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10th November 20159th December 2015

Tudor Farmhouse Hotel

Hari and Colin Fell at the Tudor Farmhouse have been a little bit busy lately. As well as investing heavily as proprietors in all aspects of their fine hotel and restaurant dream to get it to their own high standards, they also work very hard running the very beautiful and very successful 20 bedroom Clearwell hotel (which – by the way – is ideally situated to explore the best of the Forest of Dean & Wye Valley). Amazing then that they have the energy for regular physical exercise lifting all that silverware at recent awards – Taste of the West Champions “Best South West Restaurant 2015” and Hotel of the Year 2015 from Sawday’s. Impressive!

We caught up with Hari over a very nice midweek lunch. Hari is a very efficient and hard-working co-owner and keeps the place ticking like a clock, but she is also very friendly, charming and attentive and her staff looked after our table of two very well. Lunch – was a real winner and very tasty too.

I saw the smoked Haddock, leek and oyster soup in the list of three starters and to be honest I had already decided on the first course before I read the other two. A very similar thing happened across the table and so – “that’ll be two soups please”. For the second course we ordered one Stone bass, also known as Wreckfish in the UK, with attendant vegetables and one roasted cauliflower steak with pickled shallots and mash.

Smoked Haddock, in my opinion, always has the potential to make for a fabulous soup, if you can get the accompanying balancing ingredients spot on. Think of Cullen Skink a Scottish speciality of smoked Haddock, cream and potatoes a tour de force when done properly (Yorkshireman Brian Turner makes the finest I’ve ever tasted) but if it’s just off perfect, well, you have got trouble.

Head chef Rob Cox has the Tudor Farmhouse haddock, leek and oyster just right. A few nice pieces of haddock to give that great smoky flavour and aroma, with a few diced potatoes and some very fine julienne of fried leek with a golden yellow egg yolk in the bottom of the plate. The soup is well seasoned and served from a small jug at the table. As it pours the creamy light green soup fills the bowl to create an island paradise of the rest of the ingredients. Break the yolk and mix a little in each spoonful to complete the rich creamy and luxurious taste of the whole dish. Very nice indeed.

Stone bass looks like the big brother of the more familiar sea bass. The local name of Wreckfish comes from it’s chosen habitat in deep water shipwreck sites and it’s most often caught by trawlermen in UK waters as it’s generally too deep for sea anglers. The meat is white and firm and because the species is a little larger, makes for a substantial fillet with a meatier texture than its more familiar relative. Tudor Farmhouse serve it perched on lovely dark green “black” cabbage which makes a wonderful contrast with cumin scented carrots and carrot and swede puree. Lovely crispy skin side up, it looked fab on the plate. How did it taste – well nothing went back!

Vegetarian food can so often be side lined in a carnivore’s mind-set and overlooked on a menu. This in my estimation is a great mistake. Although a lifelong carnivore, I love main course vegetable dishes (that happen to be suitable for vegetarian customers in my own mind-set) when they are done well with the same attention to detail you expect from the rest of the menu. Cuisines from around the world don’t seem to have such a problem with this. Think of the great Chinese and Asian vegetable dishes and things like the Vegetable Thali, a medley of several different vegetable dishes, served in good Indian restaurants.

The butter roasted cauliflower steak was great! A thick slice of cauliflower cut from the heart of the head and down through the main stalk to hold it all together before being oven roasted with butter was just perfect. The stem was tender with just the right amount of bite and the florets were soft and delicious. The roasted butter gave a delicate nutty flavour and there was a touch of piquancy from the topping of pickled shallot. A spoonful of very creamy mash and I think, Rob Cox, you can call that a great success. I would certainly order that again!

Chosen dessert was a very attractive vanilla mouse with apple, rosemary and sweet rosemary oil with nasturtium leaves and a little granola for crunchy texture – again very, very tasty and it looked fab on the plate.

So well done Tudor Farmhouse our superb lunch was served in very homely surroundings in the smartly furnished warm honey stone and original timber front dining room you would expect from a good class country hotel. The cooking was inventive and skilful with great flavours in exactly the right balance. The two course lunch was £22 and my lunch partner couldn’t resist the dessert for just £3 extra!

Honours well and truly deserved Hari & Colin.

Visit the Tudor Farmhouse Hotel website to read Colin and Hari’s blog and sign up for the newsletter to get all the latest news, events and offers.

+44 (0)1594 833046 email – info@tudorfarmhousehotel.co.uk

www.tudorfarmhousehotel.co.uk

28th October 20159th December 2015

Food Pairing Update

As an update to our blog of 18^th August about the, then upcoming, Food and Beer Pairing event hosted by Harts Barn Cookery School and Hillside Brewery we caught up with Paul Williamson and Yvette Farrell to see how it all went.

Paul; the evening was a great success, with lovely feedback from our 40 visitors. The atmosphere was great too, very lively with great food and beer, with a fun interactive pub quiz based on beer throughout the evening. Derek Orford, Master Brewer & Beer Sommelier, kept everyone entertained and informed with his wisdom and deep knowledge discussing the beer and food pairing. The food of course, (menu and food created by the talented Yvette Farrell) was a complete hit! Check out the menu in our previous blog post Food & Drink Pairing

Unashamed plug time

Paul says; Hillside is an exciting brewery running green sustainable brewing methods with a wide range of beer & craft ales. It’s a family owned and run company, based in the Forest of Dean on a stunning 40 acre farm. We opened in May 2014 and have since received over 16 awards. We offer Brewery tours & tasting, team building days including additional fun activities, cookery classes and more! We also have an onsite shop selling our beers, merchandise, and local produce such as wine and chutneys and even beer ice cream! We are the perfect location for the perfect day out! We pride ourselves in producing high quality ales in small batches of the finest ingredients using traditional methods which have been developed and mastered over a lifetime. We want to change people’s perception of beer and what can be achieved. We are dedicated to sustainable brewing and we want to share our passion for great beer with you.
Yvette; Harts Barn Cookery School launched in 2011 and have gone from strength to strength. We believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen to sitting down and enjoying the fruits of their labours. Most of all though, we believe in the food, the freshness, the quality, the flavours, the localism and above all, great ingredients cooked simply to produce the finest plate from the Forest & Wye.

Upcoming Events for food and beer lovers.

Check out both websites for full events listings this autumn and winter.

Have a beer and warm your cockles by the fire – Hillside bonfire night on Friday 6th
November, Christmas Market 5th and 6th December and a Christmas carol service on Friday 18th December.

Harts Barn have published their Supper Club schedule with “Indian and the 80’s” on 30^th October, “Asian Flavours” on 27^th November, Traditional Christmas Supper – several dates and a homage to the apple at their Wassail on 15^th January 2016.

30th September 20159th December 2015

Autumn’s Bounty in a Jar.

Ever in search of great traditional preserves and chutneys (albeit with a modern twist) we were invited on a lovely tour of Little Stantway Farm small holding by owners Sue and Neil Mantle the other day.

Especially now in autumn – nature’s bounty can be overwhelming. Preserving was a way, in the days before freezers, to tap into the plentiful annual supply as well as to make lots of great tasting sweet and savoury accompaniments to food through the lean months.

This used to be a routine part of life in every residence from grand country houses to the most humble home. But it’s not old fashioned it is still very a modern skills to maintain. Just think for a moment how much supermarket shelf, and your own larder, space is given over to jams, pickles and chutneys.

Intent on keeping this tradition alive (nearly said preserving!) is Sue and Neil Mantle at Little Stantway Farm just outside Westbury. The couple moved to the Forest & Wye 13 years ago from Hertfordshire to their farmhouse home in desperate need of t.l.c. Most of the farms land and barns had already been split up and sold off separately. However, the couple had the house and five acres left and promptly set about returning the plot to work as a viable small holding and a family home.

Neil showed us an aerial photograph of Little Stantway farm from the 60’s. In the photograph the surrounding outbuildings are still obviously in use and associated to the pre-renovation farmhouse. Two other things are also obvious in the image; all of the gardens closest to the house are given over to a cottage veg garden and, in the top right, a plum orchard, heavy in leaf, and at full production density.

Just a few short years later and the image had been re-taken from a similar angle and altitude. This time an open field occupies the space of the orchard and the house garden are derelict and abandoned. All that remains in the orchard field on our walkabout are a two Blaisdon plums and an old but healthy Perry pear tree, all three now merely ghostly echoes of the serried ranks of the old orchard and a farming history temporarily lost. The pears don’t look like Blakeney’s, if anything they are a little more pear shaped with the look of a russet apple – any suggestions aficionados?

It’s true that Sue and Neil started the travels toward being small holder in true TV property show tradition by moving to the country and getting a few chickens. But they have embraced the life much more fully than that. Sheep were acquired and moved in as lawn mowers to help keep the bits of pasture Neil and Sue had cleared, clear while they worked on the rest of it. A few more chickens and it’s all too late – hey presto – you’re a smallholder proper. They also have a very small herd of Dexter cattle, noted for the placid nature, small size and easy handling. A couple of the cows have calved this year and their offspring lie idly beside mum watching our walkabout with bemusement. So in the nature of small holding their stock is slowly increasing.

Little Stantway Farm Preserves. — Hedgerow forage

As soon as they arrived at Little Stantway Sue made a start on her own personal preserving passion. Inspired by her own grandmother “who was a great preserver” Sue took all of the available produce as it came into season from their own small veg patch and made the most of it in her modest farmhouse kitchen. Foraging the farm hedgerows provided blackberries and wild damsons. The Blaisdon plums and Greengages from the garden together with anything Neil can produce from the veg plot is all fair game for Sue to jam, pickle chutney and preserve.

Sues traditional approach and the use of quality produce makes for a fantastic product which initially only spread as far as friends, family and neighbours. Her appreciative neighbours reciprocated and took to leaving the odd bucket of fruit and forage on the farm doorstep in return!

Little Stantway Farm tomato and chilli chutney.

This is a passionate hobby on a rollercoaster ride to becoming a thriving business in true cottage industry tradition. It wasn’t long before a few local shops started to take interest in the fruit of Sue’s labours and Little Stantway Farm produce was born. Sue says her production is small and so she can afford to pot up her wonderful sieved raspberry jam, Blaisdon spiced plum jam and heritage jam made with the purple Belle de Louvains fruit as well as her great tasting and savoury chutney in jars of all sizes from the smallest single potion pots to the more standard 1 pound jars. This offers a lot of flexibility for anyone else wanting to use Little Stantway as a supplier for B&B’s, hampers, wedding favours and pub lunches etc.

One of the greatest things about writing this magazine is when you pose the standard question of “what is in your product range….” And someone answers…”depends what’s available”. All seasonal, all traditional, all natural and all done by Sue whilst looking out of the kitchen window onto the garden – probably just as her grandmother would have done.

We put Sue’s produce to the test.

Little Stantway Farm greengage jam – lovely and smooth with a great little bit of fresh acidity on the back of the palate. A very subtle taste which would be great on toast or with creamy and blue cheeses or savoury.

Little Stantway Farm tomato and chilli chutney – great “hot greenhouse fresh” lively tomato flavour to start and then wait a second or two for the warmth of the chilli to come through in the second wave of flavour. Very nice indeed!

If you’d like to taste Little Stantway Farm produce they are stocked at; Baileys Stores in Newnham, Westbury Post Office, Farm & Country Agricultural, Newnham, The Peepshow Gallery, Mitcheldean and Hubble Bubble Café on Westgate Street in Gloucester.

We spoke to Rae at Hubble Bubble about Little Stantway Farm; “At the Hubble Bubble Cafe we go to great effort to try to source great local produce wherever possible. We also believe in low food miles, using free range/ organic and wild meats, as well as keeping our menu in line with the seasonal produce available throughout the year. We decided to stock Sue’s jams and chutneys because of their great taste but also because of her simply traditional techniques. We love the idea of a woman in her kitchen with seasonal produce and a big pot!

We have had nothing but compliments about Sue’s jams – especially when they are on top of one of our scones!”

Little Stantway Farm Sue Mantle email littlestantwayfarm@btinternet.com or call 07974 751711

18th August 20159th December 2015

Very tasty! New single variety Perry launched.

Ben and Steph Culpin over at Apple County Cider have been working really hard to consolidate the Whitehouse Farm brand of traditionally made cider. And their latest addition to the range is a beautiful single variety Perry. The award winner cider maker, Ben Culpin, is on a mission to put Monmouthshire back on the cider making map as one of the top apple counties. And he’s not doing too badly already! Ben and Steph have previously scooped the “silverware” at the Welsh Cider and Perry Championships. And now their Vilberie dry cider beat off 10,000 entries to be named as one of Britain’s Top 50 Foods in the Great Taste 2015 awards. Apple County success in these awards, run as a blind tasting by some of the food industry’s most sensitive palates puts them in with a chance of winning the Great Taste Golden Fork award to be announced on 7th September.

We’ll be running an in depth feature on Apple County later in the year but for now, Ben and Steph welcome visitors to the farm in the picturesque village of Skenfrith situated in the beautiful county of Monmouthshire. Or you can buy cider from them online. Just visit the website for more details.

Apple County Cider new Perry — Apple County Cider Perry

18th August 2015

Beer and Food Pairing

Two of the most enjoyable meals I have ever had have been tasting menus where the accompanying drinks were skilfully and expertly selected specifically for me course by course.

Start with a great and characterful menu of interesting ingredients and then pair your chosen tipple to the specific flavours, acidity, sweetness and aromas of the food – Genius! Many of you may have had similar experiences but it doesn’t just have to be about wine. Lots of great, and sometimes surprising, combinations work and appeal to the palate enhancing the flavours of the food and the accompanying drink. The skill is in the pairing. Occasionally this happens by accident (see our Ice wine and pizza article) but it’s much more successfully achieved by experts! Those clever local food people at Harts Barn and ace beer brewers at Hillside have teamed up to prove it to you in a fab event coming in September.

Too often in this country what we eat and drink is often dictated by our perceptions that something is more acceptable or more sophisticated than something else. We want to be seen by others to have good taste and to understand the finer things. For a long time this meant wine, and specifically French wine and the majority of British people, feeling they lacked sufficient knowledge on the subject, used price as an indicator of quality and sophistication. Then a few Australian’s smashed in the door at “Le Bistro” and proved the complete nonsense of that with big bold flavours in deep gorgeous reds that wouldn’t break the bank. Take another example and look back fifteen years to the lowly reputation of the Spanish classic – Rioja, and then take a look at the supermarket prices of today.

The point is times change and things move on. And this is what is happening in the beer and cider marketplace. The dominance of the big factories, like a medieval castle before gunpowder, can’t be easily or quickly overturned but it can be undermined, chipped away at and laid siege too. In the UK and across Europe, notably in Italy, people are making great craft beer again in ever growing numbers. Our new perceptions are that craft beer it is cool, tasty and sophisticated. Trendy young men and women in designer suits in shiny, busy London bars choose craft beer from around the UK as their wind-down Friday drink of choice whilst chatting about – well who knows what. There’s not a beard or a pullover in site! Although in fairness full beards are very much in fashion so we’ll withdraw that.

The timing is perfect for beer to come out of the shadows in the UK and step toward the front of stage where it belongs. In the Forest of Dean and Wye Valley we are ahead of that curve, we’re in the vanguard and the reason shouldn’t come as a surprise to anyone – we have great natural ingredients and we use them simply but superbly in keeping with our unashamedly rural and no nonsense approach, ‘erm, a bit like Provence in fact if you are feeling the need for a sophisticated interlude from yesteryear!

And so, in the spirit of all of this Yvette Farrell from Harts Barn will be on the hobs and larder whilst the ever likeable Derek, master beer sommelier from Hillside, has been drawing beer from the impressive May Hill cellar to bring you an evening of fun and learning where the food is paired to the beer – just as it should be.

Menu

Pinnacle (Pale Ale) – Stinking Bishop & pear canapés with May Hill Orchard Chutney

HCL (Craft Lager) – Wye salmon ceviche served on a lettuce cup

Over The Hill (Dark Mild) – Pulled Venison marinated in Over the Hill ale, bramble sirop with thyme & juniper

Legend of Hillside (English IPA) – Wild boar garam masala bites with forest herb flatbread

Jolly Jester (Belgian tripel) – Sticky toffee pudding & Jolly Jester Beer ice cream

Legless Cow (Best Bitter) – Local cheese board with beer crackers

Vegetarian:

Pinnacle (Pale Ale) – Stinking Bishop & pear canapés with May Hill Orchard Chutney

HCL (Craft Lager) – Sweet smoked paprika homemade ricotta cups

Over The Hill (Dark Mild) – Roasted tomato pesto with marinated Portobello mushroom

Legend of Hillside (English IPA) – Paneer, chickpea & spinach garam masala bites with forest herb flatbread

Jolly Jester (Belgian tripel) – Sticky toffee pudding & Jolly Jester beer ice cream

Legless Cow – Local cheese board with beer crackers

Friday 25^th September 2015 7pm to 10pm at Hillside Brewery, Holly Bush Farm, Ross Road, Longhope GL17 0NG

Go to https://www.facebook.com/hillsidebrewery?fref=ts for details and booking via Eventbrite

16th July 20159th December 2015

Ragman’s Lane Market Garden

Are you happy in your work? And by that we mean really, really happy? We know four people who are. We met them for the first time on a glorious Forest of Dean day on a small parcel of land rented to them by Matt Dunwell of Ragman’s Farm. These four young entrepreneurs Ben Hanslip, Danny Fisher, Natalie Baker and Jon Goodman have grasped the opportunity to fulfil a shared dream, to grow a delicious and nutritious range of herbs, salads, cut flowers, veggies and fruit. They have grasped the opportunity with all of the vigour that passionate and enthusiastic young people are capable of and they are happy! They are growing produce of the finest quality, in an organic and sustainable way in one of the most beautiful part of the south west – what’s not to like? Together they are called Ragman’s Lane Market Garden.

Ben Hanslip, Ragman's Lane Market Garden, David Broadbent Photography, copyright, grow, salads, producer, — Ben Hanslip

These young tenant market gardeners share the modest farmhouse on the plot, work (very hard) in the fields, eat from the plot and sell the very best of their produce locally to make a modest living. All still have to take work outside of the market garden at the moment, but they all hope that as sales improve they will be able, finally, to work that little patch of land full-time. It could all be a romantic documentary on a bygone rural idyll, but it’s not – it’s today. And this partnership of four young people with a dream is making it all come true for a new generation. Due in part to soaring land prices the average age of UK farmers is 59. The “Fab Four” are working hard to put a dent in that scary statistic.

Ben Hanslip, Ragman's Lane Market Garden, David Broadbent Photography, copyright, grow, salads, producer, Jon Goodman — Jon Goodman

The genesis of all of the tasty green shoots is a great story, of serendipity, recognising opportunities and seeing the possibilities, in its own right. Jon and Ben studied together at SOAS University – The School of African and Oriental Studies http://www.soas.ac.uk/. Further inspiration came from the four WOOF-ing together (the exchange system for worldwide opportunities on organic farms as well as volunteering on community market gardens).

Jon spent two years as a Soil Association Apprentice and Danny has some previous experience of handling working horses – the prospect of seeing a Suffolk Punch at work in Lydbrook is just a tantalising dream though, unfortunately. Jon met Freya Davies of Ragman’s Farm when he visited their Permaculture Open Day at the well-known and award winning juicing orchard. There he saw (buried in the wild greenery) several poly tunnels in a sea of rampant undergrowth. Freya had mentioned in passing that Ragman’s were on the look-out for any takers to bring the land back into production and here they all are!

So, on the thinnest of shoestring budgets, but with the whole hearted support of Matt Dunwell and full use of whatever was already on the land in terms of infrastructure and equipment – they began. The plot comes with the use of a two wheeled tractor to ease the burden which, wouldn’t look out of place in the finca’s of the Spanish countryside, but which is exceptionally efficient for small scale market gardens like these. There is also a very practical and also very beautiful irrigation pond to provide water for the crops and habitat for the wildlife. The resident mallards and geese help to keep the slug population suppressed whilst the cute black and white cat heads up the pest control department.

The value of this support to a brand new business such as this can’t be underestimated. To have had to invest in that equipment and infrastructure at start-up would have been a death toll to the very germ of the “fab four’s” dream. That support, from an existing successful business, acted as an incubator for the new complimentary adventure and we think is a message lots of local businesses should think a little bit more about.

Spade met ground in February last year with frantic work by all four to turn an overgrown corner of a larger landholding into something where they could start to plant and grow both their crops and their fledgling business. Jon told us, “The ethos is to provide some job security for ourselves; to do work on something that you believe; to be able to feed yourself and do it in a way that’s sustainable, organic and FUN!”

Walking around the market garden is an absolute pleasure. Although, if you ever do see the approach road to the farm, you’ll understand why visitors are dissuaded at the moment! The four tend their “cut and come again” salads to reduce waste and extend the life of the crop without reducing taste. Wild and cut flowers punctuate the market garden with vibrant colours and large Comfrey patches provide the raw material for organic, farm made, plant feeds. Natalie handles the flower department with an eye to supplying florists and designers with wild and cottage garden flowers to add an unusual twist to bouquets. This pollinator’s paradise place is just a-buzz with the sound of insects and birds – It’s how agriculture used to look in that respect.

You can buy Ragman’s Market Garden produce, all picked fresh on the day, via the Dean Forest Food Hub. Popular and informal Walford foodie pub, The Mill Race buys from the fab four and Hayley Coombs of the Mill Race told us “We are committed to using local quality produce and the majority of the ingredients we use come from within 30 miles of the Mill Race. Ragman’s Lane supply us with amazing vegetables and is less than 3 miles away – you can’t get more local than that!”

If you are a local chef who demands freshness and quality produce and you like local suppliers – this one is for you. Why not talk to the “Fab Four” or better still visit. If you do we’d love to cover the story and Ragman’s partnership with you.

15th July 2015

Hillside Brewery goes from ABV to ABV

We were lucky enough to be invited to the launch of several new Hillside Brewery products last night! And what a very nice evening it was. Paul Williamson introduced three new products from his ever popular and ever growing brewery on the hill at Longhope, Gloucestershire.

Proof that Paul has Hillside Brewery written right through him.

Firstly we had the new HCL craft lager – that’s right lager – (4.3% ABV), served only slightly chilled so that all of the fabulous fruit aromas could come through. Next up, The Forest Falcon (4.6% ABV), a lovely golden ale with hints of spice and cherries. And, finally we had the introduction of Hillsides first foray into cider making with the HR8 & GL17 (6.4% ABV), a traditional cloudy farmhouse cider with a tangy, dry sharpness made from 100% apples – a real treat and one to watch for sure.

As Paul gave a presentation on the new products and chatted informally about them, family and staff from the brewery made sure that everyone’s glasses were charged to accompany the tasting notes. Here then, was a masterclass for the assembled beer aficionado’s in the production of craft ales (and now cider) from the beer geniuses up on the hill.

Paul Williamson launches new beers launch at Hillside Brewery. — Tasting and nibbles in the run up to presentations.

Also on hand to add even more interest to this very educational event was Mark Andrews from Charles Faram, hop factors, growers and merchants. Mark followed a short presentation with a lively Q&A session particularly on the new world beating experimental hops in development at the Herefordshire Farm. The Forest Falcon is the very first beer to use these hops in a commercial product!!

Paul Williamson finished the presentations with a quick recap of the last year at the Gloucestershire brewery (Hillside recently turned 1) before teasing the audience with the plans for the next 12 months. Plans, which included a home brewing completion where the winner will get to brew their winning recipe at Hillside! Paul and his team have already been tipped as one of the country’s top 4 new breweries to watch by a leading beer writer and this evening did nothing to dent our confidence that this is a craft producer going places.

But enough with education; Paul finished with the, all important and oft neglected, health benefits of beer drinking (in moderation) before the bread and cheese and a few more beer and cider tastings. All in all, not a bad way to spend a Tuesday evening.

If you, or anyone you know, have been affected by reading this article and being missed off the invitation list for this launch event, make sure that you follow Paul and his endeavours via the web and their social media and I’m sure in return, you’ll get invited to the next one…..

https://www.facebook.com/hillsidebrewery?fref=ts

https://twitter.com/Hillsidebrewery

#deanwye #craftale #craftcider

13th June 201514th June 2015

Longhope Bakes – classic, traditional and super tasty.

Preparing for a spring trip to Rome, I was chatting to an Italian friend within a larger group of friends. Someone asked Rosella how to ask for gluten free bread in Italian. Rosella cast a doubtful eye in his direction and, when pressed as to the availability of gluten free in Italy, she thought for a moment and then said “I think that you can get gluten free flour in some pharmacies in the cities and big towns”. Low and behold though, during our visit, some of the shops in Rome’s tourism areas were advertising “gluten free” varieties of well-known Italian staples. Why is it, it occurred to me, that as the demand for gluten free bread and other similar products seems to be inexorably on the rise here, it is a rare product you need a prescription for in Italy?

Traditionally made bread from the Forest Bakehouse at Longhope.

This certainly isn’t a mystery to Sue of The Forest Bakehouse team. This small co-operative bakery, based in modest premises tucked away in the pretty Longhope village centre, produces outstandingly good “proper” bread. During a lovely morning interviewing Sue and Chris, another member of the team, Sue discussed the co-ops passion for producing a real quality bakery range. Turns out that many of the problems digesting wheat and flour some people seem to suffer from may just be a consequence of how it’s made!

Modern bread, especially the arch criminal sliced white, takes a fraction of the time a traditional and experienced baker takes to produce a loaf. The bread that makes up the volume of that on offer in our supermarkets is made in vast bread production lines where it goes from cheap raw ingredients to sliced and bagged in just a matter of hours. No doubt this is a profitable business based on volumes alone. But in part consumer demand for ever cheaper stuff is also to blame. Take a supermarket sliced white value loaf at the royal price of 40 pence (link below – worth looking at the ingredients list too to see how many you recognise). Just what is it that we think we are getting for our hard earned 40 pence when a traditionally made loaf costs around £2?

Modern large scale bread is made in super quick time with bulk bought ingredients, which need flavour and texture additives to make them palatable. And there is the problem – that speed of production and super-charged fermentation misses a very necessary opportunity. That opportunity is time to allow the process to change and soften the effects of the gluten. Time in fermentation breaks down those things we may have trouble digesting and gives our system a fighting chance. Luckily for us that time spent resting and proving also adds bags more flavour and character to the bread. There’s more of the science on the subject on their website, but the taste and quality is something that the crew at The Forest Bakehouse are really proud of.

The bakery is a community supported and part funded project, but don’t think that this is anything other than a successful business. It’s just one operated on a different model. Sue and Chris, we have already mentioned, but Ciaran and Peter complete the co-operative, although not there on the day we visited. The workload is shared between the members and they have now taken on an apprentice too! Sue, was candid when asked about working as a co-operative, “we have learnt a lot, in the beginning we thought that it meant we all had to agree on everything! As we developed, we split the tasks into responsibilities and we each get on with our fair share of running and working in the business. It really works”. The community aspect of the project also means a great deal to the team who see the business as giving something back to the community investors who helped them get going in the first place.

That’s the business stuff over with – let’s talk about the taste! I tried their sourdough at the “See, Taste, Buy” event in the spring and was already hooked. The prospect of it straight from the Longhope ovens was just too tempting, and so that was the first target for tasting! The Bakehouse product range is really rather good for a smallish bakery. Alongside their sourdoughs, there are rustic looking farmhouse breads, savoury breads, their Latchen (soft white yeasted bread approximately 250 light years from supermarket sliced white), baguettes and ciabattas.

The small café in one corner of the Bakehouse next to the entrance serves croissants and cookies, pizza slices and the most fantastic sausage rolls all made right there on the premises (also available from the Dean Forest Food Hub pick up points). If you don’t believe us, call in for a cup of tea or coffee and watch it coming out of the oven!

My money is on proper bread every time.

Whats in a 40p sliced white http://www.tesco.com/groceries/product/details/?id=258742688

The Forest Bakehouse www.forestbakehouse.co.uk Longhope village 01452 830435

12th June 201513th June 2015

The Marches Delicatessen – Nevill Street, Abergavenny.

Tom Lewis, Marches Deli, Abergavenny, cheese,

We aren’t experts! Let’s get that cleared up straight away, but, and this is just our opinion, there are several key elements to running a cheese shop! First, one needs a shop and some cheese – self evidently and preferably, it should be very good cheese. Next, one needs a person – but not just any person! A person who truly knows about cheese (not gained from an in-house training course or gleaned via product notes) , but whose passion about cheese … well … over flows. There is a type of knowledge you only get when you hit the buffers and realise that you don’t know something. This spurs you on to investigate and to research and learn, as well as appreciate and test. This type of enlightenment is what we like to call “bicycle knowledge”. Bicycle knowledge, once obtained, never leaves you, it never grows old or out of date, it’s even immune from the cruel ravages of ages. Like great cheese itself, this knowledge matures.

Bankers in general, or anyone who “worked in the city”, often get a bad press. Gordon, Fred and the crew have a lot to answer for I’m sure! But that in no way speaks about the men and women, like you and I, whose occupation happened to be in the biggest and best financial centre in the world. However, there comes a time though when people want more.

How do you get “more”? – that’s the tough one.

Not for Tom Lewis, he just followed his dream and passion to one day own a deli. And now he does – The Marches Delicatessen – and it’s a very fine deli indeed, in a Welsh country town that really needs one.

The Marches Delicatessen, Abergavenny. — The Marches Delicatessen window, Abergavenny.

“Having spent 6 years in London I was ready to come back to Wales. I was not really enjoying the job I was doing and lacked the drive to push on. I grew up near here and had been looking at opening my own delicatessen. An opportunity presented itself to move to Abergavenny – so I quit my job, moved back from London and opened The Marches”.

Our latest best friend, Tom Lewis – a very bright eyed and cheerful fella, already has some bicycle knowledge about cheese and seemingly there is nothing going to stop him from acquiring more. He is ever present in the shop and at the weekends his girlfriend and mum occasionally help out.

The obvious question of course….Why a cheese shop/deli?

“I’ve always been interested in it since childhood holidays in France. I really got into it whilst at university in Aberystwyth. There is an amazing delicatessen called Ultracomida, which first opened my eyes to some of the great Welsh produce being made. I knew I wanted to do something focusing on local produce and did not want to restrict it to Wales, so hence why I called it The Marches. I focus on produce from Wales, Gloucestershire, Herefordshire and Shropshire”.

Have you ever made cheese?

“Not yet, but there are plans to dabble in making some fresh cheese like ricotta or mozzarella. But having seen how much skill goes into making the cheeses we sell, I fear anything I make would turn out to be an embarrassment by comparison”.

Tom’s favourite cheese (anywhere) – “Mouldy Mabel is a beautiful creamy blue cheese from Carmarthen & made using Jersey Cows milk or Celtic Promise, a wash rind cheese which although pungent has a that taste is much more a subtle, smooth & buttery”.

Tom on the spot time – Favourite maker and why? “Harry & Sue Ryder of Wye Valley Cheese – not only is their cheese amazing, it is very local and they were the first people I visited when I started to meet the producers. Sitting with Harry and watching him make the cheese was a real privilege”.

Tom Lewis, Marches Deli, Abergavenney, cheese, — Tom Lewis’ The Marches Delicatessen, Abergavenny.

Whilst we were chatting we met Jane, a lovely customer of Tom’s and a regular customer and Abergavenny resident. She popped in intrigued by the “cheese of the week” billboard outside offering Rachel (a Somerset goats cheese by Pete Humphries). Jane told us, “I just love this shop. When I walk in it makes me feel happy. Tom has transformed this place into somewhere you just want to walk into – it’s fantastic that someone would do this for our town. I can’t really say any more than that.” Except, Jane doesn’t like goats cheese, “It’s too strong!” – a woman whose opinion has been tainted by the plethora of goat’s cheese starters!

Tom Lewis, Marches Deli, Abergavnney, cheese, — Very well stocked deli – The Marches Delicatessen, Abergavenny.

Tom says “I get lots of customers who decline even a tasting of anything – goaty. A bit like Jane their palates have been spoilt by mass produced goat’s cheese. It does generally have a tang to it, but some of them are very subtle indeed, not at all what you would expect. It can depend on how you are serving it or what you plan to drink with it. I’m always on hand to advise customers and let them try a little”

Tom stocks lots of great and tantalising deli products, but we really wanted to concentrate on the cheese today. We first met Tom, by luck, back in early December 2014 and he’d been in business for a little over 2 months (Sept 2014). Even then, despite the spartan premises, he had founded something special and had us hooked. For us it was cheese and what he was trying to do with Marches Deli. Well, it took us a few months to return – and in the meantime he seems to have worked wonders on all manner of tasty and different stock in the shop and the cheese counter was bursting with goodness!!

Everything looked fab, but we singled out a couple for tasting. The health and safety wallers will have you keep your cheese in the fridge , take it out, not put it down anywhere, but eat it straight from the wrapper whilst wearing gloves. But, we aren’t feeding anyone, we aren’t serving it and we absolve anyone in the council from blame – so, if it’s all the same to you, we adopted the French method of cheese management and put it on the passenger seat for the sunny drive home before leaving it out on the kitchen worktop for a few hours. We lived long enough to write this thankfully.

Wye Valley Mellow

The back story to this farmhouse maker is frankly incredible. The cheese lived up to the back story admirably. It has a nice thick crust that conceals a very creamy coloured, crumbly, but smooth tasting cheese which was just a delight. It has a milky cheesiness with a very pleasant slight hint of chewiness. We got the faint smell of exceedingly fresh shellfish, not fishy, just, well fresh! It’s very creamy to taste with a lovely tangy mature after-taste on the back of the palate. We’ll take some!

Crottin Affine – France

Cute rounded individual cheeses, with a nutty soft white crust from the cave-aging process. Beneath that is a yellow waxy layer and inside a white creamy cheese with a wonderful smell of a classic French camembert. This would be perfect with a soft fruity chutney and a glass of ice wine. Is this a good time to tell you that… it’s actually a Goats cheese – this is the one Jane!

11th June 201511th June 2015

Happy Birthday Hillside!

Hillside, Paul WIlliamson, beer, real ale, craft ale, venue, party, music, bar,

Our lovely friends up at Hillside Brewery are 1 year old!! And to prove it they threw a great party, “The Hillside Sausage & Ale Festival” in their spacious bar/barn/venue/dance hall – not quite sure what official name it has, but it accommodates all of the aforementioned.

The Sausage & Ale Festival was a great success and the party goers spilled out onto the sun drenched terrace on a fabulous Saturday in the Forest of Dean. Anzac; Legend; Pinnacle and Legless Cow were all available on draft. Their other beers were all available in bottles and the fully stocked bar catered for every other taste, including “fruit based drinks for the ladies” – Al Murray pub landlord on wine.

With live music from the Hillside Stage throughout the day, the event started with a real party atmosphere. First up on stage was The Six Foot Way – the raucous Irish folk band from Cinderford. We also had a solo set from the lovely Lydia Borg and a couple of sets from the Ukes uv Hazzard collective. Headliners were Vapor, with the fabulously voiced Onika Patterson smoothing over some classic reggae and soul tracks, making them her own.

Vapor last played on the Hillside Stage back in February when we all felt the chill wind of living atop May Hill. Since then, the Hillside crew have been busy installing amazing see through wind screens on the open doors, which eliminate the wind without cutting down the light. And the overhead heaters (which have always been there) now work fantastically that the wind has gone making the barn a great place for parties.

The sausage part of the deal came in the form of Cameron’s Butchers traditional and chilli sausages as hot dogs with chips – just what was needed for between-beers sustenance. A great mix of locals; real ale lovers; Paul’s friends and family and visitors alike – the visitors from London and Southampton were duly awarded the furthest travellers prize. All eight of them called in on spec and stayed all night!

All in all it was a great party and the Hillside field (superb views) was given over to camping for the party goers so no-one had to drive or taxi, if they didn’t want to. Camping is something that will be on offer at selected future events so follow Hillsides Facebook page or website for details.

Friday 25th September 2015 7pm to 10pm at Hillside Brewery, Holly Bush Farm, Ross Road, Longhope GL17 0NG

Friday 25^th September 2015 7pm to 10pm at Hillside Brewery, Holly Bush Farm, Ross Road, Longhope GL17 0NG