taste shropshire summer 2009

Covering shropshire, powys & the welsh MarChes

summer 09

coverrecipe

page 33

shropshire magazine

Pric£l£sswww.tasteliving.co.uk

food drink events stay

Servingup Summer

50

Win! A Balloon Ride

Bees &honey

walking in ellesmere, stiperstones

Greatdaysout

Kitchenstyle

Kitchenstyle

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guide to ...

www.tasteliving.co.uk

Honey is one of the world’s most versatile, tasty and valuable natural products. It’s sweetness

epitomizes summer fl avours, while its use as a cure for colds and man-fl u su� erers is legendary

Bees & Honey

Shropshire has dozens of beekeepers, whom dot their hives in backgardens of Belle Vue, Shrewsbury or on the perfumed hills of the Long Mynd in south Shrosphire.

Hives can pop up almost anywhere. For example, Oakgate Nursery near Ellerdine, north Shropshire hosts four hives from a local keeper. The honey crop can be tasted in homemade cakes sold in the Oakgate Nursery Conservatory tearoom. Shropshire Honey’s John King keeps hives in and round south Shropshire and Herefordshire and is a regular presence at farmers’ markets and festivals. John produces pure, untreated, unblended honey, cut comb and related beeswax products.

London store Fortnum & Mason sells an 8oz, ceramic jar of Shropshire honey for $40 (about £26) saying that “After a busy time pollinating crops for grateful farmers, the bees’ well earned vacation in the river-bank fl owers, ancient lime trees and organic clover adds distinction to this complex honey.” They also supply Shropshire Honey Mustard: “just the thing with gammon or smoked fi sh.

Shropshire’s brave border bees bring a generous dose of Fortnum’s Honey to sweeten this muscular mustard.”

The industrious humble bee works very hard to pollinate fl owers and crops. But they are under attack from a variety of angles. For example, the varroa mite attacks and kills honey bees and can lead to the collapse of bee colonies.

As bees are responsible for 80% of all pollination by insects, a drop in the bee population will directly affect the production of fruit and arable crops.

Bees are responsible for pollinating a third of what we eat (around 90 crops worldwide) and according to the Department for Environment, Food and Rural Affairs (Defra), bees contribute £165m a year to the economy.

In the last two years, two million colonies of honeybees have been wiped out across America by what is believed to be Colony Collapse Disorder (CCD). In Britain nearly one in three of the country’s 240,000 honeybee hives did not survive last winter and early spring. In April, Defra topped up its bee research programme by £2m to total £10m. Not a moment too soon.

What gives honey its fl avour?Honey is produced all over the world, from the heat of the tropics to the crisp cold of Scandinavia, Canada and Siberia. The warm climate of equatorial countries allows honey to be produced for most of the year, whilst beekeepers in Finland have a short season of just 2-3 weeks a year! The distinct aroma, fl avour and colour is determined by the type of fl ower from which the bee collects the nectar. Some honey closely mimics the characteristics of the herb or tree whose fl ower the bee has visited, such as orange blossom or lime blossom, or rosemary and thyme.

Most honey comes from bees foraging on many different fl oral sources, and are

known as polyfl oral. However some plants provide enough nectar during their short fl owering season, and are so irresistible to the local bee population, that a hive can yield honey from one single type of fl ower. This honey, known as monofl oral, is keenly sought by beekeepers.

Here in Britain, honey is produced primarily for the local market. With over 35,000 beekeepers throughout the country harvesting honey from apple blossom, cherry blossom, hawthorn, lime blossom, dandelion, and the more popular and commercially viable norage and heather; an excellent range of different honey types are available on our own doorstep.

Production in Britain is limited due to

the unpredictable climate. In a normal year we consume over 25,000 tonnes spread on bread, in cereals, in baking and cooking, or simply by the spoonful. Around 4,000 tonnes is produced in Britain.

What is honey?Honey is a complex mix of natural sugars (80%), water (18%) and (2%) minerals, vitamins, pollen and protein. Of honey’s 80% natural sugar content, around 70% is made up of fructoseand glucose.

The balance of these two sugars determines whether a honey is clear or set. Both types are equally pure and additive free.

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guide to ...

5 things you cando to help bees!1 Become a beekeeper.

2 Plant your garden with bee friendly plants -alliums, mints, all beans (except French beans)and fl owering herbs.

3 Buy local honey - keeps food miles down,helps the beekeeper to cover costs.

4 Find space for a beehive in your garden -if you have some space contact your local beekeeping association and they could fi nd a beekeeper in need of a site.

5 Wash jars of foreign honey before putting out for recycling - honey brought in from overseas can contain bacteria and spores. harmful to honeybees.


Honey in Cooking You can use honey in cooking instead of sugar. Because it is sweeter than sugar, you need to use less. If you are experimenting with honey in a recipe, try replacing half the sugar with honey as the fl avour can be very strong. Honey is hygroscopic (it attracts water) so it is good for baking cakes as it keeps them moister for longer.

What is the di� erence between clear and set honey?The higher the fructose content, the longer the honey will remain liquid. Some honeys contain more glucose than fructose and, therefore, are very likely to crystallise swiftly. Source: The Honey Association

John King, Shropshire HoneyLocal producer supplying pure, untreated, unblended honey,

extracted from hives in Shropshire and Herefordshire.

Also cut comb and related beeswax products.

Tel (01694) 781544 Email: [email protected]

Beekeeping Courses in ShropshireBrian Goodwin at Radbrook College

Tel (01743) 884524

‘The Products of the Hive’ Tuesday 16 June

One day sessions at Acton Scott Farm Mmuseum

Run by Brian Goodwin [email protected]

Contacts:Shropshire Beekeepers Association www.shropshirebees.co.uk

The British Bee Keepers Association www.britishbee.org.uk

International Bee Research Association www.ibra.org.uk

Honey, orange & coconut cakeServes 8

150g strained Greek yogurt

125g Rowse set honey

125ml sunfl ower oil

3 eggs, lightly beaten

125g caster sugar

75g desiccated coconut

250g plain fl our

10ml (2 tsp) baking powder

grated zest 1 orange

For the fi lling

75ml set honey

150ml crème fraîche or

whipping cream, whipped

toasted coconut to decorate

1 Preheat the oven to 180°C/350°F/Gas 4.

2 Grease and base line 2 x 20cm (8 inch)

sandwich tins. 3 In a large bowl, beat the

yogurt, honey, oil, eggs, sugar, coconut, fl our,

baking powder and orange zest together.

4 Divide the mix between the two tins and bake

for 25-30 minutes, until risen and just fi rm.

5 Leave to cool for 10 minutes then

turn out onto a wire rack to cool.

6 Spread the honey over one cake,

top with cream or crème fraîche and

place the other cake on top.

7 Sprinkle with slivers of

toasted coconut and serve.

Source: Rowse Honey

Honey, orange & coconut cake

8 Honey Facts

Honey never spoils. It

can be stored unopened,

indefi nitely, at room temperature

in a dry cupboard.

Honey lasts forever - or nearly.

An explorer who found a 2,000

year old jar of honey in an Egyptian

tomb said it tasted delicious!

Due to the high level

of fructose, honey is 25%

sweeter than table sugar.

Honey is created when bees

mix plant nectar, a sweet

substance secreted by fl owers,

with their own bee enzymes.

To make honey, bees drop

the collected nectar into the

honeycomb and then evaporate

it by fanning their wings.

The average honey bee will

actually make only one twelfth of

a teaspoon of honey in its lifetime.

A typical beehive can make

up to 400 pounds of honey per

year. Honey bees must gather

nectar from two million fl owers

to make one pound of honey.

Out of 20,000 species of

bees, only four make honey.

Source: Rowse Honey

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PROMOTION

Regulars and shoppers mingle freely with first time and occasional visitors to Shrewsbury’s Market Hall. It’s a place where shoppers chat openly with stallholders, meet friends and generally enjoy the friendly and welcoming atmosphere

Racks of fresh vegetables, and chiller cabinets showing the best cuts and joints of lamb, beef, pork and poultry, whet the appetite and

provide inspiration for home cooking at Shrewsbury’s Market Hall.

But the key question is why do shoppers visit the market and what do they enjoy about the unique atmosphere that other shops or supermarkets don’t offer?

With two teenage boys to feed at home, Jonathan and Sarah Hayes shop at the Market Hall weekly. The local couple from Belle Vue, Shrewsbury combine walking their dog on a Saturday morning with popping into the Market Hall for their shopping luxuries including Sunday lunch ingredients, staples for the week and a bunch of colourful flowers. Having visited the Market every week for more than 20 years, Sarah says: “We love the freshness and the fact that much of the food sold at the Market Hall is sourced locally.”

Fresh fish and meatWhen Ian and Thea Roberts relocated to Shrewsbury five years ago, they discovered a hidden gem - that the Market Hall is a fantastic source for fresh fish. Visiting Barkworths has now become a fortnightly routine where they have got to know and trust advice from fishmonger Ian Cornall and his team. Ian is happy to share his knowledge of offshore and seasonal fish with preparation and cooking tips. Ian and Thea like to arrive early in the morning, buy their fish and return later in the day to pick up their purchases,

Photos from top: Town landmark: Shrewsbury Market Hall tower, Student Rachel, Thea and Ian, South African ketchup, Sarah and Jonathan

which have been stored in the Barkworth’s fridges. The option of keeping the fish until the couple have completed their shopping, “is a great service and one that you wouldn’t find at the local supermarket,” says Thea. Even though they have moved to the village of Harnage, south of Shrewsbury, they continue to shop at the Market Hall. They also visit Jabulani South African Foods for a taste of All Gold De Tomato Ketchup. “We fell in love with it on our honeymoon in South Africa,” says Ian who is thrilled to find such an unusual product in Shrewsbury. The couple also keep an eye-out for out for in-season venison, flowers and birdseed.

All in the familyTeacher training student Rachel Barton lives in Shrewsbury, and often visits the Market Hall for special ingredients and on occasions such as birthdays. Recently Rachel visited the Market to buy icing for a musical project being staged at a secondary school. She often comes to the Market Hall to buy flowers and speciality products she can’t find on the high street. Her mum and grandmother also shop in the Market Hall for the ‘nicer quality’ of dairy and meat products. “They like that it is local and you know where your food comes from,” says Rachel.

CONTACT

The Market Hall,

Claremont Street

Shrewsbury SY1 1QG

Tel (01743) 351067

www.markethallshrewsbury.co.uk

OPeNING HOuRSMonday Closed

Tuesday All Stallholders

8.00am - 4.00pm

Wednesday All Stallholders

8.00am - 4.00pm

Thursday Butchers, Deli.

8.00am - 1.00pm

Friday All Stallholders

8.00am - 4.00pm

Saturday All Stallholders

8.00am - 4.00pm

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FRESH NEW SUMMER MENU Here’s a sample to get your taste buds going!

STARTERSPressed smoked bacon and chicken terrine with a spiced

fruit chutney and toasted ciabatta £5.50

Thai Kind prawn salad with crab meat, brown rice and

cashew nuts £6.25

MAINSBraised lamb shank in a rosemary jus, creamed mashed

potato and roasted vegetables £15.95

Salmon fillet steamed and served with grilled asparagus,

king prawns and aioli £12.95

STEAKS FROM THE CHAR-GRILL227g (8oz) – Fillet steak £19.90

284g (10oz) – Rib eye steak £15.90

254g (16oz) – T-bone steak £17.90

TAPASKing Prawn and crayfish bruschetta with red pepper,

garlic and chilly dressing £6.50

BBQ Spare ribs with sour cream & chive dip £5.50

SALADSClassic Caesar salad with Kos lettuce leaves tossed in our

own recipe Caesar dressing with ciabatta croutons and

parmesan shavings -(v) Starter £5.00 Main £6.50

SANDWICHESAtlantic prawn with marie rose sauce £5.70

Roast rib of beef with horseradish cream £5.50

PUDDINGS

Classic rhubarb créme brulée with shortbread

Profiteroles with Chantilly cream butterscotch sauce

Lemon and passion fruit tart with vanilla pod ice cream

All priced at £4.95

SPECIAL OFFER 2-COURSES FOR JUST £12 Taste Magazines has teamed up with Morgans in

Shrewsbury to offer readers a delicious two-course meal at

the popular restaurant for JUST £12. Valid throughout June.

MUST BE PRE-BOOKEDCall (01743) 239114 or email [email protected]

Please quote Taste Magazine when booking.

Morgans Café @ The Exchange Hotel

1 Bellstone, Shrewsbury SY1 1HU

Tel (01743) 239114

www.theexchangehotel.co.uk

Shrewsbury Flower Show, August 14th & 15th, the world’s longest-running

horticultural display, is gearing up for a big influx of visitors this year – not least from families deciding to take more holidays at home this year.

An increasingly popular part of the show is The Marches Foodhall with its full range of top quality food and drink producers from Shropshire, the Borders and beyond. Specialist suppliers include local fish and vegetable boxes, fresh meats and for those with a sweet tooth, handmade chocolates.

One of the most eagerly

James Martin, TV chef

C ongratulations to this year’s winners of the Heart of England

fine foods Diamond Award. They collected their awards at a glittering ceremony and gala dinner where Just Rachel Quality Desserts, Herefordshire, and Heather’s Harvest, Shropshire, were crowned joint winners of the overall award for Taste.

The Wood Brewery, Craven Arms, took home the Special Diamond Award for Excel, sponsored by Advantage West Midlands. Judges said that the company “regularly develop special

Diamond fare

READY, STEADY BLOOMawaited attractions at this year’s show will be the appearance of celebrity television chef James Martin who will be giving cookery demonstrations in the foodhall over both days.Another returning attraction will be The Shropshire Beekeepers Association and their popular and informative display of beekeeping and honey and wine making.

Shrewsbury Flower Show

Friday and Saturday,

August 14 and 15.

Shropshire Horticultural Society

Quarry Lodge

Shrewsbury SY1 1RN

Tel (01743) 234050

www.shrewsburyflowershow.org.uk

products linked to the local community” and were “totally committed to reducing waste and energy”.

A full list of winners and the short-list can be found atwww.heff.co.uk

Wood Brewery’s Ed Wood collects

the Excel award in recognition for

his company’s community work

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people

Producers, farmers and networkers have all been busy at some great events across the county, taste was there to meet them

Beth and David from at the Ludlow Spring

Food Festival, Genevive Tudor from BBC Radio

Shropshire with Joy Blizzard from Shropshire

County Council and sausage making with Sandy

Boyd from the Ludlow Food Centre.

out &about...

Bread on sale, Fresh fruit and

vegetables from Boxfresh Organics

and Heather Williams, Dai Morgan

and Ian Fuller.

food MARKET THE SQUARE SHREWSBURY

spring in ludlow

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people

Top left, from left: Sam Hatton, Bruce McMichael

and Alison Bukhari. Above from left: Networking

with Style committee, Kelly Mansell, Rosie

Beswick and Leigh Clarke.

Networking with styleshrewsbury & telford

International wine makers at the Tanners shop

on Wyle Cop Shrewsbury

tanners international wine fair

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Broseley, Nr IronbridgeShropshire TF12 5DLTelephone: 01952 882004www.dinewithus.co.uk/king-thai

Daily selection of favouritesand specials.

Relaxing outdoor sun terrace, and wine bar.

£10 per person, including rice. Served Monday-Thursday lunch & evenings.

New dessert menu, tastes as good as it looks!

Set atop Wenlock Edge, Nr Much Wenlock, Shropshire TF13 6DJTel 01746 785678 www.wenlockedgeinn.co.uk

Enjoy the “Highest pub in the land” Walking, drinking, eating, relaxing.

Enjoy the view, and our warm hospitality. Ample parking.Rooms from £50 per night.

Sunday’s Live music & outdoor BBQ’s.Call now for further details.

Friendly Service

Set atop Wenlock Edge, Nr Much Wenlock, Shropshire TF13 6DJSet atop Wenlock Edge, Nr Much Wenlock, Shropshire TF13 6DJ

Enjoy the “Highest pub in the land”

Enjoy the view, and our warm hospitality. Ample parking.Rooms from £50 per night.

Sunday’s Live music & outdoor BBQ’s.

Relaxing Atmosphere

Fabulous Puds!

Home Cooked, Locally

Sourced Food

Traditional Beers

Inn-dividuality andTradition

live Music

Weekly BBQ’s

Covered Outdoor Area

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For tickets call 0871 230 1093 24 hrsor visit www.westmidshow.co.uk

June 27th - 28that the West Mid Showground, Shrewsbury, Shropshire

JEAN-CHRISTOPHE NOVELLITHE KING’S TROOP ROYAL HORSE ARTILLERY

BOLDDOG LINGS FREESTYLE MOTORCYCLE TEAMRAF FALCONS PARACHUTE DISPLAY TEAM

RAF SPITFIRE DISPLAY TEAMS, TITAN THE ROBOT, PETWISE ZOOEXTENSIVE FOODHALL AND MUCH MUCH MORE!

Sponsored by

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taste shropshire summer 2009

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