Sharpham Dairy's Happy Accident Cheese is Crowned Champion

A velvety cheese created by a mistake has been crowned the South West's best cheese. Sharpham Cheese's Rushmore, made near Totnes was named Taste of the West's Champion Cheese in their awards ceremony at Sandy Park on 6 November.

Sharpham Rushmore is a combination of 40% goat's milk and 60% cow's milk is reminiscent of two of its most popular cheeses, crumbly and delicate Ticklemore goat's cheese and the semi-hard Rustic cow's cheese, creating a slightly crumbly but velvety texture. It is available for £5.50 for 230g from www.sharphamcheese.co.uk. 

Sharpham Rushmore was serendipitously created when goat's milk was mistakenly poured into the same tank as cow's milk. Determined to avoid waste, it was necessary to make cheese with the milks that had been mixed. The team of cheesemakers continued to produce cheese with the mixed milk to see how it would taste, the invention? Sharpham Rushmore. Delighted with their accidental cheesy innovation, Sharpham was able to gauge the public's opinion at regional shows, before bringing the cheese to market in November 2022.

The champion news continues an absolutely terrific year for Sharpham Rushmore as it won Gold in Global Cheese Awards, Gold at the Great British Food Awards and Gold in Food Drink Devon Awards. 

What is the taste profile? It has a refreshing acidity, Rushmore is rich and creamy in flavour with subtle floral sweetness and a lingering finish. 

Serving suggestion? It's a delicious conversation starter enjoyed on its own, or delicious as part of a cheeseboard, in a salad or perhaps crumbled over a ratatouille. Sensational paired with light-bodied, aromatic white and rose wines, such as sauvignon blanc or a well-chilled sparkling wine from Devon.

Greg Parsons from Sharpham Dairy, says: “We're absolutely thrilled to see Rushmore go for Gold, then go on to win the entire category as Champion Cheese. We all take pride in our work and strive to produce the best cheese, so this recognition goes such a long way.”

Nicky Parsons says, “We've all got a soft spot for Rushmore here as, like many of our cheeses, it's a bit different and is very special. It's had an amazing year. We have people especially asking for it at shows.

Many of the best cheeses have been made by a happy accident and Rushmore has been ever so well-received since we brought it out.” 

Sharpham Dairy are still celebrating their recent recognition of receiving the heralded 3-stars in the Great Taste Awards 2023 for their Cremet cheese, which puts it in the top 2% of all 14,195 products entered. Handcrafted from goat's milk and cow's double cream, judges said it was 'exquisite' and 'extraordinary' in the blind taste tests. 

As the UK's first cheese dairy to achieve a B Corp certification, Sharpham Dairy believes that cheese should be a force for good. They pride themselves on meeting the highest environmental impact standards, and the new Sharpham Rushmore was borne from their ethos of wasting as little as possible. Sharpham Dairy deliveries arrived packaged in recyclable and compostable packaging.

The full range of goats', cows' and sheeps' milk cheeses, as well as Sharpham Dairy's brand new crackers and chutneys are available from good cheesemongers and delis, and online. Visit www.sharphamcheese.co.uk.

Crafting Astonishing Flavours With Fire and Fervour at Millbrook Inn, South Pool, Devon

In the heart of South Devon, nestled in the charming village of South Pool, on a tidal creek not far from Salcombe, sits the Millbrook Inn, a cosy, traditional pub with a huge heart that has become synonymous with incredible food, thanks to the creative genius of its fire-wielding head chef, Iain Dawson.

Walking through the door you are hit with the delicious whiff of wood smoke infused with the smell of food that unfurls and envelops and that's what the Millbrook is all about, its a place where fire and flavour infuse while warmth and tradition pervade.

The Millbrook Inn has long been a bucket list destination, but recent changes have elevated it to something truly special. In 2021, the pub was acquired by the Owens family, owners of Fowlescombe Farm, a 500-acre organic farm nearby. 

This farm supplies all the slow-grown meat, vegetables, and herbs to the Millbrook Inn's kitchen, creating a farm-to-table experience. This year it has opened two stunning cottages Land and Sea, opposite the pub, giving people the wonderful opportunity to stay in the village and dine at the Millbrook.

Iain, 33, and originally from Canada, brings a flamboyant, bold approach to his cooking, quite distinct from his early days at Heston Blumenthal's Hind's Head in Bray. He embraces the unpredictability of cooking with fire, infusing tradition and simplicity into every dish, all whilst using ingredients sourced from the nearby Fowlescombe farm.

Iain's secret weapon is the Josper grill, renowned in the world of charcoal gastronomy, which he wields with the same mastery as his skills at butchery. The searing heat of the grill creates a caramelised crust on the meat, resulting in unique, unforgettable flavours. And then he adds his standout flair, elevating the dishes with handfuls of home grown herbs like oregano, thyme, basil and chives and adding vegetable sides, that could be a delicious meal in themselves. 

Iain's approach to cooking is deeply rooted in his desire to revive old culinary traditions, focusing on honest, uncomplicated food that respects the animal and the environment. His food philosophy draws inspiration from renowned Australian chef Lennox Hastie, renowned for his live fire and wood-fired cooking, and Dan Barber's influential book, "The Third Plate," which champions sustainability and responsible food practices.

At the Millbrook Inn, menus are dictated by the farm's offerings and whatever comes through the door, with leftover vegetables returned to the farm for composting. This commitment to sustainability and quality shines through in every dish.

This is a proper English pub, that's stood the test of time, where delicious food that's served with confidence is a shining beacon. Small in size, but huge in its reputation, not only is it in one of the most idyllic locations in the entire UK but its food is shouting loud beyond the patchwork fields, with wood fire at its heart.

And yet despite its burgeoning reputation, the Millbrook Inn will always remain true to its core as a place for locals, and anyone else who happens upon South Pool, to gather. As a new chapter opens for Millbrook Inn that promises to surpass its already cemented reputation, with stunning places to stay its new proposition,  this a place where astonishing food will always be its beating heart.

Iain's defining dish is Smoked pastrami-style short ribs, with spiced celeriac puree infused with blade mace, coriander, and thyme. This is served with a classic sauce chasseur and grilled sweetheart cabbage.

According to Iain, the preparation for this dish is a laborious process and he says you have to be fully invested in the process to truly enjoy making it but the effort is worth it. He believes you can taste the difference when a dish has been crafted with this love and dedication. 

https://millbrookinnsouthpool.co.uk

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Time to Party 'Til the Cows Come Home! 11 Central Teams Up With Black Cow Milk Vodka

Hotly anticipated experience venue 11 Central announced today it will be teaming up with artisanal vodka producer Black Cow.

The West Dorset-based vodka will be hosting the 'Black Cow Terrace' part of the new bar's 2,000 square foot outdoor space. Guests will be able to sit back, relax and enjoy a delicious Espresso Martini, whilst marvelling at the incredible views of the city.

Made from the milk of grass-grazed cows, Co-founders Paul Archard (Archie) and Jason Barber are excited to bring their unique drinks brand to Central Bay, Salford Quays. Punters can expect to see Black Cow in several cocktails including the 11 Central's signature "Strawberry Moo-secco”.

Founded in 2011, Black Cow Pure Milk Vodka is crafted by separating milk into curds and whey. The curds make cheese and instead of the whey going to waste, the distillery apply a secret recipe to turn it into vodka. The use of milk as a single source ingredient is what makes Black Cow so exceptionally smooth.

Jason Barber is a dairy farmer based just up the road from the Black Cow distillery in West Dorset. His family farm – that he continues to run – has been in his family for five generations. The vodka distillery also operates 'Black Cow Saloon' in Lyme Regis, a new Vodka Espresso Bar designed to showcase the brand's signature serves.

Speaking about the partnership, Co-founder Archie said: “We're thrilled to announce our collaboration with Seven Brothers at 11 Central, right in the heart of Manchester's dynamic MediaCity.

“Our shared passion for Zero Waste and sustainable practices makes this partnership particularly exciting. We're eager to play our part in the city's ongoing development and can't wait to try the 11 Central team's Black Cow cocktail creations.”

11 Central will open its doors with a press and media launch on Thursday 16th November before fully opening its doors to the public from Friday 17th November 2023. 

The launch weekend (Friday 17th November and Saturday 18th November) will offer a chance to experience the unique drinks menu and taste the new food offering.

The launch weekend will also promise entertainment with dancers, live music, magic, DJs and lots more across the Saturday and Sunday, as the new exciting venue will deliver on its promise of 'expect the unexpected'.

CEO of SEVEN BRO7HERS BREWING CO and part of the team heading up 11 Central, said: “Working with the team from Black Cow has been a pleasure and we are excited to see the Black Cow Terrace come to life and be open to the public. Black Cow is a unique take on this classic spirit. It is very exciting to come together, as they really echo what we are trying to achieve with 11 Central – expect the unexpected.”

He added: “With this new venue we're combining a mainstream beer offering alongside craftsmanship from our brewery, gin distilleries and vodka distillery partners. We will offer twists on classic drinks, which will hopefully be something that visitors come back to us for time and time again.

“The food offering is also a new adventure for us, it will be unlike any of our other venues. It has been exciting to challenge the team to craft a completely new experience. We can't wait to see all the hard work come together as we open this week.”

https://www.creativetourist.com/venue/11-central

https://www.blackcow.co.uk

https://www.sevenbro7hers.com

Great Dorset Menu Raises £10,000 for Room to Reward

The four chefs

The inaugural Great Dorset Menu fundraising dinner at the Captain’s Club Hotel & Spa in Christchurch raised over £10,000 for local charity Room to Reward on Friday 10th November.

Four of the best Dorset chefs whipped up an absolute culinary storm in the kitchen for specially invited 100 guests, with Alex Aitken of The Jetty taking home the prize with his dropped ice-cream inspired starter featuring edible sand, River Avon trout tartare, wasabi ice cream, crispy seaweed and sea vegetables.

As well as the starter, there was a fish course from Mark Hix, a main dish of venison from Colin Nash, dessert, Summer Lodge Carrot Garden, from Michael Moirinho, all created with ingredients provided by Country Fare and Premier Fish, a cheese course from the Book and Bucket Cheese Company and petit fours from Adriana Lisk of Rockwater, all paired with wines supplied by English Oak Vineyard, Langham Wine Estate and Baccello. Further refreshment was supplied by Midas Prosecco, Shanty Spirits, Conker Distillery, Piddle Brewery and Jimmy’s Iced Coffee.

The chefs and sponsors all joined together to raise money for Room to Reward, which is a Christchurch-based charity that uses donated unsold hotel rooms as a means for charities and community groups to give 'thank you' breaks to their inspirational volunteers. 

Captain’s Club Hotel & Spa have been partners of the charity for over five years and provided several memorable breaks to deserving recipients in that time. Fundraising on the night took the form of a raffle, three envelope prize draws and an auction, plus donations from ticket sales.

“We are hugely grateful to everyone who helped make such a fantastic event happen,” said Adam Terpening, Director of Room to Reward. “To the chefs who created such a fantastic menu, the sponsors who provided the drinks, Tim and Robert and the whole team at Captain’s Club who have been wonderful supporters of ours for so long, everyone who donated a raffle or auction prize, everyone who bought a ticket and came along we just want to say a huge thank you. 

"We are a small charity and donations like this go a long way to helping us on our mission to recognise and thank more Hidden Heroes.”

From humble beginnings in 2015, Room to Reward will work with over 1000 hotels across the U.K. by the end of the year. Collectively, they have donated more than £1million worth of breaks to over 2000 volunteers nominated by more than 800 charities and voluntary organisations. Giving those who give up their time to help people and places in need the chance to enjoy a break and take some time back for themselves.

To find out more about Room to Reward, the hotels and charities involved and to meet some of the Hidden Heroes, visit: www.roomtoreward.org.

ChefOnline: Revolutionising the Indian Food Experience in the UK

ChefOnline, a food ordering platform, is transforming how Indian food enthusiasts can experience their favourite cuisine. 

In this blog post, we will delve into the impact of ChefOnline on Indian food consumers in the UK and explore how this platform has become a game-changer in the food industry.

Indian cuisine has been an integral part of British culture for many decades. It all began in the 18th century when the British East India Company established its presence in India. British soldiers and civil servants stationed in India developed a taste for the local flavours and brought this culinary influence back to the UK. Since then, Indian food has steadily gained popularity, with countless Indian restaurants and takeaways dotting the streets of British cities.

The Local Takeaway Tradition

For years, the local takeaway has been the go-to option for Indian food enthusiasts in the UK. Whether it's a Friday night treat or a convenient dinner option after a long day at work, the local takeaway has always been there to satisfy our cravings. However, despite the convenience, there were some limitations to this traditional approach:

- Limited menu options: Local takeaways often have a limited menu, restricting the variety of dishes available to consumers.

- Communication barriers: Ordering over the phone can be challenging, especially for individuals who are not familiar with Indian cuisine or have specific dietary requirements.

- Time-consuming process: Ordering from a local takeaway requires time and effort, especially during busy periods when phone lines are often engaged.

Introducing ChefOnline: Enhancing the Indian Food Experience

Starting of ChefOnline

In this digital age, the rise of food delivery startups has revolutionised the way we order and enjoy our favourite cuisines. In 2015, ChefOnline entered the scene, aiming to bridge the gap between Indian food enthusiasts and their favourite local restaurants. By partnering with a wide range of Indian restaurants across the UK, ChefOnline allowed consumers to explore a vast array of menu options from the comfort of their homes.

Convenience at Your Fingertips

ChefOnline offers a user-friendly mobile app and website that allows users to browse menus, place orders, and even track their deliveries in real time. Here's how ChefOnline has transformed the Indian food experience for consumers in the UK:

1. Expanded Menu Options: With ChefOnline, consumers can access an extensive range of menu options from various Indian restaurants, allowing them to explore new dishes and flavours.

2. User-Friendly Interface: ChefOnline's intuitive interface makes it easy for even the most technologically challenged individuals to navigate and place orders seamlessly.

3. Multiple search criteria: The ChefOnline portal offers a sophisticated search algorithm. Users can find the right restaurant or takeaway easily as they can search by restaurant name or, town name, or postcode. This feature helps users find the right food to order from the right place quickly and easily.

Real-World Scenarios: A Taste of ChefOnline's Impact

To truly understand the impact of ChefOnline on Indian food consumers in the UK, let's explore a few real-world scenarios:

Scenario 1: Exploring New Flavours

Imagine being a vegetarian who loves Indian cuisine but has always been limited to ordering the same few dishes from the local takeaway. With ChefOnline, this individual can now explore a wide range of vegetarian options from various Indian restaurants. From regional specialities to innovative fusion dishes, the possibilities are endless. ChefOnline's menu diversity encourages culinary exploration and expands the horizons of Indian food enthusiasts.

Scenario 2: Catering to Dietary Requirements

In today's health-conscious society, dietary requirements are becoming increasingly prevalent. Many individuals have specific dietary needs, such as gluten-free, vegan, or dairy-free options. ChefOnline addresses these requirements by providing detailed information about the ingredients used in each dish, allowing users to make informed choices. This level of transparency ensures that individuals with dietary restrictions can enjoy Indian cuisine without compromising their health or preferences.

Scenario 3: Saving Time and Effort

After a long day at work, the last thing anyone wants is to spend precious time waiting on hold to place an order. ChefOnline eliminates this hassle, allowing users to place orders with just a few taps on their smartphones. The convenience of ChefOnline saves time and effort, enabling users to enjoy a stress-free dining experience.

The Future of Indian Food in the UK: ChefOnline's Potential Implications

The impact of ChefOnline on Indian food consumers in the UK goes beyond just convenience and menu options. Let's explore some potential future implications of this platform:

Cultural Exchange

ChefOnline's partnership with various Indian restaurants promotes cultural exchange by introducing consumers to the diverse flavours of India. Users gain a deeper understanding and appreciation of India's rich culinary traditions as they explore different regional cuisines. This cultural exchange enhances the dining experience and fosters greater cultural awareness and appreciation.

Support for Local Businesses

By partnering with local Indian restaurants, ChefOnline provides a platform for these businesses to expand their reach and attract a broader customer base. This support is particularly crucial in today's competitive market, where many small businesses struggle to survive. ChefOnline's platform benefits consumers and contributes to the growth and sustainability of local Indian restaurants.

Technological Advancements

ChefOnline's success has paved the way for further technological advancements in the food delivery industry. As the demand for convenient dining experiences continues to rise, we can expect to see more apps and platforms emerge, catering to a variety of cuisines and dietary preferences. This technological evolution benefits consumers and pushes the boundaries of innovation within the food industry.

ChefOnline has undoubtedly revolutionised the Indian food experience in the UK. This food ordering platform has become a game-changer in the food industry through its user-friendly interface, expanded menu options, and emphasis on customisation and dietary requirements. 

By fostering cultural exchange, supporting local businesses, and driving technological advancements, ChefOnline has profoundly impacted Indian food consumers in the UK and beyond. So, the next time you're craving a delicious Indian meal, give ChefOnline a try and experience the future of Indian food from the comfort of your home!

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From Birmingham to The Food WorksSW via BBC1's Dragons' Den: The story of chocolatiers Russell & Atwell

Russell & Atwell, a Birmingham-based chocolate company who secured investment from entrepreneurs Steven Bartlett and Peter Jones on BBC1 show Dragons’ Den, is the latest food brand to experience the state-of-the-art development kitchens on offer at The Food WorksSW, the food and drink innovation centre located in North Somerset. 

Russell & Atwell’s creators Steve Russell and Giles Atwell have been using The Food WorksSW unique commercial kitchen in Weston-super-Mare to experiment with new flavours and create micro batches of their melt-in-the-mouth fresh chocolates that celebrate the very best in British produce. 

The kitchen is home to specialist industrial catering equipment including a chocolate tempering machine, and will be a regular booking for the duo as they look to continue to produce and trial micro batches of fresh chocolates, like their recent Honey & Walnut, Strawberries & Cream and vegan chocolate truffles that use a plant-based alternative to double cream.

Steve Russell from Russell & Atwell said: “The scale of the kitchen at The Food WorksSW is just perfect for us to produce micro batches of our fresh chocolates. We are very happy that we’ve discovered the centre as we can use it to experiment with new flavours there and then test the market with them. 

"Their commercial kitchen is cool in temperature so it’s ideal for working with chocolate. We’re very excited to try out more British produce in our fresh chocolates  as we continue to create more micro batches every month at The Food WorksSW.”

Zoe Plant, who is the New Product Development and Innovation Manager at The Food WorksSW said, “We’re thrilled Russell & Atwell have made a regular booking in our commercial kitchen to further their business. 

"Its size and specialist catering equipment is the best match for their needs when creating micro batches of their fresh chocolates. We’re looking forward to accommodating them over the next year and of course, trying some of their delicious chocolates, too!”

The only centre of its kind in the south west, The Food WorksSW is based in the heart of the Weston-super-Mare Enterprise Area, under 30 minutes from Bristol, and it's lose to Junction 21 of the M5 motorway. 

It has state-of-the-art facilities including five product development kitchens which are available for flexible short-term contract hire for food and drink businesses of all sizes to test, develop and manufacture their products, prices start from just £96.90 per day (and that includes VAT).

Technical support packages are also now available at the centre. A team of food industry experts, provide their expertise and technical support to businesses navigating their way through a range of food disciplines, from new product development, and quality assurance hygiene, to food safety and efficiency. The team helps food and drink businesses produce a safe product in an efficient way. 

https://www.russellandatwell.com

https://www.foodworks-sw.co.uk

https://www.youtube.com/@TheFoodWorksSW

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