Tag Archives: food

Farretti Bakery

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Run by native Italian Val this small artisan bakery produces soft crust, slow fermented authentic Italian breads for farm shops, independent stores and caterers in Surrey and West Sussex.

This bakery has been on my radar since buying their bread at Secretts in Milford a while ago. It’s val-with-pizza-6x9tasty and light with a dough structure that suggests long fermentation. Kind on the palate (I am not a fan of challenging crusts) it holds its own with just the right bite resistance. This bread provides the perfect vehicle for carrying sandwich fillings and dipping oils in both taste and texture. When owner Valeriana de Berardinis got in touch I jumped at the chance to visit the bakery.

Val is a diminutive figure and I think in her younger days would have rocked an Audrey Hepburn look. Coming from Pescara in the Abruzzo region of Italy she came to study in the UK for 6 months. She met her husband here (also Italian) and they returned to Italy and opened a restaurant together. Their pizzeria was in a small province of Pescara in Civitella Casanova. Opening in 1984 in a restored former railway station, they were successful and long queues were the norm to eat in or take-away. Sadly a move to a larger site, the arrival of their son and a collapsed bridge on their only access road cutting off passing trade meant neither the business nor the marriage survived. However a relationship with long fermentation dough and baking had begun and it’s the core of her business today.

faretti bakery cutting pizza

After a move to the UK, various jobs and a computing course Val realized she wanted to be her own boss. With little money but baking expertise she started to make focaccia with spelt flour. Taking samples to health food shops, cafes and bars orders started to trickle in and Val gained a reputation for great bread and Italian biscuits. Too much diversity and a contract with a large mill became too difficult to handle so Val wound down her business took some time out and came back with a better model. Soon after Farretti bakery was launched and this time around she based her recipes on the founding father of modern Italian bread Dr Cavallari. A miller by trade he and his colleagues saw a threat from the French baguette and came up with an Italian competitor (Ciabatta was first seen in British food retailers in 1985). Coming up with a wet dough that when cooked was soft it leant itself well to the growing sandwich market. Val contacted Dr Cavallari and asked him to help her perfect her recipes. He was happy to help and they are now friends and in regular contact.

making-bread-collage

 

faretti sign6x9Housed in an old converted stable in Lodsworth the bakery is overlooked by fields and luscious pastureland. Horses, cows and sheep are in view and it feels a little bit romantic. Step inside the bakery and the contrast is stark, it’s hot because at forty degrees Celsius yeast is at its most productive and this is essential for formation of the trademark bubbly texture. Making the starter dough the previous night (called biga) it’s left to ferment. Using the right flour for this bread style is essential too and selection of Marriages Canadian Manitoba flour is no accident. This wheat is grown for its high protein content, harvested in spring and used exclusively for a long fermentation process.

Arriving in the morning the Val undertakes the second mix adding more flour and yeast this time (common practice in sour dough production) another prove its then time to shape the bread. Plain or black olive Ciabatta (slipper), foccaccia (with added olive oil and rosemary) or rolls. For some customers there are also pizza bases. Val had been hard at work since 4am (it was now 1pm) and as I peruse the shelves loaf after loaf of slipper bread (Ciabatta) are being lined up for baking. On its second prove (the first is for 24 hours) its rising fast creating large gas pockets which create its texture and crust. Val works fast cutting and weighing the dough to ensure consistency. In the front of the bakery Val’s assistant is baking the loaves, cooling and packing.

faretti_bread_sandwich9x6

Val bakes 2 days per week (more for special orders) for her current contracts. She does what a lot of small producers should do; produce a small range of really great products but to the highest standard. Luckily for Val her bread freezes beautifully and as it’s so light also defrosts quickly. Making this perfect for clients who want a plentiful supply of bread and have adequate freezer storage. Typical of sour dough bread this has a 5-6 day shelf life if stored in a cool environment. Packaged simply in hand stamped paper bags they are good to go.

Val launched Farretti Bakery in 2010. It’s a simple business model with a small range of expertly elaine farrettihand-produced bread. Apart from the use of an electric mixer for the biga (sour dough starter) and the final bread dough, weighing, cutting and shaping of the bread and rolls is by hand. Val employs a local lady Elaine to help in the bakery. Here Elaine is in charge of baking each batch of bread to achieve consistency and quality. She also helps to pack and collate orders for the delivery vehicle to dispatch. In fact its Elaine’s brother Steven who arrived at the bakery at 4.30am to start work. Val’s customers love the fact the bread arrives early in time for the start of business.

Val is a tenacious and spirited lady but that aside it’s the bread here that speaks volumes and its no surprise that it’s available in 25 independent shops and eateries in the region; and quite a feat given the size of the bakery. At the end of my visit we sat on a bench outside the bakery and ate pizza for lunch. It was wonderful end to a really inspirational visit and I am now officially their No.1 fan.

For a full list of products and prices you will find a link to the Farretti website and contact details below. Val has capacity for more shops providing they are on or close to her current delivery route.

Facebook                faretti bread

Twitter @farretti

Langham Stables
Lodsworth
Petworth
West Sussex
GU28 9BU

Phone: 01798 860966
Email: val@farretti.com
www.farretti.com

Smoky Gravad Lax

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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.

Fresh Windfall Apple Buns

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This recipe is great for a quick afternoon tea treat on a cool autumn day. Delicious eaten warm, leftovers are perfect for lunch boxes too! I make apples buns raw_6x9mine in a stand mixer but they are easily made by hand.

Ingredients (to make 12 buns)
200g stone-ground wholemeal flour
25g milled flaxseed
A pinch of sea salt
½ teaspoon ground cinnamon
1 teaspoon baking powder
175g butter, at room temperature
2 medium size garden apples, washed and grated
50g chopped dried cranberries
25g pumpkin seeds
50g golden castor sugar
1 egg, beaten

Method:

Preheat the oven to gas mark 5 /190ºC/ fan 170ºC/ 375F

Download a printable PDF of the recipe here for  fresh windfall apple buns

apples buns2_9x6

Combine the flour, flaxseed, salt, cinnamon and baking powder in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the remaining dry ingredients and mix well together using a wooden spoon. Stir in the beaten egg to form sticky dough, taking care not to overwork the mixture. Spoon the dough into 12 heaps on a lined baking sheet and place in the hot oven. Bake for 20 minutes or until golden.

Cool on a rack for 15 minutes and serve with big mugs of tea.

Variations: replace the apricots with sultanas, raisins,chopped dates, or sunflower seeds

apples buns duo

 

White chocolate eclairs with hedgerow preserve and mascarpone custard

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I wrote this recipe for a Mothers Day feature for Local Food Britain who like me champion local artisan food and drink producers here in Surrey. As the festive season is creeping up on us I thought it would be a good time to share it here too! They look as good as they taste and the choux pastries can be made in advance and frozen. You can substitute whipped cream or mascarpone for the filling but the custard is just delicious so it’s worth giving it a whirl. Its essential to make the custard the day before you need it so it can set overnight in the refrigerator. I used Wild at Heart Hedgerow preserve as it has lovely little berries and a unique flavour but I have also used home-made berry jams in its place (they need to be firm set though).

Mascarpone and vanilla custard

Download a print friendly pdf of the recipe White chocolate eclairs and mascarpone custard

white choc eclairs 6x9

2 egg yolks
50g caster sugar
Seeds from 1 vanilla pod or ¼ tsp vanilla bean paste
250g mascarpone cheese (at room temperature)
150ml whipped double cream
I jar of Wild at Heart Hedgerow preserve

Method
 In a large heat-proof bowl beat the egg yolks, vanilla seeds and sugar together until they are thick and creamy (an electric hand beater is indispensable here). Place the bowl over a medium saucepan of simmering water. Continue beating as the eggs start to cook this should take around 7-8 minutes. Remove from the heat and continue to whisk for another minute. Put the mascarpone in a small mixing bowl and beat until smooth with a rubber spatula combine with the whipped cream. Fold this into the custard until smooth and lump free. Place in the refrigerator to chill overnight.

White Chocolate Ganache
The topping for the éclairs needs to be made before you make the choux pastry. This way it will be the perfect consistency to use once the choux pastry has cooled.

100g white chocolate, broken into pieces
75ml Double cream

Place the ingredients in a heat-proof bowl and cook on high power in a microwave for 30-45 seconds. Remove from the oven and stir thoroughly until all the chocolate has melted. Cover the mixture and set-aside until later.

Choux pastry

Pre-heat the oven to 200°c /180°c fan.

Draw 12 x10 cm lines on the back of a sheet of non-stick baking paper and place on a large baking tray.

Heat 125ml water with 85g chopped salted butter in a medium size saucepan. Briskly stir in 100g plain white flour and keep mixing until a dough has formed which leaves the side of the pan. Take the pan off the heat and transfer the dough to a mixing bowl and allow to cool slightly. At this point you can use a mixer or continue to mix by hand. Crack 3 eggs into a bowl and lightly beat. Gradually add the egg mixture to the dough it will be difficult to incorporate at first but it will mix in. Add all the egg to form a shiny thick batter. Scoop the batter into a piping bag with a large circular nozzle around 1.5cm in diameter. Pipe the mixture onto the lines on the baking paper and cook in the oven for 25 -30 mins. They should be firm to touch, puffed up and golden brown. Cool on a rack completely, before filling.

white choc eclairs9x6

Decorations

This is where you can let your imagination take hold. I used a combination of crystallised rose and violet petals from Secretts in Milford. Nuts, dried fruit, sprinkles or and cake decorations would work well here.

With a small sharp knife cut a slit across each éclair. Spread each inside on the bottom with a teaspoon of preserve. Fill a piping bag with the mascarpone custard and fill each éclair. Carefully dip the top of each éclair in White chocolate ganache or spread on top with a spoon. Now decorate with your selected topping and leave to set in the refrigerator for 1 hour when they will be ready to serve.

Local Stockists: I bought crystallized rose and violet petals from Secretts at Milford. They come from a company called Uncle Roys Commestible Concoctions who also sell online.

Tea

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56 High Road, Reigate, RH2 9ATcarolynne migh tea

The upside: One of the most interesting loose-leaf tea menus in Surrey!

The downside: Closed on Sundays

The flipside: A lovely independent selling a menu that embraces single blend teas with locally produced food

This café is as its name suggests is all about tea. Carolynne Farrer (a former HR specialist) always dreamed of owning her own tea business. Made redundant a few years ago she chatted with her sister about her idea. Convinced she was all talk her sister remarked that she would never actually do it. This was the challenge that Carolynne needed and TEA is now 1 year old.

Located in historical Reigate, on the High Road the interior has been playfully created to give a vintage retro feel. The counter is painted red and decorated with old knitting patterns. These are so evocative to me of childhood especially if you had a knitting crazy granny like me.

Tea Reigate kintting patterns

Here you will find that all aspects of the small but delightful menu have been carefully devised. The kitchen is very small so the menu reflects this. Tea (some organic) Organic coffee (from Beanberry) and proper hot chocolate dominate the drinks menu. On the food side its doorstop sandwiches featuring local cheeses. High Weald for Sister Sarah goats cheese and Sussex Charmer from Bookhams are just 2 examples.

Tea is the specialty here so I chose a pot of Chinese Jasmine Silver Needle. All teas are loose-leaf and placed intotea at migh tea an unbleached filter to brew. Each variety needs different times to infuse so are served with a timer and brew time advice. You can find a full description of all the teas on the website but staff here are keen to share their knowledge and discuss options. Tea comes from an independent tea merchant in Winchester who share their knowledge and passion for this unique drink with Carolynne. The tea menu is divided into normal (£2), special (£2.50) and superior (£3.75) for a generous pot. My tea was deliciously aromatic and soothingly smooth to drink.

To eat I selected a Welsh Rarebit made with one of my favourite cheeses Sussex Charmer (£3.75). The cheese here is combined with herb mustard and Worcester sauce and was deliciously satisfying. Bread is from the Chalet Bakery an independent business in Tadworth. My companion Sarah from ‘Little Spice’ had a doorstep sandwich with Sister Sarah goats cheese. This was served with a salad garnish and vegetable crisps (£5.25). The sandwich menu changes weekly featuring local produced ingredients. Other menu items include home-made soup (changing daily) with bread (£4.75) or a Ploughmans served with pickles, local fruit chutney and oatcakes (£6.75). Generous portions make this a value for money destination too!

food trio sandwiches

tea timer_migh tea

To finish Sarah chose a pot of Organic coffee and a rich chocolate brownie. So although this is a tea room coffee drinkers won’t be disappointed served in a cafetiere (my favourite style) as Carolynne didn’t want the aroma of coffee to dominate the venue. With coffee you get to choose your roast too! I had a slice of gluten free orange and polenta cake. It was rich, moist and intensely orangey. Made by a local baker the cakes change during the week and are displayed tantalisingly under glass cake stands (£2-£3.50) .

cake trio

If you like me get mightily fed up with predictable high street chains, Tea in Reigate will give you a refreshingly different experience.board outside shopFresh locally produced food, fabulous tea menu and lovely people, it is well worth a visit.

www.migh-tea.com

For high tea reservations call 01737246251

Thanks to Sarah from ‘Little Spice’ for introducing me to this great tea-house!

Beetroot salad with lemon oil and pomegranate dressing

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Sadly I have nearly come to the end of my home-grown beetroot!  I cooked a few of my precious crop the other day and left them peeled, chopped beetroot 6x8 and ready to go in the fridge. Lunch arrived so I chucked in some other cooked veggies left over from a couple of meals, and in a tic whipped up a lovely autumn salad with lots of flavour. Salads for me need to have a great dressing and this one, combining the acidic caramel tones of pomegranate molasses with lemony olive oil was spot on.My crush on Carluccio’s lemon oil emerged recently having been given a bottle as part of a review for their Woking restaurant where I had a brilliant breakfast a few weeks ago. Even though my blog is all about independents occasionally I dabble in a chain, and there are a few good ones around such as Côte too.

beetrootsaladtrio6x9

Carluccio’s has a great food shop in each of their restaurants and sell some great products such as gluten-free spaghetti (one of the best I have ever tried). They have oils, dried mushrooms, pasta, sauces and some fresh products and patisserie. I also spied bottles of Vin Santo which served with a few Cantucci biscuits makes a wonderful effortless dessert.

The vegetables to compliment the beetroot used in this salad can be swapped and substituted depending on availability and I would make this with corn, fine green beans or baby runners too. I served this with a dollop of fat free Greek Yogurt sprinkled with sumac and a little of the lemon oil.

Salad
5 medium cooked beetroot peeled and roughly chopped
150g cooked broad beans
150g cooked tenderstem broccoli, chopped
2-3 fresh nasturtium flowers (optional)

Dressing
1 tablespoon pomegranate molasses
1 tablespoon fresh chopped chives (or other fresh herbs such as mint)
1 dessertspoon lemon olive oil
1 dessertspoon red wine vinegar
Salt and freshly ground black pepper

Place the vegetables together in a mixing bowl and (apart from the flowers). Spoon the dressing ingredients straight on the salad and mix well. Place on a serving dish and decorate with flowers if you have them. If I was to serve this in the evening I would add a few finely chopped salad onions and a clove of crushed smoked garlic.

beetrrot salad with pom dressing

Lime and coconut cake

Little Barn Café

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Stacey’s Farm, Thursley Road, Elstead, Godalming, Surrey GU8 6DGLBCafesign6x9

The upside: Creative cooking using some lovely local produce too!

The downside: The café is shut on Mondays and just from 10.00am-2.30pm on Sundays.

The flipside: One of the most delicious and unusual menus for a small café in the county!

If you want a gorgeous spin on home baking, feisty salads and something that your great aunt will recognize on the menu; this café is for you. Opening its doors in January 2015 this unassuming business already has a big fan base. Dedicated to fresh homemade food with an innovative twist creative chef/owner Sarah has a winning formula and a Time Out Award under her belt from a previous business she ran in London. Starting in Surrey with a pop up café which soon outgrew its temporary venue, they found a new home in Elstead. With her husband Mark they have transformed this barn into a thriving eaterie after giving the room some much needed TLC. With a growing family they entrust some of the cake creation to their fabulous baker Vicky and meals to chef Caroline who along with the waitresses complete the team. Shutting on Sunday and Monday means they get the family and business balance right too.

LBC - dining room

 

This small café has a brilliant menu and also boasts local suppliers for much of the menu! Eggs and dairy products come from Great Hookley Farm, produce from Teasels and meat from Prides farm shop all in and around Elstead. Emphasis here too is also on great baking, quiches, pies and cakes but also unusual salads and veg packed soups. Specials include Moroccan lamb tagine with roasted aubergine and minted yogurt (£8), tomato and basil soup with bread (£4) and grilled goats cheese on puy lentils with red onion and mint (£6.50). Their freshly baked quiches are supersized and served with salad too.

LBC savoury trio

 

On my last visit my daughter chose a cooked breakfast (which is served all day) I was a bit miffed as there were so many delicious options on the specials board to try. My daughter gave it full marks and was delighted with her choice a snip at £6.50. I chose from the specials menu and also enjoyed a board of vegetarian kofta’s, tomato salsa and hummus with salad leaves. A tasty combination which worked especially well with the creamy hummus and piquant salsa.

LBC CAKES TRIO

Cake is important here so we also shared two slices (£2.30 each) These were; “calling Ibiza” a coconut and lime combo which had a deliciously zingy lime curd filling and “Dear Prudence” a prune, chocolate and blueberry cake with cream cheese frosting, rich, fruity and moist. I keep looking at the picture I took of the other cakes and wondering what if? It will have to be for another visit! Having watched Sarah and her team posting their wonderful cakes on social media the display on offer did not disappoint. The cakes form a focal point in the café laid out on the sideboard and its makes such a refreshing change from typical offerings of brownies, carrot cake and chocolate fudge. For the more traditional eaters there are options for a cream tea (using locally produced preserves) and other less quirky menu items too.

One of my mantras has always been ‘strive to be different’ and the Little Barn Café has achieved just that. In a competitive market it’s a great attitude to have and one that sets this super café way up the list of my current recommendations.

01252 705023

www.thelittlebarncafe.co.uk

 

Simply Scones Tea Room & Walled Garden Shop

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The Grange Centre, Rectory Lane, Great Bookham, Leatherhead, Surrey KT23 4DZ

Cream teas, yummy fudge and home grown produce for sale!

The upside: A changing menu of innovative scones and proper pots of tea!

The downside: The tea-room is only open on Tuesdays.

The flipside: Having tea here is a real treat with the added bonus of visiting the Walled Garden Shop too!

Sitting in an ornate Victorian conservatory sipping fresh brewed tea accompanied by a freshly baked scone, home-made berry jam from the garden with a dollop of fresh cream is my idea of work. Even the freak hail storm rattling onto the glass roof couldn’t dampen the feel good aura of the afternoon. It was pure chance that I was introduced to this tea room and confirms the ethos of my blog that some of the best places to eat out in Surrey are hidden away and definitely not on the high street!

Going to an annual social media event in Guildford each year to update my skill set is also a great networking opportunity. This year was no exception as it was here that I met the Grange marketing manager Gill Caldwell who thought I might be interested in how food education is used to help residents at her workplace learn valuable life skills. Open to the public for just one afternoon a week she invited me to ‘Simply Scones’ a pop-up tea room set up and run by residents with disabilities. Under the guidance of support staff, residents learn a range of food service and productions skills. So here everything is made fresh on the day apart from the jam! However this is made with fruit grown in their acre walled garden which also houses a shop. In season you can buy fruit, vegetables, garden plants and even their own honey. Running these enterprises provides much needed confidence-building and self-esteem raising experiences. In turn this enables for many, future employment opportunities.

grange flowers and produce

During tea I learnt more about The Grange and its fascinating story. Set up in 1927 by a pioneer of training provision for the disabled Julia Sweet (originally for nurses injured during the first world war to continue to earn a living) as the School of Stitchery and Lace in Leicestershire. The charity moved to its current home in Bookham in 1938. While needlework and crafts skills are taught here the charity has modernised and developed into an educational centre for men and women living with disabilities. Whilst the activities of the original charity has a more contemporary outlook the philosophy and aims of providing vocational training is very much in tact.

A social enterprise that uses food production as part of its curriculum is such a brilliant concept. All you have to do is book a delicious home-made cream tea in their weekly pop-up tea room, buy home-made fudge online or visit their walled garden shop for home-grown produce and garden plants. By default you will also be supporting the work of this community and provide much needed footfall and experience in customer relations.

grange tea room9X6

Getting back to the cream tea (regardless of the venue) this menu can hold its own. Fresh and delicious from steaming pots of tea to light oven warm scones the eating experience is faultless. The scones change regularly as innovative new recipes such as New York Cheesecake and even gluten free lemon and sultana scones (to order) are available. Popular recipes are even published on their blog for you to reproduce at home. Slices of fresh baked cake are also on sale such as coffee and walnut and classic Victoria Sandwich (tea and cake or scone £3.50). In addition to the food the service is friendly and welcoming and it’s just a pleasure to support such a great project.

SIMPLY SCONES COLLAGE

A few weeks after my visit for tea I returned to visit the walled garden. By now the first crops of lovingly tended fruits and vegetables were winging their way into the shop to be sold to the public. As well as being used in the kitchens of the Grange for on site meals and being sold to residents who self-cater excess produce is up for sale. I bought a bag of red-currants, a few courgettes and some freshly dug spuds.

grage flowers

This was just a glimpse of what they grow in the gardens here but of course it’s seasonal. I had just missed the blackcurrants and first show of raspberries and the green beans and sweet corn weren’t quite ready to harvest. Luckily Gill posts a list of produce on the website each day to let customers know what will be in stock. Last time I looked Swiss chard, runner beans and carrots were being harvested.

Grange collage

In addition to horticulture and running the tea-room there is an online fudge business and a craft shop selling handicrafts such as tea cosies in shop price listtheir gift shop in Dorking. For a full description of what the Grange has to offer make sure you visit their website. To visit for tea on a Tuesday afternoon bookings must be made in advance. The walled garden shop is open every day during the week for produce and plants.

Book for Simply Scones 01372 452608

Walled Garden Shop (check the website for produce for sale prior to visiting)

www.grangecentre.org.uk

 

Cookie Bar

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1 Royal Parade, Tilford Road, Hindhead, Surrey, GU26 6TDcookie bar window

A brilliant local café & gift shop providing valuable work experience for pupils from Stepping Stones School.

The upside: Delicious fresh home made food which helps fund valuable social projects

The downside: Lunch is only served from 12-2.30pm but gorgeous cakes and cookies am and pm!

The flipside:  This is one of a growing number of fantastic social enterprises involving food that gives so much to those involved.

What a great arrival, an “EAT ME” display of tantalising cakes, cookies and scones intertwined with the aroma of fresh baking and coffee. Given a tip off by one of my favourite local ethical coffee roasters Gary from Coffee Real  (who supply the coffee here) I had an inkling I was going to like it. It’s also immediately evident that this cafe is well organised and spotlessly clean. A great selection of home-wares, foodie gifts and cards add to the overall interior feel, which is, bright, contemporary and colourful. Free Wi-Fi, the use of 2 Imacs and Ipads are also a welcome bonus. Lizzie Henderson who has worked for the cookie bar since it started in 2011 (also baker of my delicious slice of sticky toffee pudding cake) procured a cappuccino for me and we sat and chatted.

cookiebar shopfront 9x6_edited-2

This is no ordinary café and it’s this type of enterprise that fuels my passion for food education. Set up by the COINS Foundation to support and provide work experience for pupils from the Stepping Stones School it 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. From age 15 and up barista training is given and shifts in the kitchen preparing food. Some of the pupils choose to return and work when they are old enough. This has been pivotal for some in gaining work locally once they have graduated and is testimony to the value this enterprise brings.

cookie bar collage scone

On my first visit I shared a slice of home made quiche with salad and a slice of moist dense carrot cake with my partner in the small garden, which also has a play area. On my second visit I had a freshly baked cheese scone (£1.50), warm from the oven, it was delicious with knob of butter; these alongside sweet scones are baked daily. It was too early for lunch but the home made soup looked delicious, as did the panini selection. I also chose a slice of sticky toffee cake (£1.85) which just made, was impossible to resist. The fluffy butter icing had been spiked with caramel and sea salt, it was one of the best slices of cakes I have indulged in recently! Too big (the cake not me) to finish I took it home for later noting that a take-away service is available too.

cookie bar collage2

The food here (apart from being delicious) has the ultimate feel-good factor as profits are shared with the Stepping Stones School and other COINS foundation projects here and overseas. In addition to the café service the enterprise also 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.

To find our more, take a look at the cookie bar website; this is a fantastic set up and well worth a visit. Plans are underway to open cookie bars affiliated with other schools and you may even be lucky enough to see their new training bus at events throughout the summer.

www.thecookiebar.co.uk

01428 608001

The Cock Inn

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Cock Inn Mark EvansChurch Lane, Headley, Surrey KT18 6LE

New gastro pub by dynamic independent food and drink family Red Mist 

The Upside: Great food and drink menu with a positive lean towards seasonal and local on both counts

The downside: A little inconsistency in dishes served on my recent visit

The flipside: This is a pub group with high standards so it’s likely that any teething problems will get swiftly sorted

Driving through some classic Surrey countryside the arrival at this newcomer to the Red Mist Group is full of anticipation! Some of you will already know the Queens Head in East Clandon (my local) and the Stag in Eashing Lane near Milford. If you do, it will come as no surprise that this venue has been treated to the same quality facelift as the other members of this growing family. A large working fireplace creates a focus to the bar room and the outside area has a deck for additional seating in good weather. They have shared menus within the chain but allow chefs to strut their own personal style with the ‘specials’. The PR team had told me that Head Chef, Mark Evans had spent a lot of his early career down-under so I was looking forward to an Antipodean influence on the menu.

cock in starter

I met up with fellow foodie Sally Iddles and as we perused the menu it felt familiar (we are both regulars at their other venues) but not identical. The specials menu, while lacking any promised Aussie vibe had fresh clams in white wine as a starter (my choice at £7.90) served with toasted Chalk Hills focaccia. We also selected the camembert and asparagus tart with roast tomato relish (£6.95). Fresh soup of the day was leek and potato (£5) served with bread and we already know the chicken liver paté with chutney (£7.90) is a winner. My clams were fresh, plump and cooked to perfection. They arrived at the table piping hot and with a surprise squeeze of fresh lemon. The bread on the side, although toasted, softened willingly in the clam broth. Whilst I was charmed with my starter the Camembert tart was failed to wow A moulded pastry case had been simply filled with camembert and left in the oven to melt. Topped with rocket leaves and served with a drizzle of basil oil and what seemed to be red onion jam and no sign of the asparagus.

camembert tart

For mains we ordered again one dish from the printed menu and the other from the specials board. My pork fillet with apricot and sage stuffing on fondant potato, stem broccoli, rhubarb chutney and Hazy Hog jus (£15.50) was a generous portion and plated with confidence. In contrast the fish from the specials board lacked finesse both in its presentation and execution. Torbay sole served with prawn and caper butter (£17.90) sounded like a great combination and the fish was served on the bone (which was good) but lacked the back-up attitude that capers can contribute. The poorest element was the crushed new potatoes that were overcooked. The fish itself was perfectly cooked, delicate and fresh and my pork dish was tender, tasty and melt-in-the-mouth.

main at the cock

Not deterred we moved on dessert selecting a baked cheesecake with vanilla ice-cream and a pannacotta (both £5.95). The cheesecake looked as though it could have been bought in but we were reassured that it had been made on site. Not oversweet it confirmed the ‘homemade’ label which was a definite ‘plus’ . The texture was firm and creamy but we both felt the accompanying ice-cream was an odd match. This was very sweet with a metallic twang and spoilt the overall taste profile. The panna cotta was served in its dish and too firm for my liking. Pannacotta is usually served out of its mould and should have real ‘wobble’ leading to a easily yielding creamy texture. We had coffee to finish and concluded that there had been some great elements to our meal.

cock in desserts

Chatting to Chef Mark Evans it was clear they are finding their feet in their new venue. I really like this small independent chain and love the fact they have local beer, use local products like Norbury-Blue Cheese (the only cheese made in Surrey), and prepare the majority of food from scratch in each venue. Mark is keen to bring in some of his culinary creativity from down-under but feels the business has to consolidate before they shake things up. He is, in his own words ‘playing-it-safe’.

It’s early days for this pub-dining venture and if they can iron out the wrinkles I am sure it will become as popular as their other dining rooms.

cockinnheadley.co.uk

01372 377258

red mist family