A Taste Of Herefordshire

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    THE HEREFORD TIMES, Thursday,ordtimes.com/news

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    WHEN it comes to theenvironment, econ-omy, jobs, tourism,

    health or quality of life inHerefordshire, much of itdepends on the countysfamous local produce.

    That is why a new sustain-able food strategy has beenl a unche d fo r He r efo r d-shire. Called From Field toTable and put together bythe Herefordshire FoodPartnership, the aim is tomake the most of the localfood supply chain to builde nt er p ri s e , p r ot e ct o urlandscape, promote tour-ism and support the healthand wellbeing of citizens.

    Herefordshire Council,a l o ngs i de t he D uchy o fC o rn w al l, t h e B u lm erFoundation and other part-ners, has drawn up a rangeof programmes to guaran-tee that more locally-pro-

    d uced fo o d a p p e a rs o nmenus and dinner platesacross Herefordshire.

    Herefordshire is made forgood food. The lush, greencountryside, red fertile soiland benign climate are awinning combination forhigh quality, fresh localproduce, which residentsand visitors can enjoy inthe countys award-win-ning butchers, greengro-

    cers, pubs, cafes, teashops,b e d a nd b r e akfa st s a nd

    restaurants.Of course the county is

    well known for flavour-s o me He r efo r d b e e f b utincreasingly too for its out-door reared pork, baconand sausages and succulentlamb. Herefordshire hasmore orchards that anyother county in the UK andleads the country on ciderproduction, as well as beingfamous for its perry, real

    ale and vineyards. Anddont forget locally-made

    che es e s, s uch a s L i t tl eHereford and Monkland.

    Last summer, the councils ta r te d a l oy a lt y c a rdscheme Shop Hereford to promote independentshops and businesses. Itssuccess prompted a newco l la b o ra t i on wi t h t heretail sector and with pumppriming from the council,t he Tr uffl e ca r d l o ya l t yscheme was launched.

    Thi s yF ar me rHereforbeing het o p it cSaturdawell asattractiand Ross

    Througthe couning the qdrink, wand fairlages an

    The HeStrategfood pletions to ing locaand outThe strabuild qtrainingsupportships, deand get

    u p t oschemevisual imscape.

    There grow yocommuallotmeprovidind r ink cplaces.

    For a cvisit her

    Food, glorious local f

    Above: With local produce in High Town are, from left,Herefordshire Farmers) Market Group chairman David Griffiths,Herefordshire Food Partnership chairman Adrian Blackshaw, for-mer NFU county chairman Dave Morgan and Peter Norton, fromthe Bulmer Foundation.

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    Home from homeOR the past

    4 yearsG l e w s t o n e

    has been an of hospi-and a gen-

    family run

    ess, set in ae of acres offul grounds

    ng the veryf fresh, localce.ounded byrchards justmiles out of

    On-Wye, Thegian restau-s open every day for lunch,to 2pm, and dinner from

    o last orders at 9.30pm.e are roaring log fires innter and Pimms in the gar-the summer.stone has been a finalist inlavours of Hereforshireds since its inception 12ago, and takes great pridercing the very finest local

    ce.ughout the year it has won-l m e a ts fr o m Co r nwa l ly b ut che r s, a nd S e a n

    ve s J o ne s o f H er e fo r d, delicious ice creams from

    Rachel Desserts, and in themer asparagus from then family at Cobrey Farmrawberries and raspberrieshe Snells at Windmill Hill.its eight comfortably fur-

    d bedrooms, Glewstone has

    become a home away from homefor many of its guests and itsrelaxed ambience and surround-ings make it the perfect venue forfamily get-togethers, large orsmall.

    There is a wonderful privatedining room for parties of up to40.

    Wedding days at Glewstone,whi ch i s a l i c ens ed we d d ing

    venue, are an incredibly specialo c c as i o n, wi t h t he i n- ho us ee ve nt s m an ag er o n h an dthroughout the whole processfrom the initial enquiry to theday itself.

    Christine and Bill, their familyand staff, look forward to offer-ing you a warm welcome, realfood and traditional hospitality.

    For more information, call 01989770367, [email protected] visit glewstonecourt.com.

    EVERYONE these days is concernedabout food miles and where their foodcomes from but at Castle House,

    Herefords boutique city hotel, this is not aworry.

    Much of the produce that appears on headchef Claire Nicholls restaurant and bistromenus originates from owner David Watkins

    nearby Ballingham Farm or from trustedlocal producers.

    Beef from Ballinghams pedigree Herefords isalways a popular choice on Castle Housesmenus, as is the Herdwick and badger-facedlamb which graze the farms old ciderorchards.

    Davids son George explains: All our herdsare reared using traditional 200-year-oldmethods. Grazing on the lush Wye Valleymeadows and apple orchards ensures tendermeats with the inimitable taste ofHerefordshire.

    Claire Nicholls, herself from Herefordshire,has worked at Castle House for more thannine years. Her menus can be described ascontemporary British, with elements of whatClaire has discovered on her internationaltravels. Her monthly, seasonally-themedevenings celebrating local produce areextremely popular, as are the traditional

    Sunday lunches and afternoon teas.Since David Watkins bought Castle Housenearly five years ago, he has introduced theCastle Bistro, added the Ballingham GardenSuite and upgraded the Castle Restaurant.His investment in the future of Castle Housecontinues with Number 25, a townhouse witheight luxury guestrooms a few yards from thehotel in Castle Street, which will open in May.

    Castle Houses annual summer Food Fayrewill be in held in the hotels garden beside theold moat on August 20. Visit castlehse.co.ukfor more about events or call 01432 356321.

    From farm to table

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    WYE Valley Brewery is afamily-run business dedi-cated to brewing the best

    cask-conditioned beer possibleand championing pubs as impor-tant parts of local communities.

    It has grown every year since itbegan in 1985, and continues todo so.In the last couple of years we

    have installed a bottling facilityat the brewery, enabling us toproduce our bottle-conditionedbeers on site, said a spokesman.We have also acquired two new

    pubs The M o r ga n i n G r e a tMalvern and The Britannia inHereford bringing our family ofpopular community pubs to four.Down the years, our determi-

    nation to constantly improvem e a ns ha s he l p e d us a t t r a ctawards both for our individualales and for our range as a whole.For instance, we recently won

    the inaugural best drinks produc-e r 2 01 0 i n w ha t h as be endescribed as the Oscars of thefood world' the BBC Food andFarming Awards.The BBC received a flood of

    entries from drinks producersthroughout the country, so wewere thrilled to win.

    The judges were impressed byWye Valleys commitment toselecting local Herefordshirehops and its dedication to quality

    through tradimethods. In praised the mbeers.

    The brewery from TV presehas since featuof t he BBCProgramme wthe competitionWe also rece

    d r inks p r o duF l av ou r s o fawards, a schequality and eand drink fromO u r H er e

    remain extremus, so we werethis award anour home patch

    Wyes way withproves to be wi

    PIPS Cider is the latest craft ciderproducer in Herefordshire andwas founded in 2010. Based on the

    family farm in the Golden Valley, PipsCider begins its life on 50-year-old treesin a five-acre orchard.

    After being picked carefully by handthe apples are milled and pressed andthe resulting juice is naturally fer-mented. This process takes severalmonths and allows the natural sugarsin the juice to be converted into alco-hol.

    Seven apple varieties of are blended

    together during the manufacturingprocess and it is this process whichdefines the unique taste of Pips Cider.

    After initial fermentation, Pips Cideris slowly matured for several monthsin order to develop its special flavour.At the end of this process the juice isfiltered to give it its crystal clearappearance, and then bottled ready forsale to customers.

    Pips cider is on sale in a number oflocal outlets. For more details, visitpipscider.com.

    Newcraftcidertakes

    itstime

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    OLIVERS cider andperry is preparingfor an exciting

    year. Last season's fruitis finishing fermentingand shows a lot ofpromise.

    Not a vintage year, butcertainly better than theprevious three.

    New bottle-conditionedciders and perries will beready for release.

    A single varietalMoorcroft perry willhopefully live up to thatpears reputation.

    Rum barrel maturedYarlington Mill varietalcider is ever popular.

    Meanwhile the realHerefordshire draughtciders and perries are

    showing up in more andmore pubs.

    So as the early perrypear blossom buds startto break, heres to a wel-come sign of spring andthe celebration withfriends of what we do dobest in Herefordshire:great food and drink.

    Above: TomOliver receiv-ing The ArthurDavies Cupfrom LordCameron ofDillington andArthur Davieshimself for hisfantastic ciderand perry.

    AT Bulmerstheyre proud oftheir Hereford-

    hire roots and the rolehe firm plays in theural community.We have 10,000 acresf cider apple orchardsnd er o ur c on tr ol

    which provides us withver 100,000 tonnes of

    ruit per year, said apokesman.The vast majority ofh es e o rc h ar ds a r e

    w i th i n t h e C ou n tyse l f, a n d i n t o ta l

    ulmers accounts for0 per cent of all thep p l e s gr o wn i n t heK. M or e th a n 20 0

    o c al gr o we r s ha v erchards on 25-30 yearontracts ensuring wee t a l l t h e f r ui t w ee ed , w h il e g i vi ng

    security to the grower.In total we use over 150different type of ciderapple varieties, includ-ing traditionalHerefordshire varietiessuch as Brown Snout,Balls Bittersweet andBroxwood Foxwhelp.These enable us to

    create our well knownbrands such asStrongbow, BulmersOriginal andWo od pe ck er , t heworlds oldest ciderbrand which was creat-

    ed in 1896.We at Bulmers hopeyou enjoy our drinksresponsibly and feel aspassionately as we doabout the people andlandscape that enablesus t o b e t he wo r l d sbiggest cider maker.

    PPrrrroooo uuuu dddd hhhh eeee rrrr iiii tttt aaaa gggg eeeefff cccc iiiidddd eeee rrrrmmmm aaaa kkkk iiiinnnn gggg

    Great year in storefor cider and perry

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    HERE been a signifi-ant split in directionor anything kitchent h e l a s t c o up le o f

    ve seen a return to thetraditional and origi-

    esigns as well as theduction of colourfulen utensils made ofvolutionary new sili-

    material.

    in white porcelain is back in force. Itgoes out of fashion,h ea p a n d e a s y t o

    ce, its dishwashera nd i t m a ke s fo o d

    gr e a t . W hy d o y o umost restaurants use

    elain china animalmoulds are ever popu-

    l a r fo r ki ds p a r ti e s a ndm a ke i nt er e s ti ng o r na-ments when not being used.

    With more and more peo-p l e c ho o si ng t o e a t a ndentertain at home there hasbeen a significant increasein the sale of traditional piedishes, farmhouse stylechurn jugs, toast racks andegg cups, according to MikeMorgan, partner of Ross-on-

    Wye based eBay mail orderbusiness CountryCookshop, which sends outthousands of parcels to UKcustomers and destinationsall over the world.

    Anything that you canbuy for the kitchen is nowusually also available in acolourful silicone variation baking moulds, cookingutensils, pie funnels, bowlsand spatulas, not forgettingreusable moulds for the cupcakes fashion that seems toha v e hi t t he c o unt r y b ystorm.

    S i l ic o ne ha s r e v ol u-t i o ni s e d c o o ki ng, s a i dMike.Not only is it heatproof

    and freezer-proof, its alsodishwasher-proof and wontabsorb cooking flavours orcolours. Fantastic if youlove cooking with garlic oro t her s t r ong fl a vo ur s.Silicone egg rings make fry-ing an egg a joy.

    For the outdoor living andkids parties the revival ofmelamine couldnt havecome at a better time. Cups,plates, cutlery, serving

    d i s he s a nd m o r e a r e a l la v a il a bl e i n c o l our ful ,robust melamine.

    Of course, there doesn'tseems to be anything newthese days that we haventalready seen before so it'sgreat so see some of the old

    reliables being madeagain. So anyone whohas one of the oldLancashire peelers rustingaway at the back of a draw-e r s om ew he re w il l b edelighted to hear that itsback in production again.

    Country Cookshop's eBayS ho p c an b e f ou nd a tcountrycookshop.co.uk.

    Prepare to

    impress

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    AS you approach WarrenFarm you are met with aview that simply takes

    your breath away.You enter under an archwayinto an 18th century courtyardand you will instantly feel thecharm of this traditional work-ing farm.

    The land unfolds before youi nt o t he p ar kl an d o f t heNational Trusts Brockhamp-ton Estate on the very top of

    the Bromyard Downs.Warren Farm was judged to

    be Flavours of Herefordshires

    tea room of the year 2010 andwhen you walk into the farm-house you understand why.

    So much of what is grown onthe farm is then turned intotraditional farmhouse food foryou to enjoy.

    T he m en u i s s im pl e b uti t o f fe rs e ve r yt h in g t h atHerefordshire stands for in

    flavour and While visi

    can explore

    walk amonlearn all afarm story r

    You may litrailer ride this 500 acrs p end s o mfarmer to leronmental ato farming.

    AFORMER winner at theFlavours of Hereford-shire festival is helping

    four women stand the heat ofthe kitchen in a BBC documen-tary.

    S ta f f a t H er e fo rd - ba se dCafe@All Saints have wel-comed a crew from Village SOSwhich is filming the womanpreparing to set up a cafe inTalgarth.

    Bill Sewell, cafe owner, said:"It's about a regeneration pro-ject in Talgarth where fourwomen are opening a cafe andbakery. They have come to usto get experience of working ina live cafe.

    "The BBC is following themaround for a number of monthswhen they are planning the set-up of the cafe.

    "It will be a proper cafe andthey will bake their own bread.

    W e h a d o n e o f t h e w o me nworking the baking shift, mak-ing bread, pizzas and quiches.Another one was working on

    the cooking shift helping makesoup and the dishes of the dayand we have also done somebarista training."

    Cafe@All Saints is based inthe church and located at thecorner of Broad Street andEign Gate.Its in a church that is still

    funct i o ni ng s o i t i s p r e tt yunique. It works fantasticallywell for both sides, said Bill.It makes the church much

    more part of the town and fromour point of view its a wonder-ful place to have a cafe.The congregation is only a

    tiny proportion of the cus-tomers but when the priestsare taking communion theywill take the service and come

    in and have The cafe h

    the tearoomat Flavours

    Catch your breath with wwelcomes down on the f

    Winning ways makchurch the place to

    Above: BBC Wales filming for Village SOS in Cafe@All Saints in Hereford recently with FionWater Mill and Bill Sewell. 111117-1.

    Above: The olwhere a new cmunity regenebenefit from thtise of a Heref

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    WANT to learn how tocook or polish up onyour culinary skills?

    Look no further. We havedetails of six of the top-ratedcookery schools and coursesa va il ab le r ig ht h er e i nHerefordshire and the sur-rounding area.

    Green CuisinePenrhos School of Food andHealth, Lyonshall,Kington HR5 3LHTel: 01544 230 720greencuisine.org

    Cookaway Food BreaksCaldicott Farm,

    Broad Oak,Herefordshire HR2 8QZ.Tel: 01981 [email protected]

    Cooking with ClassVictoria ONeillPyon House, Canon PyonHerefordshire HR4 8PHTel: 01432-830122cookingwithclass.co.uk

    Shared Harvest breadmakingcourseDuncan and Gail Sayce,Orchard Oak, Woolhope,Herefordshire HR1 4RJTel: 01989 740312 or 07880744651sharedharvest.co.uk

    Rayeesas Indian KitchenOrchard Farmhouse,Mordiford,Herefordsdhire HR1 4EJTel: [email protected]

    Cooking with CarolineLower Buckton, Leintwardine,Shropshire SY7 0JUTel/fax: 01547 540532 or [email protected]

    Also dont miss out on theFlavours of HerefordshireFood Festival that takes place

    between Octhere will bemasterclass

    Six of the best

    cookery lesson

    HEREFORD College ofTechnology's CiderOrchard training

    restaurant is open to mem-bers of the public as well asstudents and staff.

    It serves morning coffeeand cakes, lunches (Tuesdayto Friday) and eveningmeals (Wednesdays only).

    The restaurant offers theopportunity to experiencecuisine prepared andcooked by some of the coun-tys most promising youngchefs, many of whom haveparticipated in local

    awards. They include thisyears Flavours ofHerefordshire Young Chefwinner, Katie Lewis.

    Having recently met thewell-known food celebs TheHairy Bikers at the awardceremony, Katie is keen tofollow in the steps of otheryoung chefs who now workin some of the most estab-lished and well-respectedrestaurants in the county.

    A mouthwatering range ofseasonal dishes using freshlocal produce are preparedand served to the highest

    standards,tional valu

    Several thusually helare extrem

    A visit to tOrchard isnot only tofood at verprices but young cheftys local su

    For detailvisit hct.acrestaurant365331 or echard@hct

    Above: Learning new skills can be very rewarding

    Young talent offers food l

    a memorable dining expe

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    HERES always some-hi ng ha p pe ni ng i n

    Herefordshire, what-me of year you decidet.

    your pick of food, lit-, music and walkingals, medieval re-enact-, art and crafts, farm-d countryside events.many of them, even ifrimarily related to

    will have catering thatasises local produce.

    s just a sample ofs on.he full picture, visit

    erefordshire.co.uk.

    6 - June 5nternational

    ature Festivaltival.com

    901299

    9-26don Festivalonfestival.co.uk708725.

    7-19e Counties Show

    ounties.co.uk584900.

    June 18-26Herefordshire WalkingFestivalwalkingfestival.com.

    June 24-26Dore Abbey MusicFestivaldoreabbey.co.uk01594 530393

    July 1-10Ledbury Poetry Festivalpoetry-festival.com08454 581743

    July 2-3Bromyard Gala,Countryside Show andSteam Rallybromyardgala.org.uk

    01531 640325

    July 8-10Beer on the Wye Festivalherefordcamra.org.uk01684 892804

    July 16-17Much Marcle SteamRallymuchmarclesteamrally.com01531 660464

    July 29-31Nozstock Music Festivalin Bromyardnozstock.com

    August 4-7The Big Chillat Eastnor Deer Park,bigchill.net0207 009 3000

    September 2-4Broome Farm CiderFestival at Broome Farm,Ross-on-Wye

    rosscider.com01989 567232

    September 10Kington Showkingtonshow.co.uk01544 260602

    September 10-18H Art Week

    h-art.org.uk01432 260182

    October 1-2Ross-on-Wye WalkingFestivalross-on-wyewalkersare

    welcome.co.uk

    October 15-16Cider Making Festival atthe Cider Museum,Herefordcidermuseum.co.uk01432 354207

    October 15

    RHS ApHergest Chergest.c01544 230

    October Flavour

    HereforFestivalvisithere

    NovembeHereforArt andCourtyarcraftfair01432 260

    east on a year of events for all the fam

    Above: The Hairy Bikers Simon King and David Myers showingoff their recipes at last years Flavours of Herefordshire FoodFestival. 104225-13

    Neil Chambers of The HandmadeScotch Egg Company, BishopsFrome, at last years Flavours ofHerefordshire Food Festival.104225-7

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    HE HEREFORD TIMES, Thursday, March 24, 2011 heref