All posts tagged: north nottinghamshire

The Black Bull at Blidworth (Blid’uth)

Sometimes you just find a find, don’t you? The Black Bull is one of them. I had a stunning breakfast at the Black Bull a few months back in the company of Master Butcher, Johnny Pusztsai but this time we went for dinner. Got to be honest, from my side of Nottingham, Blidworth is a bit of a hike – around 30 minutes in a cab, but it is worth every penny. A traditional village pub, stylish and friendly, with absolutely superb food, an imaginative menu brilliantly executed and a great gantry. This may be my spiritual home in the coalfields… The Tasting Menu was very tempting but the dinner menu was just too hard to resist. We started with home-made bread and beef butter with puffed barley – put me in mind of Adam Handling’s chicken butter and crispy skin starter, and it was just as good. I was particularly tempted by the Lobster/Oyster/Cucumber/Caviar combination. I’m a sucker for oysters and caviar (cheap date, I am not) and the FWH went for the lamb …

Kimchi, Sauerkraut & Pickled Lemons – a day of pickling at the School of Artisan Food

I love the School of Artisan Food in North Nottinghamshire. It is an absolute gem. It is set on the wonderful Welbeck Abbey Estate, the ancestral home of the Dukes of Portland in the heart of the ancient Dukeries. The Estate remains private but is now also home to a number of thriving artisan food businesses (of which more in a later blog) and the superb School. On this occasion I attended for the Great Food Club. Below is a version of the article, which can be found at greatfoodclub.co.uk “Fermentation is, let’s face it, a staging post on the road to rot” so said our tutor for the day, food writer and cook Lindy Wildsmith, as we began a day of Pickling and Fermenting at the fabulous School of Artisan Food. If you don’t know the School, it is situated on the beautiful Welbeck Estate at the heart of Sherwood Forest and is surely is one of the jewels in Nottinghamshire’s culinary crown. Established in 2006, the School is housed in the former Victorian …

Living on the edge, and at my age as well – Raw Milk

Just when you think there is nothing much new under the sun, you discover there is. Well, not new exactly, but you get my drift. I grew up in rural Lincolnshire but, unlike just about everyone who has since contacted me about this, I don’t think I ever drank raw (unpasteurised) milk. I can recall an old fella that used to cycle to the dairy farm every morning with a small metal churn hanging from his handlebars – I now realise what he was up to. I had of course had sterilised milk – which still makes me think nostalgically of early package holidays – you’re still hard pushed to get fresh pasteurised milk in most of southern Europe, but it has taken a fair few years ( I won’t say how many) for the moment to arrive when I finally got to try raw milk. Raw milk is not, of course, without controversy. It cannot be sold in shops or supermarkets, but only at the “farmgate” direct to the consumer by the dairy that …

Is there a secret lunch club somewhere? Superb Thaymar Ice Cream

Who doesn’t love ice-cream? what I have discovered is actually, probably, no one. There is a secret cadre of ice-cream eaters that, mid-week, will drive out into the countryside to enjoy a bit of home-cooking, a browse round a farm shop and eat ice-cream. Not just a few people, you understand, but lots of people. In the interests of research, we ventured out mid-week (mid-week you understand…) to the beautiful forests of North Nottinghamshire in order to grab a spot of lunch at a well-known Watermill (more of that later). Lovely sunny day, but still mid-week, you understand… we get to said Watermill and it is packed. Heaving. Every seat and every table is taken, and a table for two has even been erected in the entrance to squeeze a couple more in. Blimey. No chance of a table unless you book well in advance – for a tea-room in rural North Notts. Who are all these people popping out for lunch in the middle of nowhere in the middle of the week? Maybe it …

Welbeck Pudding – more batter, more Bramleys…..

Nottinghamshire traditionally had a reputation for excellent batter puddings. Welbeck Pudding is no exception but it is unusual as it features a flour-free batter  (which is a bit like a souffle or meringue topping) with the Nottinghamshire Bramley Apple as its base. What’s not to like? Well, actually, I have slightly altered the original recipe I found as it didn’t work for me with so little milk. Welbeck itself (see my post on the Harley Cafe and Welbeck  Estate) is in North Nottinghamshire and from the 18th Century formed part of the “Dukeries”, the great estates  and Royal hunting grounds around Sherwood Forest owned by 5 Dukes. Welbeck Abbey, home to the Dukes of Portland, is a vast and architecturally complex mansion, with a network of mysterious underground tunnels. It stands on the site of the original Abbey which is thought to date back to 1153. I cannot find any reference to why Welbeck Pudding is named after the House, perhaps one of the cooks developed it as someone in the family had a wheat intolerance (as …