cant beat a good black pudding I now live in a village nr thirsk its a nice place to live but im in shields most weekends regards cappy
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cant beat a good black pudding I now live in a village nr thirsk its a nice place to live but im in shields most weekends regards cappy
Quote:
Originally Posted by Tony Geeves
Had not realised you were Bracknell way, on my patch and not that far away.
RE: The Black stuff, Tesco normally have the Clonakilty.
Looking for a new source, thanks for the info on Macro.
There was a small bit of confusion at a branch of Dunnes this morning. When I was ready to pay
for my groceries, the cashier said, "Strip down, facing me."
Despite, making a mental note to write to the head office about Customer relations and the
way in which I was spoken to at the till, I complied with her instructions.
When the hysterical shrieking finally subsided, I found out that she was referring to my........ credit card.
I have been asked to shop elsewhere in the future. They really need to make their instructions to
visitors a little simpler and clearer!
Hence, will have to rather than import some of the best, just go to Tesco at home. (Will give Macro, a go)
Thanks,
K.
Quote:
Originally Posted by cappy
Her indoors is from Wallsend and reccomends E Hoult Ltd, Tynemouth Road. Celebrated locally. Usually stock up and consume prior to looking elswhere. But if Ryan Air allow me smuggling, will get some back.
Thirsk needs a visit, sure it is York way and generally miss it on the way to NC, went to South Sheilds a few weeks ago for the first time. Loved it. Minchella's ice cream in near mid winter is the biz. North Sheilds fishquay is well reccomended and chips at Marshalls, Tynemouth - taken away, eaten in the car with a view of the priory is champion.
K.
Waitrose
<fieldset style="border: 0px; margin: 16px 0px 0px; padding: 0px;">Address: Doncastle Rd, Bracknell, Berkshire RG12 8YA
They Stock Bury Black Puddings </fieldset>
As for South Shields was there a Pork Butcher in Fowler Street , Dicksons , they did a good B;lack Pudding a lifetime ago
Always was a good spread at:
Holly House is an elegant charming country house, with a beautiful
garden, offering exceptional bed and breakfast accommodation in a
warm and relaxing atmosphere. It is located in Bracknell in the heart
of the Thames Valley and is easily accessible from the M3 and M4
motorways. Offering excellent service and high levels of comfort,
Holly House is peaceful yet conveniently located - the perfect choice
for visitors to the area.
LINK 1: Holly House Bracknell - Menu
LINK 2: Holly House Bracknell
They use a Scottish black pudding Keith , they tend to be drier and have less free fat , I prefer Howarths of Belper Derbyshire , or Bury Black Pudding , free fat and succulent with less groats . Also a lot of the Scottish ones I have come across have plastic skin as opposed to Ox casings
Personal Choice Whatever:
NO WORRIES:
If we all thought and did the same, would be a boring world.
Holly House is just a near local tried and tested gaff, more for the quality and ambience of several Bracknell stays /stop overs.
Day to day have a stock of Clonakilty and a Wallsend major stock, will look at Macro now for an alternative: (All thanks to Tony, for best advice thus far) But, with our stock at home, only needed in emergencies. And when you have the best why seek the inferiors, lest you run out.
Wish I could kip, long day and an early start but looking forward to the smoked salmon that really makes the full brekkie.
BP ROCKS:
Nos Da.
K.
Not something you see much of here in Oz now, and when you do they tend to be very processed. Not like the ones I knew as a young lad. But without a doubt the very best black and white are from Ireland.
Having just read Wilkie's post I shall look out for Chadwicks black pudding when I travel down south next. Three Scottish puddings that I can recommend are: Stornoway, strong flavour. Ramsey's, medium and Simon Howie's being a little lighter. Had that for dinner yesterday. Pudding roasted with peppers, onions ,mushrooms, garlic [whole] aubergine and potato chopped small, and vine tomato. Drizzle some olive oil, springle sea salt & black pepper.Put into hot oven for 5mins then turn down to gas mark 7 for another 30mins. Turnover once halfway through cooking to coat.
Never, say never:
Actually turning down the full Irish, jealous of the others consuming the Black and the white BP. But, settling for smoked salmon amd poaced eggs, right now.
Will be back on the good stuff ASAP, just can no longer do it every day. (Inc: the pud).
K.