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30 June 2016

The Artisan Food Trail partners with the Takeaway & Restaurant Innovation Expo 2016

For the third year running, The Artisan Food Trail is proud to be a media partner for the Takeaway & Restaurant Innovation Expo 2016.

Europe’s leading event for takeaway and restaurant owners is returning to ExCeL, London on the 27th and 28th of September.

You will find everything you need for your food business under one roof at this interactive and educational event that will help you boost profits, build your brand, grow your business and much more.
Plus, there are over 300 of the most innovative suppliers, 1-2-1 advice, workshops, masterclasses, panel sessions, 85 seminars. Be inspired by some of the fastest growing food chains in the UK, and hear the business views from some of the most senior people within the industry.

Running alongside this event are other related shows; Restaurant Tech Live, Restaurant Design Show, Street Food Live and The Food Entrepreneur Show.

Visit the website to register for your FREE ticket

29 June 2016

Competition: Capsicana launches its Latin Flavours into Waitrose and you could win them all!

Capsicana, the Latin American food specialists are to launch their tasty range of easy to use Cook Sauces nationwide in Waitrose on the 4th of July, and to celebrate they’re giving away a mixed case of their Cook Sauces each week for four weeks.

Founder Ben Jackson said:
“I announced the Waitrose listing at the Taste of London food fest in Regents Park earlier this month and the response was amazing. I’ve been a member of Artisan Food Trail pretty much since day one when I was selling Mexican chillies on Hitchin market and it’s great to team up for this competition.”

Capsicana’s sauces will be stocked nationwide in 265 branches of the retailer.

Each pack has two tasty recipe ideas, but if you need more then head over to Facebook where you'll find regular recipe ideas and updates from Ben.

Sorry, this competition has now closed

Capsicana produce easy-to-use, delicious Latin American inspired sauces based on real Latin American recipes.
To find out more about Capsicana visit their page on The Artisan Food Trail here.

24 June 2016

Yorkshire Wagyu delights Dorset burger fans

Wagyu meat from cattle reared in the Yorkshire Wolds is proving to be a favourite with customers at an independent Dorset burger restaurant.

Artisan Food Trail member, The Yorkshire Wagyu Company is now exclusively supplying meat to the independent burger restaurant Hao Cow, an eatery based in Pan-Asian cafĂ© bar Ayya, in the centre of Weymouth.

A chuck steak and short rib Wagyu meat combination is provided weekly which the restaurant chefs turn into 100% Wagyu burgers.

Farmer and co-founder of The Yorkshire Wagyu Company, Jonathan Shepherd, said it’s great to create a buzz about their Wagyu in the town.
“We’d eventually like to supply outlets like Hao Cow nationwide and the fact that an eatery in Weymouth is serving our Wagyu is definitely a step in the right direction. We’re pleased to work with a progressive business that is dedicated to serving the best quality Wagyu meat.”

Famed for its intense fat marbling, Wagyu meat has a deep beefy flavour favoured by Hao Cow, now the only outlet in Dorset where Yorkshire Wagyu is available.

Sacha Phillip, marketing administrator at Hao Cow, said they found out about The Yorkshire Wagyu Company while searching for the best quality Wagyu meat available in the UK.
“We spoke with Jonathan who understood exactly what we needed, and he helped us to create the perfect blend of Wagyu cuts for the ultimate burger.
Our customers say these burgers are the best they’ve ever tasted, and they can’t seem to get enough of them. We love them because they're rich and packed full of flavour.
We don't need to add anything to the Wagyu meat other than some salt and pepper – it’s perfect for our patties.

To find out more about The Yorkshire Wagyu Company visit their page on The Artisan Food Trail here.

23 June 2016

Salmon Goujons for Dipping

Photo: © childsdesign
After initially tasting the Succulent Tomato Sauce from Susannah’s Sauces we were thinking about how best to use it, as it tasted so good.
The Succulent Tomato Sauce can be used in a number of ways. Warm it and toss in some pasta, pour over meatballs or, as we discovered, treat it even more simply in the role of a condiment much like ketchup.

The first thing that sprang to mind was fish and chips but we wanted something a little lighter and delicate and perhaps more sophisticated.
We made a pile of slim salmon fish fingers to dip into the tomato sauce.
The juicy pink salmon is so much more interesting than plain white fish and perfectly complements the Mediterranean flavours of the sauce.

Ingredients (serves 4)

  • 450 – 500g salmon fillets, skinless
  • 3 tbsp plain flour
  • salt and freshly ground black pepper
  • ½ tsp dried oregano
  • 1 egg, lightly beaten
  • 75g white breadcrumbs
  • 3 tbsp rapeseed oil
  • Succulent Tomato Sauce* from Susannah’s Sauces to serve

Cut across the fish fillets to make fingers of about 2cm wide.

Put the flour in a shallow dish along with the salt, pepper and oregano an mix to combine.
Pour the beaten egg in another shallow dish and put the breadcrumbs into a third shallow dish.

Gently toss each piece of salmon in the seasoned flour until evenly coated, then dip into the beaten egg followed by the breadcrumbs until completely coated. Place on a plate and place in the fridge for 20 minutes or so to allow the coating to set.

Heat the oil in a heavy-based frying pan. To test that it is hot enough, drop in a small piece of bread until it sizzles and browns.
Carefully add the fish fingers and fry for 3 – 4 minutes, turning occasionally until golden and crisp all over.
Remove the fish using a spatula and drain on kitchen paper.

* Notes on ingredients                                                                                            

Succulent Tomato Sauce can be bought directly from the Susannah’s Sauces website here or pick it up at the many food fairs they attend. Alternatively these shops also stock their sauces.

For fine quality rapeseed oils try Norfolk producer Yare Valley Oils where you can buy online

16 June 2016

Individual No-Bake Cheesecakes

Photo: © childsdesign
A quick-to-make dessert and relatively simple too. The fruit burst comes from a liberal dash of Blossoms Syrup. We used Raspberry in this one and have also tried it with Sour Cherry – both tasted amazing.

This recipe is a good basis to work from so feel free to play with the flavour combinations, using different biscuits, flavours for the cheese topping and
fruit syrups.

View recipe

14 June 2016

Hibiscus Lily jellies for juicy lamb

Photo: © childsdesign
Even the best grilled meat needs a good accompaniment either to enhance, counterbalance or complement it. Sweet, spicy and tangy flavours are always a welcome addition, particularly the jellies from Hibiscus Lily.

Read full article

We are pleased to award Hibiscus Lily our 'Artisan Food Trail Approved' status for 

their Pomegranate Jelly with Rose Petals and 

Hot Chilli Jam.

To find out more about Hibiscus Lily visit their page on 
The Artisan Food Trail here.