Festivals, shows and other events.

 

February came and went without me posting a theme for BSFIC so I’m diving straight into March with a call for Dairy Free recipes.

Whether you use a dairy-free substitute – such as almond, soy or coconut milk – or opt for a sorbet instead, it’s completely up to you.

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Images from Shutterstock stock library

How To Take Part In BSFIC

  • Create and blog a suitable recipe in March 2015, published by 28th March.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by the 28th of the March) with your first name or nickname (as you prefer) and the link to your post.
  • Please include in your email an image for my roundup, sized to no larger than 600 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

I’ll post a round up showcasing and linking to all the entries and I’ll also share your posts via Pinterest, Stumble and Twitter. If you tweet about your post using the hashtag #BSFIC, I’ll retweet any I see. You are also welcome to share the links to your posts on my Kavey Eats Facebook page.

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For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

I was a lucky child. Neither my sister nor I experienced any major accidents, illnesses or health issues. Our occasional visits to hospital were brief and easily dealt with by our local hospital or local health services.

But some families are not so lucky. Some families have to deal with serious childhood sicknesses that are desperately worrying, may require specialist treatment and can result in short or long stays in hospitals far from home. How hard it must be for parents to handle the extra stress of journeys to and from home and hospital, trying to simultaneously provide love and support to the child in hospital and as normal an environment for their other children, let alone trying to keep on top of work commitments and everyday chores.

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The Sick Children’s Trust provides free, high quality ‘Home from Home’ accommodation as well as emotional and practical support to families who have seriously ill children in hospital. Founded in 1982 by two paediatric specialists Dr Jon Pritchard and Professor James Malpas, the charity has ten houses based at major paediatric hospitals across the UK and it costs them just £28 per night to provide their much-needed service. They currently support around 3,500 families a year and demand is growing, as children must increasingly travel long distances for the specialist treatment they need.

At a recent launch event for the trust’s Big Chocolate Tea Party, I listened first hand to the stories of parents who had stayed in one of the homes, and unsurprisingly, it made a huge difference to each and every one of them. The accommodation allows the parents and any siblings of the sick child to stay together in a location close to the hospital, providing not only a base to sleep but also a place to rest, to unwind and to emotionally recharge during a very tough time.

The Sick Children’s Trust is once again asking supporters to host their own Big Chocolate Tea Party between now and May to help raise funds to support the charity’s work.

They aim to raise £100,000 which will go a huge way in helping them support sick children and their families. Remember, just £28 provides a room in a Home from Home for a night.

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Edd Kimber’s S’more Choux Buns and John Whaite’s Chocolate Teaser soufflé

Paul A Young, master chocolatier and Vice President of the Sick Children’s Trust has been inspired and touched by the charity’s work. The Big Chocolate Tea Party gives him “the perfect opportunity to use [his] love of chocolate to fundraise in a fun and indulgent way while supporting many families who are facing the most difficult of circumstances miles from their home.”

Paul,  Raymond Blanc, Edd Kimber and John Whaite have provided recipes to inspire anyone keen to get involved, you can find ideas and download some of these recipes and fundraising materials here.

Alternatively, email email chocolate@sickchildrenstrust.org for a free party pack, which includes more recipes.

As a thank you for taking part and helping to raise funds to support the charity’s homes, all those who host a party or bake-off during the May 2015 Big Chocolate Tea Party campaign will be entered into a draw for a chocolate tea weekend for two in Paris, including Premium Leisure Eurostar tickets, two nights bed and breakfast accommodation in a five star Paris hotel and a pair of tickets to Salon du Chocolate, the prestigious annual chocolate show.

John Whaite’s Chocolate Teaser soufflé

This recipe is blissfully easy, but more importantly, it’s decadently perfect for a lazy, indulgent brunch. The mayonnaise isn’t a typing error – I use mayonnaise a lot when working with chocolate cakes I need to be gooey. The mayonnaise adds an egg-like texture, which helps create an unctuous inside because it doesn’t coagulate like an egg.

Makes four

Ingredients
2 tsp golden caster sugar
100g dark chocolate, roughly chopped (60% is fine, don’t go overly bitter)
70g milk chocolate, roughly chopped
2 tbsp golden syrup
5 eggs, separated
1 tbsp mayonnaise
200g Maltesers, roughly bashed
For the sauce
100g milk chocolate
100ml double cream
100g Maltesers, bashed to fine pieces
Essential equipment
4 x 200ml ramekins, very well greased with butter
Baking sheet

Method

  • Preheat the oven to 200°C/180°C fan/Gas 6.
  • Sprinkle the sugar into the greased ramekins and shake about so the sides and base are covered.
  • Place the chocolates and golden syrup into a heatproof bowl and set over a pan of barely simmering water. Allow the chocolate to slowly melt together with the syrup, stirring occasionally. Remove from the heat and allow to cool, but not set.
  • Meanwhile, put the egg whites into a mixing bowl and whisk until they are fluffy and stiff.
  • Beat the egg yolks into the chocolate along with the mayonnaise. Gently fold in the roughly bashed Maltesers, before very gently folding in the whisked whites – you want the mixture to be a smooth, even- toned batter, though of course with humps of Malteser.
  • Divide the mixture between the ramekins, cleaning the rim of each with your thumb. Set on to the baking sheet and bake for 10–12 minutes, or until beautifully risen. They may crack on top, but who cares – you’re going to be diving in soon anyway.
  • To make the sauce, simply place the chocolate and cream in a heatproof bowl and set over a pan of simmering water. Stirring occasionally, allow the chocolate to melt into the cream until you have a smooth, glossy sauce.
  • To serve, tell the eater to take a spoonful out of the centre, then pour in some of glorious, warm sauce.

Thank you to The Sick Children’s Trust for inviting me along to your launch event, and sharing with me the amazing work you do to help sick children and their families. Recipe and images courtesy of The Sick Children’s Trust.

 

If you have never been to a calçotada, it’s about time you did. This seasonal celebration of the calçot hails from Spain’s Catalan region, where locals celebrate the humble allium with much merriment and greed every year. I first learned of it from Rachel McCormack, who brought the tradition to London when she organised a calçotada at The Draper’s Arms a few years ago.

The calçot is a variety of spring onion much like those we have here, but the difference is in the growing – the calçot is earthed up as it grows, resulting in an extended white bulb with a shorter green top.

For calçotada the onions are cooked on a hot charcoal grill, briefly wrapped in paper to steam (which softens the outer layer) and then served to the table with romesco sauce – made with red peppers, almonds and hazelnuts, garlic, oil and nyora (a small, round red bell pepper that has been sun dried). Diners (usually bibbed) peel away the blackened outer layer of the calçot, dip the end in romesco and then tip up their heads and lower the calçot into their mouths.

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This is not dainty dining!

Calçots are followed with generous plates of grilled meats and sausages, and if you have any space left, a traditional Catalan dessert. I’m not going to admit in public how many calçots, lamb chops, chistorra (spicy sausages) and butifarra (fat pork sausages) I ate but let’s just say I definitely didn’t leave hungry!

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At Rosita & The Sherry Bar near Clapham Junction, the calçots are in season right now and you have two opportunities to join the calçotada, on Thursday 26th February & Wednesday 11th March.

For £35 per person, you can enjoy a set menu of olives, almonds, crispy aubergine to start, before calçots and romesco sauce followed by a selection from the grill – chistorra, lamb chops, Iberian pork presa and pork ribs (in place of the butifarra I had). On the side, chunky chips and little gem salad with pickled tuna. To finish, crema Catalana with cinnamon ice cream. Wash that all down with ½ bottle of cava Vilarnau rose per person – we tried drinking it from traditional porrón (pitchers).

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Event details: Thursday 26th February & Wednesday 11th March 2015. Menu price £35pp. Payment will be required at the time of booking. Book via the Rosita website or ring 020 7998 9093. Full calçotada menu can be viewed on website.

Kavey Eats attended the calçotada as a guest of Rosita & The Sherry Bar.

 

With the exception of long-ago childhood excitement (mingled with dread) about whether (or not) I would receive a card from a secret admirer, I’ve never been a particularly gung-ho participator in Valentine’s day. I guess I’m one of those who tend to prefer the little everyday demonstrations of love and romance over the idea of a societally assigned day of cliché. I have dearly appreciated the romance of an electric foot warmer over flowers, I am thankful for the lovingly made soft-boiled eggs with neatly buttered and cut soldiers when I’ve come home hungry after a late night event and I prefer daily kisses, cuddles and kind words to a showy profession by way of a girly necklace or glittery ring,

I’m particularly glad Pete isn’t given to ostentatiously public displays; gaudy (and visibly expensive) bouquets sent to the office rather than given in person strike me as little more than showing off or worse, proprietarily staking a claim. Since when did romance require grabbing the attention of anyone other than the object of one’s affections?

That’s not to say I don’t like flowers; it’s simply that the unexpected bunch of bright yellow daffodils for no particular occasion is a far bigger delight than scentless red roses on the 14th February.

All that said and done, we never entirely bypass Valentine’s day because of a little addiction of mine. Hey, it’s not a problem, I’m not hurting anyone, I can stop anytime I want, I am totally in control!

Who am I fooling? I’m addicted to greeting cards. Yes, those little folded rectangles of card with cutesie images and anodyne statements;  I adore them. I love buying cards, I love sending cards and I am joyous to receive cards. (In seriousness, I have reined in my habit by agreeing not to buy more if my allocated greeting card drawer is already full. This is more challenging to stick to than you might imagine). So, there must always be cards, on Valentine’s day and through the rest of the year as well.

What else? Let’s take a look at a couple of offerings that have caught my eye.

Chocolate

We both adore chocolate so it’s often part of our birthday, Christmas and anytime gifts to each other. We seldom buy boxes of chocolates (it’s usually bars, far better value), and very rarely on Valentine’s day. But I confess I would be more than happy to be given this big chocolate Hotel Chocolat Love Birds chocolate heart! Featuring a very pretty love birds design, half is salted caramel chocolate and the other half 50% milk praline. (£26; 650 grams).

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Better still, Hotel Chocolat are kindly giving away one beautiful Love Birds chocolate heart to a Kavey Eats reader. Click here to enter.

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Other products that have caught my eye in this year’s Hotel Chocolat Valentine’s range include:

  • The Valentines Goody Bag (containing chocolate and passion fruit truffles; a pack of caramel sweethearts; two 50g milk chocolate Mellow Heart slabs; Champagne Truffles; and a Valentine’s truffle duo of Caramel Gianduja and a Strawberry Cheesecake; £18).
  • This bottle of Cocoa Gin made in small batches in traditional copper-pot stills; roasted cocoa shells contribute to the rich flavour. (£15, 250ml).
  • A box of six balsamic caramel hearts (£3.75).

Drinking In

The last two years have seen a surge of specialist food and drink subscription services (such as the Carnivore Club cured meat and Beer 52 craft beer boxes I reviewed previously).

The latest to come to my attention is Tipple Box, a monthly cocktail subscription created by founder Sonny Charles. After launching just last month with the help of crowd-funding, Sonny is now ready for cocktail lovers to sign up. Each month, he sends out two cocktail recipes with ingredients (spirits, mixers and anything else in the recipe) and mixing jar. All you need to add is the ice.

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Pete and I enjoyed the two cocktails in our Tipple Box, one a combination of gin, marmalade and mixer, the other a blend of vodka, strawberry jam and mixer, though it’s a shame the two recipes were so similar. I’d like to see a little more creativity in future boxes (small batch spirits and mixers, rather than mainstream brands, and the addition of intriguing bitters, fruit and herb syrups and cordials, flavoured salts and sugars – the kinds of things a keen cocktail maker might not readily be able to source themselves in the supermarket).

But it’s a great start for a new business, very nicely presented and a rather lovely idea for an intimate night in making and drinking cocktails together. Of course, you can buy this to give to your loved one in person but I think it would also be a charming gift to send via the post to a LDR lover, ready and waiting to make cocktails the next time you get together.

One box costs £24 including delivery in the UK, with reductions in price for longer subscriptions.

Better still, Sonny is kindly giving away a one month Tipple Box to a Kavey Eats reader. Click here to enter.

Whether you win the competition or not, all readers can make use of discount code KAVEY10 for 10% off the monthly subscription price, valid until end of March 2015.

Eating Out

I can’t think of much worse (in terms of Valentine’s day celebrations) than booking a typical table for two on Valentine’s day. I know, I know, you already thought I was a killjoy when you read my introduction, now you are convinced I’m utterly heartless. But let me explain myself…

The idea of wasting money to order from a limited-choice, overpriced “special” Valentine’s menu, often laden down with so-called aphrodisiac ingredients at the expense of coherence and tastiness… sitting amongst a sea of couples, many of them looking like startled rabbits when suddenly faced with the prospect of actually spending an entire evening talking to their chosen “loved one”, some of them singularly failing to say a word… service rushed as waiters struggle to handle a higher volume of finicky small tables, customers even more demanding than usual as they claw for the evening to live up to their unrealistic expectations… uugh, it really doesn’t bear thinking about!

Our usual habit is to cook a tasty meal at home, settle down on the sofa to watch a good film, or to read our kindles in companiable and comfortable silence.

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Image courtesy of Nick Gibson, used with permission

This year, we shall be making our way with friends to The Drapers Arms, a wonderful pub in Islington. Not only are we guaranteed good food and a merry time, landlord Nick Gibson is once again donating 100% of the night’s takings to Refuge, a charity helping women in need of support. Read his eloquent post on why he’s doing this and book for a non-valentiney Valentine’s dinner with your partner or friends.

 

Kavey Eats received sample products from Hotel Chocolate and Tipple Box.

 

I have a personal definition of the four seasons which is somewhat at odds with the official one, which assigns three months of the year to each season. In my 2-4-2-4 view, Spring covers the months of March and April, Summer stretches across May, June, July and August, Autumn is the months of September and October and Winter is with us from November right through to the end of February.

So as far as I’m concerned, we’re in Winter now.

Here in the UK, that means cold days and long dark nights but also crackling fires, a warm blanket, comforting food. Ice cream might not be the obvious sweet treat at this time of year but as long as the heating’s on and I’m feeling cosy in a lovely warm house, I am happy to enjoy ice cream all year round.

And don’t forget that the season to be merry is upon us, which gives us an extra excuse to indulge!

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Images of ice cream cakes, sundaes, baked alaskas and semifreddos from
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For this month’s Bloggers Scream For Ice Cream, I’m calling for Ice Cream Showstoppers – think ice cream cakes, baked alaska, ice cream sundaes, ice cream sandwiches, semifreddo terrines or any other extravaganza of ice cream or sorbet.

And you’re welcome to use shop-bought ice cream for this challenge, by the way. I’m always a supporter of maximum effect for minimum effort!

How To Take Part In BSFIC

  • Create and blog a suitable recipe any time in November or December. The deadline is December 28th.
  • In your post, mention and link to this Bloggers Scream For Ice Cream post.
  • Include the Bloggers Scream For Ice Cream badge (below).
  • Email me (by the 28th of the December) with your first name or nickname (as you prefer) and the link to your post.
  • Please include in your email an image for my roundup, sized to no larger than 600 pixels on the longest side.

You are welcome to submit your post to as many blogger challenge events as you like.

If the recipe is not your own, please be aware of copyright issues. Email me if you would like to discuss this.

I’ll post a round up showcasing and linking to all the entries and I’ll also share your posts via Pinterest, Stumble and Twitter. If you tweet about your post using the hashtag #BSFIC I’ll retweet any I see. You are also welcome to share the links to your posts on my Kavey Eats Facebook page.

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For more ideas, check out my my Pinterest ice cream board and past BSFIC Entries board.

 

My baby sister got married in Croatia a couple of months ago. I can honestly say it was the joint happiest day of my life so far. (The other, for avoidance of doubt, was my wedding to Pete, exactly 20 years ago today). It made my heart so happy to see my sister and her fine fiancé tie the knot, surrounded by friends and family – utterly magical.

I thought I’d cry during my speech but breeze through my reading. In the end, my emotions (and voice) caught during the reading, which was part way through the ceremony and caused my sister to cry as well, oops sorry about that! But I managed the speech without sobbing, though it caused a few (good) tears amongst some of the wedding party, I think!

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The setting for the ceremony was breath-taking, in the truest sense of the word – a hotel’s outdoor terrace overlooking the old town harbour, city walls and red tiled roofs – a view that made us gasp. The weather was searingly hot and we sat (or stood in the case of the bridesmaids, best man and groom) wilting in the heat, but still all of us grinned at her beauty when we saw her arriving on my dad’s arm. The ceremony was lovely and soon they were married. Such an adorable couple.

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After the ceremony, the entire wedding party walked down to the harbour for a champagne reception on an old-style sightseeing boat. As the group walked through the old town, local buskers spontaneously switched to playing Here Comes The Bride, and fellow tourists stopped to watch and applaud. Boat trip around the city walls and nearby Lokrum island over, we walked back to the hotel where tables had been set up on the terrace for the evening meal, speeches and dancing.

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The entire day was glorious!

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Pete and I travelled to Dubrovnik a few days before the wedding and also booked to stay on another 4 days afterwards. We spent the first few days in a beautiful villa with pool with my sister and brother-in-law-to-be and the bridesmaids, best man and partners. For our last few days, we were very pleased with our choice of the Hilton Dubrovnik, with an enviable location right by Pile Gate and a very enjoyable breakfast buffet to boot.

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We had plans to do lots of sightseeing locally in Dubrovnik and take day trips to nearby islands.

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In the end, the weather in late June/ early July was so hot and humid that I was zapped of what little energy I can ever summon within minutes of stepping outside. I’ve certainly endured hotter but Dubrovnik’s summer heat was astonishingly oppressive. We hoped that early starts in the morning might allow us to evade the heat but discovered that it was already hotter than Hades by 8 o’clock in the morning!

All of which is why we did little more than eat out and walk the city walls for the entire week of our visit!

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… and we only managed to get half way around the city walls walk before my abject terror of heights (and the resultant need to scale most of the stairs sideways like a crab, clinging to the railings for dear life) combined with the excessive heat (even though we started the circuit the moment the gates opened at 8 a.m.) saw us admit defeat after an hour. Presciently, we began with the half that afforded us views of Dubrovnik old town with a backdrop of indigo blue sea and the island of Lokrum behind.

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But we did fall for the beautiful old town and quickly came to understand why my sister and brother-in-law chose this pretty place in which to tie the knot.

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We had many delicious lunches and dinners but here are my top picks; all three are located in the old town, inside or just outside the city walls.

Pizzeria Tabasco (Cavtatska ulica 11)

The company from whom we rented the villa gave us some excellent restaurant recommendations, including this lovely pizzeria located just outside the city walls, near the lower entrance to the cable car.

Enormous, wood-fire oven-baked pizzas with really delicious toppings, these were not only top quality but incredibly good value too. One of the toppings on mine was a local fresh cheese which quickly melted into puddles a minute or so after it was served to the table. One of the best Italian-style pizzas I’ve had, anywhere.

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Restoran Dubrovnik (Marojice Kaboge 5)

In the maze of narrow streets within the old town walls, this elegant restaurant is a little out of the way of the busiest thoroughfares and feels a little more peaceful as a result. The tables are on an open rooftop, with sliding roofing panels available to provide protection should the weather require. We loved this outdoor seating with its surround view of the beautiful stone buildings of the old town.

The menu is modern European with a focus on local ingredients and we enjoyed our first meal so much we booked to go back on our last evening.

Pricier than the other two, but (from our Londoner perspective) still reasonable for the quality – and much less expensive than other high end restaurants in town.

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Taj Mahal (Ulica Nikole Gučetića 2,

In spite of the Indian name, this is actually a Bosnian restaurant and the tables are tucked along one edge of a narrow old town alley.

By far the most popular dish amongst customers was cevapi – little grilled minced meat kebabs. They were simply served inside soft warm bread with raw red onions and the most amazing butter and fresh cheese condiment that I devoured (and then asked for more of).

They also do some delicious local meat and cheese platters and a range of other Bosnian dishes. Various others in the wedding party visited during the week and enjoyed the Taj Mahal as much as we did.

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As for ice cream (or gelato, as it’s mostly in the Italian style), there are many excellent ice cream vendors to choose from and I suggest you go for the nearest when the mood for ice cream strikes!

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Our plan is to head back to Dubrovnik (and the rest of Croatia too) in the next year or two for a spring or autumn break, when the weather is a little more conducive to more active exploration.

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Message on a bottle – words from Croatian natural water brand

 

P.s. Happy 20th wedding anniversary, Pete. I love you!

 

Two months ago, I spent an afternoon at Somerset House with Heston Blumenthal. I was one of the lucky group invited to his grand chocolate box restaurant, which meant a few happy hours giggling with delight as we tasted one clever creation after another. Most of the audience were chocolate specialists (producers, artisan chocolatiers, retailers…) so I was very fortunate indeed to be there. That was thanks to my dear friend Jen who couldn’t attend but responded to the researcher’s request to recommend others who might fit the bill. The fact I’d written a fair bit about chocolate here on Kavey Eats won the day and I was given my golden ticket.

After an hour or two waiting in a nearby hotel lobby we were finally walked into the grounds of Somerset House, where a giant Black Magic-style chocolate box awaited. It slowly opened out to reveal a small bar and stage in front of which tables, chairs, linen, cutlery and menus were quickly laid out, within a roped-off area. There were pretty plants in pots; there was even a Maitre d’s stand at the entrance. Shown to our seats, we spent the next few hours enjoying the Heston experience.

We were served chocolate-themed drinks – my favourite was the black forest gâteau hot chocolate with a cloud of “chocolate essence” squirted into the glass but we also sampled a gin cocktail, sweet chocolate wine and a chocolate stout. A beautifully painted edible chocolate box with pretty chocolates inside was delivered to each table. And we were fascinated by Heston’s Moos Bar, a beefy version of a Mars-Twix-Milkyway combo. I wish the beef taste was less subtle – I would have liked more evident beefiness!

Lastly, the tables were cleared away and a vast chocolate bar arrived. Each piece had been made by different companies, from mainstream brands to artisan chocolatiers, before being assembled onto a giant bar by Heston’s chefs. With chisels and mallets, Heston and his team broke into the chocolate, piece by piece, and we had a crazy feast, trying the many different fillings.

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The giant chocolate box, opening out, to reveal Heston’s House of Chocolate, BFG hot chocolate, Moos bar advert, Heston’s team, Heston telling us about his Moos bar, the Moos bars being delivered to our table, a Moos bar, me tasting the Moos bar and declaring “More cow, more cow!”, our reaction to the edible chocolate box, the giant chocolate bar arriving on a forklift, us reacting to the giant chocolate bar, Heston breaking into the first piece, his staff taking over the job, the crowd enjoying the chocolate, me at the end saying “it’s the best one ever – it’s chocolate, and it’s fantastic and it’s in a magical box!”, Heston summing up at the end

If you missed this episode, or the rest of the series, you can catch it on 4OD for a few weeks, here.

 

With enormous thanks to production company Betty for letting me be part of this wonderful experience.

 

Call myself a foodie* and never been to the home of the pork pie? Shame on me!

Luckily, an invitation to attend the Artisan Cheese Fair in Melton Mowbray gave me the chance to fix this oversight and Pete and I made our way North on the first Saturday in May.

Held in the Cattle Market, which itself is in the heart of this ancient market town, the Artisan Cheese Fair is now in its fourth year and bigger and better than ever. We spoke to organiser Matthew O’Callaghan about how he came to create the event.

http://www.youtube.com/watch?v=tXF4NIsHvgM&feature=share&list=UUKdQswQXJXh8KiDjuikxOPg

Unlike other cheese festivals we’ve attended, entrance is just £1 and there are no hidden costs to worry about. Free on site car parking is available and the various talks and musical entertainment don’t require additional payment.

The majority of the stalls were given over to cheese, as you’d expect, though of course, the famous local pork pie was represented by a couple of producers, as was locally produced beer. There were also a few non-cheese stalls selling fudge, cakes, bread and other bakery goods, a variety of alcoholic and soft drinks, ice cream, jam and samosas (though, surprisingly, no paneer-filled ones!)

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Hunt Cake and Pork Pies at Dickinson & Morris aka Ye Olde Pork Pie Shoppe – I can recommend both!

As Matthew said, over 50 British cheese makers were represented, most of them showcasing multiple cheeses. We spent a few hours at the Fair so I was able to sample at least one cheese from nearly all of them. Here are my top picks.

Kavey’s Favourites From The 2014 Artisan Cheese Fair

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Quickes Oak Smoked Cheddar & Goat Cheddar

Smoked with oak chips from their own woodland and made with milk from their own dairy, the Quickes oak smoked cheddar had a beautifully natural smoke flavour which was perfectly balanced with the cheese itself – in so many smoked cheeses, the only flavour is the smoke itself. The texture of the cheese was lovely with a pleasing creaminess from the fat content and I liked the level of salty sharpness.

The Goat Cheddar was also fantastic, indeed it’s one of three cheeses I purchased to bring home.

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Cote Hill Blue

Mary Davenport’s family have been dairy farmers in Lincolnshire for 40 years, but turned to making cheese 9 years ago when the falling price of milk made running the business solely as a dairy less viable.

I loved Cote Hill’s soft mild blue cheese made in particular; though the cheese is mild, the blue flavour comes through clearly and the rind is lovely. The Cote Hill Reserve was also delicious – a semi-hard washed-rind cheese which uses Tom Wood Beers’ Bomber County to add flavour to the rind.

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Cheesemakers of Canterbury’s Canterbury Cobble

This stand had a wider range of cheeses on display than most exhibitors, as well as butter and biscuits. It was their Canterbury Cobble that appealed the most. Cheesemaker Jane Bowyer explained that it is made like a brie but then matured into a hard cheese. It was creamy but sharp, with a lovely hint of lemony citrus.

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Belvoir Ridge Rutland Slipcote

Jane and Alan Hewson from Belvoir Ridge Creamery were showcasing a new soft curd cheese called Colwick, having recently revived an old 17th century recipe. It was perfectly pleasant but it was the oozing Rutland Slipcote that stole my attention, and was another cheese I purchased to bring home. Slipcote is a white mould-ripened cheese and is delightfully pungent and gooey when ripe. The Hewsons make their cheeses with milk from their rare breed Red Poll & Blue Albion cattle.

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Hafod Welsh Organic Cheddar

As she cut me a sample, Rachel Holden explained that her father Patrick (who was busy cutting and wrapping cheese) looks after the family dairy while she and brother Sam make cheese. The milk from their brown and white Ayshire cows produces a creamy nutty cheddar with a distinct brassica flavour. It’s the kind of cheese you could accidentally eat far too much of!

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Thimble Little Anne & Dorothy

I confess I ended up spending ages chatting to cheese maker Paul Thomas and his wife Hannah Roche. The couple have been in the cheese industry for many years and Paul is also the head cheese maker for Lyburn Farmhouse Cheesemakers. Their own cheese making business is in its first year and currently has just two adorable little cheeses called Little Anne and Dorothy. Little Anne is a fresh lactic cheese and Dorothy is a soft washed-rind cheese; both are made from unpasteurised raw cow’s milk.

Paul also teaches cheese making classes at the The School of Artisan Food.

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Hampshire Cheeses Tunworth

I almost didn’t stop at the HC stall, as I’m already so familiar with Tunworth – it’s a cheese a buy nearly every time I visit Neal’s Yard Dairy. But I saw a window of opportunity when the stall was miraculously free of fellow visitors and took the chance to chat with cheese maker Stacey Hedges.

Of course, the Tunworth was delicious as always, but I was particularly excited by Stacey’s news that they started making a new cheese last year. Called Winslade, the new cheese is wrapped in a band of spruce bark, which adds flavour to the rind. It’s currently produced in limited volume, but she told me to look out for it in Neal’s Yard Dairy.

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Whitelake’s Goddess

I didn’t mean to make cheese maker Peter Humphries blush when I asked if one of his cheeses was named for someone in particular but his embarrassed expression as he said “yes” was utterly charming. As too was his cheese. It was the oozing yellow centre making a break for it that drew me to the stall – the cheese is (commercially) known as Goddess and is produced (for musician-cum-cheeseman Alex James). Made from Guernsey milk, this is a delicious mild and creamy soft cheese.

Ticklemore Harbourne Blue (no photo)

Ticklemore had three cheeses on sale – Devon Blue (made from cow’s milk), Beenliegh Blue (made from sheep’s milk) and Harbourne Blue (made from goat’s milk). The Devon was a bit plain and the Beenliegh too acidic but the Harbourne Blue was a wonderfully tasty cheese. The balance between sweet, salty and blue was delicious and the rich full fat creaminess was a real delight. This was another of the cheeses I bought to bring home.

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Sparkenhoe Red Leicester

I wasn’t able to chat to anyone at this busy stall as they were busy selling cheese but did taste both their hand made Red Leicester and a mild and chalky blue cheese.

 

Talks & Entertainment

Luckily, we learned a lot about the history of Red Leicester (and exactly how anatto came to be used to give it that distinctive bright colour) by attending one of the free talks, An Unusual History of Cheese. In this entertaining and hugely informative talk, Matthew O’Callaghan shared a light-hearted history of cheese that was perfectly pitched to convey lots of information in a very engaging way. His abiding love for cheese itself and for local and national history was self evident!

Outside, visitors were entertained by the Melstrum Ukulele Band and the New St Georges Morris Dancers.

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I was drawn to a recreation of an old milking parlour, set up in an open-sided trailer.

 

The Melton Cheeseboard

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A special thank you to Tim Brown of The Melton Cheeseboard, a local shop specialising in a wide range of British cheeses and local specialities, for his very warm welcome and the generous selection of cheeses and local products he gave us. His shop is located in the heart of Melton Mowbray at 8 Windsor Street and is open 6 days a week.

 

* Actually, I’m more likely to refer to myself as a greedy glutton than a foodie, but you catch my drift…

Kavey Eats was a guest of the Artisan Cheese Fair. Thanks to Matthew, Lin, Rachel and Tim.

 

Foodies Festival run events across the UK. This summer they’ll be bringing their food and drink show back to London at Marble Hill House near Richmond (May Bank Holiday – Saturday 24, Sunday 25 and Monday 26 May) and Kenwood House on Hampstead Heath (Friday 30 May, Saturday 31st May and Sunday June 1st).

The festival will feature a Chef’s Theatre (where you can attend demos), a new Chocolate, Cake, Bake and Preserves Theatre and an opportunity for kids to learn too in the Children’s Cookery Theatre. There are plenty of places to try and buy food and drink from the producers, including a Chilli Food Market, a new BBQ arena, the Vintage Tea Tent amongst others.

Our friend, the well-known beer expert Melissa Cole will be hosting the Drinks Theatre, where you can taste a selection of beers and ales. There’s also a Real Ale and Cider Farm. And those who prefer cocktails can learn and try concoctions made by the resident mixologists.

As well as buying goodies to take home, you can eat at the festival in the restaurant arena or in the new Feasting Tent, where food will be served at communal feasting tables. Or perhaps a wander down Street Food Avenue for something more casual.

There will be live music to enjoy too.

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Individual images from previous events provided by Foodies Festival

 

COMPETITION

Foodies Festival are offering five pairs of (standard adult) tickets to readers of Kavey Eats. Each winner of a pair of tickets will be asked to specify Kenwood House or Marble Hill House, and their preferred date of attendance. The tickets will be available for collection at the entrance to the festival.

 

HOW TO ENTER

You can enter the competition in 3 ways:

Entry 1 – Blog Comment
Leave a comment below, telling me what you’re most looking forward to at Foodies Festival.

Entry 2 – Facebook
Like the Kavey Eats Facebook page and leave a (separate) comment on this blog post with your Facebook user name.

Entry 3 – Twitter
Follow
@Kavey on Twitter. Existing followers are, of course, welcome to enter! Then tweet the (exact) sentence below.
I’d love to win tickets to Marble Hill House or Kenwood House @foodiesfestival from Kavey Eats! http://goo.gl/ZNlYuX #KaveyEatsFF

(Please do not add my twitter handle into the tweet; I track entries using the competition hash tag. And you don’t need to leave a blog comment about your tweet either, thanks!)

RULES & DETAILS

  • The deadline for entries is midnight GMT Friday 2nd May 2014.
  • Kavey Eats reserves the right to alter the closing date of the competition. Changes to the closing date, if they occur, will be shown on this page.
  • The five winners will be selected from all valid entries using a random number generator.
  • Entry instructions form part of the terms and conditions.
  • Where prizes are to be provided by a third party, Kavey Eats accepts no responsibility for the acts or defaults of that third party.
  • There are five prizes, each of which is a pair of standard adult tickets to attend either the Kenwood House or Marble Hill House Foodies Festival 2014, date to be chosen by the winner. The prize does not include delivery; tickets will be available for collection at the entrance to the shows.
  • The prizes cannot be redeemed for a cash value.
  • The prizes are offered and provided by Foodies Festival.
  • One blog entry per person only. One Twitter entry per person only. One Facebook entry per person only. You may enter all three ways but do not have to do so for your entries to be valid.
  • For Twitter entries, winners must be following @Kaveyat the time of notification. For Facebook entries, winners must Like the Kavey Eats Facebook page at time of notification.
  • Blog comment entries must provide a valid email address for contacting the winner.
  • The winners will be notified by email, Twitter or Facebook. If no response is received from a winner within 7 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

 

TICKET OFFER

For those who prefer to buy their tickets now, the code “FOODIES241″ gives you two tickets for the price of one. This applies for adult and concession tickets, is valid for all festivals and expires 26th August 2014.

 

Kavey Eats is attending the Foodies Festival as a guest of Foodies Festival.

The winners for this competition are: Sue Cole, Stokey Sue, Chris Bull, FoodycatAlicia, Alexjttwick.

 

I’ve written before about my addiction to Pinterest. I think it’s a super tool – fun to use and hugely useful too. Recently, Pinterest UK have formed a community of keen UK pinners and have been busy facilitating discussions and organising events to engage with the group.

Recently, I attended a delightful evening with Paul A Young, one of my favourite chocolatiers, organised by Pinterest and Great British Chefs. The event was not only fun but also informative and hands on. Paul taught us his signature Port & Stilton Truffle recipe, making it in front of us from scratch so we could see just how achievable it is. Once the filling was made, everyone was invited to roll and dip to finish the truffles and of course, to taste!

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Here’s an old post featuring a fun video interview I did with Paul back in 2011, just after he opened his Soho shop. Do watch the video, it’s wonderful to see creative forces like Paul talk about what they do – he just lights up as he talks.

Kavey Eats attended this event as a guest of Pinterest UK.

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