Discovering the Charm of the Cock Hotel in Wellington, Shropshire

Nestled in the heart of Wellington, Shropshire, the Cock Hotel, a Joules Pub, is a quintessential British pub that blends historical charm with a modern twist. 

As a cornerstone of the local community, this establishment offers more than just a pint and a pie, it provides a warm, welcoming atmosphere that invites patrons to relax and enjoy the best of British hospitality.

A Historical Gem

The Cock Hotel boasts a rich history that dates back to the 17th century. Its timeworn beams and traditional décor tell tales of a bygone era, creating an ambience that is both nostalgic and inviting. Stepping through the doors, you are immediately enveloped by the cosy warmth of a classic pub, where the echoes of friendly banter and laughter seem to linger in the air.

The Joules Connection

As part of the Joules Brewery family, the Cock Hotel takes pride in offering an impressive selection of hand-crafted ales. Joules Brewery, known for its dedication to quality and tradition, provides a range of beers that cater to all tastes. Whether you are a connoisseur of rich, malty brews or prefer something lighter and hoppier, the knowledgeable staff are always on hand to help you find the perfect pint.

Culinary Delights

The pub's menu is a delightful journey through British cuisine. From hearty classics like fish and chips and steak and ale pie to more contemporary dishes, there is something to satisfy every palate. The use of locally sourced ingredients ensures that each meal is fresh and flavourful. For those seeking a lighter option, the selection of salads and vegetarian dishes are equally tempting. Sunday roasts at the Cock Hotel are particularly popular, drawing in locals and visitors alike for a traditional British feast.

Community Hub

More than just a place to eat and drink, the Cock Hotel serves as a hub for the Wellington community. Regular events, including quiz nights, live music, and themed evenings, foster a sense of camaraderie and provide entertainment for all ages. The pub's friendly atmosphere makes it an ideal spot for family gatherings, catching up with friends, or simply unwinding after a long day.

Accommodation

For those looking to extend their stay in Wellington, the Cock Hotel offers comfortable accommodation. The rooms are thoughtfully furnished, blending modern amenities with traditional charm. Staying at the Cock Hotel allows guests to fully immerse themselves in the local experience, waking up to the sight of historic Wellington and the promise of a hearty breakfast.

Final Thoughts

The Cock Hotel is more than just a pub; it is a celebration of British culture and community. Its combination of historical charm, excellent food and drink, and a welcoming atmosphere make it a must-visit for anyone in Shropshire. Whether you're a local or a traveller passing through, a visit to the Cock Hotel promises a memorable and enjoyable experience.

In the heart of Wellington, the Cock Hotel stands as a testament to the enduring appeal of the traditional British pub. With its rich history, excellent ales, delicious food, and vibrant community spirit, it is a place where everyone feels at home.

You'll find this beautiful and tastefully refurbished traditional coaching inn on the junction of Watling Street and Mill Bank. 

 https://www.thecockhotel.com

Recipes of Old Shropshire Part 2: The Sweet History of Gingerbread Men and Market Drayton's Claim to Fame

Gingerbread men are a beloved staple of British baking, particularly around the festive season. 

These charming, spicy biscuits have been a favourite treat for centuries, their history intertwined with tradition, legend, and a small market town in Shropshire, Market Drayton, which proudly claims to be the birthplace of gingerbread men.

The Origins of Gingerbread

The story of gingerbread itself is a rich tapestry that stretches back to ancient times. Ginger, the key ingredient, was first cultivated in China around 5,000 years ago and made its way to Europe via the Silk Road. By the 11th century, it had become a prized commodity, often used to mask the taste of preserved meats.

Gingerbread, as we all know it today, began to take shape in Medieval Europe. The earliest forms were more like a spiced bread, often dense and dark, sweetened with honey and flavoured with a variety of spices such as cinnamon, cloves, and, of course, ginger. It was a luxurious treat reserved for special occasions, particularly Christmas and other religious festivals.

The Advent of Gingerbread Men

The concept of shaping gingerbread into human figures is attributed to the court of Queen Elizabeth I in the 16th century. It is said that the Queen had gingerbread figures made to resemble visiting dignitaries and presented them as gifts. These early gingerbread men were intricate and elaborately decorated, a far cry from the simpler designs we see today.

Market Drayton: The Gingerbread Capital

Market Drayton, a quaint market town in Shropshire, lays claim to being the home of gingerbread men in Britain. The town’s association with gingerbread dates back to the 17th century. It is believed that the recipe was brought to Market Drayton by local baker William Clode, who had connections to the spice trade. Clode’s gingerbread quickly gained popularity, becoming a cherished local delicacy.

The town's unique recipe, characterised by its rich, spicy flavour and the addition of local ingredients, set it apart. Market Drayton gingerbread was traditionally baked as a hard biscuit, ideal for long storage and transportation, which helped its reputation spread far and wide.

Gingerbread Men Today

Today, gingerbread men are an iconic part of British culture, particularly around Christmas time. They adorn holiday tables, are hung as decorations on Christmas trees, and are enjoyed by children and adults alike. The tradition of decorating gingerbread men with icing, sweets, and other adornments continues to bring joy and creativity to kitchens across the UK.

Market Drayton continues to celebrate its gingerbread heritage with pride. The town hosts events and activities that honour this sweet tradition, keeping the legacy of William Clode and his famed gingerbread alive.

Conclusion

From the spiced courts of Queen Elizabeth I to the charming streets of Market Drayton, the history of gingerbread men is a delightful journey through time. This humble biscuit, with its warm, spicy flavour and whimsical shape, has captivated hearts for centuries and remains a beloved symbol of the festive season.

So next time you bite into a gingerbread man, remember the rich history and the little Shropshire town that helped shape this sweet tradition. Enjoy the timeless blend of spice, sweetness, and nostalgia that gingerbread men bring, and perhaps, take a moment to appreciate the story baked into each bite.

Recipes of Old Shropshire Part 1

Shropshire, a historic county in the English Midlands, boasts a rich culinary heritage with several traditional recipes that have been enjoyed for generations. Here are a few classic Shropshire recipes:

Shropshire Fidget Pie

Ingredients:

1 lb (450g) pork shoulder, diced

2 large onions, sliced

2 large potatoes, thinly sliced

2 large apples, peeled, cored, and sliced

1 cup (240ml) cider

2 tbsp flour

2 tbsp butter

Salt and pepper to taste

Shortcrust pastry

Instructions:

Preheat the oven to 180°C (350°F).

Melt the butter in a large pan and sauté the onions until soft.

Add the pork and cook until browned.

Stir in the flour and cook for a minute.

Add the cider, potatoes, apples, salt, and pepper. Simmer for 10 minutes.

Roll out the pastry and line a pie dish with half of it.

Pour the filling into the pastry-lined dish and cover with the remaining pastry. Seal and crimp the edges.

Make a small slit in the centre of the pie to allow steam to escape.

Bake for 45-50 minutes until golden brown.

Shrewsbury Biscuits

Ingredients:

225g (8 oz) plain flour

150g (5 oz) butter

150g (5 oz) caster sugar

1 egg, beaten

1 lemon, zest only

Instructions:

Preheat the oven to 180°C (350°F) and grease a baking tray.

Cream together the butter and sugar until light and fluffy.

Beat in the egg and lemon zest.

Gradually fold in the flour to form a dough.

Roll out the dough on a floured surface to about 1/4 inch thick.

Cut into shapes with a cookie cutter and place on the prepared tray.

Bake for 10-12 minutes until golden brown.

Allow to cool on a wire rack.

Shropshire Soul Cakes

Ingredients:

225g (8 oz) plain flour

115g (4 oz) butter

115g (4 oz) caster sugar

1 egg

1 tsp mixed spice

1 tsp ground cinnamon

1 tsp ground nutmeg

75g (3 oz) currants

2 tbsp milk

Instructions:

Preheat the oven to 180°C (350°F) and grease a baking tray.

Cream the butter and sugar together until light and fluffy.

Beat in the egg.

Sift the flour and spices together, then add to the butter mixture.

Stir in the currants and enough milk to form a soft dough.

Roll out the dough on a floured surface and cut into rounds.

Place on the baking tray and bake for 10-15 minutes until golden brown.

Allow to cool on a wire rack.

Shropshire Pudding

Ingredients:

100g (3.5 oz) breadcrumbs

100g (3.5 oz) suet

100g (3.5 oz) plain flour

75g (2.5 oz) caster sugar

1 tsp mixed spice

1 tsp baking powder

1 egg, beaten

150ml (5 fl oz) milk

2 tbsp golden syrup

Instructions:

Preheat the oven to 180°C (350°F) and grease a pudding basin.

In a large bowl, mix together the breadcrumbs, suet, flour, sugar, mixed spice, and baking powder.

Add the beaten egg and milk, stirring until well combined.

Pour the mixture into the greased pudding basin.

Cover with a piece of buttered foil, securing it with string around the basin.

Place the basin in a large pot with enough boiling water to come halfway up the sides.

Cover the pot with a lid and steam the pudding for 1.5 hours, checking the water level occasionally.

Remove the pudding from the basin and serve with golden syrup drizzled on top.

These recipes capture the essence of Shropshire's traditional cuisine, reflecting the region's agricultural heritage and culinary traditions.

Preserving Flavour: Exploring the Traditional Recipes of Shropshire

Nestled in the heart of England, Shropshire boasts not only picturesque landscapes but also a rich culinary heritage. From hearty stews to delicate pastries, Shropshire's traditional recipes are a testament to its history and culture. 

In this blog post, we'll take a journey through some of the iconic dishes that have been passed down through generations, each carrying with it a story of tradition and local flavour.

Shropshire Fidget Pie:

Let's start with a dish that epitomises the essence of Shropshire cuisine – the Fidget Pie. This hearty pie is traditionally made with layers of thinly sliced potatoes, onions, apples, and bacon, all encased in a buttery pastry crust. 

The name "Fidget" is thought to derive from the Anglo-Saxon word "fitched," meaning to frisk or fidget, perhaps referring to the movement of the ingredients as they cook together. This savoury pie is a celebration of the region's agricultural abundance, showcasing the flavours of locally sourced produce and meats.

Shrewsbury Cakes:

For something on the sweeter side, Shrewsbury Cakes are a must-try treat. These delicate, crumbly biscuits have been enjoyed in Shropshire for centuries, with recipes dating back to the 16th century. Made with butter, sugar, flour, and sometimes a hint of lemon zest, Shrewsbury Cakes are simple yet utterly delicious. Legend has it that these cakes were a favorite of Queen Elizabeth I, who was said to have enjoyed them during her visit to Shrewsbury in 1575. Whether enjoyed with a cup of tea or as a sweet snack on their own, Shrewsbury Cakes are a beloved part of Shropshire's culinary heritage.

Shropshire Blue Cheese:

No exploration of Shropshire's traditional recipes would be complete without mentioning its famous blue cheese. Shropshire Blue is a creamy, semi-soft cheese with a distinctive orange hue, marbled with blue veins. Similar in flavor to Stilton, but with a slightly milder taste, Shropshire Blue is made from pasteurized cow's milk and aged for several months to develop its complex flavor profile. Whether crumbled over a salad, melted into a sauce, or enjoyed on a cheese board with a glass of local ale, Shropshire Blue is a true taste of the region.

Shropshire Pea Soup:

In the colder months, nothing warms the soul quite like a bowl of hearty pea soup. Shropshire Pea Soup is a comforting dish made with dried split peas, ham hock, onions, carrots, and herbs, simmered together to create a thick, flavorful soup. Often served with a crusty bread roll or a wedge of cheese, this nourishing soup is a staple of Shropshire's culinary repertoire, offering both sustenance and satisfaction to those who enjoy it.

From savoury pies to sweet treats, Shropshire's traditional recipes are a testament to the region's rich culinary heritage. Each dish tells a story of tradition, local ingredients, and the enduring spirit of community that has kept these recipes alive for generations. Whether you're a seasoned chef or an adventurous foodie, exploring Shropshire's traditional cuisine is sure to be a delicious journey through history and flavours.

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Wrekin Sauce. Something to relish

Wrekin Sauce is a traditional British condiment, often associated with the region surrounding the Wrekin Hill in Shropshire. 

While there may not be a universally recognised recipe for Wrekin Sauce, it's typically a savoury sauce made from a combination of ingredients such as vinegar, spices, sugar, and sometimes fruit. Here's a basic recipe that you can tweak to suit your taste preferences:

Ingredients:

1 cup malt vinegar

1 cup brown sugar

1 onion, finely chopped

2 cloves garlic, minced

1 tablespoon mustard powder

1 tablespoon Worcestershire sauce

1 teaspoon ground ginger

1 teaspoon ground allspice

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon black pepper

Optional: chopped apples or raisins for sweetness and texture

Instructions:

In a saucepan, combine the malt vinegar and brown sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved.

Add the chopped onion and minced garlic to the saucepan. Cook for a few minutes until the onion is softened.

Stir in the mustard powder, Worcestershire sauce, ground ginger, allspice, cloves, cinnamon, nutmeg, and black pepper. If you're using chopped apples or raisins, add them now.

Simmer the sauce gently for about 20-30 minutes, stirring occasionally, until it has thickened to your desired consistency.

Taste the sauce and adjust the seasoning if necessary. You can add more sugar for sweetness or more vinegar for tanginess.

Once the sauce is done, remove it from the heat and let it cool before transferring it to a sterilized jar or bottle.

Store the Wrekin Sauce in the refrigerator. It will keep for several weeks.

Feel free to adjust the ingredients and quantities to suit your taste preferences. Some variations of Wrekin Sauce may include additional ingredients like tamarind paste, anchovies, or different types of vinegar. Experimentation is part of the fun when making homemade condiments!

During the 19th century and perhaps even into the early 20th century a version of Wrekin Sauce was produced commercially and proved quite popular locally.

Delving into Delicacies: The Historical Journey of Shrewsbury Biscuits

In the world of culinary delights, some treats possess a rich history that transcends mere taste and texture, offering a glimpse into the bygone eras they emerged from. One such confectionery marvel is the venerable Shrewsbury Biscuit. Join me as we embark on a journey through time to uncover the captivating history of these beloved biscuits, cherished for generations.

Nestled in the heart of England, Shrewsbury, the county town of Shropshire, lends its name to these iconic treats. The origins of Shrewsbury Biscuits can be traced back to the medieval era, where they first emerged as a staple in the kitchens of Shrewsbury Castle. Initially crafted by skilled bakers using simple ingredients such as flour, butter, sugar, and sometimes a hint of spice, these biscuits quickly gained popularity for their delectable taste and satisfying crunch.

The exact date of their inception remains shrouded in the mists of time, but historical records suggest that Shrewsbury Biscuits rose to prominence during the Elizabethan era, achieving widespread acclaim across the realm. Queen Elizabeth I herself purportedly developed a fondness for these biscuits, further propelling their reputation as a regal delicacy.

Throughout the centuries, Shrewsbury Biscuits continued to evolve, with bakers refining their recipes and techniques to enhance their flavour and texture. By the Victorian era, these biscuits had become synonymous with English teatime, gracing the tables of aristocrats and commoners alike. Their enduring popularity even inspired literary references, with renowned authors such as Charles Dickens and Jane Austen immortalising them in their works.

One of the distinctive features of Shrewsbury Biscuits is their traditional shape, often embossed with intricate designs or stamped with the town's coat of arms. This meticulous attention to detail not only adds to their visual appeal but also reflects the artisanal craftsmanship that has been synonymous with Shrewsbury's culinary heritage for centuries.

In the modern era, Shrewsbury Biscuits continue to enchant palates around the world, albeit with some contemporary twists. While traditional recipes remain cherished treasures, innovative variations incorporating exotic ingredients or gluten-free alternatives have emerged to cater to evolving tastes and dietary preferences.

Today, visitors to Shrewsbury can indulge in the authentic charm of these historic biscuits by exploring the town's quaint bakeries, delicatessens and confectionery shops. Whether enjoyed with a steaming cup of tea or savoured as a standalone treat, Shrewsbury Biscuits offer a tantalising glimpse into the culinary legacy of this picturesque market town.

As we reflect on the illustrious history of Shrewsbury Biscuits, let us savour not only their delightful flavour but also the timeless traditions and cultural heritage they embody. From medieval kitchens to modern-day teatime rituals, these biscuits have stood the test of time, leaving an indelible mark on the gastronomic landscape of Britain. So, the next time you reach for a biscuit, remember the rich tapestry of history that lies behind every crumb of a Shrewsbury Biscuit.

DukesHill Launches Exciting New Wild British Game Collection

With the shooting season for grouse now underway, Royal Warrant holder, artisan food producer and fine food supplier DukesHill has launched a wonderful and delicious new Wild British Game Collection. 

A rich and robust tasting Venison Wellington and a Three Bird Roast of pheasant, partridge and pigeon are just some of the highlights of the new range. 

Established in 1985 in the West of England rural county of Shropshire curing ham using time-honoured traditional techniques, DukesHill's reputation and range continues to grow with the introduction of the new Wild British Game Collection.  

Naturally lean, packed full of flavour and guaranteed to be 100% British, the new wild game is responsibly sourced from approved British estates who ensure all game is handled and cared for properly.

Following popular demand, DukesHill's new collection of British game has been introduced after becoming the most requested product category from its customers.

DukesHill is renowned for championing artisan producers whose skilled use of unique and traditional methods create outstanding food and flavours. With an true uncompromising commitment to sourcing and creating delicious British produce with the highest regard for animal welfare, DukesHill's new Wild British Game Collection carries the British Game Assurance (BGA) stamp, and offers the very best in quality, provenance and taste.

Louisa Clutterbuck, CEO of British Game Assurance and Eat Wild said: “Compared with traditional farmed meats, wild game is astonishingly versatile; the flavour profiles of one type of bird are completely different to another, giving you plenty of room to experiment in your kitchen. It's also lean, high in protein, and low in fat, thus making it a healthy alternative. 

"What's more it's supremely free range and has a lower carbon footprint than many other meats. DukesHill's new Wild British Game Collection celebrates all of this, and better still, all the meat within the collection is BGA-assured, meaning it's guaranteed to be high quality and sustainably sourced. 

"At BGA, we ensure that shoots across the country follow high welfare standards with our independently-audited Assurance Scheme, allowing a reliable and reassuring route for game meat to make its way into the market and onto our plates. We seal it with a BGA stamp of approval; the game equivalent of the Red Tractor stamp.”

Wild British Game Collection

Venison Loin Fillet - £28 (min 450g)

Sourced from approved British estates supporting the British Game Assurance scheme, DukesHill's wild Venison Loin Fillet is of the highest welfare standards. A tender and succulent fillet, it's versatile with a delicate flavour and is perfect for frying or roasting.

Venison Wellington - £38 (min 700g)  

A luxury twist on a classic British dish, this Venison Wellington makes for a delicious dinner centrepiece with a rich and robust game flavour. Tender British venison fillet is wrapped in mushroom duxelles and buttery crisp puff pastry. 

Venison Rolled Haunch Joint - £15 (min 500g) 

Cut from the top of the hind leg, DukesHill's tender and flavoursome Venison Rolled Haunch Joint is simple to cook and easy to carve and makes a great Sunday roast. 

Three Bird Game Roast - £65 (min 1.3kg) 

DukesHill's magnificent Three Bird Game Roast of pheasant breast is stuffed with both partridge and pigeon breast along with a pork, sage, and onion stuffing. It's topped with smoked streaky bacon and a rosemary sprig and carries the British Game Assurance stamp to ensure the provenance of this meat is of the highest regard for animal welfare.

Stuffed Pheasant - £22 (min 600g) 

A British seasonal speciality, this delicious Stuffed Pheasant is lean and rich in flavour. 

It is pointed out that all game from the collection may contain small fragments of shot although every effort is made to ensure that it is removed.

https://www.dukeshill.co.uk