George's British Kitchen - Leeds

A few weeks ago, I made a trip across the border into white rose territory to check out George's British Kitchen in Leeds. I love a little trip out, and found the train journey oddly soothing after a busy few weeks. I was so ready for an afternoon of relaxation, and this was the perfect antidote.

We walked into George's to be met by a chirpy young lady called Erin, who led us through the beautifully seaside themed restaurant to a booth which resembled a beach hut, complete with toy fish knocking about the rafters.

Indecisive as ever, I left my cocktail choices to our waitress Katie, who was given the usual brief of 'sweet and fruity', and over the visit returned the triumphs which were candy floss and parma violet flavoured drinks. I mean, one had candy floss on it...

Halloumi skewers - grilled using our charcoal grill and served on a bed of cauliflower and mushroom curry: Big fan of halloumi, with it salty squeakiness. Perfectly light, and paired brilliantly with mushroom curry. Who knew that was a match made in heaven? Ideal if you're planning on stuffing your face with a carb-laden main.

Chilli shrimp and mango chutney salad - fresh tomato and lime salsa, topped with baby leaf salad and hot chilli and garlic shrimp. Finished with smooth mango chutney and chopped spring onion and coriander: Tasty little shrimp in a sweet sauce, with a little hint of chilli in each bite. 

Chicken in a basket - tender chicken fillets in a light lemon pepper breadcrumb coating, served with sugar grilled smoked bacon, sweetcorn pancakes, campfire coleslaw, twice cooked chips and a spicy mayo dip: This was the kind of comfort food I had in mind. Thick cut sweet potato fries and Southern style chicken. My only feedback was that the bacon needed a little longer to get that crunch which would have been perfect. Minor.

Wild ocean cod -  100% sustainable tender fillet of cod, sourced from the clear waters of the Norwegian and Icelandic seas. Served with twice cooked chips, mushy peas, chunky tartare sauce and a few pickles: You really do miss out on the scale of this fish on this picture. If you enjoy a good fish, you'll be thrilled with this. Simple, yet more than effective.

Steamed sticky ginger pudding - steamed sticky ginger sponge pudding filled with vanilla mousse, served with a jug of vanilla custard and homemade golden syrup ice cream: The wind was blowing, drizzle was in the air, and I was feeling a little mard. Ginger pudding cures all of these afflictions, it appears. Also, please note the addition of ice cream and custard. Not one or the other... both.

Doughnuts - fresh homemade doughnuts with a chocolate dipping sauce, raspberry dipping sauce and candyfloss on the side: When I was little, trips to the seaside were incomplete if we didn't get a bag of doughnuts on the sea front, fresh from a fryer, filled with dark (probably filthy) oil, which seeped through the paper bag and scalded your hands. These doughnuts were far too superior! I wasn't complaining though. Again, candyfloss!

Go to George's for a chilled afternoon with lovely food and a great choice of cocktails. I adored the decor, and genuinely enjoyed the company of the front of house staff. Thanks for a lovely afternoon!

Disclaimer: I was invited to the restaurant to complete an honest review. I was under no obligation to say nice things!

Sarson's Factory Tour

I consider myself to be very lucky. I've been writing about my food related adventures for about six years now, and it's led me down some pretty interesting paths; granted this usually involves gluttony and cocktails, but every so often, something really interesting crops up.

Imagine the scene... I'm sat eating my lunch in the cafe at work, when up pops an invite to the Sarson's vinegar factory. It's like a school trip, only I'm an adult! After resisting the urge to pack my walkman and a mini bottle of Tizer, I arrived at Piccadilly to be greeted by the lovely organisers and my fellow bloggers, who to my surprise were from all over the country.

As our taxi pulled up outside the Mizkan factory, the sun shone and the air was full of vinegar. Really, the factory literally emits vinegar from its pores. We were offered tea, biscuits, and the most fetching attire I have seen in some time. Kitted out in steel toe-capped boots, a lab coat, hair net, goggles and ear defenders, we were off to have a nosey round. I was even given a rather chic pair of rubber gloves because of my red gel talons - I've never felt more alive.

So you ready for a little vinegar lesson? Great!

So who the devil are Sarson's?
First thing's first, they are a lovely bunch of people. Everyone we passed seemed to greet each other, and everyone knew each other's names. We were treated to a short history lesson by Caroline, who's genuine enthusiasm was rather infectious. She told us the tale of Thomas Sarson, who set up his vinegar making business back in 1794. George III was on the throne and Nelson lost his eye that summer (I added these facts in. No-one is as geeky as me). They still make Sarson's vinegar in the same way today - that's over 200 years!

How do you make vinegar?

Malt: Sarson's vinegar is made with malted barley. Those of you who have been on brewery tours will see little difference at this stage. The starch in the grain is exposed by cracking it. This is called grist.
Mash: Just like brewing beer, the grist is then added to hot water called 'mash', and added to the mash tun. Nature works her magic using the enzymes in the barley, and that starch is turned into sweet water, or 'wort'. This room smells like heaven. It's like Ovaltine pillow spray.
Fermentation: Everything gets cooled, and the yeast is added. If you were making beer, you would throw the hops in at this stage, but things are slightly different for vinegar. It takes six days for the yeast to convert the sugary wort to alcohol, and the yeast is then separated from the 'bright wort'.
Acetifier: This is the real craftsmanship, which cannot be replaced by an automated system. Good bacteria called acetobacter in these giant wooden vats known as Acetifiers. They're a bit special. More modern stainless steel versions are never going to give the depth of flavour that these do. They're full of wood wool (looks a bit like sawdust), which turns the alcohol into acetic acid, which gives us that vinegary taste we are all familiar with. This process takes seven days, whereas most competitors complete the process in 24 hours.Bottling: The vinegar is then standardised to 5% acid (the British standard) and pasteurised before being bottled and boxed.For more info, see https://www.sarsons.co.uk/how-vinegar-is-made.
I had a great day with Sarson's and my blogging amigos. It really made me think about other big brands, and question the whole 'are supermarket own brands' really given the same care and attention? Maybe not all brands are produced with the same love as Sarson's, but I know I'll never buy another brand after meeting the people who work there.

Thank you for allowing us into your little world, it was a pleasure.