[Ad – I was invited to the launch of Rodizio Rico in Coventry as part of my work with Coventry BID but I wasn’t asked to write this blog. These […]

[Ad – I was invited to the launch of Rodizio Rico in Coventry as part of my work with Coventry BID but I wasn’t asked to write this blog. These […]
Join Martin Crombie, resident butcher at The Farm, to learn about the preparation of prime cuts, using trim to make sausage and burgers, and the best cuts to cook at home.
After a light lunch at The Farm’s Nourish cafe, resident chef Mitch will then show you how to use you ingredients before you cook and prepare your finishing products as well as the sauces and garnishes to finish your dishes. Find out more information here.
The Farm, Stratford upon-Avon, The Farm Stratford upon Avon, King’s Lane, Snitterfield, Stratford-upon-Avon
Once upon a time, I think I may have partaken in a day trip that didn’t involve food. It’s possible, but I can’t remember it. Because for as long as […]
I’ve wanted to eat a proper meal at Farmer, Butcher, Chef since I wrote a piece about it for my day job (which is here by the way). That was […]
Ever heard of the imposter syndrome? It’s something lots of us suffer from. When you feel like you somehow don’t deserve to be doing what you’re doing, where you’re doing […]
I’ve heard the phrase “destination restaurant” a few times recently – it seems to be rather ‘on trend’ or whatever descriptor we’re using for something that all the cool kids […]
Isn’t it weird how once Christmas passes, it suddenly feels like anything before it was a MILLION YEARS AGO? I’m only writing this two weeks after my festive visit to Bar […]
Here we go, another semi-serious post that’s not just pretty pictures and oohs and aahs about food I’ve shoved down my neck of late. Oh okay then, there are a […]
You can’t beat an impromptu get-together – especially when it involves loads of meat. So when my sister-in-law suggested on a Sunday afternoon that we check out a place near […]
In a world where people talk about chains with a certain amount of derision, I always wonder how many restaurants a certain brand has to expand to become such a […]