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How to Eat a Peach at Wealden Literary Festival


Diana Henry and Tara Westover lead author line up at Wealden Literary Festival, Boldshaves Garden, Kent

Wealden Literary Festival is an enchanting weekend of words and ideas - a celebration of nature, place and creativity through literature, the arts and food.  Tickets for the 2018 Festival on 30 June and 1 July go on sale from 16 March.

Set in the beautiful Boldshaves Garden near Tenterden in the Weald of Kent and the fields and wild woods that surround the gardens, Wealden Literary Festival brings together renowned authors, poets, artists and makers who look first and foremost to nature, wilderness and the spirit of place for inspiration. It has been endorsed by leading nature writers including Robert Macfarlane, Mark Cocker and Jay Griffiths.

A sense of place is a connecting thread linking authors speaking at the festival. On Saturday 30th June, award-winning food writer, journalist and broadcaster Diana Henry will talk about her new cookery book How to Eat a Peach, a collection of seasonal menus inspired by a memory, place or mood. Planning a menu is Diana’s favourite part of cooking, remembering an afternoon at the seaside in Brittany or a sultry evening eating mezze in Istanbul. ‘This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.’ Nigella Lawson

A sense of place is not always a romantic and poetic one. Diana Henry will be joined by New York Times bestselling author Tara Westover discussing her debut book, Educated. This extraordinary memoir is Tara’s story of her isolated childhood growing up in rural Idaho with an un-hinged, paranoid Mormon ‘survivalist’ father who forced his family to live off-grid, while stock-piling guns, fuel and food in readiness for the end of the world. Tara's birth was unregistered, her birth date unclear and no vaccinations received. She received no formal education at all, no books to read and with no TV or radio, she grew up almost entirely unaware of the world beyond her family. Having no other frame of reference, Tara never knew that their way of life was not the norm.

Tara had never set foot in a classroom before the age of 17. And yet, by 27 she had earned a doctorate from Cambridge University. From her unique experience, Westover tells a universal story about the transformative power of an education, but also of the very personal price she had to pay for that privilege. In pitiless prose Tara charts her unbelievable journey from a violent childhood through traumatic and abusive teen years to heart-breaking choices in adulthood. ‘Marvellous. There is no feeling like discovering a young writer who is springing up fully armed with so much talent.’ Stephen Fry

Wealden Literary Festival is family-friendly and looks after the minds and interests of young readers setting out to explore the world. Yuval Zommer, the acclaimed children’s author will be in the festival tent, talking about his widely acclaimed illustrated book, The Street Beneath My Feet. This double-sided foldout book creates a visceral sense of a journey to the centre of the Earth as readers travel past storm drains, buried artefacts, a subway, and many layers of rock on their way to the planet’s inner core. Children are taken on a fascinating journey deep underground showing a hive of subterranean activity.

In addition to the programme of talks, the Festival offers all ages the opportunity to take part in a series of creative writing and art workshops as well as woodland-based activities and events such as bushcraft, foraging and wildlife spotting. It also showcases the best of local craftspeople and food producers through a pop-up market and plays host to art exhibitions and displays.

Andrew Willan, Festival Director comments, “We hope through the Festival to nurture the links between people (and in particular children) and nature. We believe that nowadays all too many people lack the means to engage in any meaningful way with the natural world. We also believe that with improved access to nature comes a desire to cherish and protect it. The natural world provides a wealth of opportunities for learning, creativity and discovery which the Festival embraces.

As the virtual world becomes increasingly dominant in our lives, time spent out of doors with opportunities to read, write, create and think has perhaps never before been so vital. By nurturing a love of the natural world, of literature and the arts, the Festival hopes to give not only individuals and communities, but also nature itself a real chance to flourish and to thrive.”

“It is a thrill to see Wealden Literary Festival taking root and flourishing. With its emphasis on the natural world, its commitment to children and to community, and its vision of getting people outdoors and hands-on with nature, as well as reading and talking about it, it strikes me as a hugely hopeful and valuable new event. Long may it grow!” Robert Macfarlane, author of The Old Ways and The Lost Words

For more information about Wealden Literary Festival, press accreditation or to interview the directors, please contact Hannah Blake at The Dining Room PR on T: 07730 039361 or E:


James knows an awful lot about goats...

"James knows an awful lot about goats"   Hugh Fearnley-Whittingstall

"James knows an awful lot about goats" Hugh Fearnley-Whittingstall

GOAT: Cooking and Eating

We should all be eating more goat. It's sustainable, ethical, highly nutritious and low in fat and has been an integral part of European, African and Asian diets since 3300BC. Why, then, does it remain so underused and misunderstood? Thanks to the efforts of James Whetlor from Cabrito Goat Meat, goat is once again on British restaurant menus and in homes nationwide.

In GOAT: Cooking and Eating, James looks at the story of this versatile ingredient and offers 90 recipes from around the world that will answer the common question: ‘How do I cook goat?’ With dishes arranged by cooking technique James shows that goat can be cooked fast and lean, or slow-cooked in curries, stews, braises and roasts as well as make sausages, burgers, and kebabs. There is also a section for delicious seasonings, spice blends and marinades.

From Kid Shanks with Chickpeas and Chorizo to Goat Tacos, Steamed Dumplings to Schnitzel, GOAT will encourage people to broaden their cooking repertoire as well as use more goat meat in everyday meals. Plus, there are original recipes from renowned chefs including Yotam Ottolenghi, Neil Rankin, Olia Hercules, Gill Meller and Jeremy Lee.

Alongside advice on sourcing goat meat, James highlights issues within modern farming today, the involvement of artisan tanneries to ensure the use of the whole animal and Cabrito’s charitable work with Farm Africa. Fifty per cent of James’ author advance and royalties from GOAT: Cooking and Eating will go toward Farm Africa’s work to transform agriculture and help farmers in eastern Africa increase their harvests, protect the environment and sell their produce in thriving markets.

Goat is a genre-defining book and essential reading for anyone with even a passing interest in food and the way we eat today and is set to be the definitive guide on the subject for years to come.

Foraging at The Beacon with the Chef's Forum

Sunny, but muddy. Foraging in the 13 acres at The Beacon.

Sunny, but muddy. Foraging in the 13 acres at The Beacon.


Foraging has been popular for some years now, and professional chefs’ enthusiasm for gathering food from wild and natural places is only increasing. On Monday 13th March, over sixty top chefs from Kent and surrounds flocked to a fascinating forage led by wild food expert David Harrison.

The Beacon’s impressive thirteen acres were slightly muddy from rainfall the day before, but that didn’t dampen chefs’ spirits as they braved the crisp Spring air to embark on a flora and fauna adventure. Harrison is Michelin-starred chef Simon Hulstone’s personal forager and sources wild ingredients exclusively for Simon and his small team of talented chefs at The Elephant, Torquay.

The event was hosted I’ll Be Mother's Executive Chef Scott Goss, who demonstrated a duck dish with crispy skin and duck soup. 

The Beacon, positioned on the brow of the hill overlooking the Happy Valley perfectly lent itself as the perfect venue for the cheffy wild food hunt. The impressive garden sits below the patio terrace, dropping away from the restaurant towards the valley with three refurbished lakes to be filled with trout next year.  .

Scott said, “I’m really lucky to have these beautiful grounds on my doorstep – I am spoilt for choice.  I thought the event today was brilliant and it’s great to be able to educate and enthuse fellow chefs on our philosophy on food: zero waste using the whole animal and use of as much kitchen waste as possible.  Foraging makes up a big part of my menu here at The Beacon– Most of our mornings are taken up with foraging and it’s great to learn of all the other species available here from David Harrison – We’ll definitely invite him back next season to show us more!”

The culinary experts went on a tour of The Beacon’s impressive grounds, learning to find and identify the abundance of edible plants, seeds, nuts, flowers and fungi that grow wild in the beautiful Kentish countryside. They learnt that provided you are furnished with a permission from the land owner, the only real cost of foraging is time, a valuable resource for chefs. Most foraged produce is perishable and requires picking for service daily or every other day. 

Forager David Harrison told chefs: “Once you pick something, it immediately starts to lose its peak flavour and texture. So we do not store for that reason; we forage every day.  It’s great to see so many chefs in attendance – I hope that foraging with the chefs today spikes and interest in foraging and encourages them to bring this old skill back into the kitchen” 

The event was a great chance for chefs to learn about foraging for their menus and the copious amount of amazing wild ingredients growing all around them.

The Chefs’ Forum launched in Kent in 2013 and has gone on to see many young chefs find work placements and apprenticeships in the best professional kitchens across the county and beyond.

River Cottage Food Fair

River Cottage Food Fair, a food lover's dream weekend

River Cottage Food Fair, a food lover's dream weekend

Tom Kerridge, Nadine Levy Redzepi and Anna Jones lead the line-up for the River Cottage Food Fair, 26-27 May 2018

Some of the country’s leading chefs, cooks, food pioneers and cookery writers are joining Hugh Fearnley- Whittingstall for a weekend of fun on the farm and food for thought at the River Cottage Food Fair on the late May bank holiday weekend.

A food lover’s dream weekend, the Food Fair is taking place at the idyllic River Cottage HQ, a 65-acre organic farm in Axminster, on the Dorset and Devon border. This hugely popular annual event is a treat for all the family to learn new culinary skills, meet the animals and be immersed in a weekend of cooking, growing, relaxing and (most importantly) eating. Held on Saturday 26 and Sunday 27 May, the Food Fair is a must-visit for food-lovers and gardeners, to enjoy the sights, sounds and tastes of spring, surrounded by the rolling Devonshire hills, just a few miles from the Jurassic coast.

The Food Fair has a fantastic line-up of food talent, including Tom Kerridge, Anna Jones, Melissa Hemsley, Nadine Levy Redzepi, Alex Hely-Hutchinson, Guy and Geetie Singh-Watson and Gill Meller plus more names to be announced soon.

In the Food for Thought tent Hugh has curated a line-up of speakers, including writer and environmental activist George Monbiot, which promises to provide thought-provoking and possibly controversial, debate and discussion.

The Fair is packed full of activities from chef demos on the main stage and culinary masterclasses including wild cocktails and spicy suppers, cooking over fire with Gill Meller, artisan food stalls, craft workshops, talks and live music to garden and wild food tours with River Cottage foraging guru John Wright. There’s also a new BBQ area where chefs will be sharing their techniques for cooking meat, fish and vegetables over fire.

A team of River Cottage experts and friends will be on hand across the site to share culinary tips and gardening wisdom, throughout the weekend.

Children under the age of 16 go free and will be kept entertained with a huge choice of activities including pasta and pancake making masterclasses, giant bubbles, games, craft workshops, meet the animals’ area, face painting, skittles and hula hooping – to name but a few.

Tom Kerridge, chef patron of the 2 Michelin-starred Hand & Flowers in Marlow, will launch the Food Fair with a special feast on the Friday evening. Whilst at the Food Fair there will also be the chance to dine inside the iconic River Cottage farmhouse and enjoy a two-course menu for £20, featuring the very best seasonal and local ingredients. For those looking for food-on-the-go, there will be a range of street food stands as well as a fully licensed bar serving local ciders, beers, wines and seasonal cocktails under canvas.

Those keen to learn something new can book onto one of the popular masterclasses. Starting at £20 these include Bread & Butter from scratch in an hour, River Cottage Ravioli, Wild Cocktails and Outdoor Cookery, whilst children can learn new skills such as Fresh Pasta and Pancakes. 

For more information and to book event and masterclass tickets, please visit the website

The River Cottage Festival will be at HQ on the weekend of 25-26 August and will feature a jam-packed programme of music, masterclass and festival fun. More information as the line-up is confirmed here.


For further press information, interviews or images, please contact Hannah Blake at
The Dining Room on 07730 039361 or

Notes to Editors

River Cottage Food Fair
River Cottage HQ, Trinity Hill Road, Axminster, Devon, EX13 8TB
Saturday 26 May – Sunday 27 May 2018

Ticket prices:
- Adults: £12.50
- Children (under 16 years): FREE 

- Free park and ride service included in the ticket price

About River Cottage:

River Cottage has been a household name in Britain since 1998, when Hugh Fearnley-Whittingstall first brought his hands-on, ethical food ethos to our TV screens.  Since then, the River Cottage books, TV series and Hugh’s hard-hitting campaigns have changed the eating habits of the nation, as well as improving the welfare of our farm animals and the sustainability of our fish.

River Cottage HQ, situated on the Devon-Dorset border, is a thriving organic smallholding. It’s also home to a cookery school and chefs' school, and the base for unique dining experiences and events including weddings and private parties. There are River Cottage Canteens in Axminster, Bristol and Winchester. These award-winning restaurants and delis manifest the River Cottage philosophy by using the very best seasonal ingredients from the surrounding area. Alongside fresh, seasonal fruit, veg and wild foods, the Canteen menus showcase fish and shellfish from West Country day boats and organic meat and dairy products from local farms.

Cabrito chef producer dinner at Corazón


Mexican inspired goat feast

Corazón host exclusive collaborative dinners with some of the most exciting producers the UK has to offer - launching with James Whetlor from the award winning, Cabrito.

Mexican inspired restaurant Corazón in Soho will launch the first of their one-off producer led dinners aimed at celebrating their love and appreciation for independent and innovative UK producers.

On Wednesday 31 January, chef and co-founder Paul Daniel will team up with James Whetlor of Cabrito, the award-winning kid goat supplier and specialist. As an ex-chef, James founded Cabrito in 2012, feeling he should do something about the waste of male billy goats by the dairy industry – he thought that there had to be a better solution than euthanizing them as a by-product at a few hours old. Calling on his 10 years’ of chef experience and contacts, James set up Cabrito Goat Meat and began working with goat dairies to supply some London’s most celebrated restaurants.

This ticketed event, priced at £35pp, will include an introduction to Cabrito by founder James, followed by a 3-course Mexican inspired menu designed to celebrate the meat’s unique and complex flavour profiles, from Corazón’s Paul Daniel.

Feast style menu for the evening:

‘Corazon’ Margarita or Michelada

 Cabrito Taco: BBQ Goat Leg, Avocado Leaves, Roasting Juices, Guacamole, Habanero Pepper Salsa

Goat Birria: Shoulder of Goat Stew spiced with Housemade Adobo, Guajillo, Pasilla & Ancho Chiles, Mexican Chocolate, Cumin. Served with Warm Tortillas, Chopped Onions & Tomatillo Salsa

Mexican Cinnamon Doughnuts and Cajeta (Goats Milk Caramel)

Chef and Co-founder Paul Daniel comments: "Our kitchen at Corazón is committed to experimentation and taking Mexican food a few steps forward  – always a little better, a little different.  We use the best quality ingredients, all in-house prepped, of course – and we also love to get the diner comfortably out of their comfort zone, with the odd authentically adventurous dish. Goat meat may not be seen as the norm in the UK, but in fact eating goat is very popular in Mexico and South Texas. The meat lends itself very well to the slow cooking we do so much of as it retains its moisture so beautifully.  We teamed up with Cabrito for this one-off collaboration to really showcase just how delicious eating goat can be – what a perfect way to start what we hope to be many partnerships with some of the UK’s most celebrated producers!"

29 Poland Street


For more information about Cabrito contact
and for Corazon

A Curious dinner at Swan Chapel Down

Curious Brew.jpg

The new Managing Director of Beer of Curious BrewGareth Bath, is hosting a curious dinner at 7pm on Thursday 22 February 2018 at Swan Chapel Down. The evening will include a tutored tasting of the range of Curious Brewery beers and cider followed by a Curious two course dinner.

The menu offers locally sourced cod in a Curious Brew batter with triple-cooked Morghew Estate chips, paired with Curious Brew lager and Curious IPA and for dessert, Curious Porter steamed pudding, paired with Curious Porter.

Dinner will finish with a glass of Lamberhurst Fine & Rare English Grape Brandy, described as 'utterly, completely, overwhelmingly, mouth fillingly delicious' by Jonathan Ray for The Spectator. Places are £40.00 per person (£30.00 for Chapel Down and Curious shareholders).

To reserve your place, contact or telephone 01580 766111. Places are limited and will be available on a first-come-first-served basis. Cheers!

All the pies from a pastry obsessive

Calum Franklin, executive chef at Holborn Dining Room, Rosewood London

Calum Franklin, executive chef at Holborn Dining Room, Rosewood London

Calum Franklin, executive chef at Holborn Dining Rooms, Rosewood Hotel, at The Twenty Six

Calum Franklin from Holborn Dining Room at Rosewood Hotel, London is guest chef at The Twenty Six on Sunday, 3 December. Calum’s pies - which have fair claim to the biggest restaurant Instagram sensation in London - are the work of a man obsessed with pastry and will be main emphasis of his menu at The Twenty Six. The menu includes White Pudding and Mangalitsa Scotch Egg; Rabbit & Bacon Pâté en Croûte; Lobster Thermidor Tart; Braised Octopus, Chorizo Aioli; Squab Pithivier; 50 day dry-aged Beef Wellington and for dessert, Lemon Tart.

Drawing on a wealth of culinary experience, Calum worked at a variety of renowned restaurants before taking the position of Executive Chef at Holborn Dining Room. His career began at Michelin-star restaurant, Chapter One in Kent. It was here he learnt the fundamentals of cooking and developed his culinary knowledge.

Calum has focused on British cuisine for the last eight years and in doing so, it has become his speciality. He is passionate about using the best produce the country has to offer and feels strongly that British food needs to be championed so that diners “can be wowed by ingredients as well as cooking.” In the industry Calum has become recognized for his work in pastry, crafting pâté en croûte, savoury pies and seasonal offerings at Holborn Dining Room. Rosewood London won Best London Hotel 2017 at the GQ Food & Drink awards and recently launched The Pie Room, adjacent to the main dining space, which will sell fresh pies to passers-by via an open street-side hatch. Calum is also launching weekly pie making masterclasses in April 2018.

Calum’s 6 course menu at The Twenty Six is £60 per person and will be served in one sitting for dinner on a long communal table to 26 guests. Guests to arrive at 7.30 for drinks to be seated for dinner at 8pm. Reservations are open on or call The Twenty Six on 01892 544607 to book. A deposit will be taken at the time of booking.

Calum’s event is the last in a series of guest chef events during 2017, which has also included Gareth Ward from Ynyshir Restaurant and Rooms, Wales and Luke Richardson from Wreckfish, Liverpool. A new series for 2018 will be announced in the new year.


Ynyshir Restaurant and Rooms at The Twenty Six

Gareth Ward, chef patron at Ynyshir Restaurant and Rooms, Wales

Gareth Ward, chef patron at Ynyshir Restaurant and Rooms, Wales

Welsh ingredients, landscape and locality

Gareth Ward, chef Patron of Ynyshir Restaurant and Rooms is cooking a nine-course tasting menu at The Twenty Six, Tunbridge Wells, Kent on Sunday, 17 September.

Tucked away between the golden sands of Borth Beach and the rugged mountains of Snowdonia National Park, Wales, Ynyshir is a Michelin star, four AA rosette restaurant with rooms, and is number 12 in The Good Food Guide 2018. Gareth’s menus reflect seasonal availability of Welsh and British ingredients from both sea and land, including Dyfi Valley Welsh lamb, wild deer, duck and partridge, foraged sea herbs at Ynyslas beach and wild garlic in the Cumbrian mountains. The kitchen garden provides a bounty of herbs and vegetables throughout the year.

Ynyshir is about landscape and locality and the driving force in Gareth’s food is flavour. His menus take the guest through clearings and forests, sea and beach, mountain and pasture. It is seasonal in the traditional sense - using ingredients when they are ready and pickling or fermenting, salting or preserving to carry the kitchen through winter and into Spring. Cooking at The Twenty Six, Gareth and his team will create a dining experience to showcase Ynyshir, that takes guests on a creative journey through Wales and the British Isles.

Gareth’s nine-course tasting menu at The Twenty Six is £60 per person and will be served in one sitting for dinner on a long communal table to 26 guests. Guests to arrive at 7.30 for drinks, to be seated for dinner at 8pm.

Reservations are open on or call Jenny Cook on 01892 519882 to book. A £20 deposit will be taken at the time of booking.

Further events in The Twenty Six guest chef series include Nathan Eades, Simpsons on 22 October; Luke Richardson, Sticky Walnut on 19 November and Calum Franklin, Holborn Dining Room on 3 December.



Broughgammon Farm joins Goatober

Becky and Charlie Cole at Broughgammon Farm, Co. Antrim

Becky and Charlie Cole at Broughgammon Farm, Co. Antrim

Goatober goes to Northern Ireland

Broughgammon in Ballycastle, Co.Antrim is taking part in this year’s national #Goatober, the UK’s only month-long celebration of the dairy billy goat meat industry with Cabrito Goat Meat. With events in London, Bristol, Manchester, Somerset and Amsterdam, Goatober is now an international event.

Broughgammon Farm, run by the Cole family has its own artisan on-site butchery, run seasonal cookery, butchery and wild game classes and have a farm shop selling the best of Northern Irish and Irish produce. They have won many awards including Euro-tourques Food Award 2017 in recognition of traditional and artisan production methods, excellent quality standards and outstanding contribution to Irish food.

Charlie Cole comments, “When we set up the farm in 2011, there was no demand or route to market for kid goat meat in Ireland, forcing the farmers to put males from the dairy industry down as a waste product. Crazy! We decided to put a stop to this by buying the billy kids off the dairies and rearing themselves. We’re obsessed with providing the best quality, tastiest produce that is sustainable and ethical, so getting involved with #Goatober is a great thing to be part of.”

“The Cole family of Ballycastle, County Antrim, is at the forefront of the Northern Irish food revolution, producing cabrito (goat) and rose veal on their farm” Kathy McGuinness, The Sunday Times

Friday, 20 October 2017
Broughgammon Farm
50 Straid Road, Ballycastle, Co.Antrim, BT54 6NP

5:30pm butchery demo
6:30 farm tour (brief tour of the farm and meet the goats
7:30 dinner starts

Tickets are £38 per person and can be booked through Wefifo here. The full menu is:

Starter: Broughgammon’s award-winning Choriz-Offal Goat Taco
The Great British Street Food Awards 2017 Best Snack!
Served on a Blanco Nino taco with pea guacamole, beet salsa, raw goats milk cheese and goat bacon topping.

To follow: Cabrito a la Cruz
Argentinian style slow cooked kid over a hardwood fire, served with homegrown seasonal salads and local and homemade breads.

Pudding: Ballycastle Lardy Cake
Traditionally made with lard, the Broughgammon’s version uses the sweeter kid-goat suet and will be served with an autumnal compote. This is a West Country classic with a difference.



An early Autumn feast

I ate all of this in about 5 minutes.

I ate all of this in about 5 minutes.

Black treacle pork chop, black pudding crumble and pickled blackberries

When the lovely folk at Good Things magazine asked for an Autumn recipe from The Twenty Six, Scott Goss knew immediately what he wanted to cook. Being the dedicated publicist I am, I volunteered to help on the shoot. Anyone who knows me really knows that my dedication is a thin disguise for 'gimme that plate of food'. It's so good and easy to make at home and is already a firm favourite.

This is a hearty, family style dish with big flavours. Add a big bowl of mash (celeriac maybe?), a decent bottle of wine (Australian Pinot Gris for me please) or more of the Kent cider and this is a delicious and slightly different take on a Sunday roast.

Serves 2 (but can be easily scaled up)

2 bone-in pork chops, roughly 300g each. Ask your butcher to remove the skin
100g black pudding, cubed
75g cobnuts (or hazelnuts), roasted, skinned and roughly chopped
50g pumpkin seeds
5 or 6 large sage leaves
2 tablespoons black treacle
2 tablespoons wholegrain mustard
75g blackberries
50ml cabernet sauvignon vinegar
4 shallots, skin on, halved lengthways
300ml cider
Tablespoon of butter


The night before, or 24 hours in advance, mix the blackberries and cabernet sauvignon vinegar together and leave to pickle.

Rub the skin for the crackling in rapeseed oil and salt and blister in a hot oven at 210 degrees for 20 mins. Turn the temperature down to 120 degrees for a further 2 hours.

When ready to eat, season the chops and fry in a hot pan until golden brown on both sides. Put in the oven at 160 degrees for 12 minutes for medium.

Mix the black treacle and wholegrain mustard together and spread on the chops while still hot from the oven. Rest for 10 mins.

For a simple gravy, deglaze the roasting tray with the cider and reduce by two thirds and finish with a tablespoon of butter. Check seasoning and keep warm.

Leaving the skin on, cut the shallot in half lengthways. In a non-stick pan with a little rapeseed oil, char the cut side of the shallot until blackened. Flip over and cook for a further minute. Turn off the heat and let the shallot cook in the residual pan heat.

Chop or crumble the black pudding and fry in a little rapeseed oil in a hot pan until crispy. Add the chopped cobnuts or hazelnuts and the pumpkin seeds to lightly toast. Tear in the sage leaves, crisping in the black pudding oil for a further minute.

To plate:

Pile the black pudding crumble on top of the black treacle chop with the crackling, roast shallot and pickled blackberries on the side and a spoonful of cider roasting juices.



Japanese desserts

Smoked Chocolate Pave by James Campbell in Japanese Patisserie

Smoked Chocolate Pave by James Campbell in Japanese Patisserie

Guest chef lunch with Japanese flavours

The concept of fusion in food can be magical - when cuisines and cultures collide, combining flavours, ingredients and methods from around the world, creating new classics, the best of which become staples in our everyday lives. Pâtisserie master, James Campbell will be cooking a selection of desserts and petit four from his new book Japanese Pâtisserie at The Twenty Six on Sunday 23 July. The book and menu is a stimulation to the senses with a range of delicious and contemporary pâtisserie with a Japanese twist using ingredients such as yuzu, sesame, miso, matcha and wasabi.

Michel Roux OBE, describes James as ‘a simply stunning pastry chef’.

James Campbell has worked as a chef in Michelin-starred establishments across the world. In London, he was Head Pastry Chef at Gary Rhodes’ Michelin-starred restaurant and the award-winning Mandarin Oriental Hotel. It is in his current position as Product Development Manager for Marks & Spencer, that James’ passion for Japanese culture and ingredients truly developed through research and in-depth visits to Tokyo and Osaka. James was recently a semi-finalist in BBC Two’s Bake Off: Crème de la Crème.

Tickets for James’s guest chef lunch are £45 for 6 courses including a glass of dessert wine and available online at or calling 01892 544607.

Summer salad

Poached salmon, cucumber and brined kohlrabi

Tea-smoked duck


Sancho peppercorn & strawberry eton mess with matcha meringues and yuzu


Smoked chocolate pave with yuzu, miso and chocolate soil

Sesame peanut cookies
Matcha madeleines with pink peppercorns and frais de bois
Caramelised miso and chocolate truffles

Desserts are served with a glass of Salice Salentino Aleatico Dolce (Candido, 2010)

Japanese Pâtisserie is by James Campbell (Ryland Peters & Small, £16.99) and photography by Mowie Kay.



Goatober 2017 launches

James from Cabrito with head chef George Wood at Temper and the rest of the team [credit Stephen Joyce]

James from Cabrito with head chef George Wood at Temper and the rest of the team [credit Stephen Joyce]

#GOATOBER 2017 launches in London, Bristol, Manchester and Somerset

Events all over the country celebrating goat meat with chefs cooking from Duck & Waffle, Grafene, Hispi, HIX Restaurants, The Manchester Art Gallery Café, River Cottage, Roth Bar & Grill, Temper and The Jugged Hare.

#Goatober is the UK’s month-long celebration of the dairy billy goat meat industry. During the month of October, restaurants across the country will be putting a goat dish pride of place on their menus and urging diners to try this delicious but much under-used meat. Roasted, raw, curried, baked, skewered, stuffed into a sausage, goat meat is delicious and versatile. First launched in London 2016 at ETM’s restaurant The Jugged Hare in Barbican, #Goatober saw over 40 restaurants take part and the launch event raised £6,300 for charity Action Against Hunger. Due to the huge success of last year’s launch event, this year it will be hosted at The Montcalm Royal London House Hotel on Finsbury Square, which houses ETM’s rooftop restaurant and terrace bar Aviary and all-day café Burdock.

#Goatober UK has been launched by ethical meat champion and producer James Whetlor from Cabrito Goat Meat. The original #Goatober was launched in America in 2010 and was the brainchild of Heritage Radio Network Executive Director, Erin Fairbanks, and renowned New York cheesemonger, Anne Saxelby. It is now an annual campaign every year in October which sees Heritage Foods USA partner with goat dairies around upstate New York and Vermont to purchase their unwanted males. Over 50 New York City restaurants feature goat on their menu for the full month of October including Gramercy Tavern, Babbo, Spotted Pig and Bar Boulud and the campaign’s success continues to grow.

James Whetlor comments, “As an ex-chef myself, there’s nothing that delights me more than seeing top chefs prepping our goat in imaginative, inspired and delicious ways. It’s now possible to sit down in fantastic restaurants to a pile of harissa scented goat chops or goat Soulaki, goat tacos or Indian style pulled goat shoulder or a British classic of boned and rolled stuffed saddle. Britain has woken up to what the rest of the world has known for some time; goat meat is delicious!”

Wednesday, 27 September 2017

The Montcalm Royal London House Hotel
22-25 Finsbury Square, London, EC2 1DX
Drinks reception sponsored by Black Cow Vodka at 7pm
Dinner at 7.45pm

To mark the launch of #Goatober, six competing chefs will each serve a goat inspired dish at a ticketed event at The Montcalm Royal London House Hotel, Finsbury Square, starting with Black Cow Vodka cocktails. Tickets for the event are £95 per person which includes a £10 donation to charity Action Against Hunger. Each savoury dish will be wine paired by ETM’s Head Sommelier Gui Mahaut, followed by petit fours and coffee. A charity auction, hosted by journalist and food writer, Joe Warwick, will follow dinner with all proceeds going to Action Against Hunger, an international humanitarian organisation committed to ending child hunger around the world.  Tickets can be booked here.

The full line up of chefs and their dishes are:

Kid tartare with deep fried oyster and crispy seaweed
Gill Meller, River Cottage, Devon

Kid breast with celery, puntarella, anchovy & caper salad & farro pangratatto
Claire Thomson, author of 5 O’Clock Apron and The Art of the Larder (Quadrille), Bristol

Smoked goat taco
George Wood, Head Chef at Temper, London

Goat kofte with ezme salad and cumin spiced yoghurt
Tom Cenci, Executive Chef at Duck & Waffle, London

Goat Roly Poly
Lee Bull, Chef Director at HIX Restaurants, London

Roast smoked leg of Devonshire kid goat, braised shoulder pie, turnip, wild horseradish, cobnut jus
Stephen Englefield, Head Chef at The Jugged Hare, London

Further events at Hamilton House, Bristol; The Koffee Pot, Manchester and Roth Bar & Grill, Somerset. More information here



Cabrito Sunday Lunch Club at The Twenty Six

James Whetlor from Cabrito Goat Meat

James Whetlor from Cabrito Goat Meat

Roast Leg of Kid for Sunday lunch

Each month, the I'll be Mother group hosts the mother of all roasts, with the menu reflecting the quality and provenance of one beautiful piece of meat.

On 21 May, James Whetlor from ethical goat meat supplier Cabrito, is hosting the Sunday Lunch Club at The Twenty Six. Former River Cottage chef James has won an Observer Food Monthly Award for Best Ethical Producer, Good Housekeeping’s Champion Meat Producer, is a finalist in BBC Radio 4’s Food and Farming Awards and recently appeared on Channel 4’s Hidden Restaurants with Michel Roux Jnr.

On the table, head chef Scott Goss has created a menu full of new spring ingredients and roast leg of kid goat. Kid is similar to spring lamb and has a delicate, sweet and musky flavour. It is a strong enough flavour to stand up to the spice and heat of Middle-Eastern and North African recipes, but subtle enough to respond brilliantly to the herbs, garlic, wine and lemon of European cookery.


Kid faggot, artichoke and wild garlic crumb

To start

Kent asparagus roasted on Kentish cherry wood
Morels, cured egg yolk, aged parmesan

To follow

Leg of Kid goat, broad beans, confit shallots and lemon
Ratatouille, kid pomme anna, thyme gravy

To finish

Flavours of sherry trifle
Pistachio sponge, panna cotta, raspberry and sherry ice cream

Coffee and Chocolates

Places are £40 each and also include wine paired with the goat. Call 01892 544607 to book or visit the website. Sign up to I'll be Mother's Sunday Lunch Club newsletter to be the first to know about new date #SundayLunchClub


Kingdom, woodland retreat and cycling hub

Kent's leading cycling hub, Kingdom, is in a 13 acre woodland retreat in Penshurst

Kent's leading cycling hub, Kingdom, is in a 13 acre woodland retreat in Penshurst

Kingdom is coming

Kingdom is a bit of a new one for The Dining Room, but a really exciting one, none the less. It's a woodland retreat and cycling hub with a 1.1 mile road track in a 13 acre plot in Penshurst, Kent. The club house, four gorgeous floors of wood and glass with an open air roof deck, is at the heart of Kingdom. The 9,500 sqft space is beautiful, and will be hugely popular for weddings, parties and corporate events. The cafe is run by Tunbridge Wells' favourite Basil Wholefoods, but this time you'll be able to eat a slice of their infamous carrot cake looking out into the woods or the 360 degree views of the surrounding countryside from the roof deck. Kingdom will be an amazing addition in Kent, with yoga and bike rental from Wyndymilla, all available on site.

Launching today, Kingdom is offering friends and family of the I'll be Mother group an opportunity to invest in the project, crowd-sourcing £360,000 for an equity share of 10% plus a range of rewards. Full details in Kent Business here. After two weeks the campaign will go live to the public. Want to switch off from the daily grind and own a piece of the adventure?

Following the crowdfunding, Kingdom is due to launch in Summer 2017. Have a peek at the video below for hint of what's to come.


Billy Tannery partners with Cabrito to launch kid leather microtannery

Jack Millington and Rory Harker, founders of Billy Tannery, the first kid leather microtannery in the UK

Jack Millington and Rory Harker, founders of Billy Tannery, the first kid leather microtannery in the UK

Billy Tannery to launch the first ever British kid leather products using goat hides left over from the UK food industry

Billy Tannery is a new British leather brand founded by two entrepreneurs, Jack Millington and Rory Harker, both aged 28, from the Midlands, which makes products from kid goat leather that is tanned in a small-batch tannery or ‘microtannery’. The Billy Tannery website goes live today ahead of a product launch on crowdfunding platform Kickstarter in May 2017.

Billy Tannery began when founders Jack and Rory discovered that, due to the growth in demand for goat meat in the UK and the decline of the British leather industry, there were thousands of hides going to waste. Now, having partnered with ethical goat meat supplier Cabrito, Billy Tannery use the leftover hides to produce premium vegetable tanned kid leather.

Billy Tannery is launching a range of luxury kid leather bags and accessories that are designed and handmade in Britain. It is the first leather brand of its kind in Britain, with a vertically integrated supply chain from hide to final product. Jack and Rory’s goal is to put an end to the waste of British goat hides by tapping into the rich leather heritage of the Midlands area. The first range of Billy Tannery products launches on the crowdfunding site, Kickstarter, in May 2017.

Billy Tannery founder Jack Millington said, “Despite the clear link between meat and leather, the topic is often uncomfortable and rarely discussed. In a time of increasing interest in provenance, our partnership with Cabrito allows us to trace our leather all the way back to the farm.”

More information can be found at

- Billy Tannery was founded by childhood friends Jack Millington and Rory Harker, both 28 and from the Midlands. They have worked in the marketing and design industries in London since university, but have always dreamt of starting a business together

- The first range of Billy Tannery products will include notebooks, a card holder, a briefcase, a tote bag and a backpack. Product images coming in mid-April 2017

- Cabrito Goat Meat was founded by James Whetlor in 2012. Cabrito won an Observer Food Monthly Award (2014) for Best Ethical Producer, Good Housekeeping’s Champion Meat Producer (2016) and the Young British Foodies Meat Award (2016) and is a finalist in the Radio 4 Food Programme Food and Farming Awards 2017. (

The first range of Billy Tannery products will include notebooks, a card holder, a briefcase, a tote bag and a backpack

The first range of Billy Tannery products will include notebooks, a card holder, a briefcase, a tote bag and a backpack


A tart for March

Served with sour cream and a glass of Jurancon 2014 Clos Thou, a small-batch sweet wine made from super-late harvested grapes. Perfect.

Served with sour cream and a glass of Jurancon 2014 Clos Thou, a small-batch sweet wine made from super-late harvested grapes. Perfect.

Hazelnut and sour cream cake

A few weeks ago I was at a really wonderful event in Bristol, a wine dinner with chef Matt Williamson and Vine Trail, a specialist in small domaines in France. A review of the evening, hosted at Hamilton House in Bristol is in the March issue of the brilliant South-West food magazine, Crumbs. Matt's wife Claire Thomson (of 5 o'clock Apron fame) made the most delicious tart for pudding and here is the recipe...

Hazelnut and sour cream cake (serves 8-10)

120g light brown sugar
120g plain flour
1/2 tsp cinnamon
65g cold butter, diced
120ml sour cream, plus extra to serve
1 egg
120g hazelnuts, skinned and chopped
4 plums, chopped into bitesize pieces
3 sticks pink rhubarb, chopped into 2cm pieces, tossed in 2 tablespoons of light brown sugar

- Preheat the oven to 180C/350F/gas mark 4
Line a 25cm cake tin with grease proof paper
- Mix the sugar, flour and cinnamon together and rub in the butter until you have a sandy mixture
- Spread half of this mix into the cake tin and press down slightly, forming an even base
- Whisk together the sour cream, baking powder and egg. Add the remaining half of the flour mix to the sour cream, then pour it over the base of the tart
- Tip the fruit on top and sprinkle over the chopped hazelnuts
- Bake for 40 minutes. Serve with extra sour cream or creme fraiche


Hidden Kitchens

Michel and Freddy are meeting passionate cooks and chefs who are setting up kitchens in remote or secretive locations

Michel and Freddy are meeting passionate cooks and chefs who are setting up kitchens in remote or secretive locations

There's a new cookery programme starting and this one's a little bit different from the usual.

Hidden Kitchens, presented by Michel Roux Jr and Freddy Bird - executive chef of the Lido in Bristol - starts tonight (Wednesday 8th March at 8pm). They are on a quest to find the best and most unusual of the UK’s unknown places to eat. The first episode takes us down to the South-west where Michel meets James Whetlor from Cabrito Goat Meat and chef Matt Gillan (who has just opened Red Roaster in Brighton) to cook kid on the fire.

Hidden Kitchens explores a very different type of restaurant that is burgeoning in the UK. In a bid to step away from the London-centric food scene, Michel and Freddy are meeting passionate cooks and chefs who are setting up kitchens in remote or secretive locations, which allow them - or force - them to be extremely inventive in their cooking, which creating a unique experience for diners wily enough to seek them out. These cooks are succeeding against the odds despite isolation and a lack of running water, to draw people in to their quirky spots. Ranging from people who have built roads to get supplies in, to the Colombian couple who use a double decker bus as their moveable restaurant, to an old four-seater ski lift which is being used to serve up food.

As well as visiting an array of up and running restaurants, each episode will follow one new restaurant from build to opening night showcasing the hard work and ingenious ideas that go into making these unusual restaurants work.





Cool kids cook kid

James Whetlor from Cabrito at Wilderness Festival, this summer

James Whetlor from Cabrito at Wilderness Festival, this summer

Cabrito are bringing their kids to Wilderness Festival, 3-6 August in Oxfordshire.  And are then going to throw them on the BBQ! 

And you can help.  Come along to EAT MY KIDS!

Kids are the name for young goats.  They are to goats what lambs are to sheep and even more delicious.

Early in the morning come and help James and chef Matt Williamson get the goat ready for a long days cook.

Children will help marinade the kid and build the BBQ.  They’ll learn about the cooking process and just how much fun it can be.  Where the animals come from and why we should eat from the nose to the tail.  How the food system works, which isn’t always simple as it may seem. 

At 4pm dinner will be ready. Come back to the fire and make your own tacos for dinner.  Help lay the table, make the salads and then stuff your face! And there's icecream too. There might even be enough left for the parents to try.

PS Human kids need an adult and be about 4 or over. 

Where the cool kids are.

Where the cool kids are.



The mother of all roasts

Dry-aged Herefordshire sirloin

Dry-aged Herefordshire sirloin

Kent restaurant group I’ll be Mother launches new Sunday Lunch Club

The first in the once a month club will be at The Twenty Six and is the mother of all Sunday Roasts, a classic roast of dry-aged Herefordshire sirloin with all the trimmings and some special touches from Chef Patron Scott Goss.

Each month, at either The Twenty Six or The Beacon, the menu will reflect the quality and provenance of a beautiful piece of meat. On occasion, we will also invite the supplier or farmer to the lunch to tell you more about the animal and its meat.

In the family spirit, which is at the heart of I’ll be Mother, everyone will all eat at the same time, 1.30pm. I'll be arriving a little early for either a Chapel Down Kir Royale or a Bloody Mary before sitting down at the feasting table. #SundayLunchClub

"Our Sunday Lunch Clubs are all about sharing good food with good company." Scott Goss

Sunday 26th February
Everyone to sit to eat at 1.30pm
£26 per person

Small Plates
Blow-torched mackerel & rhubarb
Ham & frozen foie gras
Cauliflower & fermented mushrooms

Main Event
Roast Shorthorn beef, fresh horseradish, beef dripping potatoes, sharing Yorkshire pudding, roasted garden roots, bone marrow and thyme gravy

To finish
Baked blood orange meringue
Coffee and Chocolates



Savoie wine dinner in Bristol with WeFiFo

Matt Williamson

Matt Williamson

Well-known and loved Bristol chef, Matt Williamson, is collaborating with supper club platform WeFiFo and specialist French wine importer Vine Trail to host a 5 course wine dinner from one of the most exciting gastronomic regions, the Savoie. Book tickets here.

Matt has enjoyed over 20 years’ experience in the independent restaurant sector in a variety of establishments; from 2 star Michelin restaurants to top end gastro-pubs, bustling London bistros and private members’ clubs.

He has a track record of establishing sites as food destinations, and after arriving in Bristol in 2008 opened his own acclaimed restaurant Flinty Red, that won accolades nationally and locally, including Michelin, National Restaurant Awards, Good Food Guide and Observer Food Monthly Awards.

He has also created and collaborated on a number of successful side projects and enjoys a broad range of food related activities included education, book writing, private events, food and new product development, restaurant and event consultancy and project management immersive food experiences and collaborations with food producers and other creative and commercial sectors.

Matt is an extremely passionate, creative and professional operator whose career has been inspired and shaped as much by extensive travels and collaborations as by professional kitchen experience.

The Savoie, in the Rhone Alps region of Eastern France. Cheese, wild mushrooms, rich stews and fruit tarts are all popular on the Savoyard table.

The Savoie, in the Rhone Alps region of Eastern France. Cheese, wild mushrooms, rich stews and fruit tarts are all popular on the Savoyard table.

7pm arrival Thursday 23 February, 2017

Hamilton House, Bristol, BS1

MENU £55

On arrival
Bugey Montagnieu NV Brut Franck Peillot
Buckwheat Chaussons

First course
Chignin 13 Gilles Berlioz
 Lightly cured lemon verbena trout with apple

Second course
Anjou 2014 ‘Les Varennes’ Les Roches Seches
Scallop baked in the shell, hazelnut brown butter, samphire

Third course
Vinsobres 2012 ‘Emile’ Dom de la Pequelette
Wild boar civet with chestnut polenta

Cotes du Jura 2012 Savagnin ‘Intime Conviction’ les Granges Paquenesses

Jurancon 2014 clos Thou
Plum, rhubarb and almond tart

For more information about Matt’s wine dinner or WeFiFo, please contact:
Hannah Blake at The Dining Room PR | | 07730 039361