Tuesday, March 31, 2009

Comedy Week Outtakes

Here are some outtakes from the photoshoot for the comedy week. I think they speak for themselves.

Comedy Week

Here is our submission for the comedy week festival that is happening in Bath. And you can now see it blown up as a poster in our restaurant window.
We would just like to say thank you to Frank & Judy Shellard who allowed us to photograph at their farm. www.wellowtrekking.com

Tuesday, March 24, 2009


We have now installed WI-FI so you can now come in have a coffee and use the internet for free.

Monday, March 23, 2009


Happy Mothers Day, hope everyone has a nice day. Photo is of Jean Pierre age 13 with his mother.

Friday, March 20, 2009

Salsa Verde

Recipe by Head Chef Rob
Here is a recipe i picked up when working in Bermuda. It is for Salsa Verde (Green Sauce Literal Translation). It goes very well with White Fish and tossed through Pasta. It's best to make it fresh but it can be stored for up to 3/4 days.
150g Flat Leaf Parsley
40g White Bread (Crust Removed)
15g Shallot
25ml of Dry White Wine (Sweet wine will numb the Parsley flavour)
35g Capers
6 Anchovy Fillets (Preferably brine soaked and not Pickled)
2 Medium size Garlic Cloves
250ml Olive Oil (Try to avoid Extra Virgin as it will overpower the flavour and render the rest of the ingredients tasteless)
Lemon Juice to Taste
1. You can place all the ingredients in a Blender and blitz up. However, it is also worth firstly blending the Bread, Anchovies, Shallots and White Wine before adding the rest of the Ingredients.
2. It can either be slightly coarse or fine depending on your personal taste. I find it is better Coarse when with the Fish but smoother through the pasta. But at the end of the day it is down to personal taste.

Thursday, March 19, 2009

Classic French Dressing

Recipe by Carey Auge 
1tsp Salt
1/2 tsp Pepper
1tsp Sugar
1tsp English Mustard Powder
3floz White Wine Vinegar
9floz Sun Flower Oil
Optional 1 Garlic Clove smashed

Mix together. Store in a jar in your fridge, use it when you want.

Saturday, March 14, 2009

Stuffed Leg of Lamb

Medium Leg of Lamb (Boned)
15 Basil Leaves
Handful of Capers
4 to 5 Garlic Cloves Sliced
Rock Salt, Kibbled Pepper
2 Red Onions
2 Large Sweet Potatoes
2 Large Potatoes
Purple Sprouting Broccoli
500ml Stock (preferably lamb)
300ml Red Wine

1.Make several incisions in the lamb with a small knife to insert the sliced garlic.
2.Push basil, capers and 2 sliced cloves into the middle of the joint. Season well.
3.Rough chop red onion, put into a roasting tin and place lamb on top.
4.Roast in oven at 180° for 20 minutes then down to 120º for 70 minutes.
5.Peel and cut potatoes and sweet potato into ½ inch batons.
6.Place in salted water and bring to boil.
7.Boil for 2 minutes then drain.
8.Put into a roasting tin, with the garlic and salt/pepper
9.Take out meat and allow to stand with tin foil over top.
10. Return roasting pan to the heat.
11. When hot add red wine to deglaze and reduce by two thirds.
12. Add stock and reduce by half.
13. Strain through sieve.
14. Boil Purple Sprouting Broccoli, when cooked drain water, toss in butter.
15. Serve

Friday, March 13, 2009

Christopher Piper Wine Tasting Event

To the success of our last wine tasting event we are hosting another wine tasting event this time with Christopher Piper Wines on the 1st of April. Everyone is welcome to come in and try.

Moules Farci

Recipe by Carey Auge 
Serves six as a starter
1.75kg (3lb 14oz) mussels
1 onion, roughly chopped
3 tbsp parsley, finely chopped
150g (5½oz) butter, slightly softened
1 clove garlic, crushed
1 tbsp finely chopped shallot
40g (1½oz) breadcrumbs
25g (1oz) freshly grated parmesan (optional)

1.Clean the mussels. Wash the mussels really well, scrubbing off any barnacles and removing any 'beards’. Tap each one on the side of the sink. If it doesn’t close when you tap it, throw it away
2.Put them in a pan with 150ml (5fl oz) water and the onion. Cover and steam over a medium heat for four minutes, shaking the pan now and then.
3.When the mussels have opened leave them to cool, then drain and tip on to the work surface. Throw away any that haven’t opened.
4.With the others, leave the mussel in half of its shell and discard the other half.
5.Mix the butter, garlic and shallot, spread a bit on each mussel and put in a single layer in a large gratin dish (or a few smaller ones).
6.Scatter on the breadcrumbs and the cheese (if using) and bake in an oven preheated to 190°C/375°F/gas mark 5 until golden – about 10 minutes.

Wednesday, March 11, 2009

Crunch Lunch Menu Week Of March 10th

This Weeks Crunch Lunch
£10 for 2 Courses.
Roasted Courgette Soup with Ricotta Cheese.
Chick Peas and Couscous Salad.
Pressed Pork Terrine with Shallot Chutney.
Chicken Schnitzel with Crushed Potatoes.
Smoked Haddock Fish Cake and Poached Egg.
Leek and Mushrooms Crêpe topped with Melted Cheese.
Affogato: Espresso Coffee and Vanilla Ice cream.
White Chocolate Rice Pudding.
Chicken Schnitzel with Crushed Potatoes.
Leek and Mushrooms Crêpe topped with Melted Cheese.

Monday, March 9, 2009

Spitalfields Market

We went up to Spitalfields Market, because it is a great place to look for new ideas and see whats up and coming. Spitalfields Market is in the city area of London. The Tube to get off at is Liverpool Street Station. On Sundays there are several other markets which are off there area leading to Brick Lane, which are often more interesting.

Friday, March 6, 2009

The Obama Meeting

Gordon Brown got 30 minutes
Jean Pierre got 40 minutes

Jean Pierre was telling Obama that we are taking part in the comedy festival that is happening in Bath from the 1st-12th of April. Barak said it is a great idea and is trying to fit it into his schedule.

Tuesday, March 3, 2009

Wine of the Month

Name: Beaujolais Villages Chateau de Gran Mont 2006

It won the gold medal at the femine contest in France (Concours des Feminalise). Meaning it is the best wine for ladies 2007. Well rounded, easy to drink, with a hint of cassis. Best eaten with everything, we call it an all rounder. Available at our wine shop at £9.65 per bottle.

John Armit Wine Tasting Event

We are hosting a wine tasting event with John Armit Wines from London on March the 11th. Everyone is welcome to come in and try.

Monday, March 2, 2009

Seasonal Activities: Foraging for Morel

Jean Pierre explains how to forage for Morels (Morilles)

Jean Pierre: My family have always been picking mushrooms in the Hautes Pyrenees Mountains with my father in the village of Auzat. Then with my Aunt Rosa in Montpezat de Quercy, mainly foraging for all types of mushrooms nothing specific. I was brought along because i was the smallest one and could get under the bushes.

In February and March is the best time to look for Morels, especially after a good frost. You are most likely to come across them where there are horse tracks, manure piles, wood barks, they are open forest mushrooms. The Picture above shows what they look like, i describe them as a big sponge on top of a stem. There is a false Morel which looks more gelatinous than the common Morel but it isn't very good. I can't really explain what Morels taste like, they are very light and go well in cream sauce and with poultry. You can also dry them if you want to preserve them, they last about a year when dried.

WARNING there are some mushrooms you can only eat once, so make sure you show them to some one who knows what they are.

Food Research: Bristol Slow Food Market

For a long time now we regularly go to new destinations to look for produce we can serve in our restaurant, the more local it is the better. So this Sunday we went to Bristol's Slow Food Market which is on Corn Street from 10am till 3pm and its every 1st Sunday of every Month. I did think it would be much bigger than it was but the stalls that were there were good quality.

Jean Pierre and Carey enquiring about salted cod, at the Spanish stall.

Jean Pierre and Carey talking to a market stall seller who had some local farmers quails eggs, and were wondering if they could supply our restaurant.

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