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

Is local food really local?

A new study has shown that nearly a fifth of foods in England and Wales are labelled 'local' when they shouldn't be. Local Government Regulation inspectors found 'Welsh lamb' from New Zealand, 'Somerset butter' from Scotland and 'Devon ham' from Denmark. Of 558 items tested 18% of claims to be local were "undoubtedly false", while another 14% were unverifiable. LGR chairman, Councillor Paul Bettison, dubbed the results were "extremely worrying".

Luckily for us, we work with great people like Duncan Farrington and Polly and Giles Wilson so that we know exactly where our ingredients are coming from. Buying local is extremely important to us as we always want to serve you food which contains the best, freshest ingredients possible.

Princess-to-be invites landlord to wedding

Kate Middleton has invited the owner of her favourite pub to the Royal Wedding. John Haley, owner of The Old Boot Inn in Stanford Dingley, Berkshire, has known Kate for 14 years and says that her and Will are "very natural, down to earth people."

Haley will be one of nearly 2000 guests at the event on 29th April and says he will be heading straight home after the wedding for a "massive do" at the pub.

Cookery on the Curriculum

Cookery lessons will now be compulsory for English schoolchildren. This follows six years of campaigning by Jamie Oliver to have the subject included in the curriculum. From September all pupils aged 11-14 will be taught to cook for at least an hour a week.

This follows last September's introduction of 'Jamie's Home Cooking Skills BTEC', a qualification equivalent to half a GCSE. The course is written like one of Oliver's cookbooks, with modules called 'Pasta La Vista Baby, and 'Stewpendous'.

There are currently 5,000 pupils taking the BTEC, a figure which is expected to increase dramatically when cookery becomes part of the curriculum lower down the school. Oliver hopes the move will help to combat obesity in children by teaching them to cook and eat healthily. Hopefully, our cookery school will do the same.

More young people are drinking ale

Traditionally preferred by the older generation, ales are now finding favour with young people. A recent survey by Asda found that 60% of men between 21 and 34 preferred bottled ales to lager and that a quarter of women now prefer a glass of ale to a wine or a spirit and mixer. Of those who preferred ale, more than a third said that they started drinking ales in their local pub (where else?). All that aside, anyone (young or old) is welcome to pop in here for a refreshing pint of Bombardier.

Cornish pasties win protected status

The humble Cornish pasty has become a protected food after a European ruling. The decision will prevent pasties which are made elsewhere or using a non-traditional recipe from being described as Cornish. This is known as "protected geographical indication", or PGI, status.

The decision was hailed by the Cornish Pasty Association as "protecting our British food legacy". According to the association, in a true cornish pasty:

"The texture of the filling is chunky, made up of uncooked minced or roughly cut chunks of beef (not less than 12.5%), swede, potato, and onion with a light seasoning. The pastry casing is golden in colour, savoury, glazed with milk or egg and robust enough to retain its shape throughout the cooking and cooling process without splitting or cracking. The pasty is slow-baked and no artificial flavourings or additives must be used."

PGI status already protects many famous foods such as Champagne and Parmesan-Reggiano cheese. 42 other British foods are also protected including Melton Mowbray pork pies and Cornish clotted cream.

The Truth About Hospital Food

Perhaps Heston Blumenthal didn't know what he was letting himself in for when he tackled boring hospital meals for his new TV show but he seems to have entered the middle of a fierce debate. A Dispatches programme (called 'The Truth About Hospital Food') on the topic will air tonight. It follows reporter Mark Sparrow as he uncovers some truly unpleasant food in Britain's hospitals. The programme also features an interview with celebrity chef Loyd Grossman who conducted a £40 million revamp of hospital food in 2000.

Grossman took part in the initiative for free but left after five years because of frustration at his lack of progress. The scheme was scrapped shortly after his departure. He says "Someone at the top has got to take the issue of food seriously or else patients will continue to suffer unnecessarily" and claimed that "there was kind of a prejudice against common sense, the kind of common sense that’s been part of patient care since Hippocrates."

The question is, will Heston fare any better?

Re-balancing the seas' fish stocks

The most comprehensive study ever conducted on fish stocks has been recently carried out and concludes that we should look lower down the food chain for the fish we eat.

Supplies of fish like tuna, cod and salmon are dwindling. But as we remove the predatorial fish, the prey multiply. The study, by Villy Christensen of the University of British Columbia's Fisheries Centre, has found that numbers of "forage fish" such as sardines and anchovies have doubled in the same period which has seen the supplies of larger fish fall by two thirds. Christensen suggests that eating more of these "forage fish" will help stocks return to healthier levels.

He is not the only one. Jamie Oliver has also spoken about the need to diversify the fish we eat. “I know you like your fish suppers, but our appetite for the same fish, day in, day out, is sucking the seas dry,” says Jamie, who suggests mackeral, coley and dab as alternatives.

Luckily for you, we have some lovely dishes with just these fish on our menu. There's our grilled sardines on toasted brioche bread with tomato dressing. Or you could go for the grilled mackeral, served with braised red cabbage with apple and char-grilled new potatoes. All in the name of saving the planet.

Mother knows best

It won't be long before Mothers' Day is upon us. So make sure you don't forgot to treat your Mum, whether it's with her favourite type of chocolates, jewelry, or a meal out. We have just launched our Mothers' Day menu, which you can see HERE, and it is a perfect way to say thank you to your Mum. After all, what says thank you better than a globe artichoke and rocket risotto with melting Oxford blue cheese? And you can't go wrong with a traditional roast beef dinner complete with Yorkshire pudding.

Is homemade always best?

Some of you may have already seen this interesting article but, in case you haven't, it asks 'Is homemade always better?' The writer, Dulcima Mansell, tells of dinner parties past where she wrestled with live crabs and laboured over bread which came out "below par". So her answer to the big question was 'no'. She now buys cooked crab meat from "the lovely fishmonger down the road" and "fantastic bread" from a local baker, as well as heading to a farm shop for meat and fish.

That is a far cry however from the processed alternative the title implies. Shopping in local businesses such as the ones she mentions means that you will probably be getting good, local ingredients as opposed to the mystery origins of supermarket ready meals. When I asked one of our chefs, Jonny, the same question he said: "Sometimes. But there are some things it is difficult to recreate in a standard, domestic kitchen." So, that's when you can come to us. Which is essentially the same as her answer; play to your strengths but use quality food. And most of all, buy local.

As mentioned previously, we buy as locally as possible so that we are working with the best, freshest ingredients.

Apples in our garden

Mission Impossible

A new TV show from Heston Blumenthal aims to put paid to uninspiring menus in institutions such as the NHS, Navy and Cineworld cinemas. The programme, called Mission Impossible, kicks off next Tuesday as Heston visits Alder Hey, Britain's largest children's hospital. He plans to get them eating healthily by engaging them with delights such as worms, snot and vomit (of course).

Over the following weeks he will tackle the bland food served up in cinemas and the "stodgy" menu eaten by Royal Navy submariners. It will be interesting to see how he approaches these challenges and also whether he provides his usual, puzzling dishes or something a little less radical which could find their way permanently into the menus featured.

CAMRA award goes to London pub for first time

CAMRA's Pub of the Year award has been given to The Harp in Covent Garden. This is the first time the award has gone to a London pub and it was praised by the judges for maintaining the atmosphere of a 'local' in a bustling tourist area. The Harp serves a selection of real ales and ciders, of which the staff are happy to provide samples, and was described as "a true gem".

Wine without the headache?

A Canadian scientist has found a way to produce wine which is much less likely to give you a headache. It's all down to a special type of yeast that has been created by Hennie van Vuuren. The new strain of yeast produces fewer amines (the chemicals in red wine and Chardonnay that produce off flavours and trigger headaches, hypertension and migraines in many people). Great news!

It only took Hennie eight years of research and seven years of testing to get the yeast right.

For more info on the science behind it all check out this article.

Happy Valentine's Day

Today is, of course, Valentine's Day; a day to make your loved one feel appreciated. There are many ways to do this, many things to give to your significant other. Amid the usual flowers and chocolates, there are many which are, quite frankly, odd.

This often means producing a heart-shaped version of an everyday item. For instance, Sainsbury's have this year launched a heart-shaped cucumber for the event. And I'm sure the fact that this item is heart-shaped won't have detracted from its £5 million price tag. And you might need something to keep that £5 million in. The list of heart shaped confectionery is also fairly endless.

The other tack is to produce items in any conceivable shape, as long as they are made of chocolate. Chocolate books, Monopoly sets, bacon (?!) and credit cards are just a few of things you might choose to use in your wooing.

But too much pomp and ceremony means precisely that, you will be standing on ceremony all day. All you want is a nice, relaxed meal in a warm, friendly setting.

Snacking: An American pastime?

Is the idea of snacking an American phenomenon? Ariel Leve ponders this question in an interesting and lighthearted article today. Inclined toward snacking herself, she views British aversion to it as snobbery: "'We don't really have snacks in Britain,' my English friend sniffed. Really? High tea? If you're having scones at 4pm you are snacking."

I know I was always told that it would spoil my appetite too close to meals. But we were often allowed a drink and a biscuit after school. To be honest it isn't really a question we've ever worried about at the Red Lion. Come and see us at lunchtime and you're welcome to choose from our full menu or our snack menu.

Pigs, Pubs and People

After last Saturday's post, Pat brought in a fantastic book to show us all. Pigs, Pubs & People: Memories of East Haddon 1900-2000 is a fascinating read all about the life of the village in the last century. It has chapters on the village's buildings, the characters who have lived here and significant events in its history.

The Red Lion is mentioned of course, as it has been a part of the village since as early as 1765. Although we are still here, various other businesses such as a butcher, baker and cobblers have come and gone from the village.

It is strange to read in the book about things which happened so long ago but which still come up from time to time as we work in the pub. For instance there is a section in the book about wartime evacuees coming to East Haddon and the transformation of East Haddon Hall into a maternity hospital. Only the other week two couples came into the pub for a drink and asked about the Hall. It turned out that two of them, brother and sister, had been born there after their pregnant mother was evacuated to East Haddon. They were very proud of being the only twins to be born at the hall.

Another crossover into our daily life came from one brief sentence in the main section about The Red Lion: "There was also an antique shop called Bygones in the cottage, adjacent to the inn itself." We often wondered why the storeroom across from the kitchen was called Bygones and now we know.

Last Saturday we had the sense of our own history at the pub. But it is even better to now be able to situate that in within the history of our community.

The village's cobblers with their tools.

Working together to promote local food and drink

Next month will see the second meeting of a group aimed at promoting Northamptonshire's food and drink. 'Made in Northamptonshire' was launched in January with an event held at Beckworth Emporium. The group was set up by Rachel Mallows, of the Mallows Group, who hoped that the group would allow local producers, chefs, and venues to "support each other and work together to enhance what they do!"

‘Made in Northamptonshire’ is aimed at:

• producers wishing to find new markets and to work collaboratively
• retail outlets wanting to sell the ‘best of Northamptonshire’
• chefs and eateries looking to source good local produce
• county food and drink businesses which support local business
• people who love the ‘buy local’ philosophy

The next meeting will take place on 3rd March, as part of the Northamptonshire Tourism Forum at the Kettering Park Hotel.

In many ways, the group has been formed out of the same ethos as the Northamptonshire Ambassadors. Adam is one of the ambassadors and proud of it, as it gives him a chance to talk about the county he loves.

Popeye was right

It turns out that eating spinach really does make you stronger. But not, as has been thought, because of its high iron content. Recent research by Swedish scientists has found that an inorganic nitrate in the vegetable is what gives it its strength-giving power.

The researchers gave a dose of nitrate (equivalent to the amount found in a portion of spinach) to excersising volunteers. They found it reduced the volunteers' need for oxygen by improving the efficiency of the mitochondria that power cells.

So there you have it. Better start wolfing down spinach. Although perhaps not straight from a tin like Popeye. A more appetising alternative might be our baked hake fillet served on a bed of spinach in a butterbean and tomato casserole.

Looking forward

We had a great night last night catering for a gala dinner at the Sunley Management Centre. Everything went smoothly and the guests all had a great time. Speaking afterwards, Adam said "It went exceptionally well. We had a great response to and interest in our local ingredients."

Potted trout ready to serve.

The chefs served up some absolutely beautiful food. They started with potted Northamptonshire trout before moving on to roasted Newnham venison loin with crisp bacon hash. For dessert they were served chocolate and banana pudding with a white chocolate ice cream. Handmade truffles were served with the coffee.

Adam was also invited to speak after the meal and it was with passion that he told the guests about his vision for Northamptonshire's food.

"I truly believe in this county," he said, speaking of his plans to come back to the county permanently, which he called his "dream". He spoke about the quality of Northamptonshire's produce and his determination to see it recognised in the way it deserves.

He also spoke about our cookery school and his hopes for involvement with local schools, to get kids interested in what they are eating and what they should be eating.

With work on the school due to start very soon, that vision suddenly looks a lot closer to coming true.

Adam and Anthony put the finishing touches to the main course.

Valentine's is just around the corner

It is now less than a week until Valentine's Day, so I hope all you gentlemen have got everything in readiness for your ladyfriends. If not, there is still time to get organised but make sure you do it quickly. We are offering a sumptious Valentine's menu which you can see here.

We will greet you on arrival with an ice cold glass of bubbly before you tuck into a specially designed three course menu. You might like to start with celeriac remoulade with seared seasonal wild mushroom & pea shoots, before moving on to roast chump of slow cooked breast of lamb served with garlic cream potatoes, curly kale & lamb gravy. To round off the evening why not try our dark chocolate tart with pistachio ice cream?

The History of Pubs

Following on from Saturday's post, I thought you might like this slideshow about the history of pubs. It is interesting to see the way they have evolved over the years. In many instances it was the government's actions which forced change. For example, look at this article for information on the government's attempt to favour the Australian 'schooner' over the traditional pint as a measure for beer. What do you all think about this?

Memory Lane

Wendy, over at Shires, came across this photo on eBay recently. It shows the pub in the 1930's.

We  think it is a lovely photo and we put a bid in for it straight away. We almost didn't recognise the place, though, only the sign gives it away.

However Pat, who has worked in the kitchen for many years and who you can thank for many of our mouthwatering puddings, could remember the pub when it looked that way. It is interesting to think of all the changes the pub has been through over the years and get a sense of history for the building. At the same time we are really looking forward to a bright future as we count down the days until work starts on the cookery school.

New App helps you shop with a clear conscience

Following on from Wednesday's post, I noticed that a new iPhone app has been launched today which helps consumers to shop ethically.

The idea of the help is to help shoppers to cut through what is being called corporate 'greenwash'. The Good Shopping Guide app gives the user summary table that shows "the good, the bad and the ugly" brands in relation to the environment, human rights and animal welfare. Points scores give an overall "ethical rating" to easily identify the best performing brands and companies.

The app costs £2.99 to download and lists over 700 brand names. It is a good to see another way in which you can become more aware of how your food is being produced.

And then, when you are feeling really good, you've got room to be a little bit naughty and indulge in one of our scrumptious puddings. Perhaps the lemon meringue pie with slow-cooked blackberries catches your eye?

Heston's historical dishes divide critics

Heston Blumenthal's new restaurant, Dinner, has been open for three days and already some are calling it 'the best in the world'. Solidly booked for the next three months, the restaurant is certainly proving popular. The focus of its menu is historical British cuisine, drawing its recipes from the 14th-19th centuries.

However, his idiosyncratic approach to cooking has failed to convince others. Some think that he relies on spectacle rather than flavour to bring in customers. Jan Moir, of the Daily Mail, ended her review with a biting backhanded compliment: "eating at his new restaurant remains an interesting experience, rather than a delicious one."

On the menu are his (now signature) meat fruit and savoury ice cream (this time "brown bread"), as well as powdered duck and ragu of pigs' ears. Reading the menu, I can see Jan's point but obviously I can't judge what I haven't tasted. It's good to see something a bit quirky being done though and it is interesting to read the dates beside each dish.

Here at the Red Lion, I think we'll stop short of Heston's level of innovation but we are always interesting in trying new things. For instance there is our venison & duck burger, a mouthwatering alternative to the traditional beef burger.

Another reason to use local produce

A recent Guardian article highlighted the misleading nature of many well-known 'ethical' food brands. A survey conducted by Which? showed that consumers are largely unaware of the multinational corporations behind names such as Copella and Seeds of Change.

The survey also reported that respondents felt "conned" when they discovered the brands' true ownership. For example, 71% associate Seeds of Change with environmental responsibility, compared with only 15% for its parent company, the confectionery giant Mars. No wonder they keep it quiet.

All this is just another reason to use local ingredients, so that you know where and who your food is coming from. That is exactly why we use as much local produce as we possibly can in our dishes. From Rutting Reds venison to Farrington rapeseed oil to greengrocer K.F Troop.

New Menu!

Our new menu launches today! So now is a perfect time to come over for a meal. Take a look at our new Lunch, Dinner and Pudding menus (with dishes designed by Adam Gray) and see what takes your fancy.

Our chef, Anthony, recommends the braised pork cheeks with creamy mashed potato and peppered carrots. Pig cheeks are a lovely cut but not something you will see in many restaurants.

Pop in for lunch and sample our celeriac salad with pan fried seasonal wild mushrooms and sherry vinegar dressing. Or you might like to try grilled sardines with tomato dressing on some toasted brioche in the evening. ( both pictured below)