Goodbye large plates of food, small plates or tapas hit the spot at the Vault, Nailsworth
Drive down an ordinary road in Cirencester, park and walk down the path to Capreolus distillery (Capreolus is the latin name for a roe deer). To one side is the area where the ingredients are processed. On the other side is the distillery itself. It’s housed in the lean-to greenhouse of Barney Wilczak’s childhood home. The garage is now designated a bonded warehouse – there can’t be many of those in Gloucestershire.
What would you say is a chef’s finest accolade? It could be the number of Michelin stars gained, the length of time in business or perhaps the number of our finest chefs who were trained in his kitchen. For Pierre Koffman it must be all three.
When I was little, I loved nothing more than chewing on jelly cubes usually red and made by Rowntree – what a treat.
As I got older, I rarely ate jelly. It was only when Marks & Spencer introduced their pots of raspberry jelly and again I was hooked. Now, a fruity homemade jelly is hard to beat. If you need an excuse, do make it for your children or grandchildren.
Last week I ate in Bangkok. Bath masquerading Bangkok to be exact. It was a chilly evening when my husband and I walked into Thaikhun. There was an immediate assault on the senses: colour, noise, people and stuff. Look up and there are all sorts of items hanging from the ceiling including signs in a language we didn’t know, household utensils, some very old TVs, networks of wires wrapped round what looked like telegraph poles. We then noticed the bar to the left where much energetic shaking was going on and to the right a very shiny kitchen semi-open to diners. The space is large but cleverly split into different areas.
Each month 180 Clandestine Cake groups celebrate cake. I take part in the Gloucester group and share a recipe for berry babas.
You don’t really expect to get a recipe when you visit a Café for lunch, yet this is what happened when we ate at Café Mosaic in Cirencester.
I love cheese soufflé. It is my show off dish and I make it regularly. My friend Amy is equally obsessed with all types of soufflé. She has been known to visit various restaurants in Edinburgh eating nothing but soufflé.
Having moved to Gloucestershire after 20 years in Scotland what would we find?
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