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JOHN CHINN, COBREY FARMS Asparagus
The early spring sunshine is captured by the sandy south-facing slopes of John Chinn’s family-run farm near the river Wye, in Herefordshire, where all the produce is grown and packed.
This microclimate helps to produce the earliest and sweetest asparagus in the UK as well as rhubarb varieties selected for their unique zesty flavour and texture. All their rhubarb is grown without additional heat and is 100% residue-free. Stop in and get some of the first spring asparagus today!
DAVID GROVIER LANGRIDGE FARM Spinach, chard, and kales
David farms 270 acres of traditional, mixed organic land, set amongst the rolling hills of mid-Devon. David’s main crops are spinach, chards (of various colours), and kales. He also grows some wonderful purple and white sprouting broccoli. The farm boasts tremendous biodiversity, with an extraordinary array of wildlife ever-present on the farm.
JOHN HURD Watercress
The Hurd family have been cultivating over eight acres of land in Dorset and Wiltshire for fifty years, sixteen of which have been under organic production. In 1991 John Hurd pioneered a unique settlement tank system in order to ensure that the 3 million gallons of water used every day is cleansed properly and before returning to the river below the farm. This helps to maintain the natural balance of the local environment.
St JOHN BAKERY Artisan bread
St John’s bread is renown for its depth of flavour. For Justin Gellatly, the head baker, it’s the unique ferment – nurtured for ten years – and the organic British flour that delivers the flavour punch. Bread is hand moulded and allowed 24 hours to prove at cold temperatures, allowing the ferment to work its magic naturally.
Brian Moralle, Wight Salads
On the super-sunny Isle of Wight, Brian and his team grow the sweetest organic tomatoes. The sunlight is 20% stronger than in the rest of the UK providing perfect tomato growing conditions. This is partly due to the reflected light from the surrounding ea, and contributes to the best-tasting tomatoes.
THE TOMATO STALL
Working in small batches they turn the sweetest Isle of Wight tomatoes into additive-free products. The Tomato Juice and Sauce both burst with fresh flavour. Oak-Roasted tomatoes are irresistible on artisan bread, or stirred into pasta. Or experience the intense flavour of Oven Roasted tomatoes, made from extra-sweet cocktail tomatoes.
STUBBINS WALTHAM ABBY Aubergines
‘Spider’ Sam DiFrancesco has been growing aubergines for over 20 years, nurturing the seedlings into mature plants that go on to produce perfect aubergines from March through to November. Sam gained his ‘Spider’ nickname for his pioneering work in the field of biological pest-control which uses 100% natural methods as an alternative to pesticides.
STUBBINS CAMBRIDGE Cucumbers
Kevin and Jill Wolfe have been growing cucumbers in modern glasshouse structures in Cambridgeshire for 30 years. Using the latest environmentally friendly combined heat and power system, they ensure that each seedling is given the perfect conditions to mature into delicious green cucumbers through the summer months.
BARBER’S FARMHOUSE CHEESE MAKERS 1833 Traditional Farmhouse Cheddar
Barber’s is the oldest traditional Cheddar maker
s in England, and has been a family business since 1833. Nowadays, Chris Barber (the 6th generation of Barbers) runs the business 15 miles from the village of Cheddar in Somerset.Aged for a minimum of 20 months, Barber’s 1833 has a unique complexity that can only be found in Cheddar made with traditional starter culture. By not using modern starters, Barber’s retains the traditional savoury Cheddar flavour that has been lost to so many other Cheddars.