Our first supperclub coincides with British Food Fortnight. Using local and British food suppliers/ producers will be part of our ethos anyway, but it’s been a great excuse to hunt down some great local food heroes and showcase their wares. Some of the ones we’re using on Saturday will include:
Mackenzie’s Smokehouse – Blubberhouses, Otley – www.yorkshiresmokehouse.co.uk
Set amidst the beautiful Blubberhouses Moor lies Mackenzies Yorkshire Smokehouse, is a family business creating superb smoked and cured foods. For more than 25 years they have pioneered and created some of the finest smoked foods available. Mackenzies use traditional methods of curing and smoking, burning only pure oak to ensure the best natural flavours.
Shepherds Purse Cheeses – Thirsk – www.shepherdspurse.co.uk
A family run business that started in 1989 and is based in Thirsk. It aims to keep cheese making small scale and traditional to ensure a high quality product. They make a range of handmade, award winning cheeses using milk from cows, ewes and buffalo.
Lishman’s Butchers – Ilkley – http://lishmansofilkley.co.uk
David Lishman founded his butchers shop in Ilkley over 25 years ago and has relied heavily on local Yorkshire Produce to build his establishment and achieve a great reputation in the world of independent meat and butchery. The importance of high quality meat sourced from local farmers, who truly care about the animals they raise, is truly paramount at Lishman’s, where almost everything in the shop is prepared entirely in house.
Heaves Farm Cumbria – www.heavesfarmveal.co.uk
Heaves Farm is on the southern fringes of the Lake District in the old County of Westmorland. They are producers of British rose veal. British rosé veal is the premium meat from young bull calves. Similar to beef but with a smoother texture, greater tenderness and a richer taste, it’s a perfect alternative to beef, lamb or pork.
The majority of calves come from their own pedigree dairy herd, with a few extra sourced from carefully selected neighbouring farms. All are fed on their mother’s milk for the first few days of life. They are reared in groups in large open pens allowing for interaction with other calves and always have ample fresh bedding, natural light and ventilation, ensuring the highest welfare and hygiene standards.
The young calves feed on warm milk from their very own ‘milk bar’ feeding system, ensuring a controlled diet and monitoring their well-being. They also have access to ample roughage from their straw bedding and a specialist tailored blend of cereal based solid feed.
All dairy cows have to give birth to a calf each year for it to produce milk and whilst the female calves are raised to give milk themselves when they are older, the perfectly healthy males are usually an unwanted by-product and are often killed or exported to the continent. Association with crates and inhumane farming methods, such as restricted access to daylight and space to move around has made veal unpopular in the UK in recent years. The meat from these calves was white in colour due to the strict milk diet. The UK banned these methods back in 1990 and has since pioneered the production of rosé veal – much pinker in colour as a result of the varied diet these animals receive. British rosé veal calves get more space, bedding and better food.
Leeds Kirkgate Market – Leeds – www.leedsmarket.com
Leeds Kirkgate Market is the largest covered market in Europe. There are currently 800 stalls which attract over 100,000 visitors a week. It first opened in 1822 as an open air market. In the late 19th century, Kirkgate Market was the founding location of Marks
& Spencer, which opened in Leeds Market as a penny bazaar. New buildings were constructed in 1900 which included the Vicar Lane entrances. In 1975 a fire had damaged much of the building except the Vicar Lane frontage and the Market was refurbished in the early 1990s. Following this refurbishment Kirkgate Market was upgraded from a Grade II to a Grade I listed building. It sells an exciting array of food stuffs including fruit, vegetables, fish and meats. Jamie Oliver’s Ministry of Food recently opened to teach basic cookery skills to the local community.