Journal Live - Blog Central

Fed Up of Food?

Mon, 05 May 2008 14:22:12 +0000

Oh, finally the rhubarb in my garden is almost ready for picking!! Spring seems no closer than it did last time I blogged, which, given that that was three weeks ago, shows just how appalling the weather up here has been. Rosie the Lamb is very grateful for the sunny days when she can go out to play without being rained on, and I am tearing my hair out every time it does pour and the ground gets soaked again. I can see crops being expensive this year....

Cider with Rosie

Tue, 15 Apr 2008 08:28:09 +0000

One of the most frequently used cliches I hear about the weather at the moment is "it's lambing storms". In fact, one of my neighbours told me his conspiracy theory about lambing this week: "it's lambs that lead to global warming" he confided in me. "All that gas. If they just stopped breeding the bloody things, we'd be all right."

Whilst I do not wish to cast doubt on this dead certainty of a resolution to our current environmental problems, I do think that banning lamb would lead to a revolution on the scale of the French. It has to be said that lamb is one of the most popular meats in the restaurants, and whenever we do special dinners where a set menu is required, the usual request is for North Eastern lamb.

It was while gazing at the lambs in the park across the road from the restaurant last week that I decided that Comfort needed a new mascot. After a couple of heated arguments with the husband, the issue was settled: and on Thursday night, Rosemary the Lamb became Comfort's new figurehead.

Itchy Feet and Sticky Fingers

Fri, 28 Mar 2008 09:43:50 +0000

It's been a slow month, on the food front, and not in a good way. However, I can finally report that the rhubarb is starting to sprout and I can see wild garlic leaves appearing along the banks of the river, which means that surely, finally, spring is coming. That said, we are still in the vegetable doldrums (apparently due to a small ploughing error on the estate) and therefore I seem to be eating unfeasible amounts of red meat and potatoes.

Making it Worthwhile

Fri, 22 Feb 2008 09:38:57 +0000

At this time of year, it's pretty difficult to find much local produce in terms of fruit and veg. Although the snowdrops are out and the daffs on their way, it'll still be a while before the rhubarb is ready and we can look forward to our summer crops. Frustrating though it is, this is when our preparations for the store cupboard come in handy.

Getting The Message Across

Sat, 09 Feb 2008 11:21:21 +0000

On Thursday night, I found myself standing in front of a full house at Comfort at Meldon Park, explaining why I feel so passionately about local produce. Afterwards, I couldn't help but reconsider my motives for using local and seasonal food - it does seem to have become a gimmick for many restaurateurs up here, who simply say they're using local produce and, let's face it, how would anyone know if they weren't?

So I think I'd better explain why I use the produce that I use, and give all of you out there, who are considering supporting restaurants who use local produce, the opportunity to make an informed decision.

Embroiled in the Argument

Tue, 05 Feb 2008 10:57:54 +0000

Well, everyone has to have the opportunity to join the great chicken debate, don't they? So here's my turn - I promise to be quick!

Using Your Loaf

Fri, 01 Feb 2008 12:59:49 +0000

Dare I tell you how long it's taken me to write the title of this, let alone the contents? My first blog - and I've already got Blogger's Block...or whatever you might call it.

My meanderings whilst pondering food matters just made me plain hungry, which meant it was just as well that I had a fresh loaf of homemade bread sitting cooling in the kitchen. Whilst I munched I tried desperately to think of what to write in my inaugural blog.

This in turn caused musings on how different a homemade loaf is to the plastic-wrapped, sliced loaves that are thrown into our shopping baskets in supermarkets, and so I thought I'd share my ponderings with you.