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Tag Archives: Tete de Veau
Gunton Arms for Fire, Deer and Art
Connection and seeming coincidences so often thread through this blog. For one who doesn’t believe in coincidence, perhaps something’s going on. Here’s the most recent happening. Earlier in the summer I was invited to have lunch in North Norfolk. I was taken to … Continue reading
Posted in Alcohol, Alliums, Batterie, Beef, Blue Collar Gastronomy, Brassica's, Bread, Ingredients, Offals, Pork, Venison
Tagged 'In Search of TASTE', 'Tete de Cerf', AA Gill, Aged Rib of Beef, Ch Mouton-Rothschild, Ch Petrus, Chef Stuart Tattersall, Cromer Crabs, Francis Bacon, Ivor Braka, J Baker's Bistro Moderne, Jay Rayner, Keith Reeves, King's Lynn Shrimps, Lucien Freud, Mark Hix, Neil Nugent, North Norfolk, Open Fire Cooking, Picpoul de Pinet, Stuart Tattersall, Sunday Times, Tete de Veau, The Gunton Arms, Venison, Venison Offals, Vermentino
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Carne Vale: Meat Go Away
Ash Wednesday today and Carnival has reached its almighty crescendo – Venice over the past two weeks would have been awash with tourists and a few exclusive masked balls and plenty excess. Germans everywhere went crazy on beer dressed in clown suits and coloured … Continue reading