Monday, January 29, 2007


Fri 26 Jan 2007

I made a note the other day that Room on Boar Lane was holding a Great Winter Sale. I guess if I'd been serious about celebrating Australia Day I would have been at an Australian theme pub furiously singing various Cold Chisel songs ... but I didn't quite manage to get that organised, so dinner at Room it was!

We started off with drinks in the bar - a Cusquena (Peruvian beer) for Andy and a French 71 for me. A French 71 is a champagne cocktail - champagne, sloe gin, and pureed raspberries. Ordering a champagne cocktail (with the exception of a rare Kir Royale or an even rarer raspberry bellini) is a bit of a novelty for me and while this was nice I think I'd prefer to stick with the straight champagne.

We moved to our table and perused the very retro menu. It is quite extensive, and while it features dishes with which most will be overly familiar, we actually found it quite difficult to narrow down our choices.

I wavered between the pate (foie gras and chicken liver) and the fish cake, while Andy opted immediately for the surf and turf. I managed to make a decision in favour of the fish cake and decided on the chicken kiev for a main course, while Andy took my first preference - the grilled sirloin, with bearnaise sauce.

Andy was disappointed in his starter, as it was unexpectedly cold. The scallop (reasonably decent sized) sat atop a pile of noodles and was flanked by two small pieces of cold, very rare beef. The presentation was good, but the fresh horseradish was lacking. A bit of deconstruction at the table, and we decided that it could have been cleverer to have the noodle salad on the side, while the scallop could have been grilled, hot and halved, and layered with the beef (perhaps even raw beef, carpaccio style) smeared with the horseradish.

On the starter front, I definitely 'won'. My fish cake was topped with a good robust chunk of smoked salmon. One of my favourite things is big pieces of smoked salmon, rather than anaemic little slivers, so we were off to a good start. The fish cake itself was made from rice, smoked salmon and fresh dill, rolled in breadcrumbs and fried. It would have been very good, had it not (I suspect) sat on the pass a little too long, or perhaps been fried in less than roaringly hot oil. The result was that while the cake was crisp, it was a little oily and tactile in the mouth. Rather bizarrely, the dish was accompanied by a dollop of what appeared to be a pickled onion jam. Which was delicious. But didn't go well with either the salmon or the fish cake.

Main courses followed hotly on the heels of the starters. Andy's piece of sirloin was ragged looking, but actually cooked approaching rare. I say this because my definition of rare is meat that is translucent and wobbles in the middle, and this appears to be a rather more French than English approach. But at least when he poured the bearnaise sauce over the meat the juices ran red, and the meat was succulent and tender. The steak was served with chips (sorry, 'fries') which, while they got a tick, Andy has commented that they didn't approach the 'twice cooked deliciousness' of the chips served with steak at Anthony's at Flannels! This is actually relevant because, from recollection, they charge about the same amount for their steak ...

My chicken kiev took a twist on the conventional crumbed, stuffed with garlic butter and deep fried approach - and instead was a leg portion, sliced through and stuffed with butter, and then topped with a garlic, parsley laden crumb. I very much enjoyed it. It was served with fried mashed potatoes (never wrong) and gently sweated onions.

At the end of the day, with our Winter Sale discount, we paid £44 for the meal, which we thought was good value. But if we'd been faced with the actual bill (which would have been £64, as the discount was on food only) we might have been a little less enthusiastic.

On the plus sides, Room has very efficient service, the staff clearly know what they're doing and they don't make mistakes. This might be too efficient for some (which, we all know, is me most of the time!), but you can't fault people for knowing their job. In addition, the Room wine list is quite extensive and offers a very good range of wines by the glass. It's a very fashionable environment in which to have a competent meal.

However, I do feel that by opting for such a strictly retro menu (and yes, there is no deviation) the restaurant has set itself a challenge it does not meet. The food is technically competent and there's nothing wrong with it but it's not brilliant, which it needs to be to ... after all, how special is it to go out and eat food you could do very simply at home? Especially at what is quite a steep price tag. Main courses are all £15 (there are 4 vegetarain/pasta mains at £10.50) - and that is a lot of money for fish and chips, chicken kiev or a piece of steak.

It is interesting that Room also hosts a monthly wine club where the menu is considerably more exciting - perhaps it's the opportunity the brigade needs to flex its muscles.

Overall, Room does get a thumbs up - it's a good bar, the bar menu looks interesting enough to repay a visit, and there are enough special offers (all mains are £7 before 7pm) to make it worth a foray. Just not at full price.

1. Room, Bond House, The Bourse Courtyard, Boar Lane, Leeds, LS1 5DE, phone: 0113 242 6161
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Wednesday, January 24, 2007

Yarmouth Biscuits

Tues 23 Jan 2007

You might remember that my haul of cooking related Christmas presents contained a copy of Women's Institute Book of 650 Favourite Recipes. I've had a good read of this book but not got around to making anything ... until I decided I wanted to use some eggs to make some biscuits.

The recipe for Yarmouth biscuits stood out for its sheer simplicity, though I was alarmed by the quantities involved and figured I didn't really need thirty biscuits. So I took the recipe and vaguely made up 2/3 of the mixture.

So - take 150g of unsalted butter and blend with 150g of caster sugar. Add 2 eggs and combine well. Add 250g of plain flour and, when that's well combined, add 100g of currants (the original recipe calls for a greater proportion of currants but I was limited by what I had left over). The mixture is very stiff and I think that it would actually respond quite well to being rolled up in some cling film and refrigerated for a while. This would allow you to slice off biscuits, rather than making large walnut size patties with your hands.

Have the oven preheated to 190C and bake the biscuits for 20 minutes.

These are not hugely sweet biscuits, although the currants add a good, caramel-vanilla hit.

I haven't been able to find out any 'Yarmouth biscuit' lore - a google search suggests that they're East Anglian (so Norfolk Yarmouth, rather than Isle of Wight) and that's the extent of it!

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Tuesday, January 23, 2007

Blog Notes

Tues 23 Jan 2007

Just a few snippets about blogs and offers to keep you going ...

Over at Spittoon, Andrew is hosting the monthly Combinations event - and the exercise involves matching a wine with baked eggs. Baked eggs is something I keep on thinking about doing (much like shirred eggs) - but eggs always seem to end up in cakes, pastry and biscuits around me! Although Andrew looks like he's started his round-up I'm hoping that if I manage to post entry he'll include me as a late entry!

I might not as it's a busy weekend in Leeds. Every restaurant seems to be tempting you to break any kind of New Year's Resolution ... which is fortunate because I don't do resolutions but I do like eating cheaply ... on Friday night we'll be taking advantage of Room's winter promotion, and now we've also got plans to scoff some subsidised sushi, with YoSushi's 50% discount promotion too!

We'll also be sausage making (this time, we're going easy on the sherry), and watching the progress of the Yorkshire Deli - the big question being ... when do they open?!

And if you're into French cooking, or just food/cooking in general, then The French Cooking Board is worth a look!
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Monday, January 22, 2007

The Charles Lamb

Sat 20 Jan 2007

After Thursday's storms we were wondering if we'd ever make it to London (would the roof be back on King's Cross station?) and we knew that by the time we did get there we'd be in need of a drink and a good feed.

And this is the type of thing you can't leave to chance so I had to do some research and pick a couple of contenders. The Charles Lamb happened to be the pub that was closest to the station and also happened to have a table spare, so we grabbed a beer and sat down to investigate the menu.

The beer front at the Charles Lamb is good. I had a Chiswick Bitter (one of the things I miss about living in the south is Fullers beers) and Andy had a pint of Amstel. There were plenty of other draught beers to choose from (it would have been a shame to have a Timmy Taylors!), and an interesting selection in the fridge. Any pub that sells Westmalle Dubbel and suggests drinking it with some chocolate gets my vote!

The menu at the Charles Lamb is quite short but does a good job of covering enough ground that only the fussiest eater would be disappointed. The starters are around the £5 and the mains are around £10. There are also some interesting bar snacks so even if you're only popping in for a drink you might find yourself nibbling on something.

Although I was really tempted to start with the pork rillettes our schedule didn't really allow for too much dawdling over lunch, so we set about negotiating over the main course selection. My initial choice was the roast pork belly with watercress, potatoes and quince aioli. I was a bit scared by the sound of the aioli but not enough to suggest that since I had found the pub I should get my first choice of dish. This left Andy with the duck confit with braised red cabbage and mash (poor man). This is pretty typical of the type of food that's on offer at the Charles Lamb - properly simple, tasty and hearty food. I had an emergency rush to the bar to get a glass of wine to go with my pork - I settled with a large glass of Cotes du Rhone. I admired the barman's honesty - he said he couldn't advise me on wine but could do on beer and whisky!

My glass of wine secured, the food arrived and it was ... beautiful. It was beautiful to look at, a beautifully generous portion and absolutely beautiful to eat. I think you only need to look at that pork crackling to know that I immediately felt guilty about making Andy opt for the duck. The slightly scary quince aioli was an absolute revelation. The combination of sweet, garlic and slightly sharp quince was brilliant and complemented and cut through the richness of the pork. The potatoes were soft and buttery, the watercress hot and spicy ... it was all good.

I also had a munch on Andy's braised cabbage and tested out the duck confit - the dish was definitely on a par with the pork. At a table next to us, we spotted the fish and leek pie which also looked good.

The only dessert on offer was a Portuguese custard tart (for a whole £1.20) but time was marching on and I had to make do with inspecting the tarts of our neighbours!

And the final highlight - and essential to all good pubs - was the pub dog, Mascha.

We left the Charles Lamb full and happy - and our pockets only a little lightened ... the pork was £11 and the duck a whole £10.50. Who says eating in London has to be an expensive rip off?

1. The Charles Lamb, 16 Elia Street, Islington, N1 8DE, phone 020 7837 5040

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Thursday, January 18, 2007

Venison Stew

Sun 14 Jan 2007

As we're being battered by the weather up here in Leeds it's time to settle down on the sofa with a big plate of hot food and a glass of red wine.

We already had a successful foray into winter food with the celeriac risotto with venison, and that left us with the 'dilemma' of what to do with the left over venison.

Feeling rather lazy we came up with the idea of venison stew. We thought we would have it with potato and celeriac mash and otherwise use up random bits of vege around the place.

So, the venison was chopped up and unceremoniously doused in a mixture of stock and red wine and left in the fridge to 'marinate'. I threw in a few quartered shallots and a more than few cloves of garlic that received one good smack with the back of the knife blade each.

When it came to cooking, Andy added a few star anise, a huge carrot and more shallots, and left it in the oven at about 160C for a good four hours.

We eventually decided that the gravy didn't look like it was thickening enough, so we added a bit of corn flour and gave it a good stir, before putting it back in the oven.

Eventually, we were very hungry, so hungry that the potato and celeriac mash idea went out the window and I suggested serving it with pasta.

It was fantastic! Although the gravy was a bit sloppy, it was absolutely fantastic mixed with the pasta and generously topped with parmesan cheese and pepper. Or mopped up from the plate with plenty of bread.

And of course - all washed down with plenty of red wine!

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Tuesday, January 16, 2007


Sun 14 Jan 2007

I happen to really enjoy going out for breakfast. I'm not sure why, as invariably I'm quite disappointed by the food, but perhaps because it is just so decadent and so the type of thing you would only consider doing on a Sunday. Perhaps it's also because it reminds me of being at home in Adelaide and having late brunches at places like East Terrace Continental or the now defunct Ruby's. Or perhaps it's because I'm lazy and sometimes I like a breakfast that arrives with no effort from me and no fuss about what is or isn't in the kitchen.

Way back in February we breakfasted at the Eastgate Cafe, now named Bolero but the same in all other respects. And since then we've been a bit slack at eating breakfast out ... until Sunday.

I had acquired a voucher for a cheap smoked salmon bagel and so we headed to Bagel Nash in the Light. By spending £8.74 (yes, I think that's a lot for two people for a not overly complicated breakfast) we ended up with one reduced price smoked salmon and cream cheese bagel, one bacon and scrambled egg bagel, one cafe latte and one tea.

Unlike some of the other Bagel Nashes in Leeds the one in the Light doesn't really have any indoor seating - you sit out in the Light's atrium, which is not unpleasant. However, since we were armed with the newspaper we did find the table a little small and the conditions somewhat cramped. In winter you should also make sure you sit in the part outside the shop, as around the corner you're a bit too close to one of the main entrances and you get something of a cool breeze.

The food was all good - Andy was happy with his bagel, I was happy with mine and (even more remarkably) I was happy with my coffee. The person who served us was a little ferocious for a Sunday morning (a smile and a slighly easier going approach wouldn't have killed her, I'm sure), and we didn't get a receipt, which always makes me worry when I'm paying for food upfront.

We both agreed that while there was nothing wrong with the food we wouldn't be heading back for breakfast - it's just not that kind of place. As Andy said - had we been a little more comfortable he wouldn't have minded ordering another couple of drinks.

While there are plenty of places to have breakfast in Leeds (and yes, I do have a list) - are there any places that should be at the top or the bottom, or are there any new places that you'd like us to try out?

Drop an email to breakfast at eatingleeds dot co dot uk and we'll make a more concerted effort to be decadent!

1. Bagel Nash, The Light, The Headrow, Leeds, LS1 8TL, phone: 0113 2454519

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Monday, January 15, 2007

Using the Sprouts

Sat 13 Jan 2007

The other weekend we bought 2lb of sprouts from the market for something like 50p. 2lb of sprouts is a lot of sprouts, so even after our venison and celeriac adventure we were left with a lot to eat.

Unfortunately, sprouts aren't the type of vegetable where a plethora of uses immediately springs to mind, so I had to do some digging around for some inspiration. I spotted this recipe and figured that this was so ludicrously healthy I couldn't go wrong. Of course, I barely followed the recipe.

In my saucepan, I heated some oil and then crackled some black mustard seeds, before adding ground cumin and turmeric. I then added a good pile of chopped shallots, garlic and ginger and let it all sweat down.

Then I tipped in a pile of red lentils, which I then covered with a mixture of chicken stock and water. I put the lid on and let it cook.

When the lentils looked like they were cooking up nicely I added a pile of peeled brussel sprouts and when they were cooked, hit it with the stab mixer. Once pureed, I added some tomato paste and left it alone.

It would be wonderful to report that it was lovely ... but it wasn't. It was incredibly bland, and needed a lot of extra salt and pepper adding. So disappointing!

Faced with a pot of leftover and somewhat nasty soup I could have been a bit disheartened. But instead, I thought I would treat it like dahl and see if that helped. So, when I packed some up for my lunch, I heated a knob of butter and as it was starting to turn brown I added a sprinkling of chilli flakes, some whole cumin and black mustard seeds and a good shake of ground coriander. I let that cook and crackle for a while before adding to my lunch and giving it a good stir.

This made all the difference. The soup went from bland and lifeless to tasty, nourishing and fulfilling. In one fell swoop. I didn't even need to add salt!

It was fantastic to be able to perk this up because it's such an attractive soup, and such a good way of using Brussels sprouts.

Oh ... and the bread in the picture is Polish half rye/half wheat bread, which is available from the Polish deli in the main indoor part of Kirkgate Market. It's dense, chewy proper bread - even if sliced a little too thinly!

And the wine ... well, continuing the Beaujolais voyage of discovery, a 2004 Domaine des Pins St Amour. We drank it without decanting it and frankly, apart from an amazing hit of tobacco on the nose, it was pretty unpalatable. However, we put the cork back in and the next night that little bit of oxygen had allowed the wine to open up into all sorts of lovely plummy, jammy goodness with a good long palate. It rather does mean a decanter is back on the shopping list!

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Wednesday, January 10, 2007

News Round

Wed 10 Jan 2007

In my ramblings about Cumbria I forgot to mention two important foodie facts. The first is that the town of Grange-over-Sands, while apparently home to only one pub, is also home to Higginsons - apparently the best butchers in Britain. Quite a claim to fame. Having munched on their gamekeeper pie (pork, chicken and stuffing - it was very good), and also a hot chicken pie, I'd have to say they're pretty good. The store bright and cheery - with a good range of both fresh meats and smallgoods.

Also in Grange-over-Sands you may come across Ainsworth Delicatessen. This little deli is rammed full of all sorts of interesting things - and lots of cheeses! If you're after an ingredient you can't source in the usual suspects, you may well find it at Ainsworth. And if you're not after something in particular, I'd say it's worth popping in just to have a look at the impressive and very beautiful range of dried pasta!

And finally ... a site of the week ... in keeping with all the Christmas presents here at Eating Leeds we have Make My Sushi. It doesn't seem fully fleshed out yet but does have good tips on rice and rice vinegar.

1. Higginsons Family Butchers, Keswick Ho Main St, Grange Over Sands LA11 6AB, phone: 015395 34367
2. Ainsworths Specialist Grocer, Hampton Ho Kents Bank Rd, Grange Over Sands LA11 7EY, phone: 015395 32946

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Tuesday, January 09, 2007

Risotto and more

Sun 7 Jan 2007

I'm on more mailing lists than you can poke a stick at and one plopped in my inbox towards the end of last week with details of the monthly food and wine night at Room. Going to one of these nights has been on my list for a long time and I haven't quite managed it but this time round, I spotted something that sounded tasty and also sounded like an interesting food and wine combination: celeriac risotto with shallots and venison, served with a chardonnay.

Now, I'm not sure what the Room interpretation would be ... but this is mine!

First off the mark was ... um ... the beer snacks. We had some left over bits of bone from our sausage making but, more importantly, we had the pork rind to roast. This is called 'making gravy for the venison'. So, a good roast of bones and rind (scored and rubbed with olive oil and salt, obviously) and some carrots left me with a reasonable roasting pan to deglaze with some stock (ok, that came from a cube) and added some cornflour to help it all thicken. And a nice piece of pork crackling to munch on while working on the risotto and drinking some Aecht Schlenkerla rauchbier (one of Andy's Christmas presents).

On to the risotto ... I finely minced about 6 shallots and sweated most of them down in some butter, before adding 150g of carnaroli rice. I gave the rice a good mix around in the shallots and butter before starting the slow process of adding the stock - a spoonful at a time. Quite early on I added about half a finely grated celeriac. When it was finally done I left it to one side, lid on, to sort the venison.

We bought a rolled shoulder of venison (a whole £3.50 for a generous lump) which we roughly diced and then basically stir fried it with (bear with me here) some steamed brussel sprouts!!

When we were ready to go (and the plates were good and hot) I stirred a good couple of handfuls of parmesan and a lump of butter into the risotto. I then served it up with the remainder of the shallots sprinkled on top.

To drink we had a 2004 Cave de Lugny Macon-Lugny (£6.49 from Oddbins). I'm not a great fan of chardonnay, but this was a really lovely wine. A very subtle, slightly floral nose, but lovely buttery citrus flavours on the palate that went brilliantly with the celeriac. The crisp, slightly sharp raw shallot contrasted well with the creamy risotto. The venison was rare and tender, and in just mouthful sized pieces. The brussel sprouts had responded to the sauteeing by developing a blush of caramel - which went well with the roast carrots. And the gravy was such a hit that we had to find some bread to finish it off!

I will admit that the meal took a while to prepare (a good solid hour, hour and a half) - although a lot of that was standing around stirring the risotto, which, happily, can be done glass in hand. Of course, you could always prepare your risotto ahead of time - if you're careful it doesn't suffer too badly.

My photo is terrible - I'm all about the cooking and eating!

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Monday, January 08, 2007

Sausage Making

Sat 06 Jan 2007

The day of the great sausage making finally arrived!

The first step was to cut off about a metre of casing (natural hog casings, if you're wondering), rinse it out and then leave it to soak in clear water while we did the shopping. This was trickier than you might expect, as the casings are very fine and we actually ended up with 5 1 metre lengths. Rinsing the casings out is great fun, as they look so small and fragile but then stretch and look like big, clear water balloons as you run the water through!

Enough of the fun and games and on to the serious business of buying the meat. The recipe called for half a pound each of lean pork, veal and pork fat. Although we intended to follow the recipe it was at this point that it went out the window and we satisfied ourselves by buying 1.5 lb of pork belly (skin on, boneless) in the market.

Back at the sausage making front, we trimmed the meat up and then fed it through the mincer, using the finest of the three grinding plates. This is very quick and we're looking forward to mincing anything we can get our hands on!

The sausage making kit contained a big bag of pre-made rusk mix (for 'traditional English sausages'), so we decided to make use of it rather than make our own plain breadcrumbs. We had no scales so we were unsure about the weight of mince we had ended up with, and also how much rusk mix to use. We opted for a cup. We then added a beaten egg, 1/2 cup of amontillado sherry (we had sherry left over from the roast quail) and mixed it all together.

Upon frying up a bit of the mix as a taste test we discovered we'd been far too heavy handed with the rusk mix. The 'seasoning' seems to be largely salt, so to compensate for the saltiness of our sausage filling we added a lot of freshly ground black pepper. Next time we're going to opt for a half and half mix of rusk mix and plain breadcrumbs. We might also use a little less in proportion to the meat. We were also a bit generous with the sherry, but that's not necessarily a bad thing ...

The filling of the sausage skins is definitely the trickiest (and most fun) part of the sausage making. Practice will make us better! Andy was in charge of feeding the meat mix into the sausage machine and I was in charge of guiding the sausage into the skins. Having two people seems pretty indispensible for the beginner - but even so, it's quite hard to judge how quickly the sausage is coming out, whether or not bubbles are forming or the skin is splitting. We only had one split but a couple of big air bubbles - all of which meant that we ran out of skin before we ran out of mix! So we ended up with 9 sausages of not particularly even size, 5 skin-less sausages and 2 patties.

Not bad for only a couple of hours work!

Obviously, the sense of achievement that comes from making your own sausages means that it tastes fantastic! In an attempt to be objective, we do think that the rusk mix was too salty and that we put in too much sherry. We thought the use of the pork belly an excellent choice - the sausages were moist but nice and lean: they didn't shrink or spray fat everywhere. We might experiment with using a slightly coarser grind, for a slightly more textured sausage. In short - we've got loads of ideas for future sausages ...

And as for how we ate them ... well the best thing you can do with a sausage is have a sausage butty with plenty of black coffee for breakfast!

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Wednesday, January 03, 2007

More Christmas Presents ...

Wed 3 Jan 2007

... and also, a happy new year!

Unsurprisingly, the Christmas break was spent indulging in a lot of eating and drinking! The main eating treat was a visit to L'Enclume, Cartmel's very own Michelin starred restaurant. While that merits its own entry what else did we get up to and what other presents did we get?!

On the present front, aside from the sausage maker, there were lots of cook books all round! To go with the sausage maker I received the Sausage-making Cookbook by Jerry Predika. It's an American book, and while you might be forgiven for thinking that sausages were an American invention, it has loads of recipes from all over the world, including ones for dried and semi dried sausages (if I ever get into curing). As it's full of very tasty sounding ideas I'm keen to start trying the recipes out ... but I'll have to wait as our first foray this weekend will follow the very basic recipe which came with the kit.

I gave Andy Cooking Japanese. This is in order to perfect his sushi rice making skills, but the book contains so many beautiful photos that we've both spent ages salivating over it. A shame it doesn't contain a Japanese sausage recipe!!!!!!

I also received a translation of Ma Cuisine, by Escoffier, and a copy of The Women's Institute 650 Favourite Recipes. While this sounds a bit like the sublime to the ridiculous they both have plenty of solid recipes. The WI book in particular has a couple of very good sections on cakes and biscuits ...

And finally, an old copy of part VIII of the Concise Encyclopaedia of Gastronomy - featuring all beverages alcoholic, by Andre Simon. It's a 1940s edition, so while it's full of useful information it is also full of some rather quaint turns of phrase! I hate to think what would happen if I read too much of it after a couple of drinks!

And on the eating summary ... we ate at the Engine Inn in Cark, where the selection of beers was a bit limited, and the food fell into the OK category. It was relatively cheap and the service was very friendly, but my fillet steak (which was a lovely piece of meat) was still over cooked and served with a rather sad selection of vegetables. It was actually quite a shame, because I don't think it would take much at all to elevate this pub to something above the ordinary. The landlady was friendly and working very hard ... I just can't help but think her kitchen is holding her back.

We also ate at the Rusland Pool Hotel in Haverthwaite. I think they need to do a bit more work than the Engine, to be honest. The service was below par and the food seemed a little bit patchy - fantastic potatoes, but a pie overloaded with salty gravy, and some really alarming looking cream with my very tasty bread and butter pudding with lemon curd. It was also a more expensive meal than at the Engine, so I would have expected something to stand out.

And finally, we played pub quiz at the Pheasant in Allithwaite (Thursdays, 9:30pm) - everyone was so friendly that somehow it made coming a resounding last just not quite so bad!!

1. L'Enclume, Cavendish Street, Cartmel, nr Grange over Sands, Cumbria, LA11 6PZ, phone 015395 36362
2. The Engine Inn, Cark in Cartmel, Grange Over Sands, LA11 7NZ, phone 01539 558341
3. Rusland Pool Hotel, Haverthwaite, Nr. Ulverston, Cumbria, LA12 8AA, phone 01229 861 384
4. The Pheasant, Flookburgh Rd, Allithwaite, Grange Over Sands LA11 7RQ, phone 015395 32239

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