Our very own black pudding is poaching away as we speak! This is Version 2.5, with slight variations to the spicing from Version 2 made a month ago. Can’t wait to try it but that will have to wait for a day or two while it ‘sets’ and matures…or maybe a week or two! Nah…a day or two.

  • CHEF'S BLOG - 30 SEPTEMBER 2016

    CHEF'S BLOG - 30 SEPTEMBER 2016

    Immensely proud of today’s Chef’s Terrine made with Margaret’s wild venison, Packington free-range pork and

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  • CHEF'S BLOG - 21 APRIL 2016

    CHEF'S BLOG - 21 APRIL 2016

    Our very own black pudding is poaching away as we speak! This is Version 2.5,

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  • CHEF'S BLOG - 1 APRIL 2016

    CHEF'S BLOG - 1 APRIL 2016

    Happy April Fool’s Day! So far as I know we made it past noon without

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  • CHEF'S BLOG - 30 MARCH 2016

    CHEF'S BLOG - 30 MARCH 2016

    4.30 pm and just finished writing the March/April newsletter – now have to remember/work out how

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  • CHEF'S BLOG - 22 MARCH 2016

    We are in need of staff – a KP or pot-washer, either one person who doesn’t

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  • CHEF’S BLOG - 8 MARCH 2016

    The Pilgrims Presents (drum roll)… www.pilgrimsrestaurant.co.uk (crash of cymbals) So the new website is up

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