Category: Featured Updates

I did a search for a traditional breakfast fry-up which took me to Mumms in Southsea. But it was the carrot cake which caught my eye.

I wouldn’t normally order it with a traditional builders breakfast. But this cake was all wrong. The wrong colour and it had that unmistakeable homemade look to it. It didn’t disappoint.

Next time forget the full English fry-up. I will settle for a slice of cake and coffee.

Gaterells Butchers
gaterellsbutchers.co.uk
facebook.com/profile.php?id=100063765691867
terrygaterell@hotmail.co.uk
01243 870900
71 Felpham Rd, Bognor Regis

Madeleine’s Kitchen
www.madeleineskitchen.co.uk
facebook.com/MadeleinesKitchen
mkbakehouseorders@gmail.com
01730 260102
18a Lavant Street, Petersfield

Michael Courtney Butchers & Hog Roasts
michaelcourtneybutchers.co.uk
facebook.com/michaelcourtneybutchers
info@michaelcourtneybutchers.co.uk
01730 813146
15 North Street, Midhurst

Penfolds
mjpenfold.co.uk
mail@ mjpenfold.co.uk
01243784299
2 The Ridgeway Chichester

Butcher and Larder
butcherandlarder.com
facebook.com/butcherandlarderUK
gideon@butcherandlarder.com
07936 948004

Jordan Butchers
facebook.com/jordansrosegreen
jordansrosegreen@gmail.com
01243 265551
1 Rose Green Road, Bognor Regis

[Edit] Too late. They have closed. Requires a trip to Petersfield

I forget what it was that first caught my eye when I ‘discovered’ Madelaine’s Kitchen in Midhurst.

They offer a Deli Counter packed full of freshly baked produce from their Bakehouse. Fabulous big fat deli sandwiches, a huge range of the best cheeses, local charcuterie and smoked fish, dry goods, cakes, pastries and serve a damned good coffee.

But if I remember it was cold and wet and despite there being no indoor seating I had to order not one but two of their very tempting pies on offer to takeaway with me.

Whatever version of the tale is told, the Stargazy Pie story is a story about Mousehole, the ship Inn and the village community.

An odd-looking, if not slightly intimidating creation. The cold fishy stare of the pilchard heads that poke through the shortcrust lid. Their bodies, meanwhile, are tucked under the pastry; a white sauce envelopes them. Salty and formidably traditional, it’s seasoned with coarse pepper and parsley.

Real bread offers a flavour and freshness you don’t get when it is store bought. Straight out of the oven when its crisp, still hot and eaten with salty farm butter.

All the reasons one needs to learn how to bake traditional country fresh loaves in the comfort of your home kitchen. All it takes is a simple course such as those run by Stepping Stones in Lymington.

Their courses are taught in a domestic kitchen with a maximum of two people so its one on one, a hands on experience. Alan is a classically trained chef who takes the mystique out of bread making introducing you to some of the shortcuts and ‘tricks of the trade’.