This month’s bites of foodie news from around the region…
Fordhall organic farm, near Market Drayton is hosting a day workshop covering the age-old technique of grafting apple trees. Principles of propagation and rootstock production plus knife sharpening skills will be covered. Participants will leave with their own grafted apple trees ready for planting at home. 10am-3pm, £65 including lunch of organic local produce. To book call 01630 638696 or visit fordhallfarm.com
Food and craft fayre
With over 35 stalls from different local food and drink producers, including Little Cefn Smokehouse, Darwin’s Crepes and Vintage Thyme Tearooms, Concorde College at Acton Burnell Hall will be hosting a craft and food fayre on Sunday 17th March,1.30-4.30pm. Entry is free.
This mother’s day, Sunday 10thMarch, Weston Park stately home is serving up a dining experience in a dramatic period setting. Guests will be served in the grand surroundings of the dining room by Weston Park’s resident butler and his team, amidst one of the most important art collections in the country, at what was once the home of the Earls’ of Bradford. Three-course lunch is £50 a head, £25 for children. Pre-booking required, call 01952 852100 or e-mail firstname.lastname@example.org
First food festival for Shrewsbury
Around 5,000 foodies will descend on Shrewsbury for the town’s first food festival in June. Featuring 70 exhibitors, celebrity chefs, live music, and a selection of Shropshire crafts, the festival will support the town’s Fairtrade organisation and a food bank. A restaurant safari, led by James Day is also planned for Shrewsbury town centre, offering accessibly priced tasting portions for people to try. Visit shrewsburyfoodfestival.co.uk for more details.
Local salami in Harrods
Wyre Forest based ‘Forest Pig Charcuterie’ are celebrating becoming Harrods’ first British supplier of salami. Jeremy and Sally Levell are artisan producers of handmade charcuterie including walnut saucisson, hazelnut and champagne salami, chorizo, air dried hams, forest black bacon and pancetta. Their rare breed pigs mature in the Wyre Forest, foraging naturally as part of the Forestry Commission’s woodland management. In 2012 four of their salami were awarded Great Taste Gold Awards; they were also finalists in the 2012 HEFF Diamond Awards and were delighted to have impressed the Harrods buyers. “There is a billboard in the Harrods food hall telling the story of Forest Pig” said Sally “putting the Wyre Forest firmly on the national food map.”
Expansion at brewery
The Three Tuns Brewery, in Bishop’s Castle, Shropshire, is the oldest brewery in the UK, dating back to 1642. Following investment from two beer enthusiasts in 2000, demand is outstripping supply and the time has come for the brewery to buck the recession and expand. With space a limiting factor, the brewery expansion will be downwards into the foundations of the 370 year old cellar. The brewery, which produces 26,000 pints of beers such as Cleric’s Cure, Rantipole and XXX each week, is running at 100% capacity. “Due to our history, relocation is not an option. As demand goes through the roof, our expansion is, quite literally, going through the floor!” said director Bill Bainbridge.
Come demo with me!
The Heart of England Fine Foods kitchen at Battlefield, Shrewsbury will be hosting two demonstrations with a difference in March. On the afternoon of Friday 8th chef Danny Silcock will be preparing and serving a traditional English afternoon tea, £15 per person to include a scrumptious afternoon tea. On the evening of Thursday 14th Danny will lead participants through a dinner party, from planning and balancing flavours, to executing restaurant standard food at home by creating ‘wow’ dishes. £25 per person to include a delicious seasonal supper. To book call 01743 452818.