Restaurant
The Old Bank Steak & Ribs
120 St George's Road,
Kemptown Village,
Brighton,
East Sussex
BN1 1EA
Tel: 01273 682200
Website The Old Bank Steak & Ribs
Overview
Last Friday evening Eva and I decided to walk to Kemptown village, to try out The Old Bank Steak & Ribs restaurant that is housed in the old Barclays bank building.
As the name implies, the restaurant specialises in steaks (all aged 28 days) and ribs.
Ambience
The restaurant is a large cheerful, bright, lively, unfussily decorated establishment with tables and booths and an open view of the kitchen.
Menu
The menu offers a good selection of steaks, ribs, chicken and burgers. There is also a smattering of daily fish specials.
Service
When we arrived, at around 8:45, as we hadn't booked we were told that it may well be an hour before we could be seated. Given that we had walked for all of 15 minutes we decided that we would wait, rather than give up at that juncture, and were advised to take a drink in the pub opposite and wait for the restaurant to call my mobile when the table was ready.
We were very impressed and pleased to receive a call within 15 minutes, at 9:00, to tell us that we could come on over!
The welcome and service was excellent, efficient and friendly.
Owing to a misunderstanding/miscommunication with the kitchen my steak came basted in barbecue sauce. I do not actually like barbecue sauce that much, and prefer my meat unfettered. However, our waitress was extremely apologetic and offered without any hesitation to replace the steak. Given that the offer was made without any fuss, and that the food was not inedible and would have resulted in a steak going to waste I declined. The offer made to replace the steak was ample demonstration of good customer service.
Food
I started with the wholetail scampi served with tartare sauce. These were very decent, and decidedly more chunky/meaty than some other establishments serve.
I opted for the rib eye steak for my main course. Not withstanding the barbecue sauce issue (see above) the meat was very tender, tasty and had been cooked medium as requested.
The steak came with chunky chips, which were good. I also ordered onion rings (which were very good, crispy and not greasy) and a dish of green beans fried with garlic and tomato (which was not particularly inspiring, ie bland).
I would recommend that, as this is a steakhouse, side dishes of grilled beef tomato and grilled flat cap mushrooms also be offered (as they are both great accompaniments to steak).
Eva started with the spicy chicken wings. These were very good, both in terms of taste/spiciness and quantity. They came with a first class blue cheese dip.
Eva then opted for a half rack of ribs as a main course. She was delighted with them as they were particularly tasty and succulent, and they came with a most unctuous baked potato.
The meal, which included a decent bottle of champagne, came to £67 including 10% service.
Overall Opinion
A very enjoyable meal, and I am happy to recommend this venue. However, if you don't like barbecue sauce make sure that you state that when placing the order; as the "basting" comes a standard.
We will return, but I will next time ensure my meat is not basted.
Tuesday, May 31, 2011
Thursday, May 26, 2011
Exploding Watermelons
I am gemused to read of problems in China wrt exploding watermelons.
Seemingly, as a result of using certain chemicals to promote faster growth, there has been a spate of exploding watermelons in China's eastern Jiangsu province.
The affected watermelons begin to split near the top, and within minutes burst open to reveal a jaundiced yellowish-pink flesh. In one Jiangsu town, a watermelon exploded as an elderly woman was cutting it open.
Unsurprisngly the chemicals used aren't terribly good for the human digestive system either!
Wednesday, May 18, 2011
Pop Up in The Eye
The world's first six Michelin star restaurant in the sky will "pop up" in the London Eye for four days, during the London Restaurant Festival in October.
The cost of dining in the Eye will be £15K per ten person capsule.
Pre dinner drinks will be served at The Savoy, followed by a boat journey to the Eye.
Post dinner accommodation in the Savoy is also included in the price.
The cost of dining in the Eye will be £15K per ten person capsule.
Pre dinner drinks will be served at The Savoy, followed by a boat journey to the Eye.
Post dinner accommodation in the Savoy is also included in the price.
Sunday, May 15, 2011
Gordon Ramasy Eats Beating Snake Heart
Gordon Ramsay has managed to offend a few people, nothing new there, by eating the beating heart of a cobra on TV.
The stunt was pulled in Vietnam, where eating snakes (live ones) is deemed to enhance male virility.
The stunt was pulled in Vietnam, where eating snakes (live ones) is deemed to enhance male virility.
Friday, April 01, 2011
The Royal Wedding Trifle (aka The Royal Trifle)
Following on from the recipe for the Unbaked Chocolate Biscuit Cake (similar to the one being served at the Royal Wedding of Prince William and Kate Middleton) that I featured on this site a few days ago, here is a version of the Heston Blumenthal Royal Wedding Trifle (soon to be sold by Waitrose under the name of The Royal Trifle).
Ingredients
- Between 1/2 - 1 pint of double cream (note: the amount of cream depends on how rich you like your Royal Trifle)
- A teaspoon of saffron (crushed to a fine powder)
- 1lb of strawberries (destalked and halved)
- 1 vanilla pod split lengthways
- 1 tablespoon of brown sugar
- 3 tablespoon of kirsch
- A packet of Amaretti biscuits (crumbled, not crushed)
- A slug of brandy (Heston uses Marc de Champagne)
- 6-8 large meringues (broken roughly)
- a few rose petals (washed thoroughly, make sure also they have never had chemicals sprayed on them)
- Dried strawberries
- Caramel almonds
Method
- Mix the saffron into the cream, and leave in the fridge overnight to infuse
- The next day heat a heavy frying pan, add the vanilla pod and heat for 20 seconds
- Add the strawberries and heat for another 30 seconds
- Add the sugar and gently fold into the strawberries with a large spoon. Heat until the sugar dissolves, then add the kirsch and heat for another 30 seconds.
- Remove the vanilla pod
- Remove the mixture from the pan and place in a clean container. Leave to cool, then place in the fridge to chill for 2-3 hours
- Place the strawberry compote (for that is what the above has made) into a suitable glass trifle serving bowl
- Add the slug of brandy to the biscuits and allow to soak for 10 minutes
- Add the soaked biscuits to the strawberry compote
- Whip the cream until it is stiff and spoon onto the top of the compote
- Pile the broken meringues on top of the cream
- Scatter the dried strawberries, almonds and rose petals on top
Voila!
Note: if you want to vary the look of the Royal Trifle, then do not mix the biscuits with the compote; instead spoon the whipped cream on top of the compote, then scatter the biscuits over the cream before topping off with the meringues.
The "look" of the Royal Trifle is very much up to the artistic licence of the chef!
Don't forget to visit Accountants Can Cook which contains anecdotes of my travels around the world, together with 120 of my favourite recipes amassed during 40 years of travelling, eating and cooking.
Ingredients
- Between 1/2 - 1 pint of double cream (note: the amount of cream depends on how rich you like your Royal Trifle)
- A teaspoon of saffron (crushed to a fine powder)
- 1lb of strawberries (destalked and halved)
- 1 vanilla pod split lengthways
- 1 tablespoon of brown sugar
- 3 tablespoon of kirsch
- A packet of Amaretti biscuits (crumbled, not crushed)
- A slug of brandy (Heston uses Marc de Champagne)
- 6-8 large meringues (broken roughly)
- a few rose petals (washed thoroughly, make sure also they have never had chemicals sprayed on them)
- Dried strawberries
- Caramel almonds
Method
- Mix the saffron into the cream, and leave in the fridge overnight to infuse
- The next day heat a heavy frying pan, add the vanilla pod and heat for 20 seconds
- Add the strawberries and heat for another 30 seconds
- Add the sugar and gently fold into the strawberries with a large spoon. Heat until the sugar dissolves, then add the kirsch and heat for another 30 seconds.
- Remove the vanilla pod
- Remove the mixture from the pan and place in a clean container. Leave to cool, then place in the fridge to chill for 2-3 hours
- Place the strawberry compote (for that is what the above has made) into a suitable glass trifle serving bowl
- Add the slug of brandy to the biscuits and allow to soak for 10 minutes
- Add the soaked biscuits to the strawberry compote
- Whip the cream until it is stiff and spoon onto the top of the compote
- Pile the broken meringues on top of the cream
- Scatter the dried strawberries, almonds and rose petals on top
Voila!
Note: if you want to vary the look of the Royal Trifle, then do not mix the biscuits with the compote; instead spoon the whipped cream on top of the compote, then scatter the biscuits over the cream before topping off with the meringues.
The "look" of the Royal Trifle is very much up to the artistic licence of the chef!
Don't forget to visit Accountants Can Cook which contains anecdotes of my travels around the world, together with 120 of my favourite recipes amassed during 40 years of travelling, eating and cooking.
Tuesday, March 29, 2011
Unbaked Chocolate Biscuit Cake (The Fruity Version)
Following on from the recipe that I posted on Sunday for an unbaked chocolate biscuit cake (similar to the one being prepared for the Royal Wedding of Prince William and Kate Middleton), here is a variation to the recipe that will give you a "fruity/nutty version" of the unbaked chocolate biscuit cake.
Use the same recipe, except substitute 2 tablespoons of Lyle's Golden Syrup for the condensed milk and add in the following extra ingredients:
- 1 cup chopped walnuts
- 1/3 cup raisins
- 1/3 cup dried tart cherries
Don't forget to visit Accountants Can Cook which contains anecdotes of my travels around the world, together with 120 of my favourite recipes amassed during 40 years of travelling, eating and cooking.
Use the same recipe, except substitute 2 tablespoons of Lyle's Golden Syrup for the condensed milk and add in the following extra ingredients:
- 1 cup chopped walnuts
- 1/3 cup raisins
- 1/3 cup dried tart cherries
Don't forget to visit Accountants Can Cook which contains anecdotes of my travels around the world, together with 120 of my favourite recipes amassed during 40 years of travelling, eating and cooking.
Monday, March 28, 2011
Unbaked Chocolate Biscuit Cake
As a follow up to yesterday's recipe for an unbaked (or "no bake") chocolate biscuit cake, similar to the one being made for the Royal Wedding of Prince William and Kate Middleton, here is a variation on the recipe.
For an "adult" version of the unbaked chocolate cake, add a little vodka or rum to the mixture (according to taste).
Don't forget to visit Accountants Can Cook which contains anecdotes of my travels around the world, together with 120 of my favourite recipes amassed during 40 years of travelling, eating and cooking.
For an "adult" version of the unbaked chocolate cake, add a little vodka or rum to the mixture (according to taste).
Don't forget to visit Accountants Can Cook which contains anecdotes of my travels around the world, together with 120 of my favourite recipes amassed during 40 years of travelling, eating and cooking.
Sunday, March 27, 2011
Unbaked Chocolate Biscuit Cake
Unbaked Chocolate Biscuit Cake
Here is a recipe for an unbaked chocolate biscuit cake, similar to the one being made for the Royal Wedding of Prince William and Kate Middleton.
Ingredients
- 12 ounces of chocolate (eating chocolate not cooking chocolate - milk or dark according to taste)
- 4 ounces of butter or margarine
- One ordinary can of condensed milk
- One or two packets of crushed digestive biscuits (you can use ginger biscuits, chocolate covered digestive biscuits or rich tea biscuits if you prefer)
Method
Place 6 oz of chocolate, 4 oz of butter or margarine, and the contents of one can of condensed milk in a bowl on top of a saucepan 1/3rd full of water
Heat the water (not to boiling point) over a low heat
Stir the contents of the bowl
Melt the chocolate and blend the ingredients
Remove it from the heat
Stir in the biscuits
Line a cake tin with foil or clingfilm.
Tip the mixture into the tin and smooth it over
Chill in the fridge for 4 - 6 hours
When chilled and firm, turn the cake out onto a plate
Melt the remaining chocolate, and pour or spread it onto the top of the cake.
Note: the more finely crushed the biscuits, the more "solid" the unbaked chocolate cake.
Note: for an "adult" version of the unbaked chocolate cake, add a little vodka or rum to the mixture (according to taste).
Don't forget to visit Accountants Can Cook which contains anecdotes of my travels around the world, together with 120 of my favourite recipes amassed during 40 years of travelling, eating and cooking.
Here is a recipe for an unbaked chocolate biscuit cake, similar to the one being made for the Royal Wedding of Prince William and Kate Middleton.
Ingredients
- 12 ounces of chocolate (eating chocolate not cooking chocolate - milk or dark according to taste)
- 4 ounces of butter or margarine
- One ordinary can of condensed milk
- One or two packets of crushed digestive biscuits (you can use ginger biscuits, chocolate covered digestive biscuits or rich tea biscuits if you prefer)
Method
Place 6 oz of chocolate, 4 oz of butter or margarine, and the contents of one can of condensed milk in a bowl on top of a saucepan 1/3rd full of water
Heat the water (not to boiling point) over a low heat
Stir the contents of the bowl
Melt the chocolate and blend the ingredients
Remove it from the heat
Stir in the biscuits
Line a cake tin with foil or clingfilm.
Tip the mixture into the tin and smooth it over
Chill in the fridge for 4 - 6 hours
When chilled and firm, turn the cake out onto a plate
Melt the remaining chocolate, and pour or spread it onto the top of the cake.
Note: the more finely crushed the biscuits, the more "solid" the unbaked chocolate cake.
Note: for an "adult" version of the unbaked chocolate cake, add a little vodka or rum to the mixture (according to taste).
Don't forget to visit Accountants Can Cook which contains anecdotes of my travels around the world, together with 120 of my favourite recipes amassed during 40 years of travelling, eating and cooking.
Tuesday, March 15, 2011
Pigs Can Fly
Pigs Can Fly
According to a survey carried out for National Butchers' Week, 17% of British people think that pigs have wings.
However, this alarming ignorance was not just confined to pigs. According to 23% of those surveyed, chickens have chops and lambs have drumsticks.
This level of ignorance is truly disheartening and alarming.
As a small child I used to love visiting the local butcher shop with my dad, and would sometimes be allowed to take a look around inside the refrigerator to see the animal carcasses.
Great fun!
According to a survey carried out for National Butchers' Week, 17% of British people think that pigs have wings.
However, this alarming ignorance was not just confined to pigs. According to 23% of those surveyed, chickens have chops and lambs have drumsticks.
This level of ignorance is truly disheartening and alarming.
As a small child I used to love visiting the local butcher shop with my dad, and would sometimes be allowed to take a look around inside the refrigerator to see the animal carcasses.
Great fun!
Monday, February 21, 2011
Advice To Cafe Rouge Brighton
Advice To Cafe Rouge (Prince Albert Street Brighton)
Please put a curtain up in front of your door to stop the customers from freezing everytime the door is opened.
Please put a curtain up in front of your door to stop the customers from freezing everytime the door is opened.
Saturday, February 05, 2011
The Townhouse Kemptown
Restaurant
The Townhouse
81-82 St James St
Kemptown
Brighton
BN2 1PA
Tel: 01273 693216
Website The Townhouse
Overview
Eva and popped into The Townhouse in Kemptown the other day for an impromptu lunch.
The Townhouse is relatively new, and is both a bar and restaurant.
It offers contemporary British food (cooked by a head chef who hails from The Dorchester) in a relaxed atmosphere.
Ambience
The Townhouse is a cheerful and bright venue, it has "rustic" wooden tables and brick faced walls. Aside from a dining area, it has a lounge bar and a piano room where you can sit around the Baby Grand Piano on bar stools while drinking!
Menu
The menu offers a good selection of British cuisine including; smoked haddock, roasted cod, crab, steak, rack of lamb and belly of pork.
Service
The service was excellent, efficient and friendly. I was even offered a choice of wood or plastic toothpicks (a first!), which shows great attention to detail.
Food
I had the pork belly, which was slow roasted and served with an apple mash and prune jus. I was very impressed with this dish, the pork was a good sized tasty cut/join,t and the crackling was crispy. The mash was not overpowered by the apple, and went well with the meat.
Eva had one of the specials, beef sausages and mash. This was very good, four thick tasty sausages atop a bed of mash served with a gravy.
The meal, which included some quality beers and very large brandies, came to around £40 from memory (I have lost the receipt!).
Overall Opinion
A very enjoyable meal, and I have no hesitation in recommending this venue. We will certainly be returning, this time for dinner.
The Townhouse
81-82 St James St
Kemptown
Brighton
BN2 1PA
Tel: 01273 693216
Website The Townhouse
Overview
Eva and popped into The Townhouse in Kemptown the other day for an impromptu lunch.
The Townhouse is relatively new, and is both a bar and restaurant.
It offers contemporary British food (cooked by a head chef who hails from The Dorchester) in a relaxed atmosphere.
Ambience
The Townhouse is a cheerful and bright venue, it has "rustic" wooden tables and brick faced walls. Aside from a dining area, it has a lounge bar and a piano room where you can sit around the Baby Grand Piano on bar stools while drinking!
Menu
The menu offers a good selection of British cuisine including; smoked haddock, roasted cod, crab, steak, rack of lamb and belly of pork.
Service
The service was excellent, efficient and friendly. I was even offered a choice of wood or plastic toothpicks (a first!), which shows great attention to detail.
Food
I had the pork belly, which was slow roasted and served with an apple mash and prune jus. I was very impressed with this dish, the pork was a good sized tasty cut/join,t and the crackling was crispy. The mash was not overpowered by the apple, and went well with the meat.
Eva had one of the specials, beef sausages and mash. This was very good, four thick tasty sausages atop a bed of mash served with a gravy.
The meal, which included some quality beers and very large brandies, came to around £40 from memory (I have lost the receipt!).
Overall Opinion
A very enjoyable meal, and I have no hesitation in recommending this venue. We will certainly be returning, this time for dinner.
Thursday, January 27, 2011
Green's Bar
Restaurant
Green's Bar
136 Freshfield Road
Brighton
BN2 0BR
Tel: 01273 603473
Website Green's Bar
Overview
Eva and popped into Green's Bar the other week (which is nearby us), to sample the new Italian menu that they have introduced.
Green's is both a bar and restaurant near to Queen's Park, owned and run by Paul Green.
It offers an Italian menu, freshly prepared from locally sourced produce.
Ambience
Green's is a light, bright, airy and cheerful establishment that welcomes both drinkers and diners. It also has a large sunny (in Summer!) south facing garden, that can accommodate up to 70.
Paul offers all of his customers a warm and cheerful welcome.
Menu
The menu offers a decent selection of Italian pastas and pizzas. There are no specific meat (carne) dishes as yet on the menu, which to my view is a shame.
However, the menu includes Lasagne, Bolognese, Carbonara and a variety of pizzas and calzones.
Service
The service (by Paul) was very friendly, cheerful and efficient. We even ended up having a few drinks with him after our meal.
Food
I started with the Lasagne.
This, although not as enormous in portion size as other establishments, was by far the best I have ever tasted when dining out. The dish was rich, smooth and unctuous, it literally melted in my mouth.
I then chose the Bolognese for my main course. This was a decent sized portion of a traditional dish. The beef mince in tomato, mushroom and red wine sauce had body and flavour without being overpowering. The spaghetti was fine, although rather whiter in colour than I am accustomed to seeing.
Eva started with the Tricolore Insalata (beef tomato with mozzarella and avocado). This was a well presented dish, and was by all accounts very pleasant in texture and flavour.
For her main course, Eva chose the Pizza Espanol (tomato, chorizo, mozzarella and peppers). This comes on a thin crust and was, by all accounts excellent; most notably the thin crust actually had flavour, unlike many other places that present pizzas made from a rubber like tasteless substance masquerading as dough.
The bill, which included wine and liqueurs, came to around £60.
Overall Opinion
A very enjoyable meal, and worthwhile visiting (most especially if you live in the Queen's Park/Hanover area, as well run local enterprises should be supported).
We look forward to returning again.
Green's Bar
136 Freshfield Road
Brighton
BN2 0BR
Tel: 01273 603473
Website Green's Bar
Overview
Eva and popped into Green's Bar the other week (which is nearby us), to sample the new Italian menu that they have introduced.
Green's is both a bar and restaurant near to Queen's Park, owned and run by Paul Green.
It offers an Italian menu, freshly prepared from locally sourced produce.
Ambience
Green's is a light, bright, airy and cheerful establishment that welcomes both drinkers and diners. It also has a large sunny (in Summer!) south facing garden, that can accommodate up to 70.
Paul offers all of his customers a warm and cheerful welcome.
Menu
The menu offers a decent selection of Italian pastas and pizzas. There are no specific meat (carne) dishes as yet on the menu, which to my view is a shame.
However, the menu includes Lasagne, Bolognese, Carbonara and a variety of pizzas and calzones.
Service
The service (by Paul) was very friendly, cheerful and efficient. We even ended up having a few drinks with him after our meal.
Food
I started with the Lasagne.
This, although not as enormous in portion size as other establishments, was by far the best I have ever tasted when dining out. The dish was rich, smooth and unctuous, it literally melted in my mouth.
I then chose the Bolognese for my main course. This was a decent sized portion of a traditional dish. The beef mince in tomato, mushroom and red wine sauce had body and flavour without being overpowering. The spaghetti was fine, although rather whiter in colour than I am accustomed to seeing.
Eva started with the Tricolore Insalata (beef tomato with mozzarella and avocado). This was a well presented dish, and was by all accounts very pleasant in texture and flavour.
For her main course, Eva chose the Pizza Espanol (tomato, chorizo, mozzarella and peppers). This comes on a thin crust and was, by all accounts excellent; most notably the thin crust actually had flavour, unlike many other places that present pizzas made from a rubber like tasteless substance masquerading as dough.
The bill, which included wine and liqueurs, came to around £60.
Overall Opinion
A very enjoyable meal, and worthwhile visiting (most especially if you live in the Queen's Park/Hanover area, as well run local enterprises should be supported).
We look forward to returning again.
Friday, December 24, 2010
Hangover Cure
Hangover Cure
This year's hangover cure of choice appears to be honey on toast.
Merry Christmas!
This year's hangover cure of choice appears to be honey on toast.
Merry Christmas!
Tuesday, December 14, 2010
Thistle Grosvenor Brasserie Bar Revisited
Thistle Grosvenor Brasserie Bar Revisited
In November I wrote about the decline in service standards at the newly renovated Thistle Grosvenor Brasserie Bar, which was once a very decent and customer focused bar.
Sadly, despite having been assured by management that my concerns would be addressed, standards have not improved.
I went there last night for a quick drink on my way to the West End. The Brasserie Bar had been hired out for a party (the old bar had two rooms which allowed parties to be held without inconveniencing regular customers), therefore I had to go to the lounge next door. I was advised by the "head man" that there were no tables available and that I would have to sit in the corridor (on ridiculously small and uncomfortable seats).
I asked for a gin and tonic and "meekly" took my seat. Ironically, some 30 seconds after I had been told that there were no seats in the lounge, I saw a couple (who had just come in behind me, and had not reserved a table) being promptly shown to a "free" table by the same member of staff.
Needless to say, having waited for a couple of minutes without any sight or sound of my drink appearing, I left.
On my way out I spoke to another member of staff about the issue, she was very apologetic but honest enough to admit that the new bar and service arrangements were not good.
Until the management of the hotel sort this out, I am very sad to say that I most certainly do not recommend this venue to anyone.
In November I wrote about the decline in service standards at the newly renovated Thistle Grosvenor Brasserie Bar, which was once a very decent and customer focused bar.
Sadly, despite having been assured by management that my concerns would be addressed, standards have not improved.
I went there last night for a quick drink on my way to the West End. The Brasserie Bar had been hired out for a party (the old bar had two rooms which allowed parties to be held without inconveniencing regular customers), therefore I had to go to the lounge next door. I was advised by the "head man" that there were no tables available and that I would have to sit in the corridor (on ridiculously small and uncomfortable seats).
I asked for a gin and tonic and "meekly" took my seat. Ironically, some 30 seconds after I had been told that there were no seats in the lounge, I saw a couple (who had just come in behind me, and had not reserved a table) being promptly shown to a "free" table by the same member of staff.
Needless to say, having waited for a couple of minutes without any sight or sound of my drink appearing, I left.
On my way out I spoke to another member of staff about the issue, she was very apologetic but honest enough to admit that the new bar and service arrangements were not good.
Until the management of the hotel sort this out, I am very sad to say that I most certainly do not recommend this venue to anyone.
Tuesday, December 07, 2010
Sprout Shortage?
Sprout Shortage?
In much that same way as there was a rumoured "shortage" of Heston Blumenthal's Christmas puddings, it seems that the food industry is trying to cook up a "shortage" of that much loved Christmas staple sprouts.
The media have published warnings from farmers that the current heavy frosts (which are actually very good for sprouts) have caused problems with mechanical harvesting, thus leading to the possibility of a shortage this festive season.
Hmmm...I will believe that when I see it!
I guarantee that there will be more sprouts available on the dining tables of Britain than people are able to/want to eat this festive season.
In much that same way as there was a rumoured "shortage" of Heston Blumenthal's Christmas puddings, it seems that the food industry is trying to cook up a "shortage" of that much loved Christmas staple sprouts.
The media have published warnings from farmers that the current heavy frosts (which are actually very good for sprouts) have caused problems with mechanical harvesting, thus leading to the possibility of a shortage this festive season.
Hmmm...I will believe that when I see it!
I guarantee that there will be more sprouts available on the dining tables of Britain than people are able to/want to eat this festive season.
Subscribe to:
Posts (Atom)