Hansen & Lydersen join Bermondsey Trail

You wait all year then two fish traders come along at once.  Joining Les of Christchurch Fish down at the Bermondsey arches on Saturday was Hansen & Lydersen salmon smokers.  With a Norwegian family history in the business stretching back to 1923, Ole Hansen now takes salmon farmed sustainably in the Faroe Isles and smokes them in his Stoke Newington Smokehouse using his great-grandfather's orginal recipe.  Smoked over wood, incuding Juniper, within 48 hours of being caught, Ole sells the smoked salmon cut in thick slices, the Norwegian way.  Lovely dense texture with a deep, aromatic flavour - for those who like a heavily smoked salmon.

Hansen & Lydersen

Pizarro lives up to expectations

Pizarro
Bermondsey Street SE1

Well, the soft opening is over.  Yes, I know I failed to alert you to it, but really the place has been packed.  Such is José Pizarro's hospitality that the guy's been working flat out trying not to disappoint anyone in the lead up to the formal opening this week.  I don't think I would have been doing him any favours by putting more pressure on the kitchen.  Anyway, Pizarro is now formally open, so get down to Bermondsey Street asap.  Informal and welcoming, the place looks a picture with much burnished wood, beautiful Spanish tiling and soft lighting.  You can take your pick of seating from cosy booths which could take as many as six slim people, tables for two or four, a long communal table and and a long table against the window facing the street.  At the back of the restaurant there's what I'd describe as a family table (pictured below) complete with shuttered window and lit by a chandelier.  Then there's the long inviting cava bar, running from the entrance to the open kitchen.  I'd say some 60 covers in all.  There's a private room too.

Family table
at Pizarro

Eating there last Wednesday, when dishes were being tried out, we feasted on  meltingly soft Ham Croquetas, Quail with Romesco sauce, Squid, potatoes & alioli, Anchovy, pimentoes and soft boiled egg and Cured Salmon 3-ways topped with an egg yolk.  Out of all of these dishes we could only fault the Romesco and Alioli for not being punchy enough.  A succulent Lamb and lentil dish and Secreto Iberico with mashed potato & pimento followed along with the star dish of tender Partridge with casseroled beans.  After all that, we could only manage Pear Sorbet with cava - a delicious ice which, for me, didn't quite work with the cava.

Despite the fact there was little room for improvement with the meal, it was striking how focused Jose and his staff were on getting feedback so that they could do better.  We left extremely well-fed and happy, but I've learned to eat at a restaurant at least twice before passing judgment so here is how my second visit went.

Pizarro plating
Secreto Iberico

8pm and after adding our name to the list for dinner (Pizarro has a no-booking policy) we join the crush at the cava bar.  There are about 75 people clearly enjoying themselves in a room entirely made up of hard surfaces, yet it feels buzzy rather than noisy.  The lighting casts a flattering glow but can be a tad too low for reading the menu.  Half way through a glass of cava, somehow, they conjure up two seats at the food end of the bar.  We've scored ring-side seats for chatting to the chefs and observing the care they take in cooking and presenting the food.  It's a masterclass.

The daily-changing menu offers a plate of Manuel Maldonado Jamon Iberico, at £20 the most expensive dish on the menu (with reason). Small dishes priced between £5.50 and £7.50 include Artichoke soup with truffle oil, and a choice of either crispy ham or manchego cheese; Butternut squash, Cabrales cheese and almonds; Duck livers, capers and fino; Prawns, cecina, chilli and garlic.  I have to check those Ham croquetas again - lovely flavoursome soft yielding inner and crunchy outer; and the marriage of Boquerones, red peppers and olives ticks the boxes of both delicious and virtuous.  Mains are priced between £12-15 and are large.   With our glasses of house red Jumilla (spicy and good), a Seabream dish comes as two beautifully cooked crispy-skinned fillets on a bed of fried potatoes.  Any oiliness is cut by a hot, sweet Vizcaina sauce (of onions, choriceros peppers and fish stock which comes from the Spanish Basque country, I think) and a few capers.  Pink-roasted Lamb comes on a bed of lentils and radicchio.  The piquancy and looseness of the lentil mix is a nice twist on the dish served to me a week ago.  We could have chosen Hake, black cabbage and clams; Secreto Iberico pork (a cut between the shoulder and loin), olive oil mash and piquillo peppers; or a dish of baked Manchego cheese canelones, silver chard and pine nuts. 

Watching so many plates of Chocolate, toast and caramel ice cream being lovingly prepared, I think I know what to expect.  We share one.  A thin slice of crisply-toasted bread is topped with a scoop of chocolate mousse and another of caramel  ice cream - a tiny pinch of salt on which is not forgotten.  There's a a scattering of what looks like grated chocolate but turns out to be chocolate breadcrumbs. Lovely flavours and textures. A couple of good cafe cortados set us up for the walk home with a bill of less than £70 (excl service) for two.

Service is excellent from an attentive and already pretty cohesive team and, despite the pressures of the kitchen, the chefs are enthusiastic and communicative.  The only problem now is choosing between Josẽ, just a few doors down, and Pizarro.  Choices, choices.

Pizarro
194 Bermondsey Street
London SE1 3TQ
http://www.josepizarro.com/

Fitzbillies - a revitalised Cambridge institution

Fitzbillies
Chelsea Bun

Fitzbillies cake shop opened in Cambridge in 1922 and became a Cambridge institution.  Having catered to town and gown for nearly 90 years it was, reportedly, showing signs of wear and tear but its bankruptcy earlier this year came as quite a bombshell.  Depending on your particular predilection, chocolate cakes or apple pies drew you to Fitzbillies, but mostly it was the wonderful Chelsea buns - about which more later.  Tim Hayward and his wife Al moved quickly when the news broke - along with around 200 other interested parties - and set in motion a life-changing decision.  To cut a long story short - and you can read Tim's story, as I did, in the November Observer Food Monthly -  they bought the business.  It's inspirational stuff, but, as Tim makes clear, such an undertaking is not for the fainthearted.

After much hard work, not a little calling in of favours and some good fortune where staffing is concerned, Fitzbillies re-opened nearly four months ago.   The exterior is still recognisably Fitzbillies but inside, the opening up of the shop next door has added a communal table cafe space where you can get a convivial quick coffee and cake.  Some sympathetic redesign has gone on, including some walls of beautiful blue tiling on walls which is definitely not old Fitzbillies and makes a successful statement, I think.  Beyond the cake shop is the restaurant, with white painted wood panelling and those tiles, defying the chintzy image of Cambridge. 

Fitzbillies
Cambridge

My visit last week coincided with the first real chill of winter - one of those days when you really hope you'll find a good place to eat.  Fitzbillies was packed but by taking seats at the long communal table at the back, we got  ring-side seats to watch the comings and goings of the kitchen, and a chance to chat with Tim and the brigade as we ate.  With little direct recent experience in catering, it can't have been an easy four months for the Haywards.  Despite the added pressure of their first opening for dinner that evening, Chef Rosie Sykes (one of their 'good fortunes') was in control of a remarkably calm kitchen and Tim was cheerfully turning his hand to anything that needed doing.

Rosie has an impressive CV having trained with Joyce Molyneux, Alistair Little and Shaun Hill, on to Eyre Brothers and recently working with Margot Henderson at Rochelle Canteen in Shoreditch.  So, it was no surprise to learn Fitzbillies makes everything in-house including their own terrines, pates, charcuterie and preserves.  At the time of writing they aren't formally open for dinner.  The lunch menus offer 'Soups' such as parsnip & apple or swede & bacon; 'Savoury Pastry' which may be egg & bacon pie or sausage roll served with plum ketchup; 'On Toast' Welsh Rarebit, Mushrooms in a cream and sherry sauce or beef with dripping; 'Terrines' of, perhaps, potted Guinea Fowl and cornichons.  There are cheese plates, a good range of salads and one or two daily-changing dishes which have been cooked in the cooling bakery oven - how about beef with dumplings or ham, chickpea and pumpkin stew?  The lunch menus are still evolving and the planned opening for dinner Thursday-Saturday from 10 December will, no doubt, have an effect on them.  Lunch dishes are fairly priced between £5-8, hot lunch dishes around £9.

We ate delicate cheese straws with a glass of decent French red from the small wine list while we waited for our order.  Anchovy and beetroot salad with just-from-the-oven soft soda bread followed and chard and Wissington cheese tart (lovely fine pastry) served with a well-dressed juicy radicchio salad.  Our restraint meant we were able to justify popping into the cafe later in the day to try out those Chelsea buns I mentioned.  My memories of these sticky fruity pastries from previous visits to Fitzbillies are good ones but I usually subscribe to the view that trying to recapture past joys is a bad idea.  How wrong can you be. This bun was magnificent.  A light, well-cooked dough encasing good quality currants, lots of spicing and a gorgeous slick of sugar syrup.  In fact it was better than I remembered.  Now, I know they were made by the same baker, Gill Abbs - another of the Hayward's 'good fortunes' - who has been Head Baker at Fitzbillies for 40 years, so how come?  Just maybe, it's because Fitzbillies is receiving a lot of much needed TLC.

Fitzbillies
52 Trumpington Street
Cambridge  CB2 1RG
http://www.fitzbillies.com/

My top 3 books published in 2011

Last December I posted on my top 3 books published in 2010.  This year, moving home has meant I've handled all of my books several times over - sorting (having an indulgent read), giving away, packing (having an indulgent read), unpacking (reading).  It's been a good opportunity to remind myself what I have, what I don't need and what I absolutely do.  So, I was tempted to do a December review of older books this year, but for consistency here are my top picks of 2011 food publications.  I will indulge myself with more reviews of older books in 2012.

BOCCA Cookbook
Jacob Kenedy

BOCCA Cookbook comes out of chef Jacob Kenedy's travels experiencing the food of Italy.   In this book he makes clear the impossibility of pinning down "Italian" cuisine.  In Italy local food is of huge importance and pride and each region has a rich culinary tradition.   Kenedy, who cut his teeth at  restaurants Moro in London and Boulevard in San Francisco, here gives us his take on the dishes he devoured in Italy and his own dishes which they infuenced.  Authenticity is of less concern to him than honesty as he found  "...each city, hamlet and household has its own version of a dish ..." and "...it would be a hard task to find two ... who could agree on how to make (it) ..".   Having whiled away many an hour at Boccca di Lupo (Mouth of the Wolf) which he opened  in London's Soho after the inspiration of his travels, all I can say is Kenedy's food makes me very happy.  So, the recipes in this book, authentic or not, are deliciously familiar to me. The ingredients lists are admirably short, which is, I think, very Italian and  one of the reasons I like Italian food so much.  Simple appetisers such as Fried Olives stuffed with Pork and Veal from Le Marche region and  Fried Whole Artichokes from Lazio are here along with a beautiful original salad recipe of Shaved Radish and Celeriac with Pomegranate, Pecorino and Truffle Oil.  From Liguria comes Nettle and Chard Pansoti with Walnut Sauce, from Lazio Potato Gnocchi with Sausage Ragu, a Samphire and Clam Risotto from Emilia-Romagna, Sardines 'Beccafico' from Sicily and Hare in Salmi from Lombardy.  There are puddings too but Kenedy's thing is gelato, and he knows his subject well.  Particularly fine is his Milk-Free Espresso Gelato.  So nice to see credit given to one of my my favourite cooks, David Cook, in the acknowledgements section.

The Good Cook
Simon Hopkinson

A highly regarded chef and writer, Hopkinson left the kitchens of London's Bibendum Restaurant in 1995 to concentrate on writing. Simon Hopkinson's cooking is timeless and his writing full of good sense.  This book calls for no fancy ingredients, there is no gimickry and no striving for novelty.   For him, provenance of ingredients are of less importance than the care taken in the cooking.  As anyone familiar with my blog will appreciate, this is a view I can't share.  For me they have equal import but it does not change my regard for this book.  The 100 recipes are divided into chapters in Hopkinson's distinctive straightforward fashion.  Basically a list of things he likes, such as Anchovy & Aubergine, to which he devotes 20 pages with recipes such as anchovy & onion tarts; Cheese & Wine, including the deeply comforting My mother's Lancashire cheese & onion pie, a perfect Coq au Vin and Poached Eggs in Coq au Vin gravy, in case you have any sauce left over - which brings to my mind the classic French dish of Oeufs en Meurette.   Desserts and Puddings are mainly classics including what may be the definitive recipes for the very English dishes of Rice Pudding and Sticky Toffee Pudding.  Just like Hopkinson's first book, Roast Chicken and Other Stories, I know I will use this book again and again.

barrafina
a Spanish Cookbook
Sam & Eddie Hart and
Nieves Barragan Mohacho

From the owners and Basque-born chef of one of the best tapas bars in London, this is a much anticipated book.  The Hart brothers are greatly admired on the London restaurant scene, having three restaurants of which Barrafina in Soho is, I think, the best.  Heavily influenced by Cal Pep in Barcelona's El Born district, Barrafina's authenticity is obvious from the moment you take a seat at the bar and watch the hugely talented Nieves orchestrating her team.  The photographs in this book are beautiful, almost too beautiful.  It could, and will, decorate a number of coffee tables.   A quick flick through could seduce you into thinking the recipes are short and, therefore, easy, and some are.  A deeper study will reveal the preparation work needed to produce others.   If you really love to cook Spanish food, as I do, you'll love this book, though you may find yourself having to substitute some recipe ingredients.   Delicious easy recipes include Razor clams with broad beans and jamon, Mussels with sherry vinaigrette, Calves liver with celeriac puree and caramelised onions, Beetroot salad with Picos cheese, Pisto and duck egg, Braised leg of milk-fed lamb with Manazanilla, Loin of venison with red cabbage, pinenuts and sultanas and Crema Catalana.  Finding I have Barrafina's recipe for Arrocina beans with chorizo, morcilla and pork belly in my hot little hands is enough to overcome any concerns about glossy presentation.

Christchurch Fish at Maltby Street - Food Find

Great to find a Dorset co-operative of small inshore fishing boats selling their Friday catch at the Bermondsey arches today.  Stating ecologically friendly fishing methods, they're normally to be found at Blackheath and Kensington Farmers' Markets Saturday and Sunday too.  Fantastically lively shrimp, crabs and lobsters, along with cockles, mussels and palourdes, beautiful fresh sole and 'three-bearded Rockling' - a new one on me but my research shows they make good eating if you can get them fresh.  Too soon to say if they'll be a permanent feature on my Bermonday Trail, but you should find them between 40 Maltby Street and The Ham & Cheese Company's arch at 1 Ropewalk every Saturday until Christmas.
http://www.christchurchfish.co.uk/

UPDATE ON CHRISTCHURCH FISH

Update on The Little Bread Pedlar - Food Find

Having already alerted you to the new chocolate brownies at Monmouth Coffee, look out for what I believe to be the best croissants you will find in London.   Starting this week, The Little Bread Pedlar will also be supplying Monmouth in Monmouth Street, Covent Garden and their shop on the corner of Park Street and Stoney Street in Borough SE1.  You can also find them, currently Friday-Sunday, at Leila's on Calvert Avenue, Shoreditch.
http://lbpedlar.com/
http://www.monmouthcoffee.co.uk/shops

Arbutus - exceptional value in Soho

Cornish Silver Mullet
at Arbutus

At £16.95 for three-courses, is this the best value lunch in Soho?  There's certainly plenty of competition in the area, so keen-pricing goes with the territory, but Arbutus has to be right up there.  The daily-changing menu makes good use of seasonal foods and cheaper cuts enabling them to keep prices down without compromising quality.  After a recent faultless three-course set lunch, it was clear why Arbutus had been awarded a Michelin star in 2007, but lunch for two at less than £60 including wine and service?  Despite the accolades, Arbutus continues to offer exceptional value for money.

The two rooms are stripped back but stylish and comfortable.  The cooking displays classical techniques without being fussy and flavour combinations are spot-on.  I'm normally very reluctant to photograph my food but in this case the presentation was, as you can see, too beautiful to pass-up.  The whole winelist is available by the 250ml carafe, making it easy to pair wines with dishes.  Service is friendly and highly focussed and, especially appealing to me, you can opt to eat at the marble bar.

Arbutus opened in May 2006, the first of the three restaurants opened by Anthony Demetre and Will Smith, followed by Wild Honey and Les Deux Salons.  I've eaten well in all three but Arbutus is my favourite these days.  Looking to cheaper cuts of meat, the menu can include dishes like Slow-cooked Scottish Beef, Crispy Pig's head or Pieds et Paquets (lamb's tripe parcels and trotters ) but you can also expect to be offered something like a fresh Ricotta Gnocchi, Bouillabaisse, Grilled Cornish Gurnard or Steak Tartare.  Comforting puddings such as Clafoutis and Bread and Butter are particularly well done.
 

Bread and Butter Pudding
at Arbutus

Our recent lunch started with a plate of delicate Warm Pork Porchetta and a homely seasonal Soup of Autumn Greens, lifted to a higher plain by the addition of lemon and nutmeg.  Next came perfectly cooked Cornish Silver Mullet served on a lovely salt-cod brandade and sweet mussels, and a dish of Slow Cooked Scottish Beef with carrots, served with a dish of perfect Gratin Dauphinoise potatoes.  Dessert was Bread and Butter Pudding with the addition of a salted caramel sauce.  With 2 carafes of Barbera D'Asti red from Piedmont £9.00 for a 250ml carafe (£26.50 a bottle) the bill for 2 people came to less than £60 including excellent service.

Arbutus also offer 3-course pre-theatre menus at £16.95 and £18.95.  You can expect to pay around £35 per head for a la carte.  Open every day for lunch and dinner.

Arbutus
63-64 Frith Street
Soho, London  W1D 3JW
Tel: 020 7734 4545     
http://www.arbutusrestaurant.co.uk/

The Panettone is here - Food Find

The Ulcigrai family began making Panettone five generations ago in Trieste. Having discovered this fantastic version of a "large bread" last November, I was so happy to see it again at arch 104 Druid Street, Bermondsey on Saturday.  It's a Leila McAlister discovery and you can buy it from the arch on Saturdays or from Leila's on Calvert Avenue, Shoreditch Tuesday-Sunday.  Made with top quality dried and candied fruits and a natural sourdough starter, this, for my money, is the best you can get in London and far from the most expensive.  Leila also supplies the Panettone to Monmouth Coffee, so look out for it between now and Christmas.  If you want to keep it until Christmas, I recommend you put it out of sight as the one I bought on Saturday is fast disappearing.

Pasticceria Triestina Ulcigrai
http://www.pasticceriatriestina.com/home_ing.htm

Butternut Squash & Sage Ravioli

Butternut Squash
& Sage Ravioli

There is an abundance of winter squash and pumpkins around at the moment, some so beautiful to look at that you hardly want to cut them open.  Their names are equally lovely - Baby Bear, Butterball, Jack Be Little, Sweet Dumpling and Turk's Turban to mention just a few.  They are easy to grow and if you're short of space you can grow them up a wigwam of hazel sticks instead of horizontally.  The seeds can be planted straight in the ground once frosts have passed.  They need less water than summer squashes as they develop a good root system, and as they have hard skins they can be harvested in autumn and kept well into winter.  If you are planning to keep them a while, make sure you leave a good length of stalk when you severe the fruit from the plant to prevent rotting.  Squash generally have a better flavour and texture than pumpkins.

Uchiki Kuri Squash

Butternut squash has a rather boring flesh-coloured appearance by comparison, but it has a delicious nutty flavour and it's easy to find in the shops.  It also, mercifully, has quite a thin skin so it is possible to peel one without slicing a finger, unlike some, if you don't want to roast it skin-on.  Its firm flesh works really well as a filling for ravioli.  Toss chunks of the squash in olive oil and bake in the oven with a few sage leaves to allow the natural sugars to caramelise and the sage to crisp. Mash the ingredients together to a firm puree.  If the mixture is very stiff, you can let it down with just a little double cream.  A few gratings of parmesan add a salty piquancy to the sweetness of the squash.  This mixture can be made in advance and left in the fridge along with your home-made pasta - don't panic, pasta is easy.  You can buy some decent fresh pastas but for ravioli you really need to make your own.  You do need a hand-cranked pasta roller, or an attachment if you have a good electric mixer, but it's a purchase you will never regret.  The only expensive ingredient in this recipe is the pinenuts but you could toast hazelnuts or cobnuts instead.

Filling the ravioli

Dressed with a smattering of toasted nuts, fried sage leaves, grated parmesan, and a slick of best olive oil, there's nothing like serving up a ravioli to make you look like a serious cook.  The FILLING THE RAVIOLI section below is long as I've tried to be clear for the sake of those of you who have never made ravioli before.  Once done, you won't need to refer to it again.  You can carry out all of the following steps in advance right up to the COOK AND FINISH section.  So, let's start with that scary pasta.

Squash & sage ravioli

Butternut Squash & Sage Ravioli
(serves 4 as a starter or 2 as a main)

PASTA:
100g 'OO' flour
1 large egg
pinch of salt
1 teaspoon olive oil
A little polenta to help prevent sticking

Put all ingredients in a mixer, or use your fingers, to mix just until everything holds together.  Either change to a doughhook and knead for 2 minutes or knead the dough on a work surface by hand for 10 minutes if you want an excellent work-out for your arm muscles (saves on gym fees).  If you use a machine, knead the dough by hand for a final half minute (the warmth of your hands finishes it off perfectly).  You will now have a smooth firm dough. Wrap it in cling film and allow to rest in the fridge for at least half an hour.

FILLING:
1 small-medium butternut squash
1 tablespoon good olive oil
2-3 sage leaves
1 tablespoon Parmesan
salt and pepper
(1 tablespoon of cream if mixture is very stiff)

Heat oven to 180C.  Peel the squash (or leave peel on and remove it after roasting), cut it into quarters then each quarter into 2 or 3 pieces.  Toss them in the tablespoon of olive oil with the sage leaves and roast in the oven on a baking tray for 20-25 minutes until soft and lightly browned.  After about 10 minutes check the sage leaves and when crisp remove them to a bowl while the squash continues cooking - you don't want the sage to burn.  Add the cooked squash to the bowl and mash or use a stick-blender to mix to a smooth paste flecked with sage leaves.  Add  cream if the mixture is very stiff, then parmesan and salt and pepper.  Once cool, cover and refrigerate.

FILLING THE RAVIOLI:
Feed the pasta dough through the pasta machine on its lowest setting.  Fold the dough and repeat 3 more times.  Increasing the setting by one mark each time, feed the dough through the machine once until you reach its highest setting (if you are as short of kitchen space as I am you'll want to cut your rolled pasta in half part way through the rolling to make it more manageable, so you end up with 2 sheets of pasta).  Sprinkle your work surface with a little polenta.  Place your sheet(s) of pasta on a work surface and put heaped teaspoons of squash mixture just over half way across and 3cm apart.  Use a pastry brush to paint the pasta lightly with water between the dollops of mixture all the way to the nearest edge and down that long edge.  Bring the untouched half of the pasta sheet over to gently meet the water-brushed edge (don't press it down yet).  Press down between the filling with the side of your hand to create separate pockets, easing the air out of the pockets as you go.  You can now press down all along the edge.  Neaten the edge with a knife, or pasta wheel if you have one, then cut to separate your filled pockets into individual raviolis.  Sprinkle a tray or plate with the polenta and lay the ravioli on this in a single layer to stop them sticking together until you're ready to cook them.

TO COOK AND FINISH:
A tablespoon or two of good olive oil
A handful of sage leaves
2-3 tablespoons of pinenuts (or hazelnuts or cobnuts)
Grated Parmesan and a little extra virgin olive oil to serve

While you bring a large pan of water to the boil, lightly brown the nuts in a dry frying pan.  Fry the sage leaves until just crisp in hot olive oil (takes just a few seconds) and drain them on kitchen paper.  Once it comes to the boil, salt the water and add the ravioli.  Bring back to the boil and cook for 3 minutes.  Remove the ravioli parcels gently to warmed plates (a little of the pasta water on the plate is a good thing), scatter the pinenuts, and crisp sage leaves over.  Finish with a few gratings of parmesan and a drizzle of good extra virgin olive oil.

The Butchery - Food find

'The Butchery' has arrived in my favourite shopping area of London.  Having bought meat from Nathan Mills at Ginger Pig and Barbecoa in the past, it was great to see him on Saturday behind the counter of his own business.   Nathan and his partner Ruth are buying in whole carcasses direct from small farmers, or in conjunction with The Traditional Breeds Meat Market, and butchering to the customers' needs.  Choosing rare breed animals, pasture-fed, organically reared and as chemical-free as possible - this is as good as it gets.  For now you will find them in the railway arch at 1 Ropewalk, Bermondsey SE1 along with The Ham & Cheese Company and The Kernel Brewery on Saturdays only.  Sign up to naththebutcher to keep up with The Butchery Ltd and check out these websites.  The Butchery is a great addition to the area which already has the excellent Jacob's Ladder butchers round the corner, in the arch at 104 Druid Street SE1.

http://www.thebutcheryltd.com/
http://www.tbmm.co.uk/default.asp