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Starters


Now that’s what we call a cake!


Openings etc CAKE DIY


Anyone wanting to add a new skill as part of their list of resolutions for 2014 might want to take a look at the new developments from Bath Cake Company this month. These purveyors of delicious sweet treats have expanded to open the city’s very first cake decorating school opposite the current shop on Lansdown Road. Scheduled speciality courses include a Valentine’s cupcake class on 9 February and a tiered wedding cake masterclass on 9 March. Alongside the classes, founder Celia Adams will also be offering worldwide recognised PME Professional Diploma Courses and Masters Certificates. So not only will you be able to create a sugary masterpiece, but you’ll have the


official qualification to prove it! ✱ www.bathcakecompany.co.uk


We all know and love the award-winning deli and café Sam’s Kitchen on Walcot Street in Bath – we’ve even been known to have a sneaky office delivery, it’s that good. But as 2014 kicked off things got even better, SK adding a second venue


GLOVES ON


at The Glove Factory in Holt. Founder Sam Wylde has nabbed himself an idyllic 50-seater café and project space here, just 15 minutes outside of Bath, and has promised both new and old customers the same locally sourced, high-quality grub


that we’ve been captivated by these past three years. Doors opened in early January, but Sam is eager to get cooking outside at the first sign of spring with promises of spit-roasted


lamb, jerk pork shoulder and ribs of beef. We can’t wait. ✱ www.samskitchendeli.co.uk


Grape expectations


With the Peking duck (p40)… To cope with all those sweet, sour and spicy flavours, Yealands Estate P.G.R. 2013 (£12.95) is an exotic, yet surprisingly fresh and citrusy blend of aromatic Pinot Gris, Gewurztaminer and Riesling grapes. Bursting with scents and flavours of nectarines and honeysuckle, with a hint of rose, it has a lively freshness and real whack of zippy lime juice on the crisp, dry finish.


Sarnies never looked so good


YOU You may have welcomed in the New Year with a healthy eating plan and punishing gym regime, but here at Crumbs… well, let’s just say our dedication wavered when we heard of Bavarian Beerhouse’s meat feast offer. Every Tuesday throughout Jan and Feb, the Bristol eatery is offering diners the chance to order a formidable pork shank (known in Germany as Münchner Schweinshaxe or Haxe) and a mighty stein of beer for just £19.90 – a saving of 20% off the usual price. Carnivores can tuck into their pork with a traditional side serving of sauerkraut, gravy and dumplings and a stein of beer from a range including the popular Bavarian offering Krombacher Pils Bier and Erdinger Wheat Bier. You’ll need to book ahead, so call 0844 330 2005 – and may the meat sweats be with you! ✱ www.bavarian-beerhouse.co.uk


NICE TO MEAT


Matchmaker ANGELA MOUNT gives her best recommendations for three great wines to go with our recipes this issue, from page 30 onwards…


With the blueberry cheesecake (p36)… Try this gently frothy, delicately light sweet white, which, with a virtuously low 5.5% alcohol, is the perfect way to indulge that sweet tooth, without a real booze hit. Moscato d’asti Moncucco 2011 (£8.95) is delightfully lively, and tastes of freshly crushed grapes, with hints of exotic flowers on the nose. Light, fruity, with a surprisingly zesty edge.


With the partridge (p32)… Indulge in the silky gloriousness of an unusual northern Italian red, produced in the foothills of the Alps – Mazer Inferno 2009, Nino Negri (£17.75). Light in colour and oozing charm, elegance and style, this is seriously impressive, with scents of violets and ripe plums, soft, ripe cherry fruit, and a beguiling softness on the finish. Simply captivating, and a personal favourite.


All of these wines can be bought at Great Western Wine in Bath or online at www.greatwesternwine.co.uk 10 crumbsmag.com


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