Food and drink

Food and drink

Grog and Victuals

Eating seaweed… we’re serious

2018-06-18T11:30:53+00:00 June 6th, 2018|Food and drink|

Food and Foraging  by Guy Venables Laver After spending 40 years of my life surfing I’ve discovered, through necessity, many ways to forage at the seashore. We were always broke but never hungry. The most abundant and initially surprising food source was seaweed. More precisely, Laver, or Porphyra Umbilicalis to be exact. It looks like [...]

Chilgrove Gin: The grape, not the grain

2018-05-30T13:59:22+00:00 May 30th, 2018|Food and drink, Yarns|

BY GUY VENABLES            Not far from where I live the first English gin to use alcohol distilled from grapes, rather than grain, is to be born. And Chilgrove is its name. Praise be. For gins that use wine-based spirit are in a different class. It’s akin to the di erences [...]

Over the Yardarm: More About Gin.

2018-05-02T20:26:43+00:00 May 2nd, 2018|Food and drink|

   By Guy Venables We’ve all been there, late night, sitting on the internet trying to gauge how much to bid on a brand new foreign spouse. The trouble is you simply can’t tell how much you want to pay until you’ve been properly acquainted. The same is true nowadays when trying to choose between [...]

Over the Yardarm: Making a toast

2018-04-30T22:20:42+00:00 April 30th, 2018|Food and drink|

By Guy Venables I’ve often thought that when it comes to drinking toasts there’s invariably something sentimental about them. “Well, obviously,” I hear you say, as they’re usually conceived with an arm around a best friend and a bellyful of wine. Being a keen amateur enthusiast in the life of libation, I’ve collected in my [...]

Over the Yardarm – Cider Brandy from Britain

2018-04-26T17:46:16+00:00 April 26th, 2018|Food and drink|

Is anything better than Calvados? asks Guy Venables. Yes, and it comes from Somerset Whenever I hear that someone’s going to France I ask them two questions. The first is “Can you bring me back some Calvados?” The next question is along the lines of “Why the hell not?” The answer I usually get is [...]