A Visit from Ambiente

Foraging near the Black Mountains

Foraging near the Black Mountains

Ambiente, a group of restaurants based in Prague was firmly on the list when owners of A Rule of Tum visited a few years back, with a strong focus on a meat driven range of places to eat as well as a great sense of style, Ambiente’s restaurants were something to greatly admire.

This time round the welcome was ours to give, Tomas Karpisek and some of Ambient’s business leaders came to Hereford to see our fantastic restaurants, farms and the people that make up this wonderful county.

We started near the Black Mountains foraging with the wonderful Liz Knight and after finding out you can pretty much eat anything in one way or another we headed inside to sample treats such as salted apple blossom and a fantastic wild hazelnut liquor.

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Lunch that day was from Wild by Nature Meats at Lower House Farm and was a great display of what Hereford can offer with locally sourced food and wonderfully talented chefs. Belted Galloway Topside with stout braised shin and Cedar Plank Salmon were served alongside beef dripping roast potatoes and charred seasonal veg, for dessert it was a Dark Chocolate & Muscovado pot with blood orange.

Soon after we were given a tour of the farm and shown the workings of the butchery, which do the most incredible delivered meat boxes using their free range, high welfare animals. As the snow started to come in over the mountains it was time to head back to Hereford where the Ambiente team went to the Burger Shop to see what we get up to in our little restaurant in Aubrey Street.

The following day we visited a farm in the Herefordshire countryside then headed over to show the guys our Worcester restaurant and our new butchery, after a quick coffee at Method Roastery and a Salt Beef burger to take away the guys headed back towards London to catch their flight home.

It was wonderful to welcome such a talented group of individuals to our counties, they have truly given Prague something to be proud of and we will be back soon for more.

Ambiente - www.ambi.cz/en/

Liz Knight Foraging - www.foragefinefoods.com

Wild by Nature Meats - www.wildbynaturemeats.com

Droitwich Salt

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Salt. It’s the world’s most used seasoning, it can flavour, cure, preserve and clean, and in our restaurants it’s a key ingredient of our cooking.

Droitwich Salt is sourced from one of the oldest and purest brine springs in the world, we use it because of its superior flavour, from seasoning our patties at the Burger Shop to sprinkling on our Sunday roast potatoes in The Bookshop.

Churchfields Saltworks harvests the salt by hand and crystallising the natural brine into this white gold is all done using renewable energy.

A Rule of Tum has always been about using local suppliers and growing a community, and we are proud to say that all of our salt comes from Droitwich Salt, less than 40 miles from our restaurants.

You can buy this wonderful salt here: www.droitwichsalt.com

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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.