Tiny Rebel Peaches and Cream IPA.


First of all, Tiny Rebel. Just stop. Your breaking my brain.

Every time I think they have done another number on me and raised the bar for craft beer and given me something to hang my hat on they hit me with a crossed left and leave me sitting in front of a pint thinking about how I can ever do better than what I am drinking. It’s really annoying when you try and come at a beer from a neutral perspective and end up sounded like a gushing little fan boy. If anything though, those kind of reactions are rarely  undeserved and this beer is one such product. Take a bow TR and Urban Brewhouse.

The pint was served to me at the Hogs Head in Wolverhampton from their craft rotational keg boards. The pub is run by Stonegate pub company who, to be fair, are probably becoming one of the key proponents of great craft beer in the managed retail sector in the UK, especially by providing Wolverhampton with the best pub in the city. It comes at no surprise to me that they are working with Tiny Rebel on a tap takeover, as they are both the shit.

  • Look: The beer pours golden with a slight haze, adding to my intrigue. A short head that dispersed fairly quickly but not really fussed by head retention on keg beer as don’t want to sound like some pompous CAMRA lifer. Plus the average customer wouldn’t take into consideration the pain in the arse changing 10 rotational dispense systems from CO2 to mixed gas every time there is a new product coming in. Fact is – looked inviting.
  • Nose: Citrus fruit, sweetness and almost a vanilla scent.
  • Taste: No surprises here… Peaches. Was a gorgeously smooth beer with a velvety peach note and a hoppy punch from the Citra, Simcoe and Mosaic used with a light creamy finish from the added lactose. Yes mate.
  • ABV: 5.5%. Not shy. Not apparent on the taste, dangerously drinkable.


Image result for 4.5 OUT OF 5


Local heroes: Feast Foods

Local heroes: Feast Foods

Something that has always really bothered me in Wolverhampton is the lack of choice when it comes to food and I am mainly referring to the city center, as there are a few small independent businesses that have fashioned a place for themselves within the boundaries of WV, but the city centre has always been a bit of a joke. If your satisfied with KFC, McDonald’s and Subway then you’re going to love it here but the majority of us (millennial’s especially) want and need a lot more. We are all increasingly enthusiastic to experience new things and try food and drink we maybe haven’t had access to before.

This is why I am trying to do a series of write ups centered around the few local newcomers that are trying to make a difference and offer us an element of choice, innovation and food with some heart. If you are local and you care about food enough to take a leap of faith on that idea that you have had bubbling away under the surface for as long as you can remember, then we want to speak to you. Whether your making waves in Wolverhampton or within your own town or city, you deserve as much spotlight as we can give you.

First off the bat is the wonderful Feast Foods. Feast Foods are a vegan and vegetarian food delivery service based in Wolverhampton that offer clean, natural lunches available Monday to Friday and right to your place of work. After trawling through the city streets desperate not to settle for a Sainsbury’s meal deal many times it is music to my ears knowing that someone is putting their energy into giving people a healthy alternative to the usual suspects. I caught up with the mind behind Feast foods, Nadiah to find out more.

Hi Nadiah, so How did Feast foods come about?

I have always enjoyed making a lovely lunch to look forward to – it’s all I think about and I count down the hours until I get to sit and eat something delicious. Everyone would comment on my lunch that I had rustled up and would always ask for a little taste. There was defiantly a lot of food envy going on! It wasn’t until a friend of mine approached me to make what I was going to have for lunch for him as well, that I started making extra lunches for friends and family. Before I knew it, friends of friends and colleagues were asking if they could also order a lunch from me, and so FEAST was born. It’s as simple as that.

Who are the Feast foods team?

Me, myself and I. The FEAST team simply consists of just me (Nadiah). I am the brains behind FEAST and I cook every order myself. I do everything.

Are you looking to challenge the common attitudes towards vegan and vegetarian diets? Some people might think it can be quite limiting.

 I am not necessarily trying to convert people to become a vegan or vegetarian. However, I do think it is very important for people to understand where their food has come from and what they are eating. People are not aware of the health and environmental issues eating meat and dairy have, and there’s a misconception that a meal has to contain meat or dairy to be tasty.

For me FEAST is not only about creating healthy vegetarian and vegan dishes but also a way to educate people on what they can eat with it being not only tasty but healthy too. For instance, did you know…

‘Vegetarians and vegans live, on average, six to 10 years longer than meat-eaters.’

 ‘A typical pig factory generates the same amount of raw waste as a city of 12,000 people. According to the Environmental Protection Agency, raising animals for food is the number-one source of water pollution.’

My father, who is Jordanian used to make me the most amazing home cooked Middle Eastern dishes when I was younger. I never appreciated it until I went to university in Brighton and didn’t want to eat these unhealthy, tasteless ready meals. So, I put my apron on and started to experiment in the kitchen. Everything was cooked fresh and I developed an understanding and appreciation towards food, and some very happy, well-fed flat mates! My mind and body benefited from eating well.

Given we are currently experiencing a national obesity crisis, I think it’s more important than ever to reassess what we are eating. We should be eating all these beautiful natural fruits and vegetables instead of constantly grazing on foods that have effects on our bodies and the environment.

With your concept being so unique in the area, do you think Wolverhampton has more potential when it comes to food? 

 Definitely – Wolverhampton has huge potential when it comes to food. Compared to other cities, it’s very difficult to find somewhere to eat in Wolverhampton, especially for vegetarians or vegans or those looking for a healthier option. I really struggle to eat locally and find this frustrating.

I believe we need to give people more options than always eating at fast food chains. If we only provide these unhealthy choices it is impossible to make a healthy choice. People are now interested in keeping fit and changing their food diets so we should be offering the people of Wolverhampton a chance to use their palates instead of eating processed food.

I believe FEAST is the first step towards this, and offers people in the city an affordable way to eat at least one meal a day that is meat free, fresh, healthy and delicious. I hope others start to see the potential in Wolverhampton and continue to invest in the city’s food industry.

If you could suggest one of your dishes to convert somebody who wasn’t sure about veganism, what would you pick?

I would suggest the Black Bean Chilli with Nachos. It is so tasty! It is packed with aromatic spices, rich in flavour and completely addictive. Made with crisp peppers, black beans, mixed beans and served with mini garlic nachos, it is so simple but always a satisfying lunch.

 Whats everyones personal favourite dish from your menu’s so far?

 With an exception to the Black Bean Chilli dish I get asked frequently for the Falafel Salad Box to be put on the menu. I make authentic Middle Eastern falafel, which is served with homemade houmous, soy tzatziki, flat bread and a mixed salad. I also sell this dish in my new food trailer

Where would you love to see Feast Foods in 2 years time?

 I would love to have café or coffee shop serving delicious healthy veggie and vegan food and craft coffee. I used to work for a coffee roastery in Brighton and miss having a beautiful coffee now that I have moved back home. If I could bring this to Wolverhampton too, I would be really happy for completely selfish reasons. I would also like FEAST to be doing frequent events and food festivals with our new trailer.


Finally, anything you would like to say to the readers?

 I really believe that Wolverhampton needs and deserves new, fresh and healthy food options. At FEAST, my mission to fill this gap by designing exciting dishes with fresh and nutritious ingredients at an affordable price.

90% of my customers are meat eaters and all of them keep coming back to order FEAST lunches because they feel happy and healthy for eating natural, meat free, delicious food. FEAST gives the people of Wolverhampton the chance to have a choice to eat delicious, nutritious and healthy lunches!

I am very passionate about contributing to where I live and hope this can make a real difference. Equally, I look forward to one day being able to provide jobs to people in Wolverhampton who share the same work ethic and passion for food that I have.


Thanks to Nadiah for giving up her time to tell us more about Feast foods and helping to diversify options available to the local community. It’s a brave move starting any business but starting up something that goes against the grain is even more bold. I wish her the best of luck in the future and hope you all support her if you can. You can find FF on Instagram for some beautiful examples of their dishes and visit The Feast Foods website  to get involved!




The revolution reaches Codsall

The revolution reaches Codsall

In recent times the West midlands has started to go through something of a renaissance when it comes to food and you have to look no further than Birmingham to get a feel for what is really going on. The restaurants are starting to change and there are new and interesting places popping up on the high street like Rub smokehouse, Buffalo and Rye (review incoming) and grand centrals food court, but it’s on the side streets of the city that the real noise is being made. Just a 15 minute walk from New street station is the district of Digbeth, the birth place of the ever popular and ever growing Digbeth Dining Club which is a perfect representation of how peoples attitude towards food is evolving in the area.

No longer are people satisfied by the monthly chippy tea or rashly palming Justeat to get the nearest greasy pile of whatever thrown at you through your door, people want more. We as a country are starting to realise the power of street food and what it can do to elevate your meal times to a whole new level. We are no longer happy with what we would expect to see and that drives us to want to try new things like craft beers, foreign twists on traditional favourites and every possible level of edible ingenuity we can get our hands on. Digbeth Dining Club delivers all of these things and still leaves room to push on even further. Good job then that this food revolution has reached my doorstep in sleepy Staffordshire.

Codsall is very close to my heart as I had a family connection in the village during my childhood, going there is always an incredibly nostalgic event for me but today was not just a trip down memory lane. It was my first time at the dining club here as it has popped up several times this year already but upon walking over to the stalls, the atmosphere was as good as I imagine the first day was. There was a real buzz of anticipation around the place and I think it stands to reason it has done so well and been able to return so many times because people really do love this kind of thing now. We quickly scanned the stalls which included some mouth watering, internationally diverse food styles such as Philippine, Greek, American and Mexican.

As you can imagine making a decision and committing to something is always an issue at these kind of events but being recently initiated into the world of smoking meat I was drawn to the bright red stall of big daddies diner. Hot dogs that offer something for everybody whether that is a straight forward dog in the Slim Jim or something a little more ambitious such as the Edna. Naturally I ordered the Edna, two Slim Jim dogs on a soft white roll topped with Brewdog Hardcore IPA chili and topped with cheese and crispy onions. First off I will say the sausages themselves were really quite good, with a prominent smoked flavour and a sturdy skin that has just enough bite to make it last a little bit longer, as it’s very tempting to not savour any of it and just savage the whole thing. The chili that is smothered across the top of the sausages in all its velvety glory, is a smooth and subtly spiced beef chili that is mild enough to appeal to all but can be perked up with a touch of hot sauce. The chili would almost be a star if it was available on its own but paired with the smoke of the Slim Jim sausages it just creates such a cavalcade of complex flavours it would be sad to split them up. I don’t really feel the addition of the IPA stands out in any apparent way but it is a quirky selling point and I like it, it is a good chili and would stand up against the best of them. Big thumbs up from me and good value at £6.00.


Next up was The Flying Cows and their decadent selection of burgers. Anybody who even half knows me instantly makes the connection between me and a good burger, which is fine by me as the battle of the burgers was genuinely a huge achievement at the time and even helped me get the a job! It did spark a passion within me for burgers as a medium of culinary creativity, the opportunities are endless between the halves of a bun, but a good burger relies on the quality of its content and not the volume. Too many places think that a gourmet burger just means piling too many excessive,expensive or odd ingredients between a half arsed burger bun is acceptable, when really all you need is to think about the sum of its parts a little more carefully and keep it simple. It feels like The Flying Cows gets me when I ate their ‘Barry knows best’ option from their menu. I will walk you through levels here… A brioche bun, a scattering of red onions and crispy greens, a steak burger topped with melted blue cheese, a few thin slices of chorizo lashed with mayo and finished with the other half of the brioche. What an absolute champion of a burger this was. Everything just worked and you could tell these guys cared about the food that was being passed to the customers through the sheer quality of the burger itself. It was a firm and juicy patty that bordered on creamy in its texture and bonded so well with the toppings. The richness of the blue cheese paired up with the warm paprika hug of the chorizo make this a definitive burger experience. Possibly even the best one I have had this year to be fair and at £6 I can say it is great value for money. This would probably be north of £15 with sides and fries in a restaurant. Just awesome.


These were my two major highlights but it goes without saying that you can only eat and drink so much in a single visit and it is clear that every single vendor that had turned up was bringing their ‘A’ game and that they really cared about their produce. Honourable mentions have the go to ‘Shake that ting’ for a decent banana milkshake and ‘Street Souvlaki’ for making the place smell incredible with their Greek BBQ, although the Greek platter looked great with it’s mixture of pork, chicken and halloumi, I would say it maybe didnt look the best value of the day at £8 but there were a lot of moving parts to the dish and I was told it was super tasty and my friend did enjoy it. Broughs brewery from Wolverhampton had two cask ales available on their bar but we only tried the golden ale. It was quite a generic ale in terms of its flavour profile but it would have been easy to drink in the warm weather had I been in it for the long haul. I just hope next time I can get round a little bit more and try some of the other delights that are delivered to the village in such exciting fashion.

To close out I have to give a huge nod to the organisers of this and Digbeth Dining Club for bringing something different to our local area, making amazing street food something we can get almost at will rather than it only being something we experience at borough market. Up until recently street food in the West Midlands started and finished at a jacket potato covered in tinned beans or a boiled hot dog in a 30p white roll. Thanks to these wonderful people I can honestly say the axis of gastronomic monotony has officially been broken. Settle for Greggs no more my friends. Go to Codsall Dining Club and join the revolution!




One pot: Part one – Sausages

I realise I have been fairly quiet for a few weeks but I hope you will agree, for good reason, as I have been developing some new recipes for the blog. As I mentioned in an earlier post I received a cast iron pot for Christmas from my future in-laws, and thought as I seem to be using it a hell of a lot that I should share some of the things that are coming out of it.

So this will be a series of three recipes all in made in under an hour in one pot, keeping the washing up down and keeping the whole family happy… I’m struggling to see a downside on this one! Unless you don’t like sausage. Then that’s a big downside.


  • 8 good quality, pork sausages. (95% pork or more)
  • 1 can of Butterbeans
  •  2 red peppers, finely sliced
  • 1 red onion, finely chopped
  • 3 cloves of garlic, crushed
  • sliced button mushrooms
  • 4 sage leaves
  • 2 tbsp. tomato puree
  • 1 tbsp. Worcester sauce
  • 1 tbsp. olive oil
  • salt
  • pepper
  • A little water (about a 1/4 of a cup)


  1. Start by putting the pot on a medium heat and adding the oil.
  2. Add the sausages in and cook for 5 minutes until browned.
  3. Remove the sausages and add the onion, garlic, peppers, sage, mushrooms, worcs. sauce and tomato puree, season well with the salt and pepper (to taste) and keep on a low heat for a couple of minutes.
  4. Add the water, reintroduce the sausages and pop the butter beans in. Stir well.
  5. Put the lid on and leave to simmer on a low heat for 15 minutes. Check the pot every now and then and stir to stop any sticking or burning. Add a splash more water if really needed. (Be careful not to over do it)
  6. Serve with brown rice or potatoes and dig in!


As you can see it is superbly easy and it is honestly really good, hearty food. One down, two more to come. The next recipe is a chilli that is packed full of veg and has heaps of everything good to keep you ticking over nicely as we start to creep towards the slightly warmer, brighter, spring months.