Tag Archives: Food producers
The Queen’s Platinum Jubilee weekend is fast approaching to celebrate her 70 years of service to the country and Commonwealth.
She has served longer as the British monarch than Queen Victoria, who managed almost 64 years. And in case it comes up in a quiz, she needs to go beyond 72 years and 110 days to beat Louis XIV of France for the ultimate record as longest serving monarch.
Any way you look at it, it’s an impressive feat of service in the many senses of the word.
Four Day Weekend
The official Platinum Jubilee celebrations take place over the 4-day weekend from Thursday 2nd to Sunday 5th June:
- 2nd June Trooping the Colour from 9-12.30, followed by the official fly past at 1pm
- 2nd June lighting of the beacons across the country at 9.45pm
- 3rd June Service of Thanksgiving at St Pauls
- 4th June Queen to go racing for the Epsom Derby
- 4th June Platinum Party at the Palace broadcast by the BBC
- 5th June Platinum Pageant Procession with a carnival atmosphere at Buckingham Palace
- 5th June official Big Jubilee lunch
In all a good mixture of celebration, fun and traditions, old and new. Trooping the Colour always happens on the Queen’s birthday weekend, but has been moved to a June spot to coincide with the weekend. Beacons have always been lit on the Queen’s Jubilees in what seems to be increasing numbers of sites. While the Queen’s favourite hobby gets a look-in at the Derby, because life cannot always be about work perhaps?
Parties, processions and lunches always provide opportunities for catering businesses of all kinds. So, the question for all is what could you do for this weekend with your catering business? If, for example, it’s hospital catering, how could you mark the key days for staff and patients unable to join the main festivities? If you’re a sports bar is there a link to the Derby to be made? And for all what links could be made to national or local events?
It’s not too late to plan so that food, drink and staff are all available in this opportunity to celebrate and create memories. Start by checking out the many planned events on the official government website. This is a listing of events already planned by geographic area, so there may be an easy link to something already happening. A pre-beacon lighting drinks/meal or watching the beacons in comfort? Even better there is the opportunity to submit your own event to help publicise it more widely as well as telling your local media.
The Big Jubilee Lunch has its own website for more ideas. The key here is that lunches can and will take place on any of the 4 days, not just the Sunday. It’s all about pulling local communities together to celebrate in whatever format that works. This could be a single venue lunch or getting together with others for a multi-stop tasting menu. Or working with local groups to help their fundraising and awareness on one of the days.
Above all the Platinum Jubilee is the opportunity to celebrate service and those who have managed to overcome the challenges that life has thrown at them along the way.
The Office for National Statistics confirmed last year what British beer drinkers have been complaining about for the past decade. Over the last ten years, the price of a pint has risen by more than 30%.
In May 2009, you could buy a pint for £2.81 and as of March 2019, the price was £3.67 on average. However, this varies from city to city: a beer in London was more than double in 2019 (55%) of the price of a beer further north.
A survey by St Austell Brewery’s Proper Job IPA also revealed that the perfect pint should:
- have a head of 9mm,
- be served in a ‘proper’ pint glass preferably at 5.30pm on a Saturday,
- with a partner or best mate in a beer garden accompanied by a bag of crisps and
- a singular lack of mobile phones!
However, this may all be academic in light of various issues encircling the brewing industry. The first is climate change: over the past few months globally we have seen severe drought, rising temperatures and epic floods. All have a substantial effect on barley yields worldwide impacting the supply used to make beer. They also affect all the other key ingredients.
Don’t think you’re safe if you drink wine…combining long-term records with global data, researchers have suggested that if temperatures rise by 2°C, the regions suitable for growing wine grapes could shrink by as much as 56%. Stoke that up by a further 2°C and 85% of those regions would no longer be able to produce good wine.
In addition, there has been an ongoing constant battle with the tax burdens facing the pub industry. UK Hospitality chief executive, Kate Nicholls spoke about the issue of rising prices overall across the trade. She commented “costs continue to increase for businesses. So it is no wonder that the average price of a pint continues to climb. Even with the scrapping of the beer duty escalator, many businesses have no choice but to pass costs on to customers.”
Rise of Independents Affects Style
Also affecting British beer consumption is consumers shifting from mass-produced, low flavoured lagers from well-known, well-established beer companies to quality independent beers from craft brewers. A recent report points out a considerable growth of the no- and low-abv category. This registered a massive 381% sales increase compared to its market share only two years ago.
Traditional British beer styles such as mild, bitter and golden ale are experiencing challenges with overall production dropping from 14% in 2016 to 5% in 2019 and the percentage of featured producers brewing these styles decreasing accordingly, from 44% in 2016 to 31% in 2019.
Finally, the drinks trade has warned that the UK government’s announcement this week to deny visas to low-skilled workers is set to cause a massive challenge to the UK’s pub, bar and restaurant sector.
Emma McClarkin, chief executive of the British Beer & Pub Association, said the points-based immigration system would present significant challenges for the pub sector. She commented “many pubs rely on workers from overseas. So it is hard to see how they will cope with such fundamental changes coming into effect in just ten months. Pubs will especially struggle with the costs and complexities of becoming a sponsoring employer in order to take on staff from outside the UK.”
With the ongoing debates on climate change and with plant-based foods on the increase in terms of both popularity and availability; the meat industry is being vocal in explaining the “vital importance of livestock farming” to the South West region.
At a recent seminar, stakeholders heard from a panel of industry experts and farmers. They educated visitors on a sector often unfairly blamed for its contribution to global warming.
The seminar focused on long-standing reports that livestock farming involved a choice between food production and caring for the environment. This has long been a contested issue. As Jonathan Foot, head of environment at the Agriculture and Horticulture Development Board (AHDB) pointed out, producing one kilo of beef takes a fraction of the water used to produce two pairs of jeans. He also highlighted the high nutritional value of meat.
NFU president Minette Batters said: “UK farming has some of the highest standards in the world both in terms of animal welfare and the environment…we need to encourage a return to whole foods.” The seminar also advocated the benefits of livestock resources to improve the quality of soil. This is becoming degraded but good soil equates to better crops. Livestock is also a source of natural fibres which will become more important in the move away from plastics.
Farmers in Wales are also having their say. This follows a statement by the UK Government’s Committee on Climate Change hinting at the need for taxes on meat and dairy products to curb consumption by a fifth. There is also the suggestion of increasing UK tree cover from 13% to at least 17% by 2050.
According to the Farmers Union of Wales; even if all UK food production ceased overnight, the carbon emissions of the country would fall by just 10%. Farmers believe that introducing such measures will simply increase Britain’s reliance on food imported from countries with greater carbon footprints. This clearly defeats the object.
FUW president Glyn Roberts commented: “as acknowledged by the Committee, switching away from UK red meat would increase the nation’s carbon footprint because we have some of the lowest greenhouse gas emissions of meat reared anywhere in the world.” In addition, farmers in the uplands of Wales argue that on windswept thin soils; only livestock rearing is suitable as crop production is impractical.
Moreover, the union stressed that plant-based foods aren’t necessarily more environmentally friendly. All manufactured food, it argues is very dependent on agricultural systems and available natural resources; as well as transportation and how far the product has travelled.
Give Us Your Food
Meanwhile, down in Devon, ‘imaginative’ stallholders and food sellers are being sought for the 2020 festival in Exmouth in May. The four-day event is the largest free festival in the South West and now in its 24th year.
An Exmouth Festival spokesperson said: “We’re looking for imaginative and customer-focused local food sellers, offering a wide variety of tasty choices for our hungry festival-goers to cater for their different tastes and diets”. Time to get your applications in!
There is a school of thought that advocates eating seasonal produce , this is an interesting dietary and ecological idea. As it reconnects us with food and the land and alerts us to the reality that different crops such as pumpkins, are produced at different times of the year.
It also cuts down on the carbon footprint of importing and transportation. So for us in the UK, this represents a viable option.
We live in a temperate climate but with the assistance of technology; we can grow many exotic crops in the UK which would otherwise perish in the climate.
It’s easy to follow this in summer as we can feast on a wide range of fruits and vegetables. We can literally eat the rainbow with a broad spectrum of colourful fruit and vegetables as possible. Think strawberries, tomatoes, radishes, blueberries, summer leafy salads; but as we enter autumn, much of the more delicate foodstuffs start to disappear. This is when the roots come into their own, with carrots, beetroot, potatoes, swede and parsnips; as well as the leafy brassicas such as Brussels sprouts, cabbage, cauliflower and kale.
Going Back to Our Roots
And that brings us to pumpkins! It’s very nearly pumpkin time and luckily for those planning to spend hours of frustration carving a hideous and unrecognisable face out of a solid block of fruit for Halloween, the fruit is now well and truly in season!
Although the UK doesn’t have as much history with pumpkins as in the Americas, where pumpkins actually originated over 9,000 years ago, there is no doubt about the value of the fruit. In fact, worldwide, the production of pumpkins exceeds 27 million tonnes, with China and India the main producers.
Pumpkins are part of the squash family. When cooked, the whole pumpkin is edible from the skin to the pulp and seeds. The nutritional value is undisputed; a great source of potassium and beta-carotene, and containing minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.
Another root vegetable that has accelerated in UK popularity in recent years is the sweet potato. This is also about to come into season. With a creamy texture and sweet-spicy flavour, this food has become the norm on menus to replace the humble chip. And its nutritional value is also high, as it is rich in fibre, vitamins A, C and B6, and an excellent source of carbohydrates. There are two varieties and the orange-fleshed one is also rich in beta-carotene.
Other fruits and vegetables reaching their peak in autumn include apples, aubergines, broccoli, Brussels sprouts, cranberries, dates, figs, turnips and marrow.
Pronounce It Keen-wah
October is harvest time for quinoa! Quinoa is fast becoming a staple food among vegans and vegetarians for its incredible health benefits. This is a bead-shaped grain with a slightly bitter flavour and firm texture, and unlike wheat or rice, quinoa is a complete protein.
It contains all nine of the essential amino acids and has been recognised by the United Nations as a supercrop for its health benefits from dietary fibre, phosphorus, magnesium and iron. It is also gluten-free. Initially grown in the Andes in South America, it was known for thousands of years as the ‘mother grain’. High in anti-inflammatory phytonutrients, it is potentially beneficial for human health in the prevention and treatment of disease.
All of the above-mentioned foods are now grown successfully in the UK. Once considered exotic and relatively rare, they are now acceptable commonplace foods. At the risk of mentioning the B word, who knows how self sufficient we will need to be in future? The rewards of a seasonal food supply are exciting, especially with the contemporary emphasis on health and environmental benefits. After all, variety is the spice of life!
There’s been constant activity in the global media over the past few years regarding climate change and the effect that it is having on the food we eat. We may be in danger of losing some of the food we are familiar with; due predominantly to the changes that are taking place in our climate.
This year, the British brassica has been affected by unusually heavy summer rains bringing flooding to the UK’s main growing region for cauliflowers, Lincolnshire. Elsewhere, the record-breaking heat-wave wilted fields of cauliflowers across the whole of Europe. This left a shortage in not only cauliflowers, but also cabbages, broccoli and Brussels sprouts.
America’s organic apples, mostly grown in Washington State, are also in trouble. As is coffee, with at least three-fifths of current coffee species facing extinction, according to a recent study. More worryingly is the decline in wheat crops, a staple global food which is sensitive to temperature changes. Places like India could see a reduction in wheat harvests of between 6% and 23% by 2050.
Even the humble sushi roll is under threat. Japanese farmers are blaming warmer, cleaner seas for a decline in nori seaweed production. The nori production fell to its lowest level in 2018 since 1972, pushing up prices and decimating supply.
The 2019 maple syrup harvest has also been affected. According to The New York Times, 2012 saw production of maple falling by 12.5% overall due to an unusually warm spring. This impacts negatively on syrup production because the process depends on specific temperature conditions.
More recently, in 2018, production of maple syrup fell by 21.7% throughout Canada. The culprit was Canada’s warm weather during the winter with later than normal snow. Sugar content is determined by the previous year’s carbohydrate stores with sap flow depending on the freeze-thaw cycle.
The Federation of Quebec Maple Syrup Producers has even had to tap into its strategic reserves this year to avoid any shortages or price spikes for maple syrup. Quebec has put in place additional harvest areas to meet with high demands, and they are now being used widely.
From High to Low
In Vermont in America, sugar maple harvest has witnessed a renaissance in the 21st century following decades of decline. The revival comes as many Americans are turning their backs on refined sugars for natural products such as maple syrup, agaves and honey. Production of maple is now one of Vermont’s pre-eminent industries. In 2018, the value of Vermont’s maple syrup production exceeded $54.3M. This accounted for 38% of the maple syrup produced nationwide.
Producers are doing what they can to avoid any shortages; such as collecting the sap later in the season and introducing technological advancements. These cut down on traditional collection using buckets and replace it with miles of vacuum pump-operated tubing.
As Keith Thompson of the Vermont Department of Forests, Parks and Recreation says: “It’s not just about keeping the individual trees healthy, it’s about keeping the entire forest healthy.”
The maple syrup industry is currently keeping abreast of the problem. It’s initiating solutions to combat the inevitable changes in climate. It urges other industries to follow suit in order for our favourite foods to remain available. At AC Services, we thoroughly commend that approach.
With chaos in the world of politics, rain toppling World Championship cyclists in Yorkshire and Japan upsetting Ireland rugby; it is good to have sensible regional food news for catering business in South West England and South Wales.
Wales has received a pat on the back from new Environment Secretary Theresa Villiers who recently toured South Wales. She discussed opportunities for Welsh agriculture as the UK leaves the EU with key representatives of the farming, food and drink industries. This visit coincided with the publication of the latest export figures for Wales. They indicate that £231.5m of produce has already been exported in 2019. This includes a 14% increase in Welsh meat compared to the same period last year.
Elsewhere, food and drink from West Dorset has been recognised for its excellence. The Taste of the West Awards celebrates the best products and establishments in the region. Finalists included Bridport-based Bayside Bakery for its salted caramel brownies and Cedrics at the White Swan in Misterton for its beekeepers orange and honey marmalade cake.
Curious Pig beech-smoked dry cure back bacon by the Curious Food Company made the finals; as did the Devon-based Salcombe Brewery, which won the best drinks category for its Island Street Porter. While West Bay’s Baboo Gelato was in the finals of the Producer of the Year category.
Also in the South West, Bristol-based Swoon is celebrating being awarded supreme champion of the Great Taste Awards. Great Taste, organised by the Guild of Fine Food, is the acknowledged benchmark for fine food and drink. It’s considered the Oscars of the food world. The gelateria serves a huge range of exceptional desserts including Neapolitan coffee, pistachio and hazelnut gelatos and its chocolate sorbetto.
Swoon’s nocciola gelato won over the judges, made from hazelnuts from a small property in Piemonte, a region of Italy. John Farrand, Managing Director of the Guild of Fine Food, said: “Simplicity has won the day at Great Taste again this year, rising to the top in a field packed with new concepts, innovative flavour combinations and products from every corner of the world”.
In North Wales, a micro-brewery with a range of vegan beers has also bagged one of the Great Taste Oscars. Dovecote Brewery in Denbigh produces exclusively vegan-friendly beers. These include Dove Down Under, a 4.8 per cent strength ale made with New Zealand hops. All Dovecote’s ten regular beers are vegan as are the 16 seasonal specials brewed. The brewing process adheres to the 503-year-old German Purity Laws, which insist that beer can only be brewed from barley, hops, water and yeast.
Finally, if you are looking for somewhere to go at the end of summer, try the Orchard Street Food & Craft Market taking place on Saturday 5 October and Sunday 6 October at Gloucester Quays. It features stalls and live music for all of the family by bringing the finest local food, drink, art design, vintage and modern craft all local to the South West.
AC Services Southern is always happy to share good news about food and catering companies in the region we serve. Look out for our next regional food news round-up for fresh ideas and successes.
The Speciality & Fine Food Fair celebrated a landmark birthday last week and the show provided a special 20th anniversary edition at Olympia, London. The event held between 1 and 3 September attracted over 10,000 visitors, food producers, exhibitors, speakers and VIPs.
The Fair has always had an excellent reputation as an environment to reach out and make connections with existing or potential new partners and customers. As a result, The Speciality & Fine Food Fair is eagerly anticipated by those involved in artisan and speciality produce. These include independent retailers, chefs, delicatessens, hoteliers, importers, restaurateurs, distributors and wholesalers. Each are given the unique opportunity to source, network and get up to date with the latest trends.
2019 saw nine Welsh artisan food and drink companies exhibiting under the Food & Drink Wales banner. The country has a long established status at the show for innovation and this year was no different. Halen Môn, the Anglesey Sea Salt Company launched DIY Brine kits for Christmas poultry. While Daioni Organic showcased its coffee range with 100% Fairtrade single-origin organic Arabica coffee beans from Mexico.
South Caernarfon Creameries featured its new handcrafted range of cheeses. These include Dragon Cavern Aged Cheddar with Penderyn Whiskey and Dragon Welsh Slate Cavern Aged Cheddar. The Parsnipship showcased its full range of vegetarian and vegan produce such as Glamorgan Crumble, stilton and spinach potato cake and tandoori mash-up.
The Welsh Government supported the nine companies to attend Speciality & Fine Food Fair in the dedicated Cymru/Wales Pavilion.
Seminars and Features
Elsewhere at the Fair, the Food for Thought speaker programme featured successful entrepreneurs and industry experts. Their topics covered sustainability, the reduction of food waste, customisation, plant-based food, fermentation and Made in Great Britain.
The Savour the Flavour live demonstration kitchen created dishes inspired by products from the show. The Fair’s portfolio director, Soraya Gadelrab commented: “Kitchens are so vibrant. It’s all about the taste and visual appeal of dishes so we’re delighted to translate this directly at the fair through the live demo kitchen…the Food for Thought programme offers an unrivalled insight into the latest trends set to influence menus, from fine to casual dining”.
In recognition of the expanding success of the booming drinks market, the Drinks Cabinet returned for its second year. This features luxury small and large batch spirits, beers, ales, wines and ciders, as well as the burgeoning low- and no-mixers and soft drinks sectors.
The Discovery Zone enabled visitors to find innovative brands created in the past three years. It included everything from antipasti to oils, seasonings, cheese and charcuterie, dairy and dairy alternatives and fish and seafood.
The Shop of the Year competition had a stand. It offers small independent retailers the opportunity to shine, with five main categories, namely delicatessen and grocer; specialist cheese shop; farmer owned farm shop; food hall; and specialist food or drink shop. There is also a Newcomer Award. Entries close on September 20th. So if you missed the Fair, there’s still time to enter the Awards to celebrate your success and generate more interest.
The summer is coming to an end and although we’ve had a blistering Bank Holiday, thoughts will soon be turning to the next major event in our calendar, the Big C. There’s even a Christmas tree up in my local heralding the start of the party season. Too soon, far too soon!
Meanwhile, the food industry is as busy as ever and more Bristol food producers are springing up offering alternative and sustainable produce. Farm Wilder is an excellent example of producers taking sustainability to another level. The company was set up in January 2019 in Bristol. It selects and labels the highest quality produce from the most wildlife-friendly farms. The rapid decline of the wildlife in the UK led the company to source the best produce from SW farms. It supports “farmers’ restoration of biodiversity and sequestration of carbon back into the soil.”
What’s in a Name?
The farmers producing Fritillary butterfly beef help protect Marsh Fritillary butterflies in Devon. These cattle are slower growing than modern breeds, but produce the tastiest and healthiest meat. Farmers producing Cuckoo beef help Devon’s cuckoos in Devon with native hardy cattle thriving on the meadows and moors.
Cuckoo lamb is also available, with the same aim as the beef. Grazing native sheep like Scottish Blackface, Welsh Black Mountain and Dorsets, maintain the habitat needed by cuckoos to thrive. All of the animals are pasture-fed feeding on a natural diet of pasture and forage such as hay in winter. They are less likely to suffer from disease and require little veterinary attention or antibiotics.
Bristol Community Producers
Once upon a time, Elm Tree Farm was used as an occupational therapy resource hospital farm. It now offers adults with learning disabilities and autism gain work skills such as animal husbandry, market garden, nursery or woodwork. With around four acres of growing land, including several polytunnels and an orchard; the farm produces fruit, vegetables, chickens and other livestock using native breeds. As the behaviour of the animals suits the landscape and the quality of the meat is higher. The meat is all slaughtered and butchered locally, then kept frozen and sold from the on-site farm shop.
Edible Futures was set up as a Community Interest Company, seven years ago. With almost 1.5 acres here and two 90ft polytunnels, fruit, herbs and vegetables are grown. The company sells around 50% of their produce directly to local restaurants. The rest is sold through a Community Supported Agriculture model called Salad Drop, where members get a small, medium or large share of salad once a week, delivered to one of three drop off points around Bristol.
Finally, if you are ever in need of goat, then Troopers Hill in East Bristol offers Street Group. This is a group of people who keep goats in the city. As well as female milking goats, the group have also raised male offspring; initially using them to clear overgrown allotments, then buying castrated males goats for conservation grazing on overgrown land to restore important habitat for wildlife. The male goats are then sold for meat.
Bristol food producers consistently offer variety and the new. Ideal for the catering businesses that AC Services Southern serves locally.
In a week that saw the highest temperatures ever recorded in July not only in the UK but in other parts of Europe, talk has turned to peanuts and other crops that might be at risk.
Global peanuts consumption has grown at the rate of 2.53% and expected to grow further during 2019-2024. China and India are the largest consumer and exporters of peanuts in the world, accounting for more than 36% of the global consumption.
But according to reports, peanuts might be extinct by 2030. The reason is that peanuts are considered “fairly fussy plants”, and need five months of consistent warm weather, along with 20 to 40 inches of rain. If there is not enough rain, the pods won’t germinate. If there is too much rain, the plants will wilt making the peanuts inedible. We know from America’s peanut production that droughts and heat waves can destroy entire peanut crops. With the weather getting record-breakingly warmer, this is a worry.
Last week, Belgium, Germany and the Netherlands recorded their highest ever temperatures. Several cities in France broke previous temperature records with Bordeaux and Paris exceeding 40 degrees. Here’s the science: the latest heatwave has been caused by an omega block which is a high-pressure pattern that blocks and diverts the jet stream, allowing a mass of hot air to flow up from northern Africa and the Iberian peninsula.
All of this climate change is putting crops at risk in harvest yields worldwide. It’s not just the heat however, crops are affected by unusually cold nights, weeks with no rainfall and storm-driven precipitation. All of which account for up to 49% of yield losses for maize, rice, spring wheat and soy beans.
Extensive studies have been carried out in Europe, the US and Africa to measure the cost to the grains, pulses and tubers that feed 7.7 billion people. These now have the aim of isolating the factors within climate change that might affect harvests.
Researchers have found that the maize yield in Africa is in a dire situation. Africa’s share of global maize production is not large, but the largest part of that production goes to human consumption. When compared to just 3% in North America, it is clear why maize is critical here for food security. Consider also that in the UK and Europe, maize is a key foodstock for cows, milk and beef and so indirectly human consumption.
Crops at Risk
The climate is crucial to most growth with food items such as avocados and chickpeas needing an awful lot of water to be produced. 72 gallons in fact to make just one pound of avocados. More than 80% of America’s avocados are grown in California, where there’s a drought. Similarly, chickpeas need almost the same amount of water. Global production of these legumes has gone down 40-50% due to worldwide droughts.
And what about coffee? The unimaginable could happen. Most coffee comes from Arabica beans, which grow best between 64 F and 70 F. If the temperature rises above that, the plants ripen too quickly, which affects the quality of the yield.
The bottom line is that climate change is happening and will affect the food we grow and eat. The extremes of British weather over the last week emphasises our vulnerability and allows us to reflect.
A fun quiz to start this week triggered by the question what’s in season now. The answer is at the bottom of the page.
- Who represented Ireland more than once at the Eurovision Song Contest in the 1980s?
- What bird does anserine refer to?
- Which actor had the starring role in Walker, Texas Ranger?
- Finally, what one word links these answers? Read on for clues!
Now, what’s in season currently? It’s a good time for asparagus, basil and beetroot which are reaching their prime in terms of ripeness and taste. Carrots and courgettes are at their best over the next two months and we are beginning to see blackberries and blackcurrants ripen.
Artichokes and cherries are coming along nicely as are broad beans and broccoli, not to mention the seasonal favourites of redcurrants and raspberries.
One berry that may not be very well known is the tayberry which should be ready for picking by the end of July. Similar to the loganberry, the tayberry is a cross between a blackberry and a red raspberry.
Cone-shaped, it has a strong aromatic flavour and is named after Scotland’s Tay River. If you want to know what one tastes like, try Waterhouse Fayre who produces an amazing array of jams from hybrids such as tayberries, tummelberries and boysenberries. The berries are either grown on site or sourced from local growers in the South West.
Have you heard of samphire? There are two types of this sea vegetable – marsh and rock – but only marsh samphire is widely available. Marsh samphire has vibrant green stalks, similar to baby asparagus, with a distinctively crisp and salty taste. It can be used raw in salad, though it tends to be very salty so it is more often boiled or steamed for a few minutes.
But the good news is that it is now ready for consumption! Head over to Devon and visit Riverford if you want to buy samphire that has been grown in an organically certified Devon field that was flooded by the sea.
Finally, it’s what you’ve been waiting for: the great British marrow is almost ripe! Marrows are commonly cultivated in the British Isles but it is the marrow growing competitions that send people into a frenzy. The British record is held by a marrow that weighed 171lbs. By the way, the courgette is actually just an immature marrow. If you head to Dorset, you can find all sorts of vegetables, maybe not of record-breaking dimensions, at Wessex Plants (1988) Ltd, a family business supplying professional growers, mainly in the South West of the UK. The present range of plants includes cabbage, cauliflower, calabrese, sprouts, leeks, onions and purple sprouting broccoli amongst others.
- Johnny Logan
- Chuck Norris
What links them all? They’re all berries of course and with Wimbledon started, so has the season for strawberries and cream.