In the heart of Bristol city centre is a jazz venue called Jazz at Future Inns. It is underneath Chophouse Restaurant, both of which are part of Future Inn Bristol. That’s right, a restaurant with live music in Bristol, and Thursday nights are dedicated to Jazz. Each week sees a different local or internationally known artist, duo, ensemble or group.
Welsh rarebit is a simple but very popular dish of toasted bread covered in a cheese sauce or melted cheese, mixed with mustard, spices or ale, and has been popular since the 1500s under the name of ‘caws pobi’, which is Welsh for toasted cheese.
Nobody’s quite sure of the origin of the name, but it’s generally believed to be a jest at the expense of the early poor of Wales, from the South Wales Valleys, who may largely have subsisted on rabbit and ale (though how this relates back to cheese on toast, I am not sure). The dish was thought to be a staple in the diets of Welsh men and women.
Spiced rums have gained popularity over the past few years with more variants being available on the high street and in bars and restaurants, but what is it about the spirit that appeals to consumers and how does it compare to other types of rum?
A quick history of spiced rum
The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th Century. Plantation slaves first discovered that molasses, a by-product of the sugar refining process, fermented into alcohol. Soon blends, spices and fruits were added, using the best of the Caribbean flavours.
Me that’s who! The last couple of years, one of the highlights in my social calendar has been attending a Christmas in July event. I love celebrating the festive season, in my summer clothes, while digging into a Christmas in July menu, with festive drinks and entertainment. This year the venue was at Steinbeck and Shaw and PRYZM Cardiff, who got to showcase that they are more than just a nightclub.