You know it’s big news when Stourbridge gets its first dirty burger eatery.

I grew up in Stourbridge, my parents owned Mayson Chinese Restaurant for the best part of 25 years so I was raised in the catering & service industry. I started working at the restaurant when I was 16, like my older brothers before me, and it taught us all a lot about the industry.

Back then, the nearest Stourbridge had to quality burgers was McDonalds. Today, the High Street is full of chain coffee places, Pizza Express, Wetherspoons and the odd independent eatery smattered between.

Which brings us onto the Cock’n’Bull. This is their first eatery, with the second due to be in Glasgow. When I found out they were opening in Stourbridge only a few months ago, I thought I would check out the place. My parents still live near Stourbridge and as I was having a catch up with my college friend Sarah, it gave me the perfect excuse!

We turned up early evening Friday and it was already packed. We hadn’t booked ahead but were told there would be a short wait and if we wanted to get a drink at the bar, they would let us know when a table was available. No sooner had we ordered our drinks and perused the menu, printed on butcher paper, a table was available.

There’s a good choice of sharers and mains, it was almost too much. The foodie in me just wanted to order a bit of everything but knowing how it was likely to turnout out (i.e. significant left over food!), we went for burgers with a couple of sides to share.

My choice was the Cheese & Bacon Filthy Burger, which consisted of 2 free range Herefordshire Beef patties with Monterey Jack cheese and streaky bacon housed in a brioche bun. The burger was cooked perfect for me, with the saltiness of the bacon counterbalancing the sweetness of the brioche. I don’t often finish burgers but I managed to wolf this down well, which is a good sign that I really liked it!

Sarah went for the Cockadoodle burger, free range buttermilk chicken coated & seasoned in their own recipe crumb with mayo and lettuce. Classic & simple, the coating was crispy, light and slightly salty. She found the brioche bun quite filling, much preferring the chicken itself.

We skipped the fries, something I don’t normally do, and went for sides of onion rings and Asian slaw. The onion rings were done in tempura & black sesame seed batter, which was light if slightly greasy. The Asian slaw was quite heavy on the red onion but tasty nonetheless.

For me, this is good news for Stourbridge, to get a new and different experience. I found the staff friendly and attentive. The next visit will most probably be with Ryan, as he’s already had a mooch at the menu and wants to try all of it.

When: 24/11/2017

Where: Cock’n’Bull, 109 High Street, Stourbridge DY8 1EE

Who: Cock’n’Bull

Now this is something a little different. Though I blog about food so much, I’m not an amazing cook. Patisserie is something I know next to nothing about apart from making a half decent flapjack. If this sounds like you and you want to change it, and you’re free on Tuesday 5th September, read on…

Ever wanted to truly master the art of meringue making? Keen to conquer perfect peaks and piping techniques? Ever wondered what the difference is between French, Italian and Swiss meringues? The Crown Inn in Hallow, Worcestershire will hold its first meringue masterclass on Tuesday 5^th September.

The masterclass will be run by Bakery Product Developer & Pastry chef Elle Townsend, who has designed award-winning cakes for the likes of Harrods, Fortnum & Masons and The Conran shop.

The masterclass takes in a demonstration of fool-proof techniques including:

An overview of the meringue landscape including the difference between French, Italian and Swiss meringue and tips such as ingredients and products to guarantee success

A demonstration taking in fool-proof techniques, how to add colour and creativity and baking trouble-shooting

An opportunity to have a go at piping techniques to create various effects under Elle’s expert guidance

And of course, tasting! Elle will bring a selection of her award-winning meringues for guests to taste

Elle’s passion for food began at Nottingham Trent University, where she realised she could combine her love of baking with her passion for craftsmanship. Following stints in hotels and restaurants, Elle began working with artisan patissiers before moving into product development and cake design, working with Harrods, Fortnum & Masons and The Conran Shop.

Tuesday 5^th September, from 7pm. Tickets are £20 and include a glass of Prosecco on arrival.

To book your ticket simply call The Crown Inn on 01905 640 408.

Follow The Crown Inn’s story here:

Tag: pub

Review: #WifeyWrites – A lot of CocknBull in Stourbridge

You know it’s big news when Stourbridge gets its first dirty burger eatery.

I grew up in Stourbridge, my parents owned Mayson Chinese Restaurant for the best part of 25 years so I was raised in the catering & service industry. I started working at the restaurant when I was 16, like my older brothers before me, and it taught us all a lot about the industry.

Back then, the nearest Stourbridge had to quality burgers was McDonalds. Today, the High Street is full of chain coffee places, Pizza Express, Wetherspoons and the odd independent eatery smattered between.

News: Meringue-You-Can – Meringue making at The Crown Inn, Hallow

NOTE: This is not a sponsored post or endorsement, just news of something happening in the food scene in and around Birmingham you might want to know about.

You know it’s big news when Stourbridge gets its first dirty burger eatery.

I grew up in Stourbridge, my parents owned Mayson Chinese Restaurant for the best part of 25 years so I was raised in the catering & service industry. I started working at the restaurant when I was 16, like my older brothers before me, and it taught us all a lot about the industry.

Back then, the nearest Stourbridge had to quality burgers was McDonalds. Today, the High Street is full of chain coffee places, Pizza Express, Wetherspoons and the odd independent eatery smattered between.

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NOTE: This is not a sponsored post or endorsement, just news of something happening in the food scene in and around Birmingham you might want to know about.

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