Culinary Anthropologist

The Thomas Lord

Leave a Comment

esb.jpgExcerpt from Eat Slow Britain by Alastair Sawday & Anna Colquhoun:

The Thomas Lord pub does not serve orange juice. And don’t expect Tabasco with your Bloody Mary, parmesan on your pasta or lemon with your fish. Instead there will be local Hill Farm apple juice, Fireball hot sauce, Lyburn farmhouse cheese and lemon thyme butter. Frustrated by the ubiquitous slogan “local and seasonal wherever possible”, David Thomas and Richard Taylor set out to prove it was always possible …

smthomaslordpub0006.JPGThis doesn’t mean going without variety: ten or more vegetables adorn Sunday roasts. Even in winter they rainbow around the lovely handmade plates – emerald broccoli, purple carrots, pink Chioggia beetroots, black cabbage, red cabbage, earthy bean sprouts, creamy cauliflower, golden parsnips – and put the usual pub trios to shame.

… In summer the outdoor brick oven is fired up for pizzas served on wooden rounds. Richard’s inquisitive quails look on from the coop, and keep the kitchen in eggs. Those from the hens are sold on the bar, labelled with their creators’ names. Past the hurdle fence, a table for two nests in the potager amid grape vines and cooks scurrying in and out to pick salad leaves, edible flowers and soft fruits moments before they are served …

The Thomas Lord pub, Hampshire, England

Comments are closed