Brothers’ taste of Cotswolds

Cotswold Journal: The Fabulous Baker Brothers Henry and Tom filming at The Chestnut Tree. The Fabulous Baker Brothers Henry and Tom filming at The Chestnut Tree.

FOODIES enjoyed a taste of the Cotswolds when two talented bakers visited Bourton-on- the-Water to find a new iconic dish for the area.

Henry and Tom Herbert – also known as the Fabulous Baker Brothers – spent a week filming in the village to find a new signature dish that best represents the Cotswolds.

Their visit was part of a new series which will see the pair give traditional British eateries in tourist hotspots a hand with spicing up their dishes.

Residents and tourists tucked in to three dishes which the brothers felt represented the area with Tory cobbler – made with pheasant – chosen as the winner.

Sue Wood and Richard Church, who own The Chestnut Tree tearooms in High Street, worked with the duo all week to come up with new dishes, and created their own Donnington trout pate.

The couple only moved to the village from Kent just over a year ago after falling in love with the area.

“We decided to take part as it’s to promote local food which we were already doing at the restaurant serving local trout and sourcing local meats,” said Ms Wood.

The Herberts have been baking in Chipping Sodbury since 1920 and Tom is the fifth generation to carry on the family tradition.

“It’s a real homecoming for us,” he said. “We’re going all around the country. It’s really our home turf. It’s the tourist hotspot in the Cotswolds.

“The aim is to create an iconic dish. We want to show people visiting here it’s not just about looking at the amazing scenery.

“There’s amazing food here but you’ve got to know where to look.”

The show is due to be aired on Channel 4 in the new year

Comments

Comments are closed on this article.

click2find

About cookies

We want you to enjoy your visit to our website. That's why we use cookies to enhance your experience. By staying on our website you agree to our use of cookies. Find out more about the cookies we use.

I agree