CRUMBS BATH & BRISTO L
A little slice of foodie heaven
BIGGEST ISSUE EVER
Why did the fungi leave There wasn’t the party? mushroom!
NO.68 AUTUMN 2017
NO.68 AUTUMN 2017
STREETSMART IS BACK!
HERE's HOW YOU CAN GET INVOLVED
hOT OR NOT?
FINd YOUR dREAM ROAST
GO tO fOR the Where find the ChOp! miGhtiest meat
crumb smag .
THE MOULD AND THE BEAUTIFUL!S
NEw INTERIOR TRENDs
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WE GET ThE wORd FROM ThE PROs!
GO& L d FOOD FERMENTEDMOMEN T ARE HAVING A
BUMPER BUNDLE! YES, YOU READ THAT RIGHT!
EpIc REcIpES FROM THE REGION'S BEST CHEFs
CHANTERELLE BORN THRILLERS
deLICIIooUs WHY CHANTERELLES ARE PRETTY FLY FOR A FUNGI
£3 where sold
ISSUE 68 AUTUMN 2017 EDITOR
JESSICA CARTER email@example.com DEVELOPMENT EDITOR
MATT BIELBY firstname.lastname@example.org ONLINE EDITOR
DAN IZZARD email@example.com CONTRIBUTORS
TREVOR GILHAM ADVERTISING MANAGER
KYLE PHILLIPS firstname.lastname@example.org DEPUTY ADVERTISING MANAGER
NEIL SNOW email@example.com PRODUCTION AND DISTRIBUTION MANAGER
SARAH KINGSTON firstname.lastname@example.org DEPUTY PRODUCTION MANAGER
KIRSTIE HOWE email@example.com CHIEF EXECUTIVE
JANE INGHAM firstname.lastname@example.org CHIEF EXECUTIVE
GREG INGHAM email@example.com large version
MediaClash, Circus Mews House, Circus Mews, Bath BA1 2PW 01225 475800 www.mediaclash.co.uk © All rights reserved. May not be reproduced without written permission of MediaClash. MediaClash reserves the right to reject any material and to edit such prior to publication. Opinions are those of individual authors. Printed on paper from a well-managed source. Inks are vegetable-based; printer is certified to ISO 14001 environmental management. This month (as well as dining 100ft in the air) we ate and drank ourselves silly at Abergavenny Food Festival, checked out Bristol Craft Beer Festival, and even found time to drop into Cocktails in the City. Boom.
Yeah, yeah, I know – I could do with running a brush through my hair here. But I had to share this snap of the best views I’ve ever eaten dinner over. And I mean ‘over’; last month I got properly high (100 foot, to be precise) to eat a rather special meal, cooked and served by Gordon Jones and his team, while dangling from a crane. Regardless of context, this has to be one of my favourite meals I’ve had all year. Standout dish? For me, it was the very first: a rich and silky girolle – or chanterelle – mousse. Which leads me nicely to my next topic: this month’s Hero. (We don’t just chuck this all together, folks. Oh no.) These golden-yellow ’shrooms have been kicking around our woodlands for a good few weeks now, and are well worth making the most out of while they’re still in season and fresh. As usual, we’ve got all the info you could want – and then even more that you probably won’t – on these sunny little beauts in the following pages. Moving on, have you noticed the size of this absolute beast of a rag that you’re holding right now? This, friends, is Crumbs’ biggest issue ever – ever, ever. And it’s packed to the rafters with news, recipes, features, reviews, and interviews. Speaking of interviews, don’t miss our chat with one of the most friendly, kind and enthusiastic chefs we’ve ever had in this here mag: José Pizarro. (After our chinwag on the phone, I spotted him in Bristol – what are the chances? – and promptly made a beeline for the poor guy, to plant a smacker on his cheek and tell him what a hero he is.) Finally, the weekend that this issue comes out also happens to be the weekend of the first ever Crumbs Awards, which will have seen the great and the good of our local food scene gather at Bristol Old Vic to find out who those trophies rightly belong too. We’ll have the skinny in the next issue for you, out on 24 November. Until then...
Jessica Carter, Editor firstname.lastname@example.org
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Published on Sep 29, 2017