The Stewing Pot is an award winning restaurant situated on the bustling Church Street in the centre of Hereford. Opened in 2005 to much local acclaim, by Stewart Leggett, The Stewing Pot quickly asserted itself as a foodie destination. Stewart’s policy of excellent produce sourced as locally as possible and good service soon struck a chord with the locals and the restaurant is regularly packed out. The food is classic and modern, expertly prepared and presented. The restaurant itself is contemporary and welcoming with a warm ambiance.

To find out more about The Stewing Pot please visit www.stewingpot.co.uk

Stewart Leggett

Stewart was passionate about food from a young age and at 17 began his training at The Glenagles Hotel in Scotland. Following the completion of his training Stewart worked as sous chef at The Chateau le Chaire in Jersey before returning to The Glenagles Hotel a couple of years later as Chef Tournant. In the years that followed Stewart worked in some of the top hotels and restaurants in the country. Between 1999 and 2002 he opened Castle House and then Left Bank in Hereford which he took to four AA Rosettes in six months. Finally in 2005 Stewart embarked on The Stewing Pot which he opened to much local acclaim.

He is a full member of the Master Chefs of Great Britain and writes a regular cookery column for Wye Valley Life magazine.Whilst running The Stewing Pot Stewart can also often be found demonstrating around the country and beyond. In 2009 Stewart received a Diamond Award from Heart of England Fine Foods and was one of ten chefs selected from across the Midlands to cook a 10 course meal at the Rico Stadium in Coventry to mark the 10th anniversary of the awards ceremony. To view Stewart’s latest recipe click on ‘read the rest of this entry’

Briased Herefordshire Ox Cheek in Hobsons Postman’s Knock, Glazed Winter Vegetables and Creamed Potatoes.

Ingredients:

• 2 Ox cheeks trimmed of fat and sinew and halved to form four nice steaks
• 2 bottles Hobsons Postman’s Knock
• 2 tbsp plain flour, seasoned with salt and freshly ground black pepper
• 55g unsalted butter
• 24 baby onions, peeled
• 6 peeled garlic cloves, crushed
• 1 sprig thyme
• 1 bay leaf
• 4 tsp balsamic vinegar
• 4 tsp soft dark brown sugar
• 2 tsp Dijon mustard
• 1litre good beef stock
• salt and freshly ground black pepper

For the mashed potato

• 1 kg floury potatoes, peeled, washed and cut into 2.5cm chunks
• salt and ground white pepper
• 85g unsalted butter
• 150ml double cream

Method:

1. Preheat oven to 140C/285F/Gas 1.
2. Place the flour and meat in a polythene bag and shake to coat the Ox cheeks.
3. Heat half the butter in a deep casserole and fry the cheeks until caramelised and crusty all over. Remove the meat and set aside. Add the remaining butter to the same pan and fry the onions, celery and carrot until soft. Add the thyme, garlic and bay leaf and cook gently for two minutes. Add any remaining flour and stir to combine.
4. Slowly pour in the Postman’s Knock and carefully bring to the boil. Reduce to a beef stock.
5. Return the cheeks to the pan, stir to combine, add remaining ingredients and bring to the boil. Reduce to a simmer and skim any fat from the surface. Cover the casserole with a lid and place in the oven.
6. Cook for at least four hours until the meat is very tender, don’t forget to adjust the seasoning. When ready you should be able to almost push a wooden spoon through with little resistance. If the sauce appears a little thick add a few drops of water or more Postman’s Knock. If a little thin reduce the sauce on the hob.
7. For the mashed potato, simmer the potatoes in salted water for 12-15 minute. Drain then put the colander over the pan on a low heat for 2 minutes to dry the potatoes.
8. Return the potatoes to the saucepan with a pinch of salt and ground white pepper and mash until smooth. Fold in the butter and cream and beat until combined. Serve the beef with a dollop of mashed potato.