by Cedric | Feb 19, 2018 | Food and Drink, General
I did not believe it possible for alimentation to bring a man to tears. Big Kokka proved me wrong. Whilst savouring the butterfish marinated in miso with pickled Nikkei, I shed a tear. I was not aware, in my meagre experience, that anything so seemingly banal could move me. The fact that this dish was cooked over coals makes it even more extraordinary. Now as I have mentioned before, I don’t like fish – but this was a unique experience.
Though it was love at first bite and I have yet to cease thinking about the butterfish, I must tell you about the other dishes we sampled. We devoured everything with such frightening speed that only the desserts were left standing to be photographed. In essence, you’ll have to take my word for it.
I ate the chauffa black rice with duck – another revelatory dish. Beautifully cooked, succulent and married wonderfully with the duck. Perhaps uncharacteristically of this restaurant, this portion was large.
Finally we shared the Iberian pork rib braised at low temperature with sweet potato and Criolla. Once again, perfect. Crispy mouth watering ribs with the softest sweet potatoes. A comparatively simple dish, executed wonderfully.
By dessert we had slowed down enough to take photographs.
The Muscova cake with passion fruit cream umeshu gelatin was really well put together. The flavours blended into one another majestically but what really struck me was the infusion of umeshu sake in the jelly. Umeshu is a unique apricot liqueur, though the Prunus Mume tree, from which Ume (the fruit) originates is related to both prunes and apricots. The crux of my diatribe is that the jelly was infused with fruit liqueur, and that is was outstanding.
The chocolate mochi, too, was great. I seem to be running out of emotive adjectives. Having been to Japan and tasted phenomenal mochi in Numatsu (Fuji) and Okayama, I was not prepared for how accurate the flavour of this mochi would be. Authentic mochi are prepared with rice flour and beaten to within an inch of their life with big hammers. Look it up on YouTube, I’m not joking. This one was perfectly sweet and the chocolate filling was not too dense, which I was mortified about, as you can imagine.
And to top it all off, it is available to book on The Fork (for now) so you will even get a discount!
In all, eating here makes you forget about all life’s worries. There are no trials and tribulations: just you; the girl you love and spectacular food.
by Cedric | Feb 9, 2018 | Food and Drink
Allow me to set the scene. It is a Tuesday morning. I am seated at my desk writing a ghastly piece of coursework. My hands are in pain from working all weekend. I say to myself, as I have many times before, that I need a superb hand cream or I will lose them. Like a good student, I did my research and found the cream of my dreams at House of Fraser.
Grace (my car); B (my housemate) and I went to Leamington. Sadly, my chosen cream was out of stock.
Dejected, I searched for something to do, having driven and paid for parking. I remember something I was told by one of the Di Maria brothers (read more about them here). Marco recommended a coffee house to me, Procaffeinate.
Little did I know, I would be bowled over by everything he predicted.
Procaffeinate is located in a less than inviting area of Leamington, but don’t let that frighten you. This is a safe haven from the horrors of the outside world. You are greeted with a smile, you take a seat and your coffee comes to you piping hot. The espresso I had was in the top three which I have had in this country. Closely tied with the espresso in Coffee Genius in Carlisle and that of Rising Cafe (read more about it here (https://cedricsuggests.co.uk/rising-cafe-coventry/).
But Procaffeinate has more to offer than great coffee. The fridge, pictured to the left, doubles as a door to a clandestine underground bar.
Whilst down there, I had the great honour of speaking to The Matriarch, mother-in-law of the owner and force behind the delicious food served here, which I shall sample in greater depth on my next visit. She told me all about Alex, who runs Procaffeinate. Alex used to run the Central Midlands Region of Starbucks and had been an employee of the American firm for some 13 years beforehand.
The decor downstairs is exceptional. There are Harley Davidsons propping up tables; there are deactivated guns as door handles and there is even a ray gun turned into a light bulb. I was awed by the ingenuity of the ensemble. Although I arrived in the morning when the bar wasn’t open, it left a strong impression and a desire to return before long.
Procaffeinate is run by expert makers and consumers of coffee. You feel the joy in each and every cup. I spoke with each member of staff and consistently got the impression that there is a real happiness in the work they do.
Making coffee is an art form, and one which I believe is deeply respected in Procaffeinate.
Opening the fridge door, one comes face to neon sign with some excellent advice. I shall leave you with it. In these tough times, it bodes well to remember that we are in charge of the choices we make.
by Cedric | Feb 9, 2018 | Food and Drink
***UPDATE***
I booked a table for two at Mida’s in on a Saturday night in June 2019. When I arrived, I found Mida to be closing down, chairs already piled high and staff leaving. When I asked him what was going on he told me his chef (his wife – he’d forgotten that I’ve eaten there many times before) was ill and had to go home. This is fine, but the thing which annoyed me was that I left him a phone number, at his request. I was not contacted with the news. This was extremely frustrating, on top of which it is nigh impossible to find a table in Stratford on a Saturday. Caveat Emptor – either call to confirm the booking or book elsewhere all together.
*** END OF UPDATE***
When I think of Mida, I am overwhelmed with joy. This wonderful man has one thing on his mind. From the moment you enter his restaurant, your happiness is his only goal. I first discovered this oasis of excellent service whilst visiting with some alumni of the Shakespeare at Winedale programme run by the University of Texas. Having only read 5 of the 37 plays Shakespeare wrote, I was somewhat out of my depth in the initial conversation. I was able to focus more fully on the service and the quality of the food, both of which were impressive. Mida has a unique way of making you feel at home and welcome. 
I returned some weeks later with my dearest. Except this time, I was able to take her to the upper floor of Mida’s. In a moment, we were transported to Morocco. Draped ceiling; authentic decor; comfortable seating and bar service. But I have yet to mention the culinary side of this restaurant. I called ahead of my second visit and asked Mida, who remembered me, to save some tagine for us. He exceeded all expectations. Now before you loose your minds, I should say we were too busy enjoying the food to take pictures of it, a rare trait which I encourage you to undertake. Mida’s wife had made us two Tagines, one lamb and one chicken. 
A tagine is “a North African stew of spiced meat and vegetables prepared by slow cooking in a shallow earthenware cooking dish with a tall, conical lid.” according to the Oxford dictionary. Now the rest of this picture-free lauding of Mida’s tagine can be enjoyed by all. The meat fell from the bone flawlessly. The prunes; onion; carrots and potatoes, mixed with innumerable spices, created an amalgamation of perfection which I cannot recommend enough. The portion size was vast, one could have been enough for two. The larger tagine was served alongside two smaller tagines filled with even more deliciously cooked vegetables. This meal left me feeling satisfied but not overburdened, which is the mark of excellent quality food for me. 
The decor,too, was very much to my liking. I love places which have various cluttered antiquities put together in an eclectic fashion. I was especially fond of the Three Wise Owls (pictured above on the top shelf in the middle). In all, Mida has consistently delivered quality in culinary concepts as well as excellent service. To top it all off he speaks fluent French and Italian. If and when you’re in Stratford looking for a top shelf Moroccan dinner, this is the restaurant for you.
by Cedric | Jan 11, 2018 | Food and Drink
It is rare to see me aghast, but pulling into the yard of A Di Maria and Sons saw my jaw drop.
I’ve returned from perhaps my sixth visit to this wondrous place. An oasis in Coventry. This family run business has truly taken my breath away. From start to finish, this is more than a wholesaler, it is an experience. And a splendid one.
Based in Foleshill, North Coventry, this is the definitive place for those craving excellent value and quality of food. I’ve had the opportunity to speak to the Young Mr Di Maria (yes that is a reference to Are You Being Served); his son and his grandsons who all play an integral part in the running of A Di Maria and (grand)Son(s).
Pictured above is a still from the cheese side of the fridge. Scamorza; Parmesan; pecorino – to name a few which I have purchased and sampled. Let me tell you, the smell is intoxicating. But there is more.
The benefit and downfall of buying directly from the wholesaler is that the quantity in which you have to buy. Personally, I was overjoyed to have, after 6 months, 2.5kg of guanciale in my possession.
Originally, A Di Maria catered only for restaurants across the country. As I mentioned before, they only opened trade to the public recently. It is my daily hope that they will open a deli somewhere soon. Leamington would cater for their potential clientele.
For me, the advantages of this miraculous establishment are numerous.
- Location. Foleshill is North of Coventry which is 15 minutes from my home and 8 from the centre of Coventry.
- Variety. There is a warehouse filled with all sorts of the finest Italian food. Pasta; flour; tinned peeled tomatoes; a whole variety of alcohol; premium coffee; red wine vinegar – the list goes on. Anything you could possibly want.
- Quality. Di Maria is concerned with one thing and one thing only: getting you the best quality product. Everything I’ve bought in my numerous trips has been exquisite. The wine, the 25kg of 00 flour. The red wine vinegar which I used to caramelise red onions for some savoury muffins. Everything has been a great and immeasurable success.
- Price! I find it unspeakably crass to talk about money in many situations but it bears being mentioned. the greatest advantage of buying directly from the wholesaler is that you get wholesaler prices. I could do my monthly shop here for about £100. These two splendid bottles of wine cost me a mere £12 for two. Put yourself in Tesco looking at the pitiful selection of Italian wines. Each one at £6 or less is Tesco own brand.
Each time I step through that enormous warehouse entrance, I am taken aback and, I won’t lie, salivating.
But above all, I value great service. And A Di Maria exceed what one would expect. I am greeted by one of the Di Maria Trinity, as it were, and taken to the office for a divine espresso. The kind of espresso which you’d buy in Naples. The kind of espresso which makes you feel as though you are being pulled to heaven by your hair. They are always polite and courteous and patient with me while I deliberate over how much I am willing to spend on that particular day.
I cannot recommend A Di Maria enough. This is an oasis in a (not so barren) desert. If you profess to love food and quality but don’t have an enormous budget, this is the place for you.
Come one come all.
http://www.adimaria.co.uk/
by Cedric | Jan 7, 2018 | Food and Drink
There are several ways to deal with great upset. One most commonly adopted is to drown one’s sorrows in whiskey. Others prefer leaving the house and taking a long drive.
Today, I found a way to combine the two. I drove almost an hour to get to my furthest Coventry Gem as of yet: The Cotswolds Distillery.
I had searched for the greatest town in the Warwickshire region. Shipston-on-Stour. I spoke about this to Alison, the generous girl who gave me a private tour of the distillery (on account of tours being booked completely until March). She joked about my having picked the best town in Warwickshire and immediately leaving it to go to Stourton, where the distillery is!
Jokes aside, this place is truly astonishing. If the reader should want to find more about the distillery process at The Cotswolds Distillery, they shall be able to find it on their website:
https://www.cotswoldsdistillery.com/about-us/the-process
This will save me spoiling the surprise for you. Alternatively, book a tour. They are £10 per person and include a cornucopia of samples. Namely, you’ll be able to taste their award winning gins and whiskeys. The Costwolds Distillery gin won best gin in the world 2016. Pictured below is a 500-litre Arnold Holstein copper gin still. It looks far more impressive in person.
I’m grateful to Alison for allowing me to take pictures and document the extraordinary process of making whiskey and gin. Their whiskey stills Janice and Mary made for an all the more entertaining tour. Just make sure your flash is off, and your phone is on flight mode. Any spark could cause the entire place to be engulfed in a fireball. Such is the volume of fumes.
When one is done with the distillery, they can go to the shop which sells not only their award winning spirits but also a selection of local jams and chutneys made using their produce. I made a point of buying some fenel whiskey chutney as I have just run out of my spiced apple chutney from Mr Norbury.
The surrounding area’s beauty is awe inspiring. I almost crashed on the way in several times because I was admiring the surroundings of the Distillery. Sadly, being a staunch stickler to the highway code, I was not able to stop midway everytime I saw something pretty. And by the time I had had my fill, it was too dark to capture anything effectively.
I leave the Costwolds Distillery feeling positive and full of knowledge about the production process of gin and whiskey. But most of all I am thoroughly impressed with the kindness and professionalism of the tour guides and till manners. This is a wonderful location for those interested in high quality spirits. A great place for a day out with your loved one, the Distillery and the surrounding countryside are breathtaking locations.
A word of warning however: book early!
by Cedric | Jan 6, 2018 | Food and Drink
“Ah, you’re the food blogger.” Even before my blog goes live, my reputation precedes me.
But trumpet blowing aside, it is true that I returned to the Saracen’s Head. I had to. And hopefully so too shall you, dear reader. This 16th Century pub makes the most accurate pizzeria in the Coventry area.
Wood fired stone oven, crispy crust and terrific toppings make for an old round stunning pizza. OF course the Saracen’s head also makes other food, for those not inclined towards pizza. But the subject of this review shall focus on this dish.
I took my flatmates here for a celebratory dinner. The subject which we celebrated was not decided upon. The joy of being alive and sentient, I suppose. The original 16th century wooden beams have been kept in pristine condition.
Being students, we were keen to make the most of the weekday 2 for 1 pizzas before 7pm deal. Now, The Saracen’s Head has a choice of eight pizzas and we ordered six. There were five of us so we would each get one pizza and 1/5 each. We also had to make special provisions because one of my flatmates is vegan and another doesn’t eat beef.
So, with no further ado, I can reveal that we ordered the following pizzas:
Marinated buffalo mozzarella, mozzarella,
semi-dried tomatoes, basil (v)
Salami pepperoni, peppadew peppers,
green chillies, mozzarella, jalapeños
Prosciutto ham, semi-dried tomatoes,
mozzarella, caramelised pineapple
Spicy chilli chicken, peppadew peppers,
mozzarella, goat’s cheese, red onion
Garlic chestnut mushrooms,
smoked mozzarella, red onion jam,
rocket (v)
Chorizo ibérico, salami pepperoni,
beef ragu, mozzarella, prosciutto ham
Each pizza was more delicious than the last. The dough was superbly fine and crunchy, as a thin crust should be. The tomato sauce was perfect. While I object fervently to the mozzarella being grated over the Margarita, as opposed to sliced, overall the pizzas did not disappoint.
At this point there is something I must say: the Garlic chestnut mushrooms,
smoked mozzarella and red onion jam pizza was a home run, to quote my Texan flatmate. Seriously one of the most delicious pizzas I have ever eaten, and I have eaten an abundance in my time. I have eaten pizzas from here to Tokyo, and not many compare to this particular one for originality of ingredients, quality of dough and taste factor. If you try anything at this restaurant, let it be that pizza.
Overall, my flatmates and I were thoroughly impressed by the genuine warmth and great character of this restaurant. One wouldn’t have thought that pizza greatness in this on this scale could be found in a far corner of Balsall Common. But there you have it.
We couldn’t not suggest Ye Olde Saracen’s Head!
