Yesterday (22nd May 2012) was a momentous occasion for the City of Bath, and Prior Park as a torch helped to open our new Children’s Natural Play area. The Playground is situated down near the bottom lake and very near to the Tea Kiosk.
We had a torch relay starting near the Tea Kiosk with Alexa our catering manager, it was then handed on to Martin, our intern from France. He then ran over the bridge and around the bottom lake before handing the torch to Rob, our Head Ranger. Unfortunately we had a few issues with the torch going out but eventually it reach the Play area. This was the signal for Emma our Operations Support Officer to give a rousing opening speech. So now, our younger visitors can make use of this Historic play area.
Oh and by the way the Olympic torch came through Bath as well, but hardly anyone noticed!
We have been busy at work today, starting to create a Natural Play area down near the Bottom Lake and adjacent to the Tea kiosk. We hope this will fire the imaginations of our young visiters, and also be a great deal of fun. This is only phase one of a few improvements to a small area of woodland, which we hope will give a great deal of enjoyment to children and grown ups to. I will tell you more as things progress. But to be going on with here are a few pictures of what we have done so far.
This is Food Bath Food Cycle’s excellent
Wild Garlic Pancakes with Balsamic Vegetables
10 wild garlic leaves
100g plain flour
50g butter (extra butter for cooking)
Pinch of salt
1. Melt 50g of butter in a pan. Once melted transfer into a bowl. Add the eggs, milk and flour and blitz with a hand blender until smooth.
2. Wash, destalk and finely chop the wild garlic leaves. Add to the pancake batter and blend until well mixed.
3. Meanwhile… Take ANY vegeatables! Yes ANY! Use up what you have. Courgettes, tomatoes, asparagus, and peppers all work nicely but any combination will do. Fry on a medium heat and add salt, vinegar and balsamic vinegar towards the end of cooking.
4. Now heat a dry pan on a high heat and add a blob of butter. Once it has melted and is about the size of a 50p piece ladle in some pancake batter and allow it to expand letting the oil remain on the outside (for crispy edges!)
5. Cook as normal gently easing up the edges to loosen the pancake. Flip, cook and serve with your balsamic vegetables. Yummy additions are: pesto, tomato relish, goats cheese!
It seems to have rained hard all day. This can be immensely frustrating when there are plenty of things to do outside. Sometimes though it is counter productive mucking about in the mud! So with that in mind I spent the day indoors updating our Bird guide posters that we have around the Tea Kiosk area. These are used to inform the visitors of the birds they are likely to see while sitting drinking their coffee. We hope sometime soon to improve the interpretation around the cafe area and these will be central to that.
Here is a message from Alexa our Catering manager
Prior Park would like to say a HUGE thank you to…
Lemon’s and Honey Cookery School
Bath Soup Co. and
The Thoughtful Bread Company
Fantastic cooking demos. on Sunday guys! So much energy and lots of fresh ideas on how to make yummy wild garlic delights. There’s something very special happening in Bath at the moment with a lot of momentum behind local, ethical and wholesome food and we’re so excited to be part of it. We will be trying out every one of your wonderful recipes this fortnight and look forward to working with you again.
Thank you also to the crowds that braved the uncertain forecast and turned out to watch, taste and get stuck in. It was a lovely friendly atmosphere and we hope you went home inspired! Remember if you come up with any culinary masterpieces at home you can email them to us at email@example.com for the chance to win a free evening cookery course worth £45 at Demuth’s Vegetarian Cookery School.
Anyway, big love to all involved and don’t forget that there’s more to come next Sunday 29th… Tyntesfield Estate will be cooking up a mouth-watering lamb with wild garlic crumb and savoury spring custard at 12 noon. And at 2pm volunteers from the charity Bath FoodCycle will be improvising a feast from waste food and making leftovers into wild garlic wonders!
Hope to see you there,
She adds a STOP PRESS
There will be face painting during the second demo next Sunday from 2-3pm to raise money for FoodCycle
Thanks Alexa, here are some pictures she and Katy took.
This coming Sunday (22 April) we are having some cooking demonstations on how to cook and use Wild Garlic. These will be at 12pm, 1[m, 2pm, 3pm. The 3pm slot is an additional one by the Thoughtful Bread Co. who are going to show how to make Artisan Wild Garlic Bread, Griddled crackers adn Blue Cheese Muffins. You can almost smell the delights already. Oh and do not worry if it rains we will have shelters.
Here is a little bit of publicity for our ‘Gorgeous Garlic’ event
We are haveing a series of wild garlic cooking demonstrations by the lake showing you how to use this delicious and abundant plant. Gather it from the slopes as you walk through the park, then watch wild garlic go from picked to plate before your very eyes!
Take home recipe cards and experiment at home or enter your own Wild Garlic recipe into our competition for your chance to win a £45 voucher for the Vegetarian Cookery School. All demos and tastings are completely free and shelter will be on hand in case of rain.
Sunday 22nd April
(World Heritage Day – free entry to the garden)
12 noon – Simi’s Kitchen.
Local chef and organic food advocate Simi Rezai introduces us to wild garlic and shows us how to cook up two mouth-watering dishes. Her stunning wild garlic saag aloo will be served all fortnight at Prior Park’s tea kiosk.
1pm – Lemon’s and Honey Children’s Workshop
Julia Handel of Lemon’s and Honey Cookery School in Wellow specialises in cooking for children. At the moment she is getting youngsters excited about local and wild foods. Her hands-on workshop is for kids of all ages so come prepared to get messy!
2pm – Bath Soup Co.
Social entrepreneur Dominic Povey of Bath Soup Company and his head chef will demonstrate how to make a delicious and hearty wild garlic soup. Tasting sessions with wholesome wild garlic bread from The Thoughtful Bread Company.
Sunday 29th April
(Normal garden entry rates apply)
12 noon – Tyntesfield Estate Chefs
Talented chef James Blakemoor from National Trust’s Tyntesfield Estate will share his tips and tricks, whipping up a rack of lamb with wild garlic crust among other delights
2pm – Bath FoodCycle
FoodCycle is a charity dedicated to reducing food waste and redistributing edible food surplus to those in need. Volunteers will demonstrate ways to turn your leftovers into yummy meals – using wild garlic as the secret ingredient!
Why not come along and enjoy the garlic in all its forms.
At the beginning of February we will be open 7 days a week from 10am onwards. To let everyone know what is happening in and around the garden Katy our Visitor Experience Manager organised a meeting of all the Catering and Visitor Reception staff. Everyone was told all about all the projects around the park and all the events that will be happening, from simple walks and trails to Shakespeare and Zen. More mundane things were also discussed such as rotas, opening times, procedures etc.
We will tell you more about events and projects as they happen, but won’t be dwelling on rotas.
It is a non stop job at the moment dealing with the falling leaves. We had a team of 3 blowing them off the paths and grass areas nearly all day yesterday, only to find a whole new carpet has arrived this morning. Still they make the place look really great and of course it’s great fun using the blowers.
Our new bird feeders are well and truly up and running with a constant stream of visiting birds (and squirrels) to them. They definitely add colour to the whole place.
It is always good to meet followers of these pages, like I did on Wednesday in the garden at Dyrham. Any comments or feedback would be gratefully received.
We’re all warm and cosily tucked up in the office today but I ventured outside to take a few pictures in the rain. All our Halloween decorations are looking a bit bedraggled and forlorn but I managed to find some red berries that still looked cheerful! Huge respect to all the brave visitors who have ventured out into the garden, at least we have some lovely spicy pumpkin soup in the tea kiosk to warm them up!