August 2009
August should be the summer month – the month of holidays - the month that we associate with bare-foot days, swifts and swallows, summer festivals and open-air swimming. It is traditionally the bumper crop month alongside glorious rural scenes of high swaying fields and low-hanging branches of fruit trees. Even basic raised beds provide bounties of tomatoes, broad beans, courgette or strawberries. Increasingly however the surprises that our climate has in store means that we are unable to rely on long, hot, dry days and must make the most of warm weather when we can – trying never to compare today with previous years. This year, sunshine is now desperately needed – not just for our souls but also to ripen what could be a bumper crop for Bow-in-the-Cloud vineyard in Garsdon and local fruit farms. The fishing boats that we buy from have suffered recently from the high winds and rain on the south coast – making it near impossible for them to venture out and when they can, ensuring that the fish stay low in the water. We are very lucky that we can rely on the deliciously pampered fish from Bibury Trout Farm in this tricky climate until the boats welcome less turbulent weather.
Over the last 5 years we have gained both personally and professionally from making contact with a large number of people who grow, rear and produce magnificent local food that we incorporate into our menus. Of our close-knit suppliers, one of our favourites are Liz and Brian Godsell from Church Farm in Leonard Stanley who family has dairy farmed for many generations. When the price of milk dropped through the floor, they were faced with an impossible choice of either selling their cows, or adding value in some way to their milk. They bravely decided to embark on a journey to learn the skill of hand-making cheese from their herd’s milk. We were thrilled to hear that last month their Single Gloucester was judged Supreme Champion cheese at the Three Counties Show. This prize recognises their commitment to quality in all their cheese which we can so vouch for as we use many of their cheeses within our menus. Look out for the: Single and Double Gloucester; Holy Smoked; Three Virgins; and, Nympsfield on our menus and cheese boards. Well done to Liz, Brian and the “dream cheese team” on their recent achievements – we look forward to celebrating more in the future.
Many local business relationships are crucial to the ongoing development of The Priory Inn’s product and one we feel particularly privileged to benefit from working with is Shipton Mill - found at the tail end of a bumpy track in Shipton Moyne Wood, minutes from the village of Long Newnton. A mill is recorded in that same location in The Domesday Book and the traditional French Burr stone millstones are still used in the same way as in mediaeval days, with as much of the grain as possible coming from local farms. Stone grinding flour is a simple, traditional process in which all the organic goodness of wholemeal flour is retained (as opposed to the modern steel "roller" milling of white flour when the essential bran and germ is engineered away and the increased heat generated can damage the natural proteins essential in producing the finest bread and doughs).
Clive Mellum – is a baking consultant who works closely alongside the operators of Shipton Mill and is passionate and knowledgeable about baking. He has passed on a wealth of information our chefs and we are reaping the benefits in our home-baked bread and pizza bases. Aside from the high quality, organic Shipton Mill flour, the key ingredient which we include (which is not present in any commercially made bread) is time. In all we do, we believe very much in the concept of slow food – “real” food, made with care and attention to detail. Nothing in our bread-making process is rushed. The dough is allowed to proof slowly overnight and then when the wood oven has cooled to the optimum temperature, we bake our bread.
Recently cider sales have been surpassing all previous expectations and we are enjoying your reaction to our selection of Thatcher’s Somerset ciders: Gold - a crisp, refreshing cider with a smooth 'appley' taste and bright sparkle; Cheddar Valley – a traditional cider whose colour gives it a vibrant character all of its own, naturally fermented, with a touch of natural sparkle and matured in oak vats. A slightly different cider experience is achieved with Katy Rosé which we sell by the bottle - a refreshing rosé cider blended and blushed from the rosiest Katy apples.
Live Sunday music has become an integral part of our product here at The Priory Inn. This month we are pleased to welcome Juey – an acoustic country/folk solo artist on 2nd August with her beautifully disctinctive voice and charming style; on the 9th, King Rich will perform with honesty, imagination, power and artistry. Glos-based singer/songwriter, Dik Cadbury sings songs from the heart on 16th August and on the 23rd, Pete Taylor, will play contemporary and original acoustic tracks. The 30th welcomes Benita Johnson who will again demonstrate spine-tingling vocals and heartfelt lyrics. Any staff member will be able to give you a full list of forthcoming singer/songwriters. The music starts shortly after 7pm and entry is free - we hope you will join us.
"Whilst August yet wears her golden crown,
Ripening fields lush-bright with promise;
Summer waxes long, then wanes, quietly passing
Her fading green glory on to riotous Autumn."
Michelle L. Thieme, August's Crown
TL Kelly August 2009
