The hog roasting rig that has been manufactured to our specific requirements is a beauty to behold. Using some of the finest engineering skills available in Nottingham, the kit has been specially constructed in very little time – under two weeks – and will be fitted together on site tonight at Pat and Tony’s.
Gurdev’s pulled out all the stops as rig project manager and architect and it has the build quality of an Audi. It’ll last forever.
Picking up the pig tonight and will deliver in advance of the big day tomorrow. We should be on site at around 7.30 to get the fire going so we can start the cooking of the pig around 8.30. It’s all a bit of an unknown, but that’s part of the challenge!
Pig slaughtered, pluck set aside for chef’s perk on Sunday.
Pole and pins delivered to Jonathan’s.
Plates etc sorted by John.
Lights, and practical stuff organised by Dawn and Tess today (carving table too)
80% of roasting rig in the back of Gurdev’s car.
Going around tonight to review high quality craftsmanship.
Apple sauce done (by Tess)
Julie on the lookout for season pudding recipe.
Four score and ten breadcakes ordered.
It’s coming together…
I feel quite inspired to brew some of my own beer.
After the Ap’wick Beer Festival and seeing how easy the micro brewing boys make it look and then seeing the Neil Morrissey programme about him and his pal buying a pub in North Yorkshire it has got me thinking…
Let’s get the hog roast out of the way first.
Just 4 days to go to the very first Globe Troffers hog roast. Following Hugh’s instructions faithfully we hope to deliver a beautifully roasted 40 kilo porker!
With almost military precision, the event is coming together. Gurdev is on the case with the ‘apparatus’, the pig is ordered and will be slaughtered on Thursday to our ‘sleeping dog’ specification and all the logs have been split with the help of John and his impressive log device.
It’s going to be all systems go in the next few days – watch this space!
You can tell I’ve been off all of this week, I don’t think we’ve had as many lunches out! Julie hadn’t been to Anthony’s at Flannels and it’s a few years since I’ve been with a client, so we fancied easing the load of our weary shopper’s feet with a cheeky lunch on the top floor of Flannels.
It was reasonably busy to say it was a grey Thursday in October and we had a very nice fixed price lunch (£15 for two courses, quite reasonable) and as you’d expect from a restaurant bearing the moniker Anthony, the food was seasonal and incredibly well judged.
I had a starter of pigeon breast and black pudding (Julie abstained, fancying a pudding) and she had a pumpkin risotto she proclaimed as ‘creamy and comforting’ whilst my rib of beef stew was satisfyingly sticky and unctious. Side order of their famous chips just had to be done.
The meal was accompanied by a delightful Rioja Rosado (we’re still clinging on to the last hurrah of sunshine) and JD finished off with a light and non fattening banana pannacotta with toffee sauce.
I’d recommend Anthony’s if you fancy a stylish lunch in between retail therapy – good value if you go for the set menu and lots of treats if you don’t. Attentive and sharp service all adds to the overall enjoyable experience.
Inspired by John Wright’s River Cottage Mushroom handbook, we set out this afternoon to see if we could lay our hands on any wild mushrooms in the woods on Post Hill. A bright but chilly afternoon saw us follow the path we’d taken a couple of weekends ago and then off the beaten track we ventured into the woods.
It wasn’t looking good for the first half hour when it seemed like we were coming away empty handed, but our perseverance paid off and we were soon spotting the little beggars everywhere. Armed with the handbook to try and identify the fungus and a knife to prise them out of the undergrowth, we soon had a container full.
we think we’d found quite a lot of Wood Blewits – notable for their purply/lilac stems and gills and also Chanterelles (which I later discovered to be Fallse Chanterelles, not poisonous but not as tasty) along with a few others I have no idea about.
We picked a surprising amount in a small space of time and I think if we have a Troffers outing, we’ll get a good selection given the local habitat.
I haven’t got the courage to eat any of these at this stage, although I’m pretty sure about the Wood Blewits. I might email John Wright and see what he thinks.
It’s been years since we’ve had fish and chips from Harry Ramsdens, so when we were passing on Tuesday we turned around on the spur of the moment and it was table for two please.
Turned out it was two for one midweek (we didn’t realise) so it was two large haddock and chips including mushy peas, bread and butter and a pot of Yorkshire’s finest tea. So it turned out to be a bargain somewhat at the whole lunch only costing £12.
The verdict was that Harry Ramsdens’s hasn’t lost it’s touch even if the fish and chips dining in experience does leave one feeling like a retired couple on a day out – no offence to retired couples of course, there were plenty of them in the restaurant when we were there and good luck to them.
All in all, a very nice lunchtime experience – we’d recommend it if you’re passing and remember it’s two for one midweek which is a proper bargain.