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  • Vichy carrots

    Vichy carrots

    Instead of cooking with French mineral water, James Martin opts for the good stuff that comes out of the tap

  • Pollock with cockles, mussels, leeks and chorizo

    Pollock with cockles, mussels, leeks and chorizo

    For an elegant dinner party dish, Stuart Gillies tops a shellfish and chorizo medley with a perfectly cooked fish fillet and a saffron-infused cream sauce

  • Double cheese smoked haddock

    Double cheese smoked haddock

    Gary Rhodes serves cheddar and Gruyère melted over poached smoked haddock with buttered spinach

COMMENTS MADE

  • On James Butchers:

    Posted on 14th of July 2006

    Harold is an absolute craftsman being the last of the real traditional butchers in Cricklade. All the meat is locally produced and carefully hung in hygenic conditions. Tender is the key word for all Harold's beef, lamb and pork. His homemade pies are out of this world and must be the meatiest , tastiest ones available. His home cured bacon is just like what mum served. No white scum when cooked. Try his home cured hams. No wet slime here! His scotch eggs are legendary. Be there early wednesday morning and you can have them still warm from the oven. It is noteworthy that Harold's products are tested once a year without warning by the Wiltshire CC food / hygiene department. He has the letters to show his independently tested sausages achieve a lean meat content in excess of 75%, the highest in Cricklade. No rubbish additives are used. It's all fresh and correctly prepared. The bonus? All his customers are called by their first names, a lovely friendly man and supplying the very best meat at the cheapest prices.