I for one adore broad beans and am excited for them to be back as I've had a broad bean and pecorino risotto forming in my mind ever since I discovered a source of incredible pecorino as it's a combination I love. Also I had a homemade fava bean tofu at The Blue Pelican in Deal the other week (and again on a return trip on Thursday) which just blew my mind with delicate flavour (https://www.instagram.com/p/C6OG4vnohFa/?img_index=5).
And in the captions, I LOVE The Union in Rye, though if you want the same excellence but not in small plate format they also have a pub - The Plough - just outside the town which I both adore and frequent often!
Let's hear it for broad beans! It's bizarre how well they go with certain cheeses. Seems such an unlikely combination but isn't. Very envious of your pecorino source. I've had it with raw beans in Italy. My father used to do a terrific Jane Grigson recipe: peel the inner jacket off boiled beans, add to cubed avocado and toss with a vinaigrette while warm and add a dollop of sour cream. Spectacular! Spotted you for a Ryer by your copy...My parents lived in Rye. I just LOVE The Union!
That sounds excellent! Must try that, love a good simple, produce driven Jane Grigson recipe. And I'm actually just over the border (well, marsh!) in Kent but increasingly pubs and restaurants locally are being bought up by small scale local chains and standardised, losing what makes them feel unique (as well as gaining a centralised quality control that can't quite make it around all their locations), so we've increasingly found that driving 20 minutes into East Sussex over 20 minutes to anywhere else in Kent provides a much more satisfying dining experience. Have you been to The Standard in Rye also? Another excellent traditional pub - no reservations so we're sure to turn up at 12pm on the dot to guarantee an excellent roast!
The Standard is a winner! Great during Covid for its outdoor 'shacks' to escape to. And the list of local beers at the Waterworks pub made out of the local public loo is well worth investigating. You probably also know the seafood truck belonging to Rye Fish Market whose fish is all for its locally caught. I'm guessing you know all these but others might be persuaded by our listings to make a trip to Rye...
Yes -- I love the shacks are still there, bring a coat in early spring / late autumn and it is a great way of getting a table when they're otherwise full! And I know about the seafood truck but my spot is actually along the coast slightly at the Dungeness nature reserve -- Kelly at Dungeness Fish Hut sells the fish her brothers and uncles catch on her fish counter on the beach and has a fantastic snack shack for summer too with excellent lobster rolls and fish buns, and good chowder too when it's cooler.
Thank you for another entertaining & informative food article.
I should not read your articles when I am hungry! I am anxiously awaiting the opening of the farmers’ market next weekend after which we fly to France where the outdoor markets should be overflowing with spring vegetables. I will make the 2 sauce recipes you provided while we are there. My SIL will love them.
I for one adore broad beans and am excited for them to be back as I've had a broad bean and pecorino risotto forming in my mind ever since I discovered a source of incredible pecorino as it's a combination I love. Also I had a homemade fava bean tofu at The Blue Pelican in Deal the other week (and again on a return trip on Thursday) which just blew my mind with delicate flavour (https://www.instagram.com/p/C6OG4vnohFa/?img_index=5).
And in the captions, I LOVE The Union in Rye, though if you want the same excellence but not in small plate format they also have a pub - The Plough - just outside the town which I both adore and frequent often!
Let's hear it for broad beans! It's bizarre how well they go with certain cheeses. Seems such an unlikely combination but isn't. Very envious of your pecorino source. I've had it with raw beans in Italy. My father used to do a terrific Jane Grigson recipe: peel the inner jacket off boiled beans, add to cubed avocado and toss with a vinaigrette while warm and add a dollop of sour cream. Spectacular! Spotted you for a Ryer by your copy...My parents lived in Rye. I just LOVE The Union!
That sounds excellent! Must try that, love a good simple, produce driven Jane Grigson recipe. And I'm actually just over the border (well, marsh!) in Kent but increasingly pubs and restaurants locally are being bought up by small scale local chains and standardised, losing what makes them feel unique (as well as gaining a centralised quality control that can't quite make it around all their locations), so we've increasingly found that driving 20 minutes into East Sussex over 20 minutes to anywhere else in Kent provides a much more satisfying dining experience. Have you been to The Standard in Rye also? Another excellent traditional pub - no reservations so we're sure to turn up at 12pm on the dot to guarantee an excellent roast!
The Standard is a winner! Great during Covid for its outdoor 'shacks' to escape to. And the list of local beers at the Waterworks pub made out of the local public loo is well worth investigating. You probably also know the seafood truck belonging to Rye Fish Market whose fish is all for its locally caught. I'm guessing you know all these but others might be persuaded by our listings to make a trip to Rye...
Yes -- I love the shacks are still there, bring a coat in early spring / late autumn and it is a great way of getting a table when they're otherwise full! And I know about the seafood truck but my spot is actually along the coast slightly at the Dungeness nature reserve -- Kelly at Dungeness Fish Hut sells the fish her brothers and uncles catch on her fish counter on the beach and has a fantastic snack shack for summer too with excellent lobster rolls and fish buns, and good chowder too when it's cooler.
Brilliant tip! Thank you.
Thank you for another entertaining & informative food article.
I should not read your articles when I am hungry! I am anxiously awaiting the opening of the farmers’ market next weekend after which we fly to France where the outdoor markets should be overflowing with spring vegetables. I will make the 2 sauce recipes you provided while we are there. My SIL will love them.
You'll be in time for asparagus, lucky you!