Our big excitement is the Pop Up this weekend
We hope you are all returning to some sort of normality, we had a great few weeks away in Pembrokeshire, the weather was pretty extraordinary, really warm & still for one week, which upset the sailors who couldn't do a thing, followed by rain & wild wind, but we had a few bright days which made it all feel like a holiday. Our favourite tiny fish restaurant has re purposed itself as a fishmongers & Bee's parents have a vegetable garden that could feed a small village so that kept Martin happy!
We are doing a few small weddings for 30 in the next month but our big excitement is the Pop up this weekend, we are delighted to have sold out both evenings
STOP PRESS - 2 seats have become available - email us if you would like to book
Thank you to everyone that booked tables & apologies to those of you we couldn't fit in. We are planning more pop up events for late October, but really hope that you continue to order takeaway in the meantime!
Collection 18th September
Venison stew, nettle dumplings - This cracking venison casserole recipe comes from the indomitable Prue Leith’s ‘Cookery Bible’ and it certainly is a tome. It saved my bacon through my student years and through the travelling pilgrimages around the world. Shocking photography, designed to put you off cooking anything from it, but persevere and you will be delighted.
Cuttlefish, black rice and Romesco sauce is a phenomenal combination of flavours, a perfect example of one plus one equals five. From Diana Henry’s ‘How to Eat a Peach’. If you haven’t got this book I would highly recommend it. She has put together menu suggestions which I really appreciate as I like being told what to do sometimes. Eat this, followed by this and finally this, perfect.
Buttery potato, celeriac, nutmeg mash is a dreamy concoction and eats wonderfully well with the venison casserole. My top tip is to cook the potato and celeriac separately, then once cooked and drained, blitz the celeriac in one pot, mash the potato in another, then combine and add butter, nutmeg and seasoning.
Green bean salad - Runner beans pushed through a bean slicer thingy, not sure what they are called, take me right back to my Grandma Ainsworth’s kitchen, Sandy Lane, Weston Point. That’s how she did them, not the chunky, sliced at an angle version. Mixed with the peas, the texture is wonderful and they soak up any lovely dressing you might want to put on them, great hot with the venison and mash, great cold in a salad.
Poached pears in white wine & cardamom - Pears appeared on our tree months ago, they do seem to take a long time to grow. This Ottolenghi version of a poached pear is a complete delight and the colour is mesmerising, so is the taste.