Latest news
Hungry Sailors
If you have been watching the Hungry Sailors on ITV recently you may have seen some of our producers meeting Dick and James Strawbridge and showing them some of their fantastic local produce.
Small-holders and champions of self-sufficiency Dick Strawbridge and his son James set sail aboard the Amelie Rose to explore the food of Britain's coastal towns.
Mooring in tiny harbours and busy ports Dick and James are exploring our coastal countryside,meeting farmers, fishermen, producers and foragers. Gathering fantastic local produce they head back on-board to cook up a number of fabulous dishes in their gallery kitchen.
Whilst mored in Lymington they try their hand at crab picking with Joan and David Mitchell of S&J Shellfish, pick their own strawberries at Goodall's Fruit Farm and made saveloy sausages at Tatchbury Manor Farm.
Later in the week they visited Eling Tide Mill and witnessed the power of the tide being used to grind wheat into wholemeal flour. They also visited the family run Lyburn Farm and enjoyed their traditional farmhouse cheeses.
www.itv.com/food/programmes/hungery-sailors/lymington
Winners collect their tasty sausages
Two lucky families received an early Christmas present of unique New Forest Marque sausages this week made into their winning recipe.... more
Celebtrating sausages the New Forest Marque way
Raisins, blackberry wine and crab apple jelly were just some of the ingredients used in a 'blind' New Forest Marque sausage taste-test at The Pig...more
Rosie Lea Bakery
On 26 November 2011 vintage glamour will make a new home in the heart of the New Forest
more.....
Ripple
How do you bottle a summer's day, capture the essence of Christmas, or giftwrap a woodland walk?
more.....
Ripple UK Limited introduce brand new product range
more...
The Mill at Gordleton
We have recently opened our new 'Secret Garden'. a tranquil space for all our guests to wonder through. As our art work and exhibits have grown we have decided to create 'The Mill Art Walk' a mini tour around our grounds which details the pieces we are exhibiting and the artists have kindly contributed them.
Dan's Sway Farm Shop
Available now all your vegetables locally grown
www.dansswayfarmshop.co.uk
Loosehanger cheese
Just to let you know. We have had some great successes in July, both for the business and for our range of cheeses. We do not enter many awards but we have given them a whirl this summer and come out with some super results.
Hampshire Life Food & Drink Awards (winners announced at the Four Seasons on 25th August)
We are finalists in TWO of the categories
- Hampshire Food Producer of the Year
- New Forest Marque Producer of the Year
Great Taste Awards
This year is the 1st time we have entered and we picked up Two 2-star Golds for:-
White Hart Soft Cheese
The Judges said 'Very nice creamy cheese, good depth of flavour, super texture. A real treat.'
Loosehanger with Fenugreek seed
The Judges said 'Attractive appearance with interesting flecks of fenugreek. Good open texture. Pleasing creaminess on the palate. The flavour is very attractive, unusual, but full and mellow. The spicing is very well judged, leading to a long, intriguing but clean finish.. 'Can you imagine this in a sandwich! Maybe a toastie...terrific'.Nantwich International Cheeses Show
A terrific result for our Nanny Williams' Blue!!!
It picked up TWO GOLD MEDALS
Hampshire Rose was awarded a Bronze
and White Hart received a Highly Commended.
If you need any further info then please do not hesitate to contact me
www.loosehangercheeses.com
Tailormade Desserts moves to new premises and introduces Tailormade Ice-Cream
Tailormade desserts is run by Richard Shields. Richard is a trained pastry chef who, in the earlier part of his career worked for celebrity chef Gary Rhodes and the five star hotel Chewton Glen, and who set up his own business working from home some five years ago supplying local small businesses with ‘tailor made’ desserts.
The business has now expanded into a new local commercial unit in Sway in order that they can extend their existing menus and services to supply desserts for weddings, celebrations, events and private dinner parties.
New for Summer 2011 is Tailormade ice-cream using local eggs, honey and fruits and other tasty ingredients. Children can order ice cream in small tubs personalised with their name, for the adults there will be a selection of ice cream desserts as well as their full range of other desserts.
Richard is extremely keen to continue working with his existing restaurants, pubs and delis in and around the New Forest and is looking forward to extending into new areas of the community with his extended services
Cookery lessons for small groups will be available - details on request.
TAILORMADE DESSERTS will be at Sandy Balls Farmers’ Market once a month for more information www.newforestproduce.com
Tailormade Desserts Sway Storage and Workshops, Unit 1B, Sway, Hampshire, SO41 6DD
www.tailormadedesserts.55uk.net, email tailormade.desserts@hotmail.com
Telephone: 01590 681081 mobile: 07557683693
Local food and farming area at the New Forest Show 2011
This year the local food and farming community have joined forces to provide an even more exciting area for you at the New Forest Show. It includes all the old favourites, Roy Hunt and his pigs, a food demonstration area showcasing local food from local producers and top chefs from the New Forest. New to the section this year will be the show farm, with their baby goats, rabbits, guinea pigs, chickens and lots more. The Kids Kitchen Garden provides a chance for the children to make something from local food. And of course we have more local producers than ever providing a wonderful array of local award winning food, chutneys, cheeses, cakes, not to mention the crafts - you can buy that gift for the person that has everything.
Local food and farming one of the top 5 attractions at the show can't be missed this year, just follow the signs....we look forward to meeting you all.
Hampshire Life Food & Drink awards 2011
Finalist announced 25th August 2011
New Forest Marque members made it through into the last three nominations into three of the categories for 2011. Setley Ridge Farm shop is in the last three for Best Farm Shop, Loosehanger Cheese is up for Food Producer of the Year, and of course the New Forest Marque category sees Something’s Brewing at the Watersplash, Loosehanger cheese and Perfect Preserves as the final three. Our congratulations go to all the entries and we wish you all good luck for the final which will be announced at the awards dinner 25 August 2011. For more information about any of the producers please visit www.newforestproduce.com.
New Forest Show – Local Food & Farming Area
Come and visit the New Forest Marque members at the Local Food & Farming area at the New Forest Show. We have a wide range of produce this year ranging from award-winning cheeses to freshly-picked fruit and homemade meringues - just the thing to take home for a flavour of the forest. We have a first this year with the Show Farm from Longdown along with the sow and piglets and New Forest Mohair goats. The area isn’t just about food. Come along and see what can be made from genuine produce from the forest - beautiful individually-made items ready for that special present. For more information visit www.newforestshow.co.uk.
Britain's winter warmer cheeses listed on the Countryfile magazine website
Landford are at number four
Farmhouse Breakfast Week is back for the 12 consecutive year so join us to celebrate all that is great about breakfast!
When Sunday 23 to Saturday 29 January 2011
Theme “Shake up your Wake up”
We are challenging breakfast skippers to shake up their morning routine and start the day with a healthy balanced breakfast. As many as one in four consumers skip breakfast at some stage during the week, yet research shows that eating breakfast can improve concentration, mood and energy levels.
Take Part
This is a great opportunity for you to promote your breakfast offer by holding a special “Shake up your Wake up” event. Perhaps you could introduce a new item to your breakfast menu, highlight fantastic local produce, offer an all day breakfast or run a competition with the local press.
Free campaign materials
To help make your event a success, we have free event posters, sticker sheets and recipe booklets available.
Pre-order FREE campaign materials now by emailing breakfast@hgca.com or call 024 7647 8735 quoting reference number 4504.
A new website is coming soon www.shakeupyourwakeup.com
RSPH level 3 awards
Congratulations to the following who have achieved their level 3 awards
Level 3 award in Food safety supervision for manufacturing
- Laurie Mckeller – Loosehanger Cheese (credit)
- Richard Biddlecombe – Loosehanger Cheese (credit)
- Vanessa Williams - Loosehanger Cheese (credit)
Level 3 award in Supervising food safety in catering
- Judith Long (pass)
- Helen Hatch – Loosehanger Cheese (pass)
- Jenna McCulloch – The Royal Oak (pass)
4 medal haul for Loosehanger Cheeses
The International Cheese Show at Nantwich is recognised as the biggest cheese show in the world. There were in excess of 3200 entries this year which was another new record, and Ness, who stewarded at the show, said there were some fantastic cheeses on display.
In such elevated company our cheeses did themselves proud and Ness came away with the following medals
- Gold medal - fresh goats curd with fresh tarragon
- Gold medal - Loosehanger nettle and wild garlic
- Silver medal - Nanny Williams blue
- Bronze medal - Loosehanger oak smoked.
Emergency First Aid at Work
Congratulations to the following who have achieved their Emergency First Aid at Work certificate
- Gwyn Williams – Loosehanger Cheese
- Richard Biddlecombe – Loosehanger Cheese
- Helen Hatch - Loosehanger Cheese
- Paul Mortimer – Amuse Bouche Catering
- Mark Mortimer - Amuse Bouche Catering
- Stanislav Ilcher – Lyburn Farmhouse Cheeses
- Neil McCulloch – The Royal Oak
- Ryan McNally – The Royal Oak
- Przemyolaw Skowronski – The Red Lion
Sustainable food award bid for Sway
An award-winning New Forest restaurant with rooms has been shortlisted for a major food award to be presented by Raymond Blanc next Wednesday (2 June) at The Dorchester in London.
Attending award ceremonies has become quite a regular event for Tony Barnfield, 61, with The Nurse’s Cottage adding to its trophy cabinet almost every year since the business opened in Sway eighteen years ago, with prizes ranging from Best Breakfast in Britain to Most Improved Wine List in Britain & Ireland.
Next week’s awards are hosted by the Considerate Hoteliers Association and there are four nominees for The Considerate Sustainable Food Award of the Year 2009. As well as Sway’s 5-bedroom Nurse’s Cottage, they include the 8-bedroom Lasswade Country House in Powys and two larger boutique hotels, The Queensberry in Bath and The Bingham in Richmond, Surrey.
The award, sponsored by Sustain and Fairtrade, recognises the hotel or guest house which has “gone that extra mile” to source and provide sustainable food for its guests, by supporting local food producers, producing and/or purchasing ethically and showing seasonality and sustainability.
Further information:
Tony Barnfield
The Nurse’s Cottage Restaurant with Rooms 01590 683402
John Firrell
Considerate Hoteliers Association 01308 482313
Fantastic feature in the Food and Travel magazine (May 2010 issue) which is available in newsagents and supermarkets now
Food and Travel magazine eat route (1.7 MB)
RSPH Foundation Certificate in HACCP
Congratulations to the following who have passed their HACCP foundation course with the Royal Society for Public Health
Karen Eueleigh - Cottage Lodge
Stephanie Lowe - New Forest Biscotti
Natasha Moore - Perfect Preserves
James Shadbolt - Careys Manor
Judith Long
Basic Food Hygiene Course
Congratulations to the following producers who have completed their Basic Food Hygiene course
Judith Long
Natasha Moore - Perfect Preserves
Claire Lee - Spice 'n' Easy
Jenna and Pauline McCulloch - The Royal Oak
Sausage of the year
Our congratulations go to Chris Oakes for winning this year’s New Forest Marque sausage of the year award with his Beef, plum & raisin sausage,this is supplied to Fullers Inns within the New Forest.
Oakwood Butchers, Forest Cottage, Lymington Road, Setley, Brockenhurst, SO42 7UF Tel 01590 622467
New Breakfast Award
Four New Forest accommodation businesses are among the first to receive a new Breakfast Award from the national tourism body Visit England, sponsored by Kellogg’s.
“This new award recognises those hotels and B&Bs that offer their guests a quality and choice of breakfast, service and hospitality that exceeds what would be expected at their star rating,” says Jeremy Brinkworth, Head of Quality at VisitEngland. “It will help visitors find those places where the owners, managers, chefs and staff have gone the extra mile to ensure the breakfast will exceed expectations.”
The winning businesses, all concentrated in the South-West corner of the New Forest, range from the five-star hotel Chewton Glen to Taverners Cottage B&B at nearby Bashley, with Sway’s Nurse’s Cottage Restaurant with Rooms and The Mill at Gordleton completing the quartet. Fresh, local and organic produce is high on these establishments’ list of priorities, as well as providing healthy options, vegetarian and other choices.
Liz Cottingham, owner of The Mill, says: “We all know that breakfast is one of the most important meals of the day, whether it’s yogurt and toast or porridge with honey – or “the full Monty”, a mixed grill or traditional English fry-up.”
At Taverners Cottage, Judith and John Baines believe in offering a wide choice of fresh produce with home-made bread proving particularly popular. “Guests are all different, so we try to offer as many alternatives as possible.”
Chef/Proprietor Tony Barnfield of The Nurse’s Cottage has won several awards for breakfast, which he says is often given too little attention by hotels and guest accommodation. “Chefs and owners seem to concentrate all their efforts on dinner and other aspects of their guests’ stay, yet all this is wasted if breakfast is poorly done. It’s the last thing people experience before checking-out and can leave a lasting impression – good or bad.”
Finally, at Chewton Glen, Managing Director Andrew Stembridge commented: “A good cooked breakfast is a real treat these days, as for most of us it is rare to have anything more that toast or cereal at home. If breakfast is exceptional, it will leave a very positive impression in our guest’s minds. We are thrilled to be amongst those offering the most memorable breakfasts in the country.”
Milford On Sea Food Week
The seaside village of Milford on Sea has announced the launch of Milford on Sea Food Week. At a recent public meeting the village expressed their enthusiasm to support the event, which will take place from the next Easter Bank Holiday Monday through to the following Sunday. It is planned for the Food Week to be added to the village’s already successful annual events calendar, which includes the May Fayre, Milford Carnival & the Milford Music & Arts Festival.
Milford on Sea Food Week is a community event celebrating all that is great about food. The village will be alive with dining offers & themed events in all restaurants & cafes, cookery experiences & demonstrations, educational events & talks, children’s fun cooking competitions, & the chance to buy local produce at our very own food market on the closing Sunday. There are to be events for every age group run by various local eateries and village clubs & organisations. David Long one of the organising team said “Milford on Sea is a great place for eating & fun place to visit, so we wanted to celebrate this with a series of varied food related events around the village for all locals & visitors to enjoy & learn.”
For more information please visit www.milfordonseafoodweek.org
Tide Mill Launches New Brown Flour!!
Having milled stone ground flour on site for more than 900 years using the power of the Tide, the historic Eling Tide Mill is proud to announce the production of a brand new brown flour – “Flour of the Forest Brown”.
This has been made possible due to the restoration of the Flour Dresser; this piece of machinery removes the larger bran particles from the already produced Wholemeal, using a traditional sieving method and creates ‘brown’ flour.
The Mill is using the local wheat grain from the Manor of Cadland and has qualified again for the prestigious New Forest Marque - a recognized sign that is easily identified and ensures that all produce is from the New Forest.
This Brown flour along with the two wholemeal flours, is very good for bread making but as it is finer, can also be used for some cakes. All are available to buy at the Eling Tide Mill shop and also from other local outlets , see the website www.elingexperience.co.uk for more information and stockists.
New Forest Marque Vegetarian Breakfast
Created by Chris Wheeldon from Carey's Manor hotel the vegetarian breakfast is a simple, tasty and filling breakfast using New forest marque produce, Eggs Benedict with a forest twist.
New Forest Marque Vegetarian Breakfast recipe
Congratulations to all our cheese makers in the New Forest Marque as all have been awarded with medals in this years British Cheese Awards 2009
Not only have they all won medals but this year new Forest Goat Dairy have won the Champion for the Best Fresh Cheese of the Year.
Congratulations cheesemakers
Congratulations to all our cheese makers in the New Forest Marque as all have been awarded with medals in this years British Cheese Awards 2009
Not only have they all won medals but this year new Forest Goat Dairy have won the Champion for the Best Fresh Cheese of the Year.