tag:blogger.com,1999:blog-81334241261453439022024-03-05T17:49:59.557-08:00LUCIENNE SIMPSON.Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.comBlogger140125tag:blogger.com,1999:blog-8133424126145343902.post-79069814932037787532018-09-04T11:07:00.001-07:002018-09-04T11:07:52.530-07:00Bye Bye Blogspot<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxD1QvuyV9U-UtAwXl4ikTUZhYFQADdLgmsBBNqbRR5_6QFsC7FNVTvWWAU-KtuP9hPUbFsL9JqiLy-P5ABpMSgymMEl5_z4XoFbjJC05oeLQB0zxnc5_6nfkU_qcLXU3xll2ywr14l8/s1600/IMG_5725.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1251" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxD1QvuyV9U-UtAwXl4ikTUZhYFQADdLgmsBBNqbRR5_6QFsC7FNVTvWWAU-KtuP9hPUbFsL9JqiLy-P5ABpMSgymMEl5_z4XoFbjJC05oeLQB0zxnc5_6nfkU_qcLXU3xll2ywr14l8/s320/IMG_5725.JPG" width="276" /></a>After much deliberation, I think it's time to officially call it a day on this blog. Let's face it, I've not written anything on here since April. I'd hardly noticed, and I'm sure you hadn't either.</div>
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What initially started out as a webpage to post pictures of my paintings post-uni, it somehow turned into this 'thing'. I wasn't sure what I was doing - I still don't - but it was a platform for me to share my love of food and drink and some of the places I like to go to. It was sincere, there were no expectations of me, I was doing it for myself and didn't care if anyone actually read it or not. Things have changed.<br />
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For the past year or two, the only posts I've done have been for meals comped by restaurants and PR companies in exchange for a review. That's not to say that I only ever go out on a freebie - there's a reason I'm always in my overdraft you know! It's clever marketing; the power of bloggers and influencers has boomed, and although I take part, it's just not how I started out. <br />
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I remember the first time I was invited to a restaurant in order to review it. I was naïve, spending far too much time trying to write the best thing I could in order to justify my free meal... Only to then realise that multiple other bloggers went to the same place that month, ate the same things that I did, basically having the exact same content. In essence, you end up getting the same blog post over and over again, each with a different person's "voice" on it.<br />
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<a href="https://meatandonevegblog.wordpress.com/" target="_blank"><b>Meat And One Veg Blog</b></a> wrote about it recently in a post entitled '<a href="https://meatandonevegblog.wordpress.com/2018/06/22/why-i-am-not-accepting-any-more-free-meals/" target="_blank"><b>Why I am not accepting any more free meals</b></a>'. Fair play, that's a bold move, and there are quite a few things he says which strike true with me (and I'm sure many others too). <i>"Looking back I can clearly see on a few occasions that I have been too generous with my opinion. Occasionally I have chosen to miss off dishes that may not have been very good; embellish others that were average."</i> We're expected to write something good about a place because they've invited, fed, and sometimes even watered us for free. <br />
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Despite having that niggle that I may be selling my soul to the digital devil, I'm not about to rule these opportunities out completely. Bloggers can be a great tool for places to boost interest, and <a href="http://lewisloves.com/trust-bloggers-opinion-good-bad-freebie/"><b>as Lewis Loves said in a post</b></a>, <i>"Sometimes these businesses are savvy enough to market their own brand and don’t need much help, although they are almost always glad of the continued support. However, for every King and Queen of the Retweets, there are many more small businesses who have something really special but can’t seem to get the message out there. We like to champion them to as many people as we can...<span style="background-color: transparent; color: #777777; display: inline; float: none; font-family: "source sans pro" , "arial" , sans-serif; font-size: 15px; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span>"</i> <i> </i><br />
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It's all about Social Media these days, and for me that no longer feels like my Blogspot page, <a href="https://www.instagram.com/luciennesimpson/" target="_blank"><b>Instagram</b></a> has basically made it redundant. I don't have enough time or energy to write lengthy posts any more - other people seem to do it much better and more frequently than I ever could - so with the instant visual appeal of Instagram, it just makes sense to focus my efforts there. I'm sure half the people who clicked on my blogpost links only looked at the photos anyway.<br />
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It's not just the app to add a nice filter on your photos any more, it's a global guidebook with geotags and hashtags galore. It's 100% my go-to reference when looking to go out for dinner; photos with informative captions can tell you a lot more about a place than a TripAdvisor review from someone whose personal preference may well be Wetherspoons Curry Club on a Thursday.<br />
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That said, it's also full of clever promos, ads and sponsored posts, which give a false sense of reality and unhealthy ideals (the<b> <a href="https://www.independent.co.uk/life-style/scarlett-london-instagram-death-threats-blogger-twitter-viral-a8520311.html" target="_blank">Scarlett London Listerine</a> </b>shebang going on right now for example). You'd be a mug to believe everything you see online. I might post every #WineWednesday, but 9 times out of 10 I'm not drinking that wine on that Wednesday.<br />
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But back to the point. Despite my decision to stop blogging and just use Instagram, I won't be changing anything that I'm currently doing. My feed is already mostly food and drink I've paid for at places I've chosen to go to, but if I do get comped a meal, I'll be transparent about that (as well as making sure I stick to my rule of tipping and buying beverages). Sure you can support local by promoting those local places, but you can also support them by spending your pennies there.<br />
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I'm not a business and I'm not a brand; I won't be asking you to double tap my posts if you like the look of something in order to gain likes and followers. I'm a person, and as my profile quite simply says: "<b>Cheltenham dweller. Lover of all things food and drink.</b>"<br />
<br />Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com2tag:blogger.com,1999:blog-8133424126145343902.post-35070096407321888942018-04-10T05:24:00.001-07:002018-04-10T05:24:26.468-07:00The Ivy Montpellier Brasserie, Cheltenham<div>
<a href="https://theivycheltenhambrasserie.com/" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" target="_blank"><img alt="https://theivycheltenhambrasserie.com/" border="0" data-original-height="1065" data-original-width="852" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWLGQCAVGjZedIePYCwArhfUq-wNr3e98b5UmArdXS1v9pCCHNiSSOr1LKkNvhOTAXmYaKR-dSGQuUxyMimr0y_TRAR_aUQSOkzmxeHtURi_5IykyZnX5fZWd2qQapFojl-PYcKFDhCKQ/s320/The+Ivy+Montpellier+Brasserie.JPG" width="256" /> </a><b></b>The <a href="https://theivycheltenhambrasserie.com/" target="_blank"><b>Ivy Montpellier Brasserie</b></a> certainly needs no introduction. It's the snazzy big name that arrived to town just in time for Christmas, the place that was fully booked before it had even opened its doors, and the place that dominated all the local social media channels... Admittedly, I joined the bandwagon too.</div>
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But whilst the hype of the new begins to fade, and booking a table becomes a lot easier, I thought I'd share my thoughts and experiences (especially after an <a href="https://www.gloucestershirelive.co.uk/whats-on/food-drink/after-hype-ivy-left-people-1421392" target="_blank"><b>article by Gloucestershire Live</b></a> on their Trip Advisor reviews... Slow news day perhaps?).</div>
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The former Lloyds Bank building has had more than a little spruce up, and it now feels as though it has found its purpose. Of course they've gone down the Cheltenham horse racing route - some of it tasteful, some of it too much - but overall, they've spent enough on it to ensure it oozes elegance.<br />
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The dome and the central circular bar really is a thing of beauty. This is where you want to be seated, and I've felt a little disappointed on the times where I've been ushered elsewhere. Fine in the daytime, when you can look out during your leisurely lunch to people watch, but come the evening, you miss out on the theatre of the bar. And that's worth noting; <b><a href="https://theivycheltenhambrasserie.com/" target="_blank">The Ivy</a> </b>does <i>all day</i> dining. None of this kitchen closure at 3pm that catches me out every time everywhere else. Breakfast, brunch, lunch, afternoon tea, and dinner, and as far as I can see, there's no weakest link.<br />
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The menu is extensive, with a mix of classic dishes - fish and chips, steaks, burgers - alongside ones with more of an Eastern influence - spot ingredients like ponzu, miso, wasabi and yuzu. Enough choice for the fussiest eaters, and plenty for those who'd like something fancier. Grilled whole lobster?... The food won't blow you away, but that's not what you come here for. You go to Michelin Star places for that. Instead, it's familiar, well executed, and consistently good.</div>
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The a la carte has gone through a seasonal change in the past month; the <b>Atlantic Sea Scallops </b>(£11.95) no longer comes with truffle risoni, parmesan, black truffle and sweet potato crisps - shame, it was a winner - but now a lighter spring time combination of pea purée with broad beans, lemon zest, sea cress and crispy shallots. The <b>Soft Goats Cheese Salad</b> (£6.50) with shaved apple with golden raisins, hazelnuts, pickled walnuts and Belgian endive has replaced the festive Stilton and cranberry version. And asparagus now features in many dishes.<br />
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The Ivy has a lot of main-stayers though; the dishes that do so well that they'll never be taken off the menu. The <b>Steak Sandwich "French Dip"</b> (£13.50) packed full of rare roast beef, with a rich Burgundy sauce and thick cut chips is a great shout for lunch. The <b>Steak Tartare</b> (£9.25) is also excellent, seasoned with Tabasco dressing, cornichons, shallots, parsley, and topped off with an egg yolk. And although I feared that the thinly beaten rump steak as part of the <b>Steak, Egg & Chips</b> (£14.50) was going to be tough and over-cooked, it was full of flavour and just as juicy as any other steak. Significantly cheaper too.<br />
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<b>The Crispy Duck Salad</b> (£7.95) features on the original <a href="https://www.the-ivy.co.uk/" target="_blank"><b>Ivy London</b></a> menu; warm crispy duck with five spice dressing, toasted cashews, watermelon, beansprouts, coriander and ginger. A very delicious thing it is too. And <b>The Ivy Shepherd's Pie</b> (£13.75) is legendary across the board. Slow-braised lamb shoulder with beef and Wookey Hole Cheddar potato mash; rich and comforting.<br />
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Before I forget, don't ignore the snacks. The <b>Truffle Arancini</b> (£5.50) are just as addictive as they are piping hot when they come fresh from the kitchen. And the mountain of <b>Zucchini Fritti</b> - courgette fries with lemon, chilli and mint yoghurt - could feed an army; a steal for £5.75.<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span><b><br /></b>
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On my last visit, I tried their <b>Smoked Salmon & Crab</b> starter (£11.50). The most rectangular pieces of salmon known to man, with a small amount of crab and dill cream and rye soda bread. Predictably "nice" but probably a poor choice on my front... Though not as poor as tuna "special" I had when they first opened. Not special at all as it turned out. We'll pretend that never happened.<br />
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My main of <b>Roast Half Chicken</b>
(£14.95) was more than redeeming. Off the bone and flattened, with the best kind of crispy, crackling skin. A smattering of gremolata - could have done with more - and a few watercress stems - again, more - were a pleasant touch, but it was the generous helping of rosemary jus that really made it. A side of <b>Baked Sweet Potato </b>(£3.75) with harissa yoghurt and mint and coriander dressing was lovely, though <b>Olive Oil Mashed Potato</b> (£3.50) or <b>Truffle and Parmesan Chips</b> (£4.50) would've probably been better suited, if only to help mop up all that gravy. </div>
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The desserts have it all; creamy, fruity, chocolatey, and a couple of options for each. <b>Frozen Berries</b> (£6.95) with warm white chocolate sauce for the more health conscious, melting <b>Chocolate Bombe</b> (£8.50) for everyone else. Watch as the hot salted caramel sauce collapses the chocolate dome, revealing a vanilla ice cream and honeycomb centre; showy, but not as showy as the <b>Apple Tart Fine</b> (£7.95), which gets its own Calvados flambé (and is the best of the bunch in my eyes).<br />
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The <b>Lemon Meringue Alaska</b> (£7.25) is also delicious; baked meringue with a tart lemon ice cream, lemon curd sauce and baby basil. It's a decent size too, so could easily be shared if you can't fully commit to dessert. But if you truly are stuffed to the gills, yet still want something sweet, I'd suggest going with the <b>Salted Caramel Espresso Martini</b> (£8.00). If nothing else, it'll give you a caffeine kick to help get you up and out of the door. </div>
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Cocktails are pretty nice at The Ivy. My go-to is the <b>Angel’s Share</b> (£9.50), a long Mojito style drink that combines kumquats and kaffir lime leaves with Havana rum. Super refreshing. <b>The Royale</b> (£10.25) - their take on a Kir Royale - is a fine pre-dinner drink too; Champagne with a slug of Sipsmith sloe gin, Briottet Rose liqueur and hibiscus. However, if you want drama - of course you do - the <b>Cotswold Passion</b> (£10.25) comes complete with half a flaming passion fruit.<br />
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The wine list is maybe not quite as exciting though. There's plenty to choose from - sure - but a lot of them have a big mark up and quite a hefty price tag. Not unusual to be fair. And that said, I think we almost drank them out of Mosel Riesling on one occasion, slipped down very easily at £37 a pop. The Sicilian Frappato is a tasty red for £31 too. I just wish they'd leave the wines on the table; I don't want my wine in an ice bucket on the other side of the room. It's faffy having someone come and top up your glass every few sips, and it makes it really difficult to know how much you've had or how much you have left.</div>
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Which brings me to service. That's what The Ivy prides itself on. Here, I've had service so charming that I've gladly paid the 12.5% charge they whack on. Though on the flipside, I've had service so awkward and clunky that I've asked for it to be taken off (I hate being that person). I guess no one can be on their A-Game every single day, and with a restaurant with well over 100 covers, it must be tricky to juggle. <br />
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There are mixed opinions, there always are, but I think people forget that <i>it is a chain</i>. It's not <a href="https://www.the-ivy.co.uk/" target="_blank"><b>The Ivy West Street</b></a>, the iconic 100 year old London restaurant. <i>It is a chain</i>. Yes there are similarities, both in appearances and dishes, but it's just one of a number of grills/brasseries/cafés that have opened up across the country under The Ivy Collection name. </div>
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No matter what anyone says, the<a href="https://theivycheltenhambrasserie.com/" target="_blank"> <b>Montpellier Brasserie </b></a>is always going to do well in Cheltenham, isn't it? It'll get (and probably already has got) regular customers that come back week in/week out, its glamour will instantly catch the attention of visitors to the town, it will thrive during race meets, and that bar will forever be Instagrammed. </div>
Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-25248520747746119782018-03-18T06:08:00.000-07:002018-03-18T06:08:57.094-07:00The Mousetrap Inn, Bourton on the Water<div class="separator" style="clear: both; text-align: center;">
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When your friend opens up a pub, you desperately want it to be good. You hope that you'll love it, love it enough to want to go there regularly, and hope that it's a hit with other people too. You're pretty sure that it'll be great - it is your friend after all - but there's that worry that it might not be how you expected, dreading the thought of having to lie.<br />
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Thankfully, on this occasion, no lies needed.<br />
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My friend is Frank, the GM of <a href="http://www.themousetrapinn.co.uk/" target="_blank"><b>The Mousetrap Inn</b></a> in Bourton on the Water, and although he doesn't own the pub, he's been a key part of its opening (or rather re-opening) and development from the ropey old pub that it was before. You'll recognise him as the tall one with tattoos, probably dressed head to toe in black. If he's not behind the bar, you're guaranteed to find him in London or Cheltenham scouting out the best burgers and fried chicken around, with beers and strong cocktails a dead cert too. Chat to him about any of these things and you'll get along just fine.<br />
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It's not just Frank with his fingers on the food and drink pulse though, The Mousetrap is driven by the guys behind <a href="http://www.coffeesmithwitney.com/" target="_blank"><b>Coffeesmith</b></a> in Witney <i>and</i><b> </b><a href="https://www.rookeryhotel.com/" target="_blank"><b>The Rookery</b> </a>in Farringdon. Instant cool points. This place certainly stands out in comparison to Bourton's other sugar-coated touristy offerings.<br />
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<br />The interiors have the perfect balance of stone walls and Farrow & Ball, with trendy tiled flooring thrown in the mix too. Slump into a comfy sofa by the fire and flick through one of the cookbooks that are dotted around, or pull up a stool at the bar and pick your pint; North Cotswold CAMRA recently named <a href="http://www.themousetrapinn.co.uk/"><b>The Mousetrap</b></a> as <i>'Pub of the Season'</i> thanks to their excellent draught beers. Though you might also become seduced by the selection of spirits, twinkling underneath the fairy lights, settling in with a decent G&T.</div>
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Food is why we're here though, and it's reassuring to see that on a Saturday night, mid-Feb, it is fully booked. Groups, couples, dogs, both local and visiting. The menu manages to fit in all of those familiar faces - sausage and mash, steaks, burgers and fish and chips - whilst also charming us with a number of fancier sounding 'gastropub' dishes. Sorry, I hate that word too. But pan fried chicken, wild mushroom and fresh truffle risotto, perhaps? Or pork tenderloin with fondant potato and caramelised apples? Oh, and Saturday sees an extra page of specials if it wasn't already hard enough to decide!<br />
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Having spent the last couple of hours, really quite hungry, in a not-so-nice pub watching the rugby, we hastily ordered some fried foods. It'll always be <b>whitebait</b> whenever they're on a menu, £6.50 for a handful or two, served with a kick ass <b>homemade tartare sauce</b>. A little heavy on the batter perhaps - I love seeing flashes of their silvery skin - though a good'un nonetheless.<br />
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Also £6.50 is the <b>Salt & Pepper Squid</b>, something that's a classic at our fave, The Tavern Cheltenham. Whilst this one doesn't come with a scattering of chilli and spring onion, and its batter more breadcrumbed than tempura-esque, it's just the ticket with a squeeze of lemon and some decent mayo to dip in.<br />
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The Chap and I both go off the specials for mains, though I've now got FOMO for not having tried their Rump Steak Cheeseburger (£14.50), and I do wonder just how awesome the 'Awesome Chilli Con Carne' (£14.50) was… Still, I was more than happy with my choice; <b>sea trout with beetroot concasse, new potatoes and pickled beetroot salad </b>(£18.50). A more health conscious option - less carbs and a bigger boost of veg - with the oily flesh and crackling skin of the trout tying everything together. Both delicate and delicious.<br />
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<b>Gressingham duck breast with chorizo potatoes and seasonal vegetables</b> (£21.90 - the most expensive on the menu) was a richer affair; sliced pink and proud, with the fat rendered and crisp. The sauce too - thick and glossy, meaty and smoky - golden from the chorizo hues. Kudos to The Mousetrap for not going down the more obvious duck with some sort of fruit route, and proof that the addition of chorizo can never be a bad thing.<br />
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The dessert menu isn't quite as exciting as the rest, with three chocolate variations taking up most of the room. Warm fudge cake, a trio of mousses and a brownie with ice cream. All hitting that sweet spot, I'm sure, but chocolate desserts aren't really my thing. Instead we did sharesies on the tart <b>lemon and raspberry posset </b>(£7) - which, with a biscuit base, definitely felt more like a cheesecake - and the <b>sticky toffee pudding</b> (£6.50) - the winner. A light and fluffy steamed sponge saturated in a syrupy sauce, striking that balance of being indulgent without risk of heart attack.<br />
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Service was attentive and speedy; we managed to squeeze in our three courses in just over an hour. Not that we were in a rush though, we had a room upstairs. Yep, as the name suggests, <a href="http://www.themousetrapinn.co.uk/" target="_blank"><b>The Mousetrap Inn</b></a> has 10 bedrooms for overnight stays. They haven't been revamped like the rest of the pub yet, but they're set to do it soon. I don't doubt that they'll be exactly the 'Cotswold Cool' that Bourton craves. And a <a href="http://www.coffeesmithwitney.com/" target="_blank"><b>Coffeesmith</b></a> coffee alongside your avocado on toast for breakfast the next morning? A far cry from the only-option-greasy-fry-ups that you'd usually get (though a Full English is also available). </div>
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<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Frank's an excellent host and w</span>e had such a great time at <a href="http://www.themousetrapinn.co.uk/" target="_blank"><b>The Mousetrap</b></a>. It's o<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">ne of those places that, if you're a local, you could easily make it your second home, or if you're visiting you'll be glad you came across it. </span>It's not super fancy - it's not trying to be - nor is it trying to pile in the hordes of tourists; it's just an honest pub and I'll happily recommend it. </div>
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Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com1tag:blogger.com,1999:blog-8133424126145343902.post-73921266067331757412018-02-17T07:17:00.000-08:002018-02-17T07:17:09.338-08:00Soulful Sunday at The Bell Inn, Langford<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzQPUo629AqWfJs9EH0sYLt9oLZHugw8lH-LFae66ymvFtJUT2dESN__y0BPgBWDkiYlMyIgRCYWUD89SX9ZStA3zvfuQujhNFgq0w5GsBgYmeJRsgY_XCGU59J7cLUWM7cnsmfUzPdw/s1600/THE+BELL+INN+LANGFORD+Lunch.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1493" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzQPUo629AqWfJs9EH0sYLt9oLZHugw8lH-LFae66ymvFtJUT2dESN__y0BPgBWDkiYlMyIgRCYWUD89SX9ZStA3zvfuQujhNFgq0w5GsBgYmeJRsgY_XCGU59J7cLUWM7cnsmfUzPdw/s320/THE+BELL+INN+LANGFORD+Lunch.JPG" width="297" /></a>Sometimes there's just nothing better than going out for a Sunday Roast. Blasphemous, I know. You're <i>supposed </i>to love your Mum's the best, because only <i>she</i> can crisp up the potatoes just the way you like them, serve you <i>every</i> variety of veg that you like on the side, and have <i>all</i> your favourite condiments ready and waiting. But, kitted out in your Sunday Best, you come across a corker, and it just feels magical.<br />
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Perhaps it's the fact that such things are a rarity. I've lost count of the "just ok" roasts I've had; nothing terrible, but nothing memorable either. Those are the kinds that sway you into the "Mum's is best" territory. Though for me, those are the kinds that keep me going out, on the hunt for that flawless Sunday Roast.<br />
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Last month The Chap and I headed somewhere new;<a href="https://www.thebelllangford.com/" target="_blank"> <b>The Bell Inn, Langford</b></a>. Reopened in December, now run by Peter Creed and Tom Noest (both ex Lucky Onion), it's a proper local pub with a focus on quality food and drink. I'd heard high praise from friends, Instagram teased me with mouth watering snaps and, the week before our visit, Giles Coren unleashed a perfect score <a href="https://www.thetimes.co.uk/article/giles-coren-reviews-the-bell-inn-oxfordshire-t2s2p77w3" target="_blank"><b>review in The Times</b></a>.<i> "On the final day of 2017, I had not just the best mouthful of the year, but the best mouthful of my life,"</i> he boldly said about some flat bread. I was practically giddy with excitement as we drove across the Cotswold countryside to get to our destination just outside Burford.<br />
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The Langford street was lined with cars; the word's spread already, we thought as we parked down the road. Our cheeks pink and stinging from the cold outside, we were greeted with a warm welcome and were seated at a table by the fire. Bingo. Pub checklist time. Roaring fire; check. Sunday papers; check. Local beers; check. Buzzy atmosphere; check. Pub dogs; check, check, check... Big ones, small ones, fluffy ones, scruffy ones. I do love a pub dog.<br />
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Hearty, classic pub food with the addition of woodfired dishes is the vibe here. Steak frites, a burger, half a pint of prawns, alongside beautifully blistered pizzas topped with such things as venison meatballs or nduja and pickled jalapenos. A trio of roasts on a Sunday too, though before we could even attempt to make any decisions, we ordered a pint, a glass of Cava (no Prosecco thank God) and <i>THAT</i> bread.<br />
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<b>Garlic, parsley and bone marrow flat bread</b> (£5); a little nod to Fergus Henderson's roast bone marrow with parsley salad, and a thing of dreams. I didn't do it Coren-style wrapped around a piece of sirloin, there was no chance this was hanging around long enough to see our mains. Pizza like in appearance, with a heady scent of garlic and bone fat like butter. It already has legendary status, and rightly so. If you don't order this when you visit, have you even been?<br />
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To start we had the <b>Cotswold IPA rarebit, pickles and soldiers</b> (£7). Cheese fondue rather than cheese on toast, rich and tangy with decent cayenne heat, and crisp sourdough soldiers to dunk... Much more fun. Then as much as it pains me, for fear of over carb-ing we shied away from the smoked eel on toast and picked the healthier <b>smoked mackerel, beetroot, green beans and horseradish</b> option <span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">(£7)</span>. Tangled together with rocket, you got a bit of everything with each forkful.<br />
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The wine list at <a href="https://www.thebelllangford.com/" target="_blank"><b>The Bell Inn</b></a> is excellent. A solid mix of old world and new world, traditional styles and funky natural numbers, all at a good price too. We went for the <b>Lodi Californian Cab Franc </b>(£27), of which the label's moustached Frank fitted right in with this Cotswold Gent location. <br />
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The <b>Kelmscott pork loin and apple sauce</b> roast (£15) was my choice; two fat piggy medallions, so juicy, with a piece of crisp crackling and caramelised apple sauce. The Chap predictably chose the <b>dry aged beef sirloin and horseradish</b> (£16), because it was a dead cert that the beef was going to be superb - it was - and he can never resist a Yorkshire Pudding. Both were served with seasonal veg - carrots, parsnips, cabbage - roasties, and creamy cauliflower cheese just to push you over the edge. Oh my. <br />
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Despite not having any room left, it isn't Sunday Lunch without dessert. The Valrhona Chocolate Nemesis was never going to get a look in with a name like that - shame, it looked great - so an old school rice pudding it was. <b>Rice pudding with Earl Grey prunes</b> (£6) brought out by Head Chef Noest himself. I would've kissed him if it wasn't wildly inappropriate. Not too sweet, not too heavy; soothing, comforting, and heart-meltingly good.<br />
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On the drive home, having prised ourselves away from the fire, we were both singing<a href="https://www.thebelllangford.com/" target="_blank"><b> The Bell</b></a>'s praises. Was it the simplicity that made it one of our all time fave roasts? Was it the faultless execution? Or was it the whole perfect pub package? Neither of us cared to think about it too much, we're far more concerned with when we can next fit in a visit for dinner, and whether we'll even be able to get a table. 10/10 score well and truly deserved. <br />
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<br />Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com1tag:blogger.com,1999:blog-8133424126145343902.post-75635153810830963572018-01-31T12:00:00.000-08:002018-02-01T13:43:19.662-08:00Three Days of Kindness with Kindness & Co<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdOXn-by88uqpMSOgmxLJ0r5ooz5l8zbacERvTTqVIOQupY5dlMOM2GXorIs04j5IcAQ-P0KzLPEkjs4x7JoOse3EXMCadGcPe1jyBfCxaJdCU-X3kwAjecLxi77ehe-8yOhxi3ywFCU/s1600/Three+Days+of+Kindness+Menu+Box.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdOXn-by88uqpMSOgmxLJ0r5ooz5l8zbacERvTTqVIOQupY5dlMOM2GXorIs04j5IcAQ-P0KzLPEkjs4x7JoOse3EXMCadGcPe1jyBfCxaJdCU-X3kwAjecLxi77ehe-8yOhxi3ywFCU/s320/Three+Days+of+Kindness+Menu+Box.JPG" width="320" /></a>It's cold. It's grey. It's wet. Ugh… January blues. It's easy to look past the rubbish weather as you near the end of the year; all the twinkly lights and dazzling decorations are a good distraction whilst you count down the days until there's "NO MORE WORK." Get your coat, you're on holiday.<br />
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Christmas is all fun and games - fine foods and festive drinkies galore - but you don't come out the other side unscathed. It's the extra glug of brandy and the extra pour of cream - 'cause Christmas - not to mention the mountain of chocolate that <i>could</i> be rationed for the entire year (definitely won't), the never-ending cheese board (not <i>another</i> cheese sauce?), and the open bottles of port and sherry that demand to be drunk before they go past their best (yes, that's a thing).<br />
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And so we find ourselves in The New Year Awakening. The merry mischief's over and you're noticing a few more of those unwanted lumps and bumps. "<i>Curse you mince pies!"</i> *shakes fist* Thankfully, Cheltenham's health food gurus <b><a href="https://kindness-and-co.com/" target="_blank">Kindness & Co</a> </b>are here to prise you out of that post Christmas gluttony rut with their new food program.<br />
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Branded as <a href="https://kindness-and-co.com/packages/?v=79cba1185463" target="_blank"><b>Three Days of Kindness</b></a>, the town centre café prepares you three days of nutritious breakfasts, lunches and dinners, with snacks to curb those hunger pangs. Everything is made fresh daily, boxed up in recyclable packaging, and you can either collect or have it delivered.<br />
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Health kicks are all the rage at this time of year, and as we see the back of dry January - phew - it's about now that people give in to their fad diets. Whilst you're encouraged to avoid caffeine and alcohol over the three days, Kindness & Co's package is more of a focus on wellbeing rather than restricting yourself. The time you'd normally spend planning, shopping and cooking meals is now free to concentrate on your own health, and taking the decision making out of eating means you're more likely to stick to the plan (the £105 price tag is a good incentive too).<br />
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They say that by eating three balanced meals a day - no coffee, sugary snacks or post-work glasses of wine - and drinking 1.5-2 litres of water a day should not only help you get a better nights sleep, but you should feel lighter, energised and more alert. So before Kindness & Co officially launched their plan, I got the chance to test it out to see if it was as good as it sounded.<br />
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I'm no stranger to these kinds of programs, I've done juice cleanses with <a href="http://luciennesimpson.blogspot.co.uk/2015/07/a-health-hit-with-the-core-cheltenham-juice-program.html" target="_blank"><b>Jay Halford at The Core </b></a>before (who's coincidentally now working with Kindness & Co) and also with <b><a href="http://www.applebarjuices.com/" target="_blank">Applebar</a> </b>in the centre of town (which I'd highly recommend). I'm used to cutting out the crap when I need to, and in doing the 5:2 Diet, I can feel satisfied on not a huge amount of food. And that's the first thing I noticed; there was quite a lot of food! Here are my <a href="https://kindness-and-co.com/packages/?v=79cba1185463" target="_blank"><b>Three Days of Kindness</b></a> menu boxes:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTYrsp54JfMkW-5923IdAi48aHbA_Kk0hjhIBNphj3XnQWwiJF4GY0uaseQH8bzprEnDfszMrLKGpBY0msA5n7TrHAtmrrAhlIxRsotbHRuQnlDVMJQIX5w8UFz9_F720KIY7qG10g1w/s1600/Three+Days+of+Kindness+Overnight+oats.JPG" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1600" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTYrsp54JfMkW-5923IdAi48aHbA_Kk0hjhIBNphj3XnQWwiJF4GY0uaseQH8bzprEnDfszMrLKGpBY0msA5n7TrHAtmrrAhlIxRsotbHRuQnlDVMJQIX5w8UFz9_F720KIY7qG10g1w/s320/Three+Days+of+Kindness+Overnight+oats.JPG" width="256" /></a><br />
<b>Breakfast:</b> Muesli, yoghurt, fresh fruit<br />
<b>Lunch:</b> Quinoa Tabbouleh with coriander, mint, tomato and red onion<br />
<b>Dinner:</b> Veggie chilli served with roasted sweet potato<br />
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<b>Breakfast:</b> Raspberry smoothie bowl with nuts and banana<br />
<b>Lunch:</b> Butter bean puree, tomato salsa, wilted kale and roasted courgette<br />
<b>Dinner:</b> Sweet corn fritters with baby spinach and tomato salsa<br />
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<b>Breakfast:</b> Fresh berry overnight oats<br />
<b>Lunch: </b>Baked cauliflower, chickpea, rocket and cranberry salad with tahini dressing and pistachio<br />
<b>Dinner: </b>Garden pea and mint soup<br />
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<b>Snacks each day:</b> A piece of fruit, a pot of nuts and two Kindness Energy Balls... I'm a sucker for an energy ball.<br />
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I looked forward to picking up each day's food; there's something exciting about being cooked for (The Chap should take note). And not having to think about meals for a few days felt like I gained some freedom (because I basically think about food 24/7). What a luxury. </div>
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None of the boxes contained those free-from substitutes or lengthily-named ingredients, they were all just packed with familiar, inherently healthy foods. The cauliflower, cranberry and tahini salad was a joy to eat - I'm going back to Kindness & Co to get my hands on some more - and there was no chance you'd miss meat in the spicy bean loaded chilli. </div>
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I tend to eat a lot of these things at home anyway, so for me it's not something I'd splurge on, but for those that want to hit the ground running, it's a great way to get a head start. That said, I was inspired to make a big batch of overnight oats for the rest of the week's breakfasts, and tomato salsa has been creeping into our dinners much more than it did before. </div>
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I personally didn't lose any weight, but Kindness & Co isn't really about that. I did, however, feel more in tune with myself and really enjoyed having some "time off". Healthier and happier; that's what it's all about, right?</div>
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If you're interested in the <a href="https://kindness-and-co.com/packages/?v=79cba1185463" target="_blank"><b>Three Days of Kindness</b></a> program, then check out <a href="https://kindness-and-co.com/?v=79cba1185463" target="_blank"><b>Kindness & Co's website</b></a> or pop in to chat to them. It's £95 if you collect - they're pretty flexible - or £105 to be delivered within a certain radius of Cheltenham. Easy.<br />
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Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com2tag:blogger.com,1999:blog-8133424126145343902.post-29792662907890646092018-01-16T10:08:00.000-08:002018-01-16T10:08:25.525-08:00Future Foods: Wish Lists for 2018<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9a0XC69S_ZT0urDVnx9DyNDOlt7zwaJEROudAKDajaY_xaeBuaINtcNGZ6k433ls9ya8ONEIGEqdTCM5P4TiN_GLCC835Kx3UrapNtd_L7dTrFrnZC-7QcihkBY05TWjie6VCcVjwb8/s1600/257.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1215" data-original-width="1600" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9a0XC69S_ZT0urDVnx9DyNDOlt7zwaJEROudAKDajaY_xaeBuaINtcNGZ6k433ls9ya8ONEIGEqdTCM5P4TiN_GLCC835Kx3UrapNtd_L7dTrFrnZC-7QcihkBY05TWjie6VCcVjwb8/s320/257.jpg" width="320" /></a><i>"New Year, New Me?"</i> Nah, not my thing either. But seeing as we're now a couple of weeks into 2018, it's time to establish those goals. 2017 was pretty spectacular - weddings, holidays, honeymoons - meaning this year has a lot to live up to. A LOT. So what is it that I want to do this year? Where do I want to go? Resolutions, wish lists, whatever you want to call them... Let's do this.<br />
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As I sit here typing this, stuck in bed feeling totally wiped out, health and wellness should be first on my agenda. It's all cleanses, diets and detoxes shoved in our faces as soon as we hit January 1st, and whilst I do really need to shift a few pounds (plus a few more), it's more about looking after myself than anything else. I always struggle talking about my IBD issues - bowel problems is pretty embarrassing after all - and although I'm lucky it's not so severe, I still get flare ups which bring with them a whole host of symptoms. I've learnt that sleeping it off helps, despite being plagued with guilt for missing work, but it's taking better care of myself that's the overall key. Fear not, I'm not going full on cabbage soup. It's all about balance, right? And there's plenty of fun to be had, so I'm determined not to miss out...</div>
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At the end of last year, Time Out published their list of the <a href="https://www.timeout.com/london/restaurants/best-dishes-in-london" target="_blank"><b>100 Best Dishes in London</b></a>, and with a pal we've decided to try and eat as many of them as possible. I've managed to tick a few off over the years already; BBQ-spiced crispy pigs' ears at <a href="https://duckandwaffle.com/" target="_blank"><b>Duck & Waffle</b></a>, salt beef beigel at<b> <a href="http://www.beigelbake.com/" target="_blank">Brick Lane Beigel Bake</a></b>, bacon naan roll at <a href="http://www.dishoom.com/" target="_blank"><b>Dishoom</b></a>, a custard doughnut at <a href="https://stjohnrestaurant.com/a/restaurants/maltby" target="_blank"><b>St John Maltby</b></a>, pappardelle with beef shin ragù at <a href="https://www.padella.co/" target="_blank"><b>Padella</b></a>, confit pork bao at <a href="https://baolondon.com/" target="_blank"><b>Bao</b></a> and that EPIC Reuben sandwich at <a href="https://www.montys-deli.com/" target="_blank"><b>Monty’s Deli</b></a>. I wonder how far we'll get.<br />
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The Chap and I have a few places in the pipeline already, starting with<a href="https://www.thebelllangford.com/" target="_blank"> <b>The Bell Inn Langford</b></a> at the end of this month. After receiving such high praise from <b><a href="https://www.thetimes.co.uk/article/giles-coren-reviews-the-bell-inn-oxfordshire-t2s2p77w3" target="_blank">Giles Coren in The Times</a> </b>at the weekend, <i>‘On the final day of 2017, I had not just the best mouthful of the year, but the best mouthful of my life’</i>, I imagine it'll now be rather tricky to get a table! <a href="http://www.themousetrapinn.co.uk/" target="_blank"><b>The Mousetrap Inn</b></a> in Bourton on the Water has also been on the cards for a long time, finally we've booked in for Feb - cheers Frank! </div>
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March sees The Chap's birthday, where we'll be celebrating at<b> <a href="http://luciennesimpson.blogspot.co.uk/search/label/Le%20Champignon%20Sauvage" target="_blank">Le Champignon Sauvage</a> </b>followed by a jaunt to Hereford. <a href="http://thebeefyboys.com/" target="_blank"><b>BEEFY BOYS</b></a>. I've heard only good things about those burgers; Instagram has been teasing me with them all year. And there's a trip to Manchester planned for April too, where I expect there'll be a weekend of good eats and drinks. I'm on the hunt for recommendations if any of you have some, though I've already located a Sherry bar. Yes Shez!</div>
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It's the big 3-0 in June; how has that happened? So obviously a month of merriment is required. So far all I've narrowed down is going to Bristol and hitting up <a href="http://www.boxebristol.com/" target="_blank"><b>Box-E</b>;</a> a pint sized restaurant in a shipping container at Wapping Wharf. <br />
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Bristol's one of those places I yearn for. It's not far away, and cheap enough to get to, but it's finding the time to fit it in that's the issue. I'm desperate to get myself to <a href="http://www.asadobristol.com/" target="_blank"><b>Asado</b></a> to try one of Lucien's mega burgers, <b><a href="http://www.eatdrinkbristolfashion.co.uk/root/" target="_blank">Root</a> </b>for more plant based foods, and <a href="http://www.swoononaspoon.co.uk/" target="_blank"><b>Swoon</b></a> for some of the best gelato around.<br />
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Locally, I'm still yet to get to <a href="https://www.thecoconut-tree.com/cheltenham/" target="_blank"><b>The Coconut Tree</b></a>, and now they've opened up in Oxford and soon in Bristol, it's become a matter of urgency! Cocktails and spicy Sri Lankan food; why haven't I been? The relatively new Korean place down Cheltenham's Lower High Street, <a href="http://www.gingerandgarlic.co.uk/cheltenham/" target="_blank"><b>Ginger & Garlic</b></a>, is somewhere I have been to though. The beef bulgogi hot pot was incredible, but I'm itching to go back to try their other dishes, all with a healthy supply of kimchi.<br />
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With 100 dishes to try and scoff in London, I also have a list of places I'd like to get to, which is bound to increase throughout the year:<br />
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<li><a href="https://thepilgrm.com/" target="_blank"><b>The Pilgrm</b></a> - to stay in those BEAUTIFUL rooms and have cocktails in the lounge.</li>
<li><a href="https://www.littleduckpicklery.co.uk/" target="_blank"><b>Little Duck Picklery</b></a> - from the team behind Duck Soup and Raw Duck, a fermenting kitchen and eatery. </li>
<li><a href="https://www.santoremedio.co.uk/" target="_blank"><b>Santo Remedio</b></a> - Mexican in London Bridge. I want to try the guacamole with grasshoppers!</li>
<li><b><a href="http://www.londrino.co.uk/" target="_blank">Londrino</a> </b>- for a taste of Portugal. </li>
<li><a href="http://xulondon.com/" target="_blank"><b>Xu</b></a> - the guys from Bao with gorgeous Taiwanese dishes. All of them my way thanks.</li>
<li><a href="https://www.duddells.co/london" target="_blank"><b>Duddell's </b></a>- for that Peking duck and goldfish shaped dim sum.</li>
<li><b><a href="https://www.instagram.com/winemakersdeptford/" target="_blank">Winemakers Deptford</a> </b>- good food and good wine. </li>
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And one final thing. After looking at all my posts from last year, shamefully every single one was from where I'd been invited to do a review, or part of a bloggers event. A free meal isn't what I started doing this for. It's a perk - sure- and gives great exposure to new openings or new menus, but I do question having a whole host of bloggers posting about the same place at the same time. I'm not a brand or treat my blog as a business, I just bloody love food and drink. I'd be a fool to turn down excellent opportunities - I won't be doing that - but I'm going to consciously make more of an effort to post about the places I go to and pay for with my hard earned cash (99% of the time). With a quieter and less expensive year than last, this I think I can do. </div>
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<b>2018, let's be having you! </b></div>
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Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-34100231682100455362018-01-07T12:55:00.003-08:002018-01-15T13:12:46.381-08:00Indian Fine Dining in Cheltenham: Prithvi<a href="http://prithvirestaurant.com/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="http://prithvirestaurant.com/" border="0" data-original-height="1600" data-original-width="1224" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEl-nKGkw8AIysiKHx1OY1IQBsoWr1cWNzyBe3jSUmxaEjcx67KU8Ngy_gY9qe62PTEtjL3K2uWSHo0PS5TYCy2yKn-ZnsFz094lLTj3mdvy_HE2Y1VapDrCV-pXJuEMmRbjNcEdorIY0/s320/PRITHVI+TOUR+CHELTENHAM+LAMB.jpg" width="244" /></a><a href="http://prithvirestaurant.com/" target="_blank"><b>Prithvi</b></a> is one of those places that's on every local food lovers bucket list. It's the swish Indian restaurant that won't fill your letterbox with takeaway leaflets, won't give you shoddily made curry, and certainly won't let you order chips as a side for your main (not that I'm a chip-o-phobe or anything).<br />
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Despite being so unassuming, it's the place that everyone in town talks about. The place at the top of most Cotswold based 'best restaurant' lists. The place in all the national food guides. The place that is notoriously hard to get a table at on a weekend... Essentially, it's <i>the</i> place.<br />
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Although I've been on a handful of occasions (<a href="http://luciennesimpson.blogspot.co.uk/2014/03/prithvi-bath-road-gem.html" target="_blank"><b>see my post from '14</b></a>), every time I walk past I find myself peering in at the lucky diners sitting in the window, desperately trying to see what they're eating. It's no good. I never get there at the right time. I only ever see empty plates - sigh - or people casually quaffing their wines - jealous - and the blinds are always drawn to the perfect height so I can't see any further in - humph. Still, it makes the green-eyed monster in me hungry for another visit and at the end of last year my luck came in. <br />
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You've probably seen all the posts from various local bloggers about 'Lunch with Prithvi' already - I hope you're not bored of reading about it - but because I couldn't attend the event, I did get an invite to return for dinner at a later date. Side note: Tuesdays and Wednesdays often have availability if you want to avoid the wait. <br />
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<a href="http://prithvirestaurant.com/" target="_blank"><b>Prithvi </b></a>has had a spruce up since our last visit - new furnishings, jazzy carpets, classy wallpaper - and it feels much better for it. Greeted by the owner Jay as you walk in, it all just makes sense. He's young, softly spoken but sharply dressed. There's not a thing out of place - both on him and the restaurant - with all the staff moving like clockwork. Seamless and suave, not stuffy. <br />
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The Chap and I hastily ordered a glass of the<b> Brut Rosé fizz from Luxembourg</b> (£8) recommended by the guys over the road at<b> </b><a href="http://www.thecheltenhamgrape.com/" target="_blank"><b>The Grape Escape</b></a> (best place for pre dinner drinkies FYI), and then decided that we'd splurge on the wine flight to accompany the tasting menu. The only way to do it, right?<br />
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Appetisers arrive. A Quaver-like rice cracker with crispy kale and a cinnamon, mango and chilli gel, followed by panipuri; hollow chickpea puffs filled with spiced chickpeas and a fresh chutney. A tart tamarind sauce was poured in then down in one (as instructed). A whole host of textures and tastes, I'd order more if I could. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgP1t89WqiU-sLFiukKKnLhNYbuErY4jQpSbZ6dngWd9iXrDm9gBM7X8N6m97MGLwSwaotv58Wt0fmzSUb1rcQfeEK4LJul5V9Bt3qxv-uz_UaKsKe09Kqwd29otCvBUJOP52xKNSiPdg/s1600/PRITHVI+CHELTENHAM+APPETISER.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>First course was <b>pan-fried sea bass, white truffle oil, smoked tomato and mulli salad</b> paired with <b>Fess Parker Santa Barbara County Chardonnay, California 2014</b>. The truffle hits you first with the spice creeping in after - an interesting combo which gets revisited later - but we couldn't help but feel that the fish was overcooked. Crispy skin, yaaaasss, but as the piece of fish was so flat, it was just a little dry. The wine match was the redeeming feature, no surprise considering my love of Cali Chards; the smoked tomato hit it off with the oakiness and the flavours lingered long after the last mouthful. <br />
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Next was <b>tandoor Welsh lamb, cous cous and legumes</b> with another USA wine, <b>Smoking Loon Old Vine Zinfandel, Lodi, California 2013</b>. Blushing lamb, so tender, with a green coriander sauce to add extra oomph. The dark berried wine was another good pairing, soft with subtle cedary notes bringing out the nuttiness of the cous cous. </div>
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Upping the game, <b>Newent chicken, wild mushroom, whole coriander, anise sauce with sultana and almond rice</b>. So succulent, and with the jewelled rice and glossy sauce it actually felt richer than the lamb. Never underestimate the chicken dish.<br />
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<span itemprop="name">As for the wine, Jay tested us out with a few. Firstly, <b>Domaine Roger-Joseph Belland Les Champs-Gains, Puligny-Montrachet 1er Cru, France</b>. An absolute beaut Burgundy, big with complexity, and with the buttery chicken alone would have ticked <i>all</i> the boxes. However, as soon as the fragrant anise made itself known, then it all got rather lost. It had spice, just without heat, yet we still agreed that it craved a wine with some sweetness. Jay then brought us over the <b>Charles Sparr Gewurztraminer “Tradition”, Alsace</b>, and the <b>Werner ‘Annaberg’ Riesling Kabinett, Mosel</b>, to try side by side with the dish. Styles you'd probably find us drinking on a weekend anyway, and like choosing children it was a tough choice. Both awesome, but the sweet spice and floral notes of the Gewurz did it for me. Save the Riesling for something hotter. </span><br />
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The star attraction was <b>venison, butternut squash, ginger and cinnamon reduction</b> served with a<b> truffle oil naan bread</b>. Indian and truffle aren't a likely coupling, but having it twice in one night has made me think otherwise, and truffle naan breads should definitely be a thing. Definitely. Chunks of rare venison and squash scream Autumn/Winter, and with a generous pour of the punchy ginger sauce, they'd well and truly been given the Prithvi magic touch. My one qualm would be the fact that our meat portions weren't quite even. I got the better deal with two thick pieces, but The Chap had one thick and one thin. Ah well. Quickly forgotten about whilst sipping the <b>Pacifico Sur Carmenere Reserva, Curico Valley, Chile 2015</b>, full of blackcurrants and black pepper.<br />
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The <a href="http://prithvirestaurant.com/" target="_blank"><b>Tour of Prithvi</b></a> ended with <b>Passion fruit cream, mango gel, coriander and honey crumble</b>. I think we're all more accustomed to an After Eight being brought out with the bill, but here we had an assortment of sweet treats. Fresh and fruity, with cream to soothe those taste buds and coriander to add a herbal citrus note; we're still in an Indian restaurant after all. <b>Lenz Moser Prestige Beerenauslese, Burgenland, Austria</b>, was our final wine of the night. Equally sweet with velvety honey notes to tie in with dessert. Happy endings.<br />
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Whilst we're not short of fine dining options in The Cotswolds, nor places to scoff a Ruby Murray on a Friday night for that matter, the unique line that Prithvi draws between the two certainly is something rather special. The food and service sure have gone up a notch or two since our last visit, so it's no surprise that tables are still so sought after and the dishes remain memorable. <br />
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Jay's pride beams throughout, making it an utter joy to experience everything that is Prithvi. Let's just keep our fingers crossed for more truffle naans when we return. <br />
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<a href="http://prithvirestaurant.com/" target="_blank"><b>Prithvi</b></a> is open for dinner Tuesday - Saturday and lunch on Thursday and Saturday. The tasting menu is £53pp, and they reopen from their annual holiday on January 19th. Get booking! <br />
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<br />Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com3tag:blogger.com,1999:blog-8133424126145343902.post-12345953271731755292017-12-03T10:55:00.000-08:002017-12-03T10:55:00.776-08:00Smokey Phi Phi Thai Street Barbecue at The Railway Cheltenham<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEineqUvyHM2r_ojKHJpCCKuaXAe9pXJEQQZ02GS2BaUAp1CcFo-0PfspaSVDV-rxDM3kckcJZaW080AabpK10v1f0aG8DiQ8PoRtUWKL4yiJ8tQ-ZXSJl-yW6K2M5cWH_VMwkrpsm5rWb8/s1600/THE+RAILWAY+CHELT+SMOKEY+PHI+PHI.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1341" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEineqUvyHM2r_ojKHJpCCKuaXAe9pXJEQQZ02GS2BaUAp1CcFo-0PfspaSVDV-rxDM3kckcJZaW080AabpK10v1f0aG8DiQ8PoRtUWKL4yiJ8tQ-ZXSJl-yW6K2M5cWH_VMwkrpsm5rWb8/s320/THE+RAILWAY+CHELT+SMOKEY+PHI+PHI.jpg" width="268" /></a>I think it's fair to say that Cheltenham's not short of a watering hole or two. There are pubs and bars aplenty, with cafes and coffee shops even offering some booze options now. But what about the food? Many places just seem to serve your average pub grub; there'll be claims of being the best burger in town (it's not), and most dishes come with chips (I'll let them have that - we all love chips). Essentially it's inexpensive (though not always value for money) stodge to soak up the few-too-many post-work pints. Or, if you're lucky, you might find somewhere with stone baked pizzas, 'cause that's a thing now.<br />
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The places which stand out are those which play it a little differently, and <a href="http://www.therailwaycheltenham.co.uk/" target="_blank"><b>The Railway </b></a>was one such place. A lovely pub, a little off the beaten track, down the lower end of the High Street… Behind Waitrose, darling! For years it had been known for it's Sausage Kitchen where you could choose from a variety of sausages, different mashes and a selection of gravies. They even did a sausage roast dinner on a Sunday, kind of like having pigs in blankets - sans blankets - all rear round. <br />
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Recently they made the decision to change. I was shocked, as were many, because they had their USP and they were doing it well. That's all we ask for. But then I though to myself, when was the last time that I actually went to <a href="http://www.therailwaycheltenham.co.uk/" target="_blank"><b>The Railway</b></a> for food?... Quite a few years ago it would seem... Bingo. We all knew it was there, we all knew what to expect, we all knew it was good, but at the same time we're all guilty of chasing the new, exciting places popping up elsewhere in town. Is this why they decided to shake things up a little? Most likely. </div>
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<a href="http://www.therailwaycheltenham.co.uk/" target="_blank"><b>The Railway</b></a>'s new venture is <b>Smokey Phi Phi's Thai Street Barbecue</b>. Quite similar to <a href="http://www.thevinecheltenham.co.uk/" target="_blank"><b>The Vine</b></a> that does stonkingly good Thai classics on the cheap (I'm guessing they're linked), but here we have hot, smoky, fragrant Thai <i>street </i>food. Think lots of finger foods, with dips and sauces galore, bigger sharing dishes and numerous sides. As with most small plate places, things come out of the kitchen as and when they're ready; it's all about sharing and eating the food when it's at its best. </div>
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Last month a whole host of local bloggers were invited to try some of the new dishes from Smokey Phi Phi's kitchen. The menu changes daily though, so what we had that night might not be what you'll be able to get on your visit - <i>and you should visit!</i> </div>
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Small plates (£2-6) included <b>rice paper rolls</b> packed full of fresh herbs, veg, noodles and tofu, with a sesame soy dipping sauce. Charred and <b>smoked vegetables</b> (they use applewood and oak), which whilst lovely, were covered in a super spicy sauce that was too hot for most people on our table. Little nuggets of <b>crispy pork belly with chilli sauce</b>, gone in seconds, and <b>chilli chicken wings</b>. Yeah, yeah, everyone has chicken wings on their menu now, but these aren't the Americanised Buffalo kind; they're sweet and salty thanks to that Thai fave, fish sauce. A good contender for best wings in town. The standout for me though was the <b>grilled sriraja prawns with chilli and lime dip</b>. Messy business peeling off those blackened shells, but oh man. </div>
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Whilst we all got carried away grazing at the small dishes, the large plates (up to £15) are not to be ignored. <b>Smoked marinated pork shoulder steak</b>, which was juicy enough on its own, but came with a tangy tamarind dipping sauce that made it even better. The whole <b>crispy sea bass with an eastern herb salad </b>looked awesome, but<b> </b>was surprisingly my least favourite. Crispy skin - tick - but the fish was a little over cooked with not enough sauce or salad to remedy it. Some tweaking and the bass will be back in the game. </div>
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The <b>smoked sirloin with lemongrass and chilli salad</b> was breath-taking, literally. There's some serious spice in that one, but with such fresh, clean flavours coating every strip of steak I couldn't leave it alone. A dish to blow away the cobwebs *mops brow*. The winner of the night was without question the <b>smoked pork belly rendang</b>. A big piece of pork belly, which you have to portion up yourselves - crackling n'all - in a soul-soothing coconut based sauce. Not as punchy in the heat department, but rich, aromatic and oh so good. Parcels of <b>sticky rice</b> and bowls of <b>coconut rice</b> were a good accompaniment - sides are £2-5 - but the <b>rotis</b> were where it's at. Perfect for scooping up the leftover rending sauce. </div>
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With no Thai Green Curry or Pad Thai in sight, <a href="http://www.therailwaycheltenham.co.uk/" target="_blank"><b>The Railway</b></a> has found its new niche. The food is interesting, and daily menu changes will keep it from going stale. I can see Smokey Phi Phi's Thai Street Barbecue being a hit... What sausages anyway?</div>
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Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-51249158971365907482017-11-21T14:27:00.000-08:002017-11-21T14:27:58.024-08:00The Peacock Oxhill<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvlfJ38xKvJLa_DvQ2sc8cVJ89hzF21TqrQilO8JunTY4c2U15LtMvZGy9QG5X2tyb3wmz5Y_541ijlnIlX6dUSUxvS63TEp1r3-kAKIcwvoex36MEcHSgOQ6ttR2rHK6TW3bZjRpDgE/s1600/PEACOCK+OXHILL+PIE.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1323" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvlfJ38xKvJLa_DvQ2sc8cVJ89hzF21TqrQilO8JunTY4c2U15LtMvZGy9QG5X2tyb3wmz5Y_541ijlnIlX6dUSUxvS63TEp1r3-kAKIcwvoex36MEcHSgOQ6ttR2rHK6TW3bZjRpDgE/s320/PEACOCK+OXHILL+PIE.jpg" width="264" /></a>South Warwickshire is pretty far to go for a midweek meal, but a few weeks ago The Chap and I ventured out to see what all the fuss was about. <br />
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It seems like every local blogger under the sun has visited<b> <a href="https://www.peacockoxhill.com/" target="_blank">The Peacock in Oxhill</a></b> over the past 6 months, but now it was our turn... Truth be told, I'd had one of those nightmare days; I woke up late, traffic was awful on my commute, I had a rubbish day at work where everything I touched seemed to go wrong, ending with my car failing its MOT having to stay in the garage overnight. Ugh. The last thing I wanted was a 50 minute drive for dinner, but seeing as we'd had it booked in for quite some time, off we went (in The Chap's white van no less). <br />
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With our phones as satnavs, teetering on the 10% low battery mode, we hastily arrived having not taken in any of our surroundings. Get there quick or risk getting lost. Though in typical Cotswold village fashion, street lights were few and far between, so we'd have been lucky to see much further than our headlights anyway. C'est la vie. What I <i>do</i> know is that <a href="https://www.peacockoxhill.com/" target="_blank"><b>The Peacock</b></a> is a 15th century pub located<i> somewhere</i> between Banbury and Stratford, serving cask marque beers and local home-cooked food. A proper pub then - that's what we like. <br />
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Through the doors you'll find lots of stone, a fireplace, wooden beams, seating at the bar, and a resident dog called Henry, though he'll ignore all your efforts to get him over to you as he's rather deaf - poor thing. There's a separate 'restaurant' to the side of the bar, with a peacock feather feature wall (quite late 90's Lawrence Llewelyn-Bowen Changing Rooms). I'm not entirely sure what the difference is between the two areas, other than one might be quieter during prime boozing hours, but from our experience you're more likely to get better service in the bar down to the fact that the staff can see when you've finished your food and drinks. <br />
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Drinks are cheap - £3.50 a pint and just over a fiver for a large glass of wine, nothing fancy - and there's lots of choice on the menu for eats. Want steak and chips? You've got two cuts to choose from. A beefy burger? It's topped with cheese, bacon and onion rings. Something saintly? There's a superfood quinoa salad. Something fancy? How about homemade crab ravioli with langoustine bisque? It's all good value too; most mains are £13/14 with the most expensive being £23 for the rib eye, and starters/desserts are around the £7 mark.<br />
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After thrusting some pictures of the <b>quail scotch egg with piccalilli, aioli, pork scratching and granny smith apple</b> (£7.50) at The Chap the night before, he wanted nothing else. He's a die-hard pork product fan, and no one should get in the way of him and his piggy treats… I know my place. The diddy yolk was still runny - hurrah - and the meat seasoned and herbed. It looked good, tasted good, and had lots of little accompaniments to keep it from just being a scotch egg on a plate.<br />
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I was chuffed with my choice;<b> homemade fishcake with wilted spinach, poached egg and hollandaise </b>(£7). Made with salmon, smoked haddock <i>and</i> crab, it was more-fish-less-potato and much appreciated for that fact. There was another tick on the runny yolk front - phew - and whilst the hollandaise was beautifully buttery, it had enough acidity to stop the dish from being overly rich. <br />
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I bagsied the <b>chargrilled 10oz pork chop</b> for main course, served with melt in the mouth <b>boulangère potatoes, confit red cabbage, pork bon bons and a thyme jus </b>(£13). What a looker. The meat was tender, juicy, and not cooked within an inch of it's life as too many pubs do with chops, though as a result, some of the fat hadn't rendered down quite enough. No sweat, the salty pulled pork bon bons were a bonus and I loved the sweet-sour shift with the red cabbage - a little nod to Christmas. Oh, and I'm happy to report that there was enough jus to see me through (sorry not sorry). <br />
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The Chap was stuck for choice... Did he go for steak and chips (his beloved chippys!)? Or The Peacock's signature pie and mash? A little guidance from our waiter and he went hybrid;<b> steak and red wine pie with hand cut chips </b>(£13). There were some greens on the side too, but didn't get much of a look in. With the red wine jus on the side, the idea is to make a hole in the top of the pie and pour it in. The pot was only small so the worry was that the inside would be dry, but that wasn't the case. Jam packed with succulent beef, and <i>that </i>pastry...<br />
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Stuffed to the gills we probably should've skipped dessert, but thought we'd at least <i>attempt</i> one between us. The <b>black forest mess</b> was the lightest option, and in hindsight the one that they must make the most money on. £6 for some berries mixed through sweetened cream and crushed meringues. It was tasty - sure - but nothing I couldn't whip up in less than 5 minutes at home. Consider that a lesson learnt; I should've gone for the chocolate fondant like Sarah (<a href="http://lewisloves.com/dinner-peacock-oxhill/" target="_blank"><b>Lewis Loves</b></a>) recommended, though I'm not sure I'd have made it home. </div>
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Whilst I doubt I'd make the long drive to Oxhill again on whim, if I were in the area I'd certainly go back. The food coming from the kitchen is undeniably delicious and really good for the money - £65 for two courses each, two drinks each and a shared dessert. Never underestimate a village pub, especially one that stands proud like <a href="https://www.peacockoxhill.com/" target="_blank"><b>The Peacock</b></a>. </div>
Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-3031745717978727062017-10-28T06:35:00.000-07:002017-10-28T06:35:11.213-07:00A Taste of Worcester: The Crown Inn, Hallow<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0E10rU9n8-S5vdV8nx558jT3D3Km1FiMyP5KUBY1rEjd2-Cgf8bLf91uF8sTnXguA95pAFRxiuFFuOmSxxajzJU-DlRSxM1nYwIxgt-E3pUhYLsswQMG8eWDbMwx4VIzbvy-2pc8LQU/s1600/The+Crown+Inn+Hallow+.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1429" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0E10rU9n8-S5vdV8nx558jT3D3Km1FiMyP5KUBY1rEjd2-Cgf8bLf91uF8sTnXguA95pAFRxiuFFuOmSxxajzJU-DlRSxM1nYwIxgt-E3pUhYLsswQMG8eWDbMwx4VIzbvy-2pc8LQU/s320/The+Crown+Inn+Hallow+.jpg" width="285" /></a>It's a rare occasion that I'll venture out of Gloucestershire for dinner (unless it's a jaunt to London or Bristol of course). You'd think I suffered with homesickness counting the number of times I've crossed the borders, but trust me that's not the case. A) I can barely keep up with all the latest openings in the town I bloody live in, and B) I really like wine. Sadly, as much as wine and food go together hand in hand, wine and driving do not. Sigh.<br />
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Last month I was invited along to <a href="https://crownhallow.com/" target="_blank"><b>The Crown Inn in Hallow</b></a>, Worcestershire, to try some of the new dishes from the new menu, created by new Head Chef Chris Monk. <i>All</i> the 'new's. I'd met Chris back when I worked <b><a href="https://luciennesimpson.blogspot.co.uk/2016/09/kitchen-antics-le-champignon-sauvage.html" target="_blank">behind the scenes at Le Champignon Sauvage</a> </b>- still one of the best things I've ever done - and having left the Michelin Star kitchen behind him, he's taken on quite a different role here in Hallow. <br />
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Admittedly, I'd never heard about The Crown Inn before my invitation; I guess why would I? But now that Chris has taken the reigns in the food department, it's time to take note. The gorgeous pub had a renovation earlier in the year, with new branding to match, and the focus is firmly on putting the highest quality seasonal fare on your plate. Pub grub traditionalists needn't worry too much about the change though, although there'll be plenty of fancy flairs, you'll still be able to grab a decent burger, fish and chips or a Sunday roast. <br />
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There was a special <b>5 course tasting menu</b> on the night of our visit, crazily priced at £29.95 with an optional wine pairing at an extra £20 per person. Bingo. I drew the designated driver short straw, so just had a few sips of each wine, leaving The Chap double parked all evening.<br />
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We started with a glass of fizz alongside <b>freshly baked focaccia</b> (£3.50 on current menu - I'll include prices where applicable). Rosemary and sea salt would usually suffice, but when the bread's warm and there's creamy whipped butter at hand, slathering it on is the only option. <br />
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An amuse bouche of <b>caramelised onion mousse with crispy chicken skin </b>arrived at the table. The salty-savoury flavours were balanced by a sweet Sauternes jelly, and although caramelised onion isn't usually my thing, this was lovely. The Chap reckons he could happily have a bag of chicken skin 'crisps'... I don't doubt him. Actually, I'd probably join him. <br />
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There were two options for each course, so we did the usual thing of ordering one of each so we could try everything. My starter was <b>truffled guinea fowl terrine with pickled mushrooms and roasted garlic</b>. The light gamey flavour was pimped up with garlic, though it was the pickled mushrooms that totally made it. Some extra texture would've been welcomed, not just a scattering of pine nuts, but perhaps that's just me. This was paired with a Louis Latour<b> White Burgundy Chardonnay</b>, 2015. Just yes.<br />
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The Chap had <b>scorched mackerel, beetroot and goats curd</b> (£6.95); pretty large for a starter with a good amount of everything on the plate. Although the fish was beautifully cooked, it was sat on two big dollops of a beetroot-chutney-sort-of-thing, which felt rather overpowering. Less is more on this occasion. A<b> 2016 Picpoul de Pinet</b> was the match here; a classic fish friendly wine and happily guzzled down.<br />
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<b>Confit escalope of sea reared trout, samphire, peas and fine herbs </b>was my main course. It was a nice surprise to find giant bows of pasta in the dish, and they went so well with the silky confit trout. Greens kept each mouthful feeling fresh, and the citrusy sauce gave everything a bit of oomph. Oh so delicious, and possibly my favourite of the night. I had another <b>Chardonnay</b> to accompany this course (they clearly heard that I LOVE Chardonnays), but this time from <b>Australia </b>(Grant Burge 2016). More tropical fruit and less acidity than the French; I'm more of a Burgundy gal.<br />
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The Chap's dish felt comforting and gloriously autumnal. <b>Ale braised beef cheek, smoked potatoes and charred onions</b>. Again, quite a large plate in comparison to mine, but wowzas. So rich, dark and tender. The smoked potatoes were more like cylindrical croquettes, fluffy on the inside with a crisp chip-like casing. The perfect swooshing vessel to soak up every last drop of the ale sauce. A <b>Beaujolais Villages</b> (Louis Jadot 2016) came with this - maybe little too light - beef cheeks can definitely stand up to a fuller bodied wine.<br />
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A<b> lemon curd and lime granita</b> palate cleanser was next. It so reminded us of those Calippo Ice Shots we used to have when we were kids. Probably not the intention, but still...<br />
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There were absolutely no arguments over who would have which dessert. I'm not a soufflé lover, and The Chap hates coffee (I know - weird), so the <b>dark chocolate tart with coffeé cream and mandarin</b> was firmly on my side of the table. Great, because I didn't want to share anyway. The chocolate to pastry ratio was a chocaholics dream; so seductively shiny and not sickly sweet. I wasn't too sure how I felt about coffee and orange together, but it just worked, especially with the glass of orange blossom-y Floralis <b>Moscatel</b> I had. <br />
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The <b>Bramley apple soufflé with salted caramel ice cream </b>(£6.95) was a beast! Despite my differences, I did try a little, if only to help The Chap try and reach the bottom. I could just get that sweet baked apple flavour, but as showy as they may be, hot mousse-y eggs are not my bag. Hey ho. The salted caramel ice cream was just as tasty as it sounds, as was the <b>Sauternes</b> wine pairing; he was happy.<br />
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The evening finished with tea, coffee and glossy brown <b>canelés</b>; a little taste of Bordeaux before heading home. Though not before meeting <a href="https://www.instagram.com/pershorepatty/" target="_blank"><b>Pershore Patty</b></a> - you can read her review of the evening <a href="https://pershorepatty.com/2017/09/23/5-course-tasting-menu-at-the-crown-hallow-worcestershire/" target="_blank"><b>here</b></a>.<br />
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All in all, I thought it was a great night showcasing Head Chef Chris Monk's skills in the kitchen to customers old and new. With the large portion sizes, I'd say it felt more like a three course meal with added extras rather than a tasting menu. That's fine, tasting menus aren't what they do; starter, main, dessert, and job done.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqon_zSfQ4Ie_V0WnBZr6-WHJgPMUzGtfsJ_DOLzjhW8gwek5TsbHs0AdVXhFdcOsl0713G0K_SFDpulRyQNwLUvwPkYJGcjRFiXLcr8Ht-BF4T-95wYp4NhO7utK-tKfQ0CrCAHF4nQ/s1600/The+Crown+Inn+Hallow+Dark+Chocolate+Tart.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqon_zSfQ4Ie_V0WnBZr6-WHJgPMUzGtfsJ_DOLzjhW8gwek5TsbHs0AdVXhFdcOsl0713G0K_SFDpulRyQNwLUvwPkYJGcjRFiXLcr8Ht-BF4T-95wYp4NhO7utK-tKfQ0CrCAHF4nQ/s1600/The+Crown+Inn+Hallow+Dark+Chocolate+Tart.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
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The glimmers of fine dining were there in the cooking techniques, the presentation, the fact that we had an amuse bouche, and so on. I just hope that they stay and flourish rather than changing to suit "Dave from down the road, who comes in every Wednesday for pie and mash". That said, I'm pretty sure Chris can make a really mean pie. I shouldn't worry, <a href="https://crownhallow.com/" target="_blank"><b>The Crown Inn</b></a> is an awesome place and I'll be sure to visit again soon. <br />
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Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-4738467476730654332017-10-19T10:15:00.000-07:002017-10-19T10:15:57.850-07:00Under Counter goes Over Counter at The Tavern Cheltenham<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJcDg3W6LQc1DXimdmyLJs1Ux1Qbw7Bi6QgJQUBfDeixI8_f0ab2_RHpiohECR5BXto82I1X5mEs7ssK0jeFjhKkhHYcJkVsHcANNg9DNqUfuKFp5t5ZOLkm5KJh-EOpOn7ZG_k8rmKNQ/s1600/Tavern+Over+Counter+Short+Rib+Shot.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1424" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJcDg3W6LQc1DXimdmyLJs1Ux1Qbw7Bi6QgJQUBfDeixI8_f0ab2_RHpiohECR5BXto82I1X5mEs7ssK0jeFjhKkhHYcJkVsHcANNg9DNqUfuKFp5t5ZOLkm5KJh-EOpOn7ZG_k8rmKNQ/s320/Tavern+Over+Counter+Short+Rib+Shot.jpg" width="284" /></a>I feel as though <a href="http://theluckyonion.com/property/the-tavern/" target="_blank"><b>The Tavern</b></a> has been a little lost lately. Since the fire it has never seemed as confident as it once was. First it came back with one big burger bang, then a few months later teased us with some secret menu offerings, and earlier this year the Sunday roasts made a reappearance. Slowly but surely it was as if they were reverting back to their pre-fire days (when they were fucking awesome), and HALLELUJAH! At the start of September it was confirmed. The under counter menu is now over counter and has a whole host of new delicious things under its belt. Happy days.<br />
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In my<a href="https://luciennesimpson.blogspot.co.uk/2017/02/burgers-beats-tavern-reload-cheltenham.html" target="_blank"> <b>last post on The Tavern</b></a> I raved about their under counter menu, clutching onto that little glimmer of what was one before. There's something about that style of relaxed and comforting food that doesn't seem to be anywhere else in Cheltenham. Maybe I'm wrong, but it always seemed as though The Tavern had the whole package - good food, good drinks, good prices, good vibes - and now it's back I can breathe a sigh of relief.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo Credit: <a href="http://theluckyonion.com/" target="_blank">The Lucky Onion</a></td></tr>
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Ronnie Bonetti, previously of Soho House Group, and Head Chef James de Jong’s menu is made up of delicious taverna style food from Europe and far beyond. As always, there's the best local produce, pimped up with punchy flavours; old favourites still stand their ground, whilst some seductive new dishes vie for attention. Starters include <b>Bavette tartare, Arlington egg yolk & toast</b> (£9) and <b>half a pint of prawns</b> (£8), along with their classic <b>salt 'n' pepper Squid with nuoc cham </b>(£7.50). Then for mains, you have an abundance of choice!</div>
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Faithful Taverners will be glad to see that the <b>French Dip</b> is back on the menu, and there are still a selection of <b>burgers, wings and fries</b> to get stuck into if you're not bothered about change. As for the rest of us, there's <b>Loch Duart salmon, shitake, ginger & Asian greens</b> (£17.50), <b>whole brown crab & mayonnaise</b> (£19.50) and <b>spatchcock poussin, preserved lemon, straw potatoes & aioli</b> (£15.50), just to name a few. Oh and chargrilled steaks! You can't knock their steaks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZe7zK9XvXhyphenhyphenXdx6DLIXzeoOn8VCjekBGRlIx5ltvExb3KHA4xCi2rhQSbr01DqpiywPRAj59nxLC3yV4ayCdIenmx1jcfCfShuPFqC5o5fthusDLX7aCe3miUqSKRDvnqvCmu691eSck/s1600/Tavern+Over+Counter+Dinner.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>The build-your-own sundaes have been sacked off and replaced with a concise dessert list; <b>lemon & cherry posset</b> (£6) and a <b>sticky toffee ice cream sandwich</b> (£6) feature, though you can still get a simple scoop of <b>ice </b><b>cream</b> for two quid.<br />
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In the week that the under counter went to over counter, The Chap and I were invited along to try out the new menu. Hells-frickin-yeah. Date night on a school night, and for a Tuesday the place was absolutely packed. Good sign methinks. Cocktails on order - a Sazerac for The Chap and The Last Word for me - it was heads down to try and decide what to have.<br />
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Predictably, The Chap picked the <b>spicy pork & fennel meatballs</b> (£8) to start. He hasn't stopped banging on about the ones that we had <a href="https://luciennesimpson.blogspot.co.uk/2017/02/burgers-beats-tavern-reload-cheltenham.html">previously</a>, and although these ones no longer have the nduja depth of flavour in the sauce, they were still stellar. It kept him quiet for a bit at least. <br />
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I had <b>clams, Dunkerton’s cider & samphire</b> (£9.50), which came with a healthy helping of toasted baguette. The clams were sweet with the samphire boosting that sea saltiness, and the sauce had a decent apple tang, freshened up with a scattering of dill. Get yourself a crisp glass of white wine with this one and you'll be winning. </div>
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Having tried some of the <b>lamb chops</b> at the over counter launch party, The Chap only had eyes for<b> </b>those, with<b> lentils, rainbow chard & salsa rossa </b>(£19.50). Two meaty chops sat atop simply cooked lentils and veg, and were kicked into gear with with that super salsa. The peppers and tomatoes offer a much sweeter flavour than it's green counterpart, and it marries so well to lamb. Once again, I barely heard a peep as he gnawed every morsel off those bones.<br />
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There was no hesitation for me either; I had to order the <b>Hereford beef short rib, borlotti beans, girolles & salsa verde </b>(£17). One huge wedge of beef is a carnivores dream. Beefy, juicy, rich and unctuous; it towered high above everything else, and the bone satisfyingly slipped out with ease. Comfort food at its best, and truly a dish which signifies Autumn is well under way. A steal at that price too, I'd say.<br />
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Almost at bursting point, we felt we should at least <i>try</i> to squeeze in dessert. We were told the favourite on the menu was the sticky toffee ice cream sandwich, and having seen it on<a href="http://katiecharlotteblogs.co.uk/date-night-at-the-tavern-cheltenham/" target="_blank"> <b>Katie Charlotte Blogs'</b></a> and <a href="http://www.honeybourneline.co.uk/2017/10/local-eat-treats-61-tavern-and-their.html" target="_blank"><b>Honeybourne Line's</b></a> reviews, I'm certain it would have pushed me over the edge! Instead, I got suckered in by the <b>chocolate & peanut butter tart with vanilla ice cream</b> (£6)... PB 4 life. It wasn't as rich as it sounds, with just a thin laver of peanut butter on the bitter chocolate tart base. The chocolate filling was light, but perhaps a little fridge-cold as my fork didn't glide through like ganache, it almost crumbled. Still, it melted in the mouth ticking all the right boxes, so no complaints from me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgUlTzmf0_nAiNffaroEVMKJapPyNTCCp14C5h2D_kYtSMoeX91INHPRBv3tdVa_QKN0zcymRY1HH1A72BeMmhlg7EYXaFXNEAACOmhTk1ZGVr01Q4XkWjFsFctwZz92Cx8qZ9Rd6qB9Y/s1600/TAVERN+OVER+COUNTER+SHORT+RIB.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>The Chap went for the most OTT option, The Queen of all<b> banana splits</b> (£6). Banana (obvs), chocolate, vanilla <i>and</i> strawberry ice cream, whipped cream, drizzly sauce, nuts, cherries, THE WORKS. Could've definitely shared between two, but we didn't, so with that we practically had to roll ourselves out of the door. <br />
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Like a cat that's gone astray, I've been pining over its absence, desperately willing for <a href="http://theluckyonion.com/property/the-tavern/" target="_blank"><b>The Tavern</b></a> to return to its original state. Now that it has, I couldn't be happier! With its varied menu, it's back to being that place you could go with anyone, for whatever occasion, at any time of day. See you there! <br />
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Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-17610147931836853432017-09-25T03:03:00.001-07:002017-09-25T03:03:23.894-07:00French Baking with Marianne Bradley at One Mile Bakery<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMG9kkAUkY3nIcy56jWAD0Cxa5BBG8lYqLPwCEeGi9LtpDXGLO5rFmJjBVIhi0YC4V9lagMOQN2dSzD3pKGJVPQ55HiZ2yLaiZHgqmeYxUQ6AYFekPMBGyucZ-DknIjiNv9C2mCu2bI0/s1600/One+Mile+Bakery+Cirencester.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMG9kkAUkY3nIcy56jWAD0Cxa5BBG8lYqLPwCEeGi9LtpDXGLO5rFmJjBVIhi0YC4V9lagMOQN2dSzD3pKGJVPQ55HiZ2yLaiZHgqmeYxUQ6AYFekPMBGyucZ-DknIjiNv9C2mCu2bI0/s320/One+Mile+Bakery+Cirencester.JPG" width="240" /></a>There really is nothing more inviting than the smell of freshly baked goods. A crusty loaf, a flaky pastry, a buttery brioche. Mmm. Just a waft of it in the air sends my stomach rumbling, and romantically reminds me of sunnier times, queuing at Parisian boulangeries whilst on holiday, desperate to get my croissant fix for the day. <br />
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Luckily I don't have to hop over the channel every time I want some decent dough; we're surrounded by fantastic bakeries here in the Cotswolds too (Cheltenham's <a href="http://www.bakerandgraze.com/" target="_blank"><b>Baker & Graze</b></a> do some mean almond croissants FYI). But how about learning some knew skills and making your own tasty treats?... Think of it; that delicious scent every weekend (if you're extra keen)... Meet <a href="http://www.onemilebakery.com/" target="_blank"><b>One Mile Bakery</b></a>. <br />
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In 2012, journalist turned baker Elisabeth Mahoney launched the first One Mile Bakery in Cardiff, delivering artisan bread, seasonal soups and delicious preserves by bike within a mile of her domestic kitchen, and teaching inspirational baking classes to more than 2000 people. Earlier this year, two new branches with exactly the same ethos were launched; one with rugby player <a href="http://www.onemilebakery.com/cardiff/" target="_blank"><b>Nick Macleod in Rhiwina, Cardiff</b></a>, and the other right here in Cirencester with the super-talented Marianne Bradley.<br />
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Now, Marianne and I have been following each other on Instagram for quite some time. Me admiring her flour based wizardry (in between pictures of kids, dogs and foraged foods) and her liking photos of my utter gluttony and love of booze. Despite having never met, it felt like we knew each other's lives pretty well, so when she invited me along to the French Baking Class she was doing in August, I jumped at the chance.<br />
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Coffee in hand, and three other eager bakers by my side, Marianne welcomed us to her home - this ain't no poncey cookery school - introducing herself and her helper for the day (India). We'd learn laminating, try our hands at enriched dough, and bang out some baguettes. Oui oui! Somewhere along the way would be a French inspired lunch with a glass of French wine too. Now you're talking. Sadly I was sans breton and beret, but let's just pretend that's what I was wearing, yeah?<br />
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Croissants were first on the agenda seeing as they're the most laborious thing to make. Though let's just stop right here to say that if you don't wish to know how much butter goes into your breakfast bake, just go and buy them; ignorance is bliss. I've come to terms with the slightly obscene amount, but I've never been able to master the art of lamination - the process of folding butter into dough multiple times to create very thin alternating layers of butter and dough. Ten minutes of kneading, patience, a fridge and a rolling pin are required… And a couple of hours pottering about the house. Just going to the shop sounds more appealing now, doesn't it? But that self satisfaction and knowing exactly what's in what you're eating - no hidden nasties - more than makes up for it. You can totally taste the love that's gone into them too! <br />
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Whilst our soon-to-be-croissants were doing their thing, we moved onto an enriched dough, where butter, sugar, eggs and milk are mixed <i>into</i> the dough. It was sticky business with another ten minutes of kneading, and even when it looks like there's no hope of rescuing the pool of gloop you've created, with some persistence it will come together in the end. Trust.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgxtH3WnFkiHOnSKuB7ssuREE0e-LfsKo7UbYzq5OzlXuqDlraKGtIAubsN4S_6DDIiW3QTjiO-Ir9_fqxnG5NRE1-_Hm5SHyCLM7ZkOaWjDCuJ6UyeuaLr4X1JIXrVkEmfPoGB3jDD9Q/s1600/One+Mile+Bakery+French+Class.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimU4Q6aO9Ux9_XwVCnMlH3TUbK_VRX7_7ifo2PKuoHUiLjNQzWSrH6GuktpWxznQCxbUE_f4p0r3GNhcc3h2huP7nfRYc0OmY8POCuxvQhyXOTyEvhK3NlL4mQbggH6VaufIHlm_UAi04/s1600/One+Mile+Bakery+Croissant+Dough.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>We did a sped-up version to create the perfect brioche loaf in class, but there's the option to do an overnight prove to take the pressure off. And since we'd been working so hard (aka we had a bit of time to kill before the next step) we stopped for a little tea break with treats. On Saturdays, Marianne bakes buns for <a href="https://ravecoffee.co.uk/pages/cirencester-uk" target="_blank">Rave Coffee</a> in Ciren, and thankfully she'd saved us some back. A semi-sourdough roll, with a sugary cinnamon swirl is her signature - amazing - but she also had a seasonal damson offering too. Sweet jammy layers, with a sharp electric pink icing that was made purely from a combination of damson purée and icing sugar. I gladly wolfed one down and snaffled one to take home. Winner.<br />
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In between croissant rolling and folding, we managed to whip up some bread dough (much more confidently than at the start of the class) and shape our brioche ready for it's second prove in the tin. Then LUNCH.<br />
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With One Mile Bakery's local values in mind, everything Marianne had made was sourced from <a href="http://www.theorganicfarmshop.co.uk/" target="_blank"><b>Abbey Home Farm</b></a>, an organic farm shop just down the road from her in Cirencester. We started with a classic vegetable soup mopped up with some of her sourdough baguette slathered in fresh butter. Then a three onion and cheese tart, with garlic roast potatoes and a gem lettuce salad. Simple and delicious. <br />
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With full bellies and extra energy, we baked our brioche loaves, rolled, slashed and baked our baguettes, then turned our attention back to the croissant dough. Once you've worked hard to create those laminated layers, it's all in the shaping darling, and Marianne showed us how to roll both a traditional croissant and a pain au chocolat. I was pretty chuffed with my efforts having only ever attempted to do them (a little unsuccessfully) once before. Gold star for me and in the oven they went. <br />
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The house smelt incredible as the kitchen table was being piled high with all our French goods. Dished out to each respective baker, we smugly left with heaving bags, and despite still being full from lunch, I had to scoff a warm croissant as soon as I got home. Had to. <br />
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"Nothing beats the feeling of baking your own beautiful bread and sharing it with people you love," One Mile Bakery says. I couldn't agree more. And with OMB's informal but informative classes, you can sharpen your skills to do just that. <br />
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Unfortunately Marianne's Cirencester branch is no longer running classes, but if you fancy tripping across the Severn Bridge, then she highly rates Nick's One Mile Bakery in Cardiff. Whether you're a newcomer to bread or not, there's something for everyone, and with the C-word in our sights, there are even Festive Baking classes to get stuck into. No shop bought mince pies for Santa this year!<br />
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Meanwhile, Marianne is pursuing another baking venture;<b> </b><a href="https://www.facebook.com/bunmistress/" target="_blank"><b>Bun Mistress</b></a>. When you want to cheat on your diet, come to the Bun Mistress... I can vouch for their tastiness. There are plans to run 'buns & bubbles' evenings, bun baking classes, and also to team up with her friend India, who owns<b> </b><a href="http://www.jua-kali.co.uk/" target="_blank"><b>Jua Kali</b></a> - a mobile coffee bar in the back of an old Land Rover. A decent flat white and a sugary bun is exactly what you want at festivals, right? Definitely one to keep an eye out for. In the meantime, I know who to call when I'm sick of salads…<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEify_l25mkL2c27HdR_zg11umr9L8qhoJxmW9fuqglrkA-paHww7OGXr2JY8mphFbatw2RQZexJXga5mz7lhDD_Xm-SOQHrEDG2R6zQnq2UR0rl53MrU5_X9hJjKTPGjt9kc_5juR2U0Oc/s1600/One+Mile+Bakery+Haul.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEify_l25mkL2c27HdR_zg11umr9L8qhoJxmW9fuqglrkA-paHww7OGXr2JY8mphFbatw2RQZexJXga5mz7lhDD_Xm-SOQHrEDG2R6zQnq2UR0rl53MrU5_X9hJjKTPGjt9kc_5juR2U0Oc/s1600/One+Mile+Bakery+Haul.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
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Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-8361284418653243302017-08-31T13:30:00.000-07:002017-08-31T13:30:01.478-07:00Bordeaux Wine Dinner at Hotel Du Vin Cheltenham<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxJ-yuZavrZJp8scD_JAYygZakYCR1i5haadFaMlWvxWvQnwo9urXACgcDkrXFb6c-sxxpKV0stt06w_ik5mZGPYbWJZClrDfQjdpePsw6kZMi-kS2V99piQ7dYfoyLSygxKmXjLXINM/s1600/HDV+Bordeaux+Dinner.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxJ-yuZavrZJp8scD_JAYygZakYCR1i5haadFaMlWvxWvQnwo9urXACgcDkrXFb6c-sxxpKV0stt06w_ik5mZGPYbWJZClrDfQjdpePsw6kZMi-kS2V99piQ7dYfoyLSygxKmXjLXINM/s320/HDV+Bordeaux+Dinner.JPG" width="320" /></a>Hotel du Vin. The name says it all really; a hotel with a focus on wine. Sweet deal. So why is it that I never think of going there for a drink? It is because it's a hotel chain (usually a soulless affair)? Is it because it's slightly (hardly) off the beaten track? Is it because I have already found myself a really good local wine bar? Who knows, but after two years of frequenting other bars and restaurants, I returned to Cheltenham's <a href="https://www.hotelduvin.com/" target="_blank"><b>Hotel du Vin</b></a> with a booking for their Bordeaux Wine Dinner. <br />
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Everyone's heard of Bordeaux, right? You can definitely spend big bucks on a flashy bottle, whether it's worth it or not is another question, and you can easily get suckered into buying a bottle of plonk just because of the label saying where it's from. Wine can be a mine field, particularly this French region, but with a representative from <a href="http://www.bibendum-wine.co.uk/" target="_blank"><b>Bibendum </b></a>and HDV's sommelier, we were guided through some delicious wines paired to a three course dinner cooked by Head Chef Paul Motram. <br />
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Underneath the twinkling wine glass chandelier, we began our evening with a refreshing <b>Lillet Blanc, honey and lemon cocktail </b>alongside a selection of canapés. Our host dug out her wine-cyclopaedia, giving us a brief bio of Bordeaux; I think we were all dreaming of traveling around the southwest of France as we nibbled our paté toasts.<br />
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Rather than picking the wine to match the food, here the wine comes first, and we started with <span style="color: black;"><b>C</b></span><b><span style="color: black;">hâteau Carbonnieux</span> White</b>. A blend of 60:40 Sauvignon:Semillon, it's aged in used oak barrels for just under a year. The Semillon grapes tame down the zippiness of the Sauvignon by giving them roundness and volume on the palate, whilst the subtle oak adds richness. There's a grapefruit acidity in the first sip, which develops into ripe peaches and finishes with a creamy mouthfeel. An excellent partner to our starter; <b>pan seared sea bass, cod brandade gratin, fennel purée and preserved lemon sauce</b>. Admittedly not the prettiest of dishes - a sea of beige and brown should only be seen at your local bakery - but looks can be deceiving. Send more of that silky brandade my way, the super saltiness was well balanced with the wine, and all that was missing was the French sunshine. </div>
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To accompany our mains we had a Bordeaux battle; two reds from the same year, one left bank and one right bank. <b>C</b><span style="color: black;"><b>hâteau Langoa Barton 2005, Saint-Julien vs. C</b><span style="color: black;"><b>hâteau de Fonbel 2005, Saint-Emilion</b>. Recognisable appellations, sure, and most winos will have their preference, but before this I couldn't have told you which side I was on. Whist all Bordeauxs are blends, Cabernet Sauvignon is the dominant grape in the left bank, whilst Merlot takes the majority on the right. The Saint-Julien was jammy, with ripe blackberries and a touch of tobacco, whilst the Saint-Emilion was lighter in body and had a more concentrated berry flavour. Both beaut, but I've discovered I'm a Saint-Julien girl. </span></span></div>
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Our main course was not your usual hotel restaurant fayre; <b>beef fillet and braised short rib, almond croquette, tenderstem broccoli and confit tomato jus</b>. Just a nudge with a knife and the short rib collapsed in its thick, glossy sauce, and <i>that</i> fillet… Rich, meaty, delicious. 'Nuff said. Could've done with a few more greens, but I don't go out to eat for health. Both wines were great with it, though the Julien still edged it for me. </div>
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After seeing <b>ile flotantes</b> (floating islands) on various cooking shows throughout the years, HDV were the ones to pop my cherry. A large poached meringue marooned on a vanilla crème anglasie with caramel and toasted flaked almonds on top. It's both light and heavy at the same time - a little boggling - and I don't think anyone could finish their bowl - it really was massive - but it was <i>so</i> good with our final wine of the night; a chilled golden glass of <b>Sauternes</b>! Made from grapes affected by Noble Rot, it has a sweet nectar/honey flavour, but a lingering acidity that keeps it fresh and stops your mouth from being sugared out. Yu-um. Pass the bottle. <br />
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We left <a href="https://www.hotelduvin.com/" target="_blank">Hotel du Vin</a> feeling full and a little sozzled, and on our walk home made an "executive decision" that the £70 per person it cost was actually a really good deal. Not only did we have a snazzy cocktail and lots of canapés to start, but three courses with four wines, all of which were generously poured and equally as generously topped up! It does sound like a lot to fork out all at once - I'd certainly wince - but for what you actually get (including the explanations from<b> </b><a href="http://www.bibendum-wine.co.uk/" target="_blank"><b>Bibendum</b></a> and the sommelier) it's good value. </div>
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If you're into wine, or want to get into wine, this is a great starting place. Not only will you gain some knowledge, but you'll taste some new things and get fed with plenty of delicious foods. From now on I shall never underestimate Hotel du Vin; it's worth a visit. </div>
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The next Wine Dinner is Friday 20th October at 7pm focussing on the<b> </b><a href="https://www.eventbrite.com/e/classic-rhone-wine-dinner-tickets-33618724510" target="_blank"><b>Rhone</b></a> (£80), or Friday 24th November with<a href="https://www.eventbrite.com/e/vallado-portuguese-wine-dinner-tickets-33619275157" target="_blank"><b> Portuguese wines</b></a> (£65). Treat yourselves and <a href="https://www.hotelduvin.com/events/" target="_blank"><b>book now</b></a>! </div>
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Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-29708172203747459332017-07-16T06:24:00.000-07:002017-07-16T06:24:50.197-07:00#ShareRamadan with The Curry Corner Cheltenham<div>
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A couple of weeks ago, after being hooked up by a mutual friend, I met Monrusha. We'd spoken just once over the phone a few days before, but it instantly felt like I'd know her for ages, and with the event that was about to unfurl, that instance was just so fitting.<br />
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Monrusha is the daughter of Shamsul Krori (Sam), and together they head up<b> </b><a href="http://thecurrycorner.com/" target="_blank"><b>The Curry Corner</b></a> in Fairview. It's <i>"the oldest and most highly regarded Bangladeshi restaurant in Cheltenham,"</i> having never changed hands in the 40 years it has been open. You might remember seeing them on Gordon Ramsay's The F Word quite some time ago, and they've clearly been keeping up their standards with Sam winning Cotswold Chef of the Year at The Cotswold Life Food & Drink Awards 2016 and boasting 2 AA Rosettes. <br />
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Being situated in a residential street, The Curry Corner finds itself at the heart of the local community and is the epitome of a neighbourhood restaurant. So in light of recent events - Manchester, London Bridge, Finsbury Park Mosque - Monrusha felt their should be an event to bring everyone together and break down the barriers of cultural division, promoting love, unity and positivity. Cue <b>#ShareRamadan</b>. <br />
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<i>"I have always believed it is down to each of us to shape our society,"</i> she said, and with a whole host of Cheltenham dwellers invited - the mayor, MP, regular customers, neighbours, strangers (like The Chap and I) - it was set to make a statement. <b>The First Cheltenham & Gloucestershire Ramadan Banquet</b>. <br />
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If you're not up to scratch on what Ramadan's about - I wasn't - it takes place during the ninth month of the Islamic calendar, the month in which the Quran was revealed, and consists of 29 or 30 fasts. It's a time of spiritual reflection, improvement and increased devotion and worship. All Muslims take part around the world, and from sunrise until sunset no food or water can be consumed (must be a killer when it's hot).<i> </i><b>'Iftaari'</b> is the name of the meal that breaks the fast - home cooked food designed to nourish the mind, body and soul - and when Imam makes the call to prayer at sunset, it's time to eat. <br />
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We arrived at The Curry Corner at 9pm, warmly welcomed by Monrusha and her family. I'll hold my hands up and say that I didn't fast during the day of the event, and can probably guarantee that neither did any of the other invited guests, but it was still pretty hard waiting until then for dinner. It also felt a little strange not having any alcohol; we've become so used to having welcome drinks to get people relaxed and ready to mingle, it was actually quite refreshing!<br />
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The tables in the restaurant were lined with various Indian dishes and at 9:45pm we sat down, gazing longingly at them. The little radio in the corner was blaring out crackly white noise, then there it was; the call to prayer. <br />
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The fast was traditionally broken with dates and water, followed by Khichuri; a comforting rice dish, delicately spiced and creamy in consistency. It's kind of like a risotto-cum-dhal and after a day of not eating, it's designed to gently ease you into your meal. <br />
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There were a variety of samosas and addictive lentil and onion bhajees alongside a spicy chickpea dish (Chaana Biraan). Then we had a bowl of aromatic cooked veg and a fresh cucumber salad to accompany the only meat dish of the night, and star of the show; Cotswold Lamb Biryani. Wowzas. Monrusha pointed out that this was a family Ramadan banquet with the ethos of The Curry Corner, rather than the restaurant's usual offerings, but I'd certainly be happy if I received something like that as a customer. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAejwMHq8FZTWPDn9fAsS1zGvlEqfg4cfyKrq2hOz5qLwXxNQMDr2evmUalEY1hA8A-9tXGjdzzxvdM5_gyklmDnIxilT6A3IO90suhOf1meo6Vkc8v5z6BzwGWrcV7jyTd-KZhzGFrGg/s1600/IMG_0148.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>The meal ended with watermelon wedges and some Jalebis made by Monrusha's mum, Saleha. Swirls of deep fried batter which have been soaked in sugar syrup might sound heavy and stodgy, but freshly made they were light, crisp and sweet... I can see why Saleha was proud of them. <br />
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With a lot of tension surrounding the Muslim community of late,<b> </b><a href="http://shareramadan.com/" target="_blank"><b>#ShareRamadan</b></a> (which takes place globally) is a wonderful way to bring people from all walks of life together to share stories whilst sharing food. We're all guilty of putting ourselves and other people into different classes and categories, so this event was not only to open up our eyes a little, but to also promote being <b>#OneCommunity</b>, or more specifically<b> #OneCommunityChelt</b>. <br />
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<i>"My hope is that others will follow the example we set and organise more events like this to open channels of communication. And of course we will enjoy good food, in good company!"</i><br />
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Well said Monrusha. I can see this being a much bigger thing next year. Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-12629840958009938652017-06-25T02:46:00.003-07:002017-06-25T02:46:52.102-07:00Set Lunch Menu at The White Spoon <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95X26D08aZ6PtqnE2pZMJis_q0t8Xr7uVi_X6RnWmRhSa_tOFBKSanY1aC7uslfuZypw21Qftgs-mVR1VXR6aQu-ofTkdpWaxvU6nx7AqWp3fJvAr4wQwwuJkzGNDg3lEhW9XlBp690Q/s1600/The+White+Spoon.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1281" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95X26D08aZ6PtqnE2pZMJis_q0t8Xr7uVi_X6RnWmRhSa_tOFBKSanY1aC7uslfuZypw21Qftgs-mVR1VXR6aQu-ofTkdpWaxvU6nx7AqWp3fJvAr4wQwwuJkzGNDg3lEhW9XlBp690Q/s400/The+White+Spoon.JPG" width="320" /></a>Well then, a lot has changed since my last post at the start of May - hence the radio silence. Not only do I have myself some extra bling, but I also have a new surname too (though we'll stick with Simpson on here). Yep, The Chap and I got married, and we've done some serious celebrating; aka eating (a lot) and drinking (a lot) in various places around the country. It's the only way we know how.<br />
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Anyway, now that our feet are firmly back on the ground, and there's no more wedmin to take up all our evenings, it's time to rejoin the local foodie loop. And what better way to start than an invitation to <a href="http://www.thewhitespoon.co.uk/" target="_blank"><b>The White Spoon</b></a> for a <a href="http://www.cotswoldsbloggers.co.uk/" target="_blank"><b>Cotswolds Bloggers</b></a> event!<br />
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I've written about <a href="http://luciennesimpson.blogspot.co.uk/2015/10/the-white-spoon-restaurant-review-cheltenham.html" target="_blank"><b>The White Spoon</b></a> before; we had a wonderful dinner there not long after it had opened, and we still talk about that blackened beef. Though admittedly not quite as much as we talk about The Chap's incident with a razor clam at the launch party. He'll never live that one down (there was crunching involved).<br />
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I've been back since, having a suitably boozy a la carte lunch there a few months ago, but this was the first time trying their set lunch menu, albeit on a Friday night. There's a new Front of House, who gives us just as warm a welcome and shows us to our seats. It seemed a little odd that our bloggers group were split up into two separate tables, but hey ho. <br />
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Our options were simple; two courses, two options for each, job done. Naturally, The Chap and I had one of each so that all bases were covered, and with our orders in, out came a carafe of house white (£3 per glass with the set menu) and The White Spoon's signature <b>plant pot bread with Applewood smoked </b><b>butter</b>. It's a £2 supplement, but <i>always</i> order the bread; there's a reason it hasn't changed since day one.<br />
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<b>Kelmscott pork chop with peas and broad beans</b> was my choice for mains. There's something so comforting about a simple chop paired with other simple seasonal ingredients, in this case double podded broad beans and peas folded through a pea purée. For once there was no trickery in the cheffy shorthand menu, and sometimes that's all that you want. Excellent. </div>
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In contrast, The Chap's dish of <b>goats cheese ravioli with pickled beetroot </b>was a total surprise. One large ravioli packed with tangy cheese sat atop some slices of red and golden beetroot - yep, got this - with some wilted greens - yep, still with you - and covered with pickled beetroot foam... Say what? I don't think anyone was expecting it, but that magenta foam not only looked incredible but tasted it too; an instant hit of pickled beetroot as if by magic. </div>
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We were given a side of <b>crushed swede and black pepper</b> and some mind boggling <b>aerated mash </b>(£3.50 supplement each). In its fancy copper pan, it looked like the lump-less mash you'd usually see in a restaurant, but it really was so light that it was like eating a potato cloud. A new one for me. Both were a good accompaniment to the pork, the ravioli not so much, though it didn't stop anyone diving in.</div>
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The first dessert was <b>lemon parfait and meringue</b>. Blowtorched Italian meringue, crisp meringue shards and biscuit crumbs offered a range of textures, whilst the zingy parfait was the star of the show. A pick-me-up rather than an overindulgence, and perfect in this kind of weather. </div>
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The other,<b> banana cake with ginger ice cream</b>. Not the dense sickly sweet cake that is so often the case, but a super fluffy sponge topped with banana purée and caramelised banana slices. That's the thing about Chris White's cooking here at The White Spoon; he shies away from overly rich and heavy dishes, adopting a 'lighter' style of cooking which <i>"showcases the diversity of ways in which ingredients can be prepared and enjoyed." </i>And with their second birthday on the horizon, it's clearly working for them.</div>
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We finished the evening with<b> Bristol Twenty coffee and petit fours</b>. A decent cup of coffee, a bite size brownie, biscotti and marshmallow, for just a £3 supplement? I've spent more than that on a single espresso before, so you'd be a fool not to.<br />
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<a href="http://www.thewhitespoon.co.uk/" target="_blank"><b>The White Spoon</b></a>'s set menu is a steal at<b> £12 for two courses, or three for £15</b>, and is available Wednesday to Saturday lunchtimes as well as before 7pm on Thursdays. It changes weekly in order to capture the best seasonal ingredients, which also means you can go regularly and never get bored - hurrah! <br />
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Big thanks to Chris, Purdey and their team for hosting us <a href="http://www.cotswoldsbloggers.co.uk/" target="_blank"><b>Cotswolds Bloggers</b></a>; it's nice to be back. Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-48288431539395105842017-05-12T23:44:00.004-07:002017-05-12T23:44:37.412-07:00Markham Farm British Asparagus at The Lucky Onion<div class="separator" style="clear: both; text-align: center;">
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As the weather starts to warm up and the evenings begin to get lighter, we mark the sign of an exciting new season. Gone are those hearty winter stews with comforting carbs aplenty, now's the time to put a spring in your step and embrace all things green and fresh. And other than the sight of little lambs leaping around the nearby fields, I can't think of anything more synonymous with this change than the first bite of British asparagus.<br />
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It can be such a struggle to eat the seasons when supermarkets are saturated with fruit and veg from across the globe, but seeing the healthy glow of the fat British spears in comparison to the limp or woody kinds you get throughout the rest of the year, it's pretty obvious why we should.<br />
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And so we come to <a href="http://theluckyonion.com/" target="_blank"><b>The Lucky Onion</b></a>, who are no strangers in promoting seasonality to their Cotswold customers. Last summer we were treated to an offer for lobster, chips and fizz, in autumn there was partridge and port, at the start of 2017 saw six Wright Bros oysters and a glass of Nyetimber, and now we have a celebration of all things asparagus. </div>
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Director of food Ronnie Bonnetti, ex River Café and Soho House, has created a selection of dishes with locally grown <a href="http://markhamfarms.co.uk/" target="_blank"><b>Markham Farm</b></a> asparagus as the focus. Until July you can go to any of The Lucky Onion establishments and pick one, alongside a glass of <a href="https://uk.cloudybay.co.nz/" target="_blank"><b>Cloudy Bay</b></a> Sauvignon Blanc, for just £15 (though The Tavern's not included). Perfect lunch material. <br />
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Just before the offer launched in April, a whole bunch of fellow food lovers were invited to No. 38 The Park to test out the menu, and with the Cloudy Bay wine supplier on hand, we were definitely well watered too. <a href="https://uk.cloudybay.co.nz/our-wines/sauvignon-blanc/sauvignon-blanc-2016-0" target="_blank"><b>Sauvignon Blanc</b></a> is a classic pairing with asparagus - they often share similar grassy flavours - and New Zealand's Marlborough region is probably the most popular choice. We're all familiar with it, right? </div>
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Grapes packed with punchy, crisp acidity can be an assault on the senses after a while, so I was so chuffed to find that we were being treated to other Cloudy Bay vinos too. Never-ending coupes of <a href="https://uk.cloudybay.co.nz/our-wines/pelorus/pelorus" target="_blank"><b>Pelorus</b></a> non-vintage fizz were served before supper; 60% Pinot Noir and 40% Chardonnay, it had a quenching citrusy spritz more akin to an English Sparkling Wine over a toasty Champagne or sweet Prosecco. One I'll keep an eye out for. There was also a lovely <a href="https://uk.cloudybay.co.nz/our-wines/pinot-noir/pinot-noir-2015" target="_blank"><b>Pinot</b></a> later on in the evening; vibrant, youthful and perfect for drinking in the sunshine. <br />
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But back to the food... The first to come out was asparagus with <a href="http://www.cacklebean.com/" target="_blank"><b>Cacklebean</b></a> poached egg and hollandaise. Those eggs (along with the chickens) are like local celebrities round here, and the rich orange glow from the runny yolk in contrast to the pastel coloured hollandaise is a thing of beauty. It tastes pretty beautiful too, just make sure you save some bread to mop every last morsel up off the plate; it's messy business. </div>
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Next was asparagus with brown shrimp butter. Pretty self explanatory. For something so small, brown shrimp sure make themselves known, and whilst I loved the flavour, there was something that didn't sit quite right with me. A few spears of asparagus don't get the chance to stay hot for too long, meaning the butter never really has the opportunity to melt. Don't get me wrong, I'm usually the first to be having bread with my butter, but I couldn't help but think a more liquidy shrimp butter would be better.</div>
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Saving the best until last, out came the asparagus with air dried beef, pea shoots and parmesan. The bresaola, from London charcutiers Cannon & Cannon, is nothing like the stiff cardboard kind you get pre-packed in the supermarket. It has such a clean flavour that it almost tastes sweet against the salty tang of the parmesan, and together with the greens it sings of spring. A total delight. </div>
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Now whilst you <i>could</i> just choose one dish to have with your glass of wine, it can be very tricky to make such a decision, so let me pose this idea to you... Chances are that you won't be dining alone, but if you were thinking of it be sure to grab a friend. Order all three dishes and get the three measures of Sauvignon Blanc put into a carafe, get a side of fries and have an asparagus sharesies feast fit for a king (or queen). It's a good idea, trust me. </div>
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So be sure to visit<b> </b><a href="http://theluckyonion.com/property/no-131"><b>No.131</b></a>,<b> </b><a href="http://theluckyonion.com/property/the-chequers"><b>The Chequers</b></a>, <a href="http://theluckyonion.com/property/the-wheatsheaf-inn"><b>The Wheatsheaf Inn</b></a> and <a href="http://theluckyonion.com/property/the-wild-duck"><b>The Wild Duck</b></a> soon to take advantage of The Lucky Onion's Markham Farm offer, but in the meantime here are some pointless asparagus facts... <br /><br />
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<li>Asparagus can help cure hangovers and protect the liver against toxins… Though I can confirm that it did not prevent an almighty hangover the day after ALL THE CLOUDY BAY WINE. Ouch.<br /></li>
<li>Dubbed the Usain Bolt of the veg world, British asparagus can grow up to 10cm in one day!<br /></li>
<li>And apparently it can improve your libido. Let's just end it there.</li>
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<br />Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com1tag:blogger.com,1999:blog-8133424126145343902.post-18464448505859308372017-03-27T05:51:00.000-07:002017-03-27T05:51:26.937-07:00Weekend Brunch at The Bottle of Sauce<div class="separator" style="clear: both; text-align: center;">
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Now that Cheltenham Festival is over for another year, we can finally talk more sensibly about brunch. The past month has all been about promoting those gut busting, overloaded 'Race Week Breakfasts', no matter where you looked. I'm betting that the majority were easily more than the recommended daily calorie intake, and that's before you've hit up the Guinness for a full day, celebrated a win with some fizz and scoffed a large portion of chips on the way home. Can normal service resume now? I think so…<br />
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Last month, everyone's new fave hangout <a href="http://www.thebottleofsauce.com/" target="_blank"><b>The Bottle of Sauce</b></a> invited a group of us local bloggers for a special 'Bloggers Brunch'. You might remember their previous burger heavy event that I featured at the start of the year, though if not you can familiarize yourself with it *<a href="https://luciennesimpson.blogspot.co.uk/2017/01/the-bottle-of-sauce-dodo-pub-cheltenham.html" style="font-weight: bold;" target="_blank">here</a>*. Armed with appetites, cameras and phones - standard - we congregated in the private dining area (which seats up to 12) and perused the menu.<br />
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Despite not needing a 'hair of the dog', I'm not one to turn down some early morning drinking, so went straight in with a <b>Bloody Mary</b>. It's £6.50 for one, but if you're feeling particularly sorry for yourself then you can get Bottomless Marys for a tenner. <a href="http://www.dodopubs.com/ehzlyjadf7as8uhsgxj0ebubmtkx0h" target="_blank"><b>The Dodo Pub Co</b></a> have their own secret spice mix, of which they'll ask you your heat preference, and alongside vodka they use a splash of Tio Pepe Fino Sherry. Swoon.<br />
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The Bottle of Sauce's brunch menu generally has something for everyone; go traditional, sweet, healthy, or something a little different. As you might've guessed, we basically ordered the whole shebang. Surprisingly, the one dish we missed off was the <b>Eggs Benny</b> (£8.50), and also the side of <b>Cheesy Chipotle Beans</b> (£4), but I'll save those for next time.<br />
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The Chap wasn't with me for this one, so I had my gorgeous friend K there instead; someone who's much more willing to share. Bingo. Whilst everyone else was going in on the <b>Boss Man</b> fry ups (£10), between us we had the <b>Chilli Avo' Smash</b> (£7) - what's brunch without avocado on toast (?!) - <b>The</b> <b>Big Squeak</b> breakfast burger type thing (£6.50) and <b>Buttermilk Pancakes</b> for 'dessert' (£7). There were also a few plates of <b>Breakfast Fries</b> (£4.50) lurking on the table; salty fries topped with two fried eggs, runny yolks n'all. Probably more appropriate if having brunch after midday. Probably.<br />
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The Avo' Smash comes on a decent doorstop wedge of sourdough, and topped with two perfectly poached - and very Instagram-able - eggs. A good execution, but we both felt the chilli, lime and coriander were a bit tame. A wedge of lime on the side and some hot sauce on the table wouldn't go a miss, but that's coming from a citrus and spice fiend.<br />
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<b>The Big Squeak</b> is a bubble and squeak patty topped with american cheese, a juicy portobello mushroom and a fried egg, all in one of The Bottle of Sauce's signature glossy sesame buns. It's veggie, but you certainly don't miss the meat. The <b>Morning Glory</b> (£7.50) has a sausage patty and bacon if you really are a devout carnivore though. There's ketchup on all the tables, which I slathered on, but again I think a hot sauce would make it a knockout option. I'm sure if I'd have asked, the staff would have been more than happy to get some from the kitchen, but being in a big group with orders coming at various times, it wasn't very practical… Chilli sauce for the tables, yeah? <br />
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There are two options for the buttermilk pancakes, either Kelmscott dry cured bacon and maple syrup - classic - or what we went for, rum roasted pineapple and whipped coconut cream. It was news to me that you could whip coconut cream in the same way as regular cream; the consistency was pretty much identical. Mental note taken.<br />
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Three fat fluffy pancakes piled on top of each other seemed a decent portion for the price, and the chunks of sweet and sticky rum roasted pineapple were eye-rollingly good. We just needed more of it! It's like going out for a roast; there's never enough gravy. More pineapple and another dollop of that coconut cream would've sealed the deal. As it was, leisurely chomping our way through them and catching up over a latte was just fine (the coffee is crackin' here too).<br />
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So if you've only ever ventured into <a href="http://www.thebottleofsauce.com/" target="_blank"><b>The Bottle of Sauce</b></a> for a booze fueled feed of burgers, pizzas and wings, you should definitely try them in the cold light of day for their brunch menu. Don't go with too much planned after though, those Bottomless Bloody Marys might catch you out…<br />
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Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-51041399647972564112017-03-09T10:39:00.000-08:002017-03-09T10:39:39.908-08:00Oyster Master Class at Bentley's London<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIiLzgTqsvqB3wu-jsinwCTPaRQeeKvDgRZfwshSOtXH2YE1UlfQvqqC3yEm_-b4yoRlF6fGFHqRMs1BZihnbKd2rE08fR9uoMRfSVg_79DeBM8Wvp7PCmbXJ-WnDnEGFtcjAnzMOUVho/s1600/IMG_8397.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIiLzgTqsvqB3wu-jsinwCTPaRQeeKvDgRZfwshSOtXH2YE1UlfQvqqC3yEm_-b4yoRlF6fGFHqRMs1BZihnbKd2rE08fR9uoMRfSVg_79DeBM8Wvp7PCmbXJ-WnDnEGFtcjAnzMOUVho/s320/IMG_8397.JPG" width="300" /></a>When you get an invitation to an Oyster Master Class, it's pretty rude to decline the offer isn't it? And when it's at the prestigious<a href="http://www.bentleys.org/" target="_blank"> <b>Bentley's Oyster Bar & Grill</b></a> - 'The Grand Dame of Swallow Street' in London's Piccadilly - it really is impossible to say no.<br />
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Having been there since 1916, it's currently under the watchful eye of the Michelin starred Chef <a href="http://cuffcommunications.com/portfolio-type/richard-corrigan-london/" target="_blank"><b>Richard Corrigan</b></a>, and is <i>still</i> famously serving up the best seafood fayre from the British and Irish Isles. Oysters and fizz (obvs), lobsters, langoustines and the freshest fish around. You can go all-out-fancy, sure, but you can also just get some honestly cooked fish and chips. No messin'. I've had a tip off that the Fish Pie is an absolute dream too... I've added it to the list.<br />
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Shucking nearly 1000 oysters a day, Bentley’s is somewhat a flagship institution for the best oysters prepared by London’s most knowledgeable teams. So to celebrate this, they run an <a href="http://www.bentleys.org/upcoming-events/" target="_blank"><b>Oyster Master Class</b></a> on the third Saturday of every month costing £65 per person. You get to experience different varieties of oyster, learn how to open and prepare them at home (without injury), and ultimately have some fun with a constantly filled glass of Champagne. Perfect if you fancy gaining a niche skill, but it also has excellent date potential *wink*.<br />
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Feeling smug as I left work early to go on a jolly to London, the smile soon disappeared when my train ditched its destination, abandoning all passengers in Swindon. Ugh. And then when I finally made it to Paddington an hour and a half later than planned, the bloody Bakerloo Line was closed. Double Ugh.<br />
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Fourty minutes late, having missed the start of the class, I was quickly introduced to Master Shucker Helio Garzon and thrust a much needed glass of Champagne and a variety of oysters. Instantly all was fine and my nightmare journey forgotten about. The class takes place at the long bar, so it's pretty relaxed anyway.<br />
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Catching up, I soon got up to speed on the difference between Native and Rock, knocking back a fair few of each. Natives are the flatter round shelled ones that are wild, and only harvested in certain months of the year (where the saying comes from that you should only eat shellfish during the months with an R in). Rock oysters are the tear drop shaped ones, which are quicker to grow, and farmed all over the UK.<br />
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Simply a squeeze of lemon and a crack of black pepper is how to best compliment the saline creatures. There's Tabasco and shallot vinegar if you really must, but I'm defos in the nearly naked camp; I want to taste the sea!<br />
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We then learnt how to shuck our own, with some success and some failure. Helio made it look <i>so </i>easy, but it certainly takes some guns to slide the knife into those shells. I'm pretty sure I was battling with mine for a good five minutes, though I'm assured I'll get quicker with practice. Anyway, with all digits still in tact, and countless oysters down, we then moved onto the different ways you can cook them.<br />
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Out came a selection of breads, of which the treacly Irish soda bread was the standout - no surprise with Richard Corrigan being the owner - and the seaweed butter really was the best I've had. We had wine to match too; a refeshing Picpoul de Pinet from the Languedoc. A classic fishy accompaniment, and with the richness of some of the cooked oysters, the acidity was spot on.<br />
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We were instructed to start with the Vietnamese; "cooked" like ceviche in its own spicy lime dressing with crispy shallots and teeny shoots of coriander. Probably a good choice for anyone who hasn't eaten oysters before and wants to try them; the texture's basically the same, but there's a bit hit of flavour to ease you in. Next I went for the one which was deep fried and served with a sizzling slice of chorizo and a squeeze of lime. Salty, smoky and tasty, but frying them is not quite my thing.<br />
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All the health benefits of an oyster had well and truly been eliminated with the one baked in garlic butter and topped with crunchy breadcrumbs. YUM. And finally the Florentine, accompanied with wilted spinach and a citrusy, buttery hollandaise, was a hit with us all.<br />
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Feeling rather boozy and verging on having an oyster overdose, I left Bentley's with a swanky goody bag, which contained a stripy chefs apron, a shucking knife, Richard's recipe for an Oyster Croque Monsieur, and an Oyster Passport so you can make notes and keep tabs on what oysters you prefer. I'm hoping I'll be an expert in no time.<br />
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If you like the sound of Bentley's Master Class, then check on their <a href="http://www.bentleys.org/product/oyster-master-class/" target="_blank"><b>website</b> </a>for dates and availability. It really was a wonderful way to spend an afternoon in London, and I've even used my new shucking skills since... Helio would be proud.<br />
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<i>‘A slice of old London, lovingly revived by people who really care about such things’ </i></div>
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Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-13647847444126656722017-02-10T12:17:00.002-08:002017-02-10T12:17:45.240-08:00Burgers, Beats & Secret Eats at The Tavern Cheltenham <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XXKIxVJ0zJHYwTGHGb0ht28UxND5pQNzyCfLC8pYd9lLvuQO4XS6TgYX98RQLUnT56HQwScovavo6rg6huKwlaSqn3EMoZsdOe6mtc7jHnFi45IkMuMg0xxF6BkbplO6aECCKJQdqfA/s1600/Tavern+Burger+Menu.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4XXKIxVJ0zJHYwTGHGb0ht28UxND5pQNzyCfLC8pYd9lLvuQO4XS6TgYX98RQLUnT56HQwScovavo6rg6huKwlaSqn3EMoZsdOe6mtc7jHnFi45IkMuMg0xxF6BkbplO6aECCKJQdqfA/s320/Tavern+Burger+Menu.png" width="244" /></a>When <a href="http://luciennesimpson.blogspot.co.uk/search/label/The%20Tavern" target="_blank"><b>The Tavern</b></a> had to shut shop after a fire midway through last year, Cheltenham was at a loss. There are pubs and restaurants aplenty - you don't need me to tell you that - but The Tavern was <i>the</i> easy go-to, all-round crowd-pleaser, which never disappointed. Sure, we all begrudgingly found new locals to spend our pennies in, but it just wasn't the same.<br />
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Fast forward a few months and we were teased with <b><a href="https://www.instagram.com/explore/tags/tavernreload/?hl=en" target="_blank">#TavernReload</a></b>; an opening date of the end of November was announced along with the promise to continue to deliver delicious food at reasonable prices. Hooray! The new menu was said to contain firm favourites alongside some incredible new plates, and extended opening hours of midday to midnight each day, staying open until 2am with tunes aplenty at the weekend. More Tavern fun for all.<br />
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Having eaten at the chef's table just before the fire, The Chap and I felt <a href="http://theluckyonion.com/property/the-tavern/" target="_blank"><b>The Tavern</b></a> was at the top of its game. Chef James de Jong was knocking out some sublime dishes alongside all the usual Tavern staples - burgers and various deep fried goods (though still no Spam fritters). It therefore came as a shock to see how stripped back the new menu was. No more traditional starters, mains, desserts. Gone are the seasonal meat, fish and poultry offerings (hogget chops, sea trout, sweetbreads and poussin for example). Even the Sunday roasts have been sacked off.<br />
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So what are we left with?... <b>Burgers</b>. Eight of them to be precise - nine if you include 'Burger of The Month' - with numerous toppings and sauces that you can pile them high with. There are chicken wings too - hot, sticky or BBQ - and four different salad bowls to attempt to get some of your five a day in.<br />
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There's a choice of three different fries in the sides and snacks section, along with a few oldies that you can cling onto; <b>chorizo scotch egg, salt 'n' pepper squid, mac 'n' cheese</b>... And I think that's it, apart from dessert. I'm yet to tackle the <b>sinful shakes</b> and the brand new <b>Sundae Service</b>, where you can be like a kid in a candy shop and build your own bespoke sundae from all the ice cream flavours and sweet additions you could fathom.<br />
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The Tavern's burgers were always my favourite in Cheltenham, so I suppose having a smaller, succinct menu means that they can focus more on quality. Do one thing, and do it really bloody well (4oz patties served pink using dry aged beef from local Stokes Marsh Farm if you're wondering). However, being devoted to what The Tavern was before, I'm just not sure it's burgers I want <i>all</i> the time.*<br />
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<i><span style="font-size: x-small;">* The Lucky Onion elves clearly heard my concern, as little did I know that a 'secret menu' would be rearing its head in January... More on that in a bit.</span></i><br />
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Whether you're team 'before the fire' or 'embracing the new', choosing wisely from the menu is key. I'm a traditionalist in this area; I like my burgers left alone. A decent smothering of sauce, crisp lettuce, a slice of tomato and some gherkins. Cheese is a preferable addition too. So if this sounds like you, then the <b>Tavern</b> is what you want. I had mine with added roquefort, making it a bargain £7 and <i>exactly</i> what I wanted. Other toppings include an extra patty, bacon and avocado.</div>
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The <b>Bacon/Cheese</b> burger is what it is, and I've heard good reports about <b>The Hog</b> (with pulled pork and BBQ sauce) and the veggie friendly <b>falafel burger</b> (with roasted red peppers, harissa mayo, spinach and houmous). If you're after a chicken burger, but like the spice, I'd definitely suggest going for the <b>Crispy Chicken</b> and adding sriracha mayo or really hot sauce. I made the rookie error on my second visit and picked the <b>Spicy Chicken</b> which was just sriracha coated chicken breasts in a bun, not the crunchy coated chicken patty that I anticipated. My own fault for ordering with such haste. Impossible to eat elegantly too; the chicken was so juicy that the bun was soggy in seconds - yay for no dry chicken, boo for then having to eat my burger like a douche with a knife and fork. </div>
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The Chap had the <b>Chilli Cheese</b> with green chilli slaw, Tavern cheese, lettuce, pickles and sriracha. He barely said two words to me once he'd tucked in, which is definitely a thumbs up, however I think it's probably quite important to note that it looked nothing like the photos I've seen on social media. All the burgers come wrapped up in branded paper with a sticker on top, regardless of whether you're eating in, taking away, sat a few steps away from the kitchen or downstairs near the bar. While it's perfect for Instagram, everything just ends up a bit squished, and as The Chap confessed to me after, he wants to squish down and tackle his own burger. </div>
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The <b>sweet potato fries</b> are my personal preference, though I'd happily share the epic <b>chilli cheese fries</b> (pictured earlier) over a few drinks for £6. The buffalo <b>hot wings</b> are delicious too, but it's the honey, soy glazed sticky ones which never fail to win me over. And if we must talk about health, then the <b>Asian Noodles</b> salad was my fave; with slippery worm like udon noodles, cashew nuts, carrots, mange tout, roasted broccoli and miso. The <b>Beets & Mozzarella</b> with fregola, chicory and mint, whilst refreshing, was lacking in some sort of dressing. I expect it was just forgotten.<br />
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<b>Mac 'n' Cheese</b> was strongly recommended by a number of people who were lucky enough to go to a sneak preview tasting, so obviously we ordered it. It was love at first sight when we saw the bubbly cheesy crust on the top, which we basically had to crack to get into. The macaroni was swimming in a thick, cheesy sauce, and with every forkful there were streams of stringy cheese leading back to the dish. It was a little like Lady & The Tramp; a love affair with one woman and a bowl of Mac 'n' Cheese.<br />
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With some hits and a few misses in this new direction for The Tavern, I was beginning to think that maybe it'd just become a place I go to more for drinks than for food (and FYI the potent cocktails are an excellent match to the fried foods). However, a rather exciting <b>undercounter menu</b> reared its head last month, with small plates and snacks that hark back to before. Thanks to the lovely Lucky Onion folks, The Chap and I were invited to sample the secret eats, and we were SO excited. </div>
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The <b>Tavern Lemonade</b> was a good start; non-alcoholic (shocking), with a big citrus punch to get our taste buds going. Then went straight in on the salty-sweet <b>devils on horseback</b> - dates wrapped in bacon with an almond in the centre. <b>Salt cod croquettes</b> are always a dream, and here they're crispy on the outside, silky in the middle, with just a squeeze of lemon juice to set off all the flavours. Simply does it.<br />
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More salty snacks came in the form of <b>smoked anchovy fillets, peppers & crumbs</b>. I could eat anchovies <i>all</i> the time; on pizzas, in sauces, straight from the jar... ALL THE TIME. So this little plate just sang to me. The slippery strips of red pepper added some sweetness, with teeny capers providing acidity and crumbs some crunch. The <b>burrata, clementine & gremolata</b> was a welcome taste and texture change at this point. Cold and creamy, cut into the voluptuous ball and watch it ooze. Pretty decent value at £8 too; I paid near enough a fiver for some not too long ago, and it was nowhere near this size. </div>
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The <b>quince glazed pork ribs with pickled red cabbage</b> probably would've looked better piled on a plate rather than a large tray, but were awesome nonetheless. The meat fell away from the bone with nothing but a gentle push, and <i>that</i> sweet glaze… Mmm. I could take or leave the brioche buns that accompanied them though, especially when there's something as delicious as the <b>sprout slaw</b> available. Shredded sprouts and other likely slaw culprits had been tossed in a mustardy vinaigrette dressing and studded with dried cranberries and pecans. I couldn't leave it alone.<br />
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Steaks were always pretty reasonable and perfectly cooked at The Tavern before, so I was glad to see <b>6oz flat iron with chimicurri</b> on the Undercounter menu. I gawped at those glistening pink strips when they came out. You could just order this and some fries off the main menu and it's like nothing has changed.<br />
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Saving the best 'til last… <b>Hereford beef & pork meatballs in nduja sauce</b>. Three huge balls cloaked in this devilishly thick spicy sauce, adorned with wisps of parmesan. There's something I find so seductive about parmesan; watching the ribbons curl up and gradually become translucent as they get hot. That's not just me, right?… Anyway, just make sure you get these. They were definitely the stars of the show. </div>
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So that's it. The Tavern in all it's glory. They say secrets don't make friends, but the new undercounter menu has certainly sealed the deal for me. Pals for life. </div>
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Oh, and for all those old schoolers, you'll be pleased to hear that <b>The French Dip</b> is back for February!!! Braised short rib of beef, smothered in Stinking Bishop and sprinkled with jalapeños, all in a bun destined to be dipped in a slick short rib braising stock, which has been reduced down with red wine, caramelised onions and bone marrow. Who needs flowing arteries anyway?<br />
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Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-67119631523740576952017-01-09T05:36:00.001-08:002017-01-09T05:36:31.161-08:00Drink, Eat & Be Social: The Bottle of Sauce Cheltenham<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3GNAh9ypo1UCQGSvrqlMgonb-5Bs3BmlZLoxC97iylwVFhLJoHUf8j5JUf0ywzi8lUF037lmBTCPun1jv3J02KFMQKUuMAAw12b0eeLfvFs9aKCZnaaJS8PXxUIF-s9HD9Uh_-Kw_Mk/s1600/IMG_7695.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3GNAh9ypo1UCQGSvrqlMgonb-5Bs3BmlZLoxC97iylwVFhLJoHUf8j5JUf0ywzi8lUF037lmBTCPun1jv3J02KFMQKUuMAAw12b0eeLfvFs9aKCZnaaJS8PXxUIF-s9HD9Uh_-Kw_Mk/s320/IMG_7695.JPG" width="320" /></a>No doubt we're all seeing in January with various saintly resolutions… New year, new me… But let's face it, it never quite works out. If you're dry the whole of Jan, only to get hammered every weekend for the rest of the year, or eat nothing but lettuce for a month, then stuff your face full of the remaining Christmas chocs on the first of February, then really, what's the point?<br />
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Cheltenham, I say ditch the diet, especially as there are some excellent new (and old) places to eat in town, all of which need your custom at this sluggish time of year. <br />
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Looking back to November, with a flurry of foodie openings, the stakes were well and truly upped in the burger game. Not only did <b><a href="http://luciennesimpson.blogspot.co.uk/search/label/The%20Tavern" target="_blank">The Tavern</a> </b>reopen after its fire (more on that in another post), but we welcomed in Dodo Pub Co.'s <a href="http://www.thebottleofsauce.com/" target="_blank"><b>The Bottle of Sauce</b></a> - hurrah! Ok, I know we already had quite a few places for your beef fix, but variety is the spice of life, right?<br />
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Housed in what was formerly The Quaich - quiche, kwaysh, quack, however you said it - found on the corner of Ambrose and Clarence Street, The Bottle of Sauce brands itself as a <i>'hip new watering hole and eatery'</i>; a place to<i> 'drink, eat and be social'</i>... Yup, I like all of those things. I'm in.<br />
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The place has undergone a pretty hefty refurbishment, which no doubt cost quite a few pennies, and contains all those cool-kid culprits; exposed brickwork, industrial fixtures and fittings, snazzy lighting, etc. Centre stage at the bar is the beer board, of which lists many a great beer, shining so bright in its coppery hues, there's a private dining room with a looovely long wooden table (perfect for parties), and even a games room with table tennis and table football. But wait, there's more. There's a large outside space lit with zig-zagged festoon lighting, no doubt this'll be heaving come summer, and a 'canteen' dining area in what used to be the pubs old skittle alley. You'll find the kitchen in here, which is semi-open so you can peek through to see what's going on, and when everyone's full of food, there's a DJ booth to see you into the early hours, dancing shoes or not. <br />
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The general gist; <a href="http://www.thebottleofsauce.com/" target="_blank"><b>Bottle of Sauce</b></a> offers various booths, tables, high stools, benches and surprisingly armchairs by the fireplace to sit at, so even Goldilocks would be able to find somewhere that was <i>'just right'</i> in here.<br />
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Foodwise they serve dirty burgers, filthy fries, Neapolitan pizzas, sticky wings and souped up salads (though no one really wants the salad do they?). And having been invited along to the bloggers event with a whole host of fellow food lovers, we all took it upon ourselves to try out as much of the menu as possible.<br />
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Big hits in the burger section; <b>Mother Clucker</b> (kimchi buttermilk chicken, pickled red onions, napalm sauce, chipotle mayo, lettuce), <b>The Big D</b> (beef patty, aged cheddar, caramelised onions, Kelmscott dry cured bacon, Dodo burger mayo, lettuce), and <b>The Al Capone</b> (beef patty, spicy 'nduja relish, American cheese, pickled red onions, chipotle mayo, lettuce)... Basically all of them then. You can choose if you want your burger pink or well done too, something that was a bit hit and miss on the bloggers night, but having been back since has been spot on. Pink every time obvs.<br />
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I ordered the<b> Speckenwolf</b> pizza (no longer on the menu), with paper thin slices of smoky cured speck, mozzarella, parmesan, rocket and lemon. Delicious, but I was instantly jealous when I saw someone else's <b>Truffle Funghi</b> come out. I fit in another visit recently and ordered myself one - white pizza, mozzarella, portobello mushrooms, Cotswold Gold truffle oil, sorrel and shaved parmesan - and it was even better than the one I'd longingly spied. I thought the bases were a little overdone on our first visit - not a terrible offence, just new chefs getting used to their new kitchen - but now they have the perfect amount of scorched spots from the pizza oven, and the toppings were much more generous.<br />
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The consensus was that the <b>Napalm Wings</b> were the best of the bunch being both sweet and hot, though if you've ordered lots of other spicy things then you won't be disappointed with the <b>Sticky BBQ Wings</b>. And I'm almost certain there's no elegant way to eat a wing; suck it up, you're going to get messy.<br />
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Bottle of Sauce gives you a choice of three types of fries; <b>Rosemary Salted</b> (yet to try), <b>Buffalo</b> (the winner - with hot sauce and blue cheese drizzle), and <b>Cheese n' Truffle</b> (with melted fontina and Cotswold Gold truffle oil - not as truffley as I'd hoped; I think the pizza got the best dousing of oil). The other sides take a bit of a back seat; the <b>Dodo Slaw</b>, with apple, white cabbage, mint and mayo, was nice but nothing spesh, and the <b>Mac n' Cheese</b> seemed to be missing all the melty cheese - sigh. Hey ho, no love lost. It's not like you're stuck for choice!<br />
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If you're not in the mood for food and just fancy some drinks, then that's highly recommended too. I mentioned the beers earlier on, but there's a solid wine list, interesting spirits, and cocktails which slip down all too easily. Try them all.<br />
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So then, my advice for a Happy New Year and to beat those January blues... Hit up <a href="http://www.thebottleofsauce.com/" target="_blank"><b>The Bottle of Sauce</b></a> and start as you mean to go on.<br />
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<i><b>50% off selected burgers every Monday / 50% off selected pizzas Tuesday - Friday lunchtimes / 15% off takeaway pizza at all times / £4.50 cocktails during afterwork drinking hours / bottomless coffees and bloody marys available with weekend brunch / gluten free buns and bases available</b></i><br />
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<br />Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-51553565166290017982016-12-07T11:00:00.000-08:002016-12-07T11:03:04.278-08:00Beaujolais Nouveau: The Ox Meets The Grape Escape Cheltenham<div class="separator" style="clear: both; text-align: center;">
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<b><i>Le Beaujolais nouveau est arrivé!</i></b></div>
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Beaujolais Nouveau Day is something I look forward to every year (as if I don't celebrate wine enough on a weekly basis). It always falls on the third Thursday of November, where traditionally Beaujolais winemakers would race to Paris carrying the first bottles of the new vintage, releasing it at 12:01am just weeks after the grapes have been harvested and crushed. The sprightly cherry red Gamay, that's often served chilled, is still celebrated in this way with nouveau parties going on until the wee hours of the morning - hooray for wine!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLIw7ECvpm3UoGXAwvgTb-PxWajX2MUkfIYCmCnrzfnPhojNV8EZ9EoBjB7cdZ2W-MhSPutZjjIDwNaEKXAavfN2T6P1WI0GZGcGEh3ge-6vSmSCSMPSdhK0FIhWvxdlr-sWeECi0BuA/s1600/Beaujolais.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLIw7ECvpm3UoGXAwvgTb-PxWajX2MUkfIYCmCnrzfnPhojNV8EZ9EoBjB7cdZ2W-MhSPutZjjIDwNaEKXAavfN2T6P1WI0GZGcGEh3ge-6vSmSCSMPSdhK0FIhWvxdlr-sWeECi0BuA/s320/Beaujolais.jpg" width="240" /></a>This year, albeit a few days late, we marked the 2016 vintage with a very special evening of fine food and wine with two of the best independents in town; <a href="http://theoxcheltenham.com/" target="_blank"><b>The Ox</b></a> restaurant and <a href="http://www.thecheltenhamgrape.com/" target="_blank"><b>The Grape Escape</b></a> wine bar.<br />
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Ant and Zoe from <a href="http://luciennesimpson.blogspot.co.uk/search/label/The%20Grape%20Escape" target="_blank"><b>The Grape</b></a> had picked a selection of the best Beaujolais' - one nouveau, one white, one rose, and three other reds - whilst Head Chef Piotr pieced together a five course menu to accompany the wines. Not the usual way you'd do food pairings but hey, this is wine day! <br />
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As the thirsty folk of Cheltenham arrived at <a href="http://luciennesimpson.blogspot.co.uk/search/label/The%20Ox" target="_blank"><b>The Ox</b></a> on Cambray Place, arrival drinks sure were flowing; <b>Domaine de Grandmont Beaujolais Villages Nouveau 2016</b>. Apparently earlier in the year, things weren't looking so rosy for the growers in Beaujolais. A damp, grey May was followed by an unseasonably colder June, and finished with a devastating hailstorm that laid waste to numerous vineyards in Fleurie, Chiroubles and Morgon. However, the late flowering and a warm and sunny July and August, turned everything around and resulted in excellent ripeness.<br />
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This years wine is fresh, clean and precise, with adolescent flavours of bubblegum and blueberries lurking behind the initial black fruitiness. A good year after all, and it's bonkers to think that the grapes for this wine were only picked on September 20th!<br />
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We sat on long communal tables - in true celebration style - and out came our first course of the night; <b>Game & pistachio terrine, chutney and pickles</b> paired with the beautiful <b>Jean-Paul Thévenet Morgon 'Tradition Le Clachet' 2015</b>.<br />
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Made from 75 year old vines that are cultivated organically, this wine has been fermented au naturel with naturally occurring yeasts and without the addition of sulphur. It's aged in used oak barrels (which are from the more famous Domaine de la Romanée-Conti) for 6 - 8 months, giving it a wonderful flavour. It has crunchy ripe red berry fruit, cherries, herbs and spice. Definitely my favourite wine of the night, and the terrine - made with venison, chicken livers, partridge and pigeon - was a cracking match too. The red fruits lifted the gaminess, whilst the charred sourdough and the earthy beetroot and tomato chutney played with the spice.<br />
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Next we ventured to a more unusual Beaujolais - a white! Only 1% of the wines made in the region are white, and this one was a winner; <b>Chateau Thivin Beaujolais Villages Blanc 'Cuvée Marguerite' 2015 </b>matched to <b>The Ox smoked salmon, cucumber and wasabi yoghurt</b>.<br />
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This Beaujo Blanc is 100% Chardonnay, grown on clay-chalk soil, and hand harvested with minimal intervention. It's casked directly after pressing, and left to ferment entirely before the wine is aged on the lees for nine months. This has given it a full, complex mouthfeel, reminiscent of a 1er Cru Chablis - ooh err! Lovely elderflower and white peach notes complimented the subtly smoked salmon, with the citrus edge heightening the tang of the yoghurt and the saltiness of the rock samphire. The wasabi was quite a punch at times, but being a mustard-fiend I didn't care.<br />
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The best pairing of the night had to be the <b>roasted partridge, pearl barley, parsley root puree, crispy curly kale</b> together with <b>Paul-Henri Thillardon Chenas 'Les Boccards' 2013</b>.<br />
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Made by a talented young winemaker, using parcels of vines in Chenas and Chiroubles, this is everything you'd expect from a decent Beaujolais. Strawberries, redcurrants and violet on the nose, with a burst of juicy red berries as you take your first sip. Its soft tannins and long length made it the ideal wine to have with our tender partridge, which came two ways. The breasts of the bird had been wrapped in parma ham to make a ballotine, whilst the confit leg meat was rolled together with herbs, coated in panko breadcrumbs and fried. The barley, puree and crisp kale added to the all the interesting textures, and it felt truly Autumnal.<br />
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The <b>cheese course with house pickles, biscuits and chutney</b> came with <b>Chateau du Pavé Brouilly 2014</b>. Made by English winemaker Chris Piper from a 3 hectare vineyard situated at the foot of Cote de Brouilly, this is another minimal intervention wine. The vines are cultivated using eco-friendly methods and the yields are kept low, creating delicious concentration. There's depth and structure with black cherries and raspberries, finishing with a touch of spice... Great for the brie and the cheddar, not so much for the stilton; gimme something sweet with that!<br />
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Last but not least, we had <b>Lemon meringue, creme fraiche ice cream, candied lemon and yuzu cracker</b>. <b>Domaine de Grandmont Rosé 2015</b>. It's a pretty rare occurrence to come across a pink Beaujolais, but here we have one! We're told that the Gamay grapes are harvested in the dew of the morning to capture them at their ultimate freshness - how romantic - and this has locked in the zesty citrus and strawberry flavours. There's a natural sweetness about it with an off-dry finish; terribly easy to drink, but unfortunately not such a good match for dessert.<br />
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The tartness of the lemon and lime curds were exactly what we all craved after quite a rich dinner, but unfortunately it just clashed with the wine. Individually; delightful (I love the twist on a classic lemon meringue pie). Together; not so much. You can't win them all.<br />
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This exclusive event, with five courses paired to five wines (plus the nouveau), was a miniscule price of £45. Ridiculous value, right?! <a href="http://theoxcheltenham.com/" target="_blank"><b>The Ox</b></a> know what they're doing in the kitchen - the food was spot on from start to finish - and as ever <a href="http://www.thecheltenhamgrape.com/" target="_blank"><b>The Grape Escape</b></a> picked out some wonderful wines. Let's hope we don't have to wait until next November for another Cheltenham indie collaboration *HINT*... Now, go forth and <b>drink brilliant Beaujolais!</b>Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-86318327927245387212016-10-25T05:24:00.001-07:002016-10-25T05:24:46.881-07:00Feast with a Chef: Orwells Restaurant<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFee9tkciPAnDc9J0lV3pIQofKcgqLPKoYqvfBt8E5JqdAMSnLj2QoeyemzZ-Qw91mh9ItwRf76RBJm-usJOUrKG3nldxoh7DY1c133cfggoKj-XDw5SeElDs5-RkW_8ah6Nw6JXdvo4/s1600/Feast+with+a+Chef+Place+names.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFee9tkciPAnDc9J0lV3pIQofKcgqLPKoYqvfBt8E5JqdAMSnLj2QoeyemzZ-Qw91mh9ItwRf76RBJm-usJOUrKG3nldxoh7DY1c133cfggoKj-XDw5SeElDs5-RkW_8ah6Nw6JXdvo4/s320/Feast+with+a+Chef+Place+names.jpg" width="320" /></a>I've clearly had my blinkers on; for some reason <a href="http://www.clarehargreaves.co.uk/feast-with-a-chef/"><b>Clare Hargreaves' Feast with a Chef</b></a> events have completely passed me by. On Saturday 1st October I found myself at my first one, despite it actually being the 16th *bangs head on the table*. <br />
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Feast with a Chef brings great food, cooked by some of the country's top chefs, to the simple, informal setting of a village hall. There's quite the lineup when you look at the list of previous chefs; Ottolenghi's head chef Ramael Scully, The Kingham Plough's Emily Watkins, the king of fish <a href="http://luciennesimpson.blogspot.co.uk/2014/10/outlaws-in-rock-nathan-outlaw-set-lunch.html" target="_blank"><b>Nathan Outlaw</b></a> and <a href="http://luciennesimpson.blogspot.co.uk/2016/09/kitchen-antics-le-champignon-sauvage.html" target="_blank"><b>Le Champignon Sauvage's</b></a> David Everitt-Matthias, among many more. Mostly held in Bristol, though a few dotted around elsewhere, 100 guests sit supper club-style at long tables, making it a true community event. <i>"Fine dining without the starch."</i><br />
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Leaving Gloucestershire behind, The Chap and I made our way to the pretty little village of Kirtlington, just outside Oxford. Chef-owners of<b> <a href="http://orwellsatshiplake.co.uk/" target="_blank">Orwells Restaurant</a></b> - situated in Henley-on-Thames - Ryan Simpson and Liam Trotman were in charge of cooking a four-course <b>Harvest Feast</b>. Not only very timely as we celebrated Autumn's arrival, but Orwells had just been named <a href="http://www.thegoodfoodguide.co.uk/" target="_blank"><b>The Good Food Guide</b></a>'s Restaurant of the Year, and Ryan had made an appearance on <a href="http://www.bbc.co.uk/programmes/b07v77y3" target="_blank"><b>BBC One's Yes Chef</b></a> in that week leading up to the event.<br />
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Partners both in and out of the kitchen, Ryan and Liam have quite an interesting background; they famously walked out of their previous job at the Goose at Salome (along with other members of staff) over a dispute with the then owner Paul Castle. This was just weeks after earning themselves a Michelin Star. but prompted them to pursue their own venture - hurrah! </div>
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Six years after opening, they've not only got Restaurant of the Year under their belt, but a GFG Cooking Score of 7/10, a place in the Top 50 list, 4 AA Rosettes and a 3 Gold Star rating for sustainability, possibly their proudest achievement. Ryan and Liam have become known for their planet-friendly approach to cooking, and try to utilise all aspects of their produce in order to offer more reasonably priced menus. They follow the nose to tail philosophy, grow 75% of the restaurant's fruit and veg from their own garden and, having beehives themselves, are particularly passionate about saving our bees.<br />
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Kirtlington Village Hall was full of chatter from locals, Clare's usual pop-up fans, a few new faces (like The Chap and I), and a bunch of Orwells regular customers. Little did we know that Ryan and Liam had actually closed the restaurant to be here... <i>On a Saturday night! </i>Lucky us. So with a brief introduction, the chefs squeezed themselves back into the sparse kitchen they had to contend with and the Harvest Feast began.<br />
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On the table we had <b>semi-sourdough bread</b>, still with the gaping holes you'd expect from a sourdough - perfect crevasses for the <b>Rodda's Cornish farmhouse butter</b> - just without the intense tang. From nearby Bibury, we had <b>smoked Oxfordshire trout '99'</b>;<b> </b>the mini ice cream cones never fail to make me smile with their childish charm, and the salty pop of the caviar ensured our taste buds were ready for the first course.<br />
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<b>Sleightlett cannelloni with Riverford Farm organic beetroot, fermented garlic and watercress </b>was handsomely dressed. The creamy goats cheese, delicately flavoured with lemony nutty notes, was a fine match to the sweet earthy beetroot and was wolfed down in minutes.<br />
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Next up, <b>crayfish and pork, with sweetcorn, apple and celeriac</b>. An interesting combo where land meets sea; the apple complimenting the crayfish whilst at the same time cutting through the richness of the pigs cheek. I felt the crayfish was getting a bit lost at times, so perhaps a smaller piggy piece would have created more balance in the dish. But who asks for a smaller portion of pork? No one. <i>Ever.</i><br />
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The main event was <b>Wiltshire lamb </b>(from <a href="http://www.walterroseandson.co.uk/" target="_blank"><b>Walter Rose & Son Butchers</b></a>) <b>with Riverford Farm brassica, squash, pearl barley and salsify</b>. Probably one of the finest lamb dishes I've had in quite some time, it epitomised the nose to tail ethos through using the rump, breast, sweetbreads and tongue (though you wouldn't have been able to pick out the latter as it was hidden in the barley). A tasting plate of lamb, and an example of expert cooking. Every mouthful was a dream, though I definitely felt myself craving a few more greens.<br />
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Dessert saw the appearance of honey on the menu, and cued Liam to explain his love of bees and why we should be doing more to save them. To cut the story short, bees are essential in pollinating the crops that form our food, and also the wild plants that grow across the country and provide food for much of our wildlife. If our native bees die out, the very fabric of our lives will change considerably and we're likely lose a whopping third of our diet. It's for this reason Orwells have their own beehives producing their own honey, and the <b>Mill Lane honey sponge with salted caramel ice cream and honeycomb </b>made sure we took note. It was the lightest sponge, heaving under the weight of the ice cream, with the fragrant sweetness being met with bursts of pomegranate sourness. Beautiful.<br />
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As the kitchen cleaned down and the last few glasses of wine were drank (there was a well priced 'by the bottle' list c/o Enotria & Coe), cafetieres of <b>Origin Coffee</b> and pots of <b>Tregothnan Tea</b> made the rounds. With this, we received our final little taste of Orwells Restaurant; homemade petit fours. Zippy <b>passion fruit jellies</b> tried their best to impress, but the raven <b>blackberry and custard macarons</b> were a clear winner amongst ourselves and our fellow diners. </div>
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Clare's got a fabulous thing going on here; I'm still kicking myself for not having come across <b><a href="http://www.clarehargreaves.co.uk/feast-with-a-chef/" target="_blank">Feast with a Chef</a></b> sooner. This Harvest Feast truly felt like a celebration of wonderful produce, and if that was what chefs Ryan Simpson and Liam Trotman could do in such a tiny village hall kitchen, then I'd love to see what comes from the pass at their restaurant... So let's all go to <a href="http://orwellsatshiplake.co.uk/" target="_blank"><b>Orwells</b></a>, yeah?<br />
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The next Feast with a Chef with Michelin Starred Chris Harrod from The Whitebrook is sold out, but keep an eye out for Clare's events next year. Visit her <a href="http://www.clarehargreaves.co.uk/feast-with-a-chef/" target="_blank"><b>website</b></a> or follow her on Instagram <a href="https://www.instagram.com/larderloutuk/" target="_blank"><b>@larderloutuk</b></a> to stay in the loop. </div>
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Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-37514806410770575392016-09-22T05:43:00.000-07:002016-09-22T05:43:06.551-07:00Taste of Gloucestershire Food & Farming Awards 2016<div class="separator" style="clear: both; text-align: center;">
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Last month I received a particularly exciting email confirming that I had made the cut and was a finalist in the <b><a href="http://www.digital-thisis.co.uk/gloucestershire/taste/" target="_blank">Taste of Gloucestershire Food & Farming Awards 2016</a> </b>for <b>Young Foodie of The Year</b>!<br />
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I'm not sure how many people entered the category, but having applied last year with no such luck, I'm super excited to have been shortlisted to the final three. Now, I'm not under any false presences here, my chances are pretty slim seeing as I'm up against the <a href="http://siblingdistillery.com/" target="_blank"><b>Sibling Distillery</b></a> clan, and the maker of the best rapeseed oil around - Charlie Beldam from <a href="http://cotswoldgold.co.uk/" target="_blank"><b>Cotswold Gold</b></a>. However, where finalists (in every category) are just representing themselves as businesses/producers in the county, I'm in this slightly alternative situation where I'm somewhat representing everyone else. I frequent their establishments, buy their produce, regularly post photos on social media, share my experiences in blog posts, etc, etc… Perhaps in that respect I *might* have a chance… Who knows.<br />
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Whatever happens, I'll still be proud to have been a finalist, and I'm looking forward to the awards night on Tuesday 18th October at The Centaur, Cheltenham Racecourse. Wish me luck!<br />
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If you want to buy tickets to the event - dinner sounds lovely - follow this link: <a href="http://www.digital-thisis.co.uk/gloucestershire/taste/event/tickets/" style="font-weight: bold;" target="_blank">tickets</a>.<br />
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Here's the full list of Taste of Gloucestershire Finalists:<br />
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<b><u>Best Community Pub</u></b><br /><ul>
<li>The Weighbridge Inn</li>
<li>Tiley’s Brewery/The Salutation Inn</li>
<li>The Retreat</li>
</ul>
<b><u>Best Eating Out Establishment</u></b><br /><ul>
<li>Bhoomi Restaurant</li>
<li>KIBOUsushi</li>
<li>East India Cafe</li>
<li>Prithvi</li>
</ul>
<b><u>Best Independent Café</u></b><br /><ul>
<li>Juicilicious</li>
<li>Brew & Bake</li>
<li>Montpellier Café</li>
</ul>
<b><u>Best Local Producer</u></b><br /><ul>
<li>The Forest Bakehouse</li>
<li>The Artisan Kitchen</li>
</ul>
<b><u>Butcher of the Year</u></b><br /><ul>
<li>Andy Creese Butchers Ltd</li>
<li>Jesse Smith</li>
<li>Court Farm Shop</li>
</ul>
<b><u>Chef of the Year</u></b><br /><ul>
<li>Made By Bob, Bob Parkinson</li>
<li>Purslane Restaurant, Gareth Fulford</li>
<li>The Painswick Hotel, Michael Bedford</li>
</ul>
<b><u>Farmer of the Year</u></b><br /><ul>
<li>Ruscombe Farm Partnership, Rebecca Charley</li>
<li>Court Farm, Simon Knight</li>
<li>Barhouse Farm, Jenni Hobbs</li>
</ul>
<b><u>Food or Drink Business of the Year</u></b><br /><ul>
<li>Jolly Nice</li>
<li>Cotswold Gold Ltd</li>
<li>Gloucester Brewery</li>
</ul>
<b><u>Local Food Retailer of the Year</u></b><br /><ul>
<li>Jolly Nice</li>
<li>Teddington Stores</li>
<li>Jesse Smith Farm Shop & Cafe</li>
</ul>
<b><u>Young Farmer of the Year</u></b><br /><ul>
<li>Jack Griffiths</li>
<li>Ellen Helliwell</li>
<li>Sam Powell</li>
</ul>
<b><u>Young Foodie of the Year</u></b><br /><ul>
<li>Sibling Distillery, Felix, Clarice, Cicely and Digby</li>
<li>Lucienne Simpson, Lucienne Simpson</li>
<li>Cotswold Gold Ltd, Charlie Beldam</li>
</ul>
<b><u>Outstanding Contribution to Food and Farming in Gloucestershire</u></b><br />To be announced on the evening</div>
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Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-86042093604964460312016-09-08T14:41:00.000-07:002016-09-08T14:41:21.496-07:00Kitchen Antics: Le Champignon Sauvage<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5BNCRkPjd-6gXNT5APiu64rPjOeZiX_ghzfnwjW0e8NRoZ2YjBRy3KKG_XrX9XXOmjPgW71-PT-eDcUC2Ckg0ISSoGCT_pEpNE7sFhv303Xht-9WMh6zb3uvUSN_Zz8FPv8VWS0BgcpU/s1600/IMG_6316.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5BNCRkPjd-6gXNT5APiu64rPjOeZiX_ghzfnwjW0e8NRoZ2YjBRy3KKG_XrX9XXOmjPgW71-PT-eDcUC2Ckg0ISSoGCT_pEpNE7sFhv303Xht-9WMh6zb3uvUSN_Zz8FPv8VWS0BgcpU/s320/IMG_6316.JPG" width="320" /></a>It was 9am on a Wednesday, and whilst I'd usually be at work wishing I was <i>anywhere</i> else, on this Wednesday there was no place I'd rather be.<br />
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Stood at the door of Cheltenham's 2 Michelin Starred restaurant - <a href="http://www.lechampignonsauvage.co.uk/" target="_blank"><b>Le Champignon Sauvage</b></a> - I braced myself for a day behind the scenes, "helping" out in the kitchen.<br />
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I've been to Le Champignon Sauvage a few times before, so I was relatively familiar with David Everitt-Matthias' food and style of cooking (not that I could recreate it with such ease), and being a mid-week lunch service, the restaurant was thankfully not fully booked - phew! Oh, and whilst I'm here, despite me writing <a href="http://luciennesimpson.blogspot.co.uk/2014/07/lunch-at-le-champignon-sauvage-cheltenham.html" style="font-weight: bold;" target="_blank">this post on their set lunch menu</a> back in 2014, it is <i>still</i> the same unbelievable price of £32 for 3 courses. An offer you'd be a fool to resist. But anyway...<br />
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The team had been there a couple of hours already - no doubt making sure they were ahead of schedule in case I came in and wrecked the joint - and I was instantly made to feel welcome. Introductions made, chefs whites on, I nervously slipped into my first role prepping the roasted white chocolate mousse dessert. Given a list of ingredients and measurements, I literally cracked on (dad joke - sorry) separating an obscene number of egg yolks.<br />
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Looking round, you can see that David runs a tight ship, but the atmosphere is nowhere near like what you see on those dramatised TV chef programmes. No shouting, no swearing, it's heads down, funky tunes on and <i>lots</i> of singing. There's a huge amount of respect held within the team, and that alone makes it a pleasant place to be - no wonder then that David has never missed a shift in the 29 years Le Champs has been open! Having his wife Helen by his side, ensuring each customer receives a seamless friendly service, is sure to make things easier too.<br />
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With the mousse made (roasting white chocolate in a pan is a new one to me - and utterly delicious too), I used my painting skills to paint silicone dome moulds with a mix of white chocolate and freeze dried raspberries, poured in the mousse and placed them in the chiller for use the following day.<br />
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Next up was to make the rhubarb and hibiscus sorbet that accompanied the white chocolate. Cooked, blended and strained, I was told to try it to double check the sweetness. Not really knowing what it should taste like, I asked for a second opinion and Chef decided that what it needed was a pinch of salt. Instantly the flavours came together... Mind. Blown.<br />
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With that churning away in the ice cream machine, my next assignment was to tackle butchery with David. On the menu was Saddle of Cinderford Lamb, so with some guidance I learnt how to remove the meat from the bone. I can't say I did the best job - I only managed one in the time that David did two - but it was quite a satisfying task. Skinned, trimmed and the fat scored, the saddles went in to marinade with garlic, thyme and olive oil for the next day's service.<br />
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Ok, you probably won't find me doing some epic butchery in my teeny tiny kitchen any time soon, but David gave me some great tips on how to cook a saddle at home - flatten, stuff, roll, BBQ and slice. Yum. Though I might need a garden to do this too... Bugger.<br />
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Prepping canapés was the last thing before service started. I had to artfully dot the squid ink sponges with taramasalata, lay some shredded oyster leaves on top (they really do taste of oysters!), then dust each one with a tangy vinegar powder. David made sure I had one to taste, along with a blue cheese and parmesan crisp - serious snack game.<br />
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With guests arriving, the music gets turned off and the kitchen waits with anticipation. Canapes go out, checks come in, and I'm in charge of putting the gorgeous bread selection in the oven to heat up. Two guests, two of everything, one minute in... Out, into the wooden trays, over to the pass, knock on the door and cross it off… *Breathe*<br />
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At the same time I watched the guys start plating up starters - lots of squeezing sauces from bottles and precision placing with tweezers. Then, mirroring what they were doing, I got to plate up a couple of the mackerel starters myself and sent them out of the kitchen (let's hope the diners didn't notice their dishes weren't quite as good looking as usual).<br />
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After trying a spoon of the beef tartare (served with smoked mayonnaise and charred onions), David suggested I plate up the mackerel dish to eat myself - lucky! Seared mackerel, squid ink quinoa, salt and pepper squid; beautiful.<br />
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Mains were in full swing, and I loved watching David work in such a relaxed way. I think you can really see this in his food; sure there are lots of processes and components, but it's not overly-fussy or overdone. He simply aims to get the best out of every ingredient, and constantly experiments with flavours along the way (note the burnt jerusalem artichoke and liquorice purée and <i>that</i> Thai green curry sorbet - swoon). There's a reason Jay Rayner said his experience at <a href="http://www.lechampignonsauvage.co.uk/" target="_blank"><b>Le Champignon Sauvage</b></a> was one of the best meals of his life!<br />
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I was handed a pressed pigs trotter and caper galette to try - part of the pork belly dish - and who thought piggys feet could be so tasty? I'll have a plate of those with a decent glass of wine please.<br />
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We chat a fair bit about wine - it's clearly no secret that I drink a lot of it - and you'll be surprised to hear that the restaurant doesn't have a huge mark up on bottles (as is the norm for most other Michelin places). Death row dishes are another topic; I float the idea of a steak done well (definitely not a steak well done), though I know I would never be able to decide. David hasn't even nailed down an answer himself yet - and he must get asked a lot. There's favourite ice cream flavours too; I couldn't choose. However, having tried a spoonful of the chocolate Mexican mole ice cream, which went with the salted caramel mousse, I think I may have a contender.<br />
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Checks started coming in for dessert, and I watched each dish come together, helping with the final garnishes. Helen had come in with some foraged pineapple weed earlier in the morning, which we were then able to use on one of the dishes. How lovely is that?!<br />
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I ended where I began; the roasted white chocolate mousse. I'd seen the finished product go out of the kitchen, so my final task was to plate one for myself. The frozen dome was accompanied with raspberry purée, fresh raspberry pieces, (clumsy) spoons of raspberry jelly, sharp raspberry powder, basil leaves, and the rhubarb and hibiscus sorbet. I tried to do the rocher (one handed quenelle) all by myself, and I <i>very</i> nearly did it; it was just a bit big damnit. I'll get it right next time. After photographing my achievement, I dived in and don't think I said anything other than 'mmm' until I'd finished scraping the plate clean. The perfect ending.<br />
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There really are no words to describe how much I enjoyed my time in the kitchen at <a href="http://www.lechampignonsauvage.co.uk/" target="_blank"><b>Le Champignon Sauvage</b></a>. As soon as I left I had to phone The Chap to tell him all about it before I burst with excitement, then even when he got home from work that evening, he said I still had the biggest grin on my face (something that never happens with my usual 9-5 job). I'd go back again in an instant.<br />
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David Everitt-Matthias is a fantastic chef, and Le Champs truly is a fantastic restaurant. The fact that it will be celebrating its 30th anniversary next year says it all. Just wow.<br />
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<i><b>Tom Kerridge</b> “David is just true to what he believes. He’s never swayed by fashion, and he’s always updating what he does. It is one of the most phenomenal restaurants this country has, yet one of the least known.”</i><i><br /><b><br />Heston Blumenthal</b> "David Everitt-Matthias is the epitome of what a truly great modern chef should be. David has been quietly revolutionising modern British cooking - a gastronomic visionary whose imagination is expressed so beautifully through his cooking."</i>Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0tag:blogger.com,1999:blog-8133424126145343902.post-59087536526911225022016-08-24T14:02:00.002-07:002016-08-24T14:02:20.938-07:00Afternoon Tea at Malmaison Cheltenham <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPSPNmy8dvXmmC8AcWwMVn6YfzWD9M2iOVbAOnedndfd2HY8YtQEBoocccgHYZZBJjIoY2Xx1VA_k0Ct-qczWALFdQz5NvReRgGo-9X1YuxiU6oygnQuxMRIWBQFH1G9WpKd8N85Fy40/s1600/Malmaison+Afternoon+Tea+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPSPNmy8dvXmmC8AcWwMVn6YfzWD9M2iOVbAOnedndfd2HY8YtQEBoocccgHYZZBJjIoY2Xx1VA_k0Ct-qczWALFdQz5NvReRgGo-9X1YuxiU6oygnQuxMRIWBQFH1G9WpKd8N85Fy40/s400/Malmaison+Afternoon+Tea+1.jpg" width="310" /></a>Us Brits do love an afternoon tea. It's an act steeped in history thanks to that early nineteenth century pro-snacker <a href="http://www.afternoontea.co.uk/information/history-of-afternoon-tea/" target="_blank"><b>Anna the 7th Duchess of Bedford</b></a>, and has always had this high society, upper class feel to it. Elegant and indulgent; sipping tea and nibbling crustless sandwiches and delicate fancies. Oh how the other half live!<br />
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It's no secret that I'm a lover of this ritual - <i>at half past three, everything stops for tea</i> - and have written about a few of my experiences before (<a href="http://luciennesimpson.blogspot.co.uk/search/label/Afternoon%20Tea" target="_blank"><b>see here</b></a>). However, it really is one of life's little luxuries, and I only ever really go for afternoon tea on special occasions. Lets face it, if I were to scoff copious amounts of cake on a regular basis, I'd definitely start resembling the Michelin man in no time at all.<br />
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So, with that in mind, I was delighted when a little email arrived inviting me to <a href="https://www.malmaison.com/locations/cheltenham/brasserie/afternoon-tea/" target="_blank"><b>Cheltenham's Malmaison</b></a> to test out their afternoon tea (permission to gorge without cause granted). Soon enough, after a much needed half day at work on a Friday, off I went - friend in tow - to see what all the fuss was about.<br />
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In case you've been living under a rock for that past couple of months,<a href="https://www.malmaison.com/locations/cheltenham/" target="_blank"> <b>Malmaison</b></a> has found its home in what used to be Montpellier Chapter. From first glance, you can't really notice any change, other than maybe a couple of widescreen TVs in the lounge areas and a completely different menu coming from the kitchen, but that's fine; it was lovely hotel before anyway, so if it ain't broke, don't fix it - capiche?<br />
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It was gloriously sunny and were sat in the conservatory - slight risk of feeling like an ant under a magnifying glass on such a day - though surrounded by all the big leafy greens, with a gentle breeze coming through the open door, and a cold glass of Mumm Rosé Champagne in hand, we could hardly complain.<br />
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<a href="https://www.malmaison.com/locations/cheltenham/brasserie/afternoon-tea/" target="_blank"><b>Malmaison</b></a>'s afternoon tea is a bit more contemporary than most - especially in comparison to the countrified Cotswolds versions. The triangular sandwiches have been ousted, instead being replaced by wraps and a burger; there's not a tart in sight, and we have a selection of gluten free goodies alongside a fruit smoothie?! Don't worry though, I very much doubt that there's an inch of health in that smoothie (healthiness doesn't come into question with afternoon tea -<i> ever</i>); it's basically a mini milkshake, and delicious it is too. Oh and there's a fruit scone, obviously.<br />
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Starting savoury, we headed to the<b> burger</b> first. A perfectly formed shiny bun, with a decent sized patty in the middle. Despite my doubts, it was super juicy and had just enough sauce, with a crisp lettuce leave adding a bit of crunch. Being a little pedantic though, we both felt it could have done with a bit more seasoning.<br />
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The wraps were a good touch - slightly less bread to fill up on - but I couldn't find much <b>crème fraîche</b> with my <b>salmon</b>. And with the <b>chicken and avocado</b> one, although the <b>chipotle</b> mayo had the right reddish hue, it wasn't smoky or spicy at all. C'est la vie.<br />
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The <b>scones</b> were crumbly and packed with fruit, but we were surprised that they came with mini jars of <b>Bonne Maman</b> - classic - but a jam made in-house or something local would've been more impressive. And we couldn't quite put our finger on what was different about the <b>clotted cream</b> either; it didn't have that thick gloopy texture you usually get, as if it was maybe a lower fat version…?! Clearly we're too used to Rodda's Cornish cream.<br />
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Struggling slightly, we worked our way through the sweet treats (admittedly not being able to finish everything). The <b>lemon and polenta cake</b> (GF) was just my cup of tea; slightly sharp, sticky and nutty. And I always approve of jazzing things up up with pistachios. The <b>salted chocolate brownie</b> was also gluten free, making it super moist and almost truffle like.<br />
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The <b>pavlova</b> was a welcome 'lighter' addition, and the meringue base held itself well; had it have been any more mallowy in the middle, I can imagine it'd have been near impossible to pick up and eat. The <b>frozen summer berry smoothie</b> acted as some sort of palate cleanser between each sweet, and I saved my favourite until last - the<b> rhubarb cream</b>. Tangy pieces of rhubarb in syrup lay at the bottom of a shot glass, topped with a set rich vanilla cream and a final layer of rhubarb jelly. A pick me up at the end of a weighty afternoon, although the tea spoons were a bit too big to reach the bottom of the glass - doh!<br />
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All in all, a hotel afternoon tea with a twist, and at <b>£17.50pp</b> with your pot of tea (more if you opt for champagne or cocktails), <a href="https://www.malmaison.com/locations/cheltenham/brasserie/afternoon-tea/" target="_blank"><b>Malmaison</b></a> has it at a really good price too. I'd say it's a lot more man friendly than most, and an easy crowd pleaser for the family. Perhaps not snazzy enough to take your mum for Mother's Day though - stick to <a href="http://www.ellenboroughpark.com/dining/" target="_blank"><b>Ellenborough Park</b></a> for that.<br />
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<br />Lucienne Simpsonhttp://www.blogger.com/profile/07004194493807927782noreply@blogger.com0