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Cotswolds Classics…
Venturing away from our New Quebec Street HQ and a busy London we headed to the countryside for some fresh air and hearty lunch. Photographed in and around our favourite pub in The Cotswolds, The Bell in Langford, our autumn/winter collection feels right at home…
Peter Creed and Tom Noest, born and bred Cotswold gents, reopened the doors to The Bell in Langford (a much-loved local pub and a favourite of mine) in late 2017. Together they now run 5 excellent pubs in The Cotswolds, all offering a modern country pub feel and the pairs' love for a hearty, classic, British menu; with a strong focus on great hospitality.
The Bell remains a favourite, close to home and feels like home…
Our new season Shetland wool crew neck and cable knit jumpers layer effortlessly with denim, brushed cotton shirts, a classic Grasmere gilet and chore jackets. Perfect for a winter stroll - to the pub or further afield….
A recipe from The Bell Inn
(taken from our launch edition of The Yarn)
Venison, Ale & Prune Pie
Mash & Greens
Pie mix:
3kg venison shoulders, shanks & trim (5cm dice)
1kg pancetta, (skinned and 3cm dice)
10 garlic cloves, halved
10 sliced shallots, peeled and halved across
Handful of rosemary & thyme
1 celeriac, chunky
10 carrots, chunky dice
500g cooking red wine
Stock to cover
400g prunes
2 pints hooky ale from bar
In a heavy saucepan, saute the pancetta until coloured and rendered. Remove from pan
Add venison to pancetta fat and saute until golden brown on all sides, remove from pan
Add the vegetables and sweat down, then add the pancetta and venison back to the pan
Deglaze the pan with red wine, and put everything into a deep gastro tray
Cover with stock and braise in the oven at 140c until the meat is soft
Season generously and adjust consistency as required
Add prunes last minute so they don't break down
Suet pastry:
500g minced suet
1000g self raising flour
500g ice cold water
10g maldon salt
Mix the suet and flour until resembles bread crumbs
Add the water and salt, don't add all of the water as may not need all of it
Wrap in cling film and use as required
To build the pie:
Place a bone marrow bone in the middle of the dish, and fill the dish about 90% full around the bone. Cover with the pastry (rolled to pound coin thickness) and roll around the bone so its sticking out
Glaze with egg yolk & milk
Bake at 190 for roughly 25 mins
Season the top with maldon salt
The Bell Inn, Langford, Nr. Burford. GL7 3LF
