A little “Taste of Midsummer” – Chef Daniel Cliffords wonderful food.

This was the second of our two dinners in Cambridge and one i`d been looking forward to for quite some time.  ” A Taste of Midsummer ” . A 10 course menu at Daniel Cliffords  2 Michelin Starred restaurant Midsummer house on Midsummer common. The Good food guide 2013 also ranks Midsummer highly and gives it a score of 7/10 so promising times were laying in wait for us.

Chef Daniel Clifford, a seasoned T.V. regular often graces our screens on Saturday Kitchen and he also made it as a finalist on the BBC Great British Menu TV programme. Daniel previously worked at Marco Pierre White`s Box tree in Ilkley , Rascasse in Leeds and also several restaurants in France before moving into Midsummer house in 1998. Michelin awarded Midsummer a first star shortly after opening followed by a 2nd star in 2005. Daniel has retained the 2 star status since then…..will we see a third ?

One of the dishes i was most looking forward to at Midsummer was Daniels 2012 winning main course on `Great British Menu` 2012. His Chicken and a Sweetcorn Egg accompanied by Spinach, Bacon and Peas earned him the perfect score….The  10/10  winner. Apparently from what i can gather, this was the most popular main course ever to go on in the restaurant at Midsummer. A main that  in my eyes should have never come off the menu as it was definitely Daniels signature crowd pulling dish. The restaurant actually sold 70 portions of this every day for 2 months after the show. I was totally gutted to be told upon arrival that the restaurant only had this on the menu for 6 months and then it came off. Onwards and upwards i suppose , new dishes coming and going weekly, I was gutted. I believe that the only dish that never changes on the menu and has been there from day one is “The Scallop dish”….and we never even seen sight of that one….whinge over. The food here is very carefully sourced throughout the UK. Locally supplied if it comes up to the quality mark but if a better product can be found elsewhere in the UK then it will be brought in from there.In essence - if a finer tasting Carrot can be found in the wilds of Scotland than local to Cambridge then it`ll be brought all the way down from there. Taste plays a big part here. Professional foragers also supply the restaurant with wild seasonal ingredients. Chef Clifford took the wise move to employ the pro`s after deciding to go on a  foraging adventure himself. Finding what he ”thought” was wild Spinach and almost ended up pushing up the daisies. Personally when I`m out foraging I only pick what I can positively identify , I have to be 100% certain when I`m dealing with wild food. Only a few weeks ago a young lady died after eating Death cap mushrooms…..once in the digestive system…..you`re a gonna.

Here`s a little guide to Spring foraging and what`s available now ( CLICK HERE )…..it`s one of my posts from last year.

`Taste of Midsummer` menu  started off with a little bowl of filled Gougere

Bloody Mary

Sourdough Bread…The best Sourdough I`ve eaten since The Fat Duck. 

Smoked Salmon , Cauliflower and Cucumber

Mackerel tartare , Chervil , Fennel and Passion fruit.

Scallop cooked in Leek , Burnt Onion , Truffle and Jersey Royals. This is how it arrives at the table.

Very carefully , the outer leaves are peeled away ( one handed ) revealing the delights inside….Scallops , Jersey royal Potatoes and Truffle.

Roasted Quail , Shallot puree , Grapes , Celery and Sour dough.

Roasted Wild Stone Bass , Surf Clams, Cucumber , Wasabi and Sorrel.

Chargrilled Beef , Bearnaise.Pousse Café  – 3 layers consisting of Jack Daniels and Chive cream, pasteurised Egg yolk and Maple syrup , designed to be taken straight down in one.

Apple crumble , Baked Yoghurt , Vanilla.

Blood Orange sorbet , Chocolate brownie.

Coconut Rice pudding , Passion fruit and Lime.

Little sweet pastries served warm with Coffee

A selection of handmade Midsummer Chocolates.

To view all of the photos from the meal , please CLICK HERE.

 

Alimentum , Cambridge – Chef Mark Poyntons “Menu Surprise” and “The Madness of The Laird”.

                             

The Cambridge weekender had finally arrived and it was something i`d been looking forward to for a number of years.For one reason or another my previous years visits had ended up being side-stepped.My dining compadre ” The Laird ” was even more excited than i, as not only was food involved but also his number one passion was to be included in this  trip…” kicking scrap ” – in other words a sale of Agricultural vehicles.Strange blokes dressed in obscure clothing , headwear and speaking in their own language which was understood by them and them only….for example

“She`s bin restored frae grund up yis aye”  ( Restored from the ground up )

” Ehhhh theere was a greet tree grawing up through it and a banty’s nest ont seat full of chucks yis aye “ ( There was a large tree growing up through it and a Bantams nest on the seat full of Chicks )

” She was stood in yon thee barn theeree for 20 yeers and it just bust into life first spin oft hingin yis “ ( It was standing in that Barn there for 20 years and the engine started first time )

The distance from Whitehaven on the Cumbrian west coast to Cambridge ( via north London ) and back again is probably around 700 miles by road. My own first choice would always be the train. On this weekender The Laird decided to organise things his own way and book the hotel and the restaurants , Alimentum and Midsummer house himself .He decided he would also organise travel arrangements. Now then… `normal` people like you and i would just head off in whatever vehicle we had that would offer the most economical form of travel….Would the Laird ? Ohhhhhhh Nooooooo , not a chance. At the ungodly hour of 5am i was shaken out of bed by my `chauffeur` for the weekend and with a smile beaming from ear to ear sat the Laird in his 12 litre ” Super Swede ” Volvo Globetrotter tractor unit. At a lovely “8 MPG” it was so sensible and extremely economical and on this occasion i would not be going 50/50 on the fuel bill. (That also goes for the West of Scotland Summer road trip in his Fire Engine.)

I can`t actually remember a lot about the 6 hour journey down south as i slept most of the way. Big comfy seats had me in a semi comatose state and before i knew it we were parking up at our hotel in Ely.

Our first restaurant was one of the very best in the area , Alimentum in Cambridge holding One Michelin star and a score of 6/10 in the Good food guide 2013. The style of the food served here is described as “seasonal British produce cooked with love and care”. Mark Poynton , Chef and patron offered us a surprise menu , all seasonal and seeing as though it was my first time there then he would do a few of his speciality dishes also.

We were sat in Alimentums `Special feature` window. This offered us the opportunity to have a wee nosey from our table in the restaurant at the boys and girls working away in the kitchen. Ive never had the slightest desire to do a “chefs table” and this was the nearest thing to it….Us watching them watching us watching them….they were all very well behaved , no licking fingers , scratching privates or anything else untowards….The guys were pretty well behaved also.It was a very quiet and organised kitchen , no rushing around , no low flying pans , just calmness and organisation…it just flowed so smoothly.

Chef Mark Poynton has experienced quite a few years behind the stoves now and broke free to go alone, taking up the reins at Alimentum in 2008. Previously Mark had worked with Paul Kitching ( Juniper ) and also spent Several years with Daniel Clifford at Midsummer house ( See next post ) where we would eat dinner the next evening.

So…on with Marks Menu Suprise and a little taster of what`s trending at Alimentum at the moment .The menu is currently running at 10 courses ( with a few little surprises thrown in ) and is £85 per person. We had the flight of wine at £42.50 to accompany each course with a perfectly matched wine for the food. There`s other much cheaper options to experience the food here and a £49 a la carte ( 3 course ) dinner and lunch at £24.50 ( 3 courses ) are an absolute steal.

Marks last words before the food started were ” I hope you`re hungry guys “…… Little did he realise he was feeding “The Laird” , well known for polishing off a couple of Bread portions between every course during Multi course tasting fests…..Bring it on Chef …never a problem.

Served in the Lounge bar , Little Rye crackers with Marscapone and Fennel Jam.

Amuse Bouche of Parsnip and Apple Veloute with Parsnip Caramel popcorn.

English asparagus, Duck egg, wild Garlic, Morel Mushrooms.

Ok…..ok…so i take photos of the Bread as well , why wouldn`t i ?, i`m a geeky food blogger.Alimentums Milk bread and Rosemary loaf , really nice and perfectly baked.

Ham hock , Parfait, smoked hazelnut, pickled mushroom

Pollock Cockles, bacon, Peas and swede

Eel Smoked, apple, horseradish and truffle

Quail Breast and legs, broccoli, lime and peanut

 Halibut , Roasted, butternut squash, cabbage and pumpkin seeds

Beef , Sirloin, oxtail, shallot and bone marrow

Bosworth Ash Goats Cheese on toast with Truffle and Burnt Onion Consomme.

Pre – dessert of Whipped Lemongrass curd , Ginger Beer granita and crispy Gingerbread.

Pineapple Barbecued, yoghurt

Blueberry Granola, white chocolate, cinammon

Banana Parfait, pecan and smoked maple

Little sweet treats with Coffee – Lemon Marshmallow , Salt Caramel truffles and Fruit jellies.

To view all of the Alimentum photos please CLICK HERE

Nothing`s  private when there`s a view into the kitchen. Here`s the Pastry chef at work.

Ely Cathedral.

Here`s the Cathedral interior.

Ohhhh dear ….Lucozades for energy and the Kettles on….Cuppa Yorkshire anyone ? Brewed up by Simon Cowell int flat cap.

Kings College Cambridge.

Herdwick – A grand day ont Joe Relphs Yew Tree farm…. Yis Aye.

“Good stuff comes in Laal parcels“….they`ve stolen my best one liner.That`s exactly what i keep telling people….well it`s my excuse anyways ha ha. The farm people are actually talking Sheep, Herdwick ones which are naturally quite a small breed.I was invited over to Yew tree farm in the Borrowdale valley recently to spend an afternoon with the farming family and to follow the Herdwick process all the way from fell to plate.

If anyone`s thinking of coming up to the Lake District then put this one on your list.It`s so beautiful here and peaceful just isn`t the word. Bring a picnic , sit quietly, chill out and stare in amazement at one of the most stunning places on earth. No cars, very few people, just birds , nature and Sheep….lots of em.

So….Here we are in Rosthwaite , sitting right in the middle of the Borrowdale valley just outside the town of Keswick.If anyone`s thinking about coming on holiday here then Keswick , Ambleside, Grasmere or Windermere are perfect towns to base yourselves in if you want to be right in the thick of things.Great atmosphere at night in the traditional pubs and if you`re not up for that then simply drive for 5 minutes and you`ll be in somewhere like this below.

I adore Lamb , always have done and it`s definitely my favourite meat by far.I`ve eaten it in many different forms and had the various cuts cooked for me by some of the worlds finest chefs over the years. Today was the first time i`ve ever experienced Lamb that actually tasted of Game.If i`d closed my eyes and sampled the Herdwick in a blind tasting of meats i would have plumped straight for “some type of game” .Rich and full flavoured from grazing on Heather , wild herbs and grasses on the Borrowdale fellsides and also as meltingly tender as New seasons Spring lamb.It was definitely a taste experience that stopped me in my tracks with the `wow` factor.

And so the journey begins….I get the evil eyed stare as i wonder what treat he`s going to provide for some happy diner.

Ahhh , now this little beauty sits all alone taking everything in…even managing a wee smile.

Yew tree farm butcher at work demonstrating his skills with the knife……

Which end up something like this.The various cuts expertly prepared for Chef from a side of Herdwick.

Talented young Cumbrian Chef Ryan Blackburn heads up the team at “The Cottage in the Wood“. A magical little hideaway tucked into the Forests of Bassenthwaite. Ryans amazing food earned him Cumbria Life “Chef of the year 2013″ .Ryan used various cuts of Herdwick to demonstrate its use as a perfect restaurant meat to work with.

Once Ryan had finished demonstrating the restaurant style food it was then down to the Chefs from The Leathes head hotel to turn the other various cuts of Herdwick into a tasting plate of Cumbrian Lamb.

The racks were roasted off in a glaze of grain Mustard and Rosemary.

Rack / Best end of Cumbrian Herdwick glazed with Mustard and Rosemary.

Little Cumberland Lamb Pasties.

Slow roasted with herbed crumb.

Lambs liver with caramelised red onion croute,

Herdwick meatballs with Parsnip.

The Cumbrian Herdwick Lamb taster for the demo guests….I was a little hungry with all that mountain air and so they insisted i ate 3 of these….that`s good local hospitality.

 The Herdwicks graze on the Lake district Lowlands.       The view from the farm and up the Borrowdale valley towards Honister pass.

The view over Derwentwater , just before the town of Keswick. The mountain to the right is Skiddaw , 3,054m and 6th on the list of Englands tallest mountains.

Derwentwater.

The George and Dragon with The Lowthers , Penrith.

The George and Dragon is another one of those little ” tucked away diamonds ” i keep going on about. A comforting weekend escape on the verges of the Lake District within a ten minute drive from the M6 motorway .Once you`re through the door then you`ll be shutting yourselves away from the outside world and welcoming the roaring log fires , traditional Ales, some wonderful well priced pub food and good ole friendly Cumbrian hospitality.

The G&D owners, Charles and Juno ( The Queen of Heaven ) are a young couple who go by a name very well known to the area – Lowther.The Lowther family are synonymous with the region and have been associated with the estates around Penrith and beyond since 1283….a bloody long time.Politics, fighting off the Tartan armies ,Poetry and the Arts have all been associated with The Lowthers over the years but my blog isn`t one of an historical nature. There`s lots of information on anything you want to know about the family by simply visiting Google so just have a wee look and you shall find.

Current Chef at the George and Dragon is Ian Jackson , formerly of Sharrow Bay and Rampsbeck country house hotel…..enough said , the food should be spot on. Chef wasn`t in place while i was there so the food pics i`ve taken aren`t a reflection on Chef Jacksons cuisine.

So as far as the Lowthers latest projects go then The George and Dragon and Askham hall are the foodie parts of their current enterprises. The philosophy behind the pub is to serve up as much locally sourced food as they can manage and so local Farmers , fishermen , hunters and foragers are employed to supply the freshest and most natural ingredients as possible. Quite a lot of the produce comes from the gardens of Askham hall which has been managed to feed the Lowthers for the last 800 years. The whole set up….Pub , gardens , woods and country house are literally slap bang in the middle of a world of Greenery , woodland , rivers and mountains so as far as food from nature to plate is concerned then they`ve hit the jackpot here.

I drove the 10 minutes from the Lowthers pub and over to Askham hall ( Charles Lowther grew up here ), it`s just stunning , peaceful and akin to driving through a nature reserve .If anyone remembers Lowther wildlife park in years gone by then you`ll know what i mean. Nowadays Im just talking Deer , Pheasants , squirrels, rabbits and birds so you`ll be pretty safe to get out of your cars and walk freely as you`re in no danger of getting your head ripped apart by a Baboon any more.

Askham hall and gardens are open to the public , there`s a little Kitchen garden cafe on the premises and it`s definitely worth a look inside as the stonework and woodwork remain totally intact from years gone by. There`s an awful lot of potential ( with the right Chef ) to develop this part of the business into something pretty special so i will watch with Hawk like eyes on this one and fingers crossed we`ll have another high end restaurant on the Cumbrian culinary map. They already have the property , they`ve got the produce knocking at the door to get in , they`ve got an unbelievable source of wild food waiting to be foraged. All that`s needed is a Chef with a good bit of vision and they`ll crack the Nut.

Quite a lot of you will know this “old chap” ( sorry mate ). For those who don`t , his name is Steven Doherty, food God and legendery ex Head chef from Albert Roux`s Le Gavroche in Mayfair , London.. Old school cuisine at its very finest and what Steven doesn`t know about food probably isnt worth knowing. In 1985 Steven was the very first British Chef to become the Head chef of a “3 star” Michelin restaurant and took over the reins for 5 years running the kitchens of the `flagship` of The Roux empire.

Steven moved to Cumbria and long story short , settled into the running of the Brown horse in Winster ( British pub of the year ) and then the Punchbowl in Windermere.He`s now running Lakeland Ltd “first floor” cafe in Windermere and has just written his first book “Living over the Shop“. Stevens vast experience puts him in a wonderful position to offer his services as a consultant to the hospitality industry and during my visit to the George and Dragon , Steven was busy in the kitchens mentoring and casting a critical eye over operations backstage. C`mon , in all honesty could we ask for any more in Cumbria ?…. The Head Chef from Le Gavroche conducting the orchestra, I`m well impressed.

“STOP PRESS“ for the very good news to reach me. Steven has sourced and recruited a new Head chef for Askham Hall `Richard Swale`. Together they will be the culinary masterminds of the cuisine which will be created and served there.I`m excited already…Wait for this…. Richards pedigree , NOMA ( Worlds best restaurant ) and John Burton Race…….Well Richard , not much pressure on you there mate. What a fantastic team , bring it on gents.

SoLITA – Manchester and a big case of “Men v Food”

It was a lads `Big night out` in Manchester .The weekend had arrived , the city was buzzing with party people and our holiday heads were firmly on. We had an early morning flight to catch from Manchester airport but that was pushed into the background in favour of some of Britains best comfort food and good old Northern hospitality. Our first stop before the alcohol started was SoLITA ( South of Little Italy ) restaurant in Manchesters Northern Quarter. Franco Sotgiu is the guy behind the food here and he was wanting me to try out one of his new burgers…. ” The Life Aquatic “. ….who am i to argue ?

Burgers at SoLITA are always part of the menu but very special burgers are constantly being invented and tested on SoLITA`s Specials Menu. ” Are you going to try ANAL tonight ? ” ….and before you go getting any ideas , Im talking Naga chilli here not the other. The “Apocalypse Now And Later” Burger had been on the menu for the last two weeks and not many people had actually managed to get through it due to the searing heat from the home made Naga Chilli sauce.Luckily Franco wanted me to try out the latest Life Aquatic `Surf and Turf` creation so that one fortunately saved my soul….and stomach lining.

SoLITA was absolutely buzzing and as soon as a table was vacated it was immediately re-occupied again. Only one reason for that , it`s simple….They`re providing the customer with exactly what they`re wanting. Amazing home made food , Northern portions and Menus filled with excitement that totally guarantees a return visit.

I have to admit , i was a little disappointed that i missed out on The ” Rossini ” burger it was one of the specials a few weeks ago…..I`m now craving it , i really am. I`ve thought about this burger every single day since i was told about it so i`ll pre order in advance next visit to Manchester. The Rossini consists of a home made Butter Brioche bun , A meat patty made from ground Beef fillet and Bone marrow , Seared Foie Gras and a Madeira sauce. I`ll take the 2 black truffles i have at home to enable me to go totally overboard. Other than that , there`s lots of choice on the SoLITA menu ,  Huge platters of Mixed grills , Baby Suckling pigs cooked on the Inka grill ,Steaks , Ribs , and no ending of delights for the diners,

SoLITA is definitely a ” Man v Food ” establishment and it hits every single mark…. They`ve smacked the success nail right bang on its head here.

Note for the record – We all struggled home to bed , Night out happily cancelled in favour of some ”Belly up” sleep.

Olives and Things – The finest Sicilian Nocellara olives and Caperberries £ 3.90.

Rooster Scratchings – House fried Chicken skin pieces with SoLITA dust. £ 2.90

Deep fried Mac `n` Cheese balls £ 4.90

Pulled Pork Sundae – Long and slow cooked Pork with SoLITA house mash ( 60% potato and 40% Butter ) £ 5.90

Ribs , Wings , Rings and Things – Baby back ribs , Ancho Chilli Chicken wings , Beer battered Onion rings , Fried Cornmeal Jalapenos , Charcoal Grilled Sweetcorn £ 7.90.

The `Big Manc` Burger – 2 x 6 oz Minced chuck Steak patties , Trifecta Brioche , Iceberg , Home made pickles , Monterey jack cheese , Big Manc sauce £ 15.90

The `Life Aquatic` Burger – 6 oz Minced Steak with Bone Marrow , topped with dressed Atlanic Crab meat and deep fried jumbo Shrimp in Breadcrumbs.

The `Tribute` Burger – Melted Monterey jack Cheese , sliced pickle , Home made ketchup , Ball park Mustard , Onions £ 10.90.

Prime Rib Steak cooked on the Inka grill.

House fries with a sample of the “ANAL” ( Apocalypse Now And Later ) Naga chilli sauce…..Bloody Hot… but strangely addictive.

Cabrelli`s Vanilla ice cream with Bacon Candy £ 3.90

Inka Grill roasted Pineapple , Marinated in Havana 7 Rum with Molasses and Coconut ice cream £ 5.50

Sticky Toffee Waffle cheesecake with Creme caramel ice cream. ( daily special ).

A few more photos from SoLITA on my Flickr Account HERE.

Lenclume – 19 Course Sunday lunch.

                     As you all know , I`ve spent the last 10 years eating at Lenclume and i think by now everyone knows its “just down the road” and “on my doorstep” so i won`t go rubbing it in yet again. This was a totally random booking made on Twitter whilst half drunk in Wetherspoons on a Saturday evening.It was a simple case of “What are we doing for lunch tomorrow” ? and within 5 minutes i had a return `tweet` off head chef Mark Birchall and the job was done. So here it is in all of its wonderful glory…..19 amazing courses cooked for us by the very talented Mark and the Lenclume team…..and 4 hours to get through it all.

Oyster Pebbles.

Cockle , Seaweed and Horseradish.

Smoked Eel with Ham Fat.

Lichen , Frozen Ox and Sour Cream.

Chickpea wafers with Garlic and petals.

Kohlrabi , Eggs and Truffle.

Cod “Yolk” Sage cream , Pea shoots , Salt and Vinegar.

Westcombe Dumpling , Vegetable Broth , Beetroot and Shoots.

Valley Venison , Charcoal Oil , Mustard and Fennel.

Valley Mushrooms ,Yellow  Pea and Lettuce , Smoked Marrow and Stonecrop.

Mussels in their own juice , Cabbage and Leek.

Artichokes with Goats Cheese , Tarragon and Malt.

Butter poached Brill , Grilled Carrots , Manx Queenies and Celandine.

Reg`s Guinea Hen , Kale , Potato , Offal and Scurvy grass.

Selection of English cheeses.

Sea Buckthorn , Buttermilk , Liquorice and Butternut.

Rhubarb with Brown Butter , Wild Sorrel and Apple.

Sheeps Milk , Gingerbread , Wild Chervil and Caramel.

Pear , Sweet cheese and Celeriac.

Aerated Chocolate , Kendal mint cake ice cream.

To see the full set of photos from my lunch please CLICK HERE.

The London Ritz – ” What ?…. Again ” ?

By Fortnums clock it`s Twenty past twelve on a cold London Sunday lunchtime.Time to warm things up with a wee trip to our favourite palace of the Pamper treatment.

Within five minutes of sitting into the same seats and at the same table as always, the Ritz resident Pianist flowed straight into “From Russia with love”. It stopped my conversation dead in its tracks. I looked over and was greeted with a big `ear to ear` smile and a friendly wave…Oh wow , how good was that to start us off ? Now don`t ask me how…customer notes on the Ritz computer or just a good memory for faces ? either way i was totally gobsmacked and this is one of the reasons why i just cant`t keep away from the place. A collective of all the small things that transform the occasion to great heights and make the diner feel so very special.Not everyones cup of tea…But i love it.

Now there`s always the option to go for the Traditional Sunday Roast Beef….if that`s your thing.On the other hand you can always let Chef `feel free to do his stuff`…Adam Smith , The Ritz head chef kinda likes us saying that.

Once again , no menus and Chef would just send us out whatever he felt like cooking on the day. It was “The morning after the night before” so i was still very delicate from “Sommeliers choice” at Marcus Wareing. I opted out and stuck to water….and so the show started with little Amuse from the Ritz kitchens.

Pressed Terrine of Goose liver with Rhubarb and Gingerbread.

Steak Tartare with Parsley and Caviar.

Langoustine with Cauliflower and Morels.

Salt baked Celeriac with Perigord Black Truffle and Walnuts.

The Photo below shows how it arrives from the Kitchens , all wrapped up and baked in a salt pastry crust.The Maitre`d will then carefully slice open the crust revealing the delights inside , in this case it was Celeriac root with Black diamonds….Fresh Perigord Truffles.

A little Black truffle sauce and the aroma fills the whole restaurant.

 Cornish Turbot with Seaweed butter and Oyster.

A really unusual and wonderfully rich main course, Veal Sweetbread with Artichoke and Black Truffle.

 

Vanilla Panna Cotta with Almond and Poached Rhubarb

Coffee Mousse , Feuilletine and Marsala Ice Cream ( ever seen a dessert like that one ? )

Chocolate and Malt mousse , Caramelised Hazelnut and Malt Ice Cream.

A little selection of Ritz Petits Fours with Coffee.

To view a full set of photos from The Ritz , please CLICK HERE.

Marcus Wareing ” Chefs Menu ” at Londons Berkeley Hotel.

Another food orientated trip to London and yet another jolly to Marcus Wareing at The Berkeley for “an experience”. Both my dining buddy “The Laird” and i absolutely love the pamper treatment and that`s why we keep on returning over and over again to both MW and The Ritz. We both know that it just doesn`t come much better than this.

On this occasion we didn`t get any form of food choice as Dimitri Bellos ( The Maitre`d ) knew exactly what made us happy so all we had to do was to turn up. Champage cocktails in The Berkeley `Blue bar` set the evening off beautifully before a short walk through and into restaurant.

So no menus for us as Chef had designed us a unique dinner based on the current seasonal delights. Michael the Sommelier also informed us that he had some ` very special` wines to accompany the food we`d be eating….Ohhhh dear , i felt the £££ panic for a second and then just thought ” Ahh what the hell….let`s do it”. I`m not , by an awful long shot as switched on to wines as i am with my food .This dinners wine flight consisted of about 15 different wines each one an education in itself and we both agreed that it was the best ever pairing we`ve ever had with food. Unfortunately i can`t go into detail as i really don`t have the knowledge so i`ve included the photos of the wines that accompanied each course instead….Google em and im sure there will be some interesting reading material.

Note – Due to the restaurants lighting, the photos are an absolute nightmare to correct and take an awful lot of adjusting on photoshop to bring them to a half acceptable standard so please bear with me on this one.

Blue Bar  – Champagne cocktail. 

 Gougere /  Champagne Bollinger , La Grande Annee 2002

A few little treats before the food started. 

         Dorset Crab with Raisins and Spices.

          Weissburgunder Rebholz Pfalz Germany 2011.

Foie Gras , Rhubarb , Brioche

Banyuls Coume Del Mas 2008 Languedoc Roussilon
Jurancon Grappe D` Or Domaine Montesquiou 2010 South west France.

Mackerel , Lime and Cucumber

Les Nourrissons Domaine Bernaudeau , Vin de France 2009

Pigs Head , Purslane , Bergamot. 

                                                                                                 

 I have to admit my ignorance here….If i`d been asked the question for a million pounds on a game show…”what`s a Bergamot” I wouldn`t have had a bloody clue….call myself a foodie ?. According to Google its a Bergamot Orange , mostly grown in Italy and with a juice a little sharper than Grapefruit but not as sharp as a Lemon…..so there you go.

Gruner Veltliner “Gottschelle” Kremstal Reserve 2009 Austria. 

                                                                                                    

Scottish Halibut , Fregola , Blood Orange , Sea Kale.

Chassagne Montrachet Domaine Chateau de Puligny Montrachet 2008.

Goosnargh Duck , Fennel , Kohlrabi , Raisins.

El Jelipins Catalunya Spain 2006

Herdwick Lamb , Broccoli , Wild Garlic , Scarlet Elf Cups.

 
Brunello Di Montalcino Domain Poggio Antico 2004 Tuscany Italy.

Venison , January king , Almond.

Amon – Ra Ben Glaetzer , Barossa valley South Australia 2008

Coulommiers , Walnut , Clementine
Niepoort “Colheita” 1999

Pomegranate , Almond , Buttermilk.

Pine cake , Goat curd , Hazelnut.

Chateau d`Yquem , Sauternes , Bordeaux , France 1998
Umathum Scheurebe Beernauslese Burgenland , Austria 2011
Mullineaux Chenin Blanc , Swartland , South Africa 2010.

Now do you see what i`m talking about when i say that the wine experience here is unique….You only have to ask and you`ll get the same….Tell Michael i sent you ha ha.

Egg Custard Tart  ( BBC Great British Menu winner ), Hand made chocolates.

When it comes to writing about my restaurant visits i always try and speak from the heart , respecting the amazing amount of talent and hard work that goes into a dining experience such as this one along with the other places i go to eat. I don`t whinge on here as we all have different palates and ideas of what a good dining out experience actually consists of.My own pleasures might be anothers poisons. The Berkeley is a beautiful hotel , the decor constantly on the change.Fresh flowers around every corner and absolutely nothing out of place. Marcus `s restaurant is of stunning design , warm and welcoming and such a wonderful place to celebrate those very special occasions. Staff are trained to the highest standards and always have been , spookily remembering the smallest of details from our previous visits. The wine service and Sommelier…need i say more ? Awesome….Michael is the best in the business.

Food at The Berkeley has always hit the mark , innovative , fresher than fresh and always accurately cooked. I`m not quite sure as to where current Chefs style comes from as the cooking really fits into no category other than it`s own , there really isnt anywhere else ive ever been to that follows this style of cuisine. Its not classic , old school , modern European , Nature to plate or anything else i can think of to be honest. It`s just “Marcus Wareing at The Berkeley” very much unique and a “one off”. I`ll never forget James Knappets extraordinary cooking whilst he was head chef there in 2011 ( see here ) but at the moment I`m not quite sure what direction the food`s heading into. No complaints as you can see from the photos here…maybe a little “miffed” . All in all…. They`ve got the whole package here, i`m a huge fan and I shall return again and again……Still haven`t met Marcus though.

The Laird….fit to burst after 15 courses of food and even more wines….Plus his “industry standard”   10 – 15 Bread rolls….Beggars belief.

To view more photos from the Berkeley then please CLICK HERE

 

Simon Rogan at ” The French ” , The Midland Hotel , Manchester.

 

Mr Rogan makes the move into Manchesters Midland hotel and Tuesday 12th March will see the doors opening to a very exciting start to the fine dining scene and fingers crossed the Michelin stars back into the city again. I was fortunate enough to be invited down yesterday to a preview of what the new look ” The French ” restaurant is going to be producing over the next few weeks. I believe there will be 2 multi course tasting menus in true Rogan style , a small and a large ( itll be something like a 5 and a 10 course choice i would expect.). Here`s a wee sneak preview of what delights await.

 Little tasters… Wafers of Eel

A selection of “The French ” Bread – White , Wholemeal and Beer.

Artichoke broth and English Truffle Dumplings.

Ox with Coal oil , Pumpkin seeds, Kohlrabi and sunflower shoots.

ay.

Dorset Crab salad.

A selection of Early Spring offerings –  New seasons baby salad leaves, vegetables , herbs and flowers with Lovage salt.

 Sole with Scallops.

Yewtree farm Herdwick Hoggett with Ewes milk emulsion.

Cumbrian Rose Veal with lentils and Mushrooms

Pear / biscuit

Sasparilla 3 ways…. ” Sass n Soda “

Little treats with coffee.

The Restaurant interior.

The most amazing lights , each light took 4 days to hang.Every individual crystal was hand cut to length….like asteroids crashing to earth , Stunning.

Me and the ole Rogmeister.

He`s a good mate , i just can`t understand why i drive him nuts.

Preparations underway for our 15 seconds of ITV fame….watch out on Tuesday.                          

Roti Chai – Indian Street food in London.

Well folks , after that last photographic disaster on my 7 Park Place dinner ( see my last post ) I think you`ll agree that a quick visit to `Doctor` Paul winch furness has sorted out a few of my problems. Paul runs courses every few months in and around London and takes up to 10 people on each course. My day with Paul at Roti Chai cost £120 and that included the use of the restaurant for several hours. Tuition on basic camera use and also post processing were covered during the day. We also got an absolute feast of authentic Indian street food the likes of which i`ve never experienced before. Some stunning flavours,cooking…..and really cheap prices. 

Paul changes locations for each of his food photography days and they always include lunch.You don`t have to be a geeky blogger like myself either.Some of the people on the course just came along for the days enjoyment and snapped away with a pocked sized compact.

I made a promise during the course and that was to keep hold of my Nikon D800 for a few more months , to use it “only” in Manual and to persevere with it.On the morning of the course i was ready to send it off to Ebay but i`ll stick with it a little longer and see how it all goes….I`m more than happy with these results and it was a fantastic day with lovely people…money very well spent.                                  

A full set of photos can be found by clicking HERE

7 Park Place – William Drabbles Tasting menu 2013.

 It was a return trip to William Drabble at 7 Park place and the first stop on another London foodie weekender. We chose Chefs Tasting menu again as it had totally hit the mark on our first visit ( see here ). I`ve known Chef William for a number of years now, he`s a great guy and as i explained in my first post on 7 park place, he comes from the stables of my legendary Chef hero, the great man himself ” Nico Ladenis” ..enough said.
So at this point I`m going to explain about my dramatic dive into the gutter with the foodie photos below. I`ve already done comparisons with my 2 cameras on previous posts ( Lenclume pics ) and normally wherever i go my little pocket sized Panasonic Lumix LX7 is glued to my eyes. In a drawer at home i also have a state of the art Nikon D800 ( better known as “the Bazooka ” ) and 3 very good lenses.These all sit there totally lonely and just gather dust….basically because i dont know how to use them and also because i prefer the quality of my £300 lumix for all of my food photography. The photos below of the food at 7 park place demonstrate perfectly that i can`t use my £3000 camera at all. …Cue the pro.
The whole idea behind this London trip was for me to come down and have a day`s tuition with London based food photographer `Paul Winch Furness` and spend a day being taught how to use my Nikon D800 before i finally gave up and sent it off to Ebay. Paul acually teaches small groups of photographers how to take photos of food and it`s only £120 for a full day including a feast for lunch. You `ll see the results in my next post.
So here`s my meal at William Drabble and my terrible results using the Nikon in program mode using a 50mm standard lens. Apologies to Chef William. I can only blame the camera as always and not the photographer…..Oh and David from The Critical Couple who also dared me to have my Lumix surgically removed from my eye , and leave it at home….. it was like having my arm cut off.
Note – My next blog post will be the photos from my full day with Paul photographing the food and interior at restaurant `Roti Chai ` and my first effort at SLR photography in Manual Mode……Awesome , just wait and see the difference a little bit of tuition can make….and so on with the meal.

There wasn`t any form of Canapes or Amuse served before the Tasting menu began which came as quite a surprise.I would have expected a little something as it`s pretty much industry standard wherever you go these days. There was no `pre dessert` served ,another surprise on a tasting menu. Anyway , it was straight into the meal with a Bang and the Seared Foie gras with Roasted Quince and Hazelnut dressing. It always hits my sweet spot , i adore Foie gras in any shape or form.

Marinated hand dived Scallop with Dorset Crab and Blood Orange Mayonnaise. Only a small taster for two decent sized guys but what was there was good.

Ravioli of Langoustine with Savoy Cabbage and Foie gras cream sauce…Beautiful old school , i could have eaten a dozen of these no problem.

Griddled fillet of Sea Bass with Creamed Leeks , Mushrooms and Red Wine.

Ballotine of Foie gras , Wild pigeon and Turnip – One of Chefs dishes from his time working at Michaels Nook in Grasmere and the dish  has stayed with him ever since….Best course of the night. Best end of Lune valley Lamb with Onions and Thyme – Ive never had Lamb cooked as perfectly anywhere – ever. Chef has used the same cooking technique taught to him by Nico Ladenis years ago and has never faultered since…..I ate it at Nico at Ninety park lane and it`s identical to this day….Amazing. ( and i know the secret too )

Selection of Cheese from Paxton and Whitfield.

Caramelized Banana with Banana parfait and Caramelised Milk – Bit of a let down on this course for me i`m afraid to say.I actually thought that this was the pre-dessert.Not a lot of effort , no showmanship from the pastry section and it really shouldnt have been a showcase dessert on a tasting menu.

Petits fours – A perfect  little selection of sweet treats.

Marshmallows – As many as we could eat.

All in all a decent meal for £69. Some nice classics and `old school` cooking methods which i dearly love…Lamb , Foie gras , Scallops, Sea bass , Black Truffle , Langoustines , Cream and Butter = Satisfied.

 

Glasgows Ubiquitous Chip restaurant.

            

This was my second trip to the Ubiquitous Chip and boy had i been looking forward to it. I love this place as it just has a magical buzz as soon as you`re through the front door. My first visit was a total delight and ever since then i was screaming out for more.As i explained in my first blog post ( see here ) the food isn`t  cutting edge fine dining , it`s just amazing fresh produce from all around Scotland and its Isles very well cooked.It`s happy , comforting food served by smiling people in a buzzing and very beautiful restaurant, basically it`s the full package. Unfortunately i`m sad to say that after my lunch and wine at Martin Wishart on Loch Lomond it was 3.30 before we managed to leave…we were eating again at 6pm at The Chip.I really couldn`t face more food so i ended up having only the starter and a pud….overindulgence got the better of me on this occasion and all i wanted was my bed….I shall return in a more sensible capacity next time.

Jerusalem Artichoke Veloute  – a little complimentary amuse.

Selection of home made Bread and biscuits.

West coast Langoustines with Garlic butter.

The Chips very own 1971 Venison Haggis with Champit Tatties , Carrot crisp and Turnip cream…. A classic and `must have` on Burns weekend.

Grilled haunch of Carsphairn Roe Deer with Chocolate crumb , Hot pot potatoes , Caraway and Rosemary Salsa.

Belgian Chocolate Delice.

Dunsyre Blue Bavarois , Arran Heather Honey and Porridge crunch , Pinhead Oatmeal ice cream and Oatmeal and Walnut cake. I wasn`t so sure about this one.Would Blue Cheese actually work in a creamy bavarois as a pud ? Ohhhh you bet it did.For a sweet and cheese lover then it was a lovely combo of them both. Honey , Oats , Nuts, fruit and cheese….Oh it was good.

Restaurant Martin Wishart on Loch Lomond.

The Scottish weekender had fired off to an amazing start with the superb cuisine of  Dominic Jack at The Castle Terrace in Edinburgh.All those courses along with matching wines had me knocked out on my hotel bed for the full night. The next morning i had planned a “full Scottish”  over at Prestonfield house but my `full to capacity` stomach said no. Instead ,we got back on the road and headed off through the snow and over to Glasgow. I was quite surprised as the journey`s only just over an hour from East coast to West coast. My travelling and dining partner…. and bodyguard “The Laird” was quite shocked that i`d never experienced the West coast and lowlands of Scotland so he decided to take me to see Loch Lomond from the banks of Cameron House. Everything was covered in a light blanket of snow so my first impressions were an open mouthed stare…so beautiful.Then there was Cameron House , a well tucked away Scottish retreat.It rang a little Bell in my head but i just couldn`t make the connection as to the Chef or the Restaurant there.

Inside the house the heat just hit me straight away….Huge log fires ablaze in all of the lounges , Tartans , Stags heads , Walking sticks, infact everything was set out exactly as it would have been all those years ago as a family home.Anyone thinking of doing a double then Prestonfield house is set out in exactly the same way over in Edinburgh so there`s an amazing two night weekend plan paired with Cameron house. So i was there in Loch Lomond, wandering and exploring through the dark pannelled walls of Cameron house when i was suddenly stopped  in my tracks.I had stumbled upon the hotel Restaurant ….Oh wow…”You didn`t tell me Martin Wisharts Restaurant was in here” i said to The Laird…         ”Call yourself a Foodie Gimp” was his reply if i remember correctly. Suddenly i was hungry again…. “Restaurant Martin Wishart at Cameron House on Loch Lomond” ,Ahhhhhhhhhhh , now i remember.

It was 11.45 so we decided on the spot…. A light 3 course lunch for £30…definitely no ALC or chefs Tasting menu as we were booked into The Ubiquitous chip in Glasgow at 6:00 that evening and a Scottish feast was definitely on the cards there.
So…….  ” 2 set lunches for 2 please”.

Please note at this point that ” The Laird ” , the very same one that calls me a “Geeky Foodie saddo Gimp” simply for taking photos for my blog  decides to also take out his iphone5 and capture photos of our Amuse bouche.With both of us snapping away at our food then the usual questions from the staff began… “Are you in the food business ?” ” do you work for a newspaper ?”………” No…he`s  just a Saddo Freaky Geeky Food blogging Gimp”…. I didn`t even have to open my mouth.

Once it had been established that two passionate foodies were dining out in the restaurant and that the Chef and i turned out to be fellow Twitterers , a slight deviation from our “3″ course meal began ……and was i going to complain about that ? …..Never.

 Canapes of Haggis Bon Bon , Beetroot Macaroon , Crispy Pig Skin with Quince and Arran Mustard Puree.

Amuse Bouche – Isle of Man bay Scallop Ceviche , Granny Smith Apple , Avocado puree and Yuzu.

Amuse Bouche – Pumpkin Dome , Parmesan Veloute and crispy wild Rice.

Celeriac Veloute with crispy Calf tongue and King Crab.

Risotto of Spelt grain and winter Truffle , Confit of Goosnargh Duck leg. Ballotine of Foie Gras , Almond Praline , Prune puree , Plums and Brioche.

Braised neck of Shetland Lamb , Cocotte Potatoes , Spinach.

Selection of Cheese

Valrhona dark Chocolate tart , Blood Orange and Orange ice cream.

Martin Wishart hand made Chocolates , Salted Caramel , Pistachio , Blackcurrant , Yuzu, Whisky and of course it would be extremely bad mannered and insulting to the pastry chef if we hadn`t sampled one of each flavour.

Many thanks to the wonderful and extremely pleasant crazy Italian Maitre`d , he`s a superstar in the making.The front of house staff and also the very talented Head Chef Graeme Cheevers.We shall return in The Lairds Fire engine ( parked up outside the front door ) for dinner and overnighter on our summer West coast trip soon. Cheers guys.

Just out front of Cameron house there`s a small jetty leading out to the Seaplane. If i remember correctly it was about £100 pp for a trip up the Loch and around the local area.I`m sure it would have been a fantastic experience what with the snowy landscapes but i`m afraid my money goes on the food and drink any day of the week.

To view the Photographs on Flickr , please CLICK HERE

Castle Terrace, Edinburgh – Chef Dominic Jack and his wonderful “Nature to plate” Tasting menu.

It was a bit of an unplanned trip to Scotland this time ,chaotic and all totally last minute. My dining buddy ” The Laird ” had to shoot off from Sellafield to Edinburgh on official work business .Not being able to do anything for himself i was summoned upon to assist and accompany….in a nutshell “Organise everything” as usual. So after battling through the snow en route to Edinburgh , attending to business in the city , the rest of the weekend was ours. ….To eat and drink to our heart`s content….. Castle Terrace , then over to Martin Wishart on Loch Lomond and after that , the old favourite – Glasgows Ubiquitous Chip.

I`d heard quite a lot about a restaurant in the city called Castle Terrace from my friends the Critical Couple…they raved about the place so it made sense that we should give it a whirl during this visit. Being a snowy January and approaching the end of the Game season Chef Dominic Jack had a surprise “Land and Sea” Tasting menu on that sounded so good it couldn`t be missed. The Tasting menu is currenty £70 and the restaurant also offers a matching wine package with a glass to accompany each course at £50. This also includes a glass of Champagne upon arrival.

Castle Terrace has only been open since the summer of 2010 and has already won its first Michelin star in such a short timespan. Dominic Jack , the head chef leads the restaurant and the cuisine is styled on the philosophy of “from Nature to plate” and based all around the very finest produce of Scotlands larder…basically the very ` best of the best` that`s available on a seasonal rotation. Chef Dominic set off his journey to excellence at 17 years old at The Gleneagles Hotel .Four years later making the move to Paris and into some of the best 3 star Michelin restaurants in the world - L`Arpege, restaurant Les Elysees and the legendary Taillevent . Dominic returned back to the UK in 2008 and continued to work alongside his good friend Tom Kitchin in Edinburghs `The Kitchin` before setting up Castle terrace in 2010.

As far as the food at Castle terrace goes , it`s clearly evident that to me that the French `Michelin experiences` have set the site standard for Dominic Jack.Finesse , meticulous attention to detail , perfectly balanced and unique flavours , utilizing the best of the seasonal produce , classic cooking techniques and styles and what seems like a young guys very hungry quest for perfection. What`s been bred in can`t be knocked out in a hurry. Chef simply doesn`t know any different , the standards are set in stone and Dominic is reaching for the stars and i can only hope that it`s going to stay like that. Watch this space and just wait and see that Second star arriving in the not too distant future. Its already there on the plates as far as i`m concerned.

           Canapes – Pizza Margherita , Salt Cod barbajuan , Caesar Salad.

Don`t go expecting all of what you see in the photos below as menu`s change with the seasons. Have a look on The Critical Couple blog for more food updates from Castle Terrace.

Appetiser – A taste of Carrot and Coriander finished off with a toasted Cumin crumble.

Freshly picked brown Crab from Newhaven served with Avocado , roasted Red Pepper and Mango.

Tartare of Loch Duart Salmon , served Sushi style.

Pate en croute of Roe Deer from Saltoun estate , served with Pear , Prune and Port.

Free range Corn fed Chicken liver parfait with Apple and Quince.

Seared hand dived Orkney Scallops with a Cannelloni of Tarragon and Lemon.

Seared hand dived Orkney Scallops with Piperade , Olive , Anchovy and Parma ham.

Ravioli of Ox Tongue , served in an Oxtail Consomme with Basil , Orange and Mooli.

Ravioli of fresh herbs and Highland Crowdie cheese , served with a light Tomato sauce and crushed Black pepper.

Risotto of Organic Spelt from Doves farm served with crispy Ox tongue and Veal heart.

Risotto of Organic Spelt from Doves farm served with Sauteed North sea Squid.

Seared fillet of North sea Hake served on a salt Cod Brandade with crisp Potato and Scottish sea Kale from Eassie farm.

Poached fillet of Loch Duart Salmon with pink “fir apple” potatoes , sauce Bearnaise , and Scottish sea Kale from Eassie farm.

Saddle of Roe Deer from Winton estate with Quince tatin , seared Pumpkin , Chestnut and Pepper sauce.

Filet Mignon of Ayrshire Organic Pork, served with braised Fennel , smoked Aubergine puree and a Basil and Olive jus.

Hare from `Brommie Bank` served `a la royale` with forgotten vegetables , quince and wild Watercress Gnocchi.

Rhubarb souffle served with Earl Grey Tea ice cream.

Chocolate and Orange pave with Orange sorbet.

Roast `conference` Pear with Scottish heather honey Panna cotta , served with Lemon Thyme sorbet.

Home made petits fours.

         To view more photos from Castle Terrace please CLICK HERE. 

As for a return trip to Castle terrace….Oh you`d better believe it. I loved the place. Watch out for this Summers foodie road trip in The Lairds ` Fire Engine` ……erm yes… I did say `Fire engine` ( he owns 2 ) – Castle terrace , The Kitchin , Loch lomonds Wallaby Island , The Inchmurrin Nudist colony and then on up the West coast to Oban , The 3 Chimmneys and the Kyles of Lochash for a Seafood extravaganza. …..should be rather…..ermmmm `Interesting` don`t you think ?  

The Drunken Duck – Ambleside , an escape from life.

THE LEGEND OF THE DRUNKEN DUCK - This unofficial title dates back to Victorian times when a landlady of the Inn found her ducks lying stretched out in the road and concluded that they were dead.Thriftily she began to pluck and prepare them for dinner. The ducks however, were “quick” and not dead. Down in the cellar a barrel had slipped its hoops and beer had gradually drained from the floor into the duck’s customary feeding ditch. Thereupon the ducks made all too good use of their unexpected opportunity, with the result that when they came to they found themselves plucked and halfway to the oven.According to local legend, the landlady, full of remorse for the rough treatment, provided the de-feathered birds with knitted waistcoats of Hawkshead yarn until their feathers grew back again.

I`ll tell you what… it`s taken me enough time to get over to the Drunken Duck inn.This place is another one of those “Escape from life” kind of secrets….a short hop from city life over to Penrith, a 10 mile drive through the stunning lakeland scenery of the Langdale valley and you`ll be at the Drunken Duck,hidden away from life itself.Head on up to the room, close the door and only come back out again to savour the home brewed ales and some of the most comforting pub food you`ll ever experience. The prices for an overnighter really surprised me. The rooms actually start at £95 and that`s for two people with full English breakfast , newspapers and they even throw afternoon cream tea in when you arrive at the hotel.The guests also have free use of all the leisure facilities at the Langdale Country Club down the road…not that you`ll want to go there once you get in that Drunken duck bar and start sampling the home brewed beer.

STOP PRESS -  Congratulations to The Drunken Duck ,  winner of the Cumbria life food award  ”Restaurant of the year 2013″.

The view of the valley from the front door.

Chefs take time out to do a few modelling photos…they love the camera so much.

Fillet Steak and Caramelised Onion sandwich , Chips and wholegrain Mayo.I got this sandwich for the 1 hour drive home to Whitehaven….Ohhh wow , so simple and so beautiful. Fillet of Beef cooked rare and served up in home baked bread…so good.

Salt Beef , Gherkin , cheddar sandwich   Baked Thornby Moor Goats Cheese , Waldorf salad.

Smoked Haddock , Lancashire Cheese and Chive Souffle

Gruyere and Sage Omelette , Radish and Apple salad.

Chef plates up the Game terrine during lunch service. Coarse Game and Chicken Liver Pate , Cider Jelly , Toasted Sourdough , Smoked Butter.  Whole Sole , Brown Shrimp butter , Caper berries and New potatoes

 Whole roasted drunken Cherry glazed Duck, Savoy Cabbage , Bacon , Duck fat Potatoes.This is one of the house specials and chef…if you read this then please tell me how to do those Parsnips…OMG, i could eat them until the cows come home.So simple i`m sure but so amazing eaten with that little Duck. 

Tarte Tatin of Apples

Not quite sure what this one was…It was like an Eccles cake but with winter fruits inside. Congratulations to the Barngates brewery at the recent Cumbria life Food and drink awards 2013. Their Red Bull Terrier won Gold status award.

The new delivery of Malt lies in the snow…just arrived by the roadside.

The walk over to the Brewery , a little den where the Magic happens.

Chief Brewer all smiles…..He knows its good.

Hops hanging from the bar ceiling

   A cold January day in Cumbria….but once inside it`s all smiles n comfort.   

To view more photos from The Drunken Duck please CLICK HERE