Staffordshires Food and Drink Scene.

Category: What’s New

The Boat Inn puts Staffordshire on the Top 50 Gastropubs map

The Boat Inn at Lichfield fought off tough competition to put Staffordshire on the map at Estrella Damm’s Top 50 Gastropubs awards ceremony earlier this week. The judges praised chef-patron Liam…

The Boat Inn at Lichfield fought off tough competition to put Staffordshire on the map at Estrella Damm’s Top 50 Gastropubs awards ceremony earlier this week.

The judges praised chef-patron Liam Dillon for transforming The Boat into a ‘very special venue’ and a worthy winner of the Newcomer of the Year title for 2019.

“Liam’s menus boast maturity, uniqueness and, above all, skill and great balance of flavour,” according to the panel of industry experts – including The Good Food Guide editor Elizabeth Carter and Managing Director of Inn Places, David Hancock – who awarded the Best Newcomer prize. “He has created a gastropub that delivers on all fronts, from excellent service the moment you walk through the door, to outstanding dishes.”

The award was presented in a ceremony at Lillibrooke Manor in Maidenhead on Monday.

“It was a great day and a fantastic achievement,” Liam told Sauce. “The team are over the moon with the award and we have all been working very hard to put The Boat Inn where it deserves to be. We are all honoured to be in the same bracket as the amazing establishments in the Top 50 list.”

Liam worked for Marcus Wareing at the Berkeley in London after graduating with a degree in the culinary arts from Birmingham College of Food in 2006. Thus began a decade of striving to work in the best kitchens in the world, starting off in Sydney at Quay before taking in Eleven Madison Park and Noma in Copenhagen, among others. Since opening The Boat, he’s gone on to win Best Chef at the Midlands Food, Drink & Hospitality Awards last year and the venue picked up Best Independent Restaurant at the Taste of Staffordshire Awards 2018. 

Look out for our interview with Liam in the Spring edition of Sauce, out in March.

The Boat Inn
Walsall Road, Lichfield, WS14 0BU
www.theboatinnlichfield.com

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Wins for Hoar Cross Hall chefs at Salon Culinaire

Staffordshire hotel and spa Hoar Cross Hall has achieved major success at Salon Culinaire, the UK’s most prestigious chef competition, which was held last week at the Birmingham NEC. Situated…

Staffordshire hotel and spa Hoar Cross Hall has achieved major success at Salon Culinaire, the UK’s most prestigious chef competition, which was held last week at the Birmingham NEC.

Situated in beautiful Staffordshire countryside near the sleepy village of Hoar Cross, just 9 miles from Burton-upon-Trent, Hoar Cross Hall is well-known for its luxury spa facilities. But it has also developed somewhat of a reputation for afternoon teas, with themes to reflect key calendar dates and the county’s wonderful seasonal produce.

Hoar Cross Hall’s executive head chef Tom Biddle and pastry chef Charlotte Wakelyn both came out on top in their categories after showcasing their skills, creativity and knowledge of provenance to panels of judges from across Europe.

Executive chef Tom won best in class in his two categories, beating stiff competition from peers in the UK and Malta. Meanwhile, Charlotte scooped bronze and silver awards for her afternoon tea pastries and miniatures, establishing herself as one of the UK’s foremost pastry chefs.

“It’s a pinnacle for any chef to get through to competing at Salon Culinaire, but to come back to the hotel with medals is quite literally the icing on the cake!” said Charlotte. “Chef is incredibly supportive of my work which means that we can forge forward and build a reputation for having one of the best afternoon teas in the UK in what are arguably the most stunning surroundings.”

The menu she presented for inspection included a passionfruit and lemon meringue eclair, a caramel and sea salt dark chocolate opera slice, and individual baked and decorated Battenberg cakes.

“I’m ecstatic for Tom and his brigade as they are continuing to elevate presence of The Hall as a foodie destination for The Midlands,” added Adrian Pickard, managing director at Hoar Cross Hall. “We want our afternoon teas to be known for their sense of experience for families and friends and Charlotte has just added a huge stamp of approval from the culinary world.”

Hoar Cross Hall Spa Hotel
Maker Lane, Hoar Cross, Burton-upon-Trent, DE13 8QS
www.hoarcross.co.uk

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Larder: Fine dining in our cathedral city

Chef Ryan Shilton is raising the bar for fine dining in the heart of Lichfield with the opening of his new restaurant, Larder, this week. Sauce were invited along to…

Chef Ryan Shilton is raising the bar for fine dining in the heart of Lichfield with the opening of his new restaurant, Larder, this week.

Sauce were invited along to a preview evening at the freshly renovated premises, which sits next door to Bore Street Bakery. On the ground floor there’s a bar exclusively for restaurant guests where we’re served a biscuity Hattingley Valley sparkling wine from Hampshire alongside two snacks – a goat’s cheese and basil tartlet and venison tartare with pear – which set the tone for the evening’s rich gastronomic offering.

There’s an extensive list of Old and New World wines to choose from, as well as a good selection of beers (including locally brewed Freedom lager), spirits and liqueurs. We order before being shown upstairs, where the intimate dining room takes up the first floor.

With comfortable chairs upholstered in teal and grey, dark wood, plush carpet and gold accented accessories, it feels suitably sumptuous without being over the top. Which is a description you could equally apply to the food – like the bite of pork belly with apple and ginger purée that appears promptly on our table, skewered on chef’s plating tweezers.

We are treated first to monkfish, lettuce and tartare sauce, followed by barbecued wagyu brisket with a smoky black garlic purée and enoki mushrooms. Next up is celeriac three ways – baked, pickled and raw – with oregano and a delicious Lincolnshire Poacher sauce. Everything is served on bespoke handmade ceramics from a potter friend of Ryan’s, and it’s obvious that care and attention has gone into every detail, such as the unusual Portuguese cutlery.

The menu’s crescendo is perfectly pink Creedy Carver duck with onion, peppercorn sauce and a silky mousse that Ryan explains is made from roast potatoes and duck fat. The palate cleansing pre-dessert is probably the most tastebud-challenging – lime curd with the texture of avocado served with bitter curried caramel, meringue and a very hoppy IPA jelly. Dessert would satisfy any sweet tooth, however, consisting of chocolate ganache, hazelnut ice cream and a maple vinegar jam.

Afterwards we head upstairs for a peek at the very calm and collected second floor, where guests will soon be able to enjoy a chef’s table experience sitting in the kitchen itself. The apparently unflappable Ryan recently left his position at the three-rosette Four Seasons at Swinfen Hall Hotel to open Larder, where he has freedom to showcase the best seasonal British produce on his own terms. When it opens later this week, the restaurant will offer lunch Thursday to Saturday, with five and seven course tasting menus on offer during evening service, and a three course Sunday lunch. Choice and vegetarian menus will also be available.

With exceptional food, a relaxed atmosphere and attentive but unobtrusive service, Larder is sure to become a popular fine dining destination for lucky Lichfield locals and no doubt will attract attention from further afield.

Larder
17 Bore Street, Lichfield, Staffordshire, WS13 6LZ
www.larderlichfield.com 

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Feasting on the Festival of Light

Diwali is celebrated by Hindu, Sikh and Jain communities all over the world every year – this year it falls between 6-10 November. We visited Zalena, who hosts Indian cookery…

Diwali is celebrated by Hindu, Sikh and Jain communities all over the world every year – this year it falls between 6-10 November. We visited Zalena, who hosts Indian cookery classes and demos as Rose Petals and Rice, to find out about the food traditions associated with the Festival of Light.

JalebiTraditional sweetmeats known collectively as mithai are associated with Diwali eating, including the jalebi and gulab jamun that Zalena prepared for us. The jalebi are crunchy swirls of gram flour batter piped into hot oil before being soaked in sugar syrup; the golden colour is achieved with a mix of turmeric and paprika. Gulab jamun are perhaps best described as a rice flour doughnut doused in sugary syrup. They can be flavoured with anything from cardamom to vanilla to rose water and are delicious served warm with kulfi or cardamom ice cream.

Families and friends visit each other’s houses, where they might be greeted by chalk patterns drawn on the floor for good luck – and its obligatory to eat at every stop. While there are samosas practically on tap everywhere you go, Zalena says, there are plenty of other savoury treats associated with the week-long festival.

Different communities have their own dishes and recipes for special occasions like Diwali. In the Parsi community, of which Zalena’s family is part, a painstakingly prepared lamb biryani is the equivalent to a Christmas turkey. Another popular dish is cavabs. These spicy meatballs are prepared with finely ground mince – Zalena used lamb but chicken, beef or a vegetarian substitute will work. They may look unassuming, but they pack a huge punch, flavoured with a mix of spices and fresh coriander. Zalena says people attending her classes or demos are often surprised how little fat and salt go into her cooking. The cavabs, for example, are cooked in their own juices with only a pinch of salt added.

Persian cavabsThen there are pani puri – a familiar street corner snack across India, but not so well-known here in the UK. Inside a thin, crispy shell Zalena packs a ‘Bombay mix’ of puffed rice, peanuts and sev, along with red onions, fresh coriander and a drop of chilli sauce. Then she spoons over melted tamarind paste dissolved in water. The extraordinary explosion of flavours and different textures in your mouth is something else.

Diwali is similar to Christmas in that everybody comes home to spend time with family and friends, according to Zalena. And just like Christmas, it’s when we bring out the rich, comforting, luxurious recipes that we might not indulge in for the rest of the year. Marking the end of the harvest and the darkest night of the month, the Festival symbolises the triumph of light over darkness, and is all about enjoying good food and good company.

If you would like to learn how to make delicious Indian dishes for yourself and your family, visit Zalena’s Facebook page, where you can also find details of her upcoming demos.

Rose Petals and Rice
www.facebook.com/rosepetalsandrice/

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Winter Hideaways

The summer heatwaves have faded into memory and the long nights are drawing in. At this time of year the cosy pubs and cafés dotted across our beautiful county take…

The summer heatwaves have faded into memory and the long nights are drawing in.

At this time of year the cosy pubs and cafés dotted across our beautiful county take on a special appeal as havens from the vagaries of the ever changeable weather. It’s only natural to want to sink into a snug chair and share a hot chocolate, or retreat to the local for a pint of ale and some hearty seasonal fare during the long winter months. Whether you want to meet friends, catch up with family you haven’t seen for a while, chat with the neighbours or just enjoy a quiet hour alone, you’re spoilt for choice in Staffordshire.

When the gales are howling and the drifts are piling up, these are a few of our top picks for places to hole up and shelter from the snowball fights.

The George at Alstonefield

Log burner in George at AlstonefieldOn the border of Staffordshire and Derbyshire in the tiny village of Alstonefield sits The George. This family-run pub in the White Peak area of the Peak District National Park is just a stone’s throw from Mill Dale and Dovedale, close to Ashbourne, Bakewell and Buxton. All in all it’s splendidly positioned as a refuge from the biting cold after a good old-fashioned ramble.

The wooden beams, quarry tiles and crackling log fire create the perfect atmosphere to enjoy real ales and carefully selected wines. The snug and dining room have been restored with lime plastered walls and antique farmhouse furniture. While the butcher’s block and exposed stone give a rustic feel, candlelight from the hurricane lanterns adds a touch of elegance. This is matched by the elegance of the food coming out of the kitchen, which has received recognition in The Good Food Guide since 2009, and from Michelin and Sawday’s among others.

Quality local produce is the foundation of the menu, and the owners work with nearby allotment holders, farmers and businesses to keep food miles to a minimum. Across the lunch, dinner, and tasting menus, all dishes are prepared fresh on the premises with ingredients sourced, wherever possible, from within a 15 mile radius.

Alstonefield, Nr Ashbourne, DE6 2FX
www.thegeorgeatalstonefield.com

The White Lion

At this charming country pub on the border of Staffordshire, Shropshire and Cheshire everyone is welcome to relax and enjoy the hospitality of Julian, Helen and their team. The White Lion pride themselves on sourcing only the highest quality seasonal ingredients and cooking them beautifully and simply. As you can read elsewhere in the Autumn/Winter issue, the fish specials are not to be missed. With local ales alongside continental beers and an array of speciality gins on offer, you can while away many a pleasant hour here. The snug is a cosy hideaway with comfortable leather chairs and soft lighting, while the bar’s flagstone floor, armchairs and roaring open fires will welcome you (and your dog) in from even the coldest of days.

London Road, Knighton, Market Drayton, TF9 4HJ
www.thewhitelionatknighton.co.uk

The Horns

Inside The Horns at GnosallIt’s in the picturesque little mid-Staffordshire village of Gnosall that you will find this family and dog-friendly pub. At the heart of the parish, The Horns has undergone renovations recently and prides itself on serving homemade, locally sourced food and cask ales in a wonderful setting with a lively atmosphere. The beamed ceiling, exposed brickwork and log burning stove complement the menu perfectly – it is full of hearty but imaginative food using seasonal ingredients, including produce from Neil and Michelle’s own allotment. Duck in out of the cold to enjoy the daily specials, and check out the multiple vegetarian, vegan and gluten free options on the menu.

High St, Gnosall, Stafford, ST20 0EP
www.thehornsgnosall.co.uk

Whites Coffee Shop

A side shoot of the family-run Whites Sporting and Clothing outlet at Oakedge Park, Whites Coffee Shop will draw you in with its log burning stove, which can be found roaring on a winter afternoon. With trained baristas on hand to prepare the freshly ground, locally blended and roasted Chartley Coffee, this is the perfect spot to enjoy a toasted tea cake or crumpet after a wintry walk at nearby Shugborough Hall or some clay pigeon shooting at Oakedge Shooting Ground. There are also gluten free, soya and skinny options available in the recently expanded coffee shop. The team place an emphasis on low food miles, so the milk comes from Wells Farm Dairies and the apple juice is pressed at Haywood Park Farm less than a mile down the road. What’s more, everything is served on Milton China.

Oakedge Park, Stafford, ST17 0XS
www.facebook.com/whitescoffeeshop

The Jervis Arms

Exterior of The Jervis ArmsSitting on the banks of the River Hamps in the tiny Staffordshire Moorlands village of Onecote near Leek, The Jervis Arms has undergone a significant programme of renovations over the last few years. This whitewashed Peak District pub has everything you could ask for from a winter hideaway, including warm woollen blankets on stove-side pews under a cosily low-beamed ceiling, with brass candlesticks and fairy lights contributing to the welcoming glow. The menu of ‘pub classics with a twist’ features clearly marked vegetarian and gluten free options. Enjoy a pint from nearby Whim Ales at Hartington, or any of a wide selection of gins from the bar.

Onecote, Leek, ST13 7RU
www.jervis-arms.co.uk

The Rambler’s Retreat

A hidden gem in the beautiful surroundings of the Churnet Valley, you can sometimes hear the screams of thrillseekers enjoying Alton Towers, just a mile away in the next valley, at The Rambler’s Retreat. However, between November and March the theme park is closed and you can appreciate the peaceful woodland surroundings in all their glory – perhaps even under a blanket of snow. Discover comfort food and cockle-warming hot drinks in this cosy tearoom, which is housed in a striking 19th Century lodge with the Staffordshire Way running right past the front door. Open all year round, there’s nothing better than settling in with a huge slice of their home-baked cake or lemon meringue pie and a sumptuous hot chocolate after a muddy walk through the woods.

Red Road, Dimmingsdale, Alton, ST10 4BU
www.ramblersretreat.co.uk

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Stone welcomes BEAR

The latest exciting addition to Stone’s thriving food and drink scene is BEAR’s new branch on the High Street. Sauce was invited to one of the pre-launch events to get…

The latest exciting addition to Stone’s thriving food and drink scene is BEAR’s new branch on the High Street.

Sauce was invited to one of the pre-launch events to get a taste of what’s going to be on offer when the store opens to the public on Thursday 1 November.

The first striking feature when you walk through the heavy, draught-fighting curtain, is the beautiful decor. Craig and Michael, the local duo behind BEAR, have kept the original parquet floor while making the most of the old bank’s fantastic high ceiling by installing a mezzanine with comfortable seating. With huge windows making the most of the natural light on even the grimmest of days, it manages to be light and airy but also cosy, with a palette of deep blues, greens and pinks complemented by modern furniture and lots of greenery.

First and foremost, this is a speciality coffee house. You can choose between the chocolatey house coffee from Myanmar, the current guest – a fruity Ethiopian coffee – and there’s also the option of a citrusy Peruvian decaf. If coffee isn’t your bag, there are plenty of teas and soft drinks to choose from too.

Although great coffee is at BEAR’s core, you can’t miss the fact that it’s also a kitchen and bar. As we went along to the brunch event we were able to sample the delicious food, but even on a Friday it was a bit too early for gin, cocktails or craft beer (served from 10am in case you’re interested). In addition, there’s a retail section where you can buy coffee brewing essentials like Chemix and Aeropress or keep cups if you need to take your drink away.

There is no shortage of knowledgable, friendly staff who are able to talk you confidently through the menu. We went for the smashed avocado toast with eggs and the baked eggs with feta, served with flatbread. You can see right into the kitchen, filled with the smiling faces of the team that will prepare you some fresh, super-tasty food – including perfectly poached eggs.

There’s an ‘All Day’ menu that takes over from breakfast, with some brunch items and a small but thoughtfully formed list of sandwiches, salads and mains. In the evening the food offering switches up with a focus on the social. There’s a selection of small plates and pizzas designed for sharing, with a very Mediterranean feel – you’ll find sampadori olives, caprese salad and chorizo on there, to name just a few.

As far as we can see, the team behind BEAR certainly seem to have found their recipe for success with speciality coffee, fuss-free dining and a relaxed atmosphere. Check it out for yourself from next week and let us know what you think.

BEAR Coffee House, Kitchen & Bar
57 High Street, Stone, ST15 8AH
www.bearcoffeecompany.com

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BURR by RAWR: New direction for Trentham café

In the last couple of weeks, BURR Speciality Food + Coffee has been unveiled as the new face of RAWR at its Trentham Shopping Village location. A lick of paint…

In the last couple of weeks, BURR Speciality Food + Coffee has been unveiled as the new face of RAWR at its Trentham Shopping Village location.

A lick of paint has given the café a lighter look, with fresh pink and wood veneer signage that is modern and welcoming. The RAWR spirit of warm hospitality matched by great real food and drink is very much alive in BURR, but the transition to focus on coffee gives director Gemma Bloor a little more flexibility and hopefully will cater more effectively to daytrippers and tourists as well as locals.

Working incredibly hard to operate at two locations, Gemma and her partner Steve have seen the brand evolve in different directions in Hanley and Trentham. The smaller kitchen at the Trentham site means the menu has never been as extensive and experimental as it is at RAWR Hanley. And the health food and coffee industries increasingly appear to be poles apart to Gemma.

“We’re passionate about coffee – we always have been – but we’re limited in how far we can take our exploration of real food and coffee under the RAWR brand, because of how it’s perceived,” she told Sauce.

“A simplified food offering here means we can focus on quality, evolving our coffee offering in a location where we attract quite a different customer base than the Hanley site.”

The menu at BURR has been stripped back to tasty brunch and sandwich staples, with some tactical additions (hello, bacon bun). But many of the dishes you’ll find on there are old favourites like avo toast or eggs Florentine, and you can still get Gemma’s famous grain bowl. The menu remains as inclusive as ever with options for vegetarians and vegans, and there’s a wide choice of milks to take your ‘not coffee’ or hot chocolate to the next level.

BURR is also home to a new giftware section where you can pick up the Bird & Blend Tea and Climpson and Sons coffee that are served in-house, as well as an array of brewing paraphernalia from Aeropresses to V60s, whisks and measuring spoons. While they’ve been serving Climpson and Sons for a good long time, Gemma recently switched tea suppliers to Bird & Blend, with eight different blends currently stocked and Spiced Pumpkin Pie as the current guest tea.

The café recently received its alcohol license, so there will soon be a selection of gins available and craft beer to take away or drink in. The space is also available for private hire, as is RAWR Hanley, where you can now book a Christmas party package from £25pp.

BURR by RAWR
Unit 318, Trentham Shopping Village, Stone Road, ST4 8AX
www.thisisburr.co.uk

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The Bank House Hixon reopens after refurb

During World War II, Hixon was famously a base for RAF Bomber Command. The village, east of Stafford and south west of Uttoxeter, is much quieter these days, but a…

During World War II, Hixon was famously a base for RAF Bomber Command. The village, east of Stafford and south west of Uttoxeter, is much quieter these days, but a little less so this evening as the local pub celebrates its grand reopening.

The Bank House opens its doors to the public once again on Friday 28 September after being partially and then fully closed over an eight week period for refurbishment. The older original part of the building as well as the newer extension have had a makeover and are looking fabulous ready to welcome guests.

If you’re looking for a cosy place to while away your afternoons or evenings now that the weather has turned cooler, this is it. There are no fewer than two huge log burners casting out their warming glow, plenty of sumptuously upholstered seating, and beautiful wooden beams galore. There’s also a gallery wall of fascinating photos illustrating some of the history of the local area. 

The decor is classic and refined, retaining the feel of a true country pub without feeling fussy or cluttered. And the courtyard at the back has been transformed into an outdoor room featuring a custom-built wood fired pizza oven and more wooden beams decked out in fairy lights.

The Lewis Partnership pub has a new main menu alongside the delicious wood fired pizza that’s now on offer, freshly made to order and available to take away. We were big fans of the Three Little Pigs, featuring chorizo, pulled pork, bacon and red onion on a BBQ base, but for vegetarians the Fun-Guy (mushroom, ricotta, pumpkin seeds and chilli flakes on a garlic butter base) is delicious too.

If you’re looking for a cosy, friendly pub in the heart of Staffordshire, be sure to pay The Bank House Hixon a visit this autumn.

The Bank House Hixon
High St, Hixon, Stafford ST18 0QF
www.bankhousehixon.co.uk

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Countdown to Stone Food & Drink Festival

With only one week to go until Stone holds its 13th annual food and drink festival, excitement is starting to build in the town. Every year during the first weekend…

With only one week to go until Stone holds its 13th annual food and drink festival, excitement is starting to build in the town.

Every year during the first weekend in October, the Festival draws thousands of local residents as well as visitors out onto Westbridge Park come rain or shine to enjoy great food and drink, live music, kids’ cookery classes, circus workshops and shows, face painting and craft activities.

The gates will open at 12 noon on Friday 5 October, but there are events and offers on at venues across town from Friday 28 September – check out the Festival programme for details. There will be a park and ride service operating from Aston Marina, with the site open from 10am to 5pm on Saturday and Sunday and the regular monthly farmer’s market taking place on Saturday too. 

If you’re quick you might still be able to join one of the masterclasses that are running: knife skills for fish with Stafford College lecturers Richard and Tom, cupcake decorating with Beth Lauren Cakes, or food for health with RAWR’s Gemma Bloor.

The Demonstration Kitchen will play host to a variety of chefs, from Little Seeds’ Jake Lowndes and No. 26 at Aston Marina’s Mark Rawlinson to Robert Didier, founder of Orchard Pigs, and Zalena Vandrewala of Rose Petals & Rice. Meanwhile there will be plenty of talks and tasting sessions going on, as well as street food, a pop-up tea room, the Staffordshire Beer Garden and champagne and cocktails to enjoy.

If you’re visiting, don’t forget to pop by Sauce’s stand to say hello or pick up your free copy of the magazine.

In it you’ll find our full interview with Richard Stevens, Chairman of the Festival and all-round champion of the Staffordshire food and drink scene, who explained how the event is put together and why it’s so important to the town.

Concentrating on local producers wherever possible, encouraging them and watching them go from strength to strength is one of the great pleasures of being involved as far as Richard is concerned.

“Lymestone Brewery is a great example,” he says. “We’ve been there from the very beginning supporting them and they’ve supported us. Seeing people like Lymestone grow and grow is very pleasing for us. I could name half a dozen others, but Beth Lauren Cakes is another perfect example. She started trading with us having been baking cakes at home, and that gave her the confidence to think she could make a living out of it. Now she’s got a fabulous shop in Radford Street and the café next door.

“Jake Lowndes was sous chef at La Dolce Vita eight or nine years ago when he watched his two bosses perform at the Festival. Now he’s got a restaurant [Little Seeds] of his own in town and will be on stage himself doing a demo in 2018. This is what we love.”

A whole roster of celebrity chefs have graced the cookery stage at the Festival over the years, from Gino d’Acampo to Anthony Worrall-Thompson and Paul Rankin, but there’s one in particular that Richard recalls with pride.

“In years one and two we invited a lady I had never heard of before. I had never read any of her books, never seen her. She loved the festival and we loved her. Her name was Mary Berry. After her second appearance in October 2006, she launched quite a well-known cookery programme…”

Although Mary isn’t likely to be in attendance, there will be plenty to see, do, buy, eat and drink at this year’s Festival – we look forward to seeing you there!

Stone Food & Drink Festival
Westbridge Park, Stafford St, Stone, ST15 8
www.stonefooddrink.org.uk

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Sauce Autumn/Winter 2018 out now

If you haven’t already laid hands on one, make your way to one of our stockists pronto to pick up Sauce Autumn/Winter 2018. Yes, the second edition of Sauce magazine…

If you haven’t already laid hands on one, make your way to one of our stockists pronto to pick up Sauce Autumn/Winter 2018.

Yes, the second edition of Sauce magazine is now out and available at cafés, restaurants, pubs and shops across Staffordshire. This time around, you need to look out for the lobster!

To give you an idea of what to expect, this issue is even bigger and – some might say – better than the first. Of course we have our regular reviews and recipes, along with introductions to some award-winning Staffordshire-based producers, from Seed Chocolate to The Good Life Meat Co.

The spotlight is very much on the Stone Food & Drink Festival (5-7 October) in our interview with chairman Richard Stevens, while our Town Focus takes us up to Leek, a thriving little market town in the northern reaches of the county.

We had the pleasure of speaking to some fantastic foodies for this edition, from MasterChef finalist Louisa Ellis to Andy Watts, executive chef at Weston Hall. We’re whetting appetites with features on the glorious seafood being served up at The White Lion in Knighton, the American-inspired delights on offer at Smoke & Rye in Stone, and the Indian culinary wizardry of the Viceroy at Milford. Plus there’s an exclusive behind the scenes look at The Moat House at Acton Trussell as the venue celebrates its thirtieth anniversary this year.

As ever, we hope you’ll buy a little something when you pick up your copy of the magazine to support our fantastic local food and drink scene. And, once you’ve read the magazine, we heartily encourage you to get out there and try the dishes and destinations for yourself, let them know you saw them in Sauce, and even post a quick photo tagging in @staffordshiresauce.

If you’re interested in stocking Sauce or featuring in the Spring/Summer 2019 edition, contact team@staffordshiresauce.co.uk. We’d love to hear from you.

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