‘Hi, we’re getting married next year and we just wanted to get a really quick idea of how much the wedding food will cost….’
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A lovely evening was had at St Giles House, Wimborne on Saturday 1st April at the Bread and Flowers pop-up, and we would like to thank everyone who came to enjoy it with us.
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I’ve just taken delivery of an old cookbook, ‘Barrafina’ by Nieves Barragan Mohacho and Sam & Eddie Hart, originally published in 2011. I stumbled on a recipe from it in a magazine a while ago, ‘Arrocina beans with Chorizo, Morcilla and pork belly.’
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So if you’re planning your vegan, vegetarian, carnivore, omnivore, wedding or event, then you need to hook up with Bread and Flowers.
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So this year, after numerous recommendations from people who have enjoyed a private dining session here at Longford Farmhouse, I decided to hire Bread and Flowers to come along and cater a small gathering of about 24 friends in our Bread and Flowers dining room, just outside Salisbury.
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At Bread and Flowers, we get enquiries from many British brides/grooms, marrying overseas grooms/brides. Inevitably these clients want us to include something in the menu which nods in the direction of their overseas partner’s cuisine.
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We have a wonderful space, a venue which we love to share, and is available for you to use, and the food we can offer for these smaller scale dining events is spectacularly good. So if you have something special you would like to celebrate with family and friends, we can offer you an intimate dining experience.
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I like that phrase, ‘may I help you’, it’s comforting, inclusive, generous and encouraging all at once. What it refers to, passing and breaking bread, sharing sustenance, sharing the delight of food and drink and company. That gesture speaks all languages, which for an idiot abroad, was very welcoming.
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We get our lamb from Will Dickson, at Wick Farm in Downton. He’s a handsome fellow, and so are his sheep, pretty as a picture and look great on a plate.
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ROAST CAULIFLOWER STEAK, TRUFFLED CAULIFLOWER PUREE, SHAVED CAULIFLOWER DRESSING, DEEP FRIED LEAVES, TOASTED BUCKWHEAT.
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A bit late, but Happy New Year! The sun is shining as I write, it’s chilly outside, but as always, it’s toasty in the kitchen.
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I’m listening to a Louisiana Cajun album from the 1920’s, ‘Ma Cherie Tite Fille’ to be precise by Soileau & Robin, released in 1929 . I guess you would call it a guilty pleasure, along with Madonna’s, ‘Borderline’.
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Robbie Worral peered across Ince marsh in 1963. We were three, and although we didn’t know it then, three caballeros, Robbie, my twin brother Kenneth and I. We stood on Greenbank, just by the vicarage one hot Saturday,
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It’s been a bit of a week to say the least, with a flurry of brides rearranging dates to post June 21, booking in for food tastings and site visits, in short, getting the wheels on the bus moving again. Of course we have to negotiate a minefield of ifs and buts, maybes and possibles before the bus even gets to the end of the drive, but at least there is some hope that we might be back on the open road by the summer.
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Food memories are powerful things, both good and bad, but mostly good for everyone. The smells obviously and the steam and heat of the kitchen, a misted up window clouding the view into the garden on a wet February back in 62, or whenever it was. Clouding the view through the front room window as well.
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We’re heading for the first anniversary of our tortured union with the coronavirus. It’s cost us an entire year’s turnover and lost revenue and we’re now eye watering amounts in debt. With lockdown likely to last until pubs and restaurants open
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My top ‘Netflix’ tip this week is ‘Call my Agent’. We’re into series 4 and it‘s compulsive watching. It’s French, with subtitles, and all the better for it. It’s funny, stupendously funny and so French, it transports you directly to Paris, where it’s filmed, and for me, transports me right back to the eighties,
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I’m feeling a bit guilty this week. A friend of mine, who shall remain nameless, is good friends with a guy over Wilton way who has a mate who has a contract to cull deer locally. He shoots about 100 annually and from time to time, the crown jewels come in my direction
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It’s great to get feedback about the missives I send out with the menu each week, so thank you to everyone who sends in a message. They say one man’s meat is another man’s poison and I guess this is particularly true when it comes to music.
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