New Milton Advertiser 30th Oct 2020

Friday 30th October 2020 · 23

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Hotel restaurant has all the raw materials for incredible dishes by Roz waters

MEMORIES of wartime Christ- mas cake and Jewish chick- en soup with dumplings were sparked by an appeal to older residents for handwritten reci- pes for a new cookbook. Artist Jonathan Oldfield has asked for cherished family rec- ipes for a “lockdown cookbook” to help younger people and families looking for culinary in- spiration. His call was answered by Colten Care’s Linden House in Lymington which looks after dementia patients. Residents there were delighted to have the chance to rekindle mem- ories of family favourites they once cooked themselves. One resident Helen put for- ward her recipe for kreplach, a Jewish speciality, consisting of chicken soup with dumplings. Helen said: “We often referred to chicken soup as ‘Jewish pen- icillin’. If ever you were feeling unwell you could always be as- sured that after a bowl of soup you would feel much better. “On my wedding day I was given a present of a cookbook written by the Jewish food writ- er Florence Greenberg which included the soup and kreplach NESTLED in the idyllic grounds of Lyndhurst’s Lime Wood Ho- tel, Raw and Cured restaurant has been delivering a colourful menu inspired by raw plant- based food for the last decade. Open daily from 8am-5pm, the tranquil and cosy restau- rant and food bar is co-located with the hotel’s award-winning spa overlooking a courtyard garden. The ethos is straightforward: delivering super tasty, highly nutritious plant-based dishes that leave you not only satisfied but feeling invigorated and re- freshed. Creative chef Sheila Hulme (61) has been at the helm since the launch. For her, raw food is more than just a dining con- cept, it’s a very personal life- style choice. A Cordon Bleu- trained chef, who spent many years working in the high-end private catering industry, She- lia and her family became ad- vocates for eating a raw food diet when her late husband was taken sick. She said: “It all began when my husband was terminally ill – we started looking into raw food and my interest really de- veloped from that point. “The main idea is to return, a bit, to where food came from. A lot of the food we eat is often quite processed and distant from the original ingredients. I love the challenge of reimagin-

for £30), including the wonder- ful Isle of Wight tomato salad with lime, chilli and coriander, the R&C noodle salad with su- per greens and goddess dress- ing, and the charcuterie plate served with house pickles and focaccia bread. Beautifully presented, in a riot of colour, the outstanding dishes were not only packed with flavour and texture but also incredibly satisfying. For an extra vitamin boost I enjoyed the Ruby Roots juice – an invigorating blend of beets, carrots, oranges and parsley, which was really refreshing. The food was quite simply incredible – delicious and fill - ing, with superb flavours and vibrant colours. Portions were very generous; in fact, I was left feeling so full our server kindly offered to box up what was left of the charcuterie, breads and salads to enjoy later (another benefit of raw food). As early advocates for the raw food movement, the pas- sion, planning and precision which goes into preparing the beautiful dishes is testimony to the fact that for Shelia and her team, raw food is more than just ideology – it’s a way of life. Raw and Cured is open daily to the public with regular spe- cial offers to combine dining with spa treatments. To find out more visit www.limewood hotel.co.uk/food/raw-and-cured

Raw and Cured is in Lime Wood Hotel’s spa

ing a well-loved dish using raw foods.” Banishing the myth that healthy food can’t be tasty, Raw and Cured has recently launched a new autumn menu featuring a colourful array of smoothies, juices, salads, cured meats and even sweet treats with no added sugar. Sheila said: “We opened 10 years ago virtually to the day. Our menu looks a little different now and we have grown what we do and offer but the ethos is the same. “We were certainly a little bit ahead of our time – at first peo - ple couldn’t really understand

the idea. I think there is a per- ception that if food is cold and raw, like a salad, then it won’t really fill you up. “But we have really won lots of people round who weren’t sure at first and we have lots of guests and many locals who come back to us regularly.” Although elements of the menu are cooked, such as the soup of the day and noodles for a super green salad, other methods are also used to in- tensify flavour. Meat and fish are cured in Lime Wood’s own smoke house, and many of the vegetables featured on the menu are dehydrated to add

texture. Sheila said: “We source as much as we can locally and grow herbs in our rooftop gar- den. We hope to expand to grow more vegetables on-site in the future which would be wonder- ful.” A two-course breakfast (£16.95) which includes fruit juice and tea or coffee, is served daily from 8am-11am, followed by a “grazing” lunch time menu which is available from mid- day-5pm. During my recent visit to Limewood I sampled a selec- tion of the dishes from the graz- ing menu (£10.50 each or three

Sheila Hulme with head chef Luke Holder

Cooking up old favourites for artist’s book

get in the way of friends who would visit the family. “Our large kettle was always on the range boiling for the many pots of tea that would be made and drunk day and night.” Mr Oldfield’s quest for recipes had been inspired by a hand-

written cookbook that original- ly belonged to his great-grand- mother Glady’s Mabel Beard. Once completed, the collection will be kept at SpudWorks art gallery in Sway where it will be updated regularly. Visit www.spud.org. uk/artistoutofresidence

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Jonathan Oldfield

Pat said: “Christmas was al- ways an especially exciting and magical time and I remember my mother swapping and pool- ing ingredients so that the cake could be made. “I loved standing beside her, stirring the mix, adding six- pences, making a wish and, of course, as all children love to do, scraping out the bowl and giving my approval. “I also remembered fondly being told by my mother to sit in the corner of the kitchen in the big rocking chair, so I didn’t

Helen Davison (left) and Janet Thorp with Chef Steve Gates

Another recipe, from a res- ident called Pat, is for a “war- time Christmas fruit cake”

with ingredients including cold, strained tea, a slug of brandy or rum, and warmed black treacle.

recipe. I passed it on to my son to enable him to continue our Jewish traditions.”

Sunday Prix Fixe Menu 25% OFF *Available until 22nd Nov 2020

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THE COMPASS INN

La Blaireau and the A&T are delighted to offer this fantastic prize to one lucky winner. To win just answer the question below: What Village can Le Blaireau

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be found in? A: Lymington B: Brockenhurst C: Sway

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Entries should be sent to La Blaireau competition, Advertiser & Times, 31-33 Compton Road, New Milton BH25 6EQ or email your details to competition@adt.press (put "La Blaireau" in subject line). One entry per person by post or email (not both). All entries must be received by Monday 2nd November. Name ________________________________________________________________________________________

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Address _____________________________________________________________________________________

TO BOOK : 01 590 623032 www. l eb l a i re au . c o.uk

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Telephone ___________________________ Email address ______________________________________ Terms and Conditions: Valid for 6 months from issue excluding 24th-31st December 2020. One entry per person by either post OR email. The first entry picked at random will be deemed the winner. The Editor’s decision is final and no correspondence will be entered into. Photocopies of the entry form will not be accepted. Employees of the Advertiser & Times Ltd or their immediate family members may not enter the competition. The prize can be collected at the event or delivered to your home. Entries must be over 18 years of age. Proof of posting is not regarded as proof of entry or receipt. The winner will be announced in the A&T on 6th November 2020. Promoter: Advertiser & Times Ltd, 31-33 Compton Road, New Milton BH25 6EQ.

MENUS CAN BE FOUND ONWEBSITE www.compassinn.co.uk • 02380 812237 The Compass Inn, Winsor, nr Cadnam SO40 2HE

Brockenhurst , Hampshire, SO42 7RH