A New Pet: My Sourdough Starter

I have a new friend, a pet. Something that is going to require feeding and loving. Ten days ago I created my sourdough starter. I sought a little advice on recipes to use and after much deliberation, and a little guidance from Food Urchin, I settled on one. I had been warned about the foul smell starters can emit and to protect my nose from the stench, made sure I had a large tupperware box complete with lid at the ready. By keeping it in this box I have not only protected myself from such an assault on the nostrils but also from the potential battering I may have received from my wife had I saturated the flat in the odour I smelt today. After ten days sat sealed and hidden away on a shelf I thought it high time I knew what all the fuss was about. It has what can only be described as a combination of bile, urine and human vomit with a faint hint of grape to the nose. A full bodied sludge that is living. I Feel a little like Dr. Frankenstein, what kind of monster have I created? I start feeding it next week but for now it has its lid back on and is safely nestled on the shelf. I'm already feeling quite paternal over my new pet. What with the responsibility of feeding it, keeping it the right temperature and the added reminder that I will have to stick with my commitment of making my own sourdough from now on. I've settled on the name Clarence. At least he won't mess on the carpet...

Virtual Farmers Market: A Nail In The Coffin

About once or twice a week I walk down the road to my local grocers. I roam his shop fondling and smelling the fruit and veg I am about to buy for the week. I can spend ages in there chatting to the owner about where the veg has come from and sometimes bend his ear on ways to prepare them. I am particularly fond of the Romsey plum tomatoes when available along with his large selection of squashes. I then wander a little further into a local deli where I pick up some cheeses, perhaps some Snowdonia Black Thunder and usually a hunk of Chevre Log. They also sell the most amazing Somerset butter which almost always finds it's way into my fridge. For meat I go a little further out the way, up to a butchers where the banter always flows and the old boys are happy to talk to me about the different grades of beef they have in the store room, I've often been in there to be shown the sides of cows hanging and learnt exactly where the each cut comes from. After a little bit of schooling and some generous portions I carry my shopping home. Fresh air, exercise and helping keep local business' alive.

Now let me turn your attention to a new website. This week saw the launch of the worlds first virtual farmers market. Essentially an online, mail order deli with a 3D interactive market simulator. Why does everything have to go online. I'm sure most food lovers relish the occasion of going to a farmers market once in a while or taking a trip to their local deli. This website has saddened me greatly. What's next? will we even go to restaurants or just plug in a taste adaptor via USB whilst twittering our opinions? How long before we don't leave the house, are we destined for a virtual life similar to the Matrix, plugged into our computers, working from home and online mail order. It's scary to think of how quickly social networking has pushed us into a new era where no matter how idyllic a lifestyle these back to basics TV shows may portray, the chances are, your watching it online whilst you have another tab open shopping for those cute wellies the presenter is wearing or googling where to buy a bundt tin similar to that one Nigella has in her staged kitchen.
Websites like this are contributing to the death of the grocer, the deli shop and one day the butchers. No more cheeky banter by the till or a little discount for being a regular. Those days could be on the way out. So if you don't already, find a good grocers, butchers and deli. If they don't stock something you want, ask them to get it in. You should find little if any difference in your shopping budget by frequenting independent shops such as these. In fact my meat is almost always cheaper than supermarkets and not only local and free-range but tastier. Don't fall into the trap of gnawing on the edge of your keyboard. You're supposed to love food, so be more hands on about it, and I don't mean the keyboard and mouse. Get outside and buy something the old fashioned way. Virtual Farmers Market has a £35 minimum order, I know the deli doesn't...

The Print Room, Bournemouth

In 1987 the Daily Echo produced its first completely computer designed and written newspaper, thus beginning the slow redundancy of machines and space in the printing halls of the newspaper's building on Richmond Hill. In 2007 a £2million renovation saw the empty hall transform into the French, brasserie style restaurant that is The Print Room. My birthday is approaching and my Dad took me out to lunch to celebrate. The booths that break up the vast space offer a very private setting for your meal which is brilliant when you want to catch up and have a chat without straining to hear or having to whisper. Due to the high ceiling and booth layout the Print Room takes on a hum of activity. The muffled sound of conversation, knife against crockery and the chink of glasses all blend into the constant murmur that creates a relaxed atmosphere to the grand old room.



Dad chose the wine; we had a 2007 Malbec which was exceptionally plummy and full bodied. We shared the chicken liver and foie gras mouse with black truffle butter and a carpaccio of Cornish beef with parmesan cream. The foie and chicken liver mousse was smooth and strong picked up by the truffle butter which I didn't want to end. The beef was so tender and there seemed to be quite a lot of the cream but the slight salty bite from the parmesan complimented the meat beautifully.


For main, we ordered the pork belly with pumpkin puree and parsnip and the roasted loin of venison with confit of lamb, potato gratin and red cabbage which sounds like a lot to take in from just one plate. The venison was perfectly seasoned and cooked, bright pink centre but still warm, something which few restaurants manage to do well, the lamb confit was full of such deep and intense flavours that neither one of us spoke whilst we polished it off and continued to devour the venison and potato gratin. Pork belly, another meat that can so often under whelm was spot on, not one tiny bit of chewy fat throughout the meat. Soft, juicy and collapsed under little pressure from the side of a fork. Before we finished off our second glass of Malbec I managed to eat more than my share of the pork, potato and red cabbage.

It has been a long long time since I went for lunch just me and my dad and to have the more intimate confines of a booth whilst still feeling very much part of the room we talked long into the afternoon and running over our car park time. I walked back to the car for a lift to mine and Dad handed me a carrier bag. "One more present," he said holding it out for me to take. In it was a fresh pigeon he had shot that morning (in his garden that backs onto the forest before you ask, don't worry, no city pigeon here)He'd got it especially for me as he knows it's my favourite. So from one fantastic meal to the beginnings of another. Great day and I think The Print Room could be one of the most underrated restaurants on the south coast. Definitely deserves more attention, so check it out.