fitzy

I ate at the tannery last weekend. Definitely one of the most enjoyable meals I've had. Not just because of the food but also the relaxed atmosphere, helpful, down-to-earth staff (they organised a babysitter for us) and the very slick accomodation. The cooking was great - sophisticated without being show-offish, and the quality of the ingredients was absolutely top class. I work in the fish business and am very slow to order fish when I eat out usually. However I bucked my usual trend and had crab creme brulee to start and grilled hake for main. Both were delicious but were put in the shade by my wifes dish of rump of lamb with broad beans, peas and mint in (I think) a creme fraiche based sauce. It was the best lamb dish I've ever had. I'll be back again definitely.

Sure if it was any closer we wouldn't need cheap flights - I could swim

Cheers for that Basildog, I drive an old banger myself and I found out last year that taking a couple of small kids on foreign holidays isn't always great fun so maybe I'm halfway there. There's direct flights from Cork in Ireland where I live to Cornwall now so maybe I'll drop in someday soon. I'll leave the kids at home and tell my wife I'm doing research for "our future career".

Cheers for that worldtoughmilkman. Thats interesting to hear because I have a suspicion that I could fall into the same category. I had a job until recently that required a huge commitment in terms of time and mental energy and definitely my family life suffered. I've changed jobs now and have a lot more family time as a result which I'm loving. I think the culinary ambitions may have to wait until the kids are a bit older. I'm 38 now and my youngest is 3 months - sure when he's 18 I'll only be 56. No Problems then!! BTW Great username. I used to love that comic.

Basildog I like your approach to trying to balance the restaurant and family situation and I also like the look of your restaurant. One question though (and I know this is personal but I'm curious as I have three young kids myself and am considering something similar in the near future) - is money a major issue as well as time? Have you cracked that also? Feel free to ignore this if its too personal.

sorry for asking a possibly stupid question soupcon but what is the difference between stewing and braising?

eGullet virgin here. A chinese/irish friend of mine gave me the simplest and most mouthwateringly delicious recipe for pork belly. He should know given his ancestry. Marinate pork belly in soy sauce and chinese five spice for a few hours. Heat up your grill (I'm thinking electric grill i.e. you put your food under it) and put the pork belly in a grill pan a good way underneath it (so it doesn't burn). Leave for at least 40 minutes basting every so often with the marinade. It comes out unbelievably crispy yet tender. Who needs carbs?