CRUMBS COTSWOLDS – May 2014

CRUMBS COTSWOLDS – May 2014

The english magazine of gastronomy
Language : english
Category : Home & Garden
Content : Great coffee shop, most amazing coktails…
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In this delicious issue, we learn pig butchery at Vale House Kitchen and taste potato and watercress soup, Moroccan lamb, asparagus and wild garlic frittata, steak fajitas and blueberry mousse with hazelnut cookies.
As legend has it, Hippocrates –father of Western medicine- has built his first hospital next to a stream, simply for its watercress-growing possibilities. Maybe it can be considered as the warrior’s salad leaf of choice for general Xenophon and Napoleon loved it. Watercress makes a nice soup with potatoes and works exceptionally well in tarts and omelettes, or wilted into pasta or stir-fries. Kevin Harris -the head chef of The Montpellier Brasserie, Cheltenham- worked in everything in his career, from Michelin-starred hotels to Rosette-winning gastro pubs. At the Montpellier Brasserie, menu has a lot of exciting new dishes, like his favorite, slow-cooked pork shoulder with cider and apple jelly.



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