Word: pern
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Dates: during 2000-2009
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...salad garnish or "fried pork pojarski served on a bed of rocket with a cordon of sauce smitane" for a pork cutlet in cream sauce. "Good pubs rely on the quality of their cooking, not the quality of their verbosity," says Aird. That could easily be Andrew Pern's mantra. The owner and head chef of The Star in the village of Harome, Yorkshire, runs one of the few pubs to have won a coveted Michelin star. Yet his menus are as blunt as the plain-spoken Yorkshireman himself. He serves dishes such as braised oxtail with horseradish sauce...