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Issue 4 | May-June 2013

The Ancient Greek God of Fertility and Wine

A MAGAZINE BASED AROUND OUR SMALL GROUP OF PUBS

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From Field to Fork How our meat reaches your plate

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Any one for a picnic? New exciting dishes on our menus Garden’s updated in time for summer Smith’s, Tobie Norris & Prince Rupert Tallington Farm Asparagus Available whilst stocks last!

Tasty Recipes from The Group’s Executive Chef! see page 18

Meet The Customer David John Allport see page 7


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Dionysus – May-June 2013


Contents What’s Happening Across The Pubs

It's been the coldest March for decades and we have all been left wondering, when spring will arrive. However, Finally we are starting to see a bit of sunshine (hopefully I haven’t just jinxed us all)!! And it’s about time too. It makes everything seem so much better when the sun is shining – the flowers are bright and blooming and everyone seems to have a smile on their face in the anticipation of a heat wave or just anywhere above 15 degrees!!

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The Tobie Norris The Lord Nelson The Prince Rupert The Periwig and Parade Smith’s of Bourne Jubilee Garage

5 8 9 10 12 13

Uffington Cricket Club

6

‘5 Day Test’ Cycle Challenge

Meet The Customer

7

David John Allport or ‘DJ’ as we know him

From Field to Fork

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How our meat reaches your plate

What’s in a name?

16

Find out how Smith’s got its name

Have you tried…

17

Heidi & Tony from The Prince Rupert visit Leeds

There is something wonderful about a British summer – I think it’s because of it’s unpredictability, that we talk so appreciatively of sudden warm snaps, that we whip off our clothes and dive into the sea the moment the sun comes out – we know it won’t last.

Recipes from our chefs

If you’re in southern Europe, you can take your time undressing on the beach – you know it will be sunny, not only in half an hour, but also tomorrow and the day after that, throughout the summer. Yesterday, when the sun came out for nearly half a second, my neighbours rushed outside to have a glass of wine on the lawn. The temperature was barely above freezing.

Life on the farm

18

Pancetta, asparagus and Lincolnshire Poacher muffins with ale and cheese rarebit

Wine of the issue

18

Ross Dykes reviews Prosecco Fiol

19

We ask Michael’s brother Andy to tell us the facts about asparagus

‘Meet the neighbour’

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Hoppers Jewellers of Lincolnshire

Work With Us / How to Contact Us

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Withstanding all this we have been planning ways for you to enjoy your summer with us. Nick’s new Picnic on the menus at both The Tobie Norris and The Lord Nelson seems to be the perfect excuse to meet with friends and chat long into the night over drinks and nibbles. If on the frequent occasion it does rain you can move indoors and if you need to get a BBQ fix just order one of those too – without the smoke, grease and hassle!! Also we have a fantastic recipe for our own asparagus and our meet the neighbour section is definitely one for the girls with Hopper the Jeweller showing us into their business world. So hope you enjoy and look forward to seeing you in one of our gardens somewhere come rain or shine.

Sophia

Editor Sophia Whitaker – sophielwhitaker@hotmail.com Publisher Michael Thurlby – office@thethurlbygroup.co.uk Magazine Design mb creative – info@mbcreativeuk.co.uk Photographers Robin Stewart – www.realfoodphotography.co Tim Scrivener – Agriphoto.com Nigel McMillan – www.photo43.com Disclaimer: Copyright (c) The Thurlby Group. all rights reserved. no part of this publication may be reproduced or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, or be stored in any retrieval system, of any nature, without prior permission from The Thurlby Group. Any views or opinions expressed do not necessarily represent the views or opinions of The Thurlby Group or its affiliates. Disclaimer of Liability. Whilst every effort has been made to ensure the quality and accuracy of the information contained in this publication at the time of going to press, The Thurlby Group and its affiliates assume no responsibility as to the accuracy or completeness of and, to the extent permitted by law, shall not be liable for any errors or omissions or any loss, damage or expense incurred by reliance on information or any statement contained in this publication. Advertisers are solely responsible for the content of the advertising material which they submit to us and for ensuring that the material complies with applicable laws. The Thurlby Group and its affiliates are not responsible for any error, ommission or inaccuracy in any advertisement and will not be liable for any damages arising from any use of products or services or any services or any action or ommissions taken in reliance on information or any statement contained in advertising material. Inclusion of any advertisement is not intended to endorse any views expressed, nor products or services offered nor the organisations sponsoring the advertisement.

Dionysus – May-June 2013

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What’s Happening Across The Pubs

What’s Happening Across The Pubs The last couple of months have been quite hectic within the group not only with all the events happening in each of the pubs but also behind the scenes. We are in the process of spring cleaning, (for want of a better expression). We have sourced a new Prosecco which is currently being trialled in both The Tobie Norris and The Lord Nelson (See our wine of the issue for more details). We have also introduced a great new range of soft drinks called Fentamans Beverages – Which are a range of Botanically Brewed Drinks!! The range has some really nostalgic flavours such as Dandelion & Burdock, Victorian Lemonade and Traditional Ginger Beer. Liam Mountford

Employee of the issue The Thurlby Group comprises of a huge number of people and sometimes it is difficult to recognise each and everyone of them but we are aware of all our staff's contributions and know that the organisation wouldn't be half as good without them. We have got together with Carlsberg to give one of our employees a well deserved thank you for all their hard work and continued support of the business. We will be giving each winner some Carlsberg goodies and a voucher for £50.00 to be used in any of our establishments. This issue we would like to congratulate Liam Mountford for being voted Employee of the issue. Liam is our Head Chef at Jubilee Garage and he has worked his way through from bar man to this position. He has a great understanding of the customers needs and wants and acts as an Assistant / Back Up to Sam our Manager helping her in the day to day running of the pub. He also has some great, fun ideas for the pub – Liam recently organised and ran our Hot dog eating competition on Easter Sunday and it proved to be a great success. So much so that he is looking at planning another eating competition to be held Bank Holiday Monday 27th June.

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Dionysus – May-June 2013

The Lord Nelson, Tobie Norris, Jubilee Garage and The Prince Rupert have new menus that are cooking up a storm!! They have great new dishes that are utilising both our own meat from the farm and fresh, seasonal ingredients. Such as The Celebration of Tallington Lamb. We are now selling pork pies (sourced from each pubs local butcher) served with a generous helping of Piccalilli. And lastly, Coming soon we have a 10 pie / 10 beer festival – details have yet to be confirmed but planning is well under way so look out for an update!


What’s Happening Across The Pubs

© Robin Stewart – www.realfoodphotography.co

Anyone for a picnic?

The Tobie Norris

They really liven up the garden and make it feel fun and summery. Michael spotted something very similar in one of his favourite places for a picnic lunch in South Africa, “The Round House”. However he has added his own personal twist with the bright colours. We think they are just perfect to enjoy one of Nick’s new picnics and a glass of prosecco on. Also Don’t forget to check out the new beehives which look really affective and sweet at the front of the pub. A quick News Flash for you – Stamford has been chosen to feature in the Sunday Times again. This time it will be named as one of the best 30 walks in the UK. Look out for a Tobie Norris mention, recommended for a quick refresher after all that walking!! The new menu is firmly in place and includes some really exciting new dishes such as the beetroot cured smoked salmon with baby crab cakes. Also we have a pork pie available from the bar for just £6.95. Our pork pies in Stamford are sourced from Grasmere Butchers – a local favourite.

Will is continuing his beer focus weeks with Hopshackle supplying 10x beers and will begin on Monday May 20th. June will see Fullers on the bar with another 10 exciting real ales from Monday June 17th.

20% OFF All Takeaway Pizzas

The Tobie Norris has had a garden transformation ready for those long, lazy summer days. Gone are the old fashioned tables and chairs and in their place are brightly coloured picnic benches.

throughout May & June with This Voucher!

Cut it out and hand in when ordering Offer available at: The Tobie Norris, The Lord Nelson & The Prince Rupert. Lunchtime: Mon-Sun 12pm-2.30pm Evening: Mon-Sat 6pm-9pm Not to be used in conjunction with any other promotion or offer.

The Tobie Norris, 12 St. Pauls Street, Stamford PE9 2BE t. 01780 753 800

Dionysus – May-June 2013

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What’s Happening Across The Pubs

Uffington Cricket Club ‘5 Day Test’ Cycle Challenge

Nine members of a Lincolnshire cricket club are looking to put themselves through the pain barrier next month in aid of a brand new pavilion for their club. Uffington Cricket Club, based near Stamford, have been in existence for over 150 years, but with their crumbling facilities, the club have decided they need to raise £20,000 to build a new pavilion. As part of their fundraising, 9 of the 1st team have undertaken the mammoth challenge of cycling between the 5 iconic test cricket match venues in 5 days, a distance of over 550 miles. The Rutland League club’s current pavilion has become a health and safety hazard, with rotten flooring, vegetation coming through the walls, and an unstable roof. As the 1st team have risen up the local leagues, their facilities have also become somewhat of an embarrassment to semi-professional visiting teams. What’s more, club officials have become concerned of the dangers to Juniors playing for the new U9 and U11 sides, and therefore decided to act. To raise the funds, the club have arranged smaller events like quizzes, race nights, and clothing sales, but the main bulk of the funds will come from an exclusive ‘Ball’ at the William Cecil in Stamford, and sponsorship for the gruelling cycle challenge over the May Bank Holiday. The cycle event will see team members cycle from Uffington, to Lords and the Oval in London, then onto Edgbaston in Birmingham, Old Trafford in Manchester, Headingley in Leeds, Trent Bridge in Nottingham, and then back to Lincolnshire. At an average of 120 miles a day for 5 days, it certainly won’t be an easy task. To train for the event, club members have been on various weekend cycle rides around the Rutland area, and also will go on a 160 mile round trip to Norfolk on April 15th. Challenge leader, Will Fry has said ‘we know it won’t be an easy task. A few people have dropped out already when they’ve seen the enormity of the task, but we hope that at least 6 of us will complete the challenge and raise a minimum of £6k for the new pavilion’.

The 9 team members set off on Thursday 23 May, returning on Bank Holiday Monday 27 May. They would like to thank Rutland Water Cycling and Ian Williams Ltd for their help with equipment for the challenge. You can sponsor the team via www.sponsor-uffington.co.uk

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Dionysus – May-June 2013


Meet The Customer

QUICK FIRE FACTS Full Name: David John Allport “DJ”

Favourite Food: Amanda’s Thai Curry

Favourite Pub: Tobie Norris, The Falkland Arms at Great Tew, Nellie’s Pub and The Churchill in Kensington

Hobbies: Real Ale, Travelling, Music and Food

Favourite Restaurant: Harry’s Place, Great Gonerby

Favourite Beer: Depends on his mood – But Bishops Farewell and Saltaire Brewery Beers

This month we have chosen a customer who seems to always be in at least one of our pubs once a day. In fact he has well over 10 Tobie Norris t-shirts and is probably one of our best customers whose opinion on all things beer we highly respect and value. David John Allport or “DJ” as we know him has been living in Bourne for the last 24 years and is a great Real Ale enthusiast as well as a Thurlby Group advocate!! However there is a lot more to DJ than meets the eye. DJ was actually born in Doncaster but moved to Leeds when he was just 8. He attended Salts Grammar school and is now pleased to note that one of his favourite breweries is based in the very same town, Saltaire Brewery. DJ moved to Hull at around 16 and attended Beverley Grammar. This is where he first discovered Real Ale, As frequently the students would skip school for a cheeky drink but would hide out in the oldest pub in town as this was the last place the teachers would think to look!! The pub is actually called The White Horse (a fact that DJ only found out many years later) as all the locals know it affectionately as Nellie’s. Aptly named after one of the three sisters that ran it. It is a traditional pub with flag stone floors and open fires. Nelly created her own beer which she liked to call “Nellie’s Old Beer.” It was beer mixed with port which she sensibly only served in halves and limited each customer to just 3 each a day!!!

He is often in his favourite band t-shirts and goes to many gigs each month, his last being at Shepherds Bush Empire, where he saw Roger Chapman reunite with Family. DJ describes his music taste as varied – liking Folk, Classical, Heavy Metal and a lot of new Indie bands such as Kings of Leon and Elbow. Together with his best friend of 18 years, Amanda, he likes to travel indulging in his favourite loves Real Ale, Fine Dining, Music and Historical sites. They have been to many festivals together and travelled around both England and Scotland taking in some amazing sites on the way. One of DJ’s favourite things is to dine in fantastic restaurants with a nice bottle of wine. He tends to judge a restaurant on the cheese board as this is one of his favourite food indulgences. For this reason DJ highly recommends The former Michelin Star Winteringham Fields restaurant, which is situated near the centre of the village, owned by Great British Menu 2012 winning chef Colin McGurran. Colin has his very own Fromagerie and has some of the most exquisite and delicious cheeses ever!! Some of their other favourite eateries have to be The Fat Duck at Bray, Locally they like to treat themselves at Harry’s Place in Great Gonerby, and Restaurant Gordon Ramsey on Royal Hospital Road.

DJ feels he is very lucky – he is doing a job that is based around his hobby, surrounded by great friends and family and manages to have as much free time as possible to indulge in his favourite pastimes!!

When DJ left school he joined an architects office as he liked to draw – he became an architects technician for 18 years. Designing projects that were very mixed and varied from Pig Farms to Hospitals. In his spare time DJ is and was an aviation enthusiast – he even ran a group for many years. It was from this interest that he was approached / head hunted to become News Editor for the largest Aviation magazine in the UK. He now looks after Air Forces Monthly and their new online addition Air Forces Daily. His current position means his working hours are pretty varied and can be quite long. Often he will come down to the pub for a few pints before heading back to complete his latest addition. DJ is a keen festival goer and has been to every Glastonbury festival for the last 20 years – now that deserves respect!! He has also been to V Festival and Download but still returns back to his beloved Glastonbury every year. He couldn’t name his favourite festival but did say: “The most memorable and exciting are often the ones with disappointing headline acts as then you are encouraged to move around more and discover new artists you haven’t heard before.”

DJ with best friend Amanda relaxing in The Tobie Norris, Stamford

Dionysus – May-June 2013

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What’s Happening Across The Pubs

The Lord Nelson

© Robin Stewart – www.realfoodphotography.co

Over in Oakham, Michael has been busy freshening up the plants outside and making it feel a lot more spring like. We have also added a few more pictures to our Nelson collection in “The Nelson Room”.

The new menu is proving ever popular and they too have a pork pie on the bar for just £6.95 which is going down a treat. We are using Nelsons Butchers in Oakham for our Lord Nelson pork pies and they are a real local must. The Sunday Jazz & Tapas afternoons are working great, providing a real relax for its regulars. See the advert (bottom right for further details. Adam is going to be starting a beer focus event each month – where he will try 10 different beers from a different exciting Real Ale Brewery for you all to try. In May, He has chosen Hopshackle and June he is yet to decide.

Lastly, We are continuing to support the Oakham Cricket club this summer and wish them well in the new season!!

Jazz, Tapas & Nibbles Sunday Afternoons from 2.00pm on the following dates:

Sunday 12th May – Chris Conway Duo Adam Dale (centre) hands over new kit to Oakham Cricket Club Chairman, Andrew Counsell (left) and Nick Begy.

Chris Conway (vocals/piano) & Andy Nicholls (sax)

Sunday 26th May – Bill Coleman Duo Bill Coleman (double-bass) & Jason Ashworth (piano)

Sunday 9th June – Blue Juice Duo Jane Oliver (vocals) & David Graham (piano)

Follow DG_Music on twitter for all gig updates and future events

Sunday afternoons just got even better!

t. 01572 868340 www.thelordnelsonoakham.com

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Dionysus – May-June 2013

The Lord Nelson, 11 Market place, Oakham, LE15 6DT t. 01572 868340


What’s Happening Across The Pubs

Head Chef Matthew George (right) and Senior Sous Chef Jamie Footit (left)

The Prince Rupert The Prince Rupert has seen the return of Head Chef Matthew George. He has returned to The Prince Rupert after spending 6 months in Smiths of Bourne so he could learn and develop in another kitchen. Together with Senior Sous Chef, Jamie Footit, the boys are intending on introducing a new and exciting menu to include some American Classics, (such as Pulled Pork and BBQ ribs) to be complemented by Tony’s vast range of American Craft Bottled Beer. The music is still proving popular with bands playing on Tuesday and Sunday nights. However don’t forget that the “Music Room” is also available for functions, parties, Weddings, Christenings or just a simple excuse for a family/friend get together!! It has a great intimate atmosphere with a very cool/chilled out vibe and best of all its very own bar area. Please contact The Prince Rupert for further details.

The 18th Newark beer festival will be held from 24th - 26th May and we too will be having a beer festival of our own, seeing six beers from Liverpool Craft Brewing on gravity. So why not coming down and have a try!!!.

Ken Forrester’s “Petit” range of wines can be either purchased in our pubs for just £18.95 or taken out to enjoy at home for just £8.95 per bottle. The Prince Rupert, 46, Stodman Street, Newark, NG24 1AW t. 01636 918121

Dionysus – May-June 2013

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What’s Happening Across The Pubs

Surely the best thing that happens in May is not just one bank holiday but two!! And we have got loads of your favourites to make sure that you make the most of that extra day off!! During both May bank holidays we will: • Be open until 2am. • Doubling up on any main spirits for just £1 both day and night • Our resident DJ will be playing all your “Shout Outs” and favourite tunes from 10pm onwards Thursday, Friday, Saturday and Sunday. In June we will also have lots going on to keep you entertained… For instance what screams British Summer more than anything else – it has to be the oldest tennis tournament in the world, and widely considered to be the biggest and the most prestigious… Wimbledon!! Starting on the 24th June running until the 7th July. So why not come down and support your favourite player!! Don’t forget that throughout all the football games and tennis matches we are offering £10, 4 pint pitchers on Carlsberg, JHB and Thatcher's – so why not come down and support your favourite team!!! Did you know… You can also hire the top floor of the periwig for all your special occasions with private bar and toilets available… Contact Jimmy or Naomi by info@the-periwig.co.uk for more information and price.

UPCOMING FOOTBALL FINALS FA Cup Final

m Saturday 11th May, kick off 5.15p Wigan Athletic v Man City

UEFA Europa League Final

m Wednesday 15 May, kick off 7.45p Chelsea v Benfica

UEFA Champions League

m Saturday 25th May, kick off 7.45p h Borussia Dortmund v Bayern Munic

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Dionysus – May-June 2013

Advertise with Us Would you like to advertise your business or service in Dionysus Magazine? Our publication is distributed to 6 pubs across 4 towns. If you would like more information or to discuss placing an advert in the next issue please call Sophia on 07584289662 or email sophielwhitaker@hotmail.com Don't worry if you haven’t got artwork set up as we also offer our design services for just £40.00 and this covers any size advert. Have a look at our website to see all of our establishments and previous issues of Dionysus.

www.thethurlbygroup.co.uk

The Periwig, 7 All Saints' Place, Stamford, PE9 2AG t. 01780 762 169


Who’s on…

? e d a r a P g i eriw

Well you have all been out in your droves but just who got papped by our Periwig camera team this issue?

Blackmail and bribes are taken for anything you don't want to be seen!! If you want to get in on the deal forward any of your photos to the periwig info@the-periwig.co.uk for your chance to be spotted!!!

Like ‘The-Periwig’ on facebook

Follow @The_Periwig on twitter

The Periwig, 7 All Saints' Place, Stamford, PE9 2AG t. 01780 762 169

Dionysus – May-June 2013

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What’s Happening Across The Pubs

Summer in full swing in Smith’s new Garden

We have a new Head Chef at Smith’s and he is currently working on his new menu so he can put his stamp on the food. Look out for his new exciting dishes which should be implemented in May. The play equipment is now firmly in place and the garden has been slightly altered to accommodate it. Choppy has removed the fence and laid a longer stretch of patio so parents can now watch their children playing from wherever they choose to sit in the garden. Along with the new menu we are looking to change the style of our lunchtime service by introducing a new Deli section. This will be in place by June and will offer freshly prepared baguettes, cakes and deli delights made in our new deli area just after the bar area. We will also be showcasing some of your favourites for you to take home – Our Cretan Gold olive oil, Ken Forrester wine and our infamous cakes and brownies will all be for sale from “Smith’s Deli” for you to enjoy in your own home.

Chris is also organising some Real Ale Focus weeks – Skinners will be featured for the first May bank holiday (3rd-6th) and he is planning a Darkstar weekend for the second May bank holiday (24th-27th). We are also going to do a Fullers weekend in June, date to be confirmed. 12

Dionysus – May-June 2013

Coming Soon… modena red BALSAMIC VINEGAR

Perfect for dipping, cooking and salad dressings and complements our Cretan Gold olive oil beautifully. A product of Italy exclusive to

www.thethurlbygroup.co.uk

Smith’s of Bourne, 25 North Street, Bourne PE10 9AE t. 01778 426819


What’s Happening Across The Pubs

s n r u t e R Pizza The Jubilee is excited to announce the long awaited Return of The Pizza. However we are moving away from our traditional thin based which we serve in our other pizza pubs. The Jubilee Garage's pizza will be a pan pizza to compliment our new burger menu.

We are extremely pleased to welcome Matt Towers as Assistant Manager to the Jubilee. Matt has worked with us for quite a few years in our other pubs and has really made a great impression on us and we are sure he will on you too. Matt has been positioned in the Jubilee to help compliment Sam and bring his passions for Real Ale and Sports into the pub. The hot dog competition proved so popular that we are planning another eating competition!! It is to be held on Bank Holiday Monday 27th May and we will see people endeavour to eat as many spicy chicken wings and legs in the quickest time. The winner will receive a £200 cash prize.

Live Music

We have decided to change our restaurant service style, many of you will be pleased to hear that we are now switching to table service for both drinks and food. So all you have to do is choose a table and wait for one of our waiting staff to come and look after you. Also the jubilee is pleased to be sponsoring Witham Wackers Cricket Team and we wish them all the best in their coming season. We have also joined the Bourne Summer Pool League so please get in touch if you would like to be part of our team.

Lastly, The Jubilee made an appearance in CAMPER Magazine – as they loved our VW Camper van bar!! Have a look at the article (below).

The bands playing throughout March and April are listed below:

Dates of bands: Sat 4 May

Red Bird

Sun 5 May

Kings of Edam

Sat 11 May Joel & Martha Sat 18 May Mullered At The Mill Sun 26 May Darren & Mee Sat 8 June

Red Bird

Sat 15 June Monroe Duo Sat 22 June Calder & Hartmann See our website for detailed information www.jubileegaragebourne.com

Jubilee Garage, 30 North Street, Bourne, PE10 9AB t. 01778 392700

Dionysus – May-June 2013

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Our Lincoln Red Beef Bourguignon Pie, available at The Tobie Norris in Stamford and The Lord Nelson in Oakham

From Field to Fork Recently there have been so many scandals and press findings based around meat products it has made us all question, just what are we really eating? Today, we as consumers want traceability, we want to buy local and help support small businesses that are offering “Real” products. With this in mind we thought we would share with you the process of our livestock, through to the butcher and out on to your plate. Wherever possible we try to use our own meat supplies from our own farm. In this way we can ensure that we have done all we can to make the meat in our pubs the best quality it can be. If the farm is unable to supply the demand we only use trusted local butchers who are supplied by local farmers. By now most of you are probably aware that Michael along with his pubs also keeps sheep, cows, chickens and the odd pig on the family farm. Michael has always been interested in animals and actually went to agricultural college and spent the first few years of his working life as a sheep farmer. Even when he veered away from the farm he still maintained a certain amount of live stock and today that number just seems to keep growing. We currently keep around 150 sheep and 40 cattle. The cattle were a fairly new introduction. About 8 years ago Michael decided he would like to buy some Lincoln Red Cattle as “they would look pretty in the field”. They are also what his Grandfather kept and being one of the UK’s oldest native breed of beef cattle originating right here in Lincolnshire, he felt it was only apt.

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Dionysus – May-June 2013

The animals we keep are left out to graze on the open fields and really have a life of bliss – they are fed only the best. It normally takes about 2 years for a heifer or steer to be ready and a lot of tender loving care. The lambs are quicker, for example this year we lambed in February and some of the earliest lambs will be ready to go next month. Unlike many other farms we transport our livestock ourselves to our local abattoir / butcher -To ensure they are as calm and relaxed as possible. The butcher we use is N. V Gagen & Son who are based just outside of Wisbech. The butchery business of N.V. Gagen & Son was established by Neville Gagen in High Road Gorefield in 1939. Neville Gagen was born and bred in Gorefield and in 1934 he joined Sainsbury

© Robin Stewart – www.realfoodphotography.co

Feature | From Field to Fork


Our Cows at Tallington Farm

N.V. Gagen & Son, High Road, Gorefield

Limited in London where he served and successfully completed his apprenticeship in the butchery department. Having risen to the position of Head of the Butchery Department at Sainsbury's Marble Arch Branch, he returned to Gorefield in 1939 and established his own business under the name N. V. Gagen at High Road, Gorefield. Apart from 4 years away serving king and country between 1941 and 1945 Neville Gagen devoted his whole time and attention to building up his business, ensuring it provided first class meats and service to the local communities In 1953 the business relocated to it's current premises in High Road Gorefield. In 1975 a further shop was opened at Walsoken, near Wisbech. N.V. Gagen & Son is still a family run business, managed by Neville Gagen's Son, Kevin Gagen, and daughter Wendy Cole. N. V. Gagen & Son make all of their own Sausages, Haslet, Pork Cheese (Brawn) and Pies. They increased their production to include the supply of bakery products, offering a wide range of fresh bread loaves and rolls. Additionally it also produces a wide selection of cake and confectionary products, such as donuts, ĂŠclairs, Eccles cakes etc.

Kevin Gagen and Wendy Cole at N.V. Gagen & Son

closely with government organisations to ensure all animals are treated humanely and full animal welfare controls are followed. We choose Gagen & son because of their wealth of knowledge and experience but also because of the profession ability and high standards. As we all know selecting a good cut of quality meat from your local butcher isn't just about buying the most expensive fillets. It's about getting the best cut to suit your recipe and their experienced butchers know what they're doing and they prepare each cut with just the right amount of fat to ensure it stays tender and juicy when it's cooked.

Our meat is left to hang for around 3 weeks to ensure it will have the best flavour possible. Gagen & son will then mince it for our burgers, dice it for our pies, the sirloins are cut into three, rib eyes left as steak and the ox-tail is left for Michael to enjoy!! A Celebration of Tallington Lamb

To ensure their customers receive the best quality meat, N. V. Gagen & Son added their own private abattoir to the business in 1955. The slaughterhouse was opened by Neville Gagen to ensure top quality meat was provided to customers by having local stock slaughtered on site. The abattoir is one of the only privately-owned in Cambridgeshire and is fully compliant with all EC regulations. They work very Dionysus – May-June 2013

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What’s in a

name?

Whiskies (stocking over 200 varieties at one point) and home-blend teas.

This issue we have chosen to tell you about the history of Smiths in Bourne. Last month when we were clearing out the office we found a treasure trove of old photos and letters which really tell you more about the history of the place far better than words simply can – As you can see. The building that the Smith's public house occupies was last a public house back in 1857. It was then purchased by a Mr. John Smith who decided to set up a grocery store on the site. The store soon became synonymous as a place for courtesy and friendly service. The business was passed down through four generations of Smith's and developed a reputation for specialities such as fine Malt

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Dionysus – May-June 2013

At its height the business employed over 20 employees on the site. Smith's grocers was a truly traditional British grocers with well stocked wooden shelving behind the counter and loose goods to be weighed and packed; everything from sugar, to bacon, butter and flour. The shop finally closed its doors to the public in 1998. Michael Thurlby acquired the building in 2001 and after a major refurbishment, tastefully mixing new styles with lovingly restored old features Smith's opened in May 2002. Since then it has become key to the life and leisure of the town, being frequented throughout the day and long into the night by local families, businesses and passing trade. The design and architecture of Smith's was recognised in 2003 when it was awarded category winner of the CAMRA (CAMpaign for Real Ale) pub design awards. Today further interior tweaks have been realised and it remains a great example of what can be done with a key piece of market town architecture and a keen vision.

Smith's has added real value to its home town of Bourne, so next time you're near why not pop in and have a look for yourself?


Feature | Have you tried…

The Metropole Hotel Kings Street, Leeds, West Yorkshire

Following their passion for pubs and real ale, Heidi & Tony from The Prince Rupert recently took a short break to Leeds, approximately 1 hour from Newark by train. They stayed at the Metropole (which they found at a bargain price on Trivago!) which was central to everything and very grand. Below is an account of their weekend…

The Adelphi

Over the next few days we found many cracking boozers ranging from the lovingly maintained “gin palaces of the 1900’s” to this years latest cutting edge craft beer bars and everything in between. On the gin palace side of things, “The Adelphi” is a prime example of the glorious faded glamour most of us admire in an old boozer with plenty of wood panelling, leather seating, old chandeliers and crushed velvet wall paper with a fine array of local beer and a few big names on the handpumps as well. There’s a nod to the craft beer revolution featuring America’s Brooklyn lager and a Belgian fruit beer. Not far away and from a similar era is “Whitelocks”, hidden down and ally off the high Street, this is a must for lovers of ceramic bars with copper tops (heritage listed) and reputed to be the oldest pub in Leeds. They had a wide range of well kept beers including the finest pint of Old Peculiar you could hope for. To move on to the latest in pub fads, “Friends of Ham” is an absolute must see. A brief glance through the small shop front window and you would be forgiven for thinking you were about to enter a small Spanish tapas bar, with legs of ham being presented in various food erotic poses and sausages hanging likewise from the top of the bar. Fortunately this is only part of what Friends of Ham are about. They offer an interesting array of hand pumps

which are dwarfed by the exotica of the latest craft beers from London and elsewhere, making this place as cutting edge as it gets. Finally we have “The Hop”, Ossett breweries tap pub, built into the arch of a railway viaduct with a funky mezzanine drinking area above the long and well appointed bar, a great place to enjoy Leeds’ finest during the day and a trendy place to drink at night. Very interesting decor with changing coloured lights to highlight the pop art painted onto the arched ceilings… fab!

Summing up, Leeds is another beer heaven, whether you are CAMRA member seeking great real ales or a more liberal occasional craft beer fiend, like myself, there is something for everyone in Leeds!

Whitelocks

Whitelocks

If you would like further information or to book: Visit www.methotelleeds.co.uk or search on Trivago for The Met Hotel Leeds. The Met Hotel Leeds, King Street, Leeds, West Yorkshire, England, LS1 2HQ Dionysus – May-June 2013

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Recipes

from our

Wine of the issue

chefs

£ 2 5 .9 5 per bottle

Pancetta, asparagus and Lincolnshire Poacher muffins with ale and cheese rarebit. Ingredients Muffin:

• 2 free-range eggs, lightly whisked

• 1 tbsp vegetable oil, plus extra for greasing • 250 g of Tallington Asparagus

• 75g unsalted butter

Last month myself, Michael, Will, Nick and Adam were in London on a wine tasting with a company called Enotria wines, whom we have now chosen to supply some of their ranges in our wine lists.

• 250ml buttermilk

Rarebit:

• 8 rashers pancetta, diced

• 25g butter

• 75 g of Lincolnshire

• 375g grated

Poacher cheese, grated

mature cheddar

• 250g plain flour

• 90ml of Adnams bitter

• ½ tsp coarse sea salt

• ½ tea spoon of

• 2 tsp baking powder

Dijon mustard

• ½ tsp bicarbonate

Wine: Prosecco Fiol Country: Italy Producer: Veneto Area – Prosecco D.O.C. (Denominazione di Origine Controllata

• Seasoning – A splash of

of soda

Worcestershire sauce

Cooking method For the rarebit Melt the butter in a pan, then add all the ingredients to the pan on a low heat, stir and bring to the boil. Take off the heat and allow to set, when set and cold, mould into a 2 pound coin shape and size. For the muffins Preheat the oven to gas mark 6. Grease and line a 12-hole muffin tin with muffin cases, Pan fry the Pancetta and the Asparagus in a hot pan for 4-5 minutes. Then drain and dry with kitchen paper. Roughly chop the Asparagus and set aside. Combine all dry ingredients and most of the cheese in a bowl. In a large jug, mix the whisked eggs, melted butter and buttermilk. Pour the egg mixture over the dry ingredients and fold together using a large spoon until just combined. Fold in the cooled Pancetta and Asparagus .Incorporating all the ingredients quickly without over-mixing will give light, fluffy muffins. Spoon the batter equally among the cases, then bake for 18 minutes until golden and risen. Remove the muffins from the oven, place the rarebit onto the top of each muffin and return to the oven for 2-3 minutes. Remove the muffins from the tin and place on a cooling rack until ready to serve.

Download this menu from www.thethurlbygroup.co.uk

Whilst browsing through the hundreds of wines on their lists we stumbled across Prosecco FIOL which we fell in love with. We unanimously decided to buy some and include it on The Tobie Norris and The Lord Nelson wine lists- to be sold by the bottle or by the glass. As we all know Italians are best known for their worshiping of life and indulging in all earthly pleasures. Positioned in the Mediterranean, Italy is blessed with the perfect blend of sun, sea and mountains. FIOL comes from the Veneto region, the Italian region well known for its history and famous cities such as Venice, Verona and Treviso. Prosecco is seen as one of the ‘in’ things to be drunk out there. I suppose like the British and there Real Ale. FIOL is produced in the countryside in the surroundings of Treviso. This prosecco is far more refined than our previous one, with lighter bubbles and more distinctive sweeter flavours. Perfect for a summers day, when it comes!!!! The extra dry Prosecco FIOL shows a light straw color and flavours of mature crab apple. With a shrewdly contained alcohol, acidity, lively but not overbearing it delivers freshness and palatability, savory and a slightly sweeter taste, contributing even more to preserve that character so appealing and inviting.

Currently on sale at The Lord Nelson and The Tobie Norris £4.50 a glass or £25.95 per bottle Review by Ross Dykes

Recipe created by Nick Buttress

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Dionysus – May-June 2013


Life on The Farm

Well lambing is all over for another year – thankfully we can report that we had an excellent year with very few trauma’s and a lot of three’s!! All the lambs are jumping around the fields and literally seem to be growing by the minute!! Its amazing how quickly they progress once they have grass, sunshine and open air. The cattle are ever increasing – we have had six calves since the last issue. We have separated the calves and their mothers from the rest of the herd so they can bond more easily without the noise and pressure from the rest. Also we have segregated our older calves that are now 6 months old from the rest of the herd but only by a gate between them so they can still see each other. Within a couple of weeks they will need to be removed completely so the Bull doesn’t get tempted and so they have a chance to grow and develop on their own steam! Through May/June it is Asparagus season on the farm – Normally we are picking bunches of Asparagus in April but with all the cold wet weather this Winter we are yet to see our first bunch!! However it is pretty fast growing stuff once the sun does come out!! Michael’s brother Andy grows the Asparagus – He has just over 4 acres where he grows what has long been considered the best UK gourmet vegetable. Our farm in Tallington houses the perfect conditions for growing this crop- the soil needs to be well-drained, light and gravelly. It all began back in 1988 when Andy decided to try some In his vegetable patch and see what happened… the crop was so bountiful and successful that Andy planted some Asparagus with the view to sharing it with the rest of us. The short but sweet British asparagus season surprises us every year – either by making an early appearance in April or making us wait with anticipation well into May. With one of the shortest seasons of any outdoor-grown vegetable crop, coupled with ever-increasing consumer demand , the start

date of the British asparagus season has become a subject of scrutiny at this time of year among chefs, foodies, media and growers alike. The unpredictability of the season can be largely put down to that of the great British weather, as asparagus is a notoriously sensitive crop. While the official season start is around St George’s Day on 23rd April the cool temperatures and wet weather in April and May resulted in a very late start to the 2012 season, with the first spears not arriving until mid-May.

We have written a great new Asparagus menu using Andy’s Asparagus which will be cut fresh daily throughout the season. However you can buy some for yourselves either directly from Andy at The Farmhouse, Mill Lane, Tallington, Stamford, PE9 4RP or at The Tobie Norris. It is just £3 a bunch.

We put some questions to Andy to help you learn more about this wonderful crop When does the Season Begin? That is the question. Because asparagus is a naturally grown crop, growing in the notoriously fickle British climate, the time at which it makes its first appearance each year is always a subject for much speculation. Asparagus growers generally say that the season lasts from 24th April to 21st June – but don’t hold us to it! Is it true that asparagus is a member of the lily family? Yes. Is asparagus some kind of ‘new’ veg? Strictly speaking... No! Asparagus can be traced back to Romans times (1st Century AD) making it rather an ‘old favourite’! What’s with all the colours? Asparagus comes in green, purple, white... or somewhere

in-between. The white variety (grown by our European neighbours) is grown in the dark to stop any colour developing. The vast majority of British asparagus is green. Why is asparagus perceived to be expensive? Asparagus is actually quite difficult to grow and time intensive too. It has to be planted for three years before it yields any spears and it all has to be cut by hand – no machine is precise enough to select just the spears that are ready to be cut. So when you consider that you’re buying a lovingly tended, bunch of British gastronomia, around £3.00 per bundle doesn’t actually seem that expensive at all does it? Over the years Andy has built up a superb reputation for producing the freshest and tastiest asparagus around and the preparation is second to none..... (In pretty bundles, all graded and cut to the same length).

Dionysus – May-June 2013

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Meet the neighbour | Hoppers Jewellers of Lincolnshire

‘Meet the neighbour’ This is issue we have come across to Bourne and have picked a Neighbour that is sure to tempt the ladies and frighten the men!! Hoppers the Jewellers sits just a few doors down from Smith’s and always has exquisite, eye catching pieces gleaming in the window to tempt you in. Hoppers Jewellers, was established in 1926. It has been running for over four generations and is our local family jewellers, with a reputation for quality, value, trust and service. They are proud to offer a wide selection of exciting quality jewellery, watches and inspired gift ideas, as well as being able to bring together the finest gems, beautifully made jewellery, and original and creative designs. The result is timeless elegance and style, and excellent value for money. However they also provide other services such as: Jewellery Repairs Insurance Valuations Ear Piercing Design Service Gold Buying Watch & Clock Repairs Sale on Commission Engraving Restorations Presentations Jewellery Sales The Diamonds are selected direct from their broker in Antwerp, ensuring high quality standards and competitive prices. They source jewellery from manufacturers and designers worldwide, and from the best British makers. With 80 years experience they pride themselves on their excellent customer service. The experienced staff include qualified gemmologists and Registered Valuers of the National Association of Goldsmiths, ensuring expert and professional advice is always available. Fiona Hopper is the Managing Director of Hoppers Jewellers and mum to two boys, Sebastian (9) and Hugo (7). She admits life as a working mum can be tough but despite her hectic working schedule she tries to keep Friday as the day when she is a ‘normal’ Mummy. She said: “On a normal working day I drop the boys off to their school which is brilliant and they have a superb breakfast club, and then make my way to the shops. “I try to have Fridays off as it is often the day they do assemblies, events etc, and I want to have one day a week when I am a "normal" Mummy, breakfast at home, drop off with all the other parents, chat, speak to teachers, pick up and have their friends back for tea/sleepovers!” Fiona waited a long time before she settled down and had always wanted a family. She said: “They mean everything to

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Dionysus – May-June 2013

me and I strive to be the best mother I can. I make my life quite difficult for myself because I very much want to give them the best as in a real upbringing. So I do all home cooking (and with them – they love it!), activities, homework, bike rides, camping, sailing, various sports, days to the seaside, growing vegetables etc. I think what children really value is the time you spend with them. When it is going well it is fabulous and I have a rich rewarding happy existence but when things are difficult it is really tough. I have days when I would like to do more justice to the roles – mother, wife, business owner.” Fiona’s husband is in the army and sometimes goes away. She said: “We decided to base ourselves at home in

Lincolnshire for the stability of the children and the business. When he goes away it is really difficult and although we feel like a little ‘team’ coping on our own, it's jolly lonely and hard work and I think this is impacted by the fact that I work full time.” A fourth generation family jeweller Fiona joined the business 18 years ago after being invited by her father Peter. She said: “I wish I had the luxury of waiting until they were at secondary age to go back to work but it is difficult with a family business and my father had already been wonderful and put his retirement back when my husband and I had the one off opportunity to live in Las Vegas, and we had our second child out there and I had the joy of being at home with them for 3 years.”


If either of Fiona’s children are sick or there is an emergency she can usually go herself as she has a very supportive and understanding staff but when this is not possible her mother will usually drop everything and help, as will her husband's parents who are close by too. Fiona’s childminder is extremely flexible and will look after them too and come to the house when required. When asked about the pros and cons of being a working mum Fiona said: “The cons come quickly to mind I must admit! It's the guilt, always being in a rush, juggling so many balls in the air. I like to be very organised and on top of things so I feel if I had more time it would be easier. Having said that my friends tell me the reverse is true and one is often more impatient with them when you are with them all day and working mums seem to be all smiles, quality time, laughter etc!

The fourth generation family jewellers with a reputation you can trust.

I think I am lucky with my support network and that I am always nearby. The pros must be that one can earn one's own money and therefore in theory give them more. Fiona says most of the time her children don’t like her working but as they get older they understand more. She said: “It is interesting for them to learn about our fascinating trade and I also explain it helps pay the bills. I am told when they get much older they will be proud of mehere's hoping! “The run up to Christmas is the hardest. From about September I work every Saturday and then often Sundays. I miss out on the trips to see Santa, pick the tree, go shopping etc. But I do dig my heels in and attend the plays, carol services etc. Too many people have told me you are a long time regretting these things. The joy on their faces when they see you in the

audience makes everything worthwhile. I am fortunate enough to say I don't think I have ever not been there when they have needed me. I do go away quite a lot on business, valuation study weekends/conferences, sometimes abroad with companies, Pandora, Hirsch, National Association of Goldsmiths, but so far it hasn't clashed with anything important for the boys.” Lastly Fiona’s boys are keen to work in the family business when they grow up. She said: “I am obviously managing somehow to put a positive face on it all! Seriously it is all worthwhile and I wouldn't have it any other way!”

Hopper have three branches and an online shop so why not have a visit and spoil either yourself or the one you love.

Hoppers of Watergate

Hoppers of Lincolnshire

Hoppers of Lincolnshire

11 Watergate, Grantham Lincolnshire, NG31 6NS

30 High Street , Grantham Lincolnshire, NG31 6PH

35 North Street , Bourne Lincolnshire, PE10 9AE

T: 01476 563053 F: 01476 575124 E: watergate@hoppersjewellers.co.uk

T: 01476 566164 F: 01476 576249 E: grantham@hoppersjewellers.co.uk

T: 01778 423816 F: 01778 393980 E: bourne@hoppersjewellers.co.uk

FREEPHONE: 0500 253 222 www.hoppersjewellers.co.uk

The Thurlby Group would like to congratulate Peter and his team at Stamford Antiques on their 20th anniversary and wish them every continued success in the future. 23a High Street, St. Martins, Stamford, Lincolnshire, PE9 2LF Tel: (01780) 481158 Email: info@st-martins-antiques.co.uk

Dionysus – May-June 2013

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Be social. Stay in touch!

Work With Us

The Tobie Norris

The fastest, simplest way to stay close to everything we are doing!! Find out what’s happening, right now, within our organizations.

Manager: Will Fry 12 St. Pauls Street, Stamford PE9 2BE t. 01780 753 800 info@tobienorris.com www.tobienorris.com

The Periwig

Our Twitter and Facebook accounts connect you to the latest stories, ideas, opinions and news within our pubs.

Manager: Jimmy Pease & Naomi Schein 7 All Saints' Place,Stamford, PE9 2AG t. 01780 762 169 info@the-periwig.co.uk

You can see photos, videos and conversations directly and all in one place.

Smith’s of Bourne Manager: Pat & Jane Taylor 25 North Street, Bourne PE10 9AE t. 01778 426819 info@smithsofbourne.co.uk www.smithsofbourne.co.uk

Social networks are listed below for each pub: Follow @TobieNorris on twitter Follow @The_Lord_Nelson on twitter

Current Vacancies

Follow @SmithsOfBourne_ on twitter Like Smiths-Of-Bourne on facebook

Smith’s, Tobie Norris & The Lord Nelson: Part-time & Full-time chefs. Please email your CV and covering letter to recruitment@thethurlbygroup.com

Follow @JubileeBourne on twitter Like thejubilee on facebook Follow @The_Periwig on twitter Like The-Periwig on facebook

GP PLASTERING Plastering & Coving

No Job Too Small. Call Gary. Tel: 01778 347275 Mob: 07941 173649

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Dionysus – May-June 2013

Contact Us

Jubilee Garage Manager: Samantha Waddingham 30 North Street, Bourne, PE10 9AB t. 01778 392700 info@jubileegaragebourne.com www.jubileegaragebourne.com

The Lord Nelson Manager: Adam Dale 11 Market place, Oakham, LE15 6DT t. 01572 868340 info@thelordnelsonoakham.com www.thelordnelsonoakham.com

The Prince Rupert Manager: Tony & Heidi Yale 46, Stodman Street, Newark, NG24 1AW t. 01636 918121 info@theprincerupert.co.uk www.theprincerupert.co.uk


Dionysus – May-June 2013

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Dionysus May-June-Issue 4