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Great Yorkshire Beer By Leigh Linley

by Andrew on May 13, 2013 in Books For Cooks with No comments

Great Yorkshire Beer By Leigh LinleyYorkshire. Green hills, jagged drystone walls, flat caps, Yorkshire puddings, and – of course – pint upon pint of tawny Yorkshire Ale. The Yorkshire pint is revered across the world, a mark of quality and a guarantee of satisfaction and craftsmanship.

Except there’s much more to it than that – much, much more. The current boom in Craft and Microbrewing that the UK is seeing has exploded across Yorkshire, and the Yorkshire beer of today is more than just a pint of Best.

The new generation of Yorkshire brewers are breaking rules and traditions, resurrecting lost dynasties, soaking up influences from food and brewing in other countries and bringing a wave of fresh ideas to our beloved Yorkshire beer.

Leigh Linley has spent time with a handful of the region’s newest and most critically–acclaimed brewers, from the south to east ridings – and Great Yorkshire Beer is their story. Each brewer is interviewed and their most successful beers are profiled. Food pairings for the beers run throughout, along with recipes for complementary snacks and main meals.

Brewers featured in Great Yorkshire Beer By Leigh Linley include

The Brew Co (Sheffield)
Ilkley Brewery (Ilkley)
Kirkstall Brewery (Leeds)
Leeds Brewery (Leeds)
Little Valley Brewery (Cragg Vale)
Magic Rock Brewery (Huddersfield)
Mallinsons Brewery (Huddersfield)
Revolutions Brewing Co (Castleford)
Rooster’s Brewing Co (Knaresborough)
Saltaire Brewery (Shipley)
Summer Wine Brewery (Honley)
Wharfebank Brewery (Pool in Wharfedale, nr Leeds)
Wold Top Brewery (Hunmanby)

There is also a feature on breweries in the Dales.

“With great knowledge, obvious passion and an appropriate sense of Yorkshire pride, Leigh takes us round to meet the men and women who are making Yorkshire beer top of the national chart, as well as giving us great recipes matched with some of the county’s top new brews.“
From the foreword by Greg Mulholland MP – Chair, Parliamentary Save the Pub Group and one of CAMRA Top 40 Campaigners

Great Yorkshire Beer: Good Beer. Good Food. Good People


The Scottish Baker Of The Year 2013

by Andrew on May 9, 2013 in On The Web with No comments

scottish_baker_2013Scottish Bakers has announced the names of the final 6 bakers shortlisted for the ultimate accoldade, the title of SCOTTISH BAKER OF THE YEAR 2013:

Harry Gow – Inverness
Stevens the Bakers – Dunfermline
Brownings the Bakers – Kilmarnock
Border Biscuits – Motherwell
Macleans Highland Bakery – Forres
Cuckoos Bakery Edinburgh

Each of the 6 finalsts have already been recognised by their customers and a panel of expert judges as producing some of the BEST products in Scotland following an intense judging day in Dunfermline last month.

Following the judges taste tests, all of the regional winners were judged on a national level and a total of 24 bakers were put forward for the main prize.

Each of these bakers were then asked to submit a business case for why their bakery is the best in the land and each baker has also been subjected to a panel interview by independent business judges including James Withers, CEO of Scotland Food and Drink, David Lonsdale, Assistant Director, CBI Scotland and Mike Tully, CEO Bako Northern and Scotland.

The bakers will now complete video interviews for the judges to make their decision on who will be crowned Scottish Baker of the Year 2013

Paul Hollywood, Artisan baker and TV presenter, will announce the winner and present them with their prize, a specially commissioned silver rolling pin at this year’s Scottish Baker of the Year Awards, at a prestigious ceremony in Glasgow on 18th May.

15,000 customers from Stranraer to Shetland voted for their best bakery products during March and the top products in each of the 6 categories were baked and delivered to Dunfermline on 10th April. All products were then judged a panel of independent experts led by artisan baker Robert Ross and including retired master bakers with extensive experience of the bakery sector in Scotland.

The panel professionally judged some 300 items shortlisted in the 6 categories: breads, scones, individual cakes, savouries, morning rolls and new category biscuits, to decide who bakes the best products in Scotland.

Each category has been divided into 3 regions, covering Northern, Central and Southern Scotland. Within each category, the judges will award regional Gold, Silver and Bronze awards and all our shortlisted bakers will be invited to the Awards ceremony in May where they will find out what colour their regional award will be.

The final results will remain a closely guarded secret until 18th May when Paul will announce the results and also name the Scottish Baker of the Year 2013, a crown currently held by Harry Gow.

But for now, each of our 6 bakers can take pride in their place as one of the best bakers in the land.

Bilton Basics

by Andrew on April 19, 2013 in Books For Cooks with No comments

Bilton Basics: Recipes and Essential Cooking Skills with a Touch of Plain Speaking“GET BACK TO BASICS”, SAYS TOP YORKSHIRE CHEF IN HIS NEW COOKERY BASICS BIBLE

Want to tell your hogget from your mutton, your chasseur from your chimichurri, your flat iron from your featherblade?

If you’re befuddled by blanching, confused by coddling and perplexed by parboiling then Tim Bilton’s new book – Bilton Basics – giving you the know-how to knock up restaurant standard dishes in the comfort of your own kitchen.

The plain-speaking Yorkshire chef/proprietor of The Butchers Arms in Hepworth takes budding cooks back to basics in his new book, sharing more than 50 of his favourite recipes in a simple, easy-to-read format, alongside store cupboard secrets and in-depth guides that include how to select meat and fish cuts, how to prepare and roast a turkey, and how to make basic sauces and stocks.

“The title is a pun on ‘Built on Basics’ and that’s exactly what it’s all about – recipes and essential cooking skills with a touch of plain speaking,” says Tim, who trained in the kitchens of Raymond Blanc. “It’s all about getting the textbook stuff right before moving on to more complex techniques.

“In this industry, young chefs can’t be great chefs without a foundation in the basics no matter what style of cooking they want to do. I see so many new kids making spheres out of seaweed veloute before they can make a stock!”

Bilton Basics also exemplifies Tim’s enthusiasm for Yorkshire produce – The Butchers Arms has won a clutch of national awards for its seasonal, locally-sourced food, including a prestigious 2013 ‘Top 50 Gastropubs’ listing – with recipes including Yorkshire rhubarb and game. Needless to say, there is also a recipe for the perfect Yorkshire pudding!

Bilton Basics: Recipes and Essential Cooking Skills with a Touch of Plain Speaking. currently listed by Amazon for £17.08.

The Garlic Lovers Club

by Andrew on April 4, 2013 in On The Web with No comments

garlic lovers clubCalling all garlic lovers! The UK’s largest specialist garlic grower, The Garlic Farm is to launch its very own Garlic Lovers Club. Scheduled to launch on National Garlic Day (19th April 2013), .

The Garlic Farm has been growing garlic on the Isle of Wight for the last 50 years. Today, the farm offers a fantastic 15 varieties of superior garlic as well as a continually expanding range of garlic inspired products such as chutneys, jams, salts, butters, beer and even pork scratchings!

Becoming a member of the Garlic Lovers Club is the hassle free way to ensure a constant supply of garlic for use in every-day cooking. The club offers two types of membership:

Gold package: sign up and receive five specialist eating bulbs plus the ‘flavour of the month’ and a ‘farm favourite’ for just £15.95 per month (including postage and packaging).

Silver package: this tier gives members four eating garlic bulbs plus the ‘flavour of the month’ for just £11.95 per month (including postage and packaging).

The ‘flavour of the month’ is the most popular product at The Garlic Farm that month and a ‘farm favourite’ is one of The Garlic Farm team member’s favourite garlic themed product. These products include jams, mayonnaises, sauces, chutneys, salts, oils and butters.

Members of the Garlic Lovers Club can enjoy additional benefits such as:
- 10% discount at www.thegarlicfarm.co.uk
- 10% discount at The Garlic Farm shop & café on the Isle of Wight
- 5% discount on accommodation at The Garlic Farm on the Isle of Wight
- Free tractor and trailer rides at The Garlic Farm (when operating)
- Monthly e-newsletter direct from the chief garlic farmer, Colin Boswell
- The opportunity to be chosen to test new products as part of a focus group

Tom Honeyman-Brown, General Manager at The Garlic Farm commented: “We’ve been asked on a number of occasions for a service that delivers a monthly supply of garlic through the post. The Garlic Lovers’ Club does just that – it takes the hassle out of having to reorder our garlic as it turns up at the same time each month. Gold members get the added excitement of receiving two mystery garlic-themed products in their monthly package. Becoming a member really couldn’t be easier!”

To sign up to become a member of the Garlic Lovers’ Club visit .www.thegarlicfarm.co.uk.

Recipe Video: Lamb Wraps with Angela Griffin

by Andrew on March 29, 2013 in Television, Radio, Video, Film with No comments

The second great recipe video featuring Angela Griffin. This one is for mouth-watering lamb wraps

Recipe Video: Lamb Wraps with Angela Griffin



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