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South West | Issue 51

www.favourmagazine.com

for people who love local food

WIN! An overnight stay

at HowardsHouse Hotel

INSIDE

Your regularGreenliving edition

Spotlight on CliftonExplore the citys favourite village

The Bristol GoodFood Awards

Winners announced atprestigious ceremony

Ice cream secrets in easilylickable recipes

icecreamis ts t h e

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Ed tNick GregoryEmail: nick@ avourmagazine.comA t D ectBruce MyttonEmail: design @ avourmagazine.comAdve t s ngMiranda Coller, Director o SalesEmail: miranda @ avourmagazine.comRebecca Hellewell, Account ManagerEmail: rebecca @ avourmagazine.comPh t g aphJeni MeadeCan e2 Ph t g aphDavid JoynerC nt but sSin Blunos, Martin Blunos, Tom Bowles, NickHarman, Clare Morris, Duncan Shine, Max Drake,James Underdown, Megan Owen, Jack Stein, MitchTonks, Rob Smith, Emily Richards, Romy Gill,Stephanie ToveyFlav u Magaz ne

151-153 Wick Road, Brislington, Bristol, BS4 4HHTel: 0117 977 9188 | Visit: www. avourmagazine.com

F gene al enqu esPeter FrancombEmail: peter @ avourmagazine.com

F c mpet t n ent es

Email: competitions@

avourmagazine.com Copyright 2012 fav u magaz ne.c m All rights reserved. Material may not be reproducedwithout permission o fav u . While we take careto ensure that reports, reviews and eatures areaccurate, fav u magaz ne.c m accepts no liabilityor reader dissatis action arising rom the contento this publication. The opinions expressed or advicegiven are the views o the individual authors, and donot necessarily represent the views or policies ofav u magaz ne.c m

fav u magaz ne provides e ective communicationthrough design. We specialise in b chu es,c p ate dent t , adve t s ng, d ect ma l,ma et ng and des gn p nt. We have a reputation or clear, creative solutions tocommunication problems or a number o corporate,sports, fnancial, charity and leisure industry clients.We maintain the highest o standards, throughout

each individual project and our client relationship.We pride ourselves on delivering distinctive designsand ideas that will get you noticed.

For more in ormation, please contactPeter FrancombTel: 0117 977 9188Email: peter @ avourmagazine.comVisit: www.fav u magaz ne.c m

C mpet t n Te ms & C nd t nsIn addition to any specifcally stated terms andconditions, the ollowing applies to all competitions.All in ormation orms part o the rules. All entrantsare deemed to have accepted the rules and agree tobe bound by them. The winner will be the frst entrydrawn at random rom all the entries sent backa ter the closing date and will be notifed by eitherpost, email or telephone. The prizes are as stated;they are non-trans erable and no cash alternativewill be o ered. All entrants must be at least 18years old. Competitions are open to UK residentsonly. One entry per person. Proo o postage is notproo o entry. fav u accepts no responsibilityor entries lost or damaged in the post. Entrantsagree to take part in any publicity material relatingto the competition. The name o the winner will bepublished in the next edition. The judges decisionis fnal and no correspondence will be entered into.Prizes do not include unspecifed extras (suchas travel). All prizes are subject to availability.Please state i you do not wish to receiveany urther correspondence rom fav u orcompetition organisers. You may be required tocollect your prize.

I hear the jet stream is going away,which is nice. Maybe now we can geton with the summer.

Ive always wondered how di eringtemperatures can a ect your appetiteand have until now been largely o thebelie that the warmer it is the lessyou crave a slap-up meal. Not so, notso at all

At the end o last month I was askedto be a judge or The Bristol GoodFood Awards page 23 , which as ittranspired meant I had to visit fveIndian restaurants over the courseo nine days. Never was that a chore,in act it was brilliant to see so muchchoice in such a small area. Following

that extravaganza, I was lucky enoughto be able to check out The Brasserieat Lucknam Park page 36 and again,despite the warmth o the day, it wasa breeze to knock back three coursesover a long lunch. That o course mayhave been something to do with theexcellence o the o ering but, as I seeit, hunger pangs have nothing to dowith the climate.

Whilst going rom onion bhaji toPeshwari naan, I got to see up close

quite a bit o Cli ton and so this monththought wed bring you a spotlight onthe area and a ew o the places thatmake it tick page 27 .

Anyway, i you like ood and sport, youare going to love the next ew weeksand we all know why

Well done!

NiCk GrEGory

welcome

04 WiN!An overnight stay or twoat Howards House Hotel

10 in Seas nTom Bowles bringsus the best o theseasons produce

18 The pe ect summe t ppleThe suns out so letthe un commence

27 Sp tl ght n Cl t nTucked away delightso this Bristol village

46 Plann ng u wedd ng?

A ew belting suggestionsor your big day

50 The icec eam stsVice cream secrets in

easily lickable recipes

Inside...

60

50

Please recycle this product.

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this month

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WEll dONE!

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Fox aBrough ongiFFord

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9

> f r ab oodie reads

For bookworms who love nothing more thancooking up a east or amily and riends, our

monthly selection o new releases is enough tokeep anyone entertained!

PizzaPete evansM r ch B k , 18.99

With more than 100 recipes or everythingrom classic pizzas to break ast pizzas andeven sweet pizzas, Pete Evans new bookrevitalises an old classic with sumptuous,modern twists.The mouthwatering recipes and beauti ulphotography in Pizza will challenge yourideas and get you thinking creatively aboutyour pizza creations. With unexpectedavour combinations such as goatscheese, tru e and courgette ower pizzaand blood pudding pizza, this is pizzamaking with air!

tHe staRteR KitCHenLeaRn How to Love to CooK

CaLLuM HannM r ch B k , 9.99

Per ect or anyone living away romhome or the frst time, The Starter Kitchen is an easy, uncluttered guideto understanding kitchen basics. Withinsights into buying resh produce,using the right equipment, shoppingon a budget, and basic cooking skills,The Starter Kitchen contains more

than 60 simple, casual and un recipes,using ingredients readily available inthe supermarket. Designed with youngpalates, low budgets and inspiration inmind,The Starter Kitchen by CallamHann provides simple, satis ying recipesso young people can establish anddevelop their love o cooking.

fab foodiereadsPiCK

o tHeMontH!

suR n tuRMaRtin sHanaHan& PauL LynnQ r ll , 17.99

In this great newseries rom RT,Martin Shanahanand Paul Flynntake to the road ina mobile kitchen totour the Irish coast,comparing theculinary traditions

and beauti ul produce o the landscapeas they go. Stopping in villages in thecounties o Clare, Cork, Donegal, Kerry,Louth and Wex ord, as well as Dublin,Martin and Paul meet both fshermenand producers and source the best theyhave to o er be ore cooking rival dishes sur n tur or local consumptionand competition.

This exciting book contains all thosedishes plus a host more 80 in all divided into chapters on Starters &Soups, Salads, Quick, Slow & Easy,Com ort Food and Food to Impress.All the recipes are easy to cook in adomestic kitchen and the book is packedwith hints and tips on how to make thebest o good local produce.

Rezas indianReza MaHaMMadQ r ll , 17.99

Reza Mahammadspassion andunstoppableenthusiasm orIndian avoursare irresistible.The charming,amboyant TV cheand owner o the

Star o India restaurant now brings hisair or evolving the tastes o India toa new book. With his in ormal style, ree-thinkingattitude and an encyclopedic knowledgeo his countrys authentic ood, Rezacombines the Indian avours anddishes we love with the easily availableingredients o the West with stunningresults. The 100 recipes are resh andmodern, but the real genius o Rezasbook, though, is its commitment toseasonal Western ingredients, while thestunning photographs bring in all thecolours o India with more than a toucho Bollywood pizzazz.

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10

> favour in season

10

At their best

rightCherry Another welcome sight, the cherry, with its rich red andshiny appearance is a much-anticipated ruit o the summer.There are a number o varieties o cherry, rom maraschino,griotte and morello to look out or rom mid July throughto August. Pick out rm, plump and glossy cherries thatare unblemished. Once picked or bought, store in a coolenvironment to prevent them rom spoiling too quickly.For me they are best eaten straight rom the stalk but theyalso partner rich meats such as duck and game alongwith its star eature in the classic black orest gateaux.

FennelFennel is a very delicately favoured perennialherb but is also cherished or its delicious bulband ragrant seeds. The bulb is ull o favour andits anise-laced scent works superbly raw in reshsalads and cooked with sh such as bass andbream. The oliage o the plant is most commonlyused as a herb, has the same favours as thebulb and is very similar in appearance to dill.They can also be used in dressings with olive oil,salt and pepper. Fennel is in season rom May toOctober and is best when it is rm and crisp withno blemishes or tinges o brown on the bulb. Thebulbs keep well in a ridge or up to a week.

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1111

> favour in season

now We all know that eating with the seasons makes or healthier bodiesand tastier dishes. Each month Tom Bowles rom Hartley Farmbrings you all you need to know about the best produce o the month.

Hartley Farm Shop and Ca is located just outsideBath, selling a resh and colour ul selection o local,seasonal produce. Visit: www.hartley- arm.co.ukFollow Hartley Farm on Twitter: @ hartleyFarm

RocketThis lea y salad adds a real peppery punchto any recipe and stars in any dish. Rocketleaves are usually picked young and have adark green shade. They are a great sourceo vitamins A and C. Rocket is pretty easilygrown at home and although it wont alwayslook as per ect as the packet variety it willalways be unrivalled in favour. These leavesare per ect served with sh, replacing basilin a peppery pesto, or just drizzled in oliveoil on the side. Pick deep dark green leavesthat are not wilting. Wash well particularly igrowing your own or to perk them up a bit.

PeachWe know weve hit summer when the so t ruitsstart to appear. Peaches really are some o thesweetest, juiciest and most ragrant o all o these.Along with nectarines, peaches have to be pickedripe as they do not ripen that well a terwards.They come in di erent shapes and colours butthe most common are tennis ball-sized yellowy-red varieties with a velvety sur ace. They arebest eaten on their own but can also be used insalads with a salty blue cheese or in a classicpeach cobbler pudding. The ripest peaches willbe airly rm but will yield when squeezed gently.Avoid hard peaches or ones that are bruised orvery so t. They are best eaten as soon as they are

ripe but will store in a ridge or a day or two.

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12

SensationalSummer Sizzlers

With a bank holiday on the horizon,everyone is preparing or a bumperbarbecue and here are a ew selectionsto get you going All we need now isthe right kind o weather!

IngredIents

For the lamb: 800g diced leg of lamb Small bunch of thyme

chopped 1 lemon zested

and juiced 2 tbsp olive oil Salt and pepper

For crushed peas: 200g fresh peas,

shelled and cooked Small bunch of

parsley chopped Half lemon, juiced 2 tbsp extra virgin

olive oil Salt and pepper

For tzatziki: 150g Greek yogurt Half a cucumber

deseeded and fnelychopped

Small bunch of mint,shredded

Salt and pepper

To serve: 4 warmed pitta breads 1 lemon cut into

4 wedges

1 red chilli deseededand fnely chopped

Method

1 In a medium-sized bowl marinade the lamb with thethyme, lemon and olive oil, season with salt and pepperand set aside.

2In a ood processor blend the cooked peas, parsley,lemon juice and olive oil for 30 seconds, remove and

season with salt and pepper and then set aside.

3 In a small bowl, mix together the Greek yogurt,cucumber and mint and then season with salt and pepperand then set aside.

4 Preheat a griddle pan. Then divide the lamb between 4skewers and place on the griddle or 3 minutes each side.The lamb should be slightly pink in the middle.

5 When the lamb is cooked, divide between 4 plates andserve with the crushed peas, tzatziki, warm pitta andlemon wedges. Sprinkle with the chopped chilli and serve.

G ill d lamb sk w s with c ush dB itish p as, tzatziki and chilliServeS 4

P pa ation tim : 30 minut sCooking tim : 10 minut s

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13

> fav u sensational summer sizzlers

IngredIents

For the honey mustard dressing: 6 tbsp extra virgin olive oil 2 tbsp white wine vinegar 1 tbsp Dijon mustard 1 tbsp honey 1 small clove garlic, crushed salt and freshly ground black pepper

For the sandwich: A 2-3cm fat rib-eye steak

(approx 225g weight) 1 tbsp olive oil A little sea salt and freshly

ground black pepper 2-4 shallots, nely sliced (for a summer

version, replace the shallots with ahandful of peppery watercress leaves)

2-3 cooked beetroot, sliced A ciabatta loaf, cut in half

and sliced open

Method

1 Firstly, make the dressing by puttingeverything in a small jar with a tighttting lid. Shake well until thoroughlymixed and season to taste with saltand reshly ground black pepper.

2 Heat the oil in a heavy-based frying panuntil smoking hot. Season the steak onboth sides with a little salt and reshlyground black pepper. Lay the steak inthe pan and ry, undisturbed, on one sideor 2-3 minutes. Flip over and ry on the

other side or a urther 2-3 minutes. For a2-3cm thick piece o meat these timingsshould give you a medium steak. Cook alittle less or rare, a little more or welldone. Remove the steak and allow to reston a warm plate tightly covered in oil.

3 Add the shallots to the rying panand ry or a ew minutes over amedium-high heat until so teningand beginning to caramelise. Removeto a plate and keep warm.

4 Lay the ciabatta, cut sidedown, in the rying pan and toastlightly or a minute or two.

5 Slice the steak into 1cm wide stripsacross the grain and divide between 2pieces o ciabatta. Top with the slicedbeetroot and fried onions. Drizzle overa little o the dressing and cover with thetop of the ciabatta. Serve immediately.

6 Any le tover dressing will keep inthe ridge or at least a week.

Wa m st ak & b t oot sandwichwith hon y & musta d d ssing ServeS 2

P pa ation tim : 10 minut sCooking tim : 12-15 minut s

IngredIents

Hummus:

6 cloves of garlic, sliced 4 tbsp extra virgin

olive oil 400g tinned

chickpeas, drained 1 lemon, zested

and juiced 1 tbsp tahini Salt and pepper

Accompaniments: 400g mixed radishes

cut in hal 4 warmed pitta breads

Method

1 Place the garlic and olive oilinto a medium-sized rying pan,heat gently until the garlic startsto turn a golden brown, removerom the heat and set aside.

2 Place all o the hummusingredients into a oodprocessor, blend untilairly smooth and seasonwith salt and pepper.

3 Serve with radishesand warmed pittas.

Toast d ga lic hummus withadish s and pitta b ad

ServeS 4

P pa ation tim : 10 minut sCooking tim : 5 minut s

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14

> fav u r t r

fork to fork St v Tu r s r r n wn r t W t R w F r ,B n t n www.w i wc u y .c m

White Row Pork Pies ThiS Will make 2 Big pieS ToFeed 12, peRFecT FoR a paRTy.IngredIents For The Pastry 125g salted butter 107g water 107g milk 480g our A good pinch

of salt

MethodGently fry the onions and spices on a verylow heat until softened. When cooled, mixin thoroughly with the pork and leave in thefridge to rest for an hour. Warm the butter,milk and water gently and when meltedpour the mixture into a bowl with the ourand salt in and mix carefully with a woodenspoon. While the pastry is still warm line a10 quiche tin and spoon the pork mixture in,cover the top and pierce a hole in the top ( toallow steam to escape). Brush with egg yolkand bake in the oven at 180 for about 55 mins.Allow to cool overnight and eat the next day.

For the FIllIng 125g minced belly

pork from WhiteRow pork

425g mincedshoulder of porkfrom White Row pork

1 rasher of WhiteR w sstreaky bacon

3 onions (chopped)

150g mustardpowder

30g ginger powder 15 ground cinnamon 30g ground

r n r

15g all spice 90g black pepper 60g sea salt

J s gr ft , h c , W t R w F r www.w i wc u y .c m

t Au u bia v im a m w wa a v i u w a . T s n

run on into September if the weatheris bad, so were hoping weve hadall the bad weather for the year!

This requires huge amounts of effort bythe staff but rather than getting additionalpeople in our staff all work longer hours,I like to think they are up for this as wevelooked after them over the years, it is likeour extended family, we all knuckle downn t n w t t. W t n t n t tsome help with the bale hauling as thisneeds to be done quickly. Luckily August,September time is not a big planting timeso at least that is one less job on the farm.

The most popular veggies at the momentare runner beans, romanesques, caulis,courgettes and tomatoes which includedlittle cherry, sungold and beef tomatoes.Having all three types together in asalad not only adds loads of differentavours but looks beautiful too, expect

to see a lot of tomatoes and saladsin the restaurant. We are open to theelements so if we are going through a

dry spell we have to be careful to makesure we are irrigating in a timely wayor else crops can be ruined very quicklyby the power of the late summer sun.Our customers love the romanesques (alsoknown as Romanesco broccoli), which arepart of the cauli ower family, becausethey have such a crazy appearance spikygreen and they have a wonderful nuttyavour but sweeter and milder thancauli owers. They are a great favourite inItaly where they originate from and lookvery good cooked whole and drizzled ina rich creamy cheese sauce for a dinnerparty always a good talking point! Theseason for these ends in October. The pork from our pigs is our specialityat White Row always popular. We makeall our sausage rolls and pork pies forthe deli from the pork and so we thoughtwed share our White Row Pork Pierecipe with you theres always a stackbeing made here so if cooking themseems like too much hard work, wellyou know where you can nd them!

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15

Jo T o is t o d

o Jo T o s Ltd a dis So t W st C ai mao t Q G ild o B tc sassociatio . The award-winning businessman has aarm shop near Shepton Mallet,ve butchery counters acrossthe South West and makesantastic pies...

Jo T o sB idg Fa m S opPylle, Shepton MalletSomerset BA4 6TA

01749 830138www.jo t o s.co.

Twitter: @ Jo T o s

Facebook: Jo T o s

butchers ip

Jon Thorners

W av f ally ac d t

p a o B itis s mm tima d Im opi g w t is go s

to p i t, w avi g xc ptio allys y w at ! A d t s mmm a s its f ally tim to d st oa d f p t at ba b c .

The most obvious choices or a barbecueare burgers, sausages and chicken. Andyou wont go ar wrong with our goldaward-winning gourmet steak burgers,lamb and mint burgers, pork and appleburgers or any o our delicious sausages all made with superb quality West Country

meat. But why not try something a bitmore adventurous or your next barbecue?

Choose a more exotic-favoured sausage,such as wild boar and apple or pork,ginger and spring onion. Give pork steaksand chicken pieces a makeover with aglaze or marinade. At all o our butcherycounters we can o er a variety o favours,such as Thai, peri-peri, A rican spices,Chinese, tandoori and the classic BBQ.Kebabs are also a great choice, whetheryou go all meat or add mushroomsand peppers in between our varieties

include Thai bee , chicken and mintedlamb kebabs but our butchers can

create most requests, just ask! Pork ribs

are also delicious on the barbecue, asthey crisp up wonder ully we do a greatrange in various marinades and sauces.Steaks cooked on the barbecue have thatlovely chargrilled favour. A thickly cutsirloin or rib-eye would work great, justmake sure you season well and coat in oilbe ore putting it on to cook. Or you couldreally make a statement why not getyour butcher to butterfy a leg o lamb oryou? This means the bone is removed andthe meat opened up to make it a moreeven thickness or a quicker cooking time.Marinate the meat overnight or or at least

a couple o hours with rosemary, garlicand olive oil. Get your barbecue nice andhot and sear or about 57 minutes eachside, until blackened slightly, then turndown the heat and cook or a urther 2030minutes, turning once hal way, dependingon how you like your lamb. Leave asideto rest or 15 minutes, and then carve.

The barbecue lends itsel to most meatsand its a great way to change your eveningroutine and spend more time in the gardenon a summers evening make the mosto it be ore the dark nights begin again!

BurGerS ChICken rIBS

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TheSomerSeTCider

BrandyCompany

Combine precisely balanced Six OClock Ginwith Bramley and Gages perfectly-matched Six

OClock Tonic to create your own momentof ginspiration.

Balance, poise and precision; three imperativesin the mind of engineer and inventor EdwardKain. With meticulous attention to detail he

created mechanical works of art, documented inblueprints that are still treasured today.

Other products includethe famous KingstonBlack Apple Aperitif,The Somerset Pomona,Apple Eau De Vie andMorello Cherries steepedin Eau de Vie. They canbe found in many of

the best restaurantsaround the country aswell as stockists such asFortnum and Mason andHarvey Nichols.

The Somerset Cider BrandyCompany is nestled among160 acres of vintage ciderapple orchards in SouthSomerset, also home ofBurrow Hill Cider. The

art of cider distilling wasrevived by the SomersetCider Brandy Company, whoproduce from a three to a20-year-old cider brandy.

www.b l g g .c .uk

The Somerset Cider Brandy CompanyBurrow Hill, Kingsbury Episcopi

Martock, Somerset TA12 6BU

Call: 01460 240782Visit: www.ciderbrandy.co.uk

6oclock

GinandTonic

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> f v d& h

Red&WhiteSouth WeSt Wine Merchant o the Yearopens a new o ice in Bristol.

B h m h , h m reD&wHite g

c V g , hx B . reD&wHite hu s u h w w M h hY , d b d d g

g , h d k d by M w l m s v m m h d m du .

l m u m b u hy b h d h g g bu :

i u reD&wHite v yg , h v g m my x g eu gd bu d g d h h m

x d y m k . B k e g d i b m g y u d

h h m h g; u m k d m g, d

m h g h mh h g b g u y

g. w m d b y du , d v y b

h y ; i d u

m y h u d h m.

i d my m v gd g, b u i h h y

b y h v m h d v y g d b .

t u d d h du y id m h b h d , k h v y d d h . i

h v u d d h h m k y d hm b qu y

reD&wHite mu b d g m h g

gh , b u h j u y h bx d y. th m y um y h d g h d uh ugh u h UK d b d a gu . i h d b u u

b u qu h K g b dg , u u m m y d v u d

! B y h m h h d v .

th h hy b h d v y yh reD&wHite h m, hl m x : w hy y m h

g b d d du , h h d v du y h b d m m k u m duh m . i v d h h m k fu

d m , h h h bd h h b g h . i

h h h , y

h h y m m, f hg , d h v d y d d v du y.

i g d v y d dh buy g , d

k d g reD&wHited v v h x y .

Liams favourites this summer

il ollo ProSSecco SPagorizzante, Valdobbiadene,italY, nVp h g h m m ,d h y, m y- u m kh b p i h v v d.l gh , u d d d .8.95 p

www.red-white.co.uk fu f nf m n n h nd fu n p n , h v n h nd h v ff . if y u u d k kn m , g v u n 0845 683 0012

r d & wh w n l d, th c f n a d , B y av nu , c f n V g , B Bs8 4aa

liaM SteeVenSon, MaSter o Winel m n f n y 285 M f w n

d d , d f reD&wHite nd n y d h a n o n n d d b ng m .

doMaine begude Pinot noir roSe,Southern rance, 2011th d gh u J m d K hK g k , h u g y h m l m ux, m k h b u u , dd g , m p n h

y v . s b yd, b d y d h v y

b y b h h. a g g .

8.95 p d v y v M d .Qu l22 h d g .

www. -w . . k

coteS du rhone, doMaine delaMeillaud, cairanne, 2010w h v k d h h bD m d u , dh y h v y b m g uv u . w h v d

ch u u du p hm y bv u , bu u h b , b , m

g u -b d d d y u ugg d. p BBQ m !

8.95 p

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PiltonCider

The cider is stocked at Chandos Deli, Grape and Grind,The Tasting Rooms and Source Ca .

Call: 01749 830 205Visit: www.piltoncider.com

P ilton is a new craft cider, made from amodern version of an old English cidertechnique. The ancient process o keevingprevents ull ermentation o the cider, producing aso t, ruity drink, ull o apple avour. Producer MartinBerkeley has developed modern control techniques totame what was previously a black art, frst used in the1600s, into something closer to a modern-day science.

Fruit is collected rom 88 di erent varieties o cider apple in the abandoned heritage orchard o Shepton

Mallets cider actory. The juice is slow- ermentedwith wild yeasts in the cool cellars o a Victorianbrewery and, a ter six months, is bottled by hand intoclear champagne bottles. Several months later it hasdeveloped a so t, natural sparkle and is ready to dr ink.

The resulting cider is bright, golden and sparkling withresh apple aroma and herbaceous notes. It has naturalapple sweetness with a medium-so t tannin fnish.

Only in his second year, with production limited to 6,000bottles, Martin is thrilled by the response so ar. Pilton hasreceived a gold award at Taste o the West and is eaturedin Harvey Nichols year-long Best o British promotion.

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> avour clare morris

Olympic

flavOurs

Wine columnist Clare Morris has over 10 years experience in the drinks industry,consulting with hotels, restaurants, pubs and bars across the UK. She is currently

studying for a Diploma at the WSET London Wine and Spirit School.

First or our home nation and some bubblesto toast. What better place to nd somene English sparkling wine than a truly

British venue. Harveys Cellars in Bristol hasreopened as a top-quality wine, sherry andcocktail lounge, showcasing the birthplaceo the iconic Harveys Bristol Cream andBristols sherry and wine heritage.

Here you can nd two top-qualitysparkling wines to match. Jenkyn Place inHampshire makes sparkling wines usingthe Champagne grapes and method oproduction, and the result is a pair oelegant, re ned and re reshing wines,the Brut with green apples and whitefowers, and ripe, red ruits or the Ros.

Per ect to accompany a plate o tapas.

Now over to our sister country in the UnitedStates. For anyone who has seen the lmSideways you will know that Cali ornian PinotNoir has a pretty good reputation. The bestPinot Noir comes rom coastal areas that have acooling infuence rom the Paci c. Cali ornia haslong, warm autumns that give the grapes extratime to ripen and the e ect is clear to see.

Chalone Vineyards Pinot Noir, rom MontereyCounty, is classic Cali ornian Pinot. Ripe,black cherry and silky texture with a hint oraspberry and spice, this is a great wine iyou want a red with some substance duringthe summer months but cant ace thepower ul, oaked monsters that are best le tor winter. I ound a great place to try a bottletoo. The Nelson Tavern in Christchurchhas a very good pub menu to accompanyits Thai dishes, recognised as bestinternational restaurant in the ChristchurchFood Awards 2012. Id de nitely savethe Pinot Noit or some good pub grub- it works brilliantly with the mushroomrisotto - no need to save it or autumn.

www.nelsontavern.com

For July, it would be wrong o me not to acknowledge one o the biggest eventsever to happen (in my li etime at least) in the UK. Yes, the Olympics is upon usat last, a ter all the planning, the hype and the torch relay on its 70-day journey.

Working in the drinks trade, you canimagine weve all been very interestedto fnd out what the opportunity is tomaximise profts during this high profleperiod. I went o to an Olympics-brandingseminar to nd out what the restrictionsare in advertising. Yep, you guessed it,every single thing you can think o isbanned name, logo, athletes, indirectre erences, pictures o torches etc, etc

Personally I think its been great to haveso many people out on the streets overthe last ew weeks watching the torchrelay go past. Rain or shine, weve seenthousands gathering to watch this uniqueevent go past their doorsteps. So lets notocus on the negatives. Instead Im goingto recommend a couple o wines to tthe occasion quite nicely. Not to reel o awine or every country competing, wed be

here all summer! but two o my choice.One rom the country who won the mostmedals in the 2008 Beijing Olympics, theUSA, and one rom the country who ocourse were hoping will win the mostmedals in 2012, Great Britain.

I hope you enjoy, just dont go or a re llwhile the 100m nal is on!

www.harveyscellars.co.uk

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20

The Shipand Castleby Rob Magnuson sMith

O n the longest day o the year andostensibly the start o summer Idecided to walk the old StrawberryLine rom Yatton to Congresbury. Thishidden stretch o Somerset o ers asavannah o wild grasses, songbirdsdarting rom overhanging oaks andsweeping views o the Mendips. Eventhough my antasies o sunshine andstrawberries were drowned in rain, Ihad a big meal waiting at the end o therailway line, and a com ortable room at thehandsomely appointed Ship and Castle.

Congresbury is a quiet little village alongthe River Yeo named a ter St Congar,a sixth-century Welsh missionary whoper ormed miracles with a walkingstick. The village eatures the remainso circular Iron Age houses, a 16th-century pub and a church with beauti ullypreserved stained glass windows. TheShip and Castles Mezze Restaurant hasbecome something o a destination orhungry natives, as well as travellersheading to and rom Bristol Airport.

The rooms are spacious and clean,

while the high-pressure, steaminghot shower takes away the chill o awalk in the rain. Despite the nearbymotorway and airport, the room stayedquiet and cosy throughout the night.

Mezze Restaurant was packed upon ourarrival. Mezze means a pleasing tastein Persian, and thats exactly what mycompanion and I encountered. Generousportions provide good value or yourmoney (three dishes will run you about14), and the wine list o ers a wide

variety o reliable reds, whites and ross.Although the restaurant has unwiselychosen to proli erate its walls with atscreen televisions, the red velvet curtains,tapestries and oil paintings give the maindining rooms a quasi-Mediterranean eel.

Our country walk made me even morethirsty than normal, and I neededa drink. A ter a pint o Abbot Ale Iordered a bottle o 2009 La Larme DOr.This crisp and unobtrusive Chablisproved an ideal partner to the varietyo dishes that were soon to arrive.

I started with Iberian pork cheeks. Thepeppery and tender meat came servedon a bowl o lentils and topped withcrispy parsnip shavings. Next came thechargrilled halloumi. I love this Cyprioticcheese. Halloumi has a chewy, nuttytexture, and with its smear o olivetapenade I only seemed to grow hungrierthe more I ate. (Luckily my companion hadordered a marlin steak or a starter. Whenshe wasnt looking, I snuck a ew bites.)

For my meat dish, I ordered Mezzes

signature bee ste ado. This slow-cookeddelicacy, avoured with a slightly sweetred wine reduction, really packs a punchor its taster size. With a side o Greeksalad, I almost convinced mysel that Iwas maintaining a degree o moderation.

Maybe Im not an Americanglutton a ter all, I suggested.

My companion raised her eyebrows. Shehad chosen a wild mushroom jambalayaor her main. I snuck a ew bites be ore

my hand was slapped away. Thiswonder ul dish evoked both orest andarm the wild mushrooms simmeredto ragrant per ection, the cream saucerich and avour ul, the Creole-cookedrice al dente with plenty o zest.

At this point I realised our bottle oChablis was nearly empty. A ter amoment o panic, I remembered theully stocked bar. I think Ill skip thepudding, I said, and opt or a martini.

A well-built gin martini a ter dinner really

puts a smile on my ace and this numbercame to my table exactly right, shakenice cold with just a hint o vermouth andgarnished with a resh green olive.

Mezze Restaurant still has a ew kinks toiron out the sta are riendly enough,but they operate with a degree o disorderas they negotiate the dizzying array odishes on o er. The a orementionedTV screens need to be donated to thenearby charity shop. But i youre inthe vicinity o Congresbury and arehungry or a wide variety o good value

Mediterranean are, I recommendstopping by. And i you decide to strollthe Strawberry Line, try a walking sticklike St Congar, and bring an umbrella.

Ship and CastleHigh StreetCongresburyBristol BS49 4AJ

01934 833535www.shipandcastle.com

Rob Magnuson Smiths debut novel The Gravedigger won The William Faulkner Award. His short fction recently appeared in The Guardian.

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Mezze means a pleasing taste in

Persian, and thats exactly whatmy companion and I encountered

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Bristol GoodFood Awards

In a recent glittering awards ceremony at the citys Museum and ArtGallery, the Bristol Good Food Awards 2012 came to their conclusionand revealed the much-anticipated winners and highly commendedrestaurants, cafes and delis.

M e tha 276 g ests v s te the spectac la ve e a eve g e te ta me t, f e w e b E t a a g c tes M lb s be ethe awa s ce em , h ste b w e a e pe t A gela M t.

The p bl c v t g bega Ma a e pe t g g t place ve swee s, ma g the establ shme ts a mbe categ es.

The w e s we e c g at late a p ese te w th the t ph es stageb the ges a the sp s s. W e s B st l G F Awa s2012 L cal P ce s, sp s e b Alm sb Ga e Ce t e, we eals p ese te w th awa s the ght.

Best RestauRant(Sponsore by BristolGoo Foo Charter)

the PumP houseHiGHLy CoMMEndEd

SECond FLoor rESTAurAnT

Best Chef(Sponsore by A. davi & Co)

Louise mCCRimmonfoR seCond fLooR

RestauRantHiGHLy CoMMEndEd

CHriS WiCkS For BELLS dinEr

Best newComeR

(Sponsore by War s Solicitors)

the GaLLimaufRyHiGHLy CoMMEndEd

THE ToWn HouSE

Best fine dininGwine List(Sponsore by Wine & Spirit

E ucation Trust)

hoteL du VinHiGHLy CoMMEndEd

SECond FLoor rESTAurAnT

Best wine List(Sponsore by Wine & Spirit

E ucation Trust)

fLinty RedHiGHLy CoMMEndEd

BordEAux QuAy

Best BRitish(Sponsore by A Suit That Fits)

the townhouseHiGHLy CoMMEndEd THE CLiFTon SAuSAGE

Best itaLian(Sponsore by Enotria) RosemaRino

HiGHLy CoMMEndEd PrEGo

Best fRenCh(Sponsore by hobsons|choice)

BeLLs dineRHiGHLy CoMMEndEd

GLASSBoAT rESTAurAnT

Best asiansuRakhan

HiGHLy CoMMEndEd

WATEr Sky

Best indiankohi-nooR

HiGHLy CoMMEndEd BrunEL rAj

Best ChinesemayfLoweR

HiGHLy CoMMEndEd WATEr Sky

Best seafood

RoCkfish GRiLL

HiGHLy CoMMEndEd FiSHErS

Best PuB food(Sponsore by Pyrami Catering Equipment)

the kensinGton aRmsHiGHLy CoMMEndEd

THE ViCToriA PArk

Best sunday LunCh(Sponsore by

Box Steam Brewery)

the townhouseHiGHLy CoMMEndEd

THE CoWSHEd

Best famiLy fRiendLythe swan hoteL,

aLmondsBuRyHiGHLy CoMMEndEd

PizzA ExPrESS

Best Chain

Cote BRasseRieHiGHLy CoMMEndEd

CAF rouGE

Best VeGetaRianmaitReya soCiaL

HiGHLy CoMMEndEd THALi CAF

Best aL fResCo(Sponsore by Hawkri ge design)

RiVeRstationHiGHLy CoMMEndEd

THE oLiVE SHEd

Best BuffetshanGhai niGhtsHiGHLy CoMMEndEd

CoSMo

Best BuRGeRwaRRens GouRmet

BuRGeR ComPanyHiGHLy CoMMEndEd

THE kinGS ArMS

Best Caf food

(Sponsore by Simple Simon design)

a CaPeLLaHiGHLy CoMMEndEd -

PriMroSE CAF & BiSTro

Best deLi

aRCh house deLiHiGHLy CoMMEndEd

PAPAdELi

Best BReakfastRosemaRino

HiGHLy CoMMEndEd A CAPELLA

Best suPPoRteR of

LoCaL PRoduCe(Sponsore by BristolGoo Foo Charter)

the ethiCuReanHiGHLy CoMMEndEd

BordEAux QuAy

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> avour che pro le

chef profileI think I always knew I wanted to bea che rom a young age. Wheneverl went to my grans house, we wouldspend our time together cooking andbaking l suppose becoming a cheemerged rom this. I studied a BTECin Hospitality Management at BathCollege be ore moving to Castle House

in Here ord, where my career trulybegan. I took my rst sous che jobat the age o 20 at Nunsmere Hall inCheshire, be ore going on to work atthe Michelin-starred Charlton House.My rst head che position was at theage o 23 at The Greenway Hotel & Spain Cheltenham. Since then I have beeninvolved in the opening o FishmoreHall in Ludlow, spent three years atThe Feathers in Woodstock and amnow at Bovey Castle.

My enthusiasm comes rom the job,

the cooking, getting to see the greatproduce that comes in frst thing inthe morning and then seeing whatsproduced throughout the day. Themotivation comes rom the pleasure oknowing that our customers appreciateour hard work.

The key to avoiding complacency is toensure that the next time you make adish it has to be better than the frsttime. Always look or improvements.Having a good team around me alsohelps they should pick up ideas

and share their own suggestionsor improvement too, but mostly,

we stick to the seasons and try notto overcomplicate ood. So we cookmodern English, great British classicsin an up-to-date way.

My strengths lie with meat and fsh,butchery and cooking. I would like tothink my kitchen management skills

are quite good too! My weaknesses tendto be not taking a day o , which meansI dont get the chance to sit downand refect on what I could changeor improve slightly. The butcheringo di erent animals and cuts is whatI enjoy the most, especially the bee ,our house avourite that is producedon Dartmoor. And this summer Imlaunching The Bee Menu at BoveyCastle, a nose-to-tail dining experiencebased on this beauti ul Dartmoor bee .But Bovey Castle is special in so manyother ways. Where else can you get

a ternoon tea with a view like ours?!

We have to keep moving orward.Things only ever improve, and I dontthink ood has hit its peak yet. As orthe next big thing, Im not sure; I knowthat pickling and preserving seem to bedoing the rounds at the moment Thereis always scope in this industry ornew ideas, young blood and innovativepeople. I wouldnt come in blind though;anyone looking to get into this businessneeds to be able to work hard, listencare ully and be dedicated to the cause

o great ood.

Bovey CastleDartmoor National ParkNorth Bovey, Devon TQ13 8RE

01647 445000www.boveycastle.com

Name: Marc HardimanAge: 29Where rom: Bovey CastleWhere is home: Bristol

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> fav u omys k tchen

26

IngredIents Ma nade ch cken 500g boneless

ch cken (d ced) 1 tsp nely

g ated g nge 2 tsp malt nega 4 tsp esh

s ngle c eam 4 tsp so t

cheese (panee ) 2 tsp ed Kashm

ch ll fakes 2 tsp chopped

co ande stems Salt to taste

Method1. Add malt nega , g atedg nge , co ande , salt and ch llfakes to the ch cken. G atethe panee , add c eam and al ttle salt. M x t well to make

t nto a th n paste. Add th spaste to the ma nated ch cken.Lea e t o couple o hou s.

2. Set the o en to maxtempe atu e. B ush the w eack w th egetable o l andplace ch cken p eces on t.Place the w e ack n a hot t ayon the top shel . Check a tee m nutes when the ch cken

sta ts tu n ng b own. Tu n thech cken p eces ups de down andcook o anothe 5 m nutes.

MALAi (Cr e AM) Ch iCKe nS e r v e S 3 - 4

r my gill s a che , bus nesswoman,w te , w e, mothe and unne !

She ocuses on the nut t on andhealthy aspects o ind an cook ng.

Follow romy onTw tte @ my ki c

F nd romy on Facebookunde r my Ki c

Follow r omyPa i a ab u al ,

a l a a al w i a vi cip Cu i wi u Cal i c mpl m w b aa pickl a auc .

romy has pe o med n oodest als all o e the count y,has appea ed on Tv and used

to be a p esente on a localad o stat on Tho nbu y FM .

She s p oud to be hea lyn ol ed n youth cultu eand g es talks and cooke ydemonst at ons n schoolsand cooke y classes, whe eshe d scusses how ood sg own, the mpo tance o

eat ng seasonal ood and tsmpact on the en onment.

romy w ll open he stestau ant romys Kitchen nthe autumn. Watch th s space!

www.rom ys kitc he n.co.uk

v s t romys s te at:

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Featuring a suspension bridge, a cathedral, a college, a huge park anda zoo, Cli ton surely is the centrepiece o Bristol itsel . Although the

suburb has no ormal boundaries, the name Cli ton is generally appliedto the high ground stretching rom Whiteladies Road in the east to the

rim o the Avon Gorge in the west, and rom Cli ton Down and DurdhamDown in the north to Cornwallis Crescent in the south.

Cli ton is one o the oldest and most a uent areas o the city, ull to thebrim o ca es, restaurants, bars and delis, not to mention an abundanceo high-end shops and terrifc orists. Take an a ternoon out, ollowedby an evening and savour the delights this little hotspot has to o er

Spotlight on

Clifton

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> favour cli ton

28

BlazeBlaze is one o Bristols most original and diverse gi tshops with a twist. In addition to Hanne Rysgaardsinternationally recognised porcelain milk cartons andtableware, Blaze also carries the work o respectedlocal makers and artists.

This style, care ully blended withvintage ashion and collectables,makes a space that is exciting,eclectic and always a delightto visit.

Blaze, 84 Colston StreetCli ton, Bristol BS1 5BB

T: 0117 904 7076E: in o@blazestudio.co.ukW: www.blazestudio.co.ukFollow us on Facebook and Twitter

the lionThe Lion is a amily orientated pub conveniently placednext to a children's park that is great or small children.Food is served daily rom 6.30pm until 9.30pm Monday toSaturday, and Sunday lunch rom 12noon until 4pm, orwhich booking is especially recommended.

All the ood is reshly prepared in house with theexception o the Pieminister pies and the latest menuhas just gone to print.

The Lion is also now open for breakfast from 8am until2pm, which is piggybacked by a small lunchtime menu

from 12noon until 2pm.

The Lion, 19 Church Lane, Cli ton, Bristol BS8 4TXT: 07867 796 961 W: www.thelioncli ton.com

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> favour cli ton

atlaS interiorSAtlas Interiors have been established or over20 years and specialise in the design, manu acture,supply and installation o exquisite decorativeurniture and accessories. Their inspiration isderived rom period style with an emphasis ona beauti ul amalgamation o classic meetscontemporary.

Atlas Interiors can create or source any stylewhether classical, traditional or modern andthey approach all projects with enthusiasm.Com ort, unction and style are high on thepriority list, as is the client's taste and budget.

Simply put, they deliver whatever the clientwants, celebrating individuality andimagination within the concept o interiordesign. Each project is met on time, withinbudget, and with complete client satis action.

Atlas Interiors, 16 Cli ton Down Road, Cli ton, Bristol BS8 4ADT: 0117 923 7917 E: in o@atlas-interiors.co.uk W: www.atlas-interiors.co.uk

StephenShepparDFor 27 years, StephenSheppard has been tendingto the hair o thousands opatrons rom near and ar.

This unique little businessand one-man-band has builtup a core ollowing rom allage groups, male and emale.and is a stalwart o the area.

Stephen knows what hisclients want and consistentlydelivers, making this littlegem o a hairdressers one othe most popular in Bristoland beyond.

Stephen Sheppard153 St Michael's HillCli ton, Bristol BS2 8DB

T: 0117 974 4483

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> favour cli ton

Standing out amid the ormulaic co ee chain predictability, thebright colours and welcoming hum o the Primrose Ca e mightbe the warm, beating heart o Cli ton Village. This is wherethe locals love to meet and where the most discerning Bristoloodies love to eat. Under the same ownership, the PrimroseCa e is approaching its 20th birthday and continues to delivergood, honest home-cooking, having become one o Bristolsbest loved and trusted ood institutions.

In a per ectly positioned sun trap thepavement seating is the best spot inCli ton to the watch the world go by;

but outside or inside with the bustle, ormaybe upstairs on the quieter gardenterrace, there is somewhere or everyoneto choose rom an imaginative andunpretentious menu, either la carteor chalked up on a specials board.The best o British and local produceis delivered to a tiny kitchen bubblingwith culinary expertise and creativity.

We know our customers are great cooksthemselves and they also have access tosome excellent local ood producers; theycome here because they trust us, so we

cant rest on our laurels, we are inspired

by our regulars to keep improving on ourbest, says partner Sue Glennie-Smith.

Added to the already legendary break aststhat seamlessly roll into seasonal lunchesseven days a week and the romantic,candlelit bistro suppers so treasuredby a loyal ollowing, the Primrose Ca ehas recently launched Summer SundayA ternoon Teas resplendent on traditionalcake stands or a very reasonable 6.95pp.

The new bar licence means you candrop in or a drink anytime and theexcellent early evening tapas washeddown with a glass o Oloroso is surelythe most delicious way to toast 20 years

o a avourite independent restaurant.

Primrose Cafe

Primrose Ca e, 1 Cli ton Arcade, Boyce's Avenue, Cli ton, Bristol BS8 4AAT: 0117 946 6577 W: www.primroseca e.co.uk

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> favour xxxxxxx

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> favour the carpenters arms

T here is, I think, nothing quiteso satis ying as an accidentallydiscovered country inn. Nomatter how popular it turns out tobe, you always eel as though itsyour own personal discovery, likesome intrepid pub adventurer goingwhere no Westerner has ever gone.

Thats exactly the experience I had severalyears ago driving along a narrow countryroad south o Pens ord in Somerset.

There, in the hamlet o Stanton Wick, andsitting very slightly sunken below the road,sat The Carpenters Arms. A crackingdining pub in beauti ul surroundings thathas since become a regular avourite omine. Originally, this was a row o minerscottages, so its much wider than it is deep.

These days as you approach you see acompact stone-built pub in an immaculatesetting. All the shrubs and plantsaround the grounds and patio areas areper ectly coi ed to provide shelteredsuntrap drinking in an environment thatis almost otherworldly in its tranquillity.

The attention to detail is as evidentin the 30s-style avuncular carpenterrealised on the pub sign by painterRob Rowland as it is in the clean lineso the hedges and spotless tables.

Inside there is a long bar in ront oyou stretching towards separate diningareas to the le t and right. The wallshave a nicotine-stained colouring thatyou just know doesnt actually comerom nicotine. The low beams have that

slightly uneven authenticity only seen inpubs o a certain age, while the artworkadorning the walls is understated andtraditional, with prints o a horse abovea big old wood burning re to the le t.

Dining is in Coopers Parlour to theright, or a marginally more ormal diningroom to the le t. Although the ood isimaginatively selected and prepared, usinglocal produce wherever possible, the menueschews the pseudo-gastro excessessometimes associated with dining pubs.Main dishes such as the Thai curries orllet o sea bass or trout sit alongsidelinguini with spinach, while Saturday

The Carpenters ArmsStanton Wick, Nr Pens ordSomerset BS39 4BX

Call: 01761 490202Email: carpenters @buccaneer.co.ukVisit: www.the-carpenters-arms.co.uk

TheCarpenters Arms Stanton Wick

A regular contributor to CAMRA magazinePints West, Duncan Shine champions thevirtues o real ale and traditional cider.

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a ternoons see a simple sandwichmenu or quick but delicious re uelling.There is also a good childrens menu.

For the non-drivers, there is anextensive wine list, with manyavailable by the glass. The real alesare like stepping stones out acrossthe West Country peninsula, withSomersets Butcombe Bitter leadingyou to Devons Otter Ale and nallyto North Cornwall and Sharps DoomBar Bitter. The Otter Ale on my mostrecent visit was in ne orm.

This is such a beauti ul part o theworld. Its well worth consideringan overnight stay in one o the 12rooms available. The location is idealor exploring the Chew Valley, or orpopping into Bath or Bristol to do thetourist thing. In peak season it is quitebusy so well worth booking online.

Although I like to think o TheCarpenters Arms as my own littlediscovery, the truth is it is a very well-known venue and so particularly

in the evenings takes on a bustlingvitality as locals enjoying a pint mixwith diners rom urther a eld.The welcome is always riendlyand obliging however, and even onthe busiest nights, there is an all-pervading sense o calm e ciency.

The best way to accidentally happenupon The Carpenters Arms is tobook a table in advance, and thenollow the signs to Stanton Wick romwhere the A37 meets the A368. OK,its hardly Livingstone beating hisway through the undergrowth, but theexpedition is well worth it or all that.

Raise a glass to...Butcombe Bitter (4%)Brewed in Somerset since 1978, this is abitter whose taste lives up to the name:a truly bitter bitter. Theres a aint hint olemon in there too, plus a good old whacko malt.

Otter Ale (4.5%)From down Honiton way in Devon. This isa mahogany-brown premium ale which,or me, is genuinely malty. Its true thereare hints o ruit in both the aroma andtaste, but this is secondary. The maltisnt overwhelming though, and there isa pleasing bitterness towards the end.

Sharps Doom Bar (4%)Named a ter a treacherous sand bankin the Camel Estuary, this has becomethe brewerys fagship beer. Flowers andberries are recalled with a wa t o thisunder your nose, and when you tasteit the ruit remains but is joined moreovertly by the malty bitterness that is itstrademark. It all ends up slightly sweet,which has made it very popular amongless hardened real ale drinkers.

A crackingdining pubin beautifulsurroundings

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A d ew Q a y Mea have h eead o a b he hop , ea h w h a

f e d y a d hee f a mo phe e . Withover 20 years experience in all aspects othe meat trade and only supplying meat othe highest standard locally produced,boned and cut in-house all the butchershave been trained to the unique levels

required, priding themselves on theirpro essionalism and fexible response tothe particular needs o their customers.

Dry-aged bee is what sets AndrewsQuality Meats and most other high-class independent butchers apart romthe larger retail chains. Andrews havecomplete control over how they age the

bee and where they purchase thecarcase meat.

Because they buy local wherever possible,it means they have absolute control andcan purchase the grade o cattle that isneeded. For ageing to properly improvethe quality o a cut o meat, it should

contain marbling, at evenly distributedthroughout the meat. The process changesbee by two means. Firstly, moisture isevaporated rom the muscle creatinga greater concentration o bee favourand taste. Secondly, the bee s naturalenzymes break down the connective tissuein the muscle leading to more tender bee .

In the Highworth shop there is a secondaryan to keep the air moving along the railswhere the bee is hung, ensuring the beestays dry and orms a seal.

I ever you have the urge to see thedi erent stages o ageing try asking yourlocal butcher i you can sneak a look in

the ridge. They should be happy to showo their bee maturing on the bone. AtAndrews Quality Meats help and advice onwhat joints or cuts o meat to choose orhow to cook meat are always available.

Visit them on:www.a d ew q a ymea d. o. k

Our lOcAtiOns

16 High Street, HighworthSwindon, Wiltshire SN6 7AG

Call: 01793 762085

Tockenham Corner, Wootton BassettWiltshire SN4 7PF

Call: 01793 840841

4 High Street, MarlboroughWiltshire SN8 1AA

Call: 01672 519915

Andrews QuAlity MeAts

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Your lifestyle guide to all things eco... July 2012

www. r z . .

Preparing foryour big dayMake your wedding ascarbon neutral as possible

Making the mostof renewable energyMinimising yourenvironmental impact

Help map thebumblebeepopulationCan you spot the24 different species?

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P l a n y o u r n e x t c y c l e

a d v e n t u r e w i t h 1 S o u t h W e s t

1 South WeSt iS a RuRal touRiSm Fund pRojectthat aimS to encouRage SaFe and enjoyableoFF-Road cycling acRoSS the Region.

aS Well aS developing SeveRal tRail hubS the pRoject iS cReatinga WaRmeR Welcome and betteR inFoRmation FoR cycliStS oF allabilitieS, in the FoRm oF an inteRactive adventuRe cycle map.

v s r a r c m .1sw. r . f :

Ov 2,500 m o o - oad cyc t a , g ad d to t yo a ty T a c t , o g d ta c o t a d d d

Ov 300 hop a d h c t A mo t 100 oca c Photo a d v d o to g v yo a ta t o th t a o yo t o t Cyc - d y accommodat o com g oo !

viSit uS: WWW.1SW.oRg.ukFOllOw us On TwiTTer: @1SouthWeSt

like us On FACebOOk: Facebook.com/1SouthWeSt

inveSted in by

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july 2012

greenliving greenliving

Welcome... Welcome to Greenliving, your essential guide tonavigating towards a healthy and eco friendly future.

Im only guessing here, but I reckon the summer is a good a timeas any to pop the question. The sun, the birds and the fowers areall out, the days are longer and i statistics and surveys are to bebelieved then we are generally o happier disposition. With thatin mind, weve come up with a ew ideas inside to make yourwedding a green one.

We also have a look at renewable energy, one o the astestgrowing and cleanest industries around and we have a ewsuggestions to save you money while also powering your homes.

We are always looking or ideas and stories at Greenliving so please get in touch with anything that you eel is important andwould like to see within these pages.

Change starts with us...

Nick Gregory

e r:n c G go yema : c @ g v gmagaz .co.

ar d r r:b c Myttoema : d g @ avo magaz .com

a r s :m r c r ema : m a da @ g v gmagaz .co.

R h wema : cca @ avo magaz .com

gr m z151-153 w c road,b gto , b to bs4 4HH

T : 0117 977 9188V t: www. r z . .

F r r q r s:P t F a comema : p t @ g v gmag.co.

Copy ght 2012 g v g.

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acc pt o a ty o ad d at act oa g om th co t t o th p cat o .Th op o xp d o adv c g v ath v o th d v d a a tho , a d doot c a y p t th v opo c o r .

www. r z . .

P a cyc th p od ct. F o t cov a d mag a ov co t y o c r s t W s www. r s w s. .

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g t yo ot c d.

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Th uk ad g v t o hommp ov , Th nat o a Homimp ov m t sho , t go t o th co c t v y a toa hom , O ymp a, lo doom 28-30 s pt m 2012.

A m d at th o hom mp ov ,th ho g v to a va dct o o d a , p at o a d xp t

adv c to h p th m ta th xt t pth th hom mp ov m t p oj ct. Thho ha g o g fca t y a d oa t am o a d at , c d g t o d g c a at Th D g

schoo , o to o adv c at th r ae gy Adv c C c a d a cat d at Th i p at o a i t act vCa . Th a h d d o xh to a dxp t o yo to m t a d tho a do ovat v p od ct o yo to a

pac d to th day d th o oo !

w th c a g co m t t a g ch a h at p mp ,

at ha v t g a d o a gy, thy a , th ho ha a d d cat d at- Th r a e gy Adv c C c.V to ca ta to p c a t xh to ,o ta adv c om th xp t a d

h d d o p od ct f t ha d.

Ca : 0844 581 0802V t: www. r r s w. .

july 2012

greenliving

Bris t ol Re t ro f t C i t y

a ar r c r r xs cr , br s s rr (6 a s 23 n r).

C at g b to gacy o c at v- o d g a d p ac ,

th xh t o p t a a g ot oft t v t o a d ovat v

v o o th t o b to .

Th xh t o pa hom ,t t , d g , p c pac ,gh o hood a d a t ct ,

a d oo to th t o th c ty g oto co ag c t y, co tat oa d d at a o t p a o b to .

Th xh t o a d v d a dc at d y th A ch t ct C t ,b to th co t t o ompa t ac o th c ty.

weekday 9-5, and on saturday 8 septem er for bri tol Door Open Day, 10-4.

C at C t , sm ato roadb to bs1 6Xn

V t: www. r r s . r

Queen Square during Bristol Balloon Fiesta.

Image courtesy Bristol City Council

The ulTimaTehome improvemenT show reTurns forThe fourth year

Natural RetreatsS r w s r r ,

s r r sr s r x w s r s; r r uk s r r

S , j ogr s.

l x y -cat g xp t nat ar t at a op g 23 d c , a O tftt act v ty v c a d co-op at vto ho th t g d oJoh OG oat th A g t.

r d c hav d g d th ty o th a a d- g x yco- odg at th Yo h Da ta d hav d p d y t o g

ta a p c p , th th ooca y o c d mat a ch a

Ca th to , scott h a ch t ma d d m oo .

Joh OG oat ha om o th mo tamaz g d a d at a a ty o

a th d a pot o th xt nat ar t at v t . Th v att t m to ho day at hom th uk.

Ca : 0844 384 3166V t: www. r r r s.

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july 2012

Top SixRecommendationsfor Renewable Energy

Solar PV Systems!A t a a t y a co o o d g th F d iTa at , th d t ha tt d a d th f a c at a oo g p tty h a thy. F om A g t 1 t,

a 4 w dom t c y t m co t g 7,500 ap a o t650 a y a com om th F d i Ta ch ma d mo tha 200 ct c ty av g . Thatq at to a t o v tm t o mo tha 11

p c t... y , a y!

Commercial Biomass BoilersTh c t t od ct o o th r a H at i c t v(rHi) ha t a o m d th f a c a a d o ta goma o , pay g a fx d, d x- d com ov y t o h at g at d ov a 20-y a p od.s ta c d ood ch p, p t , og , a d t,hav g a d v a t ood p od ct . ev yo dto y yo oma , a at o t ha v d a d th th com om th rHi, t av yoga p g. Th mpo ta c o d c g o a c o o

ca ot d t mat d a d th h t to oma

p ay a a g pa t th d ct o .

Domestic Biomass BoilersAt th mom t, th ma t o a y odyc t y g o o lPG a th p ma y o c .r a H at P m m Paym t (rHPP) o 950 apa d to a d th co t o ta at o t th dom t crHi t od c d xt y a . A ma a t at v o d to ta a ood g tov a y co y tht , a d d c yo h at g a a g aa h at o c (a d yo ca gath yo o

ood, th v tt ).

Solar Thermal SystemsTh th gy to h at at ( thphotovo ta c pa , h ch th gy top od c ct c ty). Th y a y m a that yo do t

d to a o at a d g th mm mo th ,a d rHPP paym t o 350 a ava a to h p thth co t o ta at o aga , t th dom t c rHi t od c d xt y a .

Heat Source PumpsA o c h at p mp a o h at om th o t d a .Th h at ca th d to h at ad ato , d ooh at g y t m , o a m a co v cto a d hot at yo hom . A a o c h at p mp xt act h at omth o t d a th am ay that a dg xt act h atom t d . it ca g t h at om th a v h th

t mp at a o a -15C. H at p mp hav ommpact o th v o m t a th y d ct c ty to ,t th h at th y xt act om th g o d, a , o at

co ta t y g d at a y.

A d f a y, o ay a y ody ca tch to agy q c y a d ch ap y to tch th gypp . Th a th a ct c ty pp

Good e gy, ecot c ty a d G e gy. Th y a v th av y a po p a t , th b g s x,ho co t to d f th o g zz g potat o v y y a .

No excuse switch today!

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july 2012

greenliving

Recently, solar systems have been springing up on roofs of homes andbusinesses across the country, and Bristol, ever the leader when it comesto environmental matters, has been at the forefront of this surge.

The Feed In Tariff (FIT) is the incentiveintroduced in 2010 to reward ownersof solar panels for generating cleanenergy. r c t y, th ha m ch co o a o t hat th at, a d m ght th t t f a y hav om c a ty.

F om A g t 1, th dom t c at ha t at 16p o v y t o ct c ty

( wh) g at d, p 4.5p p t oct c ty t ac to th g d ( . . otd). Th at app y o y t m

ta d o nov m 1 t, a th ch th at d c d ght y.

To g v yo a d a o hat th m a p act c , o o ecoc t a typ ca 4 wdom t c y t m ca o co t a tt a7,500 a d that c d ca o d g a dVAT. A t d 4 w y t m g at3430 wh ( t o ct c ty) a y a ,p od c g a a F d i Ta com o640, a d ct c ty av g o 200o mo . That a t o v tm t( mp t m ) o 11 p c t.

Yo d a e gy P o ma cc t fcat t do t o y, ecoc t ahav that cov d. Th y a yoho to ma that t ach v aD at g o a ov o c th pa a

ta d a d p ov d th e gyP o ma c c t fcat o cha g .

ecoc t a ta o a photovo ta c( ct c) y t m o hom a d

a d a o d b to . Th y po o th a ay o th

w t y-o -T ym P ma y Ca , a

a oth ch ch th v ag .Th y o th r d a d a d Cothama a G sta a a d o th o a

ta at o o th Hampto roadM t g Ho , a d th t t mo aom happy c tom a g o g

( ad om o th m o th t ).

Th o a pa ecoc t a ta act d th p o ma c , q a ty od a d th ca p o ma c o th

ma act g compa y m d. Th y apa o at a o t d c g o a c oo , a d v th p o a a d

p o o a v c co d to o .

b ss e recoc t a a d ght d to a o c thatth y a o ta g oma oo comm c a a d dom t c p op t th so th w t. Th oma o og , ood ch p o p t t ad o

o , lPG o ga . Th ood a ta a ya d oca y o c d, a d th o a

ta o mo - zo cha b to ( o o mo mo y ch m y ).

Comm c a y t m a ady q a yo th r a H at i c t v (rHi),

a gov m t ch m m a to thF d i Ta to co ag pta .Dom t c y t m c t y c va g a t o 950 to a d ta at o( j ct to tat ), a d a o a to c v com om th rHich m h t xpa d xt y a .

i yo a t to a ha d , co tactecoc t a o mo d ta o a v y.

Ca : 0117 959 0580ema : q r s @ r .

V t:www. r .

Photovoltaics and FITs making sense of it all!

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greenliving

july 2012

ecovisiong s rs r - s e s s s s r s s s w s s, w r r x s

r r w r r r . ecov o th uk ad g, y acc d t d d g a d

ta o a , om h at p mp a d oma to o aPV a d o a th ma .

M som v v a o - d d tach d ho t th1980 . sh a t d to p ac h lPG o o h co tact decov o o a q ot . sh o joy g a a av g o 850o h h at g a d hot at . sh a d: ecov o v t dmy hom , d g d a y t m a d ta d t. Th ta da d oo ma h p a x mp a y a d i am o av g 70 p c to my h at g . i o d g oth to o o .

i ch ap , mo fc t a d c a h at g a dct c ty o d app a g, v t:

www.ecovisionsystems.co.uk

Sunlight FutureS r w r s s S F r r .t s s s s r w rs s, s r r r s w rw f r r q r s.

sta t g th a gyapp a a o yo p op ty, th yp ov d ot o y a gyt a o v c ch a ogy ght g, ma t tch g

a d ct c v h c cha g po t .r d c g gy a ap ov d g a g a t at v tomo o g o m o v tm t,at o t o th PVy t m ca t tho oca h isA !

Th y ta a o o app oachtoo; th y do t mp oy a m ,

t o y q a f d ta .Th pay o ot o y do thm a th a o po ta day, th c tomhav co t t y po t dth y t m to pa gp o ma c p oj ct o th ya j t pa o at a o t f d gth ght gy o t o o thght p c .

Ca : 0117 325 0324ema : @s r . .

V t: www.s r . .

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july 2012

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a g e r s r s r r w s r s s s , w r . n r r s r

uk r s . a w r r S W s s !

s tch g a y mp to do. Goode gy ct c ty com to yo th o ghth at o a g d, o yo o t d a

m t o om o com g o d to yo hom . it j t m a p d g

tha fv m t o .r . . /sw

s tch q ot g Greenliving a d th y

g v yo a ott o o ga c champagto c at !

Th p c m ght p yo too.Good e gy a y ch aptha th b g s x ta da d ta yo ca compa th m to yoc t pp at:

r . . / r -s rs

Th c v t am hav o do t that th av ag tch ta om t a d 40 co d . ba y t mto ma a c p o t a! 0845 456 1640

S p q F r5 W s r rrb m r, c r w

d r n15 W rl d s r

St Johns WellsThree 800kW wind turbinesTuriff, Aberdeenshire

Th y hav th o d a m D a o , no th Co a a d p a to d v a mo t o gh to po a th hom Ta to . Th y a o ppo t a g o g comm ty

o d p d t g ato ac o b ta , o choo g Good e gy to yo ct c typp hopp g at a a m ma t, ot a p ma t.

A d Good e gy pa o o g gy ach ght th o gh to th C tom Cat am, h ch ha vot d top o th which? at act o v y t c th a t thy a . O o th a o th c tom joy p a g to th m ca oco v at o th y ca g t a th o mat o th y d - om e gy sav g T tdo d gy fc cy adv c to o mat o o g at g yo o ct c ty a dv yth g t .

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B p k nf tt

T Big H u ny

a w s r w s ; w w , w w . Th b g Ho Co v t yo hat to do yo t th m.

E R t t

Bl s Bak

h r w s s r s r s , r s r . Ma y o mo co tt a o o g com , g ga d d a

tt g a d ha m to d .

b po Co tt p ta co tt g o D vo a at a co tt , g o o ga ca y, ha dp c d a d

a d d, t g a a t , v - d y co ttady to g ac th f t occa o .

Choo g yo co tt ha v a .

c pt o yo ag a a t d to g ta ay om t a .

Th y a o om d tat o oa d a t at vh a g th apto h p ooth ,

to a d ax.

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E C ot

Pa dh -Av Sm

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T av g y c ha o ad t p p ct v to yo v ta d a d a ay to th ghto lo do o d d a y ocat o .

a W / r/r s w r

Ov th y a th y havt a po t d ma y happy co pa d th g t a d h p d toma th v t o g tta .

or r r , r rr /r s w r

Ma a mpact o yo c t , v to o th p c.P omot yo compa y v o m ta a a y gth co- d y t a po t o xp t a ma t g.

e v r s r r s r r s r r .

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to a d y g t v aa p o a pag o thPa dhy-Av sm th t .

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g o t m , ma gth a g at ay to gog o yo dd ga d o th t , tha g t that com at a d m m toa d h oom.

Hunt t Org n c Fa

R e W n ntz

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www.camp daz .co. kCall: 07729 855090 Email: fo@camp daz .co. k

Ashley Cottage | Station Rd | Sway | Lymington SO4 16A

W a a fam y b s ss w fo b a f ys o d v a a y VW Camp va s a d bas d

a of n w Fo s na o a Pa k hamps , s o d d by Do s , W s a d

oppos is of W .

Com a d ax a o of ma y camps s w na o a Pa k, o fo s b k d , d a

o s o j s xp o n w Fo s o foo .

W a a so a s o d v f om saow of lym o .

We traditionally cold press our Extra Virgin BathHarvest Rapeseed Oil from seed grown and

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T he mone y C hr is t ine in ves

ts goes d irec t l y to he lp loca l

commun i t ies in t he de ve lo

p ing wor ld. Peru v ian Fa ir tr

ade

cocoa producers, Naran j i l lo

are us ing f inanc ing from

S hared In teres t to de ve lop

t he ir cocoa process ing p la

n t.

T h is s hou ld increase produ

c t i v i t y as we l l as impro ve t h

e

co-opera t i ve s e f f ic ienc y an

d sus ta ina b i l i t y.

Reg iona l De ve lopmen t E xe

cu t i ve Pau l Sa b l ic h sa id:

T ha n ks to o u r f u nds , Na ra

n j i l lo was a b le to e x pa nd i t

s

Fa i r t rade cocoa sa les to E u

ro pe a nd t he U S. We ho pe

to

co n t i n ue he l p i ng t he i r g ro w

t h, fo r t he sa ke o f t he 2, 5 0 0

cocoa fa r me rs t ha t ma ke u

p t he co-o pe ra t i ve.

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i n he r g ar d e n i n t he v i l l ag e o f H al l b ank g at e ne ar B r am p t o n.

F o r t he p ast t w o y e ar s she has d e p o si t e d t he m o ne y m ad e

f r o m t he sal e o f he r e g g s i nt o a S har e A c c o unt . I o p e ne d t he S har e d I nt e r e s t ac c o u nt w i t h 10 0 and t o p

i t u p w i t h t he s a l e o f t he e ggs . F o r m e , I k no w t ha t w hi l s t

m y m o ne y i s w i t h S har e d I nt e r e s t , i t i s b e i ng l e nt o u t t i m e

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A HAND UPFOR FAIR TRADE

COMMUNITIES

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H ead che Richard Buckley o Demuthshas a passion or bringing vegetablesto the centre o the plate: I believethat local, seasonal produce should be atthe heart o all our ood, nothing is moresatis ying than taking a beauti ul vegetablestraight rom the eld, treating it withrespect and serving it to people youcare about.

Demuths Restaurant in Bath has been one othe countrys top vegetarian restaurants orover 20 years and continues to rede ne whatit means to cook and eat vegetables in ourtimes. They strive to make healthier, tastier,more creative ood using the world-classproduce grown in the elds around Bath.

2 North Parade Passage, Bath BA1 1NX

01225 446059 www. mu .c .uk

Demuths

Strawberries have a very similar favour pro le to tomatoes, so any favour that workswith tomatoes will generally work equally well with strawberries. This recipe camerom a late-night brainstorm in the kitchen trying to come up with a savoury version

o strawberries and cream or our summer salad. To say it was a success would be anunderstatement it is our most requested recipe.

We pair our pickled strawberries with an amazing pickled ewes cheese rom ourriends at Homewood Farm, but i you cant get down to the armers market to nd it

you could substitute a eta or a similar e ect but theirs is ar superior.

Pickled Strawberries withHomewoods Pickled Ewes Cheese

IngredIents Pickl s awb i200g strawberries 50g sugar 100g cider vinegar

150g water 5g Maldon salt 10 black peppercorns 20 coriander seeds1 sprig thyme 1 sprig tarragon

Method1 Wash the strawberries and cut o the green stems. Set aside in a bowl.

Put the rest o the ingredients into a pan and bring to the boil.2 Remove rom the heat and let sit or 5 minutes be ore pouring over

the strawberries. Allow to sit or 2 hours be ore using.

IngredIents Pickl h m w C a Ma ca p :100g pickled Homewood cheese (or feta) 200g Mascarpone

Method1 Crumble the Homewood cheese into the mascarpone

and stir well to combine.

IngredIents F ala f 21 stick celery dice 1 shallot diced 9 pickled strawberries

4 tablespoons of the cheese mix Rocket Spinach Rapeseed oil Two slices o resh sour dough

Method 1 Arrange the rocket and spinach on two plates and scatter the celery and

shallots over the top. Arrange dollops o the cheese mix in among the leaves.

2 Toss the strawberries over the top and drizzle a little o the pickling juice

and rapeseed over the top. Finish with cracked black pepper anda slice o resh sour dough.

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T h e B r a s s e r i eat L uck nam Park HoteL and SPa

S yi g i S y igh is lly his hi g, b h l f i g sp h S y l h Lucknam Parks The Brasserie

w s h gh f p Nick Gregorys l l p ivf his b si ss f v i g...

Sundays dont get much betterthan this. The promise o a tripto Lucknam Park is always one Ilook orward to, but on this occasion mypartner and I were going a little o -piste,moving out o the main house and into TheBrasserie, a cheery restaurant connectedto the hotels excellent spa and gym.

I you take in The Spa so much the better,but The Brasserie is worth its weight insteam rooms, salt rooms and saunas allon its own. It delivers a lighter o eringthan the Michelin-starred restaurant ThePark, but with the same attention to detailand a menu that complements any mood.As it happens, we did indulge in a spoto bubbles and heated water pre-lunch(purely research) and built up an appetiteto compete with the best o them.

The extensive menu, eaturing

everything rom healthy post-workoutsnacks to indulgent and epic three-coursers really does have everythingand anything you might want. This isbrasserie ood at its best, head cheLiam Cooper delivering options that bothinspire and com ort, adding weight toLucknam Parks established reputationas a frst-rate dining destination.

O course, or those that dont wish toundo all the mornings good work, theHealthy Corner eatures a selectiono low calorie temptations that do

indeed tempt, but, all things said anda ter lengthly consideration and due

diligence, I had the steak. A re reshingsalad o baby gem, toasted cashews,lemon roast chicken and Parmesan didprecede the rib-eye so there was somewaistline consideration going on. Forpudding I had chocolate. The Valrhonaand pecan tart with banana and maplesyrup ice cream surpassed expectations

and completed a meal I was so lookingorward to and one that didnt disappoint.A couple o glasses o Grandmontains,Domaine Laporte Sancerre workedwell with all three courses.

My partner, with a more accomplishedrespect o how the body works, enjoyedthe Warm Valley Smokehouse salmon,citrus and passion ruit dressing,coriander and crme raiche to start,ollowed by The Healthy Cornerslemon poached chicken, mango andchilli salsa, avocado and yoghurt, with

a honey and poppy seed dressing.She did not have a pudding.

Dont be put o by the vehicles in thecar park you dont need deep pocketsto enjoy the ood in The Brasserie.As well as the la carte menu which isavailable daily, there is a two-course setlunch menu or 19 per person, or threecourses or 21 available Mondayto Sunday, making this morethan competitive and certainlygreat value or money.

As any true brasserie should be,Lucknam Parks was buzzing. Whether

the clientele had come across rom thespa or had made the trip rom urtherafeld, the air was ull o chatter, the