We are gathered here today to talk about names. My new Friend of the Cafe is a lovely man called David. He is the minister at St Andrews URC in Peterborough, and comes in to us for a coffee on his journey through the park on his bike. He sometimes stays, chatting to one of his parishioners for a while, and often chats to our staff. He also writes ideas for sermons while looking out over the lake, and passing the time of day with our customers. He wrote a sermon last month, which in part was about us.
He was discussing Abram and his wife Sarai, both of whom were made to change their names to Abraham and Sarah. He then went through our names and their meanings- Florian, meaning flower, Ollie, from the French Olivier, olive tree, Jodie is apparently a variant of Judith form the Hebrew meaning from Judea, and Charlotte means little and womanly the feminine of Charles.
I have a book that is very old, and within its pages it discusses onomantics- that is the divination of names. As it is so old, the names on the list are not seen so much these days Aurelia, Gaston, Alphonse and so on. The "meanings" of some are quite blunt, to the point of rude in some instances.
Oliver comes out as "Bearing Fruit:Delightful medieval name full of chivalrous bravery. Our Olivers still seem noble, sensitive, affectionate, reserved, always equable and sane" ( I never said the book was right!)
Judith-Jodie- means "who praises"
David comes out as "well beloved"
Charlotte is "the strong one: Judgment, good heart, energy, wisdom due to deep thought and true integrity. A Charlotte is active, hard working, a good companion, pleasant, fairly elegant. Her tastes are not very aesthetic, she is a simple and sane bourgeoise." (look at me!!)
The meaning of Andrew, the saint that gives his name to David's church means;"the conqueror. Pleasant appearance, simple manners, good company. Marries late. It has often been observed that many Andrews are bitten by animals or lose sight in one eye through some awkward person barging into them."
I don't know why Andrew was made a saint, it would be good to know if he lived up to this meaning.
There is no Amanda,Grant,Gemma or Sabrina, although I am sure we can find meanings for them all. They are perhaps too modern for my book, after all it does give in it's list of common names Hippolyte (a lover of horses) and Lucien with the ominous postscript "women don't trust them".
Thursday, 9 April 2009
Wednesday, 8 April 2009
Selling out
Listening to the news the other day I was shocked to hear that Innocent Smoothies have sold out to Coca-cola for £30m. Now, Innocent are local boys- Cambridge, and have built their business based on proper fruit, 10% of profits going to charity, and being generally nice people, with a really good product.
I know £30m is a nice round sum, and I'm sure we could all do with that in our back pockets right now but surely they could have done something else other than sell to the multi-national whose record regarding ethics is not what we would hope.
I suppose I shouldn't be so shocked, Ben and Jerry's sold out to Unilever, Pret a Manger sold out to McDonald's, of all people, and Green and Blacks organic sold to Cadbury. I really hope that Innocent do keep their ethics and beliefs- their press people said that they were hoping to pass some of their theories onto Coke and change it in a small way. Interesting to note after a spat a few years ago that Innocent had with Coca-cola about Carbon footprints, Coke actually came out on top.
I know £30m is a nice round sum, and I'm sure we could all do with that in our back pockets right now but surely they could have done something else other than sell to the multi-national whose record regarding ethics is not what we would hope.
I suppose I shouldn't be so shocked, Ben and Jerry's sold out to Unilever, Pret a Manger sold out to McDonald's, of all people, and Green and Blacks organic sold to Cadbury. I really hope that Innocent do keep their ethics and beliefs- their press people said that they were hoping to pass some of their theories onto Coke and change it in a small way. Interesting to note after a spat a few years ago that Innocent had with Coca-cola about Carbon footprints, Coke actually came out on top.
Thursday, 26 March 2009
Coffe Machines and Menus
They have arrived. They arrived in an overly large lorry, in six different boxes. That "Oh what have I done?" feeling came over, but soon passed and went to my showing off boxes to anyone who stood near the cafe!
We tested a lot of coffee to get it right, but I think we have it. It is lovely, but I do keep thinking I could have bought a good car for that! Good coffee though.
We will be starting our altered menus on April 1st. We have added Hummus with pitta bread, roasted vegetables with cous cous and salad nicoise which we will be able to do as a vegetarian option. We are also adding scrambled egg on toast, and with smoked salmon, as our Sunday morning regulars and Arthur all eat it so often.
Those more observant of you will have noticed our new freezer in the foyer. We are still selling the lines of ice cream we used to and we will add the new berry solero and an orange calippo.
The Park have fitted 5 new windows for us in the cafe. These have replaced the windows in the corner that had condensation within them.
Nene Park Trust have also appointed a new Visitor Services manager called Susan. She will be the person that all the comments cards will now go to and she will be responsible for the new signs maps and the information leaflets. We are hoping to get a large map in the foyer, the border of which will be made up of pictures and information about the birds and animals and trees in the park.
Susan has also arranged for Rangers to be at Hampton and in town giving out leaflets and any information that you may wish to have. Hopefully this year the park will be put on the map so to speak. If you have any ideas that you think would be useful to the park or indeed us, please let me know, or write a comment card, and we will be happy to pass them on.
The bad news is that Car park charges will kick in on April 4th, and at the moment stand at £3.50. Season tickets are available, ask us for a leaflet, or see the website www.nene-park-trust.org.uk
All in all, spring is sprung, the grass is riz and we are all looking forward to a long, warm summer with new things going on in the park and the cafe.
We tested a lot of coffee to get it right, but I think we have it. It is lovely, but I do keep thinking I could have bought a good car for that! Good coffee though.
We will be starting our altered menus on April 1st. We have added Hummus with pitta bread, roasted vegetables with cous cous and salad nicoise which we will be able to do as a vegetarian option. We are also adding scrambled egg on toast, and with smoked salmon, as our Sunday morning regulars and Arthur all eat it so often.
Those more observant of you will have noticed our new freezer in the foyer. We are still selling the lines of ice cream we used to and we will add the new berry solero and an orange calippo.
The Park have fitted 5 new windows for us in the cafe. These have replaced the windows in the corner that had condensation within them.
Nene Park Trust have also appointed a new Visitor Services manager called Susan. She will be the person that all the comments cards will now go to and she will be responsible for the new signs maps and the information leaflets. We are hoping to get a large map in the foyer, the border of which will be made up of pictures and information about the birds and animals and trees in the park.
Susan has also arranged for Rangers to be at Hampton and in town giving out leaflets and any information that you may wish to have. Hopefully this year the park will be put on the map so to speak. If you have any ideas that you think would be useful to the park or indeed us, please let me know, or write a comment card, and we will be happy to pass them on.
The bad news is that Car park charges will kick in on April 4th, and at the moment stand at £3.50. Season tickets are available, ask us for a leaflet, or see the website www.nene-park-trust.org.uk
All in all, spring is sprung, the grass is riz and we are all looking forward to a long, warm summer with new things going on in the park and the cafe.
Saturday, 14 March 2009
Dining out...badly
I was conned. Little Miss Cynic was conned. I was invited to dinner, at a pub that my friend, who works as a food company rep, has just "discovered". Lovely idea, not far from St Neots, little village, local food, top five in one of those "Hidden Secrets" websites for restaurants/hotels.
As I drove up through the village I realised I had been there before, and my heart sank. Such a bad experience previously, I had blotted out all recollections of this place. Jodie and I had dined there on a bizarre little "lets go to dinner, don't care where" type things. The food was dissapointing and the waitress bumped Jodies chair so often she had started to feel slightly sea sick, never mind irritated.
I thought I would give it a second go. Be fair, the chef may have been off- no excuse, but still- they could have been short staffed, a new waitress, the delivery not turned up ya-de-ya-de-ya.
S and I met in the carpark, and she started to tell me how this chef had been so enthusiastic about his food. How he made certain all his ingrediants were local, rare breed meat- form Grasmere who are lovely- and vegetables from Potten in Beds.
After finding our table, waitng ten minutes to be asked if we would like a drink, a further ten before we could order food, being shown only the bar snack menu and a theme menu; sausage and mash some of which they had already run out of at 7:45. We chose steak. Eventually it arrived- lovely hand cut chips, beautifully cooked. The seak had been cooked on a char grill. Tasted good but tough, the mushrooms were over done and the tomato was just a tomato. The cheese selection was nice, but anyone can do that.
Apart from the fact that I didn't enjoy the food, which could have been cooked better, I felt very conned. The Chef and his parents, who I believe own the place have obviously been very astute at marketing, and got all the locals to vote for the pub, therefore putting up it's ranking to the top 5 in East Anglia on this secrets website. I am sure the chef is entusiastic, and loves his job. I am happy he is supporting the local guys and takes time to source his food. However, he, nor his team can live up to the write up they have given themselves. Steak isn't difficult, and it wasn't busy. They do buy some stuff ready done, and yet to read the website one would think that they would shun the processed stuff.
These websites let people review their own places, and never check on them. I could pay certain publications and become one of Britains best cafes. I don't think this is right. It's unfair to the public. Reviews should be that, by independant people, surely? This is how the rossette system works in hotels, but for the smaller guys word of mouth is the only way to know if you are going to a good place.
Maybe I am jealous that I cannot do that huge ego thing and tell everyone we're marvellous even when we fall short of the mark. On the whole though I think I would prefer to sleep at night and be who we are, even with our foibles.
As I drove up through the village I realised I had been there before, and my heart sank. Such a bad experience previously, I had blotted out all recollections of this place. Jodie and I had dined there on a bizarre little "lets go to dinner, don't care where" type things. The food was dissapointing and the waitress bumped Jodies chair so often she had started to feel slightly sea sick, never mind irritated.
I thought I would give it a second go. Be fair, the chef may have been off- no excuse, but still- they could have been short staffed, a new waitress, the delivery not turned up ya-de-ya-de-ya.
S and I met in the carpark, and she started to tell me how this chef had been so enthusiastic about his food. How he made certain all his ingrediants were local, rare breed meat- form Grasmere who are lovely- and vegetables from Potten in Beds.
After finding our table, waitng ten minutes to be asked if we would like a drink, a further ten before we could order food, being shown only the bar snack menu and a theme menu; sausage and mash some of which they had already run out of at 7:45. We chose steak. Eventually it arrived- lovely hand cut chips, beautifully cooked. The seak had been cooked on a char grill. Tasted good but tough, the mushrooms were over done and the tomato was just a tomato. The cheese selection was nice, but anyone can do that.
Apart from the fact that I didn't enjoy the food, which could have been cooked better, I felt very conned. The Chef and his parents, who I believe own the place have obviously been very astute at marketing, and got all the locals to vote for the pub, therefore putting up it's ranking to the top 5 in East Anglia on this secrets website. I am sure the chef is entusiastic, and loves his job. I am happy he is supporting the local guys and takes time to source his food. However, he, nor his team can live up to the write up they have given themselves. Steak isn't difficult, and it wasn't busy. They do buy some stuff ready done, and yet to read the website one would think that they would shun the processed stuff.
These websites let people review their own places, and never check on them. I could pay certain publications and become one of Britains best cafes. I don't think this is right. It's unfair to the public. Reviews should be that, by independant people, surely? This is how the rossette system works in hotels, but for the smaller guys word of mouth is the only way to know if you are going to a good place.
Maybe I am jealous that I cannot do that huge ego thing and tell everyone we're marvellous even when we fall short of the mark. On the whole though I think I would prefer to sleep at night and be who we are, even with our foibles.
Thursday, 26 February 2009
Ham Hocks and History
My Grandmother loves ham hock soup. It takes her back to the service days, when her mother worked up "at the big house" and her father grew all of the vegetables to feed her family, the family in the big house, and the other families that lived and worked the farm. Days of blacking the stove and buying borax from the chemist (a thing that sadly but probably wisely has been banned)Where the milk was delivered from a horse and cart and you took a pitcher to the cart and the milkman would poor the required quantity from a churn. Can't you just see the bonnets and the geese following the girl with a bunch of wild flowers in her hand??
I digress. The biggest pot was put on the stove. Ham hocks, vegetables and water were added and it was left. Over the week it was not removed from the stove. It kept bubbling, and things kept being added to it, pulses, barley more vegetables.
The meat fell from the bone, eventually so you started the week eating vegetable soup laced with ham stock, by the end of the week you had ham hock meat and vegetables and whatever else you had thrown in in a stew-ish meal. Of course these were days when hygiene was a greeting to your nextdoor neighbour.
The recipe, cleaned up and made a little more time efficient is the one we use for our ham hock and butterbean soup.
Put in your biggest pan ham hock and onions roughly chopped. Cover with cold water add a few pepper corns and some chopped carrot and celery if you wish. Bring to the boil, and then simmer gently for a couple of hours. The meat will shrink from the bone when it's done. Let it cool in the pan and stock while you make the soup.
As usual, onions, carrots, leeks, celery, chopped up finely. They do have to fit on a spoon, so don't make them too big. Soak butter beans if necessary, or you could use canned. It doesn't have to be butterbeans. You can use barley, or other beans that will basically hold their shape.
Now, take the ham out of the liquor. KEEP THE LIQUOR! This is your stock, and everybody at some point watches it flow down the sink as they hold all the mushy vegetables in a sieve, useless. We will strain it later. Remove the meat from the bone and keep.
Butter or oil in a large pan. Throw in your nicely chopped veg, a sprinkle of pepper, and some garlic if you like. Sweat the veg off, that is no colour but let the onions go translucent. I like the vegetables still quite firm. If you like add a good sprinkle of dried herbs. If you are using barley throw that in now.
Strain the liquor, directly in to the pan if you wish. If it's really salty use half and top it up with water. Either way, the stock goes in, and the beans. Stir it all together and leave it. Bring it to the boil, stirring occasionally. Simmer for about an hour if using dried beans, or half for canned. Stir every now and again. Taste it as you go, just don't eat the beans until they are cooked through. Press one against the side of the pan to check- if it crushes, then it's done. Add the reserved ham meat, cut into small pieces. Taste it. For more flavour leave it cooking for a bit longer- it will thicken slightly the more you cook it. Serve with warm crusty bread.
You can add tinned tomatoes, courgettes, peppers, cabbage, potatoes, sweede etc to ring the changes or use up odd bits you have left. It's a good soup to use up bits and keeps really well. It is better made the day before you need it. Don't worry if it sets over night. Ham hock will create it's own jelly, and the soup will set.
If you do not have time to do it all in one day, make the stock, and cool it. The soup can be made the following day.
I digress. The biggest pot was put on the stove. Ham hocks, vegetables and water were added and it was left. Over the week it was not removed from the stove. It kept bubbling, and things kept being added to it, pulses, barley more vegetables.
The meat fell from the bone, eventually so you started the week eating vegetable soup laced with ham stock, by the end of the week you had ham hock meat and vegetables and whatever else you had thrown in in a stew-ish meal. Of course these were days when hygiene was a greeting to your nextdoor neighbour.
The recipe, cleaned up and made a little more time efficient is the one we use for our ham hock and butterbean soup.
Put in your biggest pan ham hock and onions roughly chopped. Cover with cold water add a few pepper corns and some chopped carrot and celery if you wish. Bring to the boil, and then simmer gently for a couple of hours. The meat will shrink from the bone when it's done. Let it cool in the pan and stock while you make the soup.
As usual, onions, carrots, leeks, celery, chopped up finely. They do have to fit on a spoon, so don't make them too big. Soak butter beans if necessary, or you could use canned. It doesn't have to be butterbeans. You can use barley, or other beans that will basically hold their shape.
Now, take the ham out of the liquor. KEEP THE LIQUOR! This is your stock, and everybody at some point watches it flow down the sink as they hold all the mushy vegetables in a sieve, useless. We will strain it later. Remove the meat from the bone and keep.
Butter or oil in a large pan. Throw in your nicely chopped veg, a sprinkle of pepper, and some garlic if you like. Sweat the veg off, that is no colour but let the onions go translucent. I like the vegetables still quite firm. If you like add a good sprinkle of dried herbs. If you are using barley throw that in now.
Strain the liquor, directly in to the pan if you wish. If it's really salty use half and top it up with water. Either way, the stock goes in, and the beans. Stir it all together and leave it. Bring it to the boil, stirring occasionally. Simmer for about an hour if using dried beans, or half for canned. Stir every now and again. Taste it as you go, just don't eat the beans until they are cooked through. Press one against the side of the pan to check- if it crushes, then it's done. Add the reserved ham meat, cut into small pieces. Taste it. For more flavour leave it cooking for a bit longer- it will thicken slightly the more you cook it. Serve with warm crusty bread.
You can add tinned tomatoes, courgettes, peppers, cabbage, potatoes, sweede etc to ring the changes or use up odd bits you have left. It's a good soup to use up bits and keeps really well. It is better made the day before you need it. Don't worry if it sets over night. Ham hock will create it's own jelly, and the soup will set.
If you do not have time to do it all in one day, make the stock, and cool it. The soup can be made the following day.
Wednesday, 18 February 2009
New season, new plans
We have been planning and having a bit of a think about the cafe. We have had people striding around with drills and wrenches, looking at lights and scratching their heads. We have had "the suits" in- 4 today, at lunch time, in the half term. Do they not get the connection with the name on the door?? - and we have had the animated conversations which finish generally with me laughing hysterically saying "Yes, why not? We'll have three!"
It's all very exciting and good to go into a new season with a little project in hand, but also quite expensive! Jodie helps me by either putting things into simplistic language and when I'm going off an idea she prices it out in mugs of coffee or similar and tells me how long it will take to pay for itself, or she gets her stubborn look and says "well, we need it. Tell him, we need it. No argument. We just need it, and that's it" There is no come back from that.
We have hand dryers now. That work. All the time. No longer will the ladies have to sidle up to a machine on a wall, with dripping hands, and whack it with their elbow to ensure a blast of vaguely warm air that lasts for 3 seconds. It'll be quite dull really.
We are, at some point getting a new window for the kitchen, and at the same time, will be able to paint the kitchen, and I'm hoping some of the cafe. I am trying to get a date for this, but get asked to innumerable meetings instead that only end up deciding when the next meeting will be.
The biggest purchase of all will be our coffee machine.One could buy a new car for less. This is an Evolution machine, and should do pretty much everything. I was hoping it would take the coffee to the table, but apparently not. The best thing about it all is that we will be able to do two things at once. This sounds quite simple, but as these things run on pressure, it cannot draw milk, make it froth and also spit out hot coffee. The new one will. Half the queue therefore and happy customers. All has been arranged by my lovely coffee man, Richard Palmer. He has helped us from day one, and he provides some damn good coffee. I could write all day about Palmer and Palmer. I love them.
We are also adding new bits to our menu. We will do a proper preview thing nearer April when we will roll it out, but we are looking at proper plated salads, homemade (of course) hummus and some new and interesting specials for the boards- they are new too! Any ideas would be very welcome. Don't mention baked beans, or chicken nuggets though, eh?
We will also get a new freezer from which we can serve ice creams. This will mean building a small mdf box for it, to corale it between the vending machines. I have assured the Walls man that we will have a hot summer. If anyone can help me fulfill this promise I'd love to hear from you.
So it's all going on with us, any ideas you have regarding menus, or comments regarding changes please feel free to let us know.
It's all very exciting and good to go into a new season with a little project in hand, but also quite expensive! Jodie helps me by either putting things into simplistic language and when I'm going off an idea she prices it out in mugs of coffee or similar and tells me how long it will take to pay for itself, or she gets her stubborn look and says "well, we need it. Tell him, we need it. No argument. We just need it, and that's it" There is no come back from that.
We have hand dryers now. That work. All the time. No longer will the ladies have to sidle up to a machine on a wall, with dripping hands, and whack it with their elbow to ensure a blast of vaguely warm air that lasts for 3 seconds. It'll be quite dull really.
We are, at some point getting a new window for the kitchen, and at the same time, will be able to paint the kitchen, and I'm hoping some of the cafe. I am trying to get a date for this, but get asked to innumerable meetings instead that only end up deciding when the next meeting will be.
The biggest purchase of all will be our coffee machine.One could buy a new car for less. This is an Evolution machine, and should do pretty much everything. I was hoping it would take the coffee to the table, but apparently not. The best thing about it all is that we will be able to do two things at once. This sounds quite simple, but as these things run on pressure, it cannot draw milk, make it froth and also spit out hot coffee. The new one will. Half the queue therefore and happy customers. All has been arranged by my lovely coffee man, Richard Palmer. He has helped us from day one, and he provides some damn good coffee. I could write all day about Palmer and Palmer. I love them.
We are also adding new bits to our menu. We will do a proper preview thing nearer April when we will roll it out, but we are looking at proper plated salads, homemade (of course) hummus and some new and interesting specials for the boards- they are new too! Any ideas would be very welcome. Don't mention baked beans, or chicken nuggets though, eh?
We will also get a new freezer from which we can serve ice creams. This will mean building a small mdf box for it, to corale it between the vending machines. I have assured the Walls man that we will have a hot summer. If anyone can help me fulfill this promise I'd love to hear from you.
So it's all going on with us, any ideas you have regarding menus, or comments regarding changes please feel free to let us know.
Wednesday, 4 February 2009
What I did on my holiday
I have been away for a few days, and did a little exploring of good eating places. They do involve a little drive, but often are well worth it.
I for one am really disappointed in the gastro pubs that have broken out like a rash across the country. The pubs look nice from the outside, but the tell tale computer designed sign swinging from the front of the building often give the first hint of the lack of substance within. The menus seem generic, and an insult to the chefs cooking them. Some, however have got the mix right. These buildings are normally old, and some have been restored with care and love, others made to look older than they are, with more beams than they need and fake wood and even stone. Being a country girl I still can't understand why one would hang a hand plough from the ceiling, or have a saddle perched over a beam under which you sit for a three course meal. Others have had a modern look put into an old building. This again can work really well, but can look absolutely awful.
In Peterborough we are blessed with a few gastro pubs, some which seem to think they are marvellous, but if asked about ingredients of things the blank expressions say it all. In surrounding villages we have the honour of having some lovely local and cared for proper pubs. One such is The Red Lion in Warmington. (PE8 6TN) It is run by Tim Stubbs, and has a small restaurant one side and a public bar the other. Tim collects antiques, which are around the place for show and sale. It is a friendly place, the staff have time to chat, making you feel very welcome but never being overpowering. The food is thought about and interesting. For example I had as a starter black pudding on a garlic cream cabbage. My friend had Welsh Rarebit. Both were lovely. Well presented and properly seasoned and great for this time of year and weather. It's not far from the city, but you feel like you are out in the sticks. We went via Folksworth and along a single track country road so you did feel you were just on the edge of the world, but it is sign posted off the A605. I would say it's worth a look, and I shall be reviewing it properly if Jodie and I can get a table!
I also ventured to the Pheasant at Keystone down the A14 half way between Cambridge and Kettering. This was one of the first true gastro pubs, when that wasn't an insulting term. It also used to be a blacksmiths forge, and has open log fires, friendly and efficient staff and lovely food. I was joined by relatives- old fashioned farming folk, who appreciate good food. The Pheasant do a special at lunch time, three course, £15 per head. Unflustered, proper food. Minestrone soup followed by Pheasant and Leek suet pudding. Yumsk. You cannot ask for better.A sweet apple pie with sauce anglaise to finish and we were very happy people. All presented with flair and cooked to perfection. If you find yourself coming back from the M1 or Kettering, then call in. It's a really pretty pub in a lovely village.
A little further out is the Red Lion at Brayfield on the Green. This is in Northamptonshire, near Denton. Really good food, a big menu-19main course dishes, not including the specials, so enough choice for everyone. They do traditional stuff- bangers and mash, steak and chips(hand cut, of course)- and also some interesting, local and seasonal dishes. I had Salmon with black treacle. I know it sounds strange, but it was gorgeous. Succulent, sweet, but bizarrely not treacley. They were busy when we went for lunch- a funeral gathering that had added 20 more people than originally booked. The manager was very apologetic and did everything he could to seat us quickly but away from the group. His obvious love for the job made you feel you were his best customers, and the chefs obviously took great care with the food.
I think good food, in season and cooked for you is one of the best things you can have. I know this recession is hurting us, but is it not better to eat out really well once a month, than eat uncared about food every week? The smaller pubs around need our help, and the people that put in the hours, the work and the love should be rewarded by our patronage.
I for one am really disappointed in the gastro pubs that have broken out like a rash across the country. The pubs look nice from the outside, but the tell tale computer designed sign swinging from the front of the building often give the first hint of the lack of substance within. The menus seem generic, and an insult to the chefs cooking them. Some, however have got the mix right. These buildings are normally old, and some have been restored with care and love, others made to look older than they are, with more beams than they need and fake wood and even stone. Being a country girl I still can't understand why one would hang a hand plough from the ceiling, or have a saddle perched over a beam under which you sit for a three course meal. Others have had a modern look put into an old building. This again can work really well, but can look absolutely awful.
In Peterborough we are blessed with a few gastro pubs, some which seem to think they are marvellous, but if asked about ingredients of things the blank expressions say it all. In surrounding villages we have the honour of having some lovely local and cared for proper pubs. One such is The Red Lion in Warmington. (PE8 6TN) It is run by Tim Stubbs, and has a small restaurant one side and a public bar the other. Tim collects antiques, which are around the place for show and sale. It is a friendly place, the staff have time to chat, making you feel very welcome but never being overpowering. The food is thought about and interesting. For example I had as a starter black pudding on a garlic cream cabbage. My friend had Welsh Rarebit. Both were lovely. Well presented and properly seasoned and great for this time of year and weather. It's not far from the city, but you feel like you are out in the sticks. We went via Folksworth and along a single track country road so you did feel you were just on the edge of the world, but it is sign posted off the A605. I would say it's worth a look, and I shall be reviewing it properly if Jodie and I can get a table!
I also ventured to the Pheasant at Keystone down the A14 half way between Cambridge and Kettering. This was one of the first true gastro pubs, when that wasn't an insulting term. It also used to be a blacksmiths forge, and has open log fires, friendly and efficient staff and lovely food. I was joined by relatives- old fashioned farming folk, who appreciate good food. The Pheasant do a special at lunch time, three course, £15 per head. Unflustered, proper food. Minestrone soup followed by Pheasant and Leek suet pudding. Yumsk. You cannot ask for better.A sweet apple pie with sauce anglaise to finish and we were very happy people. All presented with flair and cooked to perfection. If you find yourself coming back from the M1 or Kettering, then call in. It's a really pretty pub in a lovely village.
A little further out is the Red Lion at Brayfield on the Green. This is in Northamptonshire, near Denton. Really good food, a big menu-19main course dishes, not including the specials, so enough choice for everyone. They do traditional stuff- bangers and mash, steak and chips(hand cut, of course)- and also some interesting, local and seasonal dishes. I had Salmon with black treacle. I know it sounds strange, but it was gorgeous. Succulent, sweet, but bizarrely not treacley. They were busy when we went for lunch- a funeral gathering that had added 20 more people than originally booked. The manager was very apologetic and did everything he could to seat us quickly but away from the group. His obvious love for the job made you feel you were his best customers, and the chefs obviously took great care with the food.
I think good food, in season and cooked for you is one of the best things you can have. I know this recession is hurting us, but is it not better to eat out really well once a month, than eat uncared about food every week? The smaller pubs around need our help, and the people that put in the hours, the work and the love should be rewarded by our patronage.
Subscribe to:
Posts (Atom)
