Quite a Stir - talk show

08/09/2026

Steal of a deal.

Join us on our Brixham Seafood feast cruises. Booking online www.goboattrips.co.uk

08/09/2026

Throwback to the cookies in NYC, they looked impressive but tasted like a farleys rusk.

07/09/2026

New on the blog by Bohémien

After the abundance of summer, mushrooms bring something completely different to the table. Earthiness, umami, texture and an almost savoury depth that makes them incredibly useful in the kitchen. I think mushrooms are also one of those ingredients that are very easy to get wrong. They’re often cooked too gently, crowded into a pan and left to steam rather than colour. They’re drowned in cream or butter in an attempt to create flavour that was already there. When they’re good, they don’t need much help. That woodland flavour can really carry a dish on its own. The difficulty is learning how to bring that flavour out. Different varieties behave differently, of course, but generally I want mushrooms to have the opportunity to develop proper colour and concentrate their natural deep flavour. September is when I really start wanting to cook with them

I think September is one of the most exciting months to cook in because it isn’t really about one season or the other. It’s about transition. The last parts of summer are still there, but they’re beginning to disappear. The ingredients become darker, The flavours become deeper And gradually, without anyone really deciding that it should happen, the cooking changes with them. Wild game arrives, Mushrooms begin appearing in the woods, The final cherries disappear. And the kitchen starts to move towards autumn. For me, that’s what seasonal cooking is really about. It’s not about rigidly deciding that something can only be cooked in one particular month. It’s about just paying attention. Understand what is available, when it’s at its best and what it naturally wants to become. September doesn’t ask us to abandon summer. It simply starts reminding us that autumn is coming. And, after months of cooking lighter, brighter food, I’m quite happy to welcome it.

September is an interesting month for cooking. It sits somewhere between two seasons. There are still traces of summer everywhere. The last tomatoes are hanging on, late fruits are still appearing and the markets haven’t quite lost their colour. But underneath it all, things are beginning to chang...

07/09/2026

It’s rare that I share tribute acts, as I’m all about supporting original material, but I think this one deserves a shout!

REYONCE will be live at Murray’s Bargoed on Friday 18th September, delivering a spectacular live show complete with backing dancers.

Her tone is incredibly close to Queen B herself, and her energy is infectious and uplifting. If you’re a Beyoncé fan, this is definitely one not to miss!

06/09/2026

Tucked away in the historic heart of Swansea city centre, Sessions by Mumbles Brewery offers a quaint and quirky escape where you can sip award-winning local cask ales or speciality coffee by day, and unwind with vibrant live music and a unique, long-lasting happy hour by night. I instantly fell in love with the place.

06/09/2026

Wayne and Kaye Morgan at Bistro 8, looks good.

06/09/2026

Plentiful buffet, hot, freshly cooked, good variety, lovely staff and all for £16 bargain!

06/09/2026

From our lovely Alan
Sunny day here so a custard slice coffee and Fablas ( the name is true) ice cream…bliss…

06/09/2026

Throwback to last year Susan Richards birthday spa day at The St David's Hotel. We should definitely have another spa day, maybe The Vale this year Susie?

06/09/2026

More birthday indulgence from Susan Richards with honeycomb cheesecake, and a sticky toffee pudding sundae. Sounds good to me 😋 😋.