Shaved beets

tonight’s dinner was a real feast to the eye, so much so that I just had to take a photo !!  It tasted just as good as it looked, with shaved beetroot, apple, carrot, cucumber and courgette with mustard and lemon vinaigrette and after the photo I added toasted cashews. For me to enjoy my food it has to look nice too, I eat with my eyes………….    I have been growing courgettes and french bean in huge pots outside my office,  pleasantly surprised at how prolific these have been.


grown with love

Wow, look at these veg, fresh straight from my daughter’s garden.  Courgettes, a yellow gold round one not sure of the variety but it looks so bright, baby round carrots, three varieties of beetroot, some kind of kale and wonderful rainbow chard with bright red-pink stalks.  Just had to take a photo before I started cooking my dinner.

Rainbow veg with herb butter and egg noodles……..  quick and easy and oh so delicous

Cooked the baby beetroot, skinned and sliced in half

steamed the baby carrots and left whole

sliced up the chard and some kale across in strips

diced the courgettes

chopped up a couple of tomatoes

put the egg noodles in some just boiled water to warm through

sauteed the kale and chard stalks and put in bottom of dish

metled som butter and put in  chpped freshsage, thyme and rosemary, then added courgette and tossed slightly till softened

Then add carrots, beetroot and chopped tomatoes.

drain noodles and put on top of kale and chard

Top with rainbow veg, I add a squeeze of lemon, but suppose parmesan would be nice

delicous, fresh and nutrituous.

thank you Kirsty,  I know they were grown with love !!

The Curlew :: Restaurant

I remember coming here a few years back, it’s always had a reputation for good food, back then it was a traditional pub but with excellent fare, and a pleasant garden.  Now Mark and Sara Colley have taken it over and it’s interior now unrecognisable, there is nothing left of its former self, not even the bar, however the white-painted clapboard exterior is the same and  nice garden space is still there but this too has been given a makeover.    Not sure I 100% agree with the what they have done, as the place lacks something, a little soulless, not sure if it was the small space for having a drink before dinner, which left people, who couldn’t be seated to stand awkwardly in the middle of this small space surrounded by onlookers, as all the chairs faced to the centre of the room. Or whether it was the lighting, no contrast, just an overall gloom cast by the wall lights, although stylish they did not add anything to the ambience.   Shame there wasn’t some accent lighting over the tables, couldnt really see the food, although beautifully presented I couldn’t really see it in the gloom !! Or was it the service, not overly efficient but adequate,  nervous and rather vacant looking girls, however the owner Sara when chatting with her at the end, was friendly open and a delight.  There were some features that stood out, like the Cow wallpaper and the wall hung plates but most definitely the star of all of this was the food and so it should be

I started with a meltingly soft and creamy poached duck egg with smoked haddock  and capers, as the egg was pierced the golden yolk coated each mouthful with its rich eggy velvet smooth texture, it really was mouth-wateringly good.  followed by pork with cute baby turnips and mash to die for.  By then I was full but managed to consume a perfect dessert although the favourite was one of my fellow diners, he had a really sharp lemon tart with a really zingy spearmint ice cream.

Would I go here again, most definitely yes, the food was excellent, very tasty, beautifully presented and very good value for money, but I would opt to go straight to my table as I did not like the drinks area, and think I would like to try on a summers day, a sunday lunch perhaps…………..

Words from the front page of their website

In a previous life, The Curlew Restaurant at Bodiam,
East Sussex was a Coaching Inn where travellers rested their weary, moustachioed heads and warmed their spirits while on rain-sodden route from Hastings to London.

But now, Mark and Sara Colley have given The Curlew another life.

Just an errant arrow flight from Hastings, stone skim from Bodiam Castle, mince from Brighton, manicured lawn from Tunbridge Wells, The Curlew is a place where formal food meets informal dining, where the city and country brush shoulders, style meets stile.

Modern British dining for the Modern British diner.

OPEN | Wednesday – Sunday

LUNCH | 12 midday until 2.30pm
DINNER | 6pm until 9.30pm

click the link here to see the website The Curlew :: Restaurant.