oldfieldsrealfood.blogspot.com

oldfields real food club

Friday, 10 September 2010. A few potholes show up on the entrepreneurial road. It was 14 years ago that I opened my first restaurant in the small Durham. Dales town of Barnard Castle. After seven years I sold it to concentrate on. The developing restaurant I'd opened in Durham and a further restaurant in. Jesmond. It was a good move as it enabled me to grow the business and, at. Last, pay myself a living wage. But also, it removed my dependence on chefs who, by the extreme nature of. One day, while stand...

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oldfields real food club | oldfieldsrealfood.blogspot.com Reviews

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Friday, 10 September 2010. A few potholes show up on the entrepreneurial road. It was 14 years ago that I opened my first restaurant in the small Durham. Dales town of Barnard Castle. After seven years I sold it to concentrate on. The developing restaurant I'd opened in Durham and a further restaurant in. Jesmond. It was a good move as it enabled me to grow the business and, at. Last, pay myself a living wage. But also, it removed my dependence on chefs who, by the extreme nature of. One day, while stand...

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1 posted by

2 bill oldfield

3 7 comments

4 venison wellington

5 serves two

6 100g button mushrooms

7 oil for cooking

8 no comments

9 labels recipes

10 ethical meat

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posted by,bill oldfield,7 comments,venison wellington,serves two,100g button mushrooms,oil for cooking,no comments,labels recipes,ethical meat,four ripe tomatoes,sea salt,freshly ground black pepper,rhubarb trifle,140g castor sugar,one vanilla pod,recipes

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oldfields real food club | oldfieldsrealfood.blogspot.com Reviews

https://oldfieldsrealfood.blogspot.com

Friday, 10 September 2010. A few potholes show up on the entrepreneurial road. It was 14 years ago that I opened my first restaurant in the small Durham. Dales town of Barnard Castle. After seven years I sold it to concentrate on. The developing restaurant I'd opened in Durham and a further restaurant in. Jesmond. It was a good move as it enabled me to grow the business and, at. Last, pay myself a living wage. But also, it removed my dependence on chefs who, by the extreme nature of. One day, while stand...

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oldfieldsrealfood.blogspot.com

1

oldfields real food club: A few potholes show up on the entrepreneurial road

http://oldfieldsrealfood.blogspot.com/2010/09/few-potholes-show-up-on-entrepreneurial.html

Friday, 10 September 2010. A few potholes show up on the entrepreneurial road. It was 14 years ago that I opened my first restaurant in the small Durham. Dales town of Barnard Castle. After seven years I sold it to concentrate on. The developing restaurant I'd opened in Durham and a further restaurant in. Jesmond. It was a good move as it enabled me to grow the business and, at. Last, pay myself a living wage. But also, it removed my dependence on chefs who, by the extreme nature of. One day, while stand...

2

oldfields real food club: Let's bring a little balance

http://oldfieldsrealfood.blogspot.com/2010/06/lets-bring-little-balance.html

Thursday, 3 June 2010. Let's bring a little balance. It’s good to be certain. Believing that you’re absolutely right about something a little contentious can give you that feeling of superiority; or a confidence in yourself that you might not otherwise have. Even if you’re wrong. Or take St George and his dragon. Aside from the fact that the man himself makes a doubtful English patron saint, hailing from Turkey and never having visited our green and pleasant land; dragons are a touch contentious too&...

3

oldfields real food club: February 2010

http://oldfieldsrealfood.blogspot.com/2010_02_01_archive.html

Friday, 5 February 2010. Putting the pride back into great British food! The French. Don’t you just love ‘em? Well they love themselves and aren’t shy about it. To have some sort of official body that keeps an eye on the language says something for a start. If we had such a quango, the opposition, no matter who they were, would be continuously up in arms – a bit like we used to be with the French. But the main cause is a guy called Escoffier who, some years ago, taught us to cook; or, at least, how to co...

4

oldfields real food club: September 2010

http://oldfieldsrealfood.blogspot.com/2010_09_01_archive.html

Friday, 10 September 2010. A few potholes show up on the entrepreneurial road. It was 14 years ago that I opened my first restaurant in the small Durham. Dales town of Barnard Castle. After seven years I sold it to concentrate on. The developing restaurant I'd opened in Durham and a further restaurant in. Jesmond. It was a good move as it enabled me to grow the business and, at. Last, pay myself a living wage. But also, it removed my dependence on chefs who, by the extreme nature of. One day, while stand...

5

oldfields real food club: June 2010

http://oldfieldsrealfood.blogspot.com/2010_06_01_archive.html

Thursday, 3 June 2010. You should always be able to get venison from good butchers as well as estate farm shops and some farmers’ markets. However, you could always make the dish with the equivalent weight of beef fillet. One pack of frozen puff pastry – defrosted. 300g venison loin in one piece. One clove of garlic - peeled. 189; a medium onion – peeled and roughly-chopped. The leaves of a sprig of thyme picked from the stalk. Two egg yokes - beaten. A knob of butter. Salt and freshly-ground black pepper.

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oldfieldsrealfood.blogspot.com

oldfields real food club

Friday, 10 September 2010. A few potholes show up on the entrepreneurial road. It was 14 years ago that I opened my first restaurant in the small Durham. Dales town of Barnard Castle. After seven years I sold it to concentrate on. The developing restaurant I'd opened in Durham and a further restaurant in. Jesmond. It was a good move as it enabled me to grow the business and, at. Last, pay myself a living wage. But also, it removed my dependence on chefs who, by the extreme nature of. One day, while stand...

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