The recipes we brought to you by Mark Dodson and Great British Chefs for our summer feature have been so enthusiastically received that we thought we would ask the experts at Amathus Drinks to recommend three wines to accompany each of the dishes.
The wines have been carefully selected to compliment each of the dishes and also to fit any budget.
Vintages with hotter conditions stand out for the honey-like, floral and muscatel aromas. However, in fresher vintages, the characteristics of the wine remind of tropical fruits, white flowers and high acidity.
Summer is nearly here and with it the weather is getting warmer! If you are eager to get out and about to enjoy some great food and drink then be sure to check out some of these great foodie events we’ve compiled taking place throughout June.
Matlock Food & Drink Festival
8 -9 June, Hall Leys Park, Matlock
With a wide range of locally sourced food and drink there will be something for everyone and with some great Gin cocktails, Cider and Real Ale why not stay all day and soak up the fabulous atmosphere. Then stroll round the hand picked Artisan Food Stalls with gorgeous cakes, cheese, pastries and much more and take some home for later or even as gifts.
There will be lots to see and do, live music through the day, the annual Man V Food Challenge and of course the wonderful facilities the park has to offer. As always furry members of the family are welcome and there will be lots of stalls and treats for them too.
Peddler is back again this month but with all the summer feels this time.
Fresh seasonal cocktails. Delicious new street food traders. Top-notch craft beers from Arbor Ales. A crackin line-up of musicians and artists PLUS our Botanical Infused Gin Masterclass and Beer & Cheese Pairings.
One for the whole family – Come and enjoy some of Sheffield’s best ice cream while exploring the farm too. Farm Tours, Tractor Rides, Farmer Fancy Dress, Behind the scenes tours, Bar & BBQ, Pie & Mash, Lots of Childrens activities & live music.
Five days of seafood fun, chef collaborations, masterclasses and a FREE weekend festival on the banks of the River Thames at the fabulous Battersea Power Station. Head down to experience a spice and fish masterclass at Cinnamon Kitchen Battersea, brewery tour, sake tasting with Japanese Seafood Bites and lots more!
Known as one of the foodie events of the summer, this exciting festival brings an array of tasty street food, exciting new products and all the foodie shopping you desire! Not to mention copious amounts of food demos and masterclasses to keep you occupied, this festival will not disappoint. Tickets are on sale now!
What better way to spend this years Summer Solstice weekend then at Dublin’s hidden gem, Ballinlough Castle which plays host to the Body & Soul festival, a three day event bringing fun, music & a fabulous foodie line-up featuring the best local innovative gourmet producers and much more.
Photo credit & thanks to Le Cordon Bleu Summer Festival
Le Cordon Bleu London will host its first Summer Festival on Saturday 29th June which will include interactive practical workshops and tastings with Le Cordon Bleu Master Chefs, lecturers and alumni, demonstrations from a host of guest chefs from high-end restaurants, as well as a Slow Food Market featuring a range of producers and a pop up bookshop from leading publishers Phaidon.
All workshop tickets are priced at £25 and include entry to the festival. General admission costs £5 when booked separately and grants you access to the demonstrations and all day market.
Finding the right gift to help make the happy couple’s day that extra bit special can be something of a minefield. This is particularly true for those who haven’t registered a gift list where you can simply pick something off that suits your budget. With web based services such as Prezola, it is now possible to make contributions to high value items, honeymoons or just send gifts of cash.
If you haven’t been blessed with an approved list that guarantees sheer delight regardless of what choice you make, things can be trickier. You want to get them something they’ll love, something they can keep for a long time and perhaps something that they will actually use. That said, you have four other weddings this year alone so you can’t spend a fortune. Where to start?
This is where cookware (and ProWare) comes in. Firstly, it doesn’t matter if you are a Michelin starred chef or ready meal aficionado, everyone likes a nice pan. Whether it is being used on a daily basis to create a plethora of culinary masterpieces or it is nothing more than an ornament hanging from a hook, beautiful cookware really does complete a kitchen.
Fortunately for those with friends and family with very specific taste, there is such a vast array of cookware on the market that you will definitely be able to find something they like. As tempting as it may be to go for style over substance, resist; especially when buying for keen cooks (they will thank you for it). If you buy well, good cookware can last a lifetime. So not only will your gift see them though decades of family meals but it will also serve as a reminder of their special day for years to come. For more information on choosing the right cookware click here.
How Can ProWare Help?
With wedding season upon us, now is the time to start thinking about what you are going to get for the brides and grooms in your life. If you have decided to get something special for their kitchen, ProWare have you covered. With three ranges to choose from you will find something to suit all tastes. Even for those who aren’t big cooks we have a great selection of mini items that make beautiful tableware.
We have all been there, standing in the wine aisle at your local supermarket, hundreds of different bottles staring expectantly back at you, beckoning for your attention. You glance in your basket for inspiration. ‘Prawns… a white then… that one is on offer… it’ll do’. You get home and find the juggernaut of a Californian chardonnay you bought because it was a quid cheaper than usual, stomps all over your fresh, fragrant bowl of prawn linguine. It’s too big; rich and creamy on the palate, with enough oak to build an ark it leaves your dinner crushed and cowering in it’s wake. Evening ruined.
This, however, needn’t happen. We have come up with a few simple rules to help you pick a wine that will compliment what you are eating and lift it to unprecedented heights. Take note and enjoy!
Match the wine to the sauce, not the protein.
The protein in a dish is often the star of the show and is therefore important. However, when trying to pick a wine to compliment what you are eating, consider the sauce in which the protein is served. For example, with baked cod in tomato and chorizo sauce, try a juicy pinot noir. Soft, well rounded and not too heavy with medium levels of tannin. This will be able to stand up to the sauce without overshadowing the fish. Likewise, a juicy sirloin with a generous helping of béarnaise sauce can work wonderfully with a robust, layered white. A weighty chenin blanc with well-balanced minerality and a vibrant streak of acidity to cut through the richness of the sauce will work a treat.
Read the label This sounds obvious but winemakers often provide tasting notes and pairing guidelines on the bottle (supermarkets are have begun to do this on price labels too). When browsing the supermarket shelves it can be easy to get sucked in to buying a marked down bottle or simply grabbing one with a pretty label but if you take a moment to read the information given to you it can often result in a better decision.
Match like with like Put simply, match the characteristics of the food with that of the wine. With a light hors d’oeuvre such as salmon mousse blinis go for a delicate, crisp and dry sparkling rosé. Earthy foods like wild mushrooms work well with earthy wines such as cabernet franc. Rich, sweet foods like dark chocolate go beautifully with a rich, sweet crusted port. You get the idea.
Making a Start
To give you a rolling start, we have selected three recipes from our blog and paired them up with a great bottle of vino, any of which would make for the perfect night in.
This little known grape has been hailed as “Sicily’s answer to Malbec” by The Guardian’s Fiona Beckett and this example is fresh and vibrant with a savoury kick of black pepper. A solid, fruity red that would work well with almost all tomato based dishes that represents outstanding value for money.
Staying in Sicily, this time an organically cultivated blend of Grillo (70%) and Chardonnay (30%) that produces aromas of lemon and pineapple. The combination of grape varieties gives this wine a weight that allows it to handle a stew (albeit a light one) without loosing any of that clean acidity that marries so well with the fresh tomato salad.
This Californian red is a blend of four grape varieties; Zinfandel, Merlot, Syrah and Cabernet Sauvignon. Velvety on the pallet with ripe dark fruit and hints of vanilla giving a touch of sweetness make it a perfect tipple with chocolate.
One more thing…
You don’t have to spend a lot for quality This is not specific to paring wine with food but it’s good to know. A common approach to buying wine is that you get what you pay for. Sometimes true. I once had the pleasure of tasting a 2006 Krug Brut (to save you from asking, around £200) and the only way I can describe it was like walking in to a Parisian bakery on a sunny Saturday morning and hitting a wall of toasty brioche gorgeousness. That said, you can often find good solid wines without breaking the bank. With supermarkets really upping their game in recent years it is easily achievable to get something really special for less than a tenner (£8 if you look hard enough).
Now that we’ve sadly said goodbye to summer – and the possibility of lighting the barbecue for a final fling – we’re turning our attention to all the things we have to look forward to in the kitchen. Hearty soups, deliciously meaty stews and all-round, good, old-fashioned comfort food to rival our grandmother’s.
But autumn also makes way for another seasonal trend: game. That’s right; game season is upon us – and here on the blog today, we’re bringing you some inspiration for cooking with everything from pheasant to grouse and partridge. Read on…
Carefully Select Your Meat
Now, this is arguably the most important part of ensuring you get game right. Assuming that you aren’t able to join a shoot to get your own, there are a few other ways to source game meat. Firstly, find a reputable supplier and make sure you seek out prime cuts – like loin or the breasts. If, for example, you’re cooking venison, the joins like the haunch (leg) are a good place to start. Cook them slowly and they’ll taste amazing.
But which are the most popular game birds here in the UK? Pheasant, partridge and grouse are right up there, of course. Try to buy whole carcasses of game birds, where possible. Make sure the head and feet are still attached, as this will be the best indicator of how old the bird is, as well as its overall quality.
Secondly, did you know that you can often buy pan and oven-ready game direct from your local butcher? Lastly, most supermarkets also stock game meat, as will farm shops and online suppliers. If you go down this route, make a beeline for moist cuts which are also well-shaped. Avoid dry spots, or meat that looks discoloured – and always ensure the game smells fresh.
Cook with Consideration
You don’t often see novices cooking game – and it’s for good reason. While preparing a meal with game isn’t necessarily rocket science, it is usually cooked by those who know a thing or two about being in the kitchen. Your biggest challenge with game will be to keep it moist, since the absence of a lot of fatty tissue means that it’ll dry very quickly if you overcook it. Basting is key, here, as is covering the meat while slow cooking it. Don’t forget to flavour it well, too. For example, prunes and apricots work beautifully with partridge. Have a play around with flavours, too, as many a keen cook has stumbled upon a great pairing by simply being bold enough to experiment. Another tip is to pair game meat with other fattier meats for instance a venison burger mixed with ground bacon or pancetta and an egg yolk will help keep the burgers moist and add lots of richness and flavour.
Get Your Money’s Worth
We live in an increasingly wasteful society, so it’s as important as ever to ensure you’re really getting the most out of the food you cook. When preparing game, for example, you could keep back the kidneys and livers to make pâté, adding onion or butter and garlic and spreading it on toasted bread or brioche. Make sure you store your game correctly, too. Game should be plucked and drawn (gutted) after hanging, before it can be frozen or chilled. Keep fresh game in the coldest part of your fridge and make sure you cook it (and eat it) within one to two days.
Where to start
If you’re interested in cooking with game, we recommend giving the below recipes a whirl:
Come experience the 160th Great Yorkshire Show! This 3 day event is one of the biggest agricultural events in the UK and celebrates the very best of food, farming and rural life. Also stop by and say hello to us as we will be attending with all 3 of our stunning cookware ranges.
In it’s 7th year this 3 day festival features exciting food, drink and entertainment. This includes the infamous Chilli Eating competition on Saturday and Sunday. To see the many food exhibitors check out their website https://www.chillifest-ne.co.uk/food/
This month long festival now in it’s 18th year, has events to suit all tastes and budgets. Things to get involved in are the farm visits, vineyard tours, cookery classes, pop-up dinners, tasting events and distillery and brewery tours and much more. For more information check out their website.
Experience all the joys of Japan at London Olympia’s Hyper Japan Festival. From swords to Saki this festival has it all. The ever-popular EAT-JAPAN area will satisfy those in search of authentic Japanese taste sensations. There is a varied selection of stalls offering hot and cold foods, alcoholic and soft drinks and lots more.
Photo Credit – The Yorkshire Dales Food and Drink Festival
Food, cooking, crafts and live music, this festival has it all! There is something for everyone with cooking demonstrations from James Martin and Gino D’Acampo as well as a selection of hands on workshops, tasting sessions and loads more foodie fun.
Not just another food festival, the Great British Food Festival caterers to those with a love of great food and drink at some of the country’s most beautiful locations. Not only will there be fantastic food to eat, but there are chef demonstrations, a foraging guided walk, 3 different Men V Food challenges as well as a bunch of kid friendly stuff too.
This festival celebrates all things from across the South. In it’s second year running it is set to be a haven for foodies with local food, drink and artisan producers exhibiting their local wines, cheeses, chutneys, street food and ice cream as well as many other delectable goodies. Come and enjoy this family friendly foodie event which will also feature live music with local bands and other entertainment.
After the cheese judging and trade day is finished (24th July) the International Cheese Awards opens their doors to everyone. If you’re a cheese fanatic this is a must for you – the renowned Cheese Marquee a colossal 80,500 sq ft full of the 5,000 entries of the best cheese and dairy products from some 27 countries. There will be trade stands selling delicious delicacies and offering free tasting samples too. Cooking demonstrations from James Martin, Will Holland and Sean Wilson throughout the day too for your enjoyment too.
When we have done food events in the past, it has often been our mini pans that attract people to our stand. After the initial ‘ooohs’, ‘aahs’ and declarations of cuteness, people nearly always ask ‘but what would I use them for?’
Well you’d be surprised just how useful they can be. Here’s a few things we like to do with them.
1 Pot Pies
Serving in a Cast Iron 10cm Mini Casserole is a great way to make individual pot pies that are not only sure to impress at a dinner party but provide a more generous portion than you might think.
2 Toasting Nuts and Spices
This helps release the aromatic compounds in nuts and spices, intensifying their flavour which can really improve things like curries and salads. We recommend using a Copper Tri-Ply 12cm Mini Frying Pan thanks to its compact size.
3 Butter, Brandy and Basting
In a professional kitchen the Copper Tri-Ply 9cm Mini Pan would likely be referred to as a butter pan and would be used extensively in the making of sauces and sweets. This functionality carries through to home kitchens too! Warming brandy for the Christmas pud, basting meats when barbecuing or infusing oils for bread, pasta and salads.
4 Serving Dips and Sauces
Our Mini Casseroles are a great size for the table. The thermal retention of cast iron also means it can keep its contents warm (or cold, just pop in the freeze for 20 mins before serving) for a long time. Find some great dip recipes here.
Last Thursday the ProWare team enjoyed an 8 course tasting menu at Jöro. The open kitchen is quite unique which creates a relaxed and entertaining atmosphere. Seeing the talent and expertise of the chefs in action makes it an exciting experience. There must be an element of showmanship about it but whilst it was a very lively and busy evening in the restaurant there was an incredible air of control coming from that open kitchen. Head Chef Luke and the team delivered a wonderful and varied set of dishes. We were left not knowing which was our favourite. What we did leave with is an appreciation of unique tastes, ingredients and a memorable evening dining out at what is easily Sheffield’s best restaurant. In addition to the fabulous food, it was a treat to see our Stainless Steel Tri-ply pans and Copper Tri-ply Mini Pan in use during service.
The evening started with a series of amuse-bouches and some freshly made bread. Each dish was expertly explained by our host/sommelier who was a delight. He answered our haphazard questions with charm and interesting tidbits of information including where they forage for some of the food on their menu.
The most popular dishes of the evening were the Cod with chevril as well as the Cumbrian Herdwick Hogget with wild garlic, jersey royal & mint pictured below.
And of course, the Browned Butter Parfait which is one of the recipes Chef Luke shared with us for Christmas. Check out the recipe here.
To read more about Jöro check out our blog here and read more below to find out about how Luke got to the place where he is now.
Meet the Chef – Luke French
Beginning as a kitchen porter at The White Pheasant pub in Fordham, Cambridgeshire, Luke French worked hard to climb up the kitchen ranks, going on to become part of the catering team at the University of Cambridge. Over the following two years he amassed a wealth of knowledge and experience, thanks in part to the wide variety of events that he was tasked with catering, from student meals to large scale banquets, to fine dining for delegates and government officials. He also had the opportunity to try his hand at a great number of international cuisines, expanding his knowledge and refining his skills along the way allowing him to reach a height of Junior Sous Chef.
From here, he went on to work at a selection of high end restaurants such as Aliemtum, Graffiti, Hotel Felix and Gonville Hotel. During this time of working in AA Rosette and Michelin Star establishments, Luke also gained experience working with pastry, an area which had thus far remained unexplored.
Following this, in the months prior to embarking on a global travel adventure, he worked at The Fat Duck. With three Michelin stars and a recipient of the esteemed title of Best Restaurant in the World, Heston Blumenthal’s eatery is noted for its wildly inventive food, multi-sensory cooking and unorthodox flavour combinations.
Luke travelled first to India, on to Thailand, then Vietnam, Burma and finishing in Cambodia. Enjoying the street food on offer and immersing himself in the vibrant cultures introduced him to new, local ingredients. This time, he says, has become a rich source of inspiration for the food he is cooking today.
Upon his return to the UK, he spent some time in Cambridge, working as Head Chef, giving him free reign to develop his own distinctive style of cooking. He eventually moved to Sheffield and joined the team at local gastro pub, The Milestone, where he worked as a sectional chef for two years. A head chef vacancy opened up, an opportunity to which Luke jumped and a position he subsequently achieved.
On the Way Up
Alongside his duties as head chef, Luke worked with Stacy and Mat (Jöro co-owners) to open Craft and Dough, who serve indulgent, innovative pizzas with the finest craft beers available. This formula has proved successful, resulting in the three Craft and Dough restaurants opening in Sheffield and Luke acquiring invaluable experience.
While cooking at event hosted for a group of architects working on a new development, located just around the corner from The Milestone, Luke first heard about Krynkl. Twenty-nine shipping containers, combined to produce “a revolutionary new space created to showcase the best and most exciting independent start-ups and businesses from Sheffield, where they can share space, skills and ideas. A space built for work and play”. After the warm reception received by several pop-ups, hosted at The Milestone, it became apparent that Sheffield was ready for Joro to set up a permanent home. The restaurant opened at Krynkl in November 2017.
A New Direction
With the opening of Jöro, Luke set about redefining Sheffield’s culinary scene with his nature-inspired food, channelling the ethos widely adopted in Denmark and Norway; that cooking should be kept simple to really get the best out of quality ingredients.
“A meal made of many small plates” is the message that greets with you when opening the Joro website.
We can wholeheartedly say that everyone experience a meal at Jöro. We left the restaurant with full bellies and our taste buds tingling. We would like to say a big thank you to Luke and the whole team at Jöro for a wonderful evening. Also we’d like to credit Tom Kahler for the featured image about of Luke.
Spring is now well underway and the weather is getting warmer (hopefully). If you are eager to get out and about to enjoy some great food and drink then be sure to check out some of these great foodie events taking place throughout May.
Featuring around 100 stalls serving cooked and raw foods, pies, cakes, chocolates, sandwiches and salads, beauty and skincare products, candles, preserves, cheeses, jewellery, crafts, healthy treats, sweet treats, clothing, drinks, juices, smoothies, charity merchandise and more! There will also be a variety of talks and workshops running throughout the day.
The Great British Food Festival is back in Derbyshire this May Bank Holiday! Set in the grounds of the magnificent Elizabethan country house, near Chesterfield, in Derbyshire, Hardwick Hall provides a stunning backdrop for a Food & Drink Festival. Gates at 10am each day.
An annual celebration of Cancer Pagurus (brown crab) caught by the Salcombe fleet off the South Devon coast. This ‘famously flavoursome’ crustacean is considered one of the best in the world and Crabfest provides the perfect opportunity to not just crack open some fine tasting crabs but experience a vibrant showcase for the local fishing, food, drink and tourism industries at the heart of our unique area.
A festival for those who love literature Hay Festival brings readers and writers together to share stories and ideas in sustainable events around the world. The festivals inspire, examine and entertain, inviting participants to imagine the world as it is and as it might be.
Ruth Rogers talks River Cafe 30: Simple Italian recipes from an iconic restaurant and reflects on 30 years at the helm of one of the UK’s most iconic restaurants.
Ian Theasby and Henry Firth launch BOSH! their new collection of over 100 incredibly easy and outrageously tasty all-plants meals.
One of the UK’s greatest food writers Rowley Leigh launches A Long and Messy Business. “This book is a selection of our work over five years. It is arranged by month because I think that provides a more compelling narrative. Some dishes are starters, some ‘mains’, and some puddings but as often or not they are just something to eat when you are hungry.”
The future of food production forms a central strand of programming – UK Secretary of State for Environment, Food and Rural Affairs Michael Gove debates the future; former Welsh Environment minister Jane Davidson delivers the festival’s inaugural INSPIRE Lecture; CEO of Compassion in World Farming Philip Lymbery talks Dead Zone: Where the Wild Things Were; journalist Maryn McKenna presents Plucked! The Truth About Chicken; and climate expert Mark Lynas talks Seeds of Science: Why We Got It So Wrong On GMOs.
Rooted Forrest School offer foraging and outdoor cooking workshops for young people in the Hay Festival Wild Garden.
Plus, the on-site food court showcases the very best locally produces cuisine: from Welsh Venison, to Shepherd’s Sheeps Milk Ice Cream.
Harewood House is an 18th century, Grade I listed building, with a 1,000 acre landscape, designed by Capability Brown. Part of the estate has been developed as the village in the ITV soap opera Emmerdale.
The Great British Food Festival at Harewood will be situated on the lawn right in front of the house. Your ticket to the event also includes free on-site parking and FREE access to the gardens and grounds, below stairs area of the house and bird garden, home to over 30 birds from around the world.
Taking place on the banks of the picturesque River Medway, this great event will provide an opportunity to try, taste and buy from more than 70 stallholders selling a delicious range of local and world food and drink. There will be delicious cheeses, breads, cakes, sweet treats such as fudge and marshmallow; locally roasted coffee and specialist teas as well as other food related stalls.
Sheffield Food Festival is a celebration of the city’s vibrant food scene, showcasing our great local produce, talented chefs, mouthwatering street food and outstanding brewers and distillers. The city’s largest free to attend event takes place for its eighth year from 26th – 28th May 2018 in the city centre, spreading across the Peace Gardens, Winter Gardens, Millennium Square, Town Hall Square and Fargate, attracting over 40,000 visitors across the weekend.
British Cured Meat Festival
27th May, Borough Market London
The festival is the very first of its kind and will feature demos, street food, craft beer, and stalls from British meat and cheese suppliers to a backdrop of live music and DJs. A whole host of British cured meat producers will be offering tastings as well as wine and beer pairings including Moons Green, Trealy Farm, Cobble Lane Cured, Great Glen Charcuterie and Blackhand plus some new faces in the recently launched Tempus by Dhruv Baker and Tom Whitaker.
Following the discussion about our most loved food cupboard ingredients (which you can read about here), we decided to have a chat with the ProWare team about the fresh ingredients that have a permanent place in our fridges.
Faye – Lemons
“They are incredibly versatile. Full of vitamin C and have a fantastically uplifting fragrance. You can feel immediately more virtuous by adding lemon to a pint of hot water as part of your daily routine and it is particularly great with some sliced ginger, a chilli and a drop of honey if you have a nasty cold. Lemons are great in both sweet and savoury cooking. Halved inside a roast chicken, zested to give tomato sauce a lift or in lemon cheesecake. Don’t forget a slice in a gin and tonic too!”
Fiona – Carrots
“We always have carrots in the fridge as they’re great raw for a snack or to bulk out a salad. We love them steamed or roasted as part of a meal and they are full of vitamin A.”
Danielle – Minced Beef
“I regularly make either bolognaise and chilli so this is a must have in my kitchen. When I’m on a health kick I always buy the 5% fat version which is a nice alternative to the typical healthy protein sources such as chicken and eggs.”
Robert – Garlic
“Garlic forms part of the base in almost everything we cook at home. It’s an essential ingredient in such a vast array of cuisines that we are never without it. We even grow it in our garden!”
Rachel – Chorizo
“I always have a Chorizo in my fridge. It’s great because it has a long shelf life so can sit in there as a back up for a last minute meal. Its easily made into a pasta dish with whatever vegetables I’ve got kicking about.”
Jayne – Mushrooms
“I am never without fresh mushrooms as they are so versatile and a great addition to many vegetarian recipes. They are also delicious cooked on their own, especially for breakfast”
Lawson – Feta Cheese
“Perhaps not the most versatile cheese but it really can’t be beaten when crumbled over salads, pasta or pizza. It has a fresh, vibrant tang that really livens things up and I just love it!”
Get in touch!
We would love to hear about what your cupboard essentials and why you love them. Please leave a comment below, email or tweet us.