I have an idea to start a festival catering venture in the U.K. using rare breed, organic beef, "artisan" bread and micro-brewery beer. Based in the south west, although venturing further afield as and when, I am seeking: recipes (preferably British or European) for one pot and/or flash cooking, historical information about salt beef methods, serving ideas (trenchers?), suppliers of well aged meat, stock ingredients, bread (does anyone know anything about trenchers? sourdough based?) and any other information that you think will be useful or relevant. In anticipation. Ciderthom
