flavour south west issue 51
DESCRIPTION
for people who love local foodTRANSCRIPT
South West | Issue 51
www.flavourmagazine.com
for people who love local food
WIN!An overnight stay
at Howard’s House Hotel
INSIDEYour regular
Greenliving edition
Spotlight on CliftonExplore the city’s favourite village
The Bristol Good Food Awards
Winners announced at prestigious ceremony
Ice cream secrets in easily lickable recipes
icecreamists®the
Editor Nick Gregory Email: [email protected]
Art Director Bruce Mytton Email: [email protected]
Advertising Miranda Coller, Director of Sales Email: [email protected]
Rebecca Hellewell, Account Manager Email: [email protected]
Photography Jeni Meade
Canoe2 Photography David Joyner
Contributors Siân Blunos, Martin Blunos, Tom Bowles, Nick Harman, Clare Morris, Duncan Shine, Max Drake, James Underdown, Megan Owen, Jack Stein, Mitch Tonks, Rob Smith, Emily Richards, Romy Gill, Stephanie Tovey
Flavour Magazine
151-153 Wick Road, Brislington, Bristol, BS4 4HHTel: 0117 977 9188 | Visit: www.flavourmagazine.com
For general enquiriesPeter FrancombEmail: [email protected]
For competition entriesEmail: [email protected]
© 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
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For more information, please contact Peter Francomb Tel: 0117 977 9188 Email: [email protected] Visit: www.flavourmagazine.com
Competition Terms & ConditionsIn 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.
I hear the ‘jet stream’ is going away, which is nice. Maybe now we can get on with the summer.
I’ve always wondered how differing temperatures can affect your appetite and have until now been largely of the belief that the warmer it is the less you crave a slap-up meal. Not so, not so at all…
At the end of last month I was asked to be a judge for The Bristol Good Food Awards page 23, which as it transpired meant I had to visit five Indian restaurants over the course of nine days. Never was that a chore, in fact it was brilliant to see so much choice in such a small area. Following that extravaganza, I was lucky enough to be able to check out The Brasserie at Lucknam Park page 36 and again, despite the warmth of the day, it was a breeze to knock back three courses over a long lunch. That of course may have been something to do with the excellence of the offering but, as I see it, hunger pangs have nothing to do with the climate.
Whilst going from onion bhaji to Peshwari naan, I got to see up close quite a bit of Clifton and so this month thought we’d bring you a spotlight on the area and a few of the places that make it tick page 27.
Anyway, if you like food and sport, you are going to love the next few weeks and we all know why…
Well done!
NiCk GrEGory
welcome
Nick
04 WiN! An overnight stay for two
at Howard’s House Hotel
10 in Season Tom Bowles brings
us the best of the season’s produce
18 The perfect summer tipple The sun’s out so let
the fun commence
27 Spotlight on Clifton Tucked away delights
of this Bristol village
46 Planning for your wedding?
A few belting suggestions for your big day
50 The icecreamists Vice cream secrets in
easily lickable recipes
Inside...
60
50
Please recycle this product.
If you have any news or events that you would like to share with us here at flavour then email [email protected]
this month
WIN! An overnIght stAy for two wIth A three-course dInner And full country breAkfAst At howArd’s househoward’s house is an independently owned and run country house hotel nestled in the heart of the beautiful wiltshire village of teffont evias, near salisbury. enjoy fine food, an inspired cellar and above all, a genuinely warm welcome from proprietors whose pride and passion shines through every aspect of their hospitality.
howard’s house has been recognised as ‘britain’s most romantic hotel’, ‘one of britain’s four best places to dine al fresco’, and in was a featured ‘cool hotel’ in the times. where better to enjoy a night of relaxed luxury?
to enter, simply email [email protected] with Howard’s House in the subject header and your full contact details within the email. Good luck!
howard’s house teffont evias, salisbury, wiltshire sP3 5rJ call: 01722 716 392
WIN!
Brasserie Blanc Pops-upbrasserie blanc bristol is opening a pop-up bar,
team bb sports bar, in cutlers hall, for the duration of the olympic games. for the full 17 days from 27 July –12 August, they will be showing official bbc
and sky sports coverage on an XXXl screen.
come and join like-minded sports fans cheering on the greatest sportsmen and women of our times in
this atmospheric sports bar.
As well as the big screen coverage they will be offering a full bar including the delicious local
butcombe bitter on tap, a sports bar menu with lunchtime specials, free wi-fi so you can keep up
with the office while you are out and a fabulous opening ceremony Party on the 27th – entrance for
ticket holders only.
tickets will be available on a first come first serve basis at the brasserie.
call: 01179 102410 emall: [email protected]
COMPETITION WINNERS
CoNGratulatIoNs go to rutH BrutoN
from laNGford, BrIstol, who wIns A fAbulous overnIght
stAy for two At soutH saNds Hotel.
WEll dONE!
Wine OF THe
MOnTHThe feTe comes To The hubfollowing the massive success of the shepton montague village fete at the montague Inn last year, the village council have asked that the pub hosts the event again this year on August 25.
the fete is a traditional country village affair with games of skill, live music, food fayre with village-produced goods, bric-a-brac, tombola, big raffle and of course some cracking homemade burgers and other treats prepared by their award-winning chefs.
call: 01749 813213visit: www.themontagueinn.co.uk
suMMertIMe seNsatIoNs froM Great BrItIsH CHefs aNd oCado
great british chefs, the award-winning premium recipe website, is launching a new summertime App in partnership with online grocer ocado. full of fabulous dishes worthy of the great british summer of 2012, proceeds of the app will go towards Action Against hunger, a global charity committed to ending world hunger while saving lives of malnourished children. Packed with over 100 lovingly crafted recipes, from 21 of the most talented
british chefs including marcus wareing, tom Aikens, nathan outlaw, Josh eggleton, richard corrigan, shaun hill, marcello tully and martin wishart this incredibly beautifully crafted app will help people of all cooking abilities hone their skills, allowing them to create their own award-winning dishes.
the great british chefs summertime App is available for £1.99 for the iPad and iPhone from.
UK’s best seasonal cooking in a new app
www.sommelierschoice.com
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.
the month of August is great for foraging for mushrooms and summer truffles. they offer flavours that linger on the palate. let me paint a picture. take a chunk of farmhouse-grilled bread, pan-fried foraged mushrooms with cream and parsley with shaved truffle over the top and a drizzle of truffle oil. my ideal wine to marry with this dish is rioja and there are some very fine riojas to choose from. Producers to look out for are cune, which owns half of contino, vina Ardanza and bodegas lopez de heredia vina tondonia.
I have chosen rioja black label 2010 produced by ramon bilbao. this is a blend of 50 per cent tempranillo and 50 per cent garnacha, a fruit-driven wine with notes of vanilla from the American oak, and blackberry fruit with cherries and a persistent aftertaste. this wine is a joy; perfect for rioja lovers.
Available from clifton cellars, the dorset wine company and sommelier’s choice. £9-£10
all wines available from:
> flavour news
6
The Devilled Egg Kitchen Academy has a new shellthe devilled egg kitchen Academy is proud to announce the launch of a brand-new kitchen and cookery school. the kitchen has been designed and built by morley grove kitchens and includes top-of-the-range appliances and equipment. the new kitchen can cater for up to 12 people per class and sets the standard for cookery schools in bristol. founder, foodie and head chef barbora stiess studied at leith’s school of food and wine and subsequently trained under michelin-starred chef michael caines, and commented, “I am so excited about the new kitchen, our aim at the devilled egg is to bridge the gap between ‘fine dining’ and home cooking and the new state-of-the-art kitchen is going to help achieve this and make teaching really fun. I can’t wait to get cooking!
Call: 01179 732 823 Visit: www.thedevilledegg.com
HIstorIC CHaGford INN reopeNsthe culmination of an 18-month, £1.8m restoration project has borne fruit with the reopening of the three crowns in chagford.
the grade II-listed 13th-century, devonshire inn, which is owned by independent cornish family brewers, st Austell brewery, has undergone an extensive restoration programme to bring the building tastefully up to date, much
to the delight of the local community and visitors to the area. the three crowns’ new look comes complete with a new team at the helm. managers matt and sally Perkins are joined by award-winning executive head chef and menu development manager Peter hingston.
visit: wwwthreecrowns-chagford.co.uk
NatIoN of QuICK food, Not fast foodthe latest research into the nation’s cooking habits shows that over six million (6.37million) britons will be avoiding stodgy takeaways in favour of savvy cook-at-home meals when watching the olympic games. A survey conducted by yougov and cooking ingredients specialists, very lazy, reveals that only 1.4 million (three per cent) of the population said they will order takeaways when watching the games this summer. the summer of sport, health and fitness has clearly gone to our heads as four times as many people said they would be making meals in under 20 minutes so they don’t miss any of the action cheering
on our national athletes instead of opting for a fast food fix. to celebrate the championing of savvy cooking across the country, very lazy, which is best known for its oh-so convenient chopped garlic, chillies and ginger and delicious cooking concentrates, has teamed up with david ‘dai’ greene, world champion hurdler. the reading-based brand has created one-off jars for the welsh 400m hurdler, called “dai greene curry”, re-naming one of its best selling concentrates, thai green curry, in dai’s honour.
visit: www.verylazy.com
Britain says no to takeaways and yes to “Dai Greene” Curry this summer
TETBury FooD & DrinK FEsTiVAl
septeMBer 19–23
ThE Priory inn
loved by local people and visitors from afar, the tetbury food and drink festival brings together local food and drink producers, retailers and professionals to celebrate the very best food and drink that the cotswolds has to offer.
how about a vegetarian evening at café 53?; join the gloucestershire old spot Appreciation dinner at the close hotel; take a tour of a local vineyard and other wine tasting events; see the tetbury taters competition judged in style with live music at the Priory Inn; enjoy cookery lessons at the rectory hotel in crudwell; or visit the duchy home farm or Aunt Addies farm Project.
the wild garlic restaurant in nailsworth is joining forces with cheese producer woefuldane; the royal oak at leighterton, calcot manor, the Potting shed, the snooty fox and the ormonds plus others, will all be putting on special menus and foodie happenings and as we go to print we are awaiting news from highgrove.
A dedicated children’s area at the festival market, shows, face painting, crafts and competitions ensures younger members are entertained, while their parents enjoy the wide ranging number of stalls and cookery demonstrations.
the Priory Inn, tetbury, is an award-winning hotel/restaurant massively popular with cotswold locals. It is renowned for sourcing its seasonal food and drink from within a ’30-mile food zone’.
the Inn’s fabulous wood-oven pizzas, exceptional service and buzzy atmosphere make it very attractive to families.
the Priory Inn, london road, tetbury gl8 8JJ
call: 01666 502251visit: www.theprioryinn.co.uk
www.tetburyfooddrinkfestival.com
The FluTe de Parisby JoAnnA cAse
the flute de Paris in weston-super-mare is a real find. It is a lovely little
bistro offering delicious fresh food using local produce and their sauces are to die for. the menu changes every six weeks and there are specials every lunchtime.
they offer a good range of reasonably priced wines including a very acceptable
house wine by the glass. there is always fresh french bread and
water on the table and the service is friendly, attentive and efficient.
whilst this is not fine dining it is definitely good food at its best.
45 oxford streetweston-super-mare bs23 1tn
call: 01934 643 200
Gold & sIlver aWards for Hartley farM sHop & Café
‘Olym-pea-n-ham Pie’ dished up to celebrate medal sweep
hartley farm shop & café at winsley has been showered in gold and silver with multiple victories in the prestigious ‘taste of the west Awards 2012’.
the sirloin of beef won in the meat class while resident chef ollie hoile won a gold award in the ‘light eats’ class with his ‘chicken liver pâté with port’. this was the first year that hartley farm has entered the taste of the west Awards and is a timely victory as the farm continues to expand its café and farm kitchen.
ollie has also found time to create an extra special ‘olym-pea-n-ham Pie’ to both celebrate their medal wins as well as getting everyone into the olympic spirit.
www.hartley-farm.co.uk
ReaDeR’s ReCommenDation
the priory Inn is offering a three-course dinner or lunch for two people during the tetbury food festival period, the 19th–23rd september.
this includes three courses from an unrestricted menu and the booking must be made in advance stating ‘flavour Magazine dinner for two’.
to enter, email [email protected] with the priory Inn in the subject header and your full contact details in the email body.
the prize offer does not include drinks. Good luck…
The Fox
aT BroughTon
giFFord
01225 782949 www.thefox-broughtongifford.co.ukThe Fox The STreeT BroughTon giFFord MeLKShaM Sn12 8PW
Follow us on twitter @thefoxbroughton
a selection of two permanent ales, two rotating guest ales and a substantial wine list courtesy of Bath’s own Great Western Wines.
our chef has created a seasonal, British inspired menu with some classical touches, working in conjunction with Broughton gifford’s very own Church Farm Meats to secure the highest quality and most locally sourced meat as possible.
The team at The Fox are committed to seasonal and local produce, so much
so that we raise our own pigs to produce our own house charcuterie, air-cured hams, wet-cured hams, sausages and even bacon.
We also bake a substantial amount of our own bread. What we don’t produce in-house we source from The Thoughtful Bread Company.
This country pub, just 10 miles from Bath city centre, is busy with locals and visitors alike, enjoying an evening meal or pint at the bar. not to mention our famous Sunday lunch!
nestling in the heart of this popular and picturesque village, The Fox at Broughton Gifford is an important
addition to the Wiltshire dining scene.
It’s a relaxed atmosphere and a nice mix of visitors
9
> flavour 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!
PizzaPete evansMurdoch Books, £18.99
With more than 100 recipes for everything from classic pizzas to breakfast pizzas and even sweet pizzas, Pete Evans’ new book revitalises an old classic with sumptuous, modern twists.The mouthwatering recipes and beautiful photography in Pizza will challenge your ideas and get you thinking creatively about your pizza creations. With unexpected flavour combinations such as goat’s cheese, truffle and courgette flower pizza and blood pudding pizza, this is pizza making with flair!
tHe staRteR KitCHenLeaRn How to Love to CooKCaLLuM Hann Murdoch Books, £9.99
Perfect for anyone living away from home for the first time, The Starter Kitchen is an easy, uncluttered guide to understanding kitchen basics. With insights into buying fresh produce, using the right equipment, shopping on a budget, and basic cooking skills, The Starter Kitchen contains more
than 60 simple, casual and fun recipes, using ingredients readily available in the supermarket. Designed with young palates, low budgets and inspiration in mind, The Starter Kitchen by Callam Hann provides simple, satisfying recipes so young people can establish and develop their love of cooking.
fab foodie reads
PiCK of tHe MontH!
suRf ‘n’ tuRfMaRtin sHanaHan & PauL fLynnQuadrille, £17.99
In this great new series from RTÉ, Martin Shanahan and Paul Flynn take to the road in a mobile kitchen to tour the Irish coast, comparing the culinary traditions
and beautiful produce of the landscape as they go. Stopping in villages in the counties of Clare, Cork, Donegal, Kerry, Louth and Wexford, as well as Dublin, Martin and Paul meet both fishermen and producers and source the best they have to offer before cooking rival dishes – surf ‘n’ turf – for local consumption and competition.
This exciting book contains all those dishes plus a host more – 80 in all – divided into chapters on Starters & Soups, Salads, Quick, Slow & Easy, Comfort Food and Food to Impress. All the recipes are easy to cook in a domestic kitchen and the book is packed with hints and tips on how to make the best of good local produce.
Reza’s indian Reza MaHaMMad Quadrille, £17.99
Reza Mahammad’s passion and unstoppable enthusiasm for Indian flavours are irresistible. The charming, flamboyant TV chef and owner of the
Star of India restaurant now brings his flair for evolving the tastes of India to a new book. With his informal style, free-thinking attitude and an encyclopedic knowledge of his country’s authentic food, Reza combines the Indian flavours and dishes we love with the easily available ingredients of the West with stunning results. The 100 recipes are fresh and modern, but the real genius of Reza’s book, though, is its commitment to seasonal Western ingredients, while the stunning photographs bring in all the colours of India with more than a touch of Bollywood pizzazz.
10
> flavour in season
10
At their bestright now
CherryAnother welcome sight, the cherry, with its rich red and shiny appearance is a much-anticipated fruit of the summer. There are a number of varieties of cherry, from maraschino, griotte and morello to look out for from mid July through to August. Pick out firm, plump and glossy cherries that are unblemished. Once picked or bought, store in a cool environment to prevent them from spoiling too quickly. For me they are best eaten straight from the stalk but they also partner rich meats such as duck and game along with its star feature in the classic black forest gateaux.
FennelFennel is a very delicately flavoured perennial herb but is also cherished for its delicious bulb and fragrant seeds. The bulb is full of flavour and its anise-laced scent works superbly raw in fresh salads and cooked with fish such as bass and bream. The foliage of the plant is most commonly used as a herb, has the same flavours as the bulb and is very similar in appearance to dill. They can also be used in dressings with olive oil, salt and pepper. Fennel is in season from May to October and is best when it is firm and crisp with no blemishes or tinges of brown on the bulb. The bulbs keep well in a fridge for up to a week.
1111
> flavour in season
right nowWe 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.
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
RocketThis leafy salad adds a real peppery punch to any recipe and stars in any dish. Rocket leaves are usually picked young and have a dark green shade. They are a great source of vitamins A and C. Rocket is pretty easily grown at home and although it won’t always look as perfect as the packet variety it will always be unrivalled in flavour. These leaves are perfect served with fish, replacing basil in a peppery pesto, or just drizzled in olive oil on the side. Pick deep dark green leaves that are not wilting. Wash well particularly if growing your own or to perk them up a bit.
PeachWe know we’ve hit summer when the soft fruits start to appear. Peaches really are some of the sweetest, juiciest and most fragrant of all of these. Along with nectarines, peaches have to be picked ripe as they do not ripen that well afterwards. They come in different shapes and colours but the most common are tennis ball-sized yellowy-red varieties with a velvety surface. They are best eaten on their own but can also be used in salads with a salty blue cheese or in a classic peach cobbler pudding. The ripest peaches will be fairly firm but will yield when squeezed gently. Avoid hard peaches or ones that are bruised or very soft. They are best eaten as soon as they are ripe but will store in a fridge for a day or two.
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Sensational Summer Sizzlers
With a bank holiday on the horizon, everyone is preparing for a bumper barbecue and here are a few selections to get you going… All we need now is the right kind of weather!
IngredIents
For the lamb:• 800g diced leg of lamb• Small bunch of thyme
chopped• 1 lemon zested
and juiced• 2 tbsp olive oil• Salt and pepper
For crushed peas:• 200g fresh peas,
shelled and cooked• Small bunch of
parsley chopped• Half lemon, juiced• 2 tbsp extra virgin
olive oil• Salt and pepper
For tzatziki:• 150g Greek yogurt• Half a cucumber
deseeded and finely chopped
• Small bunch of mint, shredded
• Salt and pepper
To serve:• 4 warmed pitta breads• 1 lemon cut into
4 wedges• 1 red chilli deseeded
and finely chopped
Method
1 In a medium-sized bowl marinade the lamb with the thyme, lemon and olive oil, season with salt and pepper and set aside.
2 In a food processor blend the cooked peas, parsley, lemon juice and olive oil for 30 seconds, remove and season with salt and pepper and then set aside.
3 In a small bowl, mix together the Greek yogurt, cucumber and mint and then season with salt and pepper and then set aside.
4 Preheat a griddle pan. Then divide the lamb between 4 skewers and place on the griddle for 3 minutes each side. The lamb should be slightly pink in the middle.
5 When the lamb is cooked, divide between 4 plates and serve with the crushed peas, tzatziki, warm pitta and lemon wedges. Sprinkle with the chopped chilli and serve.
Grilled lamb skewers with crushed British peas, tzatziki and chilliServeS 4
Preparation time: 30 minutes Cooking time: 10 minutes
13
> flavour sensational summer sizzlers
IngredIents
For the honey mustard dressing:• 6 tbsp extra virgin olive oil• 2 tbsp white wine vinegar• 1 tbsp Dijon mustard• 1 tbsp honey• 1 small clove garlic, crushed • salt and freshly ground black pepper
For the sandwich:• A 2-3cm fat rib-eye steak
(approx 225g weight)• 1 tbsp olive oil• A little sea salt and freshly
ground black pepper• 2-4 shallots, finely sliced (for a summer
version, replace the shallots with a handful of peppery watercress leaves)
• 2-3 cooked beetroot, sliced • A ciabatta loaf, cut in half
and sliced open
Method
1 Firstly, make the dressing by putting everything in a small jar with a tight fitting lid. Shake well until thoroughly mixed and season to taste with salt and freshly ground black pepper.
2 Heat the oil in a heavy-based frying pan until smoking hot. Season the steak on both sides with a little salt and freshly ground black pepper. Lay the steak in the pan and fry, undisturbed, on one side for 2-3 minutes. Flip over and fry on the
other side for a further 2-3 minutes. For a 2-3cm thick piece of meat these timings should give you a medium steak. Cook a little less for rare, a little more for well done. Remove the steak and allow to rest on a warm plate tightly covered in foil.
3 Add the shallots to the frying pan and fry for a few minutes over a medium-high heat until softening and beginning to caramelise. Remove to a plate and keep warm.
4 Lay the ciabatta, cut side down, in the frying pan and toast lightly for a minute or two.
5 Slice the steak into 1cm wide strips across the grain and divide between 2 pieces of ciabatta. Top with the sliced beetroot and fried onions. Drizzle over a little of the dressing and cover with the top of the ciabatta. Serve immediately.
6 Any leftover dressing will keep in the fridge for at least a week.
Warm steak & beetroot sandwich with honey & mustard dressing ServeS 2
Preparation time: 10 minutesCooking time: 12-15 minutes
IngredIents
Hummus: • 6 cloves of garlic, sliced• 4 tbsp extra virgin
olive oil• 400g tinned
chickpeas, drained• 1 lemon, zested
and juiced• 1 tbsp tahini• Salt and pepper
Accompaniments:• 400g mixed radishes
cut in half• 4 warmed pitta breads
Method
1 Place the garlic and olive oil into a medium-sized frying pan, heat gently until the garlic starts to turn a golden brown, remove from the heat and set aside.
2 Place all of the hummus ingredients into a food processor, blend until fairly smooth and season with salt and pepper.
3 Serve with radishes and warmed pittas.
Toasted garlic hummus with radishes and pitta bread ServeS 4
Preparation time: 10 minutesCooking time: 5 minutes
14
> flavour fork to fork
fork to forkSteve Tucker is farmer and owner at White Row Farm,
Beckington www.whiterowcountryfoods.com
White Row Pork Pies ThiS Will make 2 Big pieS To Feed 12, peRFecT FoR a paRTy.
IngredIents• For The Pastry
• 125g salted butter
• 107g water
• 107g milk
• 480g flour
• A good pinch of salt
MethodGently fry the onions and spices on a very low heat until softened. When cooled, mix in thoroughly with the pork and leave in the fridge to rest for an hour. Warm the butter, milk and water gently and when melted pour the mixture into a bowl with the flour and salt in and mix carefully with a wooden spoon. While the pastry is still warm line a 10” quiche tin and spoon the pork mixture in, cover the top and pierce a hole in the top ( to allow steam to escape). Brush with egg yolk and bake in the oven at 180 for about 55 mins. Allow to cool overnight and eat the next day.
For the FIllIng• 125g minced belly
pork from White Row pork
• 425g minced shoulder of pork from White Row pork
• 1 rasher of White Row smoked streaky bacon
• 3 onions (chopped)
• 150g mustard powder
• 30g ginger powder
• 15 ground cinnamon
• 30g ground coriander
• 15g all spice
• 90g black pepper
• 60g sea salt
©James griffith, head chef, White Row Farm www.whiterowcountryfoods.com
the end of August sees the big harvest time on the farm when we start harvesting our wheat. This can run on into September if the weather is bad, so we’re hoping we’ve had all the bad weather for the year!
This requires huge amounts of effort by the staff but rather than getting additional people in our staff all work longer hours, I like to think they are up for this as we’ve looked after them over the years, it is like our extended family, we all knuckle down and get on with it. We tend to need to get some help with the bale hauling as this needs to be done quickly. Luckily August, September time is not a big planting time so at least that is one less job on the farm. The most popular veggies at the moment are runner beans, romanesques, caulis, courgettes and tomatoes which included little cherry, sungold and beef tomatoes. Having all three types together in a salad not only adds loads of different flavours but looks beautiful too, expect
to see a lot of tomatoes and salads in the restaurant. We are open to the elements so if we are going through a
dry spell we have to be careful to make sure we are irrigating in a timely way or else crops can be ruined very quickly by the power of the late summer sun.Our customers love the romanesques (also known as Romanesco broccoli), which are part of the cauliflower family, because they have such a crazy appearance – spiky green and they have a wonderful nutty flavour but sweeter and milder than cauliflowers. They are a great favourite in Italy where they originate from and look very good cooked whole and drizzled in a rich creamy cheese sauce for a dinner party – always a good talking point! The season for these ends in October. The pork from our pigs is our speciality at White Row always popular. We make all our sausage rolls and pork pies for the deli from the pork and so we thought we’d share our White Row Pork Pie recipe with you – there’s always a stack being made here so if cooking them seems like too much hard work, well you know where you can find them!
15
Jon Thorner is the founder of Jon Thorner’s Ltd and is South West Chairman of the Q Guild of Butchers association. The award-winning businessman has a farm shop near Shepton Mallet, five butchery counters across the South West and makes fantastic pies...
Jon Thorner’s Bridge Farm ShopPylle, Shepton MalletSomerset BA4 6TA
01749 830138www.jonthorners.co.uk
Twitter: @JonThorners
Facebook: Jon Thorner’s
the butcher’s tip
Jon Thorner’s
We have finally reached the peak of British summertime and I’m hoping when this goes
to print, we’re having exceptionally sunny weather! And the summer means it’s finally time to dust off and fire up that barbecue.
The most obvious choices for a barbecue are burgers, sausages and chicken. And you won’t go far wrong with our gold award-winning gourmet steak burgers, lamb and mint burgers, pork and apple burgers or any of our delicious sausages – all made with superb quality West Country meat. But why not try something a bit more adventurous for your next barbecue?
Choose a more exotic-flavoured sausage, such as wild boar and apple or pork, ginger and spring onion. Give pork steaks and chicken pieces a makeover with a glaze or marinade. At all of our butchery counters we can offer a variety of flavours, such as Thai, peri-peri, African spices, Chinese, tandoori and the classic BBQ. Kebabs are also a great choice, whether you go all meat or add mushrooms and peppers in between – our varieties include Thai beef, chicken and minted lamb kebabs – but our butchers can
create most requests, just ask! Pork ribs are also delicious on the barbecue, as they crisp up wonderfully – we do a great range in various marinades and sauces.Steaks cooked on the barbecue have that lovely chargrilled flavour. A thickly cut sirloin or rib-eye would work great, just make sure you season well and coat in oil before putting it on to cook. Or you could really make a statement – why not get your butcher to butterfly a leg of lamb for you? This means the bone is removed and the meat opened up to make it a more even thickness for a quicker cooking time. Marinate the meat overnight or for at least a couple of hours with rosemary, garlic and olive oil. Get your barbecue nice and hot and sear for about 5–7 minutes each side, until blackened slightly, then turn down the heat and cook for a further 20–30 minutes, turning once halfway, depending on how you like your lamb. Leave aside to rest for 15 minutes, and then carve.
The barbecue lends itself to most meats and it’s a great way to change your evening routine and spend more time in the garden on a summer’s evening – make the most of it before the dark nights begin again!
BurGerS ChICken rIBS
The SomerSeT Cider Brandy Company
Combine precisely balanced Six O’Clock Gin with Bramley and Gage’s perfectly-matched Six
O’Clock Tonic to create your own moment of ‘ginspiration’.
Balance, poise and precision; three imperatives in the mind of engineer and inventor Edward Kain. With meticulous attention to detail he
created mechanical works of art, documented in blueprints that are still treasured today.
Other products include the famous Kingston Black Apple Aperitif, The Somerset Pomona, Apple Eau De Vie and Morello Cherries steeped in Eau de Vie. They can be found in many of the best restaurants around the country as well as stockists such as Fortnum and Mason and Harvey Nichols.
The Somerset Cider Brandy Company is nestled among 160 acres of vintage cider apple orchards in South Somerset, also home of Burrow Hill Cider. The art of cider distilling was revived by the Somerset Cider Brandy Company, who produce from a three to a 20-year-old cider brandy.
www.bramleyandgage.co.uk
The Somerset Cider Brandy CompanyBurrow Hill, Kingsbury Episcopi
Martock, Somerset TA12 6BU
Call: 01460 240782Visit: www.ciderbrandy.co.uk
6 o’clock Gin and Tonic
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> flavour red&white
Red&White‘South WeSt Wine Merchant of the Year’ opens a new office in Bristol.
Bristol has a new wine merchant, in the form of reD&wHite opening a new office in clifton Village, as part of their expansion into Bristol. reD&wHite is the current ‘south west wine Merchant of the Year’, and sells a broad and fascinating range of wines, handpicked by Master of wine liam steevenson from some of the world’s finest small producers. liam tells us a little more about the story behind this growing business:
“i set up reD&wHite seven years ago, having spent most of my twenties exploring european wine regions and building friendships with some
extraordinary winemakers. Back in england i became increasingly frustrated with the impersonal approach to selling wine; supermarkets dominating, and most specialists choosing to follow them rather than concentrating on being truly interesting. wine for me is an incredibly personal product, and every bottle has a story to tell; i wanted to set up a company that would narrate them”.
“i still spend a lot of my time travelling and tasting, because i feel that the only responsibility we have as a merchant is to discover really good bottles of wine. to understand the product properly i need to meet the people behind it, walk in the vineyards and taste in the cellars. i have to understand what it is that makes a wine taste a certain way and what elements are responsible for its quality”
reD&wHite must be doing something right, because the journey so far has been extraordinary. the company now supplies many of the leading hotels and restaurants throughout the UK and as far abroad as antigua. it has opened a beautiful boutique wine shop in Kingsbridge, set up a wine tourism company and even supplied
an airline! Bristol certainly has a wine merchant that is not afraid to innovate.
there is a philosophy behind every winery that reD&wHite ships wines from, that liam explains: “we shy away from the larger branded products, those wines where individuality has been stripped in an attempt to make a uniform product with mass appeal. i prefer to avoid also wines where the winemaker influence is too dominant, where character has been created rather than being inherent. i hope that the wines we sell, always taste of where they come from, reflect their region, and have identity and individuality”.
it is a fascinating and very independent approach to buying wine, and we look forward to seeing reD&wHite develop over the next few years.
Liam’s favourites this summer
il follo ProSSecco ‘SPago’ frizzante, Valdobbiadene, italY, nV
prossecco is all the rage at the moment, and this tiny, family-run operation make the best prosecco i have ever tasted. light, citrus scented and delicate.
£8.95 per bottle
www.red-white.co.uk is full of information on the wonderful wineries we represent, the events we host and the services we offer. if you would like to know more, give us a call on 0845 683 0012
red & white wines ltd, the clifton arcade, Boyces avenue, clifton Village, Bristol Bs8 4aa
liaM SteeVenSon, MaSter of Wineliam is one of only 285 Masters of wine worldwide, director of reD&wHite and recently rowed the atlantic ocean in a world record beating time.
doMaine begude ‘Pinot noir roSe’, Southern france, 2011
the delightful James and Katherine Kinglake, at their stunning winery home in limoux, make this beautiful, delicate and elegant rose, from pinot noir that ripens slowly on its vines. strawberry scented, bone dry and with a lovely cranberry bite on the finish. as elegant as it gets.
£8.95 per bottle free delivery for flavour Magazine readers. Quote fl22 when ordering online.
www.red-white.co.uk
coteS du rhone, doMaine de l’aMeillaud, cairanne, 2010
we have worked with this brilliant Domaine since we started up, and they have always been amongst our favourites. with vines planted so close to chateauneuf du pape the similarities in style are obvious, but at such a sensible price, a better, more interesting full-bodied red you will struggle to find. perfect BBQ material!
£8.95 per bottle
Pilton Cider
The cider is stocked at Chandos Deli, Grape and Grind, The Tasting Rooms and Source Café.
Call: 01749 830 205 Visit: www.piltoncider.com
Pilton is a new craft cider, made from a modern version of an old English cider technique. The ancient process of keeving
prevents full fermentation of the cider, producing a soft, fruity drink, full of apple flavour. Producer Martin Berkeley has developed modern control techniques to tame what was previously a black art, first used in the 1600s, into something closer to a modern-day science.
Fruit is collected from 88 different varieties of cider apple in the abandoned heritage orchard of Shepton Mallet’s cider factory. The juice is slow-fermented with wild yeasts in the cool cellars of a Victorian brewery and, after six months, is bottled by hand into clear champagne bottles. Several months later it has developed a soft, natural sparkle and is ready to drink.
The resulting cider is bright, golden and sparkling with fresh apple aroma and herbaceous notes. It has natural apple sweetness with a medium-soft tannin finish.
Only in his second year, with production limited to 6,000 bottles, Martin is thrilled by the response so far. Pilton has received a gold award at Taste of the West and is featured in Harvey Nichols’ year-long Best of British promotion.
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> flavour clare morris
Olympic flavOurs
Wine columnist Clare Morris has over 10 years’ experience in the drinks industry, consulting with hotels, restaurants, pubs and bars across the UK. She is currently
studying for a Diploma at the WSET London Wine and Spirit School.
First for our home nation and some bubbles to toast. What better place to find some fine English sparkling wine than a truly British venue. Harveys Cellars in Bristol has reopened as a top-quality wine, sherry and cocktail lounge, showcasing the birthplace of the iconic Harveys Bristol Cream and Bristol’s sherry and wine heritage.
Here you can find two top-quality sparkling wines to match. Jenkyn Place in Hampshire makes sparkling wines using the Champagne grapes and method of production, and the result is a pair of elegant, refined and refreshing wines, the Brut with green apples and white flowers, and ripe, red fruits for the Rosé.
Perfect to accompany a plate of tapas.
Now over to our sister country in the United States. For anyone who has seen the film Sideways you will know that Californian Pinot Noir has a pretty good reputation. The best Pinot Noir comes from coastal areas that have a cooling influence from the Pacific. California has long, warm autumns that give the grapes extra time to ripen and the effect is clear to see.
Chalone Vineyards Pinot Noir, from Monterey County, is classic Californian Pinot. Ripe, black cherry and silky texture with a hint of raspberry and spice, this is a great wine if you want a red with some substance during the summer months but can’t face the powerful, oaked monsters that are best left for winter. I found a great place to try a bottle too. The Nelson Tavern in Christchurch has a very good pub menu to accompany its Thai dishes, recognised as ‘best international restaurant’ in the Christchurch Food Awards 2012. I’d definitely save the Pinot Noit for some good pub grub - it works brilliantly with the mushroom risotto - no need to save it for autumn.
www.nelsontavern.com
For July, it would be wrong of me not to acknowledge one of the biggest events ever to happen (in my lifetime at least) in the UK. Yes, the Olympics is upon us at last, after all the planning, the hype and the torch relay on its 70-day journey.
Working in the drinks trade, you can imagine we’ve all been very interested to find out what the opportunity is to maximise profits during this high profile period. I went off to an Olympics-branding seminar to find out what the restrictions are in advertising. Yep, you guessed it, every single thing you can think of is banned – name, logo, athletes, indirect references, pictures of torches etc, etc…
Personally I think it’s been great to have so many people out on the streets over the last few weeks watching the torch relay go past. Rain or shine, we’ve seen thousands gathering to watch this unique event go past their doorsteps. So let’s not focus on the negatives. Instead I’m going to recommend a couple of wines to fit the occasion quite nicely. Not to reel off a wine for every country competing, we’d be
here all summer! – but two of my choice. One from the country who won the most medals in the 2008 Beijing Olympics, the USA, and one from the country who of course we’re hoping will win the most medals in 2012, Great Britain.
I hope you enjoy, just don’t go for a refill while the 100m final is on!
www.harveyscellars.co.uk
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The Ship and Castleby Rob Magnuson sMith
On the longest day of the year and ostensibly the start of summer I decided to walk the old Strawberry
Line from Yatton to Congresbury. This hidden stretch of Somerset offers a savannah of wild grasses, songbirds darting from overhanging oaks and sweeping views of the Mendips. Even though my fantasies of sunshine and strawberries were drowned in rain, I had a big meal waiting at the end of the railway line, and a comfortable room at the handsomely appointed Ship and Castle.
Congresbury is a quiet little village along the River Yeo named after St Congar, a sixth-century Welsh missionary who performed miracles with a walking stick. The village features the remains of circular Iron Age houses, a 16th-century pub and a church with beautifully preserved stained glass windows. The Ship and Castle’s Mezze Restaurant has become something of a destination for hungry natives, as well as travellers heading to and from Bristol Airport.
The rooms are spacious and clean, while the high-pressure, steaming hot shower takes away the chill of a walk in the rain. Despite the nearby motorway and airport, the room stayed quiet and cosy throughout the night.
Mezze Restaurant was packed upon our arrival. Mezze means ‘a pleasing taste’ in Persian, and that’s exactly what my companion and I encountered. Generous portions provide good value for your money (three dishes will run you about £14), and the wine list offers a wide
variety of reliable reds, whites and rosés. Although the restaurant has unwisely chosen to proliferate its walls with flat screen televisions, the red velvet curtains, tapestries and oil paintings give the main dining rooms a quasi-Mediterranean feel.
Our country walk made me even more thirsty than normal, and I needed a drink. After a pint of Abbot Ale I ordered a bottle of 2009 La Larme D’Or. This crisp and unobtrusive Chablis proved an ideal partner to the variety of dishes that were soon to arrive.
I started with Iberian pork cheeks. The peppery and tender meat came served on a bowl of lentils and topped with crispy parsnip shavings. Next came the chargrilled halloumi. I love this Cypriotic cheese. Halloumi has a chewy, nutty texture, and with its smear of olive tapenade I only seemed to grow hungrier the more I ate. (Luckily my companion had ordered a marlin steak for a starter. When she wasn’t looking, I snuck a few bites.)
For my meat dish, I ordered Mezze’s signature beef stefado. This slow-cooked delicacy, flavoured with a slightly sweet red wine reduction, really packs a punch for its ‘taster’ size. With a side of Greek salad, I almost convinced myself that I was maintaining a degree of moderation.
“Maybe I’m not an American glutton after all,” I suggested.
My companion raised her eyebrows. She had chosen a wild mushroom jambalaya for her main. I snuck a few bites before
my hand was slapped away. This wonderful dish evoked both forest and farm – the wild mushrooms simmered to fragrant perfection, the cream sauce rich and flavourful, the Creole-cooked rice al dente with plenty of zest.
At this point I realised our bottle of Chablis was nearly empty. After a moment of panic, I remembered the fully stocked bar. “I think I’ll skip the pudding,” I said, “and opt for a martini.”
A well-built gin martini after dinner really puts a smile on my face – and this number came to my table exactly right, shaken ice cold with just a hint of vermouth and garnished with a fresh green olive.
Mezze Restaurant still has a few kinks to iron out – the staff are friendly enough, but they operate with a degree of disorder as they negotiate the dizzying array of dishes on offer. The aforementioned TV screens need to be donated to the nearby charity shop. But if you’re in the vicinity of Congresbury and are hungry for a wide variety of good value Mediterranean fare, I recommend stopping by. And if you decide to stroll the Strawberry Line, try a walking stick like St Congar, and bring an umbrella.
Ship and CastleHigh StreetCongresburyBristol BS49 4AJ
01934 833535www.shipandcastle.com
Rob Magnuson Smith’s debut novel The Gravedigger won The William Faulkner Award. His short fiction recently appeared in The Guardian.
Mezze means ‘a pleasing taste’ in Persian, and that’s exactly what my companion and I encountered
23
Bristol Good Food Awards
In a recent glittering awards ceremony at the city’s Museum and Art Gallery, the Bristol Good Food Awards 2012 came to their conclusion and revealed the much-anticipated winners and highly commended restaurants, cafes and delis.
More than 276 guests visited the spectacular venue for an evening of entertainment, fine wine by Enotria and dining courtesy of Milburns before the awards ceremony, hosted by wine and food expert Angela Mount.
The public voting began in May and expert judging took place over six weeks, marking the establishments in a number of categories.
The winners were congratulated and presented with their trophies onstage by the judges and their sponsors. Winners of Bristol Good Food Awards 2012 Local Producers, sponsored by Almondsbury Garden Centre, were also presented with awards on the night.
Best RestauRant(Sponsored by Bristol Good Food Charter)
the PumP house
HiGHLy CoMMEndEd – SECond FLoor rESTAurAnT
Best Chef (Sponsored by A. david & Co)
Louise mCCRimmon foR seCond fLooR
RestauRant
HiGHLy CoMMEndEd – CHriS WiCkS For BELL’S dinEr
Best newComeR
(Sponsored by Wards Solicitors)
the GaLLimaufRy
HiGHLy CoMMEndEd – THE ToWn HouSE
Best fine dininG
wine List (Sponsored by Wine & Spirit
Education Trust)
hoteL du Vin
HiGHLy CoMMEndEd – SECond FLoor rESTAurAnT
Best wine List(Sponsored by Wine & Spirit
Education Trust)
fLinty Red
HiGHLy CoMMEndEd – BordEAux QuAy
Best BRitish (Sponsored by A Suit That Fits)
the townhouse
HiGHLy CoMMEndEd – THE CLiFTon SAuSAGE
Best itaLian
(Sponsored by Enotria)
RosemaRino
HiGHLy CoMMEndEd – PrEGo
Best fRenCh(Sponsored by hobsons|choice)
BeLL’s dineR
HiGHLy CoMMEndEd – GLASSBoAT rESTAurAnT
Best asian suRakhan
HiGHLy CoMMEndEd – WATEr Sky
Best indian kohi-nooR
HiGHLy CoMMEndEd – BrunEL rAj
Best Chinese mayfLoweR
HiGHLy CoMMEndEd – WATEr Sky
Best seafood
RoCkfish GRiLL
HiGHLy CoMMEndEd – FiSHErS
Best PuB food(Sponsored by Pyramid
Catering Equipment)
the kensinGton aRms
HiGHLy CoMMEndEd – THE ViCToriA PArk
Best sunday LunCh(Sponsored by
Box Steam Brewery)
the townhouse
HiGHLy CoMMEndEd – THE CoWSHEd
Best famiLy fRiendLy the swan hoteL,
aLmondsBuRy
HiGHLy CoMMEndEd – PizzA ExPrESS
Best Chain
Cote BRasseRie
HiGHLy CoMMEndEd – CAFé rouGE
Best VeGetaRian maitReya soCiaL
HiGHLy CoMMEndEd – THALi CAFé
Best aL fResCo(Sponsored by Hawkridge design)
RiVeRstation
HiGHLy CoMMEndEd – THE oLiVE SHEd
Best Buffet shanGhai niGhts
HiGHLy CoMMEndEd – CoSMo
Best BuRGeR waRRen’s GouRmet
BuRGeR ComPany
HiGHLy CoMMEndEd – THE kinGS ArMS
Best Café food
(Sponsored by Simple Simon design)
a CaPeLLa
HiGHLy CoMMEndEd - PriMroSE CAFé & BiSTro
Best deLi
aRCh house deLi
HiGHLy CoMMEndEd – PAPAdELi
Best BReakfast RosemaRino
HiGHLy CoMMEndEd – A CAPELLA
Best suPPoRteR of
LoCaL PRoduCe(Sponsored by Bristol Good Food Charter)
the ethiCuRean
HiGHLy CoMMEndEd – BordEAux QuAy
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> flavour chef profile
chef profileI think I always knew I wanted to be a chef from a young age. Whenever l went to my gran’s house, we would spend our time together cooking and baking – l suppose becoming a chef emerged from this. I studied a BTEC in Hospitality Management at Bath College before moving to Castle House in Hereford, where my career truly began. I took my first sous chef job at the age of 20 at Nunsmere Hall in Cheshire, before going on to work at the Michelin-starred Charlton House. My first head chef position was at the age of 23 at The Greenway Hotel & Spa in Cheltenham. Since then I have been involved in the opening of Fishmore Hall in Ludlow, spent three years at The Feathers in Woodstock and am now at Bovey Castle.
My enthusiasm comes from the job, the cooking, getting to see the great produce that comes in first thing in the morning and then seeing what’s produced throughout the day. The motivation comes from the pleasure of knowing that our customers appreciate our hard work.
The key to avoiding complacency is to ensure that the next time you make a dish it has to be better than the first time. Always look for improvements. Having a good team around me also helps – they should pick up ideas and share their own suggestions for improvement too, but mostly,
we stick to the seasons and try not to overcomplicate food. So we cook modern English, great British classics in an up-to-date way.
My strengths lie with meat and fish, butchery and cooking. I would like to think my kitchen management skills are quite good too! My weaknesses tend to be not taking a day off, which means I don’t get the chance to sit down and reflect on what I could change or improve slightly. The butchering of different animals and cuts is what I enjoy the most, especially the beef, our house favourite that is produced on Dartmoor. And this summer I’m launching The Beef Menu at Bovey Castle, a nose-to-tail dining experience based on this beautiful Dartmoor beef. But Bovey Castle is special in so many other ways. Where else can you get afternoon tea with a view like ours?!
We have to keep moving forward. Things only ever improve, and I don’t think food has hit its peak yet. As for the next big thing, I’m not sure; I know that pickling and preserving seem to be doing the rounds at the moment… There is always scope in this industry for new ideas, young blood and innovative people. I wouldn’t come in blind though; anyone looking to get into this business needs to be able to work hard, listen carefully and be dedicated to the cause of great food.
Bovey Castle Dartmoor National ParkNorth Bovey, Devon TQ13 8RE
01647 445000www.boveycastle.com
Name: Marc HardimanAge: 29Where from: Bovey CastleWhere is home: Bristol
> flavour romy’s kitchen
26
IngredIents
• Marinade chicken
• 500g boneless chicken (diced)
• 1 tsp finely grated ginger
• 2 tsp malt vinegar
• 4 tsp fresh single cream
• 4 tsp soft cheese (paneer)
• 2 tsp red Kashmiri chilli flakes
• 2 tsp chopped coriander stems
• Salt to taste
Method
1. Add malt vinegar, grated ginger, coriander, salt and chilli flakes to the chicken. Grate the paneer, add cream and a little salt. Mix it well to make it into a thin paste. Add this paste to the marinated chicken. Leave it for couple of hours.
2. Set the oven to max temperature. Brush the wire rack with vegetable oil and place chicken pieces on it. Place the wire rack in a hot tray on the top shelf. Check after five minutes when the chicken starts turning brown. Turn the chicken pieces upside down and cook for another 5 minutes.
MALAi (CreAM) ChiCKenServeS 3-4
romy gill is a chef, businesswoman, writer, wife, mother and runner! She focuses on the nutrition and healthy aspects of indian cooking.
Follow romy on Twitter @romyskitchen
Find romy on Facebook under romy’s Kitchen
Follow romyPassionate about good health, she has lost a great deal of weight and devised her recipes – ‘Curries without Calories’ – to complement her own branded range of pickles and sauces.
romy has performed in food festivals all over the country, has appeared on Tv and used
to be a presenter on a local radio station Thornbury FM.
She is proud to be heavily involved in youth culture and gives talks and cookery demonstrations in schools and cookery classes, where she discusses how food is grown, the importance of
eating seasonal food and its impact on the environment.
romy will open her first restaurant – romy’s Kitchen – in the autumn. Watch this space!
www.romyskitchen.co.uk
visit romy’s site at:
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Featuring a suspension bridge, a cathedral, a college, a huge park and a zoo, Clifton surely is the centrepiece of Bristol itself. Although the
suburb has no formal boundaries, the name Clifton is generally applied to the high ground stretching from Whiteladies Road in the east to the
rim of the Avon Gorge in the west, and from Clifton Down and Durdham Down in the north to Cornwallis Crescent in the south.
Clifton is one of the oldest and most affluent areas of the city, full to the brim of cafes, restaurants, bars and delis, not to mention an abundance of high-end shops and terrific florists. Take an afternoon out, followed by an evening and savour the delights this little hotspot has to offer…
Spotlight on
Clifton
> flavour clifton
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BlazeBlaze is one of Bristol’s most original and diverse gift shops – with a twist. In addition to Hanne Rysgaard’s internationally recognised porcelain milk cartons and tableware, Blaze also carries the work of respected local makers and artists.
This style, carefully blended with vintage fashion and collectables, makes a space that is exciting, eclectic and always a delight to visit.
Blaze, 84 Colston Street Clifton, Bristol BS1 5BB
T: 0117 904 7076 E: [email protected] W: www.blazestudio.co.uk Follow us on Facebook and Twitter
the lionThe Lion is a family orientated pub conveniently placed next to a children's park that is great for small children. Food is served daily from 6.30pm until 9.30pm Monday to Saturday, and Sunday lunch from 12noon until 4pm, for which booking is especially recommended.
All the food is freshly prepared in house with the exception of the Pieminister pies and the latest menu has just gone to print.
The Lion is also now open for breakfast from 8am until 2pm, which is piggybacked by a small lunchtime menu from 12noon until 2pm.
The Lion, 19 Church Lane, Clifton, Bristol BS8 4TX T: 07867 796 961 W: www.thelionclifton.com
Reg The Veg
Reg The Veg has been a part of the Clifton community for over 50 years. Owned by father and son team John and Tom Hagon, they are Clifton’s independent family-run greengrocer.
Serving the local community with the freshest, locally sourced, seasonal produce including exotics, they also supply many of Clifton’s finest restaurants and cafes with their quality ingredients.
Reg The Veg is all about local, seasonal and good old-fashioned service with a smile.
Reg The Veg, 6 Boyces Avenue, Clifton, Bristol BS8 4AA T: 0117 970 6777 W: www.regtheveg.co.uk
RosemaRino
Bristol Good Food Awards winners in 2012 for ‘Best Italian’ and ‘Best Breakfast’, Rosemarino is the place to enjoy fresh, unfussy, sensibly priced food in a light and relaxed atmosphere.
Alongside the extensive all-day breakfast menu, the lunch and dinner menus are based on satisfying regional Italian specialities using the freshest ingredients around.
Open seven days a week from 9am. Dinner Wed-Sat from 6pm
Rosemarino 1 York Place, Clifton, Bristol BS8 1AH
T: 0117 973 6677 W: www.rosemarino.co.uk
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> flavour clifton
atlaS interiorSAtlas Interiors have been established for over 20 years and specialise in the design, manufacture, supply and installation of exquisite decorative furniture and accessories. Their inspiration is derived from period style with an emphasis on a beautiful amalgamation of classic meets contemporary.
Atlas Interiors can create or source any style whether classical, traditional or modern and they approach all projects with enthusiasm. Comfort, function and style are high on the priority list, as is the client's taste and budget.
Simply put, they deliver whatever the client wants, celebrating individuality and imagination within the concept of interior design. Each project is met on time, within budget, and with complete client satisfaction.
Atlas Interiors, 16 Clifton Down Road, Clifton, Bristol BS8 4AD T: 0117 923 7917 E: [email protected] W: www.atlas-interiors.co.uk
Stephen ShepparDFor 27 years, Stephen Sheppard has been tending to the hair of thousands of patrons from near and far. This unique little business and one-man-band has built up a core following from all age groups, male and female. and is a stalwart of the area.
Stephen knows what his clients want and consistently delivers, making this little gem of a hairdressers one of the most popular in Bristol and beyond.
Stephen Sheppard 153 St Michael's Hill Clifton, Bristol BS2 8DB
T: 0117 974 4483
Belle De Jour GarDen anD Floral StuDioBelle de Jour is a flower and gift shed in the heart of Clifton, offering plants, flowers and trees, served with a smile and offering free delivery throughout Bristol.
Here you can compose your own bouquets and arrangements as you freely choose flowers per stem, a service unusual among traditional florists.
Belle De Jour, 29 The Mall, The Yard Clifton Village, Bristol BS8 4JG
T: 07989 668991
Jenny Life Studio & GaLLeryJenny Life is a pottery studio and gallery on Bristol's historic Christmas Steps. Jenny's bowls, vases, sculptures and wall pieces are displayed along with an exciting selection of affordable prints and paintings by other artists.
The quirky and inviting space creates an inspiring shopping experience, whether buying a gift, treating yourself or simply browsing. There's also an enchanting sculpture garden to explore.
Jenny Life, 15 Christmas Steps, Bristol BS1 5BS T: 0117 302 0003 W: www.jennylifegallery.co.uk
> flavour clifton
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the thali CaFéThe Thali Café is a national award-winning micro-chain with a passion for the authentic flavours of India. Inspired by travels to the subcontinent, The Thali Café is defined by strong ethical values, serving seasonal, local and organic food; which is better for you and for the planet.
The day menu is light, fresh and fast featuring the likes of Chapatti Wraps, Summer Super Salads and the much-loved evening menu centres around carefully spiced signature Thalis, a balanced selection of complementary dishes such as Goan fish curry or butternut squash and red pepper subji.
The Thali Café 1 Regent Street Clifton Bristol BS8 4HW
T: 0117 974 3793 W: www.thethalicafe.co.uk
The LansdownThe Lansdown is a refreshingly traditional British pub, with a cosy inside and fabulous garden (covered and heated in the winter) which is part of the local community.
It has a relaxed atmosphere where people feel comfortable to chat to the bar staff, unwind with a newspaper, or catch up with friends. The Lansdown attracts visitors from near and far in search of the reputed home-cooked food, particularly the excellent Sunday roast, and the impressive selection of ales, ciders, soft drinks and wines.
The Lansdown 8 Clifton Road Clifton, Bristol BS8 1AF
T: 0117 973 4949 W: www.thelansdown.com
Brunel wine BarThe Brunel Wine Bar is a newly refurbished, friendly, relaxed and well-established meeting place in the heart of Clifton. The bar has plenty of character, charm and enthusiastic, friendly regulars. A lonely visit will turn out to be a meeting with new friends.
The menus have recently been updated to show off the best of mouthwatering tapas and marinated meats. Great daily specials, Bocodillo (sandwiches) menu and a twist on the traditional Sunday roast should prove to be extremely popular as the 'hidden jewel' eatery reputation moves forward.
Carefully considered wines, cask ale, ciders and lagers are available to complevment the menus. Their aim is to source local, seasonal, great quality produce wherever possible and to provide customers with a wonderful experience at a reasonable price.
Brunel Wine Bar 38 The Mall Bristol BS8 4DS
T: 0117 973 4443
New meNu launCh
1st auguSt
31
> flavour clifton
Standing out amid the formulaic coffee chain predictability, the bright colours and welcoming hum of the Primrose Cafe might be the warm, beating heart of Clifton Village. This is where the locals love to meet and where the most discerning Bristol foodies love to eat. Under the same ownership, the Primrose Cafe is approaching its 20th birthday and continues to deliver good, honest home-cooking, having become one of Bristol’s best loved and trusted food institutions.
In a perfectly positioned sun trap the pavement seating is the best spot in Clifton to the watch the world go by; but outside or inside with the bustle, or maybe upstairs on the quieter garden terrace, there is somewhere for everyone to choose from an imaginative and unpretentious menu, either à la carte or chalked up on a specials board. The best of British and local produce is delivered to a tiny kitchen bubbling with culinary expertise and creativity.
“We know our customers are great cooks themselves and they also have access to some excellent local food producers; they come here because they trust us, so we can’t rest on our laurels, we are inspired
by our regulars to keep improving on our best,” says partner Sue Glennie-Smith.
Added to the already legendary breakfasts that seamlessly roll into seasonal lunches seven days a week and the romantic, candlelit bistro suppers so treasured by a loyal following, the Primrose Cafe has recently launched Summer Sunday Afternoon Teas resplendent on traditional cake stands for a very reasonable £6.95pp.
The new bar licence means you can drop in for a drink anytime and the excellent early evening tapas washed down with a glass of Oloroso is surely the most delicious way to toast 20 years of a favourite independent restaurant.
Primrose Cafe
Primrose Cafe, 1 Clifton Arcade, Boyce's Avenue, Clifton, Bristol BS8 4AA
T: 0117 946 6577 W: www.primrosecafe.co.uk
> flavour xxxxxxx
32
> flavour the carpenters arms
There is, I think, nothing quite so satisfying as an accidentally discovered country inn. No
matter how popular it turns out to be, you always feel as though it’s your own personal discovery, like some intrepid pub adventurer going where no Westerner has ever gone.
That’s exactly the experience I had several years ago driving along a narrow country road south of Pensford in Somerset. There, in the hamlet of Stanton Wick, and sitting very slightly sunken below the road, sat The Carpenter’s Arms. A cracking dining pub in beautiful surroundings that has since become a regular favourite of mine. Originally, this was a row of miners’ cottages, so it’s much wider than it is deep.
These days as you approach you see a compact stone-built pub in an immaculate setting. All the shrubs and plants around the grounds and patio areas are perfectly ‘coiffed’ to provide sheltered suntrap drinking in an environment that is almost otherworldly in its tranquillity.
The attention to detail is as evident in the ‘30s-style avuncular carpenter realised on the pub sign by painter Rob Rowland as it is in the clean lines of the hedges and spotless tables.
Inside there is a long bar in front of you stretching towards separate dining areas to the left and right. The walls have a nicotine-stained colouring that you just know doesn’t actually come from nicotine. The low beams have that slightly uneven authenticity only seen in pubs of a certain age, while the artwork adorning the walls is understated and traditional, with prints of a horse above a big old wood burning fire to the left.
Dining is in ‘Cooper’s Parlour’ to the right, or a marginally more formal dining room to the left. Although the food is imaginatively selected and prepared, using local produce wherever possible, the menu eschews the pseudo-gastro excesses sometimes associated with dining pubs. Main dishes such as the Thai curries or fillet of sea bass or trout sit alongside linguini with spinach, while Saturday
The Carpenters ArmsStanton Wick, Nr Pensford Somerset BS39 4BX
Call: 01761 490202Email: [email protected]: www.the-carpenters-arms.co.uk
The Carpenters Arms Stanton Wick
A regular contributor to CAMRA magazine Pints West, Duncan Shine champions the virtues of real ale and traditional cider.
33
afternoons see a simple sandwich menu for quick but delicious refuelling. There is also a good children’s menu.
For the non-drivers, there is an extensive wine list, with many available by the glass. The real ales are like stepping stones out across the West Country peninsula, with Somerset’s Butcombe Bitter leading you to Devon’s Otter Ale and finally to North Cornwall and Sharp’s Doom Bar Bitter. The Otter Ale on my most recent visit was in fine form.
This is such a beautiful part of the world. It’s well worth considering an overnight stay in one of the 12 rooms available. The location is ideal for exploring the Chew Valley, or for popping into Bath or Bristol to do the tourist thing. In peak season it is quite busy so well worth booking online.
Although I like to think of The Carpenter’s Arms as my own little discovery, the truth is it is a very well-known venue and so – particularly in the evenings – takes on a bustling vitality as locals enjoying a pint mix with diners from further afield. The welcome is always friendly and obliging however, and even on the busiest nights, there is an all-pervading sense of calm efficiency.
The best way to ‘accidentally’ happen upon The Carpenter’s Arms is to book a table in advance, and then follow the signs to Stanton Wick from where the A37 meets the A368. OK, it’s hardly Livingstone beating his way through the undergrowth, but the expedition is well worth it for all that.
Raise a glass to...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.
Otter Ale (4.5%) From down Honiton way in Devon. This is a mahogany-brown premium ale which, for me, is genuinely malty. It’s true there are hints of fruit in both the aroma and taste, but this is secondary. The malt isn’t overwhelming though, and there is a pleasing bitterness towards the end.
Sharp’s Doom Bar (4%) Named after a treacherous sand bank in the Camel Estuary, this has become the brewery’s flagship beer. Flowers and berries are recalled with a waft of this under your nose, and when you taste it the fruit remains but is joined more overtly by the malty bitterness that is its trademark. It all ends up slightly sweet, which has made it very popular among less hardened real ale drinkers.
A cracking dining pub in beautiful surroundings
34
Andrews Quality Meats have three traditional butcher’s shops, each with a friendly and cheerful atmosphere. With over 20 years’ experience in all aspects of the meat trade and only supplying meat of the highest standard – locally produced, boned and cut in-house – all the butchers have been trained to the unique levels required, priding themselves on their professionalism and flexible response to the particular needs of their customers.
Dry-aged beef is what sets Andrews Quality Meats and most other high-class independent butchers apart from the larger retail chains. Andrews have complete control over how they age the
beef and where they purchase the carcase meat.
Because they buy local wherever possible, it means they have absolute control and can purchase the grade of cattle that is needed. For ageing to properly improve the quality of a cut of meat, it should contain marbling, fat evenly distributed throughout the meat. The process changes beef by two means. Firstly, moisture is evaporated from the muscle creating a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle leading to more tender beef.
In the Highworth shop there is a secondary fan to keep the air moving along the rails where the beef is hung, ensuring the beef stays dry and forms a seal.
If ever you have the urge to see the different stages of ageing try asking your local butcher if you can sneak a look in the fridge. They should be happy to show off their beef maturing on the bone. At Andrews Quality Meats help and advice on what joints or cuts of meat to choose or how to cook meat are always available.
Visit them on: www.andrewsqualitymeatsltd.co.uk
Our lOcAtiOns
16 High Street, Highworth Swindon, Wiltshire SN6 7AG
Call: 01793 762085
Tockenham Corner, Wootton Bassett Wiltshire SN4 7PF
Call: 01793 840841
4 High Street, Marlborough Wiltshire SN8 1AA
Call: 01672 519915
Andrews QuAlity MeAts
Your lifestyle guide to all things eco... July 2012
www.greenlivingmagazine.co.uk
Preparing for your big dayMake your wedding as carbon neutral as possible
Making the most of renewable energyMinimising your environmental impact
Help map the bumblebee populationCan you spot the 24 different species?
Plan your next cycle adventure with 1 South West
1 South WeSt iS a RuRal touRiSm Fund pRoject that aimS to encouRage SaFe and enjoyable oFF-Road cycling acRoSS the Region.
aS Well aS developing SeveRal tRail ‘hubS’ the pRoject iS cReating a WaRmeR Welcome and betteR inFoRmation FoR cycliStS oF all abilitieS, in the FoRm oF an inteRactive adventuRe cycle map.
visit our online adventure cycle map at map.1sw.org.uk and find:
› Over 2,500km of off-road cycle trails, graded to suit your ability› Trail centres, long distance routes and wild rides› Over 300 bike shops and hire centres› Almost 100 local bike clubs› Photos and video to give you a taste of the trail before you set out› Cycle-friendly accommodation coming soon!
viSit uS: WWW.1SW.oRg.ukFOllOw us On TwiTTer: @1SouthWeSt
like us On FACebOOk: Facebook.com/1SouthWeSt
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july 2012
greenlivinggreenliving
Welcome...Welcome to Greenliving, your essential guide to navigating towards a healthy and eco friendly future.
I’m only guessing here, but I reckon the summer is a good a time as any to pop the question. The sun, the birds and the flowers are all out, the days are longer and if statistics and surveys are to be believed then we are generally of happier disposition. With that in mind, we’ve come up with a few ideas inside to make your wedding a green one.
We also have a look at renewable energy, one of the fastest growing and cleanest industries around and we have a few suggestions to save you money while also powering your homes.
We are always looking for ideas and stories at Greenliving so please get in touch with anything that you feel is important and would like to see within these pages.
Change starts with us...
Nick Gregory
editor: nick Gregory email: [email protected]
art director: bruce Mytton email: [email protected]
advertising: miranda coller email: [email protected]
Rebecca hellewellemail: [email protected]
greenliving magazine151-153 wick road,brislington, bristol bs4 4HH
Tel: 0117 977 9188Visit: www.greenlivingmagazine.co.uk
For general enquiries:Peter Francombemail: [email protected]
© Copyright 2012 greenliving.
All rights reserved. Material may not be reproduced without permission of greenliving. while we take care to ensure that reports, reviews and features are accurate, greenliving 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 orpolicies of greenliving.
www.greenlivingmagazine.co.uk
Please recycle this product. Front cover and image above courtesy of cornish tipi Weddings – www.cornishtipiweddings.co.uk
greenliving 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.
greenliving
july 2012
News
Abel & ColeAbel & Cole deliver boxes of healthy, fresh, seasonal veg (and much more) from sustainable, family run, organic farms. established in 1988 by keith Abel, they’ve grown from offering organic potatoes and eggs, to a comprehensive range of over 1,000 ethically sourced groceries and household products; from cheese, chutney and chicken, to brown rice, beer and bin bags.
You can exclude fruit and veg you don’t need from your box, and set up your groceries to come on a regular basis. You don’t need to be in when they deliver
– and all the chilled food (meat, fish, dairy products, etc) is delivered in sustainable woolcool® packaging, which keeps the food perfectly cold till you get home.
They’ve won countless awards for service, and their customer service in particular is highly feted. To top it all, if you place an order at the moment, you get a free cookbook on your first delivery, and your fourth seasonal set box is also free!
Call: 08452 62 62 62email: [email protected]: www.abelandcole.co.uk
Help map the UK’s bumblebee populationbeeWatch has developed a web-based tool to collect vital information on the distribution of these important pollinators.
we all know them: big, fluffy insects with a distinct buzz, roaming our gardens during the summer in search of food. Yet how many of us realise that a total of 24 bumblebee species can be found across the uk, or that many gardens can easily host up to six different species, each with their own intriguing behaviour and seasonal dynamics?
what species is actually where, however, remains poorly understood and that is why the public is now being asked to help out through the new web-based tool beewatch.
The public is now being asked to help chart the uk’s bumblebee populations. After uploading a photo of a bumblebee, an elegant digital key can be used to work out the identity of the specimen concerned. upon submitting the identification, a bumblebee expert will respond to the submitter with feedback regarding the accuracy of the identification.
if you have any news or events that you would like to share with us here at greenliving email nick gregory at [email protected]
The uk’s leading event for home improvers, The national Home improvement show, is returning for its fourth consecutive year to a new home, Olympia, london from 28-30 september 2012.
Aimed at the serious home improver, the show brings visitors an unrivalled selection of ideas, inspiration and expert advice to help them take the next step with their home improvement project. The show has grown significantly and boasts a number of brand new features, including free interior design classes at The Design school, one to one advice at the renewable energy Advice Clinic and real life case studies at The inspirational interactive Café. There are hundreds of exhibitors and experts for you to meet and thousands of innovative products for you to see – all packed into three days under the one roof!
with increasing consumer interest in renewable energies such as heat pumps, water harvesting and solar energy, this year, the show has a dedicated feature - The renewable energy Advice Clinic. Visitors can talk to specialist exhibitors, obtain advice from the experts and see hundreds of products first hand.
Call: 0844 581 0802Visit: www.improveyourhomeshow.co.uk
july 2012
greenliving
Bristol – Retrofit City
an architecture centre touring exhibition comes to create, bristol’s environmental centre (6 august – 23 november).
Celebrating bristol’s legacy of creative re-use of buildings and places, this exhibition presents a range of retrofit interventions and innovative visions for the future of bristol.
The exhibition will span homes, streets, buildings, public spaces, neighbourhoods and infrastructure, and look to the future for the city region to encourage scrutiny, consultation and debate about plans for bristol.
The exhibition was devised and created by the Architecture Centre, bristol with contributions from partners across the city.
weekdays 9-5, and on saturday 8 septemberfor bristol Doors Open Day, 10-4.
Create Centre, smeaton roadbristol bs1 6Xn
Visit: www.createbristol.org
Queen Square during Bristol Balloon Fiesta. Image courtesy Bristol City Council
The ulTimaTe home improvemenT show reTurns for The fourth year
Natural RetreatsSee killer whales in their natural habitat, catch a glimpse of the northern lights or simply relax with spa treatments; all right here in the uk at the most northerly tip of Scotland, john o’groats.
luxury self-catering experts natural retreats are opening 23 residences, a new Outfitters activity service and co-operative storehouse in the stunning wilderness of John O’Groats this August.
residences have been designed in the style of the award-winning luxury eco-lodges at their Yorkshire Dales site and have been underpinned by strong sustainable principles, with the use of locally sourced materials such as Caithness stone, scottish larch timber and sedum roofs.
John O’Groats has some of the most amazing wildlife and natural beauty so
was the ideal spot for the next natural retreats venture. There’s never been a better time to holiday at home in the uk.
Call: 0844 384 3166Visit: www.naturalretreats.com
greenliving
july 2012
Top SixRecommendations for Renewable Energy
Solar PV Systems!After all last year’s confusion surrounding the Feed in Tarff rates, the dust has settled – and the financial returns are looking pretty healthy. From August 1st, a 4kw domestic system costing £7,500 will reap about £650 a year in income from the Feed in Tariff scheme and more than £200 in electricity bill savings. That equates to a return on investment of more than 11 per cent... yes, really!
Commercial Biomass BoilersThe recent introduction of the renewable Heat incentive (rHi) has transformed the financial rewards for installing biomass boilers, paying a fixed, index-linked income for every unit of heat generated over a 20-year period.suitable fuels include wood chip, pellets, logs, sawdust, shavings and even waste wood products. even if you need to buy your biomass fuel, fuel bills are at worst halved – and with the income from the rHi, returns will leave you gasping. The importance of reducing our reliance on fossil fuels cannot be underestimated – and the shift to biomass fuel will play a large part in this reduction.
Domestic Biomass BoilersAt the moment, these make best sense for anybody currently using oil or lPG as their primary fuel source. renewable Heat Premium Payments (rHPP) of £950 are paid towards the cost of installation until the domestic rHi is introduced next year. A smaller alternative would be to install a wood burning stove – really cosy in the winter, and reduces your heating bills as well as using a renewable heat source (and if you can gather your own wood, then even better).
Solar Thermal Systems These use the sun’s energy to heat water (unlike the photovoltaic panels, which use the sun’s energy to produce electricity). They will usually mean that you don’t need to use a boiler at all during the summer months, and rHPP payments of £350 are available to help with the cost of installation – again, until the domestic rHi is introduced next year.
Heat Source PumpsAir source heat pumps absorb heat from the outside air. This heat can then be used to heat radiators, underfloor heating systems, or warm air convectors and hot water in your home. An air source heat pump extracts heat from the outside air in the same way that a fridge extracts heat from its inside. it can get heat from the air even when the temperature is as low as -15°C. Heat pumps have some impact on the environment as they need electricity to run, but the heat they extract from the ground, air, or water is constantly being renewed naturally.
And finally, one way anybody can switch to renewable energy quickly and cheaply is to switch their energy supplier. There are three renewable electricity suppliers – Good energy, ecotricity and Green energy. They all invest heavily in renewable power plants, unlike the ‘big six’, who continue to build filthier fossil fuel guzzling power stations every year.
No excuse – switch today!
july 2012
greenliving
Recently, solar systems have been springing up on roofs of homes and businesses across the country, and Bristol, ever the leader when it comes to environmental matters, has been at the forefront of this surge.
The Feed In Tariff (FIT) is the incentive introduced in 2010 to reward owners of solar panels for generating clean energy. recently, there has been much confusion about what the rate is, will and might be in the future – but we finally have some clarity.
From August 1, the domestic rate has been set at 16p for every unit of electricity (kwh) generated, plus 4.5p per unit of electricity sent back to the grid (i.e. not used). This rate will apply for systems installed before november 1st, after which the rate will be reduced slightly.
To give you an idea of what this means in practice, one of ecocetera’s typical 4kw domestic systems can now cost as little as £7,500 – and that includes scaffolding and VAT. A well sited 4kw system will generate 3430kwh (units of electricity) a year, producing annual Feed in Tariff income of £640, and electricity bill savings of £200 or more. That’s a return on investment (in simple terms) of 11 per cent.
You’ll need an energy Performance certificate – but don’t worry, ecocetera have that covered. They will assess your house to make sure that it will achieve a ‘D’ rating or above once the panels are installed – and will provide the energy Performance certificate free of charge.
ecocetera installs 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 the testimonials from happy customers are glowing (read some of them on their website).
The solar panels ecocetera installs are selected with performance, quality of build and ethical performance of the manufacturing company in mind. They are passionate about reducing our reliance on fossil fuels, and believe their personal and professional service is second to none.
biomass energyecocetera 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.
if you want to be in safe hands, contact ecocetera for more details or a free survey.
Call: 0117 959 0580email: [email protected]: www.ecocetera.com
Photovoltaics and FITs – making sense of it all!
greenliving
july 2012
ecovisiongloucestershire-based ecovision specialises in green heating systems known as heat pumps, which can replace your existing boiler and provide you with cheaper and cleaner energy. ecovision is the uk’s leading, fully accredited designer and installer of renewables, from heat pumps and biomass to solar PV and solar thermal.
Mrs somerville lives in a four-bed detached house built in the 1980s. she wanted to replace her lPG boiler so she contacted ecovision for a quote. she is now enjoying annual savings of £850 on her heating and hot water bills. she said: “ecovision visited my home, designed a system and installed it. Their standard of workmanship was exemplary and i am now saving 70 per cent on my heating bills. i would urge others to follow.”
if cheaper, more efficient and cleaner heating and electricity sounds appealing, visit:
www.ecovisionsystems.co.uk
Sunlight FutureSolar power is clean and safe and Sunlight Future make it affordable. they specialise in the design and installation of renewable energy solutions, making the most of every property’s potential and working with you to fulfil your requirements.
starting with a free energy appraisal for your property, they provide not only renewable energy but also services such as low energy lighting, smart switching and electric vehicle charge points.reducing energy bills as well as providing a green alternative to more boring forms of investment, rates of return on their PV systems can be treble those of cash isAs!
They take a no nonsense approach too; they don’t employ salesmen,
but only qualified installers. This pays off – not only does thismean there are no surprises on install day, their customers have consistently reported their systems to be surpassing performance projections – they are just passionate about finding the right energy solution for the right price.
Call: 0117 325 0324email: [email protected]: www.sunlightfuture.co.uk
july 2012
greenliving
all good energy’s electricity comes from renewable sources like sunshine, wind and rain. no other energy supplier in the uk can promise that. and with a third of it coming from the South West – it’s local too!
switching is really simple to do. Good energy’s electricity comes to you through the national grid, so you won’t need a new meter or someone coming round to rewire your home. it just means spending less than five minutes online.
goodenergy.co.uk/switch
switch quoting Greenliving and they’ll give you a bottle of organic champagne to celebrate!
The price might surprise you too. Good energy is usually cheaper than the ‘big six’s’ standard tariffs – you can compare them to your current supplier at: goodenergy.co.uk/compare-suppliers
Their clever web team have worked out that the average switch takes four minutes and 40 seconds. barely time to make a cup of tea!
0845 456 1640
South penquite Farm5kW solar arraybodmin moor, cornwall
docker nook15kW hydrolake district
St John’s WellsThree 800kW wind turbinesTuriff, Aberdeenshire
They have their own wind farm in Delabole, north Cornwall and plan to build several more like it – enough to power all the homes in Taunton. They also support a growing community of independent generators across britain, so choosing Good energy to be your electricity supplier is like shopping at a farmers’ market, not a supermarket.
And Good energy’s passion for green energy reaches right through to their Customer Care team, which has been voted top of the which? satisfaction survey twice in the last three years. One of the reasons their customers enjoy speaking to them is because in one conversation they can get all the information they need - from energy saving Trust endorsed energy efficiency advice to information on generating your own electricity and everything in between.
greenliving
july 2012
Bespoke Confetti
Call: 01884 841561Email: [email protected]
Visit: www.bespoke-confetti.co.uk
The Big House Company
Call: 01823 662673Email: [email protected]: www.thebighouseco.com
a wedding is the one time in your life when it’s all about you; what you want, when you want it. The big House Co will never tell you what to do – you tell them.
They will enjoy helping you to create your perfect weekend wedding or country house wedding exactly to your specifications. And the houses are fantastic backdrops. You can get married on the gazebo outside at Widcombe
Grange or choose an indoor setting at any of the houses. Formal banquets, hearty barbecues, rustic feasts or picnics on the lawn are all possible.
Eco RetreatsTaking pride in their relationship with the environment on this wonderful, tranquil site, Eco Retreats showcase this in every aspect; from compost hot water systems to organic bed linen and organic wine. No electricity, limited mobile
Eco Retreats are hidden away in mid-Wales, the perfect place to celebrate your honeymoon.
It’s wonderfully secluded, with four tipis and two yurts scattered among 50 acres of organic land.
Call: 01654 781375Visit: www.ecoretreats.co.uk
Blossom Bakery Bringing natural elegance to the cake world.
having confetti at your wedding is as traditional as the ceremony itself, and here lies a problem. Many forms of confetti are no longer welcome, being regarded as
littering and harmful to wildlife.
bespoke Confetti uses petal confetti grown in Devon – a natural confetti, grown organically, handpicked and
air dried, resulting in a beautiful, venue-friendly confetti ready to grace the finest occasions.
Choosing your confetti has never been easier.
reception – you are guaranteed to get away from it all.
They also offer meditation sessions and alternative healing therapies to help soothe, restore and relax.
Call: 01326 319708 Email: [email protected]: www.blossom-bakery.co.uk
If you are getting married in Cornwall and are looking for a wedding cake that is uniquely beautiful and made using the highest quality local, organic, fair-trade and natural ingredients, then Blossom Bakery is the provider.
Specialising in cupcakes and layer cakes Blossom Bakery’s style is soft and luxurious with an emphasis on natural elegance.
Blossom Bakery also sell gorgeous cupcake gift boxes which can be delivered within Cornwall and make the perfect gift for birthdays, anniversaries, christenings or just as a special treat! Corporate events are also catered for.
july 2012
greenlivingEco Chariots
Pardhy-Avis SmithCall: 0207 207 3435 Email: [email protected]
Visit: www.ecochariots.com
Call: 07890 512936Visit: www.pardhyavissmith.co.uk
eco chariots can for fill all your carbon neutral transport needs and they are now offering greenliving readers a
10 per cent discount off their bookings.
Whether you are booking their chariots for:
a private rickshaw ride Traveling by rickshaw offers a different perspective to your event and is an ideal way to see the sights of london or indeed any location.
a Wedding/civil ceremony pedicab/rickshaw hire Over the years they have transported many happy couples and their guests and helped to make their event unforgettable.
or even corporate, promotional or branded pedicab/rickshaw hire
Make an impact on your clients, visitors or the public. Promote your company’s environmental awareness by using
their eco-friendly transport for experiential marketing.
eco vhariots take pride in providing an outstanding and environmentally friendly service each and every time.
bristol-based furniture makers pardhy-avis Smith have just launched a unique approach to the traditional wedding list. Couples can commission a piece of furniture as a collaborative wedding gift, contributed towards by guests via a personal page on the Pardhy-Avis smith website.
All the furniture is handmade, using either reclaimed or british-grown timber, making this a great way to go green for your wedding and for the future, with a gift that becomes a treasured memento and heirloom.
Huntstile Organic FarmThe stone circle at Huntstile Organic Farm is situated on a hilltop by the edge of ancient broadleaved woodland – the views are breathtaking and guests are transported on a hay bale ride. This is a magical spot to celebrate your marriage and make your vows to each other and, as there are no legal restrictions, you are free to write your own ceremony, that can be as profound or as simple as you wish, because the choice is yours.
Huntstile GoathurstBridgwater Somerset TA5 2DQ
Call: 01278 662358Mob: 07725 278280Visit: www.huntstileorganicfarm.co.uk
Rosie WeisencrantzDesigner Rosie Weisencrantz creates bewitching
headbands and wedding jewellery using vintage treasures and antique lace.
Beautifully crafted and enchanting to behold, each one is a unique work of art. Personalised bespoke jewellery is a particular speciality, often incorporating precious keepsakes from the bride-to-be.
Rosie subscribes to good old-fashioned values, and offers a friendly, free-of-charge, one-to-one consultation in her North London studio. She understands the importance of attention to detail, and it is this genuine desire to please each and every client that has earned her a very loyal following.
Call: 020 7263 7655Email: [email protected]: www.rosieweisencrantz.com
www.camperdaze.co.ukCall: 07729 855090 Email: [email protected]
Ashley Cottage | Station Rd | Sway | Lymington SO4 16A
We are a family run business with four beautifully restored vintage early VW Campervans and based
in the heart of the new Forest national Park in hampshire, surrounded by Dorset, Wiltshire and
opposite the isle of Wight.
Come and relax at one of the many campsites within the national Park, go for stunning bike ride, ride a
horse or just explore the new Forest on foot.
We are also a short drive from the sailing town of lymington.
We traditionally cold press our Extra Virgin Bath Harvest Rapeseed Oil from seed grown and
harvested on our family farm in Bath.
Our new fresh ‘Infused Range’ is available now in Garlic, Chilli and Lemon and is perfect for
marinades, salads dressings, stir-frying or drizzling. Containing half the saturated fat of olive oil, it’s
rich in Omega 3 and a natural source of Vitamin E.
Quite simply it’s a natural drop of Somerset...
For local stockists or for more information visit:
We traditionally cold press our extra Virgin Bath harvest rapeseed Oil from seed grown and harvested on our family farm in Bath.
Our new fresh ‘Infused Range’ is available now in Garlic, Chilli and Lemon and is perfect for marinades, salads dressings, stir-frying or drizzling. Containing half the saturated fat of olive oil, it’s rich in Omega 3 and a natural source of Vitamin E.
Quite simply it’s a natural drop of Somerset...
Visit: www.BathharvestOils.co.uk
Follow us on Twitter @Bathharvest
Find us on Facebook under Bathharvest
Enjoy a holiday with minimal impact on the environment
To find out more about Asheston Eco Barns please explore the website and if you have any further queries or wish to make a booking then please contact us.
www.eco-barns.co.ukTel: 01348 831781 or 07786 266248 Email: [email protected]
Asheston Eco Barns are traditional Welsh stone farm buildings providing luxury holiday cottage accommodation in a sustainable environment.
The Pembrokeshire barns have been rebuilt to the highest standard of finish while retaining as much as possible of the traditional fittings to ensure a beautiful setting for a family holiday.
The barns use state-of-the-art environmentally friendly technology with a wind turbine to provide electricity. heating from underground geo-thermal heat pumps and hot water from high-speed vacuum solar panels.
Welsh Tourist Board 5-star rating
Oak beams, natural slate and limestone materials and eco friendly clay paint.
The fittings for the barns are all of the highest standard and are fully equipped with modern kitchens and bathrooms.
Close to the beautiful sandy beach at Newgale in the unspoilt Pembrokeshire countryside.
22 acres of open fields and woodland with magnificent country views down Brandy Brook valley towards Roch Castle.
Children of all ages are welcome and have plenty of space to explore, plus their own enclosed play area.
The money Christine invests goes directly to help local
communities in the developing world. Peruvian Fairtrade
cocoa producers, Naranjillo are using financing from
Shared Interest to develop their cocoa processing plant.
This should increase productivity as well as improve the
co-operative’s efficiency and sustainability.
Regional Development Executive Paul Sablich said:
“Thanks to our funds, Naranjillo was able to expand its
Fairtrade cocoa sales to Europe and the US. We hope to
continue helping their growth, for the sake of the 2,500
cocoa farmers that make up the co-operative.”
By opening a Share Account and becoming an investor youcan help communities in the developing world access fairfinance and create sustainable livelihoods. Investing in Shared Interest is easy, anyone over the age of 16 with a UKbank account can open a Share Account with as little as £100.
Call 0191 233 9102, visit www.shared-interest.comor return this slip toShared Interest, FREEPOST NT1883, Newcastle upon Tyne, NE1 1BR
Retired district nurse, Christine Lloyd keeps seven hens
in her garden in the village of Hallbankgate near Brampton.
For the past two years she has deposited the money made
from the sale of her eggs into a Share Account.“I opened the Shared Interest account with £100 and top
it up with the sale of the eggs. For me, I know that whilst
my money is with Shared Interest, it is being lent out time
and time again to fair trade projects in the developing
world to help them grow their businesses and provide
an income for their families and benefits to theircommunities.”
Yes, I’d like to find out about investing in a fairer world.Please send me more information about Shared Interest.
Full name ______________________________________
Address ______________________________________
____________________________________
Telephone ______________________________________
Email ______________________________________G1234567
A HANDUPFOR FAIR TRADECOMMUNITIES
SI_BigIssueA4Inserts_ad2 20/02/2012 18:59 Page 1
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Head chef Richard Buckley of Demuths has a passion for bringing vegetables to the centre of the plate: “I believe
that local, seasonal produce should be at the heart of all our food, nothing is more satisfying than taking a beautiful vegetable straight from the field, treating it with respect and serving it to people you care about.”
Demuths Restaurant in Bath has been one of the country’s top vegetarian restaurants for over 20 years and continues to redefine what it means to cook and eat vegetables in our times. They strive to make healthier, tastier, more creative food using the world-class produce grown in the fields around Bath.
2 North Parade Passage, Bath BA1 1NX01225 446059 www.demuths.co.uk
DemuthsStrawberries have a very similar flavour profile to tomatoes, so any flavour that works
with tomatoes will generally work equally well with strawberries. This recipe came from a late-night brainstorm in the kitchen trying to come up with a savoury version
of strawberries and cream for our summer salad. To say it was a success would be an understatement – it is our most requested recipe.
We pair our pickled strawberries with an amazing pickled ewe’s cheese from our friends at Homewood Farm, but if you can’t get down to the farmers’ market to find it
you could substitute a feta for a similar effect but theirs is far superior.
Pickled Strawberries with Homewood’s Pickled Ewe’s Cheese
IngredIents – Pickled strawberries 200g strawberries • 50g sugar • 100g cider vinegar
150g water • 5g Maldon salt • 10 black peppercorns • 20 coriander seeds1 sprig thyme • 1 sprig tarragon
Method1 Wash the strawberries and cut off the green stems. Set aside in a bowl.
Put the rest of the ingredients into a pan and bring to the boil.2 Remove from the heat and let sit for 5 minutes before pouring over
the strawberries. Allow to sit for 2 hours before using.
IngredIents – Pickled homewood Cheese and Mascarpone: 100g pickled Homewood cheese (or feta) • 200g Mascarpone
Method1 Crumble the Homewood cheese into the mascarpone
and stir well to combine.
IngredIents – For the salad for 2 1 stick celery dice • 1 shallot diced • 9 pickled strawberries
4 tablespoons of the cheese mix • Rocket • Spinach • Rapeseed oil Two slices of fresh sour dough
Method 1 Arrange the rocket and spinach on two plates and scatter the celery and
shallots over the top. Arrange dollops of the cheese mix in among the leaves.
2 Toss the strawberries over the top and drizzle a little of the pickling juice and rapeseed over the top. Finish with cracked black pepper and
a slice of fresh sour dough.
36
The Brasserie at Lucknam Park HoteL and SPa
Staying in on a Saturday night is not normally his thing, but the lure of a morning spa and then Sunday lunch at Lucknam Park’s The Brasserie was more than enough of a carrot to keep Nick Gregory’s local deprived
of his business for one evening...
Sundays don’t get much better than this. The promise of a trip to Lucknam Park is always one I
look forward to, but on this occasion my partner and I were going a little off-piste, moving out of the main house and into The Brasserie, a cheery restaurant connected to the hotel’s excellent spa and gym.
If you take in The Spa so much the better, but The Brasserie is worth its weight in steam rooms, salt rooms and saunas all on its own. It delivers a lighter offering than the Michelin-starred restaurant The Park, but with the same attention to detail and a menu that complements any mood. As it happens, we did indulge in a spot of bubbles and heated water pre-lunch (purely research) and built up an appetite to compete with the best of them.
The extensive menu, featuring everything from healthy post-workout snacks to indulgent and epic three-coursers really does have everything and anything you might want. This is brasserie food at its best, head chef Liam Cooper delivering options that both inspire and comfort, adding weight to Lucknam Park’s established reputation as a first-rate dining destination.
Of course, for those that don’t wish to undo all the morning’s good work, the ‘Healthy Corner’ features a selection of low calorie temptations that do indeed tempt, but, all things said and after lengthly consideration and due
diligence, I had the steak. A refreshing salad of baby gem, toasted cashews, lemon roast chicken and Parmesan did precede the rib-eye so there was some waistline consideration going on. For pudding I had chocolate. The Valrhona and pecan tart with banana and maple syrup ice cream surpassed expectations and completed a meal I was so looking forward to and one that didn’t disappoint. A couple of glasses of Grandmontains, Domaine Laporte Sancerre worked well with all three courses.
My partner, with a more accomplished respect of how the body works, enjoyed the Warm Valley Smokehouse salmon, citrus and passion fruit dressing, coriander and crème fraiche to start, followed by ‘The Healthy Corner’s’ lemon poached chicken, mango and chilli salsa, avocado and yoghurt, with a honey and poppy seed dressing. She did not have a pudding.
Don’t be put off by the vehicles in the car park – you don’t need deep pockets to enjoy the food in The Brasserie. As well as the à la carte menu which is available daily, there is a two-course set lunch menu for £19 per person, or three courses for £21 available Monday to Sunday, making this more than competitive and certainly great value for money.
As any true brasserie should be, Lucknam Park’s was buzzing. Whether
the clientele had come across from the spa or had made the trip from further afield, the air was full of chatter, the clinking of cutlery on plates and the busy, efficient and friendly staff making sure all was tickety-boo. This is a comfortable, modern and sleek environment with great views over the walled gardens and the option of alfresco dining on The Brasserie terrace – weather permitting.
The adjoining lounge area takes relaxation to another level. Sitting around in your robes with the papers and choosing your meal from the ‘poolside-esque’ bar menu – you need not get out of first gear. And that’s essentially what The Brasserie is about. It’s at your own speed. Whether you are sitting up straight in the restaurant or slouching in the lounge section, you cannot fail to be at ease.
Being a massive fan of Lucknam Park is not difficult. The Brasserie experience has made it even easier.
Lucknam Park Spa Days are available Monday to Friday.
The Brasserie at Lucknam Park Hotel and SpaColerne, ChippenhamWiltshire SN14 8AZ
Call: 01225 742777Visit: www.lucknampark.co.uk
The air is full of chatter, the clinking of cutlery on plates and
the busy, efficient and friendly staff making sure all is tickety-boo.
the Catherine Wheel
Real ales, gReat food, Beautiful suRRoundings
39 High St, Marshfield, nr Bath, Wilts SN14 8LR Tel: 01225 892220Visit: www.thecatherinewheel.co.uk Email: [email protected]
39
Guess who got an A* in their catering course work? ME! I was unbelievably happy when I got the mark back, even more so because I didn’t think my written section was very good. The whole thing was out of 40 marks and I got 38 – 20/20 in my practical, 9/10 in my reasons for choice and another 9/10 in my evaluation. I’m just ending my first year of GCSEs and this is my first A* that actually goes towards my final grade.
On to food, my family, some friends and I had a wonderful meal at The Blanc Brasserie. To start I had a blue cheese soufflé, then six scallops with a potato rösti and to finish I had a passion fruit mousse. I loved the food, however, when I left I didn’t feel full. I was satisfied but I had to have some food when I good home. I suppose it’s my own fault for not ordering more filling dishes. This month’s dish is one I made in catering a few days ago and it’s lush...
Method
1 Preheat the oven to 200˚C
2 In a food processor blitz the flour and margarine for the pastry. Add small amounts of water at a time, stirring constantly until a dough is formed. Take it out and put it on a floured surface, roll out into the desired thickness and place in the case or cases and prink the bottom with a fork. Put some baking paper over the top and either put the leftover dough, old rice/paste or baking beans over the top to stop the pastry rising. Cook for about 15 minutes or until golden brown.
3 In a saucepan, add the cornflour and pour in the water gradually, stirring all the time. Do this until it is thick
and viscous. Now, add the sugar and margarine. Stir until melted. Take the pan off the heat and add the yolk and juice – blend well.
4 For the meringue, whisk up the egg whites until they form soft peaks, add a little sugar and continue whisking. Do this until all of the sugar is in the mix.
5 Your pastry should now be done so take it out of the oven. Pour in the filling and either pipe or just whack on the meringue. This needs to go back in the oven at 150˚C until the meringue is lightly golden brown.
InGredIents
Pastry:• 200g flour• 100g hard margarine• Little bit of cold water
Filling:• 25g cornflour• 200ml water• 50g caster sugar• 15g margarine• 2 egg yolks• Juice and zest of 1 lemon
Meringue:• 2 egg whites• 100g caster sugar
Please have either individual cases or an approximately 18cm ovenproof dish.
Lemon Meringue Pie
theteen chef
James Underdown – flavour’s 15-year-old budding chef – has been back in the kitchen this month to serve up another one of his mouthwatering treats.
One Beaufort | London Road | Bath BA1 6QB
01225 334050onebeaufort.com
Relaxed, modern dining with a warm and friendly atmosphere...
New two for one bar menu with a great mix of classic British gastro and French Bistro, main courses starting from £9.50
Thursday is Steak night – Steak and chips for £10 – first and best in town
Our fantastic Sunday Roast for four or more, joint of your choice carved at your table with all the trimmings (pre-order only)
And for those who just want to chill at the bar, try our new cocktail list
Don’t forget we have a great secret courtyard perfect for late summer evening dinning and drinking.
A restaurant with a personal touch
41
> flavour devilled egg
cider poached mackerel
Poach 1 mackerel fillet in cider (fish must be covered in the liquid), bay leaf, a few peppercorns and half of
a roughly chopped small onion.
Bring the cider slowly to boil, reduce heat and simmer gently until cooked (about 10 minutes). The flakes of the fish should be
separated and well defined.
To serve, finely slice half a cucumber, 3-4 radishes and half a kohlrabi,
marinade these in 1 tablespoon of white wine vinegar, 1 tablespoon of olive oil and a pinch of salt. Serve
with a green salad. If you want your dish to really pop, make a cider jelly.
Combine 60ml cider and 40ml of good chicken stock, season with salt and a pinch of curry powder.
Bring to a gentle simmer.
Soak 2 leaves of gelatine in cold water for 5 minutes and stir through
the cider mixture. Leave to set for at least an hour and then cube.
Enjoy as a light lunch or a starter.
Orchard Pig gets into bed with
The Devilled Egg Kitchen Academy
The Devilled Egg Kitchen Academy has teamed up with premium organic cider and juice brand
Orchard Pig to demonstrate how to cook delicious food with cider and juices.
The brand new kitchen at The Devilled Egg will host the new class where consumers will learn how to make a range of delicious dishes ranging from jellies, sweet potato and cider risotto, cider and chicken pâté, scallops, garlic purée and cider onion marmalade or a stylish dish of cider poached mackerel.
Founder of The Devilled Egg Kitchen Academy, charismatic chef and foodie Barbora Stiess talks about the new class: “We are so thrilled to be working with top-quality cider and can’t wait to get cooking with their wonderful ingredients in our fantastic new kitchen. I love cider and it’s a great ingredient to cook with.”
Graeme Baldwin from Orchard Pig said: “We are very pleased to be associated with The Devilled Egg Kitchen Academy. Barbora has a passion for food that we believe supports what we stand for as a company, taste is king! Hopefully our new range of ciders and orchard drinks will
complement Barbora’s great repertoire and provide some inspiration for her students.”
Orchard Pig was born out of a shared passion for great food and Old Spot, the original orchard pigs, and an accidental discovery that homegrown apples make the best tasting cider... a simple pleasure, best shared! Orchard Pig ciders and Orchard drinks are still made using many apples scrumped from Somerset orchards managed by Orchard Pig Ground Force.
The new kitchen at The Devilled Egg has been designed and built by Morley Grove Kitchens and includes top of the range appliances and equipment. The new kitchen can cater for up to 12 people per class and sets the standard for cookery schools in Bristol.
Join the team for a fabulous ‘Cooking with Orchard Pig’ class on September 12 at 7pm.
All other classes at The Devilled Egg Kitchen Academy range from £45. For a full list of classes or more information visit the website or contact Barbora.
The Devilled Egg, Latchford House, 8 Downfield Road, Clifton, Bristol BS8 2THCall: 0117 9732 823 Visit: www.thedevilledegg.com
43
It was 20 years ago that Barbara Cossins bought The Langton Arms and since then she has gone through a couple of recessions, rising fuel prices and a devastating fire in 2004 to name but a few of the trials the pub has been exposed to.
But you wouldn’t know it. Like a phoenix from the ashes, The Langton Arms has risen above these challenges and with Barbara at the helm, and head chef Sebastian Paulinyi leading the kitchen, they have become a destination pub serving local, seasonal, old-fashioned traditional British food.
As well as growing plenty of produce from the pub’s vegetable garden, Barbara has linked up with three farms in the valley to provide The Langton Arms with the best ingredients from ‘hoof to plate’, as well as having strong links with other farms in the area.
The on-site butchery only furthers the family friendly pub’s reputation for great food, their well-hung meat a particular draw for locals and visitors alike.
With a quality team of staff Barbara is not content to stand still. It’s her aim
now to unite the pub and the farm on which it is based and offer people an insight into the day-to-day workings of the industries that supply the food – what we eat, where it comes from and the high standards that British farmers constantly work to.
Customers will start with Sunday lunch (21-day aged roast beef) and a glass of wine, followed by dessert and coffee, prepared by Sebastian. There will then be a cheesemaking demonstration by local business woman Louise Talbot (Cutting the Curd) before moving on to a tractor and trailer ride to see the dairy herd being milked.
The tour will end at the Rawston Farm butchery, where there will be a demonstration from Martin Foot, The Langton Arms butcher. He will show sausage making, de-boning a chicken and de-boning and rolling a
roasting joint. The day will end back at The Langton Arms for tea and homemade cake, with a question and answer session. So far there are two planned events on 30th September and 21st October (after harvest!).
Although a pub known for serving good ol’ fashioned produce, The Langton Arms is a perfect example of new meets old, gelling exquisitely to offer customers a real hands-on experience over a pint and some honest British food.
The Langton Arms Tarrant Monkton, Blandford Forum Dorset DT11 8RX
Call: 01258 830225 Visit: www.thelangtonarms.co.uk
The LangTon armsflavour drops by
44
Flavour correspondent Emily richards made the most of her sunday and took the boys to the pub...
the British summer: long sunny lunches and quality family time. Ahh if only. With dark rain
clouds looming we arrived at The Fox in Broughton Gifford and headed straight for cover. And how pleased we were. Inside, The Fox achieves something that many others fail to do: a contemporary take on a traditional pub without any hint of being contrived. It’s genuine and comfortable and it works.
No wonder it’s so popular. Alex, the owner, turned down over 70 bookings for the Sunday we were there – this is despite operating three sittings in a day. Not that there’s any sense of haste. It’s a relaxed atmosphere and a nice mix of visitors: families, couples and groups all enjoying a lazy Sunday. The staff are attentive without being overbearing and have a great knowledge of the food and drink they serve.
Ample, warm soda bread kept the children sated whilst we enjoyed our starters. The home-cured charcuterie tasted great with well-dressed salad leaves from the kitchen garden, homemade chutney and a pint of Bath Ale’s Gem. I enjoyed wild mushrooms which were full of flavour and complemented the rich, melted gooeyness of baked Tunworth soft cheese, topped with walnuts and served with toast.
For the main course one son chose from the children’s menu which offered simple dishes and homemade, fresh ingredients. The fish, chips and peas were perfect – flaky cod, decent batter, thick cut chips and tasty tartare sauce.
I chose roast cod. A generous helping with succulent flesh and a crisp skin, piled on a stack of baby carrots and wonderfully earthy Jersey Royal new potatoes: all beautifully enhanced by brown shrimp butter which oozed through the entire dish. A great choice for a ‘summer’ Sunday lunch. The glass of Pretty Gorgeous French Rosé recommended to me by the waitress was a delectable peachy-pink colour... and tasted pretty gorgeous.
The centre piece was the traditional Sunday lunch. A large wooden board laden with succulent roast belly of pork and roast shoulder of lamb overflowing with crispy roast potatoes, fresh vegetables and pots of homemade apple and mint sauce. This perfectly composed tableau defeated my husband and son. Both have big reputations for big appetites so this was a significant achievement. Luckily we were able to take our leftovers home in a swan-shaped parcel of sliver foil. Parties of six or more can order roasted rib of beef with 48 hours’ notice, definitely something to remember for our next visit.
With the clouds subsiding we wandered outside, walking wistfully past the beer garden and further on, to where the team grow their vegetables and tend to their animals. Sleeping ducks and happy, muddy pigs were literally wallowing in the soggy British summer. After a brief play we were ready to sample the puddings.
My lemon tart had a silky, smooth texture and a light, caramelised crust on top. Perfect. It came with a raspberry sorbet which had the right balance of
sharp and sweet flavours and a cheerful vibrant tone. The boys were served ice cream in old-fashioned, enamel pie dishes. Apparently the vanilla took the silver medal whilst the ‘Salcombe mud’ flavour (with chunks of chocolate brownie running through it) received the gold.
Afterwards we strolled through Broughton Gifford. Rose-covered houses and cottage gardens presented a relaxed English feel. Kites were being grappled with on the common and the wicket was laid out for the next cricket match. A strong community was evident: the Broughton Gifford Olympics promises to be an exciting, if quirky, games. Events in six locations around the village include welly throwing and sack heaving. At The Fox you can participate in chilli eating and mackerel juggling. It’s a pub first and foremost, also serving great food, and is clearly a central part of the village with regular locals.
This should be a proud Fox. It’s got everything: genuine atmosphere, lovely garden, easy-going staff and seriously good food, generously served; all situated in one of our prettiest villages. A perfect venue, come rain or shine.
The Fox The Street, Broughton GiffordMelksham SN12 8PW
01225 782949www.thefox-broughtongifford.co.uk
the foxat broughton gifford
45
> flavour the fox
it’s a relaxed atmosphere and a nice mix of visitors: families, couples and groups all enjoying a lazy sunday
46
Flavour’s wishful weddings It’s never too early to start thInkIng about your bIg day so here are a few Ideas to get you started...
If you are looking for a small, intimate reception or somewhere to cater for up to 150 guests, the Crossways offers three dedicated reception suites, great
catering facilities, a well-appointed bar and entertainment facilities.
the 4-star aa rated Inn boasts stunning accommodation for guests and a four-poster bridal suite (avalon vale suite), ensuring the happy couple a
luxurious start to their married life.
the Crossways is licensed to hold civil ceremonies and the hospitality team have a wealth of experience in delivering every couple’s dream wedding. from the planning stage to the big day itself, at the Crossways you are
guaranteed the most wonderful memories.
wIth stunnIng vIews of glastonbury tor, thIs 18th-Century Inn Is one of somerset’s
fInest weddIng venues.
The Crossways stocks lane north wootton nr wells somerset ba4 4euCall: 01749 899000 visit: www.thecrossways.co.uk/weddings
The Crossways Inn
We could honestly not have picked anywhere better than The Crossways. The views in our wedding photos are stunning, and the service we received throughout the
day and evening was fantastic.
A Whatley Manor wedding means that however many guests you have the end result will be a memorable and exciting experience that you will savour for years to come. the 12 acres of english country gardens are the perfect backdrop to a picture-perfect wedding and the surrounding area make the venue particularly versatile.
there are several different areas that are licensed for wedding ceremonies depending on the size and style of your wedding. the loggia garden is particularly enchanting
and the drawing room caters for larger wedding ceremonies. the hiring of a marquee is essential for ninety guests and above.
award-winning chef martin burge devises the wedding menus and ensures the wedding breakfast is utterly delicious and perfectly executed. your special day will be tailor made to suit all your requirements and expectations and managed by the in-house events manager. there is also an in-house florist who will be delighted to discuss your wedding flowers.
Whatley Manor Hotel & Spa easton grey malmesbury wiltshire sn16 0rb Call: 01666 822888 visit: www.whatleymanor.com
Whatley Manor
47
> flavour weddings
Martin and I wanted to drop you a line to say thank you to you and your team for ensuring our wedding day was fabulous and everything that we wanted it to be. JAne And MArtin dreW
Thornbury Castle
with its magnificent medieval architecture, impressive tudor hall, luxurious bedrooms and
award-winning food, it really is the perfect location for an unforgettable wedding, with the castle’s idyllic walled gardens providing an unsurpassed setting for your drinks reception and photographs.
thornbury Castle has an excellent pedigree when it comes to its food, winning many prestigious awards over the years. as you would expect, the head chef uses locally sourced, seasonal produce for his modern british menu. a variety of vegetables and herbs come from the castle’s own kitchen garden and there is a private vineyard
too. Chef will create a delicious and artistically presented wedding breakfast that will delight you and your guests.the team pride themselves on knowing a thing or two about organising a successful wedding. whether you and your partner want a large traditional wedding or a more intimate affair, they will hold your hand from the initial consultation right through to the big day itself. they will offer you plenty of advice and guidance and will work hard to ensure every detail is just right.
the wedding Coordinator would love to show you around the magical castle and discuss your initial ideas with you.
thornbury Castle Is one of the most romantIC hotels In the Country, makIng It one of england’s most sought-after weddIng venues.
Thornbury Castle Castle street thornbury bristol bs35 1hhCall: 01454 281182 visit: www.thornburycastle.co.uk
Stanton House Hotel The Avenue Stanton Fitzwarren Swindon SN6 7SD
Tel: Lo call 0843 507 1388
www.mountfujirestaurant.co.uk
@ Mt Fuji RestaurantStanton House Hotel
Japanese Indoor Barbecue
Open 7 days a week from 5pm
Early Bird booking 10% discount
Great for 2 people but also great for parties
Bite sized meat and vegetables grilled at your table
Yakiniku
Have you gone Yakiniku?
THIS SUMMERAT LUCKNAM
The Brasserie for stylish and contemporary dining.
Using locally sourced fresh ingredients, our executive chef Hywel Jones has created an innovative set lunch menu for summer. £19 for 2 courses and £21 for 3 courses. Available Monday to Friday, 12 to 3pm.
Reservations recommended, please call 01225 740575.
Lucknam Park, Colerne,Chippenham, Wiltshire SN14 8AZTel: +44 (0)1225 [email protected]
AL FRESCO DINING
The Old BellHotel & RestauRant
A luxurious Cotswold hotel with a cosy bar, outstanding restaurant and individually designed rooms.
The historic building, in the shadow of Malmesbury Abbey, hints at our heritage: we are reputed to be the oldest purpose-built hotel in England...
The Old Bell Hotel & RestaurantAbbey Row | Malmesbury | SN16 0BW
01666 822344www.oldbellhotel.co.uk
As an introduction to new Head Chef Richard Synan, previously at the Michelin-starred Lucknam Park, The Old Bell has a summer offer of just £35 for three courses in the main restaurant.
Call for details.
One of the South West’s most talented chefs, Martin Blunos was born and brought up near Bath, his parents having come to England from Latvia just after the Second World War. He has held two Michelin stars for more than 15 years and appears regularly on television and radio with slots as guest chef on BBC1’s Saturday Kitchen with James Martin, BBC Market Kitchen, ITV Daily Cooks and ITV’s Saturday Cooks.
> flavour martin blunos
Another busy summer (ha!), month of the day job and food demos is taking its toll on the humour genes. It’s necessary, once in a while, to recharge and claim back the ol’ bit of sanity. Living out of a suitcase and going home once in a while to get the washing done is not conducive to, as the saying goes, Jack being a happy boy. So with a day off looming I jumped at the chance of doing something different.
I popped along to Arnos Vale Cemetery in Bristol for a rather special event. It wasn’t a doom and gloom affair like you’re most probably thinking; it was a musical foray into the, what I’d call, ‘new sound of Bristol’.
My boy Max and his band, Pylo, were playing a long overdue gig in support of their pals the Bronze Medal’s EP release.
I hadn’t seen Max and the guys play since their musical change of direction and evolution from, the poppy Out Like a
Lion, to the deep and meaningful tunes of Pylo. (Check out and give yourselves some aural pleasure by listening to their latest track Enemies on you tube. www.plyomusic.com).
Musically the band are in great shape but there is more to a band than playing your instruments well. Being together for some time they instinctively know each other’s foibles and with that comes an understanding so the walls come tumbling down and there is a freedom for the creative juices to flow.
My relationship with ingredients and dishes, much like the band, evolves all the time. For example I used to give a dollop of gently charred fried sliced onions, bitter yet sweet, to top the barbie’s meaty delights, transforming the humble dogs and burgers on offer. I now hand round rich, unctuous onion marmalade of slow-cooked creaminess – same ingredients, two different preparations and wildly different. And that all came about from ‘understanding and evolution’.
CHURROS ‘N’ CHOC SAUCEEvolved from a simple doughnut recipe, this recipe is now a Spanish/South American street food classic!
INGREDIENTSFor the churros:• 5 tbsp vegetable oil• 1 tbsp ground cinnamon• 1 lemon, microplaned
zest only• 200g plain flour, sieved• ½ tsp salt• 1 egg• Vegetable oil, for deep-frying• 6 tbsp caster sugar
For the hot chocolate:• 225g plain bitter dark
chocolate, broken into squares
• 900ml milk• 175ml double cream• Pinch of salt
METhoD1 For the churros: place 300ml water in a saucepan with the oil, half the cinnamon and the lemon rind. Bring to the boil. Meanwhile, sieve the flour and salt into a bowl.
2 Once the water mixture is at a rolling boil, tip in the flour, beating well with a wooden spoon over a low heat until the mixture leaves the sides of the pan. Leave to cool a little, then beat in the egg.
3 For the hot chocolate: place chocolate in a bowl and set over a pan of simmering water till the chocolate has melted.
4 Heat the vegetable oil in a deep fat fryer to 180˚C. Spoon the churros mixture into a piping bag fitted with a 2.5cm star-shaped nozzle. Pipe 7.5cm lengths of dough directly into the
hot oil and cook for 3-4 minutes until golden, turning once. Cook in batches.
5 Meanwhile, mix together the remaining cinnamon and sugar on a flat plate. Use a slotted spoon to remove the cooked churros from the oil. Quickly drain on kitchen paper, then roll in the cinnamon sugar. Pile on to a plate and keep them warm whilst you finish cooking the rest of the churros.
6 To finish the hot chocolate, place the milk, salt and cream in a small saucepan. Using a spatula, add the melted chocolate, stirring to combine or ziss with a stick blender to make it frothy. Heat gently for a few minutes.
7 When ready to serve, pour the hot chocolate into mugs, dunk in the churros and enjoy.
Taking in a gig, Martin Blunos discovers that food, like music, is ever changing...EVOLUTION
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icecreamists®the
god save the cream
matt o’connormitchell beazley, £16.99
Described by Selfridges as ‘More Sid & Nancy than Ben & Jerry’, The Icecreamists have enjoyed a meteoric rise cold-fused with controversy. These attention-seeking
provocateurs have reinvented ice cream as ‘vice cream’, a pop culture medium laced with incendiary flavours. Their creations consistently whip up public outrage, from the ice cream the Sex Pistols tried to ban (The Sex Bomb made with sub-zero Stimulants
and Absinthe), to the world’s first breast milk ice cream (Baby GooGoo, which incurred the storm in a D-cup wrath of pop-megastar Lady Gaga).
Closely guarded recipes are revealed here for the first time in simple, easily lickable recipe formats that will enable you to recreate the authentic icecreamists experience
at home as conservatively, or as outrageously as you desire…
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> flavour the icecreamists
the vanilla monologuesmadagascan vanilla ice creamThis is the mother of all meltdowns – the ice cream that sets the benchmark for every other in this book. This sub-zeroclassic will leave you monologuing for hours. A great vanilla ice cream made with soul that goes straight to the heart.
ingredients• 250ml (8fl oz) full-fat milk• 125ml (4fl oz) double cream• 1 fat vanilla pod, split lengthways• 2 egg yolks• 88g (3¼oz) caster sugar• Pinch of sea salt
method 1. Pour the milk and cream into a large saucepan. Scrape in the vanilla seeds, then add the empty pod and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and salt and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling. Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.
3. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the fridge.
4. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4°C).
5. Remove the vanilla pod and pour the mixture into an ice cream machine. Churn according to the manufacturer’s instructions.
6. When the churning is completed, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid (to protect the ice cream from surface frosting in the freezer). Freeze until it reaches the correct scooping texture (at least 2 hours). You can rinse and dry vanilla pods after use, then store them in sugar or use them for future ice-cream-making or baking.
the michelin manmarshmallow ice creamAt The Icecreamists we say, ‘Marshmallow maketh the man’. As someone suffering from occasional bouts of wardrobe dysfunction, I can regularly be seen on Google Earth wearing some colourful garments that accomodate a man whose size reflects his dedication to his art. In a previous life, I was afflicted by a fascination for Lycra super-suits, brought to national attention during my campaigning days. Few people will sympathize with the pitfalls of wearing tight, stretchy polyester garments and superhero garb, but the chances are that you will look more like the Michelin Man than Superman, with pillowy expanses of marshmallow expanding into places where no Lycra has ever gone before.
ingredients• 250ml (8fl oz) full-fat milk• 125ml (4fl oz) double cream• 2 egg yolks• 88g (3¼oz) caster sugar• 100g (3½oz) large marshmallows• A few small marshmallows,
to decorate for the ripple• 50g (2 oz) small mixed
marshmallows• 100g (3½oz) Marshmallow
Fluff (Crème)
method1. Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling. Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.
3. Stir the large marshmallows into the warm custard until melted. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the fridge.
4. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4°C). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions.
5. When the churning is completed, fold in the small marshmallows and Marshmallow Fluff. Use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).
6. Decorate each portion with a few small marshmallows before serving.
> flavour the icecreamists
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> flavour the icecreamists
shoot to chillABSINTHE ICE LOLLIESThey say absinthe makes the heart grow fonder. After a couple of these you might go absinthe without leave in the nearest asylum with your felt-tips like Van Gogh who was said to paint under a burning green absinthe haze. Fear not, whatever crime or misdemeanour you have committed, we only shoot to chill with our sacred gun vice lollies. We’ve toned the absinthe quota down for a better-balanced lolly.
ingredients• 600ml (1 pint) water • 100g (3½oz) caster sugar• 100ml (3½fl oz) Midori (melon
liqueur) • 50ml (2fl oz) absinthe,
or to taste
Makes 6-8 preparation 10 minutes, plus about1 hour freezing
method1. Pour 100ml (3½fl oz) of the water into a saucepan and add the sugar. Place over a low heat and bring to the boil, whisking often, until the sugar dissolves. Reduce the heat and allow to simmer for 5
minutes, continuing to whisk until the liquid turns into a syrup. Set aside and allow to cool for 10 minutes.
2. Add the remaining water, the Midori and absinthe to the syrup and whisk together. Pour into lolly moulds, filling them about two-thirds full so that the mixture has room to expand as it freezes. Place in the freezer for about 30 minutes, until almost solid, then insert a stick in each one. Freeze for another 30 minutes.
For a more potent effect, reduce the amount of water you add to the syrup.
the close hotel
Eating The charming garden restaurant, boasting an original Adams ceiling and views of the walled garden with its central fountain, offers classic dining with the ambience of a 16th-century town house. The restaurant is spilt into two striking wings, with the contemporary décor, furnishings and lighting creating a beautiful setting in which to enjoy breakfast, lunch or dinner. accommodation There are 18 spacious rooms, each individually decorated and named in the same elegant yet comfortable style as the original house. Many of the bedrooms overlook the walled garden and provide the comfort of today with the atmosphere of the past. A delightful mix of antique and contemporary furniture enhances the
rich décor. There are two bedrooms with fine antique four-poster beds. Every room is en suite and retains the character of a bygone era. WEddings The Close has two luxurious rooms licensed to hold your wedding ceremony. The garden room with its splendid Adams ceiling and modern décor can hold 30 guests. The private Chapel can hold up to 80 guests. The Close easily lends itself as a venue for both smaller intimate weddings as well as larger evening receptions for up to 120 guests. mEEtings The conference boardroom allows you to conduct your meeting in total seclusion. ‘Cloisters’ is a purpose-built conference
room seating a maximum of 22 delegates boardroom-style.
the close Hotel, 8 Long Street Tetbury, Gloucestershire GL8 8AQ
Call: 01666 502 272 Visit: www.theclose-hotel.com
Set in the delightful market town of Tetbury, the close Hotel holds the enviable reputation of being one of the
finest 16th-century town houses in the Cotswolds.
flavour fest 2012The South West’s biggest food festival is back!
From Friday 17 to Sunday 19 August, over 100 food and drink producers will bring the sights, sounds and mouthwatering smells of a bustling continental-style market to Plymouth city centre.
With stalls representing the best local produce, from Devonshire cheeses to Cornish curries, and a packed programme of cookery demonstrations from some of the region’s top chefs, the festival will
attract more than 100,000 visitors over three days to join in the frolics.
For fantastic food and family fun, Flavour Fest is the only place to be. Why not book a hotel and make a weekend of it. Recently named the UK’s new gourmet hotspot by Condé Nast Traveller magazine, Plymouth has a wide range of cafés, bars and restaurants with everything from exquisite fine-dining to exotic global cuisines – a true foodie’s haven!
Flavour Fest, the South West’s leading food and drink festival, returns to Plymouth for the ninth year with three days of free food, fun and entertainment in the heart of the city.
www.shopplymouth.co.uk
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Head to Teffont Evias and relax, escape everyday pressures and watch your cares melt away at Howard’s House Hotel. Enjoy fine food, an inspired cellar and above all, a genuinely warm welcome from proprietors whose pride and passion shines through every aspect of their hospitality.
Summer is the season of al fresco dining and finest local ingredients. Think line-caught Nadder trout, hand-dived Cornish scallops, loin of local roe deer, lavender panna
cotta, fresh pea shoots from the hotel’s own traditional potager garden and other seasonal delights.
Languish over a terrace lunch overlooking the tranquil gardens, enjoy a spot of croquet on the lawn and perhaps venture into the stunning local countryside to enjoy a wealth of restorative pursuits.
Howard’s House specialises in ensuring that your stay is ‘the way you want it’, not ‘the way they do it here’…
ESCapE To THE WiLTSHirE CouNTrySidE aNd TakE iN SomE of THE dELigHTS iN aNd arouNd THE WoNdErfuL CiTy of SaLiSbury
Howard’s House Hotel
FurtHer AField
De-Liz Delicatessen is located in the heart of Tisbury high street and, whatever the weather, there is always a wealth of freshly made food to choose from. family picnics, private dinner parties, lunchtime buffets and early morning meetings are all catered for.
This charming Victorian country pub in the idyllic Tollard royal boasts a mouthwatering menu (which changes daily), an exceptional wine list and eight stylish rooms. a match made in heaven for epicureans of the highest standard.
outside dining in the terraced garden is serviced by the picturesque garden kitchen and bar. genuinely welcoming and dog friendly. b&b from £120.
artisan breads are delivered twice a week, there are a wide choice of locally made cheeses as well as popular favourites. fresh fish is available every Thursday, sourced from the South Coast markets at brixham and Newlyn. open seven days a week.
de-liz King John inn
De-Liz Jubilee House, High Street, Tisbury Sp3 6Hd
Call: 01747 871771 Visit: www.deliz.co.uk
King John Inn Tollard royal, Wiltshire Sp5 5pS
Call: 01725 516 207 Visit: www.kingjohninn.co.uk
Howard’s House Hotel Teffont Evias, Salisbury, Wiltshire Sp3 5rJ
Call: 01722 716392 Visit: www.howardshousehotel.co.uk
> flavour megan owen
58
Lunchtime does not have to be an inconvenient bore however, and as the mid-point in your hard-working day, it can in fact be an occasion to look forward to. Here’s how:
• Prepare your lunch when you are making dinner the night before work. As well as making it seem like much less of an effort, you will also feel more enthusiastic about making something tasty if you are preparing a delicious meal at the same time. What’s more, if you have leftovers from your evening meal that can be eaten cold or easily heated up at work, why not take these in with you to save lunch preparation altogether?
• Plan what you are going to have for lunch each day in advance, and try and mix it up so that you don’t end
up stuck in a lunchtime rut with the same old boring sandwich. For this you could even look to recreate the favourites you would normally buy from lunch outlets, but add your own twist to make them even tastier.
• Avoid making lunch a carb fest, and aim to get some of your five-a-day with homemade fruit pots or vegetable sticks that can be dipped in houmous, tzatziki, or sour cream and chive dip. You could also try making your own fruit crisps by thinly slicing apple and drying it in the oven on a low temperature. Not only will these deliver a deliciously intense flavour, but they will act as a naturally sweet lunchtime snack too.
• Use lunchtimes for the week ahead as an excuse for a weekend baking session. Brownies, cupcakes, cookies,
or even crispie cakes can make a great cheeky treat at lunchtime, and they can always be made healthier by using wholemeal flour for a fibre boost, or low-fat spread instead of butter to reduce the saturated fat content. Alternatively, you could experiment further and go down the savoury route, substituting sandwiches for homemade savoury muffins or savoury flapjacks.
So revolutionise your lunchbox, make Tupperware your friend, and satisfy your tum. During a day in the office, it’s the least you deserve.
Follow Megan on Twitter @LDN_Foodie, and visit www.london-foodie.blogspot.co.uk to see what she has been up to on her latest London food adventures.
Time restraints and laziness often result in lunch being an overlooked mealtime, and with these excuses leading to regular trips to convenience outlets, over-indulging and over-spending becomes incredibly easy for a large number of people.
Join the lunchbox revolution BY MEGAN OWEN
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> flavour southsands
South SandS hotel
Start Bay Diver ScallopS, criSpy chicken wingS anD artichoke purée ServeS 4
The Beachside Restaurant at South Sands Hotel is, as the name suggests, set on the water’s edge just outside the beautiful town of Salcombe. The Beachside Restaurant, with its panoramic views of the sea, combines a relaxed atmosphere with some of the best local seafood to create a truly memorable dining experience.
South Sands Hotel is a boutique hotel finished to the highest standards in a New England style. The Beachside Restaurant team have used the finest local produce in order to create a beautiful scallop dish, and what better place to enjoy it than on the terrace in the sun at the South Sands Hotel.
INGREDIENTS• 12 hand-dived scallops –
3 per person• 8 chicken wings – 2 per person• Rock salt• Thyme stalks
Artichoke Purée:• 300g of washed diced
Jerusalem artichoke• 100g butter• 300ml of chicken stock
Madeira Reduction:• 200ml of Madeira • 100g butter • Extra artichoke for crisps (optional)
METHOD1 Firstly pan-fry the scallops for 1 minute on each side.
2 To prepare the chicken wings, add a pinch of salt and sprinkle with thyme then leave for 24 hours to marinade. Cover them with duck fat and then confit the wings in the oven, in a pan covered with tin foil, at a low heat
(90˚) for two to three hours. Allow the chicken wings to cool. Once they have cooled remove the bone carefully. You can do this by pressing the chicken wing in-between two chopping boards with a heavy weight, being careful not to remove the chicken skin.
3 For the artichoke purée, sauté the artichokes in the butter, once the butter is foaming you can then add the chicken stock. Cook until tender and then blitz and pass through a fine sieve.
4 For the Madeira reduction, reduce the Madeira wine to a syrup and then whisk in the butter. This becomes your Madeira emulsion to dress the plate.
5 To make the artichoke crisps, scrub a Jerusalem artichoke, slice on a mandolin as thinly as possible, then deep fry at 175˚C and serve when golden brown.
6 To finish off the dish add some of your favourite salad leaves.
call 01548 845900 viSit www.southsands.comSouth Sands Boutique hotel and Beachside restaurant, Bolt head, Salcombe, Devon tQ8 8ll
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With sustainable fishing top of the agenda, flavour columnist and seafood specialist Mitch Tonks cooks up a storm with his seasonal fish of choice...
© Mitch Tonks. RockFish Grill & Seafood Market
Fishmonger, food writer, restaurateur
www.rockfishgrill.co.uk www.mitchtonks.co.uk www.twitter.com/rockfishgrill
We are a nation who cannot wait to get outdoors when the weather is good, and quite right given our experience of rain at any time! Whether you are camping, at a festival, having a party on the beach or just supper in the garden, barbecued food always tastes good. In fact, in my restaurants we use a grill that mimics the barbecue; the Josper. We burn charcoal and cook fish over it and our customers love it, a simple piece of grilled Dover sole cooked over the flames with lemon and butter, food of the Gods maybe!
When the weather gets cooler just take more blankets outside with you and keep the barbecue going a bit longer when the cooking is over, to keep warm. Here are my top tips for barbecuing fish, which tastes truly magnificent and is so easy to do.
• Allow all flames to die down until you’re left with white ash. Use good quality charcoal for cooking, it will last longer and the flavour is better.
• Dry the fish well before putting it on the grill.
• For whole fish make slashes in the flesh to the bone, this will help the cooking time and tuck some herbs like rosemary, bay or time into the belly.
• If you are using a marinade brush it on the fish whilst it is on the barbecue.
• Dry spice rubs are perfect for oily fish like mackerel, sardines and salmon.
• When cooking whole fish place an upturned casserole dish over the top and stoke the fire with herbs such as rosemary and thyme, you will really get a lovely, smoky, herby flavour.
• Some fish don’t work so well on the open fire like turbot or flaky white fish such as cod, pollack or plaice. The best fish for the barbecue include mackerel, sardines, monkfish, red and grey mullet, gurnard, John Dory, sea bass or bream plus of course scallops, prawns, squid and lobster.
Happy barbecuing!
Mitch Tonks runs RockFish Grill & Seafood Market in Clifton, Bristol. He is an award-winning chef, restaurateur and food writer and has two other seafood restaurants in Dartmouth.
Here’s the ca ch
How to... cook fish on a budget
Fish on the Barbecue
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Grilled langoustines – serves 2Langoustines from Scotland will just start coming back into season at the end of the summer and they make a wonderfully impressive dish from the barbecue. This works well with our native lobster too which should be at a reasonable price during the summer months. The British are sometimes a bit unsure how to eat them but you need to get stuck in with hands and suck all the goodness and meat from the shells – it’s messy but worth it!
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> flavour mitch tonks
IngredIenTs• 1-2kg langoustines,
depending on appetite
• 150ml olive oil
• Pinch of chilli flakes
• 1 garlic clove, finely chopped
• Good pinch of sea salt
• Small handful of parsley, finely chopped
• Juice of ½ lemon
• Freshly milled black pepper
MeTHOd1. Split the langoustines in half lengthways by inserting a knife in the back of the head (you will see a little cross) and levering it towards the tail. Turn the langoustine round and separate it at the head. In a bowl, large enough to hold the langoustines, add 100ml of the olive oil, the chilli flakes, half of the garlic and the salt and mix together. Add the langoustines and mix with your hands to make sure they are well coated.
2. Heat the barbecue till smoking hot. Arrange the langoustines shell side down and allow to cook for 4-5 minutes. Turn the langoustines over for 1-2 minutes until the flesh just starts to turn golden. Mix together the parsley, olive oil, lemon juice, salt, black pepper and remaining garlic. Remove the langoustines to a plate and brush the flesh with the parsley and garlic dressing.
...a memorable experience at Britain’s premier Indian Restaurant
Connoisseurs choice for over three decadesOpen Daily
4 Argyle Street, Bath, BA2 4BA Tel: 01225 466833 or 464758
www.rajpoot.com
Stocking a range of Local, Regional and International Foods, from everyday necessities to that little indulgence.
Finalist in the 2012 Cotswold Life Food and Drink Awards for Best Independent Retailer
Whilst you are browsing, why not stop for a sweet or savoury snack in our coffee shop and soak up the surroundings
Call 01242 604466 Find us on FacebookFood Fanatics, 12 North Street, Winchcombe, Gloucestershire GL54 5LH
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11976-PKitchen 170x116mm Flavour Mag Ad_Layout 1 29/03/2012 11:09am Page 1
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> flavour siân blunos
Some months ago I wrote about the Paleolithic diet, the diet of our ancestors. As I discussed they ate very differently to us and research has shown they were much healthier as they consumed very lean meat and ate fish and shellfish. As a result, their diets were low in saturated fats.
Today we are fully aware that fruit and vegetables are part of a balanced diet and can help us stay healthy. That’s why it so important that we get enough of them. In the UK we eat an average of two to three portions a day, so we’re falling short of the benefits they can provide. ‘Five-a-day’ is based on advice from the World Health Organization, which recommends eating a minimum of 400g of fruit and vegetables a day to lower the
risk of serious health problems; five 80g, portions of fruit and vegetables every day.
Most of our favourite fruits and vegetables can be enjoyed all-year-round, but they are only really at their best in season so there is no excuse! There are plenty to choose from – all full of goodness for our little ones.
To truly taste the British summertime, nothing is sweeter than a true British strawberry in season. Strawberries also contain an array of beneficial phytonutrients and are an excellent source of vitamin C.
Combine any summer fruit with this homemade ice-cream for a real family treat.
KNOW YOUR
DIETChef, food writer, author and mother Siân Blunos is passionate about children’s health and their eating habits, and believes that expanding your knowledge of food can only help benefit your child.
CookIng for CoCoLike most busy mothers, Siân wanted to feed her baby well, but didn’t have a lot of free time on her hands. Her solution was to develop recipes using a wide variety of fresh, available foods, which could be batch-cooked and used to stock the freezer. Now, she always has a range of delicious dishes on hand, and you can too. With a little care and planning you
can give even the youngest of children the experience of good, fresh food, which is tasty and nutritious.
To order a personally signed copy of Cooking for Coco for only £8.50 (including postage), RRP £9.99, email [email protected]
MascaRpONE aND vaNIlla IcE-cREaMMakeS 6-8 PoRTioNS
This is one of my all-time favourite recipes and a very simple one at that. The balsamic vinegar may seem odd, but it cuts the richness of the cheese. You can buy fantastic silicone moulds from kitchen shops – the one I have has 11 individual little moulds.
IngredIentS• 225g tub of mascarpone cheese • 50g caster sugar • 75ml single cream • 1 tsp balsamic vinegar • 2 tbsp milk • 4 drops of vanilla essence
MethodBlitz all the ingredients in a food processor. Pour the mixture into the moulds and freeze. When needed, remove the mould from the freezer and place in the fridge for about 20 minutes to soften before eating.
PreParation tiPWhy not create a ripple effect to add interest? It’s easy to do and looks great! Simply add four tablespoons of puréed warm strawberries with vanilla to the ice cream and mix in before you put it in the freezer. Use a knife and give it a swirl.
Tel: 01963 220317
Visit: www.thequeensarms.com
The Queens Arms is a chic, rural gem tucked into the dramatic hills of the Somerset and Dorset border.
Featuring a bar with roaring fires, two dining rooms, individually designed bedrooms and a gorgeous sunny terrace for guests to enjoy award-winning drinks and great food.
The Queens Arms sources much of its produce from the village itself,
with fruit, vegetables, pork, lamb, game and eggs all supplied by local regulars.
Famed for its freshly baked pork pies on the bar, guests can choose an informal bar meal or dine in the AA rosette award winning restaurant.
Special events, weddings, corporate functions and outside catering can also be arranged.
The Queens ArmsSomerset country pub with luxury accommodation
Email: [email protected]
The Queens Arms | Corton Denham | Somerset | DT9 4LR
This stylish new hotel sits on the beach at South Sands, a bay just outside the vibrant sailing town of Salcombe, Devon, and has a stylish but relaxed atmosphere, with the expansive glass-fronted restaurant spilling out over the beach. Stunning seafood dishes are made under the guidance of celebrity chef Mitch Tonks. The rolling sounds of the beach and the sea air fill the hotel and dictate the mood at this stunning location.
Call 01548 845900 ViSiT www.southsands.comSouth Sands Boutique Hotel and Beachside Restaurant, Bolt Head, Salcombe, Devon TQ8 8ll
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Merlin Farm Eco Cottages
Sampling the finest food Cornwall has to offer doesn’t have to cost the Earth. Take a train down to Cornwall and set up base at Merlin Farm Eco Cottages in North Cornwall.
Five-star Luxury Eco Escapes are just a short walk from the stunning sandy beach at Mawgan Porth, two miles from Watergate Bay, where you will find Jamie Oliver’s Fifteen Restaurant, and regular farmers’ markets.
A few miles in the other direction you are in Rick Stein country, where you’ll find many of his restaurants including his famous Seafood Restaurant, St Petroc’s Bistro, Cafe, Fish and Chip shop and not forgetting another fabulous up-and-coming restaurateur/chef Paul Ainsworth at Number 6.
Jump on a passenger ferry and cross the stunning Camel Estuary and you’ll
find yourself at Rock, home to Nathan Outlaw’s fabulous restaurant at St Enodoc.
Merlin Farm Eco Cottages are wonderfully placed down a quiet country lane surrounded by 27 acres of countryside with wonderful country and coastal walks direct from the farm. Fabulous cream teas are served at Carnewas along the stunning North Cornwall footpath – ‘the best cream tea in Cornwall’ endorsed by Lucy and Darrel, proprietors of Merlin Farm.
If you fancy just chilling out and catering for yourselves, the Eco Cottages have fully equipped modern kitchens with views overlooking the countryside. Buy food
from local farm shops and freshly caught seafood from nearby Padstow and enjoy in the comfort of your eco holiday home.Merlin Farm generates its own electricity from solar PV panels, cleverly tucked out of site in its neighbouring field, and recently won a Highly Commended in the Green Tourism Awards for the whole of the UK and Ireland.
Friendly farm animals come up to greet you from the field fence, including the adorable Horace the donkey.
Call: 01637 860236Visit: www.merlinfarm.co.uk
Merlin Farm offers short breaks from September to June inclusive: Fri – Mon or Mon – Fri (week bookings only during the summer holidays) and have accommodation sleeping 2 to 6 people. Visit the website for up to date availability and rates.
Foodie Eco EscapeA North Cornwall
> flavour sign off
66
I still can’t forgive them, McVitie’s that is. For decades my pleasure was to brew a nice big mug of tea, light a lovely cigarette and pensively dunk my McVitie’s digestive while peering out of the window, normally at the pouring rain. ‘This is what it means to be British,’ I used to think patriotically, ‘a love of plain things.’
Then not so long ago, I picked up a packet of Maccy Vs to see the words ‘reduced fat’ emblazoned across it. No one had asked me if I wanted low fat biscuits and there was no option offered: low fat, take it or leave it. One bite told me to leave it; they didn’t taste half as good as they used to. They didn’t taste of anything much, the flavour had gone along with the fat and they fell apart before they even touched the surface of the brew.
Now I realise that there are people in this country so morbidly obese that the
only way they can leave the house is through a hole in the roof, ably assisted by the fire brigade and lovingly filmed by Channel 5. And while those people only constitute a small proportion of our population, there is a countrywide problem with fatness. You only have to walk down any street that isn’t in an ivory postcode to see people who wobble when they walk and have to fling their great hams of legs out sideways to propel themselves forward.
Perhaps McVitie’s, scared that Jamie Oliver would turn those strangely unfocused eyes of his onto them next, carried out their taste crime with the best of intentions. But they were wrong. I don’t need low fat biscuits imposed on me because I happen to know better than to eat a whole packet of biscuits in one sitting. I am, in fact, capable of eating just one biscuit and no more, okay well, perhaps two. The point is I don’t need nannying and should be allowed to
make my own choices in life. I want my digestives back.
Now rumours abound that Marmite isn’t what it was. Can this be true? I can forgive them their annoying social media activity, but not their messing about with the black stuff. Some time ago they were forced to give up their gorgeous tin lids over some silly EEC directive, and they once rather foolishly tried changing the jar shape, not realising we actually like to struggle for the last scrape. That change was reversed after a howl of protest from Marmiteers.
If only similar pressure could bring back my biscuits.
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.
Stop playing with my food…Love it or hate it, Nick Harman just wants it as it was…
