The day initially involved much chatter and natter among the lads as they toured the supermarket looking for ingredients. Chef wanted some professional shopping time but Oh No! his father and brother just couldn't let him wander around without routinely consulting him on menu choices or ingredients.
The job was finally done without undue distress and with Reece at the wheel we headed back to Pilning.
Lunch was an awesome affair with at short notice a plan to visit a fine hostelry many long and winding roads in all directions the compass had to offer. The White Hart was the name of the ale house and it was fantastic. This old boy enjoyed a pint of Youngs Special, home made pork scratchings, all before devouring Faggots in Gravy with Champ Mash. The UK dining extravaganza was nearly complete with ticks in all the home dish boxes.
The countrside in this part of the world is very special and the villages boast pubs with real old english character. Fine places just to sit and vegitate or engage locals in conversation. Just so long as you can articulate in a Gloucester accent. Not easy to understand for outsiders.
The menu was interesting to say the least and in the hours in the kitchen I really got to recognise the skills that Marcus has when it comes to preparing and presenting food. His timing is impeccable and the food just beyond imagination.
Papa Shango here took on the starter and after thinking about stilton wilted spinach mushrooms opted for a personal favourite and a desire to learn just how to put it together. Breaded Brie in Breadcrumbs deep fried and with an apricot compote. I had no idea that breading effectively often required layering with crumbs not once but three times. There is no picture of my dish as we were all too busy eating it to bother!
Reece went for the calorie buster desert with a chcolate mouse on a butterscotch biscuit base topped with whipped cream.
Marcus produced a wrapped chicken dish using a technique I had never seen before. The chicken has proscuitto or parma ham with a boursin cheese filling and is then rolled and wrapped and sealed in clingfilm before being boiled to keep all the flavour in. The finished article is then grilled before being plated and served.
We spent much time being prompted by Cherie to say YES CHEF and NO CHEF and meanwhile I was enjoying a glass or two of fine flat scrumped cider from the local farm shop. To Marcus as a chef and son I salute you. Reece for your enthusiasm and a remarkable end product that had you excited, I also salute you.
The dinner was a great success and we celebrated each other and being proud family. That my children dearly love spending time with their old auntie`s Cherie and Diane is a legacy of years of fantastic times while the kids were growing up. There are so many tales to tell and so many pictures of the kids in Dursley, Newport Parrog, Berkely and Caldicott Castle`s and just generally in the very warm and welcoming west country.
The gathering in the lounge in the evening still chewing the fat was marvelous. I can highly recommend it.
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