Wet Monday lunch

On a wet, chilly and rainy Monday morning we found ourselves in a car park in Bath sitting in our steamy vehicle. Our challenge? To return home to Ludlow while taking in a good lunch en route, so I’d have somewhere new to review.

And so began a trawl through the Harden’s and Michelin guides – permanent in-car companions for us – for a place to eat between Bath and Ludlow on a Monday lunchtime. The various possible routes take in parts of Gloucestershire, Herefordshire and Worcestershire and could include the towns and cities of Gloucester, Cheltenham, Worcester and Hereford.

We actually found a bunch of options with Michelin stars or Bib Gourmands, although not wanting to get too refined on such a random whim we eliminated the two-star Champignon Sauvage in Cheltenham. But there was The Butcher’s Arms at Woolhope, and less than ten miles away but in a different county The Butcher’s Arms at Eldersfield, both lauded by Michelin. The other feature they share is both being closed on Monday. The Gumstool Inn is liked by Harden’s and by Michelin, but not by us. We’ve been once before and were simply very underwhelmed by pub food scarcely more interesting or delectable than what the better pub chains can muster. Owen’s in Tewkesbury is another Bib Gourmand… and also not open Mondays.

Harden’s showed itself to still be a mainly London restaurant guide – only 8 listings for the whole of Herefordshire, 13 for all of Worcestershire. I could probably reel off more good places to eat in those counties without breaking sweat. Just not on our route home.

However, Harden’s could offer more choice in Gloucestershire. Lumiere in Cheltenham sounds superb… but isn’t open on Monday. We’ve wanted to try 5 North Street in Winchcombe for a long time, and now seemed the perfect opportunity as it would only be a small detour. Except, of course, that it isn’t open on Monday. Wild Garlic in Nailsworth is another spot I’ve wanted to try and we’d be driving right past. Hmm. Unsurprisingly, not open on Monday. Casting further off our route, I’d never heard of the Old Passage Inn on the banks of the Severn but it sounded well worth a try. Just not on Monday.

In fact, we were thwarted at every turn by the Curse of Closed Monday. I guess Bob Geldof really was tapping into a universal truth when he complained “I don’t like Mondays” as decent restaurants outside the capital have obviously all decided that no-one wants to bother themselves with a pleasant lunch on the first day of the working week. Of course with the need to offer Sunday lunch it’s only reasonable that they take another day off. It was a trifle hard to look at it reasonably at the time.

Eventually we decided that rather than spend any more time sitting in a car park running down our mobile phones with fruitless research, we might as well pick Cheltenham as a fairly large well-to-do town en route and find a nice spot for lunch once we got there. Yes, you know it. We found ourselves driving fruitlessly around an unfamiliar town centre peering through the rainy windscreen at crap looking cafes and chain restaurants.

Starving hungry and disgruntled, we settled on a place called Moran’s Eating House just out of the centre. Och, it wasn’t bad at all. The food was fresh and decent enough, the service friendly. I had a quirky “chicken, pancetta and broad bean pancake with cheese sauce” which turned out to be kinda like canelloni drowned in enough cheese to keep a pizza restaurant going for a week and certainly enough to make any other flavours entirely irrelevant. Maureen had a jolly good smoked haddock and cod fishcake with pea risotto, pepped up with the rather odd addition of balsamic vinegar. Y’know, bizarrely, balsamic and smoked fish actually sorta works.

So, what lessons do we draw from this debacle? Lesson 1: it is not sensible to expect a good lunch on Monday outside of London unless you already know somewhere kind enough to be open all week. Lesson 2: it is silly to arrive in a strange town and hope to find good eats by driving aimlessly around on a rainy day. Lesson 3: try balsamic vinegar on your kippers.

Review: The Bath Priory

This guest post was written by: Maureen

“Sam is suffering from a leg injury, sustained while training for a cycling event”, said our waitress. “We’ve persuaded him to stay home the last couple of days but he insisted on coming in today for your kitchen visit”. So he did. And patiently answered our questions. And posed for a photo. Sam Moody is the obliging head chef of the Bath Priory and unwitting object of much feminine sympathy. “Don’t you just want to give him a hug?” whispered one of my companions who shall, of course, remain nameless.

I should explain. We six ladies were in Bath for a hen party and one of the highlights of the weekend was to be lunch at the Bath Priory. Having not been since the days of Chris Horridge, I was keen to see how the restaurant had changed with Michael Caines at the helm.

Murmurs of appreciation as we were seated in a private room lined with racks of tantalising wine. Just right for a rowdy hen party! Though of course we were on our best behaviour. The wine list was a worthy tome with a sprinkling of less pricey entries. Service was flawless and charming throughout. But what about the food?

I started with Bath chaps, deemed too scary by my dining companions but described in such loving detail by our waitress that was impossible to resist, at least by me. If only they’d made a pig’s ear of the dish, I could have entertained you with a well-placed pun. But it turned out to be flavoursome and combined well with the crispy crackling, sweet apricot chutney and neat cubes of deeply porcine jelly.

For my main course, a slab of beef cheek the colour and consistency of treacle, swimming happily in braising jus. The rich, sticky coating concealed a perfectly cooked melty interior, a very good example of its kind. Yum. If I have one criticism, it would be the pedestrian nature of the rest of the plate. This gustatory heavyweight deserved a better supporting cast than a smear of mash potatoes, a shallot and a stick of asparagus. Think Freddie Mercury without Queen: even a maestro needs good backup.

Now, pudding and an outpouring of superlatives as the other ladies tucked into their caramel and banana souffle. Clearly a winner! I didn’t taste the souffle, but can report that the paired sorbet was free of the cloying note often present in a banana dessert. But my own dish of coconut parfait with mango and pineapple salsa was no failure. It conjured up a gentle exotic flavour reminiscent of walking barefoot on a beach with hibiscus blossom in your hair.

The petit-fours are worth a brief mention: they were good.

So overall a profoundly satisfying experience. It didn’t have Chris Horridge’s light touch or his genius with presentation. There was nothing remotely health-conscious about the meal we enjoyed! On the contrary, it was very much in the style of Gidleigh Park: rich, indulgent, perfect for a treat. Good value too at £35pp excluding wine.

The kitchen visit was a bonus. Thanks Sam!

PS. The restaurant doesn’t as a matter of course allow the general public into its kitchen – they kindly agreed to a request made weeks in advance. Please don’t presume!

Smoked bacon fudge

I am always most delighted by a restaurant that breaks new ground, taking food in a direction I have never encountered before. That’s probably because I have a well developed sense of adventure, and whereas an element of natural timidity steps in to prevent me going skydiving over the Sahara, when it comes to stuffing things in my mouth I find I’m much more courageous.

So I will always remember my first visit to The Fat Duck and the sensation of “bacon and egg ice cream”. Way back then chefs just didn’t put savoury flavours in desserts, especially not such an expressively wrong conjunction as putting part of a Full English breakfast into ice cream. Of course “way back then” is only six or seven years ago, and yet in such a short time that level of innovation has become a staple of mainstream TV shows like Great British Menu and a common element in the menu of any restaurant aspiring to be cutting edge.

I’m not averse to sampling something truly original which is “interesting” rather than actually delicious, and some of these modern juxtapositions certainly tend towards the “interesting”. The brilliance of that bacon and egg ice cream was that it actually tasted delicious in its own right, rather than merely surprisingly-good-considering. I suspect this had as much to do with the magic touch of bacon as the magic touch of Heston. You could stick two rashers of good quality smoked streaky bacon into an old boot and it would taste good.

So when we were given smoked bone marrow fudge as a petit four at Noma recently, the first thought to pop into my head was “I want more! Why don’t they sell boxes of this stuff?!?”. My second thought was “sod ’em, I’ll make my own then” and hot on its heels my third thought: “I’m not mucking about with bone marrow – let’s use bacon fat!”

And thus was born Smoked Bacon Fudge. Which I can’t find any other recipes for on the internet, so maybe I’ve created something new? Because clearly if it isn’t on the internet then it doesn’t exist. Well, it does now. And it tastes of both fudge and smoky bacon, which is all you need to know.

Smoked Bacon Fudge

100g smoked bacon fat
350g caster sugar
300ml full-fat milk
1 tsp vanilla essence
  1. Put the fat, sugar and milk in a heavy-based saucepan – keep any little brown burnt bits in the bacon fat, they are tiny flavourbombs
  2. Heat the pan moderately, stirring continuously until the sugar is melted
  3. Now turn the heat up and boil the mixture, stirring continuously. The bacon fat might curdle or clump into lumps, but keep stirring and it’ll turn out alright in the end
  4. You need to boil it for about 15-20 minutes, and ideally use a sugar thermometer as you are trying to get the temperature up to 115 degrees C
  5. Turn the heat off, stir in the vanilla essence, then leave to cool for 5 minutes
  6. Stir vigorously with a wooden spoon until it seems less glossy, then pour into a small square cake tin (or like me, make a square by folding greaseproof paper and put in a bigger cake tin
  7. Sprinkle a few sea salt crystals over it if you like a salty tang, but otherwise just leave it to cool at room temperature until you can bear it no longer, then cut into squares and try a piece
  8. Smile when you taste the sweet bacon-y goodness

Raspberry leather etc.

Tonight’s dinner was a fairly typical example of my style of cooking. Have an idea and run with it. Make it up as you go along, drag the laptop out to the kitchen half way through because you realise you need a recipe for one of the elements. Make tonnes of washing-up, put lots of bits of food into whatever receptacle first comes to hand and stack them on any available bit of work surface. Try and keep everything warm. Discover late on that you didn’t prepare an ingredient you intended to include and abruptly revise the dish. Once everything is ready (and everything else is sticky, oily or covered in flour) try and plate it in an inventive way without any prior thought or planning. Realise that you haven’t warmed the plates, sod it. Sit down to eat, moderately exhausted but pleased with what’s finally on the plate. Slap forehead and get up to fetch knives, forks and a couple of wine glasses. Presto!

I’d be the first to admit that it’s a bit crap. I’m fully capable of being more organised, but so often find I’ve decided to try something on a whim and yet we’re going out to see a film or something so there’s not really enough time. What was I saying about being organised?

So!

So, inspired by our trip to Noma I made some raspberry leather. This part was really easy:

  1. Pass a whole punnet of raspberries through a sieve, squashing all the juice and flesh through but leaving the pips and other solids behind
  2. Next, add a little sugar and stir until dissolved, basically until the juice is sweet enough to bring out the proper flavour
  3. Now just pour it onto a greaseproof baking sheet, allowing it to spread itself out into a thin puddle
  4. If you fancy it a bit savoury, sprinkle a little ground black pepper and sea salt on
  5. Put it in a warm and dry place, perhaps near a radiator, and leave it for 24-48 hours until it is completely dry

You end up with a sheet of dark red translucent leather than you can peel off of the baking sheet in one piece and marvel at. I certainly did. The taste is deep and tangy, with some of the satisfying qualities of a good Shiraz. But what next?

I decided lamb chops would be good, with some kind of green sauce and some leafy stuff. The green sauce crystallised when we stumbled on wild garlic while walking along Wenlock Edge today, and then a little further on stumbled on a bank covered in wood sorrel. I never would have known if we hadn’t had it served for us at Noma. We also found enough wild primroses that I felt comfortable picking a few flowers to decorate. And so I present…

…lamb chop with parsnip puree, pea shoot, primrose and wood sorrel salad, discs of raspberry leather and a wild garlic and rosemary sauce, accompanied with Jersey royals. Just don’t ask me why I used a pastry cutter to cut out the raspberry leather.

The whole thing worked really well. The raspberry leather gave a deep tang to frisk up the lovely lamb (nice one, Ludlow Food Centre), the green sauce had a luscious springtime taste that was especially brilliant with the tiny Jersey royals, and wood sorrel leaves have a startlingly bright citric flavour. I’ve included the recipe for the sauce here, as it was so good:

Wild garlic and rosemary sauce (enough for 4)

2 tbsp butter
2 tbsp plain flour
½ pint chicken stock
2 tbsp milk
1 small onion
2 small sprigs of rosemary
12 big wild garlic leaves
  1. Finely dice the onion and sweat it for 10 minutes in a knob of butter, season with salt and black pepper
  2. Add the rosemary (finely chopped) for a minute, then the wild garlic (roughly chopped) but only long enough for it to wilt. Perhaps 30 seconds. Turn the heat off
  3. Melt the butter in a small saucepan, then add the flour and cook, stirring with a wooden spoon, for 2 minutes
  4. Now add the stock a bit at a time, whisking it into the roux and making sure no lumps form. Also add the milk, whisking it in again
  5. Add the onion and herbs to the sauce, check seasoning, loosen with a bit more stock if necessary, and put it all into a food processor to blitz it into a lovely green colour
  6. Great with lamb, new potatoes and anything else that makes you think of spring

I’ll definitely be using this sauce again before the end of wild garlic season. Or, indeed, switching in other herbs as I fancy. Likewise I’ll be making more fruit leather; it’ll be a fun talking point when we have friends over and it’s definitely an original way of serving one of your five-a-day.

Review: Noma, Copenhagen

Noma is all about ideas, playing with convention, with ingredients, with presentation. With an objective eye I would have to say that the results are not always conventionally delicious. Those more challenging dishes become delicious through the medium of a palate that is hungry for new experiences, possibly even slightly jaded by a thousand prior fine dining experiences that have all started to feel a bit similar. If you don’t like your food to challenge you, you may not like Noma. Luckily, I do. Doubly luckily, so does Maureen. I don’t think we’ve ever oo-ed and wow-ed and giggled so much at a meal. The giggling reached a crescendo when we tried to keep hold of madly twitching live shrimps in order to dip them in butter and pop them in our mouths. Slightly nervous giggling, I’d say.

I definitely came away from Noma with a refreshed palate. Along with that I came away with a whole bunch of new ideas, some general and some specific, for things I’d like to try out myself. Of course this happens now and again at various restaurants – Madeira jelly from The Crown at Whitebrook, for instance – but I don’t think I’ve ever left a meal with a whole easter basket full of them. Partly it’s the sheer originality at Noma, often combined with apparent simplicity. Partly it’s the charming way in which every dish is presented and explained in detail by the staff, a wonderfully multi-national team of highly engaging young people.

So, what ideas? How about fudge made with smoked bacon fat. I’ve been keeping my bacon fat for a while, but seldom using it. One of the petit fours at Noma was fudge made with smoked bone marrow instead of butter, served pressed into hollow pieces of bone. Funky, and damnably tasty if you like sweet things and meaty things. I really, really, REALLY wished they sold boxes of the stuff. Nevermind, I’ll do it myself. But rather than faff around with bone marrow I’m gonna see if smoky bacon fudge also rocks. Watch this space!

On a related note: smoking. No, I’m not going to start buying cancer sticks. But as one of the chefs explained, you just need to burn some hay in the bottom of a pan, put in a little steamer or some other basket to keep the food off the hay, add your foodstuff of choice and pop the lid on. Ten to twenty minutes, it’ll take some experimenting because things take on flavour at different rates. We were served a deliciously soft and wobbly smoked quail egg with the gently smoking hay still beneath it adding a gently pungent fug to the air. Time I smoked some fish… meat… cheese… fruit? I’m feeling in an experimental frame of mind after Noma. Watch this space.

Berry leather. One of the first amuse bouches was a piece of blackcurrant leather laid over a scrunchy, salty piece of extra-bubbly pork crackling and the combination was a real pleasure. Blackcurrant leather? Apparently you just take some strained juice, pour it into a shallow container as a thin layer and leave it to dry at room temperature. Whether it takes overnight or a little longer, you’ll end up with a thin piece of dark, powerfully tasting fruit leather that you could use to wrap all kinds of treats. Watch this space. Did I say that already?

Foraging! I’m definitely going to do some more. There’s a good bit of foraged produce appearing on British menus these days (and don’t tell anyone, but I have a sneaky suspicion that some of it is actually being cultivated to order which kinda makes a mockery but there you go) but it still tends to be odds and ends, usually of stuff like sea buckthorn that I’ve never knowingly found on a country ramble. Noma gave us dandelion and ground elder leaves, both things that I’ve got growing, entirely unintentionally, in the garden. There was foraged vegetation of some kind with almost every course, although I’ll probably struggle to find reindeer moss in the English countryside. It was a deliciously scrunchy snack though, deep fried with a sprinkle of cep powder. I’ll have to wait and see what I can forage up. Watch this space, again.

And despite my aversion to kitchen gadgets (I hand-whisked marshmallows – my arm looked like Popeye’s by the end of it) I’m almost definitely going to buy a juicer. We opted for the selection of fresh juices with our meal, rather than wine. It seemed in keeping with the innovative nature of the meal; we’d come all this way for

Rene’s wizardry, why accompany it with a load of French plonk that we’d pay a lot less for at a less lauded restaurant back home? And as we imagined all twenty courses could be challenging, it’d be a shame to have reached the happy-but-not-really-concentrating-anymore state that a wine pairing can induce in the later stages of a big meal.

As a result we were treated to the following combinations: cucumber and dill; apple and pine; celery and celeriac; carrot and juniper; beetroot and lingonberry; pear and verbena; elderflower. All were delicious, the pear and verbena stunningly so, and all demonstrated that you can match good food with something other than wine. Must I get started on fine restaurants with a fifty page wine list who can’t be buggered to offer any soft drinks beyond coke, lemonade and orange juice? Grrr. Rant for another day. Anyway, I’m definitely in the mood for juicing things and adding unexpected flavours. Watch this space for the results.

Look, I know none of these ideas are new and of course I’ve bumped into them before. Heck, I’ve got a copy of Richard Mabey’s “Food for Free” right here. But that was the real brilliance of our meal at Noma. It refreshed my culinary palate and got me all excited about discovering new tastes and the joy of experimentation. At Noma over twenty fascinating courses I may not have eaten any single dish to match the lazily obvious base pleasure of the pan-fried foie gras with cognac sauce I ate the previous night, but then again a ten-day trek in the Himalayas is hardly a walk in the park either. Which experience stays with you, though?

At £170 for the menu and £60 for the juices we’re definitely in Fat Duck territory, although bear in mind that any eating experience in Denmark is 20-30% more expensive than the equivalent back in Blighty.

For those who want a visual taste of our twenty course lunch, with notes, just click on the first photo of this gallery and stroll through…