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These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. #fingersandwiches #scones #creamtea #sweetscones #strawberries #jam #creamtea 💵 #loughborough #be_lavie #afternoonteatime #teaforteo #potoftea 🚂 The bonus is, you get to see the trains go by on the Great Central Railway route as The Steam Garden backs onto the railway line.
🧁 Top Tier: Black cherry & almond slices, indulgent chocolate brownie, Panna cottaĪccompanying plate: Mini Apple and blackcurrant crumbles with cream. 🍓 Middle Tier: Petite Strawberry topped soft and light scones with Chantilly cream and fruit jam The pastry was perfectly flaky but melt in the mouth! Poppy seed sausage rolls and mushroom filled meat-free option. 🥪 Bottom Tier: Classic egg mayo, cream cheese & cucumber and carved ham & mustard finger sandwiches. ☕️ Refillable pot of tea/ fancy teas or French press coffee The vegetarian options matched the non-veg offerings the quality, presentation and service was nothing less than excellent. The Steam Garden at The Cedars Hotel & Restaurant in Loughborough serves up an incredible traditional afternoon tea. I will always admire her endearing attempts to speak to Dr C in English, even though it’s about time he learnt Gujarati! Coming from totally contrasting backgrounds, being in a mixed-race relationship is something my Nani accepted because I had chosen a life partner who made me happy. The stories of cooking with my Nani are some of my most cherished moments, which I share with my husband today. She subconsciously could even be the precursor to my dining jaunts in some of the world’s best restaurants (I’m sure she’d be happy to take the credit!). In an age when vegetarian food was bland and boring, she showed me it was just as delicious, better for the environment and taught it was more about being resourceful in terms of flavour combinations and pairings.
She may have retired from kitchen duties and passed over the reins to the next generation, but she will always be the one who shaped my precision in cooking, refined flavour palette and desire to experiment. When I Iook at my Nani today, I think of how she left a different life and embraced a new land, with all the struggles that it must have bought. If we had a bunch of shoots or roots, she could somehow use them for something, be it a sauce, a spicy mix or stuffing and you’d never have known their humble origins! She would use up everything, every last tiny existence of a radish, a coriander stem, edible flowers, things that most people would throw on a compost heap or in the bin! She could make a curry out of limited ingredients by using her inbuilt wizardry radar. The one thing that was always a constant, was how she literally would not waste any part of an ingredient. Over the years, especially during my early teens, I watched and learnt to cook from Nani.
#KUBES RESTAURANT PLYMOUTH PATCH#
I used to spy on her watching her vegetable patch like a hawk from the window and if anything, or anyone went within a 10 metre radius of the patch, you could guarantee she’d be out there faster than the emergency services could say 999! Nani’s Sustainable Cooking Style She tended to these daily and with great caution. Nani had a small garden in which she lovingly grew pretty flowers, but she dedicated a section to nurturing her own herbs and veggies.
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