March Morning Musings from Monmouthshire

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I have to admit to being a little lax over the past few weeks, there’s been a lot going on, (not all food related) however, now that the worst weather is over and Spring is, hopefully, on the horizon, I’ve come home to roost a while.

This year, I’m hoping to put together a few ‘what’s going on’, food and drink-wise in Monmouthshire and the borders pieces  – some very good things are happening locally, including the 20th anniversary of the legendary Abergavenny Food Festival in September, 2018 is defiantly a great year for food and drink lovers.

IMG_2379The beginning of the year saw butchers Neil Powell come to Monmouth to take over the, recently closed,  Le Gourmet shop. Neil Powell meat is always excellent, locally sourced (and slaughtered) and the staff are extremely knowledgeable. It’s a real pleasure to visit and often has some of the more obscure cuts to stimulate the creative thought-process when it comes to recipe development. Why not call by for some breakfast staples, the home-cured bacon is delicious and alongside some black pudding and a variety of tasty sausages, a weekend brunch becomes a real indulgence.

The Anchor, in Tintern, nestled between the River Wye and the famous abbey has been the recent subject of a rather grand scale sprucing-up. Re-opening at the end of February, The Anchor has been much extended and diner’s can now enjoy views of the abbey as they peruse the locally sourced menus – mainly traditional pub favourites, with a few twists. Perfect for family dining, there are special offers for youngsters, see the website for more details. I wish them the very best of luck!

May sees the annual Welsh Perry and Cider Festival in the splendid surroundings of Caldicot Castle which also plays host to The Monmouthshire Food Festival in June. More details on those to follow.

IMG_1129In the Forest of Dean, The Severn and Wye Smokery is still going from strength to strength following its outstanding eco-friendly rebuild last year. A great location, just off the A48 at Chaxhill, it offers delicious food and drink, a well-stocked deli (including, of course the famous smoked salmon). Look out for special tasting menu evenings and other special events, but even stopping by for a quick lunch or morning coffee is sure to inspire. The fish counter is outstanding and so fresh, you can almost feel the sea beside you. Having spoken with the owner, I can see a true passion for sustainability and a plan for the future which could be quite outstanding. Watch this space!

And finally, let’s not forget the wonderful small farmers’ markets which can be found dotted about the countryside, from St Briavels and Woolaston, to Usk and Grosmont, with many more in between  – these places are a haven for devoted food lovers, the producers are mostly small scale and totally dedicated to their art. Supporting at grass-roots level is so very important at this time of political uncertainty, and with such excellent produce around, why turn to supermarkets and mass production? – just look about you, and try to make cooking (and sourcing) a real experience from field to fork!


Festive Goodies from The Wye Valley and The Forest of Dean

Every year, I do my very best to source my Christmas foods locally – and living in such a fabulously foodie area, it’s surprisingly easy to do. Restaurants place such an importance on food miles and rightly so, but it’s not just about the environmental impact, it’s about supporting those small businesses who a passionate about their products and who are relying on you for survival. So, here’s my guide to the best places to source delicious food and drink for your festive celebrations in the Wye Valley and Forest of Dean.

Party Drinks and Nibbles

There’s no doubt that you’ll find yourself hosting at least one party over the coming

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weeks, or at lasting bringing some goodies to a friends gathering. One of the most popular drinks at this time of year, and perfect for the colder weather is Mulled Cider and, being in the heart of the British cider country you’ll find yourself spoiled for choice. I think a medium cider is most suited to mulling, you are then in control of how much sugar or honey you add. I like Awre based Severn Cider, a family business dedicated to its art. I enjoyed a tour and tasting a few weeks ago with other members of The Guild of Food Writers and was extremely impressed by the quality and variety on offer – we were immediately furnished with mugs of mulled cider which was very welcome after a long, and rather, chilly day. I like to add honey, cinnamon, cardamon, apple slices, fullsizeoutput_1814grated nutmeg and a splash of cider brandy (Dymock’s Charles Martell’s is perfect) – but its all down to taste, and you can cheat with one the supermarket sachets, then add some cinnamon sticks and apple.  And what to serve alongside your mulled cider? How about a good old sausage roll – surely an essential part of Christmas! I love the  delicious Wild Boar sausage rolls from Cinderhill Farm in St Briavels, it’s hard to stop at one (and they are extremely generous portions). Served alongside one of Chepstow based, Claire’s Kitchen’s chutney they make a very simple addition to any drinks party or buffet.

Christmas Dinner

Many people look for a simple, no cook starter for their Christmas Dinner, I think that fullsizeoutput_1842really top quality smoked salmon fits the bill perfectly – my personal choice would be the smoked Var salmon from Chaxhill’s Severn and Wye Smokery. Having been lucky enough to tour the factory recently, I learned a lot about the different varieties and curing styles. Having tasted my way though their entire catalogue I settled on the Var which offers a good balance or smokey richness and full flavour. Served alongside some good local bread and a handful of organic leaves, it allows plenty of time to relax with your guests before the main event.

There are the traditionalists who favour a good free range turkey – I have ordered mine from Monmouthshire Turkeys near Raglan – and those who look for a different option so how about a Free Range Goose or Slow Cooked Confit Duck from Madgett’s Farm? Well IMG_1706known throughout the area they offer a really good selection of poultry and game, and make some rather excellent sausages and stuffings to serve alongside.

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Veg is from Organic grower Paul’s Organic Veg. For really fresh brassicas (including those essential sprouts) Paul is your man and he offers veg boxes of various sizes to take all the veg buying hassle away. Next you’ll need some really good sausages and bacon. I think its hard to beat the bacon from Trealy Farm, found in some of the most exclusive hotels and restaurants in the UK, the charcuterie is second to none. For sausages, the Cowshill Herd in Hewelsfield are my first choice, their rear breed pork sausages are perfect for wrapping and serving alongside the bronzed bird.

Pudding, or cheese and pudding?  Of course making your Christmas Pudding is preferable IMG_7705but where cheeses are concerned we are extremely fortunate. A good cheese board should comprise a hard cheese, creamy, goats and blue. A good start would be a wedge of Smart’s Double Gloucester, then a round of deliciously soft Angiddy, a Welsh cheese made from Jersey Milk at Brooke’s Dairy, a slice of the internally famous Stinking Bishop and for a blue…..well, you may have to nip out of the area, The Marches Deli in Monmouth has some excellent and well-kept artisan cheeses and they are always happy to guide you through them. If a heavy classic pud is a little too much why not try some extremely naughty adult ice-cream from Forest and Wye, this artisanal ice-cream comes in flavours such as Baileys and Kahlua, Islay Whiskey and Coffee and Speyside Whisky and Coffee – all remarkably individual and all packing a definite punch. They’re more conventional flavours are pretty fab too – or for those in the Monmouth area its hard to beat Green and Jenks Italian Gelato, take-home packs always available.

So to finish a good meal you need a good digestive and some choccie. Again, I would turn to Charles Martell and one of their devious perry, cider or plum spirits – these are a real treat. The Chocolate Bar in Lydney’s Taurus Crafts is one of the best local makers of fine chocolate, with a moreish selection knowing when to stop buying can be tricky but some good truffles on the table to serve with coffee are essential.

IMG_1852Whatever your foodie preference this Christmas, look about you and explore. Half the fun of the festive season id sourcing all those seasonal goodies that you restrict during the year – indulgence is Christmas and in the Wye Valley and Forest of Dean, you can indulge to your heart’s content!