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flavour
for people who love local food
Bristol, Bath & South West | Issue 32 | October 2010
£3
(Where sold)
NORTH
CORNWALL
Eat your way around
our Atlantic Coast
du Chocolat
Delicious ideas
for National
Chocolate Week
www.flavourmagazine.com
FRUITFUL
HARVEST
Vineyards
throughout
Europe prepare
for action
Le Monde
 Autumn Menu
Starters
Baked camembert with slow-roasted garlic,
oils & baguette (great to share) (V)
Bowl of soup of the day with freshly baked baguette
Whisky drenched Cornish scallops with creamed
spinach & pancetta
Pheasant breast with braised baby beetroots
& red wine reduction
Butter poached tiger prawns on a fondue of leeks
with Mrs Kirkham’s cheese
Our Classics
West-country beef burger with mozzarella,
chips & tomato salsa
Pork & Young’s ale bangers with mashed potato,
Savoy cabbage & port gravy
Beer-battered cod llet with chips, mushy peas
& tartar sauce
Gloucester ham, free-range eggs, chips & salad
ai red curry of butternut squash, peppers & beans
with jasmine rice (V)
welcome
White
Hart
Main Courses
Salmon & haddock shcake with chips, salad,
poached egg & tartar sauce
Free-range Somerset pork belly & tiger prawns
with carrot puree, green beans, mashed potato and
Madeira sauce
Loin of wild Scottish highland venison with fondant
potato, curly kale and port & elderberry sauce
Butternut squash, wild mushroom & ale pie with
mashed potato and Savoy cabbage (V)
Gressingham duck cooked 2-ways (cont leg & pan
fried breast) with garden thyme mashed potato,
braised red cabbage & red wine jus
Classic beef Bourguignon with grain mustard
mashed potato & braised red cabbage
Cornish “stargazy” pie of prawns, scallops, smoked
haddock & cod with Norfolk royal potatoes &
seasonal vegetables
Breast of free-range chicken wrapped in pancetta
with black pudding, pomme anna and creamed
Savoy cabbage
Slow-braised bath chaps with parsnip mash, fondant
potato & curly kale
Wild game pie of venison, pheasant & wood pigeon
with chips and seasonal vegetables
Welcome to a picturesque 17th Century
farmhouse where the modern British cuisine is
matched only by the quality of service.
We like to do things we’re passionate about at
e White Hart, so whether it’s wine, real ales,
meat, game or sh, you can be assured that the
greatest of care has been taken in selection and
preparation.
We think you’ll notice and appreciate the
attention to detail, but why not come to nd out
for yourself this autumn?
White Hart | Littleton-on-Severn | Bristol | BS35 1NR
tel: 01454 412275 | www.whitehartbristol.com
Side Orders
Chips
New Potatoes
Side Salad
Seasonal Vegetables
to the
 Editor:
Holly Aurelius-Haddock
Email: holly@flavourmagazine.com
Deputy Editor:
Faye Allen
Email: faye@flavourmagazine.com
Art Director:
Chris Jones
Email: design@flavourmagazine.com
Advertising:
Miranda Coller, Director of Sales
Email: miranda@flavourmagazine.com
Clare Wicks, Account Manager
Email: clare@flavourmagazine.com
15
welcome
Photography:
Misha Gupta, Daniel Hewison, James Walker,
Jeni Meade
Contributors:
Stuart Ash, Martin Blunos, Siân Blunos, Tom
Bowles, Helen Aurelius-Haddock, Sarah Hurn,
Rebecca Gooch, Duncan Shine, Ron Faulkner,
Clare Morris and Rebecca Sullivan.
Welcome to the
October issue of
flavour!
Flavour Magazine
151-153 Wick Road, Brislington, Bristol, BS4 4HH
Tel: 01179 779188 | Visit: www.flavourmagazine.com
66
There really is never a dull moment at
flavour
HQ; whether it’s heading to North
Cornwall to sample the culinary delights
when the tourists go home
(PAGE 15)
,
going behind the scenes with Masterchef’s
Gregg Wallace
(PAGE 66)
or hunting down
the region’s best lunch-time offers
(PAGE
26)
, there are no limits to what we do in
the name of research!
Please send any comments or suggestions
to the publisher at the above address.
For general enquiries:
Peter Francomb
Email: peter@flavourmagazine.com
For competition entries:
Email: competitions@flavourmagazine.com
© Copyright 2010
flavourmagazine.com
All rights reserved. Material may not be reproduced
without permission of
flavour
. While we take care to
ensure that reports, reviews and features are accurate,
flavourmagazine.com
accepts no liability for reader
dissatisfaction 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
flavourmagazine.com
I tell readers every year how much I love
autumn, and this year is no exception.
With the onset of the game season and
the long-awaited anticipation of harvest
time, it is surely one of the most exciting
times in the foodie calendar – turn to
(PAGE 24)
to find out about a very special
apple crop and to
(PAGE 48)
to read about
how vineyards all over Europe are
preparing for the most important task of
the year.
flavour 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, financial, 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.
For more information, please contact
Peter Francomb
Tel: 01179 779188
Email: peter@flavourmagazine.com
Visit:
www.flavourmagazine.com
contents
6 In season
Tom Bowles and Jason Maggs
bring you the best of the
season’s produce
Oh, and you might want to take a sneaky
peek
(on PAGE 32)
at the stunning new
collection of recipes from the great
Elizabeth David too.
Competition Terms & Conditions
In addition to any specifically 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 first entry
drawn at random from all the entries sent back after
the closing date and will be notified 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.
flavour
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 final and no correspondence will be entered into.
Prizes do not include unspecified extras (such
as travel). All prizes are subject to availability.
Please state if you do not wish to receive any
further correspondence from
flavour
or competition
organisers. You may be required to collect your prize.
11 WIN!
A very hot prize from South
Devon Chilli Farm!
We hope you enjoy reading this issue as
much as we’ve enjoyed making it.
15 North Cornwall
Eat your way around our
Atlantic Coast
40 Le Monde du Chocolat
Delicious ideas for National
Chocolate Week
48 Fruitful Harvest
European vineyards prepare for
action
Happy Eating!
Holly Aurelius-Haddock
Please recycle this product.
 >
flavour
news
If you have any news or events
that you would like to share with
us here at
flavour
then email
enquiries@flavourmagazine.com
this month
GAME ON!
BON
ANNIVERSAIRE!
From pheasant, mallard, teal, widgeon and
snipe to hare, rabbit and venison, the game
season is upon us and Source Food Hall in
St. Nick’s Market are proud to stock the
whole range. The chefs will prepare
everything for you so it’s ready to pop into
the oven when you get back home. They’ll
also offer tips and advice on what to eat it
with and how to enjoy it at its best.
Champagne Joseph Perrier
is celebrating its 185th
birthday in style with the
launch of two new
Champagnes from the
stunning 2002 vintage. Both
the pure Chardonnay Blanc de
Blancs and Rosé are made
only from grapes grown in
Grand and Premier Cru
vineyards, presented in special
edition bottles based on the
original bottle shape used in
1825.
The game season shows British cuisine at
its best so don’t feel daunted to go it alone
– seek advice from Source and make a
meal to remember!
0117 927 2998
www.source-food.co.uk
CLAVELSHAY BARN
The picturesque Clavelshay Barn located
on the edge of the Quantock Hills offers the
perfect retreat for a beautiful country
dinner. Find out for yourself every
Wednesday and Thursday
evening throughout October
and November as they’re
offering 2 courses for £15
and 3 courses for £20.
Discover for yourself why we rate
these Champagnes so highly by
joining Martin Gamman MW, UK
representative of Champagne Joseph
Perrier at the Great Western Wine shop to
taste the birthday bottles, alongside the
complete Joseph Perrier portfolio.
The event will take place at Great Western
Wine shop in Bath on Saturday 16 October
2010 between 12-4pm. No tickets required.
Please call 01278 662 629 to book or visit
www.clavelshaybarn.co.uk
WINNERS
Congratulations to Barry Cash from Bishopston
who wins a Champagne meal for two at
Ronnie's Restaurant!
See the
flavour
website for
an exciting competition!
www.flavourmagazine.com
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 >
flavour
news
ALLINGTON FARM SHOP AND CAFÉ
KEITH FLOYD
The seasons are changing and Allington Farm Shop in Chippenham is celebrating with
an array of fresh, new and very exciting produce! Pop along to pick from the delicious
variety of English apples, sacks full of homegrown potatoes, winter cabbage and much
more. Everything grown and sold is used in the caf kitchen and can be tasted in the
homemade soups, casseroles and pies. Prepare for Christmas and place your order for
the home reared turkey today and whilst youre there this month, you can pick up large
cappuccino and a slice of scrumptious chocolate biscuit cake for just 3.50!
The unveiling of a plaque honouring the
late celebrity chef Keith Floyd is to be
put up at the site of his first restaurant
on Princess Victoria Street in Clifton. A
charismatic and eccentric character,
Keith Floyd is being recognised as the
most universally known person from the
area in the past century.
www.allingtonfarmshop.co.uk
is proud to announce the
launch of a brand new website for
our sister magazine GreenLiving, your
lifestyle guide to all things eco! Visit
www.greenlivingmagazine.co.uk
grn
Mr Floyd, who died of a heart attack
aged 65 in September last year, ran
three restaurants in Bristol during the
1970s when his TV career began to take
off. In his lifetime wrote numerous
books and presented at least 20
television series, which are still being
shown in over 40 countries worldwide.
mgzin
to see for yourself.
MILSOM PLACE
This month the countrys top artisan cheese-
makers are gathering in Bath for Fine Cheese Co. Festival at
Milsom Place in Bath. Enthusiasts will be able to meet the cheese
makers in person and sample their superb English cheeses.
The cast list will include many colourful characters such as Pete
Humphries of White Lake Cheese from Shepton Mallett and
Graham Padfield from Bath Soft Cheese. No Somerset cheese
festival would be complete without cheddar and Keens is the
champion of his discipline. Celebrity dairymaids Suzanne Stirke
and Sue Proudfoot will be bringing their very special cheeses and
big personalities too, so mark the date in your diary and come to
meet them in person.
The Fine Cheese Co. Festival takes place on 30 October between
10-6pm.
www.milsomplace.co.uk
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