13 February 2017

Blossoms Syrup Special Offer: 50% off Pomegranate and Grenadine varieties

Blossoms Syrup have kindly offered Artisan Food Trail supporters 50% off their 100ml bottles of Pomegranate and Grenadine Syrups up until the end of February.

This would be the perfect opportunity to try them for the first time to discover how good the syrups taste. We reviewed them a while ago and were impressed enough to give them our Artisan Food Trail Approval.

Visit the Blossoms Syrup website and place your order online entering the relevant codes at the checkout to receive your 50% discount.

Feb50 for 50% off Pomegranate
Feb50Gren for 50% off Grenadine

Blossoms Syrup is all completely natural and made with real fruit and can be used in in so many ways, not only for drinks. Try drizzled over desserts, in marinades or even on your morning porridge.

If you'd like to try these delicious and versatile products place your order today on the Blossoms Syrup website here.

This offer ends 28th February 2017

9 February 2017

The networking event for the food sector

Artisan Food Trail partner, Roythorne's Solictors are holding another networking event aimed specifically for the food industry.

  • Date: Tuesday 28 March 2017
  • Time: 07:30 - 10:00am
  • Place: Future Business Centre, Peterborough United Football Club, London Road, Peterborough PE2 8AL

Previous Food Business Breakfasts have attracted over 100 delegates each time and we can highly recommended registering to attend this FREE event.

Whether you are a producer, supplier or advisor this is good for:

  • Make new contacts with other delegates and develop your food network
  • Speaking to like-minded people from the sector
  • Finding new customers – bring some samples as there will be plenty of room to display them!
  • Exchanging information – bring some brochures!

Guest speaker
The event will be joined by guest speaker, Paul Kenward, managing director of British Sugar. He'll talk about the story behind the business, how it works with British farmers, sugar as fuel as well as ingredient and how British Sugar is evolving to meet the market, regulatory and political challenges it faces.

Register by 21st March to secure your place
Register here

Further information can be found on the Roythornes website

8 February 2017

Smoked salmon leaps ahead

Photo: © childsdesign
After having been impressed with J Lawrie & Sons (Jaffy’s) kippers we looked forward to tasting their Oak Smoked Salmon.
Even though smoked salmon can be found just about everywhere in the large stores, these days, it is still no less a luxury. There are cheaper versions but paying a little extra is definitely worth it to enjoy a better product.

Photo: © J Lawrie & Sons
Jaffy’s produce their smoked salmon in the traditional way using a special recipe cure including dark rum and Demerara sugar. You may expect these flavours to be strong but the curing process is sensitive leaving only a trace of delicate sweetness to the fish. It enhances rather than overpowers.

We love the texture too. There’s no hint of sliminess, only the natural oils, making it agreeably unctuous, moist and creamy.
The thickness of the slices is just right, thin enough to fall into folds on the plate but thick enough to enjoy the supple meaty texture that just melts in the mouth.

The fish is smoked over slow-burning oak chips taken from sherry casks which have previously been used to keep fine malt whiskies. The aroma is gentle and the flavour of the smoke very subtle resulting in smoked salmon that is extremely enjoyable.

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

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

Photo: © childsdesign

2 February 2017

You’ll simply love Simply Ice Cream's Champagne Sorbet on Valentine’s Day

Simply Ice Cream has created a special Champagne Sorbet which is a delicious treat for lovers to enjoy on Valentine’s Day.

The sorbet is delicately flavoured with a light texture, a hint of Champagne bubbles and pleasantly sweet finish. It is the perfect dessert for any special occasion and as part of the Valentine’s Day celebrations, a number of Kent’s finest establishments will be serving Simply Special Champagne Sorbet on their Valentine’s Day menus.

To find out more about Simply Ice Cream visit their page 
on The Artisan Food Trail here

30 January 2017

Buy from Yorkshire Wagyu online

© The Yorkshire Wagyu Company
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
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
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)
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
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

14 December 2016

Turkey Pastilla

Photo: © childsdesign
Pastilla, pronounced 'bast-eeya', is a Moroccan dish which is very much like a pie with an interesting filling of sweetly spiced meat, almond, eggs and herbs encased in crispy filo pastry and dusted with icing sugar. Sounds weird? Actually it is rather good and would make an ideal Boxing Day meal using leftover Christmas turkey.

The combination of fragrant spices including cinnamon and sugar is surprisingly agreeable and don't be put off by the scrambled egg either as it turns out less eggy than you'd expect. The texture is soft and moist and carries the flavours really well.

Ingredients (Serves 6)
56g flaked almonds
28g butter, plus more for melting
3 onions, finely chopped
1 clove garlic, finely crushed
1 inch piece fresh ginger, peeled and grated
¼ tsp ground cloves
¼ tsp ground nutmeg
½ tsp cinnamon
¼ tsp turmeric
salt and pepper
1 tbs pomegranate molasses
2 tbsp sugar
4 eggs, lightly beaten
handful flat-leaved parsley, chopped
handful coriander, chopped
500g cooked turkey (a mix of breast and leg meat), cut into large chunks
8-10 sheets filo pastry
icing sugar to dust

Essential equipment
One 20cm springform/loose-bottomed cake tin.

In a dry frying pan, on the hob, gently toast the almonds, stirring them occasionally, taking care not to burn them. They should take on a light brown colour. Set aside.

In a large pan, gently melt the butter and drop in the onions and garlic and cook very gently until soft.
Stir in the grated ginger and spices, season with salt and pepper. Add a little water and cook for 5 minutes, stirring occasionally.

Add the sugar and pomegranate molasses, taste and add more seasoning if you wish.
Next add the beaten eggs, parsley and coriander to the onion mixture and cook gently, stirring all the while over a gentle heat for about 4-5 minutes until the mixture is scrambled. Leave to cool

Preheat the oven to 200C / 400C / Gas 6. Butter the cake tin.

Place the filo pastry on a board and brush the first sheet with melted butter. Line the tin with the filo pastry sheet so it fits well inside and has the surplus overhanging the outside. Continue with the remaining three sheets, brushing with melted butter and laying the second at 90 degrees to the first and so on, so that all the pastry covers the tin and is well overlapped.

Lay the cooked turkey in the bottom of the pastry case.
Add half the toasted almonds, crushing them through your hands as you do so.
Spoon in the scrambled egg mix and top with the rest of the crush almonds.
Bring up the overlapping pastry and form over the top of the pie in a random fashion.
Brush the top with plenty of melted butter.

Place in the preheated oven and bake for 30-40 minutes until golden and heated through.

Take the pastilla out of the oven and leave to rest in its tin for 5 minutes before serving.
Remove the pastilla from the tin and dust with icing sugar using a sieve.

Cut into wedges and serve.

  Notes on ingredients                                                                                            
The turkey in this recipe is a free range Norfolk Bronze from Morton's Traditional Taste.
Spices can be sourced from Spice Kitchen and bought online.

Photo: © childsdesign

13 December 2016

Turkey Cacciatore

Photo: © childsdesign
This is our version of an Italian dish and although not entirely authentic, it is ideal to use up leftover turkey.
‘Cacciatore’ means ‘hunter’ and this recipe is hearty, rustic and full of rich flavours with our added spike of chilli heat.
For an extra twist we topped with Mozzarella for a lovely gooey layer.
It is good served with some pasta on the side or a hunk of country bread to mop up the juices.

Ingredients (serves 4)
  • 3 tbsp olive oil
  • 200g mushrooms. sliced
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, de-seeded, finely chopped
  • 2 tbsp tomato puree
  • 50ml white wine
  • 2 tsp dried oregano
  • 1 tsp capers in vinegar, rinsed and chopped
  • 2 cans chopped tomatoes
  • 1 tsp splash red wine vinegar
  • 500g cooked turkey, shredded into chunks*
  • 125g ball mozzarella
  • 2 handfuls fresh breadcrumbs
  • few sprigs flat-leaved parsley, chopped

Heat 1 tablespoon of the olive oil in a frying pan and add the sliced mushrooms and fry until lightly browned. Tip into a bowl and set aside.

Add the remaining 2 tablespoons of olive oil to the pan and fry the onion, garlic and chilli in the oil until softened.
Add the tomato puree and stir in and fry for a further minute.
Pour in the wine and cook for a further 2 minutes until the wine has reduced.

Add the tomatoes, vinegar, oregano, capers and season with salt and black pepper, then simmer for approximately 20 mins until thick.
Stir in the turkey, fried mushrooms and parsley and transfer to a baking dish. Heat oven to 220C / Gas 7.

Tear over the mozzarella in chunks, scatter over the breadcrumbs with some more ground pepper.
Bake for 20 mins until turkey is piping hot through, and the top is golden and bubbling.

  Notes on ingredients                                                                                            
The turkey in this recipe is a free range Norfolk Bronze from Morton's Traditional Taste.

Photo: © childsdesign

12 December 2016

Turkey Farmer’s Pie

Photo: © childsdesign
Shepherds have got one so why not turkey farmers? When we came up with our recipe we were going to call it a turkey herder’s pie but that sounded somewhat euphemistic (stop giggling!)
It is inspired by the shepherd’s version and is equally as comforting. It is also the perfect opportunity to use up some dark meat which often gets left as everyone ends up having a preference for breast meat on Christmas day.

Ingredients (serves 4-6)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 medium sized carrots, chopped into small dice
  • 160g piece of swede, peeled, chopped into small dice
  • 2 tbsp tomato puree
  • 1 tsp Worcester sauce
  • few fresh rosemary leaves, finely chopped
  • 8 fresh sage leaves, finely chopped
  • 275ml chicken stock
  • 500g cold cooked turkey thigh/leg, finely chopped*
  • 1 tbs cornflour mixed with a little water to make a paste
  • sprig fresh tarragon (optional), finely chopped
  • handful of of fresh parsley, chopped
  • salt and freshly ground black pepper

  • For the mash topping
  • 1kg potatoes, peeled, halved or quartered
  • 25g butter
  • 100ml milk, warmed
  • salt and white pepper
  • 25g Cheddar cheese, finely grated*
  • a few fresh sage leaves to garnish

Heat the vegetable oil in a large pan, add the onions and fry gently until lightly golden, add the garlic, carrots and swede and fry gently for a further 3 minutes, stirring occasionally.
Add the tomatoes puree and cook for 2 minutes, stirring all the time. Add the Worcester sauce, rosemary, sage and chicken stock, stir to mix and simmer for 10 minutes.

Stir in the cooked turkey leg meat and heat through, then thicken the sauce by adding a little of the cornflour mixture at a time, stirring constantly, until the sauce reaches a gravy-like consistency.
Add the tarragon, parsley and salt and pepper to taste.
Tip the meat mixture into an ovenproof dish.

For the mash, boil the potatoes until tender (approximately 10 minutes).
Drain into a colander and allow the steam to come off for 5 minutes.
Place back in the pan in which they were cooked and add the warm milk and butter, then mash until smooth. Season with salt and white pepper to taste.

Dollop the mash over the meat mixture and spread until it is all evenly covered. Use a fork to create a rough texture then sprinkle over the grated cheese. Press in a few sage leaves to decorate.
Put into the oven 200C / 400F Gas 6 and cook for around 30 minutes until piping hot and the mashed potato top is golden and crisp.

  Notes on ingredients                                                                                            
The turkey in this recipe is a free range Norfolk Bronze from Morton's Traditional Taste.
The Courtyard Dairy has a range of cheeses including specialist British varieties including Hafod Welsh Organic Cheddar.