An Edible Voyage

September 2021 Pasta. The epitome of Italy.  Having spent 5 days hiking across the Apennine mountains on the Via Degli Dei, a big bowl of homemade pasta with a rustic sauce was even more gratefully received than usual. And I love the way there is so much more to pasta than initially meets the eye, with both the shape and the sauce being traditionally specific to a region, the shape designed to optimally hold that particular sauce. We ate a lot of pasta over our week of hiking, in fact, we had pasta every night.  And despite every restaurant being a totally different style to the others, in every one I could taste the passion and TLC stirred in by the cook. In Bologna, head north of the main train station to the edgy Bolognina suburb where you will find just as many homely trattorias as ethnic eateries.  Trattoria de Via Serra caught our eye, seemingly blending vibe with homeliness, but sadly it was fully booked.  We landed on our feet though, stumbling across the...

June 2021 One of the pubs at the top of my list for visiting post lockdown was The White Horse in King's Sutton.  I first went the day I went to look around the house I ended up buying in a nearby village, and the horsebox cafe they had going over lockdown reminded me what a great place it is.   Set on the green of a quintessential village, just over the Oxfordshire border in West Northamptonshire, it draws you in with its inviting village pub looks.  And once inside, it gets better and better.  A traditional bar, cosy wood panelling and squishy arm chairs in front of log fires mean you'll never want to leave.  The food is exceptional.  Kicking off with home baked loaves, warm from the oven and served with home made butter, the small but perfectly formed menu showcases the best of the seasons.  With an emphasis on reducing food miles and supporting local producers, dishes are as inventive as they are flavoursome.  Pies seem to be a particular...

June 2021 Rarely do I go anywhere without my bike.  People say I'm mad but I relish the flexibility to get off the beaten track (literally!), the extra time to savour the views as I plod my way up a hill or fly along country lanes, the opportunity to be at one with my surroundings.  If I didn't, I never would have come across Broughgammon Farm - a teeny tiny hedgerow sign spotted as I battled a blustery wind, committed to memory for further investigation. Having established the opening days (limited to Friday - Sunday at the time of writing), I decided to pop in on my way back to Belfast, to soften the blow of having to leave my beautiful campsite (which I'd had all to myself for the week). Some old-fashioned sign-following (Google Maps was a bit off) took me down a long and windy track, on and on it went, increasing the anticipation, but also having me wondering if I'd taken a wrong turn.  But a wrong turn I had not taken and soon I popped out in the farm.  The farm...

November 2020 Arriving in Torridon on an atmospheric grey day, I was determined to get out on my bike and cycle up to the Bealach na Gaoithe view point despite the impending drizzle.  Just before the top, the drizzle started and I arrived back at the youth hostel soggy. cold and unable to check in for several hours.  I remembered that just a few metres up the road I'd seen a colourful little sign for a cafe but hadn't thought much of it.  I decided that, if nothing else, there would likely be a pot of tea and somewhere warm and dry to thaw out for a while. And I was right! Nestled in to one end of the community hall was the popular and inviting Wee Whistle Stop cafe with a wall of windows overlooking the loch (or low cloud in my case), with an impressive selection of homemade cakes and scones, and a whole tea menu! The cakes are the towering but oh so light and fluffy kind that you wish you could make, and there's a selection of light meals too.  Find it at the Loch ...

December 2020 For the friendliest service and a vast array or Welsh produce, head to Siop Carla just outside Maenclochog.  Food shopping turns from a chore to an enjoyable activity when you can chat with Carla whilst perusing everything from locally roasted coffee and meat reared on nearby farms, to Pembrokeshire chocolate, cheese and cakes.   Highlights for me were the homemade scotch eggs - succulent and not at all greasy, they make a fantastic addition to a picnic or just a great snack, as well as Mary's Farmhouse ice cream.  Available in a selection of unusual yet exciting flavours, such as apricots, walnut and brandy; double chocolate, cherries and fudge; or Caeltic Crunch, alongside the classics, this is ice cream for grown ups as well as kids, churned just down the road in Crymych. Stock up for a picnic or BBQ, or get your hands on some quality ingredients to cook up a seasonal, locally sourced meal. Find Siop Carla on the road between Maenclochog and Pontfaen...

June 2020 Hidden away in a beautiful, quiet Oxfordshire village of a handful of thatched cottages set around a green, a cafe unexpectedly nestles.  Quince and Clover, originally an Events Catering company, planned to open a cafe this spring and, incredibly, have managed to make it happen despite the lockdown situation.   They make all of their own ever changing flavours of ice cream and sorbet - the pink grapefruit sorbet is so refreshing (and tastes almost guilt free!).  The coconut ice cream has a delicious sweet, yet nutty flavour which holds all the way until the end of the scoop.  They also make their own ice cream milkshakes, super thick and served in big, American style cups. Cakes are moist and not overly sweet - the coffee, chocolate and date cake is an inspired combination, and their weekly changing salads, tarts, soup and special are so colourful and fresh it's a near impossible decision to choose.  Highlights have been the courgette...

April 2020 D'Ambrosi Deli's salad are 'posh' salads made with passion.  Previously a chef at several highly acclaimed restaurants around the world, Andrew D'Ambrosi knows how to pack bags of flavour into meagre salads.  Charred aubergine, tofu, tahini and coriander crema, and piquillo peppers is smoky, earthy and rich; cauliflower with capers, raisins, pine nuts and grapes is sweet, salty and nutty, and I loved the pop of biting through a juicy grape.  Simple, homemade flat breads, served warm from the pan were quick to make and perfect for scooping up the salads.

April 2020 Traditionally churros are deep fried, however there are many recipes around for baked churros - handy when you don't have a deep fat fryer, and also when you want the taste of a churro without quite so many calories.  These didn't turn out quite as expected - more pancake like, but delicious nonetheless dipped in 90% chocolate, and something a bit different to serve as dessert when a friend came over for dinner.

March 2020 I'm not usually a fan of pork pies, I find them too dense and often bland.  Wortley farm shop's pork pies, though, are anything but.  With a layer of pork meat, layer of chicken, and topped with either cranberries, black pudding, or apple sauce, they are full of flavour and textures, without the monotony of a standard pork pie.  I went for the apple - the sweetness and acidity of the fruit balancing the meatiness of the pork in this classic flavour combination, without overpowering the chicken.  The pastry was thin, light and crispy, adding yet another texture. Find it at Wortley Farm Shop, UK. 

January 2020 You’ll find a homemade flan on the dessert menu of many restaurants.    Very similar to a crème caramel, with a set custard base, topped with a thin layer of caramel.    My favourite was a deconstructed flan.    A glass of creamy, drippy, slightly eggy and sweet like a good custard deliciousness, topped with light as air dulce de leche mousse for that classic flavour, and a hidden hit of thick, super molassesy caramel at the bottom, so thin it complemented perfectly and wasn’t at all overpowering.    It was decorated with caramelised almonds, giving a fabulous contrasting texture, and edible flowers for a little colour amongst all that caramel. Where to find it? Also at Mako in El Calafate.

A love of food, a love of travel, and a love of taking a moment to pause and savour.   Trips, both locally and in far flung corners of the world, often planned around food.   Anything homemade or local and I’m sold.   Texture as important as taste.   This is how An Edible Voyage was born.