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On course for success: Bedfordshire pub The Anchor in national final of prestigious business awards

Aspley Guise pub The Anchor has been shortlisted as a national finalist in the Great British Pub Awards 2017.

The Great British Pub Awards celebrate the achievements of the best pubs in the business with The Anchor selected as a finalist in the Best Turnaround Pub category.

The Anchor, who has already gone through two rounds of rigorous judging to reach the final, will now battle it out against five other pubs from around the UK to try and take the category title.

The next stage of the judging process is to be visited by expert judges who will see the pub in action, probe the pub’s team further about the business and sample the pub’s food and drink offer.

Winners will be announced at a glittering awards ceremony, hosted by pub trade newspaper the Morning Advertiser who organise the awards, on Thursday, 7 September at London’s Hilton Hotel on Park Lane.

Ed Bedington, editor of the Morning Advertiser, says: “This is one of the most rigorous judging processes in the pub sector. Congratulations to The Anchor on getting through to the third round.”

Anchor away

The Anchor was reopened last September following a transformative refurbishment by local pub operator Heroic Pubs, which is led by managing director Andrew Coath who has run successful pubs in the area for the past decade.

The pub had been closed for six months prior to reopening but with the hard work of the pub’s team, led by operations manager Sean McGuirk, and the support of local people it has established itself at the heart of the Aspley Guise community.

Local support

Greg Knox, general manager of The Anchor says: “We are so excited to have made it to the national final of these prestigious awards. We are really proud of what we have achieved since opening and are delighted that the judges were also impressed with what we do.”

He adds: “We are so grateful to local people for the support they have given us and look forward to driving the business even further forward in the next year.”

Among innovations introduced at The Anchor since launch are a new healthier and interactive childrens’ menu created in partnership with local nutrition advisor Dotty’s Kitchin; a Tuesday Chicken Night offering Farm Assured chicken and fresh salad bar and breakfast menu served daily.

Summer sensations

A new Thursday Prawns and Prosecco Night has been launched for the summer, along with a special gin cart serving cocktails and gin and tonics in the pub’s garden. 

                 For more information on the Great British Pub Awards 2017 visit www.greatbritishpubawards.co.uk

    The Anchor at Aspley Guise, Bedfordshire, opened last September. For more information visit www.theanchoraspleyguise.com 

 

                      The pub offers a set price ‘Bill of Fare’ menu which runs from 12 to 6pm Monday to Friday offering two courses from £12.75 and three for £15.75.

 

·       The pub is part of Unique Hospitality Management’s Heroic Pubs, which also includes the Knife & Cleaver in Houghton Conquest and Mill Street Pub & Kitchen in Oakham. The company also operates Epic Pubs with venues including 185 Watling Street in Towcester and the newly opened Wheatsheaf Pub & Grill in Bow Brickhill, near Milton Keynes.

 

 

Have you ever wished you could create those wonderful,

 authentic Indian curries,

but don’t think you have the time or know how?

 

Well the Sticks may have the answer ……..

We tried out this amazing product

Bipin's Curry Fusion Masala Range

The fresh curry paste creations are a delicate blend of 20+ pure unadulterated fresh green Indian herbs and whole ground authentic spices based on 4 generations of authentic Indian cooking.

Simply add Bipins fresh masala curry paste to freshly prepared meat, fish or vegetables. For a slightly milder experience use more of the core ingredient. Additionally, add vegetables to the meat such bell peppers or sweet potato. This will serve 4+ people as a main dish. Or simply use half the amount to serve 2 people and save the rest of the masala paste for later. Cook on low heat in a heavy pan keeping the lid on to prevent loss of moisture. Cook for about 20 minutes mixing occasionally. An option is to finish off by folding in about 2-3 tbsp of single cream, yoghurt or coconut milk. This will add a new dimension to the dish and make it saucy. Warm through and rest for 5 minutes and garnish with coarsely chopped coriander. Serve with plain boiled rice and green leaf salad with thinly sliced onions. There is no need to add any oil, salt or water or brown the meat. Keep it simple and natural, you'll be amazed how the flavours infuse into the meat/vegetables/fish. You'll be surprised as to the amount of moisture released from the meat/fish/vegetables, a truly tasty experience that makes you think it was made in a restaurant.

Bipin's masala is made from pure unadulterated fresh Indian herbs and spices to traditional authentic Gujarati recipes handed down through generations with a little sprinkle of innovation added through a scientific background to put the authentic experience in your hands. The result has been a unique highly aromatic deeply flavoursome blend of masala that everyone can use. There are just 100% fresh ingredients, no additives, no preservatives, no colourings and no flavourings. There are 6 main varieties of fresh Curry Sauces; Surti Masala, Jeera Masala, Methi Masala, Machi Masala, Grama Masala and Sheek Masala. In addition there are the Royal Korma Masala Chilli-heat-free and special limited addition hot masala. 

Bipins of Hitchin

Make Authentic All-Natural Curry At Home

Bipin's are a local producer in Hitchin, Hertfordshire, of a unique range of All-Fresh, All-Natural Gujarati Masala (a distant relative of the curry paste!). Bipin's masala is a very convenient way of making a real authentic Indian cuisine without all the fuss; simply "add & cook" to create a truly authentic, fantastic tasting aromatic curry. On this website you will find lots of new dishes and recipe ideas to try out. Over 12,300 people have enjoyed the masala with 100% resounding success.

www.curryfusion.net

 

  CurryMaster1@gmail.com