Blogger Nick Rapps was brought up in Chew Valley. After becoming a butcher’s apprentice nine years ago, the 27-year-old is now head butcher of Sheepdrove Organic Farm’s butcher’s shop in Bristol.

On a snowy day in February, Sue Miles, from Homeopathy at Wellie Level (HAWL), gave a talk on homeopathy for farm animals at our Eco Conference Centre.

Organic standards ban the routine use of antibiotics so alternatives for treating farm animals are vital. Sheepdrove has always used homeopathy on the farm.

Organic husbandry works on the principle: prevention is more powerful than cure. We aim for healthy conditions so the animals don’t get ill in the first place. Sheepdrove’s livestock are outdoors as much as possible, grazing on organic pastures with healing herbs, and living in family herds. All this helps reduce stress and create positive health so animals can withstand disease.

But what happens when an animal gets ill? Homeopathy fits well with organic principles because it is non-toxic. The original substance in the remedy is so diluted, there is hardly any left to measure by the time it is used.

It sounds mad. How can it work? As Sue Miles explained, there is not enough of the original substance to cause adverse side-effects but just enough to stimulate the body’s natural ability to heal itself.

‘We have yet to find a scientific explanation for homeopathy. It will come,’ she says. ‘The thing is – it works.’

Although science does not know how this 200-year old system works, there are many studies to show it does. The animal does not know it is being treated so it can’t be the placebo effect. Farmers like homeopathy because there no worries about antibiotic resistance or toxins going in the food chain. Farmers are practical – they wouldn’t use something that did not work.

The key is to identify symptoms, preferably before the animal gets ill, when it is ‘not quite right’. The more precise the observations, the more accurate the remedy. You need to know your animal. Is it standing in an odd position, away from the rest of the herd or flock? Are its symptoms worse at night? Is it thirsty?

The symptoms are treated like for like. In other words, you chose the remedy that would, in its original state, produce those very symptoms. For instance, if an animal has red, inflamed eyes then a farmer or homeopathic vet might choose the remedy Allium Cepa or Red Onion because onions can cause runny eyes.

Homeopathy does not treat disease by killing it with antibiotics. It’s about looking at the animal as a whole, holistically. Homeopathy, like organic farming, sees symptoms as messengers, giving information that something is wrong: the animal needs help to raise its natural ability to resist disease.

As a butcher, I must add that a healthy animal produces the best-tasting meat.

www.wildwalks-southwest.co.uk

www.wildwalks-southwest.co.uk

In this blog I will be telling you all about some of the best wild foods that are seasonally available for you to enjoy. There are literally hundreds of wild foods in the UK and some of them are really delicious. In fact some of my favourite foods are only available in the wild and I positively look forward to them appearing in the countryside so that I can enjoy them.

There has been a resurgence of interest in wild foods over the last few years. And why not? They are organic, they are free and they are a means of introducing new flavours and textures into your diet that are not commercially available.

Many people are hesitant about this subject, and probably for good reason. It is just as important to know what you are picking as to know what not to pick. I’m a cautious man myself, no doubt a useful attribute for someone who does forage. However there are some excellent foods out there which are very difficult to mistake for something else and largely those will be the ones I’m telling you about.

The fact that we all don’t pick wild foods as a matter of course is a very recent phenomenon. We only developed agriculture about 4000 years ago. So before that all the food was wild, and indeed all our modern foods have their origins in the wild. Apart from Maize, even today nobody can find the wild origin of that.

The industrial revolution was only 200 years ago, which caused many people to move to cities and a lot of our collective knowledge about wild food to be temporarily lost.

The supermarkets only became widespread in the 1950’s and before that any country person would not have passed up a free meal and especially when travel was so much more difficult than today.

The laws surrounding foraging are quite complex and subject to many strange nuances. However generally speaking we have a common right to gather flowers, fruit, foliage and fungi as long as it’s not for commercial gain and we are not trespassing to do so.

So if you want to try your hand at this then follow this blog on a monthly basis. I can promise you that you will discover a good selection of versatile and delicious wild foods that you are unlikely to find even on the finest menus.

As an introduction to this subject you can watch the five minute video above which I made to engage people in the subject and to demonstrate the remarkable diversity of wild foods available in a very small stretch of ancient hedge.

Alan Cree will be running ‘An Introduction to Wild Food Foraging’ classes at Harts Barn Cookery School from May this year – visit the website to book your place.

www.rickstein.com

Eat

Browns Restaurant (pictured) is a cosmopolitan restaurant offering local ingredients with a Mediterranean twist. Popular dishes include South Devon steak, Brixham crab and seafood paella. You can also stay the night in the stylish bedrooms. Cafe Alf Resco in Lower Street is a much loved quirky cafe serving top notch breakfasts, suppers, and which also has B&B rooms and a flat for hire. Mitch Tonks majors in local seafood cooked over a charcoal fire at his restaurant The Seahorse, and also owns the Rockfish Seafood and Chips Family Restaurant on the South Embankment and a takeaway on Lower Street. The Angel, Restaurant Angélique, was a new entry in the 2012 Good Food Guide and has just gained a new head chef, Stephen Bulmer. If you’d prefer to make your own dinner, visit cookery school Manna from Devon which runs a range of courses. Try Jan and Freddies Brasserie in Fairfax Place for relaxed dining in the two AA rosette restaurant.

Shop

Treat yourself to some traditional ice cream made by the Dartmouth Ice Cream Company in Lower Street, founded in 1928. Traditional flavours are joined by more unusual ones, such as turkish delight and Devon cream tea. Track down some smoked fish from the Dartmouth Smokehouse, which has won praise from the likes of Heston Blumenthal. For deli food, try Smith Street Deli, located inside the Anzac Street Bistro.

Stay

Dart Marina Hotel and Spa is a contemporary hotel close to the River Dart. It’s currently undergoing refurbishment and will be opening a new restaurant over the Easter bank holiday weekend.

Eat

Wine lovers should make a beeline for Bustophers Bar Bistro, where owner Tom Hancock sources wines from a small number of hand-picked suppliers. Those in search of fine dining will love Tabb’s Restaurant on Kenwyn Street, which serves contemporary dishes made with the best seasonal and local produce – and fantastic homemade chocs. Or visit Saffron on Quay Street to sample the weekly-changing super seasonal kitchen menu, which is also great for kids’ dining. Archie Browns cafe is worth a visit for its tasty vegan and vegetarian cuisine and fabulous cakes and puds (pictured). Fish lovers head to Indaba Fish and Seafood restaurant to enjoy the day’s catch cooked with contemporary flair. Cosmopolitan Vanilla Bar is a great destination for a light lunch and coffee or visit in the evening to enjoy a cocktail and soak up the atmosphere. If you’re looking to satisfy your sweet tooth, try La Creperie and Tilly Mint Cakes on New Bridge Street for indulgent cupcakes, or visit Charlotte’s Tea House on Boscawen Street for a nostalgic afternoon tea served by ladies in white pinnies.

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Truro’s foodies are well-served by Lemon Street Market, which is home to The Larder deli, Halzephron Herb Farm Shop and bread from BakerTom. There’s a weekly farmers’ market packed with gourmet goodies including olives, game and fish. Lavender’s Delicatessen in Victoria Square offers a range of Cornish cheeses, charcuterie and own-made baked food – make sure you try the popular Miner’s Pasty, which has meat at one end and fruit at the other. Cheese lovers should definitely visit The Cheese Shop in Ferristown which stocks up to 70 different varieties, plus lots of expert advice. Another place for indulgence is Chocolate Experience in Pydar Mews.

Stay

Mannings Hotel is an elegant Georgian townhouse in the centre of Truro, just off Lemon Quay. Its period facade hides a chic modern interior and a popular bar and restaurant. On the edge of the city centre lies the stately Alverton Manor, home to the Terrace Restaurant. Try Alverton’s honey, made on site.

Eat

The Chef’s Table (pictured) on Long Street is run by Michael and Sarah Bedford. Michael is a well-known chef in the area, having held a Michelin star at his former restaurant The Trouble House. Sit around the open kitchen and enjoy dishes prepared by him or visit the cookery school and deli also on the premises. Also visit The Close Hotel which might date back to the 16th century, but which has stylish decor that gives it a fresh, airy feel. Make time to visit the elegant Garden Restaurant for a refined dinner in the evening. Head chef Edward Cracknell’s menus feature contemporary British fare with a strong Mediterranean influence. If you’re after a more informal meal, head a little way outside Tetbury to The Royal Oak at Leighterton, which offers everything from traditional pub fare to an a la carte menu. The Grade II listed building has been renovated and given a modern feel, while still respecting its roots.

Shop

For local goodies, head to HRH’s Highgrove Shop on Long Street for some right royal treats including produce grown on the estate, kitchenware and a range of handmade preserves, apple juice, champagne and The Prince’s Ginger Liqueur. Also on Long Street, you’ll find Quayles Deli, a little shop crammed with everything from olives to quince jelly, with fresh bread from its French baker. For all your cheese needs try the award-winning House of Cheese and buy some meat from the wonderfully traditional Jesse Smith Family Butchers. The Oxford Wine Company is the place to pick up a bottle of anything from a nice red to cider or sake. On the way in or out of Tetbury take a detour to Williams Fish Market and Foodhall in Nailsworth, it’s a great find for its deli and oyster bar. And don’t forget to visit Hobbs House Bakery on Church Street.

Stay

Calcot Manor is a 14th century manor set in 220 acres of rolling Cotswold countryside and home to two restaurants. The Gumstool Inn in the hotel grounds is perfect for a relaxing pub lunch. In the winter you can sit by a crackling wood fire and in the summer dine out on the terrace. For fine dining visit The Conservatory and enjoy views across the grounds.

Inspired by the night markets of Asia, with the bustle of people, clatter of plates and sizzle of dishes cooking, Za Za Bazaar by Bristol’s harbourside is more of a street-market smorgasbord than restaurant.

Serving cuisines as varied as Indian, Chinese, Vietnamese, Tex Mex, Italian and even some British classics, Za Za Bazaar, which only opened at the start of December, is the biggest restaurant in the country.

Among its vibrant and quirky interior, each cuisine has its own area and chef. Dishes are freshly prepared in front of you, whether it’s Vietnamese pho, sushi or Indian naan breads, and the diner decides what sides, dips and garnishes they want to add.

Head chef Vinay Reddy helped hand-pick each chef from across the world to serve up each of their traditional cuisines. With its all-you-can-eat set lunch and dinner price, it’s impossible to feel you’ve sampled even a small percentage of all the dishes and drinks in one sitting (and believe us, we tried), so it’s definitely one you could return to again and again, especially with a group, as there’s plenty of space. It’s an ideal venue for an after-work Friday night with colleagues or a family Sunday lunch to suit all tastes.

Insider tip: If your favourite dish is missing from the different cuisine menus, ask the chefs to make it for you. If they can’t rustle it up for you there and then, they promise to have it ready for your next visit.

And the best bit? If you want to start your meal with ice cream, cheesecake and pannacotta, you can. Chaos can be creative when you create your own order. JW

It’s a family run operation with Graham Cuthbertson cooking and his wife Sally running the front of house. The restaurant is even named after Sally – Asquith was her maiden name. Graham’s previous career was as a chef for Air Chief Marshall Sir Jock Stirrup, and true to form, he has some serious planning in place to showcase the best seasonal wares in dishes prepared with precision.

Situated in a 19th century building, the period features blend seamlessly with cool, monochrome décor which is softened by a glowing stove and scattering of candles to create a warm, intimate atmosphere.

Reassuringly, there are just four or five options for each course and everything is made in house, including some fantastic fresh bread. Graham works closely with local suppliers such as Cornish Game, and juicy Cornish venison is paired with the sweet sharpness of pickled red cabbage, crispy shallot, a pancetta crisp and creamy potato.

Don’t skip the dessert course as there are some proper guilty pleasures to be had: a fragrant lemon cream is beautifully presented with a sprinkle of dried raspberries, fresh raspberries and delicate pistachio biscotti on the side, while the chocolate tart is packed with intense cocoa flavour without being cloying, and accompanied by smooth praline ice cream.

There’s also a varied wine list and drinks menu which includes Camel Valley wines, champagne, port and madeira to accompany each course. SO