Viva Lewes Issue #119 August 2016

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The Pelham arms HigH St • LeweS A Great British pub, a warm welcome, wonderful food & ambience WE ARE SMOKING! Come and try some of the amazing new treats that we have been producing from our newly installed SMOKE HOUSE! We are now producing our own smoked salt beef, pork belly’s, turkey breast, chicken wings plus lots more! VINTAGE HOT SWING! FIRST THuRSdAy OF THE MONTH Come shake your pants to some amazing Gypsy Swing! OpENING HOuRS Monday Bar 4pm to 11pm Tuesday to Saturday Bar Noon to 11pm Food Noon to 2.30pm & 6 to 9.30pm Sunday Bar Noon to 10.30pm Food Noon to 8pm GET IN TOucH! T 01273 476149 E manager@thepelhamarms.co.uk @PelhamArms<strong>Lewes</strong> pelhamarmslewes Book online @ www.thepelhamarms.co.uk
WE TRY... Skinning a rabbit ... then butchering and eating it too I’m in a field in a secret location about five miles from <strong>Lewes</strong>, looking at the inside of my rabbit. “I’ve gutted it, but I’ve left the kidneys in for a reason,” says Nick, the boss of Hunter Gather Cook, and our host for the day. “I’ve never seen a skinned cat, but apparently they don’t look very different from skinned rabbits, and people have been known to try to pass them off as such. But look at your rabbit’s kidneys, and you’ll see one is higher up the body than the other. A cat’s kidneys sit next to one another. Apparently.” Nick started Hunter Gather Cook as a blog, and it’s turned into a business. Along with three colleagues he invites punters to his camp in the woods - formed of a two-storey wooden structure with a kitchen downstairs and an eating space up, a clay oven, a fire pit and a big table under a tarpaulin, where I find myself, along with fifteen other people. I’m just here in order to learn how to skin a rabbit; the others are in it for the full day, and they will be taught, among other things, how to smoke mackerel, foraging skills and fire-making tips. They will also be fed two meals, partially made up of food gathered in the day. Nick’s MO is to show us the method, in stages, and then give us the requisite tools to replicate what he’s done. Stage one is getting rid of the extremities, and so I find myself, having cut off the animal’s tail with a knife, chopping off its legs and head with a machete. This isn’t as dramatic as it sounds: the method involves placing the machete on the part of the rabbit in question, and hitting the blunt edge with the back end of an axe. When you know what you’re doing, it is remarkably easy to decapitate a small mammal. I’ve been slightly dreading the skinning process all week, but once my animal has lost its face, my squeamishness diminishes. That process, ably taught by Nick, involves getting your thumb between the pelt and the membrane underneath and pulling them apart. The first object is to create a ‘rabbit handbag’ by drawing the skin either side of the ribcage above the spine, and then to pull out the back legs (involving a quick bit of knife-work around the anus) and finally, with quite a bit of effort, the front legs. Hey presto, the rabbit really looks like food. I hadn’t realised we would then be taught to butcher the animal, but within minutes, having cut off the back legs, I’m slicing off surprisingly ample fillets. Then, incidentally, wrapping them in Parma ham I’ve smeared with Dijon mustard, which is going to constitute part of lunch, to be cooked by Nick’s colleagues after a spell of wild salad foraging. I decide to stay long enough to be able to report that my rabbit - I opted early on not to give it a name - is the best I’ve ever tasted. Alex Leith huntergathercook.com Photos by Alex Leith 73
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119 VIVALEWES EDITORIAL I often won
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THE 'INTO THE WILD' ISSUE CONTENTS
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THE 'INTO THE WILD' ISSUE 77 69 The
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a modest one, on the local plant li
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Photo by Alex Leith MY LEWES: STEVE
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COMMUNITY BITS AND BOBS CHARITY BOX
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PHOTO OF THE MONTH DAFT RACE We had
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BITS AND BOBS BOOK REVIEW: SOURCE T
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BITS AND BOBS SPREAD THE WORD Viva
Page 22 and 23: BITS AND BOBS WIN TICKETS TO SMALL
Page 24 and 25: kitchens ● bedrooms ● bathrooms
Page 27 and 28: COLUMN Chloë King Gets that sinkin
Page 29: COLUMN Photo by Mark Bridge East of
Page 32 and 33: 28 SEPTEMBER TO 2 OCTOBER 2016 KEVI
Page 35 and 36: IN TOWN THIS MONTH: MUSIC Classical
Page 37 and 38: ART FOCUS ON: ‘We Come From the S
Page 39 and 40: ART FOCUS ON: Lewes Alphabet By Nig
Page 41 and 42: ART Bomberg’s landscapes Visions
Page 43: ART ART & ABOUT In town this month
Page 47 and 48: ART Further Afield The Sussex Guild
Page 49 and 50: AUGUST listings ALL MONTH Bitten by
Page 51 and 52: AUGUST listings (cont) Glynde & Bed
Page 53: AUGUST listings (cont) and 25th, at
Page 56 and 57: 3RD ANNUAL Fading Sun MUSIC WEEKEND
Page 59 and 60: UNDER 16 FREETIME êêêê What’s
Page 61 and 62: êêêê UNDER 16 SHOES ON NOW: LAK
Page 63: êêêê UNDER 16 FOREST SCHOOL Out
Page 66 and 67: 66 Photo by Rebecca Cunningham
Page 69 and 70: FOOD The Plough & Harrow A big lunc
Page 71: FOOD Edible Updates August! It’s
Page 77 and 78: THE WAY WE WORK Fay Pattinson, Rang
Page 79 and 80: THE WAY WE WORK Ian Wildridge, Volu
Page 81 and 82: THE WAY WE WORK Michael Haizelden,
Page 83 and 84: THE WAY WE WORK Tim Squire, Assista
Page 85 and 86: Lewes Town & Country Residential Sa
Page 87 and 88: MY SPACE Photos by Lizzie Lower ess
Page 89 and 90: TRADE SECRETS So Sussex Nigel Green
Page 91 and 92: FEATURE: WILDLIFE Illustration by M
Page 93: COLUMN Lewes Out Loud Plenty more H
Page 96 and 97: WHEN WE PULL YOUR HOME TO PIECES YO
Page 98 and 99: BUSINESS NEWS LEWES DISTRICT BUSINE
Page 100 and 101: Choosing the right law firm can mak
Page 102 and 103: HOME DIRECTORY Please note that tho
Page 104 and 105: HOME CP Viva Lewes Ad (Qtr Pg)_62 x
Page 106 and 107: HOME
Page 108: GARDENS HEALTH AND WELLBEING Global
Page 111 and 112: 䈀攀椀渀猀瀀椀爀攀
Page 113 and 114: OTHER SERVICES CARS www.andrewwells
Page 115: THE GARDENER’S ARMS 46 Cliffe Hig
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Viva Lewes Issue #119 August 2016

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