Displaying items by tag: artisan producer

    Wednesday, 25 May 2016 11:30

    Lady Bakewell-Park

    Lady Bakewell-Park (aka Becky Sebright-King) produces baked goods using locally sourced ingredients wherever possible. Find her in the Cookhouse at Suffolk Food Hall. Order your own personalised, hand-made biscuits online.

    Published in Artisan producers
    Wednesday, 29 April 2015 14:23

    The Friendly Loaf

    I just drove home way too fast because I had a loaf of freshly baked bread in the back of my car.The smell was tormenting me and I wanted to cut myself a slice and spread it with butter.The loaf of Pakenham bread (made with Pakenham Mill flour) had just been baked by Mark Proctor from The Friendly Loaf Company which is based in Rede.The smell of a bakery always brings back childhood memories of visiting my Grandad in his bakery in Ixworth. Mark told me all about his Barm bread, which is an ale leavened bread.I'll try that next time. He also told me he has a job vacancy for a bakery assistant, to help him in the bakery and learn the art of breadmaking.Now that is a fine opportunity....

     

     

    Loafinside

    Published in Bread and cakes
    Tuesday, 16 December 2014 11:05

    Ready made as good as home-made? Hell yeah!

    Look at this excellent selection of ready made deli-products! I don't usually buy ready made salads and sandwich fillings but was sent these to review by Wolff-Evans and Sons after doing a little feature on them for our Dish of the Day.Their original Homeslaw made with savoy,red and white cabbage was dressed with a creamy mayonnaise and some onion adding a bit of punch. Looks just like homemade coleslaw and tasted as good as the one I make myself. Egg mayonnaise, well I am always dubious about pre-prepared sandwich fillings and expected at least a whiff of eggy sulphur to put me off when I opened the lid. Tah Dah! Nothing but fresh,simple and tasty free range eggs with mayonnaise and also very well seasoned; although I did add even more cracked black pepper to mine. The Tuna fraiche was the highlight for me. A set, light spread which was creamy and delicately flavoured with capers and onion and some texture of free range egg. It could pass off as a dinner party starter, reminding me in style of a salmon mousse. Far superior than I imagined and wolfed down by my family in minutes. Available at your local East of England Co-Op.

    Published in Shopping
    Thursday, 24 April 2014 16:42

    Ooh la la! Suffolk has a new Patissiere

    At the arty Alde Valley Spring Festival we found Henrietta's Pop-up Patisserie which was tucked away inside White House Farm at Great Glemham. Tea and cake for two cost £6. Wow!

    Published in Pop-ups
    Thursday, 24 April 2014 13:53

    Our May Dish of the Day is Mrs Bennett

    Thank you Mrs Bennett for sharing your Mango Chutney recipe with us. Keeley Bennett makes pickles and chutneys from her home in Polstead, Suffolk using recipes handed down through four generations of the family. You will find Mrs.Bennett's Pickles and Chutneys at Lavenham Farmer's Market or look out for her products in farm shops and local deli's. Keeley says that she finds most people like a mango chutney with their poppadoms even if they don't like a chutney with their cheese!

     

    MANGO CHUTNEY

    Ingredients:
    900g ripe mangoes - peeled, stoned and chopped
    300ml of cider vinegar
    225g cooking apples - peeled, cored and chopped
    1 large onion, finely chopped
    1 large clove of garlic (or two small ones) - crushed
    200g demerara sugar
    5cm root ginger - peeled and grated
    1 teaspoon of cumin seeds

     

    Method:
    1. Prepare the mango and place in a bowl with the salt. Set aside while
    you prepare the rest of the vegetables.
    2. Place the vinegar in the pan and heat gently (do not boil). Add the
    sugar slowly until all of it has dissolved.
    3. Add all of the remaining ingredients to the pan and bring to the
    boil, stirring frequently so that the ingredients do not catch on the
    bottom of the pan. Reduce the heat and simmer for approximately 1 hour,
    stirring occasionally and until the chutney is thick.
    4. Place into sterilised jars*. Leave for approximately 3 weeks to
    allow the ingredients to mature.* You can easily sterilise jars by placing clean jars (and lids) into a hot oven for 10 minutes. Obviously taking care when handling them.

    Published in Dish of the Day
    Friday, 04 April 2014 10:11

    Chatsworth Road Market

    Amazing food stalls here at Chatsworth Market every Sunday morning. I regretted my big breakfast because I couldn't eat lamb with pomegranate from the Persian stall.  Bought some lovely cheese though from this farmers son.

    Published in Abroad

    I found Hudson and Hudson in Colchester when I parked in Williams and Griffin car park and walked through to North Hill.  In the most surprising location(although I admit to not knowing Colchester very well, so it might be a prime location)you can actually walk through it, in one door and out of the other, if you are not superstitious. The in house chefs prepare everything that is on the deli counter and on the menu. I had eaten a full English breakfast before I discovered it so I decided on a coffee and a takeaway pork pie and black pudding scotch egg. They were both really good. But I wished I had bought a fish cake too.  The deli is licensed and stocks all locally produced food and larder items.

     

     

    Published in Restaurant foodie

    Would you like a stand at Church Farm Barn Christmas market?  Are you an Artisan producer? Ruth Williamson and her husband Paul are holding a Christmas Market in their barn at Church Farm, Bradfield Combust on the weekend of December 14th and 15th.  Throughout the month of December they sell their farm grown Christmas trees and homemade fir wreaths from the barn.

    Ruth says "the market is undercover in our Suffolk barn, dry but may not be all that warm!  I am looking for local producers such as a breadmaker, cheese supplier or Christmas pudding maker or any food that could be good for Christmas or to give as a gift.  I am happy to consider craft makers too!  I charge £20 for the 2 days and supply a table and chair" for more details email Ruth at This email address is being protected from spambots. You need JavaScript enabled to view it.%20<This email address is being protected from spambots. You need JavaScript enabled to view it.>">This email address is being protected from spambots. You need JavaScript enabled to view it.

    Published in Markets
    Tuesday, 16 October 2012 11:51

    What's new in chocolate?

    Amelia Rope - Pale Lime and Sea Salt, Chocolate Naive - Uganda Fleur de Sel, William Curley - House Dark 70, Paul A Young - Peppermint and Black Pepper, Demarquette - Vietnam Ben Tre Milk.

    Published in Artisan producers

    In the Independent at the weekend - ' How realistic is the 'good life' dream? Can the seemingly insatiable public appetite for fancy foodstuffs offer hope to a legion of disillusioned city slickers seeking a way out of the rat race? And how many trendy niche food-stuffs can one economy sustain? Given global financial pressures and the sheer number of artisan products already on market, the luxury-food industry could be in real danger of eating itself...

    Too late for my hand-fried crisps with hot sauce idea then? 

    Published in Artisan producers
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