I ate out this wekk at The Harbourmaster on Milford Marina. For a Thursday night, I was surprised how busy it was-good job we had booked a table! It happened to be ‘Curry Night’, and although you could still choose from their standard menu, and their specials also, I decided to try their Chicken Balti (which comes with a free drink too!). There were plenty of people enjoying the evening sun on their large terrace overlooking the boats.
We had a thoroughly great night, my friends chose Fish & Steak and their meals were good also and we had great service from very pleasant staff. Check out their website www.theharbourmaster.co.uk for a look around the premises and a sneaky peak at the menu!
Well, this week I was host to two ‘old’ colleagues of mine from my banking career-Mike & Peter, who were walking a piece of the coast path. I took them to Buccibar Indian, a new enterprise on Milford Marina. I can highly recommend this- 5 star surroundings, not your usual Indian, pleasant staff and no rush to get you out to resell the table. All the usual suspects on the menu and some new ideas too! I was a bit worried, as Peter is a bit of a curry expert, but he did say it was the best curry he had had!! Praise indeed. Great surroundings being on Miford Marina-put it on your list of places to go.
And just look at the pickle tray, not your usual stainless steel job!
And then last night, I was out with Gill for a catch up after her holidays, and we ate at Martha’s Vineyard-again at Milford Marina. Here I had the 4oz fillet wrapped in ham and topped with cheese-fabulous! So, again, another place to visit. Then just to top the week off, I am off to a Musical Sunday Lunch at Wolfscastle Hotel with my parents- so I shall report on that next time, although I am already expecting this to be stupendous! So much for my diet, but it’s all in aid of guest research-I can’t recommend somewhere unless I’ve tried it, can I???
Whoopie! We are the Bed and Breakfast of the Year! How exciting is that? This is what we were awarded at the Welsh Hospitality Awards in Cardiff recently. This follows on from our recent award winning of Pembrokeshire’s Finest Breakfast in the recent Pembrokeshire Tourism Awards. What a time we are having!
Gluten Free in Pembrokeshire-there’s a move towards it definately. Here at our Bed and Breakfast in Pembrokeshire, we offer a good range of Gluten Free options-bread, sausages, cereals, cakes, health bars, ketchup-all Gluten Free. Many of you that have been following my posts will know that I am on a quest to eat more healthily. One of those strands of thought is to be Gluten Free. I have had various intolerance tests over the years and gluten has always come up as a ‘red’, plus I do feel unwell after eating too much of it-which isn’t hard these days, as gluten is in nearly everything that is processed.
In support of World Health Day (7th April 2016), I thought it would be appropriate to share some of what we do here to promote health.
As some of you may know, I am attempting to eat more healthily, cut down on sugar(well remove it really!), avoid wheat and gluten and generally follow the thinking that is coming out of research as to what constitutes a healthy diet, which is not necessarily what is coming out as advice from the NHS and the government. It’s not their fault, I think the NHS is such a huge ship, it takes a long time to change course, as opposed to us individuals who in comparison are little speed boats, and can zip around in a flash! That’s my way of thinking, anyway.
The Pembrokeshire Beach Food Company is one of our local producers, producing superb ‘sea’ fayre. We LOVE using local produce and producers here at Fields Lodge. We pride ourselves on providing the best experience we can of the lovely food available here in Pembrokeshire.
New Dawn Organic Skin Care products are one of the amenities we provide to guests with our pleasure. We wanted to offer toiletries in our rooms that offered a sense of place, that were good for your body, organic and offered uplift to body and soul. Dawn and Andrew who handmake the products are extremely local, being only a short drive away, so we are lucky to have such quality on our doorstep.
I have been reading quite a bit lately on the benefit of ‘activating’ nuts before use. I hadn’t heard of it until recently, and then, of course, once you start delving you find out loads!
In a nutshell(no pun intended), nuts in their natural state contain toxins in their husks that are hard for our bodies to digest. Soaking and then drying them causes them to sprout, which activate enzymes that make them easier to digest. It produces a crunchier and a bit toastier version of the original nut, I must say I can’t really tell much difference in taste. Almonds (have you seen the price for a small tin??), walnuts, pistachios, pecans and pumpkin seeds work best, while the ‘oiler’ nuts such as macadamias or cashews can go a little soggy, so only soak these for 6 hours.
So, what do you do?
Soak the nuts overnight in water and a little salt in a covered bowl of water. Drain then spread out into a single layer and dry in the oven for 12-24 hours, depending on how low you can get your oven. On a gas oven, just the pilot light is sufficient. In my Aga, I found that 6 hours dried out the cashews ok in the bottom oven but the other nuts needed longer and I ended up burning them, hence I discovered the top of the cooler cooking plate does a fine job over nearly 24 hours!
Once they’re done, you can store them in an airtight container in the freezer and use them straight from there, as they don’t actually freeze!
I have learn’t this in the main from reading the I Quit Sugar book, which then led me onto further reading.
So, now I have my activated nuts, I need to do something with them!
I have tried a new Granola recipe, which is fructose free, which is great for anyone trying to follow the IQS eating plan, or just generally wanting to be healthier, as there is no sugar in this recipe. It’s very yummy, and I do believe is nicer than my previous recipe, which, although healthy, did have honey in it, which is 40% fructose. This recipe uses Rice Malt Syrup(if you want it a bit sweeter), which is a blend of complex carbohydrates, maltose & glucose, which means it’s a relatively slow releasing sweetener, so doesn’t cause those sugar spikes, that eventually end up with the munchies..well they do with me!
Mexican Communal Dining was the order of the day at Halen Mor last night. A 5 course Mexican inspired meal with some suitable cocktails-my favourite Margerita. The picture above is of the second course, Queso fundido
3 cheese fondue with mozzarella, cheddar and feta with homemade mexican style chorizo, spicy tomato salsa and crispy flour tortillas. Quality food was evident throughout the night.
The first course was a Salmon and avocado course:Tequila cured salmon ceviche with avocado green chilli and fresh lime, followed by the Tortilla pictured above-these were so nice we asked for a second bowl! Then we moved onto a pork dish, Pork Pibil:
A pork casserole with habanaro chilli and achiote with Mexican green rice, black bean stew, pickled cucumber salad and re fried beans. This was finished with a Palate cleanser-
Mango, lime and star anise granita. Then onto the last course, a scrumptious avocado and spiced green apple puff pastry parcel with smoked peach sorbetto. For me, the smoked peach was a bit too smoked, but I am not a fan of smoked foods normally!
Halen Mor pride themselves on offering good quality food, rather like myself with my Breakfast produce. I believe that if you start with good quality ingredients then, hopefully, you can always improve your food further! Adam, the chef, prides himself on producing great plates for diners to enjoy and like myself with my breakfasts, I like to see empty plates coming back into the kitchen!
Halen Mor opened their doors a little before Christmas 2013 and have already built up a good following of foodies and regularly hold Communal Dining Evenings- the next one being Greek on 8th, 9th & 10th April.
Their phone number is: 01646 693017. If you’re interested in going then do ring up and book your table early as these seats do go quickly!