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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,
Read MoreI’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
Read MoreIt’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.
Read MoreI’m in a complete dilemma. I tuned into Netflix on Saturday evening after a long shift in the kitchen, to watch the movie, a kind of documentary, about the recording of Aretha Franklin’s album, ‘Amazing Grace’. It was possibly the most electrifying experience I’ve had for
Read MoreI know I’m a bit late to the party, but better late than never. Having had a week over Christmas without cooking for you lovely customers, has given me time to ponder what to offer going forward
Read MoreThis is our first take away of 2021 and I’m super excited to introduce everyone to a classic dish, but one perhaps not everyone is familiar with. It’s a creamy, comforting, stylish, Swedish potato dish called Janssens Temptation.
Read MoreI can't really believe we have been doing the takeaway since March, how time flies when one is cooking new dishes every week. We have really enjoyed feeding you all & trying out some fantastic new dishes as well as introducing you to some of our old favourites
Read MoreI watched Paul Weller on TV last night talking about his career from The Jam in the mid 70’s, early 80’s through to The Style Council in later years. Also known as The Modfather for those not in the know, he’s a complete inspiration, as an individual, talking about his song writing craft and the music industry he’s lived through.
Read MoreMany thanks for all the lovely comments about the turbot dish we did this week, I thought we all deserved a treat and we’ll definitely do it again. I’m just perusing another turbot recipe, this time from Tom Kerridge’s, ‘The Hand and Flower Cookbook’ which came out last week and was a birthday present to myself.
Read MoreIt was my birthday last week and I wanted to cook a dish which was cooked regularly in our house when I was growing up, but I hadn’t had for over 40 years. My dad used to cook it and it’s barely a recipe, even so I’ve shied away from making it, just in case it wasn’t as good as his.
Read MoreHere we go again, Lockdown 2, I’m not sure if it’s a horror movie or a Whitehall farce, it probably depends on your postcode. So having set up a bunch of pop ups in response to everyone’s desire to eat out, they are now postponed and we’re back on the take away.
As you know we were doing a pop up this weekend, sadly that’s not happening now, but the goose is on its way from the Orkney islands so we thought we would offer the entire menu as a take away this week. A bit extravagant but that’s the reaction a global pandemic brings out in us here at Bread and Flowers.
Read MoreMy sister still lives up in the North West of England, she’s a carer for the terminally ill, she has been for over 30 years. End of life care, she’s really good at it and has always said how much she enjoys the work, enjoys her charges.
Read MoreThe glamour of the catering industry knows no bounds, which is why we found ourselves on a film shoot yesterday, feeding 30 ravenous crew, the odd actor, a producer, director and runner.
Read MoreFive years ago, when both our daughters were confirmed carnivores, we used to eat chicken about eleven times a week. And broccoli. Chicken and broccoli was the answer, to the question; ‘What’s for supper, lunch, breakfast?’
Read MoreCongratulations to Marco Pierre White who opened his ‘Steakhouse, Bar and Grill’ restaurant at ‘The Stones’ hotel out on the Amesbury road recently. I picked up his book ‘Great British Feast’ about ten years ago and was inspired to make some of his classic English dishes.
Read MoreThis week has been a tumultuous one to say the least! Having spent forty hours a week, for the last few months re-arranging weddings for all the couples who were prepared to significantly reduce their guest numbers to just 30, on Tuesday Boris (the great big bag of fluff) announced the permitted numbers were being reduced to 15.
Read MoreThank you to everyone who came to the Pop up & helped create such a cheery atmosphere, we are really pleased with the positive feedback about the food & the venue.
Read MoreWe 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.
Read MoreWelcome to the game season, my favourite time of the year. We’ll be speaking to local shoots to see if we can bag you something interesting. Woodcock is a winner, but they are so pretty I can barely bring myself to eat them.
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