Cotswolds local and seasonal food - January 2012

The Roman god Janus gave January its name: the ruler of new beginnings; gates; doors; the first hour of the day; the first day of the month; and the first month of the year. He was pictured as two-headed - one looking forward into the new year while the other took a retrospective view.  Janus also presided over the “Temple of Peace”, where the doors were opened only during wartime.  It was a place of safety, where new beginnings and new resolutions could be forged, just as the New Year is a time for new objectives and renewed commitments to long-term goals.

The beginning of another calendar year represents another new chapter in our lives at The Priory Inn. Since taking ownership in the early part of 2004 we have been developing a close network of local businesses who provide us with high quality produce and fabulous personal service that makes it easier to pass a good product onto you our customers. We are also very lucky to have a team of chefs which thrives from its close relationship with the suppliers who grow their own food and rear their animals – our highly valued front-of house staff also strive to learn as much as they can about our supplies and we will soon again embark on our educational tours to increase their level of understanding and appreciation of our supplier's products.

This Winter has provided a different set of challenges so far for our farming community with a mild, wet start. The soil temperature is crucial in defining the quality of the root vegetables and ground frosts are important for sweetening parsnips, celeriac, carrots and swede - turning their starches into sugar. For centuries in Europe before sugar was available, parsnips were used in jams and cakes. Our local vegetable suppliers have crops of carrots, onions, beetroots, parsnips, sprouts and many colourful leaves such as savoy and red cabbages, curly kale and cavolo nero. Local fruit offers a limited choice for a while with apples, pears and quince being the mainstay until the rhubarb is forced through next month. We have a freezer full of local soft fruits which were brought to us by local gardeners to brighten desserts until fresh produce is available again. The Duchy Veg Shed who sell us much fresh produce has taken on new premises on the road to Doughton which is worth checking out and also now sells delicious, local organic meats too.

Pig production has been hard hit in the UK for a number of years now. Christopher Maughan is a committed pig producer and food enthusiast. In 2001 his frustration over imported pork prices damaging the UK's production of high quality pork led him to forming Kelmscott Country Pork. He is now firmly in control of the entire production process from the birth of his Hampshire / Duroc piglets through to ensuring high quality meat reaches our plates. The pigs roam free-range in small groups near Lechlade enjoying fresh air and exercise which allows them to express their full potential. We are buying ham hocks, pork belly and occasionally sausages and bacon. A truly great product and as with all our farmers whom we buy direct from – a dedication and quality unsurpassed by the mass producers. kelmscottcountrypork.co.uk

Another supplier we have been working closely with recently is West Country Game & Deer Park (the former Stanton Deer Park in Stanton St Quinton). They supply us with venison from their herd of Red Deer which roam freely in the 35 acre park. The deer are managed in their natural environment ensuring us the highest quality cuts of venison available on the market today - with 100% traceability. They hang and butcher the meat onsite which means the food has travelled 12 miles to our door. Russell Greenman is the owner and park manager and brings experience from previous game keeping, and shoot managing posts. Try the succulent meat when it is on the specials board – we love it! westcountrygame.com

One of our customers and friends has been working on a project close to his heart for a number of years now and we are delighted to share the results on our menu. Mike Tucker who farms in Long Newnton (1.5 miles away) has imported an idea from Japan (6,000 miles away!) and is raising Wagyu (pronounced Wa-goo) cattle on his lush Cotswold pastures. Wagyu is the cattle that Japanese “Kobe Beef” comes from (legendary around the world for its flavour, texture and the fact that the pampered cows are fed Sake and receive regular massages!). Wagyu is some of the best beef you will ever taste – it is tender, packed with goodness and highly marbled with “exquisite fine ribbons” A true melt in the mouth experience and one you can enjoy now when you eat a Priory Inn burger! Watch this space for more Wagyu cuts on the menu and contact Mike Tucker if you want more information on 01666 502352.

One of 2011's most interesting projects for us has been the world of honey production with our first colony of bees, their New Zealand queen and intricate hive. We only expected to harvest honey once - if lucky - last summer, but our thousands of workers surpassed themselves and we had 3 harvests – all differing in taste and totalling around 60lb of honey! Oak Tree Cottage in Flaxley runs beginners courses and set you up with all the required equipment. Our honey is available to buy with bars of cinnamon and honey soap (made by Mitcheldean Soap using our honey). If the honey sets once you take it home, just warm the jar gently and you will have deliciously clarified local honey again. oaktreecottageapiary.co.uk

Live Sunday music is an integral part of The Priory Inn and starts every week at 8pm - entry is free. On the 1st Dik Cadbury kicks off the year playing some great tunes with special guest and ex-band member Robert Bartlett. We are joined by Juey on the 8th and Harry Jones returns on the 15th Jan. Don't miss Vince Freeman on the 22nd – a great musician who raises the roof (and your spirits) every time he plays. Local duo Farrago play again for us on the 29th and round-out the month.

Time is life you know all its footsteps to and fro - in January snow  Peter S. Quinn 

TLKelly 1/01/2012

 

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