Taste Workshops - Friday 7th September
12.00 Conserving our Food Heritage
The Slow Food Ark of Taste is an international register of food and drink products and small-scale artisan production techniques in danger of extinction unless preserved and promoted. In this workshop Andy Link from the Riverside Inn will illustrate the importance of this campaign by using several local and national Ark ingredients, including rare breed pork, beremeal and the Shropshire prune damson to produce five delicious dishes for you to enjoy, accompanied by local Perry
- Beremeal & Peasemeal Bread – Whey Butter. Carlin Black Pea, Leek and Wild Herb Soup, Pork and Blood Pudding Terrine, pear and Somerset brandy ,Venison, beetroot and elderberries. Whipped Ewes Milk cheese, pickled heritage apple and caramelised walnut. Damson frangipane, whimberry mousse with damson wine
Arrival - Medium Bottle Conditioned Perry
Bread Course - At the Hop Perry #8
Savoury - Blakeney Red
Cheese Course - Keeved Perry
Dessert Course – Damson Wine
2.00 p.m. The Perfect Cure and Smoke
Macneil's Smokehouse is a local artisan small scale producer of smoked products. Using their specially imported Norwegian smoking kiln they produce everything by hand to their own recipes, in small batches for the best results. Their cure and smoke process is unique and produces delicately smoked salmon, duck and chicken with nuances of flavour and a 'melt in the mouth' quality. In this workshop the Macneils will explain their techniques and lead you through a comprehensive tasting, including their special Herefordshire Cider Cure Salmon. Served with a glass of wine.
£12/£10 TO BOOK
4.00 p.m. Quicke Slow Cheese
Using traditional recipes, time-honoured techniques and heritage starters passed down through the generations, Quicke's Devon cheesemakers create outstanding clothbound cheddar. Made by hand in the old-fashioned way, slowly matured for a deeply satisfying flavour, their cheese celebrates the deep connection that has grown between the Quicke family and the land they have nurtured for almost 500 years. Mary Quicke will lead you through a tasting of a selection of Quicke's cheeses, in association with Heritage Cheese. You will also try their whey butter, an Ark product. Martin Harris of Butford Organics will present his cider and perry to accompany.
To include- Extra Mature Clothbound Cheddar, Oak Smoked Clothbound Cheddar, Elderflower Clothbound Cheese, Double Devon Clothbound Cheese, Goat’s Milk Clothbound Cheese, Whey Butter
£10/£8 TO BOOK
6.00 p.m. The Gentle Revolution
Around the world wine growers are turning away from producing wines which could be from anywhere and instead making wines which are more sensitive to their environment and reflective of their place by, in a way, doing less. Less manipulation in the winery, less funny business, more growing great grapes using organic and biodynamic methods and letting them do the talking. Robin Nugent of Iron and Rose in Shrewsbury will illustrate this revolution with six delicious natural wines from organic or biodynamic vineyards in Europe and the New World.
£18/£16 TO BOOK