Cotswolds local and seasonal food - February 2012
The wet, mild start to this year has thrown an element of confusion into the
hedgerows and lanes. Whilst we are witnessing the timely resurgence of the
“chaste Snowdrop, venturous harbinger of Spring…*” other Spring flowers are
being enticed by the warmer temperatures and their splashes of colour accompany
a sense of springtime urgency from the birds. The old English term for February
of “Solmonath” which means 'mud month' is proving to be most appropriate,
although a more appealing seasonal result would be the Finnish name for
February: “helmikuu”, meaning 'month of the pearl', when snow melts on tree
branches, forming droplets which re-freeze like pearls of ice. Maybe this is yet
to come. *Wordsworth, To A Snowdrop 1820.
The soil temperatures have experienced some occasional heavy frosts already and
therefore the quality of the root vegetables is proving to be good this year
with a sweetness in the parsnips, celeriac, carrots and swede as their starches
are turned into sugar. For centuries in Europe before sugar was available,
parsnips were used in jams and cakes. Roz from
Aunt Addie's Social Farming Project
and Coleshill Organics are
already producing many varieties of delicious leaves such as mustard, sorrel
from their polytunnels meaning that tasty, nutritious and colourful salads are
now available to us for a remarkable 10 months of the year.
Watch out chaps...2012 is a leap year meaning February has 29 days. Irish legend
dating back to the 5th Century has it that feisty nun St Bridget petitioned St
Patrick to allow women to play a more active role in who they should marry. The
notably ungenerous result was that for one day in every four years, women would
have the traditional right to propose to whomever they wished! If you are
joining us for a first date, romantic Valentine’s dinner, (or if you intend to
pop the question), we hope you enjoy your shared specials on the blackboards and
that your dreams come true in 2012! The less romantic reality of the extra day
is to bring the solar year of 365ΒΌ days into line with the calendar year and
therefore ensure the seasons don’t slip over time…
Local charcuterie plays an important role in our menus and on our pizzas. We are now
working closely with a company called
Native Breeds run by Ruth and Graham Waddington based on the Lydney Park
Estate in Gloucestershire (less than 30 miles as the crow flies). They are
unique curers and charcutiers making cured, smoked, air-dried and cooked
charcuterie from Britain’s native and rare breed animals. They are committed to
making truly crafted delicacies that pay respect to the culinary and
agricultural heritage of Gloucestershire, the Marches and the South West. They
honour charcuterie traditions that have migrated through history from Britain
and Europe into modern gastronomy. That's the eloquent marketing blurb. The
reality is that you will never have tasted better charcuterie. Their small-scale
sourcing from a limited number of local farms and estates runs parallel to the
ethic of the highest possible methods of production. Try their smoked chicken,
chorizo, air-dried hams and various other offerings on our menus.
Another supplier we have been working closely with recently is
West Country Game & Deer Park (the
former Stanton Deer Park in Stanton St Quinton). They supply us with venison
from their herd of Red Deer which roam freely in the 35 acre park. The deer are
managed in their natural environment ensuring us the highest quality cuts of
venison available on the market today - with 100% traceability. They hang and
butcher the meat onsite which means the food has travelled 12 miles to our door.
Try the succulent meat when it is on the specials board – we love it!
One of our customers and local friends has been working on a project close
to his heart for a number of years now and we are delighted to share the results
on our menu. Mike Tucker who farms in Long Newnton (1.5 miles away) has imported
an idea from Japan and is raising Wagyu (pronounced Wa-goo) cattle on his lush
Cotswold pastures. Wagyu is the cattle that Japanese “Kobe Beef” comes from
(legendary around the world for its flavour, texture and the fact that the
pampered cows are fed Sake and receive regular massages!). Wagyu is some of the
best beef you will ever taste – it is tender, packed with goodness and highly
marbled with “exquisite fine ribbons” - a true melt in the mouth experience (try
our burger!) Watch the specials board for more Wagyu cuts and contact Mike if
you want more information on 01666 502352.
One of 2011's most interesting projects for us was the world of honey production
with our first colony of bees, their New Zealand queen and intricate hive. We
only expected to harvest honey once - if lucky - last summer, but our thousands
of workers surpassed themselves and we had 3 harvests – all differing in taste
and totalling around 60lb of honey! Oak
Tree Cottage in Flaxley runs beginners courses and set you up with all the
required equipment. Our honey is available to buy with bars of cinnamon and
honey soap (made by Mitcheldean Soap
using our honey). If the honey sets once you take it home, just warm the jar
gently and you will have deliciously clarified local honey again.
Live Sunday music is an integral part of The Priory Inn and starts every week at
8pm - entry is free. On the 5th we have Bob Bowles, a singer / songwriter
playing acoustic blues and soul. On the 12th Staple Hill (a focoustic Tetbury
duo) will play again. Gren Bartley joins us on 19th February with his music both
contemporary and heavily rooted in old blues and folk songs. A first for us on
26th with Peter Jagger who is described as an old school singer-songwriter, with
a strong, dark-brown voice and excellent finger-picking technique. We hope you
enjoy the live music and special Sunday atmosphere.
TLKelly 1/02/2012
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