Flavour+February SW

South West | Issue 46 | Feb 2012 www.favourmagazine.
com
for people who love local food
INSIDE
Greenlivings Olympic questions
Love Food
Heartwarming recipes from Tina Bester
Flavour Loves
Our top picks for the romantic season...
Walk, Shop and Eat
Delight in Malmesbury and
the surrounding villages
W
IN
!
An overnight
spa break at
Hom
ew
ood Park
Flav_46_SW_Front Cover.indd 1 04/02/2012 03:24
Flav_46_SW_Adverts SW.indd 2 04/02/2012 01:45
Editor
Nick Gregory
Email: nick@favourmagazine.com
Art Director
Bruce Mytton
Email: design@favourmagazine.com
Advertising
Miranda Coller, Director of Sales
Email: miranda@favourmagazine.com
Helen Kembery, Account Manager
Email: helen@favourmagazine.com
Photography
Jeni Meade
Contributors
Sian Blunos, Martin Blunos, Tom Bowles, Peter
Swanepoel, Nick Harman, Clare Morris, Duncan
Shine, Mitch Tonks, Ron Faulkner, Louis Labron-
Johnson, Max Drake, James Underdown, Catherine
Hannah, Emily Richards, Megan Owen
Flavour Magazine
151-153 Wick Road, Brislington, Bristol, BS4 4HH
Tel: 0117 977 9188 | Visit: www.favourmagazine.com
For general enquiries
Peter Francomb
Email: peter@favourmagazine.com
For competition entries
Email: competitions@favourmagazine.com
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Welcome to Februarys
favour, an edition that
hopefully fnds you
recovered from the
Christmas festivities
and, having given up
on those New Year
resolutions, ready to
dutifully embrace the
world of food and drink again.
Allow yourselves the indulgence of a trip
out to The Potting Shed (P.28), spoil the
family at The Woolley Grange Hotel (P.52),
see the delights of our cherished columnist
Mitch Tonks (P.56), or simply prep-up for
Shrove Tuesdays Pancake Day with
Megan Owen (P.44).
For those of you that have managed to
stay true to your health-kick, Tina Besters
new book, Love Food, is full of simple,
wholesome recipes that even I have
managed to cook (try the chicken burgers
featured on (P.31). Not only did they
work, they even managed to look like the
photograph in the book a triumph indeed!
Whatever you have decided food and
drink wise for the coming year, you can
be assured well have something to take
your fancy. For me, Im afraid nothing
has changed; the pounds are packing,
exercise only happens to other people and
Ill continue to be seduced by all things
digestive until they stop being such a
pleasure that will never happen.
Anyway, spring is around the corner so that
means we can shortly start looking forward
to beer gardens again
Well done!
Nick Gregory
welcome
N
ick
56
04 WIN!
A luxury overnight
spa break for two at
Homewood Park
10 In Season
Tom Bowles and Peter
Swanepoel cook up the
best of the seasons
produce
31 Love Food
Heartwarming recipes
presented with style by
Tina Bester
45 Walk, Shop and Eat
A browse around
Malmesbury and the
surrounding villages
58 Going against the Grain
Our intrepid traveller Louis
fnds out about Basmati
rice in New Delhi
Inside...
52
Flav_46_SW_Contents.indd 3 03/02/2012 23:49
BISCUITS OF BLISS
Fudges range of sweet and savoury biscuits offers
the perfect treat for everyone this Valentines Day.
The brand-new Romantic gifting kit jam-packed
with all your essentials for a fun-filled day out or
cosy 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 and
scrumptious Fudges biscuits, this luxurious
hamper 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 enquiries@flavourmagazine.com
this month
COMPETITION
WINNER...
Congratulations go to Annie Chant,
from Sherborne, who wins
an overnight stay at
The Inn at Fossebridge!
A luxurious one-night spa break for two at
Homewood 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 gorgeous
views over of the beautiful Limpley Stoke valley, Homewood Park is delightfully
rural and peaceful. Step inside and you'll find the house still retains many of its
original features, including exposed wooden floors, antique paintings and
roaring log fires, all artfully combined with stylish modern furnishings, fabrics
and finishes. The result is a refreshing fusion of the conventional and
contemporary cool and chic. Smart and sophisticated, yet comfortable and
homely, this is country life for those who still like to keep one foot in the city.
For your chance to win, simply email competitions@flavourmagazine.com
including your FULL contact details and stating where you saw your copy of
flavour. Good luck!
W
I
N
RENDEZVOUS
WITH RONNIE
Celebrated chef and restaurateur
Ron Faulkner, of The Muset by
Ronnie (Clifton), and Ronnies
(Thornbury) is going to focus on
getting the creative juices flowing
by producing a series of events
called Cookery by Ronnie. He will
hold each event in both
restaurants, include his suppliers
and follow a theme. The events
will be informal, informative, fun
and most importantly, jolly tasty!!!
The first event is titled Bistro Classics from a Modern Kitchen
with Bibendums hidden Gems. There will be two separate
events, starting with the Wine Tasting, priced at 15, and
followed by the Bistro Classics Menu priced at 35. So you can
join him for either or both, in which case the food will be
discounted 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 selections
www.ronnies-restaurant.co.uk
RC_FLSW_News:Layout 1 03/02/2012 23:36 Page 4
Our wedding fayre on Sunday the 11th
March 2012 will allow you to have a
look around the hotel and beautiful
gardens. Stanton House Hotel is a
picture perfect setting for your
wedding, beautiful gardens and
stunning views across Stanton Lake.
Our wedding coordinators will guide
you through your special day, so that
you can relax and enjoy yourselves.
Stanton House Hotel offers a choice of
four civil ceremony licensed rooms, a
private room with bar for your evening
function and a large selection of
bedrooms for all your guests
requirements. Please contact the Hotel
to arrange a meeting with our wedding
co-ordinator.
Over 40 exhibitors will be on hand to
offer advice. Cake displays, wonderful
floral displays, photographers, wedding
dresses, suit hire, entertainers,
stationery, chocolate fountain,
jewellers, toastmaster, limousines,
Ferraris and even a helicopter. Free
entry and entry into a prize draw,
opening times from 11am ~ 4pm. Over
300 visitors last year came to the
wedding fayre.
Bedrooms available to look round, wine
and food tasting, we set up table
decorations and open all areas of the
hotel for guests to look round, and
hopefully the garden will be in bloom.
We have two wedding coordinators who
can help with any questions you might
have on the day. We offer blessings and
humanist weddings in our gardens.
www.stantonhouse.co.uk
BAFTA WINNERS
RENOVATE WHITE
PEPPER SCHOOL
Top-notch East Dorset-based
White Pepper Cookery School
are relaunching their website
with the help of a BAFTA
award-winning London design
agency. White Pepper offer a
wide-range of cookery courses
and workshops for all ages and
abilities the new site will be
online from mid-February.
Bless you...
www.white-pepper.co.uk
WINE OF THE
MONTH
Tim McLaughlin-Green, sommelier
and wine consultant of Sommeliers
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.
arch is one of those
months when you start
to feel spring looming;
time to try something other than the
heavier styles of wine you have been
consuming 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 on
its lees for nine
years, which adds a nutty taste and
flavour to the wine and gives it a
superb golden colour. I challenge you
to 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 good
splash 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
6
>flavour news
HOLIDAYS WITHOUT A HITCH
An intimate wedding venue or a very grand holiday let? The 18th-century
Oak Barn in Hittisleigh, Devon has been stunningly converted for that
romantic country wedding, but when not being used for lucky couples
getting 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 and
luxurious matter. A last-minute booking system means the Oak Barn is
outrageously good value.
Hittisleigh
Barton
Exeter
Devon EX6 6LF
01647 24641
www.theoakbarn.co.uk
TICKLE YOUR TASTE BUDS
Wiltshire-based importers of fine food
and wine, Gastro Nicks, have introduced
their luxury hampers showcasing a
delicious array of indulgent treats. Nick
Spaven and Jane Kempsey, directors at
Gastro Nicks, take real pride in sourcing
the finest quality foods from small
artisan producers from around the globe.
They have a sumptuous spread of
luxurious delicacies for you to choose
from to create a bespoke, tailor-made
hamper, adding that extra special touch.
Each one is made to suit your taste and
budget it really couldnt be easier!
English cheeseboard chutneys and
jellies, Sicilian, Cretan and Tuscan extra
virgin olive oils, aged balsamic vinegars,
French terrines and French salamis are
just some of the delights available. To
help toast that momentous occasion,
Gastro Nicks also have a range of Sicilian
wines, and a superb Italian Prosecco to
add a touch of sparkle to that special
moment. To create your bespoke Gastro
Nicks hamper, or to purchase one of
their appetising ready-made hampers,
starting from 26.50, visit the website...
All hampers can either be collected or
delivered straight to your front door.
01264 852701
www.gastronicks.co.uk
EGG AND NAIL DISH UP SUCCESS
A unique partnership between an electrical showroom and a cookery school is set
to dish-up a recipe for success in Bristol. The Devilled Egg Kitchen Academy from
Clifton and Nailsea Electrical in Gloucester Road are joining forces to launch 102
Cookery School.
Based at Nailsea Electricals award-winning showroom the first of its kind in
the country to feature built-in appliances the new cookery school will open its
doors in March. Award-winning chef Barbora Stiess, of The Devilled Egg, says:
We will be offering classes for everyone; beginners, competent cooks, corporate
teambuilding sessions, children as well as 102 developing additional skills and
offering wine tasting. It certainly seems like a match made in heaven!
www.thedevilledegg.com
www.nailseaelectrical.com
>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 Lane
Robinswood Hill
Gloucester GL4 6EA
01452 874828
www.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. The
big question is what do you get for your man? Why not
buy him something that is not only delicious but has
aphrodisiac qualities, as well as releasing endorphins
to give him a natural high South Devon Chilli Farms
Chilli Chocolate. With the luxurious taste of Belgian
chocolate and the chilli kick, it is guaranteed to fire up
the passion on this romantic night.
If you feel hes really the one who deserves to be
pampered, then spend some time in the kitchen with
a selection of exotic spices and prepare his favourite
curry. Add a dash of South Devon Chilli Farms Hot
Habanero Sauce to make sure the heat intensity
doesnt disappoint and stock the fridge with his
favourite beer. Curry, beer and dark chocolate now
youre 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 your
taste buds. South Devon Chilli Farms Chilli Drinking
Chocolate will always cheer you up!
www.sdcf.co.uk
READER OFFER - THE HALLMARK HOTEL GLOUCESTER
EXCLUSIVE
OFFER FOR
FLAVOUR
READERS!
MAKE YOUR
HOME A HAVEN
Take a stroll through
Clifton Village and get
blown away by Mimosa
Home, the latest addition
to the home shopping
scene in Clifton.
Browse through the shop
at your leisure and
choose from an inspiring
range of furniture,
tableware, silk flowers,
candles and textiles you
will not want to leave. If
you cannot find what your
heart desires in-store,
Mimosa will be happy to
source any products from
elsewhere. Make your
home your perfect haven.
34 The Mall
Clifton
Bristol
BS8 4DS
01179 706050
www.mimosahome.co.uk
8
Jon Thorner is the founder
of Jon Thorners Ltd. The
award-winning businessman
has a farm shop near Shepton
Mallet, fve butchery counters
across the South West and
makes fantastic pies...
Jon Thorners
Bridge Farm Shop
Pylle, Shepton Mallet
Somerset 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 of the fantastic
cuts you can buy whether you want to make a
casserole, stew, pot roast, slow roast or soup.
The cheaper cuts are very much on trend at
present, partly due to our economic situation,
but possibly because of celebrity chefs
advocating them in their latest recipes. Either
way, the rise in popularity is fantastic, and
makes for more varied and interesting dishes.
Everyone loves a fllet steak for its melt-in-
the-mouth properties but you can achieve
the same satisfaction in a dish using oxtail
or shin of beef. These cheap cuts originate
from parts of the animal that are more
active and muscular; therefore it has more
connective tissue, which needs a slower
cooking process to tenderise it.
Jon Thorners is synonymous with quality and
they locally source as much of their meat as
possible. Ultimately these cuts are cheaper,
but they are still coming from a premium
product, so you shouldnt worry about using
these different cuts for fear of the meat
being chewy or tough. The right cut for the
right dish achieves the best results have a
chat with your butcher. At Jon Thorners the
friendly team are always happy to advise on
what will work best for your dish.
Another worry concerning cheaper cuts
is that they will be more fatty. There are
cuts that will always have more fat which
actually adds fantastic favour to a slow-
cooked dish but in many cases the butcher
can, or will, remove and trim back excess fat,
producing a much leaner product.
On these long, cold winter nights, there are
few things more satisfying and ultimately
rewarding than a tasty slow-cooked stew
full of tender meat and root vegetables.
Twitter: @JonThorners
Facebook: Jon Thorners
Brisket Oxtail
Shin of beef Pork hock
the
BUTCHERS
tip
JON THORNERS
Flav_46_SW_Jon Thorners.indd 8 03/02/2012 18:28
9
> favour 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!
FOOD YOU CANT
SAY NO TO
TAMASIN DAY-LEWIS
Quadrille, 20
This irresistible book is packed with
recipes for food you just cant say no
to. When we are presented with such
indulgent food, we inevitably succumb
and ask for a second helping. We
luxuriate; feel comforted, happy and
satisfed. Here is a book flled with good
things, some of which you will fnd familiar
but with an original twist while others
are entirely new and exciting. Some are
special purely because of their unabashed
simplicity, using a few of the very best
ingredients and disarmingly easy to
perfect. Tamasins philosophy is all about
making the most
of foods, especially
ingredients in
season, rather
than spending
extravagantly. This
is food that you
will enjoy cooking:
effortless but
special, indulgent
yet practical and
totally, utterly
irresistible
GOOD HOUSEKEEPING:
THE BAKING BOOK
Collins & Brown, 25
This is the must-have baking book from
the team at the Good Housekeeping
Institute. Featuring more than 400
delicious, sweet and savoury recipes, this
baking compendium has the perfect recipe
for every occasion be it scrumptious
scones for afternoon tea, an elaborate
cake for a special event or fresh cookies
for 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 Housekeepings
The Baking Book.
VEGGIESTAN
SALLY BUTCHER
Pavilion, 25
In this upbeat guide to Middle Eastern
vegetarian cookery, Sally proves that the
region is simply simmering, bubbling
and bursting with sumptuous vegetarian
traditions and recipes. Written in her
trademark engaging and knowledgeable
style, Sally takes a fresh look at many of
the more exciting ingredients available
on our high streets today as well as
providing a host of delicious recipes made
from more familiar fare. From fragrant
Persian noodle rice to gingery tamarind
aubergines, pink
pickled turnips
and rose petal
jam, Veggiestan
is flled with
aromatic herbs
and spices,
inspiring ideas
and all the
knowledge
needed to cook
wonderful
vegetarian food.
THE FABULOUS BAKER BROTHERS
WELCOME TO THE DELICIOUS WORLD
OF FLOUR, FIRE AND FOREARMS
Headline, 20
In this stunning accompaniment to the Channel 4 series, brothers Tom and Henry Herbert
reveal the baking secrets that have been in their family for fve generations. Tom Herbert is
a master baker and Henry runs the butchers next door. Together they are an unstoppable
force, cooking up fabulous twists on popular classics at Hobbs House, Gloucestershire. The
Fabulous Baker Brothers is packed full of hearty goodness and inspiring recipes, essential
baking staples and a plethora of meat and baking preparation techniques based around the
oven. Its not all about bread though the collection comprises original fllings, tempting
toppings and unusual accompaniments that will bring in stacks of delicious favours.
fab foodie
reads
PICK
OF THE
MONTH!
Flav_7_Lon_Fab Foodies.indd 9 25/01/2012 11:48
10
> favour in season
10
At their
best
Rhubarb
Originally rhubarb would be out of
season until spring although we can now
enjoy a forced variety that is grown in
dark conditions producing a tender and
less robust crop. Not only does forcing
rhubarb provide us with one of the great
ingredients of winter warming recipes,
but it also provides a much more vibrant,
tender and less sour plant. It will need a
lot less cooking and sweetening than its
hardier outdoor version too.
CHARRED RHUBARB WITH MACKEREL
Serves 4
Cut 800g of rhubarb into 5cm long chunks.
In a medium pan bring 500ml chicken
stock, 1 bay leaf and 6 pink peppercorns
to a simmer and poach the rhubarb for 5
minutes. Remove from the liquid and allow
to cool. Reduce the poaching liquid by two
thirds till it starts to thicken slightly. Heat
a char grill pan and char grill the rhubarb
till the bar marks are visible. Pan fry some
mackerel fllets and arrange on top of
the charred rhubarb and serve with the
reduced poaching liquid.
Hartley Farm Shop and Caf is located just outside
Bath, selling a fresh and colourful selection of local,
seasonal produce. www.hartley-farm.co.uk
Peter Swanepoel has been cooking-up delights in
the West Country for several years and continues to
inspire with original, heartfelt and stunning recipes.
Follow Peter on Twitter: @chefpeter31
BLOOD ORANGE AND STAR ANISE SOUFFLE
Serves 4
Pre-heat oven to 200C. Brush 4 ramekins with softened butter and
dust with castor sugar. Place the mould to one side. Mix together 500ml
blood orange juice, 2 star anise and 1 tsp of corn four in a medium pan
and bring to a simmer. Allow the mixture to reduce and thicken, strain
through a fne sieve and allow to cool. Whisk 3 egg whites to soft peaks
and fold into the cold blood orange mixture (careful not to knock the air
out of the whites). Fill the ramekins till fush with the top and run your
fnger around the edge to allow for an even rise. Bake in the oven for
10-12 minutes till golden and risen. Serve immediately.
Blood Orange
The blood orange is a variation of the everyday
orange but with a dark red tinge on both the skin
and in the fesh. They are mostly grown in the
Mediterranean but are more of a late winter fruit.
In terms of taste the blood orange is slightly more
tart than its better-known orange. Enjoy them
while you can as they are usually only around for
a month or two at this time of year.
Flav_46_SW_In Season.indd 10 04/02/2012 01:43
Purple
Sprouting
Broccoli
After a bleak winter, fnally hints of a
milder spring arrive with the bright
and bold shades of purple sprouting.
It can require a bit of effort to grow it
yourself as it takes a year to establish
the plant, but homegrown purple
sprouting can be eaten when young
and tender. It is also best eaten when
just picked, which is another advantage
of growing your own, and it is packed
with vitamins and minerals.
PURPLE SPROUTING BROCCOLI
AND SAFFRON PAKORA
Serves 4
Mix together 250g strong four,
8 saffron flaments, 10g yeast,
5g salt and 150ml sparkling
water and place in a warm area
to allow the yeast to activate.
Blanch 800g of purple sprouting in
salted boiling water and refresh in
an ice bath. Strain off the water and
allow it to dry before dipping into the
pakora batter and deep fry at 180C till
golden and crispy. Place onto a tea towel
and season with salt and freshly-ground
black pepper.
Serve with creme fraiche as a
perfect wintery snack.
11 11
> favour in season
right now
We all know that eating with the seasons makes for healthier bodies and
tastier dishes. Each month Tom Bowles from Hartley Farm and our resident
South African chef Peter Swanepoel team up to bring you all you need to
know about the best produce of the month.
CAULIFLOWER CHEESE
PANNA COTTA
Serves 4
Finely chop 300g of caulifower and
place in a medium pan along with
300ml milk, 400ml double cream,
1 bay leaf, sprig of thyme and 40g
of gruyere cheese and simmer for
5 minutes to infuse the cream.
Season to taste and strain through
a fne sieve. Soak 6 leaves of gelatin
in some cold water and add to the
warm cream mixture. Transfer to
dariol moulds and allow to cool
before refrigerating for 3-4 hours
till set.
Caulifower
Caulifower shares the same heritage as sprouts, cabbage and kale but is unique
in that it is the only one that produces a fower in the form of its white curd. Caulis
are available in many different varieties such as Romanesco, and can be found in
varying colours such as green, purple, brown and yellow.
Flav_46_SW_In Season.indd 11 04/02/2012 01:43
Tey ofer a choice of three rooms suitable
for everything from small business meetings,
to large theatre style presentations, up to
product launches and canap receptions.
Clients can tailor their packages according
to what they want, and fulfl very modern
requirements in a beautiful historic setting.
Te day delegate rate of 25 includes the
hiring of the room, WiFi, projector and
screen and PA system. It also includes tea,
cofee, water and biscuits and fruit.
All of your meetings can of course be
complemented by the food created and
inspired by Raymond Blanc whether you
choose to dine in Te Brasserie on the great
value lunch menu, have a casual bufet or use
one of our other rooms for a formal sit down
meal at the end of the day Blanc Events
can cater for everything.
Tis space is also available for smaller parties
on Valentines evening on a set menu at
30 a head.
BAKERS & CUTLERS HALLS, THE FRIARY BUILDING, CABOT CIRCUS, BRISTOL BS1 3DF
CALL US: 0117 910 2412 VISIT US: WWW.BLANCEVENTS.COM
BAKERS &
CUTLERS HALLS
While being best known for anything from small family gatherings to large
family weddings, Blanc Events can also ofer a space in the heart of the
city perfect for corporate meetings and dinners.
Flav_46_SW_Brasserie Blanc2.indd 12 03/02/2012 18:35
13
Q
Q
Q
Q
askachef:
Ronnies of Thornbury 0145 441 1137 ~ The Muset by Ronnie 0117 973 7248 ~ www.ronnies-restaurant.co.uk
R
on Faulkner is the owner-chef
of Ronnies and The Muset
by Ronnie. His distinguished
career has seen him work in some
of the most prestigious kitchens in
the UK and Europe, for celebrated
chefs such as Anton Mosimann and
Ed Baines. Schooled in classic French
techniques, Rons modern European
cooking style is underpinned with
a passion for using the very best
seasonal ingredients.
Can you recommend a good chefs knife for me?
Oliver Richards, Bath

Japanese or European is the frst question. Japanese knives are made from the
hardest steel, allowing a very sharp edge that will hold. They are also normally
lighter. However, I have found that I prefer a knife with a little more weight, and
hard steel makes it harder to recover the edge. This Christmas, Santa brought
me the best cooks knife Ive ever used: a 23cm Wusthof Ikon cooks knife.
What exactly is veal? And why do people
say that its cruel to eat it?
James Bunn, Tetbury

Veal is the meat from a young male calf,
which is slaughtered before it eats grass.
Unfortunately, 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 from moving
around, which in turn kept the meat tender.
Consequently, veal was widely boycotted
in the UK, and the value of calves became
so low that it is cheaper to put a bolt in the
calfs head rather than take it to market.
Most male dairy calves are now disposed
of in an incinerator. What a waste! Look out
for British Rose Veal, which has addressed
the farming problems and produces a
beautiful product from 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 the
freshest of eggs. A touch of
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 forming a tear
shape. For a soft yolk lift the
egg from the water after 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 frst discovered cooked fennel when I
was a young lad on a skiing trip in the
Italian Alps. The fennel was baked in
milk and topped with cheese, fennel
gratin. I have since refned the recipe.
Cut the 2 large heads of fennel into
quarters, remove the core, cook in
boiling water for 5-6 minutes and
place into a fat dish. Bring 150ml
of cream to the boil with 2 cloves
of crushed garlic. Pour the cream
over the fennel and top with grated
Parmesan. Bake for 20 minutes at
180C and serve.
Flav_46_SW_Ask a chef.indd 13 04/02/2012 03:20
14
H
ead 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 feld, treating it with
respect and serving it to people you
care about.
Demuths Restaurant in Bath has been one of
the countrys top vegetarian restaurants for
over 20 years and continues to redefne 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 felds around Bath.
2 North Parade Passage, Bath BA1 1NX
01225 446059 www.demuths.co.uk
Onion, Cheddar and Thyme Tart
Demuths
This is the perfect recipe for those late winter months when the store cupboard
is running low and you are craving something deeply satisfying. I made this one
evening when Id forgotten to go shopping and had my whole family coming round
for an early dinner. All I could fnd was some pastry, onions and eggs. I made this
and it was so successful it went straight onto the restaurant lunch menu the next
day. As soon as the thyme goes in and the smell wafts up you know you are in
for something special. Just serve it with a simple green salad or, as we do in the
restaurant, a few Agen prunes.
Onion, Cheddar
and Thyme Tart
INGREDIENTS
125g unsalted butter,
softened
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. Add
the four and the salt and mix to form crumbs.
2 Add the milk and form into a ball. Wrap in cling
flm and put in the fridge to rest for
30 minutes.
3 Grease a 25cm tart case and roll the pastry
out to the thickness of a 1 coin, leaving a good
amount hanging over the edges. Put into the
case and set in the fridge for 20 minutes.
4 Blind bake until crisp and then trim off
the edges
FOR THE FILLING
1 Slice the onions and fry them in the butter
until very soft. Slice the garlic and add it to the
onions. Cook gently for four more minutes.
2 Pick and chop the thyme and add it to the
onions. Grate the cheddar and mix it with the
eggs and cream. Add the onion mix. Season
well and bake in the pastry case until just set.
3 Leave to set for one hour before cutting.

Flav_46_SW_Demuths.indd 14 03/02/2012 18:37
THE CORNERHOUSE IN FROME IS A POPULAR
PRIVATELY-OWNED HOTEL, PUB AND BRASSERIE THAT
ATTRACTS 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 all
facets of The Cornerhouse. Every detail
is taken care of and
well-thought out, from
the luxurious rooms with
individual little touches,
to the great selection
of beers and wines at
prices that dont offend
the purse-strings, not
to mention the locally-
sourced produce,
expertly cooked with a
French infuence in The
Brasserie, which allows relaxed
dining at relaxed prices.
The intimate function room upstairs is
the perfect place for hosting dinners and
parties for up to 40 people, and is very
popular as a private dining room. When
dining here, the head chef will be
more than happy to tailor the menu to
your requirements, and can cater for
all budgets.
Once a month the hotel is also the popular
venue of The Cornerhouse Comedy
Club, where established
comedians famous from the
comedy circuit entertain a
packed house. As well as
this, The Cornerhouse is
now well established as
a live music venue, and
already such stars as Pee
Wee Ellis, Jim Mullen, John
Law, Yuri Goloubev, Asis
Surkis and Zoe Francis
have played to enthusiastic
cabaret audiences. Add to this the monthly
jazz jam and soul sessions, and you have
a destination that is sure to delight those of
a musical inclination.
There is a lot going on at The Cornerhouse,
visit the website for reviews, events and
information.
THE CORNERHOUSE
The Cornerhouse | 1 Christchurch Street East | Frome | Somerset BA11 1QA
Call: 01373 472042 | Visit: www.thecornerhousefrome.co.uk
Flav_46_SW_Corner House.indd 15 03/02/2012 18:39
16
Kerry Evans is a chef and nutritional
therapist, with years of experience.
During ten years of cooking on private
and chartered yachts, Kerry found
herself becoming more and more
fascinated by the health properties
of food, and after leaving yachting
full time, she decided to train as a
nutritional therapist. Kerry qualifed
from the college of naturopathic
medicine in November 2010, and
now combines her love of food and
newfound knowledge to help you
attain maximum health benefts from
your food. This month, Kerry talks to
us about her seminal foodie project;
In The Pink Cookery School
In The Pink
Cookery School
I
n The Pink Cookery School brings
together my love of great food and
practical, tasty solutions, to help you
understand and embrace the foods that
will help you increase your wellbeing
through your everyday eating choices.
Put very simply, when I think about how
different we all look on the outside, I
cannot come up with one reason we
would not be as different on the inside.
A diet that one person thrives on can
make someone else very ill. Energy
fuctuations, weight gain or loss, mood
swings and allergies can all be signs that
the foods we are eating are not the right
ones for us. Identifying which foods are
causing problems can be tricky, and once
identifed it can be even harder to make
the necessary changes.
Conficting healthy eating advice, old
habits, the constraints of feeding a family
or wanting to enjoy an active social life
can all impact greatly on your likelihood of
successfully making the changes and just
as importantly sticking with them, and that
is where I step in.
I wanted to help people to overcome these
obstacles, to fnd real solutions
to changing their diet to one that is right
for them and that will bring long-term
health benefts.
Here at In The Pink Cookery School I have
a very simple rule; Would I eat this, and
would I be happy to serve it to my friends
and family? If not, the recipe does not get
used. I introduce you to new ingredients,
and make sure they are easy to fnd in
supermarkets and high street health food
stores. I help you understand some of the
conficts around eating advice and how
making small but signifcant changes
can have a huge impact. The informal
atmosphere and small group size means
there is plenty of time to ask questions
and get advice that is relevant to your
lifestyle and the unique person that
you are.
Current courses include dairy-free,
gluten--free, cholesterol reduction,
healthy snacking and blood sugar control
(yes this includes cakes and biscuits)
and a more general healthy eating
Mediterranean cookery course.
01225 743 386
www.inthepinkcookery.co.uk
Flav_46_SW_In the Pink2.indd 16 03/02/2012 18:42
17
> favour in the pink cookery school
Dairy and gluten-free fsh pie
Creamy and tasty, it is hard to believe this dish is dairy and gluten free:
just as wonderful as the real thing, but with none of the side-effects.
INGREDIENTS
250 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 four or other gluten-free four
such as millet, quinoa or buckwheat
METHOD
1 Preheat the oven to 180C / 350F/
gas mark 4. Place the soya milk, oat
cream, garlic and white wine in a pan
on the hob and bring to the boil for
around 10 minutes or until the sauce
has reduced by half.
2 Thicken the sauce as you would a
normal white sauce, by placing some
corn four in a bowl and adding some
cold water to form a paste. Mix well
ensuring all lumps have disappeared.
Add a little more water until you can
easily pour the four and water mix
into the sauce. Keeping the sauce over
a moderate heat, stir well and check
for consistency. The sauce should
form a thick coat on the back of a
wooden spoon. Add the chopped dill
and check for seasoning, adding salt
and pepper to taste.
3 Meanwhile prepare the fsh by
removing any skin or bones and
chopping it into chunks. Place the
fsh in an ovenproof dish. Slice the
potatoes very thinly and arrange them
on top of the fsh starting from the
outside of the dish and working your
way round towards the centre. Remove
the garlic from the sauce then pour
over the potatoes.
4 Sprinkle the chopped pumpkin seeds
over the top of the potatoes. Cook the
pie for 30 minutes or until the potatoes
are cooked through. You can check
this by poking them with the tip of
a sharp knife.
Visit: www.inthepinkcookery.co.uk
Flav_46_SW_In the Pink2.indd 17 03/02/2012 18:42
FINE WINES
BY THE GLASS
T
his month I thought Id be
a little indulgent and take
pleasure in writing about a
couple of my favourite wines. I have
to say that Im a pretty big fan of all
the wines I write about in this column,
and I hope some of you are now too.
However there are some wines and
ranges that have a certain je ne sais
quoi which have a regularly refreshed
slot in my wine rack.
For me the best thing is fnding a
producer who you can rely on for a
variety of occasions. For an everyday,
Tuesday night wine, most of us
dont want to be paying through
the nose. Equally, I want a decent
option I want some value in my
glass. Then, there are some more
special occasions. Whether this is to
celebrate the weekend or a special
birthday, its reassuring to know that
when you trade up to the next level,
youre not being ripped off.
So, I was delighted to fnd one of
my favourite producers offering a
range of great wines by the glass
at two venues in Gloucestershire.
One soapbox of mine (among many)
is not being able to fnd a good, or
interesting, wine available by the
glass. I understand how diffcult it is
with the risk of wastage and that a lot
of people dont actually mind which
wine they drink, to a point. But I do
think its a shame when a venue has
a fabulous wine range, but if you only
want a glass you have to settle for the
cheapest stuff on the list.
Rant over. Here we have two beautiful
venues with some great wines by the
glass. Even better, they are available
until the end of March for the price of
their house wines at lunchtimes. Get
your post-Christmas detox fnished
and get yourself out for a treat. Go on,
you know youll be glad you did!
My producer of choice is synonymous
with great quality Burgundy Louis
Jadot. Even entry-level Burgundy isnt
cheap youre never going to fnd it
on the three for a tenner deal at the
supermarket. In my view, thank god
for that. What it means is that the
regions image has never devalued
through price, allowing the producers
to reinvest in their wineries and
vineyards.
My special occasion trade-ups
are made from the classic grapes
of Burgundy (and its next door
neighbour Champagne). If you think
you dont like oaked Chardonnay
I would ask you to try a glass of
this and forget all the nasty cheap
Australian stuff you may have tried in
the 90s. Mersault is one of the most
approachable wines of the area with
a toasty vanilla fnish. Its not quite as
big as some of the other Burgundian
whites so its a great wine to try and
see what all the fuss is about.
For those of you hooked move
on and try another glass. Puligny
Montrachet and Chassagne
Montrachet are arguably the greatest
expressions of the Chardonnay grape
in the world. Elegant but rich and
powerful, these wines are not for the
faint hearted Pinot Grigio drinker.
Amen I say to that, and leave the good
stuff to those of us who love it.
Flav_46_SW_Clare Morris.indd 18 03/02/2012 21:31
19
> favour title here
For the red, a Gevry-Chambertain as
the headline. Pinot Noir is regarded
by some as a thin wine, with light
fruit and not much else. How little
do they know its potential! This is
a serious, full-bodied wine with big
favours, body and structure. Good
Pinot Noir has the capacity to age
for many, many years evolving into
fabulous complex savoury favours.
But for now, you can try a glass with
some seriously powerful fruit and
smokiness which I guarantee will stop
you in your tracks.
The other reds on offer are frst, a
Savigny-les-Beaune. Great as an
alternative if you want something
a little lighter for a particular food
match, with beautiful ripe red fruit
and a silky texture. And then Jadots
Beaune 1er Cru the top grapes of
the vineyard specially made for the
50th anniversary. Another powerful
wine here with great depth.
And where to fnd these wines? Firstly
The Potager restaurant at Barnsley
House (www.calcotmanor.co.uk/site/
barnsley-house) is a delightful setting
with traditional Cotswold stone with
a contemporary edge. Personally Id
take advantage of its equally attractive
hotel rooms at the same time and
enjoy your own countryside retreat for
a night or two. For once Ive found a
main course which I think will partner
both the full-bodied, nutty whites and
the silky, smoky reds a pumpkin
cappalletti with sauted mushroom
and parmesan. Maybe a glass of each
to decide your favourite?
From one country retreat to another
for our second venue. Calcot Manor
(www.calcotmanor.co.uk) is a stunning
spa hotel set in sprawling, leafy
grounds. Youre spoilt for choice here
for food, with either the Gumstool
Inn or Conservatory Restaurant both
on site. At the Conservatory theres a
Mediterranean infuence on its daily-
changing menu. For the oaked whites
try something like the roasted turbot
on the bone, alternatively something
like the roast duck with honey and
blood orange puree for the Savigny-
les-Beaune and even sirloin of beef
for the heavier reds. Enjoy!
www.matthewclark.co.uk
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.
Flav_46_SW_Clare Morris.indd 19 03/02/2012 21:31
20
flavour
THIS MONTHS MUST DO, BUY & SEE...
T
o most of us today, Valentines Day
draws associations and memories
of many things; a packet of Love
Hearts received in the schoolyard
alongside a love note with sentiments
expressed via the medium of pasted-in
magazine type. Bouquets of red roses
wanted or unwanted. Teddy bears, cards,
chocolates, mugs and all the rest of
the paraphernalia fogged every year to
consumers pressured into proving their
undying love by spending more than 6.99
this year. Or alternatively, for the less
cynical among us, a meaningful, well-
thought-out gesture of affection, warmly
accepted. Snogs and candlelit dinners. The
list could go on. In short, Valentines Day
is all about lurve. But this wasnt always
the case.
Saint Valentines Day can be attributed
to a priest, Valentine of Rome, who was
martyred around the third century under
the persecution of the Emperor Claudius.
For centuries Valentines Day was
remembered only by the pious, and had
no romantic connotations, although
some legends have it that Valentine was
a renegade priest who secretly provided
wedding ceremonies for young men,
despite the emperors law that young men
were not to marry, as it would make them
less effective soldiers.
Valentine was executed for this, but on his
last night he sent a letter to his beloved. It
was a note that read From your Valentine.
However true or false this fable may be,
what is by most historians considered
fairly irrefutable is that Valentines Day
frst became known for romance, at least
in England, through a poem by Chaucer,
Parlement of Foules. Chaucer wrote: For
this was Saint Valentines Day, when every
bird cometh there to choose his mate.
From then Valentines snowballed. In 1400
a special court of love was set up in Paris
(where else?) to deal with love contracts,
betrayals, and violence against women.
In 1797, a British publisher issued The
Young Mans Valentine Writer, which
contained scores of suggested sentimental
verses for the young lover unable to
compose his own. This, combined with
advances in postal technology, gave birth
to the notion of mailing Valentines, which
eventually morphed into the tradition and
industry that we recognise today.
With that in mind, take a trip through our
favour loves feature; jam-packed with
the best destinations in the South West to
spend time with your loved ones, be they
long-term partner, romantic interest or
dear old mother.
DID YOU KNOW?...
Saint Valentines Day is named after
one or more early Christian martyrs
named Valentine and was established
by Pope Gelasius I in 500 AD. It was
deleted from the Roman calendar
of saints in 1969 by Pope Paul VI,
but its religious observance is still
permitted. The day frst became
associated with romantic love in the
circle of Geoffrey Chaucer in the high
Middle Ages, when the tradition of
courtly love fourished.
Flav_46_SW_Flavour Loves.indd 20 04/02/2012 02:45
21
Lucknam Park
Hotel & Spa
Surprise the one you love with a
romantic escape. A magnifcent
Palladian mansion secluded within a
private 500-acre hideaway, Lucknam
will be a magical destination this
Valentines. Enjoy a one-night
package on Valentines Day from
470 per room.
Treat mum this Mothers Day to a
delicious Michelin-starred Sunday
lunch in the elegant surroundings of
The Park restaurant at 45
per person.
Greeces most celebrated chef,
Athinagoras Kostakos, will be
working alongside Lucknams
award-winning executive chef Hywel
Jones in creating his signature
dishes and Greek delicacies in both
the Michelin-starred restaurant
The Park and The Brasserie, from
February 28 March 3.
Lucknam Park Hotel & Spa, Bath
Colerne, Chippenham
Wiltshire SN14 8AZ
Call: 01225 742777
Visit: www.lucknampark.co.uk
The Tunnel House
Furnished with oddities and
memorabilia from over the
decades, this is a pub that
you can ease into like a comfy
old armchair: familiar and
reassuring. There is also a barn
available for free hire great
for parties and events.
An excellent choice for wining
and dining that special
someone on Valentines Day,
The Tunnel House has a wealth
of hot spots surrounding the
venue which are ideal for long
romantic rambles. Lovebirds
can even hire a tent to camp in
the stunning grounds on the
edge of the large Hailey Wood.
Dont forget mother this year
with The Tunnel Houses
excellent Sunday lunch. Its
guaranteed to knock her off her
feet (in the best possible way).
Booking is advised.
The Tunnel House Inn and Barn
Tarlton Road, Nr Cirencester
Gloucestershire GL7 6PW
Call: 01285 770280
Visit: www.tunnelhouse.com
flavour
Farrells Irish Italian
Valentines Day promises
to be something special
at Farrells Irish Italian,
Keynsham.
On offer is a tasty set-
price menu for 35.00 per
head ( la carte menu also
available) to include:
a chilled glass of Prosecco
on arrival, followed
by delights such as a
sharing seafood platter of
seared scallops, oysters
and Guinness to get
your Valentines evening
underway, with homemade
truffes and coffee to fnish.
CELEBRATE
VALENTINES DAY
At Martini Restaurant in Bath
Extensive menu available
To make a reservation call:
01225 460818
www.martinirestaurantbath.com
Great atmosphere, wonderful food,
friendly and fun service.
Martini
RESTAURANT
WINNER OF BATH GOOD FOOD AWARD
BEST ITALIAN RESTAURANT
The Fox Seagrass
The Fox at Broughton Gifford
at the heart of both the
Wiltshire countryside and
the Wiltshire dining scene
offers delicious seasonal
home-cooked food from
local sources, in a warm and
friendly environment.
The tremendous Sunday lunch
at The Fox is the stuff of fables,
and where could be better
to take your mother on her
special day?
In this cosy tavern the
dedicated team of chefs are
also preparing a sumptuous
Valentines menu for you to
sup in style with your loved
one. Booking is advised.
Seagrass is a contemporary
and cosy restaurant found
on Fish Street, just a few
metres up from the harbour
beach in St Ives; a lovely
seaside town famous for
its art and fshing.
Focused on only using
the best seasonal and
local produce, head
chef Lee Groves (semi-
fnalist Masterchef The
Professionals 2010) has
created a range of amazing
dishes to excite both the
palate and the eye.
Dine in style at Seagrass,
a fantastic new restaurant.
The Fox The Street, Broughton Gifford
Melskam SN12 8PW
Call: 01225 782949
Visit: www.thefox-broughtongifford.co.uk
Seagrass Restaurant
Fish Street, St Ives TR26 1LT
Call: 01736 793763
Visit: www.seagrass-stives.com
flavour
Farrells Irish Italian 44 Temple Street
Keynsham, Bristol BS31 1EH
Call: 0117 9 866 330
Visit: www.farrellsrestaurant.co.uk
23
Made By Bob
Made By Bob is a restaurant and catering company based in
Cirencester, Gloucestershire, ideal for any party or event.
Be it a wedding for 200, or an intimate garden party for 12,
Made By Bob can adapt to every situation.
Celebrate Valentines Day with Made By Bob! The restaurant
is open for a romantic supper from 7pm. Made by Bob offers
fabulous food at great prices.
White Pepper
Cookery School
Cotswold88hotel
White Pepper Cookery School is set in East Dorset on
a beautiful beef farm, which recently featured on ITVs
Hungry Sailors.
Cotswolds88hotel is
situated in the heart of the
beautiful town of Painswick,
traditionally known as The
Queen of the Cotswolds.
This 18th-century Palladian
house with panoramic views
over the Painswick Valley
has won a coveted third AA
rosette for its restaurant
under the guidance of
executive head chef Lee
Scott, who has cooked for,
among others, Tom Cruise
and Madonna.
This splendid destination
would be ideal for a
romantic Valentines break,
or to treat mum to a lovely
meal on Mothering Sunday.
White Pepper Cookery School
Wareham Rd, Lytchett Minster, Dorset BH16 6ER
Call: 07775 742900
Visit: www.white-pepper.co.uk
Cotswolds88hotel Kemps Lane, Painswick
Gloucestershire GL6 6YB
Call: 01452 813688
Visit: www.cotswolds88hotel.com
flavour
Made By Bob Unit 6, The Cornhall
26 Market Place, Cirencester, Gloucetershire GL7 2NY
Call: 01285 641818
Visit: www.foodmadebybob.com
Love a Discount this month at White Pepper
Cookery School. Buy one course and get the second
half price on the selected courses below
(terms & conditions apply):
Just Sauces: February 6, 10am-1pm
Sausages: February 9, 6pm-9pm
Dinner Party Box: February 13, 6pm-9pm
Charcuterie: February 18, 6pm-9pm
Pastry Chef: February 20, 6pm-9pm
Fish and Shellfsh: February 21, 10am-1pm
Italian: February 28, 10am-1pm
Visit the website for the complete range of
courses treat yourself or give a lovely gift!
MOTHERING SUNDAY IS ONE OF THE BUSIEST DAYS OF THE YEAR!
Treat 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 Tree Hotel North Petherton South of Bridgwater Somerset TA6 6QA
01278 662255 reservations@walnuttreehotel.com www.walnuttreehotel.com
T H E WA L NU T T R E E
H O T E L R E S T A U R A N T & B A R
MOTHERING SUNDAY LUNCH
18 MARCH 2012
TO BEGIN
Leek & Potato Soup
Homemade Fish Cakes
with Tartar Sauce
Homemade Pate, Red Onion Marmalade
Pea & Mint Frittata
MAIN COURSE
Roast Rump of Beef, Yorkshire Pudding
Roast Chicken, Homemade
Stuffing, Bread Sauce
Salmon en Croute, Buttered Spinach
Roast Pepper & Rocket
Ravioli, Parmesan Cream
All Served With Seasonal
Vegetables and Potatoes
SWEETS
Individual Lemon Meringue Pie
Fresh Fruit Crumble,
Homemade Custard
Blackmore Farm Ice Cream
or Sorbet
Cheddar Cheese & Biscuits,
Homemade Chutney
3 COURSES 16.90 CHILDREN (UNDER 12) 8.90
The Catherine Wheel
For Mothering Sunday, an
excellent Sunday lunch menu
is available, and contains
a number of carnivorous
choices, including lamb, beef,
sea bass and venison, as well
as some great vegetarian
options, such as a tasty lentil
and nut roast. All mains
are 9.75, and starters and
desserts are also available.
Both Valentines and Mothers
Day are very popular here, so
booking is advised.
Visit The Catherine Wheel for
hearty home-cooked food,
and a cracking atmosphere.
The Catherine Wheel is a fne 16th-century inn
situated in Marshfeld, on the edge of the Cotswolds.
Always a cosy and personal dining experience,
The Catherine Wheel is a great destination to treat
your loved one to a romantic Valentines meal.
The Catherine Wheel
The High Street, Marshfeld SN14 8LR
Call: 01225 892220
Visit: www.thecatherinewheel.co.uk
flavour
...a memorable experience at Britains
premier Indian Restaurant
Connoisseurs choice for over three decades
Open Daily
4 Argyle Street, Bath, BA2 4BA
Tel: 01225 466833 or 464758
www.rajpoot.com
THE FOX & HOUNDS
The Fox and Hounds
is a warm and cosy
traditional country
pub; built in 1725 as
blacksmiths workshop.
THE FOX & HOUNDS 9 HIGH STREET
COLERNE, CHIPPENHAM SN14 8DB
CALL: 01225 744847
VISIT: www.foxandhoundscolerne.co.uk
The owners have created a wonderfully pleasant
experience here for all to enjoy.
The pub strives to create exceptional food, using
only local and British ingredients. All the meat
comes from small independent farmers specialising
in their produce.
Behind the pub there is a fully-refurbished function
room, 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, local
and sustainable sources. We offer the best aspects of the pub and restaurant
environment with friendly, knowledgeable lunch, pre-theatre and dinner service
matched with an extensive beer and wine list, many of which are directly sourced
and imported including our multi award-winning house wines.
Gascoyne Place offers a set lunch and pre theatre menu at 13.50 for 2 courses
or 17 for 3 courses plus live jazz to accompany dinner every Sunday evening.
Gascoyne Place 1 Sawclose Bath BA1 1EY (directly opposite the Theatre Royal)
Call us 01225 445854 Visit 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 FEBRUARY MENU
Goats Cheese & Spinach Pithivier,
Onion Marmalade, Walnuts
Pressed Guinea Fowl & Ham Hock,
Pickled Vegetables, Artichoke Crisps
River Exe Mussels, West Country
Cider & Herb Cream
Pan-Fried Pork Fillet, Pork Belly, Black
Pudding, 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 Chocolate
Sauce, Pickled Orange, Pistachio Biscotti
Apple & Plum Compte, Fennel Crumble,
Toffee Ice Cream
British Artisan Cheeses, Crackers,Tomato
Chutney - Westcombe Cheddar, Perl las
Blue, Tunworth
HOUSE
FRONTING THE
J
onathan Bowker, of The Muset by
Ronnie, Clifton has the prestigious
role as the head of the front of
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 of hospitality, is of great
beneft not only to The Muset by Ronnie
but also to catering in the South West.
His standards of customer service are
unwavering and his passion for great
wines and outstanding food is certain to
inspire his colleagues.
Front of house was at the back of
my mind when frst starting out.
Initially I wanted to be a chef, hidden
away in the kitchen, but after studying
hospitality at college and then university,
it became apparent that I was more of a
people person and would be more at home
meeting and greeting at the front of house.
So I started on that road,and have now
worked in the hospitality industry for the
last 21 years, predominantly in the food
and beverage departments of some of the
UKs leading hotels.
When I heard that Ronnie was looking for a
manager at The Muset by Ronnie, I jumped
at the opportunity to board that ship. Of
course Id known for a while about his
sister restaurant, Ronnies of Thornbury,
which has such a fantastic reputation so
making the switch from hotel to restaurant
was a bit of a no-brainer really. I just felt
that I wanted to be part of a bigger project,
to help us be known as one of 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 satisfaction from being part
of a team that creates an incredible and
unforgettable experience for our guests.
Helping those around me to develop and
better themselves is of great importance
to me. We scratch one anothers backs.
Throughout the years, Ive worked with a
huge number of industry professionals,
and some of my proudest moments
have been congratulating former team
members on their recent promotion or
new job placement. It sounds clichd I
know; but the hospitality industry is such
a small world; if you dont know someone,
you will know someone who does!
When considering oneself for a front of
house position, personality is key. Its
probably more of a trait than a skill not
everybody feels comfortable dealing with
the public and this is a people industry.
The unsociable hours are not suited to
From the frst impression
to the fnal goodbye, the front
of house manager has his
work cut out to deliver that
experience we are all
looking for
26
Flav_46_SW_Muset.indd 26 03/02/2012 19:36
> favour fronting the house
27
When considering oneself for a front of house
position, personality is key. I consider it to be more of
a trait than a skill not everybody feels comfortable
dealing with the public and this is a people industry.
everyone and its more a way of life than a
job; to succeed you need to be passionate
and excited about great food, fne wines
and good service.
Id say that one of the frst things to learn
about service is that it always starts with
a smile and eye contact: You must read
your guests well and understand what
they are expecting from 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 different requirements, and its the
skill of a good restaurant team to identify
and provide for these guests. I also think
its nice to try to provide a little education
for our guests, whether thats about wines,
cider or seafood. The guest can come
away with more than just a full belly its
important to make their dining experience
as memorable, informative and as much
fun as possible.
The Muset by Ronnie | 1216 Clifton Road | Clifton | Bristol BS8 1AF
Call: 0117 973 7248 | Visit: www.ronnies-restaurant.co.uk
WIN
DINNER FOR TWO

Flavour and The Muset by Ronnie, in Clifton, Bristol,
has teamed-up to offer one lucky reader the chance to
win dinner for two at this Clifton stronghold. To enter,
simply email competitions@favourmagazine.com with
The Muset by Ronnie in the subject heading, and include
your full contact information and details on where you
picked up your copy of favour. Best of Luck!
Flav_46_SW_Muset.indd 27 03/02/2012 19:36
28
The Potting Shed
Elizabeth Mytton takes a trip to the village of Crudwell
in the Cotswolds to sample a local favourite.
O
n a cold January evening, I ventured
out to Crudwell, a picturesque
village in the centre of the Cotswold
triangle of Tetbury, Malmesbury and
Cirencester. My mission was to fnd
The Potting Shed, a dining pub which,
according to its website, promised great
and seasonal British food, and, the
proper pub experience. I was intrigued,
and in view of these claims, had high
expectations.
My frst impression was a positive one. The
Potting Shed is set in gardens which I later
found out are used to cultivate fruit and
vegetables for use in the restaurant. They
are aligned with the slow food movement,
which stipulates that produce should be
locally sourced, and this is a value that
the owners have honoured from the start,
along with a commitment to community
investment, evidenced by their creation
of ten raised beds for use by local people.
After all, The Potting Shed is frst and
foremost a local pub, set in the heart of a
small community. It was acquired in 2007
as a sister company to the impressive
Rectory Hotel 100 metres up the road,
but needed some work before it could be
opened to an eager public. It was a huge
job, according to owner, Jonathan Barry,
who along with his business partner
Julian Muggridge, had to completely gut
the place. It took us six months
to complete the conversion.
Flav_46_SW_Potting Shed.indd 28 03/02/2012 18:45
29
> favour the potting shed
The transformation is impressive, and
though retaining all the traditional
features, The Potting Shed is anything but
run of the mill. The dcor is clean and
evokes a rustic charm, with its exposed
beams and trusses, cream and duck egg
tones, stone foors and open fre. These
are juxtaposed with contemporary light
fttings, black and white photography and
artwork, and eye-catching ornaments and
curios to stimulate the imagination and
add humour to the atmosphere. Though
classifed as a gastro-pub, this is a label
that The Potting Shed wears loosely,
with a clear personality and style of its
own that transcends commonality and
defes categorisation.
The atmosphere is one of effcient calm,
with attentive and knowledgeable serving
staff. Less than fve minutes into my visit,
I was overcome by an intense feeling of
warmth. Could it have been the roaring
fre I was seated next to, fuelled by hefty,
fragrant logs? Or was it the indulgent pear
martini that I fnished a little too quickly
while perusing the tempting menu?
Whatever the reason, I was grateful to be
thawed out, and sat back ready to enjoy,
along with my dining partner, my meal
for the evening.

We dispensed with decorum, and ordered
three starters. I was captivated by the fsh
boudain, with beetroot pure and crispy
shallot rings, closely followed by the
buttery smoothness of the Jerusalem
artichoke ravioli, served with a butternut
squash pure. It was so pretty I took
a photo! We shared the cheese fondue,
served with local meats and pickles in
pared-down fashion on a wooden slab.
For mains, the menu nods to traditional
pub fare with dishes such as the beer-
battered pollack and triple-fried chips
with mushy peas, but there are exciting
departures such as the delicate and
soft herb gnocchi, which showcase the
breadth, skill and creativity of head chef
Tom Cochrane, along with sous chefs
John Thomlinson and Julian Nathanson,
to great effect. I had the seared fllet of
red snapper with chunky bacon and bean
cassoulet comfort food at its best.
At this stage, I was full, but being the
proud owner of two stomachs a savoury
and a sweet one I was happy to order a
selection of desserts. What some might
see as greedy, I prefer to call a challenge,
and to be honest, when faced with three
of my favourite desserts (albeit in a more
sophisticated package) I was not about to
be coy for fear of appearing the glutton. I
did ask for small portions, but this is not
something that The Potting Shed fnd easy
to do generosity is their mainstay, and
so I went with the fow. The rum and raisin
baked Alaska looked exquisite, and tasted
even better, a must for pudding lovers
with a sweet tooth. This was followed by
apple pie (individually baked to perfection,
with a thin pastry lid that I couldnt help
playing with) served with a hot toffee
sauce and Muscovado ice cream. One
word gorgeous.
With my palate still dancing with favours,
I sampled the set chocolate caramel,
along with toffee popcorn and salted
caramel ice-cream. This desserts was
so delicious it rendered me speechless
clichd you might think, but completely
true. The only thing that stopped me
devouring the whole portion in one fnal
swoop was the fact that my dining partner
got there frst.
There is a sense of pride at The Potting
Shed they know they are good, and it
shows. There are the framed awards, such
as Highly Recommended Cheeseboard in
Britains Best Cheeseboard competition
2011, and The Good Pub Guide Awards
for National New Pub of the Year 2010,
National Dining Pub of the Year 2011 and
National Pub of the Year 2012. But there
was other evidence too. The dining room
was full, the diners were smiling, glasses
were being clinked, and laughter could be
heard from locals in the bar area, though
there was no real sense of separation. It
is this inviting atmosphere, along with a
deep-rooted excellence that permeates
everything it does, that boasts on behalf of
The Potting Shed, and will guarantee the
return of its patrons, year after year. Im
already planning my next visit!
The Potting Shed Pub
The Street
Crudwell
Malmesbury
Wiltshire SN16 9EW
01666 577833
www.thepottingshedpub.com
I did ask for small
portions, but this is
not something that
The Potting Shed fnd
easy to do generosity
is their mainstay...
Flav_46_SW_Potting Shed.indd 29 03/02/2012 18:45
Flav_46_SW_Recipe Feature.indd 30 03/02/2012 19:16
31
food
love
With recipes for moreish breakfast treats, easy soups
and salads, hearty lunch oferings, favour packed
suppers and delightfully decadent puddings, Love Food
is the culinary equivalent of a lovely long hug.
Many of 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 cornfake
crumbs are bound to become legends in your own household. Tina doesnt
mind if her pastrys wonky in fact this self-proclaimed no rules girl
prefers it that way. Love Food refects Tinas travels from a no bake cook
to a purveyor of home-baked treats made the old-fashioned way but
with a Queen of Tarts modern twist.
TI NA BESTER
Pavilion 12.99
> favour love food
32
potato and bacon frittatas
Surprisingly 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/8f oz/1 cup fresh cream
30g/1oz/ cup freshly-grated Parmesan cheese | Salt and freshly-ground black pepper
METHOD
1 Preheat the oven to 180C/350F/Gas mark 4. Lightly butter 12 muffn cups.
2 Cook the potatoes in salted water until tender, drain and divide evenly among the muffn cups.
3 Cut each slice of bacon into three pieces and place a piece on top of the potatoes in each muffn cup.
4 Mix together the eggs, cream, Parmesan and a good grinding of salt and pepper.
5 Carefully fll the muffn cups with the egg mixture and then bake for 2025 minutes until frm.
(makes 12)
> favour love food
parmesan-crusted chicken burgers
Te crust is made using a decadent mix of grated Parmesan, fresh parsley and fresh
breadcrumbs. 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 for dusting
2 large eggs, lightly beaten | Olive oil for frying | 4 fresh 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 four, 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 for a few minutes, spread liberally with the mayonnaise, top with
rocket and chives and add a crisp chicken breast to each one.
(makes 4)
> favour love food
34
moussaka
One of those dishes of which one helping is never enough and eaten by the
spoonful straight out of the fridge the next day, its even better!
bread and butter pudding
Te buttered croissants make this dish extra indulgent leave it to stand for at least
an hour before baking to ensure that the custard soaks into every nook and cranny.
INGREDIENTS
Salt and freshly-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 four | 1 litre/1 pints/4 cups milk
METHOD
1 Preheat the oven to 180C/350F/Gas mark 4. Season the aubergine
and fry 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 of mince.
4 Pour the bchamel sauce over the moussaka and dust with a little nutmeg.
Bake for 30 minutes until it starts to bubble around the edges.
Serve with fuffy basmati rice.
5 To make the bchamel sauce, melt the butter in a pot, add the four and
combine 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 of nutmeg
1 teaspoon vanilla extract | 500ml/17f oz/2 cups warm milk
METHOD
1 Cut the croissants into diagonal slices and spread butter and jam on each
slice. 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 pour
the 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 croissants
and allow it to stand for at least 1 hour before cooking. (This is important
otherwise it ends up tasting very eggy.)
4 Preheat the oven to 180C/350F/Gas mark 4 while the pudding
is standing and bake for about 3045 minutes.
(serves 68)
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 2244
E: reservationsgrandtorquay.co.uk I W: www.grandtorquay.co.uk
The Grand Hotel, Torquay
At the heart of the English Riviera
36
the
teen
chef
James Underdown favours 14-year-old
budding chef has been back in the kitchen
this month to serve up another one of his
mouthwatering treats.
My cooking highlight recently has been
preparing a three-course meal for seven
people on Christmas Eve, which consisted
of carrot soup, followed by duck with
dauphinoise potatoes and gem lettuce,
and chocolate mousse to fnish. Ive even
made 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 from their travels
around Europe and North Africa long
before I was around. This one hails from
Morocco. The soup has lovely chunks of
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 soup
Ingredients
500g of lamb
Olive oil
2 chopped onions
2 crushed cloves of garlic
1 tsp of ground cumin
2 tsp of paprika
1 tsp of cinnamon
1 bay leaf
2 tbsp of tomato pure
1 litre of beef stock
850g of chickpeas (or 2 tins)
1 800g tin of chopped tomatoes
Juice of half a lemon
Coriander
Crusty bread to serve
Method
1 Cut the lamb into bite-sized chunks and trim any
unwanted bits of fat. Heat the olive oil in a large pan or
stockpot, add in the onion and garlic, and cook at a low
heat for fve minutes. Add the meat and increase the
heat a tad. Stir until the meat changes colour.
2 Add the cumin, paprika, cinnamon and the bay leaf and
cook until it smells fragrant. Add the pure and cook
for a further two minutes, stirring all the time. Add the
stock, stir and bring to the boil.
3 Drain and rinse the chickpeas and add them to the
pot along with the tomatoes, lemon and some of the
coriander. Continue to stir and bring to the boil again.
Reduce the heat and let it simmer for two hours. Taste
every now and then and add seasoning if necessary.
Dish into bowls and sprinkle the remaining coriander
on top. Serve up with bread and enjoy...
Flav_46_SW_Teen Chef.indd 36 04/02/2012 02:55
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 with
his sister Chrysso: With this strong family
ethos, its clear that the Kkolos family live
by the maxim blood is thicker than water.
Costa says, we are very much a close
family business, and pride ourselves on
treating customers like extended family
members service is key!
The Avenue Caf has had its roots in
Bristol for the last twelve years and
has been at the forefront of the cities
burgeoning caf scene. Having infuenced
a number of individuals to open their
own caf businesses, the Avenue Caf
continues to set its own high standards
and prides itself on providing quality
products and service.
We offer a contemporary setting where
you can fnd great coffee and homemade
cakes, offering an extensive all-day
breakfast menu, as well as an array of
classic caf cuisine, from sandwiches to
paninis, pasta dishes to delicious risottos
and a variety of daily specials.
The Avenue Caf runs a great value set
menu where you can choose any dish from
the specials menu together with a glass of
wine or beer, including a cake and coffee
all for the set price of 9.95. Popular
dishes include Italian meatballs in tomato
sauce on pasta, and grilled halloumi and
chorizo salad.
After a successful spell of opening
evenings in December we are pleased to
announce that the Caf will be opening for
dinner on Fri/Sat evenings soon and also
on Sundays for brunch.
Whether you fancy just a coffee and a
cake, a snack, a full meal or possibly to
share a bottle of wine, Costa and his family
have a venue that will keep you coming
back for more.
112 Emerson Way
Emersons Green
Bristol
BS16 7AS
0117 3050 505
www.avenue-cafe.com
flavour
Avenue Caf
The Avenue Caf style and quality has
become something of a benchmark
amongst Bristols caf society.
d
r
o
p
s
b
y
37
Flav_46_SW_Drops by Avenue.indd 37 03/02/2012 22:00
> favour hip hops
ON
THE
RISE
A
few months back, favour
featured a piece on how
real ale is bucking the
current economic downturn and,
despite competitive pressure from
supermarket shelves stacked high
with cheap lager, drawing more and
more discerning drinkers towards the
quality end of the beer market.
But even within this success story,
there is one sector that is forging
ahead, and acting as a standard bearer
for independent, local producers
holding their own against the might
of the regional, national and often
multi-national giants in their sector:
Small, independent breweries, and
microbreweries, are springing up
all over the country providing locally
produced beers which not only taste
great; they also provide real income to
local communities, and offer just the
gentlest but most noble resistance to
the march of globalisation.
According to industry body The
Society of Independent Brewers
(SIBA), there are now well over
700 breweries operating in the UK and the
vast majority of these are small, independent
concerns brewing only a limited quantity for a
market within a 30-mile radius of the brewery.
In its broadest sense, consumption of beer is
falling, if by beer you mean all those alcoholic
beverages that are usually sold in pints. But
this disguises the fact, among the little guys,
that the independent breweries are showing
a rise in sales of maybe fve or six per cent.
Certainly a small but signifcant shift away
from the heavily promoted keg bitters and
lagers towards cask-conditioned beer is
evident across the industry.
To meet the increasing demand for cask
beer, it is estimated that three or four new
small breweries are launched every month.
Experts are divided as to the main cause.
One contributing factor is tax based. It always
used to be the case that all breweries had
to pay the same excise duty on the beer they
produced. This was much easier on the bigger
breweries, whose economies of scale meant
beer tax was a much smaller proportion of
their outgoings, while for the one-man-and-
his-dog operations it loomed large on every
balance sheet. This rule was changed in 2002,
A regular contributor
to CAMRA magazine
Pints West, Duncan
Shine champions the
virtues of real ale and
traditional cider. Hes
also Editor of the website
britishpubguide.com
MICROBREWERIES
Flav_46_SW_HipHops.indd 38 03/02/2012 20:48
39
> favour hip hops
since when Progressive Beer Duty means
that breweries that produce less than a
threshold level of beer have to pay less
duty on a sliding scale.
But it would be nice to think that this
rise in smaller breweries is also down
to that shift away from globalisation.
People like to know where their food and
drink comes from. So locally produced
beers using ingredients sourced (where
possible) from nearby suppliers appeal
to peoples sense of pride in their
community. It is also a widely-held belief
that mass produced beers are not made
with the same care as beers produced
by devoted craftsman who are in the
business more for the love of beer and
brewing than to satisfy the dividend
expectations of shareholders.
In addition, the global and national giants
tend to mass-buy their ingredients in
order to keep costs down, and many use
more corn, maize and hop extracts in
their brews. Typically, the craft end of
beer production will be choosier, using
the variety of barley that gives their beers
a better favour, and maybe using whole
hops to give a fuller and more rounded
fnish to their beers.
Another reason for the growth of these
independent concerns is tourism. Not
that many people will travel from all over
the world to visit a new microbrewery
(though Im sure some do), its more
the local associations that are made by
the names of the beers. If a visitor (or a
resident for that matter) walks into the
pub and sees a beer that evokes a nearby
landmark, piece of heritage or local
hero, that person is more likely to feel an
affnity with that beer.
So whatever the reason for the growth in
small, independent real ale breweries,
the effect on those of us who drink the
stuff is a massive increase in choice, and
a bewildering array of different styles and
favours of beer to sample. Maybe its the
stamp-collecting, train-spotting twitcher
in me, but there is something uplifting
about walking into a pub and thinking
Ooh, Ive never had that one before, and
its brewed just round the corner. And
long may it continue to be so.
Facts
Over 8.5 million people
in Britain now drink cask ale, and
it now has a larger share (15.8%)
of the on-trade beer market than
at any time since the turn of the
millennium
The Cask Report revealed that 68%
of people consider real ale to be
Britains national drink
The number of women whove
sampled the delights of real ale has
doubled from 16% to 32%
> favour hip hops
40
I
count myself lucky to live in this country
because, among other things, we have a
fantastic heritage of brewing delicious,
complex ales yet were near enough
to the continent to steal the best of the
European selection as well.
The range of beers available to us in the
last few years has increased tenfold, and
no doubt this is one of the reasons that
ale sales are on the increase again. After
a generation of growth in lager sweeping
the nation, its no surprise that our palates
are unused to the more traditional style
of beer that formed the foundation of our
world-famous British pub trade. But now,
everywhere you look you can fnd a myriad
of mysterious looking bottles and easily
lose yourself for an afternoon in a quest
to get better acquainted with the whole
range.
There is so much choice, in fact, that
the whole category becomes almost as
complex as wine; a bit mind-boggling
when youre trying to decide on your next
drink at the bar. Heres a whistle-stop tour
of a few very different options to help out.
Don
,
t lose
your bottle
For those who struggle to tell their Leffe from their
Knights, this month Clare Morris offers up a helping
hand for enjoying bottled beers at their best...
41
> favour hip hops
Im hoping most of you will be
familiar with my frst brewery.
If you arent, you should be.
Black Sheep Brewery in
Masham, North Yorkshire,
has only been around for
18 years, but for Head
Brewer Paul Theakston,
his craft has been in the
family for a long time.
After Theakstons beers
were bought by Scottish
and Newcastle in 1987, he
decided to set up on his
own, to make beer in the
time-honoured fashion as
his family had done. The
Black Sheep name was
coined by Pauls wife, to
refect the stance they had
taken against the big breweries, and a
nod to the other residents in the town of
Masham the sheep. Theres a beer to
suit pretty much everyones taste from
the light, refreshing tasting Best Bitter
my personal favourite or the forever-
summer, blonde beer-style Golden Sheep,
the rich and fruity Black Sheep Ale or dry,
citrussy Yorkshire Square Ale, through
to the winter-perfect espresso, liquorice
favours of the ruby brown Riggwelter.
When cooking, the most obvious pairing for
a great-quality ale is to add a good dollop
to your steak pie or beef stew, and drink a
bottle alongside it.
Onwards now to another
great beer brewing country
Belgium. Known as the
Champagne of Belgium
Trappist beers were
brewed by monks who
used their brewing to
sustain them during
periods of fasting,
especially as water
alone could often
be contaminated.
Only a few beers
in the world
are allowed
to carry the Trappist name,
because they are still made
in the monasteries and all
proceeds are ploughed
back into the monastery
and the monks charity
and social work.
Whatever your views
on this may be, you
can be certain of
the quality of
the beer youll
be getting
with this
stamp of
authority,
with an
incredible complexity of taste, yeasty
breadiness, sustained sweetness, fruit,
hops, herbal and foral aromas. Try Chimay
the most famous of the Trappist beers,
its Red variety with a coppery colour and
apricot aroma, Blue with light malt and a
fowery rosy touch, and the golden
Triple, with fruity muscat and
raisin favours.
One great thing about
beer is the opportunity
for experimentation with
ingredients. Barley is usually
chosen because it is easy
to grow and therefore
readily available, and is
easy to drink. But adding
a percentage of other
ingredients dramatically
alters the style of the beer
and adds a multitude of
fabulous favours. Wheat
beers are one such
example. Predominantly
from the German
weissbier, the style involves
mixing at least 50 per cent
wheat to barley malt, which
gives the characteristic cloudy appearance
and incredible citrus and often banana
favours and aromas. Hoegaarden is
probably the best known and made in the
traditional Dutch style with coriander and
dried orange peel as additional ingredients.
For a German-styled beer thats very easy
to drink, go for Erdinger fantastic in the
bottle but even better on draught.
Finally another great variety of favours to
try in the world of beers. Fruit
beers most commonly use
raspberries or cherries, and
traditional Belgian cherry
beers are called Kriek which
involve fermenting the beer
with sour Morello cherries, or
Framboise with raspberries.
Modern breweries often only
add the fruit favours to the
beer after it is fnished,
but for increased favour
and complexity Id go
for the Belgian varieties
every time. Even better
when partnered with food,
my suggestion is to try
either of these with a dark
chocolate dessert the tart
favours of the fruit, with
the underlying sweetness
of the beer, are a great
match for the bitter, luscious favours of
the dark chocolate. And dont be adverse
to trying this with a good old-fashioned
cheese board with a few other styles of
beer alongside.
After a generation
of growth in lager
sweeping the nation,
it
,
s no surprise that
our palates are
unused to the more
traditional style
of beer that formed
the foundation of
our world-famous
British pub trade

> favour hip hops
Box Steam Brewery is a family-run producer of artisan,
handcrafted real ales, available in both bottle and cask to
licensed trades and independent retailers across the UK.
D
ue to growing demand for their
handcrafted beers, Box Steam
Brewery has outgrown its current
premises and moved into a new production
centre in Holt, Wiltshire. Legendary 80s
pop impresario Pete Waterman opened
the 800 square metre facility, saying;
Box Steam Brewery combines my two
greatest loves in life: beer and railways
and Ive been imbibing their real ales for
many years. I wish them all the best for
the future.
Local heritage is hugely important to the
brewery and they hope to utilise the extra
production capabilities of the new site
to meet growing demand, and to push
the sales of their beers further afeld,
including increased sales in the south.
The inspiration for the delicious beers is
taken from Isambard Kingdom Brunel, the
famous 19th-century engineer who built
the Clifton Suspension Bridge.
BOX STEAM
BREWERY
Visit: www.boxsteambrewery.com
www.boxsteambrewery.com
At the home of Brunels SS Great Britain, visitors can admire in
close-up the great engineers attention to detail from the bow to the
stern details that made the powerful steamship a miracle of her time.
Experience our handcrafted beer and admire our minute attention to
details like taste, texture and character, from the top of your glass right
through to the hull. A miracle indeed!
::: ,:.._s.:,:::.. ::::::: :: ,...
home
GROWN
Co-founded by two-star Michelin chef
Michael Caines, and now in its ninth
year, the festival offers something for
everyone from dedicated foodies to
families. Its the perfect excuse for a
weekend foodie escape to Exeter.
Rub shoulders with the professionals and
visit the Festival Cookery Theatre with over
30 top chefs including the UKs best chef
Michael Caines MBE; seafood genius and
two-Michelin star chef Nathan Outlaw;
BBC Saturday Kitchen favourite Mitch
Tonks and top vegetarian MasterChef
fnalist Jackie Kearney.
From cheese and chocolate to chutney and
cider, the three-day festival is the chance
to eat your way through the fnest produce
from over a hundred regional producers in
two huge food pavilions.
Get involved in bread making and apple
pressing and a host of other hands-on,
family-friendly workshops, masterclasses
and activities from artisan food producers
and chefs in the Food is Fun teepees and
keep the chefs of the future entertained in
the Little Cookies childrens area.
New for 2012 is the chance to indulge
in fne dining at a range of Gourmet on
the Go pop-up restaurants serving South
West signature dishes to festivalgoers
and the chance to pick up advice on
herb, vegetable and fruit gardening and
barbecue cooking tips in the Fermoys
Grow Your Own area.
If that wasnt enough, when the sun goes
down, enjoy a unique night out at the
Festival After Dark events on Friday and
Saturday nights with a perfect blend of live
music, more delicious regional food, chef
demos and real ales.
The Exeter Festival of South West Food
& Drink is held each year in the beautiful
grounds of Northernhay Gardens
surrounding Exeter Castle.
For a food and drink festival with the perfect setting, stunning food
stalls and countless famous faces this years Exeter Festival of South
West Food & Drink on April 1315 promises to be a weekend of
culinary delights, celebrating all that is delicious about the South West.
Visit: www.exeterfoodanddrinkfestival.co.uk
Flav_46_SW_Exeter Festival.indd 43 03/02/2012 22:03
44
fipping marvellous
A
s we gladly wave goodbye to
January, the depressing month
of resolution breaking, penniless
pockets and colder weather, we leap into
the month of love, red roses and pancakes
the only cake (after an over-indulgent
festive season) that many of us would wish
to resemble thin and fat.
Symbolising the frst day of the fasting
season referred to as Lent, Pancake Day,
otherwise known as Shrove Tuesday,
is historically the day when Christian
families empty their cupboards and
fridges of over-indulgent ingredients.
For 40 days after Shrove Tuesday, in the
lead up to Easter (Ash Wednesday to Good
Friday), Christians replicate the sacrifce
that Jesus Christ made when he went
into the desert, by engaging in prayer and
cleansing, and by abstaining from eating
foods such as fat, sugar and eggs, in
addition to meat and fsh.
Nowadays, Lent, although still seen by
many as a religious season of refection
and self-deprivation, tends to involve
people torturing themselves for a tedious
40 days as they try hard to surrender
favourite foods or habits from their lives,
such as chocolate, cigarettes, or crisps.
This approach is coupled with a more
commercial and casual stance on Shrove
Tuesday, with supermarkets placing
lemon juice, golden syrup, and easy-to-
make pancake batter in prime locations
on their shelves (which ironically also
encourages people to take the ingredients
into their home, rather than using
them up).
While some people may disagree with
the shift that has occurred over time, as a
pancake lover myself, I enjoy and join the
push for the tasty batter-based product.
For many, Pancake Day, which this year
falls on Tuesday 21st February, will be the
only day of the year when the standard
ingredients of four, eggs and milk are
whisked into a creamy batter and poured
into a hot pan.
Throughout the UK, houses will be flled
with over-excited children and competitive
parents, as families engage in pancake
tossing challenges and eating contests.
At the end of the day, many will feel over-
indulged and probably very understanding
of why the day is also referred to as
Fat Tuesday. But, what I want to know is
why are pancakes not enjoyed more often?
As a versatile and simple food product,
pancakes are not just beautiful when they
are married with lemon and sugar.
Easily suited to a range of favours and
ingredients, from cheese and red onion
to Mexican fve bean chilli, they can also
be the perfect alternative to bread or
pastry in a main meal. So why dont you
experiment? Next time you fancy fajitas,
a pie or even pizza for dinner, try folding
or rolling your preferred fllings or
toppings into a pancake instead. You could
also try adding fresh herbs to the batter
to enhance the favour of your meal.
Be daring, and try new things if you dont
invent a new favourite for the nation, you
may fnd one for your family.
So, enjoy Pancake Day and good luck
for Lent. I hope after experimenting you
will join me in cheering for pancakes
all year round, as I think theyre fipping
marvellous, and so should you!
BY MEGAN OWEN
Flav_46_SW_Pancake Day.indd 44 03/02/2012 22:07
45
walk, shop & eat around...
malmesbury
Malmesbury is a beautiful hilltop town; built in golden Cotswold
stone and surrounded by the River Avon, it sits at the southern entrance
to the Cotswolds and makes for a splendid welcome to the region.
Nearby Wiltshire villages Sherston, Corsham and Tetbury all possess
their own individual charms, and each is home to a plethora of fantastic
restaurants, cafs and hotels for the intrepid visitor to enjoy.
This stunning part of Southern England encompasses quintessential
country life at its fnest well worth a detour or a holiday break.
Flav_46_SW_Malmesbury.indd 45 04/02/2012 02:24
> favour malmesbury
46
The Smoking Dog is a town
centre pub situated on the
high street in the picturesque
town of Malmesbury. This
traditional Cotswold stone-
fronted venue was built in the
17th century, and although quite
snug inside it has a large family
beer garden to the rear.
The clientele is varied but
generally its popular with
professionals in their mid-
twenties and is held in high
esteem locally due to the freshly-
made homestyle food served
from an imaginative bespoke
menu and specials board. All
food is cooked to order using
the freshest ingredients with
sausages from a local butcher
being a very popular dish. There
is a fantastic choice of wines
and real ales to accompany
your meal.
The Smoking Dog holds an
annual Sausage and Beer Festival
in May, well worth a visit!
It is highly recommended
that you try out this delightful
picturesque pub where everyone
is given a warm welcome.
Pickwick Lodge Farm is
a 17th-century Cotswolds
farmhouse set in 350
acres of pristine Wiltshire
countryside. The bed and
breakfast is rated at four stars
Silver Award and is home
to three beautifully presented
rooms, each with its own
bathroom. You will be
treated to an award-winning
breakfast, using the fnest of
locally-sourced ingredients.
There is also a takeaway
breakfast option available for
those in a rush.
Pickwick Lodge Farm
is well situated within
walking distance of Corsham
and close to MOD Corsham,
Chippenham, Bath, Castle
Combe and National Trust
properties.
The Smoking Dog
Pickwick
Lodge Farm
Echo Food
Pickwick Lodge Farm
Guyers Lane, Corsham, Wiltshire SN13 0PS
Call: 01249 712207 Visit: www.pickwickfarm.co.uk
The Smoking Dog, 62 High Street, Malmesbury, Wiltshire SN16 9AT
Call: 01666 825823 Visit: www.pub-explorer.com/wiltshire/pub/smokingdogmalmesbury.htm
Echo Food, Southgate Cottage
72 High Street, Malmesbury, Wiltshire SN16 9AT
Call: 01666 825359 Visit: www.echofood.co.uk
Echo Food is an independent catering business
located in the heart of Malmesbury, offering a
solution to all your catering needs. Using the freshest
ingredients along with their own free-range eggs and
homegrown vegetables, they create a perfect blend of
delicious and stylish food.
Whether you require
imaginative canaps,
a bespoke menu
for weddings
or parties, a
dinner party
cooked and
served in your
home or even in their
pop-up restaurant, Echo will
provide you with professional service
and fantastic value for money.
The Old Bell Hotel & Restaurant
Abbey Row, Malmesbury, Wiltshire SN16 0BW
Call: 01666 822344 Visit: www.oldbellhotel.co.uk
47
> favour malmesbury
Laying claim to the
honourable distinction
of being Englands oldest
hotel, The Old Bell, built
in 1220, is serenely located
adjacent to the medieval
abbey in the centre of the
historic Cotswold town of
Malmesbury. This beautiful
property is steeped in
character, it has period
features, many cosy nooks and
crannies and overall there is
a wonderful, quintessentially
English feel to this hidden
gem of the South West.
Abraham Lincolns family tree can be traced to this town
Eilmer the monk became Europes frst glider in 1010
The last person to be eaten by a tiger was a
Malmesbury resident
Sir John Betjeman described Malmesbury as the queen
of hilltop towns
King Athlestan, the frst King of all England, was buried
in the abbey
The Foxham Inn is nestled
in the beautiful North
Wiltshire countryside,
just ten minutes from the
M4 junctions 16 and 17.
Proprietors Neil and Sarah
extend a warm welcome to all
their customers both new and
old for real ales, fne wines, light
lunches, dinners and Sunday
roasts cooked to perfection
using fresh local ingredients.
As well as luxury en suite
rooms, the Foxham Inn has a
newly-built restaurant including
an open kitchen, which is
creating an exciting buzz, and a
cosy bar with a roaring log fre.
There is disabled access and
disabled facilities and the new
restaurant is large enough for
parties, weddings and other
functions.
The Summer Cafe serves delicious, fresh
homemade food and Illy espresso coffee.
For lunch there are a
range of options including
homemade soup, healthy,
delicious salads and baked
potatoes as well as fresh
flled baguettes and panini,
with daily specials.
They always have a
selection of gorgeous
homemade cakes and
afternoon teas
to tempt you...
The Old Bell
The Foxham Inn
The Foxham Inn, Foxham, Chippenham, Wiltshire SN15 4NQ
Call: 01249 740665 Visit: www.thefoxhaminn.co.uk
The Summer Cafe
4 High Street, Malmesbury, Wiltshire SN16 9AU
Call: 01666 822639
The Summer Caf
> favour malmesbury
48
Whatley Manor Hotel and Spa
is located in Easton Grey, just
outside Malmesbury, and is set
in 12 acres of English country
gardens with 26 distinct rooms.
A jewel in its crown is the award-
winning spa Aquarias, offering a host
of relaxing spa treatments and one
of the largest hydrotherapy pools in
the UK.
The food at Whatley Manor bursts
with favour and originality, overseen
by two-starred Michelin chef Martin
Burge. There are two restaurants to
choose from; Le Mazot the brasserie
has a Swiss-chalet-style interior and
open fre that create a wonderful
welcoming atmosphere. Look out
for the popular Swiss cheese fondue
evenings during the week.
For a more formal dining experience
try the acclaimed formal restaurant
The Dining Room, where Martin
Burges French-style with modern
interpretation cuisine is worthy of the
accolades he has earned.
A programme of wine events and
Sunday cinema screenings take place
throughout the year and soulful jazz
lunches on the odd Sunday too!
Whatley Manor
Hotel and Spa
Whatley Manor Hotel and Spa, Easton Grey Malmesbury, Wiltshire SN16 0RB
Call: 01666 822888 Visit: www.whatleymanor.com
Thomass Butchers
Mayeld House Hotel
Thomass Butchers
51 The Triangle, Malmesbury, Wiltshire SN16 0AH
Call: 01666 823981 Visit: www.thomasofmalmesbury.co.uk
Best Western Mayfeld House Hotel
Crudwell, Malmesbury, Wiltshire SN16 9EW
Call: 01666 577409 Visit: www.mayfeldhousehotel.co.uk
This lovely, family-run hotel
in Crudwell, near Malmesbury,
specialises in modern English
cuisine, sourcing great local
produce which is then prepared
by top-notch chefs to offer a
true taste of the Cotswolds.
The Mayfeld House Hotel
features private dining in the
Stoneroom plus a 60-cover AA
Rosette restaurant overlooking
a spacious walled garden and
afternoon tea terrace a
traditional venue for great
Sunday Lunches too!
Relax and enjoy a warm and
friendly welcome and fantastic
value for money.
Thomass are a friendly family-run butchers in
Malmesbury, (also in Corsham), who make their own
sausages on-site. These beautiful bangers nicknamed The King
recently won the exalted accolade of Britains Best Sausage!
In addition to fresh meat, Thomass offers a whole range of olives,
pts, pies and cooked meats, along with over 100 cheeses.
Each item has been handpicked to ensure that customers receive
the very best of Wiltshire and beyond.
The Vine Tree
49
> favour malmesbury
French Grey Kitchens
2 High Street, Malmesbury, Wiltshire SN16 9AU
Call: 01666 825505
A delightful shop in Malmesbury, French Grey
Kitchens stocks one of the largest selections of
Emma Bridgewater ceramics and tins in the area.
French Grey also offers lots
of nice cupcake cases and
cookery books, as well as
vintage-style coasters and
cake-stands.
Take a wander through the
shop and discover beautiful
solid wood painted kitchens
in a Farrow and Ball palette
of colours, with larders
and fridge freezer cabinets.
There is a full design and
ftting service available, and
a new show kitchen painted
in pale grey is due to
be ftted in February.
Dont miss out on the
Annie Sloan chalk paints:
Perfect for kitchen and
furniture painting.
If your kitchen needs
anything at all from a
few sparking accessories,
to a full-on revamp,
have the most stylish
solutions around.
The Vine Tree is a secluded, relaxed haven where everyone
is made to feel equally welcome and four-footed friends are
positively encouraged!
The innovative seasonal menu features predominately locally
sourced food, with lots of fresh West Country fsh, seafood and
game with their award-winning wine list (more than 40 wines
by the glass) and real ales, they are well worth a visit!
The Vine Tree, Foxley Road, Norton
Nr Malmesbury, Wiltshire SN16 0JP
Call: 01666 837654 Visit: www.thevinetree.co.uk
The Rattlebone Inn is
a quaint 16th-century
Cotswold village pub with
character oozing out of
every nook and cranny it
even has a ghost! This quaint
country pub boasts delicious
country bistro menus featuring
the fnest local produce and
game in season. There is an
excellent wine list and an array
of award-winning ales.
In warmer months, The
Rattlebone hosts summer food
events in the garden; including
regular spit roasts (suckling pig
or venison have been recent
favourites).
Sporting three boules pistes and
two gardens, as well as being
the spiritual home of mangold
hurling (dont ask, fnd out for
yourself), The Rattlebone Inn is
a lovely place to be.
The Rattlebone Inn
The Rattlebone Inn
Church Street, Sherston, Wiltshire SN16 0LR
Call: 01666 840871 Visit: www.therattlebone.co.uk
> favour xxxxxxx
50
> favour the rattlebone inn
M
ention the county of Wiltshire and many
images are conjured up: the beautiful
cathedral in Salisbury, the rolling hills in
the south of the county, and a series of historic
market towns Devizes, Calne, Chippenham,
Malmesbury and more, with their wide high
streets, ancient buildings and quiet charm.
But in the very north-west of the county lies
a Wiltshire village that is much less well
publicised, and more associated with the
neighbouring county of Gloucestershire:
Sherston has probably been around since
Roman times, and may well have been a
stopping-off point near the famous Fosseway.
In the 11th century, King Canute met the
Saxons and fought a two-day battle here. The
leader of the local forces was a man called
John Rattlebone, who is now immortalised in
the form of a pub named after him, and his
anti-Canute heroics.
The Rattlebone Inn is on the corner of Noble
Street and Church Street. Built in the late 17th
century, it is a pretty painted stone construction
with visible lintels above the windows. Theres
something about a slightly bowed lintel that
really gives an older building an air of genuine
history.
Inside youll fnd a bustling village local spread
out over a veritable rabbits warren of rooms.
As you enter through the front door, theres
a nicely laid out dining area to your left, with
a real fre. The bar is on your right, in what I
guess would count as the lounge.
Beams on the ceilings, slightly uneven fooring
and a general lack of straight lines immerse
you in a sense of timelessness. Although the
pub has been regularly refurbished, you can
nonetheless imagine people drinking in here
back when James II was on the throne.
It is in the public bar, informally known as the
The Rattlebone Inn
Church Street
Sherston
Malmesbury
Wiltshire
SN16 0LR
01666 840871
www.therattlebone.co.uk
the
rattlebone
inn
A regular contributor to
CAMRA magazine Pints West,
Duncan Shine champions
the virtues of real ale and
traditional cider. Hes
also editor of the website
britishpubguide.com
Flav_SW_46_Rattlebone Duncan Shine.indd 50 03/02/2012 22:11
51
> favour the rattlebone inn
village bar, that I think the pub shows the
very best of itself. Locals mix with visitors in
a convivial and chatty atmosphere, and there
is a general and pleasant hubbub about the
place that is dangerously easy to relax into.
Of course, diners are very well catered for
too. There is a bar snack menu and a full
restaurant menu, on which you might fnd
a fllet of sea bass with mussels, seared
calves liver or wild mushroom gnocchi. The
restaurant can get very busy in the evenings,
so it is advisable to book ahead.
For warmer days and evenings, there are
two gardens, a patio outside, a skittle alley
and a couple of boules pistes. Im told that
at certain times of the year you can also
see mangold hurling, and who in their
right mind wouldnt want to see that!
As with any village pub, it is not any one
thing that makes it stand out, it is the
combination of all the different facets that
create a warm, fun and inclusive sense
of belonging. The lovely building, the very
welcoming staff, the great beer and food,
the locals, the chat: putting them all
together makes The Rattlebone Inn a very
pleasant place to while away an hour or
three, far removed from the rigours of
21st-century life.
Raise a glass to...

St Austell Tribute Ale (4.2%)
Originally brewed as a one-off to commemorate
the Total Eclipse of the Sun in Cornwall a few
years back, this copper-coloured best bitter was
such a favourite it was renamed and is now the
brewerys most widely-seen beer. Its bitter-
sweet on the palate, and you can really taste the
hops.
Wells Bombardier (4.1%)
Brewed in Bedford and the subject of a massive
national marketing campaign using Rik Mayall
in a pseudo Captain Flashheart persona. Its
a traditional premium bitter: copper in colour
and with a nicely-balanced favour courtesy of
crushed crystal malts. There is a hint of pepper
in there too.
Youngs Bitter (3.7%)
Brewed these days in Bedford, rather than
its original home in Wandsworth, London. Its
quite a pale beer, and the very essence of the
word quaffable. A light orange colour, there
is actually a fruity taste to it, along with some
malt; but like all the best session beers, the
fnish is slightly dry, pulling you inexorably back
to the bar for another.
Flav_SW_46_Rattlebone Duncan Shine.indd 51 03/02/2012 22:11
52
Woolley Grange
Hotel
It was feet-up for Emily Richards and family as they
unwound for a day in comfort and tranquillity...
S
aturday mornings with our two
children usually begins with an early
start and a muddy football pitch.
This becomes much more bearable when
we plan to spend the rest of the day at the
Woolley Grange Hotel, Bradford-on-Avon.
The Wiltshire hotel is long-established as
an upmarket family retreat and the spa
has become a haven for local members.
The spa is housed in an attractive
outbuilding comprising treatment rooms,
pool, sauna and steam room. There is a
tranquil atmosphere my eldest liked
the nature music and the calming
scent of oils made us feel immediately
at ease. Parents can relax and enjoy
the space with their children without
feeling uncomfortable about squeals and
splashes in the pool.
Throughout our visit it was evident that
it was the little things at Woolley Grange
that really appeal to families (not just
the spinny machine to dry our swimming
costumes, which provided unexpected
entertainment). Balance bikes in the
entrance hall, trampoline in the grounds,
a vintage tractor to scramble over, a
teenage retreat with games consoles and
a chocolate-coloured cocker spaniel called
Peanut all serve to make this the
perfect retreat.
After wed spent time in the pool together,
we walked over to Woolley Bears Den the
crche available to guests and members
from newborn upwards. The friendly staff
made the boys feel immediately welcome
the fve-year-old headed for the comfy
sofas to watch 101 Dalmatians and the
three-year-old was gently encouraged to
fnd an activity that appealed to him.
Like many things at Woolley Grange, the
Den was relaxed and comfortable without
being overly prescriptive a vibe achieved
with dedicated and understated charm.
As Claire Hammond, General Manager,
explains, Its like having friends with a
big house in the country its a place to
relax easily without things feeling too
structured.
And so my husband and I return to
the spa to read the papers and enjoy a
massage, enabling us to fully unwind. My
back, neck and shoulder massage was
perfect starting with a gentle tranquillity
welcome and a heated blanket to relax the
muscles, followed by a massage using the
Sacred Nature Oil from the spas organic
range of products.
The spa also serves as an informal space
where guests and members can hang
out. Ladies in robes enjoyed afternoon
tea without having to transfer to the main
building. The childrens afternoon tea
menu looked delightful including Rice
Krispie cake, jelly and ice cream and
babyccinos.
Returning to the Den an hour later we
discovered the boys had played skittles
and created some masterpieces which
were displayed on the nursery wall next to
those of other happy little customers.
We were shown to The Orangery for lunch.
Two hungry children were fed quickly with
fresh haddock and chips one of a good
number of lunch options followed by
sponge pudding with custard and banana
split. The verdict was yummy scrummy.
We ate from the table dhte lunch menu
(two courses 14.50, three courses
19.50) and chose a tasty pea and mint
risotto and decent salmon with potato and
spinach and a tomato and basil dressing.
Dessert was a perfectly sticky apple tarte
tartin and a seriously good chocolate
and hazelnut terrine with marmalade ice
cream. A three-course Sunday lunch can
be enjoyed by non-residents (21.50) and
is a great venue for a relaxed family meal
in delightful surroundings.
Later we explored the beautiful grounds
and discovered the outdoor pool, croquet
mallets and pond with imaginary talking
crocodile. Walking through the walled
gardens where staff grow cut fowers for
the hotel and vegetables for the restaurant
we came upon a charming play area. The
old tractor was a big hit with the boys. Two
lovely wooden playhouses the Woolley
Grange Farm Shop and a bunting-strewn
cafe were furnished with plenty of toys
to encourage imaginary play while parents
can sit on the verandahs and enjoy pretend
pots of tea. The gardens are designed to
be interactive so that children can touch
and smell the herb garden and explore
the trialling strawberry plants and
hanging beans.
While residents played games by the
log fre before dinner, we headed home
feeling happy and relaxed. Woolley Grange
really does achieve a tranquil sense of
contentment for guests and members,
parents and children alike.
Woolley Grange Hotel
Bradford-on-Avon
Wiltshire BA15 1TX
01225 864705
www.woolleygrangehotel.co.uk
Flav_46_SW_Woolley Grange.indd 52 03/02/2012 22:09
Its like having friends
with a big house in the
country its a place to
relax easily without things
feeling too structured.
Flav_46_SW_Woolley Grange.indd 53 03/02/2012 22:09
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Dishes start from as
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CALL US: 0117 945 0505 | VISIT US: www.shanghainightsbristol.co.uk
Flav_46_SW_Martin Blunos.indd 55 04/02/2012 03:14
55
T
his was the challenge create
nutritious, simple and wallet-
friendly food for a student to cook in
the kitchenette of a students bedsit.
Up for it? Of course I was!
Standing in a metre-squared kitchen with
the basics of two cooking rings, a small
combination microwave/grill, toaster
and kettle for company (none of what a
student would term as fancy kit like a
whisk, blender or mixer), I set about my
challenge.
Using a basic store cupboard of
ingredients, I cooked up student staples
like pot noodles (but real), cup-a-soup
(again real), cupcakes in cups and frying
pan toad in the hole.
In addition to these I also created
meatballs, and with just this one basic
recipe a student can create several dishes
and have a repertoire to make his/her
mum proud.
Making the meatballs couldnt be easier
empty 250g beef into a large bowl,
squeeze 4 sausages from their skins
and add to the beef along with a squirt of
ketchup. Now using clean hands work to
form a well-bound mixture. Pinch off even
lumps and roll between hands to make the
balls. Repeat till all the mixture is used.
Heat a pan on the hob; add a splash of
oil and an even layer of meatballs. Cook
gently for 20-25 minutes, moving the balls
around in the pan from time to time to
colour evenly.
And there you have the basic meatballs.
Eat them hot or cold with mayo or more
ketchup.
For meatballs in mushroom sauce, empty
a tin of mushroom soup into a pan over a
high heat, add a splash of milk and again
a good handful of meatballs. Ten minutes
later they are good to go.
Obviously this is not extraordinary cuisine,
but for students, its a start. I am working
with the guys that arrange students halls
of residence to see if we can come up
with packs and cookery lessons for new
students, some who are away from home
for the frst time, catching them early
before they settle into bad dietary habits.
One of the South Wests 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 regular
slots as guest chef on BBC1s Saturday Kitchen with James Martin, BBC Market Kitchen,
ITV Daily Cooks and ITVs Saturday Cooks.
This month Martin Blunos visits student accommodation on a quest
to raise the notoriously low standards of undergraduate cuisine...
FRESHERS FARE
Follow me on Twitter:
@martinblunos1
Flav_46_SW_Martin Blunos.indd 56 04/02/2012 03:14
56
Heres
the ca

ch
With sustainable fshing top on the agenda, favour columnist
and seafood specialist Mitch Tonks cooks up a storm with his
seasonal fsh of choice...
Mitch Tonks.
RockFish Grill & Seafood Market
Fishmonger, food writer, restaurateur
www.rockfshgrill.co.uk
www.mitchtonks.co.uk
www.twitter.com/rockfshgrill
Recipe taken from The AGA Seafood Cookbook
by Mitch Tonks published by Absolute Press.
So winter, recession, time to tighten
your belts in more ways than one? But
if cooking with a budget in mind means
heading straight for the lentils and tins of
beans, think again. One thing is for sure;
most people tend not to think of fsh as
food to cook on the cheap, unless it comes
in frozen fnger form. But there really are
some great ways to include terrifc fsh
that wont break the bank and make a
pretty impressive supper in the process.
Some of my absolute favourites are the
least expensive dishes and probably top
of the list is seafood spaghetti. Spaghetti,
fresh tomatoes, olive oil, mussels, clams
and whatever else takes your fancy from
the fsh counter thrown in, piled high and
unceremoniously plonked in the middle of
the table for a group of friends to
share sumptuous.
Most of our fsh at RockFish is caught
down in Brixham in Devon and then
transported up overnight to be on the
counter the next day hence our saying that
our fsh is so fresh tomorrows is still in
the sea! While some fsh is at a premium
and a higher price, such as turbot and
lobster, there are plenty of species caught
in the South Coast waters that make
a fantastic and cheap supper. Bang in
season is the humble mussel and at this
time of year its hard to beat a piece of
really good smoked haddock. Here are
two great recipes for around a fver
not bad for some top-quality seafood.
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.
How to... cook fsh on a budget
Im always telling people to come in and chat
to us. Our fshmongers are chefs and they have
loads of ideas about what is good, what works
with what and some new simple ideas to try.
We can help you with what is on the counter
and is best for the budget on any particular day!
Hope to see you soon.
Flav_46_SW_Mitch Tonks.indd 56 04/02/2012 02:58
57
SWEET AND SOUR CHILLI MUSSELS
Its hard to beat moules marinre but this is one of those dishes
that everyone wants to know how to cook after theyve tried it.
CULLEN SKINK
Well its name just gets everyone talking, a traditional warming
and flling soup dont bank on leftovers.
Method
Clean the mussels and then steam
them open in a pan with a little water.
Discard any that dont open. In a frying
pan, gently soften the onions, garlic,
ginger and chillies. Add the vinegar and
sugar and stir well to dissolve. Taste
to get that sweet and sour balance
that you like and then season with a
few drops of fsh sauce. Simmer for
2-3 minutes. Tip the mussels and
their juices into the frying pan and stir
well to create a sticky coating over the
mussels. Squeeze in the lime juice and
add the herbs. Serve hot or chilled.
Method
Put the milk in a pan large enough to take the
haddock. Add the bay leaf and parsley stalks and
simmer for 4 minutes then leave to infuse for a
further 5 minutes. When cool enough remove the
haddock, reserving the liquid, and break up into
fakes and remove any skin and bone.
Melt the butter in another pan and cook the
onions until soft but not browned. Add the
strained poaching liquid and then stir in enough
mashed potato until you have a thickened, creamy
consistency. Add the parsley and the haddock and
simmer for a further 3-4 minutes. Season with
plenty of black pepper and salt if needed and serve
with a sprinkling of chopped parsley.
Serves 2
Ingredients
1kg live mussels
1 onion, fnely sliced
2 garlic cloves, fnely
sliced
1 tbsp chopped, fresh
ginger
4 red chillies, fnely sliced
150ml white wine vinegar
6 tbsp sugar
Splash of fsh sauce
Juice of 1 lime
A handful of coriander,
fnely chopped
A small handful of
chopped basil
Serves 3-4
Ingredients
450g good quality
undyed smoked haddock
1 medium onion,
fnely chopped
Small handful of
chopped parsley
leaves (reserve
the stalks)
750ml full cream milk
200g creamy mashed
potato
50g butter
Bay leaf
Salt and plenty
of black pepper
> favour mitch tonks
Flav_46_SW_Mitch Tonks.indd 57 04/02/2012 02:58
Going against
the grain
Intrepid surveyor of world cuisine
Louis Labron-Johnson steps up to
the plate and heads to New Dehli,
where some of the worlds best
chefs work their magic with the
celebrated basmati rice
THE MAHARAJAHS CHOICE
Flav_46_SW_Basmati.indd 58 04/02/2012 03:02
59
> favour going against the grain
THE FRAGRANT ONE
Across the vast, unwieldy beast that is
the sub-continent of India, rice is the
staple diet of every inhabitant. From
Moghul emperors to outcaste tribes, for
millennia Indians have partaken of the
many thousands of varieties of rice grown
on hillside paddies and steppes. Of all
these rice families, the undisputed queen
is basmati, a strain of long grain rice
renowned for its fragrance and delicate,
nuanced favour. basmati is cultivated
exclusively in the Punjab region, irrigated
by the Sutluj River which runs through the
foothills of the Himalayas.
Although the vast majority of basmati is
consumed in India, worldwide demand is
growing fast, not least in the UK, where
basmati now accounts for over half of all
rice sold. Seen more and more as a vital
cooking ingredient in our kitchens, part
of the popularity of basmati is down to
its fexibility: the rice can be successfully
used in almost every type of cuisine,
from Mexican chillis to Italian risottos to
Spanish paellas, even Japanese sushi can
be created using the basmati strain.
BASMATI FOR THE WORLD
To celebrate the diversity of basmati,
APEDA the agricultural developmental
authority of India annually hosts the
basmati For The World Exposition in New
Dehli, the colourful, ramshackle Indian
capital. Distinguished chefs from all over
Seen more and more as
a vital cooking ingredient
in our kitchens, part of the
popularity of basmati is
down to its fexibility:
The rice can be successfully
used in almost every
type of cuisine.
LAMB BIRYANI
Serves 10
Ingredients
1kg basmati rice
800g boneless lamb chop/shank
100g ghee or butter
1.25l beaten curd/yoghurt
6 cardomom pods
4 cloves
4 bay leaves
1 tsp caraway seeds
1 tsp yellow chilli powder
1 tsp red chilli powder
50ml cooking oil
3 onions
20g ginger
0.5g saffron
Method
1 Wash and soak rice for 30 min.
Place lamb in heavy-bottomed pan
with all powdered and whole spices.
Add curd and oil, mix, and cook for
20 minutes.
2 Boil 1.25l water, add Basmati rice,
salt and whole spices, and cook
until rice is
done. Strain rice.

3 Arrange lamb, marinade and rice
over each other in layers. Add ghee,
saffron and onions on top, seal lid of
pot, and place in oven at 150C for
30 mins.
4 Serve in an open dish.
WWW.APEDA.GOV.IN
the world are invited to take part in a two-
day cooking event, showcasing fantastic
dishes from their country of origin. The
only stipulation is that said dishes are in
some way made using basmati.
This year, over 30 top chefs from the
UK, France, Italy, Spain, Mexico and
the USA created a number of basmati-
related recipes, and the results were both
innovative and delicious. Lionel Levy of
France made excellent rice ball fritters,
while US chef David Feltons succulent and
aromatic butter-poached Maine lobster
with basmati rice and Thai curry sauce
became a personal favourite.
The second day of the event was dedicated
to Indian cuisine, and headlined by top
chef Shilpi Gupta, who is to India what
Gordon Ramsey is to us minus the
profanity. The dishes were by-and-large
outstanding, and a far shout from the tikka
masala that we are perhaps more familiar
with in the UK. Curry is a British-coined
word that has no equivalent in Indian, and
represents a breed of dish indigenous to
the UK, specifcally Birmingham, where
Korma et al originated in the Seventies.
Indian cuisine is much more varied, mostly
vegetarian, and fercely regional. One
of the most superb dishes was Shilpis
own lamb biryani, a melt-in-the-mouth
experience perfectly balanced with fuffy
saffron rice. Shilpi was kind enough to
share the recipe taken from a man
regarded by many to be the fnest chef on
the sub-continent, its certainly one well
worth adding to your repertoire.
The versatility of basmati is matched
only by its unique favour, and makes
this particular rice a must-have for any
store cupboard.
Flav_46_SW_Basmati.indd 59 04/02/2012 03:02
Flav_46_SW_Chef Profile.indd 60 04/02/2012 01:48
61
> favour chef profle
Well Im a passionate South West foodie
who likes honest food, collects cookery
books (to the despair of my young lady
at home) and enjoys training the next
generation of chefs. I play golf erratically,
cricket much better, enjoy a spot of sea
fshing (but seem to have a knack of
scaring all the fsh away) and love to cook
at home. As with most chefs I started
cooking by eating all the remnants of
cake mix from when my mother would
make cakes, although watching Keith
Floyd and his passion for the subject, and
having Plymouth fsh market down the
road (which was open to everyone in those
days) lit the spark more profusely.
In cooking every day is a new challenge,
whether it is new ingredients to try or one
hundred people to serve, you never get
bored or stop learning in this industry; I
maintain my enthusiasm by consuming
vast quantities of Devonshire tea! I try to
keep my cooking relevant by talking to
other chefs, more on social media than
face to face as time is always in short
supply, eating out quite a lot, buying
the latest books from people like Pierre
Gagnaire or Alain Ducasse, and of course
talking to my guests. You never know who
is coming through the restaurant doors,
whether its a regular guest or the owner,
or a food inspector, all have to be treated
the same way, and we are too busy to get
complacent. As long as my diners are
happy then we will keep driving forward to
excel in the kitchen.
95 per cent of my food is sourced from
West Country farms, as I believe that
local is important. The industry has
suffered over the last decade, and needs
all the support we can give it. As well as
this the guests demand local sourcing
the information available through
media and the Internet means that the
guest today is far more knowledgeable
about produce than a guest 20 years ago.
The food I like to serve is honest and
straightforward; you wont fnd foams and
gels on my plates, even though I studied
molecular gastronomy for three years.
Great ingredients shouldnt need playing
with, the skill of the chef is to take great
produce and make it the star of the show
without all the bells and whistles that we
see in todays high-end restaurants.
I have a very calm temperament; it takes
a lot for me to blow a gasket. It happens
but very rarely, which means I am very
calm in pressurised situations. A strength
in the kitchen is to not feel that you are
the best of the best, being humble is
important. I am only as good as my team
and the last meal we serve. I can be too
nice at times, which means staff can try
and take advantage of my good nature!
I dont follow fads which can put me at
odds with other chefs, I have always been
a great believer in following your own style
and what your customers actually want
to eat and not want you want them to eat!
Working with fsh is a joy. Being from the
South West, we are so lucky to have the
best lobsters and fatfsh, a wonderful
spear-caught 6lb plaice is a mind-blowing
ingredient to be given to work with.
The Grand Hotel Torquay
Sea Front
Torquay
TQ2 6NT
0800 005 3905
www.grandtorquay.co.uk
chef profle
Name: Richard Hunt
Age: 38 Going on 75!
Originally from: Exeter
Head chefs at: The Grand Hotel Torquay
Flav_46_SW_Chef Profile.indd 61 04/02/2012 01:48
62
THE GIN
REVIVAL
Six Oclock Gin
Bramley and Gage have 25 years experience of liqueur
manufacture. The fruit-growing lessons learned from starting
out on a South Devon fruit farm still guide their sloe gin and
liqueur production in Gloucestershire today from letting
it ripen fully and naturally on the bush, to using only the
varieties that give the best favour.
U
sing only real, whole, fruit,
grown in the West Country, the
production process ensures
that as much of the natural favour,
freshness, and colour of the fruit as
possible is retained in the delicious
liqueurs and infusions.
Lauded and awarded many times
for the quality of their product,
Bramley and Gage have accumulated
a cupboard full of national and
international accolades and trophies,
particularly for their signature sloe
gin. Using the honed and refned
techniques that make their fruity
products so successful, Bramley
and Gage have stepped, intrepidly,
into the world of premium-quality
clear gin with their new product,
Six Oclock Gin. Being up against so
many big names in the gin industry is
a daunting prospect, but fortunately
Six Oclock Gin doesnt disappoint,
producing a smooth, controlled,
juniper favour with a delicate balance
of botanicals including coriander,
orange peel and elderfower. If that
wasnt enough Bramley and Gage
also produce a tonic water which
has an exceptional, clean taste from
natural quinine. No synthetic favours,
sweeteners or preservatives are
used. Six Oclock Gin and Six Oclock
Gin Tonic have been developed to
complement each other, allowing G&T
drinkers the guarantee of a perfectly
balanced gin and tonic.
Inspiration for Six Oclock Gin and
Tonic came from the diaries and
papers of Edward Kain, a 19th century
ancestor of Bramley and Gages
founders, and an intrepid world
traveller and inventor. During his
seafaring years he eagerly awaited
Six Oclock, when he would take his
daily anti-malarial tonic combined
with a favourful gin; an institution
that he continued back home and
which he called his ginspiration.
Six Oclock Gin can be found at 25.00
per 70cl gin bottle, 1.00 for a 200ml
mixer bottle of tonic and is available
from independent off licenses, delis
and farm shops as well as some of
the South Wests best bars.
Bramley and Gage Ltd
Ashville Park
Thornbury
BS35 3UU
01454 418046
www.bramleyandgage.co.uk
Flav_46_SW_Bramley&Gage.indd 62 04/02/2012 01:31
HENDRICKS
Hendricks is the only gin made in a combination
of a Carter-Head and copper pot still. Despite
using the same palette of botanicals, the two stills
produce quite diferent spirits.
One of only a handful remaining in the world, the
Carter-Head still was originally built in 1948,
but was lovingly restored by the resident
coppersmiths at the Hendricks Distillery.
By gently bathing the ingredients in
vapours, it produces a wonderfully
light, smooth, citrus spirit. Te copper
pot Bennett still, dated 1860, is one
of the oldest in the industry and boils
the botanicals to produce a spirit of
greater depth of favour and character.
By combining the spirits from the two
stills in proportions known only to
Hendricks master distiller a gin is created
with a unique smoothness, character and
balance of favours.
Commenting on Hendricks, Lesley Gracie, Master
Distiller, says: Its distinctive taste comes from
the unusual way we make it no other gin both
steams and bathes its botanicals and no other gin
would dare add cucumber and rose-petal essences.
It may not be to everyones liking, but it does have
a following amongst the vanguard of gin drinkers.
Among the 11 diferent botanicals are highly
aromatic coriander seeds evoking ginger, lemon
and sage which are sourced from Eastern Europe
and Morocco. Juniper berries from Italy
provide an exotic, spicy, bittersweet taste.
Angelica and orris roots, lemon peel,
chamomile, cubeb berries, orange peel,
elderfower, yarrow and caraway seeds
are also added.
Two curiously marvellous ingredients
are then painstakingly infused into
the spirit one small batch at a time.
Te frst is a lovely hint of rose, which is
extracted by gently pressing the oils from
the petals. Next comes the coupe de grace
cucumbers, the essence of which is obtained
by mashing the fresh fruit, then mixing the pulp
with water.
Truly, HENDRICKS is the
connoisseurs choice of tipple.
Not since the mid 19th
century and the beginning of

gentrifed gin, with the creation of the unsweetened London variety, has there
been quite such a stir among tipplers of this wonderful beverage.
A MOST UNUSUAL GIN
W
W
W
.H
E
NDRICKSG
IN
.C
O
M
Flav_46_SW_Hendricks.indd 2 04/02/2012 01:35
Distillery
THE PLYMOUTH GIN
SEE HOW THE SMOOTH HANDCRAFTED
GIN IS MADE AT ENGLANDS OLDEST
WORKING DISTILLERY.
T
he home of Plymouth Gin offers the only
opportunity for gin lovers to visit an English
distillery at any time of year. Originally built in
1432 as a monastery for the Black Friar Monks, the
historic building has been distilling the award-winning
gin on the same site since
1793. Located a short distance
from Plymouth Harbour, the
distillery has a long-standing
history with Britains most
renowned explorers making it a
true spirit of discovery.
Most prominently remembered
as the location where the
Pilgrim Fathers stayed the
night before they set sail
on the historic Mayfower
voyage to the New World,
the Black Friars Distillery is
now a unique food and drink
destination. Visitors can see
how the artisan gin is batch-
made using the same single
copper pot still originally
installed in 1855. While there,
guests may also enjoy a cocktail
at Plymouths Refectory Bar,
dine at the award-winning
Tanner Brothers bistro, or even
have a go at making their own
gin under the expert guidance
of a Plymouth distiller.
Originally created by Thomas Coates in 1793, the recipe
for Plymouth Gin is closely guarded to this day by Master
Distiller Sean Harrison. The unique recipe features
seven distinctive botanicals and calls for an artisanal
production method resulting in a complex favour profle
and smooth texture. Often regarded as the single malt of
gins, Plymouths slightly sweeter selection of botanicals
and soft Dartmoor water has made it the gin of choice
for connoisseurs and bartenders throughout history and
across the globe, particularly in the use of cocktails. Most
notably, Plymouth was the
recommended gin in the frst
ever martini recipe and is listed
more than any other gin in the
revered Savoy Cocktail Book.
Plymouth Gin is the only
English gin with Protected
Geographical Indication from
the European Union, the
same accreditation afforded
to Champagne and Parma
Ham. According to this legal
status, Plymouth Gin may
only be produced within the
ancient walls of Plymouth
and is one of only 18 other
products nationwide to bear the
prestigious indication.
The Plymouth Distillery offers
a unrivaled day out for foodie
fans. With a selection of tours
available from just 6, guests
can see how the gin is made,
buy an exclusive product from
the Plymouth Boutique or enjoy
a gin and tonic in the bar. To
enhance the experience, why
not participate in the Connoisseurs Tour including a
tutored comparative gin tasting or, for a bespoke day out,
take the Master Distillers Private Tour offering
the opportunity to create a gin under the guidance
of a distiller.
Black Friars Distillery | 60 Southside Street | The Barbican | Plymouth PL1 2LQ
Call: 01752 665292 | Visit: www.plymouthgin.com
Flav_46_SW_Plymouth Gin V02.indd 2 04/02/2012 01:52
S
ituated on the border of Devon and
Cornwall, Pentillie Castle offers award-
winning, luxurious accommodation in
a breathtaking setting overlooking the
River Tamar and Dartmoor.

Only 20 minutes from Plymouth, Pentillie
has the best of both worlds, offering rural
splendour as well as easy access to and
from the city.

Pentillie is not a hotel in the traditional
sense, rather a very comfortable bed and
breakfast, available from 125 per room per
night. This includes breakfast which is
sourced as locally as possible, we use our
own apple juice and eggs.

Bed and Breakfast stays can be taken in
conjunction with our exciting programme
of summer events, which includes outdoor
theatre and guided garden tours, or you can
hire Pentillie on an exclusive basis for your
wedding, anniversary or corporate event.
Allow yourself the opportunity to relax
into the beautiful surroundings, opulent
accommodation and spectacular gardens
of this grand old venue.
I
t has established a reputation for
the creative use of local South
Devon and regional produce, which
is served in a friendly atmosphere in
the historic lakeside surroundings
of the Grade I listed Kitley House; a
500-year-old historic country manor.
The hotel, positioned in 600 acres of
unspoilt pasture and woodland, offers
the perfect getaway for urbanites
looking for a well-deserved break.
As well as offering a fne-dining
restaurant, Kitley House hosts a wide
range of seasonal events, including
its renowned murder mystery dinners
and James Bond-themed fun casino
dinners. Themed music events
featuring tribute bands and regional
acts add to a busy all-year round
entertainment programme.
Kitley House is the last word in
sumptuous country living a regal
haunt boasting exciting events,
fantastic fresh fare and blissful
boudoirs in which to lay your head.
KITLEY HOUSE RESTAURANT AND BAR IS A
POPULAR AWARD-WINNING RESTAURANT
IN YEALMPTON, NEAR PLYMOUTH.
Pentillie Castle
Pentillie Castle Paynters Cross St. Mellion Saltash Cornwall PL12 6QD 01579 350044 www.pentillie.co.uk
Kitley House Country Hotel & Restaurant Yealmpton Plymouth South Devon PL8 2NW 01752 881555 www.kitleyhousehotel.com
Pentillie is not a hotel
in the traditional sense,
rather a very comfortable
bed and breakfast.
KITLEY HOUSE
Flav_46_SW_Kitley_Pentille.indd 65 04/02/2012 01:53
Mob: 07702 032 289 | Tel: 0117 2398 707 | sales@oldimage.co.uk | www.oldimage.co.uk
Old
Image
Old Image has been designing and manufacturing high-quality
handmade kitchens, kitchen islands and furniture for over 18 years.
Leaders in the Bristol area, but offering a nationwide service, we
have earned a reputation for our exacting standards, attention to
detail and high level of customer service.
Craftsmanship
Our dedicated and
well-established team
of skilled craftsmen
pride themselves in
creating beautiful
bespoke products that
combine traditional
joinery techniques with
modern technology and
effciency.
Style
Whether you favour
painted or timber, a
traditional theme or
simple contemporary
style, our kitchens and
furniture are designed
to meet your individual
requirements.
Customer
Satisfaction
We work closely
with our clients and
provide a high level
of service throughout
the planning, design,
manufacturing and
installation process.
Service
Our bespoke service
enables us to design
your kitchen to
meet your individual
requirements. We dont
have standard cupboard
sizes so any unusual
requests or diffcult
dimensions are easily
accommodated.
Detail
bespoke kitchens furniture joinery
Inspired design, meticulous manufacture & professional installation
0117 973 5838
www.detail-kitchens.co.uk
bespoke bristol ltd, 80 Alma Road, Clifton, Bristol BS8 2DJ
Flav_46_SW_Quartz-Lite.indd 66 03/02/2012 20:25
67
Quartz-Lite
B
eing made from silica quartz
one of the hardest substances
known to man combined with
a polymer resin, makes the
work surfaces beautiful, yes, but also
extremely tough. The result is a surface
harder than granite worktops, which are
not only more expensive, but must be
sealed in order to prevent staining.
Quartz worktops have many other
attributes, including being extremely
resistant to damage by heat, being
impervious to liquid penetration, resistant
to staining and scratching and on top of
this they are very hygienic and easy
to clean.
Your worktop can be transformed in just
one day by the Quartz-Lite team of skilled
ftters with minimal disruption and mess.
Your job will be looked after from start to
fnish; this includes removing and reftting
your sink, tap and hob, all as part of
the service.
Quartz-Lite comes in a range of over 20
different colours to suit most decors, and
for an even more sensational effect the
material can be applied to walls, splash
backs and plinths to create a totally new
look for any home, making it the ideal
choice for not only kitchens but
bathrooms as well.
Established in 2003, Quartz-Lite have been
creating stunning kitchen transformations
in the Bristol and Bath area ever since,
and offer a free no-obligation home visit
where you can choose from the complete
range of colours available, in the comfort
of your own home.
Call: 0117 937 3361
Visit: www.quartz-lite.com
Is your kitchen tired and in need of a facelift?
Then Quartz-Lite could be the answer for you. Specially manufactured
to only 8mm thick, this ultimate stone surface fts directly on top of and
around your existing kitchen work surface.
69
> favour sian blunos
I am now in my second year at
uni studying diet and health,
and have been looking into
the diet of our ancestors,
known as the paleolithic
diet. Evolution has infuenced
the way we eat and it has led
to the food choices we make
today. Our ancestors ate very
differently to us.
According to studies, foragers
consumed much higher levels
of vitamins and minerals than
we do today. Research reveals
that hunter-gatherers were
free from modern day diseases
such as obesity, heart disease,
cancers, diabetes and food
allergies. So how did we get to
where we are now?
The Neolithic Revolution was
the transition from hunting
and gathering to agriculture
and settlement. With the
Industrial Revolution came the
ability to process food, such
as cereals and refned sugars.
Saturated fats and highly
salted foods have become
signifcant in the staple diet of
today; this has had a profound
effect on our health and has
led to many diseases, food
allergies and intolerances.
One theory is that the
obesity crisis is due to the
industrialisation of the food
system and the consequent
overwhelming abundance
of inexpensive, high-density
foods. So for the future health
of our little ones we need to
get back to basics and give
them the natural healthy food
that nature intended.
GOING BACK TO
LAMB WITH LEEKS AND
CARROTS IN A TOMATO
AND ROSEMARY SAUCE
Serves 6-8
INGREDIENTS
1 tin chopped tomatoes
1tbsp oil
225g loin of lamb, cubed
1tbsp four
1 onion, chopped
1 clove of garlic, crushed
1 leek, chopped
1 carrot, diced
2 potatoes, peeled and diced
pint veg or lamb stock
1 sprig rosemary
METHOD
1 Preheat the oven to 160C. Heat the oil in an
ovenproof casserole dish. Dust the lamb with
the four and fry for about fve minutes until well
browned. Add the onion, garlic, leek, carrot and
potatoes and fry for a further four minutes.
2 Stir in the tomatoes, stock and rosemary and
bring to the boil. Cover and transfer to the oven.
Cook for about 1 hours, or until tender. Remove
from the oven and leave to cool.
3 Remove the rosemary, strain and reserve the
cooking liquid. Whiz in a food processor. For
older babies you can mash the mixture or leave it
chunky. Divide into portions, then serve or freeze.
Chef, food writer,
author and mother
Sin Blunos is
passionate about
childrens health and
their eating habits,
and believes that expanding your
knowledge of food can only help
beneft your child.
COOKING FOR COCO
Like most busy mothers, Sin wanted to
feed her baby well, but didnt 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 sian@blunos.com
BASICS
Flav_46_SW_Sian Blunos.indd 69 04/02/2012 02:10
> favour nick harman
70
I
f you want to see an example of TVs food
schizophrenia just look at the New Year
schedules. There are programmes to
help get you into shape, programmes about
cooking, the usual cooking programmes and
programmes seemingly cooked-up by drunken
executives after a good lunch.
On the one hand were being exhorted to lose
that belly and on the other to fll it up as fast
as we can. The lose weight camp seems to be
increasingly looking at ftness regimes run
by sadists, while the cooking camp is looking
increasingly desperate for something new.
Hestons back of course. Hes not really a chef
so much these days as a kind of Victorian
showman and his food is great telly. Unlike
normal food it tends to move about, to blow out
clouds of smoke and have a back-story that
involves more gadgets than James May can
shake a whimsical 1950s stick at.
Baking is going to be big; theres The Fabulous
Baker Brothers (Well done Jeremy! Brilliant
title! Youll be Director General yet my boy)
presumably an alternative to Baking Made Easy
with Lorraine Pascale whose shtick is to talk
to the wobbly camera through a rictus grin of
barely suppressed laughter and who tweets
and social medias like crazy while her dough is
rising. Its so very trending it makes your hair
bleed. Baking of course is always clich comfort
though. The smell of fresh cake in the house is
supposed to make you forget the lack of funds
in your account, until you add up the cost of the
ingredients and the energy bills involved. Then
its enough to make you take the cake out of
the oven and shove your head in instead.
James Martin continues to drive the popular
Saturday Kitchen, not so much a cookery show
as a chat show featuring people youve never
heard of, all trying to be jolly despite having
had to drag themselves out of bed at 4am.
Their faces when asked to sample savoury
dishes, while desperately trying to keep down
the green room croissants they ate earlier, are
a joy to behold. To be fair, Martin is down to
earth, funny and not full of himself and theres
always something about live telly that keeps you
watching. Like with a Grand Prix youre secretly
hoping for a crash.
And now theres a food quiz show. The talent
comes in the previously respectable form
of Kirsty Wark accompanied by some man
in glasses. The contestants seem to be all
food bloggers, which is enough to have you
scrabbling for the remote control, and Kirstys
script is all about alliteration and asinine
adverbs. You have to wonder if they can fnd
enough questions to last the series but maybe
they wont need to. A programme for afternoon
telly at best, it surely cant survive long at
prime time.
Food TV is cheap TV; it costs almost nothing
to make compared with documentaries and
original programming. When its Rick Stein it
can be fascinating and informative but most
of the time its just cheap, sliced white bread
instead of crusty loaf. It flls a hole but does
you no good at all.
TV chefs
reaching
saturation
point
Nick Harman pulls his teeth out as
he gets to grips with the TV guide
Nick Harman is editor of
www.foodepedia.co.uk
and was shortlisted last
year for The Guild of
Food Writers Restaurant
Reviewer of the Year.
Flav_46_SW_Sign off.indd 70 04/02/2012 01:55
Nr Salcombe, South Devon
www.soarmillcove.co.uk 01548 561566
AA Britains Best Hotels AA HHHH
the perfect
setting...
A luxury hotel for all seasons in a dramatic sea side setting.
Family friendly suites, award winning cuisine, a warm indoor pool,
lawn tennis and luxury self catering.

Flavour+February SW

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

DINNER FOR TWO

Flav_46_SW_HipHops.indd 41 03/02/2012 20:48

done. Strain rice.

century and the beginning of

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