4 The Square, Beaminster
Wednesday-Saturday lunch, fixed menu: two courses: £13.50 three courses: £16.50
Also open in the evenings, Tuesday — Saturday
I first visited the building that currently houses Brassica many years ago when it was a free house that had the rare distinction of serving food on Sunday evenings. The beer was good; the kebab was a cheap disaster. Eventually The Wild Garlic arrived; my sole dining experience was a more expensive disappointment.
In Cornwall, a cream tea was traditionally served with Cornish splits rather than scones. Cornish splits are little yeast-leavened bread rolls, they are split when still warm and first buttered, then spread with jam before topping it with a generous dollop of clotted cream. Sometimes treacle (Golden Syrup) would be used instead of jam; this combination goes by the name of “thunder and lightning” and although I’m not a big fan of treacle straight from the tin, it tasted — and the name sounded — rather good!
The unmistakable smell of fresh-baked bread and the warm aromas of spices and herbs combining in delicious ways emerge from Mark Evans’ ovens and bubbling pots
There’s been a boom in cafes offering real coffee across West Dorset. Elisabeth Dunn ventured forth on a coffee adventure to discover why a temperature probe is better than a spoonful of sugar in making the perfect cup.
About a million things can go wrong in the process of turning a coffee bean into a flat white, or even a simple pour-over filter, but happily there are increasing numbers of serious coffee practitioners in Yarn country – almost enough to rival Clerkenwell – dedicated to minimising the risk of a cup of rubbish.
This recipe comes from a very old Russian friend, once a beautiful young girl who in World War Two was responsible for the deaths of six Germans in a foxhole — and is now a Heroine of the defunct Soviet Union.