On the occasion of the Three Counties Show 2012, a 3-day event which took place in Malvern, Worcestershire, from the 15th to the 17th of June, Slow Food UK was invited by partner Highland Park to showcase some local producers and their amazing traditionally made products at stand. Nearly a hundred people enjoyed food stories and tastings during five sessions per day in Highland Park’s presentation area called the ‘Inner Circle’.
Three local producers and one chef generously delivered short presentations, talking about their work and their products, and giving people the opportunity to taste some of their creations, including traditional cheddar, cider, perry, charcuterie, and even some delicious canapés.
James Sommerin, the Michelin-starred chef of The Crown at Whitebrook, talked about the importance for him to use good quality products which taste best and respect the environment. He came along with delicious canapés, including fishy treats and savoury pastries. James Sommerin is also a member of Slow Food UK’s Chef Alliance.
Tom Oliver, cider and perry producer, explained the way his traditional cider and perry are made, and the numerous differences between the two in terms of production and taste. The audience enjoyed 3 different drinks and could even taste some of his perry vinegar. Tom Oliver’s perry is part of the Forgotten Foods Slow Food UK supports to ensure their revival.
Susan Fiander-Woodhouse, one of the two owners of the Blaenafon Cheddar Company, presented some of her cheeses and talked about the way she spends her time ‘playing’ rather than ‘working’ to discover new cheese recipes. The company is a family-owned business, which includes the youngest cheese maker in the UK. Attendees had the chance to taste 2 cheeses, including the famous Pwll Mawr (Big Pit), a mature type of cheddar, and some Anadl y Ddraig (Dragon’s breath) which is a hot chilli cheddar.
Ruth Standerwick, a member of the Trealy Farm, a family-owned business – and a Slow Food UK supporter – producing exceptional British charcuterie, brought several types of sausage, including some very nice chorizo that the audience tasted with pleasure. She talked about the composition of sausages, chorizo being made with paprika for example, and the way they are made and dried until they are ready to eat.
All the products tasted had a great success, and people were also nicely surprised to enjoy some Highland Park whisky on their way out. Slow Food UK was once again honoured to host and showcase these small producers who are the most important link in the chain to preserve good, clean and fair traditional food.
