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PUBLISHED: 15:22 04 January 2012 | UPDATED: 20:51 20 February 2013

James Griffin (head chef White Row cafe); Heather Tucker (owner); Lucy (gift/flower shop); Kevin McCloud; Nicky (gift/flower shop); Karen (gift/flower shop); Steve Tucker (owner); Garry Rosser (Scallop Shell Fishmonger & new take away)

James Griffin (head chef White Row cafe); Heather Tucker (owner); Lucy (gift/flower shop); Kevin McCloud; Nicky (gift/flower shop); Karen (gift/flower shop); Steve Tucker (owner); Garry Rosser (Scallop Shell Fishmonger & new take away)

Natalie Vizard gives you a tasty morsel of Somerset's foodie news


Natalie Vizard gives you a tasty morsel of Somersets foodie news



IndianDining at its Finest Comes to Bath



The Mint Room, Baths newest restaurant offering a unique fine dining experience, was welcomed to the city by Councillor Rob Appleyard, Vice Chairman of Bath and North East Somerset Council.


Brothers Luthfur, 37, and Moe Rahman, 27, presented the Mint Room located on Lower Bristol Road, Bath to dozens of businessmen and women from the city and across Somerset. The opening celebrations included a Champagne reception followed by an exquisite three-course dinner and performance by the entertaining Waiters on Call.


"I have been a restaurateur for 17 years and the Mint Room feels like the culmination of everything we have done over these years," says Luthfur.


He paid tribute to his wife, Aisha, and also his staff and promised to give the people of Bath quality Indian food.


Guests enjoyed a chefs taster plate featuring chicken malai tikka, smoked lamb fillet and Aloo brie tikki, a choice of oven-roasted chicken breast, Lal Maas and Palak Kofta for main course accompanied by Dal Makhani, Aloo Gobi, Nan Bread and Saffron Pilau Rice with desserts being caramelised Semolina Cake or Lemon Sorbet.


To book contact: 01225 446656 or email: info@themintroom.co.uk; http://www.themintroom.co.uk



Kevin McCloud seal of approval for White Row Farm




Over 100 people attended the official opening night of the new White Row Farm andShop expansion. Local celebrity author and broadcaster Kevin McCloud was the guest of honour andgave a speech encourgaing people to continue to shop locally - he and his family are regular customers at White Row. The cafe served wonderful canapes using White Row pork and vegetables dug upthat day from the field, while the Scallop Shell served piping hot plates of freshlycooked fish and chips and home-made Tartare sauce.


The cafe is now open, serving evening meals until 9pm Tues-Sat and the fish and chip take away open from midday to 8pm Tues-Sat.


For more information contact Whiterow@aol.comor info@thescallopshell.co.uk.



Young Vegetraian Chef of 2011



This exciting new inaugural contest was open to enthusiastic and creative young chefs in two categories, aged 11-12 and 13-16, who enjoy cooking with seasonal produce they did not necessarily have to be vegetarian.


Rachel Demuth, chef proprietor of the Vegetarian Cookery School and the Award-winning vegetarian restaurant Demuths, said:


"These motivated young people have inspired us to launch a new national competition to encourage and reward keen young chefs with a passion for cooking exciting, original and delicious vegetable-based food."


The winner of the 11-12 age group was Eve Singleton (below right), and Zipporah Santer (below left) from the 13-16 age group. Runners up were Solstice Wilson Garner and Mitali Atkins.


For full details visit: http://www.vegetariancookeryschool.com



New Cafe at Great Bow Wharf



Lettuce & Lovage have been successful in taking on the lease at Great Bow Wharf in Langport, which reopened its doors with Christmas cheer and a fabulous menu in early December 2011. Its very fitting that this Bristol-based catering company should move out to the countryside, closer to the source of their ingredients, as the core team met and worked together at Quartier Vert and Bordeaux Quay restaurants in Bristol, each pioneering organic, locally sourced and seasonal food.


Lettuce & Lovage are now placed in the heart of the Somerset Levels, where they can be in constant contact with their suppliers, most of whom are within 15 minutes of the Wharf. This means that the chefs can choose their vegetables from the fields in which they are grown, and its their preference to use farmers that are herbicide and pesticide-free thus maintaining their foodie philosophy.


The new chef at the Wharf is Davide Branciamore from Cardiff, who through his travels has picked up a far-flung repertoire of dishes from around the world.


"Were so excited to be here," says Jo Trendall, owner of Lettuce and Lovage. "Once the Christmas festivities are over, we are looking forward to putting on special evenings for regional cookery experiences with guest chefs and would love to hear ideas from the local community."


Email: wharf@lettucelovage.co.uk; Tel: 01458 254354; http://www.lettucelovage.co.uk




Chef of the Month



What is your name? Tom Bally


Where do you work? Ston Easton Park


Whats your cooking style? Modern English (using locally sourced and kitchen garden-grown produce)


What is your favourite local produce? Mendip Venison


What is your idea of food heaven? Beef Wellington


and food hell? Peanuts


Favourite restaurant (and youre not allowed Ston Easton)? The Moody Goose, Midsomer Norton


Whats growing in your veg plot/kitchen garden? At home Spinach & Cabbage. At Ston Easton celeriac, chillies, parsnips, chard, artichoikes and beetroot (which we pickle!!)


What is your fondest food memory? Going to india and Morocco for three weeks and not eating a single piece of meat. The variety of spices they have is incredible and the flavour they create is out of this world.


Who most inspires you? Steven Shore, who has been a mentor to me from the beginning of my career, and


Thomas Keller, whose achievements are inspiring two three-Michelin starred restaurants.


What would you cook for the Queen? Swan its the only way Id be allowed to use it!!!


Tel: 01761 241 631 or visit http://www.stoneaston.co.uk


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