Archives for Food & Drink - Page 5
A Canteen, but not like in Dinnerladies
By Helen Drake As if being a freelance journalist, author and film-maker weren’t enough, Jody Sabral has recently started a catering business specialising in Anatolian cuisine. She is joined in…
‘Spirited away’ at Victoria Made’s Japanese inspired afternoon tea
Looking back now to Victoria Made’s afternoon tea at Home Ground Kitchen a few days before the current lockdown, the whole afternoon seems like a delicious languorous dream. The rain…
Caffeinated Communities
Thoughts on the radical potential of coffee shops Hastings and St Leonards are home to a large variety of cafés and coffee shops. Last issue (163), we featured a new…
BUY LOCAL
‘Coffee, art + stuff’ at Milk + Hustle: Interview with owners Nikki and David New café and creative gallery space, Milk + Hustle first caught Pasha Milburn’s eye on social…
Home Ground Kitchen
By Tessa Boase and Hattie Ellis Home Ground Kitchen had been open for just over six months before Lockdown hit, but in this short time, the community food venue with…
Big Journeys into Home Food
Giles Duley lives in St Leonards when he isn’t travelling the world as a photographer and writer, capturing the stories of conflict and its aftermath. But his medium isn’t only…
Hastings Pizza Guide
It’s a Hastings pizza party and you’re all invited (socially distanced and wearing masks of course!) PICTURE: Pasha Milburn Tommy’s Pizzeria : tommyspizzeria1Where: 28 Norman Road, St Leonard’s-on-Sea. Open: Tuesday-Saturday 12-10pm,…
Everyday Pizza dough recipe
This pizza dough recipe uses only a few ingredients and, when made ahead of time, actually yields a more flavourful, chewier crust. If making ahead, just keep in the fridge…
Six go to The Hempist
Six strolled down to the front to have lunch: one vegan, one pescatarian and four omnivores. Normally that would mean the bad joke of going to an omni-restaurant and ‘allowing’…
Smokey salt
Smoke adds an indefinable magic to whatever food it touches, taking us back to the origins of cooking and the heat and flicker of flames. In Hastings we are fortunate…
Bangin’ Beats and Tasty Meats
Tommy’s Bar & Q @ The Source Where? Outside in the Source Park (near White Rock) with a hip industrial vibe. Tables are socially distanced, hand-sanitiser is ample, and waiters…
BUY LOCAL: New ways of eating with Nicki’s Kitchen delivery
“Covid gave us the time to perfect really good dishes,” says Nicki Davidson, of ‘Nicki’s Kitchen’. “We could take a whole chicken and make stock from it and experiment with…
The Pub Shed
By Hattie Ellis Lockdown. What did you do? Sculptor-carpenter Pat Seaman and designer Hattie Spice used reclaimed materials to make The Dragon’s Rest, a pub-shed complete with beer garden for…
Biryani Bonanza
While the recent lockdown may have been challenging at times, it also enabled many to explore new cooking projects (sourdough anyone?) For Lydia Rehana, lockdown gave her the opportunity to…
Nicky’s Kombucha Guide
Kombucha is a fermented, mildly fizzy and slightly tangy drink made from sweetened tea and a culture known as a ‘scoby’. Recipe by Nicky Arnold (adapted from The Culture Club…
Blessed Are The Cheese-Sellers
By Hattie Ellis Artisan cheese is one of the great success stories of British food and there are now more than 750. But good cheese needs care, from milking to…
Bakers Against Racism
Hastings bakers joined a global bake sale, Bakers Against Racism, to raise money for charities supporting Black Lives ; At Home Ground Kitchen they raised more than £600 by two…
Veg Feast
Côte de bettes (swiss chard) in cheese sauce Submitted by Olivia Morton from Marina Allotments (St Leonards), this recipe was a favourite of hers when she used to visit her…
Food After Covid – De-lawn
In HIP Issue 152 (Power to the Pea-ple), Pea Pod Veg farmer Abby Nicol touched upon the crisis occurring within our local food system and put forward some initial suggestions…
The Old Butcher’s Shop
By Hattie Ellis Food businesses have had to adapt fast in the Covid-19 crisis and one of the most impressive stories is that of The Old Butcher’s Shop in Guestling.…
Seasonal Veg
Asparagus, Halloumi and New Potatoes Recipe submitted by Jill Kaye from Marina Allotments, St Leonards. From Hugh Fearnley-Whittingstall’s Three Good Things INGREDIENTS• 600-700g new potatoes, scrubbed or scraped • 4-5 garlic cloves,…
Power to the PEA-ple
Building community through farming with Pea Pod Veg By Pasha Milburn While many businesses are currently struggling, agroecological farmer, Abby Nicol, of Pea Pod Veg farm (see also Issue 144),…
VEG FEST
Easy Flatbread with Allotment Greens Recipe submitted by Rosamund Cran 1. Mix 300g of plain white flour (or any type you have on hand) with 300g of yogurt, pinch of…
Taking The Pub Back Home
As a ‘live’ product, cask ale requires not only craft and care but also a fast turnover. What do beer drinkers do with pubs shut due to Covid-19? And what…
Beers To Go: Eel & Bear
By Mary Redmond The question Nick and I are most often asked by customers in our little bottle shop and tap room (apart from “what’s with the name?”) is, “What…
Cupboard Kids
With little ones growing restless under lockdown, cooking together is a great way to teach children about food and keep them engaged in an activity that has a tasty outcome.…
Cupboard Creations
Cooking Online in the time of Corona By Pasha Milburn During the Covid-19 crisis, many of us have had to alter our shopping and eating habits, making use of cans…
Cake Without Egg
Honey And Spice Cake This handy egg-less cake, slightly adapted from the useful and tasty The Art of the Larder by Claire Thomson, can be made from what’s in the…
Challenge-A-Chef
By Hattie Ellis Most of us are now excavating the back of our kitchen cupboards to discover sundry bottles, tins, packets and pots and then working out how to use…
Cupboard Comfort
Apple, sumac and spelt cake By Pasha Milburn If you find yourself having to spend time alone in the coming weeks, making cake is a delicious way to pass the…
CUPBOARD QUICKY
Blender Soup This simple soup is slightly adapted from Cook Fast, Eat Well by Sue Quinn. Sue is sharing cupboard recipes on Instagram • 1 tin beans (eg kidney or…
Cupboard Staple
Mujaddara By Hattie Ellis Grains and pulses are more nutritious and delicious when combined. Mujaddara is a Middle East mixture of bulgur wheat and lentils that is adaptable to other…
QUICK FISH: Smoked Haddock with Potted Shrimps
Paul Saxby at Arcade Fisheries (Queens Arcade, Hastings, and markets) sells excellent potted shrimps. This is a traditional way of preserving tasty little brown shrimps in clarified butter, lightly flavoured…
The Royal, St Leonards
By Hattie Ellis The best dining pubs are like your most-loved friends: deeply familiar but never stale, and the times you spend together accumulate like gold in the soul bank.…
SEASONAL BAKE: Rhubarb Cake
By Pasha Milburn You may have recently spied the sherbet pink stems of forced rhubarb in your local supermarket or veg shop. Following a method that hails from Yorkshire in…
Sourdough’s Rising Star
Talking Making and Baking business with Maker and Baker By Pasha Milburn 22nd February to the 1st March marks The Real Bread Campaign’s ‘Real Bread Week’, an annual celebration that…
Queens Deli Delights
By Hattie Ellis At the cold and wet fag-end of winter, what greater joy than to find a plate of comfort food? Step up, Queens Deli, and its plates of…
SEASONAL SEAFOOD
Coral Spaghetti By Adrian Ferrer The often-ignored scallop corals are championed here. Much like our native crabs with their white and brown meat, the scallop contains two very different flavours…
Rye Bay Scallop Week
For the 18th year, local scallops are being celebrated with meals, demos, music and poetry in venues around Rye. From restaurant ceviche to scallops-and-chips, this is the time to discover…
Waste Not, Want Not?
Reviewing food waste app Too Good to Go By Pasha Milburn At the beginning of the new millennium and with increasing awareness of the impending environmental crisis, many of us are…