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!


Personal Picks for Abergavenny Food Festival 2017 #AFF2017

 

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I am so proud to champion Abergavenny Food Festival. Abergavenny is just under half an hour’s drive from my home in Monmouth and (perhaps I am a little biased) but I absolutely love it. It’s an international festival with a wonderfully local feel; I adore the crowds, the sites, smells and of course the tastes.

Having attended for the past few years and having built up a rather encyclopaedic knowledge of my local producers, possibly through simple gluttony;  I thought it would be rather nice to share some of my favourites with you.

My Top Five Local Producers @ Abergavenny Food Festival (in no particular order!)

  1. Green and Jenks (www.greenandjenks.com) Traditional Italian Gelato; based in Monnow Street, Monmouth. This exquisite Italian-Style Gelato in made on site in the cellars of their flagship shop. The owners’ family  were the proprietors of a rather well know dairy in Cardiff in the early 20th century and, having learnt the art directly from Italian Gelato masters in Italy, the owner decided to continue the dairy tradition by opening an ice-cream parlour. The flavours are seasonal; local ingredients are a priority; the Fig and Marscapone is sensational.
  2. Blaenavon Cheddar Company (www.chunkofcheese.co.uk). Several varieties, my favourite being the cheddar aged in the Big Pit mine in the industrial World Heritage Site of Blaenavon, which nestles high in the hills above Abergavenny. All the cheeses would prove excellent additions to any cheese-board, so taste your way to your favourites. The Pwll Mawr (Big Pit) cheddar cheese is also available smoked over oak chips.IMG_4981
  3. Chase Distillery (www.chasedistillery.co.uk) Festival sponsors and internationally renowned makers of Single Estate spirits; one of my absolute favourite Gins is their Pink Grapefruit; but all their spirits provide an elegant base for any cocktail, and there are one or two rather surprising flavours too.
  4. Trealy Farm (www.trealyfarm.com). Monmouthshire based Trealy Farm Charcuterie has made rather a name for itself over the past few years – it can be found on the most distinguished of Charcuterie boards at some of Britain’s finest restaurants. The salami and saucisson are traditionally made from high welfare, free-range, rare breed meat; the flavours immediately transport you back to the France and Italy of summer holidays. Their Boudin Noir is almost too good to merely grace a Full English; I serve it with scallops and bacon for a simple yet delicious first course or light lunch dish.
  5. The Preservation Society (www.thepreservationsociety.co.uk). Chepstow, Monmouthshire, based company specialising in preserves, jams, chutneys and sauces. Perfect to serve alongside any the above. Very local produce oriented; I always return from food festivals with bags of sauces and preserves; they keep so well and make excellent Christmas gifts. Look out for their Blackberry Bramble Sirop which, added to Chase Vodka, is autumn in a glass – or their delicious ‘Not Just for Christmas Chutney’ which partners very well with Pwll Mawr cheese.