Posts Tagged ‘roast potatoes’

Boot & Shoe Flintham revisit

February 8, 2026

Sometimes I visit again, if I enjoyed my first visit. Sometimes a revisit, if bad, was the first visit an aberration? Or if it was good, is it consistently good?

On my last visit, it was raining, stopped when I arrived, but very wet.

On this visit,  it had been raining for days, if not weeks, widespread flooding en route to Flintham, especially around Newark.

Last visit, tomahawk pork chop. This visit, roast pork Sunday roast dinner.

Presentation when brought to the table, amazing. And it was not a false promise.

Tomahawk pork chop on my last visit was sourced from Redhill Farm. I did not ask, but I’m assuming, the pork from the same source.

A quick glance behind the bar, quality liquor. On the bar, an excellent selection of craft beer. 

Vacated as we walked in, a table at the side of the log fire, by the window overlooking the street outside.

Excellent food, excellent staff and service, pleasant ambience.

On finishing my Sunday roast dinner, another glass of craft beer.

I was tempted by an espresso. But no, a second glass of craft beer.

How many pubs serve speciality coffee?

Kitchen closed. Roast potatoes were brought out. Anyone wish for? I declined, I was full. A nice gesture and a clever idea. If not eaten, try the roast potatoes, maybe return next week for Sunday roast dinner. And why waste good food?

Boot & Shoe #pub #craftbeer #cocktails #Flintham #Newark #Nottingham

Keith Parkins (@keithpp.bsky.social) 2026-02-09T15:39:27.411Z

Old bar at the front, pass through a restaurant, to a contemporary small room at the back with contemporary art on the walls.

In the near future, Boot & Shoe Flintham will be offering accommodation.

We hear constant whining from failing hospitality. Begging for government bailouts. But why should public money be used to bailout failing hospitality? Maybe try putting their own house in order.

Flintham is off the beaten track, roughly midday between Newark and Nottingham.

Slow roast rolled pork belly with roast fennel and roast potatoes

September 11, 2022

Loosely based on rolled pork belly from Jamie’s One-Pan Wonders (Channel 4 episode three) and One.

Marinate the pork belly, roll and tie with string.

I used the spice rub Olia Hercules uses in Summer Kitchens for slow roast belly pork.

  • honey
  • French mustard
  • red wine vinegar
  • salt
  • crushed garlic clove

Roll, tie with string, leave for a couple of hours or overnight.

Fan oven 220C for an hour. Place the pork on a rack, a baking tray below to catch the dripping fat.

i did not expect smoke to come out of the oven. What was burning, the marinade or the pork?

Slice ends off the fennel. Save the fronds. Halve the fennel, then halve again to give quarters.

Par boil potatoes for ten minutes.

Toss fennel and drained potatoes in the baking tray. Sprinkle with olive oil. Season with salt and pepper.

Place back in the oven. 180C for an hour and a half. Occasionally turn the fennel and potatoes.

The result, a charred black gnarled crispy crackling, juicy on the inside.

Fresh or frozen peas for five minutes or so in the potato water.

When fennel and potatoes are removed from the pan, add the water used for potatoes and peas to make delicious gravy. I mixed with a little stock and added a little white wine. Ideally red wine but none to hand.

I did not as Jamie Oliver make a risotto. I make a risotto in the spring with asparagus and fresh peas. It seemed a waste not to roast potatoes in the pan with the fennel dripped on by the slow roasting belly pork. The contents of the pan make delicious gravy.

Everything sourced locally

  • fennel – market stall
  • potatoes – green grocer
  • free range pork – Redhill Farm shop

Saving on washing up, the philosophy of Jamie’s One-Pan Wonders? Not really. Maybe only one pan, but a lot of work to clean the rack on which the roast pork was sitting in the hot oven, dripping fat to the pan below.

Channel 4 series Jamie’s One-Pan Wonders highly recommended.


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