What do you do in Modena when you only have two days to spend? Well first and foremost you make bloody sure you go and see where the best vinegar in the world is produced and you also make sure they serve lunch including said vinegars. Check! Secondly, you find somewhere to eat on the … Continue reading A Cook’s Tour of Emilia. Part 2 – Modena
"Non diciamo Emilia-Romagna!" The statement came from the mature lady behind the till at Il Calice, a bar just off Piazza Maggiore in Bologna. "Diciamo solo Emilia!", she declared proudly. What she said was "We don't say Emilia-Romagna. We just say Emilia!" You see, this fiercely regional area of Italy comprises of two ancient regions, … Continue reading A Cook’s Tour of Emilia. Part 1 – Bologna
It was a dark and surreal night. We'd arranged to meet doyen of Sheffield food writing Martin Dawes and his lovely wife Sue to try the food at the intriguingly named 'No Name' restaurant in Crookes. "We'll meet in the Punchbowl at 8 o'clock" tweeted Martin. No problem, said I........except when we got there The … Continue reading Once Upon a Time in a Place with No Name
It was my birthday last week. Lemmy surprised me a couple of weeks ago by saying she had a surprise for my birthday. I was perplexed. I was sure she'd told me some time ago that THAT was no longer on the table as a birthday pressie, perhaps she'd had a change of heart(or one … Continue reading No Coachman Needed to Get Me Here. I’d Crawl on Hands & Knees!
Just a short post, linked to my one for The Coachman Inn. While we were there, we went to the local butchers at the end of the road Glaves . The little shop is a throwback to the times when everywhere had a local butcher and it wasn't considered gross or unhygienic to have sides of … Continue reading Take a Butchers at This
After writing a bit about making stocks and gravies and all manner of nice, warming, comforting autumny stuff, it seemed natural, to this simple soul at least, to turn to the best accompaniment to a good gravy. No, not roast beef, lamb or pork but their best mate the humble mashed potato. But in our … Continue reading Monster Mash?
To Autumn then: Season of mists and mellow fruitfulness, Close bosom-friend of the maturing sun; Conspiring with him how to load and bless With fruit the vines that round the thatch-eves run; To bend with apples the moss'd cottage-trees, And fill all fruit with ripeness to the core; To swell the gourd, and plump the … Continue reading Dem Bones, Dem Bones….
After owning and running pubs for quite a few years, Lemmy and I find it hard to get "that Friday feeling". Or rather the Friday feeling most folk get of weekend off with night out on the pop, food or whatever. For us it meant graft, graft and more graft. So it's rather nice, now … Continue reading Trippet (ing) The Light Fantastic
What's the theory behind "compressed fruit and veg?" OK so it's a rhetorical question. I know the theory, I just think it's food is fashion crap to be honest. It currently seems anything animal, vegetable or mineral with a high water content is better off 'compressed' than in it's normal, gorgeous state. In case you … Continue reading A Short Post – Compressed as it were
I'm writing this hot....and hot under the collar, from a trip out to see if MY perceptions of how I envisage the portrayal of Italian food in Britain and the wider world is correct. As I looked back at the four articles I'd written over the last few weeks, I found myself thinking: "Am … Continue reading Italian Food Myth No.4 – It’s Not A Myth