Damian Allsop Chocolates

For a blog named 'Chocolate & Jasmine' it's been a long time coming but it's finally here: the first entry on chocolate! And what could be more inspiring than the Milsom Place Chocolate Festival that took place in Bath on Saturday. It was a tiny and quaint affair with only a handful of traders but there was still plenty of indulgence to be had: the sights, the smells, the samples. So many samples! And the skies gave us the most perfectly crisp Winter afternoon in which to amble around and admire the expertise and creativity behind everything on offer.



And when I speak of expertise and creativity I could not have been more intrigued by Damian Allsop Chocolates. Damian Allsop is a former pastry chef who has been creating a bit of a buzz in the chocolate world by adopting and developing the revolutionary method of using water rather than cream or butter in his chocolate fillings. This came across as very odd to me because as far as I knew, chocolate and water don't mix, and apparently the science behind making them work is far from simple. His reasoning however is that using flavourless liquids allows the purer flavours of the cocoa to come through more intensely, and the palate appreciates a flavour profile that is truer to chocolate as it should be. He himself was there to explain the thinking behind his concept and allowed us to experience it for ourselves by heating up his drinking chocolate mix with water into luscious, thick samples. So taken with the novel idea and always wanting to try something new I purchased a bag to explore and appreciate at home. Blended with hot water the mix made a thick and intense chocolate drink. It's not indiscernible that it has not been made with milk however the bitter tang of the chocolate definitely comes through with more clarity and as a lover of dark chocolate this can only be a good thing.



A bit of a google since the chocolate festival led me to a recent interview with the chocolatier himself which is an insightful and inspiring read. With such a passion for the alchemy of chocolate it comes as no surprise that he has been likened to Merlin, Willy Wonka and Heston Blumenthall. The flavour sensations of his water-based ganaches sound so exquisite and exciting I suddenly have a huge hankering for the beautiful long box of them that caught my eye on Saturday. Presented so elegantly and proudly like chocolate jewels I couldn't help but admire them. They are definitely one to put on the 'to try in 2009' list.

The Naked Chef's Truffles - Jamie's Italian

Last Saturday I made my first foray into the world of celebrity chef dining, not that I intend to make it a habit you understand, but in the British celebrity culture where chefs have carved quite a niche for themselves in the past few years it's hard not to notice the buzz when one of them decides to open a group of authentic restaurants dedicated to being affordable and accessible to everyone. And it's especially hard not to notice the buzz when one of them is located in the small town you currently reside in.

I wish I had more photos, but I was too busy eating!

Atmosphere and setting were lovely and what I'd describe as contemporary rustic. Cheeses and hams were hung from the ceilings above the antipasti kitchen and bar, tins of tomatoes were gathered in and around corners, large sacks of flour decorated steps and there was even a pasta-making machine quietly churning out fresh pasta where we had been enjoying our drinks. This was all dimly lit with the warm glow of low-hanging exposed lightbulbs and lamps, and scattered tealights to create a genuinely welcoming and relaxing ambience.

So what about the food? Well I am no expert on Italian food but I am an expert on what pleases my taste buds and they were for the most part pleased. Having perused the menu I decided on a pasta dish which is a very rare occurrence for me - the pasta machine sitting amongst the bar tables had obviously worked its charm. Cynicism aside, I should say I had arrived with the intention of ordering pasta the reason being I had not eaten fresh premise-made pasta before, only fresh out of a supermarket fridge. And on a roll for trying new things I went for the truffle tagliatelle which I decided to accompany with pan cooked garlicky green beans with tomatoes. I was going all vegetarian, another first. The boyfriend decided otherwise and opted for good old grilled steak with a side of skinny potato chips with rosemary salt. Good choice.

I also should not forget to give a special mention to Jamie's tomato ketchup which was presented in its own rustic glass bottle. It was tastily tomatoey and Jamie may want to cane me for saying this but as it touched my tongue I found myself reminiscing of my childhood when I loved to eat what all children loved to eat: fish fingers with Heinz tinned spaghetti. Sorry Jamie but believe me when I say this is a good thing. Your ketchup is like a grown up version of the tomato sauce I enjoyed as a child which is something Heinz themselves have not been able to bottle.

And of course despite feeling quite full I could not have a meal out without rounding it off nicely with dessert. The boyfriend was swayed by the idea of a bowl of Italian ice creams of the day which disappointingly had already started to melt when they arrived. We played a game of guess the flavour and concluded with vanilla (easy), rhubarb (I got that one) and what I think was toffee, he thought was cookie, then it all melted together so what it was will always remain a mystery. I ordered Gennaro's amalfi orange tart because I love citrus-based baked goodies and this one, which was of a sizeable portion, fulfilled my expectations. As we enjoyed these the chef approached us to say hello and asked if everything was ok. Another happy first for me. and I couldn't end without saying that the service from everyone who served us from the moment we joined the queue to when we left was faultless and friendly.

For the quality of food and dining experience prices were reasonable and quite competitive compared to other high end high street restaurants. Whatever your budget I recommend it to those who want to enjoy good simple food within a laid back but well executed setting. It seems reviews have been mixed but I can only go on my own experience which was on the whole positive.

Jamie's Italian
10 Milsom Place
Bath
BA1 1BZ
Phone: 01225 510051

9th November 2008:
Since making this entry I have realised I lied! I only just remembered that in June this year I had some cracking fish and chips at Rick Stein's fish and chip shop in Padstow therefore when I said my visit to Jamie's was my first foray into celebrity chef dining I may have inadvertently told a fib. That said, my views of the old fuddy-duddy Stein's 'celebrity' status remain very dubious anyway although my brother would challenge me to the ground for saying that. I best be on my guard, he - my brother, not Stein - knows martial arts, and he may have Chalky on his side!