The Food Section

Memories of warmer climes

THE weather this week has been so grim – cold, wet, windy, November going out like a grumpy hippo – so we thought we could dig into our archives and find something bright and sunny to cheer us all up. What better than a late summer visit to Provence with our friend, chef Philippa Davis from…

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Metro accolade for Hotch Potch

DORSET’s Hotch Potch Savoury Pies, based in Sturminster Newton, were top of a list of gluten-free winter warmers in the urban free newspaper Metro. The article was looking at the best winter dishes for people who need gluten-free food – quite a challenge when it comes to pastry. You envy your friends enjoying a chicken…

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Winning wedges are Devon-sent

ONE of Britain’s best-known and most respected cheesemakers, Devon-based Quicke’s took four awards for its acclaimed clothbound cheeses at this year’s World Cheese Awards, the world’s largest cheese show. In competition with 3,000 entries from 35 different countries, cheeses from across Quicke’s range were praised by the panel of international cheese experts at the awards’…

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Cornish Kern is 2017 World Champion Cheese

AN alpine style cheese from Cornwall has been named the best cheese in the world at this year’s 30th anniversary World Cheese Awards, at Tobacco Dock in London. Cornish Kern, made by Lynher Dairies Cheese Company, of Ponsanooth near Truro, the makers of the famous nettle-covered Cornish Yarg, was crowned World Champion Cheese, chosen from…

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Tourism gold for All Hallows

THE South West’s only AGA approved cookery school, All Hallows Farmhouse in Wimborne St Giles, took gold in this year’s Dorset Tourism Awards. Head tutor Lisa Osman established All Hallows in 2014, since when she has welcomed guests from across the globe to her Georgian farmhouse.  Some have travelled from as far as Canada and…

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Two scoops for your festive cheese board?

THREE star Great Taste Award-winning Swoon gelato has launched a cheese gelato to celebrate the 30th anniversary of the World Cheese Awards, which are being judged in London at Tobacco Dock on Friday 17th November. Swoon’s head gelato chef, Luisa Fontana (pictured), has created two limited-edition savoury gelati to mark the anniversary, featuring Montgomery’s Mature…

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Who will be the new big cheeses?

AS the cheese world gathers at London’s Tobacco Dock for the 30th anniversary World Cheese Award judging, the Guild of Fine Food has invited some of its top judges to shine a light on the people they believe will shape the next chapter in cheese. The 15 industry leaders have put forward the names of…

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A class act with Foraging Free quail egg

SOMERSET free range egg producer and supplier, The Traditional Free Range Egg Company, has teamed up with The Devilled Egg, a new online cookery school, to create 10 elegant and easy-to-follow canapé recipes using its Great Taste Award-winning Foraging Free quail eggs. Designed to make the most of the delicate and dainty quail eggs, which…

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