MEET THE MAKERS
Local Food Producers’ Dinner
Friday 17 June 7.30pm
£30 a head for food and speakers (drinks not included)
Please phone 01308 459511 to book
A wonderful three-course dinner made by Sladers Yard’s top chef Jackie Spendlow incorporating the produce of four of Sladers Yard Café’s most fascinating local suppliers. In between courses, the growers/makers will come and give brief and entertaining introductions of their produce to enhance the tasting experience.
Suppliers will include Annie and Sam Hanbury of Baboo Gelato based near Netherbury who are new makers of wonderful Italian style gelato and sorbet made from local ingredients; the acclaimed Burrow Hill Cider who have been making their delicious cider and cider brandy using age-old traditional methods for many years; Samways Fish Merchants who have become one of the major international transporters of local fish from their beginnings with a wooden barrow on the quayside at West Bay in the 1960’s and mixed leaves and edible flowers grown by Pat Bowcock whose Ourganics smallholding at Litton Cheney is a beacon of Permaculture ideals.
Burrow Hill, Kingsbury Episcopi, is right in the middle of one of the three best areas, or terroir, in the country for growing cider apples. The majority of apples Burrow Hill ferment are from their own orchards with some from small local growers. We grow more than 40 varieties of vintage cider apples with names such as Brown Snout, Stoke Red, Harry Masters and the legendary Kingston Black.
The art of blending different types of fruit is key to the craft of cider making and distilling. At Burrow Hill, this is the responsibility of Tim Stoddart and Julian Temperley who between them have over 50 years experience of making cider. They use the minimum of sprays possible, often not spraying at all, and use no artificial nitrogen, which means they produce smaller and tastier apples than those grown in orchards for industrial cider and no insecticides in order to protect the local bee population. In fermenting and making cider we use traditional methods, fermenting juice in the autumn without first turning it into concentrate. Somerset Cider Brandy is part of the Slow Food Movement, which is more relevant to their artisan production than the current organic system, which often means huge businesses supplying the supermarkets with goods flown from the other side of the planet at a high carbon cost.
Samways Fishmongers based in West Bay are retail, wholesale and international shippers of West Country seafood. They have long-standing relationships with over 150 fishing boats many of whom work out of West Bay, Weymouth and Portland. Many of the local boats are day boats, using the fishing methods of Rod & line, Netted, Jigs and Traps. These types of methods are the most environmentally friendly and also produce superior quality fish. The company has come a long way since it was established in 1961 by Mr Clifford Samways working out of a small wooden barrow on the harbourside at West Bay.
The mixed leaves and flowers salad is produced by Pat Bowcock whose Permaculture Market Garden is called Ourganics Evolving Systems. Sixteen years ago her field near Litton Cheney was a pony paddock. She now has raised beds, a 27 metre polytunnel, a Forest garden and a woodland for future generations all designed using Permaculture Principles and Ethics. She has a self build, off grid home (known as Our Shed) and is a venue for courses, visits and tours. She runs a debt-free business growing salad, vegetables, fruit, herbs and flowers for the local community.
Annie Hanbury is a gelatiere trained at the Gelato University in Bologna, Italy, who wanted to combine her passion for making seriously good ice cream with the glut of fabulous ripe fruit on her doorstep. After years of living abroad, Annie and her family moved to Bridport and became the proud owners of a smallholding with an overflowing and abandoned market garden. She now combines her very precise skill for making the finest gelato with her flair for flavour to make what we hope you’ll find to be delicious Baboo Gelato ice cream and sorbets. Annie has four children, a raspberry-growing husband, and an abiding passion for food.
Tickets for three-course dinner and speakers £30 a head. (Drinks not included). Please phone Sladers Yard on 01308 459511 to book tickets