I am on the border between Shropshire and Worcestershire in the beautiful Forest of Wyre. The spring sunlight brings warmth. With that warmth, life returns
I get out of my car in the early morning darkness and walk towards the bird hide. There is still a brisk wind whistling through
Look east and you can see the town nestled in the valley, the twin spires of St. Leonards and St. Marys backed by the dark
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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