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flavour
for people who love local food
South West | Issue 37 | March 2011 £3 (Where sold)
Michel Roux
Why British service
has a long way to go
WIN!
Upper Crust
Delicious ideas for British Pie Week
www.lavourmagazine.com
Finer TasTe
lavour’s
annual guide to the perfect wedding
A VIP package to
the Exeter Festival
of Food & Drink!
A Royal Marines term
used to describe
something fantastic.
Introducing Commando
Hoofing, a light golden beer
sold in bottles and casks to
celebrate 40 Commandos’
return from operational
deployment in Afghanistan.
Sponsored by Michael Caines
MBE at the Exeter Food and
Drink Festival this year, the
latest addition to the Cotleigh
Brewery range is, quite rightly,
favoured by the best of the best.
‘
HO
OFING
’
Alc 4.0% Vol
Donations from the sale of bottled and cask beer will be given
to the Royal Marines Charitable Trust Fund which supports
40 Commandos’ rehabilitation of Marines and their families
Tel: 01984 624086 Visit: www.cotleighbrewery.com
Email: sales@cotleighbrewery.com
Hooing
(hüf-ing)
verb
.
Editor:
Holly Aurelius-Haddock
Email: holly@lavourmagazine.com
Deputy Editor:
Faye Allen
Email: faye@lavourmagazine.com
Art Director:
Chris Jones
Email: design@lavourmagazine.com
Advertising:
Miranda Coller, Director of Sales
Email: miranda@lavourmagazine.com
Clare Wicks, Account Manager
Email: clare@lavourmagazine.com
Charlotte Amos, Account Manager
Email: charlotte@lavourmagazine.com
Photography:
Jeni Meade, Eamonn McCabe, James Walker
Contributors:
Martin Blunos, Siân Blunos, Tom Bowles,
Nick Harman, Clare Morris, Duncan Shine,
Peter Swanepoel, Mitch Tonks
Flavour Magazine
151-153 Wick Road, Brislington, Bristol, BS4 4HH
Tel: 01179 779188 | Visit: www.lavourmagazine.com
For general enquiries:
Peter Francomb
Email: peter@lavourmagazine.com
For competition entries:
Email: competitions@lavourmagazine.com
© Copyright 2011
lavourmagazine.com
All rights reserved. Material may not be reproduced
without permission of
lavour
. While we take care to
ensure that reports, reviews and features are accurate,
lavourmagazine.com
accepts no liability for reader dis-
satisfaction arising from the content of this publication.
The opinions expressed or advice given are the views of
the individual authors, and do not necessarily represent
the views or policies of
lavourmagazine.com
welcome
Welcome to the
March issue of
lavour
!
12
As I write this,
sunlight streaming
through the window
behind me, the
promise of warmer
days and lighter evenings is almost real
enough to touch. So as the natural world
stretches and yawns its way out of a deep
slumber, what better time to visit your local
National Trust property
(PAGE 72)
with a
spring in your step?
Talking of new beginnings, it seems that
I’ve reached the tender age where my peers
are starting to take the plunge and can
safely say that wedding season is upon us.
Quite understandably, everyone wants their
big day to be one they’ll remember forever,
which is exactly why we’ve spoken to some
of the region’s top venues and suppliers on
PAGE 39
. Trust me, these guys could dream
up a fairy-tale ending in their sleep.
lavour magazine
provides effective communication
through design. We specialise in
brochures,
corporate identity, advertising, direct mail,
marketing and design for print.
We have a reputation for clear, creative solutions to
communication problems for a number of corporate,
sports, inancial, charity and leisure industry clients.
We maintain the highest of standards, throughout
each individual project and our client relationship.
We pride ourselves on delivering distinctive designs
and ideas that will get you noticed.
38
contents
I was also delighted to catch up with the
great Michel Roux Senior in his second
interview for
lavour
. Having recently
returned from Thailand, this serious yet
charming man was full of praise for the
country’s delicate cuisine, and had some
very kind words to say about his famous
nephew too...
For more information, please contact
Peter Francomb
Tel: 01179 779188
Email: peter@lavourmagazine.com
Visit:
www.lavourmagazine.com
8 In Season
Tom Bowles and Peter
Swanepoel bring you
the best of the season’s
produce
Competition Terms & Conditions
In addition to any speciically stated terms and
conditions, the following applies to all competitions.
All information forms part of the rules. All entrants
are deemed to have accepted the rules and agree to
be bound by them. The winner will be the irst entry
drawn at random from all the entries sent back
after the closing date and will be notiied by either
post, email or telephone. The prizes are as stated;
they are non-transferable and no cash alternative
will be offered. All entrants must be at least 18
years old. Competitions are open to UK residents
only. One entry per person. Proof of postage is not
proof of entry.
lavour
accepts no responsibility
for entries lost or damaged in the post. Entrants
agree to take part in any publicity material relating
to the competition. The name of the winner will be
published in the next edition. The judge’s decision
is inal and no correspondence will be entered into.
Prizes do not include unspeciied extras (such
as travel). All prizes are subject to availability.
Please state if you do not wish to receive
any further correspondence from
lavour
or
competition organisers. You may be required to
collect your prize.
Matrimony and marvel aside, this issue
wouldn’t be complete without some
mouthwatering recipes – turn to
PAGES 24,
21, 29
and
67
for some divine inspiration!
12 Michel Roux
Why British service has a
long way to go
17 WIN!
A VIP package to the Exeter
Festival of Food & Drink
We hope you enjoy reading this issue as
much we’ve enjoyed making it.
29 Upper Crust
Delicious ideas for British
Pie Week
39 Finer Taste
Happy Eating!
Holly Aurelius-Haddock
lavour’s
annual guide to
the perfect wedding
Please recycle this product.
>
lavour
news
If you have any news or events that you would
like to share with us here at
lavour
then email
enquiries@lavourmagazine.com
this month
THE TRUE TASTE oF
CoRNWAll
ESCAPE To THE
CoUNTRy
Victory for all those who serve and eat the
traditional Cornish pasty has come at last! The
Cornish Pasty Association (CPA) has received
Protected Geographical Indication (PGI) status for
its world-famous pasty. This now means that only
Cornish pasties made following the traditional
recipe in Cornwall can be called ‘Cornish Pasties’.
Located on a family-run dairy farm
on the edge of the Quantock Hills,
Clavelshay Barn and Restaurant
is offering the perfect excuse to
escape to the country mid-week and
enjoy delicious food in a unique and
beautiful setting. Enjoy two courses
every Wednesday and Thursday for
£17.50 or three courses for £22.50.
A proper Cornish pasty has a distinctive D shape
with a chunky illing made up of uncooked mince
or roughly cut chunks of beef. To celebrate, the
CPA is launching a book, The Little Book of the
Pasty, which will be available in stores next
month.
T: 01278 662629
W: www.clavelshaybarn.co.uk
www.cornishpastyassociation.co.uk
BATH SoFT CHEESE
lavour
is pleased to announce
that the Bath Soft Cheese Co. have
been exclusively chosen to cater for
Royal Ascot this year. Famous for its
delicious Wyfe of Bath cheese, winning
numerous awards including gold at the
Nantwich International Cheese Awards
as well as the British Cheese Awards
last year, The Bath Soft Cheese Co. will
be showcasing their inest selection at
a royal occasion to remember.
For more
on the Exeter
Food Festival,
turn to
page 16
T: 01225 331601
W: www.parkfarm.co.uk
ToM’S PIES
To celebrate British
Pie Week, Tom’s Pies
will be revealing a new
pie, produced as the oficial Exeter Food
Festival pie, as well as holding taster days
at the River Cottage Canteen in Axminster
(9 March) and Otterton Mill (12 March).
CoNGRATUlATIoNS To...
Susannah Way
from Wiltshire
who wins a lesson
on the wheel with
Village Pottery!
Beryl Maddison
from Bath who
wins a pottery
session for four at
Enigma pottery!
James Howell
from Bristol who
wins a Bart Spices
hamper!
Thom Harris
who wins a meal
for two at Souk
Kitchen!
T: 01395 239000
W: www.toms-pies.co.uk
4
>
lavour
news
THINk oUTSIDE THE
TUB…
Mendip Moments ice cream and Amy
Hunt, owner and Head Chef of the Oak
and Glass restaurant in Weston-super-
Mare, have spent the last few months
working hard on a collection of delicious
and innovative recipes, suitable for every
course including the mains!
We just can’t get enough of the melon,
Parma ham and pear chutney with
mascarpone, ig and honey ice cream –
a tantalising, fresh entrée to any meal!
GREAT BRITISH FooD
REVIVAl
BRIGHTEN UP
HER yEAR THIS
MoTHER’S DAy!
This mon th 10 of the BBC’s best-loved
chefs attempt to bring our traditional
produce back from the brink.
Does your mother love
gardening or simply
being outside in stunning
surroundings? If so, treat
her to RHS gift membership
this Mother’s Day. The
membership includes visits
to gardens bursting with
colour, one-to-one gardening
advice, discounted tickets
to RHS shows as well
as a subscription to The
Garden, a beautiful monthly
magazine.
Remove the outer skin from 1 ripe
seasonal melon with a sharp knife. Cut
in half, scoop out the seeds and slice into
4 ring shaped pieces. Place each ring on
a plate and ill the centre with 4 tbsp of
pear, prune and ig chutney. Next carefully
place a single scoop of ice cream on ½ a
slice of Parma ham and place the other
half of the Parma ham on top (4 slices in
total) and decorate with a small handful of
baby leaves or mixed cress. Finally dress
the plate with a light drizzle of balsamic
reduction. (Serves 4)
Catch James Martin showing his support
for heritage apples, Michel Roux Jr.
looking at the revival of bread as well as
The Hairy Bikers, Gregg Wallace, Angela
Hartnett, Ainsley Harriot and many more.
The ive-part series begins on BBC2,
Wednesday 9 March, 8pm.
THE RUNCIBlE SPooN
www.mendipmoments.co.uk
www.oakandglass.co.uk
Four young Bristol cooks and a gardener
are about to launch a new co-operative
adventure in eating. Located in the
former premises of Café Kino on Nine
Tree Hill, The Runcible Spoon will create
and serve affordable, high-quality
modern British food which is healthy
and well-balanced in every sense of
the word. Running in conjunction with
the restaurant, The Fat of the Land
is an ongoing permaculture project
located nearby. Here co-op members
and volunteers aim to cultivate and
supply the restaurant with fresh organic
produce.
Just
£49
for a year!
Membership also includes
unlimited entry to RHS Garden
Rosemoor, an enchanting 65-
acre oasis in rural Devon. It’s a
tranquil, truly special place to get
gardening inspiration, soak up the
surroundings or relax with a cream
tea and members can also book to
stay at the Holiday Cottages.
www.the-runcible-spoon.com
WIN A FUSSElS GIFT Box!
Fussels Fine Foods is giving two lucky
lavour
reader the chance to WIN a gift box worth £25.
Included is their new garlic infused oil, a bottle
of cold pressed extra virgin rapeseed oil, a jar
of classic and mint mayonnaise, a quince and
cider vinegar dressing as well as a beer and
horseradish sauce. To enter, email
competitions@
lavourmagazine.com
stating your name,
address, phone number and where you got your
copy of the magazine. Good luck!
Buy RHS gift membership by 3 April
and the RHS will treat you to a free
gift with every purchase – an RHS
gardening apron, worth £11.99!
Perfect for treating yourself or the
green-ingered mum in your life.
To buy now, visit
rhs.org.uk/join/PGP170
or call
0845 130 4646 quoting PGP170.
Terms & conditions apply, see the
website for more details.
Read more about Fussels on page 19!
W: www.fusselsinefoods.co.uk
5
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