Thursday, 11 October 2018

Chutney Labels and a Great Meal Out

Today our friend took us out to lunch at the Cott Inn, Dartington. This is an old-fashioned Devon pub in a beautiful country setting, which offers first-class chef cooked meals. We were not disappointed!

Today was the day I was working towards, to complete the boxes for the Floral Mini-Albums I made earlier this year. Our friend’s copy of the album has now left its biscuit box home forever and is now proudly ensconced in its new box! She is delighted with it and I am so happy with her response.

I decided to give her another little gift – a pot of my home-made apple chutney from the Bramleys off our tree in the garden. It’s the first time I’ve made apple chutney and now it’s had time to mature, it’s turned out superb, though I say so myself!

Rather than just giving her a plain jar, I decided to make some labels for it and pretty it up a bit, going for a rustic look.

I used dies from two different sets to cut the two labels.

01 Cutting the Labels

The larger tie-on label was cut from recycled book packaging from Amazon, and the smaller stick-on one was cut from 100 gsm copy paper. Both were distressed with Walnut Stain Distress Ink.

02 Apple Chutney with Labels

I drew a little apple on each label and coloured it with coloured pencils. I cut two circles of cream polycotton fabric from my stash for the lid, and tied on the larger label with jute string.

03 Apple Chutney Tie-On Label

04 Apple Chutney Stick-On Label

The outside of the lovely pub where we met for lunch.

01 Cott Inn, Dartington, Outside


02 Cott Inn, Dartington, Inside

The food was quite delicious and beautifully served. My dish was described thus: “Free range Devon chicken breast, goats’ cheese, spinach and watercress mousse, prosciutto, crushed potato, spinach, red onion marmalade, bruised baby gem, chorizo cream sauce.” Wow!

03 My Stuffed Chicken Breast

This is my hubby’s beef and stilton pie. I love the way the mashed potato is served!

04 N's Beef and Stilton Pie

Our friend chose a fish dish.

05 Margaret's Fish

I love the way the chef has chosen different plates to suit the varied dishes, and in particular I like the way the lines cut in the crispy fish skin are echoed by the lines on the rim of the dish, the metallic glaze of the dish also reflecting the silvery effect of the fish skin. Very artistic!

Our desserts.

06 Desserts

The others had a scoop each of locally-made ice cream and I chose the lemon tarte which was accompanied by lemon sorbet in the shape of a lemon! Again, the perfect dish to set off this dessert.

I should have photographed my spiced carrot and sweet potato soup, too. The two pieces of ciabatta were cut diagonally and set on their ends in the most attractive way.

All very creative and extremely chefy! We will definitely be returning here.

It was raining when we arrived, but as we left, the sun was shining. What a lovely day we had.

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