I’m participating in Movember, which, if you haven’t heard of it , is a charity that raises funds for research into men’s diseases such as prostate cancer. I shall be growing a moustache during November and invite you to donate here. Every donation adds to the bushiness of the moustache. Here’s a pic illustrating the status of my facial hair today:
Looking forward to seeing Magnus and Valentine at the Abergavenny Food Festival, so reblogging the Festival’s post.
We are all incredibly excited at the prospect of the young Swedish chef Magnus Nilsson speaking at this year’s festival in conversation with Valentine Warner.
At just 29 years old he has already achieved a remarkable reputation in the food world.
His restaurant Fäviken seats just twelve diners and is located near the edge of the Arctic Circle. Everything on the menu throughout the year is produced locally.
For the second year running, Fäviken is included in Restaurant magazine’s The World’s 50 Best Restaurants. Magnus is cited as one of Europe’s Top 10 young chefs.
René Redzepi of Noma is quoted as saying: “if I had a chance to go anywhere in the world right now, I would go to Fäviken.” Endorsements don’t come much better than that.
Magnus’ cookery apprenticeship included three years in Paris at 3-Michelin Star restaurants L’Arpège and L’Astrance before returning to Sweden…
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I’m not a big sharer of YouTube clips, but this soliloquy by Jake Yapp made me laugh because it was so accurate.
I fired up the smoker on Monday to hot-smoke all the trout I supposed to have caught on Sunday, but didn’t. Instead I experimented with a piece of Wild Boar Belly and a sort of American Barbecue rub containing brown sugar, salt, pimenton, cumin and love.
Months, literally months after attending a curing and smoking course at River Cottage I got around to making some of my own pancetta. It was easy: the hard bit was worrying that I had made something that would make people sick, but this didn’t happen. These are the pics I took during the process.
When I was a teenager I had phases. There was the cars phase, then computers, followed by tropical fish and logically enough, girls. With middle age it appears that phases are coming back and this year’s seems to be charcuterie: eating, producing and consuming it. When you buy a new car, you suddenly notice how many other wise people have also bought the same model as you. Well, in a similar vein, since becoming interested in charcuterie, I’ve noticed how surprisingly available locally-made cured and smoked goods are in and around Monmouth. So pleased was I by this that did a vaguely arty Instagram photo of some pancetta, smoked pork belly and salami that I bought within ten miles of Monmouth.