Archive | January, 2013

Graveney and Meadow, Tooting

29 Jan

I discovered this little gem of a place during a lovely girly catch up with a couple of friends. There is a lovely ambience indoors, with big comfy sofas scattered around the place and dim lighting making it that little bit more intimate. It’s pretty huge, actually. There are tables too, for those of you who prefer a proper place to sit to tuck in to some rather fantastic sounding nosh.  The decorations are really funky – little bits and bobs of old school sewing shop type things, and odd random things you might find in an antiques shop. Now when I heard about this place,  I had my reservations; it is a cafe, a bar, a bakery and a restaurant. It all seemed too much. However, given the size of the place and the opening hours it seems to work rather well. There’s something for everyone; I spent quite a while lingering around the bakery counter eyeing up the many delicious treats which they had on offer. They looked goooood. According to the website they make most things fresh daily, and there are specific times at which baked goods are made (e.g. early morning for croissants and afternoon for chelsea buns – yes please…!).  When we visited during the day there was a large table of mums and babies (and lots of prams), but again, given the size and the layout we were able to tuck ourselves away around the other side of the bar and barely even noticed them (I have nothing against mums and babies of course, but I know that it can be quite intimidating if you’re going somewhere for a quiet drink only to be faced with the pram-squad and screaming children).

No one ever thinks of Tooting as a place to find specialty coffee, so my expectations weren’t high, so I was very pleasantly surprised when my mocha turned up looking like THIS:

photo (2)….and even more pleasantly surprised that it tasted amazing. I regretted not ordering a coffee. However, I visited again today and grabbed a take out latte on my way to my GP practice. It was a very good quality coffee; it could have been a little hotter temperature wise, and in hindsight I wish I had ordered a flat white to try to get some more depth of flavour, but it was well made. Sadly I was a little distracted today and don’t remember about the tasting notes, but with their beans sourced from Workshop Coffee I can only imagine that they must update their beans in line with their supplier. I’ll check to be certain.

My only disappointment with this place was the price of the coffee, really. With pretty reasonably priced booze, and pretty reasonably priced food, I was a bit disappointed to have to pay £2.30 for a take out coffee. I know that many people are suggesting that Tooting is the new Balham, but realistically it’s not there yet. Perhaps I am being a little harsh, because their prices do match those in Balham (apart from their take out prices – which I genuinely believe need to be at £2, max) and the coffee is matched in quality, but I just feel that given the area it is a little bit on the pricey side a little too soon. That said, I would be prepared to pay £2.3o for a sit in coffee over a relaxed brunch in such a wonderful atmosphere

I do need to also tell you about the toilets. This might be a little bit weird, but err, well, toilets are pretty important to me. If a place has a really grimey grotty dirty toilet, I am seriously put off. Definitely. Not. Here. Their toilets are SO cool! I can only speak about the ladies’, of course (I wasn’t so excited that I felt a need to sneak a peak in the mens’); it is laid out like a dress maker’s shop. There are sewing patterns on the walls, and random dresses hung from hangers. It was also really spacious, so I can imagine that on those girly cocktail nights people wouldn’t be squished up against one another fighting for mirror space to touch up the lipstick. Brownie points!

Score: 8/10 – good coffee, great atmosphere and layout, just need to drop the price of their take out coffee!

Price range: Varies depending on what you’re buying; coffee around £2.20-2.30, £1.50 for filter

Would I go back: yes, but probably not every day for penny-pinchings’ sake

Roast Veggie Lasagne

27 Jan

This one is a bit of a labour of love, but my goodness is it worth every minute (I say this as someone who didn’t actually do the cooking but certainly enjoyed the outcome!). It’s a nice option for the family to make at the weekend, when everyone can have a job of their own to contribute to a marvellously delicious meal, or a good one to make when you’ve got a bit of time at home to make all the components from scratch. To be honest, it’s not difficult at all, but it can generate a bit of washing up!

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We like to try and do a veggie option every now and then, as it helps to reduce saturated fat intake (nasty fats which clog up your arteries and lead to ischaemic heart disease and stroke, amongst other things), and increases the wonderful veggie vitamin and mineral intake (good for, well, everything…). When a dish tastes this good, it’s hard to imagine why anyone wouldn’t choose this over a similar meat option. It’s such a comforting, healthy dish which really warms you up from the inside when the weather is so utterly pants! You don’t technically have  to make your own tomato sauce, but it’s much healthier than buying jarred/tinned sauces, and it adds a depth of richness and flavour that you don’t generally find in the packaged stuff. I definitely don’t like buying ready made bechamel (or ‘white sauce’) as I find it tastes very artificial, and it’s often packed with so many preservatives and so much salt that it just wipes out the health benefits of an otherwise healthy recipe. It’s so easy to make too, and as you can freeze it you may as well make double the amount to save on time later!

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It’s another from the ‘good food’ website, and it makes a jolly generous amount. At least enough for six! We added a load of frozen peas too, because I’m a little bit obsessed with peas. They’re tiny power houses of nutritional benefits: high in iron, fibre, vitamin C and a load of anti-oxidants – what’s not to love?!

Recipe

Lasagne

  • 3 red peppers
  • 2 aubergines
  • 8 tbsp olive oil
  • 1/2 quantity tomato sauce – recipe below (we actually used the entire quantity!)
  • 300g lasagne sheets
  • 1/2 quantity white sauce
  • 125g mozzarella
  • Handful of cherry tomatoes

Tomato sauce

  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, sliced
  • 1 carrot, chopped
  • 2 tbsp tomato puree
  • 200ml white wine
  • 3 x 400g chopped tomatoes
  • 1 handful basil leaves

White sauce

  • 85g butter
  • 85g plain flour
  • 750ml milk
  1. Make tomato sauce: heat oil in a pan and add the onions, garlic and carrot. Cook for around 6-7 minutes until everything has softened nicely. Stir in the tomato puree and turn up the heat a little, cooking for 1 minute. Add the wine and cook for around 5 minutes until the sauce has reduced by about two thirds. Add the chopped tomatoes and basil and bring to the boil. Simmer for about 20 minutes then blitz in a food processor (you can freeze this sauce and use it for other things like spag bol, or a simple delicious pasta sauce).
  2. Heat oven to 180C (fan).
  3. Chop the peppers into large pieces, getting rid of the seeds and slice the aubergines (getting rid of the ends). Stick them onto a lightly greased baking tray or two, drizzle with olive oil, season well and roast for 25 minutes.
  4. In the meantime, make the white sauce. Melt the butter in a pan and stir in the flour. Cook for around 2 minutes and then slowly whisk in the milk. You’ll need to give it a good old whisk to make sure it doesn’t go lumpy! Bring it to the boil, continuously stirring to avoid those pesky lumps. Reduce the heat and keep it cooking until it starts to thicken – enough to be able to coat the back of a spoon is thick enough (when cool, you can freeze until you need it).
  5. Reduce the oven temperature to 160C (fan) and lightly oil a large ovenproof dish (30x20cm). Place a layer of veggies on the bottom of the dish and pour over about one third of the tomato sauce. Place a layer of lasagne sheets on top of this, then add a layer of white sauce (about a quarter of it should do). Repeat this process until you’ve got yourself three scrummy layers.
  6. Spoon the remaining white sauce over the top to make sure there’s no pesky pasta poking out (it will burn otherwise), and tear over your mozzarella along with the halved tomatoes.
  7. Bake in the centre of the oven for about an hour if using dried lasagne sheets, or 45 minutes if using fresh.
  8. Enjoy on its own or with a side of fresh rocket salad, and with the rest of that white wine!

Date studded banana bread

20 Jan

Well, well, well. It has been farrrr too long since I posted. I really don’t know where the time goes! Mind you, with all this snow everything seems to take forever in this country, so perhaps I shall blame it on that.

I don’t particularly like snow very much – I really feel the cold, so I wanted something warm and scrummy to cheer me up. Venturing out of the house again and into the blizzard (okay, slight exaggeration) therefore was NOT an option, but I really wanted something warm and indulgent, yet somewhat healthy. I knew that Pat had bought bananas and noticed that he had quite cleverly left only two perfectly banana bread sized to ripen up while he was away with work. Cunning. But I was feeling experimental and creative, and I didn’t want to just follow a bog standard recipe, so I decided to create my own!

Bananas are high in potassium (important to help everything in our body function normally, especially our heart) and fibre, essential for maintaining a healthy digestive system. Interestingly, dried dates are also incredibly high in potassium and fibre, so the two fruits marry together very well to pack a good healthy cardiovascular punch, and help your digestive system. 

Sounds good to me!

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This recipe would also work well by substituting the dates for walnuts – chop roughly and add as you would the dates.

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Recipe

50g caster sugar
70g soft brown sugar
100g margarine
2 eggs
300g plain flour
2 ripe bananas (the riper the better!)
1 tsp vanilla extract
1 tsp ground cinnamon
15-20 dried dates, cut in half lengthways and then chopped
1 tsp bicarbonate of soda
Pinch salt
1/3 cup milk (~75 ml)

  1. Preheat the oven to 170C (fan) and grease/line a loaf tin.
  2. Mash up the banana in a bowl with a fork. Try to get it as smooth as possible! Add the milk and vanilla extract and mix well. 
  3. Beat the sugar and margarine in a bowl with an electric beater, until well combined. Add each egg, beating well after each addition.
  4. Add the banana mixture and mix well.
  5. Sift in the flour, bicarbonate of soda, cinnamon and salt, and gently fold into the mixture. Add the chopped dates and fold carefully into the mixture.
  6. Place the mixture into the loaf tin and bake for around 60-65 minutes, or until a skewer comes out clean.
  7. Leave to cool on a cooling rack, and then enjoy as it is. Alternatively thickly slice, toast for ~1 minute each side under a medium grill and serve with a lashing of good quality spread. Yum!

ANZAC biscuits

11 Jan


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Okay, okay, I know it’s not ANZAC day, but this morning after my run I just fancied baking. I know PD’s had a stressful week, so I wanted to bake him something for his return home to go with his new coffee beans, I wanted something that I could make enough of to share with my housemates, and I wanted something that I could whip up really quickly without having to go to the shops to buy any more ingredients. Not too much to ask really.

One of my new years’ resolutions is to learn more about the world – both current affairs and historical ones – so this was the perfect opportunity to learn a bit about WWI.

ANZAC stands for Australian and New Zealand Army Corps, and although ANZAC day now celebrates all the many brave men and women who fight for our countries, historically it celebrated the Gallipoli disaster of WWI. In April 1915, the ANZAC troops (including British and French forces) landed in Gallipoli under the suggestion by Churchill that this may weaken Germany, and also allow the allied powers (Britain, France and Russia) to take hold of the port of Constantinople which in turn would allow help to be sent to Russia who appeared to be struggling a bit. Sadly the weather was not on their side, and the troops landed on a very narrow stretch of beach which was surrounded by cliffs on all sides. The troops were sitting ducks for the Turkish fire.

Despite major losses and constant woundings, the ANZACs kept pushing through for eight months. Eight months! What always seems to shine through in all of the historical accounts of the time that I read is the incredible attitude of the Australian and New Zealand troops. Even though they lost ~10,000 men, they kept in good spirits and supported one another until the order came to retreat (and apparently even then they didn’t want to retreat, because they felt that they had lost so much already that they didn’t want to leave until they had won).

So, on a lighter note, where do the biscuits come in??! The aussies and the kiwis back at home are thought to have sent these biscuits to the troops because the ingredients don’t spoil easily. I can imagine that they were most gratefully received. Although ANZAC day is in April, I’m sure no one would complain if you needed to do a practise run through in January……….they represent something special, and on top of that they taste very, very good.

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Recipe (from taste.com.au, with a little modification)

  • 1 1/4 cups plain flour
  • 1 cup oats
  • 1/2 cup caster sugar
  • 3/4 cup desiccated coconut
  • 2 tablespoons golden syrup
  • 150g margarine
  • 1/2 teaspoon bicarbonate of soda

Preheat oven to 170C (fan)

Place the margarine and syrup into a pan and heat over a low heat until it melts together.

In the meantime, mix the flour, oats, sugar and coconut in a large bowl until combined.

Take the pan off the heat when the margarine is all melted, and mix well. In a small dish, mix the bicarbonate of soda with 1.5 tbsp water, and add to the pan. Stir well with a wooden spoon. 

Add the margarine/syrup mixture to the dry ingredients until well combined, shape tablespoonfuls into small patty-like shapes and place on some grease proof paper on a baking tray.

Bake in the oven for 12 minutes, and leave to cool on the baking tray.

Homemade Ale and Wholegrain Mustard

6 Jan

Well…well…well. Christmas is over (I say, sat here sipping on my mulled wine……), which means that I can let you into some of the secrets of my Christmas prezzies! I do like to make Christmas presents, I think that it adds a nice personal touch, and shows that you’ve gone to the effort to actually make something. Last year I made a delicious apricot jam which turned out very well (I hope to make it again soon and will share the recipe then), and a tomato and chilli jam which unfortunately wasn’t as good as I had hoped (probably due to over reducing the mixture….). This year, chutney and mustard were on the agenda. I wasn’t particularly taken with the chutney as there seemed to be much too much liquid, and I’ll adapt it next time. The mustard however was a winner! I’ve never made mustard before, so it was a bit of a gamble, but it turned out really well and I’ll definitely be making it again. It was really easy to make too! I think the original recipe came from BBC good food.

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Recipe (makes around 1 kg)

  • 175g brown or black mustard seeds
  • 175g yellow mustard seeds
  • 500 ml ale or beer (I used a honey dew ale)
  • Pinch of chilli flakes
  • 175ml cider vinegar
  • 6 tbsp honey
  • 1 tbsp ground nutmeg
  • 1 tbsp salt

Soak the mustard seeds in the ale or beer overnight, and cover with clingfilm – they’ll soak it all up. Add all other ingredients and blend a little until almost blended (you want a bit of crunch left in it, not a paste!).

Sterilise your jars (see below), and fill/screw lids on while the jars are still hot. Tap on a bench to try to get rid of any air bubbles. Leave to cool and then label with some pretty labels!

 

A note on sterilising: I used to buy brand new jars and lids and sterilise them by washing in hot soapy water, then placing in a large pan with boiling water for about ten minutes, plus ten to fifteen minutes drying time upside down in the oven at 160C (fill them with whatever it is you’ve made while they’re still hot). I now recycle jars, because frankly it’s too expensive to buy new ones, and if you clean them up / sterilise them (as above) they are just as good as new. There is a lot of debate about what the proper way to sterilise jars is, and many advocate buying new lids to ensure a proper airtight seal, however I recycle my lids too and I’ve never had a problem. I’ve never ‘canned’ my home made goodies (involves heat processing) either. I think people get so carried away with health and safety sometimes – yes, one must be careful and use a good amount of common sense to reduce the risk of bacterial contamination, but my grandparents and their parents before them never had any of the fancy high tech processing things which people try to sell us today, and they were absolutely fine! The high sugar content of jams, and the high acidity of mustards/pickles/chutneys creates a hostile environment for little bacteria too, so all in all, unless you’ve really not made an effort to keep things sterile, or not added the right proportion of sugar/salt/vinegar, it would be quite unlucky to find mould if you’re using the product within 6 months.

Historically wax or paraffin was used to create a seal around the top of jams to prevent bacterial growth, but apparently that’s not recommended any more as mould can grow underneath the wax if it doesn’t form an airtight seal. Basically, if you’re using old jam jars and lids, I’d place a wax disc on the top of hot jam so that it goes all the way to the edge (and there are no bubbles underneath) as an extra way of ensuring a seal with an old screw top lid. I don’t know what the protocol is for mustards and such, but the sterilised screw top lid should be sufficient. The only thing I would say is that you need to make sure that your lids have a lining if you’re using them for acidic products (like chutneys/mustard). The acid will react with the metal and it will start to corrode if you don’t.

 

Adam Simmonds, Danesfield House

4 Jan

I’ve been meaning to write about this wonderful experience for a while now, but as I’m sure is the case with all of you, Christmas planning has been rather manic! I’m back at home with the family now, and while everyone else is snuggled up in bed I am sat in the kitchen listening to gale force wind and rain outside, and tip tapping away on my little computer…instead of going out for a run. I think I’m going to wait for the weather to get at least a little bit better before I venture out – at this point I think I might take off and land in Belgium if a gust of wind hit me in the right direction.

Anyway – Adam Simmonds. I was very lucky to be taken (very generously) to Danesfield House in Marlow for a birthday treat by PD. It was such a wonderful escape from London; Danesfield House is set just on the outskirts of Marlow, smack bang in the countryside, and sits atop a lovely green hill. With around 65 acres of land (very GREEN land – not a tube or red bus in sight), it provides a perfect weekend retreat from London. Although this post is about the restaurant, I must say that the hotel itself is spectacular also. You feel sort of like royalty; the room which we were in was vast, with beautiful views of the landscape outside.

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But the restaurant is the focus of the review, so here we go.

Taken from Danesfield House website:

“Earlier this year, Adam retained a Michelin Star in the current edition of the Great Britain and Ireland Guide, which is one of many accolades achieved by Adam and his Brigade in the last few years. The Good Food Guide rates the restaurant with an impressive 8/10, placing it as the 13th top restaurant in the country. The AA Restaurant Guide 2012 confirmed four prestigious rosettes, for the fifth year running.”

The restaurant itself appears rather unassuming from the outside – mainly because all you see past the hotel reception is a door. There is no pompousness associated with Adam Simmonds, bar a few framed accolades on the wall next to the smartly presented person checking reservations by the door. The room is small, it must seat only around 5-6 tables of 6-8, but it’s high ceilings and Renaissance designs make it feel much larger. It was decorated beautifully, and had an incredible sense of grandeur (I must admit, I did move my seating arrangement a little closer to Pat, as I felt a little far away on our 6 person table – it seems that there weren’t any tables only for two, but perhaps this was only on this particular day).

The servers made us feel very at home straight away, and had the perfect balance of friendly and familiar versus leaving us to enjoy our special night. It wasn’t intrusive at all, yet very attentive. The first course was an amuse bouche of a tomato mousse with a vodka granitee. It was a wonderful introduction to the tasting menu – light, but full of flavour, and presented beautifully. We chose to have the matching wines, which had been very cleverly matched the particular flavours in the food. It definitely added another dimension to the meal (and possibly a few tipsy giggles by the end of the many courses!).

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The second amuse bouche was an interesting rendition of what I think of as thick pea and ham soup (erwt soup, back here in Holland), it had all of the flavours of a pea and ham, but was light and frothy. Again, a lovely introduction to what was going to be a fantastic meal.

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The first course was langoustine and caviar, with mackarel, anchovy, pickled cucumbers and English wasabi. The flavour combinations in this dish were absolutely wonderful, and complemented each other perfectly. The only nitpicky criticism we could come up with, would be that the pickled cucumber could have been a little more thinly sliced. As the langoustine was quite a delicate flavour, matched with the milder English wasabi, the pickle came through a tinsy winsy bit too strongly at times. It was matched with a 2008 Pinot Cuvee Silver Lake Willi Opitz from Austria.

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The second dish was confit foie gras with frog legs, a duck consomme, compressed apple and pickled turnip.  The consomme for me was the highlight of this dish – it completely lifted the flavours, and the apple added a slight sweetness against the very savoury duck. Beautifully cooked, and wonderful flavours. This was definitely one of my favourites taste-wise. Again, it matched the wine (same as above) perfectly.

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The following dish was by far the stand out dish of the night. Cod was served with shavings of truffle, leek puree, goat’s cheese and a truffle bouillon.  The flavour combination was fantastically memorable, and matched to the wine (2010 Chablis Domaine Colette Gros) the dish was one of my favourite dishes of all time!

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The following treat was roasted breast and leg of chicken prepared in various ways, with onion puree and yeast potatoes. It was all wonderfully prepared and beautifully cooked, and was served with a 1998 Urbina Rioja, Reserva Especial from Spain.

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We opted for the cheese course, and when the trolley rolled round I was initially a little disappointed. Having been completely overwhelmed by the size of the cheese trolley at Le Gavroche, I was rather underwhelmed by the size of this one. How silly I was! The cheeses had all been very carefully selected (both French and British), and each came with a very carefully thought out and designed accompaniment. Do not miss this dish if you’re going; the flavour combinations were so clever in this course, and although each was so different, the matching wine (a 2011 Gruner Veltlinel from the Kremstal region of Austria) complemented each flavour. This course made it particularly clear that Adam Simmonds puts a great deal of thought into his dishes. The highlight of this plate was the cheddar with chocolate coated hazlenut – delicious, yet a little bizarre on paper…!

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I think this dish was probably one of PD’s favourites. In my mind it was a bit of a modern take on banoffee pie, but so, so much better! This wasn’t even on the menu…it was a ‘pre-dessert’. In my opinion, pre-desserts should be served with every meal as an excuse to eat more dessert. Yes please!

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The first actual dessert appeared a little like a deconstructed lemon meringue. It was lemon parfait, fennel pollen ice cream, lemon curd and some very accurately cubed olive oil jellies (or pate de fruit if we’re being posh). It was a very refreshing dish; all light flavours, and lovely variances of texture. The two desserts were matched to a 2009 Monbazillac, Domaine L’Ancienne Cure.

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The final dish (sob) was a frozen white chocolate mousse (methinks liquid nitrogen may have made an appearance in the kitchen for this one), blackberry puree and dehydrated white chocolate. I’m not sure what the dehydrated white chocolate was to be completely honest, as it was just like a very thin slice of white chocolate…however, I had had an awful lot of wine by this point so it may just have been that I wasn’t paying enough attention (and not that I was complaining, of course, I love white chocolate!). I didn’t want this dish to end – the frozen white chocolate mousse was absolutely divine!

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Finally we finished off with some coffee and chocolates. I don’t quite remember which coffee I ordered, but PD and I had two different types. They both came in a nice individual cafetiere, and I was really quite taken with my coffee. It had subtle chocolatey undertones and was really quite delicious. PD’s only slight criticism was that the coffee had been brewed with boiling water, whereas it should really be around 95C to preserve all of the flavour qualities. Apparently there is only one hot water tank in the kitchens with no way to regulate temperatures, so I’d advise the purchase of a temperature controlled kettle! (yes, these do exist…I wondered what on earth had replaced my much loved standard kettle which changed colour from blue to red when the water boiled – simple things – but it is a very clever new kettle. Despite the fact that it doesn’t change colour).

All in all this is a real treat for anyone looking for a fantastically intimate night out with incredible food, wine and service. I would most certainly recommend the weekend package; it was such a memorable weekend made all the more pleasurable with the countryside surroundings and beautiful scenery (not to mention the very relaxing spa!). I am unable to comment accurately on the price as I don’t know exactly how much it was (PD kept this from my prying eyes), but I know that the prices are available on the website…and from what I understand, it was great value for the quality. The wine arrangement wasn’t cheap, but it certainly added a spectacular dimension to the meal that we would have really missed out on had we decided not to go for it.

Danesfield House and Adam Simmonds – definitely my foodie highlight of 2012!

As a side point, if you do decide to follow in our footsteps and make your way over to the Danesfield, I can heartily recommend a nearby pub called the ‘Dog and Badger‘ which we visited on our second night (review below).

Dog and Badger, Marlow

We were looking for a good local country pub as we were spending a weekend at the Danesfield. The hotel recommended the Dog and Badger, and we’re so glad they did; upon walking in the atmosphere was cosy and familiar, with an open fire and beautiful comfy chairs. The bar is nicely laid out so that one has to pass the bar to reach a table, meaning that no one can be missed! The service was wonderful – friendly and warm from the moment we entered. Even the locals struck up a friendly chat; we felt very at home.

Having had a michelin starred dinner the night before, our food expectations were high and we were not disappointed. The duck spring rolls were incredibly tasty and presented wonderfully (lots of duck, too!). My boyfriend and I both had the steak to follow – great meat, tender and perfectly cooked as ordered. The chefs (I believe to be the owner’s son and friend) had been very thoughtful in the way in which the food was both prepared and presented, with little gems of bacon wrapped green beans which had been crumbed and fried, and delicious chips. Much to my dismay I popped to the ladies and returned to find that my other half had ordered dessert (thought I might be rolling home at this point…) however I am rather grateful that he did as the sticky toffee pudding was one of the best I’ve had out. The toffee sauce was perfect, and the pudding was spongy and light. The ice cream served alongside was a perfect accompaniment and very tasty (we were even given another scoop as we liked it so much!). 

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The experience surpassed my expectations and was the perfect end to such a wonderful weekend away. Everyone at the Dog and Badger is so lovely, and I was surprised to find out that the pub had only been running as it is for 20 months. It seems so well established and thought through, from the trivial pursuit cards on the table (provided hours of entertainment!) to the layout of the pub itself, and the fantastic food, this place is definitely worth a detour if you’re ever in the area and I hope to return again soon. 

I have also fallen in love with their beautiful and wonderfully well behaved 17 year old family ‘pup’, Judge, who came to make friends with me after a lot of coaxing. But don’t worry if you’re not too much of a dog lover – he’s small and quiet with a fabulous temperament, and only made a timid appearance after everyone was completely finished up with their meal!