Christmas Hits Hard At The Yard

Christmas Hits Hard At The Yard

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Every now and then there is a person or a group of people that some how manage to start right in the middle of an over populated and saturated market and somehow manage to not only wade through it to the front, but charge forward and tear through the restraints of recent clichés and deliver something truly special. It has now been just over a year since Wayland’s Yard opened its doors on Foregate Street in Worcester and they have done exactly that. I couldn’t be more impressed by how it has gone for Sam and his team as they seemingly just gets stronger and stronger, punching above it’s weight class when situated 50 yards from a newly opened Seattle based sugared bathwater shop it is a truly impressive feat that quality and care are maintaining peoples interest better than big brand corporate coffee. This is an exciting prospect as it means people are willing to stick with real produce and have an honest, genuine experience rather than just wanting to Instagram a take away coffee cup with your name written on the side in sharpie pen.

Wayland’s Yard represents something. 12 months ago it represented Sam’s own life after rugby and his own passion, now it stands for his whole team. You get a feeling it is all about the collective now (It always was in essence but you can feel how established it really is today) the controlled chaos of a busy moment where you have sporadic blasts of food walked past you from their impressive menu, silky hand shaped latte art, smiles on the faces of all the staff and the excitement and instant fuss and joy a new dog gets when walked in through the front door. It’s a spot where you can truly be safe, comfortable and happy in an environment that sets you up to do exactly that. The best part about this is that not only is the environment that surrounds you but the stuff that is getting dropped off before you. The food is to such a high quality I honestly don’t think I am capable of eating anywhere else in Worcester anymore. Seriously man this place just ticks all of my boxes and they look after everybody so well why would you want to go anywhere else?


This visit was to have a look round their Christmas event which I believe was orchestrated by Polly, a friendly and attentive member of the team who looked after me while I was there. The festivities were marked by stalls from local hand made gift companies and crafters, which included things like hand made jewellery, Christmas cards and organic soaps. I managed to cop some soothing foot balm for my dog as he struggles with itchy paws so that was a life saver! There was some really interesting and talented people on show which really tapped into the philosophy of the whole business. Support the proper, honest and local people trying to make their way in the world against the constant incoming tide of mass produced mediocrity. I also got a few hand made Christmas cards for my family to add a bit of a unique twist to my gift giving this year, I can attest to this being a lovely little addition to Worcester in general not just to Wayland’s Yard. Almost the definition of ‘keeping it real’ without wanting to use too much a dead phrase from the early 90’s.

In the now fully developed Victorian high walled Yard mentioned in the name, was not only the mini festive market but also a showcase of local musical talent too. Throughout the weekend there was a variety of brilliant local solo artists and groups that added to the atmosphere and collective buzz of the event and it was a really nice touch. Unfortunately I wasn’t able to attend the Saturday which Sam said was possibly the busiest day they have ever had, however, following on their Instagram story while I was helping to cater a family event allowed me to tap into the fun from afar. Again an element of the whole package that makes a difference to people. Even when I am not there I am still constantly connected to the comings and goings at the shop and it keeps people truly invested in the long term success of their favourite coffee shop.


I might have to make a slight apology on this one actually. Upon finishing my meal Sam asked me how it was and I shook my head. I wasn’t shaking it in a negative way at all. It was just a little big ridiculous how good they managed to make 2 crumpets. Genuinely I am not just gushing for the sake of it here they were f***ing silly good. I don’t even usually like crumpets! so to start at the beginning, I was greeted by Polly and given a quick down-low of how the weekend was working and immediately directed towards the special board which had the words ‘eggy crumpets’ sitting on it. Not usually something that would bother me at all but upon really getting my eyes in a few keys words flew into my eye holes. Halloumi. Chorizo. Smoked Chilli Jam. ermmm… yes, yes and yes. I ordered this accompanied by my usual decaf white chocolate latte (Next level. regardless of its unleaded nature) and the Mrs had the ‘Fry up’ which I have touched on in a previous write up so I won’t review that again apart from saying its worth it for the sausages and the sweet potato hash alone.

The food came out really quickly and what I was presented was a vibrant looking dish that even made the humble crumpet look like a bit of a star. What graced my plate were two, soft and fluffy, eggy crumpets (think French toast with a crumpet) with 2 grilled pieces of halloumi, scattered with crunchy fried chorizo, finished with finely sliced red chili and lashings of rich smoked chilli jam. It was bloody ridiculous. Hence my initial head shake. The textures of the crumpet, cheese and chorizo just made it a constantly changing experience that you never really got settled in to, which is great as you don’t become complacent. You pay attention for the entire meal and then from the background the chilli jam gives you a sweet heat to melt away the saltiness from the cheese. Obviously this is followed by a size 8 fresh chili shaped foot up your arse but the best way to describe it is a comfortable heat that compliments the dish. Think of a size 8 jelly shoe rather than a size 8 steel toe cap. Subtle… Its certainly present but it could be a lot more aggressive! I like my heat anyway, so more of that please. Wicked good. Overall and as always, bang on. Only major draw back is that is currently a special and not on the main menu. Petition goes live Monday and the picket line outside the shop on Tuesday guys.


To end this visit to Wayland’s Yard I want to be open and say just how much they continue to impress me. As a business, as a team and as a coffee shop, it feels like so much more now. I address this to everybody there now when I say: You all clearly live and breathe the ethos Sam wanted to create when opening the shop and made what started as his personal next step into a real landmark on Worcester’s high street. The atmosphere and quality is down to all of your hard work and I hope that you continue to do what your doing as you all contribute to the heart and soul, which lots of your competitors lack. The soul of WY is what keeps people coming back for more and I am proud to say I contributed at the very beginning however little, in the crowd funding campaign. Sam, If you and the team keep doing what your doing, whatever comes next for Wayland’s Yard is going to be a big success. Keep it up and I and many others will keep coming back.

Overall a great morning was spent enjoying proper food and proper coffee… provided by proper people. Thank you Wayland’s Yard and Merry Christmas to all of my readers!




Puff pastry tarts

This weekend made me realise something quite alarming. I haven’t given myself the time recently to have a good session in the kitchen and more so, put anything on the blog. So I made sure I could make something nice for lunch on Saturday for me and the other half that I could share with you all. I have been rather preoccupied as of late due to getting a new job and having a lot of information and new things to process as I have moved to a totally different industry, so Ive been having to prioritise that as you can imagine. Although it is definitely a positive thing as I now work for Marston’s brewery and in all honesty it is a huge step for me as I can now say that I work in an industry I am passionate about. Kind of a dream job as it involves the food and drink industry, its a huge, huge move for me and opens up a whole world of knowledge to me. (Beer/ food combinations are a very interesting topic!)

So anyway back on topic, the good lady has been on at me for a while to make her something from the old blog that I always harp on about as being one of my favourite recipes, and I felt this weekend was quite fitting as on Monday I start a new fitness regime in preparation for our holiday in France. If your going to treat yourself to something you might as well go all out anyway right?

Goats cheese and balsamic onion puff pastry tart

What you’ll need

1/2 roll of shop bought puff pastry

100g goats cheese

1 red onion finely chopped

balsamic dressing

green pesto

handful of rocket

small sprinkle of lemon juice



olive oil

egg wash

Chorizo jam and spring onion puff pastry tart

1/2 roll shop bought puff pastry

1 jar chorizo jam

3 finely chopped spring onions

handful grated mozzarella

salt pepper

egg wash


  1. Unload the pastry out of the box and roll out flat. Leave out of the fridge for 2 minutes before use. Preheat your oven at 200 degrees. Put a little oil in a frying pan and on a medium heat, lightly fry down the onion until translucent and soft, add 1.5 tablespoons of balsamic, the lemon juice and a good helping of salt and pepper. Turn the heat down to the lowest heat and stir well. The onions will take on the balsamic and become dark and aromatic. Take off the heat and leave to rest.
  2. cut into two equal square parts and fold over around all edges to create a barrier and a bit of a wall around each tart.
  3. lightly prick with a fork in the middle/base of the tart and brush both down with the egg wash.
  4. Place in the oven for 5 minutes until the starts to rise. When this happens remove them from the oven and on the first one add a tablespoon of pesto, spread evenly over the pastry. Followed by the onions and a few big slices of goats cheese… On the second tart spread the chorizo jam (dont be shy with it!) around then add the cheese, followed by the spring onions.
  5. Place back in the oven for 20 minutes at 160 degrees or until golden/brown.
  6. Remove and serve with a big salad and dress the goats cheese tart with a few spring of rocket


As always a simple concept that makes for a really satisfying meal for you and the rest of the family… me and my fiance ate both on our own so be warned, if you have a family of four or more, double the volume. You will need it!

I will hopefully get round to doing that second part of the York article I promised this week so I will do my best to sort it out!

Have a great week everybody!



Chicken and chorizo stew.

Over the course of 2014, I had found myself doing a lot of new things and being inspired to create new recipes, make dishes that can take me away from the everyday trudge of mealtime and keep eating after work just as enjoyable as eating at the weekend. Monday blues are no excuse to stick to beans on toast (not that there’s anything wrong with beans on toast!) purely through a lack of inspiration.

I have a few stalwart recipes that come to mind that tend to remedy this, however, This one in particular is fast becoming a favourite for me and my family! I have cooked this for a fair few people now and its always met with the same positive reaction, which makes me feel pretty confident that its something you guys will love.  Its hearty, its healthy, and its full of ingredients that when put together, create a great ‘feel good’ kind of meal that is quite suitable for battling Monday blues, getting over the Wednesday hump or any day of the week you need a bit of a pick me up. Oh and don’t worry about not having time. It doesn’t take more than 5o minutes in total, So get somebody to help with the prep or chop your ingredients in advance to save time.


  • 1 tbspn rapeseed oil.
  • 4 Chicken breasts. Diced.
  • 1 Chorizo ring.
  • 200g Diced butternut squash.
  • 100ml Red wine.
  • 1 Tin chopped tomatoes.
  • 300ml Good chicken stock.
  • 1 tbspn Dijon mustard.
  • 1 tbspn Paprika.
  • 1 tbspn Turmeric.
  • 2 Chopped sticks of celery.
  • 2 tbspn Worcester sauce.
  • 1 Can butter beans.
  • Salt and pepper to taste.


  1. Add oil to a large cast iron dish or saucepan on a low heat, add the oil, chorizo and celery. Fry for a few minutes until the chorizo releases its own oil and starts to brown.
  2. Add the chicken a move around the pan until the chicken starts to also take on the reddish brown colour from the chorizo. (About 3-4 minutes).
  3. Splash in the red wine, followed by the squash, tomatoes and chicken stock. Stir and simmer for 5 minutes.
  4. Next pop in the Dijon mustard along with the paprika and turmeric. Leave on a medium heat for 30 minutes, stirring regularly.
  5. A few minutes before serving add the butter beans and give them a good stir around. Put the lid on if you have one and leave them to warm through for a couple of minutes, turn the heat up if you wish to finish it off nicely. (Putting them in at the end retains their form better as they seem to escape their outer casings and disintegrate into the abyss otherwise)
  6. Serve with rice and enjoy being hugged from the inside. I use the easy micro bags of rice to save time and as a bit of a cheat.



There you have it! Its as easy as that to make and its worth every second. Packed full of all the good stuff you need to feel full and satisfied without neglecting your vegetables. The chorizo is just an added bonus to reward your obvious dedication to giving yourself something healthy to eat!


Give it a try, get creative and add your own twist to it and add fresh chilies or olives. Go crazy!

Chorizo and red wine pasta sauce

I’ve always loved a bit of pasta. It can be an easy but satisfying option on a cold winters day or a bright summers evening, whether it be for a quick dinner for one or entertaining guests, you can impress with a good, homely bowl of fussili covered in an alluring, rosy red tomato sauce with some basil leaves and a grating of parmesan. It’s heaven.

This recipe takes a basic tomato sauce and gives it a little bit of a spruce up to create something a little more warming and give you something to get your senses tingling with some great flavours and to give your insides a hug! The combination of the spicy, strong garlic punch of the chorizo and the sweetness of the wine elevate the tomatoes to another new level, providing the perfect accompaniment for a dish of pasta, gnocchi or even spread over meat or fish. I made it with some left over ingredients from the wild boar stew earlier this week.


So to start us off you will need;

  • 1/2 a med chorizo sausage. Diced
  • 2 sticks of celery. finely chopped
  • 1 tin chopped tomatoes
  • 1/4 of a cup red wine
  • 1 tspn  garlic granules
  • 1 tspn butter (unsalted)
  • handful of sliced black olives
  • 2 tablespoon olive oil (Basil infused preferably)
  • large pinch sea salt
  • large pinch cracked black pepper
  • 200-300g pasta. I used some great little tortellini with spinach and ricotta.
  1. Boil the pasta in salted water to the pack instructions. Remove the pasta a minute or so before the instructed cooking time to maintain its al dente bite. Retain 1/4 a cup pasta cooking water.
  2. In a frying pan on a medium heat add the oil, celery and chorizo. Gently fry until the chorizo starts to go crispy.
  3. Pour in the wine and keep on the heat until it reduces by around half.
  4. Add the whole tin of tomatoes, garlic, salt and pepper to the pan and stir well.
  5. Still on the medium heat, cook for 4-5 minutes until the sauce emulsifies thoroughly, stirring regularly.
  6. Stir through the olives and add the butter, pasta and the reserved cooking water.
  7. Turn the heat up slightly and continue to stir the pasta into the sauce for a minute or so until the pasta is well glazed in the sauce.
  8. Serve and enjoy. Great for winter nights this one!