Newsletter May 2008:
The Return of Swaledale Cheese
If, like me, you've been missing Swaledale cheeses in recent months, you will be pleased to learn that all 14 of the award-winning Swaledale varieties have now returned to the shelves following the shortage, which was caused by a flood last December at their premises in Richmond.
Mandy Reed, who set up the family business 21 years ago, says:
“All of our cheeses are made by hand and each variety needs carefully controlled temperatures, humidity levels and maturation times of around two months. This process cannot be rushed so there is an unavoidable time delay between making the cheese and having it ready to eat.
We are a small, family run business and are keen to keep it that way. All of our cheeses are handmade using traditional methods and each part of the process from sourcing the milk from local farms to hand waxing the individual cheeses is done with the utmost care and attention. For us, cheese making is not just a business, it's also our passion.”
Brian Glaves for President
Brian Glaves, whose family business at Brompton-by-Sawdon dates back more than 90 years, has been honoured by the Royal Smithfield Club as its new president. A tradtional butcher and farmer, Mr Glaves believes he is the last traditional butcher who buys his meat on the hoof at markets, slaughters it at his premises, and sells it to the public from his own shop. He says:
"My ambition as president is to continue my quest for a fair return for farmers, processors and butchers supplying high-quality British meat in an environment that is weighed down with legislation, red tape and the ever-growing threat of more restrictions. I totally believe in the ability of British farmers and butchers to supply our customers with real quality and value for money."
Plant and Bee Event
Sunday 1st June 2008, 12.00 pm - 4.00 pm
James and Jackie Fearnley, of the Herbal Apothecary in Whitby, invite you to a plant and bee day with Professor David Bellamy on Sunday 1st June at 3b Enterprise Way, Whitby, YO22 4NH.
Live bees | Honey and herb beer | Honey and herb tasting | Bee and herbal products | Herb plants
Tel: 01947 602346
Red Wine Tasting
Workshop at Le Chat Noir on Monday 2nd June 6 pm to 7.30 pm
A selection of red wine from the Bordeaux region, presented by Yann (an expert on viticulture) and Susie, who together run Le Chat Noir Cafe - Restaurant on Eastborough.
Le Chat Noir, 10 Eastborough (near the Public Market)
£3.00 per person
Tel 01723 350653
July 18th - 20th
West Pier, Scarborough Harbour
The Seafest includes a Sea Fish Cookery marquee (where visiting chefs will demonstrate the art of sea-food preparation) and the Cropton Brewery Real Ale Bar, as well as hosting this region's biggest gathering of folk singers, shantymen and traditional musicians.
Mists and Mellow Fruitfulness: conference
4th October 2008, Ampleforth area
The conference, organised by PLACE, will include a visit to the orchard at Ampleforth College and a local vineyard.
Presentations will cover the following topics:
* the history and cultural interest of orchards
* orchards today and tomorrow
* orchard wildlife
* case studies of specific sites
The cost of the conference is £25.00 per head, including a lunch of local produce. To book a place, please send a cheque (payable to 'PLACE') to:
Dr Margaret Atherden, PLACE Office, York St John University, Lord Mayor's Walk, York, YO31 7EX.
It's Asparagus Season
Look out for the wonderful quality and taste of Yorkshire Asparagus. Giorgio Alessio, of the Lanterna Ristorante in Scarborough, has three deliciously simple recipes for asparagus in his cookery book, White Truffle Yorkshire Pudding (buy yourself a copy of borrow it from the Library).