The Circus Sauce team would love to keep living the circus lifestyle all year round. It is an unusual, magical, addictive, wonderful place. But rest and inspiration is much needed...
t’s 4.30 in the morning, the restaurant fleet is hooked up to various lorries and caravans attached to cars, vans and 4x4s and finally the convoy is ready to leave Blenheim Palace and make the long journey to the capital. Several miles and coffees later we pass the Fuller’s Brewery on the Hogarth roundabout and roll in the grounds of Chiswick House & Gardens.
Stadhampton was a brief affair though thoroughly enjoyable. The bank holiday weekend at Sudeley Castle shortened our weekend by a day and with the restaurant team fully assembled it was time to start to really get into things. After a wonderful visit to the brilliant Zippo’s circus directed by our very own David Hibling, we were ready for another busy weekend.
At last rehearsals! Over these 4 weeks everyone arrives and is introduced to each other. For those who have been with the Circus a while it’s exciting to imagine how the season will unfold and for the new it’s like stepping into some obscure novel. James and his merry band of musicians arrived on the first week with Hannah, Louis and Drummer Dave returning from last year with the addition of Spencer (vocals and sax) and Sarah (trombone).
It’s that time again. The circus looms before us with the promise of wonder and excitement and I start my blog, fairly early I’ll admit however there is much to be done in preparation over the next month. I’ll come to that in a bit! For now, to answer the most commonly asked question of us vagabonds: “so what do you do in the winter?”
On to Bath then! Everyone gets excited when we go to Bath as the place is stunning and quite different to anywhere else we go to on tour. The distraction to go out and eat, shop and marvel at the beautiful architecture in the narrow cobbled streets is far too difficult to resist and we find ourselves sipping coffee in the many quaint cafes instead of getting an early shift in on the wagon.
Well Frampton zipped past us! The weather just about held, the restaurant was full and I don't think we could have gone more local than we did! Rabbits from the estate, crayfish from the river and vegetables from the allotments near by to make the fabled stargazy pie, a version of Mark Hix's recipe, who I'm a big fan of.
At last, Oxford! Everyone is buzzing with excitement. The venue for the next two weeks is smack bang in the centre in one of the most beautiful settings, Oxford University Parks. It's especially exciting for the kitchen as we have the amazing covered market which houses green grocers, fish mongers, cheesemongers and butchers.