You may not know that Nick and Chistophe farm a little bit of land in Woodchester near the Old Fleece called Grigshot Orchard. The farm supplies a limited amount of lamb, Gloucester Old Spot pork and venison to our restaurants, meaning that we're able to offer traceable, free range and well-loved meat. The farm is very lively at the moment because we've recently had a few new arrivals - take a look at these pictures and see if your heart doesn't melt.
No, it's not for some exotic new recipe, but the brand new Garden Grill at the Old Lodge! The Garden Grill launched with a bang last Saturday but it needs a few finishing touches in the shape of some lovely bamboo dressing which Nick and Christophe have been harvesting in sunny France this week. The Garden Grill will be open from noon until 9pm every Friday, Saturday and Sunday during the summer, so come and join us for some delicious barbecued treats and the gorgeous views across Minchinhampton Common.
We know that you like to come to our venues so you can relax and take it easy whilst our brilliant chefs cook up a storm on your behalf, but we thought some keen cooks amongst you might like to have a go at some of our recipes yourselves. We're kicking off with this delicious fish dish from Mikey at the Foston's Ash.
4 red snapper fillets
250ml coconut milk
100ml white wine
500g mussel meat
1 tbsp freshly grated ginger
2 tbsp garlic puree
1 tbsp cumin
1 handful of fresh coriander
2 shallots finely diced
1 bunch of asparagus
1 cup of double cream
For the curried mussels, add a glug of olive oil to a saucepan and sautee the shallots. When they're soft and starting to brown, add the white wine and reduce by half. Add the mussels, ginger and cumin and cook for a further 5 minutes. Add the cream and boil for another 5 minutes, then taste for seasoning and turn off the heat. Add the garlic puree and fresh coriander, stir and set aside.
To poach the red snapper, put the coconut milk in a pan, add the snapper and a grind of salt and pepper and simmer for 7 minutes on a medium heat. Grill the asparagus with a bit of olive oil and seasoning. Divide the mussels onto four plates, add the grilled asparagus, then place one snapper fillet on each plate and serve.
Many thanks to Mikey! Keep an eye on the blog for more recipes soon.
A couple of weeks ago we ran a competition to win a meal for two at one of our venues and lucky Graham Pugh is our winner! Graham got in touch with us and said: "Fantastic news about winning the competition! My wife Sarah and I are celebrating our wedding annivsary in July and we'll now be celebrating byb going to our favourite venue the Fleece at Woodchester." Many congratulations to Graham and Sarah from all of us at Food Club.