Eat-the-midlands

Shropshire Melons For Ludlow Food Festival

james — Tue, 07 Sep 2010 09:41:32 +0000

James Day of ETM & organiser of the Chefs Table Restaurant admire's Caroline's Shropshire Melons

Shropshire Melons Fit for The Chefs Table
With the Ludlow Food Festival fast approaching this Friday - Sunday, James Day organiser of the Chefs Table Restaurant is selecting the finest local produce for their range of locally produced dishes.
“I heard that Caroline Lees, who grows much of the delicious asparagus from Shropshire, had been experimenting this year with growing melons, and heard they tasted delicious – so I popped up to see her on her farm just outside Bridgnorth” commented James.
Caroline Lee’s of ‘RTL Asparagus’ has been growing asparagus with her father since 1995 on their 50 acre farm, in Quatt, just outside Bridgnorth. Caroline who is always one to push the boundaries, and try something new experimented with growing just 15 melon plants last year, trying three varieties, resulting in just 4 growing successfully giving her a small crop of ‘Alvaros’ which are a Spanish variety. This year she has also introduced a French variety called ‘Hugo’ and with her expertise, patience, and a lot of hard work, has resulted in a yield of approx 16,000 fresh melons now being harvested.
“It was a real labour of love” commented Caroline “you can read all you want on growing melons, but until you try it you don’t know how they will react to soil, conditions, local water and of course the weather. This year was a great start, but due to the wet August we lost quiet a few plants which were damaged by the rain – about 25% of the crop was lost. However the results from the current harvest have been very reassuring, the feedback from customers including farm shops, restaurants and market stall holders has been phenomenal. It makes it all worth while – It will be great to see the reactions of diners at the Chefs Table Restaurant where they can enjoy our produce in the castle Grounds.”
James added ”The flavour is so intense, and sweet, just like the ones I used to buy in the French markets, you would never know they are gown literally just on our doorstep. We will be serving these in our Chefs Table Restaurant this weekend as one of our local desserts, and may be putting some in our fresh local salads, along side a wide range of other locally produced dishes including Bings Heath Smoked Chicken Salad, Brock Hall Farm Goats Cheese Tarts made by Jamie Yardley of the Boyne Arms, in Burwarton, Bridgnorth Pork Loins by Stuart Phillips of the Hundred House Nr Telford, and of course our wide range of dishes by Mbark Jbara our Head Chef from the Lion Hotel Shrewsbury.”

For more information on Caroline’s Produce , and the Chefs Table HERE .

Contact Caroline HERE

Caroline selects melons from her Bridgnorth fields

Heaven Scent - It's all in the nose!

Ludlow Food Festival Announces ‘Chefs Table Restaurant’

james — Tue, 31 Aug 2010 23:52:19 +0000

Chefs Table, Ludlow Food Festival

Chefs Table’ Restaurant ~ Returns to Ludlow food Festival - “Bigger & even better!”

The popular ‘Chefs Table Restaurant’ will this year return to the Ludlow Food Festival on 10th-12th Sept.

Held in the grounds of the stunning Ludlow Castle, the “Chefs Table” will showcase some of the regions best local produce, in dishes created by some of the finest chefs

- Operated by The Lion Hotel, in Shrewsbury, under the capable hands of Moroccan Chef MBark Jabara, which resulted in the ‘perfect gourmet experience’ as one of the customer described it, at the recent Shropshire County Show, and ‘gourmet dining in a field’ as BBC Shropshire Radio commented. – all created by Shropshire based foodie James Day of Gourmet Life Dining Club, and Eat-the-midlands.co.uk food website. For pre-bookings, and VIP tickets… More HERE

Glynn cooks up a boost for charity

james — Tue, 24 Aug 2010 19:30:30 +0000

Celebrity chef Glynn Purnell with Cure Leukaemia fund-raiser Pippa Mawle, left, and her mother Stella.

Glynn Purnell, celebrity Michelin star chef and owner of Birmingham’s Purnell’s restaurant, has put his name behind one of the UK’s leading cancer charities.
Glynn, whose restaurant has a reputation for bold and innovative food, is to sponsor Midlands-based Cure Leukaemia, the charity which funds the centre for clinical haematology at University Hospital Birmingham.
It was at the hospital that Georgina Mawle, who died last August at the age of 20 after a 10-year battle with leukaemia, was treated and Glynn was an acquaintance of the family.
Glynn said: “I had been thinking of supporting charities and decided it was best if I picked just one so that I can put all my effort into making a bigger impact. And what better than Cure Leukaemia, a Birmingham charity which aids research and develops new treatments for a disease that affects 7,000 people a year in the Midlands alone”.
Glynn, whose Purnell’s restaurant is in Cornwall Street in the centre of Birmingham, has agreed to sponsor the charity by wearing the Cure Leukaemia badge on all his TV appearances, using the logo on all his aprons and offering shopping and cooking experiences as part of a fund-raising campaign.
Jackie Kelly, general manager at the charity, said: “ With Glynn’s help we can greatly raise awareness of the charity and increase the amount of much-needed funding for the centre”.
Pippa Mawle, sister of Georgina, has just completed a trek to the summit of Mount Kilimanjaro in Tanzania and raised over £15,000 for Cure Leukaemia along the way.
Twenty-three-year-old Pippa, who lives in Cherington near Shipston said: “It was a very emotional journey and sometimes was very hard going. Just hours from the top I felt like turning back, but I promised Georgina I would do the trek and it was great when we reached the summit.
“I set myself an initial target of raising £3,000 for Cure Leukaemia but to realise over £15,000 with more funds expected, is wonderful. And with Glynn on board making people more aware of the charity and its work, I am sure we will be able to increase the amount of money going to the research and development of treatments”.

Links:

www.

cureleukaemia.co.uk

www.purnellsrestaurant.com

Resurgence in Pub openings in the Midlands

james — Sat, 21 Aug 2010 09:11:59 +0000

Traditional English Pub...NOT for sale, but search the link below for ones that are!

The Resurgence of the British Pub

Pub closures in the West Midlands have slowed significantly in recent months and across the country, over 50% of pubs are in growth as the UK as the pub is once again seen as the venue of choice, according to Staffordshire-based Punch Taverns.

These findings, although distinctly positive, would appear to buck the trend within the licensed trade when just a few months ago, predictions for the sector were not looking good. For Punch Taverns, this turnaround has been due in part to a shift in consumer demand which has seen Punch licensees adapt their offer and diversify into new areas.

Pubs are no longer just places where people go to have a drink, they have become whatever local demand requires, whether pub – related or not!

One of the key developments for pubs as a result of the current climate has been the introduction of good quality, value for money food offers. They have even extended their opening hours to enable them to offer breakfast.

Punch have also seen pubs offering coffee and wifi, mother and baby sessions and even “use my local” which includes having residential packages delivered to your local pub for collection when the post office would be shut.

Punch is 100% behind their leased partners in exploring new avenues and aim to offer all their current and potential partners support and advice in doing so. They have also committed to a large investment programme of c£60 million to enhance their existing portfolio for partners and where relevant, introduce a basic kitchen and dining area for those that require it.

Your local may not be what it used to be but the changes are a testament to licensees who have risen to the challenge of the recession by evolving their businesses and casting doubt on the reported demise of the British Pub!

James Day, editor of ETM comments “Many of our food pub customers are saying they are seeing an upturn in customers, and a change of habits to local dining, with people wanting a good time locally, whilst enjoying good quality food. Many of the pubs we see for sale or lease now, would make great food pubs, and often can be picked up for a good package as a lease or sale”

Anyone wishing to find out more about running a pub with Punch should visit www.punchpubs.co.uk

Shrewsbury Flower Show Success with the Hairy Bikers

james — Sun, 15 Aug 2010 11:17:39 +0000

Dave & Si with James Day of Eat the Midlands & Gourmet Life ~ WIN This signed book, see below

TV Chefs Dave Myers & Si King, The Hairy Bikers were full of praise for the regions’ producers, and the ‘huge range’ of produce available to foodies. This was the 123rd Shrewsbury Flower Show, held in the Quarry Park along the riverside in this picturesque town.

An estimated record crowd of over 40,000 visitors packed the show ground exploring a wide array of stalls from fresh flowers, to horticultural displays , over-sized vegetables, and demonstrations by the Royal Horse Guards Cavalry, and of course The Hairy Bikers, who worked the floor in the Food Marque, for two days of demos, displays and banter with the packed audiences.

Eat the Midlands were there providing local chefs Suree Coates from the King & Thai in Broseley, near Ironbridge, and Stuart Phillips, of the Hundred House Hotel & Restaurant, Near Telford, both chefs from our Lifestyle Discount Dining Club, Gourmet Life.

“This is a wonderful county for fresh produce” commented Dave Myers “We have visited Shropshire a few times for our TV shows, and are consistently impressed by the range of ingredients available for chefs and cooks, I must say we think you have some of the best meats for steaks “. The Hairy Bikers presented 3 times a day to a packed marque with amusing banter and tasty tips for the crowds, estimated to be over 1,000 each time. “We have had such fun with the crowds, and the rain outside (and often inside) did not dampen spirits, infact it added to the fun” added Si King.

Suree Coates of the King and Thai, with some of her carvings

The guys were supported by local chefs Stuart Phillips, of the Hundred House hotel, and Suree Coates of the renowned King and Thai Restaurant, both in Shropshire. ‘Cooking with flowers’ was their theme, and the crowds were amazed with Suree’s skills of carving fresh fruit and vegetables, as well as her wonderfully fresh cooking, alongside Stuarts knowledge of fresh herbs, picked each day from his own extensive gardens at the Hundred House, and use of flowers, and herbs in his cooking.

“Combining fresh herbs, and flowers with cooking is nothing new, but I think people were surprised what you can actually cook with” said Stuart “at The Hundred House we use fresh flowers daily to dress the dishes, add flavour, and of course decorate our tables, and showing the crowds just what you can do with flowers to add some colour, as well as flavours was really good fun”.

Suree commented “this is the first demo of this size I have done, and was a little nervous, but it was clear that the crowds were fascinated with my carvings, and enjoyed answering all the questions. We use many fresh herbs and spices in our cooking at the King and Thai, and often decorate dishes with my carvings of every day fruit and vegetables, which we do regularly in Thailand - it really adds a new dimension to a dinner party - as long as you watch your fingers!”.

Dave and Si were so impressed with Suree’s cooking, that they have vowed to visit her restaurant next time they are in the region “What Suree does with those ingredients is amazing, the flavours in her cooking really fired us up to eat Thai food on Saturday night in Shrewsbury - Next time we are back in the region we will visit Suree and enjoy her restaurant, it sounds fab”

WIN a signed copy of The Hairy Bikers latest “Family Cook Book” (as pictured above) which is packed with easy to make dishes for the family, and anecdotes from the guys. Visit HERE to register & enter the draw

Related Links:
Hundred House Restaurant & Hotel

King & Thai Restaurant

Suree demonstrates her skills while James Day watches with interest

Watching me, watching you!

Back stage with The Hairy Bikers

Suree's Steamed Sea Bass & Tiger Prawn Dish, with the hungry crowds looking on

Stuart's stuffed cougette flowes with chicken mouse

Local Chefs Dish up Floral Contributions to Flower Show

james — Tue, 10 Aug 2010 21:47:37 +0000

Stuart Phillips, Hundred House, Suree Coates, King & Thai, Shropshire. Pictured with carved Melon.

This years’ Shrewsbury Flower will host not only the Hairy Bikers, who will be demonstrating throughout the two day event, but also ’local heroes’ Stuart Phillips, of the renowned Hundred House Hotel and restaurant, Nr Telford, and acclaimed Thai Chef Suree Coates of the King and Thai Restaurant in Broseley, near Ironbridge.

The team have been brought together by Shropshire based foodie James Day of gourmet-life.co.uk Lifestyle Dining Club which focuses on the regions chefs who source local produce. Suree and Stuart will be demonstrating how flowers are used in their every day cooking with Stuart using fresh herbs, and flowers from his own gardens, and Suree traditional Thai flowers, fruits and roots to compliment her locally sourced meats, and ingredients from the region.

James Comments, “When I was asked to add my support this year’s 123rd Shrewsbury Flower Show, and to come up with something a little different, I immediately thought of combining cooking, with flowers, and both Suree who is a passionate local foodie from Thailand, and is one of the most dedicated chefs I know in the region, sourcing many of her ingredients from local suppliers, and of course Stuart who is constantly experimenting with fresh herbs, and produce from his own gardens, and also local suppliers –seemed like the perfect pairing.

Stuart Added “Working with Suree has been real fun, and a real inspiration. Her fruit and vegetable carvings which she will be demonstrating are a real skill, one I have yet to master, but intend to keep trying.” Suree adds “Stuart is a real inspiration, and his knowledge of herbs and flavours have taught me some tricks to apply to my dishes, with an Asian twist – it is going to be real fun on stage together for the first time – I am really looking forward to it – though a little apprehensive as the Hairy Bikers are two of my favourite chefs”.

Suree and Stuart will be on stage on Friday and Saturday at midday either side of the Hairy Bikers. James added “It would be great to see these national heroes on stage, and also our local heroes sharing their passions – the show is set to be a great day out for all”.

For more information visit: www.shrewsburyflowershow.org.uk

Hundred House Hotel Website HERE

King & Thai Website HERE

WIN tickets HERE

Hairy Bikers at Shrewsbury Flower Show

james — Mon, 09 Aug 2010 14:48:14 +0000

Hairy Bikers Dave & Si to attend this years Shrewsbury Flower Show

This weekend sees some very special food demos at the 123rd Shrewsbury Flower Show. The Hairy Bikers, AKA Dave and Si are taking a break from roaming the roads of the world on their motorbikes in search of culinary adventures, to appear in the Marches Food Hall, on Friday 13th & Saturday 14th August, where their infectious enthusiasm and natural charm will be in evidence as they present three cookery demonstrations in the purpose built Cookery Theatre each day. They will also be supported by some ‘Local Hereos’ under the guise of our very own chefs from Shropshire.

Dave and Si commented: “It’s great to be revisiting Shropshire, especially an event as colourful as the Shrewsbury Flower Show where people can demonstrate local crafts and skills. We will visit local food producers at the show and cook some traditional favourites on location in front of an audience and hope to get lots of feedback.”

Stuart Phillips, Chef Patron, Hundred House, Norton, Shropshire

‘Local Heroes’ under the guise of Chefs Stuart Phillip’s, of the renowned Hundred House Hotel and Restaurant near Telford, and innovative Shropshire based Thai Chef Suree Coates will also be ‘warming up’ the Hairy Bikers on both days with their creative ‘Cooking with flowers, and local herbs, with Thai spices’ demos.

Stuart comments “We use many flowers from our herb gardens, but people don’t realise how many flowers they can use from their own gardens to spice up dishes both in taste, and visual appeal, we hope to give a few hints and tips to the horticulturalists, and foodies at the show.”

Suree added “Thai food is all about fresh ingredients and flavour, and at the King and Thai we are keen to bring as much of the locality to each dish, and i especially like carving flowers from local fruit and veg, so will be showing a few tricks on this too - i am really looking forward to my first ‘big demo’ with Stuart”

Suree Coates, of the King and Thai, Brosely

Shrewsbury Flower Show

Over the past 123 years, the Shrewsbury Flower Show has developed to become much more than a flower show. In addition to its three million blooms, outdoor show gardens and large horticultural section, there is a large events arena featuring equestrian competitions and displays, extensive children’s entertainment, large variety of exhibitors from arts and crafts to home baking and even a traditional bees and honey section for the growing number of people establishing their own apiaries (Bee hives).

The show offers many exhibits for foodies and of course horticulturalists, as well as demos, and fireworks in the evening. You can WIN tickets by registering with our own ‘Fabuloulsy FREE Food Club HERE, or for more information and advance ticket sales please telephone 01743 234050 begin_of_the_skype_highlighting 01743 234050 end_of_the_skype_highlighting or visit www.shrewsburyflowershow.org.uk.

Mention eat the midlands.

Opus Serves Up A Summer Treat With Tempting Market Menu

james — Sun, 08 Aug 2010 15:53:40 +0000

David Colcombe, Chef Director, Opus Birmingham

Opus Restaurant is now offering its popular Market Menu to lunchtime diners with a complimentary glass of champagne throughout August, as the celebrations for the restaurant’s fifth birthday gather pace.

Priced at just £30 per person, the three course Market Menu features two choices per course together with a glass of Champagne. Available from Tuesday to Friday at lunch and dinner, the dishes selected for the Market Menu always reflect the award-winning restaurant’s commitment to seasonal, British produce sourced with the emphasis on quality and provenance. The Market Menu, which Opus first introduced a year ago, is in addition to the daily changing a la carte menu.

Ann Tonks, director at Opus restaurant, explained: “Over the last five years, Opus has become established as a successful independent restaurant here in the heart of the Colmore Business District; and as we celebrate our milestone birthday, we have taken the decision to offer our very loyal and supportive customers yet another way to enjoy our market fresh menu.

“By opting for the Market Menu, Birmingham’s food lovers can enjoy a glass of Champagne while they savour the very best summer produce. The weekly-changing three course Market Menu features two choices per course and August is a truly exciting month for those with a passion for good food. An abundance of delicious ingredients are at their best right now including locally grown lavender; Channel plaice; new Sharpe’s Express potatoes; Warwickshire peas and broad beans; and freshly picked blackberries. At Opus, these ingredients will be used in a host of delightful dishes such as Bosworth goat’s cheese soufflé; confit belly of Blythburgh pork with boiled Sharpe’s Express potatoes; and lavender brulee with Selly Oak honey.”

To coincide with the restaurant’s birthday celebrations, Opus has launched a prize draw competition giving one lucky winner the opportunity to enjoy a private culinary masterclass with David Colcombe and a wine tasting with Restaurant Manager Brad Gent, all followed by an evening meal at the restaurant for four people. Entry is via the website www.opusrestaurant.co.uk, where people are invited to submit the five things they love about Opus by 21 September 2010 to be eligible for a prize draw.

Opus Restaurant is located on Cornwall Street in Birmingham’s Colmore Business District. For bookings and general enquiries please call 0121 200 2323. To take advantage of the Market Menu offer, please quote ‘market menu’ when booking. www.opusrestaurant.co.uk

Enjoy 25% off dining at Opus with Midlands Lifestyle Dining Club Gourmet Life. More HERE Supporting the regions Producers, Providers & Diners

Granary Grill, Weston Park Recruiting New Chefs

james — Sun, 08 Aug 2010 15:31:20 +0000

Granary Grill Sous Chef Dan Smith

The latest arrival to the Granary Grill’s team at Weston Park is
set to get the taste buds racing for diners this summer.

Dan Smith from Wolverhampton has joined the recently opened, bar
and restaurant, as the new Junior Sous Chef, working directly under
the leadership of Weston Park’s head chef, Guy Day.

The 22 year-olds first task has been creating a selection of new
dishes for the menu, reflecting the essence of summer eating
incorporating seasonal favourites supported by local producers.

The passionate chef is no stranger to a challenge, inspired by
his grandmother’s culinary skills, Dan completed his training at
Birmingham College of Food before qualifying in butchery under
renowned Codsall butcher, Alan Bennett.

Dan brings over six years of expertise to the Granary Grill
having worked in a variety of kitchens across the Midlands before
progressing to the Michelin starred, Yorke Arms, restaurant with
rooms in Harrogate.

In 2006 Dan was crowned first place at the Young Chef of the
Year awards, organised by MARCHE, which recognise excellence in the
hospitality and leisure industry across the Midlands.

Speaking of his new role Dan said: “I am thrilled to be part of
the Granary Grill team. ”I believe in not over complicating
dishes, which fits perfectly with the restaurants ethos for easy
eating and locally produced food, simply cooked.

“Guy is an excellent mentor allowing me to express my
creativity. I am particularly proud of the Oriental Style Grilled
Local Pork Belly with Tiger Prawns and Bok Choi and I am looking
forward to feedback from customers.”

The new summer menu offers a light fresh taste for diners and
includes grilled sardines, potted prawns in a lemon and herb
butter, salmon nicoise salad, fresh strawberry savarin with
strawberry soup and summer fruit crumble with lavender ice
cream.

Head Chef, Guy Day, added: “We are very pleased with the early
success of the Granary Grill and delighted to have Dan on board.
His next challenge will be developing signature dishes to
further enhance our diners choices and he is already working on the
autumn menu.”

The Granary Grill is open for lunch and dinner seven days a week.

Read our latest review on the Granary Grill HERE

Save 20% off dining at The Granary Grill by joining Midlands Dining Club Gourmet Life HERE

Midlands News Round-up

james — Thu, 29 Jul 2010 06:08:47 +0000

Read all the Midlands business, food and restaurant news HERE