I went to the market…
…and I bought fresh stocks from Badlesmere, some traditionally reared pork chops, local mackerel, bread pulled straight from the oven and vegetables collected that morning from Kentish farms.
I sat and had a fine sandwich from Jonnie Sandwich with a glass of wine from Clive and pondered Sunday lunch. The seasonal restaurant menu inspired local venison, celeriac, black pudding and cobnuts.
The Butcher gave me cooking advice for the haunch of Stour Valley venison and I grabbed the black pudding from Murrays General Stores. The Cheesemakers of Canterbury furnished me with their own Ashmore and other fine cheeses for a board, local juices and homemade pickles.
At Wild Goose, folk were enjoying hedgerow-inspired cocktails and little dishes. Next time, I thought…