Everything’s proper in Lancashire; the people, the pubs and most importantly, the food.
In the face of artisan and nouvelle cuisine, the heart of the North continues to let their first-class produce speak for itself- giving fuss and frills the old “No ta duck”.
This glorious cook book boasts the best of our county including chapters from our Made in Lancashire members and us! Retailing at £14.95, let this book be your comprehensive guide to Lancashire’s burgeoning food scene; featuring bespoke regional staples such as Brown’s Butchers, Proctor’s Cheese and the historic Inn at Whitewell. It’s a love affair peppered with innovative approaches to modern dining. The truth is Lancashire folk love to keep it local, so it’s time to roll up your sleeves and get stuck in.
Interested in a copy, email firstname.lastname@example.org for more information or call 01995 642255 to place your order (please have your payment card ready).
Perfect for the aspiring chef, food lover or a gift for friends or family.
Welcome our newest member of Made in Lancashire…
Brendan Anderton Butchers Ltd
They started young…
1960’s Brendan left school at 15 to become an apprentice butcher at Westwells Butchers Shop Ewood, Blackburn. He then started night school and gained a Meat Traders A-Level in 1965 through the Institute of Meat studying Meat Commodity. He continued his studies and in 1969 gained the Institute of Meat, Meat Traders Final Certificate. This was a rigorous course covering Meat Commodity, Meat Hygiene and Inspection, Accounts and Business Organisation. He then went on to work for the Co-Op butchers in Longridge before starting up the business during the deep freeze boom of the late 60’s early 70’s. Initially Brendan worked from Stydd Lee Farm House, Ribchester (Brendan’s family home) putting together weekly ‘deep freeze’ meat orders. Orders were delivered by Brendan and Petrina to customers in local villages in the evening and at weekends in their matching mini vans.
1970’s As a newly married couple, Brendan and Petrina’s drive and ambition to succeed led them to buy the butchers shop on Derby Road Longridge. Brendan, supported by Petrina who manages the accounts, built the business on traditional butchery skills, quality local produce and first class service: Quality, Service & Civility.
1980’s Brendan has a lifetime’s worth of knowledge and experience that he has passed down to his two sons Austin & Roger who have worked by his side since they were the age of 15. All three are graduate members of the Institute of Meat and have an array of meat and food industry qualifications.
Award winning quality…
1990’s Austin & Roger trained and worked in large food manufacturers gaining knowledge and experience.
Austin has nearly 25 years experience and a BA in Food Manufacturing Management, a HND in Food Development and Production, a Diploma in Health and Food Nutrition and has an Associateship with the Institute of Meat. He also has Advanced Food Hygiene & NEBOSH Health and Safety qualifications.
Roger has 20 years experience a BTEC High National Diploma in Food Development and Production and NEBOSH Health and Safety.
He has numerous CIEH qualification that include Advance Food Hygiene and Health and Safety; Principles of COSH, Manual Handling and Risk Assessment; Professional Trainer and Supervising. He was also lucky to be awarded a place on the bespoke French Butchery course in Calais. More recently he has qualified as a ‘Master Butcher’: this is a prestigious award with only 17 Butchers in the country gaining this title with the Institute of Meat.
Ready for growth…
In Autumn 2007 the catering side of the business ‘Anderton’s Ribble Butchers’ moved to a purpose built EC Licensed Cutting Premises (UK 4834). Together Austin and Roger have developed the catering business gaining BRC, EBLEX and Red Tractor Meat Processor accreditations allowing them to supply to a greater range of customer: schools, nurseries & colleges; nursing homes & hospitals, factories & supermarkets, restaurants & pubs; wholesale & retail shops; contract caterers & food service providers. The catering business is operational 20 hours a day with a team of dedicated bespoke butchers, order pickers and a driving fleet of 10 refrigerated vans delivering though out the North West.CS
In Autumn 2012 an additional butchers shop and Deli was opened in Clitheroe. This is managed by the ‘then’ Longridge manager Mark. It is through his and the fantastic Clitheroe teams endeavours that this shop has gone from strength to strength over the last three years providing a greater range of products and a cooked to order breakfast/dinner menu and an emerging buffet service.
Keeping with tradition…
For the residents of Longridge and beyond, Brendan’s or ‘Andertons’ for which it is know, continues to be a house hold name renowned for quality produce and value for money. The Longridge and Clitheroe teams work diligently to ensure that they continue to deliver first class service and ensure the confidence that loyal clientele have in the food they buy and the service provided.
2015 & The Future: The business is very much a family affair with all 5 members of the family involved and it looks like this is set to continue with the next generation.
We take pride in producing quality to ensure you receive the best…
Here at Anderton’s we are proud to offer a wide selection of products; all cuts of British beef, lamb, pork and chicken are available. We also take pride in our service and reputation within the Ribble Valley, our secret being knowledgeable, approachable and friendly butchers who all serve with a good dose of Northern charm.
All our meat is processed by us so we know it’s of the highest standard. Don’t just take our word for it, you’ll find our products across the whole of Lancashire in many highly regarded restaurants.
We are constantly striving to develop our offering, with over ten different flavours of sausages, various types of burgers, kebabs, marinated steaks and chicken, ‘fancies’ and oven ready products. You will often see our products on sale in other retail outlets, these are purchased pre-packed and priced ready for sale. So even if you’re not a frequent visitor, or can’t get into the Longridge or Clitheroe shop, you can still enjoy our products through these alternatives.
Our long-standing ethos is: “To deliver ‘quality service and civility’ to every customer.”
The Lancashire Cook Book!
The eagerly awaited Lancashire Cook Book will be released on June 23rd, brimming with recipes and stories from local heroes all sharing a passion for upholding Lancashire’s reputation for proper food.
This book will be number 12 in the series of regional ‘Get Stuck In’ guides by Meze Publishing, who were recently crowned Best Newcomer at the Independent Publishing Awards.
Award-winning Celebrity chef Andrew Nutter has written the foreword and his ethos sets the tone for Lancashire’s passion for first-rate local produce:
“There’s never a dull moment in the life of a restauranteur but what excites me on a daily basis is the delivery of all the fabulous regional Lancashire produce – utterly inspirational – so check out the recipes.
“I’m very proud to be part of the Lancashire Cook Book, firstly showcasing my flagship restaurant Nutters but secondly being able to share with you the birth of The Bird at Birtle my new gastro pub venture,” he says.
With his brill and wild garlic pesto recipe, Nutter shows how Lancashire is mixing up innovation with tradition in the most delicious way, and Preston City BID manager Mark Whittle shares his enthusiasm:
“Preston city centre has a vibrant and evolving restaurant scene; we are delighted that it has been recognised and showcased in this fantastic publication.”
BBC Radio 2’s Nigel Barden contributes his Jacob’s ladder recipe and Chadderton’s very own Simon Wood also features fresh from his 2015 MasterChef win and the release of his first book At Home with Simon Wood.
Lancashire’s independent food scene leaps off the page with entries from traditional pubs and fine dining restaurants including 2015 Good Hotel Guide’s ‘Editor’s Choice Award’ winner The Inn at Whitwell and the folks at The Cartford Inn who landed themselves ‘Tourism Pub of the Year’ 2015.
Not to mention a plethora of local retailers throughout Saddleworth, Chorley, Bury and Clitheroe, such as Huntley’s Country Store whose very own Tom Wood won 2015 ‘Butcher of the Year’, the award winning Butlers Cheese and many more including Browns Butchers whose owner Chris Brown had this to say:
“At Browns we can’t wait for The Lancashire Cook Book to be released. We feel this is a wonderful stepping stone to the heart of Lancashire and what it truly offers. Being involved is a fabulous experience.”
Ian O’Reily at Gazegill Organic Farm feels just as passionate about the book’s release:
“We have always been passionate about local and sustainable food and to have this great cook book reinforces our love of local whilst highlighting the oasis that Lancashire is for food outlets and destinations, there can be few counties that can produce just about every ingredient you could wish for and at unbeatable quality.”
From Bashall Barn Farm Shop’s braised blade of beef to twice-cooked confit of duck with rabenda jus at Samlesbury Hall; Lancaster lemon tart at Barton Grange Garden Centre to blood orange cheesecake at The Yellow Tree Inn; The Lancashire Cook Book promises to deliver something for every palate.
The Lancashire Cook Book retails at just £14.95 and will be available soon in all of the businesses featured in the book as well as select local gift shops, book shops including Waterstones and online at www.amazon.co.uk.
About Meze Publishing:
Meze Publishing is the brainchild of specialist cook book designer, Paul Cocker and experienced publisher Phil Turner. The firm specialises in publishing cook books and has already published books for MasterChef finalist and Scottish Chef of the Year Adam Handling, Great British Menu’s Colin McGurran and current MasterChef champion Simon Wood as well as creating a series of regional cook books throughout the UK. They are also winners of Best Newcomer at the IPG Independent Publishing Awards 2016.
Record cheese export to Australia for Chipping firm
A Chipping firm is celebrating its largest export success to date, down under.
Owner of Procter’s Cheeses, Tim Procter says he is “absolutely delighted” seven tonnes of two of his iconic Kick-Ass brands of cheese are currently making their way by sea to Australia.
The 1,750 cases of vintage Cheddar and a version flavoured with sriracha (chili pepper) with 10 pieces in each, left last Wednesday and are making their way by sea to supply the shelves of more than 900 Woolworths stores the length and breadth of Australia.
And, he says, it doesn’t end there for the family run cheese company’s business down under, for it is hoped to supply Costco in Australia too.
He said: “The Kick-Ass brand was developed to put something in front of consumers that has big flavours but lacked the pretension of many cheeses where the story is better than the cheese.
“We sell the cheese in the United Kingdom primarily to farm shops, local shows and food festivals and everyone comments on how good it is…
“Well, now the good folks of Australia will have their chance to try some proper cheese, full of flavour.”
There are five flavours of the Cheddar, also including smoked; pickled onion and chive and Rioja and caramelised onion, and Tim says they also supply about 30 tonnes of Kick-Ass cheddar per year to Sweden and Spain.
DAHLIA’S FARM SHOP WINS SILVER AT BIRMINGHAM NEC!
Dahlia’s Farm Shop had recently entered the Foodex National Meat Production Competition 2016. After hundreds of applicants entered from all over the UK it was Dahlia’s Farm Shop who came away winning the silver award for the Pork Sausage and the Chocolate & Chilli Sausage entries! Scoring 93/100 for the Pork Sausage and 92/100 for the Chocolate & Chilli Sausage! Well done to Dahlia’s Farm Shop butcher Robert Sykes and the rest of the team.
These award winning sausages are available at Dahlia’s Farm Shop, Cropper Road, Blackpool or available for FREE local delivery on orders of £25+ at www.dahliasfarmshop.co.uk.
Upon winning the silver award Shaun Pickup (owner of Dahlia’s) has stated “We were very confident going into the competition at the Birmingham NEC despite all the competition because the feedback from customers in the past has been very positive”. He goes on to say “I would like to thank all the staff in the farm shop for their hard work with getting Dahlia’s Farm Shop recognised at national award level!”
For further information please contact:
M: 01253 761499 E: email@example.com
Apprentices are the Bee’s Knees at Honeywells
To celebrate National Apprenticeship Week 2016 members of the Employer Services Team paid a visit to some of the incredible Apprentices the college supports. Myerscough College is one of the largest providers of specialist land based Apprenticeships in the country, and supports approximately 1500 learners across more than 1000 different workplaces in a wide variety of sectors.
These range from small businesses through to global brands particularly within the Sportsturf and Amenity Horticulture sectors where Myerscough is renowned across the globe for the quality of its provision. Many ex-Apprentices and other Myerscough learners have gone on to secure some of the top jobs within industry, a great testament to the quality of training the College provides.
We visited Honeywells in Woodplumpton to catch up with Apprentices new and old who have completed Apprenticeships in Food Industry Skills with Myerscough College. Daniel Standing and Jonathan Turner have both completed Level 3 Food Manu acting Operations, and Ross Hammel and Adam Shaw the Level 2 programme in Food Industry Skills.
The latest to sign up to the programme is William Colclough is now undertaking his Level 2 programme in Food Industry Skills. William shares his reasons for choosing the scheme, saying; “It’s great to be able to learn new skills at work, apply them to my job and to get a qualification all at the same time. I am looking forward to completing my qualification with Myerscough College and to hopefully progress in my role at Honeywells. I would definitely recommend Apprenticeships to other young people looking at starting a career in the industry, and to employers looking to train their staff.
Employer Services Manager Lee Price explains the visit and the range of services the college provides employers,
saying; “We support so many employers with their Apprenticeship recruitment and training needs. It is fantastic to be able to take time to go into a local workplace, meet learners and employers and have a go at some new skills in the process. It is always a great feeling to see the fruits of our labour and to see how Apprentices are developing in their roles. National Apprenticeship Week is a great time to highlight the great work of Apprentices and the significant benefits they provide to employers. It was fantastic to meet the team at Honeywells and to see first-hand the benefits that Apprenticeships can provide. They are a great example to other employers of the benefits to embedding Apprenticeships into the business training and development plans.”
For more information on the range of Apprenticeships and other programmes at Myerscough College please contact the Employer Services Team on 01995 642255 or email firstname.lastname@example.org
Search begins for 2016 North West Young Chef
The contest invites hungry young chefs from across Greater Manchester, Lancashire, Merseyside, Cheshire, Cumbria and, newly-added-for-2016, Shropshire, to do battle in a series of local cook-offs, producing a restaurant quality, three-course meal for two with an emphasis on the very best of local and seasonal produce.
Regional heats are set to take place in March and April, and only the six finest candidates will go through to a grand final scheduled for 10th May.
Entrants can find more information here.
As well as being crowned the North West Young Chef of the Year, the eventual winner will receive £500, a set of Robert Welch professional knives and a semi-final seed into the coveted Craft Guild of Chef’s Young National Chef of the Year Competition.
Details of the regional heats for the 2016 competition are as follows:
- Lancashire – 9th March 2016 – Preston College (closing date for entries 10th February)
- Cumbria – 5th April 2016 – Kendal College (closing date for entries 8th March)
- Cheshire – 7th April 2016 – South Cheshire College (closing date for entries 10th March)
- Shropshire – 13th April 2016 – Shrewsbury College (closing date for entries 16th March)
- Greater Manchester – 14th April 2016 – Manchester College, Wythenshawe Campus (closing date for entries 17th March)
- Merseyside – 19th April 2016 – Wirral Met College (closing date for entries 22nd March)
- Final -10th May 2016, Manchester College, Fielden Campus
Prior to the final, regional heat winners will also get to attend a masterclass with an acclaimed chef. Last year six finalists were treated to a session with Mark Birchall, who splits his time as head chef between Manchester’s The French and the world-renowned L’Enclume, both owned by the mercurial Simon Rogan.
Essential Cuisine Managing Director and North West Young Chef judge, Nigel Crane, comments: “Nothing trumps the sheer thrill of competitive cookery and in North West Young Chef we have a competition like no other – a showcase to uncover and reward some of the area’s brightest young talent.
“In 2016 we welcome Shropshire into the mix – the judges are excited to see what lies in store from there – their inclusion should make for an even stronger competitive set. I urge any young chefs keen to sharpen their skills in the heat of the North West Young Chef spotlight to enter today, as this is where it could all begin for you.”
The Hunt for Britain’s Best Producer Begins
The hunt for Britain’s best producers begins! We’re looking for Britain’s local food heroes, the people who put their heart and soul into growing and creating the things we so enjoy eating – and we need your help to find them.
January 2016 sees the launch of our inaugural delicious. Produce Awards, in association with home appliance company Fisher & Paykel.
The Awards are a celebration of Britain’s greatest goods and the people who produce them. They’re a chance for YOU to give your favourite eats the recognition they deserve.
Local food heroes
Sustainable ingredients, skilled craftsmanship and incredible food are at the heart of delicious. magazine. We think these things are worth shouting about.
From the tip of Scotland to the Scilly Isles, it’s this country’s farmers, fishermen, butchers and artisan food producers who supply our markets and fill our cupboards with quality ingredients – and it’s these that inspire us to cook the best food we can.
Here’s where you come in…
By recognising the talent of today, we can hope to inspire the talent of tomorrow – and for that we need your help, and your taste buds.
Readers: Do you know a particularly good baker or cheesemaker? Or do you have a butcher whose own-recipe bangers are a must-have breakfast staple? Read about our criteria for entry, decide which category best suits, then send us your nominations. Nominating a producer is free of charge – and you may help put their name in lights! And, if you nominate a producer for the Awards, you’ll be in with a chance to win a fantastic prize.
Producers: If you grow, rear, make or craft a British-grown product that you’re proud of, and sustainability and quality are your hallmarks, we want to hear from you! Read about our criteria for entry, decide which category best suits, then complete the entry form. There is a fee of £75 per item entered.
The judges: Judging of the eight categories will be carried out by expert panels of chefs, food writers and food professionals. Judging will take place in two rounds: preliminary regional judging in March 2016, with shortlisted producers announced in late March; and final judging, which will take place in July 2016.
Nominations are now open
VISIT THE WEBSITE FOR MORE INFORMATION
The winners will be announced in October 2016
Lancashire Leader Funding
Lancashire LEADER funding is now open for small and micro enterprises and farming.
These grants will support a wide range of farm investments. They are particularly for businesses that want to invest in innovative business practices and new technologies to help them become more sustainable and productive.
Find out more about funding for Farming including what types of projects can be funded.
The Enterprise fund provides support for micro and small businesses (less than 49 full-time equivalent employees and non-agricultural) and farm diversification. The grants are for both new and existing businesses and all types of businesses, including social enterprises can apply.
Find out more about funding for Enterprises including what types of projects can be funded.
Fund website http://www.lancashire.gov.uk/rural-development
Food & Drink Attractions to be added to Haigh Menu
A butcher, baker and ice cream maker are expected to be the first businesses to sign up as tenants within Haigh Woodland Park’s new food and drink attraction.
The Kitchen Courtyard will celebrate regional food and drink, housing a number of artisan producers, suppliers and retailers.
As well as home-made and locally supplied meats, breads, savouries and ice cream, the Courtyard is also looking to dish up a Belgian chocolatier, new country kitchen café and tea room as well as a micro brewer and tap room bar.
Wigan Council and Inspiring Healthy Lifestyles, who will be managing the Kitchen Courtyard, are negotiating lease terms with the food and drink tenants including Holden’s Ice Cream.
Cllr Paul Kenny, Cabinet Member for Leisure, said: “We’re creating a high quality food and drink offer at the Kitchen Courtyard as part of the wider development of the park, and it’s really exciting to see it starting to take shape.
“The Kitchen Courtyard provides a great opportunity for local and regional food and drink producers, suppliers and retailers and we are confident that it will grow to be a major attraction.”
Richard Cort, owner of Holden’s Ice Cream, said: “There is a real appetite for food and drink attractions. This is a wonderful opportunity for some of the of the region’s top food and drink small businesses to come together to showcase their wares and talents, as well as feeding and watering the many visitors expected to the park.”
Haigh Woodland Park is to benefit from £12m investment over the next three years, creating a leisure destination of regional significance.
This includes a £6m restoration of the Grade II listed hall into a four-star boutique Contessa hotel and the development of on-site leisure attractions such as high ropes, an adventure golf course and a children’s play area.
Wigan Council are investing around £4m into the project, developing the attractions and improving visitor infrastructure. The deal will reduce the maintenance burden for Wigan Borough taxpayers by £8million over the next decade.
On completion, Haigh Woodland Park is expected to provide a boost of £30m to the local economy, attracting over 500,000 visitors annually.
The Kitchen Courtyard is scheduled to open early Spring 2016.
For further details please view www.wigan.gov.uk/haighwoodlandpark
The following companies are currently negotiating lease terms with Wigan Council with the expectation to occupy units within Haigh Kitchen Courtyard:
Holden’s Ice Cream Ice cream parlour
Luisco Chocolates Belgian and handmade chocolates
Cook and Forage Artisan butchers and organic fruit and vegetables.
Allgates Brewery Micro Brewery and tap room bar
All You Knead Artisan bakery and patisserie
Courtyard Café Country kitchen bistro café
Courtyard Tea Room Country kitchen tea room
AM Flowers will continue to trade within the Courtyard.
The existing art and craft unit occupied by Philip Morris is to be relocated to a unit upstairs in the Stables Courtyard.
Inspiring Healthy Lifestyles is Wigan Leisure and Culture Trust’s new consumer brand.
For further information contact Alison Klabacher on 01942 828 204 or on email@example.com
Lakeside Cafe Opens 1st November
WHEN Colne mum, Tracey Bolton, went for a summer picnic to Ball Grove Country Park last year, all did not go smoothly. “My daughter wanted to go to the loo and then we discovered they were shut. This got me thinking: Wouldn’t it be fabulous if Ball Grove had a café (with loos)?”, she said.
Most people would have left it there, as an idle thought, but Tracey is made of sterner stuff. She contacted the Council to find out about the loos and whether the building they used to be housed in could become a café. She explained: “I contacted my local councillors for support and took my cupcakes to Colne Area Committee to help share my vision. Cllr. Sarah Cockburn-Price and her husband, who is an accountant, helped me write my business plan and budget. This got the ball rolling and Pendle Council’s Mike Williams and Kieron Roberts helped me to turn my ideas into reality.”
Pendle Council awarded Tracey a modest Tourism Grant and the Friends of Ball Grove got behind this determined mum, who used to work at Farmhouse Biscuits and has won prizes for her stunning cake creations.
Partner, Darren Williams, is a roofer who, with Tracey acting as labourer and general dogsbody, set to transforming half of former the Barn by the lake at Ball Grove into a destination café. Now, ten months later, on 1st November, Tracey’s dream is about to come to fruition.
Lakeside will be formally opened by MP Andrew Stephenson at 1 p.m., but the rest of the afternoon is deliberately informal, with a barbecue, gift and cake stalls, children’s entertainment and face painters.
The best news for many is that Lakeside Café will see the loos at Ball Grove re-opened and they are much nicer than they were before too. The opening hours of the Café are 9.30 a.m.-4.30 p.m. during the week and 10 a.m.-4 p.m. at the weekends. These hours are likely to be extended in the Summer months.
“I hope to attract walkers, families and anglers as my core clientele”, said Tracey, “but I am also hoping to lure those who just fancy tasty lunches and teas in beautiful surroundings. I’ll be sourcing my ingredients locally and my seasonal menu will be big on home-made soups and a changing array of stupendous cakes. We have outside tables right by the shore of the lake, which is a haven to wildlife and also full length windows looking out over one of the most lovely views in Lancashire.”
Press enquiries, call Tracey on: 07837 522146
Choc Amor @ The Chocolate Rooms, Tarleton, have scooped an International Chocolate Award 2015 (World) Finals
Choc Amor was successful in gaining a Bronze Medal for their fist ever entry into the world
Finals with Salt Liquorice in their own house dark chocolate.
The International Chocolate Awards were announced live at The Chocolate Show on Saturday
17th October at London’s Olympia to a packed main stage. The Winners of the 2015 World
Finals were judged during Chocolate Week, 12 – 16 October 2015.The judging panel was
made up of members of the Grand Jury and international judges who traveled to London,
joined by local chefs, journalists, bloggers and chocolate specialists. More than 400 different
chocolates were entered into this years world final.
The Awards were founded in 2012 and are run by a group of independent international
partners based in the UK, Italy and the USA, with years of experience tasting and evaluating
chocolate and running fine chocolate related events. The rules and judging are overseen by
our permanent Grand Jury members, Country Partners and independent experts, who set the
rules of the Awards based on ongoing consultation with our entrants.
Competitions are held in a growing number of countries and regions around the world,
including Italy, the UK, USA, Germany, Scandinavia, Belgium and other locations, with more
competitions added each year. Winners of the regional competitions are judged together at the
World Final, which celebrates the best entries of the year. Entry to the awards is limited to the
winners of the regional International categories.
By making consumers more aware of the hard work and craft that goes into the best fine
chocolate products, the International Chocolate Awards helps the fine chocolate industry to
grow and develop in established regions as well as new markets. By helping to identify the
best chocolate made with the best cacao, we hope to help chocolate makers, chocolatiers and
cacao farmers continue to succeed at producing the world’s best fine cacao and fine chocolate.
Paul Williams, Director and Umpa Lumpa Rustler at Choc Amor says…..
“Following on from our success in the British leg of the competition where we won several
awards, we were amazed to win another medal for our Salt Liquorice in the World Finals. To
have this recognition as a relative newcomer to the industry is an affirmation of what can be
achieved with hard work, dedication and a great team behind you.
This World Award is the pinnacle of what has already been a successful year with 3 further
Great Taste awards, 4 British International Awards & now a Bronze at the Worlds. This brings
our tally to a dozen overall.
Our aim has always been to offer good quality chocolate with unique and defined flavours &
this confirms that we have done exactly that & gives credibility to what a strong brand we have
built in three and a half years. We take great pride in how far we’ve come & now have faith in
how far we can go.”
Choc Amor, a multi award winning chocolatiers producing handmade, small batch, Belgian
couverture chocolate. Our chocolate is made on site at our tea rooms in Tarleton, where you
can not only buy our chocolate but sample specialist teas & coffees, hot chocolate, light
lunches (12-2.30pm) and a wide selection of homemade cakes all baked on the premises. All
ingredients and flavourings are natural, fresh & locally sourced wherever possible. You can
also purchase it from our Chocolate Shop in the foodhall at Botany Bay, local farmers markets,
a number of delis in the North West & now online.
Kitchen Courtyard starts to take shape
PLANS are taking shape to create a hub for regional food and drink in Wigan as part of the £12m Haigh Woodland Park development.
The Kitchen Courtyard will celebrate all things culinary, housing up to 10 artisan food and drink producers, suppliers and retailers.
Set within the existing Stables building, the Kitchen Courtyard aims to welcome more than 150,000 food tourists each year, with the main attractions targeted to be a baker, deli, butcher, cheese maker, chocolatier, ice cream parlour and new restaurant and tea room. They will be set around an upgraded courtyard with a micro-brewery and cask beer bar as an anchor tenant.
Developers are now formally introducing the opportunity to prospective tenants.
Cllr Paul Kenny, Cabinet member for leisure, said: “This is an exciting venture set to offer a high quality mix of food and drink for people visiting the park. As well as working with established local producers, suppliers and retailers, we would also like to support start-up businesses who may be interested in taking units. I’d encourage anyone who thinks they may be a good fit for the site to get in touch.”
In readiness for the Kitchen Courtyard, work is underway to relocate the current art-based tenants into a new Craft Loft upstairs within the Stables Courtyard.
The first units of the Kitchen Courtyard are due to be open for business by Easter 2016.
For further information and a prospectus, interested tenants should contact Keith Bergman on 01942 828271 or via email on firstname.lastname@example.org
The new Haigh Woodland Park will include a £6m restoration of the Grade II listed hall into a four-star boutique Contessa hotel, set to boost the local economy by £30m and increase visitor numbers to 500,000 per year.
Wigan Council will also invest around £4m in infrastructure improvements and new attractions within the 250 acres of woodland surrounding the hall. The deal will reduce the maintenance burden for Wigan Borough taxpayers by £8million over the next decade.
Other highlights of the master plan include a high ropes area and an innovative adventure golf course.
For further details please view http://www.haighwoodlandpark.org
DAHLIA’S FARM SHOP TO HOST FREE BBQ PARTY FOR RECENT EXPANSION
Dahlia’s Farm Shop, the only farm shop in Blackpool, is hosting a free barbecue event for the launch of the new expansion which now includes a butchers, fishmongers and deli counter with all new suppliers.
Dahlia’s Farm Shop is the sister company to the popular Dahlia’s Kitchen Restaurant & Cafe, the two are connected so you can view the farm shop after having lunch in the cafe. These are located on Cropper Road in Blackpool amongst others including The Garden Place.
Dahlia’s Farm Shop has been active for over 12 months and supplies high quality, fresh fruit and vegetables amongst many other locally sourced produce such as cakes and eggs. Buying from local suppliers has been the main focus behind the farm shop from the first day and remains to this day.
Pasture Farm Foods are the new suppliers to the butcher, fishmonger and deli counter in the farm shop. This means there will be dedicated staff from Pasture Farm on these counters at all times.
The BBQ event will take place at Dahlia’s Kitchen on the 14th August and is a free event, it will include entertainment from award-winning illusionist Matt Grindley and demonstrations and taste tests for products in the farm shop.
Shaun Pickup, owner of Dahlia’s Kitchen, comments, “We have had a great deal of success since the start of the farm shop, due to this we identified that we needed to expand further to meet the needs of our customers and I am delighted that it has all come together so we can celebrate this fantastic time with our customers!”.
Invitations can be collected on your next visit to Dahlia’s Kitchen or by visiting the events page on the website to book your FREE tickets.
Full information on Dahlia’s Kitchen, and Dahlia’s Farm Shop, can be found on the website – www.dahliaskitchen.co.uk
For further information please contact:
M: 01253 761499 E: email@example.com
Lancashire butcher among the best in Britain
Honeywell Meats, from Woodplumpton, near Preston in Lancashire, has been handed an exclusive and prestigious honour – membership of the national Butchers Q Guild.
The Eaves Lane shop is now recognised as one of the highest quality butchers in the UK. The Q Guild brand is a seal of excellence – it has just 110 members, award-winning butchers from the Scottish Highlands to the south coast.
Honeywell’s was established in 1970 by the Gornall family as a small enterprise, selling their own hand-reared pork from a stall in their garage – and has gone from strength to strength.
However, it has maintained its family traditions, with over 10 members still very much involved in all aspects of the business.
As it grew in popularity, Honeywell’s moved from the garage to the barn, setting up one of the original Farm Shops and starting to sell meat from neighbouring farms, which is still the same today.
In November, 2003, they outgrew the barn and moved into a purpose-built farm shop, selling a huge range of mouth-watering locally produced meats from the butchery, a selection of cooked meats, salami, fresh pies and pastries, and local and continental cheeses from the delicatessen.
Anthony and John Gornall, co-owners of Honeywell’s, say the Q Guild represents a national and international brand of quality that customers can trust.
Anthony said: “We’re a traditional butchers, we source a lot of our meat directly from local farms, as well as being farmers ourselves, producing our own beef. We’re very keen on traceability from farm to fork and we’re very keen on locally sourced produce.”
John said: “We aim to offer high quality at good value – it’s become more and more apparent that people are looking for great value, but they don’t want to compromise on the quality. We can offer our produce at prices people are happy to pay, but they’re also getting fantastic quality and helping the local farming community.”
Gordon Newlands, manager of the Q Guild, said: “We’re delighted to welcome Honeywell’s to the Guild. They are fine, traditional butchers with a long history behind them and we know that their quality, dedication and innovation will sit very nicely with our long-held industry-leading values.”