The Swan Inn visit #2, Hanley Swan, Worcestershire, August 2018

I’ve said pretty much everything I need to about this pub with Saturday night’s post. We booked the table tonight whilst we were finishing our dinner on Saturday night, which pretty much sums things up. Before we have a quick gander at tonight’s dinner, a quick note on poncy menu pricing. I’ve mentioned this before, but if something costs £6.50, please display it on the menu as £6.50 not 6 1/2. I don’t want to be told that a pudding is 7 3/4, it is £7.75 – why the need for fractions? What does it achieve apart from annoying people?

Anyway, on to dinner, and another beautifully kept pint, this time Butty Bach from Wye Valley Brewery, a classic malty bitter. And in a proper dimple pot too.

img_9573

More amuse bouche crisps soon came our way…

img_9574

For main course, something a bit different for me, hot smoked salmon nicoise salad. After the glory of Saturday night’s steak, I had to make a hard decision not to have that again, but it was a good decision as this salad was also glorious. And that’s not something I often say about salads!

img_9575

Mrs MOFAD had rack of lamb with polenta (another first) and that was also delicious.

img_9576

Another pudding was in order after more exertions on bikes and on foot today, so this dark chocolate and seville orange fondant with walnut and hazelnut granola and grand marnier and orange ice cream was an indulgent delight, melting in the middle.

img_9578

A second great meal at this great village pub. If we’re ever in the area again we’ll come here again.

Advertisements

The Swan Inn, Hanley Swan, Worcestershire, August 2018

A pub not far away from a camp site is something to always be explored. The Marton Arms in Thornton (Yorkshire) is probably our favourite “close to camp site” pub, given that it was just a few minutes walk away from the site.

The Swan Inn is about a mile away from where we were staying, but it had been recommended by regular MOFAD companions Karon & John, and looked really good on the web site. We had booked online, a quick and easy process, and they even e-mail you on the morning of your booking for you to confirm it. Very efficient and modern – I heartily approve!

We arrived a little early and ordered drinks from the bar. A very friendly barman handed us drinks and menus and we waited a few moments to be shown to our table. We had a nice little “mini booth” in the corner. We sipped our drinks and perused the menu, lots of nice things to choose from.

A waitress came over, looked at us drinking our drinks and reading menus, and asked us if we wanted to order drinks. Errrr, no. We’d like to order food. Oh, ok, I’ll get someone to take your order. She goes back to the bar, puts down her notepad, picks up a different notepad, and then comes back to take our order. Odd.

I continued to sip an excellent pint of HPA from Wye Valley Brewery. Really nice to see that a “foodie” pub is also capable of looking after their beer and presenting it in tip top condition.

img_9563

A little “amuse-bouche” arrived, a small basket of freshly cooked crisps and a little pot of salsa. This was a nice surprise, a freshly cooked crisp is a rare sight, and it was a pleasant little mouth pleaser. The salsa could do with a bit of a reduction though, rather watery tomato.

img_9574

On to the main courses, and most excellent they were. Mrs MOFAD opted for the asparagus risotto which was very flavoursome.

img_9565

After 10 miles of cycling and 5 of walking (both of which involved plenty of uphill), I needed some big tasty protein, in the form of a lovely bit of sirloin steak.

There was a time when I would almost always have steak when out and about. Now, it’s something that I only have only rarely (and always rare). Rareness (or lack of it) is one of the reasons why, it seems that it is a struggle to find places that cook steak to your liking (and it’s a personal preference which should be easy to honour).

img_9566

This one was cooked to perfection (for me) and was really tasty. Classic accompaniments of triple-cooked chips (we do love a bit of a triple cooking nowadays), a mushroom, roasted/grilled tomatoes and a few leaves on the side (with interesting parmesan shavings bringing another flavour into play). With the addition of some nicely warm English mustard, this was a perfect plate of steak and chips. More like this please!

After the exertions of the day, it’s fair to say that we had earned ourselves a pudding, and given there were plenty of lovely options on offer, we decided to indulge.

Mrs MOFAD had apple and cinnamon crumble with a scoop of ice cream. It was quite tart and might have benefitted from a spoonful of sugar. There was also a lot of cinnamon, which is exactly why I avoided it. Keep cinnamon out of my puddings 🙂

I had the roasted peach pavlova, which was a sweet delight. A very firm meringue, half a peach, nicely whipped cream and some cheffy squiggles along with some micro leaves, a couple of flowers and some fruity dots. It was lovely, although some more peach wouldn’t have gone amiss.

img_9567

A really nice dinner in a lovely pub. Whilst we waited for our plates to be cleared, I booked online for Monday night too. A fantastic village pub!

Fish’n’chips, Blackmore Camping and Caravan Club, Worcestershire, August 2018

A soggy start to our Bank Holiday camping adventure. A little bit of rain when we were setting up camp, and then quite a lot more rain when we cycled up to Great Malvern to have a bit of an explore. In the end, we just explored Caffè Nero to warm up and wait for the rain to stop.

We got back to the camp site, dried off a bit and then made our way over to get fish’n’chips *from a van*. This is a long running joke when camping. In fact, the van was a converted horsebox, not the first one that we’ve come across either. On a soggy Friday night, they were doing a roaring trade, with plenty of captive campers taking the easy option for Friday night dinner.

We chose fish’n’chips and mini fish’n’chips. They were both good but the mini fish’n’chips was a bit of a rip off, as they just chopped up a bigger bit of fish and gave you a much smaller portion of chips. If it was half the price for half the food, you might understand. At 75% of the price for about 33% of the food, it feels like a massive con. A child’s portion at an adult price.

img_9556

This weekend I have also come up with a new Camping and Caravanning Club motto. “You can’t spell leisure without rules.”

Brewdog Fanzine issue 10

I’m still in the club, but it’s getting to be something that needs reviewing on a regular basis, with Brewdog coming out with so many “stunts” that are really leaving a nasty taste in the mouth.

Interestingly, this selection didn’t have the usual tracking information, so it arrived slightly by surprise.

img_9545

The details haven’t been published online (edit: 2 weeks on and they still haven’t). So I’ve just quickly typed up what’s in the box.

Heist Monkey – 5.4% – American pale ale with Hallertau Taurus and Blanc, Mosaic, Simcoe and Columbus in the mix. That would suggest lovely hoppiness, but this one turned out to be very ordinary.

Coin-op Kaiser – 6% – dry-hopped “imperial” pils. This sounds like a remix of last year’s small batch imperial pilsner, which was a nice idea but didn’t quite work. It was actually better than that, but still nothing too special. More Hallertau Taurus in this one.

Choco Libre – 8.2% – nitro Mexican chocolate stout. A stout with cocoa nibs, cinnamon, chilli, coffee and vanilla. ark chocolate mixes with mocha, vanilla and spice, all layered over a smooth nitro-styling you never saw coming. This set-up finishes with a delicate habanero drop kick as the bell sounds. Should be interesting, it needs to be to make up for the other two.

Bull’s Head, Thringstone, August 2018

Only the second ever appearance of Thringstone in these hallowed electronic pages, and both have come this year. The weather forecast this morning looked promising for the evening, so we decided to venture out for a short walk before retiring to the pub for tea.

Due to rather black clouds gathering overhead after the first part of our walk, we decided to cut it short and dive in to the pub a little earlier than planned.

The Bull’s Head has had a number of incarnations over the years. It’s somewhere we regularly pass on the A512, and it comes as no surprise to see it with new branding once a year. It’s now a Stonehouse pub, which means that it specialises in pizzas and carvery (it had been a carvery in a previous life). It was fairly busy for a random Thursday night in August, probably a reflection of the competitive pricing.

We took advantage of that, with the Thursday night deal of 2 pizzas and a bottle of prosecco for £20. This was quite welcome, given that the beer on offer was awful, and there was nothing interesting in bottles. Despite being on the outskirts of the village, this is very much now a “food pub”, not a classic “village pub” where you would expect to find a friendly landlord proud of their well kept cask ales.

img_9505

That said, it’s a reasonable food pub. The pizzas were good, a decent crisp base and a good amount of topping (not skimping and saving on the more expensive crispy duck to keep profit margins up). Free salad too, in a classic Harvester/Pizza Hut “go and help yourself” style.

Good post-walk fodder to keep you satisfied. And I do love to see a crispy duck pizza on the menu, even though I suspect Italians are self-combusting at the thought of such a thing!

Brewdog Fanzine, issue 9, August 2018

Off we go again into the fanzine. This time, a sequel, something new and a mash up.

Ten Ton Truck v2 – 10% – Imperial Stout

Another sequel pops up, and this edition of Ten Ton Truck hits you with dark and rich espresso coffee, a burst of red berry and a deeply sweet chocolate edge combined with a subtle hit of vanilla.

Cloud Cartel – 5% – Session NEIPA

A sessionable (except that 5% is not session) New England IPA with bags of tropical and citrus flavours. New German hops provide myriad notes of melon, pineapple, mango and lime.

Nice nose, gentle hops on the palate, very low bitterness but needs more oats for smoothness. Another fanzine miss I think.

img_9507

Elvis Hammer – 6.8% – Grapefruit IPA

Everything you love about Elvis lands itself front and centre in the form of an explosion of grapefruit. Before you know it, the bitter and bite of Jack Hammer presents itself for a big finish. I have high hopes for this one, as it is a mash up of Elvis Juice and Jack Hammer, which are 2 of my favourite BD brews…

The Needle & Pin craft beer club – dark beer selection box #10 – August 2018

More darkness awaits within…

Arbor – Amarone Bristol Porter – 8.4%

One of the favourite N&P breweries have excelled themselves here with a rare dark beer brew, a barrel aged imperial porter brewed with eight different grains and Bramling Cross hops. The recipe for this strong porter was devised to create complex notes of chocolate, burnt caramel and stone fruit. After fermentation, it was matured in Amarone barrels, which allowed these flavours to mellow and contributed additional touches of raisin & vanilla.

De Struise – Cuvee Delphine – 13%

After the success of the De Struise in a recent Dark Beer Club,  it was time for another one. Their beer Black Albert was used in a new barrel aging project. More than a year ago, Carlo was able to get his hands on a stock of Four Roses Bourbon barrels, and filled them up. This unique creation was originally to be named 4 Black Roses in honour of its heritage, but Four Roses strongly advised against it. As the disowned offspring of Black Albert, the name Cuvée Delphine imposed itself. Savouring the Belgian irony, the artwork on the label is by Delphine Boël.

Rudgate – Ruby Mild – 4.4%

Time to go a bit old school. A dark cherry, ruby red mild, with an aroma of sweet, strawberries, and smoke, tasting soft, rich and complex.

To 0l – Mr Brown – 10.0%

This year’s Mr. Brown is very brown. An intense and full bodied stout, brewed with coffee and matured with cognac oak chips and cedar spirals for richness.

West by Three – Chocolate Milk Stout – 4.5%

This was on draft a few months ago and everyone loved it. This deep and creamy stout is built on a rich chocolate malt foundation and laden with toffee aroma from the Amber and Crystal malts. Is it the closest thing you can get to liquid cake? The rolled oats and lactose sugar work together to create a velvet smooth mouth feel. The sweetness is balanced with a touch of bitterness and some subtle chocolaty notes from the cacao nibs. Enjoy this decadent ale with your favourite roast dinner or rich dessert.

Wylam – Macchiato – 6.5%

Wylam have appeared occasionally in the N&P since opening, but you can expect to see a lot more of them in the fridges and on the taps. This hazelnut praline coffee porter has a complex grain bill for extra body and mouth feel, and a cold brew hazelnut coffee shines through in this winter warming porter.

img_9620