Day: March 28, 2019


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  1. Olive Bread / Little Mester, Barnsley Brie / Olives / Beck Ink (Judith Beck)
  2. Raisin Bread / Cotherstone / Fennel Salad / Macon Villages (Samantha Bailey)
  3. Naan Bread / St James / Mango Relish / Almaroja Pirita Blanco (Charlotte Allen)
  4. Sharrow Sourdough / Barwheys Cheddar / Coleslaw / Athena Malbec (Caroline Cossot)
  5. Scone / Cote Hill Blue / Sultana and Stem Ginger / Late Harvest Malbec (Susana Balbo)


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  1. Baton / Bath Soft / Herb Salad / Giol Sparkling Pinot Grigio (Italy)
  2. Dark Square / Caephilly / Mushroom Pate and Raw Pepper / Ontanon Rioja Joven (Spain)
  3. Bread Crumbs / Hafod / Roast Potato and Leek / Walnut Block Nutcracker Chardonnay (New Zealand)
  4. Linseed Sourdough / Yorkshire Munster / Thyme Roasted Beetroots / Fabbri Chianti Classico Riserva 2011 (Italy)
  5. Spelt and Ginger Biscuit / Dunshire Blue / Bodegas Baron Micaela Pedro Ximenez Sherry (Spain)


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  1. Baton / Ogleshield / Cornichons, Caper berries, Tomato / Wunsch et Mann Gewurztraminer
  2. Malt/Rye Bread / Fedeira / Corney & Barrow Margaux
  3. Potato & Olive Focaccia / Rollwright / Olives / Dao Branco, Portugal
  4. Squash Sourdough / Baron Bigod / Toasted Pumpkin Seeds, Beetroot Houmous / JCB Cremant de Bourgogne
  5. Date Scone / Lanark Blue / Roast Apple, Toasted Nuts / Justinos 5YO Madiera


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1. CHESTNUT PAIN DE CAMPAIGNE   This bread is a sourdough, meaning that no yeast has been added to the dough. The  name means ‘country bread’  and was traditionally baked in communal ovens in a  round or miche.It is fermented and risen over three days giving it the charistically  strong flavour and chewy texture. We have added cooked chestnuts to the dough  which gives it a nutty flavour and soft, creamy texture.

2. GOATS CHEESE, RED ONION & THYME FOUGASSE  This is a classic French bread that is either made plain (as we do daily) or flavoured  as tonight’s is. It is made from our Overnight White dough and is shaped and cut with  a scraper before being proved, baked and coated in olive oil. An amazing snack!

3. BAGUETTE The most iconic of all French breads! Despite this the name ‘baguette’ didn’t become  common until the 1920’s. It is derived from the Italian bacchetta meaning ‘wand’.  This is made over 2 days with a poolish (one third of the total flour and water and a  small amount of yeast) fermenting for 14-­15 hours in the fridge. In the morning this is  then added to the remaining dough ingredients, proved, shaped and baked. This is  the bread that takes us the longest to make, being the first thing mixed and the last  out of the oven. If it weren’t for this dough we could get out of bed later!!

4. POILANE­STYLE SOURDOUGH   Lionel Poilâne is a French artisan baker famed for his 2kg miche loaves that are now  exported all over the world. He was a champion of traditionally made, sourdough  breads and the bakery, now run by his daughter, still trains bakers in the traditional  methods of production. The Poilâne miche is made from 85% extraction flour, also  called ‘grey flour’ which we buy from Yorkshire Organic Millers and spelt flour.   This is our version.

5. UK APPLE TART TATIN  We are celebrating the first of the UK apples by making another French Classic.   The tart is thought to have originated in the Hotel Tatin south of Paris. We have  made puff pastry but layering Lescure butter (a French butter with a high butter­fat  content) with pastry dough. Apples are sliced and layered into a mold with butter and  sugar then the pastry is laid on top. This is all baked and then inverted. Perfect with  the apple based Calvados and Cidre.



From the Jura mountain region comes one of France’s favourite cheeses – this one is made by Marcel Petite. Smooth, mellow, nutty and with a long finish.


Burgundy’s most pungent cheese and its most famous. It is powerful, luscious and a real cheese connoisseurs’ choice. Full flavoured, with a soft, oozy texture.


A semi-soft cows’ milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory coloured, soft and slightly elastic with a thin black layer separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery.

Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Comté, cheesemakers would end the day with leftover curd that was not enough for an entire cheese so they would press the remaining evening curd into a mould, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk. Nowadays, the cheese is usually made from a single milking with the traditional ash line replaced by vegetable dye. The aroma of Morbier can be strong and the flavour is rich and creamy, with a slightly bitter aftertaste.

Chevre Goats’ Cheese log

This is the classic, white mould rind goat log.

Fourme  d’Ambert

A succulent and classic blue from the Auvergne. The cheese is aged for ten weeks by affineur Xavier Morin, to create the richest creamiest texture. Fourme d’Ambert has a delicate blue flavour, and is soft and smooth.



From the Forcalquier distillery in Provence and a delicious way to start the evening with this stunning walnut aperitif. Dauphine Green Walnuts are harvested whilst still unripe and before the shells begin to harden, this must happen before or on the 24th June, which is known as St. Jeans Day (or better known to us as John the Baptist) and which gives this drink its name. To enhance the flavour of the walnuts the distillery combines them with nutmeg, cinnamon and cloves to give the aperitif its spicy, fruity flavours. This should complement the chestnut bread and the Comte perfectly, enhancing the nut flavours of this serve.

St.Veran Cuvee Tradition Doamine Thomas

This family run estate has developed during the past three generations with Lucien now in charge with the support of his father. The Chardonnay is the all important component here as it is throughout the Maconnaise. The fruit displays a crispness on the opening followed by good depth of flavours. As the lemony tones fade the peachy notes are apparent. With the fullness of the cheese the wine develops and keeps the palate interested.

Chereau Carre Muscadet ‘Sur Lie ‘

With the vineyards situated near Nantes on the Brittany coast, the Atlantic ocean does play a part in the character of the wine. Cooling breezes in the summer are helpful so not to stress the ripening grapes. The ripened Melon de Bourgogne grapes are harvested in parcels from mid September. Sur lie refers to the wine being left on the dead yeast cells to add character and depth. Muscadet is not just for seafood and salad.Using it here with the Goats cheese log I am looking to balance the acidity of the cheese and the ripe grapey wine.The red onion  and thyme is refreshed by the dryness of the Muscadet.
Maison Nicolas Perrin Syrah

The northern Rhone provides some fantastic Syrah .This is a collaboration between two well respected families. The Nicolas is Jaboulet and the Perrin is Mark. The grapes provide crunchy dark berry fruits with a hint of black pepper spice.The wines is made in steel vats and a part is moved to large oak barrels for a short 4/5 month rest before rejoining the rest for bottling. A juicy and fruity Rhone red works well with the creamy delicate nature of the blue cheese.


Christian Drouin was an Industrialist when he bought a farm in Gonneville in the 1960s. His aim was simple: to produce a top quality spirit using the farms orchard apples. He passed this passion down to his son (also Christian) and now the company is in the third generation of Drouin. In 1995 the whole estate was recognised by the European Prestige Grand Prix Award, representing the quintessence of calvados.

The orchard of the « COEUR DE LION » estate is a traditional orchard of tall standards. It was planted and grafted between 1991 and 1993. For the making of Calvados, approximately 30 varieties of apples are used. Harvesting is carried out by shaking the branches of the trees; the apples fall onto tarpaulins spread out below the trees where they are gathered by hand and placed in sacks. The fruit that is to be used for bottled sparkling cider is stored for several weeks in the apple loft above the press in order to ripen fully. Apples to be used for Calvados are stored on a cement floor, piled to a height of about 70cm



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FRAME 1. WHITE & RED  Breadstick Cue

This dough is made using a poolish which means that part of the dough is  fermented overnight to increase flavour and texture. We then added olive oil for elasticity  and flavour. The ‘cues’ are shaped by hand, proved then baked in a fairly hot oven to dry  out.  Sundried Tomato Ciabatta : This is made using the same method as the ‘cue’ but with a more  relaxed dough (added water). We then add soaked Sundried tomatoes.

FRAME 2. GREEN & YELLOW  Herb Focaccia

A traditional Italian bread. Ours is made as a lean dough, just flour, water,  salt and yeast. Herbs and lashings of olive oil are then added. This bread is not shaped as  such, but is rather pressed into a tin.   Butternut Squash & Sesame Roll : No yeast is added to this dough. A wide range of yeasts  and bacterias exist on flour and in water. We ferment the flour and water together to make a  ‘mother’ and this leavens the bread. We make this bread over a three day process which  gives it its chewy, holey texture and slightly tangy taste. We added roast butternut squash to  the dough, rolled it in sesame then proved it in the fridge overnight before baking.

FRAME 3. BROWN & BLUE  100% Wholemeal

We use Yorkshire Organic stoneground wholemeal flour for this dough. It  is both grown and milled in North Yorkshire and is delicious and naturally sweet. We make  this bread using a ‘flying poolish’ which is where all the yeast is added to one third of the  total flour and water and fermented for an hour or so before being added to the remaining  flour, salt and water to make the final dough. This is one of the few loaves me prove in a tin this is because the structure needs the support of the tin to rise.

FRAME 4. PINK  Beetroot Sourdough: We make all our sourdoughs using the same method (just flour, water  and salt) but with differing flours and sourdough starters. This bread is made from our white  sourdough. We grate beetroot fresh and add to the final dough. The beetroot makes the  dough very soft and naturally sweet.

FRAME 5. BLACK  Black Bread: This is our version of a Russian Black Bread. This is based on our 100% rye  sourdough loaf. To which I added Yorkshire Organic Millers 85% white flour (regular white  flour is around 72% extraction*)  malt extract, black treacle and caraway seed. Whilst  researching this bread I found it very hard to get a firm consensus regarding what the  flavours of Russian Black Bread should be. Some said coffee, old rye breads, chopped rye  and many other ingredients, but I think these flavours work well and will intensify over time.      *extraction: Grains are milled to create flour. They are then sieved to separate out the flour,  bran, germ and semolina. Wholemeal flour is where all these ingredients are added back  together, so you are eating all the grain. Or they are either left separate which makes the  whitest flour at around 72% grain and 28% bran, germ and semolina that are not added back
and will be sold separately. The 85% will have a higher proportion of the bran, germ and  semolina in the flour.


Sparkenhoe Vintage Red Leicester

The only unpasteurised farmhouse red Leicester made in the world.  This version of Sparkenhoe red Leicester is the vintage profile; aged for 18 months, which gives it a strong, powerful flavour.  Made by Jo and David Clarke in Market Bosworth, Leicestershire, England.
May Hill Green 

Made with a mixture of pasteurised milk of rare-breed Gloucester and Friesian cattle in a manner similar to Stinking Bishop, except that the rind is not washed. Instead the rind is topped by chopped nettles and coiled by a Beechwood lath to give the cheese a distinct character. The paste is semi-soft with a soft and runny texture and a peppery finish. Flavour is lactic with and fairly strong aroma. It is great cheese to serve on a cheeseboard or spread on flavoured bread. Made by Charles Martell in Gloucestershire. Vegetarian.

Gjetost / Norwegian Brown Cheese

Gjestost is made using pasteurised cow’s and goat’s milk. The name is derived from the Norwegian for goat – Gjet. The cheese is made by boiling the leftover whey from the cow’s and goat’s milk together until the lactose caramelises. Norwegians enjoy Gjetost with coffee for breakfast, shaved thinly on flatbread or with spiced fruit cake at Christmas.

Perl Las

A delicious, creamy-textured, blue cheese from Carmarthenshire, Wales. Made by Carwyn Adams. When young, Perl Las (which translates as blue pearl in English) has a delicate blue taste. When mature, it becomes golden in colour and fuller in flavour.
Goat curd White Lake Cheese was started in 2004 by Peter Humphries and Roger Longman. Based in the heart of Cheddar Country they make a range of artisan Goat’s, Sheep’s and Cow’s milk cheeses. The goat curd is a very fresh version of cheese. The Goat’s milk comes from Rogers own herd,

Pecorino Nero

Made by the Fabbri family in Tuscany. The Tuscan ewes enjoy fragrant and aromatic pastures, which produce rich milk. The rind is rubbed with olive skins to create the characteristic black colour, and the cheese is matured for six months to produce a harder texture and a full flavour.


La Amistad 2014 Alicante  alc 13%                                                       Low Sulphur

Not quite a red or rose this is a natural wine made by organic farming methods. The grapes are harvested by hand and minimal handling of the Rojal grape is encouraged to get to the winery as quickly as allowed. The skins of the grapes are left in contact with the must (unfermented grape juice) for a few hours only. Aged in Tinajas clay pots to allow the wine to settle before bottling. Produced in small quantities. The wine is lively and fresh in the mouth. We have lightly chilled it to match the Red Leicester to retain a fresh and crisp opening.

EsTe Vinho Verde Loureiro  alc10% vol 

Green Wine A really fresh easy drinking white from the N.W of Portugal, located 30 km from the Atlantic coast. This wine is made from a single variety Loureiro, which is one of the more aromatic grapes from the Vinho Verde area. A wine that is finding many ways to be enjoyed from simple summer drinking to sea food and light grilled meats. This links well to the May Hill Green semi soft style.

Vin Jaune Daniel Dugois

This may be one of the most unusual flavours from a white wine you have had so far. The theme this month allows us to have some fun and choose some more off the wall combinations. This Vin Jaune is made by the Savagnin variety and is made in a method close to a Fino Sherry wine allowing a Veil of yeast to form in the barrel. The bottle Clavelin is 62cls which is the desired amount of wine left after ageing from an initial litre of wine !

Delgado Zuleta Medium    alc17.5% vol  

Brown Tinges This is a blend of Amontillados with the age of the youngest wine no less than four years. As Sherry wine goes this has delicate notes of flavour from the Palomino grape and careful oak barrel ageing. It lies somewhere between a youthful Fino and maturing Amontillado. The Bodegas is still owned by two families.
Jeio Rosato

Sparkling from the Prosecco producing area Valdobbiadene. I will leave the blue to the cheese! This super spumante style wine from the family Bisol. Made with mainly Merlot and Pinot Noir grapes and some Glera for the finesse .The colour comes from the skins of the two red grapes. With this in mind we have a super cleansing feeling to work with the Per Las cheese.

De Bortoli Black Noble fortified wine alc17.5% vol

An aged Semillon with toasty barrel flavours from the toasted American and French oak. With concentrated flavours of coffee, toffee, anise and dried fruits developing in the glass we end with this super sweety from Australia.