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
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 email@example.com Contributors Sam Murphy and Caroline Leah Design by 773 Creative
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
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
Crafted Cocktails With gin making a huge comeback, we ask a handful of Worcester independent bars to give us their secret â€˜how-toâ€™ ingredients.
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
Garnish with a wedge of lemon and a Luxardo maraschino cherry. 7
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
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!
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.
ENG L ISH -G ENT Style & Sophistication
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. Donâ€™t forget your moustache â€“ 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.
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.
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
Best served cold from the fridge, try refreshing and
Thereâ€™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
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
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 are your favourite
motivation to expand
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!
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
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!
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
Pick up your copy of the Good Food Guide 2018, £17.99 available from Waterstones, The Shambles, Worcester.
CELEBRATION OF FOOD & DRINK
J U N E 20 1 8
Now in its fifth delicious year, the Worcester Food Festival is backâ€Ś 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 â€“ Sunday 10 June and is organised by Worcester BID, in association with Cotswold Markets Limited.
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!
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
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
Wor ksho ps M A I N S TAG E
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
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.
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
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.
MILLER & CARTER
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!
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.
WORCESTER FOOD FEST LINE UP You certainly won’t go
hungry at the Worcester
Food Festival! This year’s
Marks and Spencer
Blueberry Hill Patisserie
MKS food dist
Brockleby's Pies Café Cannoli Chock Shop
Food Festival will be
Churchfields Ice cream
stalls ranging from artisan
showcasing an array of
breads, cheese and pies to
Cotswold Distillery Cocktail Co
and refreshing cocktails.
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
Flint and Flame
The Garlic Farm
The cocktail car company
Go Spice Mix LTD Grandad Fat's Gluten Free
The Pudding Shop The Kings Head
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
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
THE IMPERIAL TAVERN
II hid in 1651 after defeat in The Battle of Worcester. It
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.
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. Whatâ€™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 Worcesterâ€™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.
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.
Itâ€™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...
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
24 and have been in the role since 2011!
EATING IN OR DINING OUT?
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 .
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 â€œSW I Z Z B EEFSâ€?. 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
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
Nurses were sent to the local technical
and drink in an attempt to turn the
Heritage food facts
fish and chips daily’ from no 42.
Annual accounts shows that Worcester
12L 13s 6d
20L 10s 0d
Butcher’s Meat 264L 5s 0d
44L 11s 2d
Porter for Patients 22L 11s 8d
Perry & Cyder 25L 1s 0d
(L-Pound. s-shilling. d-pence)
KING HENRY VII’S FOOD REQUIREMENTS ON HIS VISIT TO THE CATHEDRAL PRIORY, CIRCA 1501
gallons of wine,
1 2 12
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
gallons of ale,
BISHOP ST WULFSTAN
dozen capons and chickens, larded capons for the king,
2 1¼ 18 4 300 100 6 20 2 signets,
dozen lapwings herons,
loaves of bread,
quarters of butter, of milk and
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
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!
PEN UNCH WO R NO OR B AST F S RO Y A Y D A SUN SUND &
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.
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.
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!
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
There is so much to see and do in Worcester but here is a small selection of great events coming up...
COMING TO WORCESTER IN JULY
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!
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.
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.
J U N E 20 1 8 WORCESTER'S
CELEBRATION OF FOOD & DRINK
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
f u n ac t i v i t i e s www.visitworcester.co.uk
Y MTHA-6TH 5
NEW EVENT WORC GIN FESTIVAL WWW.WORCESTERGINFESTIVAL.COM
tick fro ets
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...