I don’t know what the weather is like when you are reading this but I am writing this column during...
Honey-glazed rack of lamb Author: George Payne (Recipe courtesy of Butchers Q Guild www.simplybeefandlamb.co.uk) Serves: 2 Ingredients 1 x 6-boned...
The Grazer, aka Anna Hedworth, embraces the bun I was back at the School of Artisan Food again this month for its Food for Thought lecture weekend; not as a speaker this year, but as a guest, which meant I could fully enjoy it with no nerves. It was a brilliant...
Standing outside the kitchen door to have a think about this month’s column, I can’t believe it’s summer already. It’s...
We’ve dragged our feet this spring preparing for planting, but thanks to our new tea room chef, Richard Jack, and...
Squid with chorizo, lime yoghurt and pickled carrots Author: Graham Sharp Serves: 4 Ingredients 500g squid 200g Bath pig chorizo 2tbsp olive oil For the pickled carrots 300ml white wine vinegar 300ml water 250g caster sugar 1tsp mustard seeds ½tsp fennel seeds 4 medium carrots For the lime yoghurt...
Roast beef with all the trimmings Author: George Payne Serves: 6 Ingredients 1.3kg lean rump roast, topside joint or...
With Peace & Loaf’s Dave Coulson We’re already well into spring with the latest menu proving really popular. The restaurant...
She’s been on telly with Michel Roux Jnr, helped to raise £30k for charity, and found time to rustle up a fab rhubarb cake. Here’s a snapshot of life for The Grazer, aka Anna Hedworth It’s been a very busy few months, with charity and TV taking up all my...
With Vallum’s Vicky Moffitt The purple-sprouting broccoli at Vallum is insane. It’s like being in a virtual reality world down here...
Spring lamb stew Author: George Payne Serves: 6 Ingredients 1kg lean boneless lamb shoulder, cut into cubes 2 bay leaves...
Soy and ginger steamed cockles and mussels Author: Simon Walsh Serves: 4 Ingredients 50g fresh ginger 1 stick lemongrass 1 shallot 1 small red chilli 500g fresh cockles 500g live Shetland mussels 1 tbsp olive oil 50ml soy sauce 200ml fish stock zest and juice of 1 lime 3 tbsp...
