I do love a food special, and this month proved to be a feast.
As well as learning about the wonders of sheep’s milk with Top Paddock Dairy and tucking into proper pub grub in Oving , I had the wonderful opportunity of time-travelling thanks to the Repast supperclub.
The latter, as bewildering as it might sound, was the simple but brilliant idea of Haywards Heath chef Sam Bilton.
Our culinary adventure was back to Venice’s rich past, and from start…
(polenta squares topped with salted cod and mushrooms)
To the end…
(fritelli – almond filled donut fritters)
It was amazing.
I’m sticking with food and I’m not even sorry, I mean how often to you get to talk to a chef whose signature dishes are all made using hotel room appliances?
From steaks steamed in the shower to a full English he insists is ‘better than the what you’d get in the buffet downstairs’, the aptly named George Egg has come up with in-genius ways to create it all.
Mermaids, flamingos and badgers in bowties – time for something a bit different.
I mean this Goodwood bangle by them is reason enough that it was special..
…but for me it had a personal connection as this jewellers is where my engagement ring (finally) came from and I got to find out how it was made.
*Finally because I was the one choosing it, not because I am a bunny boiler. But I’m sure, one day, I’ll get around to sharing that story on here.