Flybe / November 2018

29 / 116

NOVEMBER 2018 / Flight Time / 29
Take-off / Food & Drink
Forget the chocolate advent
calendar this Christmas. Instead
kickstart the countdown with
the world’s first Popcorn Advent
Calendar from Joe & Seph’s.
Illustrated as a snow-covered,
Victorian shop front, the
calendar opens up like a giant
Christmas storybook. Behind
each of the 24 doors are
snack-sized packets of artisan,
gourmet popcorn in 12 unique
flavours, from Joe & Seph’s
classics to new flavours Cookies
& Cream, Chocolate Orange
and Banoffee Pie. Price: £25.
The Olive Tree restaurant, set
within Bath’s Queensberry
Hotel, has been awarded
its first Michelin star. Chris
Cleghorn, 33, has been The
Olive Tree’s head chef for
five-and-a-half years, having
joined after working with some
of the UK’s best chefs, including
James Sommerin and Michael
Caines. The award of the star
is testament not just to his skills
and creativity, but to the hard
work, tenacity and leadership
he’s shown in the kitchen for all
this time.
Dishes on the menu include
Smoked Eel, Celeriac, Apple,
Lovage and Coastal Cheddar;
Brill on the bone, Leek, Black
Garlic, Nasturtium and Mussel
Cream; Fallow Deer or Grouse
with Jerusalem Artichoke,
Kale, Elderberries and bitter
chocolate; and Raw Orkney
Scallop, Horseradish, Pink
If you’re looking for Christmas gift ideas,
the EATGalway restaurant group –
Michelin-starred Aniar, Aniar Boutique
Cookery School, Cava Bodega and Tartare
Café + Wine Bar – has introduced two new
weekend packages.
Embark on a gastronomic odyssey
with the EATGalway Experience Weekend
Package which starts off with a Saturday
tapas lunch and glass of cava in multi-
award-winning Spanish restaurant Cava
Bodega and continues into Saturday
evening in Aniar Restaurant in Galway’s
West End, where you’ll be greeted with a
glass of sparkling wine from a boutique
winery before enjoying dishes from the six-
course tasting menu. Expect a showcase
of locally-foraged and wild ingredients
that give Aniar its uniqueness.
Award-winning and best-selling
author, restaurateur chef and
TV presenter Gizzi Erskine has
just published her sixth recipe
book, Slow: Food Worth Taking
Your Time Over. In a world
where we have less and less
time, Gizzi breathes new life into
the idea of ‘slow’. Embracing
technique and understanding
the stories behind ingredients,
Slow lets you learn to savour
and love the art of cooking
again and how to braise, bake,
poach and roast to make the
most of every flavour.
Each one of the 100 recipes
tells the story of Gizzi’s passion
for food that’s worth investing
time in.
Published by Harper Collins,
£25
Get popping!
B R I S T O L
A star is born
Real slow
The weekend package concludes the
next day with Sunday brunch in Tartare
Café + Wine Bar, with favourite brunch
dishes elevated by the concept of terroir,
where local ingredients like seaweed
hollandaise accompany the poached
eggs, or pancakes made with Cuinneog
buttermilk come with local Sliabh Aughty
honey.
People who enjoy cooking as much as
eating should love the Aniar Experience
Weekend Package. It starts with a gourmet
Saturday evening dinner in Aniar of the
six-course tasting menu plus wine pairings,
and continues the next day with a one-day
Sunday cookery class led by head chef
JP McMahon in the Aniar Boutique
Cookery School.
Among the choice of one-day classes
on offer are The Perfect Christmas Dinner;
Vegetables, Wild Food & Seaweed;
Planning A Dinner Party; The Perfect Loaf,
and many more. Cooking classes run twice
a month and must be booked with plenty
of notice, so if this package tickles your
appetite, make sure you book early.
I R E L A N D W E S T ( K N O C K )
For foodies
Grapefruit and Dill. For dessert,
try Baked Milk Chocolate,
Peanut, Brown Butter Ice
Cream and Salted Caramel;
and Blueberry, Mascarpone,
Lemon Verbena and
Meringue.
Chris said: “It is almost
impossible to put into words
what it means to me as a chef
to be recognised by Michelin
with a star for The Olive Tree, and
for us to be the only one in the
city of Bath. This has been an
incredible journey,
but this reward
reflects the years
of dedication
and hard work
that we have all
collectively put in
to create our own
individuality on
the UK restaurant
scene.”
www.olivetree