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    Hemisphe Pheres: Uncover in Three Perfect Days

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    roodeloo
    This summary provides an overview of Russell's, a restaurant and inn located in the Cotswolds region of England. Russell's is housed in a former furniture workshop building and offers local cuisine inspired by traditional English countryside fare. The menu utilizes fresh, local ingredients from nearby farms in dishes like roast pollock with clams and beef sausages. The inn seeks to preserve the heritage and hospitality of the Cotswolds region through its offerings of food, drink and accommodations. Nearby, several breweries participate in the Gloucestershire Ale Trail, where visitors can sample real ales made using organic, local ingredients.

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    Hemisphe Pheres: Uncover in Three Perfect Days

    Uploaded by

    roodeloo
    55 views4 pages
    This summary provides an overview of Russell's, a restaurant and inn located in the Cotswolds region of England. Russell's is housed in a former furniture workshop building and offers local cuisine inspired by traditional English countryside fare. The menu utilizes fresh, local ingredients from nearby farms in dishes like roast pollock with clams and beef sausages. The inn seeks to preserve the heritage and hospitality of the Cotswolds region through its offerings of food, drink and accommodations. Nearby, several breweries participate in the Gloucestershire Ale Trail, where visitors can sample real ales made using organic, local ingredients.

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    Hemispheres 2011

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    This summary provides an overview of Russell's, a restaurant and inn located in the Cotswolds region of England. Russell's is housed in a former furniture workshop building and offers local cuisine inspired by traditional English countryside fare. The menu utilizes fresh, local ingredients from nearby farms in dishes like roast pollock with clams and beef sausages. The inn seeks to preserve the heritage and hospitality of the Cotswolds region through its offerings of food, drink and accommodations. Nearby, several breweries participate in the Gloucestershire Ale Trail, where visitors can sample real ales made using organic, local ingredients.

    Copyright:

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    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    55 views4 pages

    Hemisphe Pheres: Uncover in Three Perfect Days

    Uploaded by

    roodeloo
    This summary provides an overview of Russell's, a restaurant and inn located in the Cotswolds region of England. Russell's is housed in a former furniture workshop building and offers local cuisine inspired by traditional English countryside fare. The menu utilizes fresh, local ingredients from nearby farms in dishes like roast pollock with clams and beef sausages. The inn seeks to preserve the heritage and hospitality of the Cotswolds region through its offerings of food, drink and accommodations. Nearby, several breweries participate in the Gloucestershire Ale Trail, where visitors can sample real ales made using organic, local ingredients.

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    Hemisphe pheres

    THE FIRST ANNUAL FOOD ISSUE


    A FOODIE S TOUR OF SINGAPORE FINDING (AND EATING) THE WORLD S HOTTEST PEPPER THE HEMI Q&A WITH ALICE WATERS GODMOTHER OF ORGANIC FOOD

    AUG 2011 THREE PERFECT DAYS: STOCKHOLM A CULINARY TOUR OF SINGAPORE THE HEMI Q&A WITH ALICE WATERS

    UNCOVER STOCKHOLM IN THREE PERFECT DAYS

    JEFF BRIDGES NEW ALBUM THE OBAMAS IN IRELAND AND THE BEST HOTELS FOR STARGAZING

    FOOD & DRINK

    COTSWOLDS, ENGLAND

    Country Cooking
    Russells, an English country eatery, oers a heartfelt tribute to the comfort cuisine and the hearty souls of the Cotswolds region
    BY MATTHEW WEXLER

    FRESH HEIR An appetizer with watermelon salad feta cheese and g

    IN AN AGED BUILDING set in the town of Broadway, amid the rolling hills of west-central England, Russells feels a li le bit like the se ing of a pastoral novel from a century ago. The landscape is do ed with grazing sheep and honey-stoned co ages, and the keys to each of the propertys seven guest rooms are of the old-style skeleton variety. But the main a raction of this charming spot (the full name of which is actually Russells, a restaurant with rooms) is a dining experience, neither historical nor modern, in which local ingredients are used to provide a new perspective on countryside classics. Russells is housed in the former workshop of one Sir Gordon Russell, a furniture designer of the Arts and Cra s school who was raised in this Cotswolds town more than a century ago, and who drew his aesthetic inspiration in part from his experiences on the front lines during World War I. He opened his workshop here in 1923. Years later, he recalled

    PHOT GRA PHOTOGRAPH TY INFR D HEINZE PHOTOGRAPH BTY WINFRIED HEINZE PHOTOGRAPH BTY WINFRIED HEINZE O NFR EIN N

    HEMISPHERESMAGAZINE.COM AUGUST 2011

    27 27

    THE WORLD || Food & Drink

    thinking that my generation, which had destroyed so much lovely work, had a constructive duty to hand on to those coming a er us good things of our own creation. Its a charge Russells owner Barry Hancox and his business partner Andrew Riley took very seriously when they began refurbishing Russells derelict showrooms, workshops and offices in 2003. After more than a year of hard work, we had a great feel for the property, says Hancox. It had a great vibe. Originally it was going to be a restaurant, but we had the rooms upstairs and it evolved into something greater than we ever anticipated. Hancox and Reilly enlisted the services of chef Matthew Laughton, described by Hancox as a family chap who really loves food, to oversee the menu, which features dishes like a roast Cornish pollock with clams and samphire emulsion, and beef and horseradish sausages with mustard mash and red onion gravy. Laughton also oversees the newly launched Workshop, a more casual venue oering decidedly throwback British culinary experiences. Menu items include a retro-style Canteen roast lunch, featuring a fish or meat of the day, a let of haddock ba ered and fried and served on a bed of crispy chips, and vintage throwbacks like beef drippings and parsley on toasta nod to resourceful men and women making the best of hard times. Laughton uses produce from nearby farms to create his dishes, along with tasty house-made condiments like spiced-apple chutney and chili jam presented plainly alongside local cheeses like Shropshire Blue and St. Oswald. While the menu is stocked with nostalgic creations, the point of this so-called comeback cuisine goes well beyond the food itself. Russell once said of the Cotswolds, I never cease to be grateful to the builders of these li le towns and villages. They taught me to try to apply the searching test of honesty to all work and actions. Thats a philosophy worthy of a comeback.

    NORTH COTSWOLD BREWERY FESTIVAL BREWERY STANWAY BREWERY CHELTENHAM GLOUCESTER M5 SEVERN VALE BREWING CO. STROUD BREWERY BATTLEDOWN BREWERY

    NAILSWORTH BREWERY

    COTSWOLD SPRING BREWERY

    Rhapsody in Brew
    CULTURE SHOCK

    Local beermakers concoct really real ale


    CASK ALEor real ale, as its come to be known, thanks in part to the U.K.-wide Campaign for Real Aleis brewed from traditional ingredients, conditioned in casks, unpasteurized and free from added bubble-producing carbon dioxide. Unsurprisingly, few places have

    type of pear liquor used to wash the rind) to multiple honors. Don t miss out on these Martell has been instrumental in cheesy attractions ervi preserving the Gloucestershire heritag heritage cattle used to make The cheesemakers of c the cheeses with the Single va the Cotswolds despite variety holding the being few in number coveted European have performed Union s Protected admirably at the Designation of Origin. annual British Another local THE STINKING BISHOP Cheese Awards. favorite last year s Charles Martell for Supreme Champion instance has ridden his Single is Golden Cenarth an organic and Double Gloucester as well soft cow s milk cheese. This as his Stinking Bishop (a wellparticular blend was an accident deserved name derived from the discovered when cheesemaker

    28

    AUGUST 2011 HEMISPHERESMAGAZINE.COM

    PHOTOGRAPH BY MATTHEW WEXLER (STINKING BISHOP)

    The Ultimate Steak Experience!


    RAISE A GLASS Above the brewhouse at Stroud Brewery opposite Jon Kemp of Nailsworth Brewery

    St. Elmo Steak House McKendricks stelmos.com Steak House


    INDIANAPOLIS, IN 317.635.0636
    mckendricks.com
    PROPRIETORS: Steve Huse & Craig Huse

    adopted the Real Ale ethos as avidly as the Cotswolds. In Gloucestershire, a push by an alliance of brewers to get pubs to serve local beer made in small batches from organic, local ingredients has paid o, resulting in what is now known as the Gloucestershire Ale Trail (see map). Visitors looking to get real can swing by Ba ledown Brewery, Cotswold Spring Brewery, Festival Brewery, Nailsworth Brewery, North Cotswold Brewery, Severn Vale Brewing Company, Stanway Brewery and/or Stroud Brewery to sample the good stu. Bo oms up!

    ATLANTA, GA 770.512.8888

    III Forks
    iiiforks.com

    PROPRIETORS: Claudia & Doug McKendrick,

    Rick Crowe

    DALLAS, TX 972.267.1776 HOUSTON, TX 713.658.9457

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    malonesrestaurant.com

    PROPRIETOR: Chris Vogeli

    LEXINGTON, KY 859.335.6500

    PROPRIETORS: Brian McCarty & Bruce Drake

    PROPRIETOR: Oz Rogers

    Mannys

    Metropolitan Grill
    themetropolitangrill.com

    mannyssteakhouse.com

    MINNEAPOLIS, MN 612.339.9900

    SEATTLE, WA 206.624.3287

    PROPRIETOR: Ron Cohn

    PROPRIETORS: Phil Roberts, Peter Mihajlov

    & Kevin Kuester

    RingSide Steakhouse
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    a mysterious culture growing on a wheel of Caer li a recipe passed down from his great-grandmother. Seductively pungent the cheese ranges from soft in the summer months to rmer and more robust in the winter. While these stinky newcomers are gaining ground cheddar remains king and visitors would be remiss not to try any of the local varieties such as the Extra Mature Cheddar from JA & E Montgomery. Wherever you go make sure to bring sealable bags if you plan on taking some home or the Bishop won t be the only thing stinking.

    Grill 225
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    CHARLESTON, SC 843.266.4222

    PORTLAND, OR 503.223.1513

    PROPRIETORS: Jan, Scott & Craig Peterson

    PROPRIETOR: Nick Palassis EXECUTIVE CHEF: Demetre Castanas

    Gene & Georgetti


    geneandgeorgetti.com

    Benjamin Steak House


    benjaminsteakhouse.com

    CHICAGO, IL 312.527.3718

    PROPRIETORS: Tony & Marion Durpetti

    NEW YORK, NY 212.297.9177

    PROPRIETOR: Benjamin Prelvukaj CHEF: Arturo McLeod

    INDEPENDENTLY OWNED AND OPERATED

    www.GreatSteakofNA.com

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