ABERGAVENNY FOOD FESTIVAL

Last weekend we attended the Abergavenny Food Festival which we have been to before but had forgotten how big it was and how many people it attracts. The place was heaving with people especially being a beautiful day. We had made the right decision to get there early. For anybody who loves food I recommend it because there is plenty to see. I have one down side to say though there was allot of repeated stalls and the food was good quality but stodgy.

It was good to see so many local types of produce from a lady making casis, masses of local cheese to the delicious calorific Welsh cake. One thing i was impressed by how well organised it was but still retained a laid back atmosphere.

CRAYFISH

Latley we have been out catching crayfish. They are at their best during the 15th of August and the 15th september, also because the water is low and slower flowing so it is easier to catch them.
How to catch them by Jean Pierre:

Bait an old rat trap or a old net with fish or meat , leave it on the river bed and when enough cray fish are trapped lift and empty the crayfish and start again !!

today we made "ecrevisses au whisky"in the restaurant.

CRUNCH LUNCH MENU WEEK 30TH OF AUGUST

This Weeks Crunch Lunch

£10 for 2 Courses.

Celeriac Soup with Apple Crisp

Braised Ham Hock with a Cornichon Vinaigrette

Beetroot Rémoulade with an Orange Salad

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Pearl Barley Risotto with Aubergine and Sun Blushed Tomatoes

Salmon, Courgette and Black Olive Salad with a Dill Dressing

Sausage and Mash with Onion Gravy

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Strawberry Eton Mess in a Brandy Snap Basket.(Leg over Pudding)

Choice of Two Scoops of Ice Creams or Sorbets.

Beetroot Rémoulade with an Orange Salad

Pearl Barley Risotto with Aubergine and Sun Blushed Tomatoes

TWO MENTIONS IN THIS MONTHS BATH LIFE

A mention in the "Whats on" art section that we have moved our art competition art works from The Chapel Row Gallery into the restaurant till the end of August.

FORAGING FOR CHANTERELLE

Now is the best time to look for Chanterelle, especially after allot of rain fall and humidity. You are most likely to come across them in moist coniferous (pine and spruce) or mixed forests. They often grow in moss, but the are so bright they are hard to miss. The Pictures above shows what they look like, i have already found a few and plan to have them with garlic and parsley on a crostini.

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

RED PEPPER COULIS

8 Red Peppers diced
3 / 4 Cloves Garlic Chopped
5 leaves of Basil
80 g Butter
½ pt White Wine
1 ½ pt Water
Tabasco, Cayenne Seasoning
1. Remove Seeds from Peppers. Chop into a bits making sure they are all approximately the same size.
2. Melt Butter in a pan and add Peppers, Garlic and Basil. Season well
3. Cover with a lid and place on a very low heat.
4. Sweat it down until the peppers have become almost liquid. Make sure to stir frequently to avoid the peppers sticking to the pan
5. Add White Wine and, turning up the heat, reduce until the mixture appears to be quite thick.
6. Add the water, Tabasco and Cayenne and reduce by a 1/3
7. Blend and pass through a fine sieve and check seasoning

This will go very well with Dishes that involve Goats Cheese or a White Fish like Cod

MAIS OUI!