Historic Bites: Butterly Delicious

“With enough butter, anything is good.” Julia Child

For decades, butter has been demonised, labelled an artery-clogger contributing to high cholesterol and obesity, and replaced with low fat spreads and margarines.

An ingredient at the very heart of western cuisine for centuries, butter is one of the purest fats available, tastes ambrosial and now, rather wonderfully, is making a rather a grand comeback.

My Grandmother is 109 years old and has lived on a diet primarily composed of meat, butter, a little bread and potatoes all her life. She is fit as a fiddle, her blood pressure’s that of an 18 year old and her outlook extremely youthful. She starts every day with one slice of toast spread, very thickly, with butter. In Norwegian there is a lovely word ‘Tandsmør’ meaning ‘Tooth Butter’ – it is the amount, when spread on bread which leaves a toothmarks.

Etymologically, the word butter comes from the Greek βούτυρον (bouturon) meaning ‘cow or ox cheese’ and during the Middle Ages butter was burned in lamps, just like oil. Butter was a very important commodity and, throughout the UK, you’ll find ‘butter markets’ a legacy from a time when cheese and butter production was essential to the economy. In Rouen, in the north of France, the cathedral’s Butter Tower was built in the 16th century as a tribute to the bishop who authorised the use of butter in lamps during lent when oil was scare.

There are several types of butter; sweet cream butter (pasteurised), salted butter, raw cream butter (unpasteurised), whey butter and cultured butter, all being made across Europe and North America, and of course, Ghee (which is a clarified butter) is used in Indian and eastern cooking, the removal of the milk solids, giving it the ability to keep in hot climates, and it’s more stable at higher cooking temperatures. Classic unsalted butter, or ‘sweet cream butter’, which was first made on a large scale, in the 19th century once pasteurisation allowed for extended longevity before fermentation, but there are some wonderful artisan producers making cultured and whey butters in this country, some of whom I’ll list below.

French butter is regarded as some of the world’s best, but it was also France which first gave us margarine, after a competition was launched by Napoleon III calling for somebody to invent a replacement for butter to feed the army and the poorer population . Hippolyte Mège-Mouriès created a product, in 1869, which he called Oleomargarine, made from beef tallow, salt, sodium sulphate and a small amount of cream, amongst others things – these were actually rather nutritious in their various parts…and from this monstrosity (vis the USA who had discovered that they could replace beef tallow with hydrogenated vegetable oil) eventually came the plasticised monstrosity we know today as margarine.

So, historically, the majority of butter would have been ‘cultured’ which is fermented to some degree and gives a delicious, individual flavour. This also allowed cream from several days’ milking to be used at once, by which time earlier milk would have fermented slightly. Also, butter would have been heavily salted to help preserve it in the days before refrigeration. Butter would also be regularly ‘washed’ and re-salted to keep it fresh. The British were well known in the medieval period for their love of butter on vegetables, something which I’m rather keen on today, or vegetables with their butter as is more often the case at my table.

Sourcing British Butter

Fenn Farm Dairy: Bungay Raw Cultured Butter from Suffolk. A real treat, certainly one to savour. Simply spread on fresh sourdough and enjoy.

Netherend Farm: Organic and Non-Organic butter, from Gloucestershire. As seen on many a celebrity table, made in the Severn Vale, salted and unsalted – the perfect cook’s butter.

Quicke’s : Whey Butter – a delicious and rare heritage recipe recognised by the Slow Food movement as one of the UK’s ‘Forgotten Foods’. Made in Devon. Melt over seasonal asparagus.

Hook and Son: Raw butter from East Sussex. Excellent all purpose butter, use to fry mushrooms with fresh parsley and black pepper for a classic English breakfast.

Cotswold Butter: Made in Worcestershire, a classic salted English butter with sea salt. Perfect for those toasted crumpets.


The Pheasant Philsopher’s Christmas Diaries: Party Punch and Mulling

No Victorian Christmas party was complete without a gleaming punch bowl full of inhibition-removing deliciousness. In richer households, these bowls would be silver or silver gilt, with matching chased cups and ladle, in middle class houses cut glass or crystal was offered, whilst lower down the social pecking order china, wood or pewter was most often used.

The tradition of Punches, although at their height during the 18th and 19th centuries, could well have emerged from an even earlier tradition, one of which dates back to Saxon times, and perhaps earlier; the Wassail cup. This was a communal vessel, passed around a party to the shouts of ‘wes þú hál’ old English for ‘good health’ or ‘be healthy’ and was often brought out during Yule or Christmastide, filled with warm spiced ale, mead or more usually cider, it was also drunk to bless the orchards and ensure a successful harvest.

Mulled Wine also has much older roots too, Roman and medieval Europe offered wine sweetened with honey and spices known by the name ‘Hippocras’ which was often served warmed in the colder months – the spices were placed in a conical strainer and steeped in the wine – the name derived from famed Greek physician Hippocrates who is said to have invented the strainer to filter water.

Mulled Wine

serves 6

1 bottle good red wine

50ml brandy

2 cinnamon sticks

40g root ginger, peeled and sliced

6 cloves

40g brown sugar

1 orange sliced

1 cardamom, crushed

Gently warm all the ingredients together in a heavy pan – careful not to boil!

Wassail (Cider Cup)

Serves 6

1 litre still cider (or scrumpy if you’re brave enough!)

50ml Apple brandy (calvados)

50g honey (depending on personal taste and type of cider used)

1/4 tsp grated nutmeg

1 cinnamon stick

15g root ginger peeled and grated

2 star anise

2 dessert apples, sliced

Mull the ingredients together over a low heat to allow the flavours to infuse and serve with a cinnamon stick

An 18th century Fruit Punch Recipe

Peel six lemons and, using a pestle and mortar or strong bowl and the end of a rolling pin muddle in 375g white sugar and leave to sit for a couple of hours.

Juice the peeled lemons and set the juice aside

Pour 500ml of dark rum into a jug or bowl, add 250ml of brandy and 1.5 litres of water. Add the lemon juice, sugar and lemon, then leave for a further two hours before straining and serving with lots of ice


The Pheasant Philosopher’s Christmas Diaries: Easy Entertaining.

I am extremely proud of my Welsh heritage and although there aren’t many exclusively ‘Welsh’ traditions, we do have some excellent recipes to satisfy the hungriest of guests over the Christmas period.

Feeding a party is quite a challenge, but sometimes, especially in the colder weather it’s nice to offer guests something a little more substantial that the usual mince pie and canapés. In fact, cooking a large pot of something delicious is far easier, creating less stress and allowing more integrated time with your guests.

Entertaining at Christmas shouldn’t be stressful. Make sure you have a really good cheeseboard, lots of decent bread and a generously filled pot of casserole, soup or stew. Obviously, mulled wine is essential, as is mulled cider, but a great casserole filled with slow cooked beef, game or a really good Cawl, the hearty Welsh lamb and barley stew which is served traditionally with Caws (cheese) and Bara (bread), is sure to satisfy the pickiest of guests. The beauty of many of these dishes is the simple fact that they look after themselves, require the cheapest cuts and are full of the most delicious flavours.

Beef Stew with suet dumplings, the Gascon favourite Poule au Pot or even a hearty vegan lentil and brassica stew – these are perfect for the cooler weather – they freeze well and hold well, allowing guests to dip in, at will over the course of the evening.

Entertaining shouldn’t be complicated, the company, candles and generously poured wine is the true focus of the evening. Sometimes the simplest foods prove the best, after all, we are heading for the most indulgent period in the culinary calendar so why not tuck into some family favourites – these comfort foods can be eaten without excuses – the diet doesn’t start until January, remember!


The Pheasant Philosopher’s Christmas Diaries: Day 2, The Butcher’s Order

Today I’m turning my attention to planning my Christmas butchery order. Last year I chose one of Holt-Wilson’s Monmouthshire Turkeys and I was extremely impressed with the bird – it served far more mouths (with leftovers) than recommended, and was firm and img_1976flavoursome – not gamey, but rich and a real treat! I do feel that we so often over estimate the amount of turkey needed – after canapés, starters, fish courses etc you should really be looking at no more than 80g or so per person for the main course, and of course there’s only so many ways one can prepare leftovers.

img_1984Every year I also order a large gammon for Boxing Day, ideally rare breed and most certainly British, as is my bacon and my sausages. I prepare my stuffing separately, the sausage meat cooked with cranberries and orange, whilst the sage and onion goes into the Turkey neck. My sister, who always joins us for Christmas, doesn’t eat pork so a vegetarian stuffing is preferred, I usually add pears to the sage and onion, and roast a few to serve as a cranberry sauce alternative.

My Boxing Day gammon is studded with cloves and sliced clementines and glazed with a little maple syrup and eats well with hot with creamy mashed potato or cold in doorstop sandwiches with plenty of peppery mustard.

img_1983Another tradition in our household is the preparing of Duck Rillettes, this recipe comes from Gascony, where we spend the summer at our holiday home, and is great for those who find liver pâtés a little squeamish. I serve it with a good chutney on crisp toasts and it always goes down a treat – and there’s lots left over for cold plates. I will be sharing my recipe for Rillettes a little later December, and I also have a bit of cheaty method, for those who are really short of time.

One of the simple pleasures of Christmas Eve is queueing at the butchers, knowing that your order is taken care of, and enjoying the friendly banter and festive atmosphere and here in Monmouthshire we are spoilt for choice!

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The Pheasant Philosophises in Gascony: Market Musings

PoudenasAlmost twenty-five years ago, my parents bought a large, honey coloured stone village house on the borders of three French departments; the Lot-et-Garonne, The Gers and The Landes. Three departments with extremely different culinary influences yet all exceptional in their own way.My first ever piece of food writing was for my GCSE English coursework portfolio. I wrote about French Markets, they enthralled me with their colours, smells, tastes and vibrancy. I had always enjoyed writing but when I wrote about food and drink it was like coming home. Every holiday I made it my business to learn everything I could about the local French food – I tried it all and discovered so much.

So, twenty-years later, what’s changed in rural France? 

The village hasn’t, the markets haven’t – although there has been a wonderful resurgence in artisanal beer which has proved very popular with my other half. The pace of life is still the same…a few more shops open on Monday than used to, and one or two of the supermarkets are opening on Sunday mornings. There have been small injections of more contemporary culture – only this morning I spotted a designer coffee stall offering lattes and syrup-garnished cappuccinos; but in general, my little part of South-West France has remained the same and that is quite wonderful. 

I think the British could learn a lot from the French attitude towards food – they are proud of their regional dishes, simple as some are, and in Britain we too have a great deal to celebrate, culinarily. Whilst France is synonymous with fine dining, rural France indulges differently – not in the most elegant and visually perfect – but in the freshest and most nutritious, children are fed well from an early age, their palates are educated, they’ll often choose salad and fruit over some fake sugary concoction. Unlike the UK, France is not at the height of an obesity crisis, although twenty years ago it was rare to see any obesity in the county, today it is about – something which has fallen in line with the expansion of ready meals and highly processed products arriving in the great, overly lit hypermarkets which are sadly now ever present. 

Inherently though, there is a good nutritional underpinning and food is celebrated. Families gather together to share a meal, the summer evenings offer nocturnal markets showcasing the very best the region has to offer, there are feasts dedicated to individual dishes – the Gascon Garbure for example – which is a wonderful hotchpotch of meats boiled with vegetables and sometimes white beans, then served with great reverence – I suppose it’s a little like our Welsh Cawl, that ever boiling stock pot which had been part of Welsh culture for centuries. 

This morning I visited one of my favourite local markets, about 30 minutes drive away. The town of Eauze, in the Gers, is famed for its Roman remains and the market which snakes through the streets on a Thursday morning is one of those places that tourists hope to happen to happen upon to tell friends about at home. Divided into two halves, one for clothing, household goods, gifts, jewellery and the like and the other – my favourite – is in the lower square under the shadow of the trees and is, of course, the food market.

Packed into a relatively small space are dozens of traders – some selling a few vegetables or eggs from their gardens, some on a much grander scale. It’s like Pandora’s box, around each corner is something delicious waiting to be discovered. 

Today, it being mid June, I picked up some delicious local strawberries, absolutely on the point of perfection (so perfect in fact that they had to be eaten rather quickly after lunch), deep, green courgettes with their smooth, tactile skin, and deep, vibrant red cherries from the Gers. There were the first of the season’s melons – still an expensive treat until July when they fill the markets in abundance with that sweet smell which begs you to buy them. There were haricots blancs, haricot vert – the vendor snapping the fine beans to display their crisp freshness. A little further on were organic cheeses; goats, cows and sheep, wrapped in waxed paper and proudly displaying their ‘Bio’ credentials. Another stall was packed with glistening barrels of olives, all varieties and flavours – beside which were drums of preserved fruit from the sweet local prunes of Agen to the candid pineapples of the exotic West Indies, and littles packets of spices from across the globe. 

What is wonderful about France, is the opportunity to regularly buy exactly the amount you need. Markets are held daily somewhere in the area, most towns are no more than a 30 minute drive apart and there is no shame in buying three tomatoes, 100g of olives or a handful of cherries. There is certainly less waste, which, in this age of over excess and a throwaway economy, is surely welcome. 

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Digging for Ancestral Roots in our Cookery…..?

I think that most of us were probably taught to cook by family members; whether Mum, Dad, Grandparents, Great-Grandparents or the more extended family. IIMG_4936 learnt a lot from my Grandmothers; though each was very different in their approach to cookery. One was very much a bake-from-scratch cook; still alive today (at 106) she taught me bread making, jam making and gravy making; she learnt all that from her mother who was born in the late 19th century. Grandma’s rubbed-in cakes and Welsh bake-stones have weathered the years and are still regularly baked in my kitchen at home. Grandma was very much a wartime wife; she embraced rationing, skinned rabbits and ‘made do and mended’.

My other Grandmother, Nan, born in 1922 and sadly no longer with us, was a classic 1950’s housewife; she enjoyed convenience, loved M & S and, as she got older, rarely cooked at all, but when I was a child she would make choux pastry Chocolate Eclairs (which I’ve always considered rather complicated) and Coconut Pyramids (from the eponymous Marguerite Patten); her Beef Stew with Dumplings was always served on a plate rather than in a bowl and the trifles which adorned the birthday table were always from a packet. However, there was something she always made from scratch and which we all found rather amusing – Porridge. At home, porridge was a thick and creamy affair, adorned with honey or syrup or sultanas, it was thick and unctuous. My Nan’s on the other hand was solid, a greying cloddy mass made with half water and half milk then surrounded by another pool of cold milk. It stood like an iceberg, its undercarriage swamped and its head lightly adorned with sugar. It tasted fine, but it looked….well ‘different’! IMG_7474

It was only after doing a bit of research and talking with my Nan that I realised why this porridge was ‘different’ – and it was all down to her ancestry. My Nan made porridge that way because she had learnt it from her mother, and her mother from her mother – and that lady (all the way back in the mid-19th century) was called Florence MacDonald and was born a little way outside Inverness in 1858. Having looked into the Scottish porridge tradition I discovered that it is served, very thick, in bowls and alongside is placed a communal bowl of cream. The horn spoon goes into the porridge (which is served savoury or sweet) and then dunked in the cream. The leftover porridge was then tipped into a ‘porridge draw’ and spread about so as to set firm; this

IMG_1821was carried by crofters and workers to eat during their lunch break as it travelled more easily than oatcakes which tended to crumble.

Although, it’s likely that this was how Florence cooked and served her porridge, a gentle evolution has obviously occurred – an amalgamation of two bowls into one and the result being my Nan’s ‘different’ porridge. Having discovered this I do wonder whether I should make my porridge that bit thicker and carry on the tradition….who knows how far back it goes? I’m sure if we looked about us, we could

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 find dozens of hacks and recipes which travel deep into our family history, not all of us are lucky enough to have a family recipe notebook added to and stained and use, to carry these recipes, we just have our memories and these memories should be treasured and handed down to the next generation. In a gesture towards my heritage I do always stir my porridge with a Spurtle (the traditional carved stick-like porridge stirrer) and I only stir clockwise, superstition or tradition; you decide.

 

 


The Pheasant Philosophises Part 1

I spent last Saturday on a bit of a foodie mission. I tried to prove that my theory about city folk having better access to organic and artisanal producers than we country folk (who make and farm said produce), was wrong. I have to admit that I was, in many ways, right.

I think that inherently the produce is there, but the accessibility isn’t. I started by trying to find organic vegetables. I know that Monmouth itself has one organic grower, and there are market gardens throughout the county, but how was I to get the produce, and in decent quantities. Farmer’s markets are all very well, but buying once a week or once a month, in many cases, just doesn’t offer the freshness. When I am at my house in France I can go out every day to a market and buy fruit and vegetables harvested from the fields that morning; often these are organic; sometimes they are misshapen, pesticide free and just as delicious but without the certification. This is something Britain also needs to address. Where is the middle ground produce? I know how difficult it is to get organic certification in the UK but I also think that pesticide free, naturally farmed foods should be more available; striking a balance between health and pocket.

If I wanted to do a weekly shop I would need to travel somewhere in the region of 30 miles round-and-about to collect my local meat, bread, fruit, veg and dairy. You can see why supermarkets have become so dominant in our society; it’s convenience. I believe that we supporters of local produce should rise up and demand centralised cooperatives in smaller towns, where we can buy everything under one roof,  everything being local. It would encourage new food businesses, help boost older ones and offer a choice between regional and ‘big corporation’, and support our Farming industry which is being threatened by the darkening doors of Brexit. If we choose to eat seasonally and regionally it should be available to us. I find it so disappointing that if I lived in London I could nip out to one market, Borough, for example, buy great produce and know where it comes from, whereas here, in the centre of our rural, farming industries I struggle.

People complain that ‘out of town’ stores cause small businesses to close; even Monmouth is currently campaigning against the development of land near the A40 Dixon roundabout. I agree that we don’t need Monmouth branded with international money grabbing chains. So, why not throw away the plans for chain restaurants or pet’s supermarkets and build a glorious local food centre –  a tribute to Monmouthshire and its agriculture and fill it with all the great foods from around us; if our produce is good enough to be served in top British restaurants why can’t we share it easily? Somewhere where we can find all we need with great credentials under one roof – we are, after all known as Wales’ foodie capitol – so lets capitalise!


Delicious, Inspiring and Fun-Filled! Family Fun @ Abergavenny Food Festival 2017

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The countdown has now officially started and in just under two weeks Abergavenny plays hosts to its internationally renowned food festival, and food festivals have come a long way since they comprised a few stalls of locally produced food, a beer tent and several catering vans.

ABERGAVENNY FOOD FESTIVAL, ABERGAVENNY, 17/09/2016

 

Now, perhaps you would, initially,  think twice before taking the younger family members for a ‘fun day out’ to a food festival but you’d be very pleasantly surprised. This years festival is absolutely packed with family fun; whole zones geared towards the little ones and a plethora of workshops – and of course child entry (under 16) is free which is always an added bonus! (although you will need to ask for wristbands when buying adult tickets)

I believe that it is so important to introduce children to food in a positive and fun way, new tastes are far more readily accepted in a relaxed environment and we all know that children are far more likely to eat new foods which they have helped to make.

The study of food sources, field to fork style, should be integrated into the national curriculum, the earlier the better. Britain is riding a wave of obesity and education is the only thing that can prevent this – a recent survey showed that a shockingly large percentage of inner-city children didn’t even know that milk comes from cows!

It’s up to us to change this, to teach them the joy in a homegrown, misshapen carrot or a crudely formed loaf of homemade bread. Society has become used to perfection in all foods, from a visual perspective as well as taste; we must reduce waste, embrace the wonky veg and encourage future generations of passionate foodies.
Aine Morris, CEO Abergavenny Food Festival - credit Kirstie Young PhotographyAine Morris, Chief Executive of Abergavenny Food Festival says:

It has been proven time and again that kids who have the opportunity to grow fresh produce are a lot more likely to eat their vegetables! Children are naturally pre disposed to connecting with nature, being outside, and exploring the world through taste – who doesn’t love sticking their hands in the dirt?
“It is essential that we give young people as many opportunities as possible to learn about the natural systems that we are all so dependent on. Otherwise, how can we expect anybody to value our relationship with nature in the future?

 

So what exactly can we do to help encourage a positive, lifetime relationship with food?….Abergavenny Food Festival might just have some of the answers…

 

 

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Blas o Gymru Travelling Kitchen

 

Join the Travelling Kitchen at Abergavenny Castle for a culinary historical journey through Wales. We’ll be cooking some savoury and sweet recipes, showcasing local ingredients and using traditional Welsh recipes, some with a modern twist.
The workshop, on Saturday 16th September at 10am is suitable for 7-12 year olds. At the end of the workshop children will take away a picnic bag of the food they’ve cooked to share with their families and a recipe booklet so they can cook the recipes again at home.
Free Event

Kids and families Farmyard takeover
IMG_3227“We are handing the Farmyard over to the next generation on both Saturday and Sunday morning between 10:00 – 12:00 with a host of fun and interactive experiences aimed to get children, and adults too, excited about food and farming. Learn about the realities of farming and food and get stuck in to some fun hands-on workshops, interactive demonstrations and exciting and inclusive bite size talks, accessible to all.
Activities include wild tea making with foraged foods, felting with wool, animal handling, games, challenges, milling flour and more.
The programme of ‘Back to Basics’ talks for kids and families include exciting and interactive discussions on Stardust in our Soil: where things grow and why and what our soil is really made of; The Magic of Seeds; and How to Keep Pigs Happy. Topics to inspire budding farmers, growers, gardeners, food producers and inquisitive minds of all ages. We want everyone to get involved and to learn something new from the talks and demonstrations on hand, and encourage you to share your own questions and opinions around the topics of food production and farming.”

 

ANIMALS

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Saturday
• Chickens in a bird-handling pen that public can enter (from 10am-noon only)
• 2 x Berkshire pigs
• 2 x Pygmy goats
• 2 x Sheep
• 3 x Goats: Billy, mum and kid (with special goat-milking demo at 12.10pm at the pens)
• There will also be Goats milk soap & wool available to buy from the Hepburn’s goats next to their pen

Sunday
• Chickens in a bird-handling pen that public can enter (from 10am-noon only)
• 2 x Berkshire pigs
• 1 Ram
• 2 x Sheep
• 2 x large Saddleback Pigs

 

FAMILY FARMYARD TAKEOVER DEMO TABLES & KIDS WORKSHOPS (in the speakers tent) – Saturday & Sunday AM from 10am – noon only
 Saturday
Ø  Interactive Blackboard – Nessie Reid will be asking topical questions throughout the Family Takeover slot & encouraging kids to write their ideas & answers on the blackboard
Ø  How to keep happy pigs props, pics & info and a pig meat cuts display board with Martha Roberts, local pig farmer and small-holder (The Decent Company)
Ø  Flour-milling & learning about different grains & their journey from field to bread – Talgarth Mill
Ø  Food & farming related activities (puzzles, games, colouring, challenges) plus kids can have a go at dying eggs & learn about the protective covering on an egg (overalls will be provided) with Greenmeadow Community Farm
Sunday
Ø  Interactive Blackboard – Nessie Reid will be asking topical questions throughout the Family Takeover slot & encouraging kids to write their ideas & answers on the blackboard
Ø  Wild tea making with foraged foods & info on safe, fun foraging for kids – Liz Knight (Fine Forage Foods)
Ø  Felt-making demos & workshop plus a felt & wool display and info on working with wool – Emma Bevan (Ffolky Felts)
Ø  Flour-milling & learning about different grains & their journey from field to bread – Talgarth Mill
Ø  Food & farming related activities (puzzles, games, colouring, challenges) plus kids can have a go at dying eggs & learn about the protective covering on an egg (overalls will be provided) with Greenmeadow Community Farm

 

Kids Cookery Classes

Always a winner in my family!

Saturday 16th September
10:00 – 13:00 For kids, by kids BBQ with Freddy Bird
13:30 – 14:30 Ice cream sundaes with Green & Jenks (personally recommended)
15:00 – 16:00 Spice up your lunchbox with Jethro Carr
Sunday 17th September
12:00 – 13:00 Delicious beans with Jenny Chandler
13:30 – 14:30 Get baking with Bill King
15:00 – 16:00 Spice up your lunchbox with Jethro Carr

There is limited availability, places will be allocated on a first come first serve basis.

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Of finally, of course, there are the wonderful stalls. The producers’ knowledge and enthusiasm is totally infectious and many are quite happy to explain products and processes to children; and offer tastes – my son really enjoyed this aspect last year; he actually returned home clutching a ‘souvenir’ sourdough starter….and he knew the science behind it!

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Additional activity for families:

ABERGAVENNY FOOD FESTIVAL, ABERGAVENNY, 17/09/2016

Love Zimbabwe Kids Parade
Saturday 16th September, 1pm – 2.00pm

Pupils from local schools come together to learn and share Fairtrade songs in support of Love Zimbabwe. The march starts at Castle Street Methodist Church at 13:00, before heading to the Angel Hotel and the Lower Brewery Yard stage. At each stopping point songs will be sung and a speaker will say a few words, with the Mayor of Abergavenny closing the parade.
The march aims to raise awareness on sustainable living, global food shortages and the importance of Fairtrade.
Love Zimbabwe is an international charity based in Abergavenny, run by Martha and David Holman. The charity’s mission is to improve quality of life of disadvantaged communities in Zimbabwe through health, education and poverty reduction interventions and fostering sustainable global education in Wales.

Rotary Young Chef of the Year Competition

Saturday 16th September, 9.45am – 10.45am

“We are delighted to be hosting the Abergavenny District Final of Rotary GB & Ireland’s Young Chef of the Year Competition, which will take place in the Market Hall on Saturday morning. The winner of this final will go on to compete against Britain and Ireland’s best young chefs in the National Final in January 2018. Whether you just like to cook or you want a Michelin starred career in the kitchen, Rotary’s Young Chef of the Year Competition is a fantastic springboard to culinary success. Who knows, one day the winner may be headlining the Abergavenny Food Festival themselves!”

This competition is open to all students in full time education between ages 11 and 17. Go to https://www.rotarygbi.org/what-we-do/youth-competitions/ for more information.

Storytelling for Children
Saturday 16th September, 3pm – 4pm

“As part of this year’s Fringe programme, experienced storyteller Alison Newsam who works at schools in the surrounding area will be reading stories at Broadleaf Books in the town. A free event, suitable for aged 5+ with contributions welcome.”

And after all that, I expect the adults will definitely be in need of one of these…..highly recommended, and I have sampled extensively…just to make really sure!

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To try and distill the true essence of Abergavenny Food Festival I asked Chief Executive Aine Morris a few questions:

What makes the Abergavenny Food Festival so successful?
“The festival is all about food with a commitment to showcasing the very best developments in British craft food. Our speakers and supporters love Abergavenny as fundamentally, we are able to deliver a food festival with a community feel to a hugely engaged audience of visitors every year. There’s a special mix of talent, interesting talks, dynamic masterclasses, demos and educational spaces which keep people coming back year after year.”

What are the highlights of this years festival?
“I’m very excited about the return of the Community Feast in the Market Hall. It’s a fantastic way to celebrate the installation of the Market Hall decorations, and say a massive ‘thank you’ to the local town with their own special event.

“The pop-up feast by Edinburgh Food Studio is going to be a real highlight – they are definitely some of the most exciting young chefs in the UK at the moment and I’m looking forward to seeing them showcase their food.

“And for families, The Farmyard will be taken-over by kids each morning of the festival this year. There will be a series of workshops including The Stardust in our Soil and the opportunity to milk goats!”

In three words, how would you describe the Festival?
Delicious, inspiring, fun-filled

So there you have it; what’s not to like? Parking is easy, accessibility is excellent….my main recommendation? Really comfy shoes, because there’s an awful lot of ground to cover!

 

 

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                    For further information: www.abergavennyfoodfestival.com

 


Back to school, foodie festivals….and sticky buns!

IMG_1722For years, those words, banded about from about mid-June terrified me. I admit that I did not enjoy school; I was classic bully fodder and suffered terribly. Now, Master A is about to start secondary school; luckily he takes after Mr D and is very popular albeit a little geeky around the edges and after twenty five years I am finally at peace…I think (although I have been having anxiety dreams for the past week).

I still associate September with fresh starts. I think it is ingrained upon you as a child that the true New Year is actually your first day back to school in September; I have implemented diets,  started projects and freshened things up, all in that first week of September. Perhaps that’s why I am an Autumnophile.

In other news, the food festival season has now started and most weekends will find me surrounded by delicious foods and sampling all manner of little drinkies, all in the name of research of course. However, as they are on weekends I do have to ensure that Master A, when he comes with us, always has something to look forward to, rather than trailing around after Mum, lamenting his enforced separation from various gadgets. Luckily, he only gets bored after a couple of  hours; he is a cheese fanatic and will, ostensibly,  try anything (even though he is rather more picky at home). Last year saw us sharing our car with a lovely wedge of the famous Stinking Bishop, perry-washed cheese whose odour is somewhat akin to trench-foot!

I do believe in feeding your children a nourishing diet, certainly not without treats though.  I have found that limiting sugar and swapping white for wholemeal, heritage grains or sourdough does help with concentration hugely. I enjoy baking and always make sure that I stock up the tins with lots of yummy treats. This week I have been making Spelt Buns, with an egg-enriched dough. We are split into two camps in our household – Camp Cinnamon (myself and Master A) and Camp Fruit (Mr D), so I made both. Using spelt flour makes these buns more easily digestible and you needn’t kneed quite so much as with wheat flour.

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These can be made with only a small amount of sugar (and a tiny dusting of icing sugar) as the fruit or cinnamon adds its own natural sweetness.

The Bun tradition is Britain is wonderfully regional, with almost every county and often town having its own variety. The most famous buns being the Chelsea Bun and the Bath Bun (which is also home to the Sally Lunn which possible originates from the French Sol et Lune, sun and moon). In Cornwall, Saffron Buns are found; rich, yellow and slightly spicy. Obviously the most famous is the Hot Cross Bun which is pan-British; however if you delve into those dogeared cookery books you’re bound to find hundreds of small variations which give each bun its individual identity.  The lesser know varieties (mostly from the Bun-loving 17th century include;

The Real Current Bun (Hampshire late 17th C)

The Colston Bun (Bristol mid 17thC)

The London Bun (Unk. but NEVER to be confused with the finger bun!)