FOURRAGE* WELCOMES LE GRAND DEPART (*THAT’S FRENCH FOR FODDER)
AWARD-WINNING SHOP’S GUIDE TO EATING AND DRINKING - THE BEST OF YORKSHIRE
(NB: Image available to download at the bottom of release)
With two million spectators expected to line the roads of Yorkshire to cheer Le Grand Depart of the Tour de France on July 5 and 6, Fodder is offering a guide to the very best of the county’s food.
The award-winning shop and cafe at the Great Yorkshire Showground, in Harrogate, has been championing the finest local produce since it opened five years ago, and now it is hoping that all those visitors will discover for themselves that its superb quality is second to none.
So Fodder has come up with a definitive guide to eating and drinking your way round Yorkshire for the people coming from across the world, with a list of signature products. Fodder is also celebrating the Tour de France by arranging bicycles around the entrance and offering a range of yellow biscuits, specially designed mugs and tea towels.
And to ensure that people take home an authentic taste of Yorkshire along with golden memories of Le Grand Depart, Fodder is offering a recipe for the county’s quintessential dish – Yorkshire Pudding.
Fodder’s General Manager, Jane Thornber, said: “We’re extending a very warm welcome to the home of Yorkshire food to all the visitors to Le Grand Depart and we’d like to share some of our local delicacies with them.”
Here are Fodder’s Yorkshire favourites, some of them may sound odd to outsiders but they are all delicious and typify what’s best about Yorkshrie’s vibrant food and drink scene:-
Parkin
Yorkshire Parkin’s principal ingredients are flour, brown sugar, oatmeal, treacle, fat and ginger, producing a delicious delicacy that will keep well for a couple of weeks in a tin or sealed container.
Fodder’s is produced by Lottie Shaw of Elland, to her grandmother’s recipe. To mark Le Grand Depart, she has made gingerbread bikes and also introduced cycling prints and an illustrated sleeve for her parkin.
Fruit Cake and Wensleydale Cheese
Outsiders may think the sweet and savoury flavours are an unusual combination, but they are a real taste of Yorkshire.
Wensleydale Cheese was first crafted in the 12th century by a group of Cistercian monks, but it was not until 1897, when the first creamery was built in Hawes that cheese-making began on a large scale and the outside world began to appreciate its uniquely creamy, crumbly taste.
The cheese enjoys Protected Geographical Indication (PGI) status, which means no other cheese-maker outside the designated area can produce a cheese and call it Wensleydale.
And the fruit cake to enjoy Wensleydale with comes from Heather Cawthorne who runs the Harrogate Cake Company at Melmerby.
Tea Loaf
A lighter fruit cake, also made by the Harrogate Cake Company. The mixture is soaked in Yorkshire Tea overnight to make it moist without using any fat.
Rhubarb
One of the county’s great delicacies. Under a protected designation of origin ruling from Europe, true Yorkshire rhubarb can only be grown in the Rhubarb Triangle around Wakefield.
The tender pink stems are grown by candlelight in forcing sheds, where they can be heard crackling as they grow under covers. Every stem is hand-picked, and Fodder’s rhubarb comes from Jonathan Westwood and his family.
Beers
Real ales are a tremendous Yorkshire success story. The county now has more than 300 breweries producing some of the finest beers made anywhere.
Fodder stocks beers from eight different breweries - Black Sheep, Theakstons, Samuel Smiths, Roosters, Wold Top, Ampleforth, Daleside, and Copper Dragon.
Leventhorpe Sparkling Wine
George Bowden established Leventhorpe Vineyard, near Leeds, more than 30 years ago, and his wines have been praised by experts in the Daily Telegraph, The Times, Financial Times and The Observer amongst others. Wine expert Oz Clarke and TV chef Rick Stein are fans.
In February2013, George’s wine was requested for a London banquet of the Worshipful Company of Vintners, one of the 12 great City of London Livery Companies, which was celebrating its 650th anniversary. He has also supplied the BBC Sports Personality of the Year gala event.
Masons Dry Yorkshire Gin
Made by Karl and Catherine Mason at Bedale, the gin is distilled in 200-litre batches using traditional small copper stills.
They use Harrogate spring water and just the right balance of juniper, citrus elements and secret botanicals to produce a gin that is both delicious and uniquely Yorkshire.
Henderson’s Relish
Forget Worcestershire Sauce. In Yorkshire, there’s only one spicy condiment, and that’s Henderson’s Relish, made in Sheffield for more than 100 years.
The tangy, savoury relish is great on its own with fish and chips, or ideal to spice up gravies, soups, casseroles, pies or vegetables. It also gives an added dimension to cheese on toast, using Fountain’s Gold cheese.
Henderson’s Relish is as much part of Sheffield as steelmaking, and it counts three very famous sons of the city amongst its most ardent fans – singer-songwriter Richard Hawley, actor Sean Bean and politician David Blunkett.
Yorkshire Pudding
Here’s how to make Yorkshire’s signature dish and how to turn it into Toad in the Hole, using Fodder’s new Harrogate Herb sausage.
Serves 4
Ingredients
125g Plain flour
2 Free range eggs
150ml Milk mixed with 150ml water
8 sausages
3 tbsp Dripping or rapeseed oil
Method
Whisk together eggs, flour, milk, mustard and seasoning until smooth. Rest for 15 minutes.
Preheat oven to 220°C/425°F/Gas Mark 7.
Heat dripping/oil in a roasting tin and leave until it is smoking.
Pour in the batter - it will sizzle in the hot fat. Arrange the sausages in the batter.
Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden.
ENDS
24 June 2014
Media Contact: Heather Parry, Managing Director, 01423 546203 or heatherp@yas.co.uk
NOTES FOR EDITORS
Fodder is at the Great Yorkshire Showground, Harrogate HG2 8NZ, telephone 01423 546111 and at www.fodder.co.uk
All profits from Fodder go to fund the work of the Yorkshire Agricultural Society, the charity at the heart of the county’s rural life. In addition to staging the Great Yorkshire Show, the Society has an extensive educational programme to help children understand where their food comes from and actively supports agriculture and the countryside.
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