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

COOKING WITH / SWEET POTATO

We’ve always been inspired by our surroundings and the people within it, and we take great pride in having the privilege of working directly with the farmers, butchers, producers etc. who make this beautiful county of Herefordshire what it is.

Continuing to evolve and challenge ourselves is something we encourage, and want to do more of in 2017, which has been the driving force behind recent experiments in our kitchens. As such, Chef Nicole has been busy tinkering away, developing a vegan menu for an upcoming event at The Bookshop, in partnership with Hereford Indie Food… Vegan Night.

When it comes to sourcing fruit and veg, we look no further then Seb from Seb’s Organics. It’s always a pleasure dealing with Seb because his passion and knowledge for organic fruit and vegetables shines through. Based on a farm in the heart of Herefordshire, Seb has been supplying our restaurants with seasonally fresh organic produce that we’re always proud to shout about.

As a preview of what’s to come at next month’s Vegan Night, Chef Nicole has prepared a dish for you to create at home using the humble sweet potato.

Packed full of the 4 essential micronutrients we need in order to live healthy and active lives (Vitamin C, Thiamin, Potassium and Manganese), sweet potatoes are a versatile root vegetable which contain an abundance of health benefits:

• Boosts Immune Systems
• Nervous System Function
• Cell Protection
• Ability to Absorb Iron
• Teeth + Gum Health
• Psychological Function

To purchase tickets to Vegan Night, head HERE

In the meantime, I encourage you to whip up this delicious dish at home whilst we eagerly await April 26th's Vegan Night.

Dorian.

Smoked Sweet Potato | Black Garlic Harissa | Pecan Dukkah | Oat Creme Fraiche | Coriander

WHAT YOU'LL NEED...
Serves 4

• 2 Large Sweet Potatoes
• Handful of Oak Chips
• 150g Oat Creme Fraiche
• 3 stems Coriander
• Chervil or Green Leaf to garnish
• Lemon Juice
• Olive Oil
• Sea Salt

Black Garlic Harissa
• 1 Pointed Red Pepper, roughly chopped
• 2 Tomatoes, roughly chopped
• 1 Red Onion, roughly chopped
• 6 Cloves Black Garlic
• 2 Red Chilli’s, left whole with stalks pulled off (3 if small) 
• 1 1/2 tsp Cumin Seeds
• 1 1/2 tsp Ground Coriander
• 1/2 tsp Fennel Seeds
• 1 tsp Coriander Seeds
• Juice 1 Lemon
• Olive Oil
• Sea Salt

Coriander  Oil
• 30g Coriander
• 1 Garlic Clove
• 75 ml Olive Oil
• Sea Salt

Pecan Dukkah
• 60g Pecans
• 1 tbsp Coriander Seeds
• 1 1/2 tsp Sesame Seeds
• 1 tsp Cumin Seeds
• 1/2 tsp Fennel Seeds
• Sea Salt
• Black Pepper


METHOD

Black Garlic Harissa
Preheat the oven to 200

Black Garlic is a great flavour and works well in this Harissa, place the red pepper, chilli, black garlic and red onion in an oven tray and coat with sea salt and olive oil. Roast for 15 minutes until nice and charred up, then leave to cool. Meanwhile places the spices in a frying pan and toast until fragrant. Place the charred ingredients in a food processor with the toasted spices and lemon juice, blend until smooth, taste for extra seasoning, lemon juice or olive oil. 


Pecan Dukkah

Roast the pecans at 180 for 5 minutes until toasted, leave to cool. In a frying pan toast the coriander seeds, sesame seeds, cumin seeds and fennel seeds until fragrant. Once all ingredients are cool, roughly chop the pecans. Place the spices in a pestle and crush, add the chopped pecans and crush again. 


Coriander Oil

In a food processor place the coriander and garlic and blitz until fine, add the oil and then season to taste. 

Cut the sweet potato on the bias to get ovals that are 1cm thick. Steam these until they are just soft, this takes about 7 minutes. Once steamed, place sweet potatoes on a tray and drizzle with olive oil and salt, roast at 200 for 12 minutes. Smoking is fairly simple, the important thing is to have it in an enclosed space. Get an old saucepan and place the handful of oak chips in and cover with foil, place on a high heat and keep shaking the pan to make sure all the chips burn. The enclosed space has to be heatproof, using an oven is best (as long as you clean it thoroughly afterwards), you could also use a very large saucepan with foil for covering. Once the chips are burnt, place pan in enclosed space with the sweet potatoes, pierce holes in the foil of the smoke pan and close the oven door/cover the pan with foil and leave for 15 minutes. I always test what I am smoking at different times to get the perfect smokey flavour. 

Whilst the sweet potato is smoking, finely chop the coriander and stir into the oat creme fraiche with lemon juice and sea salt to taste. 

The Sweet Potato will no longer be nice and crispy, get a hot frying pan with a little oil in and fry sweet potato on both sides until crisp and charred. To serve I start with a circle of creme fraiche, dress the sweet potatoes in the black garlic harissa and place on top of the creme fraiche. Sprinkle the pecan dukkah on top and garnish with some chervil leaves and coriander oil. 

The Harissa and Pecan Dukkah keep really well and are great with other dishes too!

STAFF STORY / ALIX

I started working for A Rule of Tum at their first ever supper club at Dunkerton's back in 2013. From restaurant pop-ups, catering outside events, all the way to being apart of opening their first Burger Shop, it's been an exciting journey so far. Even at the beginning it seemed like their passion and drive had them destined for something bigger, and I wanted to be a part of that. Having been around on and off since the beginning, I am glad to be back and part of the AROT family as a Chef at The Bookshop - and I'm excited to see what the future has in store.


FAV MEAL TO COOK AT HOME
Pasta - super easy and cheesy.


ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE  
Probably going to have to be the cast of Harry Potter - preferably in The Burrow itself.


FAV A RULE OF TUM DISH
Pulled pork with chips and slaw or anything to do with Steak Night.


WHERE I FEEL MOST AT HOME
At home on the sofa having a movie day, wrapped up snug as a bug in a rug.


WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
There's so much I wanted to do when I was young. From a policewoman to a vet, but I changed my mind all the time.

MOTHER'S BRUNCH

Selfless, strong, inspiring, motivating: these are just some of the words that come to mind when describing the unsung hero's who have shaped us into the people we are today... Mum. 

Mother's Day is a day to pay tribute to the women who gave us the gift of life. It's a time to reflect and celebrate all that they have done, and continue to do for us. 

Because one day simply isn't enough to show gratitude to the amazing women in our lives, we've created a special Mother's Brunch on Saturday, March 25th at 10AM + 12PM. 

For full event details or to purchase tickets, click HERE
 

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

 

MEET SOME OF THE AMAZING MUM'S IN OUR LIVES... 

 

'I guess the immediate words that spring to mind when I think of Mum are strength, creativity and selflessness. It takes those things plus a whole lot more to raise us as she did. I have 6 brothers and sisters, all of which she taught how to cook. She raised 5 of us pretty much on her own whilst Dad was studying. She commuted to work every week, attending night classes to get two degrees, and she's an incredible artist (our Halloween game was on point all thanks to her) she has always put others before herself. Teacher, carer, artist, healer... I'm not sure if there is anything she can't do.'
- William

'My Mum is an amazing woman. Growing up she's given my sister and I everything we could want whilst she overcame the struggles of being a single Mum, battling cancer and still working doubley hard to study at Uni in another city to follow her dreams. I don't know anyone tougher or more inspirational than her. She's taught me you can overcome anything life throws at you, she's literally my hero.'  Amber

'My Mum is an amazing woman. Growing up she's given my sister and I everything we could want whilst she overcame the struggles of being a single Mum, battling cancer and still working doubley hard to study at Uni in another city to follow her dreams. I don't know anyone tougher or more inspirational than her. She's taught me you can overcome anything life throws at you, she's literally my hero.' 
- Amber

'I can’t help but feel utter nostalgia when I look at this photo. This encapsulates my life as a child growing up in rural Ontario, Canada. I can actually remember spending the entire day (most were like this) playing with the farm animals with my baby brother MJ in tow. By the looks of it, I was in the midst of running through sprinklers and eating whatever Mom was grilling on the BBQ on the fly. Life was simple back then, and I have my Mom (and Dad) to thank for always encouraging my brother and I to go after whatever our hearts desired. You continue to provide us with unconditional love and support, which makes you pretty damn awesome! Happy British Mother’s Day - I love you more than words can say!' 
- Trish

'She's the reason I love eating and making good food. Mum is like a food encyclopedia. When my family and I are out eating at a restaurant and no one knows what something on the menu is, she always will!! It never ceases to amaze me how much she knows about food and it's origin!'
- Sid 

'I'm very blessed to have grown up with such a strong female figure in my life! What makes my Mum special to me, is knowing how her determination and care for everyone but herself has helped her live the most admirable of lives. She's acted as a mother figure to so many in need, who have crossed her path over the years.'
- Lara

'I don't know what got in to me that day? We were having a day out, enjoying a nice summer walk up the mountains in Switzerland with some of my Mum's closest friends. It's embarrassing, I was 3 years old, crying and screaming, refusing to walk - so Mum had no choice but to carry me. She carried me all the way up to the top... and I couldn't have been the lightest at that age. Thank you Mum. Thank you for carrying me that day and every day before that. Thank you for continuing to carry me now, and everyday in your heart. I will always love you. Happy Mums day to my truly special Mama.'
- Simona

'This picture of me feeding my Mum food, whilst tied to a restaurant chair to stop me from running off and ‘exploring’ says a fair amount about how much of a handful I was growing up. Looking back I find it amazing how much of her life she has dedicated to making sure that I had all the experience, opportunity and guidance that she could give. Thanks for everything Mum, your love and support keeps me going daily.'
- Jon

'I have many lovely memories with Mum, from family walks in the countryside to snuggling up on rainy days with a hot chocolate and watching film after film. My Mum has always been there to support me. She has taught me to stay positive throughout and to appreciate everything life brings. You are inspirational!' 
- Cushla

'I think this picture shows that my Mum is also my best friend. We have cried, laughed and fought together, but one thing is for sure, I can always count on her. She is an amazing independent women. My two sisters and I are lucky to have such a strong role model in our lives. Love you Mum!'
- Alix

'My Nana, Heather has to be the greatest chef in New Zealand. For as long as I can remember she has been cooking up amazing meals and never once short of inspiration. My favourite meal from memory is her Japanese style curry, or chocolate self saucing steam pudding... if there was one thing I miss about New Zealand, it would definitely be my Nana's cooking. Too bad her skills didn't pass down to me.'
- Caleb

STORY

In late November, Ross from Herefordshire and Ludlow College approached us with the idea of a collaborative project with his catering students, to showcase the skills that they had learned during the course and to give a platform for young talent in Herefordshire. Ross realises that his job is not just to teach, but to inspire the next generation of cooks, chefs, and restaurateurs, a notion that we hold close to our hearts – so naturally we jumped at the opportunity to support him and the college… Story was born.

From concept to execution, we worked closely with the team at the college to provide the event with the exposure it deserved, and the support we received was outstanding. It took less than a month for both evenings to sell out, and demand continued right up until the big day.

Being involved with such an event brings us to thinking about the future. As a young person myself, having opportunities like this and the freedom to explore the skill sets we’ve been working so hard at is unbelievably valuable. Not only to the individual(s) involved, but to the community in which we live in, and the people that make it.

The service couldn’t have run more smoothly. The kitchen team and front of house put out each ‘chapter’, plate by plate, in a way that you would expect from any well-run restaurant, and over the course of 3 hours, guests enjoyed 7 courses, complete with canapes, petit fours and coffee. The attention to detail, a testament to the work that Ross and his students are doing.  

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Greeted with a round of applause, the kitchen team came out to chat with guests, friends and family. You could see a sense of accomplishment on their faces – a very proud moment for all involved!

We would like to give thanks to the students (Shannon, Angus, Devonne, Shelly, Joe, Kelly and Becky), Chef Lecturer Ross, Hospitality Lecturer Zoe, and Communications Officer Amy from Herefordshire and Ludlow College for making this all possible. We look forward to working with you again.

In the meantime, catch the students serving up some of their delicious food at the Cider Orchard Restaurant up at the College every Wednesday evening in term time.

http://www.hlcollege.ac.uk/College/restaurant.html