Well the waiting is finally over and we haven't stopped smiling since !

We are delighted to have been awarded not one but two of the coveted top THREE STAR GOLD awards this year, more than we ever dreamed of.

The Damson Vinegar, which we make using the liquor from making the Pickled Damsons (also a gold winner!)  and then infuse the vinegar allowing the flavours to mellow and gives it a really lovely fruity taste. It is lovely with salads and added to sauces for a little piquancy.

The NEW Windermere Pale Real Ale Jelly, we are so thrilled that this won a top award, it is made using the Hawkshead Brewery Windermere Pale beer and finished with hops to give a high note that enhances the taste sensation, match this with a good hard cheese like Cheddar, Lancashire or with a smoked cheese such as Applewood Smoked and you will have a taste sensation that will have you yearning for more.   Mark and I went to the Slow Food show in Turin in 2012, whilst there we picked up a beer jelly that was dark and slightly cloying to taste, once home, Mark got into developing OUR beer jelly and took months to get the balance right combining the flavours and that added touch of hops at the end gives it a punch which is amazing. The hard work definitely paid off with results like these.  I am also delighted to learn that the Windermere Pale won a two star Gold in its own right as a beer, so we think it must be the first 5 STAR gold that has ever been awarded.

Finally, and not to be missed, our very own Hawkshead Relish won a one star GOLD as well, this is a vegetarian style Worcestershire Sauce we are delighted that at last it has been recognised as it is a lovely, mild condiment that I wouldn't be without in my kitchen, I add it to the obvious Cheese on Toast, but also to Bolognese, Soups, Gravies, anything that just needs a little pepping up.

So there you have it, 50 Great Taste Awards to date and we are just a but proud of that !

Judging at the Great Taste Awards

Having recently spent a couple of days judging the Great Taste Awards, I have to say the fact that we have been recipients of over 47 of them now holds a far greater gravitas than I had ever given them credit for in the past, firstly as we are proud of each and every product we make, we believe in them and want everyone to agree with us that they are all worthy of being award Winners,  but secondly having seen the process by which the judgement's are made I now know just how hard it is to impress enough and be considered a one star winner let alone a two or three star!

The Great Taste Awards are considered to be the pinnacle in the Artisan Food world and to get any award is difficult when over 20 people have to agree and then another group will adjudicate on your decision and either agree or disagree before a final decision is made which ultimately can make that product sing to the customers on the shop shelves or will see it lost to the good idea not well executed pile.

Tasting your way through over 80 different foods, from quiche, to sausage, sauces to ice creams, pies sweet and savoury,  snacks to cakes and juices to ciders it's hard to take it all in, but due consideration is given, serious thought and hopefully helpful criticism will help the producer (ourselves included) to listen, learn, evaluate, change and then enter again next year - the cheer and applause that went up in the room when a 3 star gold was found was clearly a high point for all the judges that day, we all loved to taste and be a part of finding something truly amazing, 

Being a judge is hard work, no matter what people say, tasting food and drinks all day long is not fun, it's not about eating! It's about tasting, understanding flavours and seeing that they work in harmony to create a dish that others will buy and enjoy and not just a blend of wacky flavours, ultimately the shops and delicatessens around the world will look to the awards to decide if it is something that they can stock and sell .

Before judging,I had no idea the complexity involved in running the awards, we have entered a few products this year and more than ever before I am now fascinated to know how we have done, and for the record, we did not judge any of our own products.  

I am pleased the process is as robust as I think it can be. Great care and attention is given in the way the process has been honed over the years, I still miss the clear Bronze, Silver &Gold awards but I can see now through the judging process that the star system does actually work better for a true and honest evaluation of the awards scheme.

So the outcome of the announcement of the 2013 awards now will be keenly awaited knowing the process and appreciation of what has to be achieved in order to win even a one star gold ! 

Wild about Garlic 

April is normally filled with warm spring days, the farm fields are filled with lambs and trees are budding into life it seems a long time coming this year and I am hoping this means that a late spring will mean a hot summer ! Ever the optimist ! that's me....

Mark and I have been out collecting the first of the seasons Wild Garlic Leaves which grow in abandon at the roadsides, we make a lovely mellow tasty Wild Garlic Pickle from the leaves we gather here in the Lake District,and I have put a recipe below should you wish to have a go and make your own, It is not quite the same as the one we make but it works well for smaller quantities and will fill your kitchen with a wonderful fragrance too. 

Ours is not in in store just yet as we need more leaves to grow and the time for the pickle to develop its flavours but keep on checking the website.

One way in which to use your Wild Garlic leaves is simply to cook them in a pan for just a few seconds with a little butter and chopped garlic,and plenty of black pepper, they make a wonderful side dish to serve with meat and fish. 

Like spinach leaves they need just a little heat to wilt that is all. 

I also use them in a stir fry, just at the very end, when the pan comes off the heat, add some of the leaves and just allow the residual heat to soften and they are ready to serve. 

Just be sure to wash the leaves well before you use them as ones gathered from the roadside are often doggy piddled on !

Wild Garlic Pickle

10-30 mins to prepare

Makes  4 1lb jars

450g/1lb each of the following :- 

Wild Garlic Leaves, washed thoroughly and roughly chopped, Cauliflower Florets, chopped and de-seeded mixed Red & Green Peppers, Green beans top & tailed, and 225g/ ½ lb Onion roughly chopped.

340g/ 12 oz coarse sea salt ( we use Halen Mon Anglesey Sea Salt)

750ml/1 ¼ pint white malt vinegar

1 tbsp ground mustard seeds, (or Mustard Powder – not gluten free )

1 tbsp each Ground Ginger and Ground Turmeric and whole yellow mustard seeds

3 Gloves of Garlic chopped

175g/60z light brown sugar

2-3 tbsp cornflour

Jars – Prepare the jars, wash in warm soapy water and dry in a warm oven 

( 130c /250f for 10-15 mins)

Place all the vegetables except the garlic leaves in a bowl (non metal) and sprinkle with salt, mix well and leave in a cool place overnight.

Put the vinegar into a large saucepan, add the spices and bring to the boil, reduce the heat to a simmer.

Drain the vegetables, rinse well and add to the vinegar, cook on a low heat for 20 minutes, add the sugar and mix well

Add the Wild garlic and cook for a minute further allowing any excess water to cook away.

Mix 2tbsp of cornflour with a little water and blend in cooking for a further minute to a glossy thick consistency, adding a little more cornflour & water mix if needed.

Remove from the heat and leave to cool for 15-20 minutes, fill the jars whilst still warm, add a disc of wax paper and fasten the lid tightly.

Store somewhere cool and dark for about a month before eating allowing for the flavours to develop.

Perfect to serve with picnics and salads. 

HORSEMEAT - the best thing to happen to the food industry ?

Over the past few weeks I have watched the headlines and fury that has hit the headlines over the horse meat Tesco and Findus issue.

One the one hand, I understand that there is a market for horse meat, in Italy it is a common meat product held in high regard.  Here in the UK it has not been a meat staple and we are unused to the concept which has added to the revulsion and disgust.

The main story, however, is not about the rights and wrongs of eating horse, that is a whole different issue, but it is very much about the labelling or rather mislabelling of products and the subsequent duping of customers, bad enough as it is,  far worse is the misrepresentation of pork products for the religious connotations this has.

On the news this weekend shoppers were being asked by a reporter what they felt about buying meat and if they trusted the supermarkets and convenience foods, most people when asked outside the supermarket announced they would be heading to the local "Butcher" for their meat form now on ! - I found myself shouting at the TV hooray!, YES! - Finally!               But will it last ? I hope so, no matter how many programmes about food are on TV and we all know there are many, there is still a place for ready meals, and whilst I seldom use them, I know that it would be silly to assume that the vast majority of people in the UK don't heat a microwave meal on a regular basis.  

Over the coming months no doubt there will be Enquiries, Court Cases, blame and counter blame but at the end the consumer needs to know that they can buy a product trusting that what is on the label is true. The only way this can happen at the moment is by selecting products with provenance, that is to say, the "brand" has to be one the consumer can trust and this leads to Artisan producers, who care passionately about their products so much so that they tell their story and have great pride in their product as a result,  maybe the price is higher but at what cost cheap food ? well horse meat ! that's what.

Michael Gove the education minister has announced that all school children between the ages of 7 and 14 will be taught cookery and learn at least 20 recipes, I hope that in this guideline they are taught about the food they eat, learn how to cook from scratch a meal that uses fresh ingredients, take a chicken for example, teaching children how to make the best use of a whole chicken, how to cut it up,looking at different recipes, making stock with the carcass and using it to make soup or a risotto for example is so much better than as my daughters did, bringing home ever endless supplies of fairy cakes !

It is interesting that, as I write the focus is switching from Findus and the horse lasagne, to Romania and their decision to rid the streets of horse and carts and thus leading to a glut of cheap meat ! The focus should be on checking the quality and testing the ingredients of any goods imported from outside the UK, stringent regulations within the UK appear to have stopped any of these rogue practises taking place on our soil but at a time when we are exporting less than we are importing we need  to regulate and check each and every product coming into the UK.

We export our products to over 30 countries across the globe, without exception we need to comply to ever weighty and rigorous export regulations and many require product testing on all consignments, at the end of the day we have confidence in our products and the ingredients we use,because we make them here in the Lake District by hand, ingredients we check and know exactly where they have been grown  we have no problem in adhering to these regulations, the same must be enforced with goods coming into the UK without exception, if the provenance of the goods you are putting into your shopping basket is not clear then stay clear is my advice!