PICNIC PACKS

D573A8E5-1FF4-4E99-8DE7-60FCBFBCC61C.JPG

Round up your friends, family or office colleagues and make the most of the summer by treating yourself to one of our Picnic Packs.

Perfect for these beautiful sunny days, the Picnic Packs were created with you in mind.

Picnic Packs are for groups of 2 + 4 and include;

 

FOR 4 (£40)
£10pp
• 4 x Burgers (main menu)
• 2 x Rosemary Salt Chips
• 1 x Sticky BBQ Wings
• Large House Slaw

FOR 2 (£25)
£12.5pp
• 2 x Burgers (main menu)
• 1 x Rosemary Salt Chips
• 1 x Sticky BBQ Wings
• Small House Slaw

 

To order your Picnic Pack, simply call Burger Shop Hereford on
01432 351764 and pick up in store.


* This offer is only available at our Hereford location.

STAFF STORY / TOM

0E9B9363-4694-4958-9D71-7F21FA56673D.JPG

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!

WHAT IS YOUR FAVOURITE MEAL TO COOK AT HOME
Nigel Slaters Thai green curry. Such a fresh and aromatic dish which, admittedly, I can't stop eating once I've started.

IF YOU COULD HAVE DINNER WITH ONE PERSON DEAD OR ALIVE, WHO WOULD IT BE?
I think my Grandad. He was such a beautiful, caring and funny man. Unfortunately he was taken away earlier than fair. I know he loved food and I think he would be proud of me. 

WHAT DO YOU ALWAYS HAVE IN YOUR FRIDGE?
Bottle of beer and some tasty cheeses!

WHAT’S YOUR FAVOURITE RULE OF TUM DISH?
Currently the crushed jersey royals in pink peppercorn and caper oil with fresh mint. Un-be-lievable! 

WHERE DO YOU FEEL MOST AT HOME?
I feel most at home when I'm laying on the sofa in the evening after a lovely day with my son, and we're having snuggles and watching something funny. 

WHAT DID YOU WANT TO BE WHEN YOU WERE YOUNGER?
The next number 11 for Manchester United!!!

FORKED

39B1C8BB-F4B3-4D68-A948-731C7245FCAA.jpg

Putting Hereford on the food map.

Herefordshire has always created incredible produce. We have some of the best meat in the country. As an agricultural county we have farmers and growers right on our doorstep.

Our city is full of incredible people who work trielessly to bring us amazing food and drink. It is a city that deserves to be visited for its food alone; the growers in the market, the independent restaurants, cafés, pubs and bars. These places and people bring the best of Herefordshire to the forefront.

We have created this zine to celebrate Hereford, Herefordshire and the surrounding area. We want to shine a light on the people who make our city what it is. We have access to some of the best food in the country; our aim is to make this common knowledge. We want to put Hereford in its rightful place on the food map.

To pick up a copy for yourself (they're only £2) below are a list of current stockists...

 

The Bookshop
Burger Shop
Castle House
The Barrels
Skinzophrenic Tattoo
King St Kitchen
Pritchards
Phillip Weeks Clinic
The Den
The Koffe Pot
Diego's
Hereford Beer House
Kupcake Kitchens
Sensory + Rye
Shack Revolution
Little Black Dog
Hereford Deli
Noble + Wild

Waylands Yard
Rocket
La Madeleine
Mouse Trap
Timothy Hawkins Gallery
Fodders
Moka Bar
Elle Martin Salon
No. 10
Chase Distillery
Legges of Bromyard
Waylands Yard
Hay Deli
St. John's Place
Richard Booth Bookshop
The Old Electric Shop
Shephard's Ice Cream Parlour

 

FLAVOURS OF INDIA BY TOM

60C04C05-90B1-47CF-ACDD-9DBA84E45E4F.JPG

Close your eyes... 

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. 

For The Bookshop’s Chef Tom Lynch, this has very much been the driving force behind his love for cooking Indian food.

Indian food was very much a staple in our household growing up. My biggest influence comes from my Dad’s partner, Helen. We used to visit my Dad on weekends and the smells she would create from the kitchen were just incredible. I couldn’t wait to be old enough (or lucky enough) to have dinner with Dad and Helen, so that I could eat what I had been smelling all day. 

Being a vegetarian Indian food works great for me, as it offers endless opportunities to replace meat with vegetables. As a matter of fact; large areas of India are vegetarian. My friends and Mum often wonder how I eat Indian food 4-5 times a week, and the answers simple… no two curries are the same, and the food is just so diverse. 

I’ve always been drawn to the different regions in India, there are so many exciting flavours, spices, heats to play with. Some parts of India don’t even use onions or garlic in their cooking, and as much as the smell of those two ingredients in a pan together is probably the best aroma ever, it can work quite well without them. 

I started cooking for myself when I moved out, as I found that I was eating too many takeaways. So, I bought a few of the cook books that we used to have in our home when I was a child, and eventually built a hell of a spice collection, making regular trips to Worcester to my favourite little Indian shop for harder ingredients to find.

I live with my son, Lucas, and every night he asks for curry and rice, and every night he devours it! He is already familiar with basic spices by colour, and loves helping Daddy stir the curry, add ingredients to the pan, and recreating those smells I loved so much as a child. 
- Tom Lynch

Tom will be taking over our kitchens on the 27th of June, guiding us on a journey of India with a number of dishes from various regions. 

Tickets to this event are super limited, so make sure to get them whilst you can HERE

6B5BCC2E-BFC1-47B5-B754-0E3C33B066FB.JPG
DA70F947-473B-4F1A-9D1B-7E185FC2693F.JPG
3B2F0A33-BAD6-4D6C-B425-EC9CC9335471.JPG
F969EDC4-CCE1-4BF4-9FDA-A462F1384C8C.JPG

STAFF STORY / ALEX

DB2B81E6-8576-46A9-A940-C8D02C4D9C73.JPG

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. 

WHAT IS YOUR FAVOURITE MEAL TO COOK AT HOME
It would have to be the only thing I can cook, without completely messing it up. A Vietnamese curry, loads of peanut butter and coconut milk. 

IF YOU COULD HAVE DINNER WITH ONE PERSON DEAD OR ALIVE, WHO WOULD IT BE?
I would have dinner with Sir Edmund Hillary, the first man ever to climb Everest. I could sit and talk for hours to him about all the adventures and types of kit they used for their alpine climbing. He has been my idol since I was very young, I love reading his books.

WHAT DO YOU ALWAYS HAVE IN YOUR FRIDGE?
I always have cheese, ham, pickle, milk and bacon - that’s the healthiest diet anyone could have. 

WHAT’S YOUR FAVOURITE RULE OF TUM DISH?
My favourite dish would have to be a Hereford Hop, with a side of BBQ Sticky Wings and to drink; a Crumbletini. Oh and for desert, I just love the sorbet.  

WHERE DO YOU FEEL MOST AT HOME?
I don’t really get home sick or miss things. I usually feel at home wherever I feel welcome and comfortable, whether its with family or friends- that's what is most important.

WHAT DID YOU WANT TO BE WHEN YOU WERE YOUNGER?
I’ve always wanted to be the same thing: a mountain leader. Ever since I was knee high my dad would drag us up Pen Y Fan or Waun Fach. I’d love every second of it, no matter how cold or wet I got. As I grew up my Mum and Dad always supported our ideas and helped us, and mine was to set up a hostel where kids from big cities could come on school trips. We could take them climbing and kayaking and walking. I always loved the idea of taking kids that didn’t have the same opportunities as me, up the mountains that I love. 

OFM AWARDS 2018

Murdo_BookRest_26702.JPG

With The Bookshop having taken the crown for 'Best Sunday Lunch' at the Observer Food Monthly Awards last year, we're leaning on your support to help us do it again!  

To continue our mission of putting Hereford on the map as a destination for good food, we're hoping to take the title(s) of 'Best Sunday Lunch' - The Bookshop and 'Best Cheap Eats -Burger Shop for 2018.

Every vote counts, so if you’ve visited The Bookshop or Burger Shop and want to support us, and follow the instructions below...


HOW TO VOTE...
*Note - you can vote for both categories at the same time!

BEST SUNDAY LUNCH // 

1. Go to the Guardian OFM Awards website CLICK HERE

2. Scroll to the ‘Best Sunday Lunch’ category.

3. Fill in the form as follows:

Restaurant Name: The Bookshop

City/Town: Hereford 


BEST CHEAP EATS //

1. Go to the Guardian OFM Awards website CLICK HERE 

2. Scroll to the ‘Best Cheap Eats’ category.

3. Fill in the form as follows:

Restaurant Name: Burger Shop

City/Town: Hereford/Worcester 

 

Thank you for your continued support,
Dorian + Edwin

STAFF STORY / POPPY

A17167F7-3F93-4C53-97C4-4D88A8124612.JPG

I discovered AROT through a friend who had been working with them for a while. After being in a number of corporate jobs, I loved the idea of being part of a team where ideas were welcomed by all, and everyone had a voice. Not only do AROT care about their staff, they care about the impact they have on the environment. We are one big family.

FAV MEAL TO COOK AT HOME
My very own kick a$! tuna pasta bake

ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE  
Freddie Mercury, absolute hero!

WHAT I ALWAYS HAVE IN MY FRIDGE
Nail varnish

FAV A RULE OF TUM DISH
Beetroot Burger as a salad

WHERE I FEEL MOST AT HOME
On top of a mountain with a stunning landscape view. 

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
I never had a specific profession in mind, but I always knew that I wanted life to be fun and exciting. 

STAFF STORY / COURTENEY

IMG_2862.JPG

I grew up in Leeds and moved to Worcester three years ago for university but decided that uni wasn't what I wanted. So I started looking for a job. One day in the summer a friend took me to Burger Shop Worcester and I fell in love with the food, the people and the amazing, unique location..I knew I had to get a job there, I knew it suited me perfectly and would encourage me to push myself. As soon as I caught wind that there were vacancies, I sent an email and the rest is history! 

FAV MEAL TO COOK AT HOME
An old family recipe of Spaghetti and Meatballs. 

ONE PERSON I'D HAVE DINNER WITH DEAD OR ALIVE  
Artist, Camille Rose Gracia.

WHAT I ALWAYS HAVE IN MY FRIDGE
Veggies and of course CHEESE.

FAV A RULE OF TUM DISH
The Festive Turkey burger.

WHERE I FEEL MOST AT HOME
Wherever there's rain, I love it. 

WHAT I WANTED TO BE WHEN I WAS 7 YEARS OLD
A singer in musicals.  

GIN, VODKA + BURGERS

C7F24F26-7E44-4DB7-BEE3-3A7CE982E338.JPG

Our friends at Chase Distillery are packing up their Landy's and heading to Burger Shop Worcester to host a tasting event to showcase their range of award winning single-estate spirits. Oh, and did we mention that Chef Rupert's prepared a scrummy nibbles menu to accompany it (see below). 

Tickets to this event are just £20 and can be purchased HERE

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. 

So, what are you waiting for? Round up your friends and spend the evening learning everything we've grown to love about this company. 

 

COOKING WITH / PAULA

This month we turned to our Polish Head Chef, Paula in Burger Shop Worcester to educate us on her countries exciting, rich and hearty cuisine. Often underrated, polish food is perhaps not the most popular of choices, but certainly worth trying. 

Polish cuisine is the result of a treasured lure of ancestral ingredients, meaning still to this day the average Pole carries shaman-like knowledge of ingredients and recipes passed down from previous generations. Root vegetables, wild mushrooms and breads are the obvious traditional staple fare of this Slavic influenced country. But, sharing roots with France and Italy at the turn of the second millennium; European influences began to appear. When Italian Princess Bona Sforza became the Queen of Poland in 1518, she brought along her Italian staff, who soon introduced ingredients previously unknown to Poland (tomatoes, lettuce, leeks, cauliflower and chives). Today, the Polish word (wloszczyna) for standard soup greens; parsley, celeriac, cabbage and leek translates to ‘Italian Stuff’. 

Below we have the simple process of probably Poland’s most famous dish, Pierogi. These dumplings can be served in a variety of flavours and are a classic example of how versatile Polish cooking can be. For example, changing the filling with the seasons or from savoury to sweet. Most common are cabbage and wild mushroom, or meat and potato with a cream cheese, but can also be served with forest fruits, strawberries or cherries topped off with cream and sugar. It's no exaggeration to say that when it comes to Pierogi's, the limits are where your imagination finishes.

C7D83008-440B-4AF1-BF38-C589945792B1.JPG

SPINACH + FETA PIEROGI DUMPLING

WHAT YOU'LL NEED...

DUMPLING PASTRY
• 500g Plain Flour (extra for rolling)
• 1 x Egg
• 200ml Milk
• 7g Dried Yeast
• 40g Butter
• 1 x TBSP Sugar
• 1 x Pinch Of Salt

01AA195A-D27C-4E99-A370-A03C17D8B172.JPG

In a bowl firstly, mix flour, yeast, salt and sugar together. Rub in the butter until incorporated. Add 1 egg and milk. Continue mixing until the ingredients create a firm dough, adding more flour if the dough is sticking to your hands- the dough needs to have an elastic feel. Cover the bowl with a tea towel and leave to rest in a warm place for 15 minutes allowing the dough to rise a little. Once risen, section the dough into 4 equal parts and begin rolling the dough until 2mm thick. Using a pastry cutter, cut circles and set aside ready to be filled. 

288E0198-C1BF-4BFE-AC35-A8858F509675.JPG
AD4DC590-75B7-4181-AFCA-DC93014AE013.JPG
8365431F-0300-40BE-87A0-9813E8376A08.JPG
00A6C9AB-CDE1-4AE5-8353-E1FF3CEE62F1.JPG


WHAT YOU'LL NEED...

FILLING
• 500g Fresh Spinach (washed + shredded)
• 200g Feta Cheese
• 3 x Shallots Finely Diced
• 4 x Garlic Cloves Minced
• 50g Butter
• Pinch of Nutmeg (to taste)
• Salt + Pepper
• 1 x Egg (for glazing)

On a medium heat, melt the butter and add the shallots, garlic, nutmeg and a pinch of salt and let sweat until soft and translucent. Spinach should then be added, letting to wilt down and cook until the excess moisture has evaporated. Crumble in the feta, season and leave to cool. Put a spoonful of the spinach mix in the middle of the cut pastry. Fold over the ends to make half circles and join together with your fingers. Whisk the egg and glaze each dumpling with the egg wash. Bake on greaseproof paper for 15-20mins @ 180 until golden. 

435DAEB2-4AF1-4768-ABC0-348EB1B3C4D6.JPG

STAFF STORY / PAULA

30906B92-BE72-4327-922F-52B3FEA5F7FE.JPG

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

----------

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

----------

Method Coffee
Trumpers Tea
Hermitage Farm Apple Juice

EEC4628F-5A38-43C7-B9B5-C3285D8D83B2.JPG
AJEC1630 (1).jpg
JHVW2188.jpg

STAFF STORY / JAKE

Jake.JPG

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

4FE104FC-601C-49C5-B050-19CA7D891411.JPG

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

F67575F0-47D3-4DCD-B0B2-D50034A06C6C.JPG

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.

78E4E757-3D5C-4A15-B4D2-F93006B48AFD.JPG

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.

A0F47E87-8921-47DF-AA1B-F3F4726A4E98.JPG
F911F491-F20B-4BB1-AF0F-01CA2FD36077.JPG

GUYS + GHOULS FEASTING

IMG_7160.JPG

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

Vlad_1.JPG

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.

Kimchi_1.JPG
 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.