The Tasty – a typical English breakfast sausage, great for a brunch
The Traditional – sausages like they used to be with a subtle mix of herbs and a hint of nutmeg
Cumberland – our speciality having trained in Cumbria.
Leek – no small crumbs of leek, we use great big bits
Jalapeno – mexican chillis for the strong of heart!
DIVIDE AND CONKER The sweet chestnut Look out for a ‘castanyada’ near you, village festival celebrating the sweet chestnut, traditionally held on the 1st November at Toussaint, but a hot treat on any cold day…
We are now taking orders for the traditional Xmas cakes we produce each year for Téléthon.
Tony Goodman starts off the ‘Tried and Tasted’ wine series at four fabulous domaines; Domaine de la Perdrix, Chateau de Corneilla, Arnaud de Villeneuve and Dom Brial.
We love publishing your reviews. They’re honest (mostly!) objective, (hopefully) unrelated to advertising (bien sûr!) and cover a wide range of tastes, prices, and places. You might not always agree, the chef might be having a bad day, your standards might be higher….or lower – but they give you an idea of what’s available.
Coming from the French word terre for “soil,” the word terroir originally described the special characteristics of a region, or piece of land, which gave different varieties of wine, coffee and tea their individuality. (Soil, climate, position, regional traditions….)
Saffron production is a labour of love – a process so labour intensive that it is hardly surprising that the fiery coloured spice is the most expensive in the world.
On Sunday 12th November , the wine producers of Latour de France open their doors wide and invite you to join them for a day of tasting.
In many regions of France, the ritual gathering of mushrooms in the autumn (but also spring spring and summer depending upon the weather), is a culture in itself. Whole families or groups of friends make a day of it, and head off ‘à la recherche des champignons’
Here’s a new take on an almond dish. Adding cinnamon gives a warming and comforting feeling whilst eating them. If you’d like them hot add 1/2 to 1 teaspoon of chilli powder.
Take care with boiling sugar. The use of a rolling pin in the final stage allows lots of opportunities for kitchen humour!