tag:blogger.com,1999:blog-10725145059680578232024-03-13T15:04:35.683+00:00Potteries 'n' PansAll that is great about food and drink in Staffordshire and sometimes beyond...Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-1072514505968057823.post-66551677187925534202014-09-16T11:29:00.000+01:002014-09-16T11:29:04.278+01:00Adam Rocks...and that's a factMany may have thought I'd become somewhat pretentious recently when my social media feeds were littered with Adam Rocks! This however, was not some self motivational pat on the back but the name of a new car I was fortunate enough to take for spin through the beautiful Snowdonia region. Admittedly it was childishly amusing touring <a href="http://www.amazingvenues.co.uk/venues/chateau-rhianfa/discover-chateau-rhianfa/">Chateau Rhianfa</a> - my accommodation for the evening prior to the drive - and seeing said moniker adorning banners, bottles and unsurprisingly, the car itself.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: white;">What's in a name</span></td></tr>
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The setting for this little adventure couldn't be more stunning and only a couple of hours drive from Stoke-on-Trent. Chateau (or Plas) Rhianfa is a fabulous 19th Century French inspired Grade II listed venue overlooking the Menai Strait. Due to a packed itinerary over the couple of days we had in the area, full exploration of Rhianfa wasn't possible. What I did get to see was dramatic yet welcoming, a place to which I will definitely return to enjoy in greater depth - particularly the unseen wine cave. The locality is breathtaking and we were given the opportunity to experience it from the water, via a speedboat trip down the Strait to dinner.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: white;">Chateau Rhianfa</span></td></tr>
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Seeing the properties lining the water's edge was impressive to say the least and with a little help from our guide (allegedly known as Jack O'Nory) every building seem to hold either some secret, celebrity or more likely, tall story. Thoroughly entertained by Jack (his real name was Tim) and with wind paralysed, salt encrusted faces we were deposited at our destination. <br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: white;">Taxi to dinner</span></td></tr>
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Having been told so much about the local delicacy on our aquatic tour, only one option was every truly considered when it came to ordering at <a href="http://www.dylansrestaurant.co.uk/">Dylan's</a> and the surprisingly substantial Menai Mussels didn't disappoint. This had been preceded by an equally delicious Chicken Liver Parfait. Not to be outdone, the Tiramisu Teacup concluded a superb meal and evening.<br />
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The menu, setting and whole experience at Dylan's I would highly recommend and is well worthy of being the main purpose of a visit to Anglesey, however the following day was the main event and the reason for the excursion to North Wales. The Adam Rocks Air, with its electric folding canvass roof, is effortless to drive. The six speed gear box belies the one litre, three cylinder engine as it maintains its momentum with painless and uncomplaining ease. With Hill Start (as standard), and optional Park Assist, it really takes all aspects of City driving to a higher level of comfort. From just shy of £15k the car was taken from concept to production in less than 12 months and has, as yet, no real direct competitor. At around 57mpg and with interchangeable interior sections, it offers cracking value for money and the opportunity to reinvigorate the look as and when required - or if the mood takes you. It took the climbs and curves exceptionally well for what is fundamentally a tough looking urban motor - an image inspired by agile parkour athletes who negotiate such city spaces. <br />
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Aided by the entertaining and extremely informative company of co-driver <a href="http://www.popbangcolour.com/">Ian</a>, the three hours of stunning scenery flew by in an instant, significantly enhanced by our mode of transport. <br />
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But the 'fun' wasn't over. Riding the fastest <a href="http://www.zipworld.co.uk/">zip wire</a> in the world wrapped up a memorable visit to Wales. But that's another story.<br />
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Adam Rocks Air is available now and priced from £14,695 on the road.<br />
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<br />Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-14350629565312434542014-08-02T11:15:00.001+01:002014-08-02T11:15:33.025+01:00Michelin stars and light<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQPyjCwS1L39rXEhdzBLiA9V8jJCtzUbnmjZzDFrvripDBAoOrsqItpBZPo6QF6WyZv-yRvcoaKJfJMkUtKw3RcBLaFDLo-01N-HgRftPYQitG5tuwZvvNVyzIwiCRl_F6VhmRokPjcMj/s1600/turnersfront.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQPyjCwS1L39rXEhdzBLiA9V8jJCtzUbnmjZzDFrvripDBAoOrsqItpBZPo6QF6WyZv-yRvcoaKJfJMkUtKw3RcBLaFDLo-01N-HgRftPYQitG5tuwZvvNVyzIwiCRl_F6VhmRokPjcMj/s1600/turnersfront.jpg" height="200" width="150" /></a>When telling an array of friends and colleagues that I was to visit <a href="http://www.turnersrestaurantbirmingham.co.uk/">Turners</a>, the response ranged from 'oos' and 'ahhs' to 'my favourite restaurant'. Carried on a wave of such positivity, anticipation was high when entering the discreetly fronted property less than 3 miles from the centre of Birmingham. Elegant in it's simplicity, the single dining room belies it's frontage nestled between charity shops and hairdressers.<br />
Chef Richard Turner bases his creations on flavours rather than gimmicks and such an approach works wonderfully well.<br />
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Our appetisers of oxtail doughnut and haddock croquette proved the perfect precursor to the remainder of what was an exquisite menu.<br />
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Tomato jelly, green tomato seeds, langoustine and buffalo curd was light and incredibly refreshing whilst the wild salmon two ways (poached and house cured) with horseradish granita and English caviar was outstanding.<br />
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As I ran out of superlatives and before I thought it could get any better, the highlight was the pigeon, breast and confit leg theatrically smoked with lavender and new season peach.<br />
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How such a dish can be so light (the use of this adjective was continuous throughout our stay for which its repetition I will not apologise) and would be a welcome yet unusual accompaniment to a salad (as pointed out by my fellow diner <a href="http://thelambshankredemption.blogspot.co.uk/">Neil Davey</a>), still remains delightfully difficult to fathom.<br />
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And so it continued with an encore of lime curd, chocolate, avocado and coconut curls and then a raspberry meringue, granola and beetroot sorbet.<br />
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As pointed out by a friend of mine, this isn't just fine dining, Turners is an incredible experience. Michelin stars guarantee a certain stamp of quality. This goes so much further.<br />
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Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-786365702852934522014-06-04T14:02:00.000+01:002014-06-04T14:02:19.859+01:00Why oh why!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">'Heavy Meal with dog **** to go'</td></tr>
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I recently detailed my disbelief at the persistent failings of new businesses that go through the rigmarole of getting loans, planning permission, staff, equipment etc in order to get their new cafe or restaurant off the ground and then showcase their new project in the worst possible light. <br />
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Due to column inches (and ironically my inabilities as a photographer) in <a href="http://www.stokesentinel.co.uk/">The Sentinel</a> where the piece was published, I was unable to give an example but here there are no such issues. Not exactly an tempting advert to step inside. Did Nokia 3210s have cameras? Have you seen worse?<br />
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<tr><td class="tr-caption" style="text-align: center;">Oh look - they sell beans</td></tr>
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Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-63693202620513193952014-05-27T20:41:00.000+01:002014-05-27T20:41:29.764+01:00Dougie Mac's Little Lunch<div class="separator" style="clear: both; text-align: center;">
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I was privileged to be asked by <a href="http://www.dmhospice.org.uk/">The Douglas Macmillan Hospice</a> to contribute to a blog they have founded titled 'The Little Lunch - Tuck in for Dougie Mac'. A favourite of mine has always been the good old fish finger butty and this is my take on a classic. Read more <a href="http://ht.ly/x0Lp4">here</a>. Thanks again to Paul for asking me to get involved. Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-82841038035873787172014-02-11T21:08:00.000+00:002014-02-11T21:08:01.944+00:00Bubbly and Bluffer's Brilliance<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Bibs not included</td></tr>
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Chocolate and champagne. The real essence of Valentine's Day. As many suffocate in the commercial crassness of yet another season of delusional romance, there are some delights out there that buck the clichéd trend and offer a little of something different for the one you love/hope to love etc. <i>The Bluffer's Guide To Chocolate </i>by <a href="http://thelambshankredemption.blogspot.co.uk/">Neil Davey</a> is the perfect Valentine's Day gift or an essential point of reference to take you from scoffer to specialist.<br />
Food critic and journalist Neil said, "From its bizarre history to its actually-bordering-on-the-insane production process, the fact that chocolate exists at all is a miracle.<br />
It might be delicious but chocolate is also a vast and confusing subject
which makes the perfect topic for Bluffer's Guide to bring down to bite
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This brilliant book dismisses some commonly held beliefs including Belgian chocolate being the best in the world; white chocolate is not chocolate; chocolate is an aphrodisiac and chocolate is bad for you. <i>The Bluffer's Guide to Chocolate </i>is available for Kindle and iPad at <a href="http://www.amazon.co.uk/">Amazon</a> for just £4.99 and from the <a href="http://bluffers.com/">Bluffer's website</a> or any decent book shop for £6.99. <br />
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If you question the depth of affection for him/her and keep the <i>Bluffer's Guide </i>for yourself and are in need of further inspiration, then Laurenti Champagne is perfection in a bottle.The first (and possibly most important) fact about Laurenti is that it's exceptionally low in sulphates - reducing the chance of a hangover! Added to the fact that it's also low in calories, tastes sublime and is incredibly smooth, you will begin to understand it's popularity in France for over 90 years. Known as a 'grower champagne' - Laurenti only use fruit grown from their own estate - this exquisite range include Grande Cuvée Tradition - their prestigious vintage, Grande Cuvée Rosé aged in the Laurenti cellars for 3 years and the Grand Cuvée also aged for 3 years and a blend of 70% Pinot Noir and 30% Chardonnay. Relatively new to the UK market this champagne is excellent value for money and the perfect Valentine's gift or your date if you're single.<br />
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The Laurenti range are priced from £34.99 and available from <a href="http://www.winedirection.com/">Wine Direction</a>Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-38779639336852432402014-02-05T22:35:00.000+00:002014-03-24T19:42:50.281+00:00Pumpkin & Mice and a privilege...all on BBC2I haven't blogged as much as I would have wanted or intended over the past 12 months. There I said it. But onwards and upwards and that original intention remains for the next 12 and beyond.<br />
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2014 has got off to a flyer and with numerous posts already in the pipeline I hope to bring more of my own personal development in the kitchen as well as the delights of Staffordshire food and drink to 'Potteries 'n' Pans' from here on in.<br />
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<tr><td class="tr-caption" style="text-align: center;">Yes...they are oatcakes!</td></tr>
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Said 'flyer' consisted of a first and a privilege. I was invited to cook in a 'proper' commercial kitchen. <a href="http://www.thecoachandhorses.com/">The Coach and Horses</a> in Farringdon is a must visit whenever I hit the capital and serves superb real ale (the <a href="http://www.brentwoodbrewing.co.uk/product/bottled-beers/bbc-2-2-5/">BBC2</a> is a revelation and unbelievably rounded at only 2.5%) and sublime food. Chef Leigh Norton's menu is continually evolving and never ceases to amaze. The bacon and black pudding hash is a work of beauty and a current dish of brilliance is the incredible risotto of Jerusalem artichokes, radicchio and sherry vinegar. I was introduced to owner Giles Webster by my good friend and journalist <a href="http://thelambshankredemption.blogspot.co.uk/">Neil</a> and I soon discovered that the gaffer's enthusiasm for every dish is absorbing to the point of mesmeric and his understanding of my desire to learn more about food and cooking in general he has since embraced, something for which I will be eternally grateful.<br />
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He welcomed Neil, <a href="http://www.thomasbowles.com/">Tom</a> - outstanding photographer and superb cook - and myself into the kitchen for the day and gave us the opportunity to road test a few dishes we were experimenting with for another project (more of which at a later date).<br />
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Due to it's location in Central London, the Coach doesn't open on a Saturday as the City empties into suburbia and beyond, so we had the space to ourselves without the pressure of expectant diners.<br />
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I have nothing but admiration for Leigh and his team and all kitchen staff everywhere. Dealing with over 50 covers in an overpowering heat while turning out plates of such high quality must take some doing and is beyond the reaches of my imagination having pootled around playing with ingredients and under no duress whatsoever.<br />
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Sincere gratitude to Giles, Leigh and all the staff at The Coach for the opportunity and their hospitality. Cheers guys!<br />
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<br />Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-37064912030401803972013-12-10T10:41:00.000+00:002013-12-10T10:41:32.003+00:00Jewel in the crowdBreaking my BBC Good Food Show virginity was an experience. The size of the event was somewhat daunting and the attempt to see, taste and sample everything proved a challenge.<br />
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As I discussed in my Sentinel column, the down right rudeness of people was the biggest shock (although why I should be so shocked in this day and age - I don't really know) but on reflection it was an excellent day out and I would highly recommend it to anyone. It even made me change my long held opinion of James Martin. Enough said.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93RH994zyR0GF0lz05a-SbgbpKh2Qohsc-0Q9lJkGVVoedwXJO-hPbMakJJtavuELwTo0btsBgTpfh_6CYnS1Rj0KYp4_6TTEcQPrGTuJv7_fvSZitmXY7hqgOhj_TVEYuZF9U6HJdW4o/s1600/WP_20131209_007.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93RH994zyR0GF0lz05a-SbgbpKh2Qohsc-0Q9lJkGVVoedwXJO-hPbMakJJtavuELwTo0btsBgTpfh_6CYnS1Rj0KYp4_6TTEcQPrGTuJv7_fvSZitmXY7hqgOhj_TVEYuZF9U6HJdW4o/s1600/WP_20131209_007.jpg" height="320" width="180" /></a></div>
The real gem of a find for me wasn't the <a href="https://www.sousvidetools.com/smoking-guns">Sous Vide 'Smoking Gun'</a> which is currently top of my Christmas Wish List but a Smoked Rapeseed Oil from <a href="http://www.fusselsfinefoods.co.uk/">Fussels</a>. Inspired by the musings of a customer at a Farmers' Market, Andy Fussel experimented and the result is superb. Not normally an impulsive buyer, having sampled, purchasing became a necessity not a desire.<br />
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The smokiness is just right and formed the perfect base to a 'Smoked Bolognese', using the oil, smoked sea salt and smoked garlic.<br />
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Smoked Rapeseed Oil should be available to buy on line within the next couple of weeks. Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-47641474961348494332013-08-28T13:18:00.001+01:002013-08-28T13:18:58.023+01:00Hoping this is just the beginning...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipa7vdg4-xR7e_GAhA5PWifp9AQcsU1OX6njFR0K8FefcXpjQlRsNBAFm8X8Yqt2eSnlZ88cjQpACrWDHBtKovxpbulvpJbf3I0sNW0j_dY3s_rb1HQNDbpKhyphenhyphen5BvEIUnMqk0hLqdWWUgw/s1600/WP_20130730_005.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipa7vdg4-xR7e_GAhA5PWifp9AQcsU1OX6njFR0K8FefcXpjQlRsNBAFm8X8Yqt2eSnlZ88cjQpACrWDHBtKovxpbulvpJbf3I0sNW0j_dY3s_rb1HQNDbpKhyphenhyphen5BvEIUnMqk0hLqdWWUgw/s1600/WP_20130730_005.jpg" height="200" width="112" /></a>Within the past couple of months or so, two new outlets have opened in the City Centre of Stoke-on-Trent. This may be a common occurrence in other parts of the country yet in my home town it should be celebrated like a royal (or imminent panda) birth. The lack of progression in the choice of new, independent or in fact any kind of deli, restaurant or cafe is disheartening as the City continues to see established businesses replaced by charity shops or worse, emptiness - apart from a selection of outdated touring circus posters. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtx9FSzbP1p1uWNzVBKl9KJKSH3hgm2gnoiXC9-5iEu3_-5ZDUuQA96pMmeVZtHhXq376CgKQ6ByU8_JutNQfoTdViJ6vnoOAUH5izwRAa9-KDziPRSHwMB4As-qnN4TEfWVUcVaXDfuDY/s1600/WP_20130730_007.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtx9FSzbP1p1uWNzVBKl9KJKSH3hgm2gnoiXC9-5iEu3_-5ZDUuQA96pMmeVZtHhXq376CgKQ6ByU8_JutNQfoTdViJ6vnoOAUH5izwRAa9-KDziPRSHwMB4As-qnN4TEfWVUcVaXDfuDY/s1600/WP_20130730_007.jpg" height="320" width="253" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobby Coffee House</td></tr>
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<a href="http://www.nomrestaurant.com/">Nom</a> and <a href="https://twitter.com/LobbyCoffee?refsrc=email">The Lobby Coffee House</a> are bucking the trend and daring to challenge the apathy in decent and different food and drink. An early morning visit to the latter saw a light and airy venue, cleverly laid out and adorned with (as described by The Lobby guys themselves), 'barista antiques of yesteryear'. A straight forward latte was considerably enhanced by a superb bacon and poached egg sandwich. A proper breakfast butty and at just a couple of quid, excellent value. In the far too lengthy time that this post has sat in my 'drafts' list, the price has gone up but there is still plenty of pig, a perfectly poached egg cushioned by filling fresh bread. The former Prontaprint shop a the bottom of Piccadilly has been reinvented by Paul Legeckis, previously the gardening supervisor on the Trentham Estate. Looking for a change in direction, he has created a coffee house that feels welcoming, is good on the eye and based on the food sampled so far, on to a good thing. Whether Hanley punters will pay just shy of a fiver for a gourmet sandwich is yet to be seen but judging by the footfall as our breakfasts were freshly made, this may not be an issue. Don't be deterred by the picture in the window, it doesn't do the food justice.<br />
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On hearing differing opinions of Nom I was intrigued to find out how owner Leon Burton had spent £20k on the former bistro Pastiche. The lunch time menu is varied and reasonably priced (£7 for 2 courses), the venue superbly developed into a comfortable and stylish space. The two main dishes enjoyed that day included an excellently presented burger and onion rings and a homely lasagne, preceded by Jack Daniels BBQ glazed chicken wings and tomato soup. <br />
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I sincerely hope that both projects develop into on going concerns and avoid the fate of so many others. The City needs establishments such as these to lure people in and keep them there. Wishing them both the best of luck. Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com1tag:blogger.com,1999:blog-1072514505968057823.post-68724064661367910272013-07-24T15:09:00.002+01:002013-07-24T15:09:37.399+01:00The Birmingham Beer Bash<div style="text-align: left;">
Following on from my recent Sentinel article, David Shipman, Staffordshire based amateur brewer and Director of Birmingham Craft Beer explains all about the beginnings of The Birmingham Beer Bash, beer, Staffordshire, beer, Freedom Brewery, beer, food...oh and beer.</div>
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David, tweets and blogs about (not surprisingly) beer and as well as being an amateur brewer (for now), he works as an Engineering Manager on the railways. Birmingham Craft Beer Limited, is an organisation created to run the <a href="http://birminghambeerbash.co.uk/">Birmingham Beer Bash</a>, a new and exciting beer event for the Midlands. With a team of ten volunteers, David included, and two other members also hailing from Penkridge there is a strong Staffordshire link. All are active on Twitter and include bloggers, home brewers and even a couple who are involved in the retail side of the beer business.<br />
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So, how did the Birmingham Beer Bash come into being? David explains, 'The story goes back to the early part of 2012, when a number of Midlanders including myself decided to arrange the first Birmingham "Twissup", an event arranged to bring people from Twitter together over a beer or two in real life. It was at that social session that most of us met for the first time, all coming from the West Midlands or having strong links there, various of us having communicated for varying periods with the common thread that we were all passionate about really good beer. That first meeting led to another and we acquired a couple more members of the group and got to discussing what we'd really like to see happening with the beer scene in the region. "Craft beer" was really coming to the fore and we all agreed we didn't want the Midlands to be left behind when all these exciting developments were happening in London and other cities around the country. A few of us had been lamenting the lack of good "craft beer" bars in the area through our blogs and we all felt something was needed to kick start things here. <br />
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We decided that rather than complaining and waiting for someone to do something, we'd do it ourselves. Things really took off from there, we ended up forming a company in order to have some business credibility and with an organising team of ten we set about creating the Birmingham Beer Bash. It was decided from the outset that as our intentions were all about bringing something exciting to the area, not about making profits, we'd support a charity with any surplus we made and we all agreed on <a href="http://www.bch.org.uk/index.php">Birmingham Children's Hospital</a> to be the beneficiary. Any proceeds, other than what we need to (hopefully) run an even bigger and better event next year, will be going to the Hospital.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ56FPQE86qtm5ogbVDxyGZVHJ_ZyX9ksNBQkzOxVgXhqySxZ4P3_AetJAKs5gHsvcZr4KOKlBW5y_v-uAduHbClMqu_mX67PXTBzimxxgDnlacEOi07WMsKt-litk3vgxqaB6huXj6pz1/s1600/BondCo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ56FPQE86qtm5ogbVDxyGZVHJ_ZyX9ksNBQkzOxVgXhqySxZ4P3_AetJAKs5gHsvcZr4KOKlBW5y_v-uAduHbClMqu_mX67PXTBzimxxgDnlacEOi07WMsKt-litk3vgxqaB6huXj6pz1/s1600/BondCo.jpg" height="239" width="320" /></a>By December 2012 we'd experienced an equivalent festival in Manchester, known now as IndyMan (the Independent Manchester Beer Convention to give its full title), and that had really set the bar, but had also shown us that we weren't the only ones with the same ideas about what we'd really like a beer festival to look like. It was also in December that we finally found a suitable venue, which had been a long and difficult process. The venue we ended up at, <a href="http://www.thebondco.net/">The Bond Co</a> in Digbeth is a former canal warehouse, well restored and turned into offices and a conference facility with plenty of original features remaining. There's a covered outdoor area and two large rooms which will form the focus for the festival with five bars across the two rooms and a selection of catering outside.<br />
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Since then we've been working hard to create what should be a stunning event. We've been very fortunate to get the support of some great sponsors - our main sponsor is <a href="http://www.puritybrewing.com/">Purity</a>, the successful Warwickshire Brewery. They were quickly followed by Staffordshire's own <a href="http://www.freedombrewery.com/">Freedom brewery</a> who are sponsoring the "National Keg" bar. This event is quite a notable one for Freedom, with their focus on producing quality lagers which all end up in keg means that they never usually get a chance to appear at traditional beer festivals which focus pretty much exclusively on cask ales. With this event almost on their doorstep it was a perfect opportunity. Other bars have been sponsored too, with input from Birmingham pub group Bitters and Twisted, national distributor Pivovar and more recently The Junction in Harborne and Liverpool Craft Brewing lending their support.<br />
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The format of the festival is deliberately different to traditional beer festivals. Most notably this is seen in the focus on quality keg products. We're not opposed to the traditional cask ale view of CAMRA, but we do<br />
believe there is more to good beer than this. Our main bar is devoted to keg beers from UK producers, and we'll have around 70 such beers in total. Most of these will be served through the 30 taps on the National Keg Bar with beers rotating over the two days to provide extra variety. The second bar is the Cask Bar, offering 24 cask ales with some on hand pull. There is then an International Bar which will have up to 14 taps to serve the 18 international beers, and a Cider Bar which will also feature some of the sour beer styles such as Geueze, Lambic, Kriek and Flanders Red. The final bar is the Junction Bar, where M&B pub 'The Junction' will be showcasing the new "craft beer" range they are introducing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MAg6LsdskU18DLnNZFq4DEuuoMasgPuNkr0EcoTlYWcJB1v-37iit2Wpr3ZcRzwTcxKRTvtpqaYRzqsrdthr0qMiBV-B5Igad0N-UeKXdxBCAU61iO5aIP11kKTksXNFaquN38MgzNph/s1600/keg.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9MAg6LsdskU18DLnNZFq4DEuuoMasgPuNkr0EcoTlYWcJB1v-37iit2Wpr3ZcRzwTcxKRTvtpqaYRzqsrdthr0qMiBV-B5Igad0N-UeKXdxBCAU61iO5aIP11kKTksXNFaquN38MgzNph/s1600/keg.JPG" height="213" width="320" /></a>The event is about more than just drinking beer however. We were keen to add two further dimensions - quality food, and informal education. So, we've got four fantastic local food providers catering for us at various points in the two days: Pop Up Dosa serving delicious South Indian dishes suitable for vegetarians; community bakery 'Loaf' with various deli sandwiches and cakes; Original Patty Men (Saturday only) and their not-so-humble take on the humble burger and finally Squisito Deli bringing Italian principles of Slow Food from their Warwickshire base. We've also got the gourmet dining angle covered - two of the Midlands' finest chefs, Michelin-starred Luke Tipping of Simpsons, and chef-owner Brad Carter of Carter's, will be providing the food for five course tasting dinners matched with beers selected by our sponsors Purity, with one chef taking over the menu at each evening session.<br />
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For the education side we wanted to enlighten people more. Just as with great food, more and more people are wanting to learn a bit more about what goes into the beers they are enjoying. So we've arranged for a number of the brewers that make the beer we're featuring to come along themselves to work on the bars and talk to their customers. We've also got the benefit of two fascinating seminars - one on hops by Paul Corbett, MD of hop merchant Charles Faram and world-renowned hop expert; and one on malt by Dominic Driscoll, Brewing Manager of the hugely successful Midlands brewery Thornbridge. We've then added to this a number of tutored tastings where breweries and industry professionals can host a more personal tasting forsmaller groups.<br />
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The Beer Bash takes place on <span class="aBn" data-term="goog_998323167" tabindex="0"><span class="aQJ">Friday 26th and Saturday 27th July</span></span>, with sessions from 1100-1630 and 1730-2300. The venue is The Bond Co, 180-182 Fazeley Street, Digbeth, Birmingham B5 5SE. Details of breweries attending and the beers they are bringing can be found on our website,<a href="http://birminghambeerbash.co.uk/" target="_blank"> birminghambeerbash.co.uk</a> and tickets are available online via the website too. We can also be followed on Twitter (@birminghamCubed) and Facebook (<a href="http://www.facebook.com/BirminghamBeerBash" target="_blank">www.facebook.com/<wbr></wbr>BirminghamBeerBash</a>).<br />
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Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com1tag:blogger.com,1999:blog-1072514505968057823.post-74439206070127500892013-06-20T11:25:00.001+01:002013-06-20T11:25:51.499+01:00Smokin'!Every now and again you come across an addition to the store cupboard that makes you wonder how you ever managed to survive without it. A couple of weeks ago such a discovery was made.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXSWcS7rzBDtHXNrLYsugzObaSFta3jBLsd424zw6bvxcQSub5uyqKW8LefPc79FVDAl8ikUIKVKjgKbWicmtY_wTiuqKZFOsv20GGgNjoX_MXugdpkmIVAJLGM7O8iPmVmc38lWMLtdt/s1600/GranLuchito.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXSWcS7rzBDtHXNrLYsugzObaSFta3jBLsd424zw6bvxcQSub5uyqKW8LefPc79FVDAl8ikUIKVKjgKbWicmtY_wTiuqKZFOsv20GGgNjoX_MXugdpkmIVAJLGM7O8iPmVmc38lWMLtdt/s1600/GranLuchito.JPG" height="320" width="267" /></a> <a href="http://gran.luchito.co.uk/">Gran Luchito</a> smoked chilli Paste does exactly what it says on the tin and is exactly what it says on the jar. The smokiness is delightfully balanced by the chilli punch and a tinge of sweetness, none overpowering the others.<br />
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The beauty of Gran Luchito is its versatility. My most recent adaptation involved smearing the paste all over rump steak but I've also spiced up breakfast, a minimalist spread on toast under a poached egg or blended with butter and rubbed under the skin of chicken, all ideas derived by the makers themselves but the opportunities for other uses seem endless.<br />
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<br />Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com1tag:blogger.com,1999:blog-1072514505968057823.post-82602472899771178832013-06-14T08:44:00.001+01:002013-06-17T11:18:44.077+01:00Tis the season to burn stuff - or maybe not<div class="separator" style="clear: both; text-align: center;">
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Barbecuing has, until recently in my opinion, been underrated. Not the 'event' itself or the unique social situation but the fact that some fantastic and unique flavours can be derived from firing up the charcoal, marinating some meat (or peppers etc) and basically having some fun. However, <a href="http://grillstock.co.uk/">Grillstock</a> - held this year in Bristol and Manchester - and the countless competitions and events held in the US, show just how popular it is and why it can now rightly be viewed as a credible method of cooking. Lack of understanding is a UK thing. In the US in particular it is a religion, dry rub versus sauce, regions boasting their own particular varieties.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lDmPAYPow6zoi67T6wxA2zpalShXd_DAzW8jA2vtInWcxpoI6rtN4aqDGpQAQ04uIkGul0Y5i8mtyg6-P2AWr_ZEILvP0QdvT9nHYLXB4zfkeuBT7AWYeJvhTl6l70XdF8peUOufhs-3/s1600/84198A1E5AE1D2331F8343C821049.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lDmPAYPow6zoi67T6wxA2zpalShXd_DAzW8jA2vtInWcxpoI6rtN4aqDGpQAQ04uIkGul0Y5i8mtyg6-P2AWr_ZEILvP0QdvT9nHYLXB4zfkeuBT7AWYeJvhTl6l70XdF8peUOufhs-3/s1600/84198A1E5AE1D2331F8343C821049.jpg" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Neil Davey</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I have been invited to join a team at Grillstock 2014. Team Captain is Neil Davey, journalist and one of the UK's leading BBQ experts. I recently chatted to him for <a href="http://www.thisisstaffordshire.co.uk/home#axzz2W852j9wR">The Sentinel</a> when he outlined some basic tips and dispelled some long believed myths surrounding this traditional summer activity. Neil has travelled the world developing recipes of his own, sourcing ingredients and inspiration to share with professionals, amateur chefs and Sunday afternoon sizzlers, especially those on this side of the pond.<br />
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Talk of standard essentials can be found in the aforementioned <a href="http://www.stokesentinel.co.uk/Food-blogger-Adam-Whittaker-beauty-barbie/story-19260846-detail/story.html">article</a> but Neil has many other tricks and tips that guarantee you will produce one of the finest meals you will ever cook outdoors.<br />
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"Temperature and the need to have uniformly grey/white coals with no smoke and getting everything right before you start cooking can be helped by one thing - a chimney starter. The shape holds the charcoal / briquettes in place and allows them to heat uniformly and quickly – about 20 minutes – and all you need to light one is a sheet or two of newspaper. The chimney starter also means it’s easy to pour the lit charcoal exactly where you want them in the barbecue itself, separating an area purely for keeping things warm and preventing overcooking. If you’re puzzling about the lack of smoke, that should come from wood chips –soaked in water, added to the charcoal – rather than the charcoal itself.<br />
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When you are ready to go, don't cook things straight from the fridge. Let them warm through a little – say, 20 mins as a minimum – before putting them on the grill. This helps things cook more evenly, and helps prevent that “classic” combination of burned outside and uncooked inner. <br />
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With some preparation and a little forethought the main thing I would then recommend is - Be Creative! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNODq_DZfs6-U_k7-Sgq0g5UDc3HLwtUNYHDplDv-VmMArgp-MaP4fLZHn8NPhOOKUVTBJCGVBC7doPSnMBL7Uj_lZg0V3WdYDcG9W2xDgsxrbhZtMJaAljuXMw7IiBRDuOqLtns1XseHW/s1600/shutterstock_101130859.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNODq_DZfs6-U_k7-Sgq0g5UDc3HLwtUNYHDplDv-VmMArgp-MaP4fLZHn8NPhOOKUVTBJCGVBC7doPSnMBL7Uj_lZg0V3WdYDcG9W2xDgsxrbhZtMJaAljuXMw7IiBRDuOqLtns1XseHW/s1600/shutterstock_101130859.JPG" height="213" width="320" /></a>Every culture cooks or has cooked over open flame / charcoal at some point in their history. While US barbecue gives classic flavours of smoke and spice, if you cook everything with the same rub / marinades, it’s going to get very boring, very quickly.<br />
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Look to Asia for influence – a small amount of yoghurt (go easy: too much and it will burn), chopped green chillies and turmeric will transform chicken or cuts like lamb neck. Take inspiration from your average kebab house. In Singapore recently I was given a sauce with fish that blew me away: it turned out to be freshly ground black pepper, a tiny sprinkle of sea salt, a handful of diced chillies and lots of fresh lime juice. It couldn’t be simpler but it will rock your world. <br />
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My current other go to ingredients for marinades and sauces are Korean pastes. Gochujang is a fantastic, dark red chilli paste with great depth and a heat that builds rather than taking the roof of your mouth off, doenjang is fermented soy paste that smells of all sorts of things (dark chocolate, freshly baked bread, beer) and gives everything that lip-smacking, deeply savoury “umami” hit. You can buy huge tubs of both for under a tenner from specialist Asian stores. You really won’t regret it." <br />
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Neil recommends his basic barbecue sauce, perfect with anything pulled from the ground (well apart from the bacon bit) or 'meaty'.<br />
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250mls apple juice <br />
3 tbsp dark brown sugar – ideally molasses sugar but Muscavado also works<br />
1 tbsp each of black pepper, soy sauce, cider vinegar, tomato ketchup<br />
Tabasco and salt (to taste) <br />
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Throw it all in a saucepan, stir, simmer until it reduces. That’s it. <br />
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"You can use this as a marinade, a pouring sauce, mix it with pulled pork, paste it on ribs for the last few minutes of grilling… The fun though comes in how you flavour it to your own preferences. Drop a chilli (or more) into the liquid to infuse with heat. Switch out apple juice for something like peach juice (particularly good as a base for really spicy sauces) or mix with cider for a really sticky sauce. Substitute Worcestershire Sauce for the soy or use both. Increase the amount of ketchup. Add a splash of bourbon at the end to give it a smoky caramel edge. Add paprika or cayenne pepper or cumin or coriander or chilli powder to taste – or any combination of the above. Add minced garlic. Add sautéed peppers and / or onions and blend down. Add lemon juice. Throw in a shot of espresso. Add bacon for… well, because you can and because bacon rocks."<br />
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Follow Neil on Twitter <a href="https://twitter.com/DineHard">@DineHard</a> and check out his blog - <a href="http://thelambshankredemption.blogspot.co.uk/">The Lambshank Redemption</a> Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com1tag:blogger.com,1999:blog-1072514505968057823.post-75961809555019611582013-06-07T14:48:00.001+01:002013-06-07T14:48:12.517+01:00Batter-cake Batter-cake, Baker's ManThe lack of an established farmers' market in Stoke-on-Trent has long been a mystery to me. As I discuss in a recent <a href="http://www.stokesentinel.co.uk/Adam-Whittaker-Hanley-needs-Farmers-Market/story-19192413-detail/story.html">article</a>, I believe a market such as the monthly one in Stone, should be held in varying locations across the City to draw people in to our 6 Towns and keep them there.<br /><br />
This drive and desire to take locally produced food and drink around the area is mainly derived from my regular visits to <a href="http://www.stonefarmersmarket.co.uk/">Stone</a>. The market there plays host to an amazing array of products and draws a huge amount of people from all across the county.<br /><br />
As is always the case, every stall had numerous punters gathered to sample their wares but one in particular grabbed my attention on my last visit.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU1lYY39UfjA_ug-B8nJRhsydELtAIeA0ich0o97654ttQLqSQ9u8k1LJpqI70Zamsgfcgoyp78toM8Uxw8KLBPCzvmijX4cFSZx2JtuiSHlLxGHGpJQD8Uefs9k6mvwVPu3HPZgYwKup/s1600/one+and+a+half.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeU1lYY39UfjA_ug-B8nJRhsydELtAIeA0ich0o97654ttQLqSQ9u8k1LJpqI70Zamsgfcgoyp78toM8Uxw8KLBPCzvmijX4cFSZx2JtuiSHlLxGHGpJQD8Uefs9k6mvwVPu3HPZgYwKup/s1600/one+and+a+half.jpg" height="320" width="320" /></a>Battercakes was founded in 2011 by husband and wife team Bob and Gill. Inspired by a passion to experiment with different forms of cooking and different foods, Gill made the move from selling Eco friendly products at the farmers' market to selling pancakes. However these were not your typical pancake. Gill explained' "I think I received some sort of catalogue which had this very peculiar pan for sale. I was intrigued and after trawling the net I discovered that this pan was of Danish origin for a product called Aebelskiver – apple pancake." <br />
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Gill immediately recognised the potential for a varied and much more interesting range of fillings and following a great deal of research, ‘playing’ with the pan and tweaking recipes, Battercakes was born. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCF5QE8lzOkvjl47RDaXUGdf-U7Z6X2MPCHeRKZ4oyjDdheWPFpsSnSzAWNAa_9iveuedbI5WNKhsO8-PxQG0dfeUJZdGJcBzjVXmNI0Xba_h4TIBWSarAgGTgvD1gQFsh-c2dBWiWy5hY/s1600/Gill+Battercaking.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCF5QE8lzOkvjl47RDaXUGdf-U7Z6X2MPCHeRKZ4oyjDdheWPFpsSnSzAWNAa_9iveuedbI5WNKhsO8-PxQG0dfeUJZdGJcBzjVXmNI0Xba_h4TIBWSarAgGTgvD1gQFsh-c2dBWiWy5hY/s1600/Gill+Battercaking.jpg" height="166" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gill at Stone Farmers' Market</td></tr>
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Gill continued, "Our product is unique in the world of spherical pancakes in that the pancake is hollow and the steam chamber we create is perfect for melting the sweet or savoury fresh fillings we insist on." Battercakes (the name is based on the nursery rhyme - pat a cake pat a cake - baker's man) are totally gluten free as Bob and Gill didn't want to exclude some of their friends from their discovery and the gluten free also proved the most popular at a blind tasting.<br />
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"There is a huge void in street food for people who cannot tolerate wheat or gluten based products. Burgers, hotdogs, sausage rolls, wraps are all out of some people's diet, I wanted to provide something to fill that void", Gill added.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvH1AgGygBm5wqbjSSeN7mJoK96YL5kRKNFL-O7kqrVD4iXX4ZWE1KHy65L5xZkof-Tv36qUYM3UH0QzhO_7kQva1WC_7h9NACsxfo0lhU_Tu8GXCcmskvF-WeCM_Vmq7nIE6N6zG9d4F/s1600/Battercakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvH1AgGygBm5wqbjSSeN7mJoK96YL5kRKNFL-O7kqrVD4iXX4ZWE1KHy65L5xZkof-Tv36qUYM3UH0QzhO_7kQva1WC_7h9NACsxfo0lhU_Tu8GXCcmskvF-WeCM_Vmq7nIE6N6zG9d4F/s1600/Battercakes.jpg" height="268" width="320" /></a>Many things combine to make these wonderous golden globes including the correct batter and the working temperature of the cast iron pan but the batter remains a secret recipe! <br /><br />
I stood absorbed as I watched Bob carry out the delicate cooking process. My description could never be as accurate as a previous customer however. "Once we had a little boy who spent a long time watching Bob cook the
Battercakes while he was waiting for his Mum to
arrive. Once she did he explained with such glee that she should watch
the Battercakes cook 'as the man twists them 90 degrees and then 71
degrees and then finishes with a 30 degree twist!' Maybe he does – but
we weren’t aware of the technicalities!!!!"<br />
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Bob and Gill have day jobs but as their popularity grows, they hope to take Battercakes to more markets and festivals and then move forward from there.<br />
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And their particular favourites? "The black cherry and dark chocolate, though strawberry and white chocolate comes close, and then maybe stem ginger and dark chocolate etc etc".<br />
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Battercakes are superb. I popped back to the stall several times, one to watch Bob and Gill at work but also to try the numerous flavour combinations available and I will definitely be going back for more. <br />
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Follow Battercakes on Twitter @BattercakeMan and like on Facebook: facebook.com/battercakes<br />
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<br />Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-81492336343183915282013-05-23T22:09:00.001+01:002013-05-23T22:09:18.280+01:00Beer, Bees and BradThere is always an undoubted passion in local food and drink producers. Many I have met across Staffordshire and further afield will quite rightly and justifiably wax lyrical about their product, the years of blood, sweat and tears they have dedicated to their art. Some, not all, fiercely guard their secret ingredient or process that makes their particular delicacy unique. Then you meet someone like Brad. <br />
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Ian Bradford (Brad) has an undeniable presence and an air of approachability that sometimes isn't apparent in an independent business man. As the brains and the brawn behind <a href="http://www.lymestonebrewery.co.uk/">Lymestone Brewery</a> he has raised the bar (no pun intended) in local brewing and challenged the national big boys in the business by creating a brand and a range of beers of which the area can be proud.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3Fy4d0oGiAaFe0Cba1Tf58gdfMWiYvbGCOyh5WZXQ3QBFkTmEhzMoOHEPD6gXOcpkwdC4Hs-BE79M0F_lImiY8vbISNdNZWlh0bM3ti_9KYAWXYiPvViG-OorMiusyduyCbucpjCGYnz/s1600/lymestone.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha3Fy4d0oGiAaFe0Cba1Tf58gdfMWiYvbGCOyh5WZXQ3QBFkTmEhzMoOHEPD6gXOcpkwdC4Hs-BE79M0F_lImiY8vbISNdNZWlh0bM3ti_9KYAWXYiPvViG-OorMiusyduyCbucpjCGYnz/s1600/lymestone.jpg" height="240" width="320" /></a>Having previously met Brad a couple of times including at <a href="http://www.stonefooddrink.org.uk/index.htm?id=index">Stone Food and Drink Festival</a>, I floated an idea by him regarding a charity challenge I was undertaking. I wanted to make 40 bottles of beer (it was for charity honestly!) and Brad was more than willing to be involved. I was therefore fortunate enough to spend several days at Lymestone in Stone and witnessed the brewing process first hand. This particular blog isn't focused on that process but more about the personality that lies behind it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTiObwHXtA6Ynk8aAT3gZtHHltSp4YB7C9Kov4V6oEZ1x4BsEQIDD2I-VhNHZlspaEeRY2QrVFgu9t1PqM0tvtYKiB2cihuSQmSxNQ95tAtPSx4tmmUGwEFWK_F8sAa5csDEZVQRWlEaDg/s1600/shazstone.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTiObwHXtA6Ynk8aAT3gZtHHltSp4YB7C9Kov4V6oEZ1x4BsEQIDD2I-VhNHZlspaEeRY2QrVFgu9t1PqM0tvtYKiB2cihuSQmSxNQ95tAtPSx4tmmUGwEFWK_F8sAa5csDEZVQRWlEaDg/s1600/shazstone.png" height="156" width="200" /></a>On chatting to Mrs Lymestone - Viv - one thing became immediately apparent. There are no secrets with Brad. He will happily tell you at great length how he produces what have now become renowned as an exemplary range of beers with a distinct taste always accompanied by unique and often humourous pump clips. The Sharon Stone clip in particular attracted considerable and mostly favourable attention.<br />
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With a determined nod in the direction of the past and a welcome view to the future, Lymestone continues a long history of brewing in the Stone area which has an ale allegiance that can be traced back 1000 years. Brad's relationship with the industry dates back to the early 90s including 18 years with <a href="http://www.titanicbrewery.co.uk/">Titanic</a> and the enthusiasm for every ingredient remains and is profound. Regular appearances at <a href="http://www.stonefarmersmarket.co.uk/">Stone Farmers Market</a> (where Viv also sells exquisite soaps) are not purely a means to broaden the fan base of Lymestone beers. There is an affiliation and a support of other local producers and a genuine interest in what others are doing. And then there are the bees. Hives situated on the roof of the brewery provide an escape from the alchemy and fermentation but also form a key ingredient in some of Brad's beers.<br />
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If it isn't already evident, I am a huge fan of Lymestone Brewery on every level. Brad and Viv have created a distinct flavour, a pint that you will instantly recognise as being one born of the Stone brewhouse. All done with a belief and passion that drives their every working day. The business continues to grow. Their first pub opened in Newcastle-under-Lyme last year and is an oasis of real ale in a town centre previously bereft of such a watering hole. There is also an on going calendar of events that takes place at the brewery itself including cook-offs, bands and tours. I believe that Lymestone personifies everything that we should cherish in local food and drink culture. <br />
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<br />Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-44881123198554217462013-05-05T21:04:00.000+01:002013-05-05T21:04:01.401+01:00I promise no puns...As the horse meat (isn't it - is it?) scandal starts to peter out a little, focus can return to what we already knew. Your butcher knows best. Numerous campaigns across social media networks have been in full flow for many years as Tesco and other such monolith corporations have gained momentum and the high street has continued to suffer. 'Local produce is too expensive' and other such diatribes have incurred much gnashing of teeth and perpetual frustration.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzkEhvTGTnWTChgs9tukHF5zmc8-gASGIXjTNbC1yFlugUeD75DLV4iaTMtWKhanUkS23N1wwHUMaMF-_0Rb3icNO77gyViF_NK0TTXUP6FzbxtyKfQIqBcDuWAlBAbVXmZk6gJOar4pr/s1600/WP_20130504_001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzkEhvTGTnWTChgs9tukHF5zmc8-gASGIXjTNbC1yFlugUeD75DLV4iaTMtWKhanUkS23N1wwHUMaMF-_0Rb3icNO77gyViF_NK0TTXUP6FzbxtyKfQIqBcDuWAlBAbVXmZk6gJOar4pr/s1600/WP_20130504_001.jpg" height="320" width="180" /></a>Personally, I don't have as big a problem as many do with supermarket chains. They serve a purpose and wouldn't be successful if they weren't doing something right. I frequent various ones regularly as there are often ingredients required for a recipe that I just can't get round the corner and are often reasonably priced. It is the automatic dismissal by so many of the high street for unfounded reasons that irks.<br />
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My local butcher in Harsthill is brilliant. Fact. Having lived in the area for several years now, I shuffle in bleary eyed most Saturday mornings to collect my bounty of ox cheeks, pigs cheeks, lamb and mint burgers, oatcakes, fresh veg, duck eggs...repeat to fade. As the recent 'What is in my burger?' debate has raged on, one thing has remained constant. Richard Holloway has continued to supply my ever employed kitchen with the highest quality produce without battering my wallet.<br />
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Richard, a butcher of some 26 years now (since he was 15 - you do the maths) sources all his product from local reputable suppliers within a 50 mile radius of the shop - most from Green Farm at Caverswall - as well as making burgers and sausages on the premises. He keeps up with product knowledge, listens to what his customer wants and checks prices at the butchery department at supermarkets. He believes 90% of the time he is cheaper than any mainstream seller and if he isn't, he is offering a superior product. Many of the bargains available in the big chains may at first appear to be a great offer. Yet when you check weights and other factors they aren't - far from it.<br />
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The furore around content has had a positive affect on sales and he has new customers making the trip to Hartshill based on recommendations from his loyal customers. And importantly, he can guarantee where what he is selling came from and what animal it contains.<br />
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Having read the news stories, watched the debates unfold and now seeing people at the check out buy what they always did, nothing has changed. The outcry may have subsided and the norm is restored. But if you haven't been to your local butcher for a while...err...why?<br />
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Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-51891103668515797082013-03-05T11:12:00.000+00:002013-03-05T11:12:34.774+00:00Making everything in life betterExperiencing a food phenomenon may not be a regular occurrence, however my latest visit to the big smoke brought about such an event. On a graze around Soho, my good friend <a href="http://thelambshankredemption.blogspot.co.uk/">Neil</a> introduced me to the delight that is <a href="http://www.tonkotsu.co.uk/">Tonkotsu Bar and Ramen</a>, an unassuming venue with stock pots bubbling away on view and serving undoubtedly the best chicken I have ever had. Fact. Accompanying the several exquisite dishes sampled was the Tsuru chilli oil which acts as a marinade, dip or a sauce and the menu encourages you to 'eat the bits'. In the words of my dining companion, it 'just makes everything in life better'.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmG_sD-HtjAF5ZEpzQf48okpR5HsGD9sRYCsjA6x_tM3YI9zg046aLTzC7bwRaDcuBSzWzl7czCW5gUaH4ZjVTdPvIT7dThzrcWp5_izDjXxjnmi5i50JtHulzvtQkB14R1vUm3QRPXxb_/s1600/tsuru1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmG_sD-HtjAF5ZEpzQf48okpR5HsGD9sRYCsjA6x_tM3YI9zg046aLTzC7bwRaDcuBSzWzl7czCW5gUaH4ZjVTdPvIT7dThzrcWp5_izDjXxjnmi5i50JtHulzvtQkB14R1vUm3QRPXxb_/s1600/tsuru1.jpg" height="200" width="150" /></a></div>
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The need to purchase a jar was undeniable so now what to do with it? I'm thinking the marinade option, a simple sea bass served on a bed of roasted veg. I am however, open to be persuaded otherwise.Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com1tag:blogger.com,1999:blog-1072514505968057823.post-46245646203994223142013-02-23T18:49:00.000+00:002013-02-23T18:49:38.503+00:00The clue isn't in the nameStoke-on-Trent and the surrounding area are currently blessed with excellent breweries and a host of reputable pubs. In the 2 years that Paul and Sarah Cope have been resident at the ‘Holy Inadequate’, they’ve taken a watering hole of little repute and turned it into one of THE venues in North Staffordshire, so much so they were recognised as the owners of Stoke-on-Trent Pub of the Year by <a href="http://www.camrapotteries.co.uk/">CAMRA</a> in 2012.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNb5WwQ92pjqX1QD1MS73zB0GaQaHyx2rd52UyAQxIHHRTJo5SiC4RX5OyU1KB27zaX3RRk6Vq0gY2XHQpU7hMEq9Z0JT0FZS8GnVCgYVKDvX3ej2uv77OMMlsPv56Q8u911vD2o_wkZkz/s1600/trainholy.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNb5WwQ92pjqX1QD1MS73zB0GaQaHyx2rd52UyAQxIHHRTJo5SiC4RX5OyU1KB27zaX3RRk6Vq0gY2XHQpU7hMEq9Z0JT0FZS8GnVCgYVKDvX3ej2uv77OMMlsPv56Q8u911vD2o_wkZkz/s1600/trainholy.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No dogs playing snooker</td></tr>
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Ardent and fair weather drinkers will often argue the merits of a decent boozer, debating what exactly makes somewhere worth visiting, a place of which you inform every man (and his dog), hence returning again and again. Such a crucial piece in the ever-puzzling jigsaw of ‘the local’ is often missing. One night drinking real ale and enjoying a half decent plate of snapping isn’t enough in such days of austerity to ensure the return of anyone. There has to be an added element. This is where ‘The Holy’ steps into a class of its own. You have to go back, any thwarting seems unthinkable once you’ve experienced the pub, the ale, the staff, the real ale, the pork pies, the range of beers, the locally sourced <a href="http://www.justcrisps.co.uk/">crisps</a>…did I mention the beer?<br />
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I proudly declare myself a regular now and on a recent visit, the ever alluring bar was adorned with the always excellent locally produced <a href="http://www.lymestonebrewery.co.uk/">Lymestone</a> ‘Einstein’, <a href="http://www.newbywyke.co.uk/">Newby Wyke’s</a> ‘England Expects’ (a stirring support to the efforts of our Rugby Team in the 6 Nations), <a href="http://darkstarbrewing.co.uk/">Dark Star</a> Sussex Extra Stout, all headliners admirably understudied by the ever present <a href="http://www.joulesbrewery.co.uk/">Joules</a> Pale Ale. Upon arrival, your eye is automatically drawn to the board of beers, the anticipation of what delights await you that day. An extensive range of bottled beers from <a href="http://www.bluemonkeybrewery.com/">Blue Monkey</a> amongst others, offer an alternative as does a hand pulled perry, scrumpy and ciders destined to make ‘The Holy’ memorable…or not, depending on the quantity consumed. And it is wonderful to see the local <a href="http://www.freedombrewery.com/">Freedom</a> brewery represented on the bar too.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubrzxVT4wa7aPNh1NmG5rAcfTubTJOBbicoguw7853QnfwDLr_9_QWPuMBPoTMMtMCtQrI6DJUlTqxzA0nQe6HLj-q222dCkmwcnNiRFmQblXGZt29gjwwoUJTjjSsyR798Noe8ZlRoje/s1600/freedom.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubrzxVT4wa7aPNh1NmG5rAcfTubTJOBbicoguw7853QnfwDLr_9_QWPuMBPoTMMtMCtQrI6DJUlTqxzA0nQe6HLj-q222dCkmwcnNiRFmQblXGZt29gjwwoUJTjjSsyR798Noe8ZlRoje/s320/freedom.jpg" /></a><br />
So what is the secret of the success? That’s the beauty. There is no great secret. The beers are kept immaculately, the knowledge of each brewery and its product are perfectly ‘sold’ by the staff to all that ask. The desire to grow and develop, to build on the success of all the beer festivals hosted, is paramount in the future of a pub whose reputation continues to grow.<br />
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Building development is imminent; oatcakes made on the premises are also in the planning. Bowls of Staffordshire lobby have made an appearance already, the continued sale of the local delicacy is undoubted and there are plans for 17 real ales on the bar as well as more live music and a food fayre. When chatting to all involved in the ‘Holy’, you can’t help but feel their excitement, enthusiasm and belief in where the pub is heading. <br />
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Two more things of note - the fascinating artwork, courtesy of a friend of landlord Paul that dresses the rooms is something that has to be seen. And finally the name? What is it’s origin? Why not pop in and ask yourself?<br />
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Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-6224142194544202822012-11-08T11:47:00.003+00:002012-11-08T12:58:30.127+00:00A Twitter friend of mine recently put out a plea asking for recommendations, basically somewhere in Stoke-on-Trent (specifically Hanley) to eat after 2pm that wasn’t overly priced and not a pub. Following regular visits - work related honestly - I can confidently proclaim that one place fits those criteria perfectly and never fails to deliver.<div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-qHG-coGPEQwv-l-QMNP1GC5hpgaGIAjQqgG0xZwzy3eViLDYbxSaitzxIYMIEivWekTIVhozwtF7sRLDe5LmWl0cnoSyT_696tlyFnYKiRVHiPS2Ux9KIJqMdeJRESicNpbAgD6WQss/s1600/fatcat1" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="180" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO-qHG-coGPEQwv-l-QMNP1GC5hpgaGIAjQqgG0xZwzy3eViLDYbxSaitzxIYMIEivWekTIVhozwtF7sRLDe5LmWl0cnoSyT_696tlyFnYKiRVHiPS2Ux9KIJqMdeJRESicNpbAgD6WQss/s320/fatcat1" /></a></div><a href="http://www.fatcatcafebars.co.uk/venues/stoke/">Fat Cat Cafe Bar</a> (or Fat Cats as it tends to get called) is housed in the beautiful old BT exchange building and used to be a pit stop on the way to Valentinos nightclub, the casino or maybe the bingo. Now it stands alone as a venue in it’s own right. Bands, live sport, vintage fayres, a bar capable of entertaining the masses yet retaining an air of maturity and class that is often sadly lacking in other venues across the City.<br />
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And this is before food even enters the equation. The Fish Finger Bloomer is arguably the best value and satiating lunch I have come across in the Potteries for quite some time. It’s popularity is evident as I am assured it will remain a permanent fixture even though lunch menus change monthly. On my last visit, said bloomer was the order of the day for one colleague and I, another had the impressive looking and I’m told, 'beautiful' Grilled Rump Steak Ciabatta and another had the Stilton and Courgette soup of the day. The former delights will set you back £6.45 which includes a draught soft drink, tea or coffee, the soup £4.95. Excellent value for money for the quality served. Fat Cats also hides a perfect meeting room (told you it was work related), free to those willing to buy intermittent teas and coffees and take a lunch break in the bar if ‘hired’ for the day.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgregD6TI05wZEAz-8O2ixaGAZmHhjtYUkuWkAAbMEssgtRTSxRbuTrnq60DoXBuDVbQiyUJmXBAFZJYzuN5kDX1IRwjc2-kdyxHVnOSBuhm5mCiarHs6-Rt-1nmRzaUPzhe20vxtCjsTh4/s1600/FatCats2" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="225" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgregD6TI05wZEAz-8O2ixaGAZmHhjtYUkuWkAAbMEssgtRTSxRbuTrnq60DoXBuDVbQiyUJmXBAFZJYzuN5kDX1IRwjc2-kdyxHVnOSBuhm5mCiarHs6-Rt-1nmRzaUPzhe20vxtCjsTh4/s400/FatCats2" /></a></div>Fat Cats is the closest thing that Hanley has to a city bar, a bar that London, Manchester or Birmingham would be proud. The atmosphere is welcoming and respectful, suitably relaxed during the day and early evening to enable fine dining yet vibrant enough later to make it the only port of call should you be seeking a night of entertainment rather than merely a meeting place or stop off. It may be one of a <a href="http://www.fatcatcafebars.co.uk/">chain</a> but hey – who cares! This in itself is not always necessarily a bad thing.<br />
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Said Twitter friend waxed lyrical of her enjoyment following my recommendation and visit, as would be expected of the literally talented <a href="http://writerofmurderandmayhem.wordpress.com/">Mel Sherratt</a>, a Stoke-on-Trent author whose reputation continues to grow as an outstanding writer. Mel is set to feature Fat Cats in her next book and her experience is reflected in the comments of others who are proud to have a stylish yet not over priced bar that is as impressive as it gets and yes – it’s in Hanley, Stoke-on-Trent.<br />
Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-7705956577994653352012-07-30T20:35:00.033+01:002012-11-06T16:47:44.852+00:00Broccoli Tempura with a sweet chilli dipI love broccoli. It just reeks of a wholesome Sunday dinner accompaniment or as some added weight to a bake. When asked to take part in the <a href="http://www.tenderstem.co.uk/recipe-list.php?collection=2">Tenderstem challenge</a>, I really wanted to take a different angle. The challenge was to get said broccoli on the table within 10 minutes...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdF1Jormv-rproMbhVEkhypj3Pf2dQbFdnLoDS1opWzTVDkp8jXoNGehAxnqM5SdzL5tsNP9FoKXv5IhCircDBOtJZ4SeKn989Janj5SKHsvcuh-dDieW4KijLwlR9yLz2hD390_vYG81/s1600/Stoke-on-Trent-20120730-00172.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdF1Jormv-rproMbhVEkhypj3Pf2dQbFdnLoDS1opWzTVDkp8jXoNGehAxnqM5SdzL5tsNP9FoKXv5IhCircDBOtJZ4SeKn989Janj5SKHsvcuh-dDieW4KijLwlR9yLz2hD390_vYG81/s320/Stoke-on-Trent-20120730-00172.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5771066059262059218" /></a>Broccoli as a starter or light lunch is maybe not often considered. <br /><br />Variations on this are available, however they take more than 10 mins to get to the fork. This is simple, light yet fulfilling and most of all...easy. <br /><br />Maybe not the most healthy course ever created but taste outweighs diet for me!<br /><br /><br /><br />
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This is based on a light lunch for 2 <br />
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Ingredients:<br /><br />100g Tenderstem broccoli<br />1 egg<br />1 small red chilli<br />1 small green chilli<br />1 cup of iced spring water<br />1 cup of sifted plain flour<br />1 chopped spring onion<br />2 tablespoons sweet chilli sauce<br />1 tablespoon of soured cream<br />Celery salt<br /><br />Heat fryer/saucepan of vegetable oil<br />Bring a saucepan of water seasoned with celery salt to the boil<br />Meanwhile deseed and chop the chillies<br />Mix egg, water and sifted flour to a batter - do not over mix - add chillies<br />Add broccoli to boiling water for 2 mins<br />Mix chilli sauce, spring onion and sour cream and place in ramekin or appropriate dipping dish<br />When broccoli has boiled, drain, dredge in batter and deep fry till nicely browned<br />Serve immediatelyPotteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-58117771107126921232012-06-22T12:24:00.015+01:002012-06-22T12:51:54.533+01:00More places to eat than you can shake a phone atAs ever, I think I can safely assume that I am VERY late to the party regarding this but thanks to a tip off some time ago from Stoke-on-Trent based Social Media Expert and SEO Consultant <a href="http://www.seoconsultantz.com/alan-cliffe/">Alan Cliffe</a>, I have finally got round to checking out Urbanspoon.<br /><br />Sometimes Blackberry seem the poor relative in the app stakes and I know they are like marmite. However, I personally persist for its simplicity and usability and the same can be said of this app.<br /><br />Wherever you may be in the world, no matter what type of food you are looking for all you need to do is download, shake the phone and hey presto<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-BIhkkakxFKbTmwJoNeOa9aoJ5r_CBQGHfIs0AQLtzJgGUFIXkY_cr1wN3ryvSEQaAVK8YJOXRKizGAsqEWzpb8Nxu142hk94UF_mht48IXaHD_oRq6uEAQJUHRbpLTC5ixDWcPKuFre/s1600/screenshot_ultimate_free-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-BIhkkakxFKbTmwJoNeOa9aoJ5r_CBQGHfIs0AQLtzJgGUFIXkY_cr1wN3ryvSEQaAVK8YJOXRKizGAsqEWzpb8Nxu142hk94UF_mht48IXaHD_oRq6uEAQJUHRbpLTC5ixDWcPKuFre/s320/screenshot_ultimate_free-1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5756820912391646818" /></a><br /><br />Then click through to see reviews and the chance to map, contact or post<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8mnlk1JuviC4Wjas2Xy9iicDZIyOFsdjTCu4Sac4qixrtcqkoOeRqlPF0FVmGA9DnCEKPx43KL7bV1ltp1q8clX6S-iydXFjz4r_lgKariXh58rzohFqrqcaVhhjJyGOvBqrL5hh1QjDI/s1600/screenshot_ultimathectoe_free.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8mnlk1JuviC4Wjas2Xy9iicDZIyOFsdjTCu4Sac4qixrtcqkoOeRqlPF0FVmGA9DnCEKPx43KL7bV1ltp1q8clX6S-iydXFjz4r_lgKariXh58rzohFqrqcaVhhjJyGOvBqrL5hh1QjDI/s320/screenshot_ultimathectoe_free.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5756821325546833554" /></a><br /><br />A really useful little tool when you are unfamiliar with wherever you may be, haven't a clue what food to go for, or for annoying your friends with the fruit machine sound effectsPotteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-44576387832825390172012-06-19T10:45:00.013+01:002012-06-19T12:48:47.104+01:00A Professor, Pride and naturally...Plum PorterIt’s a Friday. 5.27pm. Mortgage paying bit of the week done and I’m in The White Star, Stoke-on-Trent.<br /><br />Nothing unusual about that I guess. Neither was it particularly unusual that whilst perusing the ever entertaining local rag and watching the City Council office staff meander their way home, some choosing to indulge in a pint before heading off – that a guy scaled a ladder to tend to the hanging baskets that adorn this particular Titanic pub.<br /><br />What was unusual was the green-fingered gentleman in question was Dave Bott - the Director and co-founder of the brewery that owns this and several other pubs that make up the Titanic group.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyJqCucPVzsi5uNT7Z33977iSfjS2HqjovZYduEw6Lyu7HIjQGa4L1W6F_uKPzFCg3e3QORddrubyejHKq9133sEF1Q1g1A-XmCJgN68ig9I-bTMJSgcEzdzKMEJYJKkJL1mSvkf2Qvac/s1600/titanic.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 245px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyJqCucPVzsi5uNT7Z33977iSfjS2HqjovZYduEw6Lyu7HIjQGa4L1W6F_uKPzFCg3e3QORddrubyejHKq9133sEF1Q1g1A-XmCJgN68ig9I-bTMJSgcEzdzKMEJYJKkJL1mSvkf2Qvac/s320/titanic.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5755706488943361058" /></a><br />On my visit to brewery headquarters less than a week later, the all hands on deck (excuse the pun) feel to the whole operation is yet more evident. There is a professional yet relaxed feel to what is now a global operation and the modest premises are a welcoming and inviting setting for a business of which Stoke-on-Trent should be extremely proud.<br /><br />For those of you that follow me on Twitter I am fully aware that I’m guilty of continually abusing your timelines with references to my over indulgent relationship with Plum Porter, my favourite tipple without question. As if in tribute to my arrival, said Porter was being racked and the aroma was mesmeric and even at 10am, extremely inviting.<br /><br /><a href="http://www.titanicbrewery.co.uk/">Titanic</a> was founded in 1985 by brothers Keith and Dave and continues to expand, now producing around 2.3m pints a year. What impresses me most is not just the ‘hands on’ attitude but also the determination to keep things local. Employing over 150 people across North Staffordshire and continually seeking new development, products and outlets, the temptation to move from their Burslem home must at times be hard to resist, purely from a logistical perspective. Yet the Directors remain loyal to their roots and plans are in place to develop the current site.<br /><br />The brewery’s reputation also continues to grow. The centenary of the sinking of the Titanic saw crates of commemorative ale shipped to the US, a limited edition celebratory <a href="http://siba.co.uk/2011/04/titanic-souvenir-ale-to-celebrate-a-royal-wedding-and-the-great-british-pottery-industry-2/">Royal Wedding Ale</a> produced in association with local company <a href="http://www.wade.co.uk/">Wade Ceramics</a> proved a huge success and now the stars of the music world are getting in on the act. Titanic worked with Professor Green to develop a bottled beer in conjunction with the recent release of his new single. The process saw the rapper visit the brewery with his palate providing the inspiration for his Signature Brew ‘Remedy’. <br /><br /><iframe width="560" height="315" src="http://www.youtube.com/embed/euJUzi2-iE0" frameborder="0" allowfullscreen></iframe> <br /><br />Such heady heights of celebrity association in no way detract from that local feel and commitment. Their pubs really are the hubs of the communities they serve and buck the trend of which I have spoken before. With an at times over powering sense of doom, gloom and desperation it is heart warming to see such a company not only based in Stoke-on-Trent, but proud of it too.Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-46150715455741725282012-06-15T11:37:00.000+01:002012-06-15T13:52:22.762+01:00Development...but at what cost?The furore and discussion regarding the duty beer escalator will quite rightly continue, probably with no satisfactory conclusion for pub lovers. However, there are other factors that are contributing to the reported record number of closures per week. The exact figure is disputed - a pub that closes and re-opened by another brewery still counts as a closure by the bods that collect the stats. What isn't in dispute is the alarming rate at which 'To Let' and 'For Sale' signs are flying up.<br /><br />Of course - the duty is key but there are other causes leading to hubs of the community closing and people staying at home. Thanks to a tip off from <a href="http://eatingisntcheating.blogspot.co.uk/">Eating Isn't Cheating</a> Neil, I recently purchased <a href="http://www.oakhamales.com/bottles.html">Oakham Citra</a> at just £1.39 for a 500ml bottle from <a href="http://www.bmstores.co.uk/">B&M</a> having previously paid £3.20 a pint from a local pub. The social side of the bar may be missing from the drinking experience but less money was missing from my wallet.<br /><br />Keith Bott, Managing Director of <a href="http://www.titanicbrewery.co.uk/">Titanic Brewery</a> and Chair of the Society of Independent Brewers recently said,<br /><br />“With 300,000 young people employed in the industry (1 in 12 of 16-24 year olds in employment), it is clear that with the right policies in place, pubs could be an engine for growth and create new jobs for young people. <br /><br />“The Government must now call time on this unfair policy which is destroying jobs in a traditional British industry.”<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpGu1bv1IxXUu0LiefSdoEjLOKfFlz7Zcf_1XIF1wKTn3q6xUq8fGNd_EF_J_6Fp_VnfCxjbIxbk4LyYTluQRLJ5byqowd7e3_IaSjY5TK7pGXWGRREel9GJbr7YbZ-JNFnLUv2DJ2d4j/s1600/_55381616_citysentral.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 304px; height: 171px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpGu1bv1IxXUu0LiefSdoEjLOKfFlz7Zcf_1XIF1wKTn3q6xUq8fGNd_EF_J_6Fp_VnfCxjbIxbk4LyYTluQRLJ5byqowd7e3_IaSjY5TK7pGXWGRREel9GJbr7YbZ-JNFnLUv2DJ2d4j/s320/_55381616_citysentral.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5754243140654177794" /></a>However, another consideration has to be development and redevelopment. This is increasingly evident here in Stoke-on-Trent. A revered real ale pub is due for demolition to make way for a new shopping centre. <a href="http://www.citysentral.co.uk/">The development</a> - in principal - is fantastic for the area, however the loss of 'The Coachmakers' is disheartening and I would suggest, unnecessary. Incorporating this award winning pub would maintain some of our local heritage, ensure that the 'City Centre' keeps a proper boozer (with only the Unicorn as another of a note in that vicinity) and would mean the envisaged increase in footfall coming into the shoppers mecca would have decent beer to drink.<br /><br />Titanic and other local brewers such as <a href="http://www.lymestonebrewery.co.uk/">Lymestone</a> and <a href="http://www.slatersales.co.uk/">Slaters</a> continue to fight the trend and look to expand. Lymestone are due to open Lymestone Vaults in Newcastle-under-Lyme and Titanic are constantly on the look out for new premises. All credit to them but they need help from the powers that be.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgHLthrjGIyh6MtT97stAENu0LuqwDNh7QDfrlXpy4eJsxX-t1agd7nT8AF9zELcrI9WaPTnHDCNtX8WSxu43aG1sGbi1rDBbpEgxbWzAL7e9JG9JfY0jkwzad5QwRushgn5e8Wg3jDZR/s1600/Robertos.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 238px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgHLthrjGIyh6MtT97stAENu0LuqwDNh7QDfrlXpy4eJsxX-t1agd7nT8AF9zELcrI9WaPTnHDCNtX8WSxu43aG1sGbi1rDBbpEgxbWzAL7e9JG9JfY0jkwzad5QwRushgn5e8Wg3jDZR/s320/Robertos.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5754240003546629346" /></a><br />This isn't only the case for the pub trade. <a href="http://www.robertopizzeria.com/home.php?id=0&subId=0&music=off">Roberto's</a>, established for over 30 years, is embedded in the 'Cultural Quarter' and serves excellent Italian food. The plan was for the business to be passed down through generations to come but a new hotel complex means the imminent demolition of a popular and well respected venue. Maybe there is a political motive behind the siting of the hotel in that particular part of Hanley but surely the forever stretching wasteland that used to contain much loved housing and businesses could have served the same purpose. It seems not. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifR-S-ofer5g-1dST_SMD-TcjyAfaD1GZ82P8i5eRaMn_wfqVOxFZfrSxs0wIZbwOTE_Hg9vYgDs9AN0vRvOiXTK_blFEW51DgbEwEvry-b0mcaWYcgVFsrAgPCU6UTDUeYuKnAhPRZwG-/s1600/dragon+Palace"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifR-S-ofer5g-1dST_SMD-TcjyAfaD1GZ82P8i5eRaMn_wfqVOxFZfrSxs0wIZbwOTE_Hg9vYgDs9AN0vRvOiXTK_blFEW51DgbEwEvry-b0mcaWYcgVFsrAgPCU6UTDUeYuKnAhPRZwG-/s200/dragon+Palace" border="0" alt=""id="BLOGGER_PHOTO_ID_5754241501610439010" /></a><br /><br />There is then of course The Hole In The Wall. Stokies (and probably most people in the Midlands) know <a href="http://www.thisisstaffordshire.co.uk/Hole-Wall-oatcake-shop-closes-time/story-15625906-detail/story.html">this story</a> of the terraced house that had served our beloved oatcakes since the 1920s. <br /><br />The question I have is - if Derby and other similar cities and towns develop with heritage in mind, why can't Stoke-on-Trent be allowed to do the same?Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-31278503745970988872012-04-27T15:53:00.019+01:002012-04-27T20:39:41.943+01:00Offally Good ValueThe daily news bulletins describing the horrendous state of the UK and world economy are understandably alarming and soul destroying. Belts are being tightened and the pennies counted but something positive has come of the monotonous monetary doom and gloom.<br /><br />More and more people (myself included) are turning to cheaper cuts of meat and the resurgence of offal related recipes. Nose to Tail fortnight (in association with <a href="http://www.sustainweb.org/news/apr12_nose_to_tail_fortnight/">Sustain</a>) kicks off in May to celebrate this and top chefs will be encouraged to use meat more thoughtfully and less wastefully and diners persuaded to experiment and branch out into dishes with less favoured - but no less flavoured (see what I did there) - meats.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIrvrwIEMgjNGbYQbHa6eyR_Cw3z37WN_y3eMg7riGPJqtTW4aYi0w4KbbXXfdBv9dL2NRlpz4d2EddeNAM6yFcXg7LCO-KXCD15Rp_04DjdSZHMKuwef1Hded_HIHvkjeZ7v2OmPmpjM/s1600/pig.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIrvrwIEMgjNGbYQbHa6eyR_Cw3z37WN_y3eMg7riGPJqtTW4aYi0w4KbbXXfdBv9dL2NRlpz4d2EddeNAM6yFcXg7LCO-KXCD15Rp_04DjdSZHMKuwef1Hded_HIHvkjeZ7v2OmPmpjM/s320/pig.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5736152456140743426" /></a><br />I know that a lot of budding amateur chefs have been cooking all sorts of animal bits for some time, however this is somewhat new to me. My reaction was always the same as most people's is now. Mention a cheek, tail or tongue and their look turns to disgust, repulsed that anyone could put such a thing in their mouth. (<span style="font-style:italic;">The temptation to wade in with Tulisa related jibes is almost over powering - but I shall resist</span>). A familiar retort is, 'if I didn't know what it was, I probably wouldn't mind'. When a friend recently sampled my Ox Cheeks in Plum Porter (scroll down and you'll find the recipe) they remarked that it tasted better than most expensive cuts they had tried. This may of course be the <a href="http://www.titanicbrewery.co.uk/">Porter</a> - not the Ox.<br /><br />Don't get me wrong, I do sometimes baulk when prepping. Making the afforementioned, the removal of facial hair (the animal's not mine) was a little disturbing but it was all worth it in the end. The key also was that my mate (he used to be known as the Beer Investigator but now goes by the name of Panna Cotta Price - but that's a whole new blog!) supplied me with enough cow face to feed my whole street - for just 2 quid.<br /><br />I'm not sure I could eat the whole animal. As I write, Serious Eats have just posted a recipe that to be honest, sounds and looks horrific - <a href="http://www.seriouseats.com/2012/04/april-bloomfields-fried-pigs-ear-salad.html">Fried Pig's Ear Salad</a>. A recent gift also endorsed this. Fergus Henderson's 'Nose To Tail Eating' (<a href="http://www.guardian.co.uk/lifeandstyle/video/2009/aug/28/fergus-henderson-cook-pig-head">watch</a> him shave and cook a pig's head) contains some fantastic recipes however Cold Lamb's Brains on Toast and Rolled Pigs Spleen really don't set my taste buds gushing.<br /><br />I can honestly say that the ox cheeks have been a welcome revelation to me and have been used in a chilli and a curry since. For this my thanks to Panna Cotta Price. I shall keep going and attempt the whole animal. If you don't think about what it is you have put in your mouth you probably won't regret it. Tulisa?Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com1tag:blogger.com,1999:blog-1072514505968057823.post-83401387169861472102012-04-17T13:18:00.017+01:002012-04-17T16:19:53.612+01:00Ox Cheeks and a PorterI know I have been guilty of going on (and on and on...) on Twitter about <a href="http://www.titanicbrewery.co.uk/">Titanic's</a> Plum Porter. For this, I make no apologies. This award winning addition to the Stoke-on-Trent brewery's fleet is exceptional. So imagine the jigs of delight (or maybe don't) when I heard that <a href="http://www.morrisons.co.uk/">Morrison's</a> were to stock a bottled version branded as Hedgerow Porter. At only £1.50 for a 500ml bottle it all seemed to good to be true!<br /><br />Admittedly there was a little cynicism as it is rare for the pint over the bar to ever taste anything like that from the bottle. Such negativity was ill founded. <br /><br />Dependent on how chilled you like your bottled ales it's only a matter of time till the natural plum flavour hits - basically, the colder the quicker.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9y6N837Bmv-z4lGb0G2u0fTyHAJV5ekRZezuD7Rc2w-whcT6BTQWLLrkW4F6KOWtZOf58vIeW9WhMAbUlNTwLwIW-G6WNiPBLkITLUum_2ADtMXHW9Yzc7PADtVLBdTLkKnaT0AEzqQx/s1600/Hedgreow.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 149px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9y6N837Bmv-z4lGb0G2u0fTyHAJV5ekRZezuD7Rc2w-whcT6BTQWLLrkW4F6KOWtZOf58vIeW9WhMAbUlNTwLwIW-G6WNiPBLkITLUum_2ADtMXHW9Yzc7PADtVLBdTLkKnaT0AEzqQx/s200/Hedgreow.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5732360220805530050" /></a>The depth and strength of the beer I believed would lend itself perfectly to ox cheeks and a lengthy spell in the slow cooker. Simple and hearty and the Porter proves a perfect ingredient. <br /><br />Put 4 roughly chopped ox cheeks (trimmed of fat and of course - moustache and beard) in the slow cooker. Add whatever veg you fancy and can fit but I used 2 chopped carrots and a stick of celery - also chopped, a diced onion and half a dozen cloves of garlic - peeled and pressed. Pour over the bottle of Plum, add a tablespoon of cocoa powder and a hefty pinch of celery salt and pepper. Stir, making sure the cheeks are covered in the liquid. If not - add more Porter!<br /><br />Put the cooker on low and leave. I left mine for about 10 hours, stirringly occasionally and adding a little more seasoning and a pinch more cocoa towards the end.<br /><br />Reserve about half of the remaining liquid and bring it to the boil, add a couple of slugs of a decent red wine and a good pinch of brown sugar. Reduce by half. I served (enough for 2 people in this instance) with sweet jacket potatoes, a dollop of soured cream and the reserved jus.<br /><br />Maybe it is too good to be true. The Hedgerow is a limited edition so I suggest you get it while you can.<br /><br />*Adapted from a recipe by Chow*Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-29136394882229749452012-04-13T11:42:00.045+01:002012-04-13T13:26:23.333+01:00What are you waiting for Stoke-on-Trent?For a considerable amount of time now my good friend <a href="http://thelambshankredemption.blogspot.co.uk/">Neil</a> has continually recommended several food establishments that are a 'must' visit. On my recent trip to London, I was able to witness first hand exactly what it was that stimulated his taste buds so significantly – several of them in one day!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_4pGgyUlKV2ysiuVb_qNoOxi0h7qsgwA49iq_8THFtrYwD1GrUuHJCCzQaTg9-aT0xKer0C2pUi4CkltoQelpdtTVS2xgBKkx6bpfnK77jmWe5eOwf2V_3r-7RG47towmrkI_Z6-ay_f/s1600/Islington-20120329-00433.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_4pGgyUlKV2ysiuVb_qNoOxi0h7qsgwA49iq_8THFtrYwD1GrUuHJCCzQaTg9-aT0xKer0C2pUi4CkltoQelpdtTVS2xgBKkx6bpfnK77jmWe5eOwf2V_3r-7RG47towmrkI_Z6-ay_f/s200/Islington-20120329-00433.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5730848588163673442" /></a>The night prior to our food fest, a visit to <a href="http://www.thecoachandhorses.com/">The Coach and Horses</a> where simple yet exquisite food and a couple of excellent real ales (this night the bar held pristinely well kept <a href="http://www.timothytaylor.co.uk/">Timothy Taylors</a> and Hooky) served as an excellent pre-cursor to the delights that were in store the following day. My starter of hash brown with chorizo and a soft boiled egg a particular highlight yet there wasn’t one dish on the menu that I dismissed as unattractive either to the eye or the palate.<br /><br />Our day of grazing began at <a href="http://www.moolis.com/">Moolis</a>. On all my London sorties bar none, a pilgrimage to the Indian street food bar is a standing item on the agenda. Recently taken over and due for imminent expansion my keema mini mooli didn’t disappoint as is always the case. Discussions ensued and are still continuing on the similarities between proper Staffordshire oatcakes and rotis. But more on that at a later date. The first recommended stop on the Foodathon was <a href="http://pittcue.co.uk/">Pitt Cue Co</a>. The small but beautifully formed restaurant and bar near Carnaby Street tends to have queues throughout most of the day and it isn’t difficult to see why. The menu is simple yet astounding.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRyngpGgOMInULcOxXUPPx8pZM6TBb6Q6u4gSrL0AexqQyvZplxqaAi-xmGUQiimU_I3GooSG5ylbOh68zss8M43x10mQ_CZDrAN1NTcq9LVWlC8CZJs-3HUPXl0s22voXv-F9dXRNn87/s1600/Westminster-20120330-00444.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRyngpGgOMInULcOxXUPPx8pZM6TBb6Q6u4gSrL0AexqQyvZplxqaAi-xmGUQiimU_I3GooSG5ylbOh68zss8M43x10mQ_CZDrAN1NTcq9LVWlC8CZJs-3HUPXl0s22voXv-F9dXRNn87/s320/Westminster-20120330-00444.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5730842973375983234" /></a>Pulled pork, burnt end mash, house sausage, chipotle slaw, a slice of sourdough bread, all accompanied by the house pickled cucumber and onion. Normally not a dessert fan, I agreed to ‘sample’ the Sticky Toffee Pudding with a bourbon and caramel sauce. Those three words, ‘Sticky Toffee Pudding’ normally induce horrific flashbacks to school dinners and clumpy, stodgy slabs of gloop that need a glass of paint stripper to suitably wash down. <br /><br />How wrong such presumptions were in this case. The pudding was rich but unbelievably light and the sauce was a revelation. <br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0O_NVhmOUPOa9zU241mn3y3N_c7mGW7pJJekxQCuHvWjl-X385Any9SzQd39y39wnDFhnGwEudvh5mRjsEp2dnFb6VotUZ5wEKLTRQhVixlqqw3sK6aCXX6oV281-FVSI0XsR3QHdna_S/s1600/Westminster-20120330-00447.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0O_NVhmOUPOa9zU241mn3y3N_c7mGW7pJJekxQCuHvWjl-X385Any9SzQd39y39wnDFhnGwEudvh5mRjsEp2dnFb6VotUZ5wEKLTRQhVixlqqw3sK6aCXX6oV281-FVSI0XsR3QHdna_S/s200/Westminster-20120330-00447.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5730847529034426578" /></a>‘Sampling’ led to an empty plate. However, for me this wasn’t the extraordinary experience of my visit to Pitt Cue Co. As we meandered through the ever-bustling streets of the capital, it had been casually dropped into conversation that I HAD to try a Pickleback. Intrigued, my initial enthusiasm was somewhat dampened by the description of it’s constituent parts. A shot of bourbon immediately followed by a shot of the house pickling vinegar. No – really. It is a phenomenon. The mixture of the shots turns two extremes of taste into what can only be described as a liquid Big Mac. <br /><br />You have to try it.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFLLrkcyJkKWNKN_TAfK6wMgRbR2xFO4SyXwQbumi7cU2YgwD-kPdiAHWcb6ofLWXUYSqw5Tg9KH4eGYnAViGZGEtXFZqGBslM2S2BGL4ko5xHNt0A38uce3xxqtb2wliyqD4wedUBKRF/s1600/IMG-20120330-00441.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFLLrkcyJkKWNKN_TAfK6wMgRbR2xFO4SyXwQbumi7cU2YgwD-kPdiAHWcb6ofLWXUYSqw5Tg9KH4eGYnAViGZGEtXFZqGBslM2S2BGL4ko5xHNt0A38uce3xxqtb2wliyqD4wedUBKRF/s320/IMG-20120330-00441.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5730844781755021970" /></a> A bottle of <a href="http://thekernelbrewery.com/">Kernel</a> Pale Ale served as a very favourable chaser.<br /><br /><br />Our tour continued with a brief stop at a pop up food stall in Soho and a sweet pastry - a char sui filled delight – I’m quickly running out of superlatives. Let’s just say an immense little snack.<br /><br /><br />Onwards then to <a href="http://www.meatliquor.com/">MEATLiquor</a>. What started as some guys selling burgers from a van has turned into a restaurant where once again, queues at the door are a regular feature. <br /><br /><br />The building used to house a refined Italian restaurant but now has a vibrancy and energy that is enhanced by a continual buzz of happy and fulfilled diners and the constant scurrying of attentive waitresses. Satirical sketches and highly amusing quotes and instructions adorn the walls. We had a Dead Hippie burger – MEATLiquor’s take on a Big Mac - and a chicken burger - deep fried chicken pieces in a very thin batter with <a href="http://www.franksredhot.com/">Frank’s</a> red-hot chilli sauce. <br /><br />With all due respect to other burgers I’ve had the pleasure of consuming, these pair were probably the best I’ve had the good fortune to sample and were washed down with lageritas and cideritas. The clues are in the names so I’ll let you work it out. Some drinks are served in jam jars ensuring the cocktail making procedure is quicker, quirkier and original.<br /><br /><br />Our day of significant food consumption concluded at <a href="http://www.tsuru-sushi.co.uk/">Tsuru</a> and a spicy scotch egg with shichimi salt, a portion of chicken kara-age -Tsuru’s delightful take on chicken nuggets- all washed down with a bottle of Asahi.<br /><br /><br />A common theme to this truly outstanding day was the simplicity of the food at every stop of our London grazing. All of the dishes sampled were no nonsense yet unique and small touches of originality either in presentation or preparation, make them exceptional.<br /><br />Stoke-on-Trent take note...Potteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com0tag:blogger.com,1999:blog-1072514505968057823.post-64987761910889381762012-02-14T09:15:00.032+00:002012-02-15T10:58:23.752+00:00A Hare Raising Experience<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbGXquIQkRC4K9WkHWdzF1OodH_Qz5ymKwi1FBELWA_Q0hIxv1oLOwe7zYh1Wz0eBx-Ip3gs6ptA2SiV6vx-L2dA8KbU1ZisS9Ci_xWozejHwy8C9mb61_qw0mezjyT_eCq_WbjB-w2Zh/s1600/IMG-20120205-00380.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbGXquIQkRC4K9WkHWdzF1OodH_Qz5ymKwi1FBELWA_Q0hIxv1oLOwe7zYh1Wz0eBx-Ip3gs6ptA2SiV6vx-L2dA8KbU1ZisS9Ci_xWozejHwy8C9mb61_qw0mezjyT_eCq_WbjB-w2Zh/s400/IMG-20120205-00380.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5708965499955739954" /></a><br /><br />Ever walked into a pub where the first ‘patron’ to greet you is a hare with a shotgun? No…didn’t think so. Neither had I till I was ‘welcomed’ in such a way at The Three Stag’s Heads in Wardlow Mires. The hare is (of course) stuffed and seems to have kidnapped Barbie - whom he carries in his backpack. The bizarre yet highly amusing window decoration is testament to the local folklore that you always shoot the rabbit but never the hare. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7bJkhE5ix2KfRQN3b2pXCLCBe6OEx9gIdNYTc9VVmHObNJvSiuE_QtsLOaaGo1pGlq_6MDdh9vkmZ-WmFltNKma2y02_koG4-mLoKx_yDY7sLOChZHC5u6eISY0Kpu5gN368z0wcBFXD_/s1600/IMG-20120205-00379.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7bJkhE5ix2KfRQN3b2pXCLCBe6OEx9gIdNYTc9VVmHObNJvSiuE_QtsLOaaGo1pGlq_6MDdh9vkmZ-WmFltNKma2y02_koG4-mLoKx_yDY7sLOChZHC5u6eISY0Kpu5gN368z0wcBFXD_/s200/IMG-20120205-00379.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5708921470261939074" /></a>Hunting in this area of the world is as much a part of the day as breakfast, lunch or dinner and the results normally form the staple part of those. Proof of this could be found behind the bar on a snowy Sunday lunchtime when I had the pleasure of visiting this remote pub. A dead grey squirrel, passionately despised by locals, is notoriously difficult to skin apparently and said squirrel was to be used as an experiment in how such a task could be made simpler (insert here discussion of bicycle pumps – no really!) and no doubt form the base ingredient of some ‘delicacy’ later.<br /><br />The Three Stag’s Head is an incredible jewel in the Derbyshire real ale crown. About an hour drive from Stoke this pub is something to behold. The building is over 300 years old and has 2 stone flagged rooms, heated by open fires and frequented by (on this day) a war veteran and his son. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3Os9ZZgv8I-xV4PUzNL9qNs81HQyBo7PDP4QEEGfYB0NNvkAMvcFGg_L8iap3qp89dfa5j6FP2rs7_yrb6tdcqnQgcWkzeermpFX9DSeSL8zP-l6yt4P64GiFjNOTr64M3qb1iY7aCOn/s1600/IMG-20120205-00385.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3Os9ZZgv8I-xV4PUzNL9qNs81HQyBo7PDP4QEEGfYB0NNvkAMvcFGg_L8iap3qp89dfa5j6FP2rs7_yrb6tdcqnQgcWkzeermpFX9DSeSL8zP-l6yt4P64GiFjNOTr64M3qb1iY7aCOn/s400/IMG-20120205-00385.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5708968313332531874" /></a>The hare may have been an eye opener but the sight of an armoured car pulling onto the car park extended the brilliant bizarreness of the day. I felt firstly welcomed by the display of <a href="http://www.titanicbrewery.co.uk/">Titanic</a> Stout bottles behind the bar (always a reliable back up should the real ale disappoint) and also the owner, manager and locals. You have to go outside to use your mobile, not because of some new Derbyshire law, simply because the belief is a quiet pint and chat with friends shouldn’t be ruined or interrupted by modern technology, an idea I would love to see rolled out to other venues.<br /><br /><a href="http://www.abbeydalebrewery.co.uk/">Abbeydale</a> Absolution (5.3%) was on the bar accompanied by its fellow brewery product Deception (4.1%). The former is a tangy and extremely pleasant session beer, the latter palatable but not of the same enjoyment. We finished with just a half of the house beer (a meaty 8%) Black Lurcher, affectionately named after one of the previous housedogs. Definitely not a session ale! Pottery is made in the stables and sold here too and I was assured that they are superb ware to cook with as they hold their heat incredibly.<br /><br />Naturally the menu is adorned by local game and though time didn’t permit any sampling, the atmosphere, people, building itself and ale mean that I will definitely return.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzy9P4lxPpIeK1wui4YE1X2wH3oVk1u3i6WGcUPLPz18eCVniSa2d84FlV3GBiOtBVbi9L5LdekHR79zeN2rRUQcS2rThI263wL2WoF8ENXmmEflh_3x7H3C-Zd8G6RecfxJ6C6Py1bF8m/s1600/IMG-20120205-00382.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzy9P4lxPpIeK1wui4YE1X2wH3oVk1u3i6WGcUPLPz18eCVniSa2d84FlV3GBiOtBVbi9L5LdekHR79zeN2rRUQcS2rThI263wL2WoF8ENXmmEflh_3x7H3C-Zd8G6RecfxJ6C6Py1bF8m/s200/IMG-20120205-00382.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709308138444317938" /></a><br /><br />I cannot guarantee war veterans and armoured cars, but what I can guarantee are an intimidating hare, a warm welcome (just don’t ask for Carlsberg!) and a hidden treasure.<br /><br /><br /><br /><br />The Three Stag's Heads<br />Wardlow Mires<br />Tideswell<br />Derbyshire<br />SK17 8RW<br /><br />Only open Friday evening, all day Saturday and SundayPotteries 'n' Panshttp://www.blogger.com/profile/04994314575454144693noreply@blogger.com1