Author: John Grindle

  • Review of the cocktails at Slug and Lettuce in Weymouth

    Review of the cocktails at Slug and Lettuce in Weymouth

    Review of the cocktails at the Slug and Lettuce in Weymouth The Slug and Lettuce in Weymouth has only been opened for three weeks and I have already heard good reports, so when we were asked to review their Cocktail Masterclass, we jumped at the opportunity. Inside is bright and modern, plenty of seating and […]

  • Review of Yalbury Cottage in Lower Brockhampton

    Review of Yalbury Cottage in Lower Brockhampton

    Review of Yalbury Cottage in Lower Brockhampton Yalbury Cottage (YC) has been on our “must visit” list of restaurants for a long time now and the generous gift of a YC voucher from our friends, gave us the opportunity to visit. Yalbury Cottage is in Lower Bockhampton, glorious Hardy countryside, within easy reach of the […]

  • Launch of Vinny at Six in Dorchester

    Launch of Vinny at Six in Dorchester

    Launch of Vinny at Six in Dorchester Vinny At Six is a new independent Lounge bar and restaurant for Dorchester’s discerning grown-ups. Offering something different – intimate with a friendly atmosphere. Dedicated to bringing unrivalled quality in drinks, food and service. Well that’s what is says on the tin and we were very interested on […]

  • Review of Feed the Soul in Godmanstone

    Review of Feed the Soul in Godmanstone

    Review of Feed the Soul in Godmanstone Nestled in the beautiful Cerne Valley, Feed the Soul (speciality health food & cafe) run by Alexandra Beer, has been serving some beautiful fresh and vibrant food for the past six months. All the food in the cafe & shop is organic, plant based; a place especially for […]

  • Review of Catch of the Day in West Bay

    Review of Catch of the Day in West Bay

    Review of Catch of the Day in West Bay “Never judge a book by its cover” – this was said to me recently when I dismissed a restaurant because of it’s appearance, once inside we enjoyed wonderful food, with excellent service. I had this in mind as I wandered over to investigate a wooden shed […]

  • Review of the Stable Pizza Cider Experience

    Review of the Stable Pizza Cider Experience

    Review of the Stable Pizza Cider Experience In February 2012 we attended the launch party of the Stable Pizza in Weymouth. Things have moved at a pace since then, now they are in seventeen locations across the country, with four in Dorset (Bridport, Weymouth, Poole & Bournemouth). Richard and Nikki Cooper’s concept of combining pizza […]

  • Review of Dorset Salt Co

    Review of Dorset Salt Co

    Review of Dorset Salt Co The Romans were the first to harvest salt from the sea around Portland and a young entrepreneur Jethro Tennant has just revived this ancient industry with his company, Dorset Salt Co.  After finishing university Jethro was out of work contemplating what career path he could head down. Then one day […]

  • Recipe for Dairy Free Smoked Mackerel Pate

    Recipe for Dairy Free Smoked Mackerel Pate

    Recipe for Dairy Free Smoked Mackerel Pate After trying to cut out some of the dairy from my diet, here is my adapted smoked mackerel pate replacing the cream cheese with a little blitzed chick pea. You can find other delicious recipes on our Dorset Recipes page.  [lt_recipe name=”Dairy Free Smoked Mackerel Pate” servings=”2″ prep_time=”10M” […]

  • Review of the Langham Wine Estate Vineyard Cafe in rural Dorset

    Review of the Langham Wine Estate Vineyard Cafe in rural Dorset

    Review of the Langham Wine Estate Vineyard Cafe in rural Dorset Langham Wine Estate is one of the leading lights in the evolution of fantastic Dorset fizz and now they have just opened the Vineyard Café, headed up by Chef Andrew James. The cafe is a natural progression for Andrew’s business, which has been catering […]

  • Review of Black Cow Vodka and Distillery Experience

    Review of Black Cow Vodka Products and Distillery Experience Making vodka out of just 100% cows milk was the invention & dream of Jason Barber, aided and abetted by his old friend Paul Archard (Archie). The milk whey which is a byproduct of cheese making, is fermented into a beer and distilled into the now […]