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#9.
Custom: Braughing Old Man’s Day
About: A man called Matthew Wall, in the 16th century, supposedly had a lucky escape from being buried alive, when the pallbearers slipped on some wet leaves as they were carrying his coffin to Braughing church. The fall jolted him awake, and he lived to be an old man. A bequest left in his will commemorates that day – local school children sweep the path down to the church, and the current owner of his cottage paying the church £1 every year.

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#10.
Custom: Harvest of the Sea Festival Service
About: Traditional harvest festival ceremony near the old site of Billingsgate Fish Market. A fishmonger stall is set up inside the church, and the wares are blessed by the pastor. The service itself is carefully curated, with fishy verses and songs about the sea.

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#8.
Custom: London Bridge Sheep Drive
About: Exercising their centuries-old right (as freemen of the city) to drive sheep across London Bridge, the Worshipful Company of Woolmen annually herd a flock back and forth. Unfortunately health and safety precludes it from being a fun public event, with it happening behind big barriers and many security guards, so this picture will have to do.

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#5.
Name: Cherry Chard Wild Rice
Chef: Jamie Oliver
Recipe: Cook the rice in a pan, steaming chopped chard in a colander above it. Finely chop the cherries and mix with rice wine vinegar and red wine vinegar. Slice the walnuts, then the chard. Drain the rice, add the cherry dressing with the chard and crumble in the feta. Toss, season, and sprinkle over the walnuts.

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#2.
Name: Gem lettuce, mint and spring onion
Chef: Ed Smith
Recipe: Separate lettuce leaves, leaving intact. Chop the inner core finely. Sprinkle with mint. Mix lemon juice, olive oil, spring onions and pepper together and dress the salad.

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#3.
Name: Smoked Mackerel, Potato and Watercress Salad
Chef: Margot Henderson
Recipe: Break the mackerel into large pieces. Cook potatoes in a pan of salted water. Drain and leave to cool a little. Slice in half lengthways. Trim the watercress and wash the leaves. Mix in a bowl with a dijon vinaigrette, and serve.

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#4.
Name: Grilled little gem, peas, pancetta and mint
Chef: Tim Siadatan
Recipe: Griddle little gem for 3-5 minutes. Fry the pancetta and mint stalks for 2 minutes, followed by the garlic for another 2. Add the stock, bring to the boil and add peas and little gem. Simmer for 10 minutes, before stirring in vinegar, butter and chopped mint leaves. Season and serve.

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#1.
Name: Autum Celery Salad
Chef: Russell Norman
Recipe: Very finely slice four stalks of celery and roughly chop the leaves. Dry fry walnuts until brown and toasted. Core and slice two ripe comice pears. Finely slice two medium fennel bulbs. Mix with sea salt, olive oil and the juice of a lemon. Finish with finely grated parmesan.

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