January 2010

• “Tonight the wind gnaws with teeth of glass, the jackdaw shivers in caged branches of iron, the stars have talons…and the bean and the wheat seed hug their germs in the earth…”* Whilst the exposed Cotswold countryside is ravaged by bitter January winds, heavy ground frosts and torrents of sleety rain, we can rest assured that Nature is doing her work and protecting those underground seeds in readiness for the warmer months ahead. *Winter Poem - Laurie Lee (born in Slad Gloucestershire) 1914-1997.

 

• As long as the Winter ground allows them to be harvested, the root vegetables – not just carrots and potatoes but also the ‘aromatic roots’ such as celeriac (derived from wild celery), Jerusalem artichokes, parsnips and salsify all make wonderful rich, creamy purees, on their own and combined with each other. They will play an important part on our menus in the forthcoming months. Brussel sprouts – those brassicas that divide taste opinion and only seem to make an appearance in our homes on Christmas Day, are also available in quantity at this time of year and are nutritionally rich in Vitamins A and C, iron and potassium – good for creating heart-warming comfort food.

 

• Nutritionally-rich, flavoursome and frost-resistant winter curly kale and red and green kale also play a significant role during the coldest months of the year – filling a useful gap before purple sprouting broccoli emerges. Kale has been cultivated for over 2,000 years and in much of Europe it was the most widely eaten green vegetable until the Middle Ages when cabbages became more popular. Early in the twentieth century, “Kailyard” (kale field) was a disparaging term for a school of Scottish writers, including Peter Pan author J.M.Barrie, whose writing featured sentimental nostalgia for rural Scottish life!

 

• A great post-festivities pick-you-up, has to be a glass of local bubbly, and here at The Priory Inn, we are all devoted fans of the Bow-in-the-Cloud sparkling wine – both white and pink (the latter currently in limited supply) that is made from grapes grown by The Willingdales in a small but perfectly formed vineyard in Garsdon near Malmesbury. It is light, refreshing and fruity – perfect as an aperitif when mixed with one of the Country Cotswold Liqueurs.

 

• January is a good time to explain some of the techniques behind The Priory Inn wood-fired pizzas which many of you enjoy. We cook our wood-fired pizzas in a special oven which originated in Italy. It is domed internally which makes it act like a convention oven - reaching temperatures up to 400° centigrade. The wood that we use at The Priory Inn is well-seasoned ash, sustainably forested within Gloucestershire. We use about 100 pick-up trucks of wood per year. The embers are always burning inside the oven and our pizza chef starts his day by raking the embers and building the fire so that it reaches maximum temperature for cooking.

 

• Our pizza dough (and breads) are made in-house using the highest quality flour from The Shipton Mill in Long Newnton. The organic flours are made with traditional French Burr stone millstones in the same way as in Mediaeval days and as much of the grain as possible comes from local farms. The reason our pizza dough is so superior is that we use the best possible starting product and are very privileged to have this mill on our doorstep. www.shipton-mill.com

 

• We are very lucky here at The Priory Inn to have some fabulous artwork on our walls, all from local artists with very individual characteristics and styles. Carole Condé is a brilliant example – based in Stroud, she constantly has to replenish the prints of the Minchinhampton cattle that we have on our walls. She studies their features and captures their personalities so well by sitting quietly on the soft bracken of the common until they cautiously approach and gently investigate her work, allowing her to produce work of breath-taking accuracy. Galiana Gardiner from Tetbury is displaying some lovely original studies of children based on observation of her own family and Norma Crownshaw also has delightful botanical illustrations in the restaurant. The limitless talent of Laurie Plant is displayed on the wonderful landscape canvases inspired by his extensive travels and creative outlook. All our art – including Jacqueline Govier’s amazing tulip and poppy canvases are for sale (except for Dougal the cow!) and we hope that you enjoy them as much as we do.

 

• Live Sunday music has become an integral part of our product here at The Priory Inn – we start every week at 8pm. This month we have a great line-up: on the 3rd is the laid-back chilled-out jazzy pianist Pete Gill; we welcome back the local girls of Tinkerscuss on the 10th; the ever-popular Dik Cadbury will join us for some classic covers and originals on the 17th; and on the 24th we will enjoy the great strength of Vince Freeman’s voice again before he returns to France; the month is beautifully rounded-out by Maddie Jones on the 31st. Entry is free and we really hope that you come and support live music with us – and there is no better way to spend a chilly January night! Any staff member will be able to give you a full list of forthcoming singer/songwriters.
• TLK 01/01/2010
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