This recipe by Mark Dodson of the Michelin-starred Masons Arms, Devon, which came 15th in this year's Top 50 Gastropubs, elegantly toes the line between classical French high-end cooking and British comfort food.
There’s water, water everywhere in the pub, used for nigh on everything. At the same time, it’s something that’s not usually much thought about. It’s taken for granted that H2O is just there, on tap when needed.
Cornwall fire and rescue services had to pump water from two pubs on the north coast of Cornwall yesterday, one of which is likely to close for three weeks, after heavy rain caused flash flooding in parts of the county.
Have you heard the story of the frog and the pot of water? If you drop a live frog into a pot of boiling water, it will jump out. But apparently (though I’ve not tried it) if you place it in a pot of tepid water and turn up the heat it will unresistingly...