February 2010
February can be a steely, harsh and unforgiving month, but can also cheer the soul with strong hints of a new season around the corner. On a clear day in this beautiful Cotswold countryside, you feel the promise of brighter months ahead: a scattering of early lambs prime for weaning on the rich spring grass; and lanes carpeted by the “chaste Snowdrop, venturous harbinger of Spring…*” With the cold start this year, we must be patient to see crocuses flashing their rare colour through monochrome gardens and the delightful bright nodding heads of the brave roadside daffodils. Even the birds’ songs are becoming lighter and more cheerful as they begin their spring-time quest for a mate. *Wordsworth, To A Snowdrop 1820.
Here at The Priory Inn, we are very closely connected with nature’s cycles in the farms and fields and also with our suppliers and producers. We passionately believe that we have a keen responsibility to design our menus and specials around local and seasonal food – hence our “30 Mile Food Zone” policy. One of the many reasons for doing so is to guarantee that the food we serve is fresher, tastier and more nutritious. This in turn means we (and our customers) support the vital local rural economy as well as reducing energy and associated CO2 emissions from buying food that has travelled a long way.
Following this ethos has become a true passion in our kitchen, but it produces challenges at this time of year when the harsh reality is that much fresh produce lies dormant. Battles are fought in the kitchen to create comfort foods which centrally heat our bodies, gently thaw our minds and make the best possible use of good old carbohydrates and starches. The vegetables which continue to make regular appearances are not just the winter roots such as carrots and potatoes but also the ‘aromatic roots’: celeriac and Jerusalem artichokes (both soon coming to an end) and parsnips. They all make wonderfully rich and creamy purees, sweeter now those beautiful and all-encompassing frosts have turned their starches to sugar.
The 30 Mile Zone also presents opportunities for great business relationships.
Trealy Farm in Monmouthshire have been supplying us with high quality charcuterie now for over a year. The family-run business use exclusively locally raised, traditional breed, free range animals. This guarantees beautifully marbled meat, an intense flavour and perfect texture. The Duchy Home Farm, Tetbury (who previously sent meat to Italy to produce good dried meats) is one of their suppliers. The delicious air-dried products that we have been buying from Trealy Farm are - salamis, ham, loins (lomo), shoulder (coppa) and bresaola. We recently offered them the chance to make our pepperoni for our pizzas which they now have achieved with great success – so we have another key ingredient from our menus within our 30 mile zone! Owning a restaurant has allowed us to support such people who are devoting their energy and passions to drive the British Food Revolution – meaning that we are able to buy truly authentic artisan charcuterie made entirely in our country. www.trealyfarm.com
If you enjoy our wood-oven pizzas then it is very likely that you have been tasting Melissa Ravenhill’s delicious cheeses handmade on her organic dairy farm in Minchinhampton. Taking a brave step, Melissa has opened a farm shop in the village of Minchinhampton, selling solely her family’s Woefuldane Farm’s organic products. Her many customers visiting the shop are stepping back in time – they can buy milk cans to store her Shorthorn herd’s creamiest organic milk as well as buy her very popular (multi-award-winning) cheeses, cream, butter and the yellowest free-range eggs. Melissa is often at the Cirencester Farmer’s market and her shop is certainly worth a visit.
Over the weekend of St Valentine, there will be some romantic twists to our specials and personal poetry on each table but most importantly we believe in maintaining high service and quality food standards without enforcing an expensive fixed menu. Please book early, particularly on Sunday 14th when we have the very popular Steve Degutis playing some chilled tunes for us.
Live Sunday music has become an integral part of our product here at The Priory Inn – we start the music every week at 8pm. This month we have a great line-up: on the 7th is Wilcox and Brooks with their whimsical style of song-writing and soothing guitar picks, the romantic 14th welcomes Steve Degutis and his regular followers; on the 21st we will have a great performance by the talented Pete Taylor and the 28th sees another charismatic and original evening with King Rich. Please see our website for a link to more information about each singer. Entry is free and we really hope that you come and support live music with us – and there is no better way to spend a chilly winter’s night!
TL Kelly 01/02/2010
