flavour november 2011

8/3/2019 Flavour November 2011

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IT WAS A YES!Now fnd that perect

wedding venue

WIN!An overnight stayor two at theRoyal Crescent

GOOD FOOD AWARDSAccolades bestowed on the best in Bath

INSIDE

Yourfree44-pagefestivefoodguide

South West | Issue 44 | 2011

www.favourmagazine.com

lavourfor people who love local food


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Editor:

Nick GregoryEmail: [email protected]

Art Director:

Richard CookEmail: [email protected]

Advertising:

Miranda Coller, Director o SalesEmail: [email protected]

Helen Kembery, Account ManagerEmail: [email protected]

Photography:

Jeni Meade, James Walker

Contributors:

Martin Blunos, Sin Blunos, Tom Bowles,Pieter Swanepoel, Nick Harman, Clare Morris,Duncan Shine, Mitch Tonks, Ron Faulkner,Louis Labron-Johnson, Polly March, Holly Aurelius-Haddock

Flavour Magazine

151-153 Wick Road, Brislington, Bristol BS4 4HH

Tel: 01179 779188 | Visit: www.favourmagazine.com

For general enquiries:

Peter FrancombEmail: [email protected]

For competition entries:

Email: [email protected]

Copyright 2011 favourmagazine.com

All rights reserved. Material may not be reproducedwithout permission o favour. While we take care toensure that reports, reviews and eatures are accurate,favourmagazine.comaccepts no liability or reader dis-satisaction arising rom the content o this publication.The opinions expressed or advice given are the views othe individual authors, and do not necessarily representthe views or policies o favourmagazine.com

favour magazine provides eective communicationthrough design. We specialise in brochures,corporate identity, advertising, direct mail,

marketing and design or print.

We have a reputation or clear, creative solutions tocommunication problems or a number o corporate,sports, fnancial, charity and leisure industry clients.We maintain the highest o standards, throughouteach individual project and our client relationship.We pride ourselves on delivering distinctive designsand ideas that will get you noticed.

For more inormation, please contactPeter FrancombTel: 01179 779188Email: [email protected]: www.favourmagazine.com

Competition Terms & Conditions

In addition to any specifcally stated terms andconditions, the ollowing applies to all competitions.All inormation orms part o the rules. All entrantsare deemed to have accepted the rules and agree

to be bound by them. The winner will be the frstentry drawn at random rom all the entries sentin by the closing date and will be notifed by eitherpost, email or telephone. The prizes are as stated;they are non-transerable and no cash alternativewill be oered. All entrants must be at least 18years old. Competitions are open to UK residentsonly. One entry per person. Proo o postage is notproo o entry. favour accepts no responsibilityor entries lost or damaged in the post. Entrantsagree to take part in any publicity material relatingto the competition. The name o the winner will bepublished in the next edition. The judges decisionis fnal and no correspondence will be entered into.Prizes do not include unspecifed extras (suchas travel). All prizes are subject to availability.Please state i you do not wish to receiveany urther correspondence rom favour orcompetition organisers. You may be required to

collect your prize.

Please recycle this product.

Welcome to longernights, colderdays and the onseto winter, but tocounter that andon the plus side,

the latest issueo favour andood and drink atits best.

With the anticipation o all things estivejust around the corner, its been anexciting ew weeks here at favour HQas we begin to look orward to the timeo year when we let our hair down (hairpermitting) and savour all that comeswith Christmas (wallet permitting).

Our Festive Food Guide lets you knowall the great places to unwind and dine,while the Festive Git GuidePAGE 19should give you a ew early ideas as tothat elusive present. I you arent quiteready or carols, shopping or Santa

just yet, check out Demuths RichardBuckleys recipe on PAGE 45, fnd outabout the hierarchy in the kitchen andwho exactly does what on PAGE 15, orexplore the wonders o Bibury Court withPolly March on PAGE 12.

Anyway, Ill let you get on and please,please let us know o any great newplaces o interest you would like to seeeatured in uture issues.

Well done!

Nick Gregory

welcome

14

10 In SeasonTom Bowles and PieterSwanepoel cook up the besto the seasons produce

31 Bought, Borrowed & Stolen

Recipes and knives romtravelling che Allegra McEvedy

35 It was a yes!Find your perectwedding venue

56 WIN!An overnight stay or two atThe Royal Crescent Hotel

63 Bath Good Food awardsFind out who took the honoursat this inaugural event

contents

Nick

31


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4

> flavour news

COMPETITION WINNERCongratulations to Lynda Brown from

Calne, who wins a overnight stay for

two at Cowley Manor in Gloucestershire

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

us here at flavour then email [email protected] OFF THE TABLE!

My Kitchen Table is a unique collection of

recipes by the UKs favourite chefs, whohave come together to offer you their bestdishes, showcasing the style of cookingthey love most.

Building on the growing series of MyKitchen Tablebooks, and popularwebsite, the iPhone app will launch inSeptember 2011. The new app is availablefor iPhone and iPod Touch users, andintroduces touch- free technology.

Developers TigerSpike have developedtechnology that takes full advantage of

the iPhone 4s front camera, allowingusers to simply wave their hand over thescreen to skip to the next page.

www.mykitchentable.co.uk

MAD HATTERS TEA PARTY

Lick Me, I'm Delicious liquid nitrogen icecream creations and Bristol Cooks are

joining forces to launch The Mad Hatter'sSupper Club.

They will be running two exclusive SupperClub nights on 12 and 13 November. Each

dinner will cater for 12 guests who willhopefully dress up and get into the themeof the 'Mad Hatter's Tea Party'.

The menu will include such dishes asrabbit served in an edible top hat alongsidea Victoria Sponge Cake of the surprisingvariety. Dessert will be a liquid nitrogenice cream surprise.

Tickets will be available for a suggesteddonation of 40 and will soon be bookablethrough the website.

www.madhatterssupperclub.blogspot.com

SOUTH WESTTHE BEST

The new edition of the

Lonely Planetguide to ourregion puts Cornwall andthe South West at theforefront of British food.It reveals the region hasovertaken the rest of theUK with its innovativecooking, organic, locallysourced and ethicallyproduced food,challenging London forthe culinary throne.

Author for the Lonely

Planet, Oliver Berry, said"The South West is everyfoodie's dream; just-caught crab accompaniedwith local wine inspectacular settings -what could be better?

www.lonelyplanet.com

this month


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CURD IT BE?

The cream of British artisan cheesemakers will be heading to Bath for theFine Cheese Co. Festival at MilsomPlace on Saturday 29th October 2011.Cheese aficionados are treated totasters and talks by 20 of Britainsfinest artisan cheese makers.

Milsom Place has gained a reputationfor running high quality food events,attracting headline acts includingtraditional Cheddar by Keens andWestcombe, both of whom still makeunpasteurised Cheddar bound in cloth.The Fine Cheese Co. Festival at MilsomPlace in Bath runs from10.00am until 5.00pm.

www.milsomplace.co.uk

DINNER WITH GOSS THE BOSS

Pete Goss is a sailor, adventurer and former Royal Marine. He has competedin seven transatlantic and two round-the-world races. The most recognizedof these was the 1996/7 Vendee Globe non-stop single-handed round-the-world yacht race. This race turned Pete into a national hero for the dramaticrescue of fellow competitor Raphael Dinelli in hurricane-force winds. Petewas awarded the MBE by the Queen and the Legion dHonneur by the FrenchPresident. Mon Dieu!

On Monday November 7, you can enjoy a superb dinner prepared by Michelinstar Chef Hywel Jones in The Park, whilst being inspired and enthralled byPetes adventures and incredible action photography.

For reservations call: 01225 742777

BRIE-LLIANT!

Local fine food retailer The Deli inFairford has gained second place inthe British Cheese Awards Best NewRetailer category for the second yearin a row. Catherine Elliott of The Deliin Fairford said, "We are delighted.It really goes to show that small localindependent shops can now competewith the major chains if they offer greatfood and service at a reasonable price.

www.thedeliinfairford.co.uk

INDULGEYOURSELF

A must-see this month

in beautiful Bath isIndulgence Caf,that stocks delicioushomemade cakes andpastries, as well as agreat range of packagedproducts perfect forgifts! To hear moreabout Indulgence Cafturn to page 26, whereit features in ourfestive gift guide.

01225 316265

5


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> flavour news

FLINTY STINTIN BRISTOL

Legendary winemaker SergioGermano, of Ettore Germanowine estate, is visiting Bristol onNovember 15 on behalf of FlintyRed wines.

The luminous and dynamic SergioGermano is a very talented youngwinemaker who confidently runs

this important estate, which yearafter year scales new peaks ofquality and reliability.

At the vanguard of modern winemaking, the Ettore Germanoestate is gaining worldwideacclaim. It will be a prestigiousevent for Flinty Red to have Sergiothere on the night to introduce hisexceptional range of wines.

www.flintyred.co.uk

VICTORIAVICTORIOUS

The Victoria Parkpub in Bristol wasrecently awardedBest Newcomersfor the South West region at the2011 Great British Pub awards. This isa fantastic and well-deserved result forthem, and hopefully their second yearwill continue in a similar fashion.

www.thevictoriapark.co.uk

RECTORY WINS TOP PRIZE

Those at the Rectory Hotel in Crudwellwere no doubt jumping and whoopingwith joy last week when a letter stampedfrom the Good Pub Guidelanded on theirdoorstep bringing newsof a most prestigiousaccolade: They have beenawarded National Pub

of The Year for 2012!

A big congratulations tothem, and may this massive award takethem as far as they want to go.

www.therectoryhotel.com

FLAVRBOX

Launching this Autumn,Flavrbox is a Bristol-basedstart-up that promises to makeit easy for people to discover

and buy unique, interestingproducts made by some of thefinest independent food anddrink producers around.

The team clearly like surprisesand so are being deliberatelymysterious about what'scoming, but guarantee that ifyou love good food, you're infor a very tasty treat.

In the run-up to the launch,they're currently offering an

exclusive 10% discount on allpurchases for an entire year, toearly birds who sign up to theirnewsletter. Check out thewebsite to save your spot!

www.flavrbox.com

BEST FOODIEPUB INBRITAIN

After having thejudges down for afew visits, The Old

Inn, Holton won'The Best Food Pubin the UK' categoryfor The MorningAdvertisersBestPub Awards.

The team enjoyed a trip to the Park LaneHilton where Rory Bremner hosted theawards. Well done them!

www.theoldinnrestaurant.co.uk


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ITS SAUSAGEFEST TIME...

Banger lovers rejoice: NationalSausage Week is nearly upon us.If you were not already aware, thisis happening between Monday 31

October, and Friday 4 November.

The Sausage Fest - a South-West basedpremier sausage company - have a lotplanned for this week, including newand exciting sausages, and greatdeals for their customers.

They have also just been featuredin Jamie Oliver's brand new bookJamie's Great Britain so thiscoincides nicely with sausageweek as there are greatrecipes inside for sausages!

www.thesausagefest.co.uk

CURRY-TASTIC

The internationally-renowned Rajpoot of

Bath has won the prestigious 'Asian CurryAwards 2011' as the Best Indian Restaurantin the South-West at a glittering gala dinnerheld at the Royal Lancaster Hotel, London.The event was presented by Sky Newsbroadcaster and presenter Lukwesa Burakand attended by dignitaries, ministers,Lords, MPs, community and mediapersonalities. Ahmed Chowdhury, ownerof Rajpoot, said: This is yet anotherendorsement of Rajpoot which wasestablished 31 years ago. Credit goes tomy staff and our customers.

www.rajpoot.com / 01225 466833

HELP THE HOMELESSTHIS WINTER

StreetSmart is a national campaignthat raises funds for the homelessthrough restaurants adding anoptional 1 onto each table's billduring November and December.Many Bristol-based restaurantshave signed up, including Bell'sDiner, Berwick Lodge, CafMaitreya, Clifton Kitchen,Delmonico, Fisher's and Moreish.

So there is something positive thatwe can do for those less fortunatethan ourselves this winter - we caneat in a StreetSmart restaurantand agree that 1 is added to ourrestaurant bill. People sleepingout need an alternative and wecan help to provide it.

www.streetsmart.org.uk

GOURMETGUSAT THETASTING ROOM

On 14th November 2011,The Tasting Room in Bathwill present a gourmet dinnercreated by Michelin starredChef Gus Ashenford. Join themfor a seven-course meal withaccompanying wines.

Gus has held his Michelin starfor 15 years and currently ownsFive North Street Restaurant inWinchcombe. He is also proudto be co-owner of The TastingRoom. This is sure to be anexceptional evening, costing

just 70 per person.

6 Green StreetBath BA1 2JY

01225 483070www.tastingroom.co.uk

On Thursday, November 3, Brasserie Blancwill be holding a local produce showcase nightin the heart of the Cabot Circus development.From 5.30pm onwards (last seating 10pm) thea la carte and dine with wine menus will be

available as normal, but the focus will be onthe Specials Menu showcasing local andseasonal produce.

Using Ruby & White Butchers and BurtonsGo Banana's, Brasserie Blanc's chefs will beserving-up some traditional French, local andseasonal dishes and the pricing will be withinthe general range of the a la carte dishes.

www.brasserieblanc.com


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Now Open in Bristol, state of the art

built in appliance showcase1st of its kind in the UK!

Fun Creative Cooking ~ The Perfect Recipe!Don your apron, roll up your sleeves and get stuck into creative fun cooking at the new

102 Cookery School, we have over 20 courses to choose from and are due to open in December.

This will also give you the opportunity to purchase vouchers for the perfect Christmas present.

The school is nestled in the roof of the old chapel on Gloucester Road, Bristol.

Coming

soon!

FREE PARKING

To celebrate the opening of their new cookery school, Nailsea Electrical are offering a lucky couple the chance to wintwo gift vouchers for cooking lessons, worth 95 each, in addition to a very stylish wine cooler.Write in to [email protected] quoting flavour102 for your chance to win these fantastic prizes.

WIN, WIN, WIN!


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9

> favour ab oodie reads

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

monthly selection o new releases is enough tokeep anyone entertained!

HAWKSMOOR AT HOMEFIONA BECKETT &RICHARD TURNERPreace, 25

The Hawksmoor restaurants in Spitaleldsand Seven Dials have been a sensation.Their credo is simple: the best ingredients dictionary-thick steaks rom Longhamcattle dry-aged or at least 35 days, simplycooked on a real charcoal grill.Hawksmoor At Homeis a practicalcookbook which shows you how to buy andcook great steak and seaood and indeed

much else (including how to cook boththe best burger in Britain, and the bestroast bee in Britain); how to mix terriccocktails and choose wine to accompanyyour meal. Aboveall, Hawksmoor AtHomeentertainsand inorms inthe inimitableHawksmoor way.

SPICESSOPHIE GRIGSONQuadrille, 20

Sophie Grigson provides a captivating yetpractical guide to the exciting wealth ospices that we all have access to. Theyare grouped into chapters o specictastes, rom Bitter and Sour (turmeric andsumac), to Aromatic (cumin and juniper);and each spice has its own dedicatedentry, complete with recipes that exploreand enhance its unique aroma and favour.Packed with intriguing tales and enticingrecipes, Spices ensures youll look at

spices as ascinating pieces o our culinaryhistory as well as

JAMIES GREATBRITAINJAMIE OLIVERMichael Joseph/Penguin, 30

Jamies Great Britain contains over 100new recipes rom around the countrythat demonstrate, in Jamies view, thevery best o British cooking. Some areindisputable classics; some are his twistson classic British recipes and others hehas created rom the great bounty oBritish produce. Jamie has a real knacko tapping into the zeitgeist. Combined

with Jamies passion or his subject andhis track record ocreating inspiringand accessiblerecipes, thiscookbook aims toshow there hasnever been a bettertime to celebrateBritish ood. JamiesGreat Britain willtie into a six-partChannel 4 TV serieso the same name to

be broadcast this autumn.

ITALIAN HOME BAKINGGINO DACAMPOKyle Books, 18.99

One o the UKs best-loved Italian ches, Gino DAcampo is delightinghis readers this autumn with a th book which dives into the worldo Italian baking at home. With our best-selling titles to be proud oGino elt ready to write about the ultimate in comort oods: Italianbreads, cakes, biscotti, pasta, party ood and o course, pizza. Someo these recipes also draw direct inspiration rom his home town oNaples, including Pane Rustico and Pizza Volante a round pizzasandwich stued with spinach, ricotta and mozzarella.

fab foodiereads

PICKOF THEMONTH!


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rightAt their best

10

> flavour in season

parsnipsParsnips are a sweet-flavoured root vegthat cant be beaten this time of year.Historically, parsnips were used to sweetendishes where sugar was not widely availableand so were used a great deal more incooking. When roasted, parsnips can bedeliciously sweet and a great complementto any Sunday roast. A little tip is to pickparsnips that have already faced a frost asthis adds to their sweetness. Try to pickfirm, dry parsnips that are not too big asthe bigger they are the more woody thecore tends to be. They can be stored in

a fridge for 2-3 weeks provided they arecovered. A parsnip that is no longer atits best will tend to look withered andwrinkled and turns slightly soft.

pumpkinPumpkins are often mistreatedwhen they burst into seasonand are carved up for aHalloween decoration. This isa waste of what is an amazingingredient at this time of year,whether roasted or fried, madeinto soups or pies. Pumpkinswork really well with heavierherbs and spices such as thymeor ginger to work with theirsweetness. Try roasting theseeds with salt and chilli too.

Pick pumpkins that are weightyand with unblemished skin.If kept in a cool dark place theywill keep for several weeks.

ROASTED PUMPKIN AND

COCONUT VELOUT

Transfer 1kg of peeled and choppedpumpkin to a roasting tray. Drizzlewith olive oil, salt, freshly crackedpepper, 4 cloves crushed garlic,1 tbsp cumin seed and pinch of currypowder. Roast in a pre-heated ovenat 200C until soft and slightlycharred. In a medium pan sweatdown 3 shallots, a stick of celery and1tsp coriander seeds. Add 500mllight chicken stock and reduce by athird. Add the roasted pumpkin,200ml coconut milk and bring to the

boil. Blend until smooth and adjustseasoning. Serve with a swirl ofcoconut milk, chopped corianderand toasted pumpkin seeds.

We all know that eating with the seasons makes for healthierbodies and tastier dishes. Each month Tom Bowles from HartleyFarm and Pieter Swanepoel from Cavendish Restaurant team up tobring you all you need to know about the best produce of the month.


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now

> flavour in season

QUICK APPLE CRUMBLE

Peel and core three GrannySmith, two Braeburn and

three English Cox apples andcut into equal size chunks(using various apples givesyou better texture and depthof flavour). In a large potbring to the boil 100g sugar,1 vanilla pod, juice and zestof a lemon, 75g unsaltedbutter and 50ml water. Oncea light caramel has formed,add the diced apples andcook with the lid on until theapples have softened andtransfer to an oven-proof

dish. In a mixing bowl, crumbtogether 200g digestivebiscuits, 100g toasted nibbedalmonds, 50g toasted oats,100ml honey and 75mlmelted butter. Sprinkletopping over the apples andbake in a pre-heated oven at200C for 15 min until golden.

SPICED PARSNIP CROQUETTES

Peel and chop 1kg parsnips and transfer to aroasting pan. Add 100g diced unsalted butter,75ml olive oil, 1 tsp chilli flakes, 1 tsp gratednutmeg, 2 tbsp demerara sugar and salt andpepper. Roast in preheated oven at 200C for15 minutes until soft and allow to cool. Peeland chop 400g potatoes and boil in saltedwater until soft. Strain the liquid and allowto cool. Transfer the parsnips and potato to amixing bowl. Add 3 egg yolks, 150g gratedGruyre cheese, 2 tbsp chopped spring onionand mix thoroughly. Place the mixture in apiping bag and pipe finger-size pieces onto

greaseproof paper. Refrigerate to firm up.Roll the fingers in flour, egg and seasonedbreadcrums. Deep fry at 180C until goldenor bake in the oven.

appleAlthough available fromearly autumn, apples

are one of the fewhomegrown fruits stillto be enjoyed at thistime of year. More hardyeating apples such as theclassic Bramley can bestored well and keepfor months to supply youthroughout the colder,darker months. Theymake a wonderfulaccompaniment to yourroast pork or braisedwith warming spices

and served up with redcabbage. Homegrownapples will store formonths if unblemishedand wrapped innewspaper and storedin a wooden box. Thegeneral rule of thumbis the later the appleripens, the longer itwill last.

Hartley Farm Shop and Caf is located just outside of Bath,

selling a fresh and colourful selection of local, seasonal

produce. www.hartley-farm.co.uk

With two AA rosettes. The Cavendish Restaurant and Bar isa hidden gem in the heart of Bath serving the best of modern

British cuisine. www.cavendishrestaurant.co.uk


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Driving across country towards Bibury, past inviting pubs and over thebubbling River Coln, Polly March felt like she was entering the veryheart of England and into the most beautiful village in the Cotswolds.

biburycourt

As our we swept round into the stunninggrounds of Bibury Court, I had an odd senseof homecoming, because, although theJacobean mansion is breathtakingly grandand imposing, every leaded window seemsto twinkle as if in welcome.

Bibury offers 18 rooms of varying luxuryand standard. We were in Barebones, awonderfully large grand room overlookingthe vast front lawn with a bed large enoughfor a family of four and a huge bathtub onecould happily get lost in for several hours.

Before dinner we enjoyed some drinks in thepanelled drawing room, which again,managed to feel homely, despite itsmagnificence. The bar offers an extensivewine list, and a fantastic array of cocktailsand shorts.

We chose to sample the hotels fine diningmenu in The Oak Room, an intimate venuewhich has been recently revamped. Biburyrecently appointed a new head chef, NigelGodwin, who has been instrumental inchanging the dining offer, so that guests cannow choose from the adventurous menu ofthe Oak Room, or the more classic menu

of The Brasserie. Either way, you arespoiled for choice, as every dish has such amouthwatering description on the menu.

After much deliberation, I went for the slowcooked Bibury duck egg, chicken oysters,foie gras, celeriac and parsley (8.95). Theegg was huge and exploded a wonderfullythick yolk all over the plate which I greedilymopped up with the delightful home-bakedrolls. (The hotel is soon to open its ownbakery, and these were a great advert forthings to come.) The chicken oysters werebreaded, juicy little nuggets, plucked from

between the chicken thighs and the rib cage.

The whole dish came served on somecreamy celeriac which had the optimumbalancing effect on the varying textures.

My husband plumped for the Loch Duartsalmon mi cuit, avocado, foie gras, walnutsoil and apple (11.95). The avocado wasadded to the salmon by hand via a whippedcream canister, which gave it a lovelyconsistency. And although one wouldntoften think of salmon and apple in thesame dish, there was a curious geniusto the blend.

For the main course I went for the Adlestroppartridge with quinoa, butternut squash andcocoa (25.95). The partridge was divinelycooked and perfectly complemented firstlyby the crunchy and beautifully cookedquinoa grain and then by the wine we wererecommended by our knowledgable Frenchwaiter - a Chteau Haut-Bages AverousPauillac 2001 (12 per glass), with a lovelyfull-bodied blackcurranty flavour.

My husband once more opted for fish,choosing the John Dory and scallops, ona bolognese of squid, with local chorizo(24.95). It was beautifully presented and

the scallops were perfectly done with thechunks of soft, moist fish and the delicateflavours wonderfully lifted by the richnessof the bolognese.

I have to say the desserts were out of thisworld and there is such an exciting range tochoose from, so be prepared to change yourmind several times. I was intrigued by thesound of a Snickers brle with peanutbutter parfait and a cherry jam sandwich(10.95). And I was not to be disappointed.What arrived was a beautifully presenteddish with a perfect little brle with nutty

chunks that outdid any shop-bought

Snickers Ive ever eaten. The peanut butterparfait was rich yet smooth with a dollop ofraspberry sorbet on top. And the cherry jamsandwich was in fact a layered, homemadesort of Snickers bar, with chocolate, chewyand nutty layers, the jam signified withluscious blobs dotted around the plate.

My husband went for the coffee crme,chocolate, granola and mascarpone sorbet(8.95), with a delectable glass of dessertwine to counteract any bitterness from thecoffee. The dessert was an utter triumph,with the added delight of hidden poppingcandy in the sorbet as well as a beautifullytextured coffee crme. We finished off thisgastronomic excess with homemade lemonmacaroons and coffee (4.95), back in thedrawing room and then it was to bed acrossthe gleaming flagstones and along thewinding corridors.

Driving away the next day, I felt a huge senseof regret at rejoining the real world, proofif any more was needed, of a wonderfulevening spent, where Bibury Courts initialsense of welcome was echoed in thequiet, non-invasive hospitality of the staffthroughout our stay.

Bibury Court HotelBiburyCirencesterGloucestershireGL7 5NT01285 740337

www.biburycourt.co.uk

> flavour bibury court


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I have to say the desserts were out of this world and there is

such an exciting range to choose from, so be prepared to change

your mind several times


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The Old Inn Restaurant

in Holton is a beautiful

restaurant and bar just

outside Wincanton. Full of

character, this 400-year-old

coaching inn with log fire and

flagstone floors has been

restored and brought back to

life, while still maintaining its

original charm.

Young head chef BenAbercrombie, 18, has taken up

the lead kitchen role at The Old

Inn and is cooking up a storm,

where his passion and

enthusiasm ensure his food is

exquisite and unforgettable.

Here he cooks us up one of his

fabulous recipes. Enjoy

1 Take 1 confit leg of guinea fowl, season well

and cover with duck fat.

2 Cook on a gentle heat for an hour. For the

guinea fowl breast grill over the fire for a

lovely smoky flavour, but pan frying and

crisping up in the oven work just fine.

3 Season breast and cook off in a hot frying

pan with a splash of vegetable oil, skin side

down. After a few minutes place the breast

in the oven at about 190C and cook for

10 minutes. Once cooked remove from the

oven and leave to rest. While resting use the

same pan with all the juices and cook a

handful of bacon lardons and red currants.

Then de-glaze with stock to provide a mouth-

watering sauce to accompany the dish.

4 Stew down one red sliced cabbage and a

sliced onion in a deep pan over a high heat

with a knob of butter and a good splash of

vegetable oil until softened, add 100g sultanas

and stir, add 150ml balsamic vinegar and

400ml of red wine and reduce slightly, turning

the heat down to a gentle temperature then

season with salt and pepper. After about

10 minutes add 150g of soft brown sugar

and stir in, then cook for another 10 minutes

with a lid

The

OLD

INN

Ben Abercrombie

The Old Inn Restaurant, Holton, Nr Wincanton BA9 8AR 01963 32002 www.theoldinnrestaurant.co.uk

CONFIT GUINEA FOWL LEG WITH BREAST COOKED OVER THE FIRE,

BRAISED RED CABBAGE WITH SMOKED BACON AND RED CURRANT JUS.


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15

Parlez-vouz Franais? Nope, meneither, but to get to grips withthe front and back of house in a

restaurant youll need to brush up onthose skills pretty quickly, and thatmeans knowing more than just

Garon!! when youre ready forthe bill.

The brigade de cuisine is the systemof hierarchy found in restaurants, aconcept developed by legendary Frenchchef and restaurateur Georges AugusteEscoffier, who, among many otherachievements, published Le GuideCulinaire, which is still used as a majorreference work, both in the form of acookbook and a textbook on cooking.Escoffier died on 12 February 1935, butlate in the 19th century, in London's

Savoy Hotel, he developed the modernbrigade system from the structure helearned while serving in the FrenchArmy, where he organised the kitcheninto a hierarchy of authority,responsibility and function.

Like an army, the restaurant has a strictstructure with a chain of command executive chef or chef de cuisine, souschefs and then chefs de partieresponsible for different departments,and then demi-chefs, cooks andcommis below them. Of course, not all

restaurants have the space, budget

or desire to link in all these ranks andfiles, but if you hear the terms ptissieror ploungeur from now on, at leastyoull know what they mean!

Chef de Cuisine: The head chef or

executive chef, responsible for theoverall management of the kitchen,supervising staff, creating the menus,buying the produce and training-upapprentices. He or she is the top dogor bitch!

Sous Chef (de cuisine): Second incommand, the sous chef takes overwhen the chef de cuisine is unavailable.Watch out for a mutiny, however, asthe sous chef often has designs abovehis station.

Chef de partie: This is the senior chefresponsible for managing a givenstation in the kitcken and overseeingthe cuisiniers, the cooks delegated topreparing certain dishes. Those thatwork in a lesser station are commonlyreferred to as the demi-chefs. Theyarent seen as very important!

Commis Chef: Works under a chefde partie to learn the station'sresponsibilities and operation. Thismay be a chef who has recentlycompleted culinary training or is

still undergoing training.

Ptissier: Or a pastry chef, is a memberof the classic brigade de cuisine in aprofessional kitchen and is the stationchef of the pastry department, skilled inthe making of pastries, desserts, breadsand other baked goods.

Plongeur: Not an esteemed positionthis one as it involves washing thedishes, often under the guidance of theMarmiton, the pot and pan washer.The plongeur may occasionally, and onlyif hes been really good, be entrustedwith basic preparatory duties.

Other positions of note are thepoissonnier (fish man), the confiseur(prepares the petit fours and smallcandies) and the garon de cuisine(the kitchen boy), who helps out all

the others as and when required.

Obviously this structure is not employedin all restaurants and hotels, but it isfound in many. Escoffiers hierarchicalstructure has stood the test of timeand you certainly wont find many in theknow knocking it. And next time youhear noise from the kitchen, it may notnecessarily be the chef de cuisinebellowing at the commis, it could bethe marmiton wanting to know whatthe plongeur is up to.

Flavoureditor Nick Gregory goes behindthe scenes to find out who does what in thekitchen according to long-held standards

lost in translation?


16/68

> favour xxxxxxx

16 16

> favour teen che

Teen ChefJames Underdown, avours 14-year-old budding che,has been back in the kitchen again this month to serve-upanother one o his mouthwatering treats.

Well, since my last installment Ive had a very oodie month. Firstly, I had oneo the best meals Ive ever had at Woods Restaurant, Bath, and Ive also startedmy GCSE catering course.

This months recipe is one o my all-time avourite deserts - chocolate mousse.It is so simple to make but it tastes amazing! I only use milk chocolate because

I fnd dark too bitter and it just doesnt taste as graeat, but play around tofnd what you like best. Also you can add more or less brandy (I do ask myparents dont worry!), I like the way it compliments the chocolate, but too muchoverrides the taste (well thats my opinion).

Chocolate

Mousse

Ingredients

170g Milk chocolate4 Egg whitesTeaspoon and a bit oBrandyCinnamon and nutmeg

Method

1 Firstly melt thechocolate over boilingwater. In another bowl,whisk up the egg whitesuntil they orm sot peaks.

2 Once the eggs arewhisked you can now addthe brandy and a smallamount cinnamon andnutmeg and quickly whiska tad more.

3 Now pour the meltedchocolate and, with ametal spoon, old in so itsa chocolaty colour and nowhite specs let in.

Leave in the ridge or aew hours (overnight is

best).


17/68

Introducing

The beautiful Kings Arms in Litton isnestled at the foot of the MendipHills and the entrance to the wonderful

Chew Valley and it reflects both sophisticatedand simple food choices, sourced locally andorganically and many bought directly from thefarmers themselves.

Just sit back in either the historic surroundingsof the 591-year-old 14th century pub or move tothe contemporary surroundings of the Littondining restaurant and just soak up the flavoursand get lost in the tantalising array of choices.

Taste real Cheddar cheese 12-to-14 months-oldand enjoy the beef and lamb born and bred onthe Mendips all fresh, zesty and carefullyprepared and a delight to enjoy.

The Kings Arms complements all their foodwith great Wines and Real Ales along with theirhigh levels of service. When the sun shines intothe beautiful gardens that cascade gently downto the gurgling and splashing River Chew,everything becomes right with the world.

This is Somerset at its very best and for all toenjoy. The preparation of the food is as closeto perfect as you can imagine, along with adistinctly fresh taste that brings customersback time and again.

Kings Arms Radstock, Litton, Somerset BA3 4PW Telephone 01761 241301 www.kingsarmslitton.co.uk

THE STARTERS

Cup of Winter Broth (v) Cup of Mushroom soup (v) House Special baked Soup of the Seas (3 extra) Homemade chicken liver pate, grilled bread and gherkins Kings Scallops with a light leek and mushroom sauce (5 extra) Smoked salmon, cucumber and avocado crme frache Slow roasted Golden and red beetroots, feta cheese and Clementine salad (v)

THE MAIN COURSES

Roast turkey stuffed with chestnuts and mushrooms Supreme of duck breast with an orange and port reduction Slow roast shoulder of Old Spot pork, crackling and apple sauce Fillet of sea bass in brick pastry on a bed of Julienne vegetables served with light

fish sauce Roast Somerset beef, gravy & fresh horseradish sauce Wild mushroom tagliatelle, cream of pea and asparagus

and shavings of Parmesan (v) Kings Arms nut roast (v)(All Mains are accompanied with Herb roastpotatoes, honey roast parsnips & carrots)

THE DESSERTS Traditional Christmas pudding and brandy butter sauce/custard Kings Arms banana & cinnamon crepe with a caramel sauce Somerset apple Charlotte & vanilla custard sauce Local 14 month mature cheddar, Stilton cheese and Somerset Brie Litton Surprise, a bit of everything! (extra 3)

3 courses 25 per person

2 courses 20 per person

House Mulled wine on arrival

Christmas Party Menu

This is Somerset at its very best and for all to enjoy.

The preparation of the food is as close to perfect as you

can imagine, along with a distinctly fresh taste that brings

customers back time and again.

ALLSERVEDINOURUNIQUEBRINGMOREFOODSTYLE

KINGS ARMS


18/68

fenugreek

the herb doctor

THIS

MONTH

18

Fenugreek seeds are both

hypoglycaemic and hypocholester-

olaemic, meaning they can help in

regulating blood sugar and in lowering

cholesterol levels in the blood, both of which

are highly desirable, particularly if you are

fond of sugary foods and grains in general.

There is a fibre in the seeds called

galactomannan, which is thought to be

the main component responsible for these

potential health benefits. After eating a

carbohydrate-rich meal blood sugar levels

increase quite quickly, prompting a release

of insulin to bring the levels back down. It is

quite common for people to have chronically

elevated levels of insulin in the bloodstream

because our diets are so carb heavy, and

this can lead to a rebound response, where

blood sugar levels suddenly drop because

there is too much insulin floating around in

the system. This is one of the main reasons

why people often feel tired 10 or 20 minutes

after eating carbs, such as having a baked

potato at lunchtime.

Fenugreek can help towards putting

this right. A cup of fenugreek tea

immediately after a carb-rich meal can

help to reduce the rapid rise in blood sugar

levels, without stimulating an increase in

insulin production. Just put a couple of

teaspoons of fenugreek seeds in a pestle

and mortar, give them a bit of a bash

and then make a tea with them in a

small pot, infusing for 10 minutes.

Bashing them up a bit first will help to

liberate more of the galactomannan.

The taste is pretty strange to start with

and you may need to play around with the

quantities to find a level that suits you, as

too much can bring out a bitter aftertaste.

Like a lot of these things, once youve

tried it a few times you get used to it and

it actually starts to taste quite nice.

Fenugreek is a member of the pea

family, and what youre looking for is a

kind of delicate sweetness underneath

the more immediate taste sensation.

A quick note about sugar

Everyone knows that sugar isnt very good

for us, and all carbohydrates are basically

made of sugars. Carbohydrates include

anything made from grains including

pasta, pizza, bread and biscuits as well

as starchy root vegetables and potatoes.

Virtually all foods that have become part

of the human diet since the advent of

agriculture are rich in carbohydrates.

Sugar seems to be addictive, and when

you walk through the average modern

supermarket, it seems like 75 per cent of

what is on offer is really just a vehicle for

delivering sugar. Its quite an interesting

experiment to go for a few weeks without

sugars in your diet to see what happens,

although its not exactly easy to do this,

believe me!

Ive set up a website where you can find out

a bit more about how to do it, and theres

also some more info and references about

fenugreek. www.seriouslystoneage.com

Max Drake is a practising

medical herbalist at the

Urban Fringe Dispensary,

where he also runs courses

and workshops teaching how

to use herbs safely andeffectively, treat common

ailments and stay healthy.

For more information and references visit: www.urbanfringe.org


19/68

flavour

Inspired gift ideas for Christmas

the

Gift Guide

~ See inside for more stunning Devon Driftwood ~


20/68

For those who like to be a little different, ParkFurnishers is offering a variety of quirky andcolourful, yet exceptionally stylish kitchenware

collections. These are all great gifts for culinaryenthusiasts with one eye on chic.

The Eclipse range of Duiske Kilkenny glasswarereflects a modern lifestyle with its elegant, plaindesign and its exciting colours. Every piece isdesigned for casual, but stylish dining and thecollection would make an ideal Christmas gift.

For those who like to be at the cutting-edge of style,Taylors Eye Witness six-piece coloured knife set

provides both aesthetic pleasure and practicality.It consists of a cook's knife, bread knife, carving knife,utility knife, all-purpose knife and a paring knife allcontained within a revolving acrylic knife block.

You can further brighten up a kitchen with Judge CoolCasseroles. This range of 22cm casserole dishes infun and funky colours are as hard wearing as they arestriking. Judge Cool make them in a variety of huesincluding red, Wedgewood blue and sea green.

Take this seasons look outside the kitchen withBodums range of portable travel mugs. Made fromstainless steel and colourful plastic, these beauties

are also available in a whole spectrum of colours.

Park Furnishers are in

the know when it comes

to trendy yet practical

goods, and these amazing

gifts are more than simply

stocking fillers.

Willway Street, Bedminster, Bristol BS3 4AZ www.parkfurnishers.co.uk Telephone 0117 944 9012

26 Middle Street, Brixham Devon TQ5 8ER www.devondriftwooddesigns.com Telephone 01803 882 850

DeVOnDrifTWOODExtraordinary and unique

gifts that are made with

natures finest driftwood.

Karen Miller is the owner ofDevon Driftwood Designs,a wonderful store that sells

amazing sculptures and furniture

fashioned entirely out of driftwood.

Karen started off 11 years agomaking driftwood trees out of woodthat she found on the beach in herlocal town of Brixham, Devon. Nowpeople all over the world send herdriftwood, and she fashions it intotables, mirrors, shells, gifts anddecorations among other things.Karen also sells online.

Visit her website to see all ofher beautiful designs...

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21/68

Afamily-owned business, co-run by three brothersRayner, Lakelands humble beginnings startedin 1963, when Alan Rayner, father of the

afore-mentioned brothers, started selling polythenebags to poultry farmers. Since then, the businesshas flourished and expanded, mainly to kitchenware,yet maintained the Lakeland ethos of customerservice throughout.

Lakeland have some fantastic gift ideas this Christmas.Their creative kitchenware and other productsare clearly designed to make life easier and moreenjoyable, whether you're cooking, entertaining, doingthe housework or searching for the perfect present.From fun stocking fillers such as their festive siliconemould, which is perfect for making quirky gingerbreadmen and chocolates, to hampers containing a wealth

of delicious, well-chosen products, Lakeland havesomething for everyone.

For those looking to make their home-cookedChristmas dinner as delicious as possible, Lakelandhave a whole range of products, including gorgeousglazed terracotta roasters, roast lifting forks, anddeluxe basting sets.

The products all combine practicality and ease of usewith lovely aesthetic qualities, making Lakeland amust on your festive shopping itinerary. In the SouthWest, Lakeland has stores in Bath, Exeter, Tauntonand Truro, so youre never too far from those must-

buys. Alternatively, browse the website for allproducts, including many on special offer this season.

Orderline 01539 488100 www.lakeland.co.uk

lakelanDLakeland have some fantastic gift ideas this Christmas.Their creative kitchenware and other products are clearlydesigned to make life easier and more enjoyable

Blueberry Hill producesa range of handmadefestive treats.

The mini range works

perfectly as stocking fillersor can be combined alongsideBlueberry Hills moretraditional items to createa gorgeous hamper. Fromstars in a jar through to richtraditional Christmas cakes,their range is designedto offer a selection ofcomplementary flavoursalongside some greatcheeses and wines.Their cakes can also bepersonalised to make your

Christmas gifts even morespecial. Orders on 2011gifts will close on Friday,December 16.

BlueBerry hillFrom stars in a jar through to rich traditional Christmas cakes,

their range is designed to offer a selection of complementary

flavours alongside some great cheeses and wines.

Blueberry Hill Ella Fletcher & Rachel Reynolds

07970 983126 / 07815 852117 www.blueberryhillcakes.co.uk

Follow Blueberry Hill on Twitter: @BHCakes Like us on Facebook: Blueberry Hill Cakes


22/68

Lyme Bay Winery are first and foremost great innovators, taking

the processes of winemaking and adapting them in

a quintessentially English way.

If youre hunting fora delicious treat tocurl up with as the

evenings draw in, lookno further than the hugeselection of Lyme BayWinery drinks, includingcountry wines, liqueursand ciders. The difficultyis making a choice should you try the doubleaward-winning Gingerwine, the mellow Sloe

wine or the wonderfully fruity Blackberry?

For that after dinner festive tipple, Lyme BayWinery have created some beautifully packagedliqueurs which make versatile presents for alloccasions if you can bear to give them away.Try the award-winning Whisky Ginger smoothand warming, reminiscent of a whisky mac or a Blueberry Liqueur, a new take on an oldfavourite.

For those who are feeling the cold pinch ofwinter, warm the cockles of your heart withLyme Bays comforting mulled range; a

delicious selection of wines finely spiced withorange, cinnamon and cloves.

lyme BayWinery

The Lyme Bay Winery www.lymebaywinery.co.uk Telephone 01296 551355

C

heltenham Kitchenerprovides a fantastic range

of essential items for yourChristmas preparations, as wellas some really lovely gift ideas.They stock traditional mixingbowls and pudding basins, as wellas all the tools for you to preparean exquisite Christmas dinner.

For thoughtful gifts, choose froma whole range of knife sets,bakeware and Kitchenaid mixers,or cookie cutters for kids. New toCheltenham Kitchener is theirsugar craft and cake-decoratingdepartment give your Christmascake a dazzling finish.

ChelTenhamkiTChener

4 Queens Circus, Cheltenham, GL50 1RX

Telephone 01242 235688 www.kitchenercookware.com

Quote flavour in-store or online for a festive5% discount on your order.

Set in beautiful surroundings, TheDundry Inn is a stunning villagegastro pub, serving exceptional,

seasonal food and drink on an ever-changing menu in a warm, welcoming

and cozy environment. And if it's not on themenu, just ask. The Dundry Inn is happy toreceive requests for dishes to suit.

Three snug restaurant areas provide theperfect setting for the fantastic quality foodon the menu. Dundry Inn is now offeringgift vouchers, in multiples of 10. Thesemake the perfect gift for loved ones, or justa thank you to someone special.

This charming pub is open throughout thefestive period and offers a delicious three-course menu for 24.95, or a seven-coursemenu on Christmas Day for 70 per head.

The DunDry inn

Church Road, Bristol, Avon BS41 8LH

Telephone 0117 964 1722 www.dundryinn.co.uk

Visit The Dundry Inn and see just why it is the place to eat in Bristol

and experience for yourself why their motto is to provide a 'service

standard always aiming to exceed expectations'.


23/68

Elizabeth Shaw is most certainly one of the

premier confectioners this country has, dont miss

out on the gorgeous treats they have on offer.

Elizabeth Shaw is one of the UKslongest-established and best-lovedchocolate brands, and is famous

for its timeless classics, such as theiconic Chocolate Mint Crisp, and FamousNames Liqueurs.

The company also has a whole range ofdelicious and contemporary flavours,such as Milk Chocolate Butterscotchand Dark Chocolate Caramel, all withElizabeth Shaws melt in the mouthhoneycomb crisp. With so many moreishoptions on offer, you certainly wont bedisappointed.

Perfect for a Christmas gift, Elizabeth

Shaws Mint Collection could be just thething - a sophisticated selection of darkand milk chocolates, infused with theirown specially-selected mint oil, and witha gorgeous decorative seal around thepack, this makes the perfect pressie.

For an alternative festive surprise, yousimply must try their renowned FamousNames Liqueur chocolates, now alsoavailable in a super large pack, a must forany liqueur lover! Featuring deliciouslysmooth liqueur centres encased in richdark chocolate, these classic chocolates

are made to a unique recipe, giving youa luxurious experience every time.

12 Becket Court, Pucklechurch, Bristol, BS16 9QG www.elizabethshaw.co.uk Telephone 01179 371 200

Parabola Road, Cheltenham, GL50 3AQ www.hotelduvin.com/hotels/cheltenham Telephone 01242 588450

elizaBeThshaW

Thinking of a Christmas gift with a difference? Then this little bundle of treats is the perfect festive offering...

Cheltenham

They say it's the thought that counts. Thisyear make sure it really counts with 'Hisand Hers' festive hampers from Hotel du

Vin & Bistro Cheltenham.

For the ladies the hamper includes a bottle ofexpertly-selected Hotel du Vin Champagne andan Espa gift set. The hamper also includes twotickets to a cooking demonstration with HeadChef Paul Mottram on Thursday, January 12from 10.30am to 2.00pm. The demonstrationincludes Chef's selection of dishes for a starter,main course and dessert, all created usingseasonal homegrown and local produce. Thedemonstration concludes with a three-courselunch and a glass of wine with Chef.

'His' hamper contains treats such as aRomeo y Julietta Number 1 Cigar, a bottle ofCheltenham Special pale ale, a bottle of specialpremium ale from Battledown Brewery and twotickets to the Battledown Beer Dinner on

Thursday, January 19, which consists of fourcourses with ales to match.

For a gift that brings treats and memorableexperiences together for only 125, thinkHotel du Vin & Bistro Cheltenham.

hOTel DuVin& BisTrO


24/68

Jon Thorners remain a most reputable business, whose ties to local

suppliers and farmers stand them in an excellent position to provide

you with the very best cuisine for the festive season.

S

ometimes finding the perfect Christmaspresent for food lovers can be difficult,

but Jon Thorners of Shepton Malletoffer a fantastic solution: personalise abeautiful wicker or faux leather hamper bychoosing from their delectable range ofSomerset cheeses, locally produced chutneysand sauces, award-winning chocolates andspeciality savoury treats - and have themwrapped for that extra wow factor.

You could please even the most discerningconnoisseur with the wonderful range ofregional wines, spirits, mead and cider theyhave to offer, which can be presentedbeautifully in hessian bags, along with

complementary accompaniments.

For the ultimate foodie gift, choosethe Jon Thorners Fresh LuxuryHamper, which contains everything

you need for the perfect three-courseChristmas feast. This contains a threebird roast; free range ham; Scottishsmoked salmon; homemade terrine;pork chipolatas; cranberry sauce; breadsauce; award-winning Christmas pudding;

homemade brandy butter; organic cheesetruckle; Tuxford & Tebbit Stilton, chutney

and a savoury biscuit selection all for just

99.95. The Fresh Luxury Hamper servesfour, and is guaranteed to delight.

Available this Christmas online or instore fromOrange Tree, an award-winning retailer basedat Darts Farm near Exeter, Grace Elephant is a

captivating twist on the traditional soft toy. Shes madefrom premium fabrics and is weighted so she poses,flops and cuddles perfectly. At around 50cm high sheeven makes the perfect cushion or doorstop!

Orange Treehas previouslywon BestIndependent

Retailer in

the South

West and

WalesandBest Retail

Initiative

at The Greats

Retail Awards.

JOn ThOrners

O

rangeT

ree

Jon Thorners Bridge Farm Shop, Pylle, Shepton Mallet, Somerset BA4 6TA www.jonthorners.co.uk Telephone 01749 830138

Orange Tree, Darts Farm, Topsham, Devon EX3 0QH

Telephone 01392 876688 www.theorangetree.co.uk

Visit Orange Tree for handpicked gifts, decorations,beauty, fashion and unique interior pieces.

Your name on a vine in one

of our Pebblebed Vineyardsfor a year

Follow the vine throughthe growing year with emailphotos of your adopted vinetogether with our newsletter

A bottle of ourPebblebed wine

Vineyard tour and tastingfor two people. Come andsee your adopted vine

One years membership of

Friends of Pebblebed whichgives 10% off any winepurchases and invites tovineyard events

Costs only 45.00

www.bbbd.co.

~ aDOpT a Vine ~peBBleBeD


25/68

As winter draws in, the cold winds howland the frost is biting, there are fewthings more comforting than nestling

up with a nice warm cuppa. And not just anyold cuppa either: teapigs tea is made fromonly the very best whole leaves, berriesand flowers not that dusty stuff found inregular teabags. teapigs tea is presented to

you in special tea temples a roomy meshbag that gives the leaves plenty of room to

infuse so you get a great tasting cup oftea. As a stocking filler for tea aficionados,teapigs teas will more than satisfy eventhe most demanding connoisseurs ofthe exalted leaf.

Their range is really rather exciting anddiverse; theres something for everyone.

Youll find all the classics like EnglishBreakfast, Darjeeling Earl Grey

(for your more traditional friends), a specialSpiced Winter Red Tea for a bit of festivespirit, and for your more adventurouscompadres, a Chilli Chai and even aChocolate Flake tea. teapigs also do somefunky teaware, gadgets and gifts for thosetea nuts in your life (we all have at least one).

Teapigs, 1 The Old Pumping Station,Pump Alley, Brentford TW8 0AP

Telephone 0208 568 1313 www.teapigs.co.uk

The teapigs range is really rather exciting and diverse;

theres something for everyone.

t

The Village pOTTeryA

dd an individual quirk to your Christmasgift list this year. The Village Pottery,

Clifton, can personalise anything frommugs to boiled egg and soldier plates. Choosefrom a variety of glazes to suit your style.

Each item is lovingly hand-thrown on thepotters wheel so please allow time for Jento make your order. If you would rather getmucky yourself then why not give a potterylesson as a gift? Check out our new range,Beeline Ceramics, raising awareness ofthe threat to bees. Available inLavender, Poppy or Echinacea.Email Jen with any questions:

[email protected]

Each item is lovingly hand-thrown

by Jen on the potters wheel!

70 Princess Victoria St,

Clifton, Bristol BS8 4DD

01179 734343

www.thevillagepottery.co.uk

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*(validuntil30thNov2011,excludescheekydealsa

ndgifts)


26/68

Enigma Pottery, a gallery shop that holds an Aladdin's cave of ceramics created by Jenny Barton

Tucked away at the top of VicarageStreet in the artisan town of Frome,you will find Enigma Pottery, a

gallery shop that holds an Aladdin's caveof ceramics created by Jenny Barton. Justask, and Jenny will take you through tothe beautiful walled garden to visit thestudio where she works and where youcan newly discover your inner creativity.

Some special gifts to look out for include;studio tableware made to order in a rangeof colours and textures and high fired tobe dishwasher proof; romantic heartbowls and mugs, hand-modelled flowers,soap dishes and heart shaped trinkets;personalised logos, hand-carved andadded to a range of products; and gardensculptures including fairies with attitude secretly smoking or drinking availableto discover in the studio garden alongsidethe bird baths and garden pots.

15 Vicarage Street, Frome BA11 1PX www.enigmapottery.co.uk Telephone 01373 452079

31 Bathwick Street, Bath BA2 6NZ www.facebook.com/pages/indulgence-cafe. Telephone 01225 316265

Indulgence Caf is a charming destination, and the cakes and pastries

there are sublime, making it a must-visit for any Christmas shopper.

Replacing what was formerly Bath

Deli in Bathwick St, Bath, is a

new venture led by South African

pastry chef Katherine Small. The

premises have been re-launched as

Indulgence Caf, and the tasty treats on

offer there certainly live up to its name!

After working for more than ten years inthe restaurant industry in both the UKand South Africa, Katherine has alwaysdreamed of opening her own patisserie.That dream has been realised, and verywell indeed. Katherine and her youthfulteam make everything on site, with thebest local ingredients sourced fromlocal quality suppliers.

In Indulgence Caf, Katherine hascreated a place where customers feelcomfortable, and can enjoy delicious,freshly baked products in a relaxedand homely atmosphere.

She has quickly gained the supportof the local community, and as wordspreads around like wildfire, customersfrom further afield are coming tosample the home-baked delights atIndulgence Caf.

The caf stock a wide range ofhomemade and packaged products,such as preserves, biscuits,meringues, biscotti, as well as manydelightful festive gifts which willavailable soon.

They also provide a selection of freshlyprepared sandwiches on a variety offreshly baked breads and rolls, savourytarts, pies, daily soup and saladspecials. There is an office cateringservice for fresh products tobe delivered to your workplace aswell as bespoke cakes prepared forany special occasion.

inDulgenCe Caf

enigmapOTTery


27/68

3 Argyle Street, Bath BA2 4BA

Telephone 01225 444260

www.grasse.me.uk

Grasse provides some really thoughtfulChristmas gift ideas; dont miss out when

choosing for your loved ones this winter.

Grasse is a lovely

boutique shop in

Bath specialising in

distinctive luxury products

for the home and garden,

many of them handmade

and recycled. Grasse,

named after the

southern French town,

also stocks a selection of bespokeand antique items. There is a range

of truly tempting skincare products,

along with some wonderful organic

candles and room mists. Grasse is

now a stockist of Le Chameau

wellies and accessories.

Grasse provides some really

thoughtful Christmas gift ideas;

dont miss out when choosing

for your loved ones this winter.

grasse

For further information and a list of all our coursesplease check out our website

www.foodworkscookeryschool.co.uk

or call us on 01242 870538fOODWOrksCOOkerysChOOl

CHRISTMASGIFT VOUCHERSA perfect way to indulgesomeone's love of food,from complete beginners toadvanced cooks

CHALET, YACHT AND

GAP YEAR COURSES 2012

The Foodworks cookeryschool provides professionaltuition in a relaxedatmosphere offeringeverything from day coursesto residential training, privatehire to corporate entertaining.


28/68

28

Wine columnist Clare Morris has over 10 years experiencein the drinks industry, consulting with hotels, restaurants,pubs and bars across the UK. She is currently studying fora Diploma at the WSET London Wine and Spirit School.

Fabulous as Champagne is, inthe colder months Im equallydrawn to my spirits cupboardwhere there are somewonderful winter warmerslurking. A bottle of spirits particularly at the morepremium end makes agift with real wow factor so good perhaps, that youmight be rewarded with alittle sample yourself. MartellXO is one of the best Cognacsaround fact. XO standsfor Extra Old, if you werewondering, aged for aminimum of six years butusually over 20. Gingerbread,dried fruits and orangemarmalade flavours perfectfor Christmas time, with

a stunning arched bottleto match. You can find atwww.thedrinkshop.com for110, or, if thats a little steep,the Cordon Bleu at 81 onwww.thewhiskyexchange.com

Pricey, but you certainly getwhat you pay for. I highlyrecommend a couple ofglasses at Pennyhill ParkHotel and Spa in Surreybefore you take the plungeon the bottle.www.pennyhillpark.co.uk

Moving up the price laddera notch, heres one of themost elite Champagnes onthe market - the Perrier-JoutBelle Epoque. With its beautifulArt Nouveau anemone bottledesigned by Emile Galle,its also one of the most iconic.Waitrose helps us out againas a stockist, with a gift pack

priced at 90. It just doesntseem fair to give awaya Champagne this goodwithout knowing what ittastes like yourself, so youcan indulge yourself atLainston House Hotel,a gorgeous 17th-centurycountry house in Winchester.Maybe one to combinewith one of their fantasticChristmas break packages?

www.lainstonhouse.co.uk

Its that time of year again when were all desperatelyracking our brains as to what to buy our loved ones.Hopefully the Christmas gift guide in flavourthis month

will help you out if youve drawn a blank. However, for adifferent approach, why not try some premium spirits orChampagne as a gift? Working in the trade Im a bit biasedon this score, but its always a winner for me! Heres somesuggestions for a range of different products, with somestockists for you to try a sample for yourself first, just asresearch of course

Ill start with one of my favouriteChampagnes Charles HeidsieckBrut Rserve. If you love thestrong biscuity flavour of vintageChampagnes, this is the non-vintage for you. Aged for fouryears to get its rich flavour,its not surprising its wonwine of the year in twoawards already this year.You can buy a bottle as a

gift from Waitrose at32, or if you fancysampling yourself firsthead to Hermanos inClifton, Bristol, whereits a very reasonable45. You may find me inthere working my waythrough their stocks!

www.hermanos.co.uk

seasonalstockpile

the


29/68

29

> flavour clare morris

It wouldnt do to have aChristmas list without a bottleof whiskey nestling in there,

and a pretty special one atthat. The Balvenie SingleBarrel, aged 15 years, isa wonderfully complex agedmalt. I love the tasting noteon its website which I thinkdoes it perfect justicea honeyed maltiness withvanilla, oak and delicate spice.As a single barrel product(literally, drawn from onebarrel not blended withanother) there will be slightvariations from batch to batch.

An excuse, in my opinion, forfurther research to learn tospot the difference. Our friendswww.thewhiskyexchange.com

can help us out here at 48,or you can put your tastebudsto the test at the secludedBerwick Lodge Hotel,nestled away just a couple ofminutes from the M4 and M5near Bristol. It has its ownhelipad in case you want toarrive in stylewww.berwicklodge.co.uk

Heres another single barrel(bourbon) whiskey althougha total taste contrast to the

Balvenie - this time for allthe Jack Daniels lovers outthere. There are certainlyplenty of them! At JackDaniels the smoothest andmost intensely-flavouredbarrels are set aside tomature further, with extraflavours of toasted oak,caramel and vanilla. Again,each bottle and each barrelare unique, carrying the ricknumber, barrel numberand bottling date - this

uniqueness in itself makinga great gift. Available atselected Sainsburys(and online) for 37, orsavour a glass at SmokinAces cocktail bar and whiskeylounge in Bournemouth.Im a big fan of the quoteon their website: there isno solace for the soul,no tonic for the body, likeold bourbon whiskey.I couldnt agree more.www.smokin-aces.co.uk

And, one final product for thoseof you who are not so fond ofdark spirits, or maybe somethingextra for those of you who are Grey Goose vodka. With a five-

step distillation process and theprestigious title of the worldsbest tasting vodka, its wortha try to see if you agree.After all those heavy, winterdigestifs, give your tastebuds arefreshing alternative and mixyourself a festive cocktail. GreyGoose adds an extra touch offinesse as your base spirit, andI think youll be surprised howeasily even the least bartender-like amongst you can pull off asleek, professional looking (yes,

and tasting!) cocktail. Youll findGrey Goose at Waitrose for 33,or I can highly recommendsampling at Buddha Loungein Southampton, looking outon the roof terrace.www.the-buddha-lounge.com

Heres a winter-flavoured cocktailsuggestion to getyou started:

the flamingblack stud

Ingrediants

50ml Grey Goosevodka25ml blackberrypure10ml Grand Marnier10ml lemon juice1 barspoonbalsamic gomme(half gomme, halfaged balsamic)

Method

Shake all ingredientswith ice and strain.Garnish with a

flamed orangepeel and a singleblackberry. Enjoy!


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Visit the newwebsite: www.edelishop.co.uk

At the foot of the Mendips between Chew Valley and Blagdon Lakes,the Ring O' Bells nestles 10 miles to the south of Bristol and Bath,

equidistant to them both, on the main A368.

Butcombe Brewery's oldest owned pub has recently undergonea major faceli, helping to give a new polish to an old classic.

e pub retains its traditional feel however, and great wooden beamsstraddle the ceiling of the warm and inviting bar.

A great range of continental lagers and Butcombe ales are available,and the staff are warm and welcoming.

A lovely destination pub, e Ring O Bells is certainly worth a visit!

Ring O Bells

Ring O Bells ~ Compton Martin ~ Bristol BS40 6JE

Telephone: 01761 221284

www.ringobellscompton.butcombe.com


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BOUGHT,BORROWED

& STOLEN

Allegra

McEvedy

As a professional chef, Allegra McEvedy has developed a healthyadmiration for the tools of her trade, and it became her quest tosearch for a knife that reflected the country she was currently eatingin. From each of 20 countries, Allegra has chosen the absolute bestof what she ate there - flavours that engrained themselves in her

food memory and are what she calls knock-your-socks-off yum.We have selected a few that we think will tickle your tastebuds andleave you wanting more

This is the first cookbook Ive written that

isnt about recipes that Ive come up with:instead its a book of special things

Ive eaten all over the world that moved me,

and that Ive recreated using my notes

and taste memory. Wherever you

are in the world, theres no

better way of giving people

joy than by handing

them a plate of food

made with love

and watching

them love it too.

Some women collect shoes- Allegra collects knives!


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32

BRUNCH HASH

is, or something like it but a bit greasier, was

the first thing I ate when I went on my illegal

job-hunting mission to New York in this tiny

joint on Second Avenue. is is one of the yum-

miest brunch dishes out there: such a quick and

easy cook I dare you to make a hash of it!

Serves 4

Ingredients

500g potatoes (ie 2 largeones), diced3 tablespoons light oil2 tablespoons butter2 onions, diced 2.5cm

square4 really thick slices of saltbeef*, weighing about 75geach, large diced orroughly broken intobig pieces1-2 tablespoons Dijonmustard, to tasteA big handful of flat-leafparsley, chopped4 medium, cooked beetroot(about 200g), diced4 spring onions, sliced4 eggsA good pinch of chilli flakesSalt and pepper

CONFIT SALMONIN GINGER JUICE

Purity is an important part of Japanese culture,

and the cleanliness of this dish reflects that.

We eat porridge for breakfast and they eat

salmon, ginger and salty soy: ours is for the

energy levels, but this, first thing in the morning,

definitely feels like brain food.

Ingredients

Around 600ml rapeseed/light oliveoil/grapeseed oil (or enoughto submerge your salmon pieces)300g piece of salmon, from the head end,skin on and pinboned150g/5oz ginger, washed and peel left on

2 tablespoons sake2 tablespoons mirin1 tablespoon light soy sauceA small handful of alfalfa sprouts punnet of mustard cress50g salmon eggs

Method

1 Warm the oil in a shallow pan/small fryingpan (about 20cm/8 inches across) over amedium heat: youre looking for the pointat which a corner of bread fizzles with smallbubbles but nothing explosive happenswhen you drop it in. From there turn the oil

down a bit and wait a couple of minutes sothat the temperature stabilises (for thosewith thermometers, itll be around110C/230F).

2 Halve the salmon along both axes to make4 squarish blocks, then slide them into theoil, skin-side down. They should sink andbubble gently but you dont want them tocolour at all. Cook for 3 minutes, then gentlylift them out and drain on kitchen paper.

3 Using the big holes, grate the ginger intoa bowl. Pick up half of it, squeeze the fibresover a little bowl to extract the juice, andonce youve squeezed the life out of it do thesame with the other half it should produce3-4 tablespoons of juice (you can keep thesqueezed solids to make tea/toddies). Mixthe ginger juice with the sake, mirin and soy.

4 When the salmon has cooled to roomtemperature, peel off the skin. Spoon thesauce onto 4 plates, and put a piece of fishon each. Mix together the alfalfa andmustard cress, and put a small pile ontoeach of the fish pieces. Share the salmoneggs between the 4 plates and serve thewhole thing at room temperature.

(Pictured on previous page)

BOUGHT, BORROWED

& STOLEN

By Allegra McEvedy

Published byConran Octopus, 25


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33

Method

1 Cover the potatoes with cold salted water, put ona high heat and bring to the boil, then simmer untilthey are almost tender and drain.While the spuds are cooking, heat half the oil withhalf the butter in a large, heavy pan and fry theonions over a medium heat until they are softening

and starting to brown.

2 Chuck in the drained potatoes, add the rest of theoil, turn the heat up to maximum, and fry for a fewmore minutes, until the potatoes are just starting topick up some colour.

3 Season, stir in the beef, mustard and parsley andlastly add the beetroot, turning it in carefully so asto avoid everything going pink. Once the beetroot iswarm just a minute or two turn the heat off andstir in the spring onions.

4 Fry the eggs in the rest of the butter, then seasonand sprinkle with chilli flakes. Divide the hash into 4portions and put an egg on top of each.

PIQUILLO PEPPERSSTUFFED WITH

BRANDADA DE BACALAO

is is one of my all-time favourite tapas the saltiness of the fish, the creaminess

om the mash and the slight piquancy of the peppers all come together perfectly

in every bite. As with most tapas, these are great party food, but Ive also done

a couple with a bit of rocket as a damn fine starter.

Makes 16ish

Ingredients

175g salt cod400g mashingpotatoes, peeled4 tablespoonsextra virginolive oil3 small shallots(or 1 bananashallot),

finely sliced23 cloves ofgarlic, minced2 pinches ofsmoked paprika,preferably thehot one butsweet will do3 tablespoonsdouble creamA squeezeof lemon, ifyou fancy itA tin or jar ofpiquillo pepperswith at least16 pieces in it,drained pepper

Method

1 Soak the salt cod overnight, changing thewater a few times. Next day, first get yourmash going: quarter the spuds into cold saltedwater, bring to the boil, simmer until tender,then drain. While the spuds are going, lift thecod out of the water, pick/cut out any bonesand peel off the skin, then roughly chop theflesh.

2 Preheat the oven to 180C/350F/gas mark

4. Heat the oil in a medium-sized frying panand fry the cod, shallots, garlic and smokedpaprika for a few minutes until the cod isopaque and the shallots have softened, thenturn the heat off.

3 Once the spuds are well drained mash theminto the cod with the cream. Season well withpepper and a squeeze of lemon, and let themix cool a little by spreading it out on a plate.Stuff the peppers, put them on a small, bakingtray, then brush them lightly all over withwater.

4 Bake in the oven for 10ish minutes until hotbut not collapsing; you can give them a splashof extra virgin olive oil when they come out ofthe oven if you want, but in Spain they areusually served matt.


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LOBSTER SPAGHETTINI

e best start to a New Year Ive ever had: 1 January, sitting in the Campo

Santo Stefano in Venice eating this dish in the sunshine. I dont think

Ive ever felt so set up for the year to come.

Serves 4 as

a starter

Ingredients

1 live lobster(weighing about600g)A knob of butterExtra virgin olive oil150g driedspaghettini75ml double creamA small handfulof tarragon,finely chopped

A large handful offlat-leaf parsley,finely choppedA small squeezeof lemonSalt and pepper

For the stock

200g shell-on NorthAtlantic prawns,raw or cookedA splash ofsunflower oilor other light oil

an onion,cut in half againA few cloves ofgarlic, unpeeled3 tomatoesMixed stockvegetables(carrots, celery,fennel, mushrooms,parsley, bay leavesetc), roughlychopped

Method

1 To make the stock, first whiz theprawns in a food processor for a coupleof moments to break them up a bit.Fry them in oil over a high heat for afew minutes, then add the onion, garlic,tomatoes and the mixed stockvegetables. Stir together until thevegetables have warmed up, and thencover with water about 1 litre/1 pints. Put a lid on the pan, bring tothe boil, then turn the heat right down,tilt the lid so the pan is only half covered,and let it gently bubble for 30 minuteswhilst you amuse yourself elsewhere.

2 Once its cooked, drain the stock into abowl, and really push down on the solidsusing the back of a ladle so that all thegoodness is squeezed out. Pour theliquid back into the pan and boil untilreduced by about two-thirds, giving ita good skim along the way.

3 Meanwhile, bring a large pot of waterto a rapid boil. Put in the chilled,knocked-out lobster and boil it for 10minutes. Fish it out, keeping the water,and leave the lobster to cool. Preheat the

oven to 180C/350F/gas mark 4. Bringthe pan of water you used to cook thelobster back to the boil, with a big pinchof salt and a dash of olive oil; keepthe lid on.

4 Boil the spaghettini in the lobsterwater until just al dente, then drain andcover. As the pasta is cooking, lay thelobster on its back and use a long sharpknife to split it into two lengthwise. Crackthe claws with the back of the knife, puton to a baking tray and spread the butteron the lobster flesh. Put the empty pasta

pan straight back on the heat and whenit is really hot pour in the prawn stock(helps double-time reducing). Bring toa rapid simmer, add the cream andseasoning, and let it bubble until it is asauce-like consistency.

5 While the sauce is reducing, cover thelobster with foil and reheat in the oven(10 minutes). When you are ready toserve, stir the cooked pasta, tarragon,parsley and seasoning into the sauce.Finish with a squeeze of lemon. Plate thelobster and, like the presentation I had in

Venice, use tongs to drape the pasta overand around the lobsters body.

> flavour allegra mcevedy


35/68

Now that all your summer marriage

proposals have hopefully been

accepted, you may want to start

thinking about where to hold that

special day. Well, we've done the

hard work for you and put together

some fantastic venues to make the

big moment in your life just perfect...

flavourin association with

The Antrobus Arms Hotel

guide

Wedding


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Arms Hotel

15 Church Street

Amesbury Salisbury

Wiltshire SP4 7EU

01980 623163

www.antrobusarmshotel.co.uk

As you enter the hotel the ambience

is perfect, the greeting warm,

sincere and caring and you will

know that in choosing the Antrobus Arms

Hotel for your wedding celebrations you

will have made the right choice.

For a day full of happy memories theprofessional team will help and guide you

to ensure that your special day is a day to

remember, a day to cherish for you and

your family throughout your lives.

As a licensed wedding venue the hotel

is justifiably proud to be able to offer

a package for your wedding to suit all

tastes and budgets. Its their aim to help

and advise on every detail from your

ceremony, the wedding breakfast and your

evening function to ensure you both have

the freedom to enjoy your special day.

Every wedding is different, but the

Antrobus Arms Hotel offers individual

care and attention to ensure your day is

how you would like it to be tailor made

to your requirements.

AntrobusMakingspecialdaysevenmore

special!

Aomantics are invited to

make the most important

commitment of their lives at

Cotswolds88hotel. With a full licencefor wedding services, couples

can share their day with up to

100 special friends and family as

they exchange vows.

Cotswolds88hotel is set in the

chocolate box village of Painswick,

with easy access to the nearby towns

of Cheltenham, Cirencester and

Gloucester and only 40 minutes from

Bath. Resting on an ancient Roman

site, the 18th-century classical

mansion is a spectacular example of a

late Palladian house which has been

altered over the decades by a variety of

architects including arts and crafts

impresario Detmar Blow.

Cotswolds88hotel provides a truly

idyllic setting for your wedding or

honeymoon with its stunning location

and panoramic views across the

Cotswold Hills. Every ceremony is

bespoke and catered towards your

every need. Believing that no two

weddings should be the same,

Cotswolds88hotel ensures every

aspect should reflect the couple

themselves, tailoring to every budget.

Cotswolds88hotel can offer you and

your guests a menu based around your

favourite dishes. Choose between a

pre-order system or a more traditional

wedding menu, where you and yourguests all eat the same.

You will have a dedicated wedding

planner from the start of your booking

up to and including your big day. The

idea is to take all the pressures away

from organising the details. Weddings

from this bespoke hotel have been

featured in some of the best

magazines in the country and

worldwide, so you can relax and

enjoy the experience knowing you

are in good hands.

88Cotswold


37/68

3535

Blanc EventsBakers & Cutlers HallsFriary BuildingQuakers FriarsCabot CircusBristol BS1 3DF01179 102412

www.blancevents.com

Situated in the heart of the Cabot Circus

development in the centre of Bristol, Bakersand Cutlers Halls date back to the 13th century

and the Grade One listed Halls provide a wonderfuland unique venue for your special day. Each roomretains the original features from the period andprovides a stunning backdrop to any occasion.Whether your wedding is a small, private affair ora large celebration with all of your friends andfamily, Bakers and Cutlers Halls provide the

perfect location.

As you would expect from a venue inspired byRaymond Blancs passion and creativity, food is atthe heart of any celebration, and they can offer a

meal to suit any budget. From Champagne andcanap receptions and buffets, to a three-coursemeal all chosen by you from the interactive menu,to the spectacular French classic croque-en-bouchewedding cake, at Bakers and Cutlers they canprovide it all.

They believe that each wedding is as individual as thecouple itself. The emphasis is on providing apersonal service to each couple, with the dedicatedstaff taking you through each stage of your big day from the ceremony and wedding breakfast throughto your evening celebrations. Whatever yourdreams, Bakers and Cutlers provide the perfect

blank canvas from which to start.


38/68

PristonMill

Priston Mill

Priston

Bath

BA2 9EQ

01225 423894

www.pristonmill.co.uk

On the most important day

of your life, where you

choose to spend it

is the most important thing

to consider, after who you

choose to spend it with!

A winter wedding at Priston Mill

is a fairytale dream come true:

Two ancient venues steeped in

history are seated amidst

marvellous landscaped gardens;

whether draped in frost, mist or

snow, the gardens provide the

perfect backdrop for those

all-important wedding

photographs.

Tythe Barn is a majestic locale

for the larger wedding party, and

more intimate events can be held

at the charming Watermill, which

has been around since before

Doomsday.

Priston Mill is situated just

outside the medieval village

of Priston, only a few miles

from Bristol and Bath, and theorganisers can assist in helping

you find local accommodation

for your guests, as well as

giving advice on wedding cars,

photographers, florists and

entertainment.

Pristons team of first class

chefs can cater for all types of

occasion. There are several set

menus to choose from for your

nuptial meal, including the

decadent menu Avalon, and

a lighter finger buffet eveningmenu. Alternatively, why not

tailor the menu yourself?

The team are happy to help,

and you could find yourselves

feasting on a medieval winters

banquet or anything else that

takes your imagination.

A wedding at Priston Mill is

simply magical, and a day that

neither happy bride nor groom

are ever likely to forget.


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Woodlands Castle is a fairytale

venue for the perfect winter

wedding. Situated in 12 acres

of private grounds surrounded by

woodland, the house is a secludedhaven; yet is just minutes from

Taunton town centre. The castle also

sits near junction 25 of the M5,

providing a central meeting point

between Exeter and Bristol.

Woodlands Castle was built in 1810,

and was remodelled and enlarged by

renowned architect Richard Carver

around 1833. Originally a farmhouse,

Woodlands is far more elaborate than

you would expect from a late 18th

century building.

With its picturesque faade in the

then fashionable pseudo-Tudor style

and its planted pleasure ground it

seems that it was to be a stately home,

designed for public appearance and

private pleasure, rather then mere

accommodation.

For weddings and other private

functions the house is exclusively

yours for the duration of your stay.

Woodlands try to be as flexible as

possible, so whether you want tea and

cakes on the lawn or a live band in the

Orchard Suite, the house and grounds

are available for you and your guests to

use however you wish. It's your day, sothe dedicated team aim to create an

event that is as individual as you are.

Woodlands Castle is licensed for civil

ceremonies and can offer exclusive

hire, so you can build your own

package and control your own budgets.

Alternatively, set packages are

available, and can include everything

from welcome drinks and wine to table

centres and 3 course-meals. For

larger numbers there is lawn space for

marquees, which can be organised at

no extra cost. For Christmas weddings,Woodlands Castle offers some

fantastic deals; contact them to make

arrangements.

There is a great catering team at

Woodlands, that pride themselves on

providing excellent, reasonably priced,

locally sourced, food to suit your

tastes. With over thirty set menu's to

choose from there is something to suit

everyone, or create your own menu

and theyll price it for you.

For special arrangements, Woodlands

Castle has a whole host of recommended

suppliers they can help get in contact

with. Whether it be limo hire, fireworks

or a bouncy castle you want, they areguaranteed to provide the level of

service you would expect.

A winter wonderland awaits lucky

couples at Woodland Castle, book now

for the most important day of your life.

Woodlands Castle

Ruishton

Taunton

Somerset

TA3 5LU

01823 444955

www.woodlandscastle.co.uk

WoodlandsCastle


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Charingworth Manor

Chipping Campden

Gloucester GL55 6NS

01386 593555

www.classiclodges.co.uk

flavour november 2011

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