. Look forward to some great gastro performances by visiting celebrities Mark Hix, Angela Hartnett, Michael Caines and Raymond Blanc, along with the inside stories from food writers Matthew Fort, Giles Coren and Xanthe Clay. As the name ‘Great Bath Feast’ suggests, most events are all about indulgence and enjoyment; tasting fine wines and locally brewed beers and ciders; gourmet evenings and tasting menus; foraging walks and farmers’ markets. Meet some of the nation’s top artisan cheese makers brought to Milsom Place by the Fine Cheese Co. or hone your skills with inspiration from the Bertinet Kitchen or Demuth’s Vegetarian Cookery School. You can even learn how to create a sugar sculpture just like the Georgians did!

Bath on a Plate Watch out for Bath on a Plate – a chance for restaurants to show off their dish of the day where the ingredients will be fresh and seasonal and packed with flavour. Walk your taste buds through the city on the Bath Taste Trail and sample flavours sweet and savoury, chocolate to cheese. Bath has specialist food shops and superb delis so buy some treats to take home. There is nothing mundane about shopping in Bath; it’s a day spent exploring independents and finding treasures against an exquisite

historic backdrop. And if you feel like a break, treat yourself to a homemade cake or cream tea. Take tea in the grand and glorious Pump Room or a treat at Sally Lunn’s, both steeped in history, or chill in Sam’s Kitchen or Café Lucca, both chic and contemporary independents.

Great Bath Breakfast This is a city that has made hospitality its business for more than 200 years. Hotels and B&Bs will be cooking up the Great Bath Breakfast for guests before they venture out to explore the World Heritage city. This is a ‘full English’ packed with the freshest ingredients; tasty and satisfying. The Bath Good Food Awards are the hors d’oeuvre, the people’s choice of the best of the best so watch out for the results and an action-packed day with produce stalls and chefs on show. Autumn is a time for comfort food that brings a smile to your face and makes you feel good. Make Bath your harvest festival this year! Look out for updates to the programme on the website – you will also find some great promotions and special offers there, along with a chance to enter the competition with fabulous prizes! 17

Wake up in comfort and begin your Great Bath Breakfast

KENNARD HOTEL

BODHI HOUSE

The Kennard, a Georgian town house, has been restored to a charming B&B. Built as a lodging house in 1794, all of its 12 bedrooms are thoughtfully and individually furnished. It is quietly situated only five minutes from the Abbey, the Roman Baths, the new Spa and the railway station.

Bodhi House provides spacious, stylish accommodation slightly removed from the hustle and bustle of the centre of Bath and offers breakfasts prepared with quality ingredients served with imagination.

The breakfast has won the AA Breakfast Award for the third time and Giovanni and Mary are proud to offer some of the best produce in the South West.

The light and modern accommodation uses solar energy and harvested rainwater whenever possible. You will also have your own private entrance, off-street

parking and a garden with seating areas and views. The Taylor family offer a warm and informal welcome and will assist you in any way to make your stay in Bath special and memorable.

KENNARD HOTEL 11 Henrietta Street, Bath BA2 6LL

BODHI HOUSE 31A Englishcombe Lane, Bath BA2 2EE

Call 01225 310472 Email reception@kennard.co.uk Visit www.kennard.co.uk

Call 01225 461990 Email stay@bodhihouse.co.uk Visit www.bodhihouse.co.uk

LAVENDER HOUSE

BAY TREE HOUSE

Lavender House is a beautiful B&B just 20 minutes’ walk into the heart of Bath.

Bay Tree House aims to provide guests with a comfortable and relaxing stay and, being just five minutes’ walk from the Thermae Bath Spa, The Roman Baths, The Royal Crescent and The Circus, as well as the vast selection of shops, the location could not be better.

Regular breakfast specials change from time to time as the chef decides. Chef is doing something very right, having picked up a breakfast award from Visit England for the last four years. All produce is locally sourced and wherever possible, organically.

The rooms are stylish and homely along with a friendly and professional service, with all the personal touches of a

LAVENDER HOUSE 17 Bloomfield Park, Bath BA2 2BY

BAY TREE HOUSE 12 Crescent Gardens, Bath BA1 2NA

Call 01225 314500 Email post@lavenderhouse-bath.com Visit www.lavenderhouse-bath.com

Call 01225 483699 Email stay@baytreehousebath.co.uk Visit www.baytreehousebath.co.uk

small, family-run business. They have been awarded a ‘Visit Britain’ Breakfast Award for their homemade and local produce. Treat yourself. Come, visit and enjoy...

Visit us at www.greatbathfeast.co.uk

JACOB’S COFFEE HOUSE

MADE BY BEN During the Great Bath Feast Made by Ben will be offering a breakfast special of locally smoked salmon with scrambled eggs on Richard Bertinet’s sourdough toast with lime and Kerala pepper.

Jacob’s is an independent coffee house nestled between the Bath Abbey and Bath Pump Rooms in the Abbey courtyard at the heart of the heritage city of Bath. It provides an ideal place for a welcome break where you can enjoy the finest, specialist coffee to go with a carefully selected range of food offerings including Pieminister Pies and their own wonderful array of homemade cakes.

Like us on Facebook @Made By Ben Follow me on Twitter @madebybenwalcot

JACOB’S COFFEE HOUSE 6 Abbey Churchyard, Bath BA1 1LY

MADE BY BEN 100 Walcot Street, Bath BA1 5BG

Call 01225 758132 Email enquires@jacobscoffeehouse.co.uk Visit www.jacobscoffeehouse.co.uk

Call 01225 319999 Email ben@madebyben.com Visit www.madebyben.com

THE JAZZ CAFÉ

ROSCOFF DELI

The Jazz Café is a friendly, independent, licensed cafe overlooking Kingsmead Square in Bath, serving a variety of homemade dishes, fantastic English breakfasts, delicious lunches from the specials board, filled ciabattas and toasted sandwiches.

Roscoff Deli is a traditional deli cafe run by Bristol-born but Sicilian-bred Rosario Bavetta. Mad about coffee and his nan’s cooking, Rosario has brought both of these together in this fabulous deli, bursting with personality and flavour. For the Great Bath Feast they are proud to be serving a ‘Great Bath Breakfast’, with ingredients sourced from the Hawking family, who run Manor Farm at Upton Cheyney.

THE JAZZ CAFÉ 1 Kingsmead Street, Bath BA1 2AA Call 01225 329002 Visit www.bathjazzcafe.co.uk Visit www.manorfarm-shop.co.uk

Local is the theme here, with Bath Bakery supplying the bread, Terry and Sons Butchers for their fantastic bacon, black pudding and olde English sausage, and free-range eggs from Chippenham. This makes for a breakfast of champions.

ROSCOFF DELI 18 Northumberland Place, Bath BA1 5AR Open daily: Monday – Saturday 8.30am to 5pm and Sunday from 10.30am to 4pm

Call 01225 469595 Email info@roscoff.co.uk Visit www.roscoff.co.uk 19

Sample the city’s culinary delights

DEMUTHS

AND THE VEGETARIAN COOKERY SCHOOL Demuths and the Vegetarian Cookery School are thrilled to be part of the Great Bath Feast. It’s what they strive for – fresh, local, seasonal and creative. At Demuths every Tuesday evening, Richard Buckley will be showcasing Bath’s local growers and produce with an innovative five-course vegetable taster menu, with dishes that represent Demuths’ favourite local suppliers: Eades, Castle Farm Organics,

Homewood Cheeses, Wild Foraged, Thoughtful Bread Company and Harvest. In line with the theme of the Great Bath Feast, The Vegetarian Cookery School is putting on a Bath on a Plate Cookery Evening on Wednesday, October 10 and they have also teamed up with Riverford – a great opportunity to make the most of your vegetable box, or join them on a Wild Autumn Food Forage.

DEMUTHS 2 North Parade Passage, Bath BA1 1NX

DEMUTHS VEGETARIAN COOKERY SCHOOL 6 Terrace Walk, Bath BA1 1LN

Call 01225 446059 Email reservations@demuths.co.uk Visit www.demuths.co.uk

Call 01225 427938 Visit www.vegetariancookeryschool.com

BEAUJOLAIS BISTRO Beaujolais Bistro is perhaps the bestknown bistro in Bath, maintaining old habitués but also attracting new admirers every year. For the Great Bath Feast the chef has created a ‘Ballotine of Loch Duart Salmon, Lemon Scented Leeks, Pastis and Shallot Broth.’ Pop in and enjoy a wine tasting held daily at the bar of six different wines for £7 from the south-west of France. Also, join them on October 18 for their Seafood Fiesta – fish provided from the Scallop Shell, Beckington. BEAUJOLAIS BISTRO BAR 5 Chapel Row, Bath BA1 1HN Call 01225 423417 Email beaujolaisbath@hotmail.com Visit www.beaujolaisbath.co.uk 20

Visit us at www.greatbathfeast.co.uk

THE BATH PRIORY FORK TO FEAST

FRIDAY 5th OCTOBER ARRIVING AT 10am This special lunch is a celebration of local and seasonal produce as part of the Great Bath Feast. Join The Bath Priory from 10am on Friday, October 5 for a guided tour of the kitchen garden with Head Gardener Jane Moore to admire the autumn produce, followed by a peek behind the scenes to see Head Chef Sam Moody and his kitchen team in action, creating lunch using produce fresh from the gardens.

Lunch is served with an introduction to each course by Sam and time for questions over coffee. Tickets cost £50. For further information or to make your reservation contact the events team on: 01225 478388.

THE BATH PRIORY HOTEL, RESTAURANT & SPA Weston Road, Bath BA1 2XT Call 01225 478388 Email events@thebathpriory.co.uk Visit www.thebathpriory.co.uk

THE BATH BUN AND HANDS TEAROOM The Bath Bun Tea Shoppe and Hands Tea Room are two independent, family friendly establishments located in Bath serving daily breakfasts, lunches and afternoon tea. Firm favourites are the elegant High Teas, delicious Cream Teas and both serve the authentic Bath Bun, an absolute must for any visitor to Bath. To support the Great Bath Feast guests at the Appletree and Abbey Green Guest Houses can receive a free Bath Bun! THE BATH BUN 2 Abbey Green, Bath BA1 1NW

HANDS TEA ROOM 1 Abbey Green, Bath BA1 1NW

Call 01225 463928 Visit www.thebathbun.com

Call 01225 463928 Visit www.handstearoom.co.uk

THE WESTGATE The Westgate is a lively meeting place with a twist on the traditional pub. They are a chilled sanctuary during the day in which to unwind and a buzzing destination at night for drinks and a meal with friends, or better still, a luscious evening with a partner of your choice.

THE WESTGATE 38 Westgate Street, Bath, BA1 1EL Call 01225 461642 21

Green Park Station is a thriving platform for local life and culture right in the heart of Bath. This beautiful building has been a hallmark in Bath for over 130 years, and boasts the original, vaulted iron and glass station roof and signature Bath stone façade.

As well as our weekly Saturday food and craft market we have the following fantastic events during the Bath Feast: September 28 / October 5, 12, 19, 26 StrEAT food night market September 30 / October 28 Bath Vintage and Antiques market It’s the perfect place to enjoy:  Amazing specialist events;  Quality local shops;  Weekly Saturday markets;  And delicious local food every day of the year.

October 6, 13, 27 Pop up vintage tea rooms by the Secret Tea Party. October 7 Bath Vintage and Antiques Fashion fair October 9 Bath Vintage and Antiques Tuesday trade market October 14 / November 11 Bath Artisan market With so much going on in the centre of Bath, be sure to make Green Park Station Your Destination.

The Ethical Property Company Limited South Vaults, Green Park Station, Green Park Road, Bath BA1 1JB

01225 787912 www.greenparkstation.com

We to ’re e G be p proud rea art t B of ath Fea st

A lovely gastropub serving fantastic food, just around the corner from the Circus & Royal Crescent

Gastropub of the Year - Bath Life Awards Best Sunday lunch - Bath Good Food Awards

“The ideal place to relax with friends and enjoy great food & service...” Set lunch promotion: 2 courses for £12, or 3 courses for £15 Open for lunch & dinner seven days a week The Chequers, 50 Rivers Street, Bath BA1 2QA | 01225 360017 | www.thechequersbath.com | reservations@thechequersbath.com

aió

Sardinia Restaurant and Bath Bar

Aió is a well-known Sardinian word which translates as “come and join us” and it’s a taste of the hospitality you’ll receive at our restaurant. Come and try our tasting

*Makeovers payable on the day

POP-UP VINTAGE TEAROOMS IN BATH!

Free Entry

Includes Vintage Stylists and Music* 29 & 30 September, The Octagon, Milsom Place off Milsom Street 6, 13 & 27 October, Bath Society Meeting Room, Green Park 14 October at the New Bath Artisan Market, Green Park

menu during the Great Bath Feast. A five-course tasting menu of Sardinian specialities and optional wine matching with food is also available.

Aió Sardinia Restaurant 7 Edgar Buildings George Street, Bath BA1 2EE 01225 443900 www.aiorestaurant.co.uk

Plus Special VIP Tea Parties 29 September – The Octagon, Milsom Place, 5pm-8pm, £25 Including: High tea served on vintage china, glass of bubbly, swing dance lesson, burlesque and erotic poetry. 20 October – “Dark and Delicious Tea Party” Secret Central Bath location, 1-6pm, £25 Including: Burlesque workshop and performance, afternoon tea served on vintage china and a glass of bubbly per person.

For more information and tickets please go to

www.secretteaparty.com

THE OLD BELL HOTEL & RESTAURANT

The Hop or The Vine Dinner Thursday 18th October 2012 The Old Bell Hotel would like to welcome you to join us for our Wine dinner with a difference. Our Head Chef Richard Synan has come up with a 6-course menu and we have challenged our Wine Merchant and Brewer to go head to head for each course. On the evening David Hayward from Berkmann will be here to present the case for wines. The beers will be represented by Kevin Stone from Great

MENU Canapés .................................. Celeriac Velouté, Marinated Dewi Williams Shiitake Mushrooms .................................. Iron Bark Pumpkin Risotto, Crispy Sage, Parmesan, Beurre Noisette .................................. Roulade of Loch Duart Salmon, Spiced Lentils, Confit Blood Oranges, Crème Fraîche ..................................

Western Brewing, two of which are from his brewery, the remaining have been carefully selected by Corks of Cotham.

Roast Breast of Creedy Carver Duck, Braised Salsify, Sauternes Pears, Savoy Cabbage, Five Spice Sauce ..................................

It will then be up to you to decide who wins each course; The Hop or The Vine!

Williams Pear Cheesecake, White Chocolate Ice-Cream, Caramelised Hazelnuts

01666 822344 www.oldbellhotel.co.uk The Old Bell Hotel & Restaurant Abbey Row | Malmesbury | SN16 0BW

£45 per person Rooms available for a special rate for anyone attending the evening For bookings please contact Phoebe 01666 822 344 phoebe@oldbellhotel.com

JON THORNER’S

the

BUTCHER’S

tip

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 01749 830138 www.jonthorners.co.uk

Twitter: @JonThorners Facebook: Jon Thorner’s

utton used to be a very popular choice for the dinner table, but as we became more accustomed to convenience foods, it fell out of favour because mutton needs a longer cooking time to tenderise, and lamb took over in the popularity stakes. But mutton is not an ‘old piece’ of lamb, it’s a different product altogether – it’s a juicy, wellflavoured meat which is firm, NOT tough. Thankfully mutton has seen a resurgence in recent years, due to the Mutton Renaissance campaign. Many of you have rediscovered mutton and it’s made its way back into the recipe books. Mutton is defined as meat from a sheep that is over two years old. We choose highquality West Country mutton that is aged 18-24 months, from the same suppliers we get our lamb from. By selecting mutton in the way we do, we offer a meat which has an intense flavour and won’t need to be cooked for hours to tenderise. The contemporary view is mutton comes from

a breeding ewe that has reached the end of its productive life, but unless you are selective this type of mutton can be very fatty or too lean and needs a lot of cooking to avoid it being tough to eat. We suggest you buy mutton from a reputable butcher whenever you can. Use the same cuts of meat with mutton as you would with lamb, but don’t simply use the traditional cooking methods, such as roasting. Mutton lends itself well to pot roasting and braising to keep the meat tender. Diced mutton is fantastic in slowcooked curries and casseroles, because the intense flavour carries over the herbs, spices and other ingredients. Mutton is available fresh at Jon Thorner’s butchers during autumn and winter months, but it is also available all year round in the freezer.

If you are looking for inspiration and tips visit www.muttonrenaissance.org.uk for more information.

Braised mutton and caper cobbler – serves 6 INGREDIENTS For the stew: • 1kg (2.2lb) diced leg of mutton • 2 celery stalks, halved • 3 medium carrots, peeled and cut in half • ½ small swede, cut into 12 chunks • 6 shallots, peeled • 6 small turnips, scrubbed but not peeled • 10 whole black peppercorns • Salt • 1 sprig rosemary • 1 sprig thyme

• 1 litre (1¾ pints) lamb stock made with 2 good quality stock cubes For the cobbler top: • 350g (12oz) self raising flour • 100g (4oz) butter, diced • 50g (2oz) capers, chopped • 10g (½oz) parsley, chopped • 4 spring onions, finely chopped • 30ml (2 tbsp) plain natural yoghurt mixed with 70ml (5 tbsp) cold water

METHOD 1 Place the mutton in a large casserole or pan with the vegetables and herbs. 2 Add peppercorns and season with salt. 3 Bring to the boil and simmer gently for 1 hour.

6 Add enough of the yoghurt and water mix to make a soft, pliable dough. 7 Roll dough to 2.5cm thick and cut into 12 rounds or wedges. Place on top of the mutton. Bake at 200°C, Gas 6, for 20-25 minutes or until the cobbler is golden brown.

4 To make the cobbler rub the fat and the flour together. 5 Stir in the capers, parsley, onions and pepper.

> flavour chef profile

chef profile Name: Tom Harrison Age: 28 Head Chefs at: Cafe Lucca Where from: Penrith, Cumbria Where is home: Bath

My cooking life began working for my brother (Nick) who showed me the incredible work ethic involved in fast-paced line cooking. It was the best possible lesson for a young chef – the ability to pull yourself out of the weeds and not flap around is vital. I worked in the North West before moving to Bristol and working for Richard Fenton–that was a huge turning point in my career. When he called to see if I wanted to run a kitchen in Bath and explained the Lucca concept, I jumped at the chance and have never looked back. At 23 I was introduced to Marco Pierre Whites’s White Heat by a chef and it blew my mind! The intensity and focus that produced iconic, simply perfect dishes in a tiny kitchen inspired me to get my head down and learn, it’s a real must. I fell in love with the rock’n’roll lifestyle, unsociable hours, complete commitment to kitchen life and now I couldn’t imagine doing anything else. I have met people from all over the world with totally different backgrounds and circumstances and spending 70 hours a week grafting side by side creates a unique bond.

Cafe Lucca The loft Bartlett Street Bath BA1 2QZ Call 01225 335380 Visit www.cafelucca.co.uk

I genuinely look forward to going to work every day. I have a great team and am lucky to have a really good relationship with Richard who is enthusiastic and very creative. We are both on the same wavelength and he gives me the freedom to produce creative, delicious food while bringing great ideas and ingredients to the table. I still have a thirst for learning and with each month comes new and exciting ingredients. This, coupled with the belief that we are one of the best

places to eat lunch in the country and being voted in the top five restaurants in Bath, are huge achievements for us. The concept of Lucca is all about using the best seasonal produce and making the ingredients sing. From the unusual and interesting vegetables to the best coffee I have ever tasted, it has all been carefully thought out and I think this shows. We serve great, healthy food, beautifully presented with good restaurant service. It’s important to deliver the whole experience and with 100-plus customers walking through the doors each day we have to be on it, every dish, every day. Personally my style is still evolving. I’m not sure I could ever say its ‘modern British’ or ‘French classical’ because, like all chefs, I’m learning new things every day and that’s how I would like to keep it. The Bath café culture is very competitive but there is so much mediocrity around. We are doing something completely different and very inspired. I have total faith that everyone who comes to Lucca, whether it be for the first or 100th time, enjoys and understands what we are doing and the work that has gone in to each aspect of the experience. I strongly believe food will revert back to basic classic techniques, knife skills and pan work. I think micro gastronomy is very interesting but equally very elitist. The beauty of Lucca is that because of the space and equipment limitations we have, we have become more creative with what we have available and it shows in the innovative use of top-quality ingredients. More than that though, passion, selfbelief and consistency are all vital. 27

Corton Denham

Tel: 01963 220317

Somerset country pub with luxury accommodation The Queens Arms is a chic, rural gem tucked into the dramatic hills of the Somerset and Dorset border. With eight individually designed luxurious rooms, AA Rosette food, voted Somerset Cider Pub of the Year 2012, ‘National Best Freehouse’ from the Great British Pub Awards 2012, the Queens Arms offers a chic rural getaway for those in search of something special. Take in the superb country views and delight in the walks on the doorstep, or just settle in and relax in front of an open fire with their famous Pork Pie and award-winning beer. Dogs and muddy boots are welcome! Book a two-night midweek break from October 1 and receive the second night B&B half price, saving £55. Quote ‘Queensflavour’.

Visit: www.thequeensarms.com Email: relax@thequeensarms.com The Queens Arms | Corton Denham | Sherborne | Somerset | DT9 4LR

Christmas menu £26 per head Christmas 2012 special offer

10 dine for the price of 8

when you sign up for our mailing list, Bells Supper Club. Simply visit our new website to join. Bookings of 10 or more receive 20% off food bill. Bells Diner 1– 3 York Road Bristol BS6 5QB

bookings 0117 924 0357 www.bellsdiner.com info@bellsdiner.com

Tables must be booked for dates between 1 – 23 December.

flavour The Alweston Jam and Chutney Empire Susan Young, creator of the Alweston Jam and Chutney Empire, talks to Flavour about her thriving home business in Dorset. My organisation is small – just me and my large preserving pan in a little kitchen in a small village in Dorset – but my empire extends far and wide. It means I can make sure the quality of every single jar I produce is just right, so my customers will never be disappointed. All my preserves are handmade in small batches, so they’ll always have that fresh homemade taste. This autumn Alweston jam will be working with Trading Post & Café, Somerset, to bring the art of ‘jammin’ to those who wish to learn more of this alchemy, hopefully showing how to use the glut or the treasure, picked from the hedgerow and turn it into jelly, jam and chutney. There will be evenings of demonstration, tasting, stirring, questions, nibbles and drinks each month with a different theme. ALL THINGS APPLEY 11th October 6.45pm – 8.15pm

For bookings contact Sue at The Trading Post

CHUTNEYS & DRINKIES (SLOE GIN/VODKA) 15th November 6.45pm – 8.15pm

Call 01460 241666 Email sue@tradingpostorganics.co.uk Visit www.alwestonjamandchutney.co.uk

CRANBERRIES & CHRISTMAS 13th December 6.45pm – 8.15pm

Since 2010 my preserves have won Gold stars at the Great Taste Awards 2010  Lemon Curd Raspberry Jam 2011 Mango, Pineapple & Ginger Jam Blackcurrant Curd 2012 Carrot Chutney

World Jampionship 2011 English & UK Artisan Jampion (Raspberry Jam) 2012 Artisan Silver Award for Blackcurrant Jam

Featured products CARROT CHUTNEY My spicy carrot chutney sports a warm, sweet and spicy flavour with a cheeky bite, thanks to the hint of chilli included. Its crunchy-sticky texture was a hit with Great Taste Awards 2012 judges and is a must-have in Charlton Horethorne Stores’ Top Ten – a great addition to the cheese board! RASPBERRY JAM A true classic, my Raspberry Jam is a renowned mainstay, which proudly brought home the UK Artisan Jampion title in 2011. Boasting a stunning colour and deep, intense raspberry flavour, its sweetness complements a sharpness that keeps one coming back for more! GOLDEN CAP Named after a Dorset beauty spot, my signature coarse curry-spiced Golden Cap Chutney is truly unique. As a highly versatile condiment, its rich flavour develops on the tongue and complements cold meats, cheese, poppadoms and curries perfectly. LEMON CURD My mellow Lemon Curd never lets one fall too far into its butteriness, possessing a zesty current that makes a real impression on hot toast. Using Denhay butter and local eggs, this free-range curd says ‘quality’ through and through, earning it GOLD at the Great Taste Awards in 2010. GOOSEBERRY AND ELDERFLOWER JAM – TART Fruity, sweet, subtle elderflower. The fresh, sweet taste of Gooseberry and Elderflower Jam is a summery joy any time of the year! Irresistibly fruity, this gem carries a delightful, subtle taste of elderflower and a tartness that is sure to enchant those with a sweet tooth. 29

> flavour the george at backwell

The George at Backwell Laura Roberts finds cosy chic and traditional tasty fare just outside Bristol...

rriving at The George at Backwell, for some unbeknown reason, my guest and I decided to park down a random little street just to the right of the pub (no jokes about women drivers please). As we followed the numerous signs snaking around The George and guiding you to the entrance, I couldn’t help but think I was on some sort of treasure hunt. After an evening here, I can safely say that the service and food you receive at the end of the hunt is worth its weight in gold… The large courtyard presents the perfect place to spend a long summer’s evening, and as we made our way through it, I wished it had been warmer so we could have enjoyed a drink there. Following a warm welcome from the bar staff, waitress and manager, my guest and I were seated in the corner of the restaurant, tucked beside the wood burner. Although it wasn’t warm enough to enjoy a drink al fresco, it wasn’t quite chilly enough to require the fire to be lit, which I don’t doubt would be cosy comfort on a cold winter’s night. We had arrived straight after a long day in the office (and as the glamorous young ladies we like to believe we are, I’m sure we weren’t quite looking our best) and we didn’t feel underdressed or out of place in the relaxed restaurant area. The pub is tastefully decorated; the exposed brick, abundance of cushions and the wooden platters on which our starters were served adding a traditional and homely ambience. Talking about starters, after toying with the meat sharing platter (duck confit, lamb kofte, sticky Chinese pork, jerk

chicken, roasted red peppers, croutons and dips) my guest and I came to the conclusion that we were just too greedy to share and opted for our own dishes. I decided on the grilled portobello mushrooms; meaty, juicy and marinated in thyme, garlic and chilli and served with a crisp salad, they were the perfect beginning to a meal. However, I was hit with a serious case of food envy when my guest’s starter arrived. She opted for the Thai marinated king prawns and as they arrived – plump, pink and speckled in flecks of red and green chilli – I had to stop myself from pinching one straight off her skewer. Luckily my friend’s a generous lady and as I took a bite into the meaty, flavoursome prawn complete with creamy aioli and bruschetta, I knew I’d have to return to experience this dish all to myself. When it came to the main, there was plenty to choose from. With a selection including pub favourites such as fish and chips and sausage and mash, a grill section with steaks, gammon and burgers on offer and a specials blackboard, you’re certainly spoilt for choice. My guest was sold at fillet steak and thick-cut chips which she said was cooked to perfection and melt-in-the-mouth. I decided to venture to the blackboard and ordered the corn-fed chicken supreme, served with garlic roasted new potatoes and leek and wild mushroom veloute. From the crisp yellow skin to the delicate wild mushrooms and creamy sauce, it went above and beyond anything I ever expected from a chicken dish. Fit to burst, we knew we shouldn’t really order pudding - but we did anyway.

A moist and glossy summer pudding with berries spilling out of its middle served with clotted cream and a refreshing mint kick, and a chocolate mud cake. The chocolate mud cake was everything I would hope for in a chocolate dessert; a crunchy thin biscuit base and rich but light chocolate filling. I think the best way to describe it would be as a very decadent chocolate gateau, and it made me a very happy girl. Despite our protestations of how we couldn’t manage any more food, we both made light work of our desserts. The George at Backwell provides more than just a drinking and eating hole. It also hosts events such as wine tasting evenings and family fun days and is the UK Beer Academy’s Somerset training venue, so anyone in the local area with a passion for beer has the chance to learn from a master brewer. The great thing about The George is that it simply serves fantastic, well cooked food. There are no airs and graces, the staff are warm and friendly and the pub is comfortable and welcoming. For affordable, traditional and incredibly tasty food, I wouldn’t look anywhere else – I’m already planning my trip back for my own plate of Thai prawns!

The George at Backwell 125 Farleigh Road Backwell Bristol BS48 3PG Call 01275 462770 Visit www.thegeorgeatbackwell.com

Photography by Christopher Cornwell

For affordable, traditional and incredibly tasty food, I wouldnâ&#x20AC;&#x2122;t look anywhere else.

Christmas Parties at Cotswolds88 Hotel Mains Desserts Starters

Spiced parsnip and apple soup with croutons, crème Fraiche and curry oil Organic salmon mi cuit rolled in dill, smoked salmon, cucumber and watercress Seasonal game scotch egg with pancetta and shallot marmalade, bitter leaves

Roast turkey with all the trimmings, duck fat roast potatoes, seasonal vegetables

Warm Christmas pudding with brandy sauce

Grilled fillet of sea bass with chestnut gnocchi, sprout leaves, roasted pumpkin puree, caper veloute

Apple pie mousse with green apple sorbet Chocolate fondant with milk ice cream

Wild mushroom and spinach pithivier, celeriac puree, roasted beetroot

Available throughout November and December 3 course party menu £29.95 lunch or dinner Special party night room rates also available For group bookings of 10 or more – the organiser will receive a complimentary room All prices are inclusive of VAT. A 12.5% service charge will be added to your bill.

Cotswolds88 Hotel, Kemps Lane, Painswick, Gloucestershire GL6 6YB tel: +44 (0)1452 813688 | email reservations@cotswolds88hotel.com | www.cotswolds88hotel.com

RISE S SE and dine Few people love to get up in the morning, but the promise of a great breakfast makes that chore a far more pleasurable one...

> flavour rise & dine

THE LIDO KITCHEN

Spicer+Cole

The Lido Kitchen, Portishead, not only provides amazing tapas but are also open for breakfasts and whatever the weather the views are always breathtaking.

Spicer+Cole is a new independent cafe just off Queen Square in Central Bristol. The old ‘Avenue’ site has been given a modern ‘Scandi’ facelift and the new menu makes the most of fresh and local produce.

Be it blue skies or raging waves, The Lido Kitchen is a refreshing way to start the day. Sea air, stunning views, warming, freshly prepared breakfasts, perfect…

At the weekend it’s all about brunch, with favourites such as the Spicer+Cole breakfast with free-range eggs, sausages and dry-cured bacon from Ruby & White butchers and toast from Hobbs House Bakery. If you prefer something lighter, try the house granola with homemade compote and Greek yogurt served with the finest coffee and loose leaf teas in Bristol.

Portishead Lido, The Esplanade, Portishead BS20 7HD Call 01275 814114 Visit www.thelidokitchen.com

Quote ‘Flavour’ to claim a free, freshly squeezed orange juice with any cooked breakfast ordered at the weekend until 31st October. 1 Queen Square Avenue, Bristol BS1 4JA Call 0117 922 0513 Visit www.spicerandcole.co.uk

zazu’s kitchen Lockside

Zazu’s Kitchen has gone through a few venue changes over the last three years but one thing that has remained consistent is their ‘fantastic breakfasts, wonderful lunches and sublime suppers’.

CAFÉ RESTAURANT Lockside is Bristol’s waterfront cafe offering casual dining on the edge of the Avon Gorge, with great views of the Clifton Suspension Bridge, an ideal meeting place providing relaxed waterfront eating for customers in the Bristol area.

The menu is simple but up-tothe-minute, with plenty of comfort appeal. Quality is of paramount importance and they cook the best, fresh, quality produce to exacting standards. The menus are diverse, offering a range of hearty breakfasts and contemporary lunches. Available evenings for private hire to suit any occasion. 1 Brunel Lock Road, Bristol BS1 6XS Call 0117 9255 800 Visit www.lockside.net

All menus use local producers and seasonal ingredients wherever possible, prepared with imagination and skill and presented with thought and flair. Breakfast is no different, from a classic English, to their now infamous black pudding and chorizo hash brown with spinach, poached eggs and delicately sharp hollandaise. Coffee from ‘extract roasters’ has to be experienced! What a wonderful start to the day... 225 Gloucester Road, Bishopston Bristol BS7 8NR Call 0117 944 5500 Visit www.zazuskitchen.co.uk

> flavour rise & dine

Rosemarino

HOOPER HOUSE CAFÉ Hooper House Café is fast becoming known for their great value and great tasting breakfast menu. From homemade granola with fruit and yogurt to a full English, there is something to suit everyone.

Having recently won ‘Best Breakfast’ and ‘Best Italian’ in the Bristol Good Food Awards, Rosemarino should be on everyone’s ‘to-do list’.

Add a coffee brewed from carefully selected beans, ethically sourced and roasted locally by Extract Coffee Roasters and you’re set up for the day. Of course breakfast doesn’t just have to be a morning thing at Hooper House you can order it any time.

Available 9am-3pm everyday, the extensive breakfast/ brunch menu uses top-quality ingredients cooked to perfection. Featuring timeless classics such as Eggs Benedict, Eggs Royale and truffled mushrooms on toast, all served alongside freshly ground espresso, speciality loose-leaf teas and luxurious Italian hot chocolates in a light, airy and relaxed atmosphere, Rosemarino has it all and more. 1 York Place, Clifton, Bristol BS8 1AH Call 0117 973 6677 Visit www.rosemarino.co.uk

113 Stokes Croft, Bristol BS1 3RW Call 0117 3290256 Visit www.hooperhouse.co.uk

Tart Café & Foodstore Breakfast is something that we all need every day and at Tart, breakfasts are created and cooked with care and with an emphasis on quality. The Full English uses Bacon dry-cured in Bath and Sausages made to their own recipe, both from Terry and Son, while all the eggs come from free-range chickens in the Chew Valley. Tart Café provides a range of traditional breakfasts, while gluten free and vegetarian breakfasts are also catered for and these form a major part of the entire menu.

TART CAFÉ AND FOODSTORE 16 The Promenade Gloucester Rd Bristol BS7 8AE Call 0117 9247628 Visit www.lovelytart.com

www.andrewsqualitymeatsltd.co.uk

WILD VENISON

LOW IN FAT AND FULL OF FLAVOUR WE ARE OFTEN ASKED “WHAT CAN WE DO WITH A LARGE JOINT OF VENISON” HERE’S WHAT WE RECOMMEND:

l! eat wel l l ’ u o well, y It eats LOW FAT/CHOLESTEROL HIGH IN IRON CONTAINS OMEGA 3

1. Look at the haunch and feel where the individual joints are, use a sharp knife to cut out the joints.

2. As you cut the joints away from the bone trim off any excess fat.

3. You should be left with a range of joints as shown here, which you can ‘steak’ if preferred.

4. Drizzle good quality oil over your chosen cut, rub in with hands and season to taste.

5. Fry in a hot pan for 6 mins either side or for longer if preferred. (serve rare to hold in the flavour)

6. Carve and plate up, no fussy sauces, just tasty, natural, local meat. (we serve with Cranberry Jelly!)

VENISON IS NOW RECOGNISED AS BEING ONE OF THE MOST NUTRITIOUS OF ALL RED MEATS AND IS REMARKABLY LOW IN FAT. VENISON IS NOT MARBLED IN THE SAME WAY AS BEEF AND LAMB. WITH LESS THAN 2% FAT (THAT'S LESS THAN SKINLESS CHICKEN), NO SALT AND NO SUGAR, VENISON SHOWS GREEN ALL THE WAY ON THE ‘TRAFFIC LIGHTS' SCHEME. AND BECAUSE IT IS SO LOW IN FAT, VENISON IS A GOOD SOURCE OF HEALTHY PROTEIN.

Locally Sourced, fresh and healthy!

www.andrewsqualitymeatsltd.co.uk ANDREWS FAVOURITE VENISON RECIPE .............................................................. VENISON STEAKS WITH CRANBERRY CUMBERLAND SAUCE INGREDIENTS

METHOD

For the steaks:

If you want to, you can make the sauce way ahead of time (even several days). Take off the outer zest of half the orange and the lemon using a potato peeler, then with a sharp knife shred it into really fine strips, about ½ inch (1cm) long.

2 venison steaks (about 14 oz/400 g total weight) 1 tablespoon groundnut or other flavourless oil 2 level teaspoons crushed peppercorns 2 medium shallots, finely chopped salt For the sauce: 2 rounded tablespoons cranberry sauce zest and juice ½ orange zest and juice ½ small lemon 1 rounded teaspoon freshly grated root ginger (about 1 inch/2.5 cm cube, after peeling) 1 level teaspoon mustard powder 3 tablespoons port

.............................. ANDY’S PASSION! Andy shoots about 250 deer annually. Most of the deer shot are from the vacinity of Andrew’s butchers. Also once a year Andy makes a trip to Scotland to source prime venison for the Christmas trade. The deer are hung for only three days to maintain a fresh flavour without being to ‘gamey’. Call us at any time for information on what species are available or Andy can source a particular deer depending on your taste. Call Andy at the New Marlborough shop!

Then place the cranberry sauce, ginger and mustard in a saucepan, add the squeezed orange and lemon juice, and place over a medium heat. Now bring it up to simmering point, whisking well to combine everything together, then as soon as it begins to simmer turn the heat off, stir in the port and then pour it into a jug to keep till needed. When you're ready to cook the steaks, heat the oil in a medium-sized, thick-based frying pan. Dry the steaks thoroughly with kitchen paper, then press the crushed peppercorns firmly over both sides of the steaks. When the oil is smoking hot, drop the steaks into the pan and let them cook for 5 minutes on each side for medium (4 minutes for rare and 6 minutes for well done). (”Andy says keep it rare!”) Halfway through, add the shallots and move them around the pan to cook and brown at the edges. Then 30 seconds before the end of the cooking time pour the sauce in – not over, but around the steaks. Let it bubble for about 20 seconds, season with salt, and then serve the steaks with the sauce poured over. A garnish of watercress would be nice, and a good accompaniment would be mini jacket potatoes and a mixed leaf salad.

elia! D s k Than

ANDREWS AT HIGHWORTH 01793 762085 MARLBOROUGH 01672 519915 WOOTTON BASSETT 01793 840841

> flavour megan owen

Healthy Muffin Recipe Makes 12 INGREDIENTS • 1 lemon • 250g (9oz) self-raising flour

Y is for Yoghurt

• 1tsp bicarbonate of soda • 150g (5oz) caster sugar • 90ml (3½ fl oz) sunflower oil • 150g (5oz) low-fat yoghurt • 2 medium eggs • 150g (5oz) fresh berries

By Megan Owen

When dieting or following a healthy eating plan, indulgent, creamy foods are often off the cards. One way to satisfy your cravings without compromising your waistline however is to welcome yoghurt into your kitchen. Often overlooked as a food ingredient, yoghurt can be a fantastic addition to recipes, to make products healthier without compromising on taste. Produced through the fermentation of milk, yoghurt is rich in protein and calcium, and can even be purchased in low-fat or fat-free variants for extra health-conscious individuals. So treat yourself without feeling guilty, and say ‘yes’ to experimenting with yummy yoghurt-based recipes. Here are some tummy-rumbling good ideas to get you started: • If curry is off the menu because of its high calorific value, then try substituting the coconut milk in your favourite Thai or Indian dish for low-fat or fat-free coconut yoghurt instead. This will considerably reduce the saturated fat content of your meal, making it healthier but still full of flavour.

• A fan of puddings? Yoghurt can be used in place of cream in a number of cake-and creambased desserts. For example, a roulade could be made with a fat-free sponge (using a Swiss roll recipe), and filled with low-fat or fat-free fruit yoghurt mixed with fruit instead of whipped cream. • A late-morning tea or coffee break can be enjoyed even more with a healthy fruit muffin. If this sounds tempting, then why not try the following recipe, and see how yoghurt can work for you.

You can keep up-to-date with Megan and her foodie adventures at www.london-foodie.blogspot.com, and on Twitter @LDN_Foodie. 38

METHOD 1 Place muffin cases into a muffin tray. Pre-heat the oven to 190˚C / gas mark 5. 2 Sift the flour into a large bowl with the bicarbonate of soda, and then stir in the caster sugar. Make a hollow in the middle of the mixture. 3 Measure the oil into a jug, and add the yogurt, lemon zest and juice of half the lemon. Mix well using a metal spoon. 4 Break the eggs into a small bowl and beat well using a fork. Then, add the eggs to the oily mixture and stir well. 5 Pour the mixture into the hollow of the flour mixture and stir gently using a metal spoon. Then, add the berries and mix through, but not too much – it should look a bit lumpy. 6 Evenly spoon the mixture into the muffin cases and place the tray in the oven for 15-18 minutes, until the muffins are golden brown and firm to touch. 7 Once removed from the oven, leave the muffins to cool for 5 minutes, and then transfer them to a wire cooling rack.

Your lifestyle guide to all things eco...

September 2012

Could you use your car more efficiently? Get ready for National Liftshare Week

Eco-up your underwear drawer Bamboo gives your knickers a new twistâ&#x20AC;Ś www.greenlivingmagazine.co.uk

Making the most of the great outdoors Hotel Endsleigh provides the perfect platform

greenliving

r o t c o D b r e H The Max Drake is a practising medical herbalist at the Urban Fringe Dispensary, where he runs courses and workshops teaching how to use herbs safely and effectively, treat common ailments and stay healthy.

Rosehips {Rosa canina} Rosehips are the elliptical red berries you find at this time of year on dog rose or wild rose. They are the ones you get itching powder from when you split them open and sprinkle the fine-haired seeds down the back of someone’s shirt. Not that I’d particularly recommend this form of playground bullying in this day and age, but harking back to bygone days of mysterious and irritating rashes, indignation and sworn vengeance, rosehips have definitely left their mark on many folk. The good thing about rosehips though is that they contain loads of vitamin C, possibly 40 times as much as you’ll get in imported oranges, plus plentiful vitamins A and B. Rosehip syrup was rationed during the war years and people were encouraged to go out and harvest the hips to make their own, so it was highly valued, and really became a household staple after the war. Delrosa syrup was the contemporary equivalent of Calpol as the thing that mother’s would reach for september 2012

THIS MONTH

at the first signs of a cold. Of course, its nothing like Calpol, which contains the drug paracetemol, which can be fatal in overdose, and which accounted for around 40 per cent of overdoses in the UK in 2008 according to the National Poisons Information Service. Rosehip syrup is entirely safe with no known side effects or fatalities, although too much sugar may not be such a great thing. When foraging, ideally pick your rosehips when they are just going soft, maybe after the first frost. If you get them earlier whilst they’re still hard you can slit the skins with a sharp knife before processing them. Here are two recipes to get the most out of your foraged rosehips:

Rosehip vinegar

Cram a load of washed rosehips into a jar and cover them in cider or pear vinegar. Leave them on a sunny windowsill for four to six weeks and then

strain and bottle. This is great for colds and sore throats, and also makes a nice salad dressing.

Rosehip syrup

Use a big jar. Lots of washed rosehips, scored. Sprinkle a layer of white refined granulated sugar on the bottom of the jar. Put a half inch layer of rosehips on top, then another layer of granulated sugar, then another half inch of rosehips, and so on until you get to the top of the jar. Put it on the same sunny windowsill, and after a while all the sugar will have liquefied, extracting all of the goodness out of the hips and into the syrup. Strain off and bottle. This should keep without any preservative all though the winter with no need to refrigerate. This is a great source of vitamin C, particularly for children, and they will love it...

HOTEL ENDSLEIGH Beautifully placed for all your outdoor needs...

otel Endsleigh was originally the fishing lodge for the Duke of Bedford. 200 years on it is still the home of one of the most beautiful stretches of river in England. The River Tamar (which divides Cornwall and Devon) runs along the edge of the hotel’s grounds providing a rare opportunity to enjoy quality salmon fishing.

centre where you can shoot clays, do archery and even take a Land Rover (supplied) around an off-road course. If a good walk is more your thing there is a fantastic guide who can accompany you on walks across Dartmoor, tailored to your requirements so can be anything from a gentle walk to a lovely country pub, to a full day’s hike miles off the beaten track.

The hotel has two rods on the river every day of the fishing season. The hotel also has a ghillie so they can accommodate you whether you are an experienced angler who wants hints and tips about the pools, or a complete novice who needs a lesson in fly fishing. There is plenty of equipment for you to borrow so it’s an excellent opportunity to try something that is normally fairly inaccessible.

If you fancy something calmer you can sign up for a canoe trip on the Tamar, seeing the workings of the river and the amazing wildlife from a different angle. A passionate falconer brings his birds to the hotel and flies them across the beautiful gardens.

Being on the edge of Dartmoor the hotel is beautifully placed for a huge range of outdoor activities from the traditional clay pigeon shooting to the outrageous tree surfing. The local stables can take you riding across the wild open spaces of the moor and cater for all levels of riding ability. Five minutes from the hotel is a fabulous

And after all that activity you can come ‘home’ to a roaring log fire, a real cream tea and a comfortable bed – no aeroplane noise, no traffic, just bird song and peace.

Hotel Endsleigh Milton Abbot, Tavistock Devon PL19 0PQ Call 01822 870 000 Visit www.hotelendsleigh.com

september 2012

greenliving

Bamboo Underwear for the Eco-conscious Melbourne-based clothing and homeware company Ettitude are responding to increasing consumer demand for eco friendly goods by introducing a new bamboo underwear line. Bamboo has gained popularity as an eco friendly choice in recent years due to its fast growth rate, high level of carbon dioxide absorption and biodegradability. It’s also been touted as a bedding solution for those with skin problems. The bamboo underwear line also comes in the company’s trademark ‘smart packaging’ designed to be fully recyclable. For the underwear range, this is a cardboard tube made from 100 per cent recycled material, with a design that was selected through an online competition. Ettitude’s bamboo underwear range is available through their online store.

www.ettitude.com.au

Cutting yourr car use... Could you use your car more efficiently? Most of us share cars regularly with friends and family without thinking about it. But there are times when we do regular journeys with empty seats because we don’t know anyone going our way or have been travelling that way for years and haven’t considered sharing our journey. ‘Car sharing’ schemes have taken off in recent months with hundreds of people signing up in the UK every day. Whether you are travelling to work, taking the children to school or going out socially, the benefits of car sharing speak for themselves. Saving on fuel costs, cutting congestion and reducing your carbon footprint are the most obvious but there are personal benefits to you and the community too. A real bonus of car sharing is the social aspect; through car sharing members are making friends with people in their local neighbourhood

september 2012

whom otherwise they would never have met. By sharing local knowledge and connecting with people in the local community people are finding themselves trying new sports, discovering their local amenities and generally improving their social lives! Why not give it a go and see if anyone is travelling your way? You can take part in ‘National Liftshare Week’ (between 1-7th October) and join thousands of people across the UK who will be filling one of the empty seats trundling up and down Britain’s roads every day. You can sign up for free at the local travel information website (see below) where you can log on, register your journey and find your match. Try the savings calculator and see how much money you could save – the average car sharer saves about £1,000 a year! Visit: www.travelwest.info/carshare

greenliving

Renewable Energy News Solar Energy Solar photovoltaic panels (known as PV) remain as sound an investment as ever – both environmentally and financially. Economies of scale have meant that prices of panels themselves have plummeted in the last 12 months – and while financial incentives have also reduced, returns of 10 per cent or more are still common. A typical 4kW solar PV system now costs as little as £7,000 – and provides annual Feed In Tariff income of £625 for the next 20 years. Such a system is likely to produce more than 3400kWh (units of electricity) a year, saving between £200 and £400 on an annual electricity bill. Ecocetera installs carefully designed solar photovoltaic (electric) systems for homes and businesses in and around Bristol. They were responsible for the array on the Westbury-on-Trym Primary Care, as well as both churches in the village. They won the Redland and Cotham annual Green Star award for the solar installation on the Hampton Road Meeting House, and take pride in their personal and professional service.

The photo above shows the 25kW solar installation Ecocetera recently installed on the roof of the Knowle West Media Centre. It was financed by the Bristol Energy Co-operative through a share offer, making community-owned energy a reality.

Biomass Energy Ecocetera are delighted to announce that they are now installing biomass boilers for commercial and domestic properties in the South West. Their biomass boilers use logs, wood chips or pellets instead of oil, LPG or gas. The wood is all sustainably and locally sourced, and the boilers are suitable for use in smoke-free zones such as Bristol (so no more smoky chimneys). Commercial systems already qualify for the Renewable Heat Incentive (RHI), a government scheme similar to the Feed In Tariff to encourage uptake. Domestic systems currently receive a grant of £950 towards installation (subject to status), and will also be able to receive income from the RHI scheme when it expands next year.

For more details, or a free survey for solar or biomass, contact Ecocetera. Call: 0117 9590580 Email: enquiries@ecocetera.com Visit: www.ecocetera.com

september 2012

SI_BigIssueA4Inserts_ad2 20/02/2012 18:59 Page 1

A HAND UP

FOR FAIR TRADE COMMUNITIES Retired dis trict nurse , Christine in her gard Lloyd keep en in the vi s seven he llage of Ha For the pa ns llbankgate st two yea near Bram rs she has from the sa pton. deposited le of her eg the money gs into a S made hare Acco “I opened unt. the Share d Interest it up with account w the sale o it h f £100 and to th e my money eggs. For p is with Sh ared Intere me, I know that whils and time a st, it is bein t gain to fair g le tr nt out time world to h ade projec elp them g ts in the d eveloping row their b an income usinesses for their fa and provid milies and communit e b ies.” enefits to their

elp local irectly to h sts goes d ve airtrade in F e an tin vi Chris world. Peru g in The money p g from o el ev ng financin es in the d jillo are usi an plant. communiti g ar N in , ss rs ce uce r cocoa pro ei cocoa prod the th ve p o ro el ell as imp rest to dev ility. ctivity as w u ab d Shared Inte n ro ai p st se su increa cy and This should e’s efficien h said: co-operativ Executive Paul Sablic t en m p o el ev expand its Regional D was able to lo jil n ra ope to a N e US. We h our funds, rope and th ke of the 2,500 u “Thanks to E to s le ocoa sa r the sa Fairtrade c growth, fo perative.” lping their e up the co-o h e e k u a n ti m n t a co th rs e rm cocoa fa

By opening a Share Account and becoming an investor you can help communities in the developing world access fair finance and create sustainable livelihoods. Investing in Shared Interest is easy, anyone over the age of 16 with a UK bank account can open a Share Account with as little as £100. Call 0191 233 9102, visit www.shared-interest.com or return this slip to

Shared Interest, FREEPOST NT1883, Newcastle upon Tyne, NE1 1BR

Yes, I’d like to find out about investing in a fairer world. Please send me more information about Shared Interest. Full name Address

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flavour drops by

Bradley’s

IN THE BEGINNING... Four years ago, Miles and Liz Bradley of Box Bush Farm in Somerset began producing ‘Bradley’s’, their own handpicked, farm-pressed apple juice. Sold initially at local farmers’ markets, Bradley’s is now sold to delis, farm shops, hotels, restaurants, pubs and cafes across the South West.

sweeter apple, loved by the youngsters) and Lord Lambourne (wonderful flavour and aroma). The single variety juices are also available carbonated, which are proving to be very popular with pubs, cafes and restaurants. In addition the award-winning blended apple juices of Cox and Bramley, Apple and Ginger and Apple and Rhubarb are all best sellers.

THE BRAND... Bradley’s juice is made using the very best handpicked apples and is pressed in small batches on the farm in the Somerset countryside. They pride themselves on the fact that Bradley’s apple juices are pure apple juice, with no added water, sugar, sweeteners or flavourings. You really do taste the freshness of the apples in a bottle.

This year Miles has extended the product range with the introduction of Quench, quaffable, handmade juice drinks. The naturally brewed ginger beer is brewed with fresh root ginger and has a real kick. The elderflower presse is an exquisite and delightfully refreshing drink, particularly on a warm summer’s evening. The Sicilian lemonade is a traditional still lemonade with a luscious, zingy, lemony flavour. Absolutely fabulous in a tall glass over ice! Cranberry and Apple juice and Cherry juice complete the Quench range.

AWARD-WINNING... Bradley’s are award-winning juices, taking Gold Stars at Great Taste 2012 with their Cox and Bramley, Apple and Rhubarb and Apple and Ginger juices. THE RANGE... Bradley’s produce single variety apple juices including the ever-popular Cox (perfect with breakfast), Russet (a

on the farm, with 300 red apple trees being planted including Red Devil, Red Falstaff and Red Prince. And, with a foray into cider-making being planned, 100 Kingston Black were planted too. 400 more apple trees are planned for 2013. As autumn approaches, days on the farm are hectic, with this season’s apples waiting to be pressed and bottled. Discovery apples will be ready for pressing in the next few weeks, with Worcester Pearmain and Red Pippin not far behind. And there’s a busy winter ahead for Miles and Liz, with planning to build a new barn on the farm, enabling production to keep up with the everincreasing demand. Not forgetting the small matter of 400 trees to plant too!

Bradley’s Apple Juice is available in 25cl and 75cl bottle and Quench is available in 33cl and 75cl bottles. BUSY DAYS AHEAD ... This year has seen Bradley’s Juice expand. In the spring the Red Orchard was created

> flavour demuths

Demuths Spiced Plum Gazpacho The tail end of summer brings us perhaps England’s tastiest fruit; the plum. I can easily polish off a whole punnet of Victoria plums on my own and still be looking around for more. This recipe provides a light, refreshing dessert that really makes the most of plums’ beautiful flavour. Eat one of the plums before you start on this recipe (as if I need an excuse) – if it is very sweet then cut down the amount of sugar in the recipe by as much as half, if they are very tart then consider adding a little more. Don’t overdo it, you can always blend a little in at the end if it’s too tart, but if you add too much it will taste like penny sweets. Darker plums will give an incredible colour and sweeter varieties and finer flavour. Use whatever the market delivers.

Richard Buckley is the Head Chef at Demuths, a vegetarian restaurant situated in the heart of Bath, just off Abbey Square. If you haven’t been to Demuths recently you will be in for a surprise. The menu has evolved to reflect Richard’s passion and innovation for cooking with vegetables, as reflected in these recipes from the Taster Menu. Demuths are exploring the boundaries of vegetable cooking and placing vegetables centre stage on the plate. 2 North Parade Passage, Bath BA1 1NX 01225 446059 www.demuths.co.uk 46

INGREDIENTS • 500g plums • 50g caster sugar • 2 cinnamon sticks • 2 star anise • 1 vanilla pod • 2 cloves • 4 cardamom pods, crushed • 300g water METHOD 1 Pre-heat an oven to 180°C. Split the vanilla pod and scrap out the seeds. Place the plums in a bowl and mix in the rest of the ingredients. 2 Prepare a large sheet of baking parchment on a metal tray, large enough to wrap the plums in. Fold the paper together to form a sealed parcel,

rather like a Cornish pasty, making sure it is tightly sealed. Bake in the oven for 25-40 minutes or until the plums feel very soft through the paper. 3 Allow to cool before opening the parcel and carefully remove all the spices, if any are left it will ruin the soup. Transfer the plums and all the juice into an upright blender and process at full speed until a smooth purée forms. Reduce the speed and slowly add the water until it reaches the consistency of single cream. Pass through a fine sieve into a bowl and place in the fridge until needed. 4 Serve with a scoop of crème fraiche and a few leaves of tarragon.

Christmas Menus

Whether you like it or not, now is the time to start thinking about Christmas and more importantly what and where you are going to eat. Whether it be for a party or an intimate meal for two, take a look at some of these great menus and get booking early... 47

christmas menus

The Catherine Wheel ted, 17th-century The Catherine Wheel is a Grade l-lis utation for its coaching inn with a long-standing rep e-cooked meals. war m atmosphere and traditional hom

Menu Starters Parsnip & apple soup with chestnut & sage croutons (v) Local game terrine with fruit chutney & warm toast Smoked mackerel, lemon & herb pâté with soda bread Tomato & goat’s cheese tartlets (v) Roast duck with watercress and beetroot puree

Mains Roast crown of turkey filled with cranberry stuffing served with a light red wine gravy Venison stew, marinated in red wine, slow cooked with shallots & herb dumplings Pot-roasted loin of pork stuffed with apricots & thyme served with crispy crackling & apple sauce Festive lentil & nut roast with a Mediterranean tomato sauce (v) Grilled salmon with glazed cherry tomato & green bean salad Wild mushroom risotto with Parmesan shavings (v)

Desserts Traditional Christmas pudding with brandy sauce Lemon posset with blackberry coulis (gf) Warm chocolate & hazelnut brownies with vanilla ice cream (gf) Cherry & almond tart with double cream Cheese with chutney & savoury biscuits

£20 for three courses pre-booked – crackers included! Available from Wednesday 28 November to 30 December (excl 25 & 26 Dec)  Price includes VAT – Service charge is not included A non-refundable deposit of £5 per person is required on booking  Please complete a menu pre-order form and return with your deposit within five days of your reservation date  If you have any allergies or requests please do not hesitate to talk to us Bed & Breakfast – Conference facilities

The Catherine Wheel  The High Street  Marshfield  SN14 8LR Call 01225 892220 Email roo@thecatherinewheel.co.uk Visit www.thecatherinewheel.co.uk 48

christmas menus

The Biddestone Arms Finding the perfect place to eat out over the Christmas and New Year period can often be a bit of headache , especially if you’re booking a family celebration or a company func tion for a lot of people. Look no further then the Biddestone Arms, near Chippenham. It’s a traditional English pub offering fine cuisine, fine wines, a wide selection of real ales and excellent service.

Menu Starters

Mains

Gently spiced carrot & butternut squash soup with a warm roll and butter

Local bronze free-range turkey with bacon-wrapped chestnut stuffing, gravy and cranberry sauce

Homemade chicken liver pate served with caramelised red onion marmalade and warm granary toast

Topside of Wiltshire beef with a horseradish flavour Yorkshire pudding and red wine sauce Roast leg of local pork with apple sauce, crackling and sage and onion stuffing

Garlic roasted field mushrooms in a filo basket with a creamy horseradish sauce Smoked salmon & dill tart with a citrus salad

Roast Loch Duart salmon with a chive sauce Steamed vegetable suet pudding with creamy mashed potato, parsnip crisps and rich vegetarian gravy Served with seasonal vegetables and roasted potatoes

Desserts Christmas pudding with brandy sauce Trio of homemade ice cream Caramelised white chocolate, milk chocolate and dark chocolate with a hint of Grand Marnier Apple strudel with cinnamon double cream Caramelised Seville oranges with honeycomb pieces & honeycomb & vanilla ice cream Selection of local cheeses & biscuits Oxford Blue, Cotswold brie & Westcombe cheddar

2 courses £17.99 – 3 courses £21.99 James and Louise are now taking bookings for their Christmas and New Year party menus from 1st to 31st December.

The Biddestone Arms  The Green  Biddestone  Chippenham  Wiltshire  SN14 7DG Call 01249 714377 Visit www.biddestonearms.co.uk 49

christmas menus

South Sands Hotel h at South Sands, a bay just outside This stylish new hotel sits on the beac e. It has a laid-back New England the vibrant sailing town of Salcomb Restaurant, set on the water’s edge aesthetic and the stunning Beachside e bines a relaxed atmosphere with som with panoramic views of the sea, com e. rienc expe memorable dining of the best local seafood to create a truly

Five-Course Supper Christmas Eve Menu Jerusalem artichoke veloute with truffle oil Goat’s cheese fritter, roast pumpkin and mushroom salsa Smoked salmon mousse with cucumber salsa and toasted dill bread Creddy Carver duck breast with caramelised chicory, orange and candied hazelnuts

Traditional Five-Course Christmas Lunch Menu Starters Celeriac veloute with shaved chestnuts and poached apples

Vanilla crème brûlée with chocolate chip cookies

Duck liver and foie gras parfait, apple chutney and toasted brioche Crab and lobster cocktail with mango, chilli salsa and crisp wonton

Mains Roast breast and confit leg of Devonshire turkey, stuffing and turkey gravy OR Sirloin of Devonshire beef, Yorkshire pudding and port sauce

Desserts South Sands Christmas pudding OR West Country cheese board

South Sands Hotel  Bolt Head  Salcombe  TQ8 8LL Call 01548 845900 Email enquiries@southsands.com Visit www.southsands.com 50

christmas menus

The Kings Arms The beautiful Kings Arms in Litton is nestled at the foot of the Mendip hills and the entrance to the wonderf ul Chew Valley, reflecting both sophisticated and simple food choices, all sourced locally and organically and many bought directly from the farm ers themselves.

Menu Glass of mulled wine on arrival

Starters Cup of celeriac & chestnut soup (v) Cup of mushroom soup (v) House chicken liver pate, grilled bread & gherkins Garden apple & pear salad, walnuts & stilton (v) Smoked scottish salmon, cucumber & crème fraiche Slow roast beetroots, feta cheese & clementine salad (v) Roast Wiltshire quail, pomegranate, raddichio & aged balsamic

Mains Roast turkey stuffed with chestnuts & mushrooms, herb potatoes Supreme of duck breast, orange & port sauce, Dauphinoise potatoes Herb roast chicken & mashed potatoes with a sage & lemon sauce Slow roast shoulder of pork, apple sauce & herb roast potatoes Fillet of sea bass served on crushed new potatoes & capers Wild mushroom tagliatelle, sun dried tomatoes & Parmesan (v) Kings Arms nut roast (v)

Desserts Traditional Christmas pudding & brandy custard sauce Crepe d’banana with a caramel sauce Litton mess & fresh fruits Somerset apple crumble & vanilla custard sauce The house cheese platter selection & biscuits (extra £3 per person) Litton surprise, a bit of everything! (extra £3 per person)

28 per person for 3 courses –£22 per person for 2 courses BMF – Food is served in Banquet Style at your table / Pre-Booking for this Menu 1 week before is essential

The Kings Arms  Litton  Bath  BA3 4PW Call 01761 241301 Email manager@kingsarmslitton.com Visit www.kingsarmslitton.com 51

christmas menus

The Old Station With obvious links to the railway, Th e Old Station features an old Pullman carriage as its restaurant, which has been lovingly restored to all its former glory.

Menu Starters Prawn, crab & smoked salmon timbale with mini greens & Marie – Rose sauce Orange & grapefruit segments with Champagne sorbet (v) Caesar salad with shaved parmesan cheese & ciabatta croutons (v) Roasted butternut squash soup with chestnuts & pancetta bacon Wild mushroom risotto with thyme & roasted parmesan (v) Goat cheese tart with tomato balsamic chutney (v)

Mains Stuffed breast of Norfolk black turkey filled with ham and chestnut stuffing, cranberry demi-glaze, roast potatoes, winter greens and roasted root vegetables Vegetarian Christmas meal served with a homemade veggie loaf instead of the meat Fresh Cornish monkfish wrapped in Parma ham, lemon, garlic and parsley mashed potatoes, fresh vegetables Confit of duck leg, braised red cabbage, horseradish crushed potatoes Sautéed Jumbo prawns and scallops skewered with spicy chorizo sausage, dressed salad and fat chips 10oz Rump steak, wild mushroom sauté, fat chips, rocket & onion tangles

Desserts

Extras

Christmas pudding with brandy butter

Cheese board

Ice cream sundae with chocolate brownie, chocolate sauce & whipped cream

Sorbet between starter & main course

Lemon Tart with fresh berries Caramel crème brulee White, milk and dark chocolate mousse

After dinner chocolates 3 per person Coffee or tea Cappuccino, latte, hot chocolate

£24.95 Gratuity not included – Merry Christmas!

The Old Station  Wells Road  Bristol  BS39 6EN Call 01761 452228 Visit www.theoldstationandcarriage.co.uk 53

christmas menus

Stanton House Hotel Having Christmas day lunch at Stan ton House is a great way of enjoying time with family and friends, being looked after by the staff and not having to worry about who’s washing up. Enjoy this Christmas season with a party that offers great value but doesn’t disappoint in quality. Stanton House Hotel is the idea l location for your festive celebrations. They can organise dinn ers, party nights, and themed nights so that your celebrations go with a swin g.

Menu Lemon and dill marinated salmon with toasted brioche and sour cream Cream of butternut squash soup with sesame foam (v) Sakura smoked duck and bacon salad with soft poached egg Sashimi Moriawase Rose and sake sorbet Traditional turkey roast with all the trimmings, roasted potatoes and vegetables Sushi Moriawase: 12 pieces of sushi made with 7 varieties of fish and shellfish Sukiyaki: Sliced sirloin of beef, tofu, Chinese lettuce, shitake and enoki mushrooms and vegetables cooked in sweet soya sauce, served with rice and miso soup Warm onion tart glazed with goat’s cheese, pesto and rocket salad served with honey roasted root vegetables (v) Christmas pudding with brandy sauce Azuki bean cheesecake with lemon curd Dark chocolate brownie with vanilla ice cream Coffee and Mince pies

£59.00 per person / Child £35.00 (4 –12) All booking must pre ordered.

Stanton House Hotel  The Avenue  Stanton Fitzwarren  Swindon  SN6 7SD Call 0843 057 1388 Email restaurant@stantonhouse.co.uk Visit www.stantonhouse.co.uk 55

christmas menus

Bovey Castle experience the There is no place like Bovey Castle to with the hotel magic of a country house Christmas, for December. transfor med into a festive hideaway

Menu Starters

Mains

Desserts

Spiced parsnip soup, thyme leaves, natural yoghurt

Roast Devon turkey, apricot stuffing, roast potatoes confit parsnip, pan gravy

Christmas pudding, brandy sauce

Home cured salmon, celeriac remoulade horseradish cream, mustard cress

Pan fried Atlantic cod, creamed potato, curly kale, hazelnuts & red wine

Ballontine of local pork spiced fruit chutney, hazelnut bread, crisp sage

Creedy Carver duck breast, braised red cabbage, turnip gratin, port jus Celeriac, chestnut & wild mushroom lasagne, poached duck egg, sherry dressing

Orange mousse, red currant compote, lemon sorbet Dark chocolate tart, vanilla marscapone, griottine cherries

Christmas parties start from £35.95 per person.

Bovey Castle  North Bovey  Dartmoor National Park  Devon  TQ13 8RE Call 01647 445000 Visit www.boveycastle.com

The Lansdown te room, with your own bar and The Lansdown has the perfect priva h, dinner or drinks. From buffet decorations for Christmas parties, lunc n meal (max 45), you’ll get dow sit al menus (max 65) to a more form a glass of it on arrival! that extra sparkle here – well at least

Menu Starters

Mains

Desserts

Smoked mackerel pâté: Served with melba toast

Maple glazed Roast Turkey Mustard and rosemary glazed Roast Beef

Camembert croquettes: Served with homemade date and apple chutney

Served with sausage and cranberry stuffing, chipolatas wrapped in bacon, carrots, roasted parsnip, sprouts, roasted chestnuts, crispy roast potatoes and a Yorkshire pudding

Traditional Christmas pudding: Served with brandy butter or double cream

Cranberry, cashew and walnut roast: Served with sage and onion stuffing, sweet potato, carrots, roasted parsnip, sprouts, roasted chestnuts, crispy roast potatoes and a Yorkshire pudding

Passion fruit cheesecake: Served with a strawberry coulis

2 Courses £19.50 3 Courses £23.50

The Lansdown  8 Clifton Road  Bristol  BS8 1AF Call 0117 9734949 Email amanda@thelansdown.com Visit www.thelansdown.com

christmas menus

The Waldegrave Arms Plus Many more options...

The Waldegrave Arms, East Harptre e, is in the ley of the Chew Valley area offering fantastic food. Hea d chef Lee runs the kitchen with Jess and Vicky at his side , with Sharon at the front of house keeping the pub quaint and quirky.

Starters

Mains

Desserts

Tomato and Jerusalem artichoke soup served with Welsh rabbit.

Roasted turkey stuffed with apricot, chestnut, sage and sausage meat wrapped in smoked bacon served with pigs in blankets, cranberry sauce all the trimmings.

Christmas pudding with cinnamon brandy cream.

Muffin topped with poached egg and Parma ham and grain mustard coated in a tarragon butter sauce Home smoked duck, shredded duck, crispy duck, and duck pate with a trio of homemade chutney.

Roast pheasant breast with baked honey apple, pear in a local cider sauce Butternut squash wellington topped with field mushroom, spinach and goats cheese wrapped in puff pastry with a tomato sauce.

Sticky toffee pudding served with vanilla ice cream Warm chocolate fudge pudding with mascarpone cream

Two course 18.50 Three course 22.50

The Waldegrave Arms  Church Lane  East Harptree  Bristol  BS40 6BD Call 01761 221429 Email waldegravearms@btconnect.com Visit www.thewaldegravearms.co.uk

Whatley Manor Hotel and Spa

A selection from the festive menu

Book your Christmas party and festive dining in Le Mazot, the Swiss interior style brasserie. Head Chef Martin Burge has created a special season al three-course lunch or dinner menu at £29 per person. Special room rate applies depending on availability when booking a room in conjunction with a Christmas party taking place Sunda y to Thursday. Rooms from £240 and Suites from £440. Special room rate does not apply Christmas and New Year’s Eve.

Starters

Mains

Desserts

Brussel sprout and bacon soup: Served with toasted almonds

Chicken, ham hock, chestnut and sage pie Served with buttered carrots

Whatley Manor Christmas pudding Accompanied with clotted cream and brandy butter

Fillet of plaice Baked with leeks and bread crumbs and served with truffle emulsion scented with chives

Bûche de Noël Filled with candied chestnuts

Smoked salmon and trout press Layered with horseradish butter and pickled anchovies Pork and green peppercorn terrine Served with crusty onion bread and piccalilli

Truffle & butternut squash risotto Topped with rosemary foam

Eggnog Crème Brulé Dressed with nutmeg ice cream

Whatley Manor Hotel & Spa  Easton Grey  Malmesbury  Wiltshire  SN16 0RB Call 01666 822888 Email reservations@whatleymanor.com Visit www.whatleymanor.com

christmas menus

Goodfellows nt,

Celebrate Christmas and New year at Goodfellows in their seafood restaura e, cafe and and patisserie. Award-winning food, handmade French patisseri er. rememb to one ce experien dining breads and chocolates will make your

Menu Starters

Mains

Desserts

Smoked salmon with horseradish cream, pea shoots and avruga caviar

Grilled Mediterranean prawns with creamed leek in a warm pastry case

Iced Christmas pudding parfait

Seared tuna carpaccio with rocket and parmesan salad

Breast of turkey with pancetta and chestnuts, sage jus

Celeriac soup with black truffle oil

Roast breast of pheasant with braised Puy lentils and crispy vine leaf

Game terrine with bacon vinaigrette and toasted brioche

Gratin of gnocchi with wild mushrooms and tarragon

This menu is available for groups of 6 or over, who prebook, throughout the month of December. A similar menu will be available to choose from in the evening for smaller groups. Goodfellows  5-5B Sadler Street  Wells  BA5 2RR Call 01749 673866 Email goodfellows@btconnect.com Visit www.goodfellowswells.co.uk

‘Bûche de Nôel’ - traditional French chocolate log with Brandy cream Selection of British cheeses with our organic spelt, walnut and raisin bread

2 Courses £20.00 3 Courses £25.00

Goodfellows aw ard-winning restaurant will al so be open on December 24 th and December 31st.

brace&browns IT’S CHRISTMAS! & Browns are getting ready for the Well maybe not quite yet, but Brace get bookings have already started. So, to festive season. Menus are ready and .. now. h touc in naughty or nice, get the date you want whether you’ve been

Christmas Menu – seven course festive feast amuse bouche Cappuccino of wild mushroom and truffle soup starter Turkey, chestnut terrine, Lightly toasted brioche, cranberry chutney fish course Seared tiger prawns, roasted scallop, wilted gem, marie rose, celery

the main event Fillet of beef, squash puree, fondant potato, braised red cabbage, honeyroasted carrots, sprouts, baby leeks and a red wine veal reduction pre dessert Christmas pudding ice cream and mince pie

dessert Warm sticky toffee pudding, vanilla bean ice cream, toffee sauce to finish A selection of miniature treats £35 for dinner, £28 for lunch go on it’s Christmas

brace&browns  43 Whiteladies Road  Bristol  BS8 2HD Call 0117 9737800 Email info@braceandbrowns.co.uk Visit www.braceandbrowns.co.uk Twitter @braceandbrowns

Decisions, decisions...

35 Marlborough Buildings Bath BA1 2LY www.marlborough-tavern.com info@marlborough-tavern.com 01225 423731

Lansdown Road Bath BA1 5TJ www.hareandhoundsbath.com info@hareandhoundsbath.com 01225 482682

50 Rivers Street Bath BA1 2QA www.thechequersbath.com info@thechequersbath.com 01225 360017

Three great venues for a Christmas party. Which will you choose?

Whichever you choose,you can be sure of great tasting, home cooked food served in a friendly pub atmosphere.

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Exploring the

South Hams

South Hams is the area on the south coast of Devon, with its headquarters in Totnes and containing the towns of Dartmouth, Kingsbridge, Ivybridge and Salcombe. To the north it includes part of Dartmoor National Park and it contains some of the most unspoilt coastlineon the south coast. To add to its stunning geography, The South Hams has a fantastic food and drink pedigree, so we just had to go down to that neck of the woods for another look.... 61

South Hams

The Shops at Dartington The Shops at Dartington form part of the Dartington Hall Trust and are located on the A385 at Dartington, just two miles from Totnes. With 10 shops, two cafes, the Haven Spa and Dynamic Adventures there is something for everyone! The Food Shop offers a wonderful variety of produce, the majority of which is sourced from the West Country.

Bell & Loxton rapeseed Oil

BloomBerry Juices

Bell & Loxton’s awardwinning cold pressed rapeseed oil is grown, pressed and bottled on their farm in South Devon... a delicious, healthy alternative to other culinary oils; naturally rich in omega 3, 6 and 9 and has less than half the saturated fat of olive oil. Grown and bottled in the heart of Devon, Bell & Loxton’s rapeseed oil also has far fewer food miles than its Mediterranean counterparts.

The delight of refreshing, whole fresh limes pressed and blended with pear and apple juice, with lime flower presse and Matcha green tea – high in antioxidants and very refreshing! Looking for a unique range of natural juices to enjoy? Bloomberry has a fabulous range of bottled fruit juices with a floral twist to tantalise your taste buds! • 100% natural • No additives and no added sugars • Delicious and sophisticated

Owens Coffee, Cafe Negro

Collectively Artisan

A darker roast blend of Central American and African beans. Creamy and mellow with fruity acidity and a hint of honey.

Handmade ceramics in a bright array of mix and match colours, brings fashion into the kitchen.

The Shops at Dartington, Passionfruit Curd Passionfruit Curd made by The Dorset–based Forest Products, has been awarded a coveted Golden Fork Award for Best Speciality from the South West at the annual Great Taste 2012 Awards dinner on 3rd September. Judges were abundant in their praise for the curd’s perfect balance of sharp passionfruit and smooth, rich, buttery flavours.

As lovers of quality coffee, Owens enjoy nothing more than blending and hand-roasting some of the finest coffee beans from around the world on behalf of their equally discerning and valued customers. Artisan roasted in small batches in the beautiful South Devon countryside, each of their exceptional coffees are made from the world’s best Fairtrade, Certified Organic 100 per cent Arabica beans.

The Shops at Dartington, Shinners Bridge, Dartington TQ9 6TQ Call 01803 847500 Visit www.dartington.org/shops 62

South Hams

Thurlestone Hotel Party nights are available at the awardwinning Thurlestone Hotel. They are offering special inclusive party packages available between November 30 and December 22, with rates starting at £28.95 per person.

THEY INCLUDE: Welcome drink upon arrival Four-course festive menu with coffee and petit mince pies Disco until 1.00am Festive table decorations (party hats, streamers etc) Table plan and name places (if required)

VISIT THE WEBSITE FOR MORE INFORMATION. Thurlestone Hotel, Kingsbridge, Devon TQ7 3NN Call 01548 560382 Email enquiries@thurlestone.co.uk Visit www.thurlestone.co.uk

twentysix Cafe&Bistro twentysix, on Lower Street Dartmouth, close to the lower ferry, is where French provincial meets New England. This is a delightful little cafe and bistro inspired by continental living and the chef patron’s love affair with France. The twentysix signature style of muted New England seaside blues, chalky whites and dreamy creams is a wonderful, relaxing setting for hearty French country cooking. ‘Navarin d’agneau,’ Coq au Vin, Daube de Boeuf – reminiscent of thick copper pots filled with herbs, vegetables and wine gently

simmering all day on an old stove deep in the French countryside. To celebrate Dartmouth Food Festival, twentysix is featuring ‘Ripailles Vingt-Six’ on Friday evening, 26th October – where guests can experience French provincial cooking the best way – as a shared feast with friends or family. Limited spaces are available so early booking is advisable.

Mangez bien!

twentysix Cafe & Bistro, 33 Lower Street, Dartmouth TQ6 9AN Call 01803 832882 Email chef@twentysixcafe.co.uk Visit www.twentysixcafe.co.uk 63

> flavour south sands hotel

The Beachside Restaurant at

South Sands Hotel NATALIE CLARK-MEDINA TOOK IN A MEMORABLE SUNDAY LUNCH BY THE SEA...

f Jay Gatsby had chosen this side of the Atlantic to take up residence rather than West Egg, he would have undoubtedly picked South Sands as the spot for his beachside mansion. Enclosed within its own cove and set only a short skip from the water’s edge, we were whisked into the hotel’s New England style from the moment we walked through the entrance: imposing lanterns, ornate seashells, preppy bunting and an oar in pride of place above a driftwood fireplace. South Sands was at full occupancy the Sunday we visited for lunch, a testament to the lasting appeal of Salcombe as a destination for visitors and South Sands as the hotel of choice in this area. The Beachside Restaurant’s Sunday lunch menu, priced at £20 for two courses or £25 for three, clearly draws its crowd from the town and further afield – we watched parents scooping up children from the beach and friends exchanging kisses joining us in the restaurant for lunch. While we eyed the highlights of the set menu, a bottle of chilled white and sparkling water were brought to our table, along with a selection of homemade seeded and white breads. This instantly set the tone for lunch – there would be no rush for us to order and there would be ample time to savour our experience, beginning with a thorough trawl through

the impressive tasting notes in the South Sands wine list. Service was discreet and attentive throughout the meal, just as one would wish to find. For starters, my mother chose the potted salmon, my father had the blue cheese and fig salad, while l had the duck liver and foie gras parfait. The salmon dish was beautifully presented and the mousse topped with dill, cucumber and lashings of smoked salmon was divine. The combination of blue cheese and figs tossed with dressed rocket and pickled walnuts worked perfectly. My parfait was silky-smooth and complemented by apricot and vanilla purée and spongy brioche. All were uniquely delicious. On this particular Sunday, the main courses included two hearty roasts – shoulder of Gloucester Old Spot pork or South Devon rump, as well as the failsafe fish and chips, grilled sardines with chorizo and local seafood. My mother’s roast pork dish was overflowing with tender pork, crispy roast potatoes, crackling and a homemade apple and cider sauce. A separate dish of steamed cabbage, carrots, green beans and broccoli completed the traditional Sunday lunch. My father and I chose the Salcombe crab and Fowey lobster, both of which came with a small supplement to the set menu.

South Sands Hotel, Bolt Head, Salcombe TQ8 8LL Call 01548 845900 Visit www.southsands.com 64

We had spotted both of these dishes being served earlier and as fish lovers we were delighted with our choices. The coarse garlic butter that topped the fluffy meat of my lobster had begun to melt by the time my dish was served to me – it would have been rude not to dip one of my chunky chips into it. My father remarked on the freshness of the local crab, accompanied by warm brown bread and tasty garlic mayonnaise. Of all the dishes we sampled this day, the lobster is the one that will bring us back to South Sands. Dessert consisted of warm cinnamon pudding, a mango parfait and a selection of ice cream and sorbet, which we shared among ourselves – a family tradition. Depending on how full you are after lunch, the wedge of cinnamon pudding requires some tackling – but not in vain – while both the parfait and ices satisfied our sweet tooth cravings with natural, bold flavours. We moved to the beachside terrace to enjoy tea and coffee with views, culminating in our considerable envy for the neighbouring properties around the hotel. South Sands and The Beachside Restaurant manage to pull off chic beach retreat and a contemporary dining venue with ease, giving visitors to Salcombe a destination that withstands the fickle influx of the British summer months.

> flavour south sands hotel

There would be no rush for us to order and there would be ample time to savour our experience...

South Hams

Manna from Devon Cooking School If you’d like to spend a day or more cooking with family and friends in a relaxing atmosphere with expert tuition, Manna from Devon is the ideal place. If you are a hen party, a book club, a college reunion, friends or family wanting to learn together, they can create a class to fit your exact requirements. Or you can join one of their regular classes such as Fish Cooking, Bread Making, Wood-Fired Ovens, Mediterranean or Asian Cuisines.

Manna from Devon Cooking School, Higher Contour Road, Kingswear, Devon TQ6 0DE Call 01803 752943 Email info@mannafromdevon.com Visit www.mannafromdevon.com

The Seahorse Mitch Tonks and Mat Prowse‘s acclaimed Seahorse restaurant in Dartmouth has had its success further reinforced by being awarded Best Seafood Restaurant in the Which Good Food 2013 guide. The pair, who have made their name by cooking and serving the very best in seafood, have established a reputation with locals, foodies and restaurateurs alike. The Seahorse serves the freshest local fish in a daily changing menu that reflects the seasons and the best produce around. The restaurant feels luxurious and comfortable while being accessible and without pretension. It’s a formula that Mitch and Mat have finetuned over their 15 years of working together and it certainly seems to be working!

The Seahorse, 5 South Embankment, Dartmouth TQ6 9BH Call 01803 835147 Email enquiries@seahorserestaurant.co.uk Visit www.seahorserestaurant.co.uk 66

> 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.

Passionate about good health, Romy has lost a great deal of weight and devised her recipes – ‘Curries without Calories’ – to complement her own branded range of pickles and sauces. Romy has performed in food festivals all over the country, has appeared on TV and used

to be a presenter on a local radio station Thornbury FM.

eating seasonal food and its impact on the environment.

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

Romy will open her first restaurant – Romy’s Kitchen – in the autumn. Watch this space!

INDIAN APPLE SALAD SERVES 2

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

Visit Romy’s site at:

www.romyskitchen.co.uk The reason I like this salad is because it’s very simple, it does not take long to prepare and most of all it’s very healthy. Not only does it contain fresh and dry fruits, but it also uses low-fat yoghurt where you may expect to find mayonnaise. It goes very well with kebabs or samosas, but is also just as enjoyable on its own… INGREDIENTS

METHOD

• 1 medium red apple, diced • 1 medium green apple, diced • 50g of the white inside bit of a green cabbage, finely sliced • 25g walnuts • 25g pecan nuts • 25g sultanas • 25g almond flakes • 5 tsp low-fat smooth yoghurt • 2 tsp caster sugar • 4 green cardamom seeds, crushed

1 Whisk the yoghurtv and add the caster sugar and crushed cardamom seeds. 2 Mix all the other ingredients in a bowl except the almond flakes and add in the yoghurt. 3 Sprinkle the almond flakes on top before serving. This yummy salad is ready in less than 10 minutes.

FOOD, GLORIOUS FOOD A FESTIVAL OF FOOD FEATURING OVER 150 LOCAL PRODUCERS SATURDAY 6 & SUNDAY 7 OCTOBER 2012 WIMBORNE, DORSET LIVE MUSIC, KIDS ENTERTAINMENT PLUS FUN AND GAMES FOR ALL THE FAMILY

F BEST OOOD F WORLD

SET WITHIN THE SPLENDID SURROUNDINGS OF KINGSTON LACY BY KIND PERMISSION OF THE NATIONAL TRUST on the B3082 Blandford to Wimborne road

FREE ON-SITE PARKING OPEN 10am-6pm BOTH DAYS! ADMISSION £5

UNDER 12’s £1 OR FREE WITH THIS ADVERT BROUGHT TO YOU BY

B E S T o f F E S T I VA L

The small print: You are welcome to bring your dog, providing it is kept on a lead and can control itself around all the yummy food on offer. Many stall holders will not have credit card facilities and there is no cashpoint on site. Entry does not include entrance to the house or grounds. For up-to-date information please visit our website or follow us on facebook.

www.bestof-festival.com Email info@bestof-festival.com Call 07890 777 745 Follow us on facebook www.facebook.com/BestOfFestival

> flavour wilks restaurant

wilks restaurant

Now into its second month after opening, Wilks restaurant on Chandos Road is launching a special deal for its Sunday evening crowd. From September 23 they will be offering a five-course vegetable tasting menu every Sunday evening between 6 and 9pm. The menu priced at £26 is available with a wine pairing from their young and adventurous wine list, three glasses for £12 if you so wish. Inspired by his five years working with legendary chef Michel Bras in France, chef and owner James Wilkins says he wants to become the go-to restaurant for Bristol’s vegetarian foodies! “Michel was one of the first chefs to create vegetable tasting menus not just for vegetarians but for anyone who wanted a lighter, healthier meal. He taught me the importance of using vegetables in dishes and that you can create a healthy dish of wonderful clean flavours without using any meat or seafood. Back when he started it was seen as a bit unusual especially if you weren’t vegetarian but now it’s the way many people like to eat”.

Also available soon is the Christmas menu with all the seasonal classics you have been waiting for. At £26 it includes a glass of their homemade orange spiced wine on arrival and a family recipe Christmas pudding with brandy sauce to finish – someone had better get the taxis ordered beforehand!

Christmas menu £26 three-courses

Homemade – spiced orange wine Toasted chestnut veloute Maple-cured salmon fillet – goat’s cheese, apple & beetroot Chicken liver parfait with Madeira & thyme – warm brioche Roast turkey – stuffing, bread & cranberry sauces Traditional seasonal vegetables Fillet of wild cod – toasted hazelnuts & carrot jus Wild mushroom risotto – cepes & girolles Christmas pudding with brandy sauce – family recipe

Wilks Restaurant, 1 Chandos Road, Redland, Bristol BS6 6PG Call: 0117 973 7999 Visit: www.wilksrestaurant.co.uk

Lemon curd tart – vanilla & orange blossom mascarpone West Country cheeses – homemade chutney, bread & biscuits

Vegetable tasting menu £26 6–9pm

Autumn squash veloute – hazelnut oil & toasted spices Cepe tart ‘tatin’ – rocket, walnuts & pear Slowly poached then roasted Jerusalem artichokes – pearl barley & orange Beetroots baked in salt crust – rainbow chard sweet vinegar Chocolate, chestnut, mandarin...

> flavour english wines

Dispelling the myth of

English wine...

No longer should we look at our homegrown wines as the ugly sister to our European neighbours and the New World – we have excellence on our doorstep...

Why should I buy English wine? Shouldn’t the question be, “Why don’t I buy English wine?” For many years we, as a nation, have been importing cheap food and wine from around the world with little or no knowledge of its quality, methods of production or effect its purchase will have on our economy. Unfortunately, there seems to be a blind consensus that imported wine is better than that produced in the United Kingdom. This just isn’t true. The climate in the south of England has been compared to that of Germany, but in truth, in recent years it is more in keeping with that of the Champagne region in France, and that, apparently, produces some quite good wines. Today, English wine is competing at the highest level in wine competitions around the world, but we simply do not produce the same volume as other wine producing countries. Fortunately that is now changing with more vines being planted and more producers springing up all the time. By buying English wine you are investing in the growth of an industry and the British economy. In return you have the opportunity to taste and savour unique English wines, grown in English vineyards and made in English wineries. What could be finer?

Which English wine should I choose? One of the biggest questions asked is which English wine should I buy? Well, you can’t go far wrong if you buy a medalwinning wine, so be sure to look out for the label on the bottle.

Why don’t the major supermarkets stock English wine? The major supermarkets do actually stock some English wines if you look hard enough or ask a member of staff to point you in the right direction. These will generally be from the bigger vineyards that can supply on a national level. However, due to the smaller volumes produced in this country there just isn’t enough to keep the shelves continually stocked. It’s still very much a boutique industry in the UK and as such it is left to the wineries and vineyards to promote and sell their own wares through their own shops, farmers’ markets and online. Rest assured it is nothing to do with the quality of the wine.

What does English wine taste like? It tastes like English wine. Due to our climate, there are only certain vines that grow and thrive in this country and, without going into detail, there are

several EU recommended varieties and others evolving all the time. The taste of the wine is dependent on a number of factors including vine variety, soil, weather conditions over the course of the growing season and yeast used in the fermentation process. Different permutations of the above, and many other conditions, lead to an infinite number of possible taste outcomes. The English wine you choose will have a taste which is all its own.

What’s the difference between English wine and British wine? A smack in the mouth from an English wine producer? Only kidding; as a rule they’re a very friendly bunch, but there is such a lack of knowledge on this subject it has many within the industry frustrated. Put simply, British wine is generally fermented from imported grape juice and as such not entirely a ‘British’ product. English wine is the real deal, the truly British product. English wine is made from grapes grown in English vineyards and produced in English wineries. This generally includes those wines produced in Wales.

There are now around 400 English vineyards producing around 2m bottles per year Whites: Wide variety, but traditional English whites have floral bouquets and high acidity – very refreshing! Reds: Once thought impossible – but it is and they vary from light, thru mellow and even full-bodied Sparkling –The great success story: Similar soils

to champagne and edgier climate mean truly great English sparkling wines – as evidenced in blindtasting international competitions where some English sparkling wines now beat the best of Champagnes.

English Sparkling Wine English sparkling wine is gaining world renown. Chalky limestone terroirs and a climate akin to that of Champagne a century ago is producing superior quality sparkling wines that are winning top honours on the world stage. You will find the majority of English sparkling wines are made in the same way as Champagne, using the méthode traditionnelle. This involves a secondary bottle fermentation that imparts the tiny bubbles, character and aromas synonymous with quality sparkling wines. There are several cheaper methods of producing sparkling wines, but as you’d expect the final product is usually inferior. In recent years there has been much discussion on the naming of English sparkling wine. The French have Champagne, the Spanish Cava

and the Italians Prosecco. Two front runners have emerged, Britagne (pronounced ‘britannia’) and Merret in honour of the English scientist Dr Christopher Merret who has some claim to having helped invent champagne. Whatever is decided, one thing is for sure, it will still be English sparkling wine and it will still be delicious.

English White Wine English white wine tends to have green fruit characteristics, with floral bouquets and crisp zesty flavours. Due to the English climate cooler white grape varieties, many of which have German origins, provide the best results such as Bacchus, Ortega, Seyval Blanc, Pinot Gris and Reichensteiner. Whilst every grape and hence wine has its own characteristics, it is difficult to pigeonhole or compare English white wine to its continental

cousins. If we were, however, to draw comparisons, then the English wines produced from Bacchus grapes do have similarities to Sauvignon Blancs from cooler climates. Traditionally playing second fiddle to English sparkling wine, English white wines are now stepping out of the shadows and making a name for themselves on the world stage.

English Rosé Wine Rosé wine is all the rage, providing a combination of light reds and refreshing whites. English rosé wines are no exception and offer far more than you might expect in terms of depth and character.

Dornfelder and Reichensteiner that produce diverse and interesting wines that should not be underestimated. Rosé wines are no longer seen as a fad and English rosé wines are no exception.

English Red Wine English red wine to some is an oxymoron, but we beg to differ. Due to the English climate, you won’t find hugely full-bodied wines. You will, however, find soft, subtle wines with delicate spicy aromas and full fruit flavours. Pinot Noir tends to be leading the way, but you’ll also find English reds from other grape varieties including Rondo and Regent.

With strawberry and raspberry aromas and red berry flavours they seem to epitomise the traditional English garden party, but in a glass. Popular grape varieties include Pinot Noir,

Whatever you’ve heard, it is possible to make good red wine in England. Visit www.greatenglishwines.co.uk for more information. 71

Three Choirs Vineyard is proud to be one of the oldest vineyards in the UK, supported by an array of prestigious awards and accolades including the first gold medal won by an English vineyard at Vinexpo in 1991. There are many reasons why Three Choirs deserves its faultless reputation. The vines are planted on sandy, free-draining soil, which gives excellent fruit characteristics in the wines, and the team behind the vineyard is at the forefront of experimenting with new grape varieties to see what will grow well within the marginal climate. Spend a day being shown around on a guided tour and enjoy an afternoon of tasting from their inspiring and delicious collection including red, white, rosĂŠ and sparkling. Wanting to make your experience the most relaxed and pleasurable it can be, Three Choirs offer accommodation with 11 well-equipped and comfortable bedrooms to choose from, as well as a two AA Rosette restaurant with magnificent views across the vineyards. Three Choirs has cemented its reputation as one of Gloucestershireâ&#x20AC;&#x2122;s main attractions, offering a unique experience both for wine enthusiasts, and those just looking for a great day out. Alternatively, you can purchase a gift voucher from their website and create a perfect present for someone.

www.three-choirs-vineyards.co.uk Telephone 01531 890223 Email info@threechoirs.com THREE CHOIRS VINEYARDS NEWENT, GLOUCESTERSHIRE GL18 1LS

> flavour my barcelona kitchen

My Barcelona Kitchen Sophie Ruggles Australian cook and food writer Sophie Ruggles took a leap of faith in 2003 when she moved to Spain to work as a chef and polish her rather wanting language skills – and accidently opened EMU Bar, her own and Barcelona’s first Australian eatery. Almost a decade on, Sophie has swapped the steamy bustle of EMU Bar for her chatty kitchen counter where she provides informal cooking classes for visitors to Barcelona looking for a hands-on food experience of the local cuisine. Sophie has published two other recipe books: Eat GST Free! and Suddenly Cooking – Real Food Nade Easy. As well as writing and teaching about food, her other passions are food photography, travel and long lunches.

www.sophieruggles.com

My Barcelona Kitchen Sophie Ruggles, Murdoch Books, £20 Discover a lively, diverse city and have an authentic Spanish experience in your own home kitchen with Sophie Ruggles’ My Barcelona Kitchen. Inspired by her life in the heart of vibrant Barcelona, cook and food writer Sophie Ruggles brings us her collection of more than 140 traditional and original Spanish recipes, each with her personal touch and her heart-warming, approachable style. Accompanying the recipes are tales of life in the colourful city and stunning location photography, giving amazing insight into modern Barcelonan life. 73

> flavour my barcelona kitchen

A selection of mini open sandwiches Montaditos variados Enter any Basque pintxos bar and you’ll be visually delighted by row after row of beautifully prepared montaditos. Each of these little one- or two-bite wonders is held together by a toothpick, which you save and present to the bar staff to calculate the bill. The idea is to grab a plate and help yourself to as many as you like. The montadito ideas here use other recipes from My Barcelona Kitchen. Choose any type of crispy brown or white bread or biscuit base you like, or simply use a slice of baguette. Put together your montadito in the order the ingredients appear in each list. PICKLED ANCHOVY El Boquerón 1 sun-dried tomato, chopped 2 whole fresh anchovy fillets (boquerones) 1 gherkin (cornichon), chopped 1 green olive, pitted

SARDINE La sardina 1 strip roasted red capsicum/pepper 1 sardinas escabechadas 1 teaspoon black olive tapenade 1 guindilla (medium-hot) chilli

PÂTÉ El paté 1 tablespoon country-style pâté 1 teaspoon caramelised onion (slowly sautéed in oil until very soft) drizzle of sugarcane molasses

TUNA El atún 2–3 slices avocado 1 tablespoon tuna confit 1 sun-dried tomato, chopped 1 teaspoon mayonnaise or 1 teaspoon romesco sauce 1 tablespoon tuna confit curly endive lettuce

ANCHOVY La anchoa 1 piquillo pepper 2 salted anchovy fillets 1 gherkin (cornichon), chopped 1 green olive, pitted 74

> flavour my barcelona kitchen

Seafood paella Paella de marisco Curiously, everyone I’ve spoken to thinks their own mum’s recipe for paella is best, which can only mean there are a whole lot of great paella recipes out there! Here’s one of them. Put the saffron threads into the wine to soak. Set aside.

SERVES 4

Pound the garlic and salt to a paste using a mortar and pestle. Set aside.

1 pinch of saffron threads 125ml (4 fl oz/½ cup) white wine 2 garlic cloves, peeled 1 teaspoon sea salt flakes 8 –10 raw prawns (shrimp) 100ml (3½ fl oz) olive oil 1 large brown onion, thinly sliced 1 red capsicum (pepper), thinly sliced 1 teaspoon paprika 360g (12¾ oz/1²⁄³cups) short-grain white (calaspara or paella) rice 1 litre (35 fl oz/4 cups) fish stock 12 black mussels, scrubbed, hairy beards pulled out 500g (1lb 2oz) monkfish, cut into bite-sized chunks A few handfuls fresh or frozen peas (optional) Lemon wedges, for serving

Peel the shells and heads off the prawns, reserving the heads. Heat half of the olive oil in a 30cm (12 inch) paella pan or deep, heavy-based frying pan over medium heat. Cook the prawn heads for 2 minutes, then discard, reserving the oil in the pan. To make the sofrito, add the remaining oil to the pan. Sauté the onion, capsicum and garlic paste for 5 minutes, or until the vegetables are soft. Add the paprika and cook for 1 minute further. Add the saffron-infused wine and the rice, and cook for a further 2 minutes, stirring continuously. Add the stock and monkfish, stir to combine, and reduce the heat to low. Cook for 10 minutes, without stirring. Put the prawns and mussels into the rice, making sure they are well submerged in the liquid. Scatter around the peas, if using, and cook for 8–10 minutes. The paella is ready when the rice is al dente and almost all of the liquid has been absorbed. Leave to rest for 5 minutes, then serve straight from the pan with lemon wedges.

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Passionfruit flans Flan de fruta de la pasión Put the sheets of gelatine into a large bowl of cold water and leave to soak for 10 minutes. Lightly grease six 150ml (5 fl oz) dariole moulds or ramekins with a neutral-tasting vegetable oil and set aside. Heat the sugar and cream gently in a saucepan over low heat, until the sugar has dissolved. Turn off the heat, add the passionfruit pulp and seeds, and whisk to combine. Don’t worry if the cream curdles slightly, just whisk it for a few minutes. Squeeze all the water from the gelatine sheets and add them to the hot cream mixture. Whisk until completely dissolved. Add the yoghurt and mix to fully incorporate. Spoon the mixture evenly among the dariole moulds. Cover and leave in the fridge to set for a minimum of 6 hours, preferably overnight. Chop the strawberries roughly, sprinkle with the extra sugar and leave to macerate for 30 minutes. Mash with a fork. Stand the base of each mould in a hot water bath for a few minutes. Run a knife around the inside edge of each one and invert onto a serving plate. Spoon over the kiwi fruit and decorate the plate with the strawberries.

SERVES 6 3 sheets gold strength gelatine (2g each) Oil for greasing 100 g (3½ oz) sugar, plus 1 tablespoon extra 500ml (17 fl oz/2 cups) thin (pouring/whipping) cream Pulp and seeds from 6 passionfruit 200g (7oz/¾ cup) natural yoghurt 6 strawberries 2 kiwi fruit, diced

> flavour my barcelona kitchen

Drinks Bebidas Spanish red wine punch

Summer red wine

Sangria

Tinto de verano

SERVES 4

SERVES 1

Roughly chop 2 oranges, 1 lemon and 2–3 peaches and put into a large serving jug. Add 500ml (17 fl oz/ 2 cups) Gaseosa (or half lemonade/half soda water), 750ml (26 fl oz/3 cups) inexpensive red wine and 60ml (2 fl oz/¼ cup) brandy. Stir and set aside in the fridge for 2 hours or so. Serve chilled.

In a glass, combine 100ml (3½ fl oz) red wine, 100ml (3½ fl oz) chilled Gaseosa (or half lemonade/half soda water), 30ml (1 fl oz/1½ tablespoons) white rum and a slice of fresh lemon. Serve immediately.

Valencian cava cocktail

Liqueur coffee

Agua de Valencia

Carajillo

SERVES 4

SERVES 1

Combine the juice of 2 oranges and ½ teaspoon sugar in a large serving jug. Add 30ml (1 fl oz/1½ tablespoons) each of vodka and gin, and stir. Add 750ml (26 fl oz/3 cups) Spanish cava (sparkling white wine). Stir and serve immediately.

Dissolve 1 teaspoon sugar in 1 large hot espresso coffee and add 30ml (1 fl oz/1½ tablespoons) dark rum, cognac or whisky or use Baileys Irish Cream and leave out the sugar). You can light the drink with a match to burn away the alcohol before serving, if desired.

> flavour The xxxxxxx Ring O’ Bells

The Ring O’ Bells Ashcott

A regular contributor to CAMRA magazine Pints West, Duncan Shine champions the virtues of real ale and traditional cider.

t’s often difficult to pinpoint where the centre of an irregular shape lies, but if you were to take a silhouette of the county of Somerset and stick a pin through what looked like the middle, it’s a pretty good bet that the pin would go straight through the village of Ashcott. It’s a pretty little village based around the 15th-century All Saints church. About 100 yards south west of the church sits the Ring O’ Bells pub. Named for its proximity to the bells of All Saints (though the pub sign shows a more romantic rural musical instrument), this is an 18thcentury free house whose understated exterior belies a real charm inside.

The Ring O’ Bells High Street, Ashcott, Somerset TA7 9PZ Call 01458 210 232 Email info@ringobells.com Visit www.ringobells.com 78

At first glance, there’s a whitewashed front wall beneath a slate roof, showcasing pretty individual windows with well-tended window boxes and, at eye level, two small, striped awnings. There is a protruding entrance porch which gives way to a deceptively large bar area which, on first impression, has

the feel of a family home of many years’ standing. Actually, this shouldn’t be a surprise as the pub has been run by the same family for well over 20 years. The bar area is split between three levels, leading down to a suntrap garden. There is a busy mix of old pictures and maps, horse brasses and other evocative rural arcane. In one corner, I found two low but prettily upholstered chairs by a small brass-topped table. They reminded me of one of those ‘to-scale’ mock-ups of how people used to live that you get in walk-through museum exhibits. In the middle level there is an elaborate stone ‘stove area’ with settles around it. The construction is put together in such a way that you actually feel as though you are sitting in a fireplace! Further down still are more mixed tables and chairs and the entrance to the garden. There is some exposed stonework in the walls that serve as a reminder that this is no new-build establishment.

> flavour The Ring O’ Bells

Raise a glass to...

What really stand out however, are the many blackboards showcasing a quite bewildering array of special dishes (plus guest beers, wines and suchlike), all of which are in addition to the substantial lunch and evening menu. Such dishes as chicken Basque with chorizo sausage sit very nicely alongside the more traditional scampi, Somerset ham and egg or lasagne. You can choose to eat in the bar area, or there is a separate restaurant to the rear. For the latter it is advisable to book, especially at weekends when it can get quite busy. And a personal recommendation from my visit... succulent battered cod alongside melt-in-the-mouth chips. Not groundbreaking, but irresistible nonetheless. The whole place has an air of quiet efficiency, again reflecting the years of experience on show here. There is a warm welcome as you come in through the front door; and just the

right amount of conversation so that it’s not surly, but not intrusive either. The Ring O’ Bells is fiercely proud of its status as a genuine free house. Not tied to any chain for the supply of its beers, the pub has a policy of predominantly supporting local independent breweries, but just every now and then featuring something more ‘exotic’ from further afield. There are usually two or three real ales on at any given time, and those who consider themselves real ale ‘tickers’ can check the website in advance to see what’s on offer. The garden is south facing so something of a suntrap, with a large number of tables for al fresco dining, as well as a small but well-kept children’s play area.

Teignworthy Spring Tide (4.3%) From Newton Abbott. This is around ‘best bitter’ strength, and a dark amber in hue. There’s a surprising sweetness to it, but this doesn’t linger in the aftertaste so it’s moreish without being cloying or too rich. Skinner’s Spriggan Ale (3.8%) From Truro in Cornwall, this is a light golden summer ale, with more flavour than its strength would suggest (that would be the Goldings, hops fans!). As with many a summer brew, this leaves a pleasantly bitter taste in the mouth, calculated specifically to keep you thirsty for more. Butcombe Bitter (4%) Brewed in Somerset since 1978, this is a bitter whose taste lives up to the name: a truly bitter bitter. There’s a faint hint of lemon in there too, plus a good old whack of malt. RCH Pitchfork (4.3%) This beer, from just outside Weston-superMare in Somerset, has been a doyenne of beer festivals for some 25 or more years now. To all intents and purposes it’s a traditional best bitter, except it’s a little paler than you’d expect, and there is a definite citrus-fruit aroma there. There’s a yummy sweetness to it at first, which gives way to a more conventional bitter taste at the end.

flavour’s latest columnist Jack Stein brings us the best from the sea...

Jack Stein was born in Cornwall and is the middle son of three boys to celebrated chef Rick Stein. After several years learning the trade, Jack returned to The Seafood Restaurant in Padstow as sous chef before moving on to a tournant role across the whole company. He is currently the head of development for the company, leading the installation and introduction of a development kitchen for the business, where new recipes and ingredients will be tested.

Grilled scallops with summer truffle butter Serves 4 This is a very simple bistro-style scallop dish utilising the best Cornish hand-dived scallops from the South Coast. As September continues, we live in hope for an ‘Indian summer’ and in turn hold onto our store of summer truffles (Tuber Aestivum) that grow in special locations across the South West. You can of course use normal French truffle paste, or even a few drops of truffle oil to make the butter for this recipe.

I believe that roasting scallops in their shells is much more appealing as the shell gives off an intoxicating aroma of the sea that heightens the experience immensely. The croutons in the dish add a great texture, while the chives and lemon juice cut through the butter. Since we first cooked this dish for Rick in our development kitchen it has been a constant on the menu at St Petroc’s Bistro in Padstow.

> flavour out of the ocean

Ingredients

Method

• 12 half shell scallops

1 Clean the scallops to ensure any dirt and grit is removed. Let them dry. This prevents any spitting when grilling.

• 250g softened, unsalted butter • 2½g salt • 10ml lemon juice • 20g minced summer truffle or truffle paste • 100g white bread • 50g melted butter • 10g chives, finely chopped

2 For the truffle butter, combine the butter with the salt, lemon juice and truffle and mix thoroughly, then place in the fridge to set. 3 Meanwhile to make the croutons, cut the bread into 2cm squares and fry in olive oil until lightly browned, drain onto kitchen roll and set aside. 4 To serve, season the scallops with salt, pepper and melted butter, place under a hot grill and cook for 2 minutes. Put 20g of truffle butter on the scallops and cook for a further minute. They should be served slightly underdone. After they are cooked scatter with croutons and chives and serve.

> flavour nick harman

Novelty for novelty’s sake? It’s just a starter, main and dessert then for gourmet Nick Harman… What is a ‘foodie’? So many people describe themselves thus these days but what does it really mean? Fond of food? Obsessed by food? Fairly keen on food? Young and easily impressed? Maybe the latter as so many people who put foodie in their social media bios seem to have a taste only for foods based around sugar and salt, the taste bud sensations beloved of teenagers. But then older foodies can be just as silly, chasing around for bizarre ingredients such as, and I’m not making this up, smoked lobster butter. For them it seems the simple joys of a decent cheese and pickle sandwich are nothing. It all has to be esoteric, new and of course very hard to get so that it can be bragged about on Twitter. Now of course the word ‘gourmet’ is not one that flies these days either. A foodie’s mental picture of a gourmet is of someone fussy, tubby, snobby, probably bearded, and who eats in restaurants that have

pretentious French names and is served by waiters who barely hide a sneer. I am however proud to call myself a gourmet and not a foodie, even though I don’t have a beard because it traps crumbs falling from my greedy lips and upsets the children. This is because I want to eat food that has been cooked by a trained chef, not a trained monkey with a grill or fryer. Food which is served to me at a table by people with some idea of grace and who aren’t resting actors who want to tell me their name and life history: ‘And so after The Bill I had a part in Casualty as a corpse. It was actually non-speaking...’ I don’t want novelty for novelty’s sake, I don’t care if chef and his trendy fringe went out at 3am and picked the moss himself, I’d rather he got a good night’s sleep so he doesn’t accidentally overcook my food. As it happens I don’t necessarily want fine dining all that much either, unless it’s a special occasion, I just want to

eat starter, mains and dessert cooked by a chef who can create a variety of dishes successfully. A restaurant where I can get a reservation and a comfortable chair. We ordinary eaters have our tastes too and I don’t think we want these socalled foodies, these simple-minded, fad-following, overgrown teenagers, dictating what we should be eating. ‘Oh the pulled pork is so amazeballs!’, ‘The mushrooms come from a lost valley in the Andes, don’t you know!’ Even less do we want certain older critics blithely supporting every foodie craze that comes along, presumably out of fear of being sacked by their go-getting young editors. It’s like watching your parents try to ‘disco dance’ and it’s not very pretty. Enjoy good food normally and don’t be a flippin’ foodie. That’s my gourmet advice.

Nick Harman is editor of www.foodepedia.co.uk and was shortlisted last year for The Guild of Food Writer’s Restaurant Reviewer of the Year. 82

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