The North East England Food and Drink Group - Our Vision for Regional Food and Drink - click here to download a PDF Information Sheet

NEW DISHES A BIGGER CATCH AT SWALLOW FISH (May 2008)

Swallow Fish, the long-established wet and smoked fish shop and curing sheds in South Street near Seahouses harbour in Northumberland, is undergoing a major makeover which will enable it to offer a wider range of tasty fish dishes and other local produce this summer.

Ex-fisherman Patrick Wilkin and his wife Karen, who took over ownership of the business in April, 1999, hope to complete extensions to the shop by the end of May. They will then be able to produce more homemade specialities such as fish pies, kedgerees and pates, which are popular with locals and visitors alike, but whose sales are currently limited due to a lack of space.

“The shop will have two sides to it,” says Karen. “The original will stay the same with wet fish and smoked fish, and the new section will display all our homemade produce.
“We are also sourcing other ingredients, mostly from Northumbria Larder members, to complement a fish meal. The plan is that you come to Swallow Fish and buy a whole meal, say, cod, potatoes, herbs, butter, and lemon fish stock. We will also be able to prepare prawn cocktails and lobster salads in plastic bowls so that customers can take them away and eat them at their leisure while enjoying the local scenery.”

Work on the shop extensions should be complete shortly before the arrival at Swallow Fish of the first catches of sea trout from Beadnell Bay to be followed around July with the start of the wild salmon harvest, also off the north Northumberland coast.

Herring and salmon are smoked in the traditional way in the 19th century smoke houses at Swallow Fish.

Among those who have praised the quality of Swallow Fish is top chef Rick Stein who acclaimed the company as one of his Food Heroes on BBC-2.

The Wilkins, who bought the business from the late John Swallow and his wife Pauline, are keen to maintain its traditional look. They are currently sifting through about 100 photographs of old Seahouses, which have been digitally restored, to display them in the shop.

Their website – www.swallowfish.co.uk - includes information on the history of Swallow Fish and Seahouses, including a fascinating selection of old postcards, based on Karen’s own extensive collection.

Mark Toney Gains SALSA Accreditation

Local Ice Cream business Mark Toney have recently (March 2008) become the first local producer in the north east of England to achieve the SALSA (Safe & Local Supplier Approval) accreditation.

North East of England Food and Drink Group - Invitation to Tender for the Provision of Training - download document here

Wear Valley Food Festival, Chef Mike Aldridge - click here for recipes

ALNWICK IS NOW A CERTIFIED FARMERS’ MARKET (APRIL 2008)

Shoppers braved the wind and rain recently to fill their baskets with locally-produced food at the newly-certified Alnwick Farmers’ Market.

Recognition of the market’s status by the National Farmers’ Retail and Markets Association (FARMA) was proclaimed by Alnwick town crier John Stevens at a ceremony in the town’s historic Market Place.

NORTHUMBERLAND CHEESE GETS A-LEVEL MARK (MARCH 2008)

Food producers have a major responsibility for ensuring their products are safe to eat, apart from worrying about whether customers will enjoy the taste.

And producers hoping to sell their produce through supermarkets and the larger delis and wholesalers are expected to have certification against an appropriate standard set by the British Retail Consortium(BRC), which carries global recognition.

NORTH EAST FOOD PRODUCERS SHOW THE NORTHUMBRIA FLAG IN SCOTLAND (February 2008)

Eight regional food producers took part in a three-day Speciality and Fine Food Fair in Glasgow in late January under the banner of Northumbria Larder, which leads the North East England Food and Drink Group. ...(more)

THE PROFESSIONAL CHEF’S PORK MANUAL (February 2008)

The British Pig Executive (BPEX) have published a free, 76-page book, The Complete Guide to Pork for the Professional Chef, which they hope will increase chefs’ understanding of how pigs are produced in the UK and how best to use the pork that comes from them....(more)

Death of former Northumbria Larder Director (January 2008)

Warm tributes have been paid to Lesley Armstrong, popular home-made food producer and a former director of Northumbria Larder, who died shortly before Christmas at the age of 48 after a three-year battle against cancer....(more)

Local Farm Shops Tie for National Honours (December 2007)

Two of the region’s best-known local farm shops have tied for top spot in the prestigious Best Farm Shop Butchery Award, run by the National Farm Retail and Farmers’ Market Association (FARMA). Moorhouse Farm Shop at Stannington Station, near Morpeth, Northumberland, run by husband and wife team Ian and Victoria Byatt, and Blagdon Farm Shop at the Milkhope Centre, run by Jo Celerier, are only three miles apart but managed to beat entrants from all over the country to take top honours....(more)

HERITAGE POTATOES IN THE SPOTLIGHT (DECEMBER 2007)

Sales of Carroll’s Heritage Potatoes, including varieties dating back to the middle of the 19th century, have enjoyed a boost following a cookery programme on national TV and an ongoing sales promotion in Booths supermarkets in North West England...(more)

RECOGNISING THE MERITS OF OLEIFERA RAPESEED OIL
(November 2007)

Oleifera Rapeseed Oil, which is produced and packaged in the Borders, has been given a stamp of approval by The Vegetarian Society of the UK, as the first British-produced rapeseed oil to carry the society’s Seedling Symbol Trademark....(more)

MICHELIN STAR CHEF TO COOK GOURMET MEAL DOWN ON THE FARM (November 2007)

Steve Smith, the only chef in the UK to win three Michelin stars at different restaurants, is to be the next guest cook at a series of gourmet meals held monthly at a Haltwhistle, Northumberland, farm which provides its own rare breed meat for its farm shop and bistro....(more)

KITCHEN ACADEMY TAKES THE FRESH FOOD MESSAGE TO CHILDREN
(October 2007)

One of the attractions of this year’s Wallington Food and Craft Festival, the Kitchen Academy, was set up six years ago by former farmer and chef Jethro Carr to teach children how to cook healthy meals using, wherever possible, fresh local ingredients.

Jethro, who is originally from Devon but now lives in Sussex, has expanded his original idea of taking chefs into schools by running fun workshops for kids at food festivals such as Wallington and at national events like the BBC Good Food Show at the NEC Birmingham between November 28 and December 2.

“At Kitchen Academy we passionately believe that all children should have the chance to gain sufficient skills and knowledge of how to cook,” says Jethro. “Through educating children in a fun environment we aim to teach them the importance of a healthy balanced diet.”

Jethro and his team of helpers have few problems in catching the kids’ attention by introducing novelties such as a pedal-powered blender and a human fruit machine as part of the more serious cooking workshops and demonstrations.

“We have learned how to make the workshops as exciting as possible for the children taking part. This not only makes it a fun day for the children but also means that they are likely to remember what they have learned,” says Jethro, who is becoming a regular visitor to food festivals in the North of England and Scotland. “I particularly enjoy working in the north of the country.” His visit to Wallington was sponsored by Food from Britain, the Government-commissioned agency which supports the growth of quality regional food producers, and also generates international business for UK food and drink producers.

Recipes for Wallington Food & Craft Festival by Nick Martin
- click here to download

COOL NEW SIGNING FOR NEWCASTLE UNITED (November 2007)

Mark Toney, makers of one of Newcastle’s most popular ice creams since 1902, have teamed up with Newcastle United Football Club to create a black and white ice cream based on the Magpies’ famous striped shirts.

The innovative ice cream, with stripes of blackcurrant running through pure white Italian-style ice cream, was launched in October with special tastings in Asda stores throughout the North East. The new product comes in distinctive, family-sized one-litre tubs.

Mark Toney’s association with Newcastle United goes back to the 1960’s when United players were a familiar sight in their ice cream parlour in Percy Street, Newcastle. In those days players such as Ron McGarry and Wyn Davies would pop in after training to sit and chat with George, the owner, often sharing racing tips.

Today George’s son, Anthony, who, like his three sons, is a keen Newcastle supporter, carries on the business. He says that Mark Toney have made ice cream in Newcastle for over 100 years, and are proud of their heritage. “ Football has been a part of Newcastle life for even longer, so the partnership of these two Newcastle institutions makes a perfect match.”

When asked about the new flavour, Anthony’s wife, Anne, said they wanted to make something which reflected the Geordies’ passion for football, and their great sense of humour. “People get a bit precious about ice cream nowadays, and we thought we’d bring some fun back to it with a striped ice cream.”

Anthony added: “It’s been an interesting process as we had to commission special equipment to get the stripes just the way we wanted them. The design of the packaging was also important, as we wanted to reflect the Magpie fans as well as the club. But most of all, the ice cream had to taste great, and we’re confident that Black and White, made with our gold medal award-winning ice cream, will appeal to United fans from five to 95.”

The new product is being sold in Mark Toney cafes, Fenwick of Newcastle, Asda stores and independent retailers in the region.

Further information is available from the company’s website: www.marktoney.co.uk

Wallington Food and Craft Festival (October 2007)

Following on last year’s success, the second Wallington Food and Craft Festival will take place at the National Trust property in Northumberland on Saturday 20 and Sunday 21 October from 10.00am to 5.00pm on both days.

The festival has been organised by the National Trust in association with Northumbria Larder and Made in Cumbria. It aims to celebrate and promote local producers in the North East and Cumbria.

Wallington Hall, which is situated at Cambo, is a magnificent mansion with fine interiors and collections, set in extensive gardens and parkland. It is the largest agricultural estate in the care of the National Trust and according to Shona Hendrick, Events and Promotion Manager for the organisation, “the perfect place for such an event.”

The festival will bring together around 40 local producers selling some of the finest food and crafts produced in the North. Included will be meat from the finest breeds, chutneys, dressings, preserves, honey, traditionally-baked cakes, bread, puddings and pies, regional cheese and locally-grown fresh produce.

There will be cooking demonstrations during the day by Terry Miller, winner of ITV1 reality show, Hell’s Kitchen, and Nick Martin, Cumbrian local food champion.

Another attraction will be craft stalls, selling beautiful cards, jewellery, stained glass, beeswax candles, hand-carved wood and ceramics. These will provide some excellent ideas for Christmas gifts.

The event is free to get in and visitors will have the opportunity to enjoy the stunning gardens, woodland walks, adventure play area and orienteering course. Normal admission charges apply to the house.

For more information on the festival call 01670 773600 or log onto www.nationaltrust.org.uk

JOINT SUCCESS FOR THE MAXWELLS AND THE ROBSONS (October 2007)

Two of north Northumberland’s most successful food producers have proved they make a formidable combination by winning the joint silver award for best UK Food Product in the Taste of Britain Awards promoted by the Daily Telegraph and sponsored by Sainsbury’s.

Wooler-based Doddington Dairy Ice Cream, run by the Maxwell family, and Chain Bridge Honey, from the Robsons’ honey farm at Horncliffe on the Tweed, created the unique Heather Honey Ice Cream that wowed the judges of one of the country’s most prestigious food competitions.

Jackie Maxwell, who produces Doddington Dairy Ice Cream with her husband Neill, was understandably proud of both their prize and their product. “The honey gives the ice cream a very distinctive flavour, sophisticated and complex, yet natural, “ she said. “It’s hand made, very similar to the way you’d make ice cream at home. We use milk from our own cows and we don’t use any additives or colouring. The final addition is Willie Robson’s honey, just before it’s frozen.”

Jackie is also proud of the links Doddington has with local producers, such as Willie. “We couldn’t produce ice creams that don’t involve partnerships like this. Fortunately, Northumberland has so many to choose from. When we work together like this, we put both ourselves and the region on the map.” Doddington’s other local flavours include Alnwick Rum Truffle, Newcastle Brown Ale and Pineapple Sage, produced specially for The Sage in Gateshead.

The Maxwell family’s 1,100-acre dairy farm in the foothills of the Cheviots isn’t far from the Robson spread near the famous Union Chain Bridge which links England and Scotland. The ice cream business employs six full-time employees and Robsons’ honey farm gives work to 15 people, including Willie, his wife Daphne, son Stephen and daughters Heather and Frances.

For both these Border businesses, the Taste of Britain recognition is the latest in a long line of awards for creating top quality produce that stands comparison with any in the country.

NORTH FARM TO PRODUCE KOBE BEEF – IN “QUEST FOR THE BEST” (September 2007)

In his self-styled quest for the best, Steve Ramshaw, a successful organic beef farmer/producer in north Northumberland, has imported from Canada selected embryos of rare Wagyu cattle to produce the highly sought -after Kobe beef, probably the most expensive in the world. Steve, who farms Monkridge Hill Farm, near Otterburn, will be one of the first farmers in the UK to produce the beef, which he hopes to start selling late next year through his meat marketing business, Northumbrian Quality Meats, to top restaurants, speciality food shops and his butcher’s shop within the Fenwick food hall in Newcastle upon Tyne.

HEALTHY HEATHER CROP COMES TO THE RESCUE OF WILLIE’S BEES (September 2007)

A surprisingly good crop of heather in the hills of north Northumberland and the Scottish Borders has come to the rescue of millions of honey bees after 10 weeks of rain stopped their foraging in fields and gardens and left some of them starving, according to one of the North’s leading commercial beekeepers.

Willie Robson, who runs Chain Bridge Honey Farm at Horncliffe, near Berwick-upon-Tweed, and keeps around 2,000 bee colonies within a 40-mile radius of the farm, said the wet weather through late June, July and into August, had confined the bees to their hives where, in many cases, they ate the honey they had collected in order to survive. Willie and his son Stephen also had to provide some of the bees with food to keep them alive.

Willie said better weather in late August had enabled the bees to make the most of a surprisingly good crop of heather, which had benefited from all the rain that had fallen earlier in the summer. As a result hives were bursting with honey and it looked as though the farm would end up with about half the normal year’s production instead of the wipe-out that was feared at one stage. “Summers like this happen around here about once every ten years, and it is also very significant that wasps have had their worst year for a decade,” said Willie Robson.

Willie added that plants other than heather which had helped keep the bees alive were field beans, lime, ragwort, thistle and Himalayan balsam. “These will also have kept many other insects alive, including butterflies.”

Previous good summers have enabled the farm to build up a reserve of many tonnes of honey, sales of which have reached record levels this year, through 350 retail outlets, the farm’s popular visitor centre, farmers’ markets, trade shows, and a new website launched earlier this year which has increased on-line trading.

The family business, which was started by Willie’s father, William Selby Robson, in 1948, employs 15 people, including Willie and his wife Daphne, son Stephen and daughters Heather and Frances.

A Tale of Two Cheeses (August 2007)

Doddington Dairy, which is now one of the North East’s best known speciality food brands, has launched two new semi-soft cheeses, Admiral Colllingwood and The Baltic, believed to be the first of their kind in the region.

Cheese-maker Margaret Ann Maxwell has spent many hours developing the cheeses which are produced on the Maxwell family farm near Wooler in north Northumberland.

Admiral Collingwood is a celebrated son of the North East and Doddington Dairy has launched the cheese in his honour. It is full flavoured, made from unpasteurised milk and been given a distinctive edge from being washed in Newcastle Brown Ale.

The Baltic is not named after the distinguished building on Gateshead Quayside but the Liverpool Baltic Summer Ale it is washed in. However, there is now a strong North East association with the Baltic, which should help the cause of the new cheese.

The 1.5 kilo cheeses take up to four months to mature which includes regular washings in the two well-known ales.

Margaret Ann, who has made cheeses for the past 17 years, says there are very few cheeses like these on the market because they need special care. In her case, it has taken over three years and several visits to France to get them just right.
Doddington Dairy is perhaps better known for its ice cream but its unpasteurised cheese is very popular with cheese aficionados and the two new brands, Admiral Collingwood and The Baltic, are an attractive addition to its range.

TRIPLE GOLD FOR DODDINGTON CHEESES (August 2007)

A north Northumberland cheesemaker who entered the famous Nantwich International Cheese Show for the first time, has staggered the dairy industry by winning three gold awards and a silver for her entries, including picking up the Sainsbury Trophy for the best new dairy product to be launched commercially in the UK in the past year.

Click here for recipes from the Teesdale Food Festival 21/22 July

GILCHESTERS ORGANICS WIN “BEST STAND” AWARD AT HARROGATE (July 2007)

Northumberland organic farmers, Sybille and Andrew Wilkinson, from Gilchesters Organics Farm, two miles north of Hadrian’s Wall, had another notable success recently. They won the award for the exhibition stand that most represented artisan food at the Harrogate Speciality and Fine Food Fair. Their stand demonstrated how they are growing and milling organic wheat to create a range of specialist flours.

NEW PARTNERSHIP FOR REGIONAL FOOD AND DRINK INDUSTRY
(July 2007)

A newly-formed consortium aims to transform North East England’s food and drink economy after being awarded a £2 million, four-year contract with regional development agency, One NorthEast.

The new Regional Food Group led by Northumbria Larder in partnership with North East Chamber of Commerce (NECC) and Improve, will be responsible for assisting businesses, increasing consumer awareness and availability of a wide range of quality regional and local produce, and delivering significant growth in regionally-produced food and drink sales.

A MUCH WIDER NET FOR SMOKED SWALLOW FISH (June 2007)

The growing influx of visitors to the Northumberland coastal resort of Seahouses has seen a soaring demand for herring and salmon smoked in the traditional way in the 19th century smoke houses of Swallow Fish Limited, a family business run by ex-fisherman Patrick Wilkin and his wife Karen.

AN INVITATION TO MEET FREE RANGE, RARE BREED PIGS (June 2007)

One of the North’s most family-friendly organic farms is to hold an Open Day on Sunday, June 10, following the success of a similar event last year.

G & S Organics, of Rock Midstead Farm, five miles north of Alnwick just off the A1, have arranged a six-hour programme of activities to keep adults and children happy and better informed about life down on the farm.

Recipes: Wild Rabbit Tagliatelle and Burtree House Chicken and Sage Sausage

Recipes: Baked Cod Loin and Lamb Loin with Quenelles of Beetroot

SEAFIELD RESTAURANT GIVES EVEN MORE SUPPORT TO LOCAL PRODUCE (June 2007)

Since chef Sam Brown took over the Seafield Restaurant in Seahouses, Northumberland, in 2002 local produce has always had a place on his menu.

But as he has got to know the remarkable variety of seafood, meat, vegetables and dairy products available practically on his doorstep, he has decided to build his 2007 menu around the use of more local, speciality produce.

NORTH EAST FOOD PRODUCERS MAKE AN IMPRESSION IN LONDON (May 2007)

Six North East food producers favourably impressed some of the country’s largest retailers and food wholesalers during the recent IFE (International Food and Drink Event) in London.

All six took part under the banner of Northumbria Larder, the North East food group, whose representatives who gave them practical support and advice during the show, and helped them with introductions.

For some exhibitors it was their first taste of IFE which is a showcase for produce and a magnet for some of the biggest names in the ever-expanding world of food and drink.

Dan May, who runs Trees Can’t Dance at Coanwood, Haltwhistle, Northumberland, probably summed up the feelings of the North East group when he said: “IFE was fantastic for us. Basically, we saw everyone we wanted to see, including some of the country’s biggest food producers and some really big importers from abroad who were visiting the exhibition. Northumbria Larder did a really good job. The stand was excellent and the back-up support very positive. We attracted a lot of interest and did a lot of talking to potential customers.” Dan’s business grows over 60 varieties of chillies for handmade chilli sauces, powders and spices.

Sybille Wilkinson, of Gilchesters Organics, Stamfordham, Northumberland, said she and her husband Andrew were “overwhelmed” by all the interest shown in their organic stone ground flour, from wholesalers, upmarket delis and bread bakers. “We had a fantastic briefing from the Northumbria Larder representatives,” she said.

The other North East producers who took part were: March Hare Foods, of Newtown Aycliffe, County Durham, who produce upmarket ready meals of meat and game; The Redemption Food Company Limited, Consett, County Durham,makers of fresh soups and sauces for the food services market; Artisan Foods, Blaydon, Newcastle, producers of Beckleberry’s luxury ice creams, real fruit sorbets and handmade desserts; and Tanfield Food Company, Consett, creators of Look What We Found brand of almost-ready meals.

The Northumbria Larder management team who attended the event and supported the producers were general manager Sandy Duncan, business development manager Jim Simpson and events co-ordinator Gareth Hankinson.

Recipes for Wear Valley Food festival by Nick Martin

BOXING CLEVER WITH FRESH LOCAL PRODUCE (April 2007)

Locally-grown organic produce, including fresh meat, milk and vegetables, is now winging its way around Newcastle, Sunderland, Morpeth and Hexham, thanks to a regular weekly box service set up by a new family-run business on Tyneside.

Tracy and Ken Holland, who until recently ran a farm shop at High Gosforth Park, have decided their future lies in meeting the growing public demand for top quality organic food delivered direct to a customer’s own door or left for collection at local food stores. [more]

WEARDALE SOUP COMPANY FEATURES IN THE DALES DIARY
(March 2007)

A former pub manageress who switched to making home-made soup in a County Durham cottage only two years ago, has been so successful she is to feature in the next series of the ITV Tyne Tees award-winning programme, The Dales Diary.