Category Archives: News
09 Apr |
Food Festivals Summer 2019 |
The weather is changing and the nights are getting lighter, which can only mean one thing…summer. And with summer comes festivals, in particular food festivals, and we have gathered some of the best to consider.
Music or Not?
The Big Feastival is taking place on Alex James’ Farm in the Cotswolds from Friday 23 August to Monday 26. It will welcome some of the world’s top chefs. They will demonstrate their expertise in cooking skills live on The NEFF Big Kitchen stage. Raymond Blanc and Tom Brown are just two of the names who will headline, together with a host of music acts including the Zutons, Elbow and the Fun Lovin Criminals. Look out for the Collaboration Kitchen. Here special edition dishes will be served up with all proceeds going to Charity Partner, Action Against Hunger.
The Food Rocks festival will take place on 7-8 September 2019 in Lyme Regis. This presents some of the best food, producers and suppliers that Dorset and the South West has to offer. The festival brings together top chefs, exhibitors, locals. The main stage will showcase a diverse mix of interactive cookery demonstrations, talks and tastings across the weekend. Highlights include the Glenarm Estate beef supper club and the crab and mackerel supper club
Venue-based Food Festivals
Smoked & Uncut at THE PIG near Bath on 15 June features a line-up of handpicked classic and contemporary artists, including Imelda May and the Kaiser Chiefs, home-made festi-food, local ales and cocktails. Family style feasts will feature heavily with the focus on alfresco dining under canvas. While Mark’s ‘Ruby Murray House’ which will be dishing up indulgent home-style Indian curry.
24 and 25 August sees The River Cottage Festival taking place at River Cottage HQ, Axminster with food, music, talks, master-classes and a host of children’s activities. Vegan, vegetarian and gluten free food will be available and Hugh Fearnley-Whittingstall himself will be in attendance.
Coming Together Locally in May
Moving across the border, the Caernarfon Food Festival is on May 11 2019. It promises to be “perfect for foodies to explore the food and drink producers from the local area.” The event will feature market stalls of food and drink, live cooking demonstrations and freshly cooked street food, celebrating local food and drink produce. There will also be live music from local bands, artists and choirs.
Also in May (18-19) is the Spring Tide Food Festival on Hive Beach near Bridport. This is a food festival jam-packed full of activities and things to eat and drink. The aim of the festival is to combine the network of artisan food and drink producers from Somerset, East Devon and Dorset to “welcome in the new season of food and ingredients in style, to celebrate the pleasure that can be had in the growing and cultivation, the production and cooking and consumption of tasty food and drink.”
Any Reason to Hold a Festival?
Finally, there must be a mention of the Cooper’s Hill Cheese Rolling on May 27, 2019 when a 4kg cheese is thrown off a terrifyingly steep hill chased by people in Brockworth, Gloucester. In theory, the aim of cheese-rolling is to be the first person to catch the wheel of cheese; but nowadays, the majority of people participate in the event to raise money for local charities and other good causes.
Lots of food festivals this summer in the South West of England and South Wales. So if you’re a catering business, think what food festival could you hold this summer to boost trade? Or where you might go as a mobile caterer?
Published Date: 9th April 2019
Category: Blog, Events, Local food, News
Tags: Events, mass catering, Pubs, Restaurant
02 Apr |
International Food and Drink Event Report |
17-20 March saw more than 27,000 visitors travelling to ExCeL London for The International Food & Drink Event (IFE) 2019. Over 1,350 drink and food brands were exhibited. Many new products showcased including healthy ketchup, meat-free burgers and charcoal infused beverages. Talking Trends and Tasting Trends were self explanatory sections of the show. The Hub provided a networking space for visitors and exhibitors and played host to the Festival of Food and Drink.
Brexit negotiations were on most people’s minds. There were plenty of discussions on the implications of Brexit; in particular, the import and export of food and drink produce. Key seminars from The Food and Drink Exporters Association and The Food and Drink Federation debated the core issues. Their key message to the sector is to focus on the need to protect the quality, diversity and range of food and beverages produced in the UK.
Improving Sustainability in Food and Drink
Sustainability was a theme high on the agenda. More than 50% of food and drink companies revealed that their biggest challenge regarding sustainability was the task of reducing their dependency on single-use plastic. The Campden BRI Conference focused on this theme with a debate on Sustainable Packaging: smart choices and shelf-life testing.
The environmental impact of the use of single use plastics in food and drink is a huge issue. Retailers and food manufacturers are committing to make the move to sustainable packaging wherever possible. But this needs to be done without compromising the safety and quality of food.
Speakers from many industries including academia and industry schemes talked on many topics. These included sustainable packaging options to maintain shelf life of foods; reframing the plastics debate: a use phase approach; the effect of shelf life extension on household waste; the case of packaged fresh foods; and the idea of packaging design for end of life.
One of the seminars explained how to make informed choices on plastics and waste. It increased understanding of waste management infrastructure and how the packaging supply chain can work together to increase packaging reuse or recycling. Experts from organisations such as Defra, WRAP, the Packaging Collective and the Soil Association, took part.
Dead Giveaway
As part of the sustainable theme, IFE partnered with City Harvest to redistribute food surplus from exhibitors at the end of the day. This resulted in the equivalent of five million meals delivered to 66 projects within London.
Soraya Gadelrab, Event Director, said: “As one of the biggest international food and drink events, IFE has to live up to high expectations and this year certainly delivered. The 2019 event was truly the best yet with boundary-pushing products being introduced to the market from a wide-range of innovative exhibitors; thought-provoking and insight-driven debates and presentations.”
IFE certainly gave us food for thought at AC Services.
Published Date: 2nd April 2019
Category: Blog, Catering Business, Events, News
Tags: Catering business, Show report
26 Mar |
South West Food and Drink News Round-up |
Sad news for all sweetie lovers as the demise of the Tootie Fruitie sweet was announced by Nestle. It will take its place alongside Spangles, Toffo and Cadbury Fry’s Five Centres as a defunct and sadly missed treat. But in other news, it’s been a good week for Wales . An additional £22 million has been promised to boost the Welsh food and drink industry.
The Minister for Environment, Energy and Rural Affairs, Lesley Griffiths announced that the new investment will span the sector “offering new support to realise business growth opportunities and ambitions and to propel innovation forward. It will directly support the foundation sector in Wales respond to the challenges and opportunities of Brexit.”
The Welsh food and drink sector has shown significant growth recently. The Food and Farming sector was worth £6.8 billion in 2018. Welsh food and drink exports were worth £539 million over the same timescale. This is up £10 million on the previous year.
Devon Delights
Moving away from Wales to the sunny Devon coast, a new vegan street food cafe is opening up in Teignmouth. Nourish Plant Based Cafe is being opened by Liz Perry. She will be bringing a selection of vegan street food as a cafe and takeaway that will serve pizzas, wraps, falafel and cakes. “Opening up my own cafe serving plant-based food is something I have always wanted to do,” Liz said. “So many people choose to be vegetarian or vegan now so I think there’s definitely a gap in the market for something like this in Teignmouth.
Another event to be held locally is Exeter’s huge food and drinks festival. This is heading back to the city in May with a new line-up of celebrity chefs including Mitch Tonks, Michael Caines, Gareth Howarth and Josh Eggleton. The food festival is to be held at Exeter Castle and Northernhay Gardens between 4 May and 6 May.
The event is supported by Visit Exeter and celebrates the start of the May season. Visitors will experience artisan produce, live music, chef demonstrations together with real ales and ciders. There will be two food and drink marquees and the Fresh at the Festival initiative will be launched, a new venture created to champion those who have been in business fewer than three years.
Go Vegan
Finally, if you are veggie or vegan, then Bristol is the place to be. The UK city was found to have the most Google searches related to the vegan movement than anywhere else in the entire world! Bristol came first, followed by Portland, Edinburgh, Vancouver and Seattle according to research from Chef’s Pencil. They used data from Google Trends to look up the number of vegan-related searches made in any language. Globally, Australia was found to be the most vegan country, with the UK coming a close second.
September 2018 saw the opening of the first fully plant-based restaurant in Bristol, Suncraft, and a vegan food market, House of Veg opened earlier this year. A spokesperson for Chef’s Pencil said “Bristol’s concentration of vegan-related searches on Google surpassed every other city in the world. There are lots of vegan restaurants, cafes, vegan hair and beauty salons and even an active Bristol vegan community.”
So catering businesses in AC Services Southern’s region seem to be right on trend this month with a range of vegan news.
Published Date: 26th March 2019
Category: Blog, Catering Business, Local food, News
Tags: monthly news
19 Mar |
Brexit for Catering Latest |
When we set our six month’s blog rolling schedule, we hoped to be in final preparations for March 29th. This week’s blog would be final guidance on what to expect. Instead we are none the wiser on Brexit. Or on government advice on Brexit for catering businesses in the event of a no-deal exit.
I doubt that anyone in the country was expecting a miracle or even a viable resolution to the Brexit issues following the Government’s many recent debates. British MPs have opted for a three-month delay in the process. Unfortunately, it’s not up to the British Government to dictate a delay. The 27 other EU countries need to be convinced that there is a good reason why the deadline should be extended and then need to agree that this is the right approach.
Division
Parliament is divided, as are the main political parties internally. The main concerns about a no-deal Brexit is damage to the economy and shortages or price increases in food and medicine, with other consequences thrown into the mix.
The Government was given until this week to agree a deal that will enable a breathing space until 30 June. But effectively, the only deal proposed is the same one that MPs rejected last week. The EU is getting frustrated. But Donald Tusk, the European Council president says he would urge the EU member countries “to be open to a long extension if the UK finds it necessary to rethink its Brexit strategy and build consensus around it”.
No Deal, No Kidding & No Government Advice
In late 2018, the Government published 106 technical notices to ensure that citizens and businesses are furnished with the information to prepare for Brexit. There are over 100 pages of guidance for businesses in general. The Government claims to have contacted more than 145,000 businesses currently trading with the EU, advising them to start getting ready for no-deal customs procedures. However, the bottom line is summed up by this statement: “we recommend businesses now also ensure they are prepared and enact their own no-deal plans.”
We have looked across the guidance published by the Departments of Business, Energy and Industrial Policy (BEIS), Digital Culture Media & Sport (DCMS) and Defra. The bad news is we can’t find anything that is prepared directly on Brexit for catering businesses. Food manufacturers or marketing standards for fresh fruit and veg are in Defra but not catering. Nor anything in DCMS which usually covers tourism. Or you might want to use the BEIS tool to select the papers it thinks are relevant to your business. Your answers might turn up something as the good news is that advice is being added.
Our Advice
So what does this mean for the catering industry? A main worry is of course, the trading logistics. This includes the cost of importing as well as the sourcing of ingredients from overseas. Will trade be affected? Will we be able to get the produce that we need at the price we want? Let’s face it, we have had two years to source alternatives in the event of a worst-case scenario and ingenuity may be the key. The food industry is constantly evolving with new variations and combinations of food emerging all the time.
If you are in the catering industry, check out locally grown and sourced ingredients. Contact bigger food manufacturers who have been quietly stockpiling key ingredients for the last few months. Experiment with different combinations.
And as for kitchen equipment, get everything checked over. AC Services are increasing their stock levels. But some spare parts will have to be ordered from abroad and they may take longer to arrive. They may not but are you willing to take the chance?
In the meantime, the headache they call Brexit rumbles on. When and if a deal is concluded satisfactory to all parties, we will keep you updated on the potential impacts of Brexit for catering businesses.
Published Date: 19th March 2019
Category: Blog, Catering Business, News
Tags: Brexit, Catering business
12 Mar |
Oxfordshire Food Service Suppliers |
Oxfordshire is seen as a county of spires and students. But behind the iconic university are many excellent Oxfordshire food service companies supplying clients far and wide.
Philip Dennis, is a family-owned regional wholesaler, with clients from the Midlands to the South West. Fresh meat and fish are readily available. The company is proud to support caterers and business owners of all types and sizes to achieve their highest ambitions.
The business has been active for over a century, supplying thousands of pubs, schools, restaurants and hotels. It has gained a reputation for quality and excellence, boasting state-of-the-art facilities. The company is well-known as dedicated fish and butchery specialists.
Sweet Trends
Philip Dennis also advises on new trends, such as the current interest in cakes and biscuits. “We’re going to continue to see a rise in complex or eye-catching cake designs as consumers want cakes that look as good as they taste. This feeds into the need for ‘Instagram worthy’ desserts that will help cafes, coffee shops and restaurants to entice people in,” reads the company blog.
Bidfood is another food service company dedicated to the customers’ requirements with an Oxfordshire base. Its business philosophy is summed up by “the food and drinks trends of 2019 represent not just how and what consumers are wanting to eat and drink, but the context in which they consider the production, purchase and consumption of food and drink products.” So they supply the customer with the right ingredients so that caterers can create the ideal menu.
Bidfood provides a range of vegan food such as Kara’s vegan brioche style bun that does not contain dairy. This complements the Heck vegan burgers which are plant based and free from soya, wheat and gluten.
Local Oxfordshire Food Sources
Witney’s Evenlode Foods Limited was founded in 2005 as a specialist food ingredients supplier. It particularly emphasises powder forms of vegetable oils and fats, emulsifiers, dairy ingredients and cocoa products. The company also makes bespoke blends and finished products based on those ingredientswe sell. According to a spokesperson, “our vegetable fat powders, non dairy creamers, toppings, foamers and nutritional oils are used in bakery, soups, sports nutrition, beverages and savoury mixes.”
Finally, there is Carterton’s Jolly Foods, delivering high quality foods to Oxfordshire and the Cotswolds. Locally-sourced meats, cheeses, fresh fish and deli items are all on offer from this “bespoke and friendly Oxfordshire company.”
Poultry, game, lamb, beef and pork are all locally farmed and complement the range of finest fish and frozen products. Jolly offers the finest branded beef as Windrush Meade. The free-range poultry offering is sourced from the Creedy Carver farm in Crediton, Devon. Jolly Foods also offer seasonal game. So from September grouse, partridge, venison, dice game meat and pigeons are available as well as snipe, mallard and woodcock.
From food service companies with depots to small local suppliers, Oxfordshire food has much to offer AC Services’ catering clients.
Published Date: 12th March 2019
Category: Blog, Catering Business, Local food, News
Tags: Catering business, Food producers
05 Mar |
To the Manor Born |
If you venture deep into the heart of Cheltenham, you will find a hidden gem in the form of the Manor By The Lake. This exquisite Victorian mansion is located within seven acres of award-winning gardens and is a visual delight.
Picture perfect for any kind of celebration from corporate away-days to lavish weddings, the Manor By The Lake has a few tricks up its sleeve. Behind the intricately carved oak panels, ornately painted ceilings and marble fireplaces lies a pulsating and busy kitchen.
Oven Ready
The kitchen is not only used constantly for the guests but also serves as a Cook Live demonstration venue for Rational as head chef Norbert Schon explains.
“We installed Rational ovens when the venue was converted five years ago as we had limited space. The building is also Grade II listed which brought with it restrictions on equipment usage. The ovens suited us perfectly in terms of providing an arena to produce our dishes. But once a month, Rational uses our venue as a Cook Live demo site.”
“80% of our core business is weddings, so on the days without events, we are able to accommodate the training staff and also learn more about the capabilities of the ovens ourselves,” he comments.
Because of the versatility of the Rational ovens, Norbert and his staff are able to offer total precision to guests. “Consistency is key,” continues Norbert. With upwards of 200 guests at a wedding, it is vital that all of the food choices arrive at the same time and at the correct temperature. The pre-programming function of the Rational ovens makes this possible every time.
Maintaining the Quality
The Manor retains AC Services (Southern) to monitor and maintain the equipment on a yearly contract. Sometimes, things go wrong such as a recent problem with a door. But as Norbert explains, AC Services solved the problem and a new part was ordered and delivered overnight. “Obviously things can go wrong in a busy kitchen but any problems are quickly and efficiently sorted.”
In the first year of opening, the Manor By The Lake covered 60 weddings ; last year for all events the total produced by the Rational ovens was 24,000 covers.
Norbert puts this down to the venue’s attraction as well as the ability of the kitchen to produce what the client wants. “We pride ourselves on delivering the client’s culinary requirements,” he continues. “The versatility of the Rational ovens allows us to cater for the current trends in diversity when it comes to food.”
Manor History Provides Venue
The Manor By The Lake began life as Arle Court, built between 1854-1858. In 1904 Arle Court and its contents went under the hammer in a two-day sale and was bought by a Herbert Unwin, a Yorkshire businessman. During the 1950s, Arle Court stood empty until it was purchased by Ealing Studios as headquarters and film location set.
In 2010, the Manor was put up for sale again and was purchased in 2013 by Tammy Madge and Michael Chittenden. They restored the Manor back to its former 1858 glory with enhanced facilities to create an exclusive use venue for weddings, special occasions and business functions. All of which makes it a truly picture perfect venue in which to serve high quality catering consistently.
Published Date: 5th March 2019
Category: Blog, Case Study, News, Rational
Tags: AC Services, Case Study, Catering business, Rational Ovens, Restaurant
26 Feb |
We’re Running Out of Chocolate |
Climate change is a phenomenon that the majority of us understand and sympathise with. There are numerous global organisations raising awareness about the environment, our carbon footprints, the decimation of the rainforests, the melting of the polar ice caps…and now we can add chocolate to the list. Yes, chocolate could very well become an endangered species by the year 2050.
This is a serious issue. For those who consume bar after bar of glorious milk, dark or white chocolate daily, it’s a very serious issue.
Chocolate is a global industry worth about $100 billion a year. The matter of a catastrophic shortage was raised last year. Headlines across the world foreboded the demise of chocolate production due to climate change and disease.
A report issued jointly by the University of California’s Innovative Genomics Institute and the Mars company highlighted the fear that cacao plants are “slated to disappear by as early as 2050 thanks to warmer temperatures and drier weather conditions.”
Global Warming
Currently, more than 50% of the global chocolate production comes from two West African countries, Ghana and the Ivory Coast. However, if global warming continues at the current rate, these regions will experience a 2.1ºC increase in temperature and ultimately result in a “considerable reduction in [suitable growing] area” for Ghana’s cocoa production and an “almost total elimination [of suitable growing area] in the Ivory Coast.”
Cacao is the food crop used to produce chocolate. 40-50 million people worldwide depend upon this plant for their livelihoods, according to the World Cocoa Foundation. Not to mention the billions who eat chocolate. However, as with all plant forms, the crops can be affected by diseases and atmospheric changes.
Scientists predict that climate change will significantly reduce the amount of land suitable for cultivating cacao in the coming decades. Though probably not to the point of extinction it could reduce the amount of cacao-producing land to an even narrower region. This in turn would speed up the risk of disease.
DNA Advances
Before you start stockpiling Cadbury’s crème eggs however (alongside the croissants, baguettes, sauerkraut and other European delicacies that allegedly will be hard to obtain post-Brexit), it is not all doom and gloom. The good news is that scientists are working hard to develop technologies to alter the DNA in cacao plants to become more resistant to both viral and fungal diseases. CRISPR is the same gene-editing technology associated with creating designer babies, eradicating diseases, and resurrecting the woolly mammoth.
Just as with the banana crisis we covered last year, scientists are assuring people that a solution will be found. As early as 2008, Mars launched the Cacao Genome Project. This is an effort to publicly release the sequence of the cacao gene so breeders could “begin identifying traits of climate change adaptability, enhanced yield, and efficiency in water and nutrient use.”
And when it comes to global warming, West Africa is not the only suitable region on the planet. Indeed, cacao plants are being grown in Australia. Globally, everyone can do their bit to help with climate control, however small. Whatever else happens, we cannot allow chocolate to become extinct. Ever.
Published Date: 26th February 2019
Category: Blog, Catering Business, News
Tags: Food producers
19 Feb |
The Source Show 2019 Report |
Why bother attending other shows when the Source Show 2019 offered “everything a food or hospitality business could want” all in one place! The show was held at the Westpoint venue in Exeter from 6 to 7 February. As the South West’s largest show of its kind, it has expanded by 35% over the past two years.
Source Show 2019 offered a range of products and services, from produce to furniture and innovative equipment as well as this year’s kitchen design trends and the most advanced business services. Visitors and exhibitors flocked to the show, not only from the South West, but from other parts of the UK and internationally.
The Source Show 2019 gave visitors the opportunity to discover quality local products with fascinating provenance stories and to meet passionate producers and knowledgeable suppliers face-to-face. This year was no disappointment with a spread of comparative tastings, networking opportunities and inspirational experiences; and a fair few new faces on the exhibition market.
Rising stars
The Newcomers’ area showcased new companies from the South West that have never exhibited at a trade show before. Exmoor Distillery is a small family run distillery located in the Somerset countryside. Here all products are distilled, bottled, labelled and distributed including the premium quality Northmoor Gin first launched in July 2018.
Just Desserts is an independent rural business delivering artisan cakes and slices to cafes, delicatessens, farm shops and outdoor caterers throughout Somerset and Devon. It uses organic flours, free range eggs and locally sourced ingredients.
The Wholesome Baker produces luxury, light and tasty pastries from a Master Baker with 35 years experience. There is the option of ready baked or ready to bake with all products freshly frozen to encapsulate the flavours. New for 2019 are gluten, sugar free and vegan product options.
Demonstration Kitchen
Recipes for success were served up in the Demo Kitchen with advice, inspiration and culinary innovation on display. Students mingled with experts to create some mouth-watering menus. These included Cornish hake, celeriac and apple with a Somerset cider sauce from Sophie Kennard, South West Student/Apprentice Chef of the Year at Devon & Exeter College and The Swan, Bampton.
Overall South West Chef of the Year and South West Professional Chef of the Year, Tim Kendall countered this with a dish of duck with blackberry, celeriac and endive and John Dory, Jerusalem artichoke, jasmine and sorrel. There were also multiple talks, demonstrations and tastings of the nation’s favourite tipple, gin, as well as a pasty crimping competition and a butchery masterclass.
Next year’s show is already scheduled for 6-7 Feb 2020 and if this year is anything to go by, it will be a roaring success and bigger and better than ever before. For details on exhibiting and visiting, visit the Source Show website.
Published Date: 19th February 2019
Category: Blog, Catering Business, Events, News
Tags: Food producers, Show report
12 Feb |
Pub19 Show Report |
Here are some interesting facts that you may not know about the Great British pub industry. Not only are there 49,500 pubs in the UK but beer and pubs contribute £22bn to the UK’s GDP. They generate £13bn in tax revenue with the sector supporting around 900,000 jobs. At any given time, 0.7% of the world is drunk which makes 50 million people drunk right now!
Last week, Olympia played host to PUB19, the only dedicated show for the UK pub industry. With 200 exhibitors and a host of seminars, PUB19 offered an important opportunity to keep up-to-date with the latest trends, share ideas, network and gain inspiration. First launched in 2015 to celebrate the UK pub industry’s innovations, products, trends, services and people; PUB brings together key trade associations, decision makers, business leaders, entrepreneurs, pub owners and pub companies.
Pub19 Talks and Workshops
This year was a huge success, with great attention paid to the talks and workshops. These ranged from improving the pub experience, using social media and offering the latest in pub food trends. One talk that proved popular was entitled Profit is in the Kitchen held in the PUB Trends Bar, in partnership with Fever-Tree. It focused on making sure the kitchen is as profitable and efficient as possible to make food enticing, appetising and current.
Another insightful talk came from Tim Martin, veteran pub landlord and founder and chairman of Britain’s largest pub chain, J D Wetherspoon. Growth in the Face of Adversity shared his views on the recipe for success, deserting social media and the impact of Brexit. With uncertainty ahead, he motioned the changes that must be met whatever the outcome of the move.
The Taste Table was particularly popular. Tastings emerged as the most popular consumer experience for pub-goers according to the 2019 PUB Trends Survey. The hands-on sessions were aimed at those looking for advice, training and inspiration around great food and drink.
The sessions were targeted at keeping visitors up-to-date with the latest trends. They included tastings of alcohol free spirits, or distilled botanicals. This is one of the fastest growing segment of the entire drinks industry; with the value of alcohol free spirits sold in the UK growing from £17.5 million to £25.9 million in the year to June 2018. However, there was probably more attendance at the gin tasting event!
More Useful Facts
To end, here are a few more facts to digest: around 13 million tourists visit pubs every year. 82% of the beer sold in the UK is made in the UK. 20 million pints of beer are enjoyed every day brewed from the 1113 breweries operating in Britain. And my particular favourite: there is a cloud of alcohol in outer space which is enough to make four trillion-trillion drinks. Let it rain.
PUB20 is already in place for next February. So be sure you book the days to visit or exhibit well in advance.
Published Date: 12th February 2019
Category: Blog, Catering Business, News
Tags: Pubs, Show report
05 Feb |
Gloucestershire Food Producers |
Gloucestershire lies close to the Welsh border with the River Severn flowing through it and the Cotswolds to the east and the Forest of Dean to the southwest. Food production from this county has always been prolific, from lamb and pork to elvers and eels to cheese and pickles. Today, the food industry in the county is thriving and varied.
The award-winning Severn & Wye Smokery is one of the finest fish markets in the country. It sells a whole host of seasonal British and international fish as well as shellfish and the smokery’s own smoked haddock and kippers. After a three-year renovation project, Severn & Wye Smokery opened The Barn in October 2017. The former derelict outbuildings have been transformed into a foodie destination. This now encompasses a restaurant, bar, fish market, deli, gift shop and café.
Initially starting with smoked wild salmon and smoked eel from the rivers Severn and Wye, the business has grown to produce a full range of smoked fish products. So popular is the product range that the company sends weekly shipments to Italy, Germany, Greece, Dubai, Bahrain and France. The production techniques and smoking processes are still very traditional with grading, filleting, curing and cutting still mostly done by hand.
Truffle Delicacies
If you are looking for something a bit more exotic, TruffleHunter is the UK’s leading supplier of fresh truffles and truffle products. Located in the Cotswolds, the company produces truffle oils, minced truffles, truffle salt, truffle honey, truffle mustard and truffle mayonnaise. It sources truffles from the finest truffle regions across Europe, as well as from Somerset and Wiltshire.
Trufflehunter began in the UK in 2010 and today supplies restaurants throughout the UK and much further afield. The main markets are the UK, Germany, USA, Japan, Singapore and India. All truffle products are produced in small handmade batches in the Cotswold factory.
Mustard Through the Ages
An artisan product that was featured in Shakespeare’s Henry IV, is Tewkesbury mustard. The Tewkesbury Mustard Company is now the only true producer continuing a tradition that dates back to the 16th century. The product range is hand-made in a small kitchen in Tewkesbury. Legend has it that Tewkesbury Mustard Balls covered in gold leaf were presented to Henry VIII when he visited Tewkesbury in 1535.
Renowned for their excellence since medieval times, these balls were sent all over the country. The ingredients are simply local grown mustard seed, mixed with an infusion of horseradish. This is steeped in water, milk, cider or cider vinegar until it was workable. Now, Tewkesbury mustard is still as popular as ever.
Porridge Specialist
Specialising in porridge and couscous, Wolfys is the brainchild of Kitchen Garden Foods, traditional preserve makers. It was launched in the summer of 2013 after a challenge to find a hot, filling and tasty snack for a festival caterer. Each pot of Wolfys has another little pot hidden under the lid. This is jam, marmalade or honey in the porridge and chutney or relish in the couscous. Everything is made by hand in Stroud. Everything is vegetarian and the couscous is vegan.
Gloucestershire food producers prove that in our region there is a wealth of local suppliers of all types of food. And those producers also supply internationally such is their quality.
Published Date: 5th February 2019
Category: Blog, Local food, News
Tags: Catering business, Food producers