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FA S H I O N . ST Y L E . E V E N T S . L I F E ST Y L E . B U S I N E S S . A DV I C E


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CONTENTS 2 3 4-5 6-7 8-9 10-11 12-13 14-15 16-17 18-19 20-21 22-23 24-29 30-31 32 33-35 36-37 38-39 40 41 42-43 44-47

WELCOME The WORC social Success in the city Local gin-experts WORC Gin Fest Pick a winning style Head Strong Style The beauty kitchen stay with me Q&A with Bill's founder award winning saffrons Saffrons cook book The Worc food fest Worc ale trail Worc chef insiders secrets Q&A Diglis house head chef Hanbao Interview Heritage food facts Q&A with Boleros Making moves - Allan morris tasty home styling What's on in the city

Every page of this issue gives you a flavour of the food, drink, shopping and culture on offer in Worcester city centre. Head down to the central areas of Worcester for a wander, a shop and then a pit stop for refreshment. To view our digital version of this magazine and for even more ideas of things to see and do in the heart of our city explore www.visitworcester.co.uk

Get Involved To find out about how you could get involved with our next issue please call the Worcester BID team on 01905 731612 or email info@worcesterbid.com Contributors Sam Murphy and Caroline Leah Design by 773 Creative

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SUCCESS IN THE CITY

Wicked Hair on Worcester’s High Street is celebrating 60 years in business. Founded by Jon Wurmli from Switzerland in 1958, Wicked is still a family business, run today by son Hans-Peter Wurmli. You re-branded your salon 7 years ago to Wicked. When we re-branded our salon, it was a big decision

to change the name after 53 years. People asked, why call it Wicked? Wicked is now used in the context as being cool and in the moment. - Hans-Peter

Where did you open your first salon? It was 30 metres down the road from here in Worcester city centre: a small shop with accommodation above. We had 3 styling seats, my wife was the receptionist

and I had one assistant. Salons used to have cubicles and this was the first open plan salon in Worcester. We were there for 2 years until the salon we are in now became available. It was a coffee shop, in fact Elgar’s granddaughter used to go there. - Jon

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How have hair fashions changed over the years? Styles are more natural now, people don’t want their

hair to look like it’s just been done. When I first started out, clients had a shampoo and set every week, but people now style their own hair at home and have

their hair cut in the salon every 6 - 8 weeks. - Jon

Great hair is… A shape that a person can manage themselves, that suits their lifestyle and face shape. - Jon

What do you love most about being on the High street? The salon has a really prominent position in one of the city centre’s busiest areas. We see a lot of street fashion which inspires us. The development of the whole Cathedral

Square area close to the salon has been a big improvement, and I love the energy of the High Street, with the various events that happen throughout the year. I look forward to seeing the area develop even more. - Hans-Peter

What advice do you give to your team of 16 stylists working in hairdressing in 2018? I encourage the team to go on lots of hair courses. It keeps them motivated and at the top of their

game. I love to see them come up with new colour mixes and cutting techniques. I ask the team

to give our clients great hairstyles that they can manage themselves at home. - Hans-Peter


How is it different from 60 years ago? The training is more structured now with N.V.Q’s but it

was always important to train students within the salon to make sure they were up to our high standards. - Jon

What lies ahead for Wicked over the next 60 years? Gulp! that’s looking a bit far ahead! I usually work on 3

years. We have some really strong team members with great skills, and we will be giving them more responsibility for

running the salon, also growing our team and keeping our service to the highest standards. We spend a lot of time educating our team not only with technical training but also the service and care of our clients. - Hans-Peter

Who is today’s hair icon? There are so many hair icons within the hairdressing industry. Everyone

knows Vidal Sassoon, Trevor Sorbie, Joshua Galvin, but

there is an incredible amount of talented hair stylists that some people won’t have heard of. Angelo Seminara does

incredible work, and Richard Ashford is one of my favourite hair stylists. It’s also great that it’s not always the London crowd that are in the forefront. England is considered to have some of the best hairdressing talent. - Hans-Peter

Share your top hair pro insider secret? A person that goes into hairdressing becomes good when

they love what they do. You need to have a passion to keep on improving. I’ve been in hairdressing since I was 16 and now 42 years later, I still learn new things. - Hans-Peter

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HOME

Crafted Cocktails With gin making a huge comeback, we ask a handful of Worcester independent bars to give us their secret ‘how-to’ ingredients.

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The Old Rectifying House Hedgerow Collins

Tonic Gin Bar

Gin & Elderflower Martini

The Brick Room

Keystones Cocktail Club

35ml Williams GB Gin 10ml Chase Sloe & Mulberry Gin 15ml Kentos Mastiha (liqueur from the resin of the Mastiha tree) 25ml lemon juice 15ml homemade ginger and rosemary syrup topped with soda

Dry shake 35ml Bombay Sapphire Gin, 25ml St. Germain liqueur, 25ml Lemon Juice, 10ml Sugar Syrup and Egg White, add ice and shake again, double strain and dress with 3 Angostura Bitter drops and an edible flower.

40ml Tanqueray Gin, 20ml St Germain, 20ml lemon juice, 15ml sugar syrup, 10 mint leaves and 2 long slices of cucumber, dress with edible flower

25ml Portobello Road Gin 25ml Chambord 20ml freshly squeezed lemon juice 20ml sugar syrup

Eden Project

Keystones’ Bramble

Garnish with a wedge of lemon and a Luxardo maraschino cherry. 7

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Worcester's first official Gin Festival makes its debut in the city, taking place on the bank holiday weekend Saturday 5th & Sunday 6th May 2018. Visitors will be treated to a comprehensive experience with the opportunity to learn about the history of gin and tasting from a choice of 100 different gins.

T U O D L O S Y A D R U SAT Y STILL AVAILABLE SUNDA 100+gins - exclusive offers - tasters - talks distillers - gin brands industry experts fantastic food - live entertainment

TICKETS FROM ÂŁ15


Festival organisers Triple Distilled,

distillers than our neighbouring

have sourced gin experts from many

city as a destination on a par with

owners of Tonic Bar on Foregate Street, distilleries, both local and further afield

resulting in a perfect balance of the wellknown and up and coming gin brands

who will be showcasing their wares at

the festival. Cotswolds, Hendrick’s, Chase, British Polo, Dr Eamers’ Emporium,

Ferdinand’s and more are all to be on hand to showcase their products.

Double Dutch Drinks are the official tonic for the Festival and they only use natural ingredients, blending them with the

highest quality water from the North of

England to create crisp and fresh mixers. Worcester's stunning venue The

Guildhall will be used exclusively for this exciting event which is set to attract at least 2,000 visitors into the city.

Tickets are proving popular as this event has already secured larger established

larger cities. It is set to showcase our Cheltenham and Birmingham where similar gin festivals have been held. Attractions will include gin cocktail making, presentations, gin bar,

spontaneous entertainment, tasting sessions and live music. Food

offerings will include deli platters

and a pop up from local independent Burger Shop and A Rule of Tum. As well as an abundance of

gin; wine and prosecco will also be available to purchase.

The event will be split into two sessions each day, an afternoon 12:30pm to

5:30pm and an evening session from 6:30pm to 11:30pm. Standard tickets

a VIP expert gin tasting session, priority entry and a VIP gin bag.

Tonic Bar will also be open over the

weekend offering the perfect “After

Party” where you can continue enjoying a great range of gin & gin cocktails at their dedicated ‘House of Gin’ bar.

Due to huge interest, Saturday tickets are nearly sold out with limited places still available for Sunday, so don't

delay booking or you may miss out!

Tickets are available through Eventbrite or directly from Tonic Bar on Foregate Street, from £15 and VIP tickets from £40 - the ideal experience for those who appreciate their gin!

include a gin Guide, gin Bag, gin

festival glass & G&T sampling. VIP tickets will include all of this PLUS

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Stripes & Embrace Underwear as outerwear

through lacy and sheer tops.

to Embrace for beautiful

of chic Skandi (and more)

can add a cool twist. Head

PICK A WINNE R A day at the races isn’t just

about picking the right horse, it’s about picking the right outfit.

These key items from some of

Worcester’s fantastic independent boutiques will mean that even if you don’t win a million dollars, you’ll certainly look it!

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underwear to peek flatteringly

Browse Stripes’ selection brands for Spring.


Sassy Boutique & Peplows A bit of sparkle can give the

Boutique dress for the races or

occasion outfit. Add stunning

for the understated, timeless

perfect finishing touch to an jewels to a gorgeous Sassy

a wedding. Choose Peplows elegance of diamonds.

Emporio & Fuel Causal dressing made easy:

Never ignore a skinny jeans and

textures for perfect new season

Add an oversized tote and you

mix prints, layer colours and

dressing at Fuel and Emporio.

structured blazer combination. have Spring styling nailed.

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ENG L ISH -G ENT Style & Sophistication

Goodlife Barbershop

Keep your beard shapely with regular trims at the barbers.

Make sure your skin is clean as it will help the look and feel of your beard. Tame and soften your beard daily with beard oil.

Comb your beard to help the condition and to train its shape. Don’t forget your moustache – keep a pair of

grooming scissors handy in between barber visits and consider a touch of wax to hold it in place.

H EADS YOU WIN Get a head start for a day at the

races with a new hairstyle, beard trim or a stunning fascinator festooned with feathers.

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B OH O- CH IC Elegance & Glamour

Umberto Giannini & The Hat House

For delightful headpieces to accompany a stylish outfit,

visit The Hat House in Friar Street for bespoke fascinators and hats. An eye-catching fascinator will allow you to keep gorgeous locks on show, and for stylish, next-day

texture that will last, Umberto Giannini Worcester stylist Katie recommends spraying Mess Up Dry Texturising

Spray followed by Backcomb in a Bottle (both by Umberto Giannini) to create a cool messy look and hold.

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BEAUTY KITCHEN Enhance your own lashes with the LVL lash

Nothing says Summer like some pretty pinks

that last for 6-8 weeks on your own, natural

tip top shape for Summer with a manicure from

lift, an eye lash lift treatment with results lashes. Get extra flutter for just £55.

Universal contour wrap - lose a guaranteed 6

inches from just one treatment to reduce bloating

and cellulite – perfect for a fitted occasion dress or holiday beach wear. A 2 hour treatment costs £75. 3 St Swithins Street, Worcester

and pastels on your fingertips. Get your nails in

Stripes’ beauty rooms. This season holds in store

a great selection of statement manicures - mixing colours that clash and complement - the brighter

the better. Top them off with simple and effective nail art in geometric shapes. And of course, the

most timeless trend whatever your nail colour will always be soft, moisturised hands, an essential element to any Stripes’ manicure. From £25. 13 The Foregate, Worcester

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Best served cold from the fridge, try refreshing and

There’s plenty of time to feel toned before the t-shirts

system for some new season zing. Not only does it

gym for some gentle (or heavy) weights or try simple

clean, coconut water to assist with detoxing your

taste delicious, but coconut water will hydrate you and has impressive anti-oxidant capabilities! 49 The Shambles, Worcester

and sundresses come out of hiding. Get down to the body weight moves to quickly shape and firm arms and tummy. Swimming is a superb full body toner. Cathedral Square, Worcester

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S TAY WITH ME THE F OWNE S Named after Fownes Gloves, an industry for which Worcester was globally renowned. In 1887, the

Fownes Glove Company employed over 1,000 people and was one of the world’s leading glove makers

A change is as good as a rest so why not book a staycation in Worcester?

with offices and factories across the globe. It was converted into a hotel in 1985.

City Walls Road, Worcester, WR1 2AP

CO S T

From £75 per night

T YP E O F S TAY Tourist base

S T YL E

Worcester’s industrial heritage

LO C AT I ON  16 16

Walking distance to the best of Worcester


THE CROW N In the heart of Worcester’s main

shopping area, The Crown offers

18 en suite bedrooms and boasts an adjacent pub – making it a

welcoming place to stay in the city centre.

Crown Passage Worcester, WR1 3LL

CO S T

From £74 per night

T YP E O F S TAY Shopping break

S T YL E

Old coach house and inn

LO C AT I ON  Heart of the City

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Q&A with Bill, Founder of Bill’s Restaurant Chain Briefly explain the story of Bill’s … How did you turn it from a vegetable patch into a successful restaurant chain?

The Bill’s story started many years ago in Lewes, East Sussex. I had a little greengrocer’s shop, which was all going well until it was destroyed by a great flood in October 2000. Once we rebuilt, we decided to add in a few tables and a menu designed around seasonal fruit and vegetables. We had a lot of support from our customers, suppliers and the lovely people who came to work with us and to our surprise, we became a bit of a sensation – Today we have over 80 restaurants! 18


What was your

What’s your

What are your favourite

motivation to expand

favourite dish?

three ingredients

Bill’s nationwide?

I always wanted Bill’s to be somewhere that really celebrated food and was accessible and welcoming to everyone, at any time of day. If you wanted your customers to describe Bill’s in three words, what would they be?

Home from home. What’s your favourite dish from the Spring/

Depends on the time of day, but I’d probably say the Bill’s Veggie Breakfast. You can’t beat it and it’s one of those dishes that put us on the map in Lewes. What do you like to cook at home?

The key is to keep it simple and to use fresh, quality ingredients. I particularly enjoy cooking with fruit and veg that I grow in my garden, there’s something very satisfying about it.

to cook with?

Every season has its own treasures but during Spring, my top three probably have to be rhubarb, asparagus and good old Jersey Royals. What is your main goal for 2018?

To serve really good food, to make sure every customer has a good time and to go that bit further to make sure Bill’s is always somewhere people want to come back to!

Summer menu?

The new Ancient Grain Bowl - A mixture of tasty grains and vegetables. It’s fresh, healthy and the perfect dish for the warmer months.

8-9 Chapel Walk, Crowngate, Worcester Serving breakfast, lunch & dinner


Saffrons is an Award Winning Rustic Local Family Run Bistro

assortment of wines, beers and spirits,

including over 60 gins. In fact, Saffrons Bistro’s love of gin is evident, with their monthly 'Gin Tasting Nights' proving

to be a huge hit and, for larger parties, private and corporate gin tasting

evenings can be booked for a minimum of 15 people perfect for birthdays.

‘excellent service’ and atmosphere. Offering a high quality and unpretentious

Visit them at New Street, Worcester

bestselling restaurant handbook

and Saffrons Bistro has been named

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cosy upstairs bar is filled with a vast

So, if you want to enjoy some high-quality food in an award winning, relaxed and informal atmosphere, you know where to go!

The Good Food Guide is the nation’s

“We are delighted and would like to say a massive thank you to all of our staff for their hard work throughout this past year... With the increased choice of great restaurants in Worcester, we would also like to express our gratitude to our loyal customers who have kept the business trading for 22 years.”

There’s an extensive wine list and the

amongst the best in the country after being commended for its

dining experience, their chef creates delicious dishes from fresh, locally

sourced seasonal produce and takes

inspiration from British and European cuisines, as well as further afield.

Vegetarians and guests with allergies and dietary requirements are well catered for and the wide-ranging repertoire also includes game, fish, seafood,

steaks, cassoulets, risottos and salads. The two course Prix Fixe menu starts

from £12.95. It is available for lunch and early evening (until 6.30pm) and, with

this menu changing around once a week, it ensures there is always something new to try - plus it’s excellent value!


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Saffrons

PA N FRIED GR E S S INGHAM DUCK BR E AS T SLOW COOKED DUCK LEG HASH, CAVALO NERO AND MORELLO CHERRY JUS

Ingredients • 2 x duck breasts

For the duck hash • 2 x confit duck legs

• 500g mashed potato • 4 spring onions

• 10g chopped chives

For the sauce

ME TH O D

T H E C AVA LO NE RO

In a cold (ovenproof ) pan, sprinkle

Blanche the cavalo nero in

skin side down. Put on a low heat;

pat dry with kitchen towel.

some sea salt and place duck breasts after a few minutes the fat will start to brown. Turn the breasts over to brown the meat, then pop into the oven for

8 minutes at 180 degrees. Remove the duck breasts from the pan and leave

to rest for 10 minutes before carving.

boiling salted water. Strain and

T H E S AU C E Add the celery, carrots, garlic, rosemary and onion to the stock and duck bones Cook on the hob until reduced by half, then strain to leave a clear liquid. Add

THE D U C K L E G H A S H

the Kirsch, Morello cherries and cherry

• Bones reserved from duck legs

Mix ingredients together to form

until you are left with a thick and sticky

• 2 carrots

the potato cakes and pan fry on both

• 1 ltr roast chicken stock • 1 stick of celery - diced • 1 sprig of rosemary

• 1 large onion – diced

round, flat potato cakes. Lightly flour

sides until golden and cooked through.

purée to the clear liquid. Reduce again

jus. Serve the jus with the duck breast,

duck leg hash and cavalo nero and enjoy!

• 100ml Kirsch

• 100g Morello cherries • 100ml cherry purée

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Pick up your copy of the Good Food Guide 2018, £17.99 available from Waterstones, The Shambles, Worcester.


WORCESTER'S

CELEBRATION OF FOOD & DRINK

8-10

J U N E 20 1 8

Now in its fifth delicious year, the Worcester Food Festival is back‌ bigger and better than ever. With over 60 stalls offering a delicious array of food and drink from selected local, specialist and artisan traders as well as

demonstrations and masterclasses, this free festival runs from Friday 8 – Sunday 10 June and is organised by Worcester BID, in association with Cotswold Markets Limited.

www.visitworcester.co.uk

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Visit Worcester


a menu of delightful days Enjoy yummy food and drink, free cookery demonstrations, cocktail and drink making masterclasses, fun activities for all the family and, of course, the opportunity to tantalise your taste buds at one or more of the 160 restaurants, cafes, bars and pubs that Worcester has to offer!

Discover

Worcester

This FREE event is for all the family and takes place throughout the city centre.

ALE TRAILS cookery demonstrations

Workshops TA S T I N G S E S S I O N S

FOOD

DRINK

f u n ac t i v i t i e s 25


Learn how to do it for yourself at the free drink ON THE MASTERCLASS STAGE

cookery demonstrations

Wor ksho ps M A I N S TAG E

Foregate Street

With the recent meteoric

rise in the popularity of gin and the launch of their 1st Worcester Gin Festival on

THE BRICK ROOM

COSY CLUB WORCESTER

New Street

Cathedral Square

Join The Brick Room as

Learn how to mix the perfect

Foodies will be treated to

Cosmopolitan. Sit back and

Food Festival weekend.

masters create amazing

Buy your tickets WORCESTERGINFESTIVAL.COM

they build the perfect bagel!

Mojito or concoct a classic

some delicious samples from

watch the Cosy Club cocktail

menu inspired by recipes from

alchemy, producing a range

The Brick Room’s extensive across Europe and beyond.

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TONIC BAR

of delicious cocktails, with

some samples to tempt you.

May Bank Holiday weekend

5th & 6th, the uber talented Tonic team will be mixing up a wide range of gin

inspired treats across the

BANK HOLIDAY MAY 5TH-6TH tick fro ets

£15mpp

Y MTHA-6TH 5

THE CARDINAL’S HAT Friar Street

The Cardinal’s Hat

team know a thing or two about real ale!

Dating back to the fourteenth century, The Cardinal’s Hat is the oldest inn in

Worcester. The Hat team will be showcasing and

sampling locally sourced real ales in their demonstrations across the weekend.


BENEDICTOS ITALIAN

MILLER & CARTER

BODEGA CANTINA

COOKMATE COOKERY

Sidbury

Cathedral Square

Foregate Street

Broad Street

The Benedictos team will be

Chef Dwight Clayton’s

Bodega’s delicious South

Cookmate’s Cookery School

range of authentic Italian

Miller & Carter way to

complimented by the

some of the many things you

showcasing their delicious

pizzas, pasta and charcuterie on the main stage!

‘Casa del gusto’ means ‘House

demonstration of the

American cuisine is perfectly

cook the perfect steak will

vast array of cocktails.

From rib-eye to fillet,

masterclass in how to prepare

cooking and resting, you’ll

unusual drinks so, if you want

to know about preparing

Cachaca from your Pisco, why

that, you’ll also watch him

demonstration and you may

have you wanting more!

of taste’ and Benedictos’

blooming to seasoning and

being freshly made every

learn everything you need

ingredients, so don’t miss

a faultless steak. Not only

try the real taste of Italy!

prepare a fantastic sauce to

dishes are renowned for

day with the highest quality out on this opportunity to

accompany the steaks and,

to top it all off, there will be delicious samples to share!

They will be giving a

chefs will be demonstrating

could expect when attending one of their workshops...

and for those of you who

some of these exciting and

want to improve your culinary

to know how to tell your

Cookmate Cookery School

not head down to the Bodega

skills lessons at their premises

even be lucky enough to

prowess in the kitchen,

will be running free knife

following the demonstrations.

have your taste buds tickled with a Tequila sample!

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THE KING'S HEAD Sidbury

Worcester Food Festival favourites will be returning to this year’s festival with a mouth-watering menu lined up.

Foodies can indulge in their Mediterranean mezze and funky flatbreads with vibrant salad bar, salsa and dip.

Selecting from the following fillings: •

Tender Moroccan lamb shoulder

Sweet potato, chickpea, roasted pepper

• •

Coriander chicken, lemon and honey chicken and preserved lemon tagine Chargrilled herb halloumi

Chilli, garlic and coriander king prawns

Make sure you visit the friendly team at the

Worcester Food Festival located on the High

Street from Friday 8th – Sunday 10th June 2018.

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WORCESTER FOOD FEST LINE UP You certainly won’t go

hungry at the Worcester

Food Festival! This year’s

Baan Sabai

Marks and Spencer

Beki's Brownies

Med Foods

Blueberry Hill Patisserie

MKS food dist

Brockleby's Pies Café Cannoli Chock Shop

Food Festival will be

Churchfields Ice cream

stalls ranging from artisan

Churtopia

showcasing an array of

breads, cheese and pies to

Cotswold Distillery Cocktail Co

and refreshing cocktails.

Croome Cuisine

botanical gins, summer wines

The Food Festival market in the High Street will be open from 10am to 5.30pm on Friday and Saturday and from 11am to 4pm on Sunday.

The Pie Creater Pizza Heaven Platinum Pancakes Ridiculously Rich by Alana Roly Poly LTD Sarahs feisty flavours Selly Punjabis

Curds and Whey

Shakespeare Distillery

Flint and Flame

Simply Seasonal

The Garlic Farm

Springfield Kitchen

Garlic Growers

The cocktail car company

Go Spice Mix LTD Grandad Fat's Gluten Free

The Pudding Shop The Kings Head

Gwatkin Cider

UK Fudge Co

Halfpenny green vineyards

Wiltshire Chilli Farm

Hay Wines LTD

Worcestershire vegan and veggies

Jethros Marinades and Sauces Kitchen Garden Plant Centre Lakehouse Brewery

Wychbold Fudge

AND MANY MORE …. 29


WORC ALE TRAIL Working in partnership with the Worcester Food Festival and The Cardinal's Hat 1st June – 17th June 2018

To celebrate all thing’s tasty, we are kicking

off the Worcester Food

Festival with a fantastic

Ale Trail taking you round

some of Worcester’s finest

independent pubs and bars. To take part in the Worcester Ale Trail simply visit The

Cardinal's Hat in Friar Street to collect your tasting card and purchase your first

thirst quenching ale. The

first 100 to complete their tasting card and return to

The Cardinal's Hat will get their hands on the official

Worcester Ale Trail 2018 glass.

THE CARDINAL'S HAT Friar Street

The Cardinal's Hat is

Worcester’s oldest inn and

originally dates back to the fourteenth century. Now a

traditional English ale house and inn with Georgian city

rooms, it retains a wonderful

THE FIREFLY lowesmoor

Once the old vinegar

works manager’s Georgian

residence, now a comfortable stylish bar with its own

onsite microbrewery, which brews October – March.

Known for its delicious craft beer, real ales and fantastic smokehouse style food.

sense of its unique heritage.

THE KING CHARLES New Street

The King Charles II pub is one of the most beautiful and historic buildings in

Worcester. It was built in 1577 and was where King Charles

now specialises in locally produced ales and pies.

Tonic has curated an

no other, a social drinking

ST NICHOLAS Street

solely around sharing great

This smart city pub is run by

the Black Country Brewery. It

serves three real ales from the brewery alongside up to four from small breweries across

the country and 10 real ciders.

experience for you like environment designed

times with great friends.

Specialising in craft beers and gin. Known for their brewer 'Tap Takeover'

evenings. Why not ask them about joining their 'Beer Club' while you're there!

THE PAUL PRY The Butts

An old town centre market

tavern with well preserved,

listed interior. The main bar has a splendid ornate bar

back with mahogany and etched glass to the fore.

Run by Pope’s brewery since February 2017 and stocks its

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FOREGATE Street

THE IMPERIAL TAVERN

II hid in 1651 after defeat in The Battle of Worcester. It

TONIC BAR

own beer when available.

THE KINGS HEAD Sidbury

Elegant bar with a courtyard garden overlooking the

canal and The Commandery. Blankets available for the chilly evening and candle lit garden room make

every aspect of the pub warm and welcoming.


7

4 6

5

3

2

1

1 2 3 4 5 6 7

The King's Head The Cardinal's Hat The King Charles The Firefly The Imperial Tavern The Paul Pry Tonic Bar


Q. What’s the secret to cooking a perfect steak at home?

Q. What are the principles to work with when matching food and wine?

Dwight Clayton, Head Chef, Miller and Carter, Cathedral Square

Richard Everton, Bottles Wine Bar, New Street

Choose the right cut of steak depending

different things to consider in both

on how you like your steak cooked

i.e. a fillet steak is best served rare,

whereas a ribeye steak is best served medium. Rump steaks tend to be

better medium rare and sirloins are best rare to medium rare! If you

do prefer a more well-done steak I

would again suggest a ribeye steak.

Home cooking We quiz some of Worcester’s leading chefs for their pro insider secrets.

Firstly start with a good quality aged steak (preferably hand cut from a

butcher or counter rather than pre

packed and aged for at least 25 days or more). Make sure before cooking

you bring your steak out of the fridge around 20 minutes before hand.

Have a plate or bowl drizzled with oil

(rapeseed is perfect) and well-seasoned with sea salt and black pepper to dip

into before the cooking process. If you have a chargrill or cast-iron grill pan

this is ideal for cooking steaks as you

will ideally need a high temperature to seal and cook your steaks quickly. Pre heat your pans for approximately 5-8

minutes on a high flame before cooking your steak to your liking. Finally rest

your steaks on a plate for 2-3 minutes before serving so they can relax and retain their moisture and flavour.

32

As well as taste there are so many

the wine and the food when making a decision on what to serve. Texture is a

really important aspect with both food and wine. What does a wine or dish

feel like in the mouth? If a food is very creamy and silky then you may want

a wine with a bit of bite and acidity to cut through that dish, try a Chablis or

Sauvignon Blanc. Is my dish rich or is it a gentle dish? This might be due to

the meat, fish or specifically the sauce. A big tasty steak with a rich sauce is

clearly going to need a full red wine like

a Malbec whereas a simple piece of sole might want a light wine like a Viognier. Just remember there are no hard and fast rules with wine drinking: decide

what works for you and what you enjoy. Red wine does work with fish that has

richer sauces, but it needs to be a lighter style red, something like Pinot Noir.

At Bottles Wine Bar & Merchants we will always advise you on what to buy

depending on the food you are serving.

It’s worth asking as some wines definitely work better with some foods!


DIGLIS HOUSE HOTEL We sit down with Diglis House Hotel Head Chef Mike to find out what makes his kitchen tick...

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WHEN DID YOU FIRST REA LISE YOU WANTED TO BE A CHEF? I wasn’t very academic at school and

WO ULD YOU RECOMMEND A COLLEGE COURSE FOR SOMEONE LOOKING TO BECOME A CHEF?

wanted to do something practical,

100%. Completing a three year college

the footsteps of my Dad who was a

Head Chef with free reign to employ my

enjoyed watching and cooking with

I want on my team. I would definitely

being a chef would be a good option.

completed a college course over someone

but I didn’t really want to follow in

course shows commitment and, as a

painter and decorator. As I always

team of chefs, that’s the sort of person

my Mum and Grandmothers, I thought

choose someone who’s successfully

WHERE DID YOU STUDY CATERING AND HOW LONG WAS THE COURSE? Worcester Tech, which is now Heart of

Worcestershire College. It was a full on

3 year course and I gained an NVQ Level 2 and 3. It was definitely the best start I could have to my chef career.

with purely practical experience because

studying at somewhere like HoW College gives you the opportunity to prepare

and cook a wide range of food because they specifically bring it in for you.

TELL US ABOUT YOUR JOURNEY TO BECOMING THE HEAD CHEF AT THE DIGLIS .

HOW IMPORTANT IS IT TO YOU AND THE DIGLIS HOTEL TO SOURCE YOUR PRODUCE LOCALLY?

When I left college, there were

It’s extremely important! I have used the

food. I sought the advice of one of my

able to offer me exactly what I’m looking

calls and got me an interview the next

vegetable producers. Local and seasonal

working at a few well-established pubs

and it means we’re able to offer a new

and, when the Head Chef moved on, I

opportunities but, back then, there

weren’t as many places as there are

now offering freshly cooked creative

same local butcher for years and they’re

lecturers from college and he made a few

for and it’s the same with our fruit and

day and that’s where it started. After

produce is the backbone of our menu

and restaurants I joined Diglis House

menu for each of the four seasons.

stepped up into his shoes at the age of

34

24 and have been in the role since 2011!


EATING IN OR DINING OUT?

FISH RECIPE

Dining out! I obviously love to cook,

larger flake fish for a beginner or

but sometimes it’s nice to have

someone cook for you. It’s also

great to get a feel for what other chefs are cooking out there.

WHAT DO YOU LIKE TO COOK AT HOME WHEN YOU’RE NOT WORKING? I like to cook informal and relaxed

food, often putting things together from leftovers I might have in the

fridge or cupboard. Pasta with pesto or a nice risotto. I cooked a curry

the other night with some potatoes,

onions and lentils….it ended up being a vegan curry and it was really good!

I would like to suggest a meaty/ novice cook. Along the lines of

haddock, cod or salmon all have a

similar structure with salmon being the most expensive and oily.

My personal preference would be hake,

a lovely flake fish when cooked properly. Cooking: really hot cast iron (or non

stick) pan on a medium to high heat

with some oil. My preference is rapeseed oil. Good sprig of thyme and clove of smashed garlic. Season the fish well

with salt and black pepper. Sear skin

side down and cook until colour starts to come up the side of the fish.

Turn fish and drop in a good knob of butter and baste over the fish and

WHAT FOOD TRENDS DO YOU THINK WILL BE BIG IN 2018?

continue to cook until firm to the touch.

Burgers still seem to be big in

Serve with halved new potatoes

definitely on the up. Things like slow

chorizo oil, chorizo and pea shoots.

Worcester, but I think street food is

cooked, braised and barbecued meat in tacos and food that is fresh, tastes great and easy to eat will definitely become more and more popular.

Always rest the fish before serving. browned in butter, thyme and garlic,


HAN BAO , m ean i n g bu rg e r in

O rig ina lly HA N BAO wa s just a n

Th ey co nt inue t o provide

indul ge n t f l avo u rs and c u ltu ra l

ra is e d in Wo rce st e r. B ro t h e rs

wit h a re ce nt ly la unched

M andari n , i s a m i x o f h e av y

infusio n . An E as t m e e ts We s t

di ni ng ex p eri en ce t h at fo c u s e s on great fo o d , g reat s e r v ice and a g reat envi ro n m e nt .

B eing o n l y o n e an d a h a lf

years o l d , t hey have b ro u g h t a di stin c t t wi s t o f t a s te to

Worces t er wi t h t hei r o u tla nd is h burgers an d co c k t ai l s .

36

id e a o f t wo bro t h e rs, b o rn a nd Se b a n d Alex La m se t o f f a nd

trave lle d a cro ss t h e USA , Ho ng Ko ng a nd Euro p e , gat h e ring id e a s fro m t h e h o t t e st b a rs

a n d re s t a ura nts, t r y ing new flavo u rs, exp e rime nt ing

w ith in gre die nts; me rging a ll th e s e exp e rie nce s

to g e th e r t o fo rm HA N BAO.

us wit h fre sh new ideas

new me nu. So me o f t he top picks fro m t h e ir new men u

include “SW I Z Z B EEFS�. T his 2 p at t y t a ll burge r co mbin es Swiss C h e e se , 7 Day Hous e Sa lt B e e f B riske t , Dijon

M ayo, Sa ue rk ra ut , Ru s s ian Dre ssing a nd Frick le s, all

in b e t we e n a Pre t z e l Bun .


Inspi red by t he ow n e rs ' trave ls

by eve r yo ne ’s dre a m bre a k fa st ,

i s sup er l i m i t ed d u e to b e ing

b u n. M ixing a ll t h e se flavo urs a nd

to New Yo rk, t hi s new a d d itio n cured an d p i c kl ed in h o u s e . If you wan t t o t r y th is o ne you’ll n eed t o g et in e a rly.

a ll e nca s e d in a smo ke d brio ch e ing re d ie nts t o ge t h e r, HA N BAO

h ave o n ce a ga in cre at e d a gre at mix o f swe e t a nd savo ur y.

For t he veg g i es o u t th e re , nex t

Situ ate d o n Fo re gat e St re e t ,

QUIN T H O ”. Us i n g 2 H o u s e

tra in s tat io n, HA N BAO se r ve s

up on t he m en u i s “ R U R E A L LY Qui n o a Pat t i es , Ca ra me lis e d Onion s , Ched d ar, Frie d E g g ,

Sweet Po t at o Waf fle Frie s a nd Ch ip o t l e Ket c hup, H A NBAO

a s to n e ’s t h row fro m t h e fo o d 1 2 p m – 10pm eve r y

d ay, w ith its do o rs o p e n t o eve r yo ne a nd a nyo ne .

breaks t he s t i g m a o f th e

tradi t i o n al veg et aria n o p tio n w ith th is N o b eef, N o D ra ma c re atio n . Fi nall y, t he “ DAD DY YA NK E E”, wi th a s t ac k o f 2 do u b le a g e d p at ti es , a p o rk p at ty, ma p le

p ancet t a b aco n , c h e e s e , wa f fle fri es, a f ri ed eg g a nd lu c k y

ch arm s , t hi s b u rg e r re a lly is

th e Dad d y. Ad d s o m e c h ip o tle

ketch u p, b aco n n ais e , a n d ma p le syrup, an d yo u have yo u rs e lf

one o f t he c raz i es t b u rg e rs eve r

i nven t ed . O h, an d d id we me n tio n

th ere i s a p o p t art o n to p to fin is h i t of f ? Thi s b urg er is in s p ire d

SAME VIBE'S NEW FLAVOURS. 37


TUDOR HOUSE Worcester is renowned for its charming and sometimes brutal history, but did you know that some of the heritage sites around the city have also had a fascinating association with food and drink across the years? Here are some of the more unusual facts!

college to learn how to cook invalid

food nicknamed ‘Sickroom Gallery.’

1823 The rule book from Worcester Infirmary shows the Matron as responsible for It was once 3 cottages and the

middle cottage (no. 40) was called

keeping a diet book for patients and

their daily consumption of food and ale.

the Cross Keys Tavern. Friar Street

1806

and 18th centuries and the tavern

Infirmary paid the following for food:

was quite raucous during the 17th

was often the centre of trouble. The

Cross Keys finally closed in the early

1900’s after a customer drowned in a vat of beer he was helping to stir! Richard Cadbury brought it then

and opened a coffee shop for people to buy cheap but nourishing food

people of Worcester away from the

booze! Richard Cadbury had sweets

made at his small factory in Rose Hill, where he employed local disabled

people to help make them. He then sold them through the coffee shop.

No 38, the smallest cottage, was also a

sweet shop where the woman who lived

there sold sweets from the front window. During the 1930’s, you could buy ‘fresh

38

1955

Nurses were sent to the local technical

and drink in an attempt to turn the

Heritage food facts

THE INFIRMARY

fish and chips daily’ from no 42.

Annual accounts shows that Worcester

Cheese

12L 13s 6d

Butter

20L 10s 0d

Butcher’s Meat 264L 5s 0d

Milk

44L 11s 2d

Porter for Patients 22L 11s 8d

Perry & Cyder 25L 1s 0d

(L-Pound. s-shilling. d-pence)


WORCESTER CATHEDRAL

KING HENRY VII’S FOOD REQUIREMENTS ON HIS VISIT TO THE CATHEDRAL PRIORY, CIRCA 1501

875

gallons of wine,

1 2 12

and mace,

8

4

pounds of

The monks of Worcester Cathedral ate

and the great patron saint of the

to be pretty much self-sufficient. They

the existing Cathedral at Worcester city and it is said that he enjoyed his food, with a liking for roast goose!

One day, he gave the order for such a

bird to be prepared for dinner and went

pounds of cinnamon and

had not had time for breakfast so,

pounds of small raisins,

20 4 8

pounds of sugar, sheep,

This Wulfstan was the founder of

about his business. This particular

pounds of dates,

20 3 2 4 4

MONASTIC WAY OF LIFE

pound of saffron, cloves

pepper,

ginger,

250

gallons of ale,

BISHOP ST WULFSTAN

oxen,

dozen pigeons,

dozen capons and chickens, larded capons for the king,

2 1¼ 18 4 300 100 6 20 2 signets,

pheasants,

and plovers,

dozen lapwings herons,

loaves of bread,

quarters of butter, of milk and

eggs,

gallons

quarters of salt!

when he was called upon to officiate

at the Mass, he was extremely hungry and had to pass the kitchen on the

way into the chancel. Unfortunately, a whiff of the delicious roast goose soon got the better of him and his

thoughts turned from prayer to dinner! Needless to say, the ease in which

he was distracted from prayer was a disappointment to him and he

peacocks,

rabbits,

day had been very busy and Wulfstan

vowed there and then, before the

altar, that he would never taste meat again and has been known since as the Patron Saint of Vegetarians!

and drank well and were considered

owned farmland where they grew crops and reared cattle and even kept bees

to make their own honey. They baked their own bread in their bakery and even had their own brewery, where

they brewed a low alcohol ale as it was considered safer to drink than water!

THE COMMANDERY The Commandery became

the headquarters for Charles II's Royalist army during the Battle of Worcester in 1651.

Records from the 'Personal Expenses of Charles II' show the amount that was spent on food in Worcester.

On the eve of the battle (2nd September 1651), 15 pounds and eightpence of

food was purchased for the troops. The food included five 'muttons', ten stone of beef, 36 eggs, a gallon of

vinegar, and a spend of 7 pounds, 5 shillings and fourpence on wine!

39


PEN UNCH WO R NO OR B AST F S RO Y A Y D A SUN SUND &

£

FOR

1 5 F L O W I N GR PP

E OO F R E S E C C I S* PRO LLIN BE

A day in the life of… a restaurant manager Boleros is one of the city’s most popular bars and restaurants. We meet Mahmut Guler, General Manager, Bolero Bar and Kitchen. What do you love most about running a bar? That’s an easy question - the people. I enjoy the challenge of a busy night and love to host and see people enjoying themselves.

40

As well as your main: starter or dessert – or both?

Have you always been in the bar/ restaurant business?

Depends on my mood - if I’m feeling great then it has to be both.

I have worked in hospitality, manufacturing, management and set up my own business but have always had a passion for the bar industry starting early on in the beach bars in Turkey.

What’s best about Worcester city centre? Worcester has so much to offer the character buildings, the river, so many great independent shops but most importantly the mix of people - the Worcestershire community. And of course, I live here! Wine – red, white or rose? Red, specifically Argentinian Malbec. What would your last meal on earth be? Anything my mum cooks.

What do your customers love most about Boleros? I think Boleros has raised the bar in Worcester by offering such a premium venue with a fantastic atmosphere. Our customers love our delicious food, selection of drinks and great service from the team (and hopefully myself!)


MAKING MOVES OFFERING ADVICE F OR MOVING THIS SPRING IS PAUL JONES, DIRECTOR AT ALLAN MORRIS ESTATE AGENTS WHICH HAVE OFFICES ACROSS WORCESTERSHIRE INCLUDING IN SIDBURY, WORCESTE R Spring is in the air and it’s a popular

Whilst you are working on the

thinking about putting your property

tidy up the garden front and back.

time to sell your house. If you are

on the market this Spring, there are several must-dos on the prep list. Family photos and personal

possessions are important to you, but for the purposes of selling, it can be sensible to depersonalise things. Buyers need to picture

themselves in the house and your photos will distract from that.

A decluttered and clean looking house will attract more buyers so consider

putting a fresh lick of paint over the walls and doing some gloss work

where needed, together with clearing

any unnecessary items. Estate agents love to talk about curb appeal so

the first impression really counts.

outside of your property, it’s vital to Spring is in the air so your garden

may soon be budding with colourful blooms – great for saleability! Most important however is to get rid of

weeds, cut the grass, and tidy away

any rubbish or broken garden furniture to smarten up your outdoor space.

Once your home is looking its best, look for an estate agent to value and then market your property. It’s a good idea to get different

valuations but don’t necessarily go with the agent that gives you the highest valuation. Ask questions

about how your agent will market your property and ensure they are

knowledgeable about the local area.

41


HOME SWEET HOME FOOD If you’re looking for some cool inspiration for your kitchen or this season’s stylish dining table settings, you can’t help but be inspired by the wide range of ‘on trend’ items available from the rich array of independent retailers that Worcester has to offer!

42


2

1 3

5 4

6

7

Left to right; 1. Copper Light Pendant - J&E Nevitt 2 Star Baker Sign - Retro Sign Co 3. Bree's Spin GA Dining Chair - Insitu 4. LSA Pearl Wine glasses - Cornucopia 5. Cath Kidston Kitchen Scales - New England 6. East Of India Mug - Brimstone Gallery & Gifts 7. Sara Miller Teapot - Cookmate 8. Neolith Nero Maquina - Purple Granite

8


WHAT’S ON

There is so much to see and do in Worcester but here is a small selection of great events coming up...

WORCESTER

TALL

COMING TO WORCESTER IN JULY

44


The Hive Big Dreamer’s Festival 5-7 April The Big Dreamer’s Festival brings some of the UK’s best children’s theatre companies to Worcester. Supported by Arts Council England, The Hive will be hosting an excellent programme of shows as well as workshops and events being run across the City. Mammoths 3 – 15 April The Hive is celebrating everything ‘Mammoth’ this Spring! The Mammoth Easter Egg Hunt is a fantastic opportunity for you little adventurers out there to

track down the Mammoth and her prehistoric friends in the Lost Landscapes Treasure Hunt! It won’t be a Mammoth egg (because Mammoths don’t lay eggs!), but successful trackers will be rewarded with a delicious chocolate treat!

World Fish Migration Day Saturday 21 April Throughout March, Severn Rivers Trust will be celebrating World Fish Migration Day, with a range of workshops and art sessions for school children being held at The Hive, including during the Easter school holidays. It will culminate with an event at Cathedral Square on World Fish Migration Day itself and a procession through Worcester City Centre, with the celebrations ending at The Hive.

Mammoth Reading Day and Screening of Ice Age the movie Friday 12 April 10am to 4pm The Heritage Lottery Funded Lost Landscapes of Worcestershire project is bringing mammoth stories and games to The Hive’s children’s library this Easter. Make your own mammoth, join in with story time, take part in mammoth games and watch a special screening of the animated adventure film Ice Age (certificate U). Make and Take craft activity - 10am-2pm, £2.50. Ice Age film showing at 3pm. www.iceageworcestershire.com

Mammoth Tales: Hear the best bits of books read aloud at 11am and 2.45pm and bring the Ice Age to life!

45


High St Festival Market 30-31 March and 11-12 May Worcester’s fabulous Festival Market is taking place in the High Street, offering a range of stalls including artisan food producers, giftware, homeware, cosmetics, clothing, plants and delicious street food!

University of Worcester Arena - Em-con 2018 Sunday 8 April - Tickets from £7.00 Calling all fans of comic and fiction cos-play! Em-con is hosting an exciting event and welcoming well known faces from film and tv as well as fantastic cosplay artists.

Guildhall RAF Association Parade Saturday 20 May In honour of the Royal Air Force Centenary Celebrations, come along and watch the RAF Association Parade through the City Centre. The Parade will include a Service Band, marching contingents from the serving RAF and Air Cadets from West Mercia Wing, Branch Standards and RAF veterans. Elgar Festival 1 – 3 June A festival to celebrate Britain’s most famous composer, Sir Edward Elgar including concerts, walks & talks, exhibitions of rare Elgar memorabilia.

46

Worcester Gin Festival 5-6 May Guests will be treated to a comprehensive experience with the opportunity to learn about the history of gin and tasting from a choice of 100 different gins. www.worcesterginfestival.com Festival of Fizz Saturday 9 June An absolute must for all 'fizz fans'! Discover and enjoy a wide variety of anything and everything bubbly.

The Infirmary Museums at Night at The Infirmary Museum 16 – 19 May As part of a UK wide festival, Museums at Night is offering ‘after hours’ access to museums and galleries, bringing a fresh and exciting dimension to its culture and heritage.

The Commandery Oak Apple Day at The Commandary 27 – 28 May (Sunday 27th May 1.305pm – Monday 28th May 10am-5pm) Originating in 1660 as a public holiday, Oak Apple Day celebrates the return to the throne of Charles II after his defeat at the Battle of Worcester. The event will include maypole and morris dancing, a living history camp as well as a 17th century football match. Don’t forget to wear a sprig of oak leaves, as tradition has it, that those who didn’t were thrashed with nettles!


Worcester Racecourse Crowngate Ladies Day Saturday 2 June One of the highlights of the Worcester social calendar! Crowngate Ladies Day at Worcester Racecourse has racing, live coverage of the Epsom Derby on the big screen and live music after the racing from Abba Revival, as well as the famous ‘Best Dressed Lady’ Competition! Visit the website for more information and ticket prices worcester-racecourse.co.uk/

Worcester City Art Gallery and Museum Archives Ice Age Exhibition Saturday 6th June - Saturday 8th September 2018 Woolly mammoths and prehistoric lions roaming around Worcestershire! This amazing exhibition celebrates half a million years of Worcestershire’s history, from the time our ancestors arrived until the end of the last Ice Age 10,000 years ago.

The Royal Porcelain Works Opening of Worcester Live Porcelain Saturday 30 June The Royal Porcelain Works site will be launching a brand new venue called ‘The Henry Sandon Hall’, named after the illustrious Worcester Porcelain expert Henry Sandon MBE. The opening of a brand new arts complex on the site of the famous Royal Porcelain Works. The venue will include The Henry Sandon Hall with 140 seat capacity, The Nest Café and The Showcase Studio.

Worcester OVO Energy Women's Tour Saturday 16 June The world’s best female cyclists will race through Worcestershire this summer as the fourth stage of the OVO Energy Women’s Tour takes place in the county. We host the penultimate stage of the race, which is part of the UCI Women’s World Tour.

In our next issue… Our next July - Sept 2018 issue is all about Summer in Worcester. Pick up your copy for details on Worcester Stands Tall, Worcester Music Festival and Weddings in Worcester.

47


8-10

J U N E 20 1 8 WORCESTER'S

CELEBRATION OF FOOD & DRINK

Discover

Worcester

This FREE event is for all the family and takes place throughout the city centre.

ALE TRAILS cookery demonstrations

Workshops TA S T I N G S E S S I O N S

FOOD

DRINK

f u n ac t i v i t i e s www.visitworcester.co.uk

Visit Worcester

Y MTHA-6TH 5

NEW EVENT WORC GIN FESTIVAL WWW.WORCESTERGINFESTIVAL.COM

tick fro ets

£15mpp

The WORC Social Issue 2  

Welcome to the April-June issue of the Worcester BID magazine, The Worc Social. We’re delighted to be back for our second issue and have...

The WORC Social Issue 2  

Welcome to the April-June issue of the Worcester BID magazine, The Worc Social. We’re delighted to be back for our second issue and have...