Homemade Bread

Just a quick update to show you the lovely bread Joe made this morning. It's a great start to the day when you come into work and are greeted by the smell of freshly-baked bread. Of course, we had to taste test them. Joe added rapeseed oil when he was making the baguettes and not only has it given them a wonderful flavour but also a beautiful golden colouring.

Kai We Care

One of our owners, Adam Gray, will be taking part in a fantastic event next week. Kai We Care will be taking place on Monday, 4th April, in order to raise money for the residents of Christchurch in New Zealand following the earthquake there in February.

A 'pop-up' restaurant in the elegant rooms of One Moorgate Place, London, will be serving a nine-course dinner to around 200 guests. Each course will be designed and cooked by different topchefs, including 5 with Michelin stars. Adam is responsible for the truffle course and you can see the full menu HERE. Adam will be ably assisted by our very own Anthony Horn.

Tickets to the event cost £150 per person (including wine) and can be obtained through the website. The event will also feature an auction with lots including signed cookbooks, meals at prestigious restaurants and cookery lessons.

The event was originally envisaged as a 'supper-club' for around 30 people by creators Dave Ahern and Mat Follas. Mat commented that "the outpouring of support for my homeland of New Zealand is humbling and I am extremely proud in being able to give something back to them." 'Kai' is Maori for 'food' and the name puns on 'Kiwi Care'.

Yorkshire Pudding Competition

Yesterday the chefs decided to compete to see who could make the best Yorkshire pudding. So, they all mixed their batter and put what they hoped would become beautiful Yorkies into the oven. The air was heavy with tension as we waited for them to rise (or not), compounded by a ban on looking at the results until the allotted time was up. You can see what happened below, let us know which you think is the best.

L-R: Jonny's, Nick's, Joe's and Anthony's efforts.

Pigeon and wild mushroom terrine a hit

Yesterday we had 48 Althorp pigeons delivered and the chefs took advantage of the lovely weather to pluck them outside. After that they were carved up and made into a terrine with wild mushrooms. We tried the result this morning and it was delicious. The pigeon has a very distinctive flavour which is perfect with the mushrooms.

It went on the blackboard at lunchtime, served with a bacon and toasted walnut salad, and was a massive hit with the customers.

Green Eggs and Ham

Today is the birthday of children's author Dr. Seuss, who wrote The Cat in the Hat and advocated Green Eggs and Ham. Yum. Were he alive he would be 104 years old today. Here at the Red Lion, we don't have green eggs and ham but we do have a delicious bacon chop with bubble & squeak and apple gravy.

A visit to Bottom Farm

Today two of our chefs, Joe and Anthony, paid a visit to Bottom Farm to see Duncan Farrington and have a look round. They had a really interesting day and came back with a sample of Duncan's new product (which launches next week, so I'd better not tell you what it is just yet).

Duncan showed them round the farm and demonstrated the machinery used in producing his Mellow Yellow rapeseed oil. His huge enthusiasm for his work and his product is what has enabled Duncan's business to grow in the way it has. He now produces around 8,000 bottles a week. It is great to work with local suppliers and products. But it is even better to get an understanding of how the product is made and where it comes from.

Youth Vs. Experience

Yesterday we played a kitchen vs. waiters football match. I would say it was a laugh but of course it was deadly serious. Both sides were desperate for the bragging rights no matter how cool they played it in pre-match interviews.

The game started with a hectic exchange of goals, 3-2 to front of house after ten minutes, but the balance from then on swung firmly the kitchen's way. They piled on the pressure, scoring goal after goal despite the hard work of Marek in defence. Hat-trick hero Jonny Beck led the line with a spirited performance which brought the score to 8-3. After that, even the fancy flicks of glory-hunting Joshinho couldn't break through their determined defending and Anthony's goalkeeping. Barman Matt suffered a groin injury but limped bravely back into the game, although he was unable to turn it around. The final score was 8-5 to the men in white. The defeat would have been even more comprehensive but for two late consolation goals by James and Tom. The more experienced chefs had put the naive waiters to the sword.

A deserving Man of the Match award went to Jonny Beck, the most veteran player on the pitch but also the most determined. When asked how he felt about the victory, he replied: "I think I've put my hip out."

It was great fun and good to all do something together outside of work. If anyone from another pub or restaurant wants to put a team together, we would be happy to play you.

The victorious kitchen team: Jonny, Mr T, Anthony, Joe and Ramesh

An ashamed front of house team: Marek, Matt, Tom, James and Josh

It wasn't long before Joe sent the ball screaming over the fence.

Half-time in the club house