Flavour+February SW

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South West | Issue 46 | Feb 2012 www.favourmagazine.com

for people who love local food

INSIDEGreenlivings Olympic questions

Love FoodHeartwarming recipes from Tina Bester

Flavour LovesOur top picks for the romantic season...

Walk, Shop and EatDelight in Malmesbury and

the surrounding villages

WIN!AnovernightspabreakatHomewoodPark


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EditorNick GregoryEmail: [email protected]

Art DirectorBruce MyttonEmail: [email protected]

AdvertisingMiranda Coller, Director o SalesEmail: [email protected]

Helen Kembery, Account ManagerEmail: [email protected]

PhotographyJeni Meade

ContributorsSian Blunos, Martin Blunos, Tom Bowles, PeterSwanepoel, Nick Harman, Clare Morris, DuncanShine, Mitch Tonks, Ron Faulkner, Louis Labron-Johnson, Max Drake, James Underdown, CatherineHannah, Emily Richards, Megan Owen

Flavour Magazine151-153 Wick Road, Brislington, Bristol, BS4 4HHTel: 0117 977 9188 | Visit: www.favourmagazine.com

For general enquiriesPeter FrancombEmail: [email protected]

For competition entriesEmail: [email protected]

Copyright 2012 favourmagazine.com

All rights reserved. Material may not be reproducedwithout permission o favour. While we take careto ensure that reports, reviews and eatures areaccurate, favourmagazine.com accepts no liabilityor reader dissatisaction arising rom the contento this publication. The opinions expressed or advicegiven are the views o the individual authors, and donot necessarily represent the views or policies ofavourmagazine.com

favour magazine provides eective communicationthrough design. We specialise in brochures,corporate identity, advertising, direct mail,marketing and design or print.We have a reputation or clear, creative solutions tocommunication problems or a number o corporate,sports, fnancial, charity and leisure industry clients.We maintain the highest o standards, throughouteach individual project and our client relationship.We pride ourselves on delivering distinctive designs

and ideas that will get you noticed.

For more inormation, please contactPeter FrancombTel: 0117 977 9188Email: [email protected]: www.favourmagazine.com

Competition Terms & ConditionsIn addition to any specifcally stated terms andconditions, the ollowing applies to all competitions.All inormation orms part o the rules. All entrantsare deemed to have accepted the rules and agree tobe bound by them. The winner will be the frst entrydrawn at random rom all the entries sent backater the closing date and will be notifed by eitherpost, email or telephone. The prizes are as stated;they are non-transerable and no cash alternativewill be oered. All entrants must be at least 18years old. Competitions are open to UK residentsonly. One entry per person. Proo o postage is notproo o entry. favour accepts no responsibilityor entries lost or damaged in the post. Entrantsagree to take part in any publicity material relatingto the competition. The name o the winner will bepublished in the next edition. The judges decisionis fnal and no correspondence will be entered into.Prizes do not include unspecifed extras (suchas travel). All prizes are subject to availability.Please state i you do not wish to receiveany urther correspondence rom favour orcompetition organisers. You may be required tocollect your prize.

Please recycle this product.

Welcome to Februarysfavour, an edition that

hopeully fnds yourecovered rom theChristmas estivitiesand, having given up

on those New Yearresolutions, ready todutiully embrace theworld o ood and drink again.

Allow yourselves the indulgence o a tripout to The Potting Shed (P.28), spoil theamily at The Woolley Grange Hotel (P.52),

see the delights o our cherished columnistMitch Tonks (P.56), or simply prep-up orShrove Tuesdays Pancake Day withMegan Owen (P.44).

For those o you that have managed tostay true to your health-kick, Tina Bestersnew book, Love Food, is ull o simple,

wholesome recipes that even I havemanaged to cook (try the chicken burgerseatured on (P.31). Not only did theywork, they even managed to look like the

photograph in the book a triumph indeed!

Whatever you have decided ood anddrink wise or the coming year, you canbe assured well have something to take

your ancy. For me, Im araid nothinghas changed; the pounds are packing,exercise only happens to other people andIll continue to be seduced by all things

digestive until they stop being such apleasure that will never happen.

Anyway, spring is around the corner so thatmeans we can shortly start looking orwardto beer gardens again

Well done!

Nick Gregory

welcome

Nick

56

04 WIN!A luxury overnightspa break or two atHomewood Park

10 In SeasonTom Bowles and PeterSwanepoel cook up thebest o the seasons

produce

31 Love FoodHeartwarming recipespresented with style byTina Bester

45 Walk, Shop and EatA browse aroundMalmesbury and thesurrounding villages

58 Going against the Grain

Our intrepid traveller Louisfnds out about Basmatirice in New Delhi

Inside...

52


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BISCUITS OF BLISS

Fudges range of sweet and savoury biscuits offersthe perfect treat for everyone this Valentines Day.

The brand-new Romantic gifting kit jam-packedwith all your essentials for a fun-filled day out orcosy night in for two would make the ultimate

gift for a loved one this year.

Boasting a picnic blanket, wine bag and glasses,corkscrew, napkins, book of love letters andscrumptious Fudges biscuits, this luxurioushamper is sure to make this Valentines Day

one to remember.

www.fudges.co.uk

4

> flavour news

If you have any news or events that you would like to share with

us here at flavour then email [email protected]

this month

COMPETITIONWINNER...

Congratulations go to Annie Chant,from Sherborne, who wins

an overnight stay atThe Inn at Fossebridge!

A luxurious one-night spa break for two atHomewood Park, near Bath, including accommodation

in a classic bedroom, dinner from the Table DHote menu,a full English breakfast, a 30-minute spa treatment each, full

use of all the spa facilities and the glorious hydrotherapy.

Set in ten acres of mature parklands and award-winning gardens with gorgeousviews over of the beautiful Limpley Stoke valley, Homewood Park is delightfullyrural and peaceful. Step inside and you'll find the house still retains many of itsoriginal features, including exposed wooden floors, antique paintings androaring log fires, all artfully combined with stylish modern furnishings, fabricsand finishes. The result is a refreshing fusion of the conventional andcontemporary cool and chic. Smart and sophisticated, yet comfortable andhomely, this is country life for those who still like to keep one foot in the city.

For your chance to win, simply email [email protected] your FULL contact details and stating where you saw your copy offlavour. Good luck!

WIN

RENDEZVOUSWITH RONNIE

Celebrated chef and restaurateurRon Faulkner, of The Muset byRonnie (Clifton), and Ronnies(Thornbury) is going to focus ongetting the creative juices flowingby producing a series of events

called Cookery by Ronnie. He willhold each event in bothrestaurants, include his suppliersand follow a theme. The eventswill be informal, informative, funand most importantly, jolly tasty!!!

The first event is titled Bistro Classics from a Modern Kitchenwith Bibendums hidden Gems. There will be two separateevents, starting with the Wine Tasting, priced at 15, andfollowed by the Bistro Classics Menu priced at 35. So you can

join him for either or both, in which case the food will bediscounted by 15 per cent.

This event will be held at the Muset by Ronnie on February 22,and again at Ronnies on March 1.

Visit the website for all the details and menu selectionswww.ronnies-restaurant.co.uk


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Our wedding fayre on Sunday the 11thMarch 2012 will allow you to have alook around the hotel and beautifulgardens. Stanton House Hotel is apicture perfect setting for yourwedding, beautiful gardens andstunning views across Stanton Lake.Our wedding coordinators will guide

you through your special day, so thatyou can relax and enjoy yourselves.Stanton House Hotel offers a choice offour civil ceremony licensed rooms, aprivate room with bar for your eveningfunction and a large selection ofbedrooms for all your guestsrequirements. Please contact the Hotelto arrange a meeting with our weddingco-ordinator.

Over 40 exhibitors will be on hand tooffer advice. Cake displays, wonderful

floral displays, photographers, weddingdresses, suit hire, entertainers,stationery, chocolate fountain,

jewellers, toastmaster, limousines,Ferraris and even a helicopter. Freeentry and entry into a prize draw,opening times from 11am ~ 4pm. Over300 visitors last year came to the

wedding fayre.

Bedrooms available to look round, wineand food tasting, we set up tabledecorations and open all areas of thehotel for guests to look round, andhopefully the garden will be in bloom.We have two wedding coordinators whocan help with any questions you mighthave on the day. We offer blessings andhumanist weddings in our gardens.

www.stantonhouse.co.uk

BAFTA WINNERSRENOVATE WHITE

PEPPER SCHOOLTop-notch East Dorset-basedWhite Pepper Cookery Schoolare relaunching their websitewith the help of a BAFTAaward-winning London designagency. White Pepper offer awide-range of cookery coursesand workshops for all ages andabilities the new site will beonline from mid-February.Bless you...

www.white-pepper.co.uk

WINE OF THE

MONTH

Tim McLaughlin-Green, sommelierand wine consultant of SommeliersChoice, was shortlisted for theHarpers & Queen Sommelier of the

Year award. His philosophy is tosearch for and work with family-owned wineries, producing high-quality wines in small quantities,aiming for something really special.

arch is one of those

months when you startto feel spring looming;

time to try something other than the

heavier styles of wine you have beenconsuming over the

winter period with your

comfort food.

The choice of wine

is Muscadet 2001

Nicolas Choblet.

You might think a ten-year-old Muscadet is

crazy, however this is

a gem with youth

and freshness.

It is produced by

leaving the wine onits lees for nine

years, which adds a nutty taste and

flavour to the wine and gives it a

superb golden colour. I challenge youto try to find a ten-year-old wine

offering this much value for money!

Try with spring greens, still with

some crunch, drizzle over a goodsplash of olive oil and a pinch of salt,

or try fresh sprats caught off the

coast of Devon.

This wine is available from the Dorset

Wine Company, The Solent Cellar,

Clifton Cellars, and also online.

www.sommelierschoice.com

M

THE PERFECT VENUE AT STANTON HOUSE


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> flavour news

HOLIDAYS WITHOUT A HITCH

An intimate wedding venue or a very grand holiday let? The 18th-centuryOak Barn in Hittisleigh, Devon has been stunningly converted for thatromantic country wedding, but when not being used for lucky couplesgetting hitched, doubles as a spacious holiday let.

The 120ft-long cob barn can hold weddings and civil ceremonies for 60-90,or be used as a holiday home for six people to whom the words large andluxurious matter. A last-minute booking system means the Oak Barn is

outrageously good value.

HittisleighBartonExeterDevon EX6 6LF

01647 24641

www.theoakbarn.co.uk

TICKLE YOUR TASTE BUDS

Wiltshire-based importers of fine foodand wine, Gastro Nicks, have introducedtheir luxury hampers showcasing adelicious array of indulgent treats. NickSpaven and Jane Kempsey, directors atGastro Nicks, take real pride in sourcingthe finest quality foods from smallartisan producers from around the globe.They have a sumptuous spread ofluxurious delicacies for you to choose

from to create a bespoke, tailor-madehamper, adding that extra special touch.Each one is made to suit your taste andbudget it really couldnt be easier!

English cheeseboard chutneys andjellies, Sicilian, Cretan and Tuscan extravirgin olive oils, aged balsamic vinegars,French terrines and French salamis are

just some of the delights available. Tohelp toast that momentous occasion,Gastro Nicks also have a range of Sicilianwines, and a superb Italian Prosecco toadd a touch of sparkle to that special

moment. To create your bespoke GastroNicks hamper, or to purchase one oftheir appetising ready-made hampers,starting from 26.50, visit the website...

All hampers can either be collected ordelivered straight to your front door.

01264 852701www.gastronicks.co.uk

EGG AND NAIL DISH UP SUCCESS

A unique partnership between an electrical showroom and a cookery school is setto dish-up a recipe for success in Bristol. The Devilled Egg Kitchen Academy fromClifton and Nailsea Electrical in Gloucester Road are joining forces to launch 102Cookery School.Based at Nailsea Electricals award-winning showroom the first of its kind inthe country to feature built-in appliances the new cookery school will open itsdoors in March. Award-winning chef Barbora Stiess, of The Devilled Egg, says:

We will be offering classes for everyone; beginners, competent cooks, corporateteambuilding sessions, children as well as 102 developing additional skills andoffering wine tasting. It certainly seems like a match made in heaven!

www.thedevilledegg.com

www.nailseaelectrical.com


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> flavour news

One-night spa break for two including

dinner, bed and breakfast and one half-

hour treatment. Normally this would be

156 per person. Quote flavour magazine

and receive this for just 79 per person!

Matson LaneRobinswood HillGloucester GL4 6EA

01452 874828www.hallmarkhotels.co.uk

HAVE A PIQUANT VALENTINES DAY

Women are easy to buy presents for on Valentines Day;flowers, perfume, jewellery. it all does the trick. Thebig question is what do you get for your man? Why notbuy him something that is not only delicious but hasaphrodisiac qualities, as well as releasing endorphinsto give him a natural high South Devon Chilli FarmsChilli Chocolate. With the luxurious taste of Belgian

chocolate and the chilli kick, it is guaranteed to fire upthe passion on this romantic night.

If you feel hes really the one who deserves to bepampered, then spend some time in the kitchen witha selection of exotic spices and prepare his favouritecurry. Add a dash of South Devon Chilli Farms HotHabanero Sauce to make sure the heat intensitydoesnt disappoint and stock the fridge with hisfavourite beer. Curry, beer and dark chocolate nowyoure talking his language!

For those of you who are single this Valentines Day,treat yourself to a mug of luxurious hot chocolate with

a chilli twist that will warm your heart as well as yourtaste buds. South Devon Chilli Farms Chilli DrinkingChocolate will always cheer you up!

www.sdcf.co.uk

READER OFFER - THE HALLMARK HOTEL GLOUCESTER

EXCLUSIVEOFFERFORFLAVOURREADERS!

MAKE YOURHOME A HAVEN

Take a stroll throughClifton Village and getblown away by Mimosa

Home, the latest additionto the home shoppingscene in Clifton.

Browse through the shopat your leisure andchoose from an inspiringrange of furniture,tableware, silk flowers,candles and textiles youwill not want to leave. Ifyou cannot find what yourheart desires in-store,Mimosa will be happy to

source any products fromelsewhere. Make yourhome your perfect haven.

34 The MallCliftonBristolBS8 4DS

01179 706050www.mimosahome.co.uk


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Jon Thorner is the founder

of Jon Thorners Ltd.Theaward-winning businessmanhas a arm shop near SheptonMallet, ve butchery countersacross the South West andmakes antastic pies...

Jon Thorners

Bridge Farm Shop

Pylle, Shepton MalletSomerset BA4 6TA

01749 830138

www.jonthorners.co.uk

Braising steak, shin, brisket, pork hocks,

belly pork, lamb shank and shoulder of

lamb.These are all examples o the antasticcuts you can buy whether you want to make acasserole, stew, pot roast, slow roast or soup.

The cheaper cuts are very much on trend atpresent, partly due to our economic situation,

but possibly because o celebrity chesadvocating them in their latest recipes. Eitherway, the rise in popularity is antastic, andmakes or more varied and interesting dishes.

Everyone loves a llet steak or its melt-in-the-mouth properties but you can achievethe same satisaction in a dish using oxtailor shin o bee. These cheap cuts originaterom parts o the animal that are moreactive and muscular; thereore it has moreconnective tissue, which needs a slowercooking process to tenderise it.

Jon Thorners is synonymous with quality andthey locally source as much o their meat as

possible. Ultimately these cuts are cheaper,but they are still coming rom a premiumproduct, so you shouldnt worry about usingthese dierent cuts or ear o the meatbeing chewy or tough. The right cut or theright dish achieves the best results have achat with your butcher. At Jon Thorners theriendly team are always happy to advise on

what will work best or your dish.

Another worry concerning cheaper cutsis that they will be more atty. There arecuts that will always have more at whichactually adds antastic favour to a slow-cooked dish but in many cases the butchercan, or will, remove and trim back excess at,producing a much leaner product.

On these long, cold winter nights, there areew things more satisying and ultimatelyrewarding than a tasty slow-cooked stewull o tender meat and root vegetables.

Twitter:@JonThorners

Facebook: Jon Thorners

Brisket Oxtail

Shin of beef Pork hock

the

BUTCHERStip

JON THORNERS


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9

> favour ab oodie reads

For bookworms who love nothing more thancooking up a east or amily and riends, our

monthly selection o new releases is enough tokeep anyone entertained!

FOOD YOU CANTSAY NO TOTAMASIN DAY-LEWISQuadrille, 20

This irresistible book is packed withrecipes or ood you just cant say noto. When we are presented with suchindulgent ood, we inevitably succumband ask or a second helping. Weluxuriate; eel comorted, happy andsatised. Here is a book lled with goodthings, some o which you will nd amiliarbut with an original twist while othersare entirely new and exciting. Some arespecial purely because o their unabashedsimplicity, using a ew o the very bestingredients and disarmingly easy toperect. Tamasins philosophy is all about

making the mosto oods, especiallyingredients inseason, ratherthan spendingextravagantly. Thisis ood that youwill enjoy cooking:eortless butspecial, indulgentyet practical andtotally, utterlyirresistible

GOOD HOUSEKEEPING:THE BAKING BOOKCollins & Brown, 25

This is the must-have baking book romthe team at the Good HousekeepingInstitute. Featuring more than 400delicious, sweet and savoury recipes, thisbaking compendium has the perect recipeor every occasion be it scrumptiousscones or aternoon tea, an elaboratecake or a special event or resh cookiesor the biscuit tin. From pizzas to pies,bread rolls to brioches, glazes to gateaux,and much more in-between, no kitchen is

complete without Good HousekeepingsThe Baking Book.

VEGGIESTANSALLY BUTCHERPavilion, 25

In this upbeat guide to Middle Easternvegetarian cookery, Sally proves that theregion is simply simmering, bubblingand bursting with sumptuous vegetariantraditions and recipes. Written in hertrademark engaging and knowledgeablestyle, Sally takes a resh look at many othe more exciting ingredients availableon our high streets today as well asproviding a host o delicious recipes maderom more amiliar are. From ragrant

Persian noodle rice to gingery tamarindaubergines, pinkpickled turnipsand rose petal

jam, Veggiestanis lled witharomatic herbsand spices,inspiring ideasand all theknowledgeneeded to cookwonderulvegetarian ood.

THE FABULOUS BAKER BROTHERSWELCOME TO THE DELICIOUS WORLD

OF FLOUR, FIRE AND FOREARMSHeadline, 20In this stunning accompaniment to the Channel 4 series, brothers Tom and Henry Herbertreveal the baking secrets that have been in their amily or ve generations. Tom Herbert isa master baker and Henry runs the butchers next door. Together they are an unstoppableorce, cooking up abulous twists on popular classics at Hobbs House, Gloucestershire. TheFabulous Baker Brothersis packed ull o hearty goodness and inspiring recipes, essentialbaking staples and a plethora o meat and baking preparation techniques based around theoven. Its not all about bread though the collection comprises original llings, temptingtoppings and unusual accompaniments that will bring in stacks o delicious favours.

fab foodiereadsPICK

OF THEMONTH!


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10

> favour in season

10

At their

best

RhubarbOriginally rhubarb would be out oseason until spring although we can nowenjoy a orced variety that is grown indark conditions producing a tender andless robust crop. Not only does orcingrhubarb provide us with one o the greatingredients o winter warming recipes,but it also provides a much more vibrant,tender and less sour plant. It will need alot less cooking and sweetening than itshardier outdoor version too.

CHARRED RHUBARB WITH MACKEREL

Serves 4

Cut 800g o rhubarb into 5cm long chunks.In a medium pan bring 500ml chickenstock, 1 bay lea and 6 pinkpeppercornsto a simmer and poach the rhubarb or 5minutes. Remove rom the liquid and allowto cool. Reduce the poaching liquid by twothirds till it starts to thicken slightly. Heata char grill pan and char grill the rhubarbtill the bar marks are visible. Pan ry somemackerel llets and arrange on top othe charred rhubarb and serve with thereduced poaching liquid.

Hartley Farm Shop and Ca is located just outsideBath, selling a resh and colourul selection o local,seasonal produce. www.hartley-arm.co.uk

Peter Swanepoel has been cooking-up delights inthe West Country or several years and continues toinspire with original, heartelt and stunning recipes.

Follow Peter on Twitter:@chepeter31

BLOOD ORANGE AND STAR ANISE SOUFFLE

Serves 4

Pre-heat oven to 200C. Brush 4 ramekins with sotened butter anddust with castorsugar. Place the mould to one side. Mix together 500mlbloodorangejuice, 2 staranise and 1 tsp o cornfour in a medium panand bring to a simmer. Allow the mixture to reduce and thicken, strainthrough a ne sieve and allow to cool. Whisk 3 eggwhites to sot peaksand old into the cold blood orange mixture (careul not to knock the airout o the whites). Fill the ramekins till fush with the top and run your

nger around the edge to allow or an even rise. Bake in the oven or10-12 minutes till golden and risen. Serve immediately.

Blood OrangeThe blood orange is a variation o the everydayorange but with a dark red tinge on both the skinand in the fesh. They are mostly grown in theMediterranean but are more o a late winter ruit.In terms o taste the blood orange is slightly moretart than its better-known orange. Enjoy themwhile you can as they are usually only around or

a month or two at this time o year.


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PurpleSproutingBroccoliAter a bleak winter, nally hints o amilder spring arrive with the brightand bold shades o purple sprouting.It can require a bit o eort to grow ityoursel as it takes a year to establishthe plant, but homegrown purplesprouting can be eaten when youngand tender. It is also best eaten when

just picked, which is another advantageo growing your own, and it is packedwith vitamins and minerals.

PURPLE SPROUTING BROCCOLI

AND SAFFRON PAKORA

Serves 4

Mix together 250g strong four,8 saron laments, 10g yeast,5g salt and 150ml sparklingwater and place in a warm areato allow the yeast to activate.Blanch 800g o purplesprouting insalted boiling water and reresh inan ice bath. Strain o the water andallow it to dry beore dipping into thepakora batter and deep ry at 180C tillgolden and crispy. Place onto a tea toweland season with salt and reshly-groundblack pepper.Serve with creme raiche as aperect wintery snack.

1111

> favour in season

right now

We all know that eating with the seasons makes or healthier bodies andtastier dishes. Each month Tom Bowles rom Hartley Farm and our residentSouth Arican che Peter Swanepoel team up to bring you all you need toknow about the best produce o the month.

CAULIFLOWER CHEESE

PANNA COTTA

Serves 4

Finely chop 300g o caulifower andplace in a medium pan along with300ml milk, 400ml doublecream,1 baylea, sprig o thyme and 40go gruyerecheese and simmer or5 minutes to inuse the cream.Season to taste and strain througha ne sieve. Soak 6 leaves o gelatinin some cold water and add to thewarm cream mixture. Transer todariol moulds and allow to coolbeore rerigerating or 3-4 hourstill set.

Caulifower

Caulifower shares the same heritage as sprouts, cabbage and kale but is uniquein that it is the only one that produces a fower in the orm o its white curd. Caulisare available in many dierent varieties such as Romanesco, and can be ound invarying colours such as green, purple, brown and yellow.


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Tey oer a choice o three rooms suitable

or everything rom small business meetings,

to large theatre style presentations, up to

product launches and canap receptions.

Clients can tailor their packages accordingto what they want, and ulfl very modern

requirements in a beautiul historic setting.

Te day delegate rate o 25 includes the

hiring o the room, WiFi, projector and

screen and PA system. It also includes tea,

coee, water and biscuits and ruit.

All o your meetings can o course be

complemented by the ood created and

inspired byRaymond Blanc whether you

choose to dine in Te Brasserieon the great

value lunch menu, have a casual buet or use

one o our other rooms or a ormal sit down

meal at the end o the day Blanc Events

can cater or everything.

Tis space is also available or smaller parties

on Valentines evening on a set menu at

30 a head.

BAKERS & CUTLERS HALLS, HE FRIARY BUILDING, CABO CIRCUS, BRISOL BS1 3DF

CALL US: 0117 910 2412 VISI US:WWW.BLANCEVENTS.COM

BAKERS &

CULERS HALLS

While being best known or anything rom small amily gatherings to large

amily weddings, Blanc Eventscan also ofer a space in the heart o the

city perect or corporate meetings and dinners.


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13

Q

Q

Q

Q

askachef:

Ronnies of Thornbury 0145 441 1137 ~ The Muset by Ronnie 0117 973 7248 ~www.ronnies-restaurant.co.uk

Ron Faulkner is the owner-chef

of Ronnies and The Muset

by Ronnie. His distinguished

career has seen him work in some

o the most prestigious kitchens in

the UK and Europe, or celebrated

ches such as Anton Mosimann and

Ed Baines. Schooled in classic Frenchtechniques, Rons modern European

cooking style is underpinned with

a passion or using the very best

seasonal ingredients.

Can you recommend a good chefs knife for me?

Oliver Richards, Bath

Japanese or European is the rst question. Japanese knives are made rom the

hardest steel, allowing a very sharp edge that will hold. They are also normally

lighter. However, I have ound that I preer a knie with a little more weight, and

hard steel makes it harder to recover the edge. This Christmas, Santa brought

me the best cooks knie Ive ever used: a 23cm Wustho Ikon cooks knie.

What exactly is veal? And why do people

say that its cruel to eat it?

James Bunn, Tetbury

Veal is the meat rom a young male cal,

which is slaughtered beore it eats grass.

Unortunately, calves were sometimes

kept in crates with no space to move and

the tendons in the heels were cut. This

was to stop the animals rom movingaround, which in turn kept the meat tender.

Consequently, veal was widely boycotted

in the UK, and the value o calves became

so low that it is cheaper to put a bolt in the

cals head rather than take it to market.

Most male dairy calves are now disposed

o in an incinerator. What a waste! Look out

or British Rose Veal, which has addressed

the arming problems and produces a

beautiul product rom a happy animal.How do you poach an egg? Its

always been a bit of a mystery

to me.

Howard Roberts, Dartmouth

The secret is to use thereshest o eggs. A touch o

vinegar in the water will help

to set the white. Crack the egg

into a ramekin and gently pour

the egg into the water. The

bubbles should push the white

around the yolk orming a tear

shape. For a sot yolk lit the

egg rom the water ater three

minutes.

I usually place raw fennel directly

into my salads, but its a different

beast entirely when cooked. Can you

recommend

a preparation?

Georgina Owen, Frome

I rst discovered cooked ennel when Iwas a young lad on a skiing trip in the

Italian Alps. The ennel was baked in

milk and topped with cheese, ennel

gratin. I have since rened the recipe.

Cut the 2 large heads o ennel into

quarters, remove the core, cook in

boiling water or 5-6 minutes and

place into a fat dish. Bring 150ml

o cream to the boil with 2 cloves

o crushed garlic. Pour the cream

over the ennel and top with grated

Parmesan. Bake or 20 minutes at

180C and serve.


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14

Head che Richard Buckley o Demuthshas a passion or bringing vegetablesto the centre o the plate: I believe

that local, seasonal produce should be atthe heart o all our ood, nothing is moresatisying than taking a beautiul vegetablestraight rom the eld, treating it withrespect and serving it to people youcare about.

Demuths Restaurant in Bath has been one othe countrys top vegetarian restaurants orover 20 years and continues to redene whatit means to cook and eat vegetables in ourtimes. They strive to make healthier, tastier,more creative ood using the world-classproduce grown in the elds around Bath.

2 North Parade Passage, Bath BA1 1NX

01225 446059 www.demuths.co.uk

Onion, Cheddar and Thyme Tart

Demuths

This is the perect recipe or those late winter months when the store cupboardis running low and you are craving something deeply satisying. I made this oneevening when Id orgotten to go shopping and had my whole amily coming roundor an early dinner. All I could nd was some pastry, onions and eggs. I made thisand it was so successul it went straight onto the restaurant lunch menu the nextday. As soon as the thyme goes in and the smell wats up you know you are inor something special. Just serve it with a simple green salad or, as we do in therestaurant, a ew Agen prunes.

Onion, Cheddarand Thyme Tart

INGREDIENTS

125g unsalted butter,

sotened

1 medium egg

250g four

Pinch sea salt

1 tbsp milk

5 medium brown onions

75g butter

8 cloves garlic

150g vintage cheddar

5 medium eggs

200g double cream

20g thyme

Salt and black pepper

TO MAKE THE PASTRY

1 Cream together the butter and the egg. Addthe four and the salt and mix to orm crumbs.

2 Add the milk and orm into a ball. Wrap in clinglm and put in the ridge to rest or30 minutes.

3 Grease a 25cm tart case and roll the pastryout to the thickness o a 1 coin, leaving a good

amount hanging over the edges. Put into thecase and set in the ridge or 20 minutes.

4 Blind bake until crisp and then trim othe edges

FOR THE FILLING

1 Slice the onions and ry them in the butteruntil very sot. Slice the garlic and add it to theonions. Cook gently or our more minutes.

2 Pick and chop the thyme and add it to theonions. Grate the cheddar and mix it with theeggs and cream. Add the onion mix. Seasonwell and bake in the pastry case until just set.

3 Leave to set or one hour beore cutting.


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THE CORNERHOUSE IN FROME IS A POPULAR

PRIVATELY-OWNED HOTEL, PUB AND BRASSERIE THATATTRACTS DISCERNING LOCALS AND VISITORS ALIKE...

15

Owner Martin Earley set out with

the seemingly simple task of creating

a place that he wanted to spend

time in. Easier said than done. He has,

however, succeeded with aplomb in allacets o The Cornerhouse. Every detailis taken care o andwell-thought out, romthe luxurious rooms withindividual little touches,to the great selectiono beers and wines atprices that dont oendthe purse-strings, notto mention the locally-sourced produce,expertly cooked with aFrench infuence in TheBrasserie, which allows relaxeddining at relaxed prices.

The intimate unction room upstairs isthe perect place or hosting dinners andparties or up to 40 people, and is verypopular as a private dining room. Whendining here, the head che will be

more than happy to tailor the menu toyour requirements, and can cater orall budgets.

Once a month the hotel is also the popularvenue o The Cornerhouse Comedy

Club, where establishedcomedians amous rom thecomedy circuit entertain apacked house. As well asthis, The Cornerhouse isnow well established asa live music venue, andalready such stars as PeeWee Ellis, Jim Mullen, JohnLaw, Yuri Goloubev, AsisSurkis and Zoe Francishave played to enthusiastic

cabaret audiences. Add to this the monthlyjazz jam and soul sessions, and you havea destination that is sure to delight those oa musical inclination.

There is a lot going on at The Cornerhouse,visit the website or reviews, events andinormation.

THE CORNERHOUSE

The Cornerhouse | 1 ChristchurchStreet East | Frome | Somerset BA11 1QACall: 01373 472042 | Visit: www.thecornerhousefrome.co.uk


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16

Kerry Evansis a che and nutritionaltherapist, with years o experience.

During ten years o cooking on private

and chartered yachts, Kerry oundhersel becoming more and more

ascinated by the health properties

o ood, and ater leaving yachting

ull time, she decided to train as a

nutritional therapist. Kerry qualifed

rom the college o naturopathic

medicine in November 2010, and

now combines her love o ood and

newound knowledge to help you

attain maximum health benefts rom

your ood. This month, Kerry talks to

us about her seminal oodie project;

In The Pink Cookery School

In The PinkCookery SchoolI

n The Pink Cookery School bringstogether my love o great ood andpractical, tasty solutions, to help you

understand and embrace the oods that

will help you increase your wellbeingthrough your everyday eating choices.

Put very simply, when I think about howdierent we all look on the outside, Icannot come up with one reason wewould not be as dierent on the inside.A diet that one person thrives on canmake someone else very ill. Energyuctuations, weight gain or loss, moodswings and allergies can all be signs thatthe oods we are eating are not the rightones or us. Identiying which oods arecausing problems can be tricky, and onceidentifed it can be even harder to makethe necessary changes.

Conicting healthy eating advice, oldhabits, the constraints o eeding a amilyor wanting to enjoy an active social liecan all impact greatly on your likelihood o

successully making the changes and justas importantly sticking with them, and thatis where I step in.

I wanted to help people to overcome theseobstacles, to fnd real solutionsto changing their diet to one that is rightor them and that will bring long-termhealth benefts.

Here at In The Pink Cookery School I havea very simple rule; Would I eat this, andwould I be happy to serve it to my riendsand amily? I not, the recipe does not getused. I introduce you to new ingredients,and make sure they are easy to fnd in

supermarkets and high street health oodstores. I help you understand some o theconicts around eating advice and howmaking small but signifcant changes

can have a huge impact. The inormalatmosphere and small group size meansthere is plenty o time to ask questionsand get advice that is relevant to yourliestyle and the unique person thatyou are.

Current courses include dairy-ree,gluten--ree, cholesterol reduction,healthy snacking and blood sugar control(yes this includes cakes and biscuits)and a more general healthy eatingMediterranean cookery course.

01225 743 386www.inthepinkcookery.co.uk


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17

> favour in the pink cookery school

Dairy and gluten-ree fsh pieCreamy and tasty, it is hard to believe this dish is dairy and gluten ree:

just as wonderul as the real thing, but with none o the side-eects.

INGREDIENTS250 ml soya milk

250 ml oat cream

2 garlic cloves, whole but bruised

20g dill

40ml white wine

175g prawns

350g smoked haddock or cod

250g wild salmon

1-2 potatoes, depending on size

Salt and pepper to taste

50g pumpkin seeds, roughly chopped

Corn our or other gluten-ree oursuch as millet, quinoa or buckwheat

METHOD1 Preheat the oven to 180C / 350F/

gas mark 4. Place the soya milk, oatcream, garlic and white wine in a panon the hob and bring to the boil oraround 10 minutes or until the saucehas reduced by hal.

2 Thicken the sauce as you would anormal white sauce, by placing somecorn our in a bowl and adding somecold water to orm a paste. Mix wellensuring all lumps have disappeared.Add a little more water until you can

easily pour the our and water mixinto the sauce. Keeping the sauce overa moderate heat, stir well and checkor consistency. The sauce shouldorm a thick coat on the back o awooden spoon. Add the chopped dilland check or seasoning, adding saltand pepper to taste.

3 Meanwhile prepare the fsh byremoving any skin or bones andchopping it into chunks. Place thefsh in an ovenproo dish. Slice thepotatoes very thinly and arrange themon top o the fsh starting rom theoutside o the dish and working yourway round towards the centre. Removethe garlic rom the sauce then pourover the potatoes.

4 Sprinkle the chopped pumpkin seedsover the top o the potatoes. Cook thepie or 30 minutes or until the potatoesare cooked through. You can checkthis by poking them with the tip oa sharp knie.

Visit: www.inthepinkcookery.co.uk


18/72

FINE WINESBY THE GLASS

This month I thought Id be

a little indulgent and take

pleasure in writing about a

couple o my avourite wines. I haveto say that Im a pretty big an o allthe wines I write about in this column,and I hope some o you are now too.However there are some wines andranges that have a certain je ne saisquoi which have a regularly rereshedslot in my wine rack.

For me the best thing is nding aproducer who you can rely on or avariety o occasions. For an everyday,Tuesday night wine, most o usdont want to be paying through

the nose. Equally, I want a decentoption I want some value in myglass. Then, there are some morespecial occasions. Whether this is tocelebrate the weekend or a specialbirthday, its reassuring to know thatwhen you trade up to the next level,youre not being ripped o.

So, I was delighted to nd one omy avourite producers oering arange o great wines by the glassat two venues in Gloucestershire.One soapbox o mine (among many)

is not being able to nd a good, orinteresting, wine available by theglass. I understand how dicult it iswith the risk o wastage and that a loto people dont actually mind whichwine they drink, to a point. But I dothink its a shame when a venue hasa abulous wine range, but i you onlywant a glass you have to settle or thecheapest stu on the list.

Rant over. Here we have two beautiulvenues with some great wines by the

glass. Even better, they are availableuntil the end o March or the price otheir house wines at lunchtimes. Get

your post-Christmas detox nishedand get yoursel out or a treat. Go on,you know youll be glad you did!

My producer o choice is synonymouswith great quality Burgundy LouisJadot. Even entry-level Burgundy isntcheap youre never going to nd iton the three or a tenner deal at thesupermarket. In my view, thank godor that. What it means is that theregions image has never devaluedthrough price, allowing the producersto reinvest in their wineries and

vineyards.

My special occasion trade-upsare made rom the classic grapeso Burgundy (and its next doorneighbour Champagne). I you thinkyou dont like oaked ChardonnayI would ask you to try a glass othis and orget all the nasty cheapAustralian stu you may have tried inthe 90s. Mersault is one o the mostapproachable wines o the area witha toasty vanilla nish. Its not quite asbig as some o the other Burgundian

whites so its a great wine to try andsee what all the uss is about.

For those o you hooked moveon and try another glass. PulignyMontrachet and ChassagneMontrachet are arguably the greatestexpressions o the Chardonnay grapein the world. Elegant but rich andpowerul, these wines are not or theaint hearted Pinot Grigio drinker.Amen I say to that, and leave the goodstu to those o us who love it.


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19

> favour title here

For the red, a Gevry-Chambertain asthe headline. Pinot Noir is regardedby some as a thin wine, with light

ruit and not much else. How littledo they know its potential! This isa serious, ull-bodied wine with bigfavours, body and structure. GoodPinot Noir has the capacity to ageor many, many years evolving intoabulous complex savoury favours.But or now, you can try a glass withsome seriously powerul ruit andsmokiness which I guarantee will stopyou in your tracks.

The other reds on oer are rst, aSavigny-les-Beaune. Great as an

alternative i you want somethinga little lighter or a particular oodmatch, with beautiul ripe red ruitand a silky texture. And then JadotsBeaune 1er Cru the top grapes othe vineyard specially made or the50th anniversary. Another powerulwine here with great depth.

And where to nd these wines? Firstly The Potager restaurant at BarnsleyHouse (www.calcotmanor.co.uk/site/barnsley-house)is a delightul settingwith traditional Cotswold stone with

a contemporary edge. Personally Idtake advantage o its equally attractive

hotel rooms at the same time andenjoy your own countryside retreat ora night or two. For once Ive ound a

main course which I think will partnerboth the ull-bodied, nutty whites andthe silky, smoky reds a pumpkincappalletti with sauted mushroomand parmesan. Maybe a glass o eachto decide your avourite?

From one country retreat to anotheror our second venue. Calcot Manor(www.calcotmanor.co.uk) is a stunningspa hotel set in sprawling, leaygrounds. Youre spoilt or choice hereor ood, with either the GumstoolInn or Conservatory Restaurant both

on site. At the Conservatory theres aMediterranean infuence on its daily-changing menu. For the oaked whitestry something like the roasted turboton the bone, alternatively somethinglike the roast duck with honey andblood orange puree or the Savigny-les-Beaune and even sirloin o beeor the heavier reds. Enjoy!

www.matthewclark.co.uk

Wine columnist Clare Morris has over 10 yearsexperience in the drinks industry, consulting with

hotels, restaurants, pubs and bars across theUK. She is currently studying for a Diploma at theWSET London Wine and Spirit School.


20/72

20

flavourTHIS MONTHS MUST DO,BUY & SEE...

To most o us today, Valentines Daydraws associations and memorieso many things; a packet o Love

Hearts received in the schoolyardalongside a love note with sentimentsexpressed via the medium o pasted-inmagazine type. Bouquets o red roses wanted or unwanted. Teddy bears, cards,chocolates, mugs and all the rest othe paraphernalia ogged every year toconsumers pressured into proving theirundying love by spending more than 6.99

this year. Or alternatively, or the lesscynical among us, a meaningul, well-thought-out gesture o aection, warmlyaccepted. Snogs and candlelit dinners. Thelist could go on. In short, Valentines Dayis all about lurve. But this wasnt alwaysthe case.

Saint Valentines Day can be attributedto a priest, Valentine o Rome, who wasmartyred around the third century underthe persecution o the Emperor Claudius.

For centuries Valentines Day wasremembered only by the pious, and hadno romantic connotations, although

some legends have it that Valentine wasa renegade priest who secretly providedwedding ceremonies or young men,despite the emperors law that young menwere not to marry, as it would make themless eective soldiers.

Valentine was executed or this, but on hislast night he sent a letter to his beloved. Itwas a note that read From your Valentine.

However true or alse this able may be,

what is by most historians consideredairly irreutable is that Valentines Dayfrst became known or romance, at leastin England, through a poem by Chaucer,Parlement of Foules. Chaucer wrote: Forthis was Saint Valentines Day, when everybird cometh there to choose his mate.

From then Valentines snowballed. In 1400a special court o love was set up in Paris(where else?) to deal with love contracts,betrayals, and violence against women.In 1797, a British publisher issued TheYoung Mans Valentine Writer, whichcontained scores o suggested sentimentalverses or the young lover unable to

compose his own. This, combined withadvances in postal technology, gave birthto the notion o mailing Valentines, whicheventually morphed into the tradition andindustry that we recognise today.

With that in mind, take a trip through ouravour loves eature; jam-packed withthe best destinations in the South West tospend time with your loved ones, be theylong-term partner, romantic interest ordear old mother.

DID YOU KNOW?...Saint Valentines Day is named ater

one or more early Christian martyrs

named Valentine and was established

by Pope Gelasius I in 500 AD. It was

deleted rom the Roman calendar

o saints in 1969 by Pope Paul VI,

but its religious observance is still

permitted. The day rst became

associated with romantic love in the

circle o Georey Chaucer in the high

Middle Ages, when the tradition o

courtly love fourished.


21/72

21

Lucknam ParkHotel & SpaSurprise the one you love with a

romantic escape. A magnifcentPalladian mansion secluded within aprivate 500-acre hideaway, Lucknamwill be a magical destination thisValentines. Enjoy a one-nightpackage on Valentines Day rom470 per room.

Treat mum this Mothers Day to adelicious Michelin-starred Sundaylunch in the elegant surroundings o

The Park restaurant at 45

per person.

Greeces most celebrated che,Athinagoras Kostakos, will beworking alongside Lucknamsaward-winning executive che HywelJones in creating his signaturedishes and Greek delicacies in boththe Michelin-starred restaurantThe Park and The Brasserie, romFebruary 28 March 3.

Lucknam Park Hotel & Spa, BathColerne, Chippenham

Wiltshire SN14 8AZ

Call: 01225 742777Visit: www.lucknampark.co.uk

The Tunnel House

Furnished with oddities and

memorabilia rom over thedecades, this is a pub thatyou can ease into like a comyold armchair: amiliar andreassuring. There is also a barnavailable or ree hire greator parties and events.

An excellent choice or winingand dining that specialsomeone on Valentines Day,The Tunnel House has a wealth

o hot spots surrounding the

venue which are ideal or longromantic rambles. Lovebirdscan even hire a tent to camp inthe stunning grounds on theedge o the large Hailey Wood.

Dont orget mother this yearwith The Tunnel Housesexcellent Sunday lunch. Itsguaranteed to knock her o hereet (in the best possible way).Booking is advised.

The Tunnel House

The Tunnel House Inn and BarnTarlton Road, Nr Cirencester

Gloucestershire GL7 6PW

Call: 01285 770280Visit: www.tunnelhouse.com

flavour


22/72

Farrells Irish ItalianValentines Day promisesto be something specialat Farrells Irish Italian,Keynsham.

On oer is a tasty set-price menu or 35.00 perhead ( la carte menu alsoavailable) to include:a chilled glass o Proseccoon arrival, ollowed

by delights such as asharing seaood platter oseared scallops, oystersand Guinness to getyour Valentines eveningunderway, with homemadetrues and coee to fnish.

CELEBRATE

VALENTINES DAY

At Martini Restaurant in Bath

Extensive menu available

To make a reservation call:

01225 460818www.martinirestaurantbath.com

Great atmosphere, wonderful food,

friendly and fun service.

MartiniRESTAURANT

WINNER OF BATH GOOD FOOD AWARD

BEST ITALIAN RESTAURANT

The Fox SeagrassThe Fox at Broughton Giord at the heart o both the

Wiltshire countryside andthe Wiltshire dining scene oers delicious seasonalhome-cooked ood romlocal sources, in a warm andriendly environment.

The tremendous Sunday lunchat The Fox is the stu o ables,and where could be betterto take your mother on herspecial day?

In this cosy tavern thededicated team o ches arealso preparing a sumptuousValentines menu or you tosup in style with your lovedone. Booking is advised.

Seagrass is a contemporaryand cosy restaurant ound

on Fish Street, just a ewmetres up rom the harbourbeach in St Ives; a lovelyseaside town amous orits art and fshing.

Focused on only usingthe best seasonal andlocal produce, headche Lee Groves (semi-fnalist Masterchef TheProfessionals2010) hascreated a range o amazingdishes to excite both thepalate and the eye.

Dine in style at Seagrass,a antastic new restaurant.

The Fox The Street, Broughton GiordMelskam SN12 8PW

Call: 01225 782949Visit:www.theox-broughtongiord.co.uk

Seagrass RestaurantFish Street, St Ives TR26 1LT

Call: 01736 793763Visit: www.seagrass-stives.com

flavour

Farrells Irish Italian 44 Temple StreetKeynsham, Bristol BS31 1EH

Call: 0117 9 866 330

Visit:www.arrellsrestaurant.co.uk


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23

Made By BobMade By Bob is a restaurant and catering company based in

Cirencester, Gloucestershire, ideal or any party or event.

Be it a wedding or 200, or an intimate garden party or 12,Made By Bob can adapt to every situation.

Celebrate Valentines Day with Made By Bob! The restaurantis open or a romantic supper rom 7pm. Made by Bob oers

abulous ood at great prices.

White PepperCookery School

Cotswold88hotel

White Pepper Cookery School is set in East Dorset ona beautiul bee arm, which recently eatured on ITVs

Hungry Sailors.

Cotswolds88hotel issituated in the heart o thebeautiul town o Painswick,traditionally known as TheQueen o the Cotswolds.

This 18th-century Palladianhouse with panoramic viewsover the Painswick Valleyhas won a coveted third AArosette or its restaurantunder the guidance oexecutive head che Lee

Scott, who has cooked or,among others, Tom Cruiseand Madonna.

This splendid destinationwould be ideal or aromantic Valentines break,or to treat mum to a lovelymeal on Mothering Sunday.

White Pepper Cookery SchoolWareham Rd, Lytchett Minster, Dorset BH16 6ER

Call: 07775 742900

Visit:www.white-pepper.co.uk

Cotswolds88hotel Kemps Lane, PainswickGloucestershire GL6 6YB

Call: 01452 813688

Visit: www.cotswolds88hotel.com

flavour

Made By Bob Unit 6, The Cornhall26 Market Place, Cirencester, Gloucetershire GL7 2NY

Call: 01285 641818Visit:www.oodmadebybob.com

Love a Discount this month at White PepperCookery School. Buy one course and get the second

hal price on the selected courses below(terms & conditions apply):

Just Sauces: February 6, 10am-1pmSausages: February 9, 6pm-9pm

Dinner Party Box: February 13, 6pm-9pmCharcuterie: February 18, 6pm-9pmPastry Che: February 20, 6pm-9pm

Fish and Shellfsh: February 21, 10am-1pmItalian: February 28, 10am-1pm

Visit the website or the complete range ocourses treat yoursel or give a lovely git!


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MOTHERING SUNDAY IS ONE OF THE BUSIEST DAYS OF THE YEAR!

reat your mum to a fabulous three-course meal for only 16.90 per person,including a small memento of the day. Book now to avoid disappointment.

Te Walnut ree Hotel North Petherton South of Bridgwater Somerset A6 6QA01278 662255 [email protected] www.walnuttreehotel.com

T H E W A L N U T T R E E

H O T E L R E S T A U R A N T & B A R

MOHERING SUNDAY LUNCH18 MARCH 2012

TO BEGIN

Leek & Potato Soup

Homemade Fish Cakeswith Tartar Sauce

Homemade Pate, Red Onion Marmalade

Pea & Mint Frittata

MAIN COURSE

Roast Rump of B eef, Yorkshire Pudding

Roast Chicken, HomemadeStuffing, Bread Sauce

Salmon en Croute, Buttered Spinach

Roast Pepper & RocketRavioli, Parmesan Cream

All Served With SeasonalVegetables and Potatoes

SWEETS

Individual Lemon Meringue Pie

Fresh Fruit Crumble,Homemade Custard

Blackmore Farm Ice Creamor Sorbet

Cheddar Cheese & Biscuits,Homemade Chutney

3 COURSES 16.90 CHILDREN (UNDER 12) 8.90

The Catherine Wheel

For Mothering Sunday, anexcellent Sunday lunch menuis available, and containsa number o carnivorouschoices, including lamb, bee,sea bass and venison, as wellas some great vegetarianoptions, such as a tasty lentiland nut roast. All mains

are 9.75, and starters anddesserts are also available.Both Valentines and MothersDay are very popular here, sobooking is advised.

Visit The Catherine Wheel orhearty home-cooked ood,and a cracking atmosphere.

The Catherine Wheelis a fne 16th-century innsituated in Marshfeld, on the edge o the Cotswolds.

Always a cosy and personal dining experience,The Catherine Wheel is a great destination to treatyour loved one to a romantic Valentines meal.

The Catherine WheelThe High Street, Marsheld SN14 8LR

Call: 01225 892220Visit: www.thecatherinewheel.co.uk

flavour


25/72

...a memorable experience at Britainspremier Indian Restaurant

Connoisseurs choice for over three decades

Open Daily

4 Argyle Street, Bath, BA2 4BATel: 01225 466833 or 464758

www.rajpoot.com

THE FOX & HOUNDS

The Fox and Houndsis a warm and cosytraditional country

pub; built in 1725 asblacksmiths workshop.

THE FOX & HOUNDS 9 HIGH STREETCOLERNE, CHIPPENHAM SN14 8DB

CALL: 01225 744847VISIT:www.foxandhoundscolerne.co.uk

The owners have created a wonderfully pleasantexperience here for all to enjoy.

The pub strives to create exceptional food, usingonly local and British ingredients. All the meat

comes from small independent farmers specialisingin their produce.

Behind the pub there is a fully-refurbished functionroom, totally independent from the main pub,complete with its own bar and toilet facilities.

This cosy tavern is a great destination for drinks,events or a tasty meal.

Gascoyne Place serves creative modern British food from seasonal, localand sustainable sources.We offer the best aspects of the pub and restaurantenvironment with friendly, knowledgeable lunch, pre-theatre and dinner service

matched with an extensive beer and wine list, many of which are directly sourcedand imported including our multi award-winning house wines.

Gascoyne Place offers a set lunch and pre theatre menu at 13.50 for 2 coursesor 17 for 3 courses plus live jazz to accompany dinner every Sunday evening.

Gascoyne Place 1 Sawclose Bath BA11EY (directly opposite the Theatre Royal)

Call us01225 445854Visit us www.gascoyneplace.co.uk

Lunch: Monday Friday 12-2.30pm, Saturday & Sunday 12-3pm

Dinner: Monday-Thursday 5.30-9.30pm, Friday 5.30-10pm, Saturday 5.30-10.30pm, Sunday 6-10pm

SAMPLE FE BRUARY MENU

Goats Cheese & Spinach Pithivier,

Onion Marmalade, Walnuts

Pressed Guinea Fowl & Ham Hock,

Pickled Vegetables, Artichoke Crisps

River Exe Mussels, West Countr y

Cider & Herb Cream

Pan-Fried Pork Fillet, Pork Belly, BlackPudding, Roast New Potatoes, Parsnip Pure,

Caramelised Apples

Pan-Fried Fillet of Brill, Spiced Potatoes& Spinach, Emulsion of Vegetables

Pearl Barley Risotto of Butternut Squash,Spinach, Red Pesto

Orange Pannacotta, White ChocolateSauce, Pickled Orange, Pistachio Biscotti

Apple & Plum Compte, Fennel Crumble,Toffee Ice Cream

British Artisan Cheeses, Crackers,TomatoChutney - Westcombe Cheddar, Perl las

Blue, Tunworth


26/72

HOUSE

FRONTING THE

Jonathan Bowker, o The Muset by

Ronnie, Cliton has the prestigious

role as the head o the ront o

house team.He has pedigree

too, having spent eight years as deputy

general manager at Thornbury Castle

as well as lengthy stints at Baths Royal

Crescent Hotel and also Newbury Manor.

Jonathans return to the restaurant, the

heart and soul o hospitality, is o great

benet not only to The Muset by Ronnie

but also to catering in the South West.

His standards o customer service are

unwavering and his passion or great

wines and outstanding ood is certain to

inspire his colleagues.

Front o house was at the back o

my mind when frst starting out.

Initially I wanted to be a che, hidden

away in the kitchen, but ater studying

hospitality at college and then university,

it became apparent that I was more o a

people person and would be more at home

meeting and greeting at the ront o house.

So I started on that road,and have now

worked in the hospitality industry or the

last 21 years, predominantly in the ood

and beverage departments o some o the

UKs leading hotels.

When I heard that Ronnie was looking or a

manager at The Muset by Ronnie, I jumped

at the opportunity to board that ship. O

course Id known or a while about his

sister restaurant, Ronnies o Thornbury,

which has such a antastic reputation so

making the switch rom hotel to restaurant

was a bit o a no-brainer really. I just elt

that I wanted to be part o a bigger project,

to help us be known as one o the best

places to dine in Bristol.

Is that the case now? Its defnitely starting

to look that way. And now Im getting

immense job satisaction rom being part

o a team that creates an incredible and

unorgettable experience or our guests.

Helping those around me to develop and

better themselves is o great importance

to me. We scratch one anothers backs.

Throughout the years, Ive worked with ahuge number o industry proessionals,

and some o my proudest moments

have been congratulating ormer team

members on their recent promotion or

new job placement. It sounds clichd I

know; but the hospitality industry is such

a small world; i you dont know someone,

you will know someone who does!

When considering onesel or a ront o

house position, personality is key. Its

probably more o a trait than a skill not

everybody eels comortable dealing with

the public and this is a people industry.

The unsociable hours are not suited to

From the frst impressionto the fnal goodbye, the ronto house manager has hiswork cut out to deliver that

experience we are alllooking or

26


27/72

> favour ronting the house

27

When considering oneself for a front of houseposition, personality is key. I consider it to be more of

a trait than a skill not everybody feels comfortabledealing with the public and this is a people industry.

everyone and its more a way o lie than a

job; to succeed you need to be passionate

and excited about great ood, fne wines

and good service.

Id say that one o the frst things to learn

about service is that it always starts with

a smile and eye contact: You must readyour guests well and understand what

they are expecting rom their experience.

Service needs to be attentive without being

obtrusive; a couple on their frst date, a

business lunch and a single diner will all

have dierent requirements, and its the

skill o a good restaurant team to identiy

and provide or these guests. I also think

its nice to try to provide a little education

or our guests, whether thats about wines,

cider or seaood. The guest can come

away with more than just a ull belly its

important to make their dining experience

as memorable, inormative and as much

un as possible.

The Muset by Ronnie | 1216 Cliton Road | Cliton | Bristol BS8 1AF

Call: 0117 973 7248 | Visit: www.ronnies-restaurant.co.uk

WIN DINNER FOR TWOFlavour and The Muset by Ronnie, in Cliton, Bristol,

has teamed-up to oer one lucky reader the chance to

win dinner or two at this Cliton stronghold. To enter,

simply email [email protected]

The Muset by Ronnie in the subject heading, and include

your ull contact inormation and details on where you

picked up your copy o favour. Best of Luck!


28/72

28

The Potting ShedElizabeth Mytton takes a trip to the village o Crudwellin the Cotswolds to sample a local avourite.

On a cold January evening, I ventured

out to Crudwell, a picturesque

village in the centre o the Cotswold

triangle o Tetbury, Malmesbury and

Cirencester. My mission was to ndThe Potting Shed, a dining pub which,according to its website, promised greatand seasonal British ood, and, the

proper pub experience. I was intrigued,and in view o these claims, had highexpectations.

My rst impression was a positive one. ThePotting Shed is set in gardens which I lateround out are used to cultivate ruit andvegetables or use in the restaurant. Theyare aligned with the slow ood movement,which stipulates that produce should be

locally sourced, and this is a value thatthe owners have honoured rom the start,along with a commitment to communityinvestment, evidenced by their creationo ten raised beds or use by local people.Ater all, The Potting Shed is rst andoremost a local pub, set in the heart o asmall community. It was acquired in 2007

as a sister company to the impressiveRectory Hotel 100 metres up the road,but needed some work beore it could beopened to an eager public. It was a huge

job, according to owner, Jonathan Barry,who along with his business partnerJulian Muggridge, had to completely gutthe place. It took us six monthsto complete the conversion.


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> favour the potting shed

The transormation is impressive, andthough retaining all the traditionaleatures, The Potting Shed is anything butrun o the mill. The dcor is clean andevokes a rustic charm, with its exposedbeams and trusses, cream and duck eggtones, stone foors and open re. Theseare juxtaposed with contemporary light

ttings, black and white photography andartwork, and eye-catching ornaments andcurios to stimulate the imagination andadd humour to the atmosphere. Thoughclassied as a gastro-pub, this is a label

that The Potting Shed wears loosely,with a clear personality and style o itsown that transcends commonality and

dees categorisation.

The atmosphere is one o ecient calm,with attentive and knowledgeable servingsta. Less than ve minutes into my visit,I was overcome by an intense eeling owarmth. Could it have been the roaringre I was seated next to, uelled by hety,ragrant logs? Or was it the indulgent pearmartini that I nished a little too quicklywhile perusing the tempting menu?Whatever the reason, I was grateul to bethawed out, and sat back ready to enjoy,along with my dining partner, my meal

or the evening.

We dispensed with decorum, and orderedthree starters. I was captivated by the shboudain, with beetroot pure and crispyshallot rings, closely ollowed by thebuttery smoothness o the Jerusalemartichoke ravioli, served with a butternutsquash pure. It was so pretty I tooka photo! We shared the cheese ondue,

served with local meats and pickles inpared-down ashion on a wooden slab.

For mains, the menu nods to traditionalpub are with dishes such as the beer-battered pollack and triple-ried chipswith mushy peas, but there are excitingdepartures such as the delicate andsot herb gnocchi, which showcase thebreadth, skill and creativity o head cheTom Cochrane, along with sous chesJohn Thomlinson and Julian Nathanson,to great eect. I had the seared llet ored snapper with chunky bacon and bean

cassoulet comort ood at its best.

At this stage, I was ull, but being theproud owner o two stomachs a savouryand a sweet one I was happy to order aselection o desserts. What some mightsee as greedy, I preer to call a challenge,and to be honest, when aced with threeo my avourite desserts (albeit in a moresophisticated package) I was not about tobe coy or ear o appearing the glutton. Idid ask or small portions, but this is notsomething that The Potting Shed nd easyto do generosity is their mainstay, and

so I went with the fow. The rum and raisinbaked Alaska looked exquisite, and tastedeven better, a must or pudding loverswith a sweet tooth. This was ollowed byapple pie (individually baked to perection,with a thin pastry lid that I couldnt helpplaying with) served with a hot toee

sauce and Muscovado ice cream. Oneword gorgeous.

With my palate still dancing with favours,I sampled the set chocolate caramel,along with toee popcorn and saltedcaramel ice-cream. This desserts wasso delicious it rendered me speechless

clichd you might think, but completelytrue. The only thing that stopped medevouring the whole portion in one nalswoop was the act that my dining partnergot there rst.

There is a sense o pride at The PottingShed they know they are good, and itshows. There are the ramed awards, suchas Highly Recommended Cheeseboard inBritains Best Cheeseboard competition2011, and The Good Pub Guide Awardsor National New Pub o the Year 2010,National Dining Pub o the Year 2011 and

National Pub o the Year 2012. But therewas other evidence too. The dining roomwas ull, the diners were smiling, glasseswere being clinked, and laughter could beheard rom locals in the bar area, thoughthere was no real sense o separation. Itis this inviting atmosphere, along with adeep-rooted excellence that permeateseverything it does, that boasts on behal oThe Potting Shed, and will guarantee thereturn o its patrons, year ater year. Imalready planning my next visit!

The Potting Shed Pub

The StreetCrudwellMalmesburyWiltshire SN16 9EW

01666 577833www.thepottingshedpub.com

I did ask or small

portions, but this is

not something thatThe Potting Shed fnd

easy to do generosity

is their mainstay...


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31

oodloveWith recipes or moreish breakast treats, easy soups

and salads, hearty lunch oerings, favour packed

suppers and delightully decadent puddings,Love Food

is the culinary equivalent o a lovely long hug.

Many o the recipes have been passed down through the generations,

with Tina Bester giving them her trademark twist. Recipes like old-school

spaghetti and meatballs, or retro-inspired lamb chops with cornake

crumbs are bound to become legends in your own household. Tina doesnt

mind i her pastrys wonky in act this sel-proclaimed no rules girl

preers it that way. Love Foodreects Tinas travels rom a no bake cook

to a purveyor o home-baked treats made the old-ashioned way but

with a Queen o Tarts modern twist.

T I N A B E S T E R

Pavilion 12.99


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> favour love ood

32

potato and bacon rittatasSurprisingly simple to make, these are always crowd pleasers at brunch.

INGREDIENTS

3 potatoes, peeled and diced | 4 slices streaky (lean) bacon | 6 large eggs | 250ml/8 oz/1 cup resh cream

30g/1oz/ cup reshly-grated Parmesan cheese | Salt and reshly-ground black pepper

METHOD

1 Preheat the oven to 180C/350F/Gas mark 4. Lightly butter 12 mufn cups.

2 Cook the potatoes in salted water until tender, drain and divide evenly among the mufn cups.

3 Cut each slice o bacon into three pieces and place a piece on top o the potatoes in each mufn cup.

4 Mix together the eggs, cream, Parmesan and a good grinding o salt and pepper.

5 Careully fll the mufn cups with the egg mixture and then bake or 2025 minutes until frm.

(makes 12)


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> favour love ood

parmesan-crusted chicken burgersTe crust is made using a decadent mix o grated Parmesan, resh parsley and reshbreadcrumbs. Delicious served with rocket, chives and hot mustard mayonnaise.

INGREDIENTS

200g/7oz/scant 1 cups dried breadcrumbs | 50g/1oz/generous cup parsley, fnely chopped

50g/1oz/ cup grated Parmesan cheese | Salt and pepper | 4 skinless chicken breast fllets | Flour or dusting

2 large eggs, lightly beaten | Olive oil or rying | 4 resh bread rolls | Fresh rocket (arugula) leaves, to serve | Fresh chives, to serve

METHOD

1 Combine the breadcrumbs, parsley and Parmesan in a bowl.

2 Salt and pepper the chicken breasts and dip them in the our, then in the beaten egg and fnally coat with the breadcrumb mixture.

3 Fry them in olive oil until just done (about 34 minutes on each side).

4 To make the mustard mayonnaise, combine the mayonnaise with the mustard.

5 To assemble the burgers, warm the rolls in the oven or a ew minutes, spread liberally with the mayonnaise, top withrocket and chives and add a crisp chicken breast to each one.

(makes 4)


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> favour love ood

34

moussakaOne o those dishes o which one helping is never enough and eaten by the

spoonul straight out o the ridge the next day, its even better!

bread and butter puddingTe buttered croissants make this dish extra indulgent leave it to stand or at leastan hour beore baking to ensure that the custard soaks into every nook and cranny.

INGREDIENTSSalt and reshly-ground black pepper | 4 aubergines (eggplants), sliced

Olive oil | 8 potatoes, peeled | 1 portion basic mince mixture

Ground nutmeg | Bchamel sauce | 125g/4oz/generous cup butter

125g/4oz/generous cup our | 1 litre/1 pints/4 cups milk

METHOD

1 Preheat the oven to 180C/350F/Gas mark 4. Season the aubergineand ry in the olive oil until just crispy.

2 Boil the potatoes until tender, allow to cool and then slice lengthways.

3 To assemble the moussaka, layer the mince, aubergine and potatoes and

then repeat the layers, ending with a layer o mince.4 Pour the bchamel sauce over the moussaka and dust with a little nutmeg.

Bake or 30 minutes until it starts to bubble around the edges.Serve with uy basmati rice.

5 To make the bchamel sauce, melt the butter in a pot, add the our andcombine well. Slowly add the milk, stirring it with a whisk to remove any

lumps. Cook the sauce until it has thickened, stirring it all the time.

(serves 8)

INGREDIENTS

4 croissants, sliced | Butter | Apricot jam (jelly) | 2 tablespoons raisins

3 large eggs | 100g/3oz/ cup sugar | Pinch o nutmeg

1 teaspoon vanilla extract | 500ml/17 oz/2 cups warm milk

METHOD

1 Cut the croissants into diagonal slices and spread butter and jam on eachslice. Layer them in a lightly greased baking dish and sprinkle each layer

with raisins (but dont put raisins on the top, as they will burn).

2 Beat the eggs, sugar, nutmeg and vanilla together in a bowl and then pourthe warm milk onto the egg mixture, beating all the time. Make sure that all

the sugar has dissolved.

3 Pour the mixture through a strainer and then pour it over the croissantsand allow it to stand or at least 1 hour beore cooking. (This is important

otherwise it ends up tasting very eggy.)

4 Preheat the oven to 180C/350F/Gas mark 4 while the puddingis standing and bake or about 3045 minutes.

(serves 68)


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Spectacular seafront location

Award-winning food, featuring the very

best local produce

Dinners, lunches, light bites and traditional

Devonshire cream teas

132 individually-appointed bedrooms,

many with stunning sea views

Excellent leisure facilities, including indoor

and outdoor heated pools, gym and sauna

The Grand Hotel, Seafront, Torquay TQ2 6NT

Freephone: 0800 005 2244E: reservationsgrandtorquay.co.uk I W: www.grandtorquay.co.uk

The Grand Hotel, Torquay

At the heart of the English Riviera


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36

the

teenchefJames Underdown favours14-year-oldbudding che has been back in the kitchenthis month to serve up another one o hismouthwatering treats.

My cooking highlight recently has been

preparing a three-course meal or seven

people on Christmas Eve, which consisted

o carrot soup, ollowed by duck with

dauphinoise potatoes and gem lettuce,

and chocolate mousse to fnish. Ive evenmade a chocolate cake in the microwave

at school, which I had no idea you could

actually do. Well, they say you learn

something new every day

So this months recipe is something Ive

only just been introduced to by my parents,

who brought it back rom their travels

around Europe and North Arica long

beore I was around. This one hails rom

Morocco. The soup has lovely chunks o

lamb and whole chickpeas in a delicious

base. It may take a while to cook, but its

easy to prepare and so worth it!

Moroccan lamb

and chickpea soupIngredients

500g o lamb

Olive oil

2 chopped onions

2 crushed cloves o garlic

1 tsp o ground cumin

2 tsp o paprika

1 tsp o cinnamon

1 bay lea

2 tbsp o tomato pure1 litre o bee stock

850g o chickpeas (or 2 tins)

1 800g tin o chopped tomatoes

Juice o hal a lemon

Coriander

Crusty bread to serve

Method

1 Cut the lamb into bite-sized chunks and trim anyunwanted bits o at. Heat the olive oil in a large pan orstockpot, add in the onion and garlic, and cook at a low

heat or fve minutes. Add the meat and increase theheat a tad. Stir until the meat changes colour.

2 Add the cumin, paprika, cinnamon and the bay lea andcook until it smells ragrant. Add the pure and cookor a urther two minutes, stirring all the time. Add thestock, stir and bring to the boil.

3 Drain and rinse the chickpeas and add them to thepot along with the tomatoes, lemon and some o thecoriander. Continue to stir and bring to the boil again.Reduce the heat and let it simmer or two hours. Tasteevery now and then and add seasoning i necessary.Dish into bowls and sprinkle the remaining coriander

on top. Serve up with bread and enjoy...


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Costa Kkolos, founder of the original

Avenue Caf on the corner of Queen

Square, has recently re-opened in

Emersons Green aided by his wife Flora.

Costa also runs the Henleaze site withhis sister Chrysso: With this strong amilyethos, its clear that the Kkolos amily liveby the maxim blood is thicker than water.

Costa says, we are very much a closeamily business, and pride ourselves ontreating customers like extended amilymembers service is key!

The Avenue Ca has had its roots inBristol or the last twelve years andhas been at the oreront o the citiesburgeoning ca scene. Having inuenceda number o individuals to open theirown ca businesses, the Avenue Ca

continues to set its own high standardsand prides itsel on providing qualityproducts and service.

We oer a contemporary setting whereyou can fnd great coee and homemadecakes, oering an extensive all-daybreakast menu, as well as an array oclassic ca cuisine, rom sandwiches topaninis, pasta dishes to delicious risottosand a variety o daily specials.

The Avenue Ca runs a great value setmenu where you can choose any dish romthe specials menu together with a glass owine or beer, including a cake and coeeall or the set price o 9.95. Populardishes include Italian meatballs in tomatosauce on pasta, and grilled halloumi andchorizo salad.

Ater a successul spell o openingevenings in December we are pleased toannounce that the Ca will be opening ordinner on Fri/Sat evenings soon and also

on Sundays or brunch.

Whether you ancy just a coee and acake, a snack, a ull meal or possibly toshare a bottle o wine, Costa and his amilyhave a venue that will keep you comingback or more.

112 Emerson WayEmersons GreenBristolBS16 7AS

0117 3050 505www.avenue-cafe.com

flavour

Avenue CafThe Avenue Cafstyle and quality hasbecome something o a benchmarkamongst Bristols ca society.dropsby

37


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> favour hip hops

ON

THERISE

A

ew months back, avoureatured a piece on how

real ale is bucking thecurrent economic downturn and,

despite competitive pressure romsupermarket shelves stacked highwith cheap lager, drawing more and

more discerning drinkers towards thequality end o the beer market.

But even within this success story,there is one sector that is orgingahead, and acting as a standard beareror independent, local producersholding their own against the mighto the regional, national and oten

multi-national giants in their sector:Small, independent breweries, andmicrobreweries, are springing upall over the country providing locallyproduced beers which not only tastegreat; they also provide real income tolocal communities, and oer just thegentlest but most noble resistance tothe march o globalisation.

According to industry body TheSociety o Independent Brewers

(SIBA), there are now well over

700 breweries operating in the UK and thevast majority o these are small, independent

concerns brewing only a limited quantity or amarket within a 30-mile radius o the brewery.

In its broadest sense, consumption o beer isalling, i by beer you mean all those alcoholicbeverages that are usually sold in pints. Butthis disguises the act, among the little guys,that the independent breweries are showinga rise in sales o maybe fve or six per cent.Certainly a small but signifcant shit awayrom the heavily promoted keg bitters andlagers towards cask-conditioned beer isevident across the industry.

To meet the increasing demand or caskbeer, it is estimated that three or our newsmall breweries are launched every month.Experts are divided as to the main cause.One contributing actor is tax based. It alwaysused to be the case that all breweries hadto pay the same excise duty on the beer theyproduced. This was much easier on the biggerbreweries, whose economies o scale meantbeer tax was a much smaller proportion otheir outgoings, while or the one-man-and-his-dog operations it loomed large on everybalance sheet. This rule was changed in 2002,

A regular contributorto CAMRA magazinePints West, Duncan

Shine champions thevirtues o real ale andtraditional cider. Hes

also Editor o the websitebritishpubguide.com

MICROBREWERIES


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> favour hip hops

since when Progressive Beer Duty meansthat breweries that produce less than a

threshold level o beer have to pay lessduty on a sliding scale.

But it would be nice to think that thisrise in smaller breweries is also downto that shit away rom globalisation.People like to know where their ood anddrink comes rom. So locally producedbeers using ingredients sourced (wherepossible) rom nearby suppliers appealto peoples sense o pride in theircommunity. It is also a widely-held beliethat mass produced beers are not madewith the same care as beers produced

by devoted cratsman who are in thebusiness more or the love o beer andbrewing than to satisy the dividendexpectations o shareholders.

In addition, the global and national giantstend to mass-buy their ingredients inorder to keep costs down, and many usemore corn, maize and hop extracts intheir brews. Typically, the crat end obeer production will be choosier, usingthe variety o barley that gives their beersa better avour, and maybe using whole

hops to give a uller and more roundedfnish to their beers.

Another reason or the growth o theseindependent concerns is tourism. Notthat many people will travel rom all overthe world to visit a new microbrewery(though Im sure some do), its morethe local associations that are made bythe names o the beers. I a visitor (or aresident or that matter) walks into thepub and sees a beer that evokes a nearbylandmark, piece o heritage or localhero, that person is more likely to eel anafnity with that beer.

So whatever the reason or the growth insmall, independent real ale breweries,the eect on those o us who drink thestu is a massive increase in choice, anda bewildering array o dierent styles andavours o beer to sample. Maybe its thestamp-collecting, train-spotting twitcherin me, but there is something uplitingabout walking into a pub and thinkingOoh, Ive never had that one beore, andits brewed just round the corner. Andlong may it continue to be so.

FactsOver 8.5 million peoplein Britain now drink cask ale, and

it now has a larger share (15.8%)

o the on-trade beer market than

at any time since the turn o the

millennium

The Cask Report revealed that 68%

o people consider real ale to be

Britains national drink

The number o women whovesampled the delights o real ale has

doubled rom 16% to 32%


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> favour hip hops

40

Icount mysel lucky to live in this countrybecause, among other things, we have aantastic heritage o brewing delicious,

complex ales yet were near enoughto the continent to steal the best o theEuropean selection as well.

The range o beers available to us in thelast ew years has increased tenold, andno doubt this is one o the reasons thatale sales are on the increase again. Atera generation o growth in lager sweepingthe nation, its no surprise that our palatesare unused to the more traditional style

o beer that ormed the oundation o ourworld-amous British pub trade.But now,everywhere you look you can fnd a myriado mysterious looking bottles and easilylose yoursel or an aternoon in a questto get better acquainted with the wholerange.

There is so much choice, in act, thatthe whole category becomes almost ascomplex as wine; a bit mind-bogglingwhen youre trying to decide on your nextdrink at the bar. Heres a whistle-stop touro a ew very dierent options to help out.

Don

,

t loseyourbottleFor those who struggle to tell their Lee rom theirKnights, this monthClare Morris oers up a helpinghand or enjoying bottled beers at their best...


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> favour hip hops

Im hoping most o you will beamiliar with my rst brewery.I you arent, you should be.Black Sheep Brewery inMasham, North Yorkshire,has only been around or18 years, but or HeadBrewer Paul Theakston,his crat has been in the

amily or a long time.Ater Theakstons beerswere bought by Scottishand Newcastle in 1987, hedecided to set up on hisown, to make beer in thetime-honoured ashion ashis amily had done. TheBlack Sheep name wascoined by Pauls wie, torefect the stance they hadtaken against the big breweries, and anod to the other residents in the town oMasham the sheep. Theres a beer tosuit pretty much everyones taste rom

the light, rereshing tasting Best Bitter my personal avourite or the orever-summer, blonde beer-style Golden Sheep,the rich and ruity Black Sheep Ale or dry,citrussy Yorkshire Square Ale, throughto the winter-perect espresso, liquoricefavours o the ruby brown Riggwelter.When cooking, the most obvious pairing ora great-quality ale is to add a good dollopto your steak pie or bee stew, and drink abottle alongside it.

Onwards now to anothergreat beer brewing country

Belgium. Known as theChampagne o BelgiumTrappist beers werebrewed by monks who

used their brewing tosustain them duringperiods o asting,

especially as wateralone could oten

be contaminated.Only a ew beers

in the worldare allowedto carry the Trappist name,because they are still made

in the monasteries and allproceeds are ploughed

back into the monasteryand the monks charity

and social work.Whatever your views

on this may be, youcan be certain o

the quality othe beer youll

be gettingwith this

stamp oauthority,

with an

incredible complexity o taste, yeastybreadiness, sustained sweetness, ruit,hops, herbal and foral aromas. Try Chimay the most amous o the Trappist beers,its Red variety with a coppery colour andapricot aroma, Blue with light malt and afowery rosy touch, and the goldenTriple, with ruity muscat andraisin favours.

One great thing aboutbeer is the opportunityor experimentation withingredients. Barley is usuallychosen because it is easyto grow and thereorereadily available, and iseasy to drink. But addinga percentage o otheringredients dramaticallyalters the style o the beerand adds a multitude oabulous favours. Wheatbeers are one such

example. Predominantlyrom the Germanweissbier, the style involvesmixing at least 50 per centwheat to barley malt, whichgives the characteristic cloudy appearanceand incredible citrus and oten bananafavours and aromas. Hoegaarden isprobably the best known and made in thetraditional Dutch style with coriander anddried orange peel as additional ingredients.For a German-styled beer thats very easyto drink, go or Erdinger antastic in thebottle but even better on draught.

Finally another great variety o favours totry in the world o beers. Fruitbeer

Flavour+February SW

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