J’AIME NOVEMBER 2021

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F O O D & D R I N K Build the best cheeseboard NO FESTIVE GATHERING IS COMPLETE WITHOUT A CHEESEBOARD, AND IF YOU’RE STARTING TO PLAN WHAT YOURS WILL LOOK LIKE WE HAVE SOME FANTASTIC POINTERS FOR YOU FROM A TRUE EXPERT IN THE FIELD At the International Cheese and Dairy Awards on October 21, a prestigious international event held for the first time this year at the Staffordshire County Showground, we got the inside track on pulling together the perfect cheeseboard from Noémie Richard. Noémie is cheese training manager at Savencia Fromage and Dairy, whose brands include Saint Albray, Le Rustique and Saint Agur, a food engineer at the French agricultural college Isara Lyon, and a Maître Fromager of La Guilde Internationale des Fromagers. So it’s safe to say she knows what she’s talking about when it comes to all things cheese. To build her cheeseboard, she goes right back to basics, starting circa 4,000 years ago in Mesopotamia with the very first type of cheese to be ‘discovered’. This was the original agricultural revolution, when shepherds stored milk in the stomachs of goats and sheep. The rennet and natural microorganisms caused the milk to solidify, resulting in simple fresh cheeses much like the soft goats’ cheese you can find in the shops today. You could use a Chavroux for this element, simply draining any excess liquid and gently placing it on your slate or board as if you were building a sandcastle. A drizzle of runny honey complements the slightly acidic, milky notes. In areas where milk is available year-round, there is less need for it to be preserved, and in France that resulted in short shelf-life cheeses such as camembert. It’s no accident that soft rind cheeses like brie are made in a wheel. The shape makes a huge difference in the maturation process - which happens from the outside in - and therefore the taste. 34 www.jaimemagazine.com
Enjoy a delicious meal in the elegant surroundings of Moor Hall Hotel & Spa’s AA Rosette restaurant which is the perfect setting for a special festive celebration. Available from 25th November (Thursdays & Fridays) £25 per person includes a glass of prosecco Available from 4th December (Thursdays, Fridays & Saturdays) £35 per person, Thursday to Friday £39 per person on Saturday FESTIVE AFTERNOON TEA Available 1pm to 5pm from Friday 19th November Adults: £25 | Children £15 SUNDAY LUNCH IN THE OAK ROOM 29th November | 5th December | 12th December | 19th December Adults: £30 | Children £19 FESTIVE DINING IN THE COUNTRY KITCHEN Open for lunch on Tuesdays, Wednesdays and Fridays from 19th November 3 courses: Adults: £18 | Children £14 Open for dinner every evening and all day Sunday from 18th November 3 courses: Adults: £20 | Children £14 BOXING DAY LUNCH Choose The Country Kitchen Adults: £35| Children £18 or The Oak Room £45 per person NEW YEAR’S EVE DINING IN THE OAK ROOM Enjoy a five course meal: £82 per person Roasted butternut squash and thyme velouté, bruschetta toast, toasted pumpkin seed V Game terrine, pear and raisin chutney, ciabatta crisps, potato straw Venison tartare, caper berries, shallots, mustard aioli, confit egg yolk GF Smoked haddock and chive bon bons, chilli marinated tiger prawns, gribiche Baby beetroots, whipped goats cheese, chicory and walnut salad V GF Turkey and pancetta roulade, fondant potato, honey glazed root vegetables, festive chipolata, prosciutto crisp, red wine reduction GF* Slow roasted belly of pork, pork crisp, green apple gel, potato terrine GF* Slow cooked shin of beef, pomme purée, burnt onion purée, wild mushrooms, pancetta jus GF** Crispy skin stone bass, braised fennel, mussel and clam bouillabaisse GF* Butternut squash and wild mushroom wellington, crushed new potatoes, winter greens, creamed sauce V Traditional Christmas pudding, brandy sauce GF* Dark chocolate delice, cocoa nibs, malted milk ice cream Pear and almond choux bun, caramel, pear purée, almond cream V Cheese board, pickled walnuts, grapes, red onion chutney, crackers V* GF* A selection of ice creams and sorbets V GF Moor Hall Drive, Four Oaks, Sutton Coldfield B75 6LN 0121 308 3751 christmas@moorhallhotel.co.uk www.moorhallhotel.co.uk/christmas/ Mince pie
Page 1 and 2: J’AIME Y O U R L O C A L L U X U
Page 3 and 4: Welcome to J’AIME Christmas. Ther
Page 5 and 6: Discover the future of joint replac
Page 7 and 8: “The journey to London started ar
Page 10 and 11: F E AT U R E A celebration of chees
Page 12 and 13: ox in the run up to Christmas 2020,
Page 14 and 15: F E AT U R E In Tamworth we trust S
Page 16 and 17: Jaime_DoubleSpread_November2021.ind
Page 18 and 19: P R O P E RTY Property of the Month
Page 20 and 21: P R O P E RTY History meets contemp
Page 22 and 23: G I F T G U I D E Totally locally f
Page 24 and 25: VINEYARD ARTISAN CHOCOLATE BY STAFF
Page 26 and 27: W H AT ’ S O N Family festive fun
Page 28 and 29: F O O D & D R I N K Prepare for a f
Page 30 and 31: ird, and you should check in the th
Page 32 and 33: F O O D & D R I N K A starry showca
Page 36 and 37: A cheese like Caprice des Dieux (li
Page 38 and 39: I N T E R I O R S Mulling it over I
Page 40 and 41: £15.50 BURGUNDY EUCALYPTUS LIGHT U
Page 42 and 43: I N T E R I O R S Kitchen dramas IT
Page 44 and 45: £39.95 £34.95 £16.95 SPECKLED SP
Page 46 and 47: F E AT U R E A Rugeley page-turner
Page 48 and 49: true story about one of the first a
Page 50 and 51: F E AT U R E An icon reborn A DISUS
Page 52 and 53: and I prepared a business case whic
Page 54 and 55: T R AV E L Winter travel top tips A
Page 56 and 57: IT’S SAFARI TIME! Africa’s safa
Page 58 and 59: W H AT ’ S O N What’s On this m
Page 60 and 61: FA S H I O N A passion for puff TRA
Page 62 and 63: B E AU T Y Why I love organic skinc
Page 64 and 65: H E A LT H Taking care of your join
Page 66 and 67: I N T H E N E W S The clear way to

J’AIME NOVEMBER 2021

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