Rocks, pebbles and sand…

Blog

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Not an original thought, but I remember hearing on the radio a few years ago about rocks, pebbles and sand. Our lives are like containers that we fill with rocks, pebbles or sand.

Rocks stand for physical, emotional & spiritual wellbeing, family and friends. Pebbles represent things that define you: hobbies, interests, things that you are passionate about and activities that you just plain enjoy.

Sand on the other hand is everything else in life: work, chores, TV, emails, the Internet and all the other stuff that we fill our lives with.

The question is this. If our lives are like containers, what have you and I filled them with? Rocks, pebbles or sand?

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Something wonderful at The Weir!

Food

Photo 19-02-2016, 12 57 05 Arriving at The Cafe down at Porlock Weir this month, I found Chef Andrew Dixon hard at work feeding a restaurant full of Exmoor Food Fest punters.

Effortlessly turning out mouthwatering specialties like Pork Faggot, surrounded by seasonal vegetables and capped with a golden brown potato rosti, and then Grilled Cornish Mackerel with char-grilled vegetables and a French sauce vierge, it’s little wonder that business was so brisk.

Mind you, offering two courses for £10 and three courses for £15, this is surely a chance to eat some top tucker for an insanely low price. If you have not participated yet, there are still two more days left of the Exmoor Food Festival.

Click on this link for more details: http://www.thecafeporlockweir.co.uk/the-menu/our-suppiers

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Compass: Direction Danger! Chapter 2

Compass

Read an excerpt from my new novel; a romantic thriller with a heavy slice of action set in the beautiful Caribbean…

Georgetown, Exuma, The Bahamas

Carrie Miller steered her nail polish red, GMC Yukon XL towards the Hotel Bluewater Bay.  Tyres crunching to a halt outside the hotel, shapely legs, sporting a pair of shiny black Jimmy Choo’s, appeared first in the SUV doorway.  Carrie was a naturally classy girl, and stepping out of the air conditioned refuge of her car she strode confidently up the hotel steps and headed for the sundeck restaurant.

Ebony eyes hidden behind expensive Dolce & Gabbana’s, were framed by lustrous dark locks cascading over her shoulders; complimenting natural beauty and a svelte but curvaceous figure.  Surveying the human landscape around her, she chose a table near the water’s edge and waited for Megan her closest friend.   Beginning to bake in the hot midday sun, Carrie thought about her life.  Working in the Bahamas was good, I mean what was not to like?

Hailing originally from Seattle, she’d spent all of her short working life in the realty industry but after 8 years she’d gotten fed up with the rain and living in the shadow of a volcano.  A position had come up with a local, Bahamian realtor, and with her extensive track record of success she’d landed the job.

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Life sure was different in the Bahamas; one thing there was a lot less rain and a lot less stress, and as far as Carrie was concerned that was an undoubted result.  Although she missed her friends back in Washington State, many would often come and visit her on her island paradise.  Apart from that, she’d made quite a few friends in the islands.  Being naturally outgoing and most definitely a social animal, she didn’t have any difficulties there.

Smith-Bradshaw Realty had several offices with its headquarters in Nassau on the main island of New Providence.  Carrie herself had lived in a small beach house on the island of Exuma for 2 years now, and she loved it.  The house was ideal for a single, 28 year old woman who owned as many bikinis as sets of earrings.  A few yards from the beach, it was all too easy to slip down the steps and top up her tan at every available opportunity.

Soft white sand, azure sea & sky lovingly invited long, reflective walks; a great way to unwind after a hard day’s work. Now very much part of the local community, lunch at the Bluewater Bay had pretty much become a regular occurrence by now.  Good excuse to escape the office, take in the local news on the way to the next job.

Megan Carter, who was always late, finally arrived and floated in across a sea of admirers leaving a trail of perfume across the restaurant like the wake of a boat.  “Hey Carrie!”  Megan slid into a seat across the table and pushed her sunglasses up over her thick mane of blonde hair.

Megan, simply dressed in a white linen skirt, patterned pink and white top & comfortable sandals, was one of those girls who was a natural head turner and boy, did she know how to work it.  Tanned & possessing a pouting kind of beauty, she ran a local boutique in town and through Carrie’s fairly frequent visits, they had become firm friends.

“What’s new hun?” quizzed Carrie.

“Oh you know, same old, same old…” laughed Megan, “too many window shoppers and not enough real shoppers.  Commercially and romantically!”

They both chuckled with amusement.  Scanning the restaurant menu for her usual favourite, Carrie reflected that the same might be said of her own life on the romantic side of things.

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Sure, she’d met some guys out here but no one serious, not really.  Like a lot of girls, whether realistically or unrealistically, she was waiting to be swept off her feet by someone, sometime…  Well who knows, she wasn’t one to let grass grow under her feet and had been on a few dates.  In fact her and Megan were keeping a tally with Megan definitely way out in front.

“And you?” Megan responded.

“Business is pretty good, in fact after we’ve done lunch I’m heading off to South Reef to tie up the sale on Tide’s Reach.”

“That huge property that’s been empty for ages?”

“You got it.  Some Indian guy’s interested and I don’t think money’s an issue.”  Carrie had definitely decided on the snapper, with fries & salad. Nice.  By this time Megan was also surveying the culinary choices on offer, as well as the handsome waiter.

“Oh my goodness, how much is that place going for?”  Megan asked eagerly, trying hard not to be distracted.

Carrie perched her sunglasses on the end of her nose, and smiled back “6 mill.”

Megan whistled softly.  “I bet it’s gorgeous.”

“It’s pretty impressive and worth every cent. It’s just with the economic climate at the moment, it’s not so easy to get a sale.”

“Oh you’ll get the sale honey, I know you,” Megan laughed.

The restaurant began to fill now, the usual lunchtime crowd plus a bunch of garrulous American tourists.  Well nothing new there, most of the visitors came from the States to spend their hard earned dollars.  The handsome waiter that Megan had noticed earlier walked towards their table to take their order.

“Ladies, can I take your order?”  Megan, who was now going into flirting overdrive scoured the menu one last time.  “Oh I think I’ll take the cracked conch thank you, salad and no fries” she replied.

The waiter, oblivious to Megan’s hungry gaze turned expectantly to Carrie.  Carrie gave a wry smile, and subtly shook her head.  Same old Megan…

Succulent seafood consumed, next lunch date arranged and goodbyes exchanged, Carrie steered her SUV out on to the open road and headed for South Reef.  Summer in Exuma had been long & hot and the October afternoon temperatures were still regularly reaching 30C.

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Carrie couldn’t decide between aircon or just plain winding down the window but in the end went for the window option.  Loosening the top button of her blouse, the cooling air rushing inside was a welcome relief to nature’s oven.  The cobalt, sapphire seas of Exuma sound sparkled in the early afternoon sun which always made the drive to Little Exuma a pleasant one, and the roads as always, were quiet.

Carrie’s smartphone sprang into life as an incoming call from Smith-Bradshaw broke the silence.

“Carrie, it’s Dirk.”  Dirk Johnson ran the Exuma office of Smith Bradshaw, brought down from Nassau to shake things up a bit.  Before Dirk had arrived, Smith-Bradshaw had consistently underperformed, being outgunned & out paced by competing realtors for the hottest properties.  Now things were different, very different.  Under Dirk’s leadership and deft hand on the helm, he had eased the company effortlessly into consistent success.

“Hey Dirk, how’s it going?”

“Yeah good thanks hun; you on the way to the Tides Reach job?”

Carrie smiled.  She didn’t really like all the pet names that he frequently conferred upon her, but she went along with it.  He was a nice guy but not really her type; too clean cut, too efficient.

“Yeah Dirk, just on the way now.  2.30 appointment?”

“That’s it Carrie, don’t be late – this guy’s got money to burn.”  Carrie knew that Sunil Shah had money to burn indeed; a powerful, no nonsense rich businessman from New Delhi who’d made his fortune in IT or so it was thought, now looking to splash his hard earned cash on an expensive property in The Bahamas.  Luckily for Carrie, he’d found his way to Exuma and hopefully would be boosting the coffers of Smith-Bradshaw shortly.

“I’m almost there; I’ll give you a call later and let you know how I get on, bye.”  5 minutes later she was pulling into the massive, gated complex of Tides Reach.  Stepping out into the sultry afternoon heat she found it eerily quiet as the property had been empty for a number of months.  Checking her watch, she relaxed.  It was 2.25pm and no sign of the Mr Shah.

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Carrie made a quick excursion around to the rear of the property and was immediately refreshed by the cooling ocean breeze blowing inland, soothingly rustling the palm fronds overhead.  Tides Reach was certainly saleable and indeed very desirable; 5400 sq. ft. of living space sat on an acre of beachfront land – all for the asking price of $5,900,000.  Bargain.

Somewhere in the distance, the low growl of a Ferrari 458 Italia grew nearer & nearer.  The sleek black triumph of automotive engineering rolled into the gated complex and came to a stop outside white marble steps leading up to an impressive mahogany door.  The Italia V8 was immaculately clean, sparkling in the sunlight, sporting the world famous yellow emblem of one of the most desirable cars’ in the world.

Shah jumped out of the metal stallion just as Carrie returned from the oceanside part of the house.

“Mr Shah, welcome to Tides Reach!”  Carrie stuck out a formal hand which Shah grasped firmly, but only momentarily.

“Miss Miller I presume?” he replied in a thick, monotone Indian accent.

“Call me Carrie, Mr Shah.”  Sunil Shah was taller than your average Indian, slim and immaculately dressed.  Brown leather boat shoes, white linen trousers and a blue casual shirt patterned with white flowers opened at the chest.  Shah removed dark glasses and fixed his gaze on Carrie.

“Then you must call me Sunil, Carrie.”  Something approaching a smile broke out on his face.

“Great, well would you like to have a look around then?”

“That’s why we’re here; can we go inside first?” he asked.

“My thoughts exactly, come this way.”  She led the way up the stairs to the imposing front door, slipped the key in lock, and pushed.

Tides Reach was impressive whichever way you viewed it, from the bottom to the top, inside or out.  And Sunil Shah was obviously taken with it.

“So Mr Shah, I mean Sunil, why the Caribbean.  Don’t you live & work in Delhi?”

“We’re extending our operations into the US, and The Bahamas is a good place to manage it from,” Sunil responded.

Carrie couldn’t help thinking that the Exuma was a pretty remote location to manage a business in the US from, although if you didn’t want to be disturbed then it was ideal.

“Oh great idea, so what do you do exactly?” she probed.  She cursed herself for being so nosey but she had a naturally inquisitive nature and Mr Shah was not your average purchaser of Bahamian Realty.

“I’m in the import / export business Carrie.”  She sensed that was enough probing and that he didn’t want to divulge anymore.

Moving on quickly she asked, “Great, so what do you think about Tides Reach?”

“I love it, it’s perfect and I think I’m going to buy it.”

“Think?” she asked.

“I am!”  Shah laughed for the first time.

Carrie laughed with him and said, “That’s fantastic; can you drop by the office so we can tie up some paperwork?”

“Yes of course; tomorrow at 4.00pm?”

Carrie, who actually couldn’t believe her luck with such a quick sale, almost sang. “That’s awesome Sunil, I’ll see you then.”

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Carrie weaved her way back through Georgetown, past the Bluewater Bay and on to the office.  She parked her vehicle in the rather snug parking space outside, hastily slung her bag over her shoulder and burst into the office.

“Well?” Dirk looked up expectantly.

“It’s a done deal Dirk darling, what else did you expect?” she chimed.

“Excellent, well done Carrie, but when is he signing on the dotted line?  Nothing’s a done deal until they sign on the dotted line.”

“Tomorrow at 4.  I’ll get the paperwork together.”

“Great.”

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Clavelshay Barn Restaurant

Food

DSC_1624Out in the sticks, a few miles north of Taunton, you will find Lower Clavelshay Farm.  Ok, nothing unusual there because after all we are in rural Somerset, aren’t we?

However, within this farm, you will find a gastronomic delight called Clavelshay Barn restaurant.  And yes, as the name would suggest, it is in a barn (converted).

Farmer’s wife Sue Milveton manages the restaurant, whilst husband William and his two sons take care of this busy and productive farm.  Interestingly, Sue told me that when started this rural eatery almost 11 years ago, the question was posed along the lines of: “How are you going to get people to come to a restaurant in the middle of nowhere?”DSC_1594

Of course any restaurant is only as good, principally, as it’s chef.  That’s where Mr Olivier Certain comes in.  With his undoubted flair for producing mouthwatering, contemporary tucker, drawing in the punters to ‘the middle of nowhere’ doesn’t appear to have been a problem (it was almost full when my daughter Becky & I visited).

Olivier hails from Marseille on the fabulous Cote d’Azur in the sunny, south of France.  His culinary pedigree is impressive, having worked in the Michelin starred La Bonne Etape Chateau Arnoux and also Les Roches in Le Lavandou.

DSC_1602And right here in the Westcountry, Olivier served time as Sous Chef to Andrew Dixon in Porlock Weir, before moving on to the popular and now well established Woods Bar and Restaurant in Dulverton.

Starters and mains ordered, we sat happily ensconced at our table, quaffing a lovely light 2013 Riesling and munching rather tasty Habas Fritas (roasted broad beans).  A neat little idea indeed – I mean, who would have thought you could do something so interesting with the good old broad bean?

Soon the waitress was making a beeline for our table with plates in hand. I opted for the Dorset Cured Meats, Rocket Salad, Blushed Tomatoes with Truffle Oil.  This little beauty on a dish was comprised of two types of salami, coppa, serrano ham, pickled garlic, artichokes and sun blushed tomatoes.DSC_1596

Across the table, Becky’s Smoked Salmon Terrine, Seared Lyme Bay Scallop, Herb Salad, Radish with a drizzle of Vanilla Curried Oil was akin to a piece of art and definitely earned her seal of approval!  This evening was most decidedly looking up…

Round two came in the form of the Clavelshay Farm Home-reared Rose Veal Stew with Root Vegetables, Bacon and some lovely ‘Joe’s’ Sourdough Bread. The deliciously tender chunks of veal were sat in meaty, flavoursome gravy that was simply outstanding. It was like being hit with a flavour tsunami actually.

DSC_1610If cooking is all about the flavours as celebrity chef Gary Rhodes would often tell us, then Olivier scored 10/10 in my book with this treat.  Sue tells me the veal comes from their own farm. I guess it doesn’t come any fresher or local than that.

Becky on the other hand tucked into the Oven Roasted Supreme of Free-range Chicken, Fondant Potato, Kale in a delightful Bourguignon Garnish. Olivier told me that he very proud of his take on this very French sauce, and rightfully so.DSC_1618

By now Clavelshay was full of lots of satisfied customers, succumbing to the chef’s culinary magic.  For us, we were approaching the final furlong: dessert!  This came in the form of a Rich Chocolate Delice and for Becky, the Tasting of Lemon which was comprised of: Posset, Iced Parfait, Curd, Raspberry Coulis and Meringue.

I have to say that I am a Chocolate Delice newbie, but having tasted this, I shall now be on the lookout for this sweet textured delight.  Beautifully chocolatey and accompanied by a zesty orange ice cream.  Becky’s dish was pretty much all scraped clean as was mine; , it was a great end to the night.

Next time you’re in that neck of the woods, why not book a table pay a visit? I guarantee, you won’t be disappointed.

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Contact details are:

Address: Lower Clavelshay Farm, North Petherton, Taunton TA6 6PJ

Tel:  01278 662 629

Email: query@clavelshaybarn.co.uk

http://www.clavelshaybarn.co.uk/

The Ultimate Scotch Egg…

Food

Photo 03-02-2016, 12 18 45This is Barrie Tucker. Barrie is the Head Chef at the Notley Arms over at Monksilver, in West Somerset. He tells me that he once came 2nd place in a national Scotch Egg making competition.

Well they do say that the proof of the pudding is in the eating don’t they? After dropping a number of mild hints, I was swiftly served the aforementioned item. I cut into it this golden breadcrumbed orb, and promptly released from within it’s inner core, the secret to Barrie’s success.

Encased in tasty crispiness, the sausage meat with a hint of pepper, and the soft runny yolk were just perfection. In addition, rather cleverly, it was served with Barrie’s fabulous home-made Bloody Mary ketchup. I heartily recommend you pop in one day soon, and try for yourself!Photo 03-02-2016, 12 11 47

An Interview with Werner Hartholt.

Food

Photo 19-08-2015, 10 45 44The Combe, set within West Somerset College in Minehead, trains post 16 students in the fine art of catering and hospitality.

At the helm of this enterprising venture for over 4 years is Werner Hartholt, a Dutch / Indonesian chef who moved to the UK some 20 years ago.

Werner Hartholt, 41, was born in The Netherlands and lived in Groot-Ammers, east of Rotterdam on the Lek river. He was born of mixed parentage, having “an Indonesian mother and a Dutch Father.”

It was in Holland that Werner discovered his love of cooking.  By the age of 20 he had become a chef, having qualified through college and 3 separate restaurant apprenticeships, and then went to Spain for a year.

Not really giving any particular reason as to why he chose that country, Werner said that he went to Spain, “because I was young and because I could.”  It was here that he met an English girl and before long, the UK was inevitably calling, arriving in 1995.

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Werner did try a couple of non-catering jobs, but by the age of 26, he had firmly decided on a career as a chef.  He remembers a conversation with a friend who had asked him, “What would you do if you won the lottery?”

Werner knew immediately and responded, “well, buy my own restaurant.”  His friend replied that he clearly and obviously wanted to be a chef.  Werner added, “Actually, it made me realise it’s what I want.” And so the die was cast and a course was set for a life in catering.

Initially working in some pubs in Kent that were not really on the quality end of the spectrum, he promised himself to aim higher and move to the South West of England.  “I will only do proper, very good cooking which is what I started off with and that’s what I did.”

Werner arrived in the South West in 2001, living in Taunton and working Photo 19-08-2015, 10 39 04in the Blackdown Hills which straddle the Devon and Somerset border.  Moving on from there, Werner settled at The Blue Ball in rural Triscombe, adding “We won lots of awards there.”

Eventually, the owner sold up and set his sights on Dulverton, the gateway to Exmoor.  Werner said, “He bought an empty property, and I came with him and we started Woods.” Still today, Woods Bar & Restaurant is a thriving business.

Sometime later, Werner started working as the Head Chef at the Dragon House Hotel in Bilbrook.  He said, “That was my full time job, and I saw an advert for a one day a week ‘Chef-Lecturer’ job… so I applied.”

After “rigorous interviewing,” Werner was selected and started work at West Somerset College as Chef-Lecturer, taking supervision of The Combe training kitchen, teaching post-sixteen students who wanted to become chefs.

Despite still being head chef at the Dragon House, Werner relates: “I kept the kitchen going here one day a week, and after about nine months that turned into three days, and then after a year it became full time.”

Photo 19-08-2015, 10 41 14Explaining to me the rationale and function of The Combe, he told me, “We are a training restaurant within a college; so we are a licenced restaurant like any other business.  The only difference is that all the food is cooked by students and served by students under supervision of lecturers obviously.”

Werner added, “We open two days a week generally for lunch and occasionally for dinners, and this is to give the students as real an experience as possible.”

Students are also in the kitchen for one day a week doing all the Mise en place (prep) for the two days that the restaurant is open.  “One day a week they do all their theory and then also one day a week has been allocated for work experience outside of college.”

Werner told me that the lunchtime menu provides lots of choice to make Photo 19-08-2015, 10 46 03it as realistic as possible.  “We do some fine dining and we do some brasserie type cooking.”  Werner explained that brasserie cooking is basically, “high end lighter meals that are a bit less intricate.  It is not
quite fine dining but it is on the cusp.”

Undeniably, these students are gaining an impressive and thorough training at The Combe in Minehead, under Werner’s experienced hand.  I have no doubt that this training restaurant will go from strength to strength, as they seek to produce quality chefs for Britain’s burgeoning restaurant industry.

John Raby

A Tale of Three Cities…

Italy, Published Works, Travel

Published in the Western Morning News on Sunday, 15th November 2015

Bologna

The Italian City of Bologna is situated in a region known as Emilia Romagna, north of Tuscany. It is reckoned to be the nation’s gastronomic beating heart, and for this reason alone, it is well worth a visit.

Yet despite that formidable reputation, I get the feeling that Bologna can often be passed over by would be travellers, for greater tourist honeypots like Rome, Naples and Pisa.

Undeterred and accompanied by my eldest daughter Becky, we arrived at our apartment right in the heart of the city, just off Via dell’Indipendenza. This is the main avenue that will lead you inevitably up to the central Piazza Maggiore. This ancient square magnetically draws both tourists and locals alike.

In this wide open space, you can sit, relax and enjoy an espresso or a chilled beer whilst taking in the impressive sight of the beautiful, but unfinished 14th Century Basilica di San Petronio. Opposite, you will find some open topped tour buses that will whisk you around the city for about €13.

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If you have a got a head for heights, why not head for Le Due Torri (The Two Towers), situated in Piazza di Porta Ravegnana at the head of Via Rizzoli? It is the taller ‘Torre degli Asinelli’ that is open to the public, and from there you can enjoy commanding views over Bologna

This comes at a price though; you will need to climb an impressive 498 steps to reach the top, so a strong pair of lungs as well as a head for heights will be required.

Unsurprisingly, Bologna is replete with restaurants, trattorias (less formal than a restaurant – think Bistro), café’s and numerous gelateria. I guarantee that you will be more than satisfied.

And being the home of Bolognese sauce (hence Spag Bol), you can of course try the real thing – known more accurately as ‘Tagliatelle al Ragu.’ The term ‘Ragu’ is distilled from a French verb meaning to ‘stimulate the appetite.’ Or why not try another local favourite, ‘Wild Boar and Polenta?’

Venice (Venezia)

Situated in the neighbouring region known as the Veneto, Venice is a two hour train journey from Bologna. Emerging from the Railway Station you are immediately wowed by the impressive and beautiful Grand Canal.

With a 24 hour Vaporetto (water bus) pass in hand, purchased from the tourism office on the platform (€20), we headed immediately for water bus stop number 1.

Vaporetto No.1 basically stops everywhere between the railway station and Lido de Venezia (Venice Lido). The Lido is one of the outlying islands, and has an altogether different feel to the main city itself.

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Now the Vaporetto may not be the most comfortable option, as the boats are usually crowded, but it is cheap. Cruising down the Grand Canal as it snakes its way through the heart of the city is an absolute must. One beautiful building after another slips out of sight as you glide down this main arterial waterway.

The front doors of these fine-looking & elegant buildings along the Grand Canal are perched precariously above the waterline, often with a boat tied up nearby just the way you would park your car on the drive or road.

As we stepped off the Vaporetto at the iconic Piazza San Marco (St Mark’s Square), we were treated to that thoroughly unique and truly Venetian of sights: a flotilla of beautifully crafted gondolas, and their gondoliers, bobbing on the Adriatic. Truly, if romance is what you are looking for, then Venice has it by the bucket load!

Any visit here should include popping into the stunning Basilica di San Marco. The interior of this cavernous cathedral will have you literally reeling as you look inexorably up at the dazzling sight of the gold mosaic covered walls, arches and domes.

Florence (Firenze)

Hop on a train again at Bologna Centrale and this time head south for a mere 40 minutes, and you will arrive in the Tuscan capital of Florence (Firenze if you’re local). A leisurely 10-15 minute walk will bring you into the beautiful Piazza del Duomo and face to face with the marbled façade of Cattedrale di Santa Maria del Fiore. Known simply as, Duomo.

Whilst entrance to the cathedral is free, you can purchase a combined ticket for €10 from automated ticket machines nearby, which will give you access to the dome, baptistry, bell tower, crypt and the museum. However, it is Filippo Brunelleschi’s magnificent, red tiled dome that is the real draw here.

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Once you have ascended the 463 stone steps (not for the faint-hearted), to the top of the cupola of Santa Maria del Fiore, you will be treated to unparalleled views across this historic city in every direction.

Food is never far away, and having exited the cathedral, we soon found ourselves in nearby Piazza della Signoria, tucking into pizza just across the way from the remarkable and imposing Palazzo Vecchio, which overlooks the square.

A further 5 minutes walk will bring you to the classic arches of the Ponte Vecchio which span the Arno River. Medieval in structure but Roman in origin, this eye-catching landmark will at once be immediately recognisable, and is a definite ‘must see’ whilst in Florence.

Famed for the many jewellery shops that inhabit both sides of this crowded and busy bridge, you will find plenty of gift ideas for your journey home.

The Poltimore Inn, North Molton

Food, Published Works

Posted on DevonLife.co.uk on 21st July 2015

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For Alan Boddington, the Poltimore Inn at North Molton has been a labour of love. Resurrected from almost certain commercial & culinary death, Alan has worked tirelessly to produce a beautiful venue to eat and drink in that is entirely fit for purpose.

The moment you walk into this delightful country pub, nestling as it does on the fringes of Exmoor National Park, you at once feel at home. Although the Poltimore Inn has been refurbished to a very high standard, that doesn’t detract from its warm welcome in any way at all.

Texas Brisket

My daughter Sophie and I were looking forward to this review immensely, as the Poltimore has in more recent times gained a somewhat loyal and faithful following. Having met with Alan and taken a tour of the lovely B&B rooms upstairs and the beautiful, self-contained flat downstairs, we were ushered into the restaurant to sample what was on offer that night.

The restaurant itself is notable in that through the large, gaping windows, it commands an excellent view of the valley and rolling landscape beyond, that is so North Devon.  Having settled in for the night, glass of Westcountry cloudy cider in hand, our eyes were soon drawn to the interesting and varied menu.

Crispy Pig Cheeks

Whilst Sophie opted for the Warm breads and Balsamic vinegar to begin with, I was irresistibly drawn to the Crispy Pig Cheeks (much nicer than it sounds!), accompanied by Fennel Mayo, Pickled Fennel, Rocket, Crackling and Salad.  I have to say that this was just delicious and an appetising gateway to the rest of the night’s proceedings.

Conversely, Sophie’s trio of breads, including a wedge of Focaccia with rosemary & caramelised onions was an equally tasty treat.  Chefs Tom Allbrook, Lynda Festa and their team in the kitchen were certainly on a winning track tonight.

Moving on, we both opted for typical pub fare, unpretentious but flavoursome.  Sophie chose without hesitation the Polti Loaded Burger.  I think ‘loaded’ in this instance was entirely justified, for upon this man-size chunk of homemade beefburger were Crispy Smoked Bacon, Caramelised Onion, Swiss Cheese and Coleslaw, served in between the comforting layers of a gourmet burger bun.

Onion Rings

This was attended by the curiously named Duck Fat Chips, which were the lovely, hand cut skin-on variety, which received a dutiful dusting of rock salt to bring out the flavour. Well Gary Rhodes, erstwhile celebrity chef, always said that food is all about the flavour, and he was definitely right on that score.  Interestingly, this meal came with chef’s own homemade Smoked Chilli, Ginger and Tomato Ketchup. Great.

Me?  Well I went for something different, yet similar. I selected, after not too much thought I have to concede, the intriguing Texas Brisket, glazed with homemade Sticky Bourbon BBQ Sauce. This came sandwiched in a Brioche Roll, along with those appetising Duck Fat Chips again, and served in a trendy mini-metal pail (that’s a bucket for the likes of you and me).

The Brisket & BBQ sauce combo was unusual treat. Delightfully meaty, sweet and smoky and oh-so-tender.  Tom tells me that he Brisket is marinated overnight (in his own dry rub), then smoked at length and slow cooked during the course of the next day.  It’s a painstaking process but worth the effort.  If you fancy something a little different, go for this option.

Waffle & Ice Cream

I should interject at this point that once the glass of cloudy cider was drained to its dregs, I managed to quaff a few mouthfuls of a rich & velvety Sangiovese, from the Emilia-Romagna region of Northern Italy.  And since I am going on holiday there later in the year with my other daughter, it was of special interest. I was not in the least disappointed with my choice of this excellent wine on offer.

Now reaching the summit of our culinary adventures, I felt the call of the Chocolate Brownie, with Vanilla Ice Cream and Warm Chocolate Sauce speaking to me loudly from the menu card.  The Brownie was homemade, and if all that sounds like a mouth-watering feast of texture and flavour, you’d be right on the money. It was fantastic, and that is not an overstatement for the cynical amongst you!

Ziang’s

Food

Posted to Exmoor 4 all on July 19th 2015

Pretty picturesque Porlock Weir is not really where you expect to find a takeaway / restaurant full of Eastern Promise, but walk far enough down to the quaint old harbour, and that’s exactly what you will get. Ziang’s has to be about the most surprising find yet I have discovered on Exmoor.

Run by Michael Taylor and his mother Choo, the family hail originally from Brunei in South East Asia. They actually serve good old fish and chips (well we are beside the seaside aren’t we?), but their piste De resistance is their brand of Far Eastern Food – and for what you get in the bowl, it’s actually great value for money.

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Its modus operandi is basically a complete meal in a bowl, and it certainly is that.

I opted for the Duck Rice which came with a fried egg on top – Michael obviously picked up in the incredulous and mystified expression on my face and immediately reassured me that this is how it is done in the far East – forget your standard egg fried rice from your local chinese, a fried egg placed on top is how it is done if you want it authentic.

My daughter Becky opted for the Porlock Chow Mein,  but I went for the chefs recommendation – Duck Rice. He eats this dish every day apparently. Well, as soon as it arrived , I could see why! As soon as I tucked into it my mouth was hot with a glorious flavour explosion that my taste buds are not likely to forget any time soon.
Now I could fish around for all kinds of Superlatives to describe the aforementioned dish but let me just say simply this: it was delicious. Lots of juicy, insanely tasty duck, mouth-watering fried vegetables on a bed of perfectly cooked white rice. And to complement the whole dish, a fried egg on top – of course.

DSC_1060Seating? Well that’s an interesting one because there isn’t masses. There’s room for 2 or 3 inside, there’s some comfortable seating and a table right outside the hatchway or there are a couple of benches just across the way right by that ancient harbourside that is Porlock Weir.

This was actually a really nice experience, enjoying far eastern delights on fine summer evening right by the harbour side – what could be better?? The combined elements of the West Somerset Coast, exotic food and a warm welcome are factors hard to beat.

Not much more to say except you should definitely check it out if you fancy a bit of Far Eastern cuisine, right in the heart of beautiful West Somerset. The menu is extensive, drawing influence from Brunei, Thailand and Indonesia.

Go and pay Michael and Choo a visit. If you like your food with an Oriental twist within a beautiful setting, you’ll love it I guarantee.

Reeves Restaurant, Dunster

Food

Posted on Exmoor 4 all on 28th March 2015

DSC_0591Occupying a prime position on Dunster High Street within a stone’s throw of the historic Yarn Market, you will find a most excellent eatery, Reeves Restaurant.  Owned and managed by Justin & Claire Reeves, they have built for themselves an enviable reputation.  Before I turned up for the review, I asked a few locals what they thought.  They all with one accord sang most excellent praises about this popular restaurant: a relaxed atmosphere, amazing food and a warm and friendly welcome.

Well, I have to say that was the experience of our night.  It was a fine summer’s evening and we were ushered out to the rear garden to relax whilst our table was being prepared.  Enjoying the still, tranquil summer air, we were served drinks and olives as we sat by the shrubs and scented flower beds in anticipation.

It wasn’t long before Claire Reeves emerged to take our order.  There was no scribing on a waitress order pad but instead, she effortlessly committed the exact details of our order to memory and relayed the pertinent details to her husband and Head Chef Justin, in the kitchen.

Once our table was ready, we re-entered the restaurant and sat down at our cosy, corner table.  From here we could rather interestingly observe the eating habits of our fellow diners.  Well you need to do something to while away the time don’t DSC_0592you?  Homemade bread and a large, beautifully crafted butter rosette were placed on the table.  This kicked the evening’s dining off to an excellent start.

Our wine of choice for the night was a favourite of mine: Argentinian Malbec at a whopping 13.5%.  For those of you out there that are still drinking the Merlot and Shiraz, I implore you to try this little gem from South America.  I don’t think you will be disappointed.  Laden with mouth-watering flavour and aromas, it is everything a red wine should be: full bodied and satisfying.

It wasn’t long before my astounding seafood starter made an appearance.  I’d ordered the Fritto Misto (fried seafood and vegetables) of sea bass, squid, crab cake, tiger prawns and scallop… served with a trio of dips.  Talking of which, the dips were stylishly served in something akin to white ceramic teaspoons.  This gathering of seafood not only set the taste buds alight, but the plate was truly a picture!  Justin’s creative flair was truly something to savour – literally.

The main dish was the sumptuous Garlic and rosemary and lamb rump with root vegetable crisps, fennel puree and a redcurrant and mint jus.  Now I really adore the taste of lamb and I can tell you that this did not disappoint.  Succulent and loaded with flavour; all the additions on the plate just complemented the dish perfectly.  I was now beginning to understand why Reeves has got such a solid local reputation.

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It is at this point that I should add that Justin cannot take all the credit for the amazing food being churned out of the kitchen of Reeves Restaurant.  Working alongside him is the very young, but talented Abbie Smith.  During the attainment of her NVQ catering qualification with Barbara Hancock of West Somerset College, Minehead, she has recently won both the Eat Exmoor and Eat Somerset cookery competitions.  For her efforts, Abbie scooped the coveted ‘Chef of the Year’ for the West Somerset region.

We moved inexorably towards dessert and it was at this point, rather interestingly, we were offered a drinks menu containing whiskeys, liqueurs, coffees and… pudding wine.  What a great idea (other restaurants please take note)!  It is so rare that you are offered dessert wine, and this was fabulous surprise.  After some quick deliberations, I opted for the enchanting and mysterious Elysium dark Muscat.

The Grand finale came in the truly lovely form of the Date and apple sticky toffee pudding, clotted cream and salted caramel sauce.  Well I chose this because I love to try different sticky toffee puddings, clotted cream is a must as a long time Devonian, and for me salted caramel is the big must do flavour invading our shores from across the Atlantic currently.  I have to say that the Muscat was a perfect accompaniment and I enjoyed and savoured every last drop…

All in all, the entire experience was virtually faultless from start to finish and one I hope to repeat in the not too distant future.  The Somerset village of Dunster is replete with great places to eat but Reeves Restaurant is an absolute must.  And I think, like the loyal locals, you’ll be returning again and again.

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