A Rule of Tum has grown considerably over the past few years, from opening a second Burger Shop in Worcester to The Bookshop restaurant in Hereford and running an events team. As such we are always expanding our operation and this has now stretched to how we butcher and process our meat.
Since A Rule of Tum first began we’ve always been working hard to bring people amazing, locally sourced food. We’ve opened 3 restaurants and sparked a food revolution in Hereford, and it’s incredible to see all of that hard work rewarded when we are featured in amazing publications such as Truth, Love & Clean Cutlery.
Here at A Rule of Tum we are all about championing the local suppliers and makers we have around us, this post is about The Cider Insider, a book by the talented Susanna Forbes, a guide about cider from tree to glass, read on to find out more:
My journey with AROT began when I was in the midst of completing a part-time level 3 in professional cookery at the college. During a chefs takeover evening, I met Rupert, who later put me in touch with Dorian. I had a trial shift, and a short time after that got the job. I had no previous experience as a chef, and couldn't have start anywhere better!
Can you remember the last time you were hit with a scent that immediately transported you back to a time or place? Smells and flavours have a funny way of evoking a certain feeling of emotion or nostalgia.
My brother was already working as a chef at The Bookshop and he was told that there was a Front of House job opening at Burger Shop. He put my name in (without me knowing) and I received a phone call asking me to start a trial shift later that week. 10 months on and I’m still here.