Restaurant Review – Ye Old Punchbowl Inn
Restaurant of the month – Ye Olde Punchbowl Inn You don’t tend to go out for a carvery meal for the ‘surprise factor’ – but
Restaurant of the month – Ye Olde Punchbowl Inn You don’t tend to go out for a carvery meal for the ‘surprise factor’ – but
Oh, what a happy conjunction of events! My two favourite pastimes rolled into one happy evening; a visit to a historical building combined with
What’s What asked four local chefs for their favourite Christmas recipes… Sautéed Sprouts with Smoked Bacon and Chestnuts ~ Paul from The Feathers at Brockton
You know when you have a meal so delicious that it stays with you the next day? Well, days after tasting the Secreto Iberico –
Anna Kayiatou, who jointly owns The Feathers at Brocton with chef husband Paul, had a lot of fun designing the interior décor of this 15th
Traditionally, Beef Wellington uses the whole fillet of beef – the problem with this is that the pastry invariably burns before the meat inside is
‘The children love helping me prepare their evening meals, so when they got home from school one afternoon recently, we decided to adapt a recipe
“This is a fresh and fragrant dish to welcome in the brighter days, a taste of sunshine on a plate! It’s a new addition to
This is the most popular dish from our ‘Casserole Club’ – which is available at Brookes Bar within the hotel. It’s perfect just as it
A gorgeous mix of melting cheese and tasty Spanish sausage, wrapped in a ham parcel. We have chosen this super tasty Tapas dish with all
Hotch Potch dates back to the 16th Century – the same period as The Feathers – and I love the versatility of this heart-warming dish.
As the days get colder we yearn for heartier dishes and what could be more suitable than the richness of flavour provided by game. We
Ask your Butcher for a piece of Belly Draft, or if you are not from the Midlands, “Pork Belly”. Ask for it uncut, boned and
This month’s recipe is courtesy of Sarah of Mike & Sarah’s Butchers within Apley Farm Shop. Ingredients (Serves 4) 455 g Apley Home Farm Minced
What’s What has teamed up with Apley Farm Shop and the queen of baking, Mary Berry, to create this fabulous-tasting local, fresh and seasonal dish
Hake is a massively underrated fish in the UK due – in part- to the fact that all our catch is exported directly to Spain
Recipe courtesy of Stuart Phillips of The Hundred House Hotel Part One Ingredients 12 leaves of savoy cabbage 750g Salmon Fillet 600ml whipping cream 2
A while back I was asked to do an English/American Wedding Breakfast menu for 130 guests in a Marquee, on a farm near Bridgnorth. The
The rest are set aside for use by the kitchen team and often we make pumpkin risotto which is sweet, savoury and very creamy. If
Ask the butcher to remove the breast and leg from each side leaving them attached, so you end up with four almost boneless 1/2 partridge.
Crab Apple jelly has a lovely reddish glow which is at odds with the golden yellow color of the fruits when picked. The tangy jelly
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