Mussel up – Steam rising from bowls crammed full of sleek, shiny shells opening up to present their nutritious flesh, mussels are gorgeously delicious and arrive at the table with a unique sense of theatre; oh, and breads and finger bowls!
No longer referred to as the poor man’s oyster, mussels are delicacies of our coastal waters of which to be proud. Their versatility surpasses looking magically appetising – the depth to their texture and taste is simply wonderful and the many amazing ways to enjoy them, seemingly endless.
My advice would always be to seek out the best and use only the finest, rope grown mussels to create dishes that capture the imagination. Here at The Woodman we love ‘em so much that we’ve chosen to dedicate each and every Monday to fantastically fat, plump British mussels, cooked in one of four ways to be enjoyed with a selection of varied drink accompaniments.
With some of the finest markets and suppliers on our doorstep, we were spoilt for choice when selecting the best produce for our new Mussel Monday nights, opting for the gorgeous Shetland rope grown variety. I believe they are the best around at present, with an unbelievable taste – a large steaming bowl for me is simply not enough, I love them that much.
Monday is now a unique and great time to be behind the stove at The Woodman, so much so that the culinary team compete for the Monday shift, the kitchen awash with piles and piles of the best mussels money can buy, busily being washed, prepped and then steamed – it really is fantastic fun.
At Mussel Monday everybody’s favourite, the moules mariniere, is flanked by a selection of ways to cook and enjoy this wonderful shellfish, including the Spanish, where we toss in smoked chorizo, wine, parsley and tomato, and the Thai, which we spice up with ginger, lemongrass and chilli, and finish with coconut. Delicious.
After an epic 2012 – and an cracking start to 2013, I feel its about time to fill you in with all new developments here at our Battersea pub. Day by day I will be updating with recipes , new innovations and photos. Watch this space!!
oh and we now have a smoke house to add an interesting twist to some of our fantastic dishes
see you soon!!
hey big dog! ever known of anybody making rum in the uk?
Originally posted on The Rum Howler Blog:
The Diamond Distillery sits on the East Bank of the Demerara River near Georgetown, Guyana. I was given a unique opportunity to witness this facility in operation when I was invited by Demerara Distillers and Woodman Wines and Spirits to travel to Guyana for a very exclusive tour of their operations. Led by Operations Manager, Lennox Shaun Caleb, I was allowed to tour the Diamond Distillery on April 14, 2012 with a small group of Canadian Spirits Writers and Restauranteurs. Some of the Stills I saw in operation were over 250 years of age, and they are still producing (as closely as possible) the same historic marques of rum which they produced on the estates from whence they came. Superimposed upon the scene of ancient Stills and equipment is the dichotomy of a brand new distillation plant which works side by side with the historic stills. The new distillation plant represents a bridge to DDL’s future of new technology and methods of production. However, by continuing to operate the old plant and maintaining the unique marques of rum upon which the company built its original success, the foundations for that bridge to the future have been set firmly in their historic past.
Here is a link to my write-up on the Diamond Distillery Tour:
anybody making rum in the uk??
Originally posted on Stephen McGrath:
Rum is a beverage with a rich history full of anecdotes and myths, war and piracy. Following Lord Nelson’s death after the great victory at the Battle of Trafalgar, his body is said to have made its way back preserved in a cask of rum. On the ships return to British shores the cask was drained of its content where thirsty sailors had their merry way. Thus, the term “Nelson’s Blood” was coined for rum.
The word rum has sketchy origins, but British Etymologist Samuel Morewood suggested in an essay he wrote in 1824 that its roots are in the old British slang term for “the best” – as in “having a rum time.” Its popular use was to denote the spirits superiority over whiskey, brandy, or arrack.
Originally posted on Tosh and Tomatoes:
I’m having a bit of a traditional food revival in my head.
Perhaps it’s the cold evenings drawing in which make me crave carbohydrate-rich old fashioned foods, but I can’t stop thinking of Scotch Eggs at the moment.
For those of you uninitiated into the world of Scotch Eggs, these are hard boiled eggs encased with pork sausage meat, dipped in egg and breadcrumbs and deep fried into crispy golden globes. I spice ‘em up a bit by adding raw onion, cayenne and cumin to the raw pork meat before we commit them to the deep. Oh yes.