Fire & Stone Portsmouth new menu Autumn 2012

The good people at Fire & Stone have rolled out a new menu this autumn and kindly asked myself and a guest to sample it and feedback.

I have always loved this place since it opened.  Combining it's quirky pizzas, funky restaurant, and great offers, is what makes Fire & Stone a perfect place to eat pizza with friends.  In my opinion it is the best chain pizza restaurant out there, because what it offers is different from the norm. 

So what did I make of the new menu? 'Whilst you wait' nibbles, starters, pasta, salads and sides all feature fairly equally in quantity to the pizzas on offer, thus showing that Fire and Stone is not just about Pizzas.  One thing that I have noticed since it first opened two and a half years ago, is that the 26 pizza's that were on offer on the original menu has now been reduced down to 17. So with that in mind we ordered a pizza (obviously), and a pasta dish.  The new Alexandria pizza (£10.95) is based on a chicken tagine with chicken, green olives, preserved lemons, coriander and yogurt.  This was delicious with the sharp and salty preserved lemon really making every bite extremely flavoursome, and a pizza I would highly recommend trying.  I went off piste and thought it would be good to review a non-pizza dish, and opted to have their beef ragu (£9.65) as my first choice of the tiger prawn and lemongrass pasta was off the menu as they had run out of prawns.  This dish follows the ever current trend of slow cooked pulled beef in a rich sauce, served with tagliatelle with F&S sauce.  Enjoy it, I did - however the sauce needs to be way punchier for it to stand apart from other beef ragu dishes if I am to order it again.  I think it could be improved with the addition of more acidity perhaps in the form of more tomato in the base. Still a very pleasant dish by most standards.

Gooey home-made chocolate brownie (£4.95) for dessert was an excellent pudding and very well made, but the vanilla and lemon cheesecake was rather dull in comparison, missing it's billed 'strawberry slices'.  I would love to see the vanilla panna cotta with fresh berries back on the menu.

19th of November sees the festive menu begin, and there is one pizza on the menu I can't wait to try: The Berkshire - crispy roast pork belly with apricot and almond stuffing, caramelised shallots, chopped sage and apple sauce.  I'll be back!!

 Top tip:

Check out the offers Fire and Stone have via http://www.fireandstone.com/pizza/specialoffers/portsmouth.asp
There is currently a fantastic deal to enjoy 50% off your total food bill every Friday until November 23rd!  (Valid when dining off the A la Carte menu only and cannot be used in conjunction with any other offer. Valid for group bookings of up to 6 people)

A night to remember; Electrolux present a multiple-Michelin starred charity dinner

Ok, so anybody fancy spending a night with several of the countries most talented chefs?  Silly question! Well take a look at this link then, as this may well be something for you: FIVE MICHELIN STARRED CHEFS FOR ONE NIGHT ONLY:

http://newsroom.electrolux.com/uk/2012/11/02/the-bobby-moore-fund-for-cancer-research-uk-in-partnership-with-electrolux-present-a-multiple-michelin-starred-charity-dinner/

The Bobby Moore Fund in partnership with Electrolux will present a gastronomic extravaganza which will be a must attend event for serious foodies.  The event is a one off charity dinner comprising of five exquisite courses each cooked by a Michelin starred chef.  Top chefs, led by two-Michelin-starred Daniel Clifford of Midsummer House Restaurant in Cambridge, will produce a culinary feast for 250 guests in aid of the Bobby Moore Fund.  Confirmed so far are: Daniel Clifford, Atul Kochar, Simon Rogan and Jonray & Peter Sanchez.

When:                  Thursday 24th January 2013
Where:                Gibson Hall, Bishopsgate, London
Tickets:                Prices start from £395 per ticket, with VIP tickets and Chef’s table tickets also available.  To book tickets please email: davina.yanful@cancer.org.uk

I know this will be an incredible night to remember, I have first hand experience of Electrolux putting on a great show.You will not be disappointed.

Festive Seasonal Menu 2012 @ All Bar One

Tonight I was invited to go and sample this years festive menu at All Bar One.  I must say that All Bar One Portsmouth must be praised for holding these events, as not many other restaurants at Gunwharf do.  So what did we sample?  Well the complementary Prosecco and the welcome by Jonny and the team were both warm and friendly.  We were handed the festive menu to peruse whilst the kitchen were busy preparing the dishes.  The festive menu starters are:

French onion soup with cheese crouton
Roasted Portobello mushroom topped with baby spinach and goats cheese
Chicken liver, pork and mushroom parfait
Prawn cocktail.

All dishes (excluding parfait which was not available to sample) were tasty and to the standard you would expect from All Bar One.

Main courses are:
Roast turkey wrapped with bacon
Salmon wellington
Rib-eye steak (£3 supplement)
Shallot, parsnip and sweet potato tarte tatin

Here is where I tell you that I was very impressed with the salmon wellington and the vegetable tarte tatin, which I would love to go back and eat again.  Vegetarians would be super-happy with this dish oozing taste, texture and......, and the salmon wellington was made with a buttery shortcrust pastry which I did not expect (please do not change this for the usual bland, and potentially soggy puff pastry synonymous with Wellingtons), accompanied with a delicious...... cider and tarragon cream.  These were the stand out dishes of the night!

Shallot, Parsnip, & Sweet Potato Tarte Tatin

Salmon Wellington

Desserts are:
Sticky fruit pudding
Lime & lemon tart
coconut and chocolate tart

Sticky Fruit Pudding

Unfortunately of the desserts listed only the sticky pudding was available, and it's very much like a sticky date pudding.  A cheese selection and coffee and mince pies are also available at an additional cost.

So all in all it's a thumbs up for the slight variation and welcomed refreshing change to the traditional and predictable festive menu's we see throughout November and December in all restaurants. I had almost forgotten that it was a festive menu which personally pleased me no end!  3 courses will set you back £22 each and must be booked in advance.  There is also a buffet menu available at £15 per person but this is for a minimum of 10 people and must be booked too.

Sharps Brewery Connoisseur/Walkers Sunbites Ambassador

September saw me developing recipes for the above two companies, and thus becoming a chosen connoisseur and ambassador of the brands

I'm really look forward to being on board with these two companies, and although each have very different businesses, both are really passionate about driving their brands forward through like mixed customers, and the use of social media.

Spending a day in London at The Cookery school with Sunbites, saw me blind taste testing the key ingredients that go into this product, and exploring the various ways that Sunbites can be consumed, through incorporating them into our food dishes.  Expanding people's minds into Sunbites being more than just a crisp.  Here is a simple canapé dish I created for them:

Rock in Cornwall is where Sharps Brewery is based, and they invited myself and two other avid food bloggers down to Rick Steins cookery school in Padstow, to spend the day developing our dishes to match their connoisseur beers, whilst being paired and mentored by three great British chefs- the two Michelin starred Nathan Outlaw, the newly crowned  Michelin stared London based Alyn Williams, and Head chef/food developer Jack Stein.  Alyn was my mentor and a joy to work with, and during the evening saw us three bloggers go head to head in a cook off with an audience of around 20! ( no pressure then). Three judges deliberated, and decided to crown yours truly the Sharps Connoisseur 2012. Lots of exciting things ahead with this title and responsibility!!!

Local eateries now and to come 2012/13...

Just a short post to highlight what's happening around town:

We welcome the opening of 3 new foodie ventures:

The Boat Deck - a no nonsense approach to tackling sustainable fish on the pier (although pick an off peak time to go) http://theboatdeck.net/

Carters Texas Smoke Pit - Old Portsmouth opposite Johnsons Fish Enterprises, American style meaty,smokey, BBQ menu of joyfulness, (the pulled pork sandwich was my favourite) http://carters-texas-smokepit.com/

The Hotwalls Cafe - Old Portsmouth, a small outdoor tea shop set up in walls arches (open summer months 9.30 - 5.30pm but October - March is weekends only 10- 3pm)


And we also look forward to seeing in the near future 2 new openings:

Coast2Coast at Gunwharf Quays - Small chain American restaurant and bar, promising big things!  due end of December 2012 http://www.c2crestaurants.com/

Chambers (27 the Terrace) Round by the corner where In-toto kitchens used to be/where Tenant Network is now located, owner of monks and former 8 kings road, is rumoured to be opening a restaurant here.  There is signs of a re-fit happening, so.....watch this space!

Cookery Schools Rule!

So how many of us are avid viewers of cookery programmes?  Ratings are high, and it seems people can’t get enough of them – but in reality not many people are turning their hand to trying any of the dishes they watch being prepared!  I adore cookery programmes, so for me deciding to spend a day at a cookery school was a natural progression, and once I tried it – I was smitten!

Now I hardly know any of my friends who have been to a cookery school, it seems to be something people would like to do, but like cookery programmes, just never get round to doing it!  Well I really urge you to think again.  Cookery schools are really wonderful places for you to step up your game and learn some fantastic things that the TV just can’t teach you.  Not only that, but it gives you a platform of confidence to experiment in your own kitchen, and become a better cook.  There is a huge choice of schools in England, which vary in duration, skill level, and cost – so there is something to suite everyone.  I recently invited a friend of mine along with me and she loved it too, now she would love to go again someday.  Perhaps like I did the first time – you could drop a hint to a dear friend or a loved one about purchasing a gift voucher for you, but I can honestly say if you love food like I do – it will be a decision that you will be pleased you have made.  Forget Red Letter Day’s etc, get out to a cookery school!

I have been to several different schools over recent years (and they really do vary) – so here is a run down of my experiences and what you can expect:

Ashburton Cookery School – Ashburton, Devon

This was the first school I ever attended, so I have a fondness for it.  An extremely professional well oiled machine, for me Ashburton offers the best courses because everything has been well thought out to make you day truly wonderful, and the produce you cook with is of top quality and locally sourced.  Kitchens have all the best equipment too, and you leave with a high sense of achievement

Pros:

Over 40 courses to choose from.

The dishes you prepare are of a high-end restaurant standard

The advanced courses are really that – a challenge to any budding chef! 

They have a shop too so you can purchase ingredients and equipment. 

The school is very modern with induction hobs and the layout of the cookery kitchen is practical and fun too!

Binder with all the recipes to take home too

Cons:

Devon may be a little far for many, which will probably mean the cost of accommodation which will bump up the overall cost of attending the course.  Apart from that no other negatives to mention!

http://www.ashburtoncookeryschool.co.uk/

Waitrose Cookery School – London

A new kid on the block, which means they too have great up to date equipment, the teaching here is excellent and very enthuiastic, this cookery school is a good option for all.  They have a large cookery theatre in which you can also watch the chefs giving demo’s whilst you sit, listen in, and eat the fruits of you labour.

Pros:

Great central location – 3 minute walk from tube station

Great atmosphere here – very conducive to learning

Shop too, for purchasing equipment

They give you a well laid out binder to go home with all the recipes

Cons:

A big space but a small cookery school as it only has one big classroom, which can fit a lot of people!  If it was full then I’m not sure the experience would be so intimate and pleasurable!

The work benches are very close together, thus it can become a dangerous trip hazard when you pull open your oven to the people working behind you.  This was not thought out very well

http://www.waitrose.com/home/inspiration/waitrose_cookery_school.html

Daylesford Organic Cookery School – Daylesford, Gloucestershire

One word – wow!  This is a very stylish ‘destination’ cookery school that oozes character and flair.  Although it also only has one large room, it is intimate and a great place to learn from head chef Vladimir Niza who is extremely knowledgeable and charming (watch out ladies!).  The dishes you cook are suitably impressive, and will want you going back for more.  The school is located on the farm; so all the produce you cook couldn’t be any fresher.  I adored my day here, felt charmed and totally chilled.

Pros:

Great layout, very well thought out, and the food you cook is exceptional as it is organic and straight from the land!  Truly their biggest USP

There is a restaurant, various shops to browse around to buy the most amazing foods, clothes, garden accessories, so you get more than just a day out cooking – this in mind take extra bags and a credit card as you wont be able to resist their incredible produce!

Cons:

Hmm, only to say like Ashburton - perhaps just it’s location for some may prove arduous, but still worth the drive!

http://daylesfordorganic.com/engine/shop/page/cookery+school

Tante Marie – Woking

This is oldest independent of the cookery schools, and it knows its stuff!  You walk in here and instantly feel why they are so well established. Located In a big old converted house, it has several well-equipped cookery classrooms, as well as a demo theatre area.  What more could you ask for.  The professional long-term courses are offered here, and it would be my choice for one of these longer courses.  Part owned by Gordon Ramsay holdings too.

 Pros:

Very professional, the staff really care for you here

The teaching too is of an excellent standard

They have well known chef demo days (this is what I attended) where although you mainly watch, the cost is greatly less than a whole day’s hands on cookery, making it an affordable option, plus you get lunch provided, and a great opportunity to chat to the guest chef and taste his dishes, ask tons of question.

Cons:

It’s not as modern looking as some of the other schools, but look beyond that, it still has all the equipment including induction and a Range oven to learn on

Most of the schools have a dedicated washing up team, so that you can get on with the cooking, but this is not offered here, so some may find that off putting if you have had the luxury of it all being done for you.

http://www.tantemarie.co.uk/index.php

Leith’s – London

Probably Tante Marie’s biggest competitor as they too offer very professional courses. I came to Leith’s to do a day’s butchery course with an external tutor from the Ginger Pig, so I can’t hugely comment on the school as I feel I never really got to the heart of it.  The school felt a little impersonal to me, and my greeting from reception was sadly far from helpful/sincere.  However the course I attended was insightful thanks to the tutors, and I came home with a huge cooler bag of lamb dishes that I had prepped to cook myself– nice touch!

Pros:

Location

Extensive choice of courses too

They in addition have a wine school

Cons:

A little impersonal, felt like I was a small cog in a big wheel

Just a little something missing, that I could not quite put my finger on!

http://www.leiths.com/

The Bertinet Kitchen & Cookery School - Bath

 This is the latest cookery school in which I have just attended.  I was enticed in by a days cookery with 3 Michelin starred Clare Smyth from Restaurant Gordon Ramsay.  Having seen her on TV many times, I admire her greatly!  This cookery school is in the heart of Bath and makes a great day out too (if you can fit in some shopping round town afterwards).  Richard Bertinet was there himself, and a charming man to chat to.

Pros:

Guest chef days are a plenty here, drawing big names such as Angela Harnet, Clare Smyth

Bakery and shop with cookery equipment is attached to the school too, but be quick as the bakery closes around 2pm

Cons:

(Sadly for me there were too many things not quite right here)

My class was sold as ‘Advanced’, but it was clear that the level of other attendees and the dishes we cooked were not advanced in my experience.

This course was more prepping of vegetables and watching than a ‘hands on’ cookery day, and for that I think the course was overpriced

There are 2 classrooms, and the largest of the two (the one I was in), you work in groups of 4 (most other schools I have worked in pairs), which limits the amount of cooking you actually get to do when there is so many of you.

No correspondence sent out prior to the course, so the emphasis is on you to make sure you don’t forget to attend!

http://www.thebertinetkitchen.com/

 I hope you found this post informative and insightful, and if you have attended any cookery schools, I would love to hear of your experiences, and what you thought of them!

Giveaway!

To heighten your cooking to more than just the basic everyday meals, I have two books to giveaway from this summers Taste of London.  These books have recipes from the countries top chefs, and will put your skills to the test, helping you to create restaurant style dishes (like you would at a cookery school).  Perhaps they will whet you appetite for cookery schools!   

 All you have to do is:

1) Follow this blog and
2) Answer this simple question:

Q) Name the 3 Michelin starred chef I cooked with at the Richard Bertinet cookery school

Please leave your answers in the comments box below.  Winner will be notified by e-mail. Competition closes midnight 21st October 2012.

**Congratulations PompeySuz & Laura Pugh - you are the book giveaway winners.**

The Richmond Arms - West Ashling

I've been spoilt with some fantastic food of late (The Electrolux Cube and the 'Menu' at Taste of London to name a few), so to find a little country pub serving food with confidence was an extremely happy event for me!

I love country pubs/restaurants, especially when they are cosy and serve good food!  I found both of these to be the case during two recent visits to the Richmond Arms.  Yes two visits!  I enjoyed the food here immensely that I had to return to share the experience with others.

The place was smaller than I had imagined, and also booking is essential, but both would not put me off returning again!

Our first visit was for Sunday lunch.  The only negative comments I will make start and stop here; and is with regards to the somewhat greasy starters.  Both the chorizo scotch egg and the delicate stuffed courgette flower tasted as if they had been cooked in oil that had been hanging around - used for several purposes, which overpowered the courgette flower as you can imagine.  Even the robust chorizo tasted of an amalgamation I couldn't quite put my finger on.  Maybe this needs looking at?!

However, not put off, we ordered the crispy skinned soy sauce duck and a sunday roast belly of pork.  It is quite apparent that the kitchen is very free thinking, as it made what would seem like two ordinary dishes on paper, into refined comfort food with the aid of wonderfully pickled plums to accompany the duck, and an apple and gooseberry sauce for the pork!  These accompaniments were the perfect balance of flavours, with intelligent use of acidity to cut through these usually rich meats! I can't praise these dishes enough.

Desserts were sublime.  A peanut butter brulee with a scoop of salted caramel and cherry ice cream.  Here lies a thing of wonder!  (I was also quite impressed with the inventiveness in presentation - thanks to a little help from Ikea!)  The homemade ice-creams were phenomenally good too: salted caramel, banana, chocolate amaretto, honeycomb, praline, rose pistachio - I struggled to choose only 3 scoops.

If your a gastro-nut wanting to find pleasure for your senses, then The Richmond Arms is the place for you!  The service is informed, charming and efficient.  Expect great things!

Runny chorizo scotch egg, saffron aioli

Local goats cheese, raisins, and pine nut stuffed courgette flower

Crispy skin soy braised roast duck, pickled plumbs and aromatic herbs

Sous vide pork belly & trimmings, with a delicious gooseberry & apple sauce

Chocolate amaretto, rose & pistachio, praline ice creams

Peanut butter brulee, salted caramel & sour cherry ice cream

Pickled plumbs recipe: 

Inspired by the duck dish, I decided to pickle my own plumbs.  It's an experimental recipe, but these are some of my most favourite ingredients of all time to cook with, so I'm sure you won't go far wrong.  Personally, I'm planning on also using it with duck, but other ideas would be with a stirfry, great with pate, or ice cream and yogurt for example.  It will be so versatile, so why not give it a go?  I'm sure if you served this alongside duck breasts for a dinner party (instead of the usual dull and obvious sauces), your guests would be more than impressed!

You will need:

800g of plumbs

My home-made pickled plumbs!

200ml cider vinegar

200g caster sugar

2 cardamom pods

2 star anise

1tbsp grated fresh ginger

1tsp allspice

pinch of chili flakes

 *sterilised jar*

Wash the plumbs well.  Put all the ingredients (except the sugar) in a large pan and gently bring to the boil.  Reduce the heat to a simmer and add the sugar.  Allow the sugar to dissolve.  Add the plumbs to the pan for about 4 minutes.  Remove the plumbs and place into the sterile jar.  Bring the liquid to the boil for a further minute, then carefully pour the liquid into the jar.  Close the lid and store in a cool, dark place for two months, (shaking the jar up from time to time).  

These will keep for 6 months to a year stored this way.

The Richmond Arms