Winchester Lifestyle Feb - Mar 2020

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NATIONAL BUTCHERS' WEEK 2020 National Butchers’ Week gives us the opportunity to celebrate and support a mainstay of the British High Street One of the most popular events in the butchery calendar, National Butchers’ Week takes place 9-15 March 2020. National Butchers’ Week highlights the great work being done by butchers from around the UK that sets them apart from the competition. It also focuses on the fantastic innovation that takes place within butchers’ shops across the land. Never has it been more important to understand our food provenance - especially as more of us are reshaping our diets to eat meat less often, but crucially eating better quality when we do. That means engaging more with the process of buying meat - selecting carefully reared livestock, butchered properly. It’s not always possible to get that information from the supermarket. This engagement with our food chain is essential, and should start in the butchery shop - a butcher can not only tell you where your meat has come from (usually a farm whose name you will likely recognise!) but also can advise on the best cuts for certain dishes, give you great value for money on cheaper cuts and impart their wealth of knowledge with ready cooking tips. Throughout the awareness week, butchers across the area will be participating in events and putting on offers to help educate and inform potential customers of the benefits of shopping with them. The key takeaway is that consumers don’t need to feel intimidated about shopping there - far from needing an extensive knowledge of each and every cut available, shoppers can ask advice and can learn about cuts not commonly available in the shops. As well as in the shops, lots of online butchers will be running specials in this time, so it’s well worth looking out for those - premium meat with all the convenience of your regular weekly shop. So, when you’re planning your meals this week, why not carve out 10 minutes to go and visit your local butcher - you’ll come away with a lot more than the ingredients for tonight’s dinner. Perfect for Valentine’s & Mother’s Day gift vouchers from £25 • beautiful presents, beautifully presented • two-year expiry date • fun & educational tastings run in convenient central locations in Winchester and Southampton • valid for wine, champagne, beer, rum, gin, whisky tastings as well as cocktail classes and food & wine pairing workshops • 5-star reviews on TripAdvisor 02380 644350 info@hampshirewineschool.com www.hampshirewineschool.com 16 | www.winchesterlifestyle.co.uk
THE CHEF that rocks Famed for his growing group of fabulous fish restaurants, Rockfish, Mitch Tonks is a chef, author, restaurateur and a passionate, lifelong advocate for all the morsels that emerge from the deep blue sea. Sally Thomson caught up with him to discuss expansion plans, career motivations and why his heart will always belong to the kitchen... Sally: I hear you have another book on the horizon? Mitch: I do! We’re doing another Rockfish book. It will be published October. All very exciting! Fantastic! How many Rockfish Restaurants have you got now? At the moment there are seven but there will be nine by the end of the year. They will be in Poole, Lyme Regis, and Sidmouth. Poole opened in January, Lyme Regis will open in June and Sidmouth will open in October. We then have two or three sites ready for 2021 that we are just negotiating on. That is incredible, when you think about where you’ve come from. It’s kind of been an up and down journey, because we had Fishworks, which grew to thirteen, but it was a public company and the wrong environment to grow restaurants in and ultimately the project failed. But since 2009 Seahorses has existed down in Dartmouth, and Rockfish is ten years old, so we’ve done well to rebuild over that period. When we last had a chat you’d opened Joe’s Bar, how’s that going? It’s going really well, and since May last year we actually moved the entrance to the restaurant through Joe’s Bar, and that’s been a real success as people enter the restaurant through Joe’s Bar, have a drink and start their dining experience off with something more special and fun. So how do you stretch yourself with everything going on? Well the business is over three hundred people, with a really good senior team, finance, marketing, and then over four hundred in the summer. So, I obviously work very closely with my senior team and I am clear about what I want to achieve in a period of time and helping other people to achieve those goals. Sometimes its challenging but when you work as a team and you are supporting each other you can make stuff happen. That’s it really! Managing those people, helping them manage others, then I spend my time in the restaurants, as well as consistently looking at the business as a whole and thinking ‘How can our business provide better solutions for jobs, how can we be better than anywhere else to work "I tend to think of the restaurants like a community now. Everybody who works for us belongs to the community. We talk a lot about family but of course family are hard to get rid of and communities are made up of people all contributing" 17
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Page 7 and 8: Thursday 27 February Jo Brand - Wor
Page 9 and 10: Now taking registrations For childr
Page 11 and 12: Inspiring careers & open afternoon
Page 14 and 15: Perfect Pancakes Get adventurous th
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Page 20 and 21: 20 CEVICHE DE ALCACHOFAS By Martin
Page 22 and 23: a Slice of SANTA BARBARA Kate O’C
Page 24 and 25: 24 It was perhaps my enthusiasm at
Page 26 and 27: A NATURAL curiosity The 'Planet Ear
Page 28 and 29: AMAZING GLAZING When we think about
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Page 32 and 33: 1 TILE STYLE THE way to add style a
Page 34 and 35: Look Before You Leap While the SPAB
Page 36 and 37: CRANBOURNe stone limited State-of-t
Page 38 and 39: a plant for every space in your hou
Page 40 and 41: WEDDED BLISS Planning your nuptials
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Page 44 and 45: social care needs Social care seems
Page 46: Telephone: 023 8076 4389 Fax: 023 8

Winchester Lifestyle Feb - Mar 2020

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