Tag Archives: Guildford

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

 

Blueberry and Cashew Bars

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avocado lime cheesecakeWhen the ‘Hemsley and Hemsley’ book was published we all fell in love with their avocado cheesecake and spiralised veg to replace noodles.  I bought their book based on the avocado and lime cheesecake recipe that appeared on their twitter feed one afternoon. Intensely green, it looked wonderful. My dinner guests agreed and I couldn’t help thinking about all the possible versions you could make using their recipe as a formula. Here is my first attempt, which although rather dark in colour owing to the use of dried blueberries, was astonishingly good. When I make this again I will experiment with fruit for a lighter hue.

Before you start you need a food processor to make this and an oblong loose-based tin measuring approximately 10 x 36cm (use a round one if necessary). You also need to soak the cashew nuts and blueberries overnight. This is a great dessert to make if you are entertaining vegetarian or vegan guests. Brilliant also when soft fruits are not in season.

For the baseblueberry cashew bars

125g nuts (not roasted), pecans and walnuts work well (or use a mixture)

45g desiccated coconut

85g raw cocoa nibs (optional)

185g dried fruit (I used a blend of cranberries, sultanas, cherries & goji berries)

3 tbsp melted coconut oil

 

The topping

225g raw cashew nuts

200g dried blueberries

125ml almond milk

1 tsp Manuka honey or Agave nectar to taste

4 tbsp melted coconut oil

Edible primrose petals or other flowers to garnish

The day before you want to make the bars put the cashew nuts and dried blueberries into a bowl and pour over the almond milk. Cover and leave overnight, mixing a couple of times.

First make the base. Place all the ingredients apart from the oil in the food processor. Process until finely chopped. Add the coconut oil then pulse and tip the mixture into the loose-based pan. Press down evenly with the back of a metal spoon until tightly packed and chill whilst you make the topping. Use the food processor again for the topping. Place all the ingredients into the bowl and blitz until the mixture is smooth. It may look like a lot and be quite gloopy but it will set. Pour the mixture onto the base and chill for at least 2-3 hours before serving. Cut into bars but not too thick this is quite rich!

bb cashew bar 9x6_edited-1

Variations

For the base: Use the recipe as a formula here. You need to keep the ratio of nuts to fruit with the coconut oil. Stick to the amounts by always using 125g nuts to 185g fruit.

For the topping: Keep the ingredients the same ratio but experiment with different fruit. Blend dried and fresh fruit but be careful not to make the mixture too sloppy. Cashews are the best nuts to use for this as they blend down to a creamy texture more easily than others.

 

 

 

Dressing for dinner

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In a bid to fight off middle-aged spread rejecting carbs in favour of salads is part of my strategy. A few months on and I sense I am being punished for a positive lifestyle choice by lazy chefs. People who read this blog will know that we only publish reviews of places we can wholeheartedly recommend with the occasional sprinkle of constructive criticism. We could, if we wanted to, dish out some real corkers but it’s a smallish food community in Surrey and we like to focus on hits not misses.

eliza's salmon salad 9x6

Lots of eateries offer main course salads but it isn’t always a healthy choice as you could take in more calories than a pizza (for example an American hot pizza in Pizza Express is 821Kcal while a warm vegetable and goats cheese salad is even more at 860Kcal). Either way at 35% of your daily calorie allowance before drinks, desserts and coffees are added, not good. It’s better to order a cooked main (grilled chicken, steak or fish) and then ask for the carbohydrate element (usually fries) to be replaced with a salad. If executed well this can be one of the tastiest meals around but all too often 100% effort goes into the protein element and the salad suffers. In fairness a smattering of places do manage to serve a tasty veg packed plate. A higher number sadly just don’t bother at all. Order a steak and you would be astonished if you weren’t asked how you wanted it cooked and given a choice of sauce. Salad, in stark contrast, gets plonked in a bowl and served completely starkers. Where I wonder is the hospitality in that? In addition you (yes chef) have been let off the chore of frying yet more chips. This is an area in your kitchen where you could (like Yottam Ottolenghi and Jamie Oliver) really let your creativity flow (if you could be bothered).

In my dream restaurant the conversation with the waiter would go something like this after I have dropped the salad in place of chips bombshell:

“How would you like your salad served? Today we have a choice of three dressings one of which is a low fat option. We can serve the salad dressing on the side or toss it for you in the kitchen”. Choice here is important some people just like things on the side a point well made in  “When Harry met Sally”.

In the real world my experience has been a combination of:

  • We don’t make dressing here
  • “Here is some balsamic vinegar and olive oil; make it yourself”
  • A jug of red oil from a jar of sundried tomatoes
  • A bowl of olive oil with something very small (not identified) floating in it
  • A small bowl of salad leaves with a mean drizzle of dressing on the top which is impossible to mix in without making a huge mess

Not wanting to seem singular in my discontent I talked salad dressing to a couple of fellow food educators in Surrey to find out what they thought.

David Gilliat is a talented chef and gifted teacher who runs Four Gables Food Academy . I went to a fish course at his cookery school and left feeling inspired and impressed. David told me “When I was training I was taught to dress a salad with something fun and exciting and to never serve a salad naked”. He said that it was not acceptable to just send a bowl of leaves out of the kitchen and expect the recipient to be grateful.

Andrew Maxwell a former chef and now a Managing Director and Principal of the Tante Marie Culinary Academy in Woking told me “We’ve had a good old debate here about salads and I’m with you 100%. There are few things that make me angrier than a bad salad! A salad can be a garnish on a plate or it can be a meal in itself, but the one thing it should not be is an afterthought and these days, it is often is exactly that! No matter how big or small, it should contain a good variety of seasonal leaves, perhaps a few edible flowers, maybe a tiny touch of seasoning and a beautiful dressing – just enough to give the leaves a glistening shine. That is not difficult and is the minimum one should expect”.

I rest my case.

Text and images Shirlee
Text and images Shirlee

 

 

 

 

 

 

 

Spinach, feta and tomato tart in brazil nut pastry

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The nuts demand the use of food processor to make the pastry! This makes a large tart which is great when entertaining a crowd or if you love leftovers.

Ingredients (Pastry)spinach feta tart 6x8

175g fine plain whole-meal flour (stone-ground)

75g raw brazil nuts

125g fridge cold, salted butter, cut into cubes

Smoked sea salt (plain is fine too)

2 free range egg yolks (use the whites in the tart filling)

A little cold water but only if you really need it!

Filling

2 onions finely chopped, sautéed in a spoon of olive oil until soft

*200g cooked spinach, finely chopped (I used defrosted frozen leaf spinach)

300g cottage cheese

200ml semi-skimmed milk

6 large free-range eggs, plus the leftover egg whites from the pastry

2 dessertspoons of freshly chopped chives

Salt and freshly ground black pepper

1 x 200g pack of  feta cheese, crumbled

200g  of red and yellow cherry tomatoes, sliced

Method

Place the flour and Brazil nuts in the food processor and pulse until the nuts are finely ground. Add the butter and salt and pulse until you have a breadcrumb consistency. Drop in the egg yolks and pulse for 10 seconds. Leave the dough for a couple of minutes for the moisture to start being absorbed. Pulse again to form a dough. Do this a couple of times more and if you really need to, add a few drops of cold water. The dough should form in the processor bowl and leave the sides clean.

Remove from the bowl, wrap in cling wrap and leave to chill for at least 30 minutes in the fridge. While this is in the fridge, cook the onions and make the filling. In a large bowl, combine the spinach, cottage cheese, milk, eggs, chives and seasoning.

To line the flan tin hit the pastry gently to flatten with a rolling pin before rolling out as thinly as possible to fit a 28 – 30cm loose bottom flan tin. This pastry is very short and tends to crumble but you can press it all together again in the tin to make sure you seal any cracks or holes. Line with foil and baking beans and cook at 180oC/fan 160oC for 20 minutes.

Place the onions in the bottom of the pastry case and top with the crumbled feta cheese. Pour over the filling and top with the sliced tomatoes. Place in the oven for 30 – 35 minutes or until the filling has completely set. Cool for 20 minutes before serving.

Goes well with a green leaf salad tossed in a punchy dressing.

Serves 8   /Spinach and feta tart with tomatoes and brazil nut pastry

  • De-frosted spinach can be quite wet so its a good idea to just squeeze all the moisture out by wrapping it in some sheets of paper towel.

 

Text and images Shirlee

Strawberry Vanilla Muffins

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The current unsettled weather finds us tripping in and out of our gardens snatching minutes of warming sun and hiding from sudden showers. Next time those grey clouds make an appearance  rustle up a summery  batch these light fluffy muffins for tea. With any luck by the time they are ready the sun will be back.

strawberry muffins 2042

You can download a printable version of the recipe Strawberry Vanilla Muffins here.

Ingredients  (Makes 8 large or 12 medium muffins)

60ml sunflower oil
120ml semi-skimmed milk
1 medium egg
Pinch salt
1 x 5ml spoon baking powder
100g vanilla castor sugar * or plain sugar and a tsp of vanilla essence
220g fine plain flour
150g fresh strawberries, de-hulled and finely chopped
2 strawberries, de-hulled and finely sliced for decoration

Pre-heat the oven to 190ºC / 170ºC fan / gas mark 5.

Whisk the oil, milk and egg together in a small mixing bowl. Place the salt, baking powder, sugar and flour in a large mixing bowl and stir together.Add the chopped strawberries and mix to coat with dry ingredients. Pour in the milk mixture and stir together quickly. The mixture will be slightly lumpy. Layout 8 large or 12 medium size muffin cases in a muffin tray. Using 2 metal spoons divide the muffin mixture equally between them.Place slices of fresh strawberry on top of each muffin.

Bake for 20-25 minutes until golden and firm to touch.

Delicious eaten while still warm!

These will keep for a couple of days in an airtight cake tin but are best eaten on the day of baking.

Variations: try using fresh raspberries or blueberries in place of strawberries or a mixture of all three.

*Vanilla sugar; if you have a couple of spare vanilla pods sitting in a tube, stick them in a large jar and top up with caster sugar (I use golden brown). This gives an extra flavour layer to your baking. Simply top up the jar with sugar each time you use some.

Sally Iddles Fabulous Food

Catering company, corporate events, event caterer, Food producers, functions, Restaurant consultant, , , , , , , , , , , , , ,

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

 

The Lakeside Restaurant

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School of Management, University of Surrey, Guildford, Surrey GU2 7XH

A training restaurant that is open to the public and part run by studentsdessert trio

The upside: Delicious healthy food competitively priced between 12-2pm Monday – Friday

The downside: Ring in advance before you visit; the restaurant sometimes hosts special events for the university and is closed to the public

The flipside: Holding an ‘eat out, eat well’ award from Surrey County Council means health is top of the bill here.

Teaching at Surrey University this academic year has involved an occasional lunch with speakers in the training restaurant.  It is fair to say the Lakeside’s professional team could give any local restaurateurs a run for their money. Lakeside provides a valuable experience for students learning the mechanics of how a real restaurant operates. Supported by three full time chefs, a manager and academic staff it provides support and confidence to students at the beginning of their careers. You might find the service a little shaky at times but it isn’t so different some of the experiences you can have had in the ‘real world’. Here, at least, students will be guided and mentored. By graduation they will have a good grasp of how to work in this challenging and growing industry. All students spend time at front and back of house and in their final year get to run the restaurant for the day. Menu planning, profit margins and service quality are all part of their assessment. These students aren’t training to be chefs but managers of the future. Hands on both in the kitchen and front of house experience, are essential to this.

The menu, which changes regularly, includes light bites at £5 a plate, a two-course lunch menu at £10.00 and à la carte (starters from £3.75 and mains from £9.25). Side orders such as steamed tender stem broccoli are a snip at £2.50 and portions are perfectly sized. Everything is made in house including bread, ice cream, biscuits and chocolates. Food is seasonal and locally sourced too; meat from Conisbee, salad leaves from Secretts and fish from sustainable sources.

lakeside_triostarters_

Visiting recently with colleagues, Lakeside proved how creative the food can be. Starters included prawn, avocado and red pepper tian (£4.75) a frisky combination of perfectly ripe avocado, sweet chargrilled red pepper with a tangy sauce. My colleague chose brandy flamed Catalan style clams in a tomato broth (both authentic and flavourful). The pomegranate and feta salad with sprouting seeds, honey balsamic and pumpkin seed dressing (£4.25) was crunchy, fresh and healthy even though the nutty sweet-and-sour dressing made it feel indulgent. The effort that goes into the dressings and added extras elevates and inspires.

For mains the fragrant Chinese pork with aubergine with vegetable fried rice (£11.25) reminded me of eating the best Asian street food. The aubergine was cooked to melt-in-the-mouth perfection. Pheasant supreme wrapped in bacon and served with vegetables coated in hazelnut and shallot vinaigrette (£12.50) was artfully served to my colleague and I was assured by the empty plate that this was as good as they claimed. The poached chicken with mango stuffing (£10.75) didn’t have the same presentational ‘wow factor’ but this creative combo of tender chicken breast and a delicate sweet stuffing worked well.

mains_lakeside

rasberry_icecream6x9We couldn’t resist the pudding menu and between us chose a zingy intensely fruity raspberry  sorbet and a rich vanilla icecream (both £3.75) and a dessert of the day, a combination of poached and fresh fruit with fresh cream and berry coulis (£4.75).

In addition to special events in the university the venue can also be booked for weddings and other special events out of term time. When I went to meet the team they were getting ready to give a chefs demonstration of modern smoking methods. This was part of a menu including deconstructed dishes such as beef wellington and apple pie. The creativity here gives the full time chefs a chance to shine too.

lakeside_chefs

Don’t be put off by the location of this restaurant. It serves innovative food at competitive prices with a menu change every month and it’s open all year round.

Just make sure you check availability in advance!david_chocolate-SCULPTURE

Lakeside website

01483 68 9655

Mushroom paté

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We served this rich meaty vegan paté at our pop-up café last June on our vegetarian Surrey Platters. Much lower fat than meat based paté makes it a healthy option too. Providing you use some field mushrooms in your mix you will achieve the rich coloured mix shown here. Use a low salt yeast extract at it develops the meaty flavour without escalating the sodium content.

Ingredientsmushroom_pate_6x9
2 tablespoons olive oil
100g butter or vegan margarine
2 red onions, finely diced
4 cloves crushed garlic
500g field mushrooms, finely diced
50g mixed dried wild mushrooms, soaked in enough boiling water to cover
1 teaspoon low salt yeast extract, mix with the mushroom water
2 dessertspoons fresh chopped mixed herbs
Sea salt and freshly ground black pepper
50g fresh brown breadcrumbs
Some fresh herbs to garnish

Heat the oil and butter in a large pan with a lid. Sweat the onions and garlic until softened and ever so slightly browned. Add the diced fresh and dried mushrooms to the pan and cook with the lid on stirring occasionally for 5 minutes over a low heat. Mix the yeast extract with the reserved soaking water from the dried mushrooms, add to the pan with the herbs and cook gently for a further five minutes.Remove from the heat and stir in the breadcrumbs. Allow to cool, then pulse the mixture in a food processor for a few seconds. Mix thoroughly, adjust the seasoning and place in a serving dish. Garnish with fresh herbs and chill until required.

If you don’t have a food processor just very finely chop the ingredients before cooking.

Serve as a starter or light lunch with salad or use as a sandwich filling.

Download the  recipe for Mushroom Pate

mushroom pate

Text and images Shirlee
Text and images Shirlee

Green bean salad with hot bacon and tomato dressing

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greenbeensaladI grow green beans every summer and love making this keeping salad that tastes just as good the next day as it does freshly made. Picking young tender beans is a luxury so its great to make a fuss of them. If you don’t have any pomegranate molasses you can use balsamic glaze instead but it doesn’t quite bring the same acidic caramel notes to the dish as the former.

Serves 2

Steam around 450g green beans for 8-10 minutes and rinse with cold water to prevent overcooking. Whilst the beans are cooking make the dressing. Heat 2 tablespoons extra virgin olive oil in a pan and add 2-3 thinly sliced salad onions and 4 rashers of finely chopped smoked bacon. Stir-fry until the bacon is cooked, then add 2 finely chopped tomatoes and cook for a further 1-2 minutes and remove the pan from the heat. Stir in 2 tablespoons of pomegranate molasses and some freshly chopped garden herbs (I used chives and oregano) season with salt and freshly ground pepper. Place some salad leaves in a serving dish and top with the beans. Pour over the hot dressing and finish with 50g crumbled Wensleydale cheese and serve immediately.

bean salad

Noel’s Farm Shop

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Sutton Green Garden Centre, Whitmoor Lane, Guildford Rd, Woking GU4 7QBnoel_portrait

A farm shop selling artisan products (some exclusive to the shop) and a great range of fresh produce and local meat.

The upside: Noel has to be one of the friendliest guys I know and will do anything (within reason) for his customers.

The downside: None here to report!

The flipside: An eclectic range of culinary treats for special occasions and ingredients to cook a whole family meal from scratch.

Noel Dobson arrived in Sutton Green Garden Centre four years ago and we are all the better for it. Fresh from a career as a care-home provider, he is embracing the world of food retailing to good effect. I visited when the shop first opened – a little early, maybe. Now the shop has expanded, the stock increased and he has a hard core following of local shoppers who love his helpful personality and range of fresh and packaged food on offer.

noel trio

 

This farm shop is part of a garden centre with land, so growing for the shop and pick your own is part of the bigger picture here. But this is also a shop where you can go and buy ingredients for cook-from-scratch meals. Free-range chicken, sausages, fresh vegetables, sauces and condiments are here for the taking! The provenance of the products makes this shop a local foodie destination as it stocks free-range eggs, local bacon and sour dough bread from the bread factory in London.

Noel ensures he buys provisions his customers want and his friendly personality is another draw. On my last visit we sampled lovely fresh apples just in from a farm in Sussex.

APPLES NOELS SHOP 9x6

Constantly looking for new products Noel listens to his customers and now has a comprehensive range of gluten free products.

Cheese from Surrey, Sussex and Kent form a great portfolio from local artisan producers. It was good to see Ellie’s goat cheeses alongside High Weald, Norbury Blue and Dunley Wood. Fresh meat, chicken and sausages are from local butcher, Wakeling’s.

The garden centre’s polytunnels supply fresh crops every morning during the growing season. Rhubarb, Swiss chard, salad onions and spinach were all in stock and had travelled around 400 metres to their selling point. Food miles may be less of an issue in the argument on climate change but veg is at its nutritional best when it has just been picked!

noels produce

This shop is a much needed resource in an area that is dominated by a large supermarket. It has a great location and ample parking: pop in and pick up a pint of milk or a loaf of fresh artisan bread but make sure you peruse the shelves – there are some real treats in store!

www.noelsfarmshop.co.uk

07908124603