The leaves have started to change, the hedgerows are laden with berries and the trees heavy with fruit. Squirrels scuttle past, busily collecting for their hibernation and the sunlight has changed to a golden hue. Despite the Indian summer, there are definite signs of Autumn all around. For decades the Wye Valley and The Forest…
Category: Out and about foodie
Historic Bites: Butterly Delicious
“With enough butter, anything is good.” Julia Child For decades, butter has been demonised, labelled an artery-clogger contributing to high cholesterol and obesity, and replaced with low fat spreads and margarines. An ingredient at the very heart of western cuisine for centuries, butter is one of the purest fats available, tastes ambrosial and now, rather…
Seasonal Rhubarb, Mandarin and Saffron Cake
A delicious and gluten-free treat, perfect for afternoon tea or buried in fresh custard after a hearty Sunday lunch, my rhubarb upside-down cake is enhanced with pomegranate and rosewater, saffron and sweet mandarins. Recipe: serves 8 Cake 3 medium eggs 165g butter 165g light brown sugar 1 bunch of rhubarb, leaves removed 180g self raising…
The Pheasant Philosopher’s Christmas Diaries: just a little trifle, please!
Christmas is now the only time of the year I make trifle. Growing up it was a mainstay of my grandmother’s birthday and Christmas tables, but the tradition now firmly sits within the festive period. There’s something wonderfully decadent about the layers of creamy comfort, the hit of booze and the digging down to the…
The Pheasant Philosopher’s Christmas Diaries: top tipples
Stocking the drinks cabinet is a chore we must all undertake at this time of the year, whatever your personal preference, relatives and friends’ preferences must also be taken into account and that bottle of Creme de Menthe hidden at the back of the under-sink cupboard surely cannot last another year. Interestingly, some…
The Pheasant Philosopher’s Christmas Diaries: Stories of Stilton
There are certain things that I order every Christmas, which admittedly, are rather indulgent; whole cheeses, specialist drinks, charcuterie and chocolate. These are the items which make the Christmas period extra special, impresses guests and, in their own way creates family traditions – without exception I always seek out a really good Stilton, but I…
The Pheasant Philosopher’s Christmas Diaries
Christmas really does seem to start earlier and earlier every year, even more so for food writers. This year I’d like to share with you how I personally prepare for the festive season. Starting on Stir Up Sunday, the day traditionally set aside for preparing the Christmas Pudding, I’ll be offering recipes, tips and ideas…
The Pheasant Philosophises in Gascony: Market Musings
Almost twenty-five years ago, my parents bought a large, honey coloured stone village house on the borders of three French departments; the Lot-et-Garonne, The Gers and The Landes. Three departments with extremely different culinary influences yet all exceptional in their own way.My first ever piece of food writing was for my GCSE English coursework portfolio….
Festive Goodies from The Wye Valley and The Forest of Dean
Every year, I do my very best to source my Christmas foods locally – and living in such a fabulously foodie area, it’s surprisingly easy to do. Restaurants place such an importance on food miles and rightly so, but it’s not just about the environmental impact, it’s about supporting those small businesses who a passionate…
Win 2 Ticket to Abergavenny Food Festival’s Christmas Fair on Sunday 10th December
I have teamed up with the wonderful Abergavenny Food Festival Team to give my readers the chance to win a pair of wristbands for this year’s Abergavenny Christmas Fair, allowing access to the yuletide markets and demo stage in the Market Hall, for the whole day. All the details are below so hop over to Twitter then…
Seasoned with Slow from The Pheasant Philosopher 