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.