SandBar Tenby

Down an alley on Upper Frog Street, neatly tucked away in what reminds me of a trendy converted London mews, is the home of the Tenby Brewing Company and their relaxed, rather funky little SandBar.

This very pleasing oasis away from the buckets and spades of the town only serves products from independent producers – craft beer and spirits from across Wales and the UK. Good on you lads!

Keg beers

It’s really promising to see new ventures like this appearing in the harbour town of Tenby. The combination of quality craft beers and classic streetfood-styled cuisine has been an astronomical success on the East Coast of America, and I see the scene having an equally meteoric growth in the UK as well.

No fuss, reasonably-priced fare that hits the spot with big flavours, and puts a smile all over your face and cheese in your lap. (Hashtag: Please eat responsibly).. I’m on holiday, it’s allowed.

“We’re going to need a bigger boat…”

The Awesome Footlong

Fear not vegetarians, their ever-improving kitchen caters for you too – surprisingly delicious Katsu curry that rivals Wagamama on flavour and texture, flows effortlessly from the kitchen.

Sandbar Tenby Katsu Curry

The highlight for me? Flights. Probably the most generous beer sampling flights I’ve ever seen (please, please don’t change that!) Choose any 3 of their keg beers in ½ pint measures for just £5. As these are mostly punchy craft IPAs, the measures are perfect for sampling and sharing. Love what you’ve sampled; the bar has it’s own shop as well…

paddles

Yes, you still need a beer menu or at least tasting notes for your great range of beers guys, but you certainly get ‘two thumbs good’ from me.

More details at: http://www.tenbybrewingco.com

Stunning art at Sandbar

Food Revolution Day 2016

As we head towards Food Revolution Day 2017 (FRD) on Friday 19th May, I want to reflect on how awesome last year’s events were.

What a day it was. The stats build year on year, and we’re seeing the revolution gaining ground as the key messages propagate around the world from person to person and community to community.

Jamie’s Facebook Live broadcast reached an astonishing 115 million people, and we saw over 700,000 people become revolutionaries by signing up to the Food Revolution Hub.

Our ambassadors and supporters ran thousands of events all over the world and Jamie shared ’10 recipes to save your life’; learn how to cook these, and you can feed yourself, and your family, for the rest of your life. Along with 9 other writers, I published twists on each of these recipes to show how easy it is to build on these basic recipes and broaden your repertoire to 100 nutritious dishes.

I took a couple of the recipes into Felix’s primary school, St James’ C of E, and spent the day cooking up a storm with the younglings. We had muchos fun with the DIY Oaty Fruity Cereal before making the Simple Houmous. SO EASY, yet so delicious and nutritious. Seriously, they couldn’t get enough.

The younger children in reception loved the classic ‘Identify and Try’ class with a variety of fruits and vegetables. They were so good at giving everything a go.

I have to add that none of this would have been possible without the kind donations from Whole Foods Market Cheltenham who supplied literally everything we needed from their selection of beautiful organic products. We’re so grateful.

 

And it didn’t stop there – Jane Gearing and our wonderful friends and Waitrose Cheltenham kindly ran a class for Dunally Primary School as well, cooking lovely little wholemeal flatbreads with pepper dippers and sugar snap peas, along with the simple houmous recipe above. The children were taught how to make their own bread dough and learnt about how to cut safely using the bridge and claw methods. Jayne, Emma and the team talked to the children about healthy diets and the importance of trying new and different foods, a subject they work into all of their classes in the onsite cookery school. Good on you Waitrose, we salute you.

wholemeal flatbreads

Here’s a little statistic for you that will give you an insight into why this year’s campaign is so important to us: “70% of three-year-olds recognise the McDonald’s symbol, but only half know their own surname…..”

Watch this space..

Food Revolution Day 2017

Battledown & Sibling

It’s time to revisit Battledown Brewery. This local family business is going from strength to strength, and recently relocated with Sibling Distillery from their cosy little Keynsham Street sheds, to a rather more serious facility in Dowdeswell Park.

The new space brings the opportunity to rethink, re-brand and relaunch, which is exactly what they’ve done. I had the pleasure of visiting the newly installed 13 hectolitre brewery and marvelling at what, without doubt, is going to be a gem in Cheltenham’s ever improving landscape. My good friend Simon and I took in the extremely welcoming atmosphere at their recent opening event, sampling their wares, listening to live music, and tucking into their signature ploughman’s spread. Bliss.

I’m pleased to say that guided brewery tours are still on the cards, and alongside the renowned Sibling Distillery, the potential is really exciting… I hear rumours that plans are afoot to open the brewery as a licensed venue on certain nights with local food trucks…

As always, Battledown provides online ‘order and pickup’ options and they’re always amenable to catering to customer needs wherever they can.

So there must be some negatives? ..yeah, it’s further to walk from town and there’s a lack of street lights out there – get a cab!

For more information, visit;

http://www.battledownbrewery.com

https://www.siblingdistillery.com

Battledown Brewery LLP
Dowdeswell Park,
London Road,
Cheltenham, GL52 6UT

Telephone: 01242693409 or 07734834104

Alex and Simon at Battledown Brewery

The UK CEO Cookoff

Here’s what you get if you combine 30 of the worlds finest chefs, 60 of the UK’s captains of industry and 600 unsung heroes under one roof. The inaugural UK CEO Cookoff brought this seemingly unlikely gathering of incredible people together in support of the recently established UKHarvest and the Jamie Oliver Food Foundation.

Following the fantastically successful OzHarvest in Australia, founded by social entrepreneur Ronni Kahn back in 2004, the UK now has its own food rescue charity that redistributes quality surplus food from commercial outlets to charities. It carries out this truly inspirational role to nourish our nation’s vulnerable, free of charge. Where do I sign up?

Her Royal Highness, the Duchess of Cornwall is patron of UKHarvest and we had the pleasure of her gracious company on the night as she mingled with guests and chefs alike, and even got involved in creating a delicious plate of food for an everyday hero.

Camilla Parker Bowles

I was volunteering in the esteemed company of three other wonderful Food Revolution Ambassadors, Lara from Essex, Jaroslav from Switzerland and Thomas from Germany. I’m still awestruck; not by the number of celebrities, but by the sheer inspiration, love and palpable motivation in the room. I’m so grateful to everyone that worked so hard to make this happen.

Food Revolution Ambassadors with Jamie Oliver

Everyday heroes from schools, hospitals and charities were treated to a spectacular evening which I have to admit I was rather jealous of; Nyetimber English sparkling wine and Toast Ale on arrival, producer stalls and the Food Assembly showcasing their wares, stunning food crafted in front of them, raucous entertainment from the magical Dynamo, and the most agreeable tones of Calum Scott.

So here’s how it worked. The 30 chefs taught the 60 CEOs, who then cooked for the 600 guests in groups of 20 around little kitchen pods. It was perhaps the most social, friendly and team-spirited experience I can remember. I dearly hope that this is the first of many such events and given Hotpoint‘s kind sponsorship, I’m sure there’s bigger and better to come next year. I teamed up with Jimmy of Ministry of Food fame, Amy from Hotpoint, the legendary Brett Graham of the Ledbury and Andreas Viestad the Norwegian farmer, traveller, home cook, food writer and activist….yeah, busy guy. My word these guys are talented; the attention to detail leaves me speechless. More importantly, they’re incredibly down to earth, charming and generally bloody good guys. Alongside their budding superstar chefs of the future, Eilish Maloney and Nicolai Ellitsgaard Pedersen from Norway, we had a blast with our CEOs from Google, Quadia, John Lewis and Jamie Oliver Licensing.

I was a little busy to be taking lots of photographs as I normally do, but it would be rude not to pop in a few shots of the mouthwatering plates:

beautiful buffalo mozzarellaUK CEO cookoff dish

These guys weren’t holding back: Truffle seaweed, pigs jowls and goat’s whey butter all made an appearance. The fact that Brett and Eilish put a call through to the Ledbury to have their own bread couriered over in a taxi shows how serious they were about delivering the perfect experience for their guests.

How much did we raise….? Over £500,000 before the night was out, and the total is still rising. Mind-blowing! We’re aiming high in the name of food education, tackling malnutrition and obesity, and reducing the staggering level of food wastage.

Get over there and support the cause folks: www.ceocookoff.co.uk

Roll on 2018 CEO Cookoff.

View from Old Billingsgate Grand Hall

 

Heartbeat

For those that know my friend Sara, little of this will come as a surprise.

How do you fancy catering my charity party? They’ll be about 100 people..

Sara has always hated running, so now she’s running the London Marathon. Admirably, this will be in support of The British Heart Foundation and in loving memory of her dad. You can read her inspirational story here.

To raise cold hard cash she decided to throw one big party.. One big hurrah; the party of the century to smash her fundraising target in one fell swoop.

100 people is a lot more than I’ve ever cooked for, but sure, how can I resist helping out a friend. The loan of her brother’s barn, many late nights of planning, and a troop of dedicated volunteers helped her to pull everything together for the big night.

So. What do you cook for 100 people? It had to be street food, gluten free, and without doubt a Food Revolution stunner – something nutritious, delicious and portable. Oh, and with a vegetarian option too..

Thankfully I had a special request for chilli, and between us we hatched a cunning plan to feed everyone without actually having any cooking facilities in said barn.

Oh, great news Alex, it’s been really popular and I’ve sold a few more tickets..

So.. now we have 250 hungry mouths to feed. I’m big enough to admit I was somewhat terrified. Not to worry though, as my 6-year-old daughter, Winter, crafted me this little beauty to keep me company:

mascot

Many, many hours of prep and we finally made it to crunch time with a beef chilli and a vegetable chilli to serve in wraps with sour cream, salad, chillies, cheese and fresh herbs.

Oh, not to forget the comedy of barbequing sweet potato in a panic.. I kid you not:

barbequed sweet potato slices

A couple of camping burners in the barn to keep it all piping hot and we were away.

Getting ready

What a party! I started serving at 9pm and it was 11:30pm before I had a moment to glance at my watch. I have a whole new respect for people that do this for a living.

The Heartbeat BHF party

Clich here for the Pulled Beef Brisket Chilli recipe, and slide over to Jamie Oliver’s website for the Smoky Vegetable Chilli recipe. Personally, I think that the Veggie Chilli tastes better, but as you can imagine, given the option almost everyone went straight for the beef until it sold out.

I’m super pleased to report that Sara raised a staggering £6,000 for the British Heart Foundation. Amazing. What a legend. Same again next year?

Heatbeat party bottles

Pulled Beef Brisket Chilli

For all the lovely folk that enjoyed the Beef Chilli at the Heartbeat party for the British Heart Foundation in Newent last night, here’s the recipe I used (based on Jamie Oliver’s recipe):

Ingredients:

  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 1 tsp ground cinnamon
  • 2 kg beef brisket, trimmed and scored
  • olive oil
  • 2 tins of tomatoes
  • 400 ml beef stock
  • 4 bell peppers (red/yellow), sliced
  • 1 tin of black beans
  • 2 onions, sliced
  • 3 red chillies, sliced
  • red wine vinegar (splash)

Method:

Mix the spices together with a little salt and pepper and rub it all over the beef. Drizzle with olive oil and seal in a hot pan until browned all over.

Browning beef brisket

Place the brisket in a large pot and add the tomatoes, stock, peppers and black beans.

Fry the onions and chillies for a few minutes and add them to the pot.

Bring it all to the boil, cover, and then simmer on a low heat for 4 to 5 hours until you can easily pull the beef apart using 2 forks.

Add a splash of red wine vinegar to balance the flavours.

beef brisket chilli

Serve with sour cream, grated cheese, fresh chillies, salad leaves, fresh coriander and basil. If you’re serving the beef in tortilla wraps, this should serve around 20 people.

 

 

Tasty Tuesday

Wowzers Whole Foods.. you need to charge more. £5 for five tasty little dishes with wine is just crazy – no wonder your 100 tickets sell out so quickly.

Whole Foods Market Cheltenham put on a special evening event every second Tuesday of the month, where each department in the store competes against each other for your votes and team kudos.

£5! What a great idea. I love being able to get the low-down from the experts behind the counter whilst sampling what they’ve created from the surrounding shelves. The store is open at the same time (handy if it just happens to be Valentines Day and you’ve got to shoot home to make dinner for your loved one…).

whole foods market tasty tuesday

My vote went to the Meat and Fish gang for their sirloin steak with peppercorn sauce, roasted butternut squash, rocket and lambs lettuce.

sirloin steak with peppercorn sauce

Delicious. See you next month!

Kindness & Co.

How very refreshing. I ventured into Cheltenham’s newest café today and had the pleasure of sampling some of their healthy delights. That’s right, we Cheltonians now have our very own health food café in town, and it puts a smile on my face just knowing that it’s there. I have to say that there aren’t many establishments that have such an impressive ethos, nor that leave you feeling that your body and soul has been refreshed and revived.

flat white at Kindness & co

I haven’t followed the ‘clean eating’ trend over the last couple of years but I have to use the word here; everything is so fresh, zingy and simply ‘clean’ on the palate. It’s a revelation.. we’re seeing a food revolution. 

I usually get a little overexcited when eating out as it doesn’t happy very often; I opt for the most colossal daddy offering on the menu, which has me waddling out of the door with regret, irrespective of how well it’s executed.

This however, is something else. I feel virtuous on a number of levels. Even the cutlery is compostable ‘vegware’. Kindness & Co know that diet and nutrition are key to optimum well-being and they’re committed to helping you live a longer, healthier and ultimately happier life.

This is no Holland & Barrett with a coffee machine. Their focus is on creating stunning dishes from natural, unprocessed, unrefined, fresh ingredients (and they also make a mean Flat White too. Turmeric Latte? No problem).

salads and fishcake

One of my favourite features at Kindness & Co is that they don’t have a separate ‘kids menu’. It’s a particular bugbear of mine; lovely gastropubs, cafés and restaurants letting themselves down with the ubiquitous and pathetic sausage chips and beans/fish fingers chips and beans blah blah vomit. Kindness & Co are taking a stand and playing their part in the fight to change the status quo. Little people are like sponges, constantly influenced by everything around them, so it’s important to expose them to what adults eat, just in smaller portions.

choosing salads at Kindness & Co Cheltenham

Yeah, the space may be small, but this is a little gemstone in the heart of Cheltenham that I see as a game-changer. It’s well worth discovering for yourself.

Mrs FoodFitForFelix 

http://www.kindness-and-co.com/

38 Clarence Street, Cheltenham, 01242 697 211

Cheese & Bacon Pastries

Twists, turnovers, straws – all so deliciously naughty and yet devilishly simple to make at home.

Every now and again I have moments where I look at something familiar, and wonder why I’ve never thought of having a go at making it for myself. Often the ubiquitous is simpler than you think. Some things just aren’t worth the effort, however these pastries most certainly are.

I find it so satisfying to transform a block of puff pastry into delectable treats. Naturally, they’re not going to be a healthy option, but at least they’ll be homemade and you’ll know exactly what’s gone into them.puff pastry

Life’s too short to be making your own puff pastry, so don’t feel bad about using a shop-bought block or even splashing out a few extra pennies for the pre-rolled sheets for an even quicker turnaround.

Here’s a few options using similar ingredients.

Ingredients:

  • Puff pastry (block, rolled or even your own rough-puff)
  • Streaky bacon
  • Grated cheese (cheddar is nice and tangy but feel free to experiment)
  • Dijon or English mustard
  • Egg, beaten
  • Seeds – black/white sesame or poppy (optional)
  • Tomato, sliced (optional)
  • Dusting of flour

Method 1 – Twists:

  1. Roll out your pastry to about 3mm thick on a dusting of pastry or simply unfold your pre-rolled sheets.
  2. Brush over a thin layer of mustard.
  3. Top with grated cheese.
  4. Lay down parallel strips of streaky bacon, leaving a little gap between.
  5. Carefully cut between the bacon using a large knife to make equally sized strips.
  6. Holding each end, confidently twist.
  7. Place them onto a baking tray lined with parchment paper and chill in the fridge for 10 minutes to firm up and help them keep their shape when cooked.
  8. Brush the pastry with a little beaten egg.
  9. Bake in a pre-heated oven at 200°C for 15-20 minutes until golden and crispy.

cheese bacon twists

Method 2 – Turnovers:

  1. Cut your rolled out pastry into even squares about 12cm x 12cm.
  2. Brush with a thin layer of mustard (optional).
  3. Add a couple of slices of tomato (optional).
  4. Lay a rasher of bacon diagonally across the pastry.
  5. Top with grated cheese.
  6. Fold one corner into the centre and brush the exposed pastry with a little beaten egg.
  7. Fold the opposite corner over to form the turnover shape.
  8. Sprinkle over a little extra cheese for good luck.
  9. Back in a pre-heated oven at 200°C for 15-20 minutes until golden and crispy.

cheese and bacon turnovers

Method 3 – Straws:

This is perfect for any offcuts or leftover pastry.

  1. Simply cut your rolled out puff pastry into strip, brush with beaten egg and top with grated parmesan cheese and a sprinkling of seeds.
  2. Bake in a pre-heated oven at 200°C for 10-15 minutes until golden and crispy.
  3. Devour.

homemade cheese straws

 

Have a go at looking at the world differently. Question yourself and rise to the challenge.

For me, it’s going to be flatbreads next. I already know that they’re super-easy to make – easier than a normal loaf – yet somehow I’ve never had the confidence that my attempt would be as good as shop-bought.

Winter and the cheese bacon tomato turnovers

 

Okonomiyaki

Today is a good day. I’m rarely happier than when I’m off on a foodie expedition, ice-axe in hand. There’s things I’ve eaten, read about, seen on TV and the like, but the mountain is never really conquered until you’ve truly ‘been there’. Tick.

Okonomiyaki [o-konomi-yaki] is a Japanese savoury pancake. I’ve eaten plenty, but discovering how easy and satisfying it is to make them in your own kitchen is positively joyous.

Here’s the low-down:

Make a pancake batter, fill it with delicious savoury ingredients, cook it slowly and top it with equally delicious and visually attractive garnishes. 

The name derives from ‘okonomi’ which means ‘whatever you like’ and ‘yaki’ meaning ‘grill’. As you may be aware, I’m a big fan of using up leftovers and reducing food waste so this is right up there in the list of go-to/back-pocket dishes.

Although it has regional variations across Japan, generally speaking it’s filled with shredded cabbage, but I’ve used gem lettuce in my version as it’s what I had to hand. It’s your dish – mix it up to your liking, but you’ll have to trust me with the mayonnaise zigzag.. I think it really is essential and brings an additional dimension.

Felix eating Okonomiyaki

Ingredients: (serves 1)

  • 1 large egg
  • 50ml stock, cooled
  • 4 tbsp plain flour
  • 1 handful lettuce (or cabbage), shredded
  • 1 spring onion, finely sliced
  • 2 tsp black sesame seeds or Furikake*
  • 1 tsp rapeseed of vegetable oil
  • mayonnaise (from a squeezy bottle)
  • oyster sauce
  • Sriracha chilli sauce

Method:

  1. Beat the egg, stock and flour together with a pinch of salt.
  2. Mix in the lettuce and some of the spring onion (or ‘whatever you like’).
  3. Fry in the oil over a low heat for about 5 minutes on each side until until golden and a little crispy.
  4. Top with the obligatory crisscross of sauces and top with the remaining spring onion and your choice of condiments.

*Furikake is a Japanese seasoning made from mixed sesame seeds, Shiso leaves and nori seaweed.

japanese savoury pancake dish