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Hartley’s keeps getting better

HARTLEY’S Café Bistro at Rookery Farm at Binegar firmly believe there is light at the end of the tunnel so they have turned the place upside down and inside out to welcome

back customers inside.

Although established for nearly 14 years it was time to move the kitchen from upstairs to downstairs – job done. Then they moved the drinks bar to the front to welcome guests as they arrive – much better. Finally, they have redesigned the restaurant with more tables, adding great blasts of colour and giving an even nicer dining experience.

But if the proof in the pudding is in the eating, then Paul and Lynda Hartley and their dedicated and passionate team have planned tastebud-tingling menus for the summer. Fresh fish from the coast, lamb from the Mendips, milk from the next village, together with an “off-sales” fine wine list and Snack Attack. Think posh sandwiches, home made salads, pasties and the like!

The outside eating area has also been given some tlc with new tables with parasols to shield the sun (given a chance) so customers can breakfast or lunch alfresco.

Altogether it’s the well-known and much-loved Hartley eating experience, just made better!

Hartley’s Kitchen

The Café Bistro on the Mendips www.hartleyskitchen.com

Refurbished and redesigned –still the greatest breakfast and lunch venue l Visit our new open plan kitchen l See your favourite dishes being cooked l Join in the whole culinary experience

Bright, colourful restaurant with the great Hartley’s Team to really look after you.

Fully-stocked drinks bar to welcome you

Hartley’s • Tel: 01749 841718 Rookery Farm • Binegar BA3 4UL info@hartleyskitchen.com

Where’s Jack?

I LovEhedgerows. Not necessarily the garden variety (although they are okay) but the agricultural variety. So much so, I based much of my academic and industry career on their study and protection. The study of hedgerows tells you much about the history With ADRIAN BOOTS of our landscape; how it has been changed and managed by people, shaped by the political and social forces over time.

They are functional in keeping livestock in (and out), make great windbreaks for crops and animals and were practical in that historically they provided fodder, building materials and wood for fires.

They serve as fantastic wildlife habitats in their own right, have a large surface area and “edge” making them valuable wildlife corridors connecting features and habitats in the landscape. Some are so old they stretch back in time as far as the Stone Age. oh and as a recent study has found they absorb loads of C02 and those nasty particulates emitted by vehicles so are great for our personal and climate health too. Yet what has always fascinated me most is the sheer variety of edible wild foods of both woodland and grassland associated with them. So what does this have to do with Jack? Well any plant that has “hedge” in its name must surely be worthy of further investigation. Jack-by-the-hedge (Alliaria petiolata) is a tall plant, up to one metre with an upright stem. It has unmistakable glossy bright green and deeply toothed leaves that when bruised have a mild smell of garlic. The flowers are delicate and small (about 6mm across), bright white and the petals of each flower head are arranged in groups of four.

Appearing in April to June, it’s very common and can be found on verges, waysides, woodland edges and along hedgerows.

So it turns out Jack is actually a bit of a trouble maker, particularly in the US where he has spread from his native Europe and is considered an invasive weed. Yet here we barely give him a second thought. The reason for the unpopularity elsewhere is that Jack’s roots produce sulphur chemicals that kill symbiotic fungi which other plant and tree species need to survive.

The upside is that these same chemicals give mustard and horseradish their famous flavours and is why Jack is also known by another name: Garlic Mustard.

Whilst Jack may indeed be a problem in some parts of the world, don’t worry about his foibles, he’s not a problem for us. The best thing is to manage him. So the answer to the question “where’s Jack?” is simple – he’s on my plate!

Adrian Boots is a Landscape Ecologist, Wild Food Forager and Adventure Activity provider. You can visit his website: www.gowildactivities.co.uk to learn more about wild food foraging and activities you can do with him on the Mendip Hills.

Swiss chard

With JAKE WHITSON

IT’Staken me a while to learn to love chard. Whilst it is an attractive plant to have in a garden (especially the rainbow chard mixture that we like to grow), it’s not generally been something that I get excited to take into the kitchen. I think this is in part because I always treated it exactly as spinach beet, which, botanically, it is simply a very stemmy

version of.

However those stems deserve special attention. I’ve since learned that I enjoy chard most in many of the traditional recipes for it that involve slightly more prolonged cooking, and pairing with cream and cheese.

It’s unclear where the “Swiss” part of Swiss Chard comes from, but it may be something to do with a dish called capuns from the region of Graubunden in Switzerland.

These resemble cabbage rolls (with chard replacing the cabbage leaves), but the filling is an unusual one, involving a sort of pasta dough flavoured with all manner of dried meats, sausage, onion and herbs. These packages are fried in butter and then simmered in a mixture of stock and cream.

I’d love to say I’ve tried this recipe but I haven’t as yet –watch this space! Another recipe that we’re enjoying at the moment is a simple chard gratin – to make it simply chop a bunch of chard coarsely and wilt it down in a pan with a little butter.

Allow to cool while you make a béchamel – I like to make a “milk stock” for this béchamel, made by boiling the milk and adding some onion, carrot and celery offcuts, along with a bay leaf, letting it sit for 20 minutes before straining and using to make the sauce.

Stir the wilted chard into the sauce and spread the mixture in an ovenproof dish at least an inch thick. Cover with grated cheese (we have been using a lovely organic Red Leceister, but most cheeses will do) and breadcrumbs, and place under the grill until browned and crusty.

This makes a lovely lunch or dinner with some crusty bread.

Jacob Whitson is a chef, food writer and smallholder –he divides his time between the Mendips and Pembrokeshire.

butchers * fishmongers * delicatessen l Local meat l Barbeque selection l Fresh fish l Local cheeses and dairy l Cold meats and preserves l Bakery selection l Hog roast service l Catering for all your events l Celebration cheese towers

open: monday –saturday 7am-6pm • sunday 10am-4pm e cross, union street, cheddar, somerset bs27 3na • 01934 742521 email cobbsofcheddar@outlook.com

Expansion for Cobbs of Cheddar

IT’Sa busy time for the Cobb family, who have run Cobbs of Cheddar for the last five years, with a second shop, Cobbs of Winscombe, due to open in June.

Estelle and Adrian run the business with granddaughters Ellie on the deli and Heidi on the butchery team, with sonin-law, Simon, also on butchery.

Simon and their daughter, Laura, are expecting the birth of a son imminently.

And on June 21st, Cobbs Charter will open at Cheddar Sailing Club, with a friend, Marion Warr, in charge, serving home-made meals to club members.

Estelle said: “As a family we are very excited at all that is happening.”

An alternative to Glastonbury

THEPennard Pop-Up promises to celebrate our first weekend of freedom with three nights of food, wine, laughter and song from Friday, June 25th to Sunday June 27th.

Pennard Hill Farm is a family-run business overlooking the Mendip Hills in a tranquil corner of Somerset. They have a series of holiday cottages, a safari tent and a tree tent and also provide glamping for Glastonbury Festival.

Since there’s no festival again this year, they have decided to put on a pop up restaurant for one weekend only, joining forces with well-known Somerset chef, Tom Godber-Ford Moore, who is Exmoor based.

It says: “This incredible feast is a celebration of some of the best things the wilds of early summer in Somerset has to offer. From the rugged Exmoor coastline and moorland to the fields and hedgerows surrounding the farm itself, this is something not to be missed.”

Accommodation on the farm is available but must be booked in advance.

The Langford Inn opens after major refurbishment

THE Langford Inn, Lower Langford, managed by Butcombe Brewing Co, has undergone an extensive refurbishment inside and out, including seven boutique bedrooms. The pub, located on the edge of the Mendip Hills Area of outstanding Natural Beauty in North Somerset, has been brought into the company’s managed estate having been previously run by tenants.

Maria Patrinos, general manager, The Langford Inn says: “We’re incredibly proud of the new look Langford Inn. We’ve had some great feedback from our incredibly supportive locals and I hope they enjoy the space we’ve created.

“We are looking forward to showing off what we’ve done inside and in the beautiful garden where our guests can enjoy delicious food and award-winning beer. We’re the perfect pitstop for walkers and their dogs, cyclists and locals – a rural gem only ten minutes from Bristol.”

The ground floor bar and dining area has been given a complete makeover in a modern country style of blue and green heritage tones, panelled walls and exposed stonework. Leather banquette seating, upholstered lounge chairs, eclectic artwork and statement wall and pendant lighting creates a variety of different zones for guests to relax in.

The first-floor dining room, which is available for events and private hire, has been similarly transformed and has beautiful views across North Somerset.

There are various alfresco areas for guests to choose from – cosy bistro tables for two, larger wooden tables for groups and arched stone alcoves which are sure to be popular. Raised planters, tropical palms and festoon lighting create a really special atmosphere.

The seven bedrooms have everything you would expect for a luxurious night’s stay – super comfy beds, country classic styling, high end bathrooms and Bramley toiletries.

The menu focuses on local produce and field-to-fork sustainability. Guests can expect exciting ever-changing seasonal dishes alongside hearty pub classics and a great selection of award-winning Butcombe beers, ale and cider from the brewery just down the road in Wrington.

Root Connections CIC 11537595

Blooming lovely at Root Connections

Honey will be ready in August

The Churchill Inn Bristol Road Langford BS25 5NL 01934 852757 the churchillinn.co.uk

A new look A new menu Same warm welcome

Russ and Bernie’s relaunched pub

THE cut flower season has burst into bloom at Root Connections, the not-for-profit gardening organisation in Stratton-on-the-Fosse, working to end rural homelessness.

Now in its third year, the beautiful market garden continues to go from strength-to-strength as its produce, seasonal flowers and – thanks to funding from DEFRA/Natural England – an apiary of bees is thriving.

Grown locally and sustainably without the use of pesticides or chemicals, its veg box subscriptions and fresh cut flower and herb bouquet deliveries are making some noise in the local area.

Fiona Firmin, head cut flower grower at Roots, and her team of volunteers grow more than 150 varieties of flowers and herbs. She said: “New this year have been ranunculus and tulips, grown in our polytunnels. They’ve done amazingly well and will help to extend our season, which is wonderful.”

Thanks to the government’s Kickstart Scheme, Roots has been able to offer its first work placement to Paige Daniels who will spend six months learning new skills, with guidance and support from Fiona, to help her on her path to her ideal job as a florist.

Root Connections keeps bees with the overall vision of creating a pollinator-friendly community garden. Local beekeepers donated both equipment and swarms of bees! opportunities are now being offered to anyone interested in all sorts of beekeeping related activities, including candle making.

Markus Mohn, resident beekeeper, who joined as a volunteer three years ago and is a beekeeper himself, runs the apiary with a small team of volunteers. He said: “Honey produced by our bees will be on sale via our online farm shop from mid-August.

“As with all the other activities at Root Connections, our apiary has fostered such a sense of achievement, community spirit and increased levels of skills and knowledge for everyone involved. It is something we are all hugely proud of and are keen to share in the community.”

Catering company for sale

THE family team behind Party Pig Catering has put their hugely successful spit roasted meat and BBQ company on the market in order to concentrate on other business interests.

Party Pig provides services for weddings and private parties throughout the South West and London. They’ve also attended events including Glastonbury and v festivals. Andrew venn, from Party Pig, said: “Bookings come in via word-of-mouth, a strong social media following and an established website which has many enquiries per week and a great Google page standing! It’s a business which is ‘ready to go’ for what I’m sure will become a busy summer for events. There is no shortage of trade.”

Business for sale

Party Pig – established for more than 14 years; built on a great reputation

Sale includes website, goodwill and full catering kit: Ifor Williams catering trailer • 7 pig roast machines • ovens • walk in fridges • 5 gazebos • 1 9x9 marquee • steam cleaner • tables, linen, lights etc. and much more.

If you are interested in the business which is ready for this busy summer of events please get in touch.

Cosy bars and restaurant

Family and dog friendly

A traditional family run country pub tucked away in a beautiful corner of the Chew Valley with a delightful garden and front patio

Refreshing pints in the summer sun

Sunday lunches a speciality

Monday to Friday 4pm From 12noon Saturday and Sunday

Regil, Winford, Bristol BS40 8AY 01275 472388

www.thecrownregil.com info@thecrownregil.com

Gala debut for historic rolling stock

Young volunteers behind the engine shed

A BRAKE van originally built to teach military personnel how to operate railways has made its first appearance at the East Somerset Railway after being restored.

Built in Stockport in 1959 for the Longmoor Military Railway, the 20-ton brake van would have been painted in military blue. The heritage line, at Cranmore, acquired the rolling stock in the 1970s.

Railway volunteer Chris Borrison, a member of the Rotary Club of Wells, oversaw the restoration work which included repainting the brake van in British Railways standard brown-ish red, with black chassis. Despite still needing some internal work – including fitting a working stove for volunteers to use –railway enthusiasts were able to admire it during the heritage line’s first gala weekend of 2021.

Chris Borrison with the newly restored brake van number AD49028

Wells City Council bunting which will hang outside the Town Hall

Rail enthusiasts at the gala

Wells looking sew beautiful, say bunting organisers

THE centre of Wells – along with many residential roads – has been decked in bunting in a community initiative timed to add some extra cheer after the latest Covid restrictions were eased.

More than 80 individuals of all ages along with community groups sewed around three miles of multi-coloured bunting –some bearing hidden messages for onlookers to discover.

The Wells Community Bunting Project enlisted the help of Wells Rugby Club, Wells Cathedral School students and the City of Wells Lions Club to hang the bunting. Groups who sewed sections included Wells U3A, Wells Cathedral School, Orchard Vale Trust and the Lawrence Centre.

Legion branches mark a centenary of caring

Wells branch president Robin Dowdeswell

ROYAL British Legion branches across Mendip joined in a national day of services to mark the 100th anniversary of the founding of the movement.

In Wells, legion members gathered at the city’s war memorial in the churchyard of St Cuthbert’s Church where branch president Robin Dowdeswell laid a wreath. The Wells branch was founded in June 1921, less than a month after the RBL was created by the merging of three armed forces welfare organisations in London.

Phillip Welch, the mayor of Wells who attended the service at St Cuthbert’s, said: “The dedicated volunteers who run the Wells branch of the Royal British Legion deserve heartfelt respect from the city for all the support they have given local veterans since the branch was founded only weeks after the national organisation a century ago.”

In Midsomer Norton, 96 poppy crosses were laid in front of the town’s war memorial ahead of a service where ex-servicemen placed the final four crosses representing the area covered by the branch which includes Paulton and Radstock and surrounding villages.

A special Evensong service celebrating the centenary of the legion in Somerset will be held in Wells Cathedral on Saturday, June 6th. The following week sees a concert by the Military Wives Choir, supported by the Grey Dogs Jazz Band, in the grounds of the Bishop’s Palace.

The service begins outside St Cuthbert’s Church in Wells

Two minute’s silence in Midsomer Norton

Shepton Mallet RBL held a service at the town’s Cenotaph

Prize winners

TWO artists from the Cam Valley Arts Trail Group have been awarded first prize and runner-up in the adult section of a competition held by Libraries West.

The competition was to create a piece of art from an ex-book or other reading material based on the term “Revitalised” and exploring what that meant.

First prize went to Anna Hurwitz, who created a charm necklace made from copies of The Big Issue. The judges said: “An original and poignant statement, creatively executed and with a strong message. I love how intricate this entry was, so much time and effort has been put in a beautiful detailed piece.”

Runner-up Kate Wright produced a collage featuring Pulteney Bridge, Bath. The judges said: “Beautiful use of collage to depict this instantly and easily recognisable corner of Bath.”

Cam Valley Arts Trail will be back in the autumn, Covid permitting, on November 6th and 7th.

Details: @camvalleyartstrail or camvalleyartstrail.co.uk

Still weaving, still spinning

A letterbox draught excluder made by one of the group members

A GROUP of enthusiasts who aim to keep alive the rich weaving heritage of Frome are preparing to welcome visitors and new members to their studio once more.

Whilst members of Frome Weavers Spinners and Dyers were unable to access the studio during the past year, they kept busy on their own projects and have come together via Zoom meetings to share ideas, inspiration and the joy of their crafts.

The group says it is delighted to be able to have an exhibition and sale in the Frome Festival this July – Still Weaving, Still Spinning is a celebration of work undertaken by members over the past year. The exhibition will take place at The Old Sunday School, on Catherine Hill, where details will be available about the group’s plans for the autumn which will include running introductory courses. l The exhibition takes place on Saturday, July 3rd, Sunday, July 4th, Saturday, July 10th and Sunday, July 11th from 10am-3pm. Details: enquiries@fromeweavers.org.uk