This year’s show seemed much smaller and quieter than before. There are a lot less stalls and not very many people visiting. Maybe the weekend will be busier for them. If you are bringing kids they will like the baby buffaloes and also the baby lambs just behind their stall.
This is just a quick run down of which stalls and products I thought were interesting and not to miss. I didn’t include the stalls of people who were unfriendly and uninformed.
- Cold pressed virgin Argan Oil for salad dressings. If you ask, they have the cosmetic version behind the counter for your face and is anti ageing.
This year are were 3 proper, 100% grass fed beef producers –
- My friends at Hardiesmill were there with some new products, a beef sausage made with their own 100% pedigree Aberdeen Angus, which tastes very much like a pork one and scotch pie. They have also been commissioned by Scottish Lamb to make a product for this year’s Bocuse D’or, to encourage the consumption of lamb and they came up with “Lamb Wisps” which is a cured and smoked lamb.
- The two other farms with 100% grass fed beef are The Traditional Beef Company whose beef are processed at Laverstoke Farm and also the The Peradon Organic Farm from Devon. They have 50% Aberdeen Angus and some other breeds too. Jonathan’s family runs their farm and I was given a couple of their grass fed steaks to try. They had lovely marbling and the tell tale yellow fat that you get with grass fed beef. All these farms sell their beef from their online shops.
- Along the theme of meat, the Allens and Mayfair stall has butchery masterclasses 3 times a day.
At 1pm, there was a tweetup at Gower Cottage’s stand. It was more like a Tweet Mob but met a lot of other new tweet friends. Don’t miss their stand, say hi to Kate and make sure you taste her Brownies, very moist and delicious.
- At the Bordeaux Wines sponsored theatre, there are some other cooking masterclasses and we watched Richard Bertinet of Bertinet Kitchen make “French Pizza” and it was looked really easy. Richard is a very engaging and hilarious speaker. He needs to have his own TV show. (Video to come)
- To fuel my new bread making obession, I bought lots of stoneground flour from Marriage and also Dove’s Farm. Dove’s farm has a new wheat called Einkorn which is one of the original ancient wheats, developed during the neolithic stone age in the Fertile Crescent. This is an heirloom wheat grows in tall stalk with a two row seed head of very small grain. The heritage flour is a blend of spring wheat varieties which are over 100 years old.
- Savoury Cheese Macarons – The ladies at Cafe On has an amazing selection of Macarons both sweet and savoury. @TheBoyWhoBakes pointed them out to me and was raving about their combinations of savoury macaron like fennel, champagne, szechuan peppercorn, paprika, charcoal, tomato, sakura. Pick a flavour and a cheese and try a new taste sensation.
- The Pork Pie Wedding Cake