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In a bit of a pickle

I am very partial to pickled beetroot. A few weeks ago, our good friend Joanna appeared in our kitchen bearing a large, beautiful bunch of beetroot, fresh from her garden. Later, during the absence of my wife, I washed, boiled, peeled and sliced my beetroot and placed it in a suitable container.
Because of my wife’s preference for a milder condiment, I reached into the cupboard for the cider vinegar and filled the container. Returning the bottle to the cupboard, to my surprise I saw in front of me, the bottle of cider vinegar; in my hand was the bottle of good Scotch whisky!
The result was exceptional, though I was careful not to drive after a salad lunch.

Tom Mace

December 2017 – January 2018