STAFF STORY / PAULA

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I relocated to Worcester from London a year and a half ago to help open a new branch with my previous employer. I loved the city, but was eager for a new challenge. When I found out that Burger Shop were going to be opening a second location in Worcester I knew it was going to be the job for me. I started as a Chef in May and am now Head Chef.


FAV MEAL TO COOK AT HOME
Golabki (Polish dish) cabbage with rice and meat filling cooked in tomato sauce.

 

ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE  
Pink. She is such an amazing artist and I've always been a huge fan.

 

WHAT I ALWAYS HAVE IN MY FRIDGE
Polish snacks and plenty of vegetables.

 

FAV A RULE OF TUM DISH
Farmer Tom Burger with a quinoa bun.

 

WHERE I FEEL MOST AT HOME
Bialystok, Poland (my home town).

 

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
I always wanted to be a math teacher.

CHRISTMAS BRUNCH

Brunch is always a good idea. 

Cosy up with us this Christmas at The Bookshop and indulge in our last Brunch of the year, taking place on Saturday December 23rd and Saturday December 30th at 10am and 12pm. 

We've partnered up with some of our favourite suppliers to create a delicious festive and seasonal menu to be enjoyed with those who matter most.

Tickets are super limited and just £25. Don't miss out.

BUY TICKETS

MENU //

Christmas Babka
Almond + Hazelnut Buckwheat Granola
Neal’s Yard Greek Yoghurt
Pear + Ginger Jam

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Shakshouka
Farmer Tom’s Rare Breed Sausages, Burnt Onion Ketchup, Balsamic Onions
Black Mountain Smoked Salmon, Pickled Seb’s Organic Beetroot, Horseradish
Labneh, Harissa, Walnut Dukkah, Pickled Carrot, Coriander
Mushroom + Crispy Polenta Hash
Angel Bakery Sourdough

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Method Coffee
Trumpers Tea
Hermitage Farm Apple Juice

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STAFF STORY / JAKE

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I started at A Rule of Tum back in October 2016 after hearing about it through a tutor at college. I have always loved trying new things, and there were so many dishes that included ingredients that I had never even heard of before joining the AROT family.

Becoming a chef has always been my focus in life, and it's great to work in an environment that allows you to be creative. I’m very excited to see what the future brings and look forward to growing even more with the business.


FAV MEAL TO COOK AT HOME
Can’t go wrong with a cheesy omelette.

 

ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE  
Tom Hanks

 

WHAT I ALWAYS HAVE IN MY FRIDGE
Milkshake, cheese and yoghurt I’m a bit of a dairy fanatic.

 

FAV A RULE OF TUM DISH
Definitely a sirloin for 2 (all to myself) with béarnaise sauce and sweet potato fries.

 

WHERE I FEEL MOST AT HOME
There's several places I feel at home, but I would have to say back home in Presteigne, as it makes a difference from the noise of Worcester. 

 

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
A chef – and now I’m living the dream.

COOKING WITH / BONE BROTH

Life starts all over again when it becomes crisp in the autumn. As the leaves begin to fall, and frosty mornings become the norm, we love plotting hearty recipes that guarantee to keep us warm and cozy during the damp and dreary winter months.

As cold and flu season hovers, it's important that we continue to nourish our bodies with the right foods in order to keep our immune systems in check. A nourishing all rounder, packed full of vitamins, minerals, collagen and keratins, bone broth helps boost our immune systems, improves gut health and aids in digestion. No wonder it’s one of the oldest remedies used to cure, sooth, and nurture the sick.

This month, we felt it was only appropriate to share two recipes with you; bone broth (stock), and a simple and delicious Japanese soup (with a British flair) ramen. 

Dorian

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WHAT YOU'LL NEED...

BONE BROTH
• 2-3 kg Beef Bones
• 2 Leeks
• 3 Onions
• 4 Carrots
• 1 Bulb of Garlic
• 6 Black Peppercorns
• 2 Bay Leaves
• 1 Sprig of Rosemary
• 1 Glass of Red Wine

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METHOD...

Pre heat the Oven to 200

Roast the bones for an hour until nice and golden.

Meanwhile whilst they are roasting roughly chop the leeks, carrots, onions and garlic, you can leave the skin on the onions and garlic.

In a large pan sweat down the veg with a little oil on a high heat, its nice to get them charred up a bit. Once they have sweated down enough add the wine in.

When the bones come out, it is important to drain the fat from the bones, do this with a colander.

Add the bones to the stock pan and cover with water, turn the heat down to low.

Leave to simmer until half the liquid has reduced. Strain and store in the fridge or freeze.

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MISO RAMEN WITH SOY MARINATED EGGS

Japenese cooking is so appealing as it's relatively speedy and full of delicious flavours. When making this ramen we have used a merguez lamb stock to give it an extra kick.

WHAT YOU'LL NEED...

• 1.4L Stock
• 100g Brown Rice Miso
• 2 Pak Choi
• 150g Sprouted Greens (alfalfa shoots)|
• 4tsp Sesame Oil
• 4 portions of Rice Noodles
• Tamari (to taste)
• 50g Old Winchester


For Spicy Miso Pork Mince...

• 1 Leek (washed and trimmed)
• 40g Red Miso
• 1 Tomato
• ½ Onion (roughly chopped)
• 4 Garlic (peeled)
• 1 Fresh Red Chilli
• 2tsp Dried Chilli Flakes
• 2cm Fresh Ginger (finely sliced)
• ½ tbsp Toasted Sesame Seeds
• ¼ tsp Black Pepper
• 2 Anchovy Fillets
• 250g Pork Mince
• 2tbsp Oil
• 50g Butter

Add the miso to the stock and warm in a pan, whisk to dissolve.

 

PORK MINCE...

Cut the leek in half and roughly chop the greener half. Finely shred the other half of the leek and soak in very cold water until needed. Put the green half of the leeks, miso, tomato, onion, garlic, red chilli, chilli flakes, ginger, sesame seeds, pepper and anchovies in a food processor and blend to a coarse paste. Work this paste into the pork mince.

Get a pan extremely HOT, heat for 5-10 minutes before you cook. Add the oil to the pan and then add the pork mixture, stirring frequently until it turns a rich brown colour. Once its browned nicely and cooked through (should be about 10 minutes), remove from the heat and stir in the butter, keep warm until needed.

Char the pak choi in a frying pan, leaving it a bit crunchy. .Dress the pak choi and the sprouts in sesame oil. Cook your noodles as per instruction, drain well.

Ladle 300ml of broth into deep bowls, add the noodles and stir them through to loosen them. Pour over half the pork mixture and stir that through as well. Taste the broth and adjust the seasoning with salt and soy sauce, sprinkle with the sprouts and place the charred pak choi on top. Top with the remaining pork and old Winchester, then add the shredded leek and soy marinated eggs.


SOY MARINATED EGGS...

• 6 Small Eggs
• 150ml Soy Sauce
• 50ml Mirin

Bring pan to a rolling boil, add eggs and boil for 6 minutes and 20 seconds. Chill the eggs in ice water, peel them and soak them in a mixture of soy sauce and mirin.

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GUYS + GHOULS FEASTING

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On Saturday November 4th we're linking up with Barton Court to host an epic evening of feasting in a gobsmackingly beautiful setting. We'll be bringing Farmer Tom's Tamworth pig to the table, along with many other delicious seasonal dishes, so come along and sink your teeth into something truly special.

For more information about the event, or to purchase tickets (they're only £50 per person) CLICK HERE

STAFF STORY / VLAD

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My journey started more than a year ago, when a friend of mine introduced me to Dorian. At the time I was working seasonally on a local farm, and had no long-term plans of staying in the UK.  But after Dorian spoke to me about AROT's plans for the future, I was amazed. I witnessed first hand, how committed and passionate the team was - I was drawn in.

Initially I started out as a kitchen porter, but I will never forget what Dorian told me during our first conversation. He said me that in a years time I would be a grill chef. It was hard for me to envision myself being a chef, considering I had zero kitchen experience prior to joining AROT.  Gradually over time, with a lot of support from the team, I managed to master each section of the Burger Shop's kitchen.

Right now I'm focused on perfecting my skills. My goal goes beyond being able to cook, I strive to add a little bit of love and care into every meal that I make. The most satisfying thing for me as a chef is seeing each of our customers leaving the Burger Shop happy.


FAV MEAL TO COOK AT HOME
Bulgarian Moussaka. It's quite easy to make and really easy to fall in love with.

 

ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE  
That would definitely be my father. Unfortunately he passed away before I ever had the chance to meet him.

 

WHAT I ALWAYS HAVE IN MY FRIDGE
A container of yoghurt. Even if my fridge is crammed with food, it would feel kinda empty without yoghurt.

 

FAV A RULE OF TUM DISH
Steak with Mac and Cheese. Was I supposed to just name one? I can't have one without the other. Plus, I have a ferocious appetite...

 

WHERE I FEEL MOST AT HOME
For me, home is where my family and friends are. Bulgaria will always be home. Just like Bon Jovi sings in one of his songs, "You can take the home from the boy, but not the boy from his home."

 

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
As funny as it sounds, I wanted to be a private eye in California. I've always wanted to practice law enforcement.

FERMENTED FOODS / KIMCHI

Autumn is upon us, and is without a doubt one of my favourite seasons. It's a time for reflection and appreciation. A time to give thanks to all of the hardworking farmers and producers who have worked tirelessly to provide us with this year's harvest.

Along with it's rural, natural beauty, Autumn brings with it the start of cold and flu season. Living a well-balanced lifestyle is important to staying healthy, and we look no further than our friend, Nutritional Therapist, Debbie Lewis, who has devoted her life to Functional Medicine. 

To kick start our immune systems for the chilly, winter months ahead, Debbie is sharing her knowledge on the importance of fermented foods, and providing us with her delicious Kimchi recipe.

Dorian
 

Photo Credit: Jamie Orlando Smith 

Photo Credit: Jamie Orlando Smith 

Kimchi is the spicy and more interesting friend of traditional sauerkraut. A Korean staple, Kimchi has more of a pungent, complex and spicy taste with numerous cultural variations based on the region of which it’s made.

Kimchi works on the same principle as all lacto-fermented vegetables – the bacteria in the vegetables use the naturally occurring sugars to produce lactic acid and create more gut friendly bacteria.

When we eat the fermented veggies, we increase the healthy bacteria in the intestinal tract and create a good environment for them to flourish. The high fibre content in cultured vegetables also helps to clean the digestive system and remove unwanted waste.

You can eat kimchi with just about anything - meat, fish, wraps, eggs – I love it on top of soups to add extra flavour, and of course the Kimchi Burger at Burger Shop. What I love about Kimchi is the turmeric and ginger, which gives an added anti-inflammatory kick, and great support for our immune systems in the winter.

Debbie Lewis 
Nutritional Therapist
Debbie is a Registered Nutritional Therapist (BANT) and trained in Functional Nutritional Medicine.
www.debbielewis.co.uk


WHAT YOU'LL NEED...
The ingredients vary based on taste – add more or less according to your preference.

• 1 Chinese or White Cabbage (sliced in to strips)
• 3 garlic cloves (crushed)
• Thumb Sized Piece of Ginger (grated)
• 2 Thumb Length Pieces of Fresh Turmeric (grated or 1 tbsp dried)
• 2 tbsp Fish Sauce
• 2 Fresh Red Chilli’s (chopped)
• 1 tbsp Honey
• 3 tbsp Rice Vinegar
• 8 Radishes (sliced finely)
• 3 Carrots (cut into matchsticks)
• 4 Spring Onions (cut into matchsticks)
• 1.5 tbsp Himalayan Salt
 

Photo Credit: Jamie Orlando Smith 

Photo Credit: Jamie Orlando Smith 

Photo Credit: Jamie Orlando Smith 

Photo Credit: Jamie Orlando Smith 

METHOD...

Mix all the ingredients together in a bowl and give them a really good squeeze for about 10 minutes until the liquid starts to come out. The turmeric and chilli will stain and burn your hands – so wear gloves!

Press the kimchi mix down in to a glass jar helping to get out any air bubbles. You need to have some liquid on the top covering all the vegetables - if there isn’t enough top it up with filtered water.

Seal jar loosely and place in a warm spot (like a kitchen worktop) for 7 days.

Taste it, if you want to develop the flavour more it can be left for another 7 days.

Once ready store in your fridge.

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Kimchi Burger - Burger Shop 

Kimchi Burger - Burger Shop 

STAFF STORY / SHAUN

I started working for A Rule Of Tum in March of 2017, so my journey so far is a relatively short one. I've lived in Worcester for pretty much my entire life, but have spent a considerable amount of time away from the City travelling, with my interest in food and drink having taken me to many weird and wonderful places.

I love connecting with people with similar passions and believe it's important to have an opinion. Above all I'm incredibly excited to represent AROT who I believe have the correct attitude towards a sustainable future, with quality food and community at the heart of their business model. 

 

FAV MEAL TO COOK AT HOME
Currently it's Chengdu ZaJiang Noodles, which is crispy fried ground pork or veal, sesame paste, jarred ground chillies with shrimp, chicken broth, soy sauce and hoisin. It's a spicy, nutty, savoury sweet noodle dish. I read the recipe in a recent copy of Lucky Peach magazine and it's super simple and very very tasty. Otherwise I'm always roasting chickens, from the leftovers I can make stock for the above dish, and the scraps keep my cat happy for a week! 

Trips to Israel have helped me hone an excellent recipe for warm fresh hummus sprinkled with cumin. Anything with eggs, kedgeree, dumplings, broccoli fried in sesame oil with fresh chilli's. Things that generally require a lot of washing up!



ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE
I'm gonna be sentimental and say fish and chips with my Nan or a giant pork pie with my Granddad. They were both great talkers and would always be trying to feed me something. My Nan wasn't really a cook, she'd make shepherd's pie and forget to put any potato on top! When I think about my passion for food, I think about my grandparents a lot. They were really into game. We ate a lot of rabbit, went night fishing for eels, I loved a visit to the butcher, so we ate pig trotters on more than one occasion. Dripping on crusty white bread with salt and white pepper was a Monday treat, or eating pickled whelks in Birmingham fish market with a cocktail stick. They never threw anything away, nothing was wasted! 

They've both been gone for quite some time now, my Nan was last to go and lived on her own for a good few years. I quite regularly think back to when I would get her roe and chips from the local chippy, sit down with a cuppa and have a good chat. That meal would be better than any fancy restaurant.

 

WHAT I ALWAYS HAVE IN MY FRIDGE
Beer, pickles...condiments. Loads of condiments! 

 

FAV A RULE OF TUM DISH
To date it's probably The Bookshop's Sunday dinner. It's the lamb with green sauce and all those seasonal vegetables. Alex Gooch sourdough with chicken skin butter ain't so bad either.

 

WHERE I FEEL MOST AT HOME
Worcester is my home, I have an amazing partner, so I'm most happy travelling with her, eating tasty authentic food, seeing friends, living life. Then coming home, seeing my cat and working hard for the next adventure.

 

WANTED TO BE WHEN I WAS 7 YEARS OLD
From 7 my biggest memory is Italia 90". I sat in front of the TV and like Stuart Pearce balled my eyes out! I still get goosebumps when I see the footage of Gary Lineker pointing out Gazza. I remember having the small Coca Cola leather football in the playground, the Esso garage coins with the players faces on, even the John Barnes rap still gets me pumped. I spent the rest of that year and a good few after convinced I'd be a footballer. 

WILD COCKTAIL NIGHT /

Fresh, local produce has always been important to us when it comes to sourcing ingredients for our kitchens – and what better way to ensure this than foraging for them ourselves. Living in Herefordshire, we’re fortunate to be surrounded by some of the world’s best agricultural land, providing us with wholesome, nourishing foods all year round.

When it comes to foraging, we have yet to meet someone as knowledgeable as Liz Knight of Forage Fine Foods. Foraging is much more than just a hobby for Liz, it’s a way of life.

We ventured over to one of the most rural parts of Herefordshire in order to gain an insight into the life of a forager. It’s all about feeling at one with the Earth, and working with the seasons to ensure that all ingredients are at their prime when picked. The job of a forager can often be time consuming and long-winded, but for Liz, it is beyond satisfying and rewarding to know that everything she makes comes from her surroundings and is 100% natural.

There is a fire within Liz, which longs to create wild, botanical products that capture the true flavours of the Earth, as well as ensuring that more people come to understand and learn about the deeper beauty within our surroundings.
 


‘Wild Cocktail Night’ is an upcoming event hosted by Liz, which will explore the depths of foraging whilst educating us on how to make delicious cocktails from freshly picked, wild ingredients. There will also be some scrummy forage inspired burgers served by yours truly!

To purchase tickets (they're just £25) to 'Wild Cocktail Night' on July 1st CLICK HERE
 


If you would like to know more about foraging, the products Liz sells or upcoming events, head over to: Forage Fine Foods

SUPPLIER / ALEX GOOCH

Meet the man behind our brioche buns, organic artisan baker Alex Gooch.

Bread has always been a passion of Alex’s since he began training as a chef when he was seventeen. As his career began to flourish, so did his love for bread.

Recently we took a trip to Alex's bakery in Hay-on-Wye to see his process first hand. It's all about early mornings and patience for Alex and his team, as a simple batch of brioche, for example, can take up to 24 hours to create. Mixing, proving, hand shaping, baking, cooling - the life of a baker can be tedious and far from glamorous, but the end result is delicious and truly rewarding. 

Almost all of the breads that you'll find on our menus have been worked by the hands of Alex, and it's trips like this which make us appreciate the love and care that go in to every single batch. 

If you'd like to get your hands on some of Alex's bread, it's available at selected retailers around the West Midlands.

‘Bread is magical and inspirational. I feel privileged to have found my meaning in life.’ - Alex

Click HERE for a full list of stockist. 

STAFF STORY / LEANNE

I stumbled upon A Rule of Tum a few years ago when a friend and I were looking for new and exciting places to eat. I had always liked the look of Burger Shop Hereford, so we decided to make the trip from Worcester to check it out. We weren't disappointed, the food was amazing, the staff were friendly - I just loved it!

Jump ahead a few years and I'm now working for them at Burger Shop Worcester under the arches. It's a small team, but it makes me feel comfortable, as I know everyone. They're a friendly bunch and so easy to get along with. I cannot wait to continue my journey working for them.


FAV MEAL TO COOK AT HOME
I'm a pasta kinda gal. Any form or variety I love. Plus, it's so easy to experiment with different toppings and combinations to go with it. 

 

ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE  
It would always be my Mum, as she's the one person who means the most to me. 

 

WHAT I ALWAYS HAVE IN MY FRIDGE
Butter without fail, as I always need it. 

 

FAV A RULE OF TUM DISH
Crispy Chicken Burger as a salad. 

 

WHERE I FEEL MOST AT HOME
There's several places I feel at home, but I would have to say back home in Presteigne, as it makes a difference from the noise of Worcester. 

 

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
A singer. I think I'm successful after I've had a few.

 

WORLD GIN DAY

Saturday, June 10th marks World Gin Day, and we're celebrating with our friends at Chase Distillery.

Based on the families’ farm in Herefordshire, William Chase began distilling vodka and gin from the potatoes grown on his farm back in 2008. Having previously set up Tyrrells Crisps, Will has successfully been able to turn his humble spuds into some truly amazing products that we’ve always been proud to share with our customers.

If you're in Hereford or Worcester this Saturday evening and fancy a free G+T, swing by the Burger Shop for some food and drinks.

We look forward to seeing you. 

STAFF STORY / DAN

It all started when I saw an ad posted online, so I thought, what's the worst that can happen? I applied and luckily all went well and I got the job. Now I'm a full-time member of the A Rule of Tum team in Burger Shop Hereford's kitchen. 

 

FAV MEAL TO COOK AT HOME
Spicy sausage and butternut squash risotto.

 

ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE  
Rick Astley

 

WHAT I ALWAYS HAVE IN MY FRIDGE
Butter, cheese, onions + garlic – the essentials for any meal.

 

FAV A RULE OF TUM DISH
The lamb on The Bookshop's Sunday Lunch menu.

 

WHERE I FEEL MOST AT HOME
Whenever I'm with my family.

 

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
The very best, that one one ever was (Pokemon master). 

COOKING WITH / STRAWBERRIES

A quintessential summer treat, nothing quite beats the smell of freshly picked strawberries. And it’s no wonder why they smell so delicious – did you know they’re actually a member of the rose family? This succulent, fragrant fruit is as beautiful as it is flavourful.

Rich in vitamin C, Manganese and folic acid, strawberries are a good source of ellagic acid and contain antioxidant flavonoids linked to protecting the body against heart disease, stroke and cancers.

Health benefits aside, strawberries make a great addition to any summer dish. Whether you’re adding them to a salad, freezing them to replace ice cubes in a seasonal cocktail, or whipping up a fresh vinaigrette of your own – strawberries are an easy way to add a pop of flavour and colour to any of your meals.

This month I’ve once again turned to Chef Nicole to share with us her favourite way of incorporating strawberries on to The Bookshop’s menu. Chocolate Pavlova with Strawberries and Vanilla Cream – a simple, light treat perfect for al fresco summer dining.

Dorian

 

WHAT YOU'LL NEED...
Makes 6 generous portions

MERINGUES
• 6 Large Egg Whites
• 300g Caster Sugar
• 50g 70% Dark Chocolate (finely chopped or blitzed in a food processor)
• 1 tsp Balsamic Vinegar
• 3 tbsp Cocoa Powder (sieved)

STRAWBERRIES
• 2 Punnets of Carey Organic Strawberries
• 1 shot of Chase Rhubarb Vodka
• 1 1/12 tbsp Caster Sugar

VANILLA CREAM
• 600ml Double Cream
• 1 Vanila Pod
• 2 tbsp Icing Sugar (sieved)

MELTED CHOCOLATE
• 3 tbsp Dark Chocolate
• Boiling Water

METHODS...


For best results, I would use a stand mixer, as it can do the hard work for you!
Pre heat oven to 170

Whip the egg whites until stiff peaks form, then keeping the mixer going adding only a tablespoon of caster sugar at a time to make a nice stiff meringue. It is important to do it SLOWLY, otherwise you will get a sad meringue!

Stop the mixer when it is a stiff meringue, then fold in the dark chocolate, balsamic vinegar and cocoa powder.

Line a baking sheet, personally I like an individual pavlova that is the perfect ratio of crispy on the outside and chewy on the inside. To get the shape, grab a large spoon and dollop a spoonful on the baking sheet, then with a small spoon sweep a little divot into the meringue so it can hold all the strawberries. Spoon the other meringues onto the baking sheet being careful to not get them too close to each other. Place in the oven and turn it down to 150. Bake them for 45 minutes for the perfect meringue, if you play with the size of the meringues be careful to keep an eye on them in the oven and adjust the time accordingly.

Meanwhile in a clean bowl place the cream, icing sugar and a scraped out vanilla pod and whip it, ‘whip it real good’! I like a soft whip personally, but each to their own!

Strawberries. Top the strawberries and cut to desired size, place into bowl with the caster sugar and vodka. Give them a good mix around to get the juices flowing.

To make the dish extra indulgent, chocolate sauce is needed. Over a bain marie, melt the chocolate and whisk in enough boiling water to loosen the chocolate to make it perfect for drizzling.

Once the Meringues are out of the oven and cool, it’s the fun bit, putting it all together. Place Pavlovas onto desired plate, plater or table. Dollop on the cream, scatter the strawberries and drizzle the chocolate.

Enjoy.

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STAFF STORY / RUPERT

I met Dorian on my first day of college back in 2004, and have worked alongside him off and on during our travels in Sydney, London and Herefordshire. I helped out at AROT’s first supper club at Dunkerton’s Cider Barn, Hay Festival and most recently, The Bookshop. When my wife and I decided we wanted to move away from London, I called Dorian and we began bouncing ideas off eachother about setting up a restaurant in Worcestershire. Fast forward 1 year and I’m now running Burger Shop Worcester in a beautifully restored railway arch.

FAV MEAL TO COOK AT HOME
I love classic comfort food when I’m at home – Spaghetti Bolognese, sausage + mash or a banging roast.

ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE  
I think it would be the chef/author Anthony Bourdain, he would have some crazy stories about the industry and his travels.

WHAT I ALWAYS HAVE IN MY FRIDGE
Butter, cheese, onions + garlic – the essentials for any meal.

FAV A RULE OF TUM DISH
I love the Kimchi Burger + Cheese Curds.

WHERE I FEEL MOST AT HOME
Anywhere with my wife Abby or in the pub with my mates.

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
I absolutely loved diggers when I was a kid, so I wanted to be a JCB driver!

COOKING WITH / RHUBARB

We tend to look forward to Wednesday’s in our kitchens, as it’s the day we receive our weekly delivery of fresh produce from our friend Seb at Seb’s Organics. We never quite know what ‘gems’ Seb will throw into the mix, as he’s acquired a bit of a reputation for surprising us with produce we haven’t ordered… we’re not complaining!

April brings with it a gorgeous selection of fruit and veg which adds plenty of colour to our plates – one of our favourites, rhubarb.

Originally grown for medicinal purposes in the 18th century, rhubarb is both a fruit and a vegetable. Packed full of nutritional benefits which aid towards a healthy diet, rhubarb has been linked to lowering cholesterol, stimulating the bodies metabolic rate, and playing a positive role in preventing stomach cancer. It’s important to note that the leaves of the plant are not edible due to the high levels of oxalic acid – but I have another use for them later on.

This month I’m turning to Chef Alix of The Bookshop to share with us her delicious Rhubarb and Orange Posset recipe. It’s been a favourite from our Sunday Lunch menu for the past few weeks, and deserves to be added to your family cookbooks to be enjoyed for years to come.

Enjoy,
Dorian
 

FUN FACTS

1.  If you want to clean your saucepans, boil rhubarb stalks in a little water; the resultant acidic mix shines even the dullest of pan interiors in a matter of minutes.
2.  Organic insecticide: Boil rhubarb leaves in a few pints of water for 20 minutes, strain the liquid and add soap flakes to fight off leaf-eating insects.

   

WHAT YOU'LL NEED...
TIME: Prep – overnight / Making: 1hr approx. / Cooling + Setting: 2-3hrs approx.
Makes 6 portions

POACHED RHUBARB
• 1kg Rhubarb
• 3 Oranges (Zest + Juice)
• 2 Bay Leaves
• 1 Vanilla Pod  
• ½ tsp Vanilla Paste
• 1-2 Sprigs Thyme
• 250g Caster Sugar

 ORANGE POSSETS
• 1L Double Cream
• 150g Sugar
• 2 Oranges Juiced + 3 Zested

GINGER BISCUIT SNAPS
• 350g Flour
• 125g Dark Brown Sugar
• 100g Butter
• 1 Egg
• 4 tbsp Golden Syrup
• 1 tbsp Bicarbonate of Soda

METHODS...

POACHED RHUBARB

Cut rhubarb into 2cm chunks, add to a large, deep baking tray with the bay leaves, vanilla pods, orange zest, sugar and thyme, mix and leave to infuse overnight. Add the orange juice to rhubarb mixture and poach in the oven at 160 for 10 minutes or until just soft. Make sure you drain and keep any extra juice.

ORANGE POSSETS

Place the poached rhubarb in the bottom of the glasses. To make the posset, put the cream and sugar in a heavy based pan on medium heat, constantly stirring together. Once all of the sugar has dissolved, bring to a boil and take off the heat. Stirring constantly, add orange zest followed by orange juice. Once everything is combined, pour in the ready glasses with the rhubarb.

Place the glasses in the fridge for a couple of hours to cool and set. In the meantime, get the extra juice and pour into a pan to reduce on low heat. Leave to simmer until it is the consistency of syrup.

 

GINGER BISCUIT SNAPS

Preheat oven to 180C and line a few baking trays with grease proof paper. Place flour, ginger, butter and bicarbonate of soda in to a mixer until it becomes a crumb (if you don’t have a mixer, use your finger tips using the rubbing-in method to combine). Then add the sugar and mix well. Add golden syrup and egg until a firm pastry forms – if it is a little soggy, add a touch more flour. Cover and place in fridge over night (or for a couple of hours). Using a well floured surface, roll out to 5mm thick and cut out into rounds. Bake for 7 minutes at 180C until golden and crisp.

Once the possets have set sufficiently, the biscuits have cooled, and the juice has been reduced to a syrup, everything is ready to be assembled. Put a little syrup on top of the posset, break up the ginger biscuits and place on top of the posset.

Lastly, if you're looking for more exciting ways to incorporate rhubarb into savoury dishes, I recommend trying it as a sauce to accompany pork, goose or mackerel. 

DEYA BREWERY

On Friday evening we headed to Cheltenham's industrial estate to pop-up at DEYA Brewery.

It's an interesting concept Theo and his team have implemented, as each Friday from 4-9pm they stop production and open their brewery, the Taproom, to the public alongside various pop-ups and live bands. Definitely a cool place to be if you find yourself in Cheltenham on a Friday afternoon. 

If you missed us this time around, we'll be heading back on Friday, June 9th from 4pm.

More on DEYA Brewery HERE

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To inquire about outside catering e-mail hello@aruleoftum.com 

STAFF STORY / CUSHLA

I started working at the Burger Shop in February of 2016 alongside studying dance at college. Since finishing college I have continued to work here. I enjoy being a part of an enthusiastic team and working in a vibrant, busy environment and I take great pride in contributing to the customers enjoyable experience at A Rule of Tum.

FAV MEAL TO COOK AT HOME
Spaghetti Bolognese .
 

SOMETHING I ALWAYS HAVE IN MY FRIDGE
Plenty of goats cheese.


ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE  
Prince Harry.


FAV A RULE OF TUM DISH
Quinoa Burger and Sweet Potato Fries + The Bookshop's Sunday Lunch.


WHERE I FEEL MOST AT HOME
Wherever I am with my family, I feel at home. Family is home.


WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
I have always loved to dance, so as far back as I can remember I guess I wanted to be a dancer (not sure whether hat was when I was 7 though). 

MOTHER'S BRUNCH

To celebrate all of the special Momma's out there, this Saturday we'll be hosting a Mother's Brunch at The Bookshop at 10AM + 12PM. 

Limited tickets are still available for both seatings and can be purchased HERE

In the mean time, we invite you to meet some of the inspirational women in our lives... Mum

Hazelnut Babka Loaf

Spinach Frittata 

MOTHER'S BRUNCH MENU

Almond + Hazelnut Buckwheat Granola
Quince Jam
Neal's Yard Greek Yoghurt
Hazelnut Babka Loaf
Spinach Frittata

Farmer Tom's Rare Breed Sausages | Burnt Onion Ketchup| Balsamic Onions
Black Mountain Smoked Salmon | Pickled Beetroot | Crème Fraîche
Garlic Roasted Field Mushrooms
Squash Fritters | Feta Mayo
Smashed Organic Avocado
Buttered Cavolo Nero + Savoy
Alex Gooch Sourdough

Method Coffee
Trumpers Tea
Hermitage Farm Apple Juice