30 January 2017

Buy from Yorkshire Wagyu online

© The Yorkshire Wagyu Company
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Gourmet beef and award-winning pies from The Yorkshire Wagyu Company are now available outside of Yorkshire thanks to its new online shop.

Following a successful pre-Christmas test launch, The Yorkshire Wagyu Company has now gone live with a range of beef, burger and pie boxes.

The online shop came about In response to a high number requests from people who have tasted Yorkshire Wagyu at shows and wanted to cook it
at home.

As well as selling meat products, gift vouchers are also available in £25 and £50 denominations which are redeemable online.

To help you get the most from your Yorkshire Wagyu purchases, the website has a recipe area containing everything from simple dishes to more involved hearty meals.

Online prices start at £108, including free delivery, for a box of 24 gourmet Yorkshire Wagyu burgers. A monthly beef box subscription costs £135 and contains a selection of six steaks, one roasting joint, four gourmet burgers, two 500g packs of mince and two 500g packs of stewing steak.

© The Yorkshire Wagyu Company
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Experience the wonder of wagyu. 
Shop online now

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

27 January 2017

Shetland Air-Dried Salt Cod from Thule Ventus

Thule Ventus is now taking orders for their Shetland Air-Dried Salt Cod to be delivered in time for Easter 2017.

Available in two pack sizes of 50g or 250g which can be ordered direct from the Thule Ventus online store.

Each pack contains cuts of the finest skinned and boned cod fillet making it the perfect choice for trying out in a variety of dishes – salt cod is very good for fishcakes.

The cod is caught in UK waters by family-owned Shetland and Scottish fishing boats from sustainable fish stocks.
All cod is landed in Shetland following short trips to sea and hand filleted and lovingly salted and dried.

Salting, curing and drying takes place over a period of six weeks and the end product can be kept for up to a year in the store cupboard, or frozen.

Prior to cooking, the fish just needs to be soaked for at least 24 hours, changing the water twice.

Notice to retailers

Thule Ventus is seeking stockists for its fine seafood products.
They are looking for independent retailers, such as farm shops, fishmongers, food halls, delicatessens or specialist food shops, and would love to hear from them.

50g and 250g retail packs are available which have a long shelf life and are stored at ambient temperatures.
50g packs come in a retail multi-pack, ready to display box, ideal for shelving or countertop.

Thule Ventus is also actively looking to work with wholesalers, distributors, hotels and restaurants.

Download the information for retailers pdf

Any enquiries should be directed to David Polson
Email: david@thuleventus.co.uk
Telephone: 01950 477370

Please mention that you found Thule Ventus on The Artisan Food Trail when you make your enquiry –thank you.

To find out more about Thule Ventus visit their page on The Artisan Food Trail here.

25 January 2017

A taste of Mallaig – kippers win AFT approval

Photo: © childsdesign
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Jaffy’s Mallaig Kippers have already won a raft of food accolades and now it is their chance to be put through The Artisan Food Trail approval process.

J Lawrie & Sons (affectionately known as Jaffy’s) has been curing and smoking fish for over 60 years from their premises in Mallaig on the west coast of the Highlands of Scotland.
Thanks to them for sending a box of some of their products for us to taste the real flavour of traditionally smoked fish.

Kippers were once the lifeblood of Mallaig and entire trains would leave the town with their precious cargo bound for the rest of the United Kingdom and even mainland Europe.
As the years have passed things have changed and Jaffy’s remains the only traditional kipper yard there.

Everything is done in the time-honoured way from curing to smoking, always being mindful of sustainable and ethical practices.

Photo: © J Lawrie & Sons (Jaffy's)
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The kippers are made from the finest Scottish herring which are split and pickled in Jaffy’s secret recipe brine before being slowly kiln-smoked over oak wood shavings. The wood used is something special too, taken from old sherry casks which are infused with aromas of fine malt whisky.

The thirty foot brick kiln is powered only by the wind drawing up the
smoke allowing it to swirl around the fish to penetrate and preserve with it wonderful flavour.

Our kippers arrive vacuum packed in pairs. They are a good size and even through the plastic you can see they are plump and juicy.

Unlike those little fillets that come packed complete with a pat of butter, these still look like fish, complete with heads, tails, fins and skin on. There’s no doubting their freshness and quality as the skin glints with a silvery gleam gently burnished gold from the smoking. The colour is entirely natural – no dye used here.

Photo: © childsdesign
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On releasing the kippers from their packaging the smell is gloriously smoky and inviting.
To cook, we remove the heads and tails and grill briefly, basting with some melted butter.
The flavour is rich and creamy with a satisfying salty tang and lingering
smoky aftertaste.

These kippers taste so good that they would be good eaten at any time – for the bold, at breakfast and substantial enough for dinner too.

We are pleased to award J Lawrie & Son (Jaffy's) our 'Artisan Food Trail Approved' status for their Mallaig Kippers.


To find out more about J Lawrie & Sons (Jaffy's) visit their page on The Artisan Food Trail here.

Photo: © childsdesign