Category Archives: Food producers

Etherley Farm

Etherley Farm, Leith Hill Lane, Ockley, Surrey, RH5 5PA

The upside: Ethically reared poultry and meat from a well run rural business with provenance.

The downside: Don’t expect a picturesque arrival this is a working farm.

The flipside: You can buy direct from the farm shop or from any of the markets they attend and several independent food retailers.

Driving to Etherley Farm near Dorking in the Surrey Hills is an adventure through some of the most beautiful countryside this county has to offer. As you arrive on the farm you can see open fields that are home to chicken, ducks, geese, turkey and sheep. There is nothing fancy here just a good old-fashioned farm slowly raising their stock in a healthy, natural environment. Sheep are a newer addition here and are the only animals not slaughtered on site for the butchery. Lamb, hogget and mutton are all available in season and much loved by their growing band of customers who love the quality and provenance of the products here. The fact that you can see the animals outside and how healthy they are is a big plus too.

I discovered Etherley farm through my friends over at Village Greens Farm Shop in Ockley. Just around the corner from their Coles Lane shop they directed me to Charlie (who heads up the team here) who not only sells direct to the public from the small butchery and produce shop, but also via a few retail outlets and farmers market (such as Ockley Farmer Market) in the county too. In addition they also supply some of the top restaurants in Surrey . At the time of writing Etherley Farm duck is on the menu at Michelin Star Chef, Steve Drakes new venture, Sorrel in Dorking.

Etherley Farm started life as a dairy farm in 1958 and continued to produce milk up until 2001. By that time membership of the EU and a common market policy saw a decline in the price paid for milk. In the years leading up to this, Richard (Charlie’s Husband) had already started producing poultry to supplement the farms dwindling income. Like many farmers they decided to pull out of milk production when the cost of producing it became higher than the price paid. Sadly they sold their dairy herd and started to get serious about rearing birds instead. It was around this time that Charlie and Richard got married and while he looks after the livestock Charlie runs the shop and does the markets. On the farm year round you will find chickens, ducks, geese and sheep. They have laying birds for eggs and birds destined for the table. In July 1,000 young turkeys arrive to live outside on the farm in a massive field to slowly mature for Thanksgiving and Christmas.

My first visit to Etherley Farm was around five years ago. At that time the farm shop was a shed with a couple of freezers in it. Not very appealing but because I had already sampled their chicken from Village Greens I knew it was really great quality with depth of flavour and texture. Thanks to a grant from Rural Surrey Leader they have been able to convert a derelict farm building into a new toilet and shower block for their campsite and add a new farm shop and on site butchery. This has allowed the farm to grow its core business and expand their range of products offered to the public. In addition to whole and jointed birds they offer a lovely range of prepared products such duck sausages, chicken , duck and turkey burgers. The duck sausages are apparently delicious with mash and sweet and sour red cabbage.

Their ethos is one of simplicity, with low intensity, low stocking rates and the minimal amount of additives to ensure healthy stock. Ducks (including laying ducks), turkeys and geese arrive as day old chicks and spend the first few weeks in their brooder and airy barns to develop and be strong enough to go outside. Both types of our chickens (laying and eating) arrive when they are a bit older. However, all the animals have the opportunity to roam around the fields. The turkey, geese and ducks here are really top end and its no wonder that they supply many local award winning butchers and restaurants too.

The newest addition to the farm, are sheep, a flock of 61 North of England Mules and two rams. Grass fed, they are outside all year round, apart from a short period during the lambing season when they need to be indoors for monitoring and extra food. Their aim is to finish the lambs on grass only which is always perceived to be the optimum process, however sometimes they may feed them for a short period of time to ensure a quality finish to the resulting meat. Some of the animals are kept beyond one year to produce hogget and mutton, which has seen a revival in the last few years. Cooked a little slower the meat is delicious and full flavoured.

All slaughter of poultry is done on the farm, which means the animals only have a short distance to travel, reducing the stress on the bird. All the butchery, plucking, preparation, making of sausages and burgers and packaging is also carried out onsite. Sheep however are taken to a local abattoir and then returned, to be butchered. One of the quality aspects of their turkeys, Charlie explained is that they dry pluck the birds which takes longer but extends the shelf life allowing the birds to be hung (like beef) for the flavour and texture to develop. Battery turkeys will be wet plucked (quicker) reducing shelf life and increasing water content making the meat dryer once its cooked.

Turkey’s Charlie says, make great pets, as they are very sweet and inquisitive birds. I asked her if she got attached to them and she laughed and said they have a built in death wish! Apparently they will eat anything that they see which could be bit of plastic, string or fabric, which often get blown onto the farm. The team have to diligently remove all items on a daily basis or run the risk of a fatality as they have an inability to deal with anything getting caught in their throats. So when it comes to doing the deed and getting them ready for Christmas Orders it’s a sigh of relief all round.

In addition to Village Greens you can also buy Etherley Farm birds from several award winning butchers in Surrey too, the list is on the website (details below).They also attend Ockley Farmers Market which started in March 2107 and is on the first Sunday of each month.

Why not support your local independent producer this Christmas by buying the main attraction of your celebration dinner directly from them. It’s a decision that has winners at both ends of the transaction.

Tel. 01306 621500

enquiries@etherleyfarm.co.uk

www.etherleyfarm.co.uk

Ockley Farmers Market

Rural Food Retailing in a Modern World

The upside: This is mostly undercover so English weather proof

The downside: Only on the first Sunday of each month!

The flipside: A chance to buy directly from local Surrey producers most of whom live close to the market

Surrey is a county of contrasts, which is part of its endearing appeal. Guildford where I live is full of designer shops smattered with a few independents and a small but growing fine food culture made so by the likes of Surrey Hills Coffee Shop, Partisan Deli and Canopy Coffee. But a lot of the great finds are ‘not on the high street’ and Ockley Farmers Market is a prime example. Situated between Dorking and Horsham it’s close to Leith Hill and the borders of Sussex and Surrey in some of the most stunning countryside that Surrey has to offer.

This market only started in April 2017 and it’s a collaboration between two Surrey hard core food heroes. Michaela and Neil Allam who are the producers of Surrey’s most famous cheese Norbury Blue and Dirty Vicar and James and Catherine Dampier of Village Greens (Farm shops in Coles Lane Ockley and Denbies Vineyard).

They have been selling on the farmers market circuit throughout Surrey since Michaela (who grew up on a farm) started making the cheese in 2001. Michaela met her husband Neil who was a watercress grower at one of the markets she attended and he joined the business when he said ‘I do’. Recently they moved into a house on Coles Lane in Ockley which came with the former Ockley Nursery. Situated next to Village Greens Farm Shop in Coles Lane was a great move. Farm shop owner James and Catherine Dampier have been selling Norbury Blue and Dirty Vicar in both their farm shops since they started their business 10 years ago. With a shared passion for the local artisan food movement and the fact that Village Greens sells their cheese they started to chat about working together. Village Green holds a food fair every September and last year for the first time it was held at the Ockley Nursery site. With even ground and cover it was a safer bet than the field opposite the shop particularly when you factor in our unpredictable English weather.

Neil and Michaela hosted Village Greens Food Fair in Autumn 2016 in a covered area on their land. As the food fair was such a success they decided to launch a monthly farmers market in collaboration with Village Greens. The location of the farm shop was perfect as it has already collected a handful of awards for its ‘local, natural & ethical’ ethos and many of the products sold are local too. Their aim was to create a regular event for the local food community.

In April this year the first Ockley Farmers market took place. It was a soft launch giving local producers an additional retail outlet to sell their produce. Now local here is an interesting term and there is a lot of debate around what this really means in food terms. Is it 5 miles, 10 miles or perhaps 50 miles? Everyone has a different view on this and a lot of the food festivals I go to seem to attract producers from all over England. But at Ockley local means local. Most of the traders here are within a 15 mile radius of the market and some literally less than a mile.

This market has its own unique personality. It isn’t like any other market I have been to in Surrey. Many of the traders come from farming families and producers who have been in the game for many years. They don’t necessarily have the business savvy, techie skills of city start ups who are whizz kids on social media and website design but they do sell real food in a chilled out environment. Its not wrapped up to be something it isn’t but it is good honest traceable food. Michaela of course sells her cheese while Neil mans the barbecue using sausages from nearby Home Farm who also have a stall. He also roasts a large pork joint supplied by them of which thick juicy slices are served in brioche buns. These are from Chalk Hills a fabulous artisan bakery who bring with them their wonderful sour dough breads, pastries, meringues & rolls.

Fresh coffee is served by local roaster Surrey Hills Coffee , who is based just down the road in Forest Green (with a coffee shop in Guildford too). Surrey Hills Coffee have made quite a name for themselves in the relatively short time they have been around. You can buy coffee from them to prepare at home or a freshly made cup to enjoy while perusing the stalls. There are lots of wonderful freshly baked pastries to go with this from Chalk Hills and if you want to sit and relax you can wander across the road and behind the car park you will find the ‘Bee Garden’ with seats and tables. On market and non-market days you can also buy Barista Coffee from the farm shop who use coffee from ‘Coffee Real’. This longer established brand have been ethically sourcing and roasting to perfection, single estate coffee from the most extraordinary small coffee producers globally. This element of the market is fantastic for the many keen cyclists who frequent the Surrey Hills. It’s a perfect pit stop with great food and drinks to recharge on a challenging cycle trip.

Other stalls include Jam Packed a small cottage industry business making traditional jams, chutney and piccalilli for their growing band of followers. Their tag line is ‘hand stirred in Surrey’ which after spending a lovely morning in their kitchen I can vouch is true. Big Blue Biltong is also a new start up selling a range of delicious, unctuous textured cured meat. A former chef at another local food hall he found his niche with his new range of products which are also on sale in the farm shop next door to the market. Olives and things complement the biltong for pre dinner nibbles. For a serious meal there are products from nearby Etherley Farm who are the closest producer to the market. They bring their free range poultry, duck, lamb, eggs and honey to the market. At Christmas their turkeys are top quality and sold by as many local butchers that can get there hands on their limited supply. You can also buy directly from them.

On the alcohol front beer is from a couple of local breweries and change from month to month but last time I was there it was Firebird Brewery. Well known locally they teamed up with Jam Packed who produced chutney featuring their beer. Silent Pool award winning local gin makers also attend this market with their growing catalogue of intriguing flavour mists, fruit cordials and seasonal specials.

There are around twenty stallholders at each market and I really urge you to go and this give one a visit. It’s a glimpse into the life of food producers who work really hard under adverse conditions to bring delicious products to the marketplace. You will leave feeling more connected to your food and the people who make it.

Ockley Farmers Market, Coles Lane, Ockley, RH

Facebook @OckleyFarmersMarket

Twitter @OCKELY_FM

www.VGFarmshop.com

This article previously appeared in Essence Magazine

Surrey Spice

The upside: Delicious authentic Indian curries hand made by chef and storyteller Mandira who grew up on a tea plantation in her native India

The downside: No turning back after trying these dishes

The flipside: Available from farm shops and independent food retailers in Surrey

Mandira Sarkar is the creative force behind Surrey Spice. A management consultant, she worked in the public sector for many years helping organisations become more streamlined and productive. After her last large project with Guildford Borough Council ended, Mandira felt is was time to stand back and do something creative and more hands on. A love of her family’s cuisine and treasured handed down recipes inspired her to launch a calendar of pop up supper clubs. I was invited to one of the first she hosted with some other local food writers. Her supper clubs are all themed by festivals and ours for the evening was Holi the festival of colours. We were treated to a fabulous evening of Indian food and storytelling. The dishes were pure bliss, no overpowering chili hit, absolutely no puddles of oil just fragrant aromatic spices and complimentary textures. The desserts were amazing too. However whilst the food was as good as anything I have eaten in Singapore’s Little India (perhaps even better) it was really the delightful rhetoric from Mandira during the meal that made the evening sparkle.

A natural host Mandira embellished our evening with background information of each dish, a family party, watching her mother in the kitchen or a snippet of information about the festival. Holi commemorates the victory of good over evil, which culminates in the burning and destruction of a female demon named Holika.

Holi got its name as the “Festival of Colors” from Lord Krishna, a reincarnation of Lord Vishnu, who liked to play pranks on the village girls by drenching them in water and coloured powdered paint. The festival always held at the end of February or early March also marks the start of summer season. By the end of the evening the food entwined with vivid descriptions we almost felt we had been there ourselves. If Dev Patel had danced into the room none of us would have been at all surprised.

This was in February 2015 and I have followed Mandira on social media seeing her business grow. Supper clubs, while great for the guests are hard work and difficult to make a living from but great for getting your expertise recognised. Mandira had also started to offer take away food for pick up on Fridays from her home in Guildford too. Her supper clubs have popped up at local award winning distillery Silent Pool with Bollywood themed evenings and at Cellar Wines in Ripley, boutique wine shop and deli with a full events calendar. Cookery courses and bespoke catering are also on offer. In fact this entrepreneur has been so active that she has also been a finalist at the Surrey Life Food & Drink Awards for Food Innovation.

More recently Mandira decided the time was right to sell her freezer ready meals to farm shops and delicatessens. Making these fresh to order she delivers either fresh or ready frozen and she already has a keen following. There are so many Indian ready meals in supermarkets that Mandira fully supports her retailers by offering tasting events. These are a huge success as once bitten its difficult to resist the charms of these authentic dishes. After trying them myself I was delighted to get the opportunity to see them being made and hopefully get some trade secrets.

I arrived on a cold morning to watch the magic happen in this Surrey kitchen. Mandira has managed to find a lady from Goa to help her prepare her wonderful dishes and another helper was on hand to help pack. On arrival the kitchen was in full production, huge wooden spoons were used to stir giant pans of dhal and Dhania Kugu Murgh (chicken with cashew nuts and coriander). A curious machine was whirring on the work surface and from the aroma I could tell I was in curry nirvana. I was astonished at the amount of detail that goes into the dishes. No jar of Balti curry paste has ever been welcome in this kitchen. Instead the dishes are all authentic regional recipes which are made exactly as they would be in Indian homes. Mandira explains that dishes like tandoori chicken masala don’t exist in India but her dishes Xacutti chicken and Meen Moilee do.

I watched the Dhania Kagu Murgh (chicken in a delicate sauce of cashews, coriander and coconut) being created from chopped skinless chicken thigh meat, fresh coconut and coriander . Thigh meat is a preferred cut for traditionalists as its more tender and juicy than chicken breast ( a sentiment I found when I lived in Taiwan too). The curious whirring machine it turns out is a stone grinder for spices. Used in modern Indian kitchens and powered by electricity, Mandira had it bought to the UK by a friend in her suitcase. The only recognisable part of this machine is the name Prestige but its essential for the texture it creates when it grinds ingredients. In the machine I witnessed fried onions being ground with fresh coconut. The resulting pulp seasons and thickens the gravy. Using fresh coconut is essential says this chef whose attention to detail is emerging fully here. It is apparently, this way can you recreate the level of flavour and texture desired in the dish.

After this dish was made a second went into production Chicken Xacutti for whom a whole bowl of Kashmiri red chilli that had been steeped in water was ground with coconut too. A batch of Lehsuni Dal (yellow lentils cooked in caramelised garlic) was ready to portion up but first we sampled a small bowl each. Satisfying, spicy, smooth and aromatic it’s a delight to find such brilliant Indian food being made locally. Mandira sources her ingredients from a local Indian food retailer who also has a butchers counter so her business supports other local food businesses too. Currently there are ten dishes available in the ready meal range one of which is a Paneer (Indian cottage cheese) cooked in spinach which is the best I have ever tried.

 

I highly recommend these new freezer ready meals. They are beautifully cooked in small batches in a spotlessly clean kitchen. The effort and expertise that goes into their production is hard to beat and the recipes are totally authentic. In addition they are all gluten free and contain no preservative. Its just really good food!

Mandira’s amazing food is currently for sale in several farm shops in Surrey and a full list can be found on the Surrey Spice website.

www.surreyspice.com

Tel: 07876135096

Email info@surreyspice.com

Carolyn’s Pies

Delicious traditional meat pies made by hand for farm shops and direct to the public in true cottage industry style!

The upside: Locally made using quality ingredients, these pies are the best for miles.

The downside: Not available outside Milford currently, but that might change in the future.

The flipside: You are supporting a new food start up when you buy Carolyn’s pies and helping to keep the local economy afloat!

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These meat packed home-baked pies are made with top quality ingredients by experienced dedicated pie maker Carolyn who is famed for her culinary prowess. Delicious products like these are the epitome of what a really good, meat pie should be! Quality local ingredients, fresh stock, gravy and of course perfect handcrafted pastry.

I love modern contemporary cooking but sometimes you seriously need a throwback to the traditional. Meat filled pies with gravy or a creamy sauce are part of our food culture. Eel pies sold by hawkers in London were one of the first fast foods we had and there are still some old school pie and mash shops around the UK. When done well a meat pie is hard to beat but they take time and a good skill set to confidently produce. On a recent visit to Secretts Farm Shop I met Carolyn Smith who had just started her own pie business, the pies she had just delivered looked fantastic and I wanted to find out more. Carolyn lives just a mile away from the farm shop in Milford so we arranged to meet. This pie-maker literally lives right down a leafy lane and luckily Carolyn warned me beforehand otherwise I probably wouldn’t have made it as far as Pie HQ.

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On arrival I was shown into the newly built kitchen, the core of her business. Well designed, spotless and professional it was no surprise that Carolyn was awarded 5 Stars for food hygiene by Waverley Council. Unlike many small food business start-ups Carolyn knew exactly what she was getting herself into as she has years of pie making experience up her sleeve and her kitchen and its organisation reflects this. Starting her early career as a pub chef Carolyn took time out to raise her children. Returning to work years later Carolyn worked for Country Cooks who produced a range of pies for a local butcher. This gave her a really good understanding of what products sell in this category. This market sector is divided into hot and cold eating pies. Hot pies have meat or poultry with a gravy or white sauce, which creates a delicious middle to a good pastry case. Cold eating pies are known for hot water crusts (usually made with lard or white fat) and minced or cubed meat, which is finished with a jelly. When you boil down bones for stock it will solidify when its cold but you can add aspic or gelatine to achieve this too. This is added to the pie once it’s cooked to fill the cavity at the top and make it air tight and add texture and flavour.

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There are a few commercial pie-making companies around but they tend to have a high sauce to meat ratio, thick pastry and lack the finesse of a handmade relative. Not surprising as it’s a business too so profit is king. This is where Carolyn is different. She prides herself on producing the real deal, the sort of pies that your granny would make packed with meat, chicken, ham, mushrooms or leeks. Carolyn for example makes pies for Black Barn Butchers in Milford using their meat. Free-range chicken, ham and beef is poached or casseroled and seasoned into scrumptious fillings. These are then chilled and packed into pastry cases. You can buy these from their fridges and freezers to cook at home. In contrast pies for the farm shops are ready cooked and will just need heating through again before eating. These pies come in foil trays and should be reheated in an oven and not in a microwave. Microwave ovens heat food by vibrating the water molecules and with this destroy the texture making pastry soggy to eat. The oven should be your choice here.

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On pie production days Carolyn works with her sister Sally who looks after the paperwork for the business. The day before a pie making session Carolyn prepares the fillings and pastry. Poaching chickens she reserves the stock for the silky white sauce that accompanies the filling. Beef is cooked with red wine for some recipes and mushrooms for other. She rings her regular customers for orders and then may also have a few additional pies to make for individuals. As a new business but with a hardcore following Carolyn sells direct to consumers as well as butchers and farm shops. Secretts were the first farm shop to take her pies as they knew of her from Country Cooks they were keen to support her new venture realising that their customers would love her fabulous pies. The price of these pies reflects the level of filling and quality of the ingredients, individual pies start at £3.85 and a larger one for 2 from £8.75 a keen price given that similar products are inferior.

pie-trio-with-logo

On pie making days Sally put on her apron too as she is key here to making a production day go smoothly. Carolyn makes a core range of products but once a pie is finished it has to be identified. So here the trick is to use pastry cut outs in the form of animals and letters. So a chicken and leek pie will have a chicken pastry topper and the letter L on top. No chance of a mix up here. The day I was there they were producing pies for Black Barn and Secretts. So all the meat for this came from the butcher. David Mitchell’s meat is always top notch and its all local too apart from the chicken, which, comes from Crediton. The pies are produced and baked to a strict production sheet. Filling for each pie is weighed and labelled, brushed with an egg glaze before being labelled and baked. Chilled and packed for delivery later in the day this is as close to an old school cottage industry as you can get.

It is really heart warming to see that the local food movement is alive and kicking in our county.

For orders email Carolyn at Carras.60@gmail.com

Currently this business does not have a website, Facebook page or twitter feed.

beef-and-red-wine-pie

 

 

 

 

Jam Packed Preserves

Gorgeous thick fruit and vegetable packed jars of preserves from a true cottage industry in Surrey.

The upside: A huge range of lovingly prepared jams, marmalades, jellies and chutneys made by hand the old fashioned way.

The downside: Only on sale in a few outlets and charity events

The flipside: With a new website and online shop launching soon sourcing will become easy peasy!

In the artisan food world there are many different styles of producers. Some who produce from their own kitchens with little or no start up budget or investment and others who have investors, industrial units and can afford branding and marketing. Some companies of course have a bit of both. I am comfortable with any of these options providing the eating quality and provenance of the products is top notch. Like a lot of my new connections my introduction to Jam Packed Preserves came via twitter. I follow a food consultant and food product guru Tessa Stuart who sent me a link to Jam Packed as they are based in Surrey. She has written two extremely digestible and informative books for wannabe food producers (Packed and Flying off the Shelves), which are best sellers. Her pedigree comes from her time working with top companies such as the Innocent Smoothie Brand. So with a recommendation to link up I happily took the bait.

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I went to visit Sue and Kevin Woodward at their headquarters in Epsom to record their story. I had already had a chat to Sue before my visit so I knew that she and her husband had careers in the NHS, but Kevin had retired from his role working a senior clinician in operating theatres two years ago. Sue continues to work in nurse education. Alongside a very full on life they had taken on an allotment 8 yrs ago and an inherited a vigorous bed of autumn fruiting raspberries. Realising they couldn’t possibly consume all this fruit themselves Sue rang her mum up for her jam recipe. As the season moved blackcurrants and redcurrants became available they kept making more and more jam. Selling and giving surplus to friends the beginning of what later became ‘Jam Packed’ emerged.

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It didn’t take long for the jam-making bug to bite and they expanded to jellies and chutneys too. They decided to sell their surplus stock and their first commercial deal was with a local butcher who took their products. He recorded how much he sold and Sue and Kevin got their meat from him in return. This is great example of good old fashioned bartering and something my clients know I am not averse to either. Friends also became regular customers and loved their products so much they encouraged them to take tables at local fund raising events. In fact Sue and Kevin prefer to attend fund-raisers with their products rather than farmers markets as they can support charities while they are selling.

Having had a break from jam making to complete and submit her PhD in 2012, the couple also became carers for their first grandchild two year ago and decided to build a business making preserves around this. So while they have been slowly building up their business over the past few years they now want to take things to the next level. Not that they have been slouching since 2014. You can buy their products from several local independent farm shops, delis and tea rooms throughout Surrey and into Hampshire. In addition they are also sold at West Green Fruit Farm where they have been producing jam from the fruit grown for a couple of years (sold on site in the PYO).

What I really like here is that Sue and Kevin pick a lot of the fruit they use for their jams themselves from their own allotment, garden, farms, friends gardens and contacts they have made along the way. Many of whom are now customers. This is a sustainable model, which also takes advantage of fruit grown that would not otherwise be harvested. In addition they know exactly where their fruit comes from and that it’s local (apart from Seville oranges and lemon for marmalade).

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Provenance and sustainability are all good market hooks but what about taste? I am the first to admit that the jam and chutney market is congested to say the least. All food retailers love products with a long shelf life and that’s exactly what you get with this style of preserving. Consequently it’s also why lots of producers enter the market and why farm shops are stacked high with jars of curious and better-known concoctions. Interestingly when I went to visit Jam Packed I was thinking ‘not another jam producer’ but I was pleasantly surprised. Here is why they are different.

In addition to the usual jams (such as raspberry and blackcurrant) Jam Packed also produce a range of jams from hybrid fruits such as tummelberries (similar to tayberries) and chuckleberries (a cross between a blackcurrant a redcurrant and a gooseberry) giving this particular jam an interesting texture. Adding silvanberries, boysenberries and loganberries to the mix and I am starting to get very interested. We carried out a tasting session and all of these jams as the company name suggests are made with a high fruit to sugar ratio and it stands out in the fiercely fruity flavours each with its own personality. This duo also makes a range of marmalades (all with hand cut peel) and Seville orange jelly. The jelly looks as glorious as it tastes and I have my fingers crossed that one might come home with me (it does) as I can imagine it immediately as a glaze on duck breast or as part of a chocolate and orange mousse.

Kevin has also become a master of chili-based jams, jellies and chutneys where they have won awards for their products in annual The Chutney Awards. Jam-packed, has for a small artisan producer a great range of seasonal products some of which are fiercely traditional and others more contemporary in style. Recently added lines include Naga Chili jam and chutney made with real ale from Surrey Brewery Hog’s Back.

You also have to applaud their marketing style which includes supporting charity events by taking tables at local fetes and fairs rather than farmers markets is endearing to say the least.

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If you would like to sample their products first hand they have a list of stockists on their new website, an online shop for retailers and for sale direct to the public. Sue and Kevin are also happy to come and do meet the producer events and tastings to share their delicious hand crafted products. If you are a fan of the local food movement look out for this brand as they really are ‘hand stirred’ in Surrey.

www.jampackedpreserves.co.uk

Sue Woodward 07941932529

Some of the images taken for this post were taken by Ben de Montagnac whose company WBYW have also built the new Jam Packed Website.

Norbury Blue

Norbury Blue and Dirty Vicar Cheese.

Surrey only has one artisan cheese-maker but their delicious cheese is revered throughout the county. Highly regarded by farm shops, delis and featured on local menus its a product to be proud of.

Michaela Allam started making cheese from her dad’s milk in 2001. Travelling around farmers market to sell her cheese she met Neil a michaelaNorburyBluewatercress grower and love bloomed over their love of local food. Neil decided that watercress was a lesser love so he married Michaela and her cheese-making prowess and moved to Surrey. Now they work together blissfully making batches of their delicious cheese. Norbury blue is a soft blue cheese with a big attitude. Made with unpasteurised milk from Michaela’s father’s closed herd of Friesian cattle this is artisan food production as it should be. I went to see them in production but sadly had to share the cheese shed with a film crew who were making an educational movie so Neil showed me the ropes while Michaela was transplanted onto the big screen.

First off Neil explained that their milk is a huge element of the provenance of their final product. The cows are grazed on the farms meadows and milked twice a day. They mix the morning and evening milking as the first milking is the most nutritious (this also changes in quality during the seasons, summer milk being of a higher quality than winter milk). The essential element here is a high percentage of buttermilk; it’s the richness of this that adds a creamy mouth-feel to the ripened cheese. Cleaning up on arrival, hairnets and plastic overshoes in place we went into the red brick dairy. In the centre, a huge cooling and heating tank holding 900 litres of milk. Deposited after the milking last night, chilled and allowed to settle. You can see a layer of buttermilk glistening on the surface. In preparation the milk has now been heated to around 30° the prime temperature for the addition of a bacterial culture.

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Different cheeses have different bacteria added depending on what flavour and texture you want to achieve. Bacteria that like protein are used in soft cheese making (I studied this at university luckily) which ensure a creamy soft finish. The bacteria used here is also responsible for the blue mould growth that adds the distinctive flavour. After Neil had stirred in the culture the milk is left for just under an hour to allow the bacteria to do its magic here.

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Hearing a commotion outside, Neil took me to see the cows being brought down for milking. These are lucky cows living in prime meadows and allowed free range. Norbury Farm is near Box Hill hidden away from the road and hard to find too. I arrived driving down a public footpath which Neil assured me was the only access road to the farm. Nestled at the bottom of the hill the red brick nineteenth century farmhouse and outbuildings create an idyllic environment from the weather vein on top to the lush green fields.

It was time to go back to the milk as at this stage, regular stirring has to take place which Neil has alerts set up on his mobile phone (how did we ever manage without them). Every ten minutes the milk is stirred with a charming pink spade and finally its time to add the vegetarian rennet. Rennet makes the curd and whey separate, as it’s the milk solids that make cheese. Milk has a high water content, which is why you need so much of it. Neil starts to pull a huge circular cheese wire through the solidifying milk. This helps release the whey which is collected into a drainage system and recycled to enrich the soil for winter feed production. The curds are obvious now and Neil used a large plastic jug to pour the sloppy mixture into the waiting moulds. The curds are left overnight then removed from the moulds and rubbed with salt. After salting the cheeses are taken to a holding room, warm and humid to encourage mould growth and then to a maturing room. The cheeses are ripened for 6-8 weeks, hand turned every couple of days after which they are dispatched for sale.

cheeses_1800_900

About four years ago Neil and Michaela added a new cheese to their portfolio. This took investment and planning for a new ripening room as its made with a different culture to Norbury Blue. They were struggling to find a name for their soft white cheese with a crumbly creamy texture and Camembert style rind. An incident in the local pub one night came to their rescue as a local vicar was leaving and a fellow drinker muttered under her breath “dirty vicar” a reference to the fact that he had remarried swiftly after the death of his first wife. They had been searching for a whimsical name after seeing the success of Stinking Bishop (a real cheese featured in a Wallace and Gromit movie) and this they decided immediately was it. It’s a lovely cheese with a charming story and great conversation piece for your cheeseboard.More recently Neil and Michaela have added a third cheese to their portfolio, Tipsy Vicar. This is Dirty Vicar that has been marinated in beer to give it a alcoholic glow and richer flavour profile. Its not available all the time but a lovely seasonal addition to their range.

You can buy Norbury Blue and Dirty Vicar cheese from many farm shops and delicatessens in Surrey and farther afield a full list of stockists can be found on their website.

www.norburyblue.co.uk

 

Smoky Gravad Lax

My family have roots in Eastern Europe so I grew up with Gravad Lax, a cured salmon dish. It’s little lighter than smoked salmon and very easy to make. Because you are curing not cooking you must start off with very fresh fish. I usually fillet my own but get the fishmonger to do it for you if it’s easier. You could also buy a ready prepared fillet of salmon or salmon trout. Just run your finger down the fillet to feel if any bones are still intact, if so remove them (I have special fish tweezers but use you fingers if you don’t have any). It is essential for slicing that you retain the skin. This is a recipe that uses a ratio and it’s this; for each 450g of fish use 25g sugar and 25g salt. To give mine a luxuriously smoky finish I used some smoked salt I bought in France but Smoked Maldon sea salt will do just as well and this year for the very first time smoked sugar too. I saw a tweet about this lovely new product and contacted the producer who kindly sent me a tin to try. Made is small batches its described on the company website thus

Handcrafted in Scotland by a kilted Highlander, Smoky Brae Smoked Sugar is lovingly cold smoked low and slow using a secret blend of hardwoods to achieve a unique rich full bodied SMOKY flavour to compliment cocktails, cooking and confection.  The demerara cane sugar produces sweet caramel flavours“.

Its the first time I have come across smoked sugar and I love it. Plus it’s a versatile product which would go wonderfully on a cocktail glass ( something with a chocolate liqueur or Cointreau would be gorgeous) or use it on crème brûlée or in savoury dishes like me.

Gravad Laxsalmon canapes
1 fillet of fresh salmon or salmon trout (skin intact)
25g of sugar and 25g salt mixed to each 450g of fish
I large bunch chopped dill (optional)

Pat the fish dry with some paper towel and then place cut side down in a large dish big enough to lay it flat. Sprinkle over half the curing mix and rub it gently into the skin. Flip the fish over and rub the cut side with the remaining cure. If you are using dill press it onto the fish. Cover the dish in cling film and leave to cure for 48 hours turning every 12 hours. During this time the salt and sugar will draw the water out of the fish. Its perfectly safe to eat without cooking as the salt kills off any bacteria and removing the water also makes it an impossible environment for them to survive. After 48 hours remove the fish from the cure and discard the liquid. Place the fish on a chopping board and cut into very thin slices as required. This will last for 3-4 days in the refrigerator but will also freeze really well too.

gravad-lax-trio

I use Gravad Lax to make canapés for the festive season or when entertaining. If you want to keep the calories down use slices of fresh cucumber for a base and top with salmon and a garnish. I use seasoned crème fraiche, whole grain mustard, chives, thyme and fish roe amongst other things. I also love fresh flower seasoning from Uncle Roy’s Commestible Concoctions they look great plus they are dried so always in stock and ready to use.

If I serve the fish as a starter with some salad leaves I would use a whole grain mustard dressing and serve with some warm fresh brown bread.

Gravad Lax Dressing

2 tbsp wholegrain Dijon mustard
1 tbsp caster sugar or Smoky Brae smoked sugar
1 tbsp white wine vinegar
1 tbsp chopped fresh dill (optional)
Salt and freshly ground black pepper

Mix the ingredients together thoroughly and leave to stand allowing the sugar to dissolve in the liquids before using to garnish the salmon.

Please note whilst  I was sent this product by the producer to review I only write and publish reviews of products I really like! Quite honestly anything smoked gets a big thumbs up from me.

You can buy this product online and it should be in some delicatessens and farm shops in Surrey soon.

My Christmas Food and Gift Top 20 for 2015

I felt like a judge on a reality show choosing my top 20 without leaving anyone out. There are so many fabulous producers I have met since doing this blog and you all deserve a space here but I had to set a limit.

So, in no particular order!

  1. Local free-range turkey reared on Etherley farm near Leith Hill Surrey

Available from directly from the Etherley Farm or from Village Greens (Ockley and Dorking) or Kilfeather & Dumbrill (Guildford North Street Market or Bramley). If you buy directly from the farm they will even bone and roll your turkey for you. I have done this many times when oven space is an issue and it’s a great way to roast a large bird. Geese and duck also available.

etherley farm turkey

 

Kilfeather and Dumbrill

Etherleyfarm.co.uk

Village Greens

 

  1. Ethical Coffee by Post

Coffee subscription from ethical coffee importers and roaster – various packages for gorgeous ground or whole coffee beans from single estate coffee growers around the globe. You get different coffee with each delivery, which comes with detailed information about its origins.

 

Green beans ready to be roasted to yield their best flavour profile

www.coffeereal.co.uk

 

  1. Christmas Cake

Sumptuous brandy drenched Christmas Cakes from The Cake House. Emma Fuller is a former food critic turned cake maker who interned at Mich Turners Little Venice Cake Company. Emma combines her busy life food styling for companies such as Lakeland and creating her own gorgeous cakes and baked treats for us to enjoy. Her attention to detail in her baking and designs are stunning. With new designs each year there are three to choose from! Buy from Christmas events or direct from her website.

emmas-xmas-cakes-2015

www.emmascakehouse.co.uk

 

  1. Ildiko’s Chocolate

An artisan chocolate company making all their products by hand in Walton-on-Thames. Chocolate slabs, thins, pralines, caramel sauces and other treats from Hungarian chocolatiers, Ildiko and Tamas. Deliciously different and experimental; expect unusual combinations that tickle the taste buds. You’ll find them at various farmers markets and fairs in Surrey and across the borders but you can also buy online.

To meet them in person check out their events page for markets

Ildiko's chocolate_trio

 

www.ildikoschocolate.co.uk

  1. Wild at Heart Foods

A great company which who produce their products just over the border in Kent. These are sold in good delis and farm shops in Surrey and branches of COOK. Many of their products are perfect for festive eating such as hedgerow mincemeat and sloe gin butter. Fruit cheeses (damson, crab apple or quince) partner cheese for a truly local cheeseboard. Indulging in game? Medlar jelly is a must. At many delis, Cook Stores or order online.

wild at heart

www.wildatheartfoods.co

 

  1. Norbury Blue and Dirty Vicar Cheese

Since blue cheese is a must for Christmas it’s just as well that Surrey’s only cheese makers Michaela and Neil Allum produce a rather good one. Pair this with a fruit cheese from Wild at Heart for the ultimate festive cheeseboard. Buy at good delis and online direct. List of stockists on the website. If you are not a blue cheese fan go for Dirty Vicar a soft white cheese with a full flavour and texture (soft outer and firmer centre). Buy from good independent deli’s and farm shop or online.

From left; Norbury blue maturing, Norbury blue packed for retailers and Dirty Vicar maturing

www.norburyblue.co.uk

  1. Cocoa Bombon

Delicious chocolate handcrafted in Surrey from 100% Belgian chocolate by Hanna. I love her crushed caramel range, which features unusual combinations such as Earl Grey (read shards of subtle flavoured brittle caramel coated in chocolate. Sea salt comes a close second but you’ll also find a range of other formats on her site. At good deli’s and direct from Hanna’s Etsy Shop.

COCOABOMBON

ww.cocoabombon.com

  1. Kokoh Chocolate

A former buyer and product developer for Marks and Sparks Joanna Marshall is famous for her chocolate in Surrey. One of the first producers to use pink Himalayan salt for her small bars and tonka beans in her much loved truffles. A recent launch is hot chocolate with Himalayan salt. Joanna is a regular at many farmers markets including Guildford and Ripley.

 

Mayberry bar, natural flavour oils, salted caramel

Facebook Kokoh-Chocolate

  1. Silent Pool Gin

A fantastic craft gin using 24 botanicals to create its unique flavour profile from local company Silent Pool based on the Duke of Northumberlands Albury Estate. Other products include strawberry and blackberry gin cordial and plum and apricot Eau De Vie a clear brandy, stock of these is limited as it’s a seasonal product. They also make Albury Limited Release gin in 38cl bottles.

From good wine merchants, online or in person at Silent Pool.

silentpoolgintrip

 

www.silentpooldistillers.com

 

  1. Four Gables Food Academy

Buy a gift voucher for someone you love who could do with some kitchen inspiration. A great range of courses on offer from talented and charismatic Chef David Gilliat. Super informative and hands on lessons. Choose from Fusion, Asian, Fish and Spanish more on the website.

www.fourgablesfoodacademy.com

 

  1. Black Barn Butchers

Not only is this a top-notch award winning butcher but they also offer hands on butchery Classes. Based at Secretts they have just moved to a bigger unit. They sell a superb selection of free range meat and poultry including a feature rare breed beef each week.

Join the expert team at Black Barn to learn butchery skills. Jointing lamb and pork or try your hand at sausage making. A perfect gift for someone who loves meat isn’t squeamish and has more than enough socks. Let David and his expert team show you the ropes.

black barn butchers

www.blackbarnbutchers.co.uk

 

  1. Secretts Farm and Farm Shop

Based at Hurst Farm in Godalming enjoy their home grown carrots, cabbage and beetroot. Create wonderful side dishes for your festive dining from a field near you. Picked fresh everyday they are delicious and local. Just pray the ground doesn’t get too frozen but currently harvesting carrots, beet, kale, savoy cabbage, parsnips, cavolo nero, chard, sprouts, celeriac and Jerusalem artichokes. They are currently stocking the shop with fabulous Christmas treats and drinks too.

image-slider-farm_3_8x375

 

www.secretts.co.uk

  1. Butter and Cream Cakes

An artisan bakery in Milford nr Godalming making cupcakes, brownies and celebration cakes that look and taste brilliant. You’ll find them at North Street Market in Guildford on a Friday and Saturday or you can visit their shop. Read my review for full details. If you ever visit Secretts they also run Eliza’s  Tea Room at Secretts serving their lovely cakes and delicious home made food.

Chocolate chilli cup cakes, hand crafted rose buds and assorted cupcakes

 

www.butterandcream.co.uk

 

  1. Silent Pool Gin Experience

A great present for anyone interested in how gin is made particularly as this award winning brand that opened at the beginning of the year. So far they have enjoyed huge success and a large following of local gin lovers. They’ll take your around the distillery and the incredibly knowledgeable staff will tell all! Not only this the gorgeous historic setting adds to the affair makes this a perfect gift for the gin and country lover in your life.

silent-pool-trio-my-top-20-tour-

www.silentpooldistillers.com

  1. The Gourmet Cheesecake Company

If you are not a big fan of Christmas pudding (my kids hate it) then how about investing in a delicious slow baked white chocolate and vanilla cheesecake. Large small or individual cakes are available. The mini cakes are perfect for entertaining and look as good as they taste. Emma will deliver within 3 miles of her home in Woking or you can arrange to collect. Top with fresh berries and a sprinkle of icing sugar for a alternative pud!

emmas cheesecake

www.thegourmetcheesecakecompany.co.uk

  1. The Grange Cookery Book

The Grange Centre in Bookham do fantastic work with adults with learning and physical disabilities. Running workshops in crafting, cooking and gardening to develop residents skills by creating products to sell via their shop ‘Inspirations’ in Dorking. You can go and have a cream tea on a Tuesday afternoon at the centre in their Victorian Conservatory (you must book in advance) at Simply Scones pop up tea room. Just recently they published a cookery book written and developed by the residents with the help of staff. Get into the Christmas Spirit and buy a gift that helps this centre. With simple family favourites and some original creations from Simply Scones such as Rhubarb and Custard Scones it’s a treat to read. Buy online or in person at reception. You can also buy packs of Christmas fudge at reception or their core range from their online shop.

grange trio top 20

Buy the cookbook by following this link

Find out more about Inspirations gift shop here

  1. Pinch of This (Gluten Free Bakery)

Delicious gluten free goodies from Mark who started his company just over a year ago. Choose from his delicious savoury pasties, peanut butter brownies and his legendary macaroons. His gluten free treats have received rave reviews and he is constantly adding new products to his range. Give the gluten free person in your life a sweet treat this Christmas.

 

macarons_pinchofthis

www.pinchofthis.co.uk

 

  1. The Cookie Bar Cookie Subscription Service

A great way to say thanks to companies you work with by supporting this charity.

Set up by the COINS Foundation to support and provide work experience for pupils from the Stepping Stones School The Cookie Bar  gives young people with mild to moderate disabilities a valid safe environment in which to gain proper work experience. It boosts self-esteem, develops skills and helps pupils engage in their local community. Pupils work with team of part time staff and volunteers who guide them through the day-to-day workings of a proper food business. All pupils age 8 and up who are able, come to the café to gain experience.

In order to raise essential funds Cookie Bar runs a cookie subscription service. Companies can buy a one-year package and have fresh cookies delivered each month to a business of their choice. It’s a great way to support this charity, provide useful work for pupils and raise awareness of their work.

cookie bar collage2

 

www.thecookiebar.co.uk

  1. Farretti Bakery

If you are entertaining around Christmas and New Year this bakery makes really good Focaccia and Ciabatta. Ciabatta dough is also made into rolls. This is proper slow fermented bread (12- 24hrs) which, has, a soft crust. Sold with a six day life (slow fermented breads rarely go mouldy) it freezes perfectly and perks up a treat with 5 minutes in a hot oven or toasted. The rolls are perfect for leftover turkey and ham sandwiches or with cheese. Black olive ciabatta has a lovely salty edge for making bruschetta. Available at Secretts and other farm shops in Surrey and Sussex. If you need bread for a party order in advance for pick up at your nearest stockist. Support this lovely craft baker it’s the smallest bake-house I have ever been too and this bread made by a native Italian is really made with love.

faretti-ciabatta

www.farretti.co.uk

 

  1. Little Spice

Sarah Lazell makes lovely spice mixes in Reigate. These unassuming little packs of hers really pack a punch. I have tried the complete range and was very taken by the amount of flavour they add to dishes. Try her whimsically named English Country Garden on pan fried chicken fillets or a Pinch of This on roast potatoes – delicious. One of my favourites surprisingly, is Awesome Pepper; a blend of three different peppers that gives an elevated peppery edge to dishes. Perfect for foodies to pop into Christmas stockings or as table gifts. Read my review here to find out more.

Buy On Line or at Xmas fairs around Surrey.

spice range little spice9x7

www.little-spice.co.uk

Happy Christmas Shopping!

 

new logo and signature

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Wild at Heart Foods

A small artisan producer of fine quality innovative preserves harnessing nature’s wild harvest with a hint of modernityGinny and Caro

You have to put your money where your mouth is and since launching ‘Eat Surrey’ I always give local food gifts. Since getting to know Wild at Heart my dinner party offerings often feature a pot of their Damson Cheese (A firm sliceable jelly which is sensational with cheese) or perhaps Wild Plum Chutney which stimulates both palate and conversation.

The story behind the brand makes a great dinner party tale too!

Ginny Knox and Caro Wilson are old school-friends whose childhood exploits involved country walks and cooking hedgerow finds together. They maintained their friendship throughout university, marriage and children regularly reminiscing about their foraging adventures. Surviving twenty years in the corporate world they clocked up a wealth of useful experience which has been essential to their current success. By 2010, the buzz of commuting to the city had worn thin and Wild at Heart Foods emerged. Switching court shoes for sturdy boots came naturally and so began a new venture combining wild ingredients and stirring bubbling maslin pans.

Part of their success has been recognition that growth in the number of preserves makers on the market has made this sector congested. Using foraged ingredients makes their offer unique, medlars, ruby red intense damsons, elderberries and crab apples are not always easy to find. It also gives a sustainable edge to their business. Caro, who lives in Kent, has worked hard to forge relationships with farmers who allow them to pick wild fruit and garlic on their land. They also discovered that crab apples, utilised by savvy housewives up until the last war, were being left to rot on trees. Traditionally grown alongside eating and cooking apples to pollinate the orchards they were used traditionally in products like jellies. Even though this variety has a very short shelf life and bruises easily Ginny and Caro use them in their award winning elderflower preserve and many of their other bespoke recipes.

Wild at Heart Cook Book

If starting your own business isn’t stressful enough Ginny and Caro also accepted a commission from Pavilion Books in 2012 to write a cookery book. The Hedgerow Cookbook was published in 2013 after a year of hard work, recipe testing and writing. The result is a stunning, educational and useable cookbook. My copy is marked up with post it notes ready for summer. The book is a timeless classic and this year it’s being rebranded and sold in National Trust Shops. With a five star rating on Amazon, it’s a tribute to Caro and Ginny’s knowledge and creativity.

With sales increasing steadily since they launched a lot of small producers would have buckled under the pressure. But after two years of picking and processing all their own fruit, wild garlic and samphire Ginny and Caro realised in order to survive they needed to delegate. Today they still pick garlic and samphire but outsource as much as they can. Their products are made to their recipes in small batch production on a SALSA approved unit in Kent, which they closely monitor.

chicken and pesto_edited-2Last year Caro and Ginny added Wild Garlic Pesto to their range of chutneys, jellies and jams. Made with the addition of cashew nuts, lemon juice, rapeseed oil and vegetarian hard cheese, it is the only artisan pesto available with a long shelf life. Unsure of how it would sell they took it on the road to farmers markets and food fairs. To their surprise it outsold all their other products. So, for 2015 they have trebled production to meet demand. Forget the harsh commercial pesto sold in supermarkets this is mild, aromatic and teasingly garlicky. Not containing any basil it has a refreshing personality and it’s become an essential in my store-cupboard. Stir it into mashed potatoes or celeriac, use to marinade chicken, toss into just cooked pasta or brush on foccaccia.

Other favourites from their range include Medlar Jelly (try a spoon in a venison stew or beef ragout) (it has a glorious smooth mouth feel) and Elderflower Preserve (delicious spread on layer cakes or with fresh warm scones). I also recommend their Hedgerow mincemeat with elderberries and crab apples for its delicate flavour and appearance.

Expect to pay a slightly higher price for Wild at Heart products which hardly reflects the huge effort that goes in to collecting their raw ingredients making their products so unique. Damson and quince cheese from £4.00, wild plum and other chutney’s from £4.25 and pickled samphire £4.75. Favourites here include wild garlic pesto and elderflower preserve simply because they have short seasonal availability and they are unique. Ginny and Caro harvest the ingredients when in prime condition and delicately preserve them for us to enjoy year round consumption. Look out for them and food festivals and fairs where you can sample their products and have a chat!

wild at heart products

If the call of the wild appeals then look out for these delightful products in farm shops, branches of Cook (limited range of stock) or independent delicatessens. Expect to see more great products from these gifted producers as they have been busy in the kitchen experimenting with new ideas to launch next autumn.

Keep in touch by following their blog and enjoy recipes and updates – details below

www.wildatheartfoods.com Shop online

The Hedgerow Cookbook Pavilion Books 2013 available from Wild at Heart website

 

 

 

 

 

 

 

 

 

 

 

 

 

Sally Iddles Fabulous Food

A food consultant and caterer who teams creative prowess with exuberant energysally and suke

The Main Event: Restaurant menu development and gorgeous food for events.

Tips: Need a forkful of inspiration for your menu? Give Sally a call!

Sally and I first met at Sainsbury’s when she was a development chef in the late 1990’s. After we both relocated to Surrey we often bumped into each other at events where Sally was catering. Her food is always beautifully presented but also scores on taste because she has a knack of teasing the most out of simple high quality ingredients. She achieves this by adding seasonings such as dukkah, sumac, infused oils and freshly roasted spices, nudging her food up the scale. Her style is unique and it makes you realise how many eateries are happy to go along with ‘safe’ offerings that fail to impress. Sally proved that with tweaks here and there a menu can be transformed from simple into special. Her ability to come up with new menu items is impressive too and her background (Waitrose and Sainsbury’s) also means that she has a keen eye on profit margins. Keeping up with new food trends is essential and her knowledge of new openings, current food writers and supermarket product development helps immensely.

elizas breakfast trio

I got to see Sally at work first hand this week. Suke Wibaut from ‘Butter and Cream’ cakes has recently taken over Elizas’s Tea Room at Secretts in Milford. A busy lady with a shop in Milford, a long list of private orders and a market stall at North Street Guildford, Suke realised she needed a hand. Sally just happened to pop in and the result was a ‘brief’ to revamp the menu for Elizas’s. The menu, loved as it is by regulars, doesn’t reflect the area’s changing demographic and Suke also wants to cater for a younger more discerning clientele. I went to take the photographs for Sally and afterwards Suke and I had, unexpectedly, learnt so much I felt privileged to have been there.

elizas_soups

The brief doesn’t end in Sally’s kitchen. As part of the service she offers to go and work with restaurant teams in-house. This helps them to feel confident in delivering their new dishes consistently. There is nothing worse than eating a delicious meal that isn’t the same next time around.

Sally also gets involved with lots of different event work in Surrey and a few months ago I met her at a fundraiser where she donated her skills to Disability Challengers. This pop-up dinner and auction successfully raised over £16,000 for the charity. Many of the events catered for are weddings but Sally also does corporate work such as a launch for the new vintage sparkling rose wine at Greyfriars Vineyard here in Surrey.

eliza_salad_tea

In our work we go to many restaurants and cafes that seem happy to offer the same food as elsewhere. Given that many of the residents of Surrey have either moved from London or work there, it would be really good to see more of the Capital’s creative cuisine filter into this area. We love local food especially if it is creatively cooked and well presented with original dressings on salads plus innovative use of herbs and seasonings. The new menu at Eliza’s incorporates all those elements and I am looking forward to the launch.

If you know of a menu out there that needs a hoist into this decade, Sally’s contact details are listed below.

http://sallyiddles.co.uk/

07702 224873