August was very busy, which is one reason I haven’t written in a while, and September looks to be the same. With 18 bedrooms that guarantees a lot of hustle bustle at the Bull and our staff love it when the hotel is busy, foremost among them our assistant Kali and head chef Pablo, pictured.
One thing we can never quite set our clock by, though, is how busy the restaurant will be and I have a theory that this comes down to human nature.
Burford is a picture-perfect town in the heart of the Cotswolds. It’s a great place to wander and pass the time and it also offers a lot of different places to eat, so in many ways I can understand why clients sometimes end up ‘eating out’, even if it means they’re missing out on the best food in Burford!
It all comes down to taste of course but I think our food is hard to beat and the dinner, bed and breakfast rate we’re offering is tough to find anywhere else. Click HERE to see what I mean.
Eye for a photo?
One thing we’ve been missing is some nice pictures of the food we serve. Our chef Pablo recently took some photos of a selection of dishes, which are on our Facebook page, but he’s no David Bailey!
So I am offering someone the chance to ‘win’ a meal for two at the Bull, in return for coming in and taking some beautiful photos of Pablo’s best work. If you’re local and a budding photographer – ideally with experience of photographing food – send some examples of your work to us at firstname.lastname@example.org and we could invite you and your camera into the kitchen, in return for a meal for two!
Pablo’s Perfect Hollandaise!
Finally, in my last Bulletin I shared our tips for the perfect poached egg. You’ve been asking about the hollandaise sauce to go with it, so here is Pablo’s recipe. Read this with a strong Spanish accent if you can:
1. It all starts with your eggs and I like them to be fresh! Separate two eggs, the whites and yolks into separate bowls.
2. Melt about 100g of unsalted butter in a pan and transfer to a jug.
3. Bring a pan of water to a gentle boil and put the bowl of egg yolks over it, adding a tablespoon of tarragon-infused vinegar and a bit of mustard. Whisk all of that in the pan over the gentle heat.
4. From your jug, add small splashes of butter to the bowl with the yolks, still whisking, until you’ve added all the butter. You should have a smooth sauce?
Some top tips: add a bit of white wine vinegar if the mixture has become too tight. Also, when adding the butter if the mixture starts to split add an ice cube and whisk – this might help! And use the egg whites to make meringues – the kids will love them.
Next time… Bearnaise sauce!