The cream made in Normandy has always been exceptional. In its farmland, where the green fields disappear into the horizon, the dairy-making knowledge of the people has become unique, and so you could say, that Normandy is the birthplace of cream.
Tag: Issue 5
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Clifton Market Now Open
Feast your eyes and test your taste buds on irresistible gourmet food. Clifton Market is here!
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The Brew House – From Strength to Strength Under a New Name – Dread Hop!
At Dread Hop, a.k.a. The Brew House, we have dramatically expanded the brewery from 50 gallons a run to 500 gallons and we’ve added a cool a tap room where we do brewery nights and other events! So, keep a watch on the Foodie Calendar.
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The Cellar: Purveyor of Fine Cheese and Very Fine Foods
This is a showroom worth making a trip. Tucked away on the South Coast is this beautiful, unassuming showroom for seriously Very Fine Foods! They're more than a gourmet shop, they are direct access to "the best of the best" wholesale.
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Jamaica Smiles
Some eight-odd years ago, a gentleman walked into Cutters Deli looking for a “real fish cutter”. We obliged with our classic: two flying fish layered into a salt bread, all the fixings and a rum punch to cool the hot sauce. Don was sold on our programme – so much so – he insisted we take a look at his share-ware from the Blue Mountains of Jamaica – a simple pouch of coffee beans – albeit government certified – with truly delightful flavours.
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Flindt Gourmet: The Cooking Class Experience
Classically trained at the Savoy in London, Carsten Flindt shares his passion, experience and education for great food with us all in his truly fun Cooking Classes. Bring a bottle of wine to enjoy as Carsten creates the environment to make new friends and learn how to prepare delicious treats!
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The Cliff Bakery
Quality ingredients, tried and true recipes, and passionately devoted bakers are all factors that complete The Cliff Bakery’s production values. Brian Ward didn’t want to produce just any bread, he wanted The Cliff Bakery to raise the standard of quality in the industry, which led him to invite world-renowned professionals onto the team...
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Just Ripe Mangoes
“Do you always have those on the menu? They’re seasonal so not always but we keep our eyes out for fresh fruit; wherever possible. Well, where do you get them? A common request.” On the way back from collecting our fresh catch from the Oistins Fish Market, there’s a little road-side stand at the intersection by Providence Church.
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Wine By The Glass: A Pairing By Andrew Grant
What is often forgotten is that The Cliff has an outstanding wine-by-the-glass menu that is interesting and varied. There is a range of wines that can comfortably complement and enhance the equally fabulous variety of tastes that Chef Paul Owens and his team conjure up with their Tasting Menu.
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Rums of St. Nicholas Abbey
Our motto “Quality & Tradition” tells it all! We are proud to produce a premium, genuinely single cask rum here at the St. Nicholas Abbey. Cane Field to Cask – Cask to Bottle. Premium rum is the future of the rum industry, as it is a unique spirit that provides a wide and varied palate...
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