tag:blogger.com,1999:blog-90581814638031742412024-03-13T12:02:56.247-07:00Local and greatBill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.comBlogger130125tag:blogger.com,1999:blog-9058181463803174241.post-63841861688195077742015-09-17T04:07:00.004-07:002015-09-17T04:07:59.112-07:00Dripping Reigns Supreme<br />
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<span style="font-family: Arial;">How can a product as simple as Beef Dripping win the Supreme
Champion Award at the Great Taste Awards?<o:p></o:p></span></div>
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<o:p><span style="font-family: Arial;"> </span></o:p><br />
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<span style="font-family: Arial;"><a href="http://4.bp.blogspot.com/-eU2oiRZ5qp8/VfqYdZMLMsI/AAAAAAAAEUc/Mom8FF-yr_Q/s1600/IMG_0148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-eU2oiRZ5qp8/VfqYdZMLMsI/AAAAAAAAEUc/Mom8FF-yr_Q/s320/IMG_0148.JPG" width="221" /></a></span></div>
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<span style="font-family: Arial;">The kind of thing you don’t really think of as a vital
ingredient, we all use it for Roasties, to make the perfect Triple Cooked Chips,
to power up the Yorkshires, but it’s still just dripping.<o:p></o:p></span></div>
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<o:p><span style="font-family: Arial;"> </span></o:p></div>
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<span style="font-family: Arial;">Until, that is, a master of his craft turns his attention to
producing the best dripping possible.<o:p></o:p></span></div>
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<o:p><span style="font-family: Arial;"> </span></o:p></div>
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<span style="font-family: Arial;">Pat Whelan inherited the family butchers James Whelan Butchers
in Clonmel as well as the family farms and set out to provide the finest meats
to his customers. With his own farms, an abattoir and an expanding range of
shops as well as a strong network of farmers and other butchers to discuss
ideas with he is ideally placed so to do.<o:p></o:p></span></div>
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<o:p><span style="font-family: Arial;"> </span></o:p></div>
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<span style="font-family: Arial;">But it’s Pat’s philosophy of food that is the real driver to
success. He loves his farms and animals and wants to produce the best meats by
respecting the animals and seeking to use every part of the animal that he has
lovingly reared. <o:p></o:p></span></div>
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<o:p><span style="font-family: Arial;"> </span></o:p></div>
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<span style="font-family: Arial;">You can read more of Pat’s philosophy and background in his
two books, An Irish Butcher Shop and The Irish Beef Book, written with Katy McGuinness.</span><br />
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<span style="font-family: Arial;"><a href="http://3.bp.blogspot.com/-su92ECCQf8A/VfqYjaiwRhI/AAAAAAAAEUs/iwOSvqtqz-g/s1600/Irish%2BButcher.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-su92ECCQf8A/VfqYjaiwRhI/AAAAAAAAEUs/iwOSvqtqz-g/s320/Irish%2BButcher.jpg" width="239" /></a></span></div>
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<span style="font-family: Arial;"><a href="http://1.bp.blogspot.com/-BDrpTiihEvs/VfqYWB8BNXI/AAAAAAAAEUE/gfb_LHZFp4Q/s1600/Beef%2BBook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-BDrpTiihEvs/VfqYWB8BNXI/AAAAAAAAEUE/gfb_LHZFp4Q/s320/Beef%2BBook.jpg" width="259" /></a></span></div>
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<span style="font-family: Arial;">Beef Dripping is a taste of our childhood, sadly side-lined
by the years of attack on real fats and promotion of assorted oils by governments
largely in thrall to big agribusiness. High time for a real comeback and now
there is a growing realisation that fats like Butter and Dripping are not
harmful and are natural products unlike the so<span style="mso-spacerun: yes;">
</span>called ‘Spreads’ and cooking aids. Let’s be honest here I would rather
trust a cow than a chemist, and it’s not Fat it’s Flavour.<o:p></o:p></span></div>
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<o:p><span style="font-family: Arial;"> </span></o:p></div>
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<span style="font-family: Arial;">So how does one man raise dripping from everyday store cupboard
ingredient to Award Winning status?<o:p></o:p></span></div>
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<o:p><span style="font-family: Arial;"> </span></o:p><br />
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<span style="font-family: Arial;"><a href="http://2.bp.blogspot.com/-ekwY9gahaT4/VfqYdP5O1aI/AAAAAAAAEUY/fmxhfrsUYtg/s1600/IMG_0082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ekwY9gahaT4/VfqYdP5O1aI/AAAAAAAAEUY/fmxhfrsUYtg/s320/IMG_0082.JPG" width="240" /></a></span></div>
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<span style="font-family: Arial;">By working long and hard to ensure that the product is the
best, over several years, trying, tasting and refining to make the ultimate
dripping.<o:p></o:p></span></div>
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<span style="font-family: Arial;">The Dripping comes from the Hereford Cattle that Pat farms
in County Tipperary, famed for its meat quality the Hereford would produce
great fat for dripping, and it’s not just a case of rendering fat to dripping.
The fats are carefully chosen and blended to bring out the best taste. The fats
around the Kidney –or Inner Fats as Pat calls them are skilfully blended with
Outer Fats – those from the working muscle areas that we would see as the
various cuts of meat. The result is a smooth dripping which imparts a lot of
taste to whichever dish you are using it in. If ever there was a Beef Extract
this is it not that brown stuff that you add water to for a drink at a football
match. Perhaps a little steak finds its way into the render to add that beefy
goodness?<o:p></o:p></span></div>
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<span style="font-family: Arial;"><a href="http://2.bp.blogspot.com/-iinQgxGje9I/Vfqamym-CVI/AAAAAAAAEU8/8FHpY6QfaUY/s1600/Herefords.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-iinQgxGje9I/Vfqamym-CVI/AAAAAAAAEU8/8FHpY6QfaUY/s320/Herefords.jpg" width="320" /></a></span></div>
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<span style="font-family: Arial;">Now for the very minor role that I played in the
development.<o:p></o:p></span></div>
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<span style="font-family: Arial;">A few years ago I was talking with Pat who told me that he
wanted to revive Dripping which had gone out of favour, and he asked me whether
butchers in the UK still sold it. Certainly in our area they did. “Can you find
out how they package their dripping” I was asked.<o:p></o:p></span></div>
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<o:p><span style="font-family: Arial;"> </span></o:p></div>
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<span style="font-family: Arial;">My memories were of tall waxed packets which stood on shelves
in the shops with the butchers name and a picture of a cow on them, so that’s
what we wanted to find so that Pat could package a traditional food in a
traditional package. Would you believe it? A new team of EHOs had persuaded our
local butchers that they were much better off selling their dripping in
sealable plastic pots! A mad dash round butchers in a 50 mile radius couldn’t produce
one example of traditional packaging.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Luckily Pat is not the man to take this as a setback and he
designed this own elegant package that reflects the past.<o:p></o:p></span></div>
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<o:p><span style="font-family: Arial;"> </span></o:p><br />
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<span style="font-family: Arial;"><a href="http://1.bp.blogspot.com/-CWC0bVaVt8A/VfqbN9WKvaI/AAAAAAAAEVI/GrMpfrAoGcw/s1600/Dripp%2BCrop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-CWC0bVaVt8A/VfqbN9WKvaI/AAAAAAAAEVI/GrMpfrAoGcw/s1600/Dripp%2BCrop.jpg" /></a></span></div>
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<span style="font-family: Arial;">So released last year, Pat put his Dripping into The Great
Taste Awards where it won 3 Stars, the maximum possible.<o:p></o:p></span></div>
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<span style="font-family: Arial;">More research and development and the 2015 version was
submitted and again won 3 stars. As a 3 star product it was re-tasted to see
whether it should make the Top 50 and earn a place at the dinner which
celebrates the finest products of the year.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Pat was duly invited and made his way to London for the meal
alongside some great Irish producers and the cream of contestants.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Each entrant has a chance of winning The Golden Fork for
their Region or Sector of the food business and Pat was delighted to win The
Golden Fork for Best Irish Product.<span style="mso-spacerun: yes;"> </span>“At
that stage I decided to celebrate” he told me, “The tie was loosened and drink
was taken”.<o:p></o:p></span></div>
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<a href="http://4.bp.blogspot.com/-uKGMPISoWoc/VfqYcueVHTI/AAAAAAAAEUU/GhNDp7Rvpgo/s1600/IMG_0080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/-uKGMPISoWoc/VfqYcueVHTI/AAAAAAAAEUU/GhNDp7Rvpgo/s320/IMG_0080.JPG" width="320" /></a></div>
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<span style="font-family: Arial;">Minutes later he was called back to receive the overall
Golden Fork as Supreme Champion 2015!</span></div>
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<span style="font-family: Arial;"><o:p></o:p></span> </div>
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<span style="font-family: Arial;">Food industry insiders like Charles Campion and William
Sitwell loved it as you can see from the video links below</span></div>
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<a href="https://www.youtube.com/watch?v=rZRwwDLZZEs"><span style="color: blue; font-family: Arial;">https://www.youtube.com/watch?v=rZRwwDLZZEs</span></a><span style="font-family: Arial;">
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One amazing product that can change your whole cooking and
bring so much flavour to every dish that uses it.<o:p></o:p></div>
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<o:p> </o:p><br />
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Where can you get it? Obviously in the Clonmel branch of
James Whelan Butchers and from their branches in Avoca Ireland in Rathcoole,
Monkstown and <span style="color: #404040; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-latin;">Kilmacanogue</span> or online from<span style="mso-spacerun: yes;"> </span><a href="http://www.jameswhelanbutchers.com/"><span style="color: blue;">http://www.jameswhelanbutchers.com/</span></a>
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<a href="http://4.bp.blogspot.com/-tOB5N9RNXq4/VfqYWgsMDII/AAAAAAAAEUA/awEhaYLugb4/s1600/IMG_0081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-tOB5N9RNXq4/VfqYWgsMDII/AAAAAAAAEUA/awEhaYLugb4/s320/IMG_0081.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you want this amazing Dripping in the UK you'll be heading for Harrods or Fortnum and Mason, the only stores to get their hands on this bovine ambrosia.</span></div>
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And as to the future ? Well, I might have heard a whisper about a very tasty Lard.</div>
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<span style="color: #404040; mso-bidi-font-family: Arial; mso-bidi-theme-font: minor-latin;"></span><o:p>To Keep up with Pat and the team at James Whelan Butchers follow @Pat_Whelan and @JWButchers.</o:p></div>
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-25508478848270560772015-06-30T23:21:00.000-07:002015-06-30T23:21:42.073-07:00Abergavenny Finalised<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<a href="http://1.bp.blogspot.com/-ptkecOXJ6os/VZKqWGf4AuI/AAAAAAAAERc/j11IRocOGTg/s1600/AberLogo_Press.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="130" src="http://1.bp.blogspot.com/-ptkecOXJ6os/VZKqWGf4AuI/AAAAAAAAERc/j11IRocOGTg/s320/AberLogo_Press.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">July 1st means the finalised line up for Abergavenny is released!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">You may have missed the chance to win a great prize by getting your wristband early, but now that the full detail is available you simply have to get there!</span><br />
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold;">One major star will be Raymond Blanc<b> </b>who is </span><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">President of the Sustainable Restaurant Association. Raymond will be interviewed by Sheila Dillon
from BBC Radio 4’s Food and Farming programme.<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-DFpwkVoCY_U/VZMF0VrTZyI/AAAAAAAAETA/hIXqwmuwwJU/s1600/Raymond%2BBlanc%2BSRA%2B%25281%2529.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-DFpwkVoCY_U/VZMF0VrTZyI/AAAAAAAAETA/hIXqwmuwwJU/s320/Raymond%2BBlanc%2BSRA%2B%25281%2529.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raymond Blanc</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-SvAi7Xpfeec/VZMF9JL90BI/AAAAAAAAETI/AAYVXOzRWL8/s1600/Shela%2BDillon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="209" src="http://1.bp.blogspot.com/-SvAi7Xpfeec/VZMF9JL90BI/AAAAAAAAETI/AAYVXOzRWL8/s320/Shela%2BDillon.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sheila Dillon</td></tr>
</tbody></table>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Their conversation </span><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-ansi-language: EN-US;"> <span lang="EN-US">will explore the
roots of Raymond’s passion for produce,
dread of waste and respect for the land, revealing how early lessons learned from Maman
Blanc guide him throughout his career as
chef and restaurateur . Raymond will also explain how ,only by understanding
that food connects with every part of our lives, we can truly secure a future for our food. </span></span><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; mso-bidi-font-weight: bold;">Yotam Ottolenghi</span><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">.,
alongside his head chef, Ramael Scully,
will bring the inventive NOPI ethos to the festival, pushing culinary
boundaries. You could be amongst the first to get hold of NOPI the cookbook
too.<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IYsMlQhIGDQ/VZMFZQpin1I/AAAAAAAAESw/env_glWcEOI/s1600/Yotam%2Band%2BScully%2B-%2BPhotography%2Bby%2BAndy%2BHinton%2B2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-IYsMlQhIGDQ/VZMFZQpin1I/AAAAAAAAESw/env_glWcEOI/s320/Yotam%2Band%2BScully%2B-%2BPhotography%2Bby%2BAndy%2BHinton%2B2.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yotam and Scully</td></tr>
</tbody></table>
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<a href="http://1.bp.blogspot.com/-Lgam1dc01ws/VZMGiYymxuI/AAAAAAAAETQ/GQbSlLspAXI/s1600/NOPI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Lgam1dc01ws/VZMGiYymxuI/AAAAAAAAETQ/GQbSlLspAXI/s320/NOPI.jpg" width="229" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Bake-Off champion Frances Quinn brings her unique style of baking;</span></div>
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<a href="http://4.bp.blogspot.com/-b_6Q_AIcBQk/VZMCzwpk4gI/AAAAAAAAERw/43d8Q51hJC8/s1600/Frances%2BQuinn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-b_6Q_AIcBQk/VZMCzwpk4gI/AAAAAAAAERw/43d8Q51hJC8/s320/Frances%2BQuinn.jpg" width="320" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"> Exciting new London trio, The Groundnut Boys will demonstrate recipes from their African
Heritage with a contemporary twist . </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IBGG3KPq1Ns/VZME8zy28RI/AAAAAAAAESk/S-9_F_TvJ-Y/s1600/The%2BGroundnut%2BBoys.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://1.bp.blogspot.com/-IBGG3KPq1Ns/VZME8zy28RI/AAAAAAAAESk/S-9_F_TvJ-Y/s320/The%2BGroundnut%2BBoys.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Groundnut Boys</td></tr>
</tbody></table>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Festivals don’t feel complete without Cyrus
Todiwala OBE who has been changing perceptions of Indian Cuisine since her arrived from Goa in 1991,
and treating us to his food and strongly held opinions in his annual Rude
Health Rant.<o:p></o:p></span></div>
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<a href="http://3.bp.blogspot.com/-mEMyd4HD1mQ/VZMHV5zDP1I/AAAAAAAAETY/XEKJReVS7OI/s1600/Cyrus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mEMyd4HD1mQ/VZMHV5zDP1I/AAAAAAAAETY/XEKJReVS7OI/s1600/Cyrus.jpg" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Happily Rude Health
will again be sponsoring the Rants, in the Castle, so grab some food and drink,
and settle back to hear some passionate views about food and food production,
with a few laughs along the way and the possibility of an accordion
accompaniment from Paulo Arrigo of Franchi Seeds.<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"><br /></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">Its not all household names though, and this year
there are some demonstrations with a difference;<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"> Jon
Old from the Wasabi Company will
talk visitors through how, from a secret location in the UK, they grow one of the
world’s most expensive crops.<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xT0L4GxpgR8/VZMFmuvcxLI/AAAAAAAAES4/9-S_7cxngZo/s1600/Jon%2BOld.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-xT0L4GxpgR8/VZMFmuvcxLI/AAAAAAAAES4/9-S_7cxngZo/s320/Jon%2BOld.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jon Old</td></tr>
</tbody></table>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;"> Mitch Tonks, renowned for his radical
career change from accountant to fishmonger, will demonstrate recipes from his
book The Seahorse, the inspiration coming fromItaly and the South West of
England.<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Ta8t76x9kTI/VZMEMd6oI3I/AAAAAAAAESU/Njr1TDGjEmw/s1600/Mitch%2BTonks_credit%2BChris%2BTerry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Ta8t76x9kTI/VZMEMd6oI3I/AAAAAAAAESU/Njr1TDGjEmw/s320/Mitch%2BTonks_credit%2BChris%2BTerry.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mitch Tonks<br />
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<br /></div>
</td></tr>
</tbody></table>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">On the drinks front, the festival boasts a number of cocktail,
foraging and alcohol master classes. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt;">James Chase from Chase Distillery<b> </b>will<b> </b>expertly guide you through
spirits, wines and ciders, while author and forager by day, Andy Hamilton presents ‘Wild Booze and
Hedgerow Cocktails’ showing you how you can make delicious cocktails from a
hedgerow near you</span><span style="font-family: "Arial","sans-serif";">.<o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pDuKlSOHmvs/VZMC6l3c3sI/AAAAAAAAESA/-5FLmk6cLfU/s1600/James%2BChase%2Bheadshot.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-pDuKlSOHmvs/VZMC6l3c3sI/AAAAAAAAESA/-5FLmk6cLfU/s1600/James%2BChase%2Bheadshot.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">James Chase</td></tr>
</tbody></table>
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<span style="font-family: Arial, Helvetica, sans-serif;">Expect more additions as the website goes live and get your tickets for events at </span><a href="http://www.abergavennyfoodfestival.com/" style="font-family: Arial, sans-serif; font-size: 11pt;">www.abergavennyfoodfestival.com</a></div>
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<span style="font-family: "Arial","sans-serif";"> Finally in this quick view a big mention to Hang Fire Smokehouse, locally based and BBC Food and Farming Award Winners, Best Street Food 2015.</span></div>
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<span style="font-family: Arial, sans-serif;">Samantha Evans and<b style="font-size: 11pt;"> </b></span><span style="font-family: Arial, sans-serif; font-size: 11pt;"> </span><span style="font-family: Arial, sans-serif;">Shauna Guinn came to the Festival last year as stallholders and return this
year on the bill with their amazing smoked and barbequed foods.</span></div>
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<span style="font-family: "Arial","sans-serif";"> </span><span style="font-family: Arial, sans-serif;">Sam
said: “It’s incredible that just one year on from our first appearance at
Abergavenny Food Festival, and just two years since starting this business, we
will be standing where our inspirations from the food industry have stood.
We're looking forward to both feeding the Festival goers our brand of Welsh
slow and low BBQ and being a part of the Festival over the weekend."</span></div>
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<span style="font-family: "Arial","sans-serif";">Shauna
added: “This Festival is the highlight of the foodie event calendar and we’re
delighted to be included in all aspects of the programme, for the first
time, as we share the alchemy of meat smoking.”<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9c7AFoFcmHE/VZMJ2S-eAqI/AAAAAAAAETg/LzIVOLCW2g8/s1600/Hang%2BFire%2BSmokehouse%2Bvisit%2Bfree%2Brange%2Blocal%2Bfarm%2Bto%2Bselect%2Btheir%2Bproduce....jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="204" src="http://2.bp.blogspot.com/-9c7AFoFcmHE/VZMJ2S-eAqI/AAAAAAAAETg/LzIVOLCW2g8/s320/Hang%2BFire%2BSmokehouse%2Bvisit%2Bfree%2Brange%2Blocal%2Bfarm%2Bto%2Bselect%2Btheir%2Bproduce....jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First select your meat</td></tr>
</tbody></table>
<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As always there will be over 200 stalls and the introduction of The Meat Market as well as the well established Cheese Market.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">The Festival doesn't stop when the stalls close either, the Night Market is back with a great range of Street Food and if it's entertainment you want head to the Castle for Swing Time on Friday and the legendary Party on Saturday, food drink and fun the perfect way to end your day.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">More to come later, but visit the website </span><a href="http://www.abergavennyfoodfestival.com/">www.abergavennyfoodfestival.com</a> <span style="font-family: Arial, Helvetica, sans-serif;">and start planning your visit</span></div>
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com1tag:blogger.com,1999:blog-9058181463803174241.post-76848371539091279082015-06-09T10:00:00.001-07:002015-06-09T13:26:09.593-07:00Great Taste Awards<div class="MsoNormal">
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<a href="http://1.bp.blogspot.com/-9ABeW1YtGo8/VXcZh4kyD3I/AAAAAAAAERI/e9QlkkdHYjQ/s1600/award_guildfull.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="http://1.bp.blogspot.com/-9ABeW1YtGo8/VXcZh4kyD3I/AAAAAAAAERI/e9QlkkdHYjQ/s320/award_guildfull.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Now in their 21<sup>st</sup> year the Great Taste Awards, organised by The Guild of Fine Food, have not only come of age, but are THE
benchmark of a great product.<o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-J__fZphAX70/VXcZbgXq5DI/AAAAAAAAEPs/4yTo7am1t3o/s1600/Great-Taste-2014-Stars-770x256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="106" src="http://1.bp.blogspot.com/-J__fZphAX70/VXcZbgXq5DI/AAAAAAAAEPs/4yTo7am1t3o/s320/Great-Taste-2014-Stars-770x256.jpg" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Thousands of products are tasted and tested, from Anchovies to Zabaglione and all to
ensure that the consumer gets the finest of product.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">A volunteer collective of Chefs, Producers, Retailers, Food
Writers and Food Critics do the tastings in sessions held across the UK - all
seeking the perfect food that will earn a 3 Star rating.<o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lQnEmwTgt3A/VXcZdkrjfxI/AAAAAAAAEQM/ilobiCxLmt4/s1600/IMG_0925.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-lQnEmwTgt3A/VXcZdkrjfxI/AAAAAAAAEQM/ilobiCxLmt4/s320/IMG_0925.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waiting to taste</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Several sessions are held at Guild Headquarters in
Gillingham, Dorset but the tastings take place in several cities which have
included Belfast and Dublin and, for the first time this year, Cardiff.<o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Welsh producers have always taken the awards seriously, and
with the Welsh Government behind them through its Bwyd a Diod Cymru (Food and
Drink Wales) arm, a Cardiff heat was a chance to show the best of Wales. See
what previous Great Taste Award winners from Wales had to say about the effect that winning had for them here <a href="https://www.youtube.com/watch?v=yGdJhvRa7a0&feature=youtu.be">https://www.youtube.com/watch?v=yGdJhvRa7a0&feature=youtu.be</a>
<o:p></o:p></span></div>
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<br />
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<a href="http://2.bp.blogspot.com/-nsX8POA5tuY/VXcZh9VafLI/AAAAAAAAERE/NUuI5hEvwiA/s1600/logo-header.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="81" src="http://2.bp.blogspot.com/-nsX8POA5tuY/VXcZh9VafLI/AAAAAAAAERE/NUuI5hEvwiA/s320/logo-header.jpg" width="320" /></a></div>
<br /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So, in early June I was invited to three days of tasting.<o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">I have judged various competitions before, both here and in
Ireland, but they have usually been of the complete dish, such as in The Celtic
Cook Off, rather than single ingredients so there was a degree of uncertainty
in the days leading up to the tastings.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">I should not have worried, helpful notes for new judges were
sent out in plenty of time and I was assured that you work in teams of 4 or 5
with a very experienced co-ordinator to collate your views and record them.<o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-92iCdWlpXfg/VXcZblwHSJI/AAAAAAAAEPw/dB002BqwZII/s1600/IMG_0923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-92iCdWlpXfg/VXcZblwHSJI/AAAAAAAAEPw/dB002BqwZII/s320/IMG_0923.JPG" width="240" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YlfvYsawgCI/VXcZfGRg2zI/AAAAAAAAEQg/7y10e_ouIZ0/s1600/IMG_0936.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-YlfvYsawgCI/VXcZfGRg2zI/AAAAAAAAEQg/7y10e_ouIZ0/s320/IMG_0936.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Experienced Coordinators</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Each tasting session will have up to 10 tables of judges who
will work their way through the list of foods presented for them. All foods are
tasted blind with the tasting sheet having little more than a simple
description, for example “Gluten Free Welsh Cake”. I did actually recognise one item
from the description and obviously declared an interest and took no part in
that tasting.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;"> After tasting, and
discussing, each plate the team give a rating from 0 to 3 Stars. A 3 Star item
is nigh perfection and they are limited in being awarded. Getting a 1 Star award is a major triumph.<o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Once graded the items are collected, and passed to another
set of judges for a second opinion. If
needed, third or fourth panels are involved to ensure that the ratings are fair
and accurate. To get a 3 Star rating at least five tables of judges must agree
that it deserves that accolade.<o:p></o:p></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">The upshot of this for judges is that you start a session
with a list of around 15 tastings but with second tastings you wind up with 30
plus!<o:p></o:p></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8R7NoIdNXiE/VXcZeQ4ETBI/AAAAAAAAEQw/X1_SfJgo9lQ/s1600/IMG_0935.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-8R7NoIdNXiE/VXcZeQ4ETBI/AAAAAAAAEQw/X1_SfJgo9lQ/s320/IMG_0935.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Session commences</td></tr>
</tbody></table>
<span style="font-family: Arial, Helvetica, sans-serif;">As the aim of the Guild is to support producers every item has the judges comments sent to the producer. Judges are required to make positive comments, as well as criticism, so that products can be improved and a 1 star become 2 etc. All entries have positive aspects, even those which will not be awarded Stars, and the comments and advice given in tastings can lift the product to Star level, or raise it to the next one.l.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Food production and service is a major contributor to the Welsh economy so it was hardly surprising that on Wednesday morning we came under close scrutiny as both BBC and ITV sent camera crews to see us at work. (Confidentiality was maintained at all times.)</span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ffU1KBN_M4M/VXcZdvxmbGI/AAAAAAAAEQE/dWBW4klWcPY/s1600/IMG_0927.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-ffU1KBN_M4M/VXcZdvxmbGI/AAAAAAAAEQE/dWBW4klWcPY/s320/IMG_0927.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ITV interview the Deputy Minister</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rYLTkhAcT30/VXcZdxUpvjI/AAAAAAAAEQI/8MtElSK8Py8/s1600/IMG_0931.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-rYLTkhAcT30/VXcZdxUpvjI/AAAAAAAAEQI/8MtElSK8Py8/s320/IMG_0931.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BBC Wales Economics Correspondent Sarah Dickins at work</td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">It is the rigorous tasting and the experienced judges who
ensure that the Great Taste Awards really do find great foods, and deserve the
high regard in which they are held. Often called the Oscars of the Food World, they
are much more like the Olympic Games of Food where getting a medal (Star)
confirms you are at the top of your game.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tastings will<b> </b>continue for some weeks and the results will all be collated and
the final decisions revealed later this summer. How many 3 Star Awards will be
given? I don’t know but we found some in Cardiff!<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Did I enjoy myself, ABSOLUTELY!<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Even though, as a Rookie Judge, seeing Charles Campion get his
game face on and settle for some serious tasting was a little disconcerting at
first, I had lots of help, advice and encouragement from fellow judges and
would love to judge again next year.</span><o:p></o:p><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-37271687724242099282015-05-25T23:21:00.000-07:002015-05-26T10:34:13.500-07:00Abergavenny Food Festival First glimpse<br />
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<a href="http://1.bp.blogspot.com/-_2l-R-z598A/VWSuia7qXdI/AAAAAAAAEPU/gb6UQ_XZogw/s1600/AberLogo_Press.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="130" src="http://1.bp.blogspot.com/-_2l-R-z598A/VWSuia7qXdI/AAAAAAAAEPU/gb6UQ_XZogw/s320/AberLogo_Press.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">T<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">his year the Abergavenny Food Festival will be held 18-20<sup>th</sup>
September and excitement is building already.<o:p></o:p></span></span><br />
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">As usual the first event, on Friday evening, will have a major
figure in conversation about their work as a perfect introduction.<o:p></o:p></span></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">TV’s favourite Michelin starred chef, <b>Tom Kerridge</b>, will
headline the festival on Friday night (18<sup> </sup>), talking exclusively
about his new cookbook, <i>Tom’s Table: My Favourite Everyday Recipes, </i>with
food journalist Xanthe Clay.<o:p></o:p></span></span></div>
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<a href="http://3.bp.blogspot.com/-9lGUotk55BY/VWHZeF7-RuI/AAAAAAAAENI/p5JrkYM13e0/s1600/Best%2BEver.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-9lGUotk55BY/VWHZeF7-RuI/AAAAAAAAENI/p5JrkYM13e0/s320/Best%2BEver.jpg" width="252" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">In Tom’s own words <span style="mso-spacerun: yes;"> </span>“This
will be my second visit to the food festival in Abergavenny and the first
opportunity for people to get my book before its release on 24 September, which
is very exciting. I am looking forward to sharing some of my new recipes with
the audience and hope it gets the same warm reception I have always received at
the festival.” (last time Tom was here the session totally sold out in minutes)<o:p></o:p></span></span></div>
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<a href="http://4.bp.blogspot.com/-O5UwXxyoF3s/VWHZg-cD_tI/AAAAAAAAEN0/jlN5p_82jKU/s1600/Proper%2Bpub.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-O5UwXxyoF3s/VWHZg-cD_tI/AAAAAAAAEN0/jlN5p_82jKU/s320/Proper%2Bpub.jpg" width="235" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">Star bloggers and Vogue columnists <span style="mso-spacerun: yes;"> </span><b>Hemsley + Hemsley </b>sisters, Jasmine and
Melissa, are amongst the star attractions too! The food loving siblings take centre stage for two events on Sunday
20, demonstrating <span style="mso-spacerun: yes;"> </span>colourful and
nutritious recipes from their international best seller, <i>The Art of Eating
Well, </i>and also <span style="mso-spacerun: yes;"> </span>cooking up recipes
for the audience to try with organic vegbox company, Riverford.<o:p></o:p></span></span></div>
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<a href="http://4.bp.blogspot.com/-3GGHYWFZyoA/VWHZhcT4nrI/AAAAAAAAEN8/xhbKbFIVIVU/s1600/Sisters.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3GGHYWFZyoA/VWHZhcT4nrI/AAAAAAAAEN8/xhbKbFIVIVU/s1600/Sisters.png" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">Observer Rising Star of 2015, <b>Olia Hercules</b>, a food stylist
and recipe writer will join the line-up to demonstrate some cherished Eastern
European recipes from her debut cookbook, Mamushka.<o:p></o:p></span></span></div>
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<a href="http://3.bp.blogspot.com/-h-aHHPHV_dw/VWHZjah9JkI/AAAAAAAAEOI/5yp9DOOdImo/s1600/Olia%2B2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="http://3.bp.blogspot.com/-h-aHHPHV_dw/VWHZjah9JkI/AAAAAAAAEOI/5yp9DOOdImo/s320/Olia%2B2.png" width="320" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">Chief Executive of the festival, Heather Myers spoke about this
year’s festival and <span style="mso-spacerun: yes;"> </span>said: “Every year we
get some of the best names in food and this year will not disappoint. There is
a lot more to announce but we hope this teaser will whet people’s appetites for
what is set to be another amazing weekend of food, drink and entertainment.”</span> <o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/-y5Bi0O4r1mo/VWHgz5IqPyI/AAAAAAAAEPE/avKbK_OdXAc/s1600/Heather-Myers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-y5Bi0O4r1mo/VWHgz5IqPyI/AAAAAAAAEPE/avKbK_OdXAc/s1600/Heather-Myers.jpg" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">In addition to the well established Cheese and Wine Market, this
year<span style="mso-spacerun: yes;"> </span>the festival introduces the <b>Meat
Market</b>,. Dedicated to the very best meat producers from across the UK, with
butchers, demonstrations, speciality knives and accompaniments, it will be The
destination for meat lovers.<o:p></o:p></span></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">Last year’s runaway success the <b>Night Market</b> returns transforming
the Lower Brewery Yard into a magical place to eat, drink and hangout as a
brilliant collection of speciality street food vendors stay open until 10:00pm
on Saturday night (19).</span> <o:p></o:p></span></div>
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<a href="http://3.bp.blogspot.com/-EFUYPbfsL3k/VWHeSXMf7WI/AAAAAAAAEOg/r7v_QEQEgnk/s1600/Night%2BMarket%2Bin%2BBrewery%2BYard%2B-%2BTim%2BWoodier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-EFUYPbfsL3k/VWHeSXMf7WI/AAAAAAAAEOg/r7v_QEQEgnk/s320/Night%2BMarket%2Bin%2BBrewery%2BYard%2B-%2BTim%2BWoodier.jpg" width="320" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">You can get hands on with personal attention from an expert in
artisan food and drinks production as well as making a product to take away
with you at the <b>Artisan Kitchen School</b>. <o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">Children can, as always, also get stuck in at the <b>Food Academy</b>
with a weekend of exciting hands on workshops and activities to tempt budding
mini-master chefs to get into the kitchen and learn about food, a real skill
for life.</span> <o:p></o:p></span></div>
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<a href="http://3.bp.blogspot.com/-Rn4ecHyxFSA/VWHevjc-A6I/AAAAAAAAEOo/p-i64VRLE1I/s1600/Val%2BWarner%2Bat%2BFood%2BAcademy%2B2013%2B-%2BTim%2BWoodier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-Rn4ecHyxFSA/VWHevjc-A6I/AAAAAAAAEOo/p-i64VRLE1I/s320/Val%2BWarner%2Bat%2BFood%2BAcademy%2B2013%2B-%2BTim%2BWoodier.jpg" width="320" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">Wash all that down with some of the best of Wales’ craft brews and
stay for an evening of music, dancing and food in the special atmosphere
of Abergavenny’s ancient castle for the <b>Party at the Castle</b>.<o:p></o:p></span></span></div>
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<a href="http://2.bp.blogspot.com/-Jj0cn1h2SR0/VWHcljl1CcI/AAAAAAAAEOU/RAAsl7loCZ0/s1600/RSVP%2BBhangra%2BBand%2Baudience%2Bat%2BParty%2Bat%2BCastle%2B-%2BTim%2BWoodier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-Jj0cn1h2SR0/VWHcljl1CcI/AAAAAAAAEOU/RAAsl7loCZ0/s320/RSVP%2BBhangra%2BBand%2Baudience%2Bat%2BParty%2Bat%2BCastle%2B-%2BTim%2BWoodier.jpg" width="320" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">Over the next six weeks the Festival will be announcing the full
line up, exciting new collaborations for 2015 and exclusive news looking ahead
to the 2015 festival.<o:p></o:p></span></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">Wristbands will get you entry into over 200 food and drink
exhibitors across five venues, live cookery demonstrations, children’s
activities, entertainment, live music and much more still to be announced.<o:p></o:p></span></span></div>
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<span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;">For more information and to
get your tickets visit </span><a href="http://www.abergavennyfoodfestival.com/"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;"><span style="color: #0563c1;"><strong>www.abergavennyfoodfestival.com</strong></span></span></a><span style="color: black; font-family: "Arial","sans-serif"; font-size: 12pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;"><strong> <o:p></o:p></strong></span></div>
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tickets.<o:p></o:p></span></span></b></div>
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<o:p><span style="font-family: Calibri;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">September may be a while away, but I can't wait!</span></o:p></div>
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-87187203390010758702015-05-23T05:15:00.001-07:002015-05-23T05:15:53.179-07:00Litfest 15 a great experience<br />
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<span style="font-family: Arial;">In just its 3<sup><span style="font-size: x-small;">rd</span></sup> year Litfest, or the Kerrygold
Ballymaloe Literary Festival of Food and Wine is established not just in
Ireland but globally.<o:p></o:p></span></div>
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<span style="font-family: Arial;">A three night, two day, sensory experience it just has to be
on your Must Do list.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Rory O’Connell, one of the Directors, summed it up by
saying, “You have to have written a book to be a guest speaker” but it is not
just about speakers. Hell, these are people who write about food, many of them
chefs, brewers, winemakers so there are a lot of masterclasses, pop ups and
tastings going on.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Some of the big names sell out in minutes and with names
like Alice Waters, Claudia Roden, Madhur Jaffrey, Rene Redzepi and Yottam
Ottolenghi that’s hardly surprising.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Based on the farm at Ballymaloe House and in the Cookery
School a couple of miles down the road a number of venues are available and all
are used hard.<o:p></o:p></span></div>
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<span style="font-family: Arial;">There are formal venues, The Grainstore, Carrigaun Room and
the Demo Room and kitchens of the Cookery School, but the Farm buildings are
converted into venues, The Drinks Theatre, The Big Shed and, it is a Literary
Festival after all, The Book Shop.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Displays and talks extend to the gardens with guided tours
and this year a very strong Grow It Yourself presence and, for the first time
The Garden Tent, a marquee set in a corner of the formal garden.<o:p></o:p></span></div>
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<span style="font-family: Arial;">There’s activity from 9:30 till gone 6 and then a host of
dinners and events to fill your evening with some great entertainment and a
host of really good local food producers staging popups.<o:p></o:p></span></div>
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<span style="font-family: Arial;">My big formal events this year were the coffee sessions with
Tim Wendelboe, learning about cupping and expanding my knowledge of the
beautiful liquid far beyond its prior understanding, A Beer tasting with
Garrett Oliver of the Brooklyn Brewing Company and a talk about Spices with
Arun Kapil of Green Saffron. Janet chose Wine and Soil as her highlights. It’s
that kind of event, and we were disappointed to find that the pop up restaurant
by OX Belfast sold out in 5 minutes so we didn’t get to taste Northern
Ireland’s finest.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-00MYkITB754/VWBnqYF8nlI/AAAAAAAAELc/oLFRQTM8PJE/s1600/IMG_1171.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-00MYkITB754/VWBnqYF8nlI/AAAAAAAAELc/oLFRQTM8PJE/s320/IMG_1171.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tim Wendelboe talks about influences on Coffee</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-sZSBZIl45T4/VWBnqVTCxxI/AAAAAAAAELY/JgVUWw_oXsw/s1600/IMG_1172.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-sZSBZIl45T4/VWBnqVTCxxI/AAAAAAAAELY/JgVUWw_oXsw/s320/IMG_1172.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mark from Golden Bean pours tasters for cupping</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">1 of 6 tasted</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Oliver Garrett of Brooklyn Brewery took us up the alcohol scale to 13.5%</td></tr>
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<span style="font-family: Arial;">There’s a very lively Fringe at the Festival, Demos, Blind
Tastings and entertainment in the Big Shed and the Garden Tent hosting more
informal events such as Caroline Hennesey hosting “Ravenous” the Cookbook
Chronicles where anyone can talk about their Favourite/Least Favourite, Oldest/Newest
cookbook.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Joe McNamee,<span style="mso-spacerun: yes;"> </span>who
writes the Menu column for the Irish Examiner, hosted a series of Rants, Raves
and Ruaille Buaille. Again anyone could take part and had a chance to win the
prestigious Golden Gob Trophy. Children’s Menus, Lack of Food Education in
schools, Hipster Food such as Dude Slaw and Small v Big Food Business all got
debated and in the end, I have to confess, the title came back to Wales as a
result of my rant about Vegetarian Options on menus.<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Joe<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Qsoea2m1jLk/VWBrk-g1N4I/AAAAAAAAEMQ/ehpRZ8PZxf8/s1600/IMG_0320.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/-Qsoea2m1jLk/VWBrk-g1N4I/AAAAAAAAEMQ/ehpRZ8PZxf8/s320/IMG_0320.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In full flow<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jlRNqQqM6eE/VWBr7FcHmAI/AAAAAAAAEMY/FqeHmT76ieU/s1600/trophy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-jlRNqQqM6eE/VWBr7FcHmAI/AAAAAAAAEMY/FqeHmT76ieU/s320/trophy.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Golden Gob Trophy</td></tr>
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<span style="font-family: Arial;">Food and Drink wise it is very easy to graze all day with a
host of pop-ups available in the Big Shed, We had superb Chicken on Sourdough
from Annie’s Roasts and Arbutus Bread respectively, my caffeine habit was
fuelled by Badger & Dodo and The Golden Bean throughout the weekend, Iyers
Café had tasty Vegan food from Kerala, Jane Russell’s sausages filled a few
gaps and on the sweeter side of life Yum Gelato lived up to their name and we
had a Carrigeen Panacotta made with milk from the rare breed Kerry Cow.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Discovery of the year though was Oh My Goodness Minty Limey
Keffir made with triple filtered rainwater. Such taste and so refreshing too.
Their quirky stand won the Best Dressed award.</span><br />
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<span style="font-family: Arial;"><o:p></o:p></span> </div>
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<span style="font-family: Arial;">But away from both the formal and fringe side of the
festival it is a great chance to catch up with old friends and make new ones. <o:p></o:p></span></div>
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<span style="font-family: Arial;">We always have great catch ups and meet new people. One nice
touch is that Ballymaloe Relish make badges for anyone who wants one with their
name and most importantly their Twitter handle on. Often you bump into someone
you follow on twitter, but have never met and the handle leads to lots of “Oh,
so you’re” conversations. My own this year was with Peter from Blackwater Gin a
new distiller from Waterford. We had been discussing Gin online and were hoping
to arrange an impromptu Gin Off between his and our Da Milhe Seaweed Gin from
Wales. Sadly the Blackwater had proved so popular that it had sold out entirely
so the match might take place at Ginapalooza in London later this year,<o:p></o:p></span></div>
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<span style="font-family: Arial;">Nonetheless a tasting took place and the aforementioned
Minty Limey Kefir proved the perfect mixer for the Seaweed infused. Though we
didn’t get tickets for the OX pop up, we were introduced to them on the basis
that the restaurant has a Gin Bar and they were looking for new and great ones.
More friends made, and an increasingly hazy evening.<o:p></o:p></span></div>
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<o:p><span style="font-family: Arial;"> </span></o:p></div>
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<span style="font-family: Arial;">But that is what Litfest is all about, lots of people with
Food in common coming together to learn, talk eat drink and celebrate.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Personally I can’t wait for next May to bring around
#Litfest16</span></div>
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-24963975074909119742014-08-04T04:22:00.001-07:002014-08-04T04:22:58.462-07:00Talks 'n Tasters at Newport Food Festival<span style="font-family: Arial, Helvetica, sans-serif;">One of last year's great successes was the Talks 'n Tasters stage, where visitors could see chefs and producers close up, taste their offerings and often get hands on experience in making them.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This year there are more sessions and three venues!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Tickets will go on sale on 5th August so here's a preview of these popular sessions.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">From a start in an unoccupied stall in the Market Hall the sessions have expanded into a designated area of the Hall, Waterstones in town and the Lamb public house.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In the <i><b>Market</b></i> the sessions start at 10 am with Nia Thomas running a Cup Cake session. Love em or hate em there is no doubt that Cup Cakes have been the latest Big Thing and Nia will bring 16 years experience to the session. She also does courses for Newport Community Education so you can find out how to develop your skills as well.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">As a huge coffee fan the Coaltown Coffee session on Top Tips for Home Brewed Coffee is a must for me. Scott James started the company and also runs a Barrista School so yu should learn lots and perhaps make that perfect cup of Joe!</span><br />
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<a href="http://1.bp.blogspot.com/-KgAgc9ycmSw/U99pD2VNL0I/AAAAAAAAEII/s3gV7vkFPZM/s1600/Coaltown+Roasters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KgAgc9ycmSw/U99pD2VNL0I/AAAAAAAAEII/s3gV7vkFPZM/s1600/Coaltown+Roasters.jpg" height="198" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Next up is Isla Black of Tasty Bites who brings her Jamaican background to producing some extremely tasty food. Her Jamaican Beef Patty is amazing and one of my favourite snacks at Llanyrafon Manor Market.</span><br />
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<a href="http://3.bp.blogspot.com/-p0jrln06KSk/U99pBu3NE8I/AAAAAAAAEIA/E1DxZew_fDk/s1600/Iona-Black-talks-and-tasters-168x300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-p0jrln06KSk/U99pBu3NE8I/AAAAAAAAEIA/E1DxZew_fDk/s1600/Iona-Black-talks-and-tasters-168x300.jpg" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the Wine Lover Neil Cammie offers some insights and the chance to Know your Merlot from your Cabernet in a wine tasting session. Neil is an expert in his field, writing a Western Mail Wine column and his company Fine Wines Direct does what it says on the tin.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Welsh Food Heritage is the subject for Sian Roberts who will show that Wales has a strong food heritage and we do more than Welsh Cakes and Cawl.</span><br />
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<a href="http://3.bp.blogspot.com/-pEOym9F1nXA/U99pTAzyKMI/AAAAAAAAEIo/xrDHfodASbI/s1600/sian.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pEOym9F1nXA/U99pTAzyKMI/AAAAAAAAEIo/xrDHfodASbI/s1600/sian.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Abergavenny based Barry Chantler of Chantler Tea will reprise his very successful Tea Tastings and offer an insight into finding your perfect blend and making a great cuppa.</span><br />
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<a href="http://1.bp.blogspot.com/-_-1nXESai2w/U99qeI_x_KI/AAAAAAAAEI8/xJHiwHwmQJs/s1600/BarryNewport1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_-1nXESai2w/U99qeI_x_KI/AAAAAAAAEI8/xJHiwHwmQJs/s1600/BarryNewport1.jpg" height="320" width="241" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Finally I will be doing another hands on dough making session where we learn that bread isn't too hard to make, needn't take up all of your day and tasted better than supermarket pap. You get to make your own dough and take it away, with a recipe, to finish at home.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Over in <i><b>Waterstones</b></i>, Coaltown Coffee will do a Latte Art demonstration twice during the day so combine these with the Market sessions to seriously up your coffee making skills!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Diane Corister from Honeybunch Cake Company will demonstrate Cake Icing and Decorating.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Lucknam Park chef Luke Woodward will be demonstrating the other Big Thing of recent times Macarons. Dainty little Almond based meringues that come in many colours and flavours.</span><br />
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<a href="http://2.bp.blogspot.com/-5Fkww0uJfdw/U99pJbnHckI/AAAAAAAAEIU/n15B_w2qzTo/s1600/Luke.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-5Fkww0uJfdw/U99pJbnHckI/AAAAAAAAEIU/n15B_w2qzTo/s1600/Luke.JPG" height="320" width="211" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Nia Thomas runs a Cup Cake icing demo after Luke and I would not be surprised of elements of Nia, Luke and Diane's sessions come together for the final session where Luke will create Afternoon Tea,</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The third venue for the Talks 'n Tastings is <i style="font-weight: bold;">The Lamb </i>public house which will feature Beer Tastings from 5 local breweries. Gareth from Tiny Rebel, Jamie from Tudor, Martyn from Untapped, Natasha from Rhymney and Simon from Pipes will each showcase their fine ales and beers in tutored tastings.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Tickets for these events, and many are free, are available from the Riverfront Box Office.</span><br />
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com1tag:blogger.com,1999:blog-9058181463803174241.post-54929055027491886652014-07-30T03:08:00.000-07:002014-07-31T08:07:20.544-07:00Masterclasses at Newport Food Festival<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Newport Food Festival is back and bigger than ever!<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The beauty of this festival is that it is firmly rooted in
the community, using the Market as one main venue and <span style="line-height: 115%;">encouraging
local producers and traders to take part and showcase what the area has to offer</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Local chefs will be providing many of the demonstrations but as always there is a fair sprinkling of top names as well.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Riverfront is the venue for the Masterclasses, which are kept small so that you get up close and personal with the chefs, see exactly what they are doing and have the chance to talk to them both during and after the class.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A very strong line-up will be on stage and for your £7.50 admission you will get a great insight into some top dishes and techniques.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Starting the sessions is Emma Evans who runs Secret Supper Club, was a finalist in My Kitchen Rules and is about to open a new restaurant in Caerleon. Green’s will be located in the old Drovers pub and will offer top class food and a great atmosphere.<o:p></o:p></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">An Italian touch will come from Sergio Pasquelle of Gemellis restaurant in Newport. Expect superbly executed dishes and some insight into great flavours.<o:p></o:p></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Next will be Newport boy, and Festival Patron, Hywel Jones who will show why Lucknam Park regularly retains its Michelin Star.<o:p></o:p></span><br />
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<a href="http://3.bp.blogspot.com/-sOJ-Cmod9OA/U9jC42uRdfI/AAAAAAAAEHQ/iZdUFM-7lx0/s1600/Hywel+Jones,+Head+Chef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-sOJ-Cmod9OA/U9jC42uRdfI/AAAAAAAAEHQ/iZdUFM-7lx0/s1600/Hywel+Jones,+Head+Chef.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Newly ensconced in his own restaurant in Penarth, Caerleon born James Summerin will demonstrate why he has a superb reputation for fine dining food and why Penarth can expect a Star soon.<o:p></o:p></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Head Chef at the Parkway in Cwmbran, Clive Williams is next up and, having seen his demonstrations in the past, I can guarantee that he will offer some tasty treats and a great insight into cooking at a very high level.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Local hotels will be represented again when a chef from the Celtic Manor offers an insight into their cooking. As yet the name isn’t confirmed but when you cook for the Ryder Cup and NATO conferences you have to be at the top of your game, and all of the Celtic Manor chefs certainly are.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Finally Festival Favourite and multi-award winning Anand George of Purple Poppadom brings Modern Indian cuisine to the stage and demand for his Masterclass will be high.<o:p></o:p></span><br />
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<a href="http://1.bp.blogspot.com/-wxJntM1mVjg/U9jDVBcqHlI/AAAAAAAAEHo/qT-O_TaTFd8/s1600/rs070413george-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-wxJntM1mVjg/U9jDVBcqHlI/AAAAAAAAEHo/qT-O_TaTFd8/s1600/rs070413george-9.jpg" height="213" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Unlike some events, where a couple of hundred people are trying to see what the culinary champions are doing, the Newport Food Festival Masterclasses are small and intimate, you are right up with the chefs and with only 20 people in the audience hey are like private lessons.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tickets are available from Friday 1</span><sup style="font-family: Arial, Helvetica, sans-serif;">st</sup><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">August and check the Website at <a href="http://www.newportfoodfestival.co.uk/">http://www.newportfoodfestival.co.uk/</a></span><a href="http://www.newportfoodfestival.co.uk/"> </a><br />
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-79406708939984462542014-07-21T04:01:00.000-07:002014-07-21T09:19:55.759-07:00Humble by Nature, Great by Design<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">I have followed the progress of <a href="http://www.humblebynature.com/">Humble by Nature</a> since my
days as an officer with Monmouthshire County Council.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">At a time when the County Farms Unit was reviewing the
number of farms and small holdings which it owned, Upper Meend Farm, in Penallt near Monmouth, came vacant.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Rumours began to circulate suggesting that Kate Humble was
interested in buying it and establishing a rural skills school.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Gradually the plans came to fruition, and Humble By Nature
was born - offering a range of classes and courses including Animal Husbandry,
Small Holding and Wood Fired Oven building. Indeed on our visit a small group
were actively involved in Dry Stone Walling.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We were there, however, for the latest part of the
development the opening of the Farm Shop and Café.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kate and her team have gathered together some superb local
products, and we are lucky that South East Wales has more than its fair share
of Great Taste Award winners. From <a href="http://www.foragefinefoods.co.uk/">Liz Knight’s foraged foods</a> to Graham
Waddington’s <a href="http://www.nativebreeds.co.uk/">Native Breeds charcuterie</a> and </span><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.halenmon.com/">Halen Mon</a> Sea Salt the shop is a
foodie dream.</span></div>
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<a href="http://3.bp.blogspot.com/-DBRUQdNQbqo/U8zgrPcD1KI/AAAAAAAAED0/d-NKuWGiGW0/s1600/IMG_0344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DBRUQdNQbqo/U8zgrPcD1KI/AAAAAAAAED0/d-NKuWGiGW0/s1600/IMG_0344.JPG" height="213" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I was very pleased to see both Angharad Underwood’s <a href="http://the-preservation-society.co.uk/">PreservationSociety</a> jams and pickles including the epic Candied Jalapenos and Rhian Short’s
range of <a href="http://www.uskriver.co.uk/">Usk River</a> chutneys, <a href="http://www.tudorbrewery.co.uk/">Tudor Brewery</a> ales and beers, <a href="http://calonwen-cymru.com/">Calon Wen</a> organic
cheeses and butter and possibly the most local product<a href="http://www.lowergockettfarm.co.uk/WyeValleyCheese.html"> Wye Valley Cheese</a> made
on the adjacent farm. The shop reminded me a little of <a href="http://www.wrightsfood.co.uk/">Wright's Food Emporium</a>, though without the Continental Selections, and seeing a display of Wright's Tomato Catsup reinforced that feeling.<o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/-zCoc9Po4j3A/U8zh4v4PrjI/AAAAAAAAEEM/tM8DJN6atSs/s1600/IMG_0347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zCoc9Po4j3A/U8zh4v4PrjI/AAAAAAAAEEM/tM8DJN6atSs/s1600/IMG_0347.JPG" height="213" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-uDITgTHuXo4/U8zhc0uffsI/AAAAAAAAED8/oLyj3YE3Ghk/s1600/IMG_0345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uDITgTHuXo4/U8zhc0uffsI/AAAAAAAAED8/oLyj3YE3Ghk/s1600/IMG_0345.JPG" height="320" width="213" /></a></div>
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<a href="http://1.bp.blogspot.com/-U2QEHbtYkno/U8zyXCa2noI/AAAAAAAAEGI/1yTKKrtSU34/s1600/Tudor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-U2QEHbtYkno/U8zyXCa2noI/AAAAAAAAEGI/1yTKKrtSU34/s1600/Tudor.jpg" height="179" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As well as Kate’s own books the shop stocks a number of
publications aimed at getting you to produce a little yourself, even if you
only have room for a grow-bag or a couple of pots.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Most of the items sold in the shop are used to make the
delicious meals available in the adjacent café.<o:p></o:p></span></div>
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<a href="http://4.bp.blogspot.com/-ADQvaJnQEts/U8zkGjQFPhI/AAAAAAAAEE4/grVmHFNmbEQ/s1600/IMG_0352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ADQvaJnQEts/U8zkGjQFPhI/AAAAAAAAEE4/grVmHFNmbEQ/s1600/IMG_0352.JPG" height="213" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A wide range of teas and coffees are available, and the
coffee roasters and tea blenders have also made the bespoke House Blends for
Humble by Nature.<o:p></o:p></span></div>
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<a href="http://4.bp.blogspot.com/-Wv2BNEaOauI/U8zit2yuMhI/AAAAAAAAEEU/qp6NIbuiSkM/s1600/IMG_0348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Wv2BNEaOauI/U8zit2yuMhI/AAAAAAAAEEU/qp6NIbuiSkM/s1600/IMG_0348.JPG" height="320" width="213" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Breads are by <a href="http://alexgoochbaker.com/">Alex Gooch</a> and they taste as good as they
look.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The menu is seasonal, changing monthly, and offers a good
choice of light meals, mains and desserts.<o:p></o:p></span></div>
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<a href="http://1.bp.blogspot.com/-9Q61azBcXA8/U8zkiEmF8MI/AAAAAAAAEFA/vEoqPZKySQ0/s1600/IMG_0353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9Q61azBcXA8/U8zkiEmF8MI/AAAAAAAAEFA/vEoqPZKySQ0/s1600/IMG_0353.JPG" height="213" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-tMGqcHh1XzA/U8zlYPfDEQI/AAAAAAAAEFU/OmrTnk3yk9U/s1600/IMG_0354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tMGqcHh1XzA/U8zlYPfDEQI/AAAAAAAAEFU/OmrTnk3yk9U/s1600/IMG_0354.JPG" height="320" width="213" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We opted for the Pulled Pork Sandwich which came on toasted
Sourdough - which had a malty taste- and was accompanied by a small salad with
edible flowers from the Edible Garden next to the shop,</span></div>
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<a href="http://4.bp.blogspot.com/-2yr3T-Lu-aE/U8zlU4Uks1I/AAAAAAAAEFM/FG2q37qx1_8/s1600/IMG_0355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2yr3T-Lu-aE/U8zlU4Uks1I/AAAAAAAAEFM/FG2q37qx1_8/s1600/IMG_0355.JPG" height="213" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> and the Farmers Lunch.
That would have fed a very hungry farmer indeed! Two thick slices of ham, Wye Valley Cheese, A
small frittata, Beetroot, chutney and jelly with huge hunks of bread filled one
plate whilst a salad covered the other.<o:p></o:p></span></div>
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<a href="http://4.bp.blogspot.com/-WcFZe7Lv1tc/U8zl4USp6MI/AAAAAAAAEFc/gM2VP2f2NIU/s1600/IMG_0356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-WcFZe7Lv1tc/U8zl4USp6MI/AAAAAAAAEFc/gM2VP2f2NIU/s1600/IMG_0356.JPG" height="320" width="213" /></a></div>
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<a href="http://1.bp.blogspot.com/-NmuF2CaWtyw/U8zmeyAT31I/AAAAAAAAEFs/Za-sHzbog74/s1600/IMG_0357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-NmuF2CaWtyw/U8zmeyAT31I/AAAAAAAAEFs/Za-sHzbog74/s1600/IMG_0357.JPG" height="320" width="213" /></a></div>
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<a href="http://4.bp.blogspot.com/-X6e2HS2wzx4/U8zmd3PNtxI/AAAAAAAAEFo/Sk3uQVN3s70/s1600/IMG_0358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-X6e2HS2wzx4/U8zmd3PNtxI/AAAAAAAAEFo/Sk3uQVN3s70/s1600/IMG_0358.JPG" height="320" width="213" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">All made to order in the kitchen the food was superb and
just what you would need after a morning on the farm, or indeed a good shopping
experience! The mains were so filling that , despite the desserts looking and sounding delicious, we could not manage one.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The shop and café will become destinations themselves, as
well as the range of courses and events on the farm.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Humble by Nature has come a long way since inception and
will develop further.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Already though it deserves to be called Local and Great.</span><o:p></o:p></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: x-small;">We paid for our lunches and most purchases in the shop but did receive a small goodie bag of shop goods and a free tea and coffee.</span><br />
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-67547590429454651402014-07-11T06:33:00.001-07:002014-07-11T06:46:12.315-07:00Latest Updates to Anergavenny Food Festival<span style="font-family: Arial, Helvetica, sans-serif;">The Official Programme for the fest dropped through the letterbox this morning and I am able to share it with you.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Still not everything revealed, you'll have to wait for the website on 16th July, but more flesh on the bones!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Also today, Arun Kapil of Green Saffron Spices revealed that he will be doing a Demo in the Market Hall on Sunday 21st. Arun's Masterclasses and Tastings have always been sell out attractions so here is your chance to see Arun in action for free. Doubtless he will have a few copies of his book, due for publication in September with him too.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://3.bp.blogspot.com/-PA6U-njBb4k/U7_nYg8mmlI/AAAAAAAAECY/JJlqLAbGuBs/s1600/IMG_0795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PA6U-njBb4k/U7_nYg8mmlI/AAAAAAAAECY/JJlqLAbGuBs/s1600/IMG_0795.JPG" height="320" width="240" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">But more of the latest news:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://2.bp.blogspot.com/-xZhW7DgxqeY/U7_o6-x9VCI/AAAAAAAAECs/e02gD2zg1X0/s1600/IMG_0320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xZhW7DgxqeY/U7_o6-x9VCI/AAAAAAAAECs/e02gD2zg1X0/s1600/IMG_0320.JPG" height="320" width="149" /></a></span></div>
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<a href="http://3.bp.blogspot.com/-1arA8GZvSRc/U7_o21nK72I/AAAAAAAAECk/FusPFBs5hmQ/s1600/IMG_0319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1arA8GZvSRc/U7_o21nK72I/AAAAAAAAECk/FusPFBs5hmQ/s1600/IMG_0319.JPG" height="229" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://1.bp.blogspot.com/-FXa9joShFZg/U7_o7fDdVSI/AAAAAAAAEC0/TZ5Qcj6OIYU/s1600/IMG_0321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FXa9joShFZg/U7_o7fDdVSI/AAAAAAAAEC0/TZ5Qcj6OIYU/s1600/IMG_0321.JPG" height="320" width="153" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://1.bp.blogspot.com/-40oOC9KXC4U/U7_pIKJE69I/AAAAAAAAEC8/Njth_IeCR6U/s1600/IMG_0322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-40oOC9KXC4U/U7_pIKJE69I/AAAAAAAAEC8/Njth_IeCR6U/s1600/IMG_0322.JPG" height="320" width="232" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dont forget the online box office opens on 16th July and the full programme can be downloaded then.</span><br />
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-50330325925820766372014-07-09T05:10:00.002-07:002014-07-11T06:21:53.375-07:00Abergavenny Box Office News<span style="color: black; font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span><br />
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<a href="http://1.bp.blogspot.com/-PKIe1_zN86I/U7wLhhdqyeI/AAAAAAAAD_8/vvS5kYH8IgM/s1600/banner-constantcontact-940px.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PKIe1_zN86I/U7wLhhdqyeI/AAAAAAAAD_8/vvS5kYH8IgM/s1600/banner-constantcontact-940px.jpg" height="114" width="320" /></a></div>
<div style="text-align: justify;">
<span style="color: black; font-family: "Arial","sans-serif";"><br /></span><span style="color: black; font-family: "Arial","sans-serif";"><br /></span><span style="color: white; font-family: "Arial","sans-serif";">Just a week until the Abergavenny Food Festival Box office goes live on <b>Wednesday 16 July.</b> The full programme will be released that day on line on line at abergavennyfoodfestival.com and tickets can be bought there or through the Borough Theatre on 01873 850805. If you buy buy tickets on line you will be entered into a prize draw. One lucky winner will walk off with a fabulous Flint & Flame Classic Knife Set worth over a thousand pounds.(This is an on line only draw)</span></div>
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<span style="color: white;"><span style="font-family: Arial, sans-serif;">As always there is a stellar line up of chefs demonstrating, holding masterclasses or talking about food and their craft which this year </span><span style="font-family: Arial, sans-serif; text-align: left;">includes </span><span style="font-family: Arial, sans-serif; line-height: 18.399999618530273px; text-align: left;">Hugh Fearnley-Whittingstall who’ll be appearing at the Borough Theatre on the Friday evening,</span></span></div>
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<span style="font-family: Arial, sans-serif; line-height: 18.399999618530273px;">With Wahaca opening its first restaurant outside London in Cardiff this autumn Tommi Miers will be a big attraction.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cyrus Todiwala has long been a Festival Favourite, whether for his spicy delights served up in the Castle area or for his entertaining views in the Rude Health Rants, and this year he is teamed up with Incredible Spice Men partner Tony Singh. Whatever the pair get up to will be highly entertaining and full of flavour.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There's a distinct taste of the Middle East as Sam and Sam Clark of Moro bring their Moorish foods and Iranian born Sabrina Gayhour introduces the taste of Persiana, </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">More chefs will be appearing but these may just whet your appetite. Though demos in the market hall are free some events are ticketed and the Box Office can supply those that you want.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Children's Food Academy has been a consistent feature, this year sponsored by the Organic Centre Wales, and adults get their chance too.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Amongst the new skills you can acquire at The Artisan Kitchen School (in the Masonic Hall) are making Bacon with James Swift from Trealy Farm, brewing your own Sake with </span><span style="font-family: Arial, sans-serif;"><span style="line-height: 18.399999618530273px;">Marie Cheong Thong and entering the world of Seasonal Fruit </span><span style="line-height: 18.399999618530273px;">Liqueurs with Lindy Wildsmith.</span><span style="line-height: 18.399999618530273px;"> </span></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 16.866666793823242px;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">With a full programme of events around town, over 200 stalls and a brand new Night Market on the Saturday with Street Food in the Lower Brewery Yard, as well as the Party in the Castle there really is something for everyone.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Stroller Tickets </span><span style="font-family: Arial, sans-serif; line-height: 18.399999618530273px;"> for the main markets start at £6.50 (early-bird prices) and children accompanied by a paying adult get in for free, the Night Market is free to Stroller holders or £2 if you don't have one. Ticketed events start at £8.</span><br />
<span style="font-family: Arial, sans-serif; line-height: 18.399999618530273px;"><br /></span><span style="font-family: Arial, sans-serif; line-height: 18.399999618530273px;">The Box Office goes live on 16th July and </span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 11pt; line-height: 16.866666793823242px;">you can download a full ‘diary at a glance’ to help plan your visit</span><span style="font-size: 11pt; line-height: 16.866666793823242px;">.</span></span><br />
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 16.866666793823242px;">Finally a question, What do Abergavenny Food Festival favourites Tommi Miers, James Ramsden and Arun Kapil have in common? They all trained at Ballymaloe Cookery School and were taught by Rory O'Connell.</span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 16.866666793823242px;">Rory is a highly regarded chef and teacher and his first book Master It was Observer Food Magazine Book of the Year 2013.</span></div>
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<span style="font-family: Arial, sans-serif; font-size: 11pt; line-height: 16.866666793823242px;">I'm delighted to say that Rory will be taking part in the festival this year and is a MUST!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black;"></span>Check <a href="http://www.abergavennyfoodfestival.com/">http://www.abergavennyfoodfestival.com/</a> for further information and to book tickets from 16 July or call The Borough Theatre 01873 850805</span><br />
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-64296745004215178172014-04-04T07:13:00.000-07:002014-04-08T06:43:01.143-07:00Abergavenny 2014 - a sneak preview<br />
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<span style="font-family: Arial;">September may seem a long way off, but if you are planning
something as big as the Abergavenny Food Festival you are already hard at work
planning and preparing.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Certainly the office was buzzing when I called by to spend
some time with Chief Executive Heather Myers. With the festival heading rapidly
for its 16<sup><span style="font-size: x-small;">th</span></sup> Anniversary and a new team in place over the last 18
months or so, I was keen to find out what we could expect this year.<o:p></o:p></span></div>
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<span style="font-family: Arial;">The departures of Kim Waters and Martin Orbach, key players
in the development of the festival, have given an opportunity to review and
plan ahead.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Foot and Mouth devastated local farming communities and
businesses and the festival developed partly to refocus communities, develop
business and show the resilience of farmers and the towns near which they live.
Over the years it grew and grew and is now the premier food festival in the UK
attracting around 30,000 visitors each year.<o:p></o:p></span></div>
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<span style="font-family: Arial;">With the town having only 13,000 residents they are
outnumbered 2:1 each year<span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Arial; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> <span style="font-size: small;">Heather recognises this and is
determined to foster a sense of community - very much part of the original
ethos of the event - <span style="mso-spacerun: yes;"> </span>by finding new ways
for local people to engage with the Festival</span></span></span><span style="font-family: Arial;"> . </span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">One way is by offering a 10% discount on
ticket prices to anyone with a (local) NP7 postcode. Another innovation is the
introduction of the Night Market (in the Brewery Yard) this year which will
start after the main festival has closed for the day and will offer street food
as well as an opportunity to visit at a quieter time. Admission is free to
anyone with a wristband or for a small fee without.<o:p></o:p></span></div>
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<span style="font-family: Arial;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Arial; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">The
Food Festival is still a social enterprise, and as part of this remit supports
the community by giving local voluntary organisations eg clubs the chance work
alongside the core team on elements of logistic support such as car-parking <span style="mso-spacerun: yes;"> </span>to help raise funds for local community
benefit</span>.</span> <span style="mso-spacerun: yes;"> </span></span>Schools in particular are
heavily involved here, supplying many of the Criw who steward, assist and help
both exhibitors and visitors alike.<o:p></o:p></span></div>
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<span style="font-family: Arial;">Of the 30,000 visitors each year around 20,000 come on the
Saturday so this year Sunday will be marketed as more family friendly, less
crowded and more room for buggies etc. <o:p></o:p></span></div>
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<span style="font-family: Arial;">There are also plans to help smaller and start-up businesses
for whom the 2 day festival can present big problems of cost and logistics,
particularly for those exhibiting fresh products such as bread. Baking all
night Friday, exhibiting all day Saturday then baking overnight again to have
fresh product on Sunday is a killer! <o:p></o:p></span></div>
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<span style="font-family: Arial;">The Priory Yard has been designated for them and a special
pricing structure introduced. <span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Arial; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">For
small Monmouthshire producers a special rate is offered again to demonstrate
that the festival wants to support and help small businesses grow</span>. This should help businesses with limited stocks and resources to
exhibit on what is a recognised big stage and build for the future.<o:p></o:p></span></div>
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<span style="font-family: Arial;">So in many ways a back to the start approach aimed at
supporting the community and developing small businesses – much to be welcomed.<o:p></o:p></span></div>
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<span style="font-family: Arial;">But it’s not all backward looking.<o:p></o:p></span></div>
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<span style="font-family: Arial;">With Martin Orbach leaving the post of Director of Planning
Joanna Busk, the editor of Fork Magazine has been drafted in and is looking to
develop the festival further.<o:p></o:p></span></div>
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<span style="font-family: Arial;">The Children’s Food Academy, sponsored by the Organic Centre
Wales, will be housed in the Castle Grounds again but hopefully in a larger
marquee and, whilst top chefs will continue to mentor the participants, the
ingredients may well become more family friendly, after all we don’t all have a
spare Pheasant Breast and a little Truffle Oil knocking around in the fridge.</span></div>
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<span style="font-family: Arial;"><o:p></o:p></span> </div>
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<span style="font-family: Arial;">The Castle will still hold the Saturday Night Party but it
will become more centre stage during the day as well. Already hosting the Rude
Health Rants, where some of the burning issues in food are discussed, the
Festival Debate is likely to join them. Usually the Debate, which attracts some
major names to discuss serious issues about food, is held at the end of the day
and maybe loses a little of its importance by being peripheral to the festival
rather than a main plank. Moving it to the Castle for a lunchtime start will
attract a bigger audience and provide some talking points for visitors.<o:p></o:p></span></div>
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<span style="font-family: Arial;"><span style="mso-spacerun: yes;"> </span>With Rants both
before and after the Debate the Castle will be the focus of the more serious
side of the festival, but still offer a lot to see, do and eat! Enrol the
children into the Food Academy, grab some lunch and enjoy the debate!<o:p></o:p></span></div>
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<span style="font-family: Arial;">Back in the main areas it’s business as usual, over 200 stalls
over several venues, Chef Demonstrations and Masterclasses. Abergavenny has a
great reputation for attracting the best and this year will be better than
ever. Although the full line-up has yet to be announced, it will involve
leading lights of the culinary world and will be as big an attraction as ever.<o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/-IKB961A9t2g/Uz69m1RHHzI/AAAAAAAAD_M/7Lni4wwgM2M/s1600/035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-IKB961A9t2g/Uz69m1RHHzI/AAAAAAAAD_M/7Lni4wwgM2M/s1600/035.JPG" height="240" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-acgERc7Qg0Y/Uz69q6DLeGI/AAAAAAAAD_U/QwpUdYuiF6Y/s1600/IFBA-logo_300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<span style="font-family: Arial;">Whilst it may be too late to influence this year’s line-up,
Heather and Joanna are looking to the future and will be travelling to the
Ballymaloe Literary Festival of Food and Wine in May to make connections and
learn what makes a new festival shoot to prominence after just one year. Expect
changes to Abergavenny in the future, but building on strong traditions.<o:p></o:p></span></div>
<br />
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<span style="font-family: Arial;">In practical terms there will be a few changes this year,
but all aimed to improve the visitor and exhibitor experience.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Last year an App for the festival was introduced and proved
popular, though the limited bandwidth available in Abergavenny made it quite
slow. Approaches are being made to boost the bandwidth available over the
festival weekend to speed things up and, whilst there will not be a dedicated
App this year the website </span><a href="http://www.abergavennyfoodfestival.com/"><span style="color: blue; font-family: Arial;">http://www.abergavennyfoodfestival.com/</span></a><span style="font-family: Arial;"><span style="mso-spacerun: yes;"> </span>is being redesigned to make mobile access
easier and faster.<o:p></o:p></span></div>
<br />
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<span style="font-family: Arial;">The website itself has undergone change too, the bright
orange used in logos for years <span style="font-family: "Arial","sans-serif"; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Arial; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">has
now been supplemented with a brown ‘paper’ treatment, more in keeping with the</span> soil from which all good food derives.</span></span></div>
<br />
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<a href="http://1.bp.blogspot.com/-0jLoenwoYTQ/Uz5sejjmlmI/AAAAAAAAD-U/kZaWJpUG4mA/s1600/navbarlogo.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0jLoenwoYTQ/Uz5sejjmlmI/AAAAAAAAD-U/kZaWJpUG4mA/s1600/navbarlogo.gif" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 2.25pt;">
<span style="font-family: Arial;">As mentioned
local residents will be able to get 10% off admission prices but everyone can
benefit from reduced prices as Stroller Tickets can be bought online at 2012
prices from April 7<sup><span style="font-size: x-small;">th</span></sup> till August 31<sup><span style="font-size: x-small;">st</span></sup>.<span style="mso-spacerun: yes;"> </span></span><span style="color: black; font-family: "Tahoma","sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: white;">Saturday £8.00, Sunday £6.50, Weekend £12.00 (prices from 1 September
will be: £10.00, £8.00, £15.00) and there’s Free entry to children under 16<o:p></o:p></span></span></div>
<br />
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<o:p><span style="font-family: Arial;"> </span></o:p></div>
<br />
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<span style="font-family: Arial;">Keep in touch with developments by signing up for the
newsletter here </span><a href="http://visitor.constantcontact.com/manage/optin/ea?v=001qbttOa0cV5pIstewD4RdbQ"><span style="color: blue; font-family: Arial;">http://visitor.constantcontact.com/manage/optin/ea?v=001qbttOa0cV5pIstewD4RdbQ</span></a><span style="font-family: Arial;">==
<o:p></o:p></span></div>
<br />
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<span style="font-family: Arial;">So put the weekend of 20<sup><span style="font-size: x-small;">th</span></sup> and 21<sup><span style="font-size: x-small;">st</span></sup>
September in your diaries and head for the UK’s best food festival. See you
there!<o:p></o:p></span></div>
<img alt="The Real Bread Campaign" border="0" src="http://www.sustainweb.org/images/RBC_button_lg.gif" height="110" title="The Real Bread Campaign" width="260" />
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<o:p><span style="font-family: Arial;"> </span></o:p></div>
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-54430958042437135782014-03-21T02:16:00.001-07:002014-03-21T02:16:45.321-07:00Cornwall's Baking Tradition and a couple of recipes<span style="font-family: Arial, Helvetica, sans-serif;">Think of Cornwall and one of your first images will be of a Clotted Cream Tea.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-LVPR6M5fyJw/UysIpvOL_7I/AAAAAAAAD9E/dCu98aFCnyc/s1600/Sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-LVPR6M5fyJw/UysIpvOL_7I/AAAAAAAAD9E/dCu98aFCnyc/s1600/Sign.jpg" height="237" width="320" /></a></div>
<br />
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<span style="font-family: Arial;">The plate piled high with scones, freshly churned butter a
jar of good home-made raspberry or Strawberry Jam and a golden mountain of
clotted cream waiting to crown the scone and jam. <span style="mso-spacerun: yes;"> </span>In Cornwall the cream has to go on top,
whereas Devon folk put the jam on top – more fool them as you can put much more
cream on a Cornish tea!</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><o:p></o:p></span> </div>
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<a href="http://3.bp.blogspot.com/-E39tNiQiS58/UysIqLhj5jI/AAAAAAAAD9Q/8TgnRI4eetk/s1600/Table.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-E39tNiQiS58/UysIqLhj5jI/AAAAAAAAD9Q/8TgnRI4eetk/s1600/Table.jpg" /></a></div>
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</div>
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<span style="font-family: Arial;">To wash the confectionary delight down - a cup of tea,
perhaps from the only tea plantation in the UK at Tregothnan or a pint of
Scrumpy.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--3gWP-SPO2w/UysMMz-KfcI/AAAAAAAAD90/55gYQg-9cE8/s1600/browse-tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--3gWP-SPO2w/UysMMz-KfcI/AAAAAAAAD90/55gYQg-9cE8/s1600/browse-tea.jpg" /></a></div>
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<span style="font-family: Arial;">Perfection.<o:p></o:p></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">But wait a minute! The scone is a recent interloper.
Traditional Cornish Teas should always have the Cornish Split as the vehicle
for buttery, jammy creamy goodness.<o:p></o:p></span></div>
<br />
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<span style="font-family: Arial;">A sweet bun, the Split has much to commend it, and as a Baker,
I would rather a bread base than a cake one, even though the scone is a close first cousin to Soda Bread.</span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Sadly the Split has fallen out of fashion, probably because
Scones are quicker to make and easier, but there is no doubt that it is the
better accompaniment to the tea.<o:p></o:p></span></div>
<br />
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<span style="font-family: Arial;">One of the few bakeries still making the traditional Split
is the Chough Bakery on Padstow, right on the harbour and still independent; I
used their recipe for the perfect Cornish Split.<o:p></o:p></span></div>
<br />
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<o:p><span style="font-family: Arial;"> </span></o:p><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial;"><a href="http://2.bp.blogspot.com/-82SdNawuHDc/UysIoY2MVpI/AAAAAAAAD80/ymUR0g8fytY/s1600/Chough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-82SdNawuHDc/UysIoY2MVpI/AAAAAAAAD80/ymUR0g8fytY/s1600/Chough.jpg" /></a></span></div>
<br />
<br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Cornish Splits (makes
15)<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Preheat an oven to
180c<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">This is a two stage recipe.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Stage 1<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">160g Strong Flour<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">25g Fresh Yeast
(12.5g dried)<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">250g tepid water<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">25g Sugar<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Mix the yeast, water and sugar together then whisk in the
flour. Cover and stand aside. The mix will double in size then fall back as the
yeast consumes the sugar. Takes about 45 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Stage 2<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">360g Strong Flour<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">60g Sugar<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">70g Butter<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">15g Milk Powder (I
used 1 tbsp. full fat milk)<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Pinch of Salt
(Cornish Sea Salt gives a true provenance)<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Mix the dry ingredients then rub in the fat. In a mixer
slowly pour in the ferment whilst mixing on low speed with a dough hook until
it is all absorbed. Turn speed up and mix till the dough goes shiny. Cover and
leave for about 30 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Turn the dough out and fold it a couple of times then divide
into 15 and shape into small rolls. Place on a greased baking tray or on one
lined with Parchment Paper. Leave to double in size.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Cook the rolls for 16 minutes then tap to make sure they
sound hollow. Turn onto a cooling rack and dust with Icing Sugar. Resist as
long as possible then slather with Butter, Jam and Clotted Cream.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">(I have also made them with Halen Mon Sea Salt with Organic
Vanilla, from Anglesey. This gives an added depth of taste and remains Celtic
if not strictly Cornish)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p><span style="font-family: Arial;"> </span></o:p><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial;"><a href="http://2.bp.blogspot.com/-394vHfkQN0Q/UysIqiCSmQI/AAAAAAAAD9g/tBaS5lhohhY/s1600/Splits.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-394vHfkQN0Q/UysIqiCSmQI/AAAAAAAAD9g/tBaS5lhohhY/s1600/Splits.JPG" height="240" width="320" /></a><a href="http://1.bp.blogspot.com/-GWjVgQgQ4ZY/UysInbi0MrI/AAAAAAAAD8k/ba6NWrqmL3c/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GWjVgQgQ4ZY/UysInbi0MrI/AAAAAAAAD8k/ba6NWrqmL3c/s1600/021.JPG" height="240" width="320" /></a></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Another great Cornish traditional bread is Saffron Bread.
Many English counties have their own fruit breads and here in Wales we have
Bara Brith (Speckled Bread) whilst Ireland has Barm Brack. The defining feature
here is the Saffron dating back to times when Cornwall had a thriving port
business and sat at the hub of international trade.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Again I used the Chough Bakery recipe.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Arial;"> </span></o:p></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Saffron Bread Makes 1
large or 2 small loaves, 13 buns or 1 small loaf and 8 buns<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">2tbsp Water<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Pinch of Saffron<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Arial;"> </span></o:p></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">575g Strong Flour<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">60g Castor Sugar<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">125g White Shortening
(I used Lard)<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Arial;"> </span></o:p></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">25g Fresh Yeast
(12.5g dried)<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">275g Warm Water<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><o:p><span style="font-family: Arial;"> </span></o:p></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">230g Mixed Fruit and
Peel<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Mix the saffron and 2tbsp water, heat and allow to cool.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Put all the dry ingredients into a mixer bowl, leaving the
mixed fruit to one side.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Whisk the yeast water and saffron together, pour into the
dry ingredients and mix for 2 minutes at low speed with a dough hook fitted.
Turn up to high for another 2 minutes. When the dough is smooth and elastic add
the dried fruit and mix together.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Cover and stand aside to double in size.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">After the dough has risen take from the bowl, fold and
shape.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">A small loaf should weigh about 465g, rolls 100g each and a
large loaf uses all of the mix.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Cover and leave to rise for 45 minutes or so.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Bake in a 160c oven, Rolls take 16 minutes, loaves of
whatever size 30 minutes.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Turn onto a cooling rack and whilst hot glaze them in a
sugar syrup made of 2tbsp Sugar dissolved in 2 tbsp. Water. This will give them
a shiny, sticky glaze.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Serve cut thickly with lots of good Butter.<o:p></o:p></span></div>
<br />
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<a href="http://2.bp.blogspot.com/-GNG_HnyRoaA/UysInR14R8I/AAAAAAAAD8c/8Y1epIsbZJc/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-GNG_HnyRoaA/UysInR14R8I/AAAAAAAAD8c/8Y1epIsbZJc/s1600/003.JPG" height="240" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Arial;">Of course you need great butter whether for Splits or
Saffron Bread and great Cornish butter and cream, not to forget Clotted Cream
is made by Roddas and, fortunately, available in supermarkets across the UK.</span></div>
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<span style="font-family: Arial;">Incidentally, I'm fairly sure Enid Blyton's Famous Five would have enjoyed a good cream tea, or several, during their regular adventures in Cornwall, but, writing in a post war Britain where rationing was in force their teas consisted mainly of "lashings of hard boiled eggs, tomatoes and radishes" which were not on the ration book, and their tipple of Ginger Beer would have been homemade from a Ginger Beer Plant. But I am equally sure that their tea would have included Cornish Splits not Scones.</span></div>
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<span style="font-family: Arial;">Two Cornish Breads that are definitely Local and Great.</span></div>
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com2tag:blogger.com,1999:blog-9058181463803174241.post-77006423973894322812014-03-14T05:23:00.000-07:002014-03-14T13:16:55.669-07:00Cornwall's Alive and the Old Coastguard proves it<span style="font-family: Arial, Helvetica, sans-serif;">Despite a severe battering in the recent storms, and the railway line at Dawlish being severed Cornwall is still alive and still open! The A30 runs right across the county and, like Cornwall it's open for business.</span><br />
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<span style="font-family: Arial;">Certainly there are signs of the winter battering, some shops in Newlyn have sandbags strategically placed, and the entrance to Mousehole Harbour is protected by planks to lessen the effect of any tidal surge, but the hedgerows are coming back to life and the Three Cornered Leeks - one of our native Wild Garlic plants - line many roads.</span><br />
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<span style="font-family: Arial;">We popped down for a short break and had a great time!</span><br />
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<span style="font-family: Arial;">Our base was The Old Coastguard in Mousehole, a sister to the Gurnards Head over the moor in Zennor, and the Felin Fach Griffin near Brecon. With Winter and Spring breaks available in all three, including dinner and breakfast they really are worth a visit.</span><br />
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<span style="font-family: Arial;">Style wise they remind me of the relaxed atmosphere at Ballymaloe House, and the food has similar characteristics, not surprising as Charles Inkin trained at Ballymaloe Cookery School, and Darina Allen enjoys stays at the Old Coastguard.</span><br />
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<span style="font-family: Arial;">Just 100 yards (genuinely!) from the centre of Mousehole the hotel has great views and a pleasant garden to sit or dine alfresco. But it's a place for all seasons and a sign says "where better to watch the wild weather than from the warmth of the lounge?"</span><br />
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<span style="font-family: Arial;">No wild weather during our stay and seas so calm that we could see a pod of dolphins hunting fish about 20 yards off the hotel garden.</span><br />
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<span style="font-family: Arial;">Arriving in time for lunch, but on a package that included dinner, we settled for a light lunch. </span><br />
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<span style="font-family: Arial;">We both had a great Roast Rib of Beef. The Ballymaloe influence was clear in the vegetable accompaniment, Red Cabbage, Kale, Carrot and Mashed Swede with a fresh Horseradish cream.These ARE seasonal vegetables, not the "Seasonal Vegetables", "Chefs Selection" or "Market Vegetables" that are on so many menus and are Carrot, Broccoli and French Beans 12 months a year. IF the chef selected them the only market that would have them a in season at the same time is the Supermarket, and the freezer section at that. A pint of the Scrumpy style Skreach Cider was an entirely appropriate drink to go with the roast.</span><br />
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<span style="font-family: Arial;">A dessert just demanded to be eaten and we chose from the Iberian Month menu which runs through March as a special and both opted for Ice Cream with Pedro Ximinez soaked raisins. Wonderful.</span><br />
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<span style="font-family: Arial;">Some hours later Dinner approached. An initial three kinds of freshly baked breads. was followed for me by Potted Salmon with Piccalilli (Romanesco florets instead of the more usual Cauliflower) whilst Janet went Iberian with the Charcuterie plate of Jamon Iberico</span><br />
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<span style="font-family: Arial;">Mains were a Fish Stew with Mussels, in a rich tomato bisque for me and a whole grilled Plaice for Janet. Again the vegetables were entirely seasonal, Janet's Plaice resting under Wilted Spinach, Grilled Fennel and Brown Shrimp.</span><br />
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<span style="font-family: Arial;">Janet finished the meal with a rich chocolate mousse whilst I had a simple vanilla ice cream.</span><br />
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<span style="font-family: Arial;">Breakfast again showed the Ballymaloe influence, a table groaning under fresh breads, home made muesli, pastries, cereals and several home made jams, compotes, curds and marmalades. Yoghurt and milk were available to wash down the cereals and grains and toasters were available to toast your own.</span><br />
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<span style="font-family: Arial;">The hot breakfast featured local ingredients including the Hogs Pudding - a Cornish White Pudding, made by Lenterns of Penzance and fish from Newlyn, just around the corner of the coast.</span><br />
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<span style="font-family: Arial;">On the first day Janet opted for the Cornish Breakfast whilst I went for Kedgeree with Smoked Newlyn Haddock. The Cornish breakfast delivered hugely on taste and quality of ingredient - I had it for the second day's breakfast and was clearly sourced from good animals and butchers. The Kedgeree was the best I have had. Saffron rice with Wilted Spinach shot through. two large portions of flaky Haddock and a Poached Egg that split at the touch of a knife to send golden yolky goodness cascading through the rice.</span><br />
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<span style="font-family: Arial;">Set up for the day we went out in search of good local ingredients to buy and take home.</span><br />
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<span style="font-family: Arial;">Here the staff were terrific. They advised on suitable shops, the chef suggesting butchers and cheese shops, reception advising on Farm Shops and providing printed maps and routes and even locating a Farmers Market which would be open on a Tuesday and only 8 miles away - a must for our second and final morning.</span><br />
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<span style="font-family: Arial;">Several hours of visiting shops, arranging to pick up goods the following morning and buying items that didn't need chilling such as the iconic Cornish Sea Salt led us via the moor to Zennor and the Gurnards Head, a sister to the old Coastguard.</span><br />
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<span style="font-family: Arial;">A light lunch of Pork and Duck Rillettes, with Pickles for Janet and Gougons of Plaice with a home made Tartare Sauce for me, with a pint of Tribune Ale filled any minor gaps and we set off to complete the circuit of the peninsula, but not before Janet had a dessert of Vanilla Rice Pudding with Rhubarb and Apple Compote.</span><br />
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<span style="font-family: Arial;">Arriving back at the hotel Janet opted for a walk along the coast whilst I sat on the balcony, admiring the view and with a mug of coffee. The Tea and Coffee tray in the room again showed the commitment to good food with a Cafitiere and locally ground coffee and Leaf Tea for those who prefer tannin to caffeine.</span><br />
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<span style="font-family: Arial;">Our second dinner matched the first in terms of quality. After more of the delicious breads Janet had three Oysters whilst I had Porchetta style Suckling Pig.</span><br />
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<span style="font-family: Arial;">Mains were pan roasted Pollock for Janet and Ale Braised Ox Cheek for myself. The Pollack had a glorious crisp skin and blindingly white, succulent flesh served with wilted spinach. The Ox Cheek fell apart to the touch and had a rich flavour that was almost very good barbecue in taste. We shared a bowl of Bubble and Squeak as an accompaniment.</span><br />
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<a href="http://3.bp.blogspot.com/-fmcuomr2EAk/UyMiinpUK3I/AAAAAAAAD8I/Em0HogQLx0E/s1600/1800461_10151977648384397_1590025733_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-fmcuomr2EAk/UyMiinpUK3I/AAAAAAAAD8I/Em0HogQLx0E/s1600/1800461_10151977648384397_1590025733_n.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Arial;">Janet opted for an apple tart on thin crisp pastry which was well worth the 20 minutes that it took to bake from scratch, I had a single scoop of Chocolate Ice Cream which was all I could handle!</span><br />
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<a href="http://3.bp.blogspot.com/-01pg-i5bErw/UyLdAeInX6I/AAAAAAAAD4E/m7EgMkMsz8U/s1600/1897888_10151977700199397_80824641_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-01pg-i5bErw/UyLdAeInX6I/AAAAAAAAD4E/m7EgMkMsz8U/s1600/1897888_10151977700199397_80824641_n.jpg" height="240" width="320" /></a></div>
<span style="font-family: Arial;">Our two night stay was wonderful and I cannot praise The Old Coastguard enough. Extremely good food, comfortable rooms and above all a friendly, caring and committed staff. If you want to visit Cornwall this is the place to stay.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It truly is Local and Great.</span><br />
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Some photos by Janet King, the rest and all typos, spelling and grammar is down to me.</h4>
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-32391308792657066292014-02-25T04:20:00.001-08:002014-02-25T04:20:58.125-08:00A view to a (local) Kill<span style="font-family: Arial, Helvetica, sans-serif;">There is an increasing demand for Organic, and above all, Local food and this is reflected as much in meat as vegetables. South Wales has many small farmers, often raising older breeds and those particularly suited to small scale agriculture and the terrain.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">So there should not be a supply problem.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">But there is.</span><br />
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<span style="font-family: Arial;">To convert this</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">to this</span><br />
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<a href="http://4.bp.blogspot.com/-d2QReX43rDY/UwxjdtNFjsI/AAAAAAAAD1g/4pC_dIu0VSU/s1600/beef+cuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-d2QReX43rDY/UwxjdtNFjsI/AAAAAAAAD1g/4pC_dIu0VSU/s1600/beef+cuts.jpg" height="221" width="320" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">requires an intermediary, an abattoir that can process small numbers of animals and that has Organic Certification where needed.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Until recently Ensor's in the Forest of Dean provided that service to small farmers from a wide area in both Wales and the West of England, however financial difficulties led to a takeover by Foyle Meats. Foyle are suppliers to large outlets and Supermarket chains, processing over 260,000 animals a year and pulled out of the small Private Kill market.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">This causes a problem for the small farmer who might have only a couple of animals a month (or less) to process. One farmer was advised that he should make a 95 mile journey to slaughter. This would have meant 190 miles of diesel and the same amount to collect the carcass a week later not to mention about 12 hours time. The cost would be totally prohibitive on a small herd. Another has put production on hold whilst they consider the future as their sheep are suited to the terrain but smaller than the usual commercial breeds.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">If the farmers are having problems the butchery trade and consumers will have problems down the line.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial;">Fortunately the problem has been recognised by Aberystwyth University </span><span style="font-family: Arial, Helvetica, sans-serif;">Institute of Biological, Environmental and Rural Sciences (IBERS) who called a meeting of producers and abattoir owners, in Abergavenny, to discuss Private Kill in the Usk Valley. The meeting was attended by people on either side of the Wales England border as Ensor's had served communities in both countries.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Under the auspices of the <a href="http://www.organiccentrewales.org.uk/business-bobl.php">Better Organic Business Links project (BOBL)</a> and the<a href="http://www.soilassociation.org/"> Soil Association</a> the meeting set out to demonstrate that there was a way forward.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">On the evening some 10 small producers and 4 abattoirs, including two who were also had butcher's shops, were represented and heard about the current market situation for both Organic and Local meats and the possibilities of increasing market share.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Phil Skentelbery of the Soil Association spoke of the better margin on Organic meat and the costs of Soil Association accreditation for abattoir owners. Some commented that it was cheaper than anticipated and also less bureaucratic than they feared.</span></div>
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<a href="http://4.bp.blogspot.com/-U9wQzHLZVMc/Uwx7nA2UdsI/AAAAAAAAD28/t8VO-j4NL0k/s1600/SA+logo.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-U9wQzHLZVMc/Uwx7nA2UdsI/AAAAAAAAD28/t8VO-j4NL0k/s1600/SA+logo.gif" /></a></div>
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<span style="font-family: Arial;">Effectively, Phil said, once certification was achieved the Organic kill needed to take place first thing of the day or last after a complete clean down. The abattoir would not necessarily have to gain its own certification if the producer had it as they could upgrade their own to include kill. This would mean that the abattoir could only kill and do initial cutting, all subsequent cutting and processing would need to be undertaken by the producer.</span></div>
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<span style="font-family: Arial;">There was some interest in this shown by the abattoir owners and also by the producers in co-operating on transport to reduce costs and ensure that the abattoir owners had a secure throughput. There was also interest in Community Supported Agriculture, a model which gives better security to producers whilst linking consumers direct to the product and allowing an educative process as well.</span></div>
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<span style="font-family: Arial;">As a start, the meeting produced some good ideas and it was agreed that a further one should be held in a few weeks.</span></div>
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<span style="font-family: Arial;">As a consumer I hope that it will prove possible to secure local kill for producers. We need locally produced and processed meat, as a farmer in Ireland with his own abbatoir pointed out to me local kill mean less stressed animals, less stress means less adrenaline, and less adrenaline means better quality meat.</span><strike></strike></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We need small farms to survive otherwise we will be left with huge agri-business and animals that have never seen grass being fed cereals in huge stockyards and barns. On a wider scale the very landscape would change without a vibrant small farm sector. Locality is what will keep small farms going and our meat quality high.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Though we need farmers and small abattoir operators to co-operate we all have a part to play by buying locally from butchers and farmers</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial;"><a href="http://4.bp.blogspot.com/-KJTbQokvEec/UwyIIqdIDqI/AAAAAAAAD3Q/PzcG-6DTM5E/s1600/badger_face_welsh_mountain_sheep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-KJTbQokvEec/UwyIIqdIDqI/AAAAAAAAD3Q/PzcG-6DTM5E/s1600/badger_face_welsh_mountain_sheep.jpg" /></a></span></div>
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<span style="font-family: Arial;"><a href="http://2.bp.blogspot.com/-eV4vqCvqXCc/UwyIIiY3YNI/AAAAAAAAD3M/oyTsjoiJ2Rg/s1600/Tamworth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-eV4vqCvqXCc/UwyIIiY3YNI/AAAAAAAAD3M/oyTsjoiJ2Rg/s1600/Tamworth.jpg" /></a></span></div>
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com1tag:blogger.com,1999:blog-9058181463803174241.post-27365931670625265192014-01-31T04:12:00.000-08:002014-02-01T01:36:41.761-08:00The Battle for the Dragon<span style="font-family: Arial, Helvetica, sans-serif;">Wales has a flourishing Culinary team, organised by the Welsh Culinary Association, and competing internationally. With the Culinary World Cup every two years and the Culinary Olympics every four as well as regular international competitions the team is one of the world's best.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Now in its 20th year the Association has varied this year's competition and, instead of challenging an international team, it is holding a Welsh event with teams from North, Mid and South Wales competing to win the prize of a large Metal Dragon, and the kudos that goes with it.</span>
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<span style="font-family: Arial, Helvetica, sans-serif;">The actual competition will take place in February at Coleg Llandrillo in Colwyn Bay and the three teams will each cook a lunch for 90 people before the Winner is announced.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Prior to taking on the Opposition the South Wales Team organised a tasting of their menu at the Celtic Manor Resort. Each diner would be given a score and comment card which would be used by the chefs to refine and tweak their offering.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The evening commenced with Prosecco and Canapes before proceeding to the dinner itself. Seated on large tables we had a chance to meet new people and talk food in general as well as having a lively discussion about each course as we scored them.</span><br />
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<span style="font-family: Arial;">Two wines were served, both South African, a white and a red and fresh breads, a mini baguette, olive bread or caraway bread were available.</span><br />
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<span style="font-family: Arial;">The menu had interested me as it used South Wales produce and was also seasonal in its use of vegetables.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The starter of Poached Mackerel, Pembrokeshire Lobster and an Umami Broth with Micro Herbs had an Asiatic twist with the juicy Lobster served in a pastry wrapper almost like a Vietnamese Spring Roll. Poaching Mackerel is not the usual treatment, pan frying or grilling would be more common, but it brought out the real taste of the fish and counteracted the richness of the Lobster. The Umami Broth split the table, some people not getting it at all though they were mainly those who tasted it first whereas those who sipped it after fish thought it perfect. A small chilled Risotto completed the dish - maybe there was a little Pearl Barley in there? Overall a great success at our end of the table.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The main course Usk Valley Saddle of Rare Breed Pork followed. Served Porchetta style a thin but very tasty herb stuffing lay just beneath the thin, crisp layer of skin cooked almost to a crackling. A Red Cabbage puree punched flavour into the dish and the vegetables of Cavolo Nero, spiced Carrot, grilled Chicory and a sweet crisp croquette of Potato and Celeriac completed the dish. If there was one issue it was that there could have been more of the Wild Garlic Jus, perhaps a small jug to accompany the dish, but the main reflected both the season and the locality and should do well in the final competition.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Finally the desert completed the meal.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">A Chocolate and Ale Truffle with an Iced Ginger Cake Parfait, Vanilla and Lime Cream Cheese and a warm Black Velvet may have described it, but hardly did justice to the treat that arrived.</span><br />
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<a href="http://4.bp.blogspot.com/-qxbOy4DLzWk/Uut-RRQCiFI/AAAAAAAADzo/wcSY1MFJk1c/s1600/Battle+for+the+Dragon+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qxbOy4DLzWk/Uut-RRQCiFI/AAAAAAAADzo/wcSY1MFJk1c/s1600/Battle+for+the+Dragon+015.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Arial;">The Chocolate Truffle was dark and rich with an almost liquid centre, the parfait with crushed Ginger Cake spread through gave a creamy counterpart and the Vanilla and Lime Cream Cheese worked well with both the truffle and the parfait. The warm black velvet had a deep blackcurrant taste and a foam that offset it a little. One small criticism there was a harsh alcohol aftertaste to the velvet, but toned down a little it would be lovely. And, on a technical point, the plate was so cold that the smear had set solid so I don't know what it was, though I suspect blackcurrant and cassis.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Overall our table thought it a well balanced meal in which the ingredients shone through and the cooking was sensitive. With a few small refinements the team should do very well in the Battle for the Dragon and it will take a culinary tour de force to defeat them.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">As a fundraiser for the Culinary Association a raffle ended the evening, prizes donated by the main sponsors and many others, mainly food based but also a signed Newport Gwent Dragons shirt and one from the 2008 Wales team. Our table did particularly well with 6 of 10 winning a prize. Needless to say I didn't but Janet won a copy of Masterchef The Finalists, and seeing the photo of Dale and Larkin on the cover said "OOH! I met them at the Newport Food Festival" before promptly donating it to me!</span><br />
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-8998699203301695412014-01-16T04:52:00.000-08:002014-01-16T04:52:19.964-08:00An exciting year ahead<span style="font-family: Arial, Helvetica, sans-serif;">What I love about January is planning for the year ahead. There is a pleasure in reviewing what was achieved in the last twelve months, and looking for new experiences in the one that awaits.</span><br />
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<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Local and great has always been written with the emphasis on seeking out the best wherever I happen to be so I will be looking for new experiences in Wales, Ireland and Italy in particular but also anywhere that I pitch up.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Last year I had some brilliant experiences and met great producers and chefs, this year should be as good or even better.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Already some trips and events are musts: The Celtic Cook Off, Abergavenny Food Festival, Newport Food Festival, and the Ballymaloe Literary Festival of Food and Wine.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Three of them I managed to play a (small) but active part in whilst I missed the Ballymaloe Lit Fest, an omission that must be rectified this year.</span>
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<span style="font-family: Arial, Helvetica, sans-serif;">It was at the Celtic Cookoff that</span>
<span style="font-family: Arial, Helvetica, sans-serif;">I met talented Cork Chef Kate Lawlor of No5 Fenns Quay. Kate represented Ireland in the competition and was close to winning, inight lunchdeed I had her as my favourite chef on the night.I hadn't realised when I travelled over that I would be asked to join the Judging Panel which included Joe McNamee the Irish Examiner food critic, Carmel Somers chef at Good Things Café, Veronica Steele the creator of Milleens Cheese, Virginia Sumison of Loch Fyne Oysters and Aoife Cox who blogs as The Daily Spud. With talented chefs representing Ireland, Scotland, Wales, Cornwall, Brittany and the Isle of Man all using the best of West Cork produce it was a great evening and a must on the 2014 itinerary.</span><br />
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<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">In December I was able to get toFenns Quay for a little light Lunch.</span>
<span style="font-family: Arial, Helvetica, sans-serif;">I must return for both the Celtic Cook Off and to have dinner at Fenns Quay as Kate Lawlor the Chef representing Ireland in the Celtic Cook Off has a great reputation and is rapidly making the restaurant a must in Cork. We had a light lunch as the ferry beckoned but based on that experience Dinner is a defininate date.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Both the September Food Festival and the one day December festive food fair make Abergavenny a must go destination for anyone with an interest in food.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Aber, apart from attracting some of the top chefs for demos and masterclasses, having several hundred producers at the top of their game and a whole range of activities and experiences for everyone is pushing the edge of the food world.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">In 2011 the festival hosted the world's first Raw Milk tasting. Milks and creams were tasted against each other with Raw winning on every occasion and the Raw Jersey Cream being an absolute standout. Quite why Raw Milk is not available to everyone I shall never understand - it actually tastes like Milk. We also gained an insight into the big dairy companies profit making activity with Cream.</span><br />
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<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">All milk has a fat content that is Cream, Jersey and Guernsey cows in particular have high content 6-8% which is why their milk tastes so good. By skimming all the milk and only returning a specific content of fat - say 4% or 1% the big dairies have the remaining cream to sell at a bigger profit, and the consumer gets a product that is less than it should be.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Add to that homogenising and spreading the fat content through the milk and you can see why drinking Milk is less popular than ever.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Abergavenny followed the tasting up in 2012 and, whilst not having a third tasting last year they brought a cow to the festival, another first.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">One of my favourite experiences of the festival is the Rude Health Rants, the Hyde Park Corner of Food Festivals.</span><br />
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<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"> In front of an open air audience in the Castle people with a passion have five minutes to rant about their likes and dislikes in food. Cyrus Todiwallah is always great fun whilst Paulo Arrigo from Franchi Seeds gave us an epic rant on why Italian food is abused the world over, especially in Motorway Service Areas. I was lucky enough to be asked to rant on Food Bloggers v Food Blaggers and you can see the rant here <a href="http://www.youtube.com/watch?v=lbHXAR31uWM">http://www.youtube.com/watch?v=lbHXAR31uWM</a></span><br />
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<span style="font-family: Arial;">Yes, I will be back in September and have a topic lined up.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">October sees the return of the Newport Food Festival, growing yearly the event is firmly on the calendar and 2014 looks to be bigger than ever.</span><br />
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<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Though top chefs are attracted one of the beauties of the Festival is its community focus. Local schools and youth groups compete in the TeenChef and MiniChef competitions and get mentorship from some of the guest chefs, the Festival Supper gives experience to Catering students from Coleg Gwent, both in the kitchen and front of house, and there are hands on experiences for visitors.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">I was asked to do two sessions of Bread making in the hands on demo area. Obviously you cannot do the whole process but 20 or so willing victims -er participants - made a White Yeast Dough which was stored in plastic bags in a fridge for them to collect and finish at home. It is a real pleasure to bump in to some of the people who took part and hear that they are still baking on a regular basis.</span><br />
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<span style="font-family: Arial;">This year there should be more hands on events, and they are free!</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Last year I missed the first Ballymaloe Literary festival of Food and Wine, and have been regretting it ever since.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">With Ballymaloe having a world wide reputation a stellar line up has been attracted. Last year the highlight was, possibly Madhur Jaffrey and this year Yottam Ottolenghi and Rene Redzepi from Noma will be high on many people's lists though I am most looking forward to seeing Australian icon Maggie Beer and have already booked her lunch!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Of course the Allen family will be well represented with Darina, Rachel and Rory O'Connell all playing a very active role and a fair representation of Ballymaloe Cookery School Alumni will be there including Thomasina Miers, Catherine Fulvio, Lilly Higgins and Caroline Hennesy.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When you add fermentation specialist Sandor Katz and gardener Alys Fowler you see how wide ranging the festival is.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The media are well represented with critics, presenters and TV chefs like Tom Doorley, Ella McSweeny and Donal Skehan from Ireland and Tom Parker Bowles, Joanna Blythman and Simon Hopkinson from the UK.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Inevitably I will have missed many major figures from the list, but at Ballymaloe you really could not get to see all the stars of the show, there are after all only 24 hours in a day, and a two day festival does not allow you to each one.</span><br />
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<span style="font-family: Arial;">I am really excited about the fest and more detail can be found here <a href="http://www.litfest.ie/">http://www.litfest.ie/</a> </span><br />
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<span style="font-family: Arial;">If you have the weekend of 16-18 May free there is no better place to be.</span><br />
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-54171251243685045542013-12-17T09:42:00.001-08:002013-12-17T12:11:32.218-08:00A little Festive Reading<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Around this time of year lots of reviews of books appear.</span><span style="font-family: Arial, Helvetica, sans-serif;"> The difference with my favourites of the year are that they are not review copies, each has been bought and they are, well thumbed, on my shelves and used on a regular basis.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">As a keen cook and supporter of local businesses, including my own small bakery, each of them has had a direct impact on my life, and whilst food related they are an eclectic connection and all well worth a read.</span></div>
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<span style="font-family: Arial;">My Cookbook of the year is Master It by Rory O'Connell.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">One of the founders and teachers at Ballymaloe Cookery School, Rory is consummately skilled, as evidenced by his lengthy period cooking with Alice Waters at Chez Panisse, and much loved by students at Ballymaloe. You can hear Rory through the pages, his dry humour such as his desperation at the current cup cake craze.</span><br />
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<span style="font-family: Arial;">Each chapter is like having a private lesson with Rory, and you emerge a much better cook. I love this book and regularly turn to it.</span><br />
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<span style="font-family: Arial;">Having trained at Ballymaloe with Rory and Darina Allen a natural choice for me is 30 Years at Ballymaloe.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The book does what it says on the tin, celebrating 30 years of the world renowned school, detailing much of its history, from conception to the current day. Of course there are some classic recipes as taught to students but also 100 new ones. Previous Alumni are mentioned and the book has recipes by some of them. A must for former students and anyone who wants to understand what makes the 'Ballymaloe Bubble' and what makes Ballymaloe an iconic school.</span><br />
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<span style="font-family: Arial;">My third book is another cookery book, entirely within the concept of this blog in that it is based on local and seasonal foods.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The Ethicurean Cookbook is from the eponymous restaurant just outside Bristol. Much of the produce used is from their own Victorian Walled Garden, the garden that inspired the establishment of the restaurant. Taking you through the year starting with Winter a large selection of recipes celebrates all that is local and seasonal including some stunning drinks!</span></div>
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<span style="font-family: Arial;"> When I left Ballymaloe I put some of my new found, or improved skills to use and set up my own micro-bakery producing breads made without any additives. I use recipes garnered from some great bakers but when in doubt I fall back upon Jeffrey Hamelman.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A winner of the Baguette D'Or the first edition of this book sold out world wide and was only available at hugely inflated prices second hand. Luckily the second edition was published this year and is much more reasonably priced. The recipes are given in Bakers Percentages, industrial quantities and most importantly for the home baker. I love this manual, written for professionals but easily read and understood by the amateur. One of my best selling breads is Vermont Sourdough from the book which I make with a Sourdough Starter that I got from Declan Ryan of Arbutus Bread.</span></div>
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<span style="font-family: Arial;">Regular readers of the blog will know that I greatly admire Clonmel based butcher Pat Whelan, a definite Master Butcher whose knowledge of his craft and willingness to share that knowledge is much to be admired.</span></div>
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<span style="font-family: Arial;">Pat has produced THE book about Beef in The Irish Beef Book.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pat writes about the reasons behind becoming a butcher and how great beef should be raised, slaughtered, hung and prepared with great respect for the animal. He then goes on to deliver some terrific recipes, again for the home cook, with co writer Katy McGuinness, beautifully illustrated with photographs. I was privileged to be in Dublin for the launch last month and the buzz amongst those attending was amazing. If you ever cook beef, or know someone who does you need this book.</span></div>
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<span style="font-family: Arial;">Pat, as I am sure you know is a farmer as well as a butcher and is championing Wagyu Beef in Ireland, Farming is the basis of all food production, let's be honest no farmers no food. So would you marry a farmer?</span></div>
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<span style="font-family: Arial;">That is the question posed by Lorna Sixsmith in her book of the same name.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">An interesting mix of fact, social history and very funny anecdotes from her own life married to a farmer, the book was actually crowd funded and without sufficient interest it would never have been published. Luckily for us there was great interest and a delightful little gem is amongst us. Amongst the advice for would be farmers wives is get a good sports bra, needed for chasing cows! </span></div>
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<span style="font-family: Arial;">So having read the book Would I Marry a Farmer? If Mrs K did not exist I would be seeking a woman with a few acres and a milk quota.</span></div>
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<span style="font-family: Arial;">My final book of the year, and a very nice stocking filler for Christmas is Ian Crofton's A Curious History of food.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chronologically organised, it's a collection of snippets and obscure facts about food such as Alfred The Great banning the consumption of any Ox that had gored someone to death. The beast would instead be stoned to death.</span></div>
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<span style="font-family: Arial;">Both interesting and intriguing this light hearted volume is ideal to dip into when you have a few minutes and will both increase your knowledge of obscure food facts and give you a good laugh.</span></div>
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<span style="font-family: Arial;">So there you have it, my favourite books of the year, and all ones I would recommend for your reading, and cooking pleasure.</span></div>
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-45304071109907591312013-12-11T02:54:00.002-08:002013-12-11T03:54:12.643-08:00Zesty food, locally sourced<span style="font-family: Arial, Helvetica, sans-serif;">It has always been a principle of Local and Great that I concentrate on local producers, wherever I happen to be, and avoid writing about large companies and chain outlets.</span><br />
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<span style="font-family: Arial;">However, I was intrigued to hear that a major chain Marriott Hotels were proposing to establish new menus based on local, seasonal and organic food. More intriguingly they were doing so in conjunction with River Cottage. Though Hugh Fearnley Whittingstall is well on the way to becoming a brand in his own right, there is no doubt that he is a champion of good and seasonal food.</span><br />
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<span style="font-family: Arial;">So could this work?</span><br />
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<span style="font-family: Arial;">The project is undergoing a six month evaluation before being rolled out across the UK Marriott chain, Cardiff and Hollins Hall in Yorkshire are the first hotels to go online with the menu in their Zest Restaurants.</span><br />
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<span style="font-family: Arial;">Offered the chance to try the menu I went along with a fair degree of scepticism, how local, how seasonal and how organic, genuine commitment or corporate hype?</span><br />
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<span style="font-family: Arial;">As a launch event, the chef and Marriott management would be available for discussion and I aimed to get to the heart of the concept.</span><br />
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<span style="font-family: Arial;">First impressions were positive the restaurant has a mission statement to source over 80% of ingredients within 60 miles. A large board displayed the suppliers, many of them well known to me, but how many were actually known to the chef?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The chefs, led by Anthony Barnes, who has spent much of his career in South Wales, starting in Chepstow, had been trained at River Cottage Headquarters to deliver local and seasonal dishes.</span></div>
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<span class="apple-style-span"><i><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">(L-R) Executive Chef Cardiff Marriott Anthony
Barnes, Chef Tutor Gary Richmond River Cottage, Executive Chef
Hollins Hall Gary Armitage</span></i></span><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">On speaking to Anthony it was immediately obvious that he had met with the suppliers, and on their own ground not in a boardroom somewhere. Talking about Ty Mawr he spoke of bouncing over the fields in Phillip's ancient Range Rover to sample vegetables fresh from the ground, an experience I have had in the past, and of meeting Odin the immense but soft Rottweiler.</span></div>
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<span style="font-family: Arial;">Clearly here was a team who would be seeking to achieve the aim of producing food from local suppliers and who knew them. </span></div>
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<span style="font-family: Arial;">So to the food, the menu is relatively short and that is a good thing, a few dishes 5 starters, 6 mains and 5 desserts with 5 sides. Better to concentrate of a few dishes and do them well than have lots to choose from and anticipate several to be pre-chilled and warmed through in the kitchen. Ingredients of the quality used deserve to be treated well and not unnecessarily over worked.</span></div>
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<span style="font-family: Arial;">We chose a Parsley Salad with Crab and a soft boiled egg that was long on flavour and set the tone for a good meal and a Smoked Venison, which came as a carpaccio with Crispy Garlic, Pickled Mushrooms and Winter Leaves. The Venison was from the Welsh Venison Centre just outside Brecon.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mains were Pulled Slade Farm Pork with a Semolina Pave, think Polenta, Salsa Verde and Carrots - of the rainbow variety, and Slade Farm Lamb with Smashed Celeriac Chilli and Thyme. Sadly the photo of the Lamb was not fit for inclusion but Janet loved the Lamb.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Sides of Honey Glazed Carrots and some more Smashed Celeriac made for a strong meal. Janet was pleased that the chilli was a background taste and did not overpower the dish.</span><br />
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<span style="font-family: Arial;">Desserts of Panna Cotta with a spiced Apricot and crisp Biscotti and an Orange and Almond Pudding with Red Wine Pear and Vanilla Ice Cream finished a very good meal. The milk for the Panna Cotta and the Ice Cream was fro Welsh Organic Milk suppliers Calon Wen and both were made in house.</span><br />
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<span style="font-family: Arial;">So what did we make of Zest? On our visit it was clear that the mission statement was met in full and that there was a strong commitment to developing local menus for all the UK hotels in the Marriott chain.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Hopefully the trial will prove a success and the River Cottage menus will roll out in the months to come.</span><br />
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<span style="font-family: Arial;">Zest is in the Marriott Cardiff.</span><br />
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-10018262378970442162013-09-26T04:46:00.005-07:002013-09-26T04:46:43.762-07:00Building for the future<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If we are to have a good future in food we have to bring up a new generation of cooks. Not only for the restaurant business but good home cooks too who can serve delicious and nutritious food for healthy families.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">At a time when cookery is decreasingly taught in schools, or largely consists of assembling pre-bought ingredients, it is good to see the Food Festivals taking on the challenge.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Abergavenny has a Secondary Schools Challenge - won this year by King Henry VIII School, but I will concentrate on Newport Food Festival and The Celtic Cook Off as brilliant examples.</span><br />
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<span style="font-family: Arial;">Since its inception Newport Food Festival has run Teen Chef, in association with the City's Youth Service. Youth Clubs and organisations compete in heats over a period of around three months, with young people designing, sourcing and cooking their menus.</span><br />
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<span style="font-family: Arial;">A semi final is held in the Market Hall in Newport a couple of weeks before the actual Food Festival with the winning teams going head to head on the day of the festival.</span><br />
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<span style="font-family: Arial;">Whether a finalist or not each competitor will have gained knowledge and skills that will serve them well in future life.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">The competition is hugely supported by Hywel Jones, Michelin Starred at Lucknam Park and a Newport boy himself. Hywel mentors and judges both the semi final and final, sharing his immense knowledge of food and kindling enthusiasm amongst the competitors.</span><br />
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<span style="font-family: Arial;">But it goes further, the winning team go to Lucknam Park for a morning in the kitchen with Hywel and his team before having lunch in the restaurant. This year Hywel is cooking the Food Festival Supper and will have one of the winners of the first Teen Chef in his brigade on the evening. As in previous years students from Coleg Gwent will also join the brigade gaining valuable experience of prepping and cooking in a restaurant environment.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Education and training are also high on the agenda in the Celtic Cook Off. Held during, but parallel to West Cork Food Week, the Cook Off is organised at the West Cork Hotel by a small group of local producers and enthusiasts. Chefs from the six Celtic Nations and Regions cook off against each other for the title. </span><br />
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<span style="font-family: Arial;">There is, however, a big emphasis on skills and knowledge for younger cooks.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">A secondary Schools Cookery Competition takes place in the Mercy Heights School and one of the competing chefs is the judge - this year it was Welsh Chef Gareth Johns from the Wynnstay in Machynlleth. Gareth reported that the standard of cooking was high and the winners thoroughly deserved their title.</span><br />
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<span style="font-family: Arial;">On the evening of the Cook Off last year's winning chef cooks a dinner, Gary O'Hanlon Of Viewmount House won last year, and the previous years Schools champions join the winner to prep an element of the dinner.</span><br />
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<span style="font-family: Arial;">About to enjoy my breakfast I was delighted to see Gary with the winners poring over the recipe and order of work for their contribution, an Apricot, Date and Organic Blueberry Compote to accompany the Cheese Plate. They went into the kitchen and made the dish and a little more to spare.</span><br />
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<span style="font-family: Arial;">On the evening of the Cook Off the two girls started the night by giving a quick demo to the 200 or so in the audience, and passed around tasters! What a great experience for 16 year olds and what a learning experience.</span><br />
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<span style="font-family: Arial;">During the day of the competition trainees from Catering Colleges come to the hotel and have Master Classes from the competing chefs and make canapés for the audience as well as acting as Sous Chefs during prep and on the night. Again a learning opportunity for them.</span><br />
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<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Similarly to Hywel Jones inviting the winners of Teen Chef to his restaurant the winner of the Celtic Cook Off invites the Schools Competition winner.</span><br />
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<span style="font-family: Arial;">Two great initiatives to get more young people involved with food and two which have made a real difference to young lives.</span><br />
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-21628827736383627782013-08-30T07:50:00.004-07:002013-09-03T05:36:34.159-07:00Myrtle Allen, an absolute Icon of food and hospitality<span style="font-family: Arial, Helvetica, sans-serif;">Shortly to celebrate her 90th birthday Myrtle Allen has been described as the single most important figure in Irish Food.</span><br />
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<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Whilst that is true it doesn't mention her huge impact and influence on the Hospitality Industry as well.</span><br />
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<span style="font-family: Arial;">The story of Myrtle Allen's rise to prominence is well documented, the young farmers wife, living in a house that was too large and in parts almost derelict, and transforming it to a Must GO destination - one of the "500 places to visit before you die".</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">That is true, but it again doesn't tell the half.</span><br />
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<span style="font-family: Arial;">Living on a farm where food was plentiful and with large room, Myrtle set up a restaurant, advertising in the local evening paper but without giving the actual address just a telephone number. To her amazement people came and word spread. From a small beginning Ballymaloe House got a good reputation and gradually the restaurant "The Yeats Room" allowed restoration of the house and creation of guest rooms.</span><br />
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<span style="font-family: Arial;">It is Myrtle's strong beliefs that allowed the blossoming of the restaurant and hotel to its current high status.</span><br />
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<span style="font-family: Arial;">Food is quite simple, but always cooked to the highest standards, as local as possible and always seasonal. Not for Myrtle airlifted Asparagus in January, no it will be Potato, Carrot, Cabbage or Kale and Leeks. Simple vegetables but full of flavour. Giles Coren waxed lyrical about a boiled potato that he had on one visit, "floury perfection with butter melting into the potato like teenagers in the back row" was how he described it in an article now sadly marooned behind the Times paywall.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Yes the food is simple, but by eating seasonally and locally you get every ingredient at its peak and sensitive cooking enhances them rather than trying to change them.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">That is the secret of Myrtle's success and cooking style. A style that has seen Michelin Stars awarded and which keeps Ballymaloe House on top of its game after many years.</span><br />
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<span style="font-family: Arial;">That philosophy is carried through to the hotel, which feels as though you were a house guest at a Country House Weekend. And that is what you are.</span><br />
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<span style="font-family: Arial;">Ballymaloe offers a totally relaxing experience, and it doesn't matter what your status, you are a guest and treated as such. Friendly staff, comfortable rooms, roaring fires in Winter, croquet on the lawn and a feeling of belonging.</span><br />
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<span style="font-family: Arial;">Breakfast is all that you could wish for, from the Porridge with local cream and honey, home made Muesli, the fullest of Irish breakfasts, home made Yoghurt with fruit coulis, Jams and Marmalades, several breads topped up from the oven as the meal progresses, warm Scones and good Tea or Coffee. Often Mrs Allen will pop in for her own breakfast, it is after all her home!</span><br />
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<span style="font-family: Arial;">Lunch is a choice of locally sourced main courses, often from Ballycotton the local harbour, or a farm in the locality all served with Ballymaloe's own vegetables from the farm, the walled garden or the Cookery School. And then there are the desserts!</span><br />
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<span style="font-family: Arial;">Served from a Dessert Trolley, and when did you last see one of those? A wide range but always including Ice Cream and a Meringue and generous portions to boot. The Meringue is a perennial and sums up some of Myrtle's philosophy. "We use a lot of egg yolks, and rather than waste the whites there is always a Meringue", often a frozen Meringue Roulade.</span><br />
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<span style="font-family: Arial;">Dinner is 5 courses, again following the local and seasonal path. Portions are not huge, but there is always the offer of a second helping, or the chance to try one of the other mains, and of course fresh vegetables.</span><br />
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<span style="font-family: Arial;">Perhaps the best meals are those dinners offered buffet style where a total cornucopia of Cork foods are available and the family help serve them. Combined with a legendary wine list Ballymaloe House offers THE best.</span><br />
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<span style="font-family: Arial;">Myrtle Allen wrote one of the definitive books on Irish Cookery</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">with her recipes that are still in use today at the House, and which set the style for the transformation of Irish Food, which did not have a great reputation despite having some of the finest produce in the world.</span><br />
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<span style="font-family: Arial;">Myrtle also employed a young Darina O'Connell, then fresh out of hotel school and, perhaps unwittingly, started the great Allen/Ballymaloe dynasty that lies at the heart of modern Irish Food.</span><br />
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<span style="font-family: Arial;">Darina learned well from Myrtle, married her son Timmy and took on Kinoith Farm in Shanagarry before setting up Ballymaloe Cookery School with her brother Rory, who had himself been head chef at Ballymaloe House for 10 years.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This year Ballymaloe Cookery School celebrates its 30th Birthday, 30 years in which it has produced some of the rising stars of the Irish and UK food scene and gained an international reputation to rival that of Ballymaloe House.</span></div>
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<span style="font-family: Arial;">The House has continued to grow, but in a sensible and structured way under Myrtle's guidance. Most recently out buildings were converted to The Grain Store a multi purpose space for events and conferences, weddings and meals.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This has allowed a greater range of events to take place. Already very successful Wine Weekends and Music Weeks were held but The Grain Store allowed the inaugural Ballymaloe Literary Festival to take place.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Attended by some of the major figures worldwide from Food and Food Writing, many of whom came to spend time with Myrtle who had been amongst their influences.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">But it is Myrtle and Ballymaloe House that inspire so many. As a student at Ballymaloe Cookery School I remember that we were all really excited to visit the House, to look around the kitchens and rooms, have Afternoon Tea and to meet Mrs Allen and hear her words of advice for aspiring chefs and food industry workers.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">She did not let us down, telling us of her beliefs, and how we could best achieve our own ambitions.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Myrtle inspired us in the way that she has generations of eager food entrants, and encouraged us to do our best and to treat ingredients well to get the bet out of them.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">What she did not tell us was that she would be one of the panel assessing our practical cookery exam, and we did not find out until someone spotted her in the school waiting to taste and mark!</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">I have to say that having Myrtle Allen's signature on my certificate is one of the proudest moments of my life. To be validated by an icon is beyond measure.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">So Myrtle Allen is an icon, her influence spans years and continents and her legacy will last for many years to come.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">I am pleased that RTE will be broadcasting a tribute to her on Tuesday. If you aren't in Ireland to watch live you will have to catch up on RTEplayer, but whatever you do don't miss it.</span><br />
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<div style="width:165px;padding:0px;margin:0px;border:0px;line-height:0px;"><a target="_blank" href="http://www.foodies100.co.uk" title="Foodies100 Index of UK Food Blogs"><img style="width:165px;height:110px;border:0px;margin:0px;padding:0px;" title="Foodies100 Index of UK Food Blogs" alt="Foodies100 Index of UK Food Blogs" src="http://www.foodies100.co.uk/top/badge-1043-1.gif" /></a><br /><a target="_blank" href="http://www.morphyrichards.co.uk/" title="Morphy Richards" rel="nofollow"><img style="width:165px;height:56px;border:0px;margin:0px;padding:0px;" title="Morphy Richards" alt="Morphy Richards" src="http://www.foodies100.co.uk/top/morphyrichards.gif" /></a></div>Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-53349626911319050862013-08-23T04:55:00.000-07:002013-08-23T10:11:59.855-07:00Celtic Cook Off - foodie fever mounts<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">How do you showcase the produce of a region?</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Well, if it is as good as that from West Cork - think Caherbeg Free Range, Ummera, Gubbeen, Woodcock Smokery, Irish Atlantic - you almost don't have to. Great Cheeses, Meat and Charcuterie, Fish and Seafood, Vegetables and some brilliant producers and processors, and a powerful hospitality industry.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">So West Cork Week is a celebration of the best produce and producers, as well as a showcase for the region.</span><br />
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<span style="font-family: Arial;">But how do you show it off to the best?</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Gather a strong selection of chefs and have them cook off against each other using only West Cork produce ( and one "joker" ingredient of their choice).</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Then introduce an extra element of competition by selecting one chef from each of the Celtic Nations and Regions, Ireland, Wales, Scotland, Cornwall, Brittany and the Isle of Man. The Celtic Cook off is born.</span><br />
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<span style="font-family: Arial;">Now in its third year the competition goes from strength to strength and is back on September 11th in the West Cork Hotel Skibbereen.</span><br />
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<span style="font-family: Arial;">On the night two sets of three chefs cook off in front of a live audience of over 200 food enthusiasts with commentary and interviews by event compere John McKenna of McKenna's Guides.</span><br />
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<span style="font-family: Arial;">Members of the audience will have a glass of sparkling wine, and canapés made by the contestants before settling in to enjoy the evening. A ballot amongst the audience will also produce an audience panel who will have the chance to taste and comment.</span><br />
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<span style="font-family: Arial;">Six judges, working in pairs will taste the dishes before retiring to mull over the food and announce the winner.</span><br />
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<span style="font-family: Arial;">A wide range of interest and experience is shown by the make up of the Judging Panel which includes Veronica Steele of Milleens Cheese, Virginia Sumison of Loch Fyne Oysters, Aoife Cox editor of The Daily Spud, food writer Joe McNamee and last years winning chef Gary O'Hanlon.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">As all of the chefs will be using local produce, an Indoor Market featuring the best of West Cork artisan produce and producers will be held on the evening so the dishes can be replicated at home later.</span><br />
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<span style="font-family: Arial;">But it is so much more than a cookery competition, an added theme this year is encouraging new and trainee chefs into the hospitality business. </span><span style="font-family: Arial;">Neil Grant of the organising committee, and West Cork Hotel, explained how this would work, "</span><span style="font-family: Arial, Helvetica, sans-serif;"><em>All of our Celtic Cook Off Chefs have a fantastic ethos of working with local, seasonal produce and we all are passionate about great food. We want more chefs to enter the business with that thought process to help keep up the standards and increase the pool of available, passionate, skilled cooks. So we are involving trainee and commis chefs in a Master Class during the day of the Celtic Cook Off evening.</em></span><br />
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<em><span style="font-family: Arial;">A large group of them will work with previous competitors Martin Shannahan, Jack Stein, Gary O'Hanlon and Kevin Williams, using West Cork produce to make lunch for the producers themselves, visiting journalists and invited guests. Education has always been an element of the Celtic Cook Off and this year we are bringing it to the fore. We will start the event with the winners of last year's Taste of West Cork Schools Competition working with one of the professionals to cook their signature dish, It should be really exciting. </span></em><br />
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<span style="font-family: Arial;">Neil also highlighted another direct benefit from the interaction that the competition had produced " <em>A direct result of the Celtic Cook Off has been the growth of a virtual Celtic Food Network where we all bond, share ideas, promote good food in the Celtic Regions and keep in touch. There have been some amazing examples of this already where previous competitors have taken part in joint ventures at food festivals all over the Celtic Territories" </em>One example of this is Ondine Restaurant in Edinburgh having a special menu during the Rugby Six Nations where West Cork produce was combined with Scottish to make brilliant dishes.</span><br />
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<span style="font-family: Arial;">I am really excited about attending the Celtic Cook Off 2013, and hope that in future years it could become a Culinary Six Nations with each region hosting an event and promoting local food and producers.</span><br />
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<span style="font-family: Arial;"></span><br />Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-31543753155249064482013-08-20T03:07:00.001-07:002013-08-20T03:07:07.286-07:00Hywel Jones to cook Festival Supper
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<span style="font-family: Arial;">The super on the evening of the Newport Food Festival is
becoming a tradition and a must. This year it will be on 4<sup><span style="font-size: x-small;">th</span></sup> October
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<span style="font-family: Arial;">That is just one of the changes as the Supper develops.<o:p></o:p></span></div>
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<span style="font-family: Arial;">So far the three courses have each been made by different
local businesses but this year Michelin Starred Hywel Jones of Lucknam Park
will produce the entire menu.<o:p></o:p></span></div>
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Hywel is a great friend of the festival and a Newport boy as
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<span style="font-family: Arial, Helvetica, sans-serif;">The supper will consist of a three course meal, created
and prepared Hywel with most of the
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Not only has Hywel done demonstrations and Masterclasses but he also judges the Teen Chef competition and encourages youngsters to get into
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<a href="http://4.bp.blogspot.com/-h1CVwOF04b8/UhM_SWwEnhI/AAAAAAAADkU/JiKvlg-Lkm4/s1600/HYWEL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-h1CVwOF04b8/UhM_SWwEnhI/AAAAAAAADkU/JiKvlg-Lkm4/s1600/HYWEL.jpg" /></a></div>
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<span style="font-family: Arial;">The winning team in the competition get to spend a morning
in the kitchen at Lucknam Park as part of their prize. Rumour has it that last
year’s winners will be involved in the kitchens at the Food Festival prepping
part of the supper, a great experience for them.<o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/-SYuOurmAl9Y/UhM7SUVQkqI/AAAAAAAADkA/i3C1MDctcVk/s1600/hywel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SYuOurmAl9Y/UhM7SUVQkqI/AAAAAAAADkA/i3C1MDctcVk/s1600/hywel.jpg" /></a></div>
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<span style="font-family: Arial;">Most of the prep will be done by Hywel’s own team and
whipped over the Severn Bridge in refrigerated transport. Thanks to the Support
of Relais and Chateaux, who own Lucknam Park, Hywel will also bring in some of
his brigade from the Michelin Starred restaurant.</span></div>
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<span style="font-family: Arial;">The exciting menu is reproduced here</span></div>
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<span style="font-family: Arial;">Tickets go on sale on Thursday 22nd August through the Box Office</span></div>
Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-32262597219127963682013-08-16T02:00:00.000-07:002013-08-16T02:00:35.642-07:00Mark Sargeant added to Newport Food Festival!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-vt0nYbNtJc8/UgSsr6SxcqI/AAAAAAAADig/U9-CFUL-MCI/s1600/NFF+2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vt0nYbNtJc8/UgSsr6SxcqI/AAAAAAAADig/U9-CFUL-MCI/s1600/NFF+2012.jpg" /></a></div>
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<span style="font-family: Arial;">The latest exciting addition to a very strong Chef line up at the Newport Food Festival is Michelin Starred Mark Sargeant!</span><br />
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<a href="http://3.bp.blogspot.com/-e-DnFCMu-6w/UgSu6luUitI/AAAAAAAADiw/Wc_6Q3u3xys/s1600/Sarge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-e-DnFCMu-6w/UgSu6luUitI/AAAAAAAADiw/Wc_6Q3u3xys/s320/Sarge.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kent born and based Mark will be one of the highlights of this year's festival on 5th October and will, I am sure, draw even more to attend.</span><br />
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<span style="font-family: Arial;">Running two restaurants in Folkestone, Rocksalt and the Smokehouse Fish and Chips, Mark was previously best known as a mainstay of the Gordon Ramsay group being head chef at Claridges and co-writing some of Ramsay's books, as well as appearing regularly on Hell's Kitchen and advising on Kitchen Nightmares.</span><br />
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<a href="http://www.tripadvisor.co.uk/LocationPhotos-g190749-d2174211-Rocksalt-Folkestone_Kent_England.html"><img alt="Photos of Rocksalt, Folkestone" src="http://media-cdn.tripadvisor.com/media/photo-s/02/a2/6d/eb/filename-p1010738-jpg.jpg" /></a><br />
This photo of <a href="http://www.tripadvisor.co.uk/Restaurant_Review-g190749-d2174211-Reviews-Rocksalt-Folkestone_Kent_England.html">Rocksalt</a> is courtesy of TripAdvisor
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<span style="font-family: Arial, Helvetica, sans-serif;">Mark uses local and seasonal produce as much as possible and has access to two farms for vegetables and eggs as well as having the harbour not just near, but under his cantilevered restaurant! Doesn't get much more local than that!</span></div>
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<a href="http://www.tripadvisor.co.uk/LocationPhotos-g190749-d2174211-Rocksalt-Folkestone_Kent_England.html"><img alt="Photos of Rocksalt, Folkestone" src="http://media-cdn.tripadvisor.com/media/photo-s/03/54/c4/87/rocksalt.jpg" /></a><br />
This photo of <a href="http://www.tripadvisor.co.uk/Restaurant_Review-g190749-d2174211-Reviews-Rocksalt-Folkestone_Kent_England.html">Rocksalt</a> is courtesy of TripAdvisor<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I love the fact that the children's menu at Rocksalt is called Small Fry and features such dishes as Big Strong Mussells, Fish Fingers (and Thumbs) and Grown Up Steak. No pandering to children here with nuggets and curly chips, but a scaled down adult menu presented with an attractive sense of humour.</span></div>
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<span style="font-family: Arial;">According to some interviews Mark's favourite piece of kitchen equipment is his Sausage Machine and the development of in house charcuterie would bear this out. Some dishes are very simple but pack real flavour and texture, for example a starter of Radishes with Anchovy Sauce, two ingredients and a little sourdough on the side but the kind of starter that really does act as an appetiser, refreshing the palate and making you crave more.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In addition to co-writing Gordon Ramsay's books Mark also has his own, My Kind of Cooking out and it has been one of my well thumbed books for some years.</span></div>
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<a href="http://3.bp.blogspot.com/-sCaBOxaNTng/UgS3_48rKhI/AAAAAAAADjY/t-Jw7EtwXSg/s1600/My+Kind+of+Cooking+crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-sCaBOxaNTng/UgS3_48rKhI/AAAAAAAADjY/t-Jw7EtwXSg/s320/My+Kind+of+Cooking+crop.jpg" width="226" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Adding Mark to the line up shows how the Newport Food Festival is gaining a strong reputation although only in its third year. With Masterchef finalists Larkin and Dale, rising star Matt Dawkins and Spice Supremo Anand George already confirmed the chef line up goes from strength to strength, and there may well be some more additions to come.</span></div>
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<span style="font-family: Arial;">Mark will be one of the really hot tickets for this year, and once the box office opens the lines will light up, so get in early or miss out.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">By visiting the Newport Food Festival website </span><a href="http://www.newportfoodfestival.co.uk/blog/"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.newportfoodfestival.co.uk/blog/</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> you can register to get news about the box office opening.</span></div>
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-5307228998386901782013-08-07T08:47:00.000-07:002013-08-07T09:38:47.607-07:00Top Chef line up for Newport Food Festival<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-G_vwPRNj2t4/UgJbX3BV82I/AAAAAAAADiQ/9VdIv_OgJ1Q/s1600/NFF+2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-G_vwPRNj2t4/UgJbX3BV82I/AAAAAAAADiQ/9VdIv_OgJ1Q/s1600/NFF+2012.jpg" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Now in its third year Newport Food Festival goes from strength to strength and the line up of chefs for Demos and Masterclasses shows this well.</span><br />
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<span style="font-family: Arial;">Unlike Abergavenny which reflects its position on the UK stage and attracts the global chefferati, Newport is firmly based in Wales, and showcases many of our best chefs. </span><br />
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<span style="font-family: Arial;">Brilliant Indian chef Anand George will return with his modern take on Indian food and, with the Purple Popadom being voted Wales best, yet again he will have a lot to offer. Last year he showcased his special Deep Blue menu and it is likely that this year's Summer Menu "Ocean" will provide the highlight.</span><br />
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<span style="font-family: Arial;">Rapidly rising star Matt Dawkins returns to demonstrate the kind of food that is making the Star Inn Llansoy a destination pub. Matt and I first met some years ago when we competed in the short lived Taste The Nation competition on TV. Still a student then Matt produced our only winning dish as we lost 2-1 in the first round.</span><br />
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<span style="font-family: Arial;">Completing his course Matt was soon snapped up by the Star, and heads a team using local and seasonal ingredients to produce the kind of food that has seen him crowned Chef of the Year.</span><br />
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<a href="http://2.bp.blogspot.com/-_rqL4MQZTls/UgIbPOdgDPI/AAAAAAAADhw/GRCAXm9jROc/s1600/Matt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-_rqL4MQZTls/UgIbPOdgDPI/AAAAAAAADhw/GRCAXm9jROc/s320/Matt.jpg" width="320" /></a></div>
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<span style="font-family: Arial;">Keeping with the local theme and strong Chefs it is a festival debut for Dale Williams and Larkin Cen, Cardiff's Masterchef finalists. Lawyer Larkin and Recruitment specialist Dale fought off the opposition to reach the final where they were just pipped at the post by Natalie Coleman. Along the way the two Cardiff boys forged a strong friendship and they will soon open a restaurant in Cardiff. Hokkei will specialise in South East Asian food, the kind of dish that served them so well on Masterchef.</span><br />
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<a href="http://4.bp.blogspot.com/-NN220iuY1UY/UgIbgyP9IdI/AAAAAAAADh4/QxqVcmnDTok/s1600/Dale+Cooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-NN220iuY1UY/UgIbgyP9IdI/AAAAAAAADh4/QxqVcmnDTok/s320/Dale+Cooking.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dale and Linton would be a great attraction on the outdoor cooking stage where Bob from the Waterloo Hotel wowed the crowds last year.</span><br />
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<span style="font-family: Arial;">As usual there will be demos in the Market Hall both upstairs on the main stage and down on some of the stalls, Masterclasses in the Riverside, and some street demos as well. New for this year are interactive demos.</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Using a unit within the Market Hall a number of hands on demos have been arranged where you can try your hand at new skills. Over the last couple of years Lisa Fearn (Pumkin Patch Cookery and Gardening School and chef on S4C's Prwnawn Da) has run very successful children's workshops and this year the adults get their chance.</span><br />
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<span style="font-family: Arial;">Teaming up with local chefs and producers a programme of demos have been arranged where you can have a go, whether it is making Pasta, Kneading your own bread dough or making little snack samosas and the like. These events will be ticketed to make the numbers manageable, but tickets will be free from the Box Office.</span><br />
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<span style="font-family: Arial;">Though not announced yet I would be surprised not to see Festival Stalwarts Hywel Jones, Stephen Terry, and James Summerin not involved somewhere, and perhaps Newport boy Matt Tebbutt.</span><br />
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<span style="font-family: Arial;">More chefs will be added to the line up and I expect at least one major name to be confirmed next week.</span><br />
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Bill Kinghttp://www.blogger.com/profile/15844108713704242135noreply@blogger.com0tag:blogger.com,1999:blog-9058181463803174241.post-4002647932175662562013-07-30T04:44:00.000-07:002013-07-30T04:44:31.477-07:00Foraged Food and Fun<span style="font-family: Arial, Helvetica, sans-serif;">Last September The Felin Fach Griffin ran an event called Hiraeth, a farm to food day which I missed as I was in Italy. The second will be this September and, once again, I shall miss it as I shall be at Ballymaloe and then the Celtic Cook Off.</span><br />
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<span style="font-family: Arial;">But!</span><br />
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<span style="font-family: Arial;">The Griffin was the venue for Garden Party Gatecrashers, a day of foraging, fun and food and this time I could make it!</span>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bringing together two great Foragers, Liz Knight of Forage Fine Foods and Adele Nozedar, with Hedgerow Tea specialists Fine Pluck and the culinary skills of Ross the FF Chef a great time was guaranteed for all, and the weather ensured that it was.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Ross in Action</td></tr>
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<span style="font-family: Arial;">The event started with a Forage Hunt. A table covered in empty jars and printed labels confronted us. The challenge was to fill each jar and match each label with foraged items from the area around the pub.</span>
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<span style="font-family: Arial, Helvetica, sans-serif;">Whilst</span> <span style="font-family: Arial, Helvetica, sans-serif;">Janet and others including fellow bloggers @gomezadams</span>
<span style="font-family: Arial, Helvetica, sans-serif;">and @babettesfest searched out the esoteric and rare, I contented myself with demonstrating that I could identify Cow Parsley and Hogweed (not the Giant type).</span><br />
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<span style="font-family: Arial;">The treasure hunt table soon filled, and demonstrated the immense diversity of edible plants that are in any small area.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">After a refreshing glass of Rhubarb Shrub, a fermented Rhubarb drink not a small bush, it was time for the serious discussions about foraging so whilst Janet joined the group I decided to sample the delights of the Foraged Bar!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">All the while Ross had been working away on the barbecue, Lamb and Chicken were rubbed with foraged herbs and flowers and regularly basted with foraged marinades, whilst Yesterdays News ( vegetables cooked in Newspaper Parcels) steamed away on another grill. Even the mops used to baste were foraged plants!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Finally the food was ready and a horde of ravenous foragers descended like Locusts to annihilate the fresh food, now accompanied by salads and fresh potato salad before a summery dessert of fresh Strawberries and Cream. Being allergic to Strawberries I had a lovely Rhubarb brulee and got jealous looks from all.</span><br />
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<span style="font-family: Arial;">Whilst, and after eating we had a chance to talk with the foragers and Janet bought a copy of Adele's book The Hedgerow Handbook, a beautifully illustrated tome on foraging and using local wild plants.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The drive back to Cwmbran was interspersed with regular spotting of ingredients in the hedgerows as we passed and Janet determining that foraged alcohol was the way forward!</span></div>
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<span style="font-family: Arial;">We had been lucky enough to get some recipes at Gardenparty Gatecrashers as well as picking up Afdle's book so Janet had a small arsenal of potential to mine.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As our roses were in fine bloom Janet decided that Rose Petal Gin and Vodka would be the first drinks from our homebased distillery and an orgy of petal plucking and separating ensued.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Whilst Janet needed fresh petals for her drinks, I needed then dried for later incorporation into dishes and rubs so mine went into a very low oven overnight.</span><br />
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<span style="font-family: Arial;">In the meantime Janet was infusing petals with either Gin or Vodka and leaving them for 24 hours.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Removed from the alcohol the petals were discarded (after Janet had taste tested each one individually) and the now flavoured Gin and Vodka bottled. it will be some weeks before it is tasted, though the ones I tried at Garden Party Gatecrashers indicate that will be a pleasant duty!</span></div>
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<span style="font-family: Arial;">My petals were stored safely and have already made appearences in rubs and garam masalas.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A cracking day with much learned, good food and good company. I hope that the Felin Fach Griffin repeats the exercise, possibly a winter forage? and I promise I will get to Hiraeth at some stage.</span></div>
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