Grand Re-opening of The Old Beams

The Old Beams in Stourport reopened on Saturday to a packed house.

Having been recently taken over by a new management team, this pub has a fabulous fusion of old and new, with a wealth of charm evident in every exposed beam. Tastefully decorated and furnished with quirky designer sofas, there are even more plans afoot to turn the place into THE place to go in Stourport.

More comfortable lounging areas are planned, and there are extensive plans for the outside area to host live music with the addition of an outside bar and dining area, allowing diners to make the most of those long summer evenings.

And to give clients just a taste of a delightful new, summery menu, mini-burgers were served on the evening, along with samples of crispy chicken, cheesy pizzas and dreamy desserts. All went down very well, along with the complimentary glass of prosecco.

So roll on summer! 

From the sublime to the ridiculous.

Sometimes I despair of our society - well I say sometimes, but actually it's quite often.

For a very long time, it has seemed to me and to many others, that the more we have, the more we crave, and that in some inverse need/want scenario, the less we actually enjoy those things which are the objects of our desires.

This is apparent everywhere in our consumer culture, from the frenzied rush to purchase the latest iPhone, which, regardless of cost in proportion to income, will be discarded as soon as an even better/bigger/smaller/louder/blingier version hits the shelves, to the fact that whilst cookery shows abound on TV and millions settle down to watch who will be heralded best baker or pastry chef, our high streets are filled with fast food outlets, our streets strewn with the discarded wrappers from the same outlets, and individual, non-chain shops are dying faster than the dodo.

And the answer to it all? Well according to some it's deconstruction - niche shops selling only specific items or catering for only a section of the population. A prime example of this, is those usually vibrantly displayed tobacco alternatives which have popped up everywhere, pumping their nefarious fumes out into the ozone...

But the latest trend that's got my goat, is not of the inhaling kind at all. It's of the imbibing kind.

Think of a cocktail. Its pastel or bold colours, its blend of flavours. It's pretty exotic right? Pretty awesome in fact.

Well apparently it's no longer exotic enough for our increasingly jaded tastes.

So now someone has come up with the idea of serving them in broken glasses. Deliberately designed and manufactured broken, to a precision that must make real artisan glass-blowers weep into their hands at the near profanity of the act, the glass is then filled with its intoxicating brew and served with what are apparently edible 'shards of  glass' protruding from it's center. Forgive me if I pass.

How is this high living? Maybe I'm old fashioned - hell maybe I'm just old. But I was taught to serve drinks in pristine, unchipped glass.

Have we come that far in our gluttonous lives, where every want must be immediately satiated for our juvenile sensitivities, that we can't even appreciate the most simple and unassuming things? I fear so.

And what's next? Will we be eating deconstructed shepherd's pie from stainless steel dog bowls, rendered-asunder fish pie from goldfish bowls? I hope not...but in truth I think it's only a matter of time.

So move over Fido... now where did I put that wire scourer?

Small but perfectly formed.

I'm not good with directions. I seem to have no knowledge of which way up to hold a map and whether a turn is to the left or the right...and yet I managed to find my way to an event I had been invited to, at Bar Opus in Birmingham, even though I tend to get lost if I stray too far from New Street.

Bar Opus is situated at Snowhill, an area I am not at all familiar with. Large windows front the building and there is an outside seating area too. Initially I took up residence there, happy to watch the world go by in all its hustle and bustle.

In addition to the shoppers outside, I had a good view of the staff working in the open plan kitchen and this is something I have always enjoyed [not to see other people working whilst I am relaxing, you understand] but to see how professional chefs carry out their trade.

Looking at the menu, I have to say it wasn't extensive, but it did offer some interesting food combinations with some ingredients being prepared in such as way as to make the completed dish both unique and enticing. 'Scorched lemon' was one such ingredient. How and why anyone would chose to scorch a lemon is beyond me, but I was assured by one of the customers that it gave an edge to the dish it was used within.

The décor was a little retro and the overall effect of the place was small and sophisticated with an extensive range of alcoholic beverages on display. But there was one thing I didn't like - the two unisex toilet cubicles. Now quite frankly I don't want to share a bathroom with a man unless I intend to marry him! And as the two cubicles were separate, I couldn't see why one hadn't been allocated to men and the other to women.

I don't know what men think about this latest trend, but I can tell you one thing - women don't like it! It may well be very cosmopolitan but its also downright embarrassing for men and women alike!

So if you fancy a quick drink in a lovely bar with perhaps a bite to eat from an interesting menu, then Bar Opus is the place for you. Just make sure your bladder is empty before you arrive, otherwise that woman queuing behind you just might be me.

Macdonald Burlington Hotel

A few days ago, I was invited to an evening event at the Macdonald Burlington hotel, which I accepted with alacrity.

This was actually my second visit to this exquisite hotel and yet I was as entranced by the venue as I had been on my previous visit.

The Burlington is truly a sight to behold; polished marbled walls and floors lead the eye towards towering marble pillars which support high ceilings decorated with sparkling chandeliers, whilst gleaming dark wooden balustrades lead upwards to the equally sumptuous floors above.

At the vestibule entrance, the legend 'Macdonald Burlington Hotel' is picked out in shining brass letters and the hotel's emblem is proudly displayed. It is this same pride in their establishment which is reflected in the attitude of the staff,  who seem to take pains to provide everything their guests could possible require, in both a courteous and timely fashion.

I was welcomed with canapés of feta cheese squares in dark chocolate baskets. It may sound a strange combination but the blended flavours worked really well, the sweetness of the chocolate offset just a little by the sharp tanginess of the cheese. The chocolate martini I was served alongside it, did an excellent job of warming my throat and getting me into the mood and by this time I was beginning to see a theme. Chocolate! The entire menu was infused with elements of chocolate!

For your delectation I shall list the menu here and my thoughts on it.

Starter : Pan seared wood pigeon with celeriac puree finished with white chocolate, balsamic and port reduction and roasted shallots.

Now I had a real dilemma with this course. As you may know, I rescue injured pigeons. And now there was one on my plate! I wrestled with the moral dilemma for a while and it was only resolved when I  thought about the hens I used to have as pets. I loved these birds and cared deeply for them but I still went to the supermarket every week and bought a fresh chicken to roast. 

You may think me a hypocrite, but for me, the swaying point was also that the pigeons were not battery reared or force fed but instead had lived a very natural life. Conversely, it would have been hypocritical of me, I believe, to have turned my nose up at the meat and then gone on to eat pheasant or some other bird. Had I been presented with veal or pate foie gras I would have refused as I consider these to be cruelly produced, but neither of these were on the menu.

The dish was beautifully presented, everything laid out so precisely it was almost a work of art. The meat was juicy and tender and the  sauce was truly divine. I enjoyed every morsel. So far, so good. 

And so onto the main course: Roast loin of venison with pickled red cabbage, roasted baby beetroot, sprouting tender stem broccoli with roasting liquor jus finished with 70% cocoa.

Now this course was sublime! I could have eaten two or three helpings. Each bite was different, the combination of ingredients contrasting and complimenting each other beautifully; each forkful tender and delicious, a crazy,  heady fusion of flavours which  pirouetted and danced an arabesque around my tongue!

Lastly the dessert : A taste of chocolate to include chocolate brownie, chocolate crème Brulee and vanilla ice cream.

The ice cream was tantalisingly smooth, whilst the brownie was sweet, warm and deliciously moist. I did not care for the Brulee but then it was made of white chocolate, which I don't enjoy. Technically I can state however, that the Brulee was well made, rich and creamy.

Although by now I was pretty full, coffee and little chocolates followed.

But the Burlington experience was not yet done. Having sated my appetite, it now teased my brain, treating me to a chocolate tasting session where a learned chocolatier informed me where the different cocoa beans come from and how they are used [more on this in another post]. Finally, I was shown how to make my own little chocolate truffles and given these in a bag to take home. Wonderful, wonderful, wonderful!

So what impressed me the most? The beautiful surroundings of the hotel itself? The warm effusive welcome from the staff? Or the exquisite food? In truth it was all of the above. It seems that its all just part of the Burlington experience. 

Sitting right in the centre of the city, literally across the street from the train station, the Burlington is exceptionally well placed. This beautiful old hotel is steeped in history and I was informed that Winston Churchill once stayed there. Indeed it was easy to imagine his heavy footfalls as he ascended the magnificent staircase, perhaps thinking about his time in the War Cabinet Rooms or pondering decisions that had had to be made in times of duress.

Since those days, the fine traditional architecture has been updated with modern soft furnishings and fashionable décor but the building has lost none of its charm and this is reflected in how people react to it.

I looked wondrously at the people around me. In truth many of the guests seemed oblivious to the splendour of their surroundings, but what I did notice was that none of them seemed unaffected by the influence of the place - voices were softly raised in laughter and conversation was muted, as if a little of that old-time elegance had rubbed off after all. It was not hard to imagine ladies in flapper dresses and gents in tuxedos in these rooms, 'making eyes' at one another and perhaps because of this, an essence of olde worlde romanticism almost imbues the atmosphere with a sense guilty pleasure.

I never got to see the bedrooms but I gather these are equally sumptuous with all the modern conveniences we seem to require nowadays. Perhaps its just as well I never saw these rooms - as a writer my days are spent shaping characters and chapters into exciting circumstances - who could say where my fevered imagination might have led...

Even now, days later, a warm smile plays on my lips when I think back to that exceptionally enjoyable evening.

So should you decide to check in to the Macdonald Burlington Hotel, be sure to tell them Carmen sent you. 

Until then - Happy Reading!