If any one nation excels at skilfully enhancing an area of natural beauty to make it even more beautiful, it must surely be Japan?

Certainly, we couldn’t have asked for a more beautiful setting than Hoshinoya Karuizawa, located in an area of natural beauty known colloquially as the Japanese Alps.

Hoshinoya Karuizawa is not only one of the flagships of the Hoshino Resorts portfolio, it is also where the family business started over 100 years ago. As I mentioned in my post about an incredible dinner we enjoyed at Hoshinoya Kyoto, this family hospitality business was founded over a 100 years ago. After first setting up a forestry business in the area, Kuniji Hoshino decided to take advantage of the area’s increased popularity as a holiday resort by opening a ryokan and hot spring on his property in 1914. Today, fourth-generation family member Yoshiharu Hoshino is CEO of the company and has lead the business through two decades of transformation and expansion, modernising existing properties and purchasing several new ones.

Hoshinoya Karuizawa has been hugely updated since Kuniji’s era. In 2005 the resort was completely rebuilt with all-new accommodation, absolutely stunning landscaping and a new meditation bath and spa building to match.

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Hoshinoya Karuizawa Resort

The residential area of the resort is laid out in a series of low rise buildings arranged around a lake and streams fed by the Yukawa River. The water twists and turns its way through the resort grounds – in slow languid loops paddled by contented ducks, racing over weirs in a bubbling rush, or tumbling delicately over a series of mini terraces in graceful waterfalls.

A few of the residences, like our Mizunami villa, house just one large guest suite but most rooms are grouped together in larger villas – these rooms can be booked individually or by groups of families, friends or colleagues. Many of the rooms have a view of the lake or streams. Some, slightly higher up the hillside enjoy views towards the mountains and a few have garden spaces that back onto the bird-rich forest below.

Our room (below) was airy and open with high ceilings, pretty pale green walls, and muted fabrics. Utterly gorgeous! The natural wood and stones are a nod to the more traditional Japanese inns but the design is very much a modern aesthetic. We loved the sense of space and calm, not to mention luxurious comfort – underfloor heating in the bathroom!

Every evening, shortly before dusk falls, two staff take a row boat out onto the lake and light, one by one, the tethered candles floating on the surface.

We watched them from our balcony, whilst enjoying hot tea and a delicious local delicacy – walnut-flavoured gyuhu mochi, a softer style of mochi sweets made by a local wagashi specialist to a traditional local recipe – served to us in our room shortly after we arrived by Mei, one of the Hoshino guest services team.

Looking out onto the lake as darkness fell and the candles twinkled and bobbed on the waters is one of the most peaceful and magical of memories.

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Our room, 110.

But sitting looking out at the view was not our only way to relax.

Within the resort area is a modern spa building which is open all night, closed for just a few hours in the middle of the day. At its heart are the gender-separated Meditation Baths. Each features a deeper-than-usual hot bath that opens out from a waterfall entrance area into Hikari – a bright high-ceilinged space where you can soak within the warm water and light. Hikari is connected by a passage way to Yami – a dark, low ceilinged bathing area, recommended for quiet meditation.

What we really appreciated was being able to use these whenever we wanted – early morning, afternoon, before dinner, after dinner… Dressed in our in-room yukata (robes) and outer jackets, with clog-like geta on our feet, we clip-clopped along paths lit with nightlights and across the modern suspension bridge to arrive at the spa building.

There are also a range of treatments available, from traditional health and beauty treatments to more unusual options such as facial acupressure, warming eye care and moxibustion workshops; never heard of moxibustion? No, neither had we but we spent a wonderful hour learning all about it, more of which below!

Also worth visiting is the original onsen (hot spring), Tombo-no-yu – a short walk from the residential area. Open to both residents and general visitors, but allowing exclusive access to Hoshino guests at certain times of the day, Tombo-no-yu offers a more traditional onsen experience with gender-separated bathing areas offering indoor and outdoor pools of the usual shallower proportions.

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These 4 images provided by Hoshino Resorts – Left: Meditation Spa; Right: Tombo-no-yu onsen

Another place we enjoyed is the Tsudoi building, overlooking a hillside landscaped into gentle terraces over which streams gently cascade. It houses the main reception, a small shop, a lounge library area and the Kasuke Japanese restaurant.

We watched in rapt delight as a male and female duck gingerly followed each other downwards over a couple of the little waterfalls, swimming along a length of stream before paddling out onto a patch of grass. Not long afterwards another young male tried to play the gooseberry and join the party but eventually realised he wasn’t welcome. He paddled away, playing it cool until he slipped accidentally over the lip of another waterfall, looking rather undignified as he landed clumsily before quickly swimming away!

The lounge is a lovely place to while away a little time, with a range of teas, coffee and chocolates available to help yourself. During the afternoon, guests are invited to try a more traditional confectionary served by Hoshino staff. Most of the books in the library are in Japanese, though we did enjoy a bilingual guide to Sushi that we spotted on one of the shelves.

At reception (or via phone from your room if you prefer), you can request one of the resorts cars to transfer you to any of the locations outside of the residential resort area. These include the restaurants of sister-hotel Bleston Court, local sites such as the Stone Church, the Kogen Church, the Picchio Visitors Centre (more on which later) or Hoshino’s Harunire Terrace (where you’ll find a range of restaurants and shops). Any of these will also call a car to collect you, when you are ready to head back to the resort.

Of course, you are welcome to walk if you like and there are also local walking paths in the area which Reception staff can tell you more about.

The Stone Church, also known as the Hoshino Chapel, was designed by American architect Kendrick Bangs Kellogg. Built in 1988 to commemorate Uchimura Kanzo (a Japanese journalist, author, Christian evangelist and leader of the Non-Church Movement) the church is strikingly modern in design yet integrates beautifully into the landscape. Built of stark concrete and grey stone, the church is surprisingly warm and beautiful, especially the inside chapel with a living wall of green plants and beautifully carved wooden pews beneath soaring curved arches and windows above. I wish we’d given ourselves more time to explore and enjoy the avant-garde architecture and serene vibe; it’s really an incredible and quite unexpected place.

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The Stone Church

Nearby is the much older Kogen Church and this too traces its roots back to Uchimura Kanzo. Originally, it was not a church but a lecture hall, designated as a place of learning and enjoyment by Kanzo in 1921. After the second world war, it was renamed as the Karuizawa Kogen Church and is today both a place of worship and a venue for concerts and events. In the summer, a candle light festival is hugely popular, with the entire approach and church itself lit by many hundreds of candles. What a sight that must be!

What I most loved about Kogen was the display next door of wedding photos of couples who have married here, hundreds and hundreds of them displayed in frames or tucked into albums. Staff told us that many couples come back to celebrate their anniversaries and to show their children where they were wed.

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The Kogen Church

Guests at both Hoshinoya Karuizawa and Hotel Bleston Court have plenty of choice for dinner, both formal and casual.

Yukawatan, in Bleston Court, is a renowned French restaurant headed by Chef Noriyuki Hamada, the only Japanese chef to secure a coveted Bocuse d’Or medal. I would very much like to dine at Yukawatan on our next visit as Hamada’s cooking is reputed to be of an incredibly high level.

Nearby Harunire Terrace is the home to Il Sogno (Italian), Kisurin (Chinese), Kawakami-an (Soba noodle) and Cercle (French) restaurants plus a bakery, a gelateria and a traditional Japanese confectionery shop. There are other cafes and restaurants also in the vicinity.

Kasuke Japanese restaurant is a beautiful space, located in the Tsudoi building. The ceiling is high, high, high above the traditional foot-well tables that look out through floor to ceiling windows across the beautiful landscaped gardens. Breakfast can also be taken here but we visited for a traditional kaiseki dinner (images below), an excellent choice which we felt it was very reasonably priced at just 12,000 Yen per person (excluding tax and service), much less than meals of this calibre and style that we enjoyed elsewhere.

The feast of over ten courses – appetiser, soup, sashimi, a fried dish, charcoal-grilled vegetables, assorted small bites, a steak and salmon course, rice (with pickles and miso soup), fresh fruit, and finally tea and a Japanese sweet – were served by Mie. Mie was like a personal butler during our visit, she took us to our room on arrival, served us tea and wagashi to welcome us as she told us more about the resort and our itinerary and escorted us to many of our activities during our stay.

Highlights of the meal included many local woodland vegetables that we had not encountered before; the simple but utterly perfect grilled onion and udo (mountain asparagus) course served to our table by one of the chefs who carefully peeled the charred skins off the vegetables before portioning and serving them to us with a homemade sesame miso, salt and olive oil – their flesh was silky soft and sweet and with a hint of smokiness; the tokun strawberry (so named because it smells like a peach, and it really does!) and hyuganatsu citrus served for dessert alongside a Japanese version of affogato – kuromoji (a medicinal tea made from a native shrub) poured over a ball of fuki (giant butterbur) ice cream.

Another aspect that really wowed us was the matching drinks flight – a very clever mix of European red and white wines and traditional Japanese sakes, extremely well matched to the diverse ingredients, flavours and textures of all our courses – one of the best we’ve encountered.

Our only disappointments when it came to dining at the resort, were room-service dining, which we tried for both a breakfast and a dinner – really overpriced for what was served in both cases – and the breakfast we ate at Bleston Court’s No One’s Recipe – alternatively described as French and American, it wasn’t really either, offering a bizarre selection of no-choice galette plus a buffet of soups, lasagne, patés, salads and desserts. I would have preferred a typical French, American or traditional Japanese breakfast over this rather random and not very well-balanced offering.

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Traditional kaiseki dinner in Kasuke restaurant

Although we could happily have whiled away our time lazing in our room, soaking in the Meditation Baths and onsen hot springs, and exploring the resort and local area, we also took advantage of some of the activities on offer at Hoshinoya Karuizawa.

Knowing my interest in Japanese food, the resort suggeested a wonderful lesson in making Oyaki (sweet, bean-filled dumplings). One of the resort’s chefs, Chef Yamamoto Hidemasa was on hand to show us how these are made, though I let Pete do all the hard work!

Because of the time available, chef Yamamoto had already made the three different fillings for our dumplings – one of mashed roasted pumpkin, one of aubergine and miso and the last a simple azuki (red bean) paste – but gave me instructions on how to make these simple fillings at home.

Oyaki dough can be made with buckwheat or regular wheat flour, we used the latter. The first step was for Pete to make the dough, for which he combined flour, baking powder, cold water, sugar and a little salt  and knead it well. Needing to sit and rise overnight, chef Yamamoto switched the dough for one he’d made the previous day and showed Pete how to form and fill the dumplings and the two of them went ahead and made a few with each of the three fillings.

After the lesson, we headed to Kasuke where Mie served hot tea and a few minutes later, chef Yamamoto served the freshly cooked dumplings Pete had helped to make. He had steamed them for ten minutes before briefly frying to give them little golden caps.

The soft steamed texture of the dough and delicious fillings were utterly delicious and this is definitely a recipe we’re going to try and recreate at home!

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Oyaki lesson

Another activity the resort arranged for us was a Moxbustion workshop.

Moxibustion is a traditional Chinese medicinal treatment that involves placing pieces of dried mugwort – an aromatic plant often used as a herb – on meridian points of the body and burning. Today, it is common for the mugwort to be processed into small stick-on moxa (named for the Japanese word for mugwort, mugosa) which can be easily attached to the skin and lit. A small padded disc protects the skin from any burn damage as the mugwort burns down.

The meridian points, also known as chi, are the same ones used for acupuncture and acupressure, so it may simply be the application of heat to those locations is what has an effect, rather than the properties of the mugwort itself.

Practitioners believe that moxibustion can improve blood circulation and metabolism, boost the immune system and reduce stress. As with acupuncture and acupressure, specific meridian points are also associated with different aspects of health.

Our tutor Mr Funada, with the aid of his colleague and a member of Hoshino’s staff to translate for us, introduced us to the treatment and applied several moxa to our wrist and feet meridians. He explained which points to use for stress relief and good sleep, for reduction of eyestrain and neck pain, for healing gastrointestinal and gynaelogical symptoms and more. I also asked for points specific to shoulder and back pain.

I used to be very cynical about alternative medicines, lumping ancient practices such as acupuncture and Ayurvedic remedies in with homeopathy and crystals (both of which I think are pure hokum). But I have come to realise through experience that many of the ancient Asian medicine techniques are effective and many are now being researched and recognised by Western medicine. Certainly acupuncture, applied by a professional physiotherapist, has relieved severe back and neck pain for me in the past and some of the (rather foul-tasting) Indian herb and spice remedies have also been helpful with joint pain.

Whether or not moxibustion works because of properties within the burning mugwort or via the application of heat to the body’s meridian points, I can’t tell but certainly the neck, shoulder and back pain I’d been suffering with for the previous few days eased following the workshop. Of course, that could also have been courtesy of the long soaks in the hot soothing waters of the Meditation Baths!

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Moxibustion workshop

One of the things that excited us about visiting Karuizawa was the chance to see local wildlife. Pete and I have spent many happy holidays travelling to watch wildlife in its native habitat, from East and Southern African safaris where we thrilled at the sightings of lions, elephants, cheetahs and more to Galapagos Island bird and reptile viewing all the way down to Antarctica for penguins, seals and albatrosses.

The Japanese Giant Flying Squirrel, known in Japan as musasabi, may not sound like a very exciting wildlife encounter but for us, it was thrilling!

Our tour was provided by Picchio, an ecotourism organisation established by Hoshino in 1992. Picchio offers a variety of nature tours in the local area and is also active in local conservation activities including the protection of Asian Wild Bears, found in the region.

Before we left the visitors’ centre, located just opposite the Tombo-no-yu onsen buildings, our guide Motoi Inoue gave us an introductory presentation about the animal we were hoping to see. Luckily for us, Inoue spoke fluent English, so he kindly repeated everything in both Japanese and English, allowing us to fully appreciate these fascinating little creatures. His enthusiasm was infectious! We learned about their physiology (including size – much bigger than most of us guessed), what they naturally eat and the variation in the size of their territories depending on the density of their chosen food source in a given area.

Best of all, we learned that our chances of seeing them on the evening’s tour were extremely high. Giant flying squirrels sleep in nests during the day, coming out at night to feed. Two things make Picchio’s squirrel observation tours so successful. Firstly, research has found that musasabi come out of their nest approximately 30 minutes after sunset, sticking to a pretty tight + /- 15 minutes of that time. Secondly, Picchio have created 14 nest boxes for the local musasabi to use, each of which have a camera inside. Unlike many animals, musasabi switch from nest to nest, often on a nightly basis and also show no qualms about using a nest that a different squirrel used the previous night. The video cameras allow Picchio staff to check during the day which of the boxes are in use allowing the guides to direct enthusiastic visitors to one of the boxes shortly ahead of the approximate exit time, based on the time of sunset that evening. There are no absolute guarantees, but their success rate is very high.

Fortune was smiling on us in many ways that evening. The box Inoue had selected was easily accessible, within 10 minutes walk of the visitors’ centre and nailed to a tree within a tarmacked parking area that had just two or three cars in a distant corner. Better still, Inoue carried with him a laptop screen and cables which allowed him to plug into a socket at the base of the tree and show us on screen the camera feed from inside. We quickly discovered that our nest box contained several bundles of squirming fur which Inoue identified as a mother, two very young pups and an older sibling from a previous litter.

Standing a respectful distance away from the nest, each of us furnished with loan binoculars, we watched the nest eagerly, the exit lit by red torchlight that neither disturbs the animals nor damages their night vision or eyesight.

Inoue warned us that it was unlikely the mother would leave the nest as the pups were still very young; she had not left during the previous nights since their birth. However it was almost certain that the older sibling to the pups would come out for a night feed. As the time approached, we saw him peek his head out of the nest a few times, and then, suddenly, he came all the way out, looked around him at the nearby trees around the car park, and scampered up to the top of the tree. Moments later he launched, all four limbs akimbo to create the wings that allow him to glide swiftly to another tree. Once landed, he scampered up to the top once again.

Initially, the plan had been to walk quietly towards the landing tree in the hopes of seeing a second flight, but Inoue quickly asked us to stay still, noticing that the mother had poked her head out of the nest to have a look around – we didn’t want to risk disturbing her. To our enormous delight and surprise, the mother chose this night to leave her pups for the first time, and we watched her speed up the tree before launching and gliding across to another. Not only were we elated to see a second flight from a second animal, we were also able to get a clearer camera view of the pups now that they were alone inside the nest.

Just as we thought our tour complete, Inoue’s assistant alerted us to the distinctive call of another musasabi – an adult male in a tree nearby. Using the red torchlight, the newcomer was located atop one of the tallest trees in the vicinity. Giddy with excitement, we watched him glide to a tree very close to where we stood and then onwards again right over our heads to a tree deeper in the forest!

As you can probably tell, we were utterly captivated by this experience, even more so given its location within the heart of the resort.

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Picchio Flying Squirrel Observation Tour

For us, the charm of Hoshinoya Karuizawa lies in its offering of natural beauty and wildlife skilfully enhanced by delightful landscaping, the chance to immerse oneself in cultural activities and to explore the local area and sights, the opportunities to relax and recuperate and of course, the absolute joy of eating well.

Prices start at around 30,000 Yen per person for a twin or double room (without meals) though there are significant savings available for booking more than three months in advance (with prices dropping to 18,000 Yen per person). Our kaiseki dinner at Kasune was 12,000 Yen per person plus tax and service; menus and prices for other dining options are available online. Activities such as the moxibustion workshop we attended, and beauty treatments such as facial acupressure and onsen body work are priced at 2,000 Yen per person. The oyaki making activity is 8,000 Yen per group.

Kavey Eats were guests of Hoshino Resorts for one night of our two night stay at Hoshinoya Karuizawa, the other night was paid by us at the full standard rate. We were also invited to review the kaiseki dinner at Kasuke restaurant and breakfast at No Ones Recipes. All other meals and drinks were covered by us. Our activities during the stay were organised by Hoshino Resorts.

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A dish from the Middle East that’s become increasingly popular in recent years, shakshuka is perfect for breakfast, brunch, lunch or dinner – a delicious bowl of eggs braised in a spiced tomato sauce, usually served with freshly baked bread. Cafe Loren owner Lee Penn is a huge fan which is why his Camden-based restaurant specialises in this one dish. He first learned to make the dish from his grandmother, who cooked it for the family often. But he soon branched out to innovate many variations, running his own shakshuka restaurant in Israel before moving to London and launching Cafe Loren.

Just under the bridge by Camden Lock, several small tables are nestled in the space beneath one of the arches, right at the heart of Camden’s best shopping and eating. It’s a cosy little space, warm and welcoming.

Cafe Loren in Camden London on Kavey Eats-132400 Cafe Loren in Camden London on Kavey Eats-

The menu is short and sweet; eight different shakshukas plus a seasonal special that changes daily and a few sharing plates that make a great shared starter or a handy lunch for one on their own. There are also a few sweet treats if you want to pop in for a quick coffee break rather than a full meal.

Not all the shakshuka options include tomato – there’s a Green Shakshuka (£8.70) featuring spinach, leeks, green peppers, avocado and basil and a White Shakshuka (£8.60) that combines onions, mushrooms, feta and cream cheese.

Cafe Loren in Camden London on Kavey Eats-132807 Cafe Loren in Camden London on Kavey Eats-8731

We start with the Mediterranean Plate (£5.50) of challah bread, homemade hummus, cheese burakas and olives. Also on the board are sharp salty olives, some crunchy slices of cucumber and a glossy pot of tahini. The hummus is delicious, fresh and with great texture and flavour. The cheese buraka is lifted by the properly tangy mature cheese within and the challah bread is wonderfully fresh and soft.

Lee explains that he buys the bread in fresh every day from a local specialist bakery.

Cafe Loren in Camden London on Kavey Eats-8733

Red Shakshuka (£8.50) is a classic combination of eggs poached in a tomato, onion, red pepper, girl and harissa mix. It comes with olives, tahini and a delicious plump pitta bread. I find the sauce a little light and liquidy – I prefer my shakshuka sauce to be richer and more cooked down, but the flavours are delicious and wonderful with the pitta.

Cafe Loren in Camden London on Kavey Eats-8737 Cafe Loren in Camden London on Kavey Eats-133836

The Green Shakshuka (£8.70) is likewise quite wet, though that works well for dipping chunks of the seeded brown roll. It comes with a tangy garlic sauce and I add a tiny pot of smoked salmon on the side (80p). I love this idea of a green shakshuka and the basil flavour of the sauce is delightful.

 Cafe Loren in Camden London on Kavey Eats-8728

Drinks include the usual hot teas, coffees and Hot chocolate (£2.85) plus a selection of freshly made fruit and vegetable smoothies and a list of iced coffees for summer.

Open a year this week, Cafe Loren has already built up a loyal customer base who drop by regularly for a tasty meal at any time of the day.  Open from 8.00 am to 8.30 pm, this is a lovely addition to the food options around Camden Lock.

Kavey Eats dined as guests of Cafe Loren.

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With three trips to Japan under my belt, yet still dreaming about the next one, my interest in Japanese food shows no signs of fading. One of my favourite books on my cookbook shelf is Everyday Harumi by Harumi Kurihara, first published in 2009. A new paperback edition ahs just been released, so to celebrate, here’s a review I wrote a couple of years ago and your chance to win a copy for yourself.

everyday harumi hardback cover everyday harumi 2016 paperback cover

Harumi Kurihara is to Japan what Martha Stewart is to Americans, Donna Hay is to Australians and Nigella and Delia are to us Brits – that is to say she’s a hugely successful cookery writer with over 20 bestselling cookbooks, a quarterly recipe magazine, popular television shows, a line of kitchenware and even a chain of shops, restaurants and cafés under her belt.

Despite her immense success, Kurihara, known affectionately by her fans as Harumi K, still sees herself first and foremost as a housewife – indeed she is fêted in Japan as a karisuma shufu (charisma housewife) – and is committed to cooking at home for her husband every day. Her cookery books are aimed squarely at helping others to prepare tasty and enjoyable food in the home.

Everyday Harumi is the third of Kurihara’s books to be published in English but it’s the first book she has researched and written in England; she wanted to understand the British way of shopping, eating and cooking to ensure that her recipes were realistic and accessible for non-Japanese cooks.

After a foreword in which Kurihara talks a little about her background, how she came to write the book and how healthy and enjoyable a Japanese diet can be, the book begins with a list of store cupboard essentials. These are the ingredients Kurihara deems to be at the heart of Japanese home cooking and each one appears in many of the recipes in the book. This chapter introduces each ingredient in detail and includes instructions on cooking rice and making dashi stock; it also provides recipes for sauces and pastes such as ponzu, mentsuyu, sesame paste and miso paste that are referenced later in the book.

Recipes are grouped by key ingredient, such as; type of meat or fish, rice, noodles, eggs, tofu, miso, ginger, sesame and various vegetables.

Although her recipes are clearly Japanese, Kurihara is not a slave to authenticity for the sake of it; many of her dishes simplify ingredients and techniques and some blend washoku (traditional Japanese cooking) with yōshoku (Western cuisine). This is not a sop to her foreign audiences, however – in fact it reflects the reality of how many Japanese now cook at home, eagerly incorporating ingredients and influences from around the world. Above all, these dishes are very well suited to tasty mid-week evening meals, when speed and simplicity are a priority.

Flicking through the book between recipes such as Steak in a Miso Marinade, Tsukune with Teriyaki Sauce, Scallops with Nori Seaweed, Udon Noodles with a Minced Meat Miso Sauce, Tofu Salad with a Sesame Dressing, Egg Drop Soup, Lightly Cooked Spinach with Soy Sauce, Japanese Coleslaw Salad and Aubergine in Spicy Sauce it becomes clear how much variety can be achieved by combining the essential ingredients in different ways.

Photographer Jason Lowe illustrates every recipe with bright and beautiful colour images. In each, the food is shown off in a wonderfully varied selection of crockery – Kurihara has a particular love of collecting unmatched pieces in which to serve her food. There are several cheery photographs of Kurihara cooking too. Recipe instructions are straightforward and easy to follow and it’s particularly gratifying that my own attempts turn out just like the pictures in the book.

Whether you are new to Japanese cooking or are looking for further inspiration, Everyday Harumi offers an immensely approachable and appealing range of simple Japanese dishes to enjoy with your family and friends.

 

I have two copies of the newly released paperback edition of Everyday Harumi to giveaway to readers; click here to enter.

Everyday Harumi by Harumi Kurihara is published by Conran Octopus. The hardback version, published in 2009, is currently available on Amazon for £16.59 (RRP £20). The newly published paperback version is available on Amazon for £13.48 (RRP £14.99).

The original book review above was written in 2014 and first published in Good Things magazine. ©Kavita Favelle.

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Residencies are the latest evolution of the London dining scene. A venue with a spare kitchen and dining room rents it out on a short to medium term basis and the menu, cooking and service is handled by the resident(s).

In some instances, a residency is a step forward from the humble supperclub, a path into the catering profession for once-amateur cooks such as Asma Khan whose Darjeeling Express supperclub moved from her living room to The Sun & 13 Cantons Pub and Restaurant in Soho for 9 months. This gave Asma the opportunity to develop a much larger customer-base, many of whom are ready and waiting for whatever she does next and also helped her to hone the business skills needed to manage a project of this scale.

In the case of Smoke & Salt, a residency is a way for young blood chefs to get their cooking out to the public without the full expense of funding their own permanent restaurant, an enormously expensive endeavour.

Smoke and Salt Residency June 2016 on Kavey Eats-8715

Remi Williams and Aaron Webster are the duo behind Smoke & Salt, which they created after meeting a few years ago when both were working in the same London restaurant kitchen. After a series of pop ups during the last couple of years, they have signed the lease on the upstairs space within The Chapel Bar and are offering a £38 tasting menu (available Monday to Thursday evenings) that showcases their interest in techniques such as curing, smoking and preserving, and their commitment to high quality British produce. They also offer a brunch menu on Sundays.

The drinks menu is provided by the landlords who run both the downstairs and upstairs bars and includes a good selection of alcoholic and non-alcoholic cocktails, wines and soft drinks.

The tasting menu changes monthly, according to what’s in season. We visited in June.

Smoke and Salt Residency June 2016 on Kavey Eats-8696

These Guinness-glazed pretzels served warm with with whipped olive oil butter were a superb start. Beautifully textured and great flavour and a little different to the usual bread offerings.

Smoke and Salt Residency June 2016 on Kavey Eats-8701

Listed on the menu only as “Table Treats”, these consisted of a bowl of Smoke & Salt dry-rubbed mixed nuts, some house-cured biltong with a lovely kick to the spice and little pastries that we were told were thyme panelles made from chickpea and topped with roasted red pepper ketchup. We enjoyed all three snacks but both agreed that we’d swap the serving order, having these served to the table on arrival, to enjoy with drinks and then moving on to the bread as a start to the meal proper.

Smoke and Salt Residency June 2016 on Kavey Eats-8707

The starter, called BLT, was a beautiful bowl of ricotta cavatelli (a small curled pasta shape), heritage tomatoes, grilled lettuce, bacon dashi, crispy bacon, sourdough and lettuce gremolata. It was a pretty dish to look at and enjoyable to eat, particularly the tomatoes and bacon, both of which were delicious.

Smoke and Salt Residency June 2016 on Kavey Eats-8711

A ‘surprise’ mid-course of (Scottish) Wagyu Skirt Tartare was served next with pickled carrots and what was described as home-made marmite. The overwhelming flavour of the dressing was balsamic vinegar, indeed it was hard to taste anything else including the beef itself. The texture of the beef was great but I think the dressing needs work, as does the balance of how much is used for the small portion of beef.

Smoke and Salt Residency June 2016 on Kavey Eats-8713

The main course was a real winner. Spring lamb cooked two ways – a few slices of perfectly grilled leg of lamb, served pink, and a crepinette of lamb reminiscent of a beef faggot. These worked well with a vivid and robust green garlic sauce, pickled okra and chewy roasted sunchokes (Jerusalem artichokes) which were also served raw in very thin slices – they were crunchy like radish and a great contrast.

Smoke and Salt Residency June 2016 on Kavey Eats-8723

Both my friend and I weren’t sure whether we’d like the dessert, as neither of us are fans of grapefruit but actually we both loved it, in fact I’d describe it as my dish of the meal. Pink grapefruit segments with a little charring, pink grapefruit curd, pink grapefruit gel, pink grapefruit sorbet, and candied grapefruit zest balanced with a lovely elderflower yoghurt and small chunks of pound cake. Full as I was, if they’d offered me a second bowl I’d absolutely have licked it clean!

Smoke and Salt Residency June 2016 on Kavey Eats-8724

To finish, petit fours – a buttermilk fudge with buttermilk gel on top and coconut macaroons with (English) strawberries. The fudge was gorgeous but that sharp buttermilk on top didn’t work for either of us. The macaroons were delightful.

Remi and Aaron have forged a great partnership with both bringing different skills and ideas to the table, resulting in a very enjoyable meal. Overall I found the cooking very good, the inventiveness of the dishes and presentation intriguing and delicious and the ingredients were clearly of excellent quality.

For me, the pricing is a touch high and I’d rather see the ‘surprise’ course dropped in favour of reducing that headline price by a few pounds. Better still, make the table snacks an optional extra and bring the main menu price down another couple of quid. Including tea or coffee with the petit fours would also give a stronger impression of great value and potentially help bring people to the table.

 

Kavey Eats dined as guests of Smoke & Salt.

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Isn’t it strange that sometimes those who are the most passionate and knowledgeable about a particular country or region’s food are not actually from that culture themselves?

The person I know who knows most about the food, food culture and cooking of the Indian subcontinent is, surprisingly, not Indian. Other than the normal smattering of Indian friends that is the norm for any Londoner in our multicultural city, Zoe has no personal connection that fuels her interest and yet her fascination with Indian food has been a constant, as opposed to briefer dabbles with other cuisines. Long, long before she’d even set foot on the subcontinent, she developed an enduring obsession which fuelled an on-going learning curve which has lead to real expertise in the subject matter.

So it is with Regula Ysewijn. Born and raised in Flanders (the Dutch speaking part of Belgium), she is a professional graphic designer, photographer and writer as well as a self-taught cook and a successful food blogger. Regula has been obsessed with Britain since she was a young child, after hearing a British nursery rhyme which caught her imagination. A few years later – her infatuation showing no signs of abating – her parents arranged a family holiday to Britain for her ninth birthday; she describes it as ‘to this day still the best gift my parents ever gave me’.

She began to read extensively about British history and culture, and her family spent many more holidays in Britain over the next few years. During a period when further travel wasn’t possible, Regula so missed the British food she’d come to love that she decided to make it herself. With no cookery books to hand, she came across Jamie’s Naked Chef series on TV, and by watching him cook and making notes, she learned to cook. She still cooks that way today, ‘on pure fingerspitzengefühl’; literally ‘fingertips feeling’, figuratively it means by instinct or intuition.

Her blog Miss Food Wise was initially intended as a personal database of where she went, what she saw, what she was reading and of course, what she cooked. Naturally, with her interest in British food and culture, this soon came to feature heavily. She explains that people often asked her ‘why [she] was so fond of Britain since the food was so crap. [She] decided it was [her] mission to show it wasn’t and to dedicate the blog to it.

Her blog soon won a loyal following of readers all around the world. It also became a learning curve for her writing and photography – indeed the design agency for whom she worked made her their in-house photographer on the back of her blog photography – and work from many agencies and magazines followed. When she was offered her book deal in 2013, Regula made the decision to leave her job to go freelance.

Pride and Pudding (mini)

Pride and Pudding: The History of British Puddings is not a cookbook. Regula describes it as ‘a book about a part of British food culture/ history with recipes. The recipes are all historical, and many are not to modern taste, but that doesn’t make them less important.’

From the start, her publisher Murdoch Books was completely on board with Regula’s vision. I ask her about the process and she happily recalls how they told her ‘the book has to be “you” so only you can create that 100%’ for which she is hugely grateful. They gave her free rein on what the book would be. More unusually but perfectly logical given her unique skillset, Regula not only wrote the book but designed it and did all the food styling and photography herself too.

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As well as Regula’s distinctive food photography, Pride and Pudding features gorgeous hand-drawn illustrations (on the cover and to introduce each chapter). These were created by Regula’s husband, Bruno Vergauwen; ‘He knew my vision and spent months creating the illustrations that tell part of the story. He had to understand the history of pudding to be able to create these images. He had to see the antique equipment and evolution in how pudding was made, he had to see the dishes to give him inspiration. I’m really in awe about what he has created.

P&Pbk.Baked

She may be in awe of Bruno’s illustrations (and they are very beautiful) but I am in awe of the book in its entirety. This rigorously researched culinary history of sweet and savoury puddings is a fascinating insight into many of the dishes we still eat today and how they evolved. I don’t use the word ‘rigorous’ lightly – I asked Regula how she approached such in-depth academic research.

To accurately understand the evolution of each pudding, Regula referenced her own collection of old books, accessed content from many specialist and online libraries and for rarer titles, contacted directly the great houses where she knew an original copy was available.

I didn’t take anything for granted, if a translation of Latin or Anglo Norman was given, I would check if the translation was correct. For Latin translations I had someone who could read the original as translations in the 17th century were often wrong. I tried to use as many primary sources as I could and when a more recent book mentioned a source, I would not copy that entry but look for that source and check it myself. There are mistakes which have been around for decades because authors sometimes don’t go back to check the source the book is mentioning.

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Her collection of vintage cookware also played its part, giving her an insight into the methods of cooking and the vessels and equipment used. She also mentions how the characteristics of some the ingredients themselves have changed over time.

There were many challenges in recreating historical recipes using the equipment available in a modern kitchen, but without changing the nature of the recipe itself. But when her countless rounds of testing resulted in success, ‘it filled [her] heart with joy to see it.

To see how a medieval blancmange looked like and tasted, how blackpudding tasted in the 16th century. That’s just so bloody amazing. A taste of history.

The book is divided into chapters for Boiled and steamed Puddings; Baked puddings; Batter puddings; Bread puddings; Milk puddings, jellies and ices and Sauces, pastry etc.

These chapters are proceeded with a comprehensive and fascinating 20 page history of food in Britain, starting in prehistoric times and walking us through to modern times via the eras of the Romans, Saxons, Vikings and Normans, the Medieval centuries, the Reformation and on to Elizabethan, Georgian and Victorian times before bringing us into the 20th and 21st centuries.

Each chapter tells its story by way of several carefully chosen puddings, some of which will be familiar to readers and some of which have virtually been lost in the mists of time. Flipping through the book, I recognise plum pudding, haggis, black and white blood puddings, jam roly poly, spotted dick, treacle sponge, bakewell pudding, toad-in-the-hole, apple charlotte, blancmange, trifle, fruit fools and posset. But I’d never before come across rice pudding in skins (rather like sausages), sambocada (a cheese curd tart flavoured with elderflowers), daryols (custard tarts in deep hand-raised pastry cups), tort de moy (a bone marrow egg tart), black caps (apples baked until the skin on top turned black) or almond flummery (an almond and apricot-kernel flavoured jelly).

Food history books can sometimes be dry and academic but Regula has a delightful way of writing that brings the culinary stories of each of these puddings to life without unnecessary stuffiness.

It’s a fascinating book and certainly the most beautifully written and produced book of its genre that I’ve ever seen.

 

Murdoch Books have given me three copies of this fabulous book to give away to readers of Kavey Eats. Click here to enter the giveaway.

I also have permission to share Regula’s Bakewell pudding recipe with you too; coming soon.

Kavey Eats received a review copy of this title from publisher Murdoch Books. Pride and Pudding: The History of British Puddings by Regula Ysewijn is currently available from Amazon for £16.59 (RRP £20).

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A few weeks ago, I shared my review of Mat Follas’ new Bramble Cafe & Deli in Dorchester’s elegant Poundbury estate. Today I want to talk about Mat’s latest cookbook, Vegetable Perfection.

When I first interviewed Mat back in 2009, shortly after he launched his first restaurant The Wild Garlic, I think it’s fair to say his attitude to vegetarian diets and recipes was in a state of evolution. During the planning phase and just ahead of opening the restaurant, Mat had many conversations with fellow foodlovers online, many of whom urged him to provide several veggie options on his menu. He said then that he understood their point of view but that, frankly, he didn’t agree with it. The previous evening, he’d had just one vegetarian customer in the restaurant, with the rest firmly focused on his fish and meat dishes. His aim, therefore, was to offer one great veggie dish on the menu, the kind of dish he as an omnivore would also enjoy eating; that day’s veggie choice was an enthusiastically described umami-rich fennel thyme gratin. He was also busy exploring ways to encourage children to eat more vegetables, by first converting their parents, something he talked about at the Dorset County Show that year; and his interest in foraging leaves and vegetables was already well-established, with foraged ingredients featuring regularly in his cooking.

Just 6 years later, Mat has learned to love vegetables so much that he has released a cookbook of over 100 delicious vegetarian recipes, many of which are vegan or have vegan substitutes provided. In the introduction, Mat talks about overcoming the preconceptions of his upbringing in an era of a meal being ‘meat and two veg’. Indeed his initial plan for the cookbook was to make it vegetable-based but not ‘restricted by only using vegetable products’ and it was only when he started developing and testing recipes that he realised how little the recipes benefited from the use of meat, and that he ‘could always find vegetarian alternatives that were just as good to use, if not better’.

Writing the book has been ‘a journey of discovery to the amazing flavour combinations available when [he] stopped being mentally limited by the requirement of a meat product on every dish’ and the book is filled with vegetarian recipes Mat personally loves; vegetarian dishes he would choose to eat over a meat dish.

A bugbear of Mat’s, as it is for many vegetarians I know, is the prevalence of vegetable dishes that simply imitate meat; so instead of sharing a boring bean burger recipe he developed a crispy smoked potato rösti-like patty that he layers with grilled halloumi, mushroom and tomato for the ultimate vegetarian burger. Where he does use vegetables in place of meat, like the Mushroom Toad-in-the-hole recipe, he makes ‘the vegetable the star of the show – it’s not hidden or trying to imitate the flavour of meat’. Incidentally, that’s one of the recipes Pete and I made recently and to my surprise, the intensity of flavour of the juicy portobello mushroom really was just as delicious as sausages, even though it was an entirely different beast.

Vegetable Perfection Mat Follas

Vegetable Perfection: 100 tasty recipes for roots, bulbs, shoots and stems is divided into recipes according to which part of the vegetable is used or botanical groupings such as members of the Solanaceae family. After his Introduction, there’s a guide to vegetarian and vegan substitutions (helpful for those used to cooking with meat and fish ingredients), followed by chapters covering Vegetable juices; Roots; Brassicas and greens; Tomatoes, peppers and aubergines; Bulbs and alliums; Potatoes, squash and corn; Peas, beans and pulses; Stalks, stems and soft leaves and Fungi. At the end, a Store cupboard chapter covering sauces, dressings, ketchups, chutneys, pickles and oils.

Most recipes have photographs accompanying them, though where there are two short recipes to a page, only one is usually pictured. Styling is simple, homely and appealing – much like the recipes themselves – and plating is not at all faffy or cheffy. These dishes really are the kind of food you want to eat at home, making this a great cookbook to have on the shelf.

So far, we’ve made Mat’s (four cheese) Cauliflower cheese, Mushroom Toad-in-the-hole and Homemade baked beans, all of which have been delicious.

Bookmarked to make soon are Sprouting broccoli, hazelnuts and fondant potatoes, Red onion tarte tatin with goat’s cheese and dandelion sauce, Coddled eggs with creamed leeks, Courgette and gruyere soufflé and Sweet potato chips (which are tossed in a miso oil before baking).

Unlike some restaurant chef cookbooks, this one is firmly written for a domestic cook, using domestic kitchen equipment and as such, the instructions are easy to understand and to follow.

And if you fancy the sound of Mat’s four cheese cauliflower cheese recipe, here it is.

GIVEAWAY

Publisher Ryland Peters & Small are giving away two copies of Vegetable Perfection to readers of Kavey Eats. Each prize includes delivery to a UK address.

HOW TO ENTER

You can enter the giveaway in 2 ways – entering both ways increases your chances of winning:

Entry 1 – Blog Comment
What is your favourite vegetarian or vegan dish, and what do you love most about it?

Entry 2 – Twitter
Follow @Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the exact sentence (shown in italics) below.
I’d love to win a copy of Mat Follas’ Vegetable Perfection cookbook from Kavey Eats! http://bit.ly/KaveyEatsMatVeg #KaveyEatsMatVeg
(Do not add my twitter handle or any other twitter handle to the beginning of the tweet or your entry will be considered invalid. Please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)

RULES, TERMS & CONDITIONS

  • The deadline for entries is midnight GMT Friday 22nd July 2016.
  • The two winners will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • Each prize is a copy of Vegetable Perfection by Mat Follas, published by Ryland Peters & Small. Delivery to a UK address is included.
  • The prizes are offered by Ryland Peters & Small and cannot be redeemed for a cash value.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, entrants must be following @Kavey at the time of notification.
  • Blog comment entries must provide a valid email address for contact.
  • The winners will be notified by email or Twitter so please make sure you check relevant accounts for the notification message.
  • If no response is received from a winner within 10 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

The winners of the giveaway are Maxine G (blog entry) and @KeepCalmFannyOn (twitter entry).

Kavey Eats received a review copy of Vegetable Perfection from Ryland Peters & Small
Vegetable Perfection by Mat Follas (photography by Steve Painter) is currently available from Amazon for £14.88 (RRP £16.99).

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If you judged the nation’s eating habits from the contents of food blogs alone, you’d be forgiven for thinking we hardly visit restaurant chains at all. In reality most of my non-blogger friends, just like the wider population – especially those with young children – often favour chains, the best of which offer familiarity, family-friendly menus, a comfortable and pleasant environment, consistency (and hopefully good quality) of food and service, all at a known price point. And the truth is that us food bloggers visit chain restaurants too even if you don’t see it on our blogs very often; my personal favourites include Byron Hamburgers and Ask Italian, and I had an excellent meal at Jamie’s Italian last year. It’s just that it’s so much easier to write about (and let’s face it, more interesting and potentially more delicious to visit) one of the many exciting independent restaurants – and us Londoners are certainly spoiled for choice; our city has more restaurants than we could visit in a lifetime!

Today Kavey Eats is visiting Giraffe, a 60-strong nationwide chain currently owned by Tesco’s (but perhaps for not much longer, according to reports that they’re looking to sell).

Guest blogger Janine Marsh visited Giraffe’s London Spitalfields branch to check out some of their new summer dishes and cocktails, as well as a few menu stalwarts. An excellent writer with attention for detail and a nice turn of phrase, this is Janine’s first foray into restaurant reviews, and I think she’s done a great job of bringing the experience to life.

Over to Janine:

My lasting impressions of Giraffe were formulated from a trip once with a (now) ex-boyfriend who had decided that vegan was the best way forward for our relationship and for the ease of cooking. I would eat vegan at home (his not mine) and have non vegan food whilst eating out. This resulted in the exotic dish of Huevos Rancheros full of richness of eggs and cheese that turned me upside down and inside out and left me with a traumatic memory. Thinking it may have been food poisoning but actually now putting it down to my ex and his simple living ways, I have now returned to Giraffe a few years later as a newly reformed non vegan both at home and out and about, hoping to seek pleasure and comfort in a new summer menu.

It was early evening and the branch in Spitalfields was not very busy. Sometimes I have found this can make staff more lax in their service however it was the complete opposite during this evening service. The staff were welcoming and attentive right from the moment we walked in. I noticed everyone was keeping themselves busy cleaning, sorting and attending to the customers with a frequency that was not enough to overstrain anyone’s sense of personal space.

Grapefruit and Vanilla Daiquiri - Giraffe Summer 2016 by Janine Marsh for Kavey Eats - 2 Mango Colada - Giraffe Summer 2016 by Janine Marsh for Kavey Eats - 1

My friend (a fellow foodie) and I started with a cocktails from the summer menu and decided to taste one each of the Grapefruit and Vanilla Daiquiri (£6.75) and Mango Colada (6.75). The Daiquiri had an immediate kick to it although you couldn’t taste the vanilla. The grapefruit was really refreshing and summery with sour notes. It was sophisticated and easy drinkable and as a result of its deliciousness, finished rather quickly. In contrast, the Mango Colada was more watery than creamy, with a strong pineapple undercurrent and absolutely no taste of mango. It’s been a while since I had one but let’s say it didn’t take me back to the paradise that I had it in. It slightly changed taste when sipped with the starter of Prawn Saganaki and became a little more intense but still not something I wanted to finish.

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There’s nothing to say about the Prawn Saganaki (£6.50) other than ‘bring me more please!’ From the minute you put the first prawn in your mouth which was succulent and full of flavour, the tomato sauce was simmered to perfection in a full flavoured and mildly spicy way. The feta cheese provided an amazing creamy contrast and depth to the tomatoes. The Tuscan bread was a little dry and not very flavoursome but worked well for finishing the juices off. I would eat that again and again!

Salt and Pepper Squid - Giraffe Summer 2016 by Janine Marsh for Kavey Eats - 5

My friend counts herself as a semi officiado of Salt and Pepper Squid (£4.95 and for sharing £8.95) and has eaten a lot of this dish from the antipodean lands of her husband’s birth to the variety of Vietnamese restaurants up the road from this Spitalfields branch, in Hoxton. It’s unusual to have the chilli sauce as a dip and the batter was a bit heavy but the squid was cooked well and it had a nice peppery kick but not very salty although with today’s health warnings, the chef may have been thinking of the customer’s tickers. The portion size was perfect for one.

Tuscan Lamb Meatballs - Giraffe Summer 2016 by Janine Marsh for Kavey Eats - 3

We also shared the Tuscan Lamb Meatballs (£6.25). I have had a love affair with meatballs since the heady days of the 90’s as a twenty one year old in Little Italy in NYC. It’s now one of my dinner party dishes and I pack a lot of flavour in when I cook them. With these though, there was not a huge amount of flavour. The lemon yoghurt granita topping overpowered a flavour that should have been there if there was anything to counterbalance. It definitely needed to up the amount of seasoning in the dish. More parsley, thyme, and maybe some evidence of pancetta needed to make it authentically Tuscan? It would give it something worth eating for.

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During the starters, there were eagerly awaiting for our humble fingers, a couple of those Lemon fronted ‘FRESHER PACKET FOR CLEANSING’ sachets. My first thought is, we are definitely not flying first class. Please bring back finger bowls and lemon slices? Hot towels? Nothing at all? The ladies toilets were out of order so we had to form an orderly queue but very happy to refresh my hands using the normal soap and Dyson high speed dryer which is a pre-requisite for most establishments now considering everyone is always in a twenty first century rush.

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For the mains, the waitress suggested we try another of the new cocktails and also her personal favourite the Whisky Cooler (£6.95). We found during the evening that she was very well informed and knew her food and what was the best on the menu. Woah! A straight up your nose fizzy, fruity, whisky with a rounded flavour, passion fruit seeds (like bubble tea but less work) wonderful summer drink! The Whisky Cooler. Finished.

The El Diablo (£6.95) with ginger beer, lime juice, cassis and Tequila, according to my friend was both sweet and sour and refreshing, similar to that of an adult ice lolly. The Tequila gave a sourness and the ginger beer its fizz. Like fangtastic Haribos she said!

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So to the Bombay Chicken Dahl (available from 12-5, Monday – Friday, for £7.95 as part of lunch menu). A plate of Dahl. You lost me at Plate! For someone who regularly eats out with a dining club called the #EATUPCREW based mainly of South Indian food experts, this was Dahl with an identity complex. Black bean, chickpea, butternut squash (hard and watery), chicken (watery), (I hate anything watery) this should be labelled curry but even that is at a push. The tastiest part was the Pink onions on the salad. Salad? Where was the rice? This dahl really doesn’t really know what it is yet in terms of evolution. I felt sorry for it. I now know that I should never go for curries in a non-authentic environment.

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The Scandi Salad (£11.95) however was love at first taste! No celery or cucumber for those whose reflux is of a delicate nature. This salad was packed full of fresh dill, crunchy lettuce, slightly crushed potato, a scattering of salty capers and a vinegary sharpness. It was like the best potato salad you have ever eaten but better as it was topped with a substantial portion of a lightly fragrant poached salmon. It was summery, moreish, light and hearty all at once. It was ‘forks at dawn’ for my friend and I. Never normally going for a main course salad, this was massively substantial and has changed my mind. I would go back for it in an instant!

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We decided to try a vegetarian option in homage to my previous life and Bowl for the Soul (£7.50) came recommended although the waitress said this was not a popular choice with customers but one she had tasted and loved. The dish was vegetarian only because the lack of chicken or prawns which was an extra you could add from the menu. I think that they should think of something hearty like tofu to add texture but the overall dish was exactly what it describes itself as. A comforting Bowl for the Soul. Oozy fried egg with crunchy edges that gave a lovely sauce, fresh coriander, a nice hit of chilli, peppers, French beans that felt like they had been lovingly bubbled in a steamy sauna to crunchy fresh perfection. It reminded me of my first taste of Nasi Goreng in Kuala Lumpar. There could have been an option of soy sauce in the condiments basket but we settled for a splash of tabasco instead.

Sweet Potato Fries with chipotle mayo - Giraffe Summer 2016 by Janine Marsh for Kavey Eats - 10

There was also a small cheeky side dish of Sweet Potato Fries with chipotle mayo (£3.95) which was crunchy soft and definitely moreish.

Banana Waffle Split - Giraffe Summer 2016 by Janine Marsh for Kavey Eats - 13 White Chocolate and Passion Fruit Cheesecake - Giraffe Summer 2016 by Janine Marsh for Kavey Eats - 14

For pudding I ordered the White Chocolate and Passion Fruit Cheesecake (£5.50) and my friend, the Banana Waffle Split (£5.50). I was a bit confused when ice cream sundae spoons were placed next to a fresh napkin. I couldn’t taste the white chocolate and the unusually chocolatey base was crumbly but not very flavoursome. The passionfruit overpowered everything. More flavour in the cheesecake was needed. Give me a good vanilla cheesecake done well any day. Another fall back from my days in NYC.

My friend’s reaction to the first mouthful of the Banana Split Waffle was ‘Oh that’s good’! With a banana gooey caramel taste, chocolate sauce and caramel. There were different textures in one mouthful alongside the sweet crunchy waffle which maybe, on second taste could have been a little lighter on the batter but apart from that it was a waffly good dessert. Could also be good for breakfast, was a suggestion.

Giraffe Moroccan Mint tea - Giraffe Summer 2016 by Janine Marsh for Kavey Eats - 15

My usual Giraffe Moroccan Mint Tea (£1.95), which was missing its normal sprig of mint in the glass, ended the meal whilst my friend’s chosen ending, a Flat White (£2.55) was too milky but that’s coming from someone whose husband’s antipodean roots invented the drink so she knows her coffee.

In conclusion, I think it’s ambitious to put yourself out there as a World Café. It doesn’t always work when you are selling a wide variety of dishes. I would say stick to simpler dishes that don’t take too long to create stronger flavours. Curries always need a lot of love and attention if they are to have the authentic taste. Make them authentic and bubble them for days, serve dahl in a bowl with a spoon. Be bold! That never to be mentioned again dahl had never even had a curry leaf wafted near it let alone in it.

There are certain world foods that could be created for the mainstream taste like Mexican although Wahaca has changed those flavour combos for me and constantly rocks my world. I will go back to Giraffe for the Prawn Saganaki, Bowl for the Soul (but for breakfast), my usual Mint tea and Halloumi Falafel Burger (a previous favourite) and of course breakfasts (my fave meal of the day) but until next time, I will dream of that Scandi salad. Did I mention that Scandi salad?

Kavey Eats reviewer Janine dined as a guest of Giraffe.

 

Is there anything more charming than a restaurant to which one travels by small boat along a serene stretch of river in one of Japan’s most beautiful cities? One that also serves the highest quality Japanese cuisine, each dish a perfect balance between traditional classic and inventive modern?

If there is, I am yet to find it but it certainly has a hard act to follow in Hoshinoya Kyoto, a top-level kaiseki ryōri restaurant within the luxury inn of the same name.

Hoshinoyo Kyoto in Japan on Kavey Eats-171317 Hoshinoya Kyoto Arashiyama in Japan on Kavey Eats-8585

Kaiseki cuisine is a traditional multi-course meal consisting of a succession of seasonal, local and beautifully presented little dishes. Although its origins are in the simple food served as part of a traditional tea ceremony, it has evolved over centuries into a far more elaborate dining style now served in ryokans (traditional Japanese inns) and specialised restaurants.

Such meals usually have a prescribed order to what is served, though each chef takes pride in designing and presenting their own menus based on local delicacies, seasonal ingredients and their personal style.

A typical meal may include a small drink or amuse-bouche to start, a selection of stunningly presented small appetisers, a sashimi (raw seafood) course, takiawase (which translates as ‘a little something’ and is most commonly vegetables with meat or fish alongside), futamono (a ‘lidded dish’, often a soup but sometimes combined into the takiawase course in the form of a broth with simmered ingredients served within it), sometimes there is a small tempura item (battered and deep fried) or some grilled fish, all this to be followed by a more substantial dish such as a meat hot pot or grilled steak with local seasonal vegetables, then rice served with miso soup and pickles, and finally fresh fruit or another dessert.

If that sounds like a lot, it is! That said, most of the dishes are small enough that most diners are able to enjoy the full meal comfortably, albeit with very little room left by the time the rice arrives! And most kaiseki menus don’t include every single one of the courses above, though they usually cover the majority.

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Views of Hoshinoya Kyoto; the hotel grounds later in the evening

Hoshino Resorts is a family business launched over 100 years ago when Kuniji Hoshino founded a forestry business in Karuizawa. The area, nicknamed the Japanese Alps, became increasingly popular as a location for holiday villas and in 1914 Kuniji opened a ryokan there which is still one of the company’s flagship properties today, albeit hugely updated since Kuniji’s era. Today, fourth-generation family member Yoshiharu Hoshino is CEO of the company and has lead the business through two decades of transformation and expansion, modernising existing properties and purchasing several new ones that are marketed under the brands Hoshinoya, Kai and Risonare.

A few years ago Hoshino Resorts purchased a beautiful historical Kyoto property originally constructed in the 16th century as the home of Ryoi Suminokura, a wealthy merchant and trusted advisor to Shogun Tokugawa Ieyasu. Suminokura played a major role in the construction of Kyoto’s canals and river systems, earning him extended shipping rights within the city. He built his beautiful home in the bamboo forests of Arashimaya, on the banks of the Katsura River. In the centuries following, his home was turned into a traditional ryokan.

In 2012 the ryokan closed for two years while the company completely refurbished the property, retaining and enhancing its historical treasures.They hired Japan’s most skilled architects and designers to repair the existing property and to design and construct extensions in keeping with the original yet offering a more modern luxury and comfort. The best artisans in their fields were invited to repair original pieces and to create new furniture and artworks throughout.

The newly completed resort opened in 2014 and has been another flagship for the brand ever since.

At the helm of Hoshinoya Kyoto’s kitchen is Head Chef Ichiro Kubota. Kubota’s father was the head chef at one of Kyoto’s top restaurants and instilled in his son an appreciation of culinary excellence and Japanese traditions. Initially intending to become an artist, Kubota studied art as well as English language; indeed it was a two year stint studying in America that helped him better appreciate the beauty of Kyoto’s culture and cuisine, and to change his focus and career plans. Kubota went on to train as a chef under his father and in many of the region’s top kaiseki restaurants before heading to Europe. There he apprenticed at Paris’ three-star Michelin restaurant Georges Blanc where he perfected classic French techniques, also taking advantage of days off to eat his way around Europe. He was poached from Paris in 2004 to head up the kitchen of Umu, London’s first Kyoto-style banquet restaurant. After seven years (and a Michelin star of his own, awarded within a few months of Umu’s launch) Kubota accepted the invitation to head up Hoshinoya Kyoto’s new restaurant – keen to return with all the expertise and knowledge he had gained and receive recognition in the home of the cuisine.

Since then, Kubota has developed a truly incredible offering that brings many innovative touches to this most traditional of formats.

So often, when chefs try to modernise classic dishes and methods, it just doesn’t work – it’s either so far from the original so as to be virtually unrecognisable (in which case naming it as such seems a travesty) or it simply isn’t as good and is therefore a rather pointless change. But Kubota achieves what very few do, retaining all that is glorious about the best traditional kaiseki ryōri whilst also applying European influences and modern techniques, flavours and presentations to each dish he serves – and these innovations not only work, they positively shine!

A meal at Kubota’s table is one to keenly anticipate; his reputation – and Hoshinoya’s – have already earned him high praise and the restaurant has a consistently busy reservations book. Most of the diners are, of course, residents of the resort but others, like us, book in for dinner only. The kaiseki menu is priced at 20,000 yen per person plus taxes and service, very much in line with Kyoto’s high end restaurants.

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Arashimaya at dusk: tourists in kimonos, tourists on the river bank, a bride under the cherry blossom, our boat at the Hoshinoya Kyoto landing dock

The journey to Hoshinoya Kyoto starts at the Togetsukyo Bridge in Arashimaya, a famous West Kyoto district that is popular with locals and tourists alike. If you’ve not visited, a stroll through the famous bamboo groves followed by a visit to Tenryuji Temple are both umissable activities; Tenryuji’s garden is amongst my favourite of the Japanese temple gardens we have visited. There are many other attractions in this area too – more temples, a scenic railway line, tourist boat trips (including trips to observe cormorant fishing in season) and even a monkey park, if you are so inclined.

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On the boat to Hoshinoya Kyoto; views from the boat

The Hoshinoya dock is close to Togetsukyo Bridge and easy to find. We are lead onto a small boat with large windows around the passenger area to enjoy the view. The boat slowly putt-putts its way up the river taking about 15 minutes to reach the hotel’s landing dock, where we are greeted by guest relations manager, Tomoko Tsuchida.

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Arriving at the hotel by boat; the path up to the restaurant and hotel

After taking a few photos in the darkening dusk outside, Tomoko takes us into the restaurant and shows us to our counter seats, of which there are 8. The other 30 covers are at regular tables. Tomoko settles us in, gives us the menu for the meal to come (which lists each course in both Japanese and English) and serves our meal assisted by an army of polite, well-trained and quick-footed waiting staff. Each dish is carefully explained and any questions patiently answered; sometimes the origins or patterns of the artisanal tableware are explained too – traditional lacquerware with painted gold flowers and fish, sake cups from Shigaraki (a pottery town we visited just two days earlier), and other beautiful handmade plates, bowls and cups.

Throughout the meal we watch the two chefs stationed in front of us create the first three courses again and again. Other chefs work on other courses in other kitchen spaces and their dishes appear in front of us as finished master pieces, from the fourth course onwards.

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Before the first morsel arrives, we are served a glass of Kasegi Gashira, a junmai sake with a light, lemony flavour that is accentuated by the mugwort pudding that arrives shortly afterwards.

I’ve been learning in recent years, and shared my beginner’s guide to sake last year, but am still a novice when it comes to selecting sake from a list. Luckily Tomoko gave us some suggestions for the two sakes we choose to accompany the rest of the meal.

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The amuse bouche is listed as Mugwort pudding with white shrimp, chopped fern root, horse tail bud, lily root petal and umami jelly. Tomoko explains that Mugwort is a sign of spring, and the dish is the introduction to their very seasonal menu. Near the property is a field of greens and yellows with a lone cherry blossom tree within it; the construction of the dish has been designed to represent this scene. The dish as a whole is light and refreshing, though I’m still not sure I could describe mugwort to you – I’d say slightly bitter with a hint of floral.

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When our next sake is served, we are offered a box of sake cups to choose from, each one a very different design. I recognise the distinctive look of an unglazed Shigaraki piece and of course, I select that one. This sake, in the very pretty blue bottle, is a junmai daiginjo made by Eikun, a sake brewery located in Kyoto’s Fushimi district, an area known for sake production. It has a rich, deep flavour, strong and punchy, not at all like the lighter one we started with. It’s unlike any sake I’ve tried before, and I like it.

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The selection of appetisers served next are beautifully presented; each item listed separately on the menu.

From left to right: bamboo shoot and cuttlefish marinated with cod roe dressing, lady fish sushi, simmered hamaguri clam and river lettuce with umami jelly, deep fried Japanese dace, broad bean stuffed with shrimp dumpling, simmered baby octopus with sweet soy sauce with simmered sea bream roe with ginger

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The dace fish, Tomoko explains, is threaded onto the skewer in an Ƨ shape so that it looks as though it is swimming!

I don’t pay much attention to the little leaf sat on the octopus and sea bream, and don’t realise until later that one of the intense flavours I detect on eating this is from the leaf rather than the braising spices used to cook the seafood.

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The next course is one that the chefs at our counter are responsible for, and throughout our meal we watch them make it again and again; their intense focus and attention to detail as they construct each plate is a pleasingly practised choreography.

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Described on the menu simply as Seasonal sashimi Hoshinoya style, Tomoko is on hand to give us all the details. When she tells us the plate itself is a design known as ‘blossom falling in the wind’, I realise I’m so focused on the beautiful food that I didn’t even glance at the plate. A good reminder to observe all the wonderful details.

The two pieces at the edges are the same; the one in the centre is different. The two pieces are both baby melon on fresh seaweed, wrapped in sea bream with diced wasabi and sea urchin on top. The ‘crystal jelly’ spooned onto the plate at the two corners is made from konbu stock and the white foam ball is sakura flavoured. A home made soy sauce dressing is provided for the outer two pieces.

The centre sushi is a piece of fresh sea bream roe which has been briefly boiled and then grilled. On top is a tiny layer of pureed leek topped with a circle of Japanese tangerine jelly (the citrus fruit chosen for its exact balance between sweet and sour) melted over the top, and a single Japanese red peppercorn sat on the jelly. The plate is garnished with crisp sugar snap peas and edible leaves and flowers.

The entire plate is altogether stunning, especially the sea bream roe which melt-pops in the mouth as though it’s filled with a mild and creamy liquid center. This dish is about beauty, freshness, seasonality, texture and flavours and it’s delightful!

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As we open the poached greenling coated with Domyoji sweet rice crumbs in a clear soup with yuba cake and fern root Tomoko tells us to check for the fish artwork under the lid before explaining how best to enjoy the soup. First, on lifting the lid, bend over the dish and inhale the aromas released, especially of the fragrant sansho leaf sat on top. Move the leaf into the broth so it can impart a little flavour, then use your chopsticks to hold back the other ingredients as you sip the broth. Finally, enjoy the other ingredients in the bowl.

This time, when I eat the leaf it’s a knockout punch to the taste buds! Not only is the flavour intense, it comes with a tingling numbing sensation akin to eating Sichuan peppercorns – I wonder if the two plants are related? The numbness lasts for a good few minutes, so you may prefer to nibble just a tiny bit of leaf for a hint of the flavour, and set the rest aside.

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Next comes charcoal grilled king fish glazed with rapeseed sauce. The fish is rich and meaty, and the seasonal topping of spring onions with rapeseed greenery is delicious. To visually represent the yellow of rapeseed flowers, bright yellow karasumi (salt-preserved mullet fish roe) is grated over the top – it contributes to the flavour too, of course. Also on the plate are baby ginger, shiitake mushroom and udo, a mountain vegetable.

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Shiraki Brewery in Gifu are the makers of this unusual Daruma Masamune sake that has been aged at room temperature for 15 years. The flavour is incredible, reminiscent of mushrooms though that makes it sound unpleasant when it’s actually very delicious!

Although aged sake is nothing new, today’s market is predominantly focused on new sake, released every spring – to the extent that Shiraki faced both bemusement and confusion when they first started to sell their 3, 5 and 10 year old aged sakes in the 1970s. Aged sake is still not very common, but these days there are enough aficionados to make this a premium drink.

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The next course arrives in a very unusual dish, unlike any I’ve seen before. If you’re starting to feel full just reading about this multi-course meal, I can assure you, it’s exactly how we feel as the containers are placed before us and we wonder if we can do justice to the contents.

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Inside the custom-crafted clay container (with one clay lid and one made from wood) are pieces of beef fillet and simmered spring vegetables. Wasabi and salt crystals sit in the condiment spaces, though for me the beef is perfectly seasoned as it comes and it’s absolutely superb – full of beefy flavour, meltingly soft without being pappy and cooked to just the right point. Hard to beat beef (and cooking) of this quality!

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Lest you think the savoury courses are over because the ‘main’ dish has been served, as with any Japanese meal, the rice course is still to come. Tomoko brings out a black lidded dish of seasoned rice with bamboo shoot topped with charcoal grilled conger eel which is served with red miso soup, assorted Japanese pickles and green tea.

We ask for small portions to be served, and the eel is delicious, so we do dig in even though we manage just a few mouthfuls each.

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Next comes an elegant strawberry and mint financier, strawberry sauce and rich milk ice cream served on a chilled metal block. The flavours are vivid, and brought to life by the tiny fragments of mint on the top.

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But lest we think that a more traditional Japanese dessert has been dropped in favour of the French-style patisserie, a second dessert arrives of melon and papaya with mint, served with a cup of hojicha (roasted black tea).

The papaya is nice enough but the melon, oh my goodness, this is the most delicious melon I’ve ever tasted! I ask for more information and learn that it’s a green melon from the musk melon family and grown in Shizuoka Prefecture. It’s so perfectly ripe that the perfume is heady and the flavour intense, with a texture that is almost liquid in the mouth. It’s glorious and a genuinely revelationary experience!

Full to bursting, yet a little sad that such an incredible meal has come to an end, we are walked to the reception area to settle our drinks bill before one of the resort’s private cars drives us back to Togetsukyo Bridge for our onward journey back to our hotel.

On this trip, we experienced several high end kaiseki meals and this one was our clear favourite (though others were certainly excellent, more of which soon). Kubota’s delightful weaving together of traditional Japanese techniques, ingredients and dishes with global influences from his exploration of world cuisine, along with his whimsical, artistic, delightful presentation lifted this meal to another level.

Kavey Eats dined at Hoshinoya Kyoto as guests of Hoshino Resorts.

 

If there’s one trend in the restaurant industry that’s really come to the fore since the turn of the century it’s the rise of the second-career chef.

Men and women who worked in all manner of highly successful, and often high-paying, careers – lawyers, doctors, engineers, corporate managers, computer programmers, management consultants, hedge fund gurus – choose to give these careers up for the hard labour and long hours of a professional kitchen. There are many routes to this journey from an informal start running supper-clubs, short-term residencies or street-food stalls to a more conventional training and graduation from a professional cookery school.

Some, like my friend Mat Follas, win a TV cooking competition and take it from there. In the UK, winning Masterchef doesn’t come with any prizes; no monetary bursary to put towards training or setting up one’s own business, no book deal, magazine column or paid apprenticeship with a top chef. But it does give you a readymade reputation for reliably good cooking and a short-lived celebrity from which to launch a new career should you choose. After Mat won Masterchef in 2009 he strode through that door of opportunity with an immense steadiness of nerve, opening his own restaurant within just a few months.

Beaminster-based, The Wild Garlic restaurant was immensely popular with locals and visitors from further afield and the food was excellent. Pete and I visited a few times; well worth the trek from London.

After the restaurant closed in 2013, Mat cooked at a number of other venues including a summer beach cafe and a local hotel in Dorchester. He also wrote two cookbooks, the first Fish: Delicious recipes for fish and shellfish came out last April, the second Vegetable Perfection: 100 tasty recipes for roots, bulbs, shoots and stems was published a few weeks ago, (review coming soon).

Now he has launched his latest venture alongside wife and business partner Amanda, and long time colleague and business partner Katy.

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The Bramble Cafe & Deli is located in a newly built area of Poundbury – the experimental urban development on the outskirts of Dorchester, built on land owned by the Duchy of Cornwall. The development ethos is to create an integrated community of shops, businesses, private housing and social housing and the architecture is a modern interpretation of classic European styles. As a fan of yellow brick, I like it.

Bramble fronts onto an elongated ‘square’ with all the properties facing in onto an open space, commonly used for parking. There’s a deep portico providing shade to the patio area in front; go through the front door into an airy interior with huge windows and plenty of tables. Behind the dining space is the kitchen, cosy and domestic rather than gleaming-metal; very much in keeping with the relaxed style of the space and Mat’s cooking. Everything is on one level, including the toilet, making disabled access straightforward.

The deli is set to open in a few weeks, with products to be displayed on a large set of shelves to one side of the main room. For now, the cafe is open Monday to Saturday from 8.30 to 4.30, offering pastries and cakes, light lunches and drinks. As of a couple of weeks ago, the cafe is also open for dinners on Friday and Saturday evenings; Mat offers a pared back menu with three choices per course and an affordable wine list to match.

Daytime

During the day, customers can come in for a breakfast croissant, a hot or cold lunch, or perhaps an afternoon tea with a sweet baked treat.

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The macaroni cheese with smoked salmon is one of the best macaroni cheese dishes I’ve had. I’m not a fan of the thick style where a block of stodge can be sliced with a knife; I prefer my macaroni cheese to have a slippery-slick sauce full of intense cheese flavour, coating perfectly cooked pasta and that’s just how this one comes – with the added bonus of two generous slices of smoked salmon, made flaky by the heat of macaroni cheese below and grilled cheese above.

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Also superb is a crab and cheese toast. Crisped slice of bread is thickly covered with a generous layer of flavour-packed crab, heavy on the brown meat, and topped with sharp salty cheese, grilled till its bubbling. Served with some crisps and an unadorned salad, it’s perfect for a satisfyingly delicious lighter lunch.

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On the counter are a few indulgent bakes, flapjacks and gluten-free chocolate brownies on the day of our visit. These are huge slabs – my photo shows a half portion of the brownie I shared with Pete! It’s good, dense and fudgy with a lovely crisp surface on top.

I enjoyed my share with an extra chocolate hit – a Jaz & Juls hot chocolate; Bramble offer a dark chocolate or a milk chocolate option.

Evening

The Bramble is currently open for dinner on Friday and Saturday evenings. Walk ins are welcome but book ahead to guarantee a table. The menu changes seasonally, with a focus on locally sourced ingredients.

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Tempted by all three starters, we follow Katy’s naughty suggestion of sharing the Asparagus with hollandaise sauce (£6) as a pre-starter and then having the other two starters afterwards. The asparagus is excellent with lots of flavour, no woodiness, very fresh. And Mat makes a killer Hollandaise, glossy with butter and lifted by a real kick of lemon juice. Gorgeous!

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Not what we expect from the description of Smoked salmon, tomato and pea (£7), this dish doesn’t feature any smoke-cured salmon, rather it is fresh hot-smoked salmon served in a jar with tomatoes and pea shoots. The theatre of Mat opening the jar at the table to release swirls of smoke is fun, but the dish isn’t a favourite – perhaps because I had expected smoke-cured salmon instead.

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The Ham hock and wild garlic terrine with pickles and toast (£5) is enormous! Actually large enough for two to share as a starter, and could be the basis of a fabulous lunch plate too. Delicious soft and meaty pork with a hint of wild garlic, crunchy lightly pickled vegetables and crisp melba toasts.

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Pork belly, crackling, apple sauce and smoked mash (£14) is so very delicious. It may not look it from the photo but the (enormous) portion of pork is cooked perfectly till the fat is melty, melty, melty and the meat is soft and tender. Crackling is gorgeous, though a little too salty for me. Mash is rich and buttery and with just the right level of smoke. Apple sauce has the sharpness to cut through all the richness. I may need to get out my indigestion tablets later after all this butter and fat, but it’ll be worth it!

On the side, cauliflower and broccoli cheese (£3.50).

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Pete orders Rabbit cooked in red wine, served with a crusty roll (£13). It’s really not a pretty dish any which way you look at it, but it does deliver on flavour. The rabbit and vegetables are well cooked, the sauce full of red wine and meatiness, perfect for sopping up with the bread.

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We don’t really have room for desserts but cannot resist, especially with a bit of gentle nudging from Katy!

My Chocolate and marmalade orange tart with clotted cream (£6) is a grown up jaffa cake on a plate – rich, smooth dark chocolate ganache over a marmalade orange jelly, inside a crumbly pastry shell.

Pete loves his Lavender pannacotta with raspberry powder (£6), so perfectly judged that it wobbles most pleasingly yet yields like creamy custard to the spoon.

At no more than £30 for a three course meal with a side per person, this is fantastically good value. Of course I appreciate that prices are lower outside of London but for good quality ingredients and cooking like this, it’s still a steal.

We booked a wonderful B&B a few miles outside of Dorchester to make a short break of our visit and took the opportunity to enjoy some of the gorgeous gardens nearby. There’s so much to do in Dorset, look out for another post in coming weeks sharing my favourite attractions (and lodging) in the area.

 

I do love a good chocolate brownie and for me that means dense and gooey – none of this crumbly cake-like stuff – and redolent of top quality dark chocolate. I want the texture to be rich, fudge-like, just short of too sticky to hold and I want to taste the natural flavour of the cocoa bean from which the chocolate was made.

When such a brownie can be mine for twenty-odd quid and a day or two’s wait for it to made to order and sent to me by post, there’s absolutely no reason not to indulge from time to time. And of course, it means I can spread the love by sending lovely parcels of deliciousness to friends – for a birthday or anniversary, as a thank you gift, as a get well message or just because I know someone who will utterly adore them!

B is for Brownie offers such a service, selling handmade single origin chocolate brownies across the UK via an online shop.

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I recently tried their offering (see my review below) and had a chat to founder Lou Cox. I also have a box to giveaway to a lucky reader, and a reader discount code to share too.

B is for Brownie | Interview

When did you decide to launch a business selling your brownies to the public? And when did you launch?

My decision to go into brownie baking happened in the autumn of 2014. I was on a mission to produce the very best brownie that I could. There was lots of experimentation during which I discovered that you could taste the character of different origins of chocolate in the brownies and that seemed like the most obvious route for me to take. The online business launched in August 2015.

How did you come up with the name and brand design for B is for Brownie?

My partner came up with the name and it just sounded right. I worked on the brand design with a very talented web designer called Sarah Webb. I didn’t initially want a black and white design, but in the end the logo looked so clean and fresh and timeless that I went with it.

All your brownies are gluten free. Was that a conscious decision based on a personal need to avoid gluten, a desire to be suitable for gluten-free consumers or simply that your favourite brownie recipe happened to be gluten free?

During the development stage I decided to offer a wheat free version. When I baked with wheat free flour I was so impressed by the texture that I felt that the brownies actually benefited from being wheat free, so that’s the recipe I now use. I don’t shout about it, it just happened to be the best thing for my brownies.

Where do you source the chocolate for your single original chocolate brownies, and how do you select it?

I source by flavour, it must have plenty of character to shine through in the baked brownie. I prefer chocolate without vanilla and soya lecithin where possible.

For your Grenadan brownies, you actually make the chocolate yourself from the bean, before using it in your brownies! Why did you decide to take this approach? Can you tell me more about how you chose these Grenadan beans and how you make your chocolate?

I just wanted to take the whole process further and I enjoy experimenting. I have a science degree, and spent nearly six years working for Hotel Chocolat within the development team. So felt confident in my abilities to take brownie baking to the next level. I simply chose the Grenadan beans for their character and also from a practical point of view I am a very small business and cannot justify buying tens of kilos at a time. The bean to brownie is intended to be a limited edition brownie baked simply without any additional flavour to show case the cocoa bean. I intend to change the bean origin from time to time.

The process for making chocolate is very simple but a little time consuming. Basically you roast some beans, allow to cool remove the shell, grind to create small nibs then heat the nibs and add to a grinder and grind for 4 hours. [You can read more about Lou’s methods and equipment in Lou’s recent blog post, here.]

Which is your best seller?

The sea salted butterscotch without a doubt!

How do you develop new brownie flavours?

Firstly they need to be able to withstand the character of the chocolate, secondly I tend not to blend flavours through the brownie batter as this would mask the flavour of the single origin chocolate. I like the contrast or harmony between the topping and the chocolate. Sometimes you get more topping than brownie and sometimes more brownie!

Can you tell us about flavours currently in development and coming soon?

I’ve just developed The Hazelnut Gianduja Brownie for which I am making the gianduja myself – roasting and blending hazelnuts with chocolate and sea salt – before submerging chunks into a brownie slab just before baking.

I’m also looking at a Rum & Raisin brownie for summer / Father’s Day. I am soaking flame raisins in spiced rum before baking them into the brownie.

Sum up your brownies in 5 words or less.

Immensely dense, intensely good. Truffley (not really a word I know!)

B is for Brownie | Review

My brownies arrive securely packed in a sturdy box that should fit readily through most letterboxes. Inside, the brownies are beautifully wrapped in branded paper tied with ribbon, and also in parchment paper, so they arrive safe and sound.

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Lou hand-makes the brownies to order so they are freshly baked when posted and remain in good condition for about a week after arrival. You can also freeze some of the pieces if you like, to spread the enjoyment out; I froze a couple of mine, wrapped tightly in some of the parchment paper they arrived in, and can confirm that they freeze and defrost well.

The slab Lou made for me is single origin Madagascan chocolate and she created a mix of flavours so I could get a feel for her range. Fingers crossed that a similar assorted brownie slab will be available for order in her shop soon as I love the idea! From left tor right the flavours in my slab are Sea Salted Fudge, Raspberry, plain Madagascan and Hazelnut Gianduja [coming soon].

Unlike many flavoured brownies I’ve tried before, Lou doesn’t mix her flavourings into the batter as she is keen for the flavour of the single origin chocolate to shine through. Instead, she adds ingredients as toppings or – like the Hazelnut Gianduja – pushes a layer down inside the batter so it bakes into the middle. This tactic works really well and the flavourings complement rather than overwhelm the chocolate. And with chocolate this good, that’s a very good thing – the delicious red berry fruit notes typical of Madagascan chocolate sing on the palate.

I love all four that I try but I think my favourite is the raspberry jam – the fruit accentuates the natural flavours of the cacao so perfectly!

Most of the B is for Brownies range is priced between £18 and £23 per 500 gram slab. The Goldie is the outlier priced at £30, not unreasonable given the brilliant bling of 23 carat gold leaf that adorns it. Delivery is an additional £3.35 per box.

Hint: If ever you want to get in my good books, a box of Lou’s brownies would go a long way towards ensuring your place!

B is for Brownie | Giveaway

PRIZE

B is for Brownie are offering a box of single original brownies in their latest flavour, Hazelnut Gianduja, to a reader of Kavey Eats. The box will contain a 500 gram slab of handmade chocolate brownies and includes delivery to a UK address.

HOW TO ENTER

You can enter the giveaway in 2 ways – entering both ways increases your chances of winning:

Entry 1 – Blog Comment
What new brownie flavour would you like to see B is for Brownie developing next?

Entry 2 – Twitter
Follow both @Kavey and @Bisforbrownie on Twitter. Existing followers are, of course, welcome to enter! Then tweet the exact sentence (shown in italics) below.
I’d love to win a box of single origin chocolate brownies by @Bisforbrownie from Kavey Eats! http://bit.ly/KE-BIFB #KaveyEatsBIFB
(Do not add my twitter handle or any other twitter handle to the beginning of the tweet or your entry will be considered invalid.
Please don’t leave a blog comment about your tweet either; I track twitter entries using the competition hash tag.)

RULES, TERMS & CONDITIONS

  • The deadline for entries is midnight GMT Friday 24th June 2016.
  • The winner will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • The prize is a B is for Brownie box of Hazelnut Gianduja brownies. Delivery to a UK address is included.
  • The prize is offered by B is for Brownie and cannot be redeemed for a cash value.
  • One blog entry per person only. One Twitter entry per person only. You may enter both ways but you do not have to do so for each individual entry to be valid.
  • For Twitter entries, entrants must be following @Kavey and @Bisforbrownie at the time of notification.
  • For Blog comment entries, entrants must provide a valid email address for contact.
  • The winners will be notified by email or Twitter so please make sure you check relevant accounts for the notification message.
  • If no response is received from a winner within 10 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

B is for Brownie | Reader Code

If you would like to order a box of single original chocolate brownies for yourself or a friend (and I’m telling you, you or the friend will love you for it!), B is for Brownie are offering 15% off to Kavey Eats readers. Enter KAVEY2016 on checkout; valid till 30th June 2016. Discount applies to contents of  cart; delivery cost remains the same.

Kavey Eats received a review box of chocolate brownies from B is for Brownie.

This giveaway is closed. The winner is twitter entry @bexyboo4000.

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