It is an exciting time for our resident charcutier Matt Bedell, as he prepares for battle at the Young British Foodies final today. The YBF’s : “They’re the men and women using lost arts and new skills to bring craft back to the kitchen” HELL YES! If ever there was an award for Matt’s passion… [Read more…]
May 14, 2012
Intended to be our last night with Pops, we organised for a delivery of crabs. Not having ordered crabs here before, I asked the lovely Marky Market to deliver 10 large or 2o medium crabs. Totally misunderstanding the scale of these brown little monsters, the delivery of 20 medium crabs which had claws the size… [Read more…]
May 11, 2012
For the last month I have had the pleasure of having my father stay. He travelled many thousands of miles to help us build our oven. This would be his 4th oven. They tend to be a relatively common sight from where I am from, and one very famous pizzeria in particular in Willunga has… [Read more…]
March 2, 2012
We arrived at St.Briavels Castle in Lydney on Thursday, through the sunny hills of the Forest of Dean to be part of the launch of Native Breeds. Graham & Ruth Waddington have been working tirelessly on building their new business, and after much success it was time to celebrate. Guests included the lovely Kate Humble, and… [Read more…]
January 3, 2012
I am really relieved that when we butchered we decided, by minimising the risk and maximising on the reward, we would remove the 3 muscles in the legs and cure them separately. By doing so we were able to trial a few different styles of cures – one of them wet brine, some others dry, some… [Read more…]
December 22, 2011
Last week I was at One Pig, a aural trace of a pigs life from the comforts of the farm to my fork. The very same day I had just returned from Wales, where we celebrated by slicing up our first samples of our hams. Timely? I have been a fan of Herbert for at… [Read more…]
November 28, 2011
After curing in brine or in a dry cure for nearly 3 weeks, we pulled out the muscles and lardo last week to place in our temperature controlled ‘cupboard’ to proceed on the final stages of the fermentation. After some disappointment with our Salami’s we were very curious to see what the muscles were doing… [Read more…]
November 28, 2011
Chen Chen is a product designer. That is about all there is to know about Chen on the website. But the thing that got my attention is the brilliantly poppy Cold-Cuts coasters. As soon as I have a drink to coast, I am going to get myself a joint of meat.. You can buy… [Read more…]
November 23, 2011
Carl Warners book Food Landscapes is a delicious look into the world of food, but not in the plated variety – More Willy Wonka on meat acid. I can’t help but feel this one is a little ‘red riding hood’ but it could just be the tones..
November 22, 2011
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May 16, 2012
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