Posted tagged ‘Plymouth’

St Austell Brewery’s Korev Cornish lager now only outsold by Tribute as sales rocket

September 10, 2013

Some interesting news for beer fans – St Austell Brewery’s Cornish lager Korev is now its second highest-selling beer behind Tribute just three years after being launched.

The growth seems to have been helped by some strong pick-up on draught, with the brewery signing an exclusive deal with the Browns brasserie chain in the summer to serve the 4.8% lager – whose name is the Cornish for beer – in all of its 27 locations across the UK.

It is also the only draught lager served Jamie Oliver’s Fifteen Cornwall and the only lager the Tanner brothers serve in their excellent Barbican Kitchen restaurant in Plymouth.




Flavour Fest returns to Plymouth for tenth anniversary with Michael Caines, Mitch Tonks, James Tanner, Chris Tanner and Masterchef’s Anton Piotrowski,

August 13, 2013

Celebrity chefs Michael CainesMitch Tonks and Anton Piotrowski, the winner of Masterchef The Professionals 2012, will join established Plymouth culinary stars James and Chris Tanner for the tenth anniversary Flavour Fest, which starts on Friday.

Helluva good.

Helluva good.


Autumn Flavours: rillettes of pork by Stephen Barrett of Bistro One in Plymouth

October 6, 2012

This dish is a firm favourite with diners @ Bistro One and is a variation of the French classic originating from La Mans in Northern France,
It keeps well for up to a week if refrigerated.


Half a belly pork, skinned and boned
4 large rough chopped onions
Scant amount sunflower oil
Teaspoon crushed garlic
Pinch of rosemary or other similar herb
Salt and pepper
White wine or cider to moisten

Cut pork into smallish pieces
Sauté pork and onions in large (heavy is best) casserole with oil.
Add herbs, seasoning and garlic
Stir adding more oil if necessary
Do not scorch!
Add a small amount of wine and reduce for a few minutes
Keep moist.
Cover and cook for around an hour and half on
Gas mark 4 (medium oven)
Remove when cooked – soft to the touch
Pulse when warm in food processor
Use any remaining stock from pan to keep mixture moist
Pack into earthenware or glass containers; seal the top with melted butter and cracked black pepper
Refrigerate overnight.
Scoop it out! Serve on toast with salad garnish

Lovely as a casual bite or part of an anti pasto or plate of charcuterie

Stephen Barrett is a chef and Restaurateur based at his restaurant Bistro One in Plymouth’s Ebrington Street. Go to for more info.

When you’re down, the simplest thing can pick you up

June 21, 2011

This blog is about tomato soup. Seriously.

Last week I came down with a pretty hideous case of stomach flu. I’ll spare you the details but sufficed to say at one point I worried I had dysentery. Or cholera.

I was in bed having delirious dreams about not being able to take good enough pictures of a royal visit to my house and other complete gibberish. It was unpleasant, as was the fact that my diet consisted of dry toast and hydration drinks. For a man of my girth and tastes, it was hell.

By Monday, yesterday, I felt well enough to work, albeit not far from public or private conveniences. So I headed to Plymouth Crown Court and covered a case there.

It came to lunchtime and I was in a bit of a daze, I wandered out the building and towards the Barbican and into the Kitchen Cafe. This cafe, which opened earlier this year (or late last year, my mind is still foggy), is part of the Tanner Brother’s food empire in Plymouth and is adjacent to the Plymouth Gin distillery, home of their excellent Barbican Kitchen restaurant.

I was after nothing more than a bowl of soup (especially after I decided their sarnies were a bit overpriced – an ill tightwad is a tightwad indeed) but was dismayed to find the day’s soup on the simple but admittedly otherwise interesting enough menu was…tomato.

Picture posed by a model

Tomato is the last thing I would usually choose to make a soup – for a start they often trigger my hayfever-related food allergy. But I was tired, slightly delirious and above all weary, so I said “great, I’ll have that” and prepared myself for disappointment.

Yet disappointment was there none. As one of the serving wenches said, the soup had been made up in the kitchen of the Barbican Kitchen restaurant above. And it was exactly what I needed, succulent and delicious and not over-sweet like cheap stuff made by companies that produce many varieties, for example.

Of course, I could have been caught by an average bowl of soup at a time when my diet consisted of bread, unadulterated. But I will stand by my taste-buds, let’s see if I am right.

30 second reviews from fine dining to fry-ups

April 2, 2011

Over the last few months I have had some great meals out at some great restaurants. But I have been very lazy about reviewing them. So while the details are a bit hazy, here are some very quick recaps of some of the them, to give you a taste of what they offer.

Greens Dining Room

Zetland Road, Bristol

A great small family-run restaurant just off the Gloucester Road in Bristol, I went to Green’s on Valentine’s Day with my OH and it was excellent. Cosy without being impersonal, the staff were bright and friendly but unobtrusive.

I had a fantastically tender grilled ox tongue to start, which was very veal-like and light. Main course was belly pork with the chef’s special dauphinoise potatoes, which was crisp  crackling on the outside and moist and succulent on the inside.

There was no English wine on the menu that I remember, but they did have an Indian white, which added a little novelty factor.

Bistro One

Ebrington Street, Plymouth

A disclaimer first that Bistro One’s owner, Stephen Barrett, is a contributor to this blog.

We went there for my birthday in December last year, when the big freeze was just starting. I’m glad we did. I had a starter of octopus landed in Plymouth and served in a light salad. For mains my OH and I both chose the same: locally landed ling with a vermouth and caper sauce, which was excellent. For pudding we both went for the cider-infused bread pudding, which was little short of incredible. Mr Barrett matched our dishes with a cheeky Spanish white which was also excellent. The restaurant also gets a “shout out” for using the excellent  Bocaddon Farm veal.


Gloucester Road, Bristol

Fantastic value for money family-run Italian restaurant. We popped in when tired and hugry after a long week at work and came out bloated and full and contented. Pizzas so big they are almost too big (ok, they are too big but I ate the whole thing anyway, rude not to) and excellent pasta dishes (Jane had a fine seafood linguini). We both had a main and a glass of wine and shared a garlic bread and came away with change from £30 for the two of us. Bargain. Does takeaway too.

Let’s Do Cafe

Fore Street, Exeter

Legendary within my friends in the city for its slow service, it is now much speedier and is a great place to head for an artery-blockading fry-up after a few too many scoops at Timepiece. Trust me on this, I know…

Diggin It, Plymouth’s hidden organic vegetable foodie secret.

October 14, 2010


Plymouth chillies


Today I am cooking with chillies and garlic grown organically a mile from my front door. I live in the middle of a city.

How is this possible? Well not because some local with a garden spotted me some. But because hidden on an allotment patch behind a sprawling urban school lies one of Plymouth’s best kept foodie secrets.


Autumn Menu: Stephen Barrett – Smoked Mackerel Kedgeree

September 11, 2010

Kedgeree of Smoked Mackerel

Originating in India and probably known as Kitcherie or Kitchari this Hindi dish was certainly made for a vegetarian or vegan diet. Sometimes made with moong dal (green lentils) or massor dal (red lentils) it found its way into the kitchens of the Empire in the mid-Victorian period of true excess. It became a breakfast dish and finally found its way back to Blighty. Rice was the then favoured main ingredient with a flake of smoked haddock and turmeric thrown in for good measure.
This is how dishes are created or perhaps re-constructed to suit an eager nation not that everyone in Victorian times could afford such luxuries.
My version came about by accident when my favoured ingredient of organic long grain brown rice had temporarily dried up! The extraordinary helpful and knowledgeable shop owner recommended short-grain brown rice (often known as Italian rice) as a substitute. I used it and never looked back! For stockist go to the excellent Continental Food Stores in Cornwall Street, Plymouth or any good wholefood deli.
So, off I went to cook and found a product I have been using ever since to great effect. My regular choice of fish in my Kedgeree is Smoked Mackerel but almost any fish will do.
Make it in a sauté or frying pan and serve directly for breakfast or lunch.

Kedgeree for two


150g of cooked short-grain brown rice.
1 roughly chopped small onion
Scant amount of sunflower oil
1 level tablespoon full of mild curry paste.
1 fillet of Smoked Mackerel
I beaten egg with same volume of milk/cream
Seasoning to taste
Boiled egg
Mayonnaise for garnish

Boil 150g of well-washed short grain rice in plenty of water with half a teaspoon of dried Turmeric and a small amount of salt stirred in.

Check rice after 30 minutes – it should be cooked through but not fully broken up. Remove, wash and drain. Cool if required for another time.

On a moderate heat cook the onion in a suitable sauté or frying pan for two minutes.

Add mild curry paste stir and cook for one minute.

Add cooked rice and fold over for three minutes.

Add flaked Smoked Mackerel and cook for another minute.

Add egg/milk mixture fold over and cook for another minute.
Season to taste.

Remove to suitable under plate, garnish with sliced boiled egg and a dollop of mayonnaise.

Serve with a cool white wine of some substance perhaps a Verdejo from Ribera del Duero.

My recent tasting note for this style of wine read “apple scented fruit – do not serve too cold allowing the flavours to develop”.

Or a chilled glass of Manzanilla Sherry served in a large glass!

Stephen Barrett is the owner of Bistro 1 in Plymouth.