All posts tagged: Somerset

Exploring Cheddar Gorge, Somerset

I am WOEFULLY behind on my blog at the moment. And I mean, woefully. Work has been incredibly busy and my whole summer was booked up with wonderful weddings and hen dos. Tim and I managed to pair some of the weddings with a few short holidays here and there to explore the surrounding areas, rather than rushing straight back to London for work. One of the weddings was over the Summer bank holiday near the gorgeous city of Bath, so we decided to spend a couple of days exploring Somerset. Despite both of us having lived in Devon for a number of years, and with family in Wiltshire, we hadn’t got around to seeing much of Somerset yet. But now we have a car, we wanted to change that. We stayed at the White Hart Inn in Somerton, essentially a pub and restaurant with rooms. I’m always a little cautious about booking ‘pub’ hotels but this was on Mr & Mrs Smith, which is usually an indicator of a good, quality hotel. Our bedroom …

A Royal Bath & West Show Sunday Roast

Last weekend, Tim and I visited the Royal Bath & West Show – you can read a full write-up about it here. As you’ll have read in that post, we bought lots of goodies while we were there to cook with, so on Sunday, we thought we’d put some of them to good use in a Sunday Roast. We used the Rapeseed Oil and Beer & Horseradish Sauce from Fussels and the Smoked Garlic from The Garlic Farm.     Ingredients 1kg Topside of Beef Fussels Rapeseed Oil The Garlic Farm Smoked Garlic 4-5 King Edward Potatoes 4-5 Sprigs of Rosemary 200g baby sweetcorn & mangetout Method Pre-heat the oven to 170C. Season the beef with salt and pepper and place on a lightly oiled oven tray (using the rapeseed oil). Cook for an hour and allow to rest for half an hour. We wanted ours rare and therefore it needed to be cooked for 20 minutes plus 20 minutes per 500g. If you prefer yours more well done, it will need to be kept …

All Things Cheese (and Cider!) At Royal Bath & West Show

Earlier in the week, I wrote about our trip to the Royal Bath & West Show last weekend. We were invited by Barber’s Cheesemakers, a Somerset family business which was established in the early 1800’s. Their farms now comprise of 3000 acres of land with 2000 Holstein Friesian cows. Their flagship product is the 1833 Vintage Reserve, which we ate a LOT of at the Royal Bath & West Show. Only a few of their vats each month are deemed good enough to be matured for 24 months to reach its full potential. And my goodness, it was a delicious and strong cheddar. As Barber’s explain, although the cheese retains a distinctive smooth and creamy background, it often has a slightly crunchy texture. This is the result of the natural development of calcium lactate crystals late in the ageing process.     Upon arriving at the show ground, after a very eventful taxi journey with a driver that I can only describe as being like the mad aunt from Greg Davies’ ‘Man Down’, we were greeted by …

A Foodie Day Out At Royal Bath & West Show

Last weekend, I was lucky enough to be invited to the Royal Bath & West Show by Barber’s Cheesemakers. I’m in my element at events like this – I used to love going to the Yorkshire Show when I lived there as a child. As you probably know by now from previous blog posts, my Dad worked in the meat industry and regularly attended events like this, including the Bath & West Show. In a weird way it felt comforting walking around a show where I knew that at some point, he would have walked too. When I heard the people on the loudspeakers calling out the names of livestock for different attractions and judging, I wondered if he had known and worked with them.  The Royal Bath & West Show was absolutely huge, with lots for me to write about, so I’ll be writing a dedicated blog post about my experience with Barber’s Cheese later this week. But for now, I thought I’d write a post to help set the scene. The show takes place …