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Local Food Heroes - Stephen Wheeler talks to Jan and Lisa of The Cotswold Handmade Meringue Company

There is some dispute as to whether the 17th century recipe for “white bisket bread” by the English Lady Elinor Fettiplace, or whether the confection first baked by a Swiss pastrycook in the small German town of Meiringen, was the first “meringue”, but there’s no argument today that some of the most delicious ones are being made by sisters Jan and Lisa at The Cotswold Handmade Meringue Company in Nailsworth.

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Local Food Heroes - Stephen Wheeler talks to Benjamin Bowen of Hotel on the Park

Benjamin Bowen is well qualified to succeed in his ambition in making The Hotel on the Park Cheltenham’s only five star Hotel. He trained at the top-drawer Savoy and Claridges hotels in London, looking after visiting royalty and heads of state, before working as a ‘business angel’ for one of Britain’s largest banks, turning around failing catering businesses.

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Local Food Heroes - Stephen Wheeler looks at the famous Gloucester Old Spots

Some of Britain’s best known food has formed part of our daily fare for so long that it was named after the region or town where it first appeared, and Gloucestershire is no exception.

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Local Food Heroes - Stephen Wheeler eyes-up aphrodisiacs
for Valentine’s Day

The restaurant business loves Valentines Day. Chefs have the opportunity to sex-up their menus for a busy night with some specially created dishes – usually with the inclusion of foods known for their aphrodisiacal properties.

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Local Food Heroes - Stephen Wheeler speaks to farmer Leonie McIntosh

Free range, barn reared, farm assured, red tractor, organic, battery, local? Does anyone know what exactly any of this means? Is it based in actual regulation or are they just labels – misunderstood by many in the food industry, from producers to shops and restaurants?

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Local Food Heroes - Stephen Wheeler speaks to farmer Will Speakman

Once Christmas is over, and the January snows have melted away, we’re all looking for signs of the long-awaited spring. Newborn lambs bouncing in the fields is a welcome promise of longer and warmer days.

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Local Food Heroes - Stephen Wheeler speaks to Rob Rees MBE

Rob Rees MBE is one of those people you meet and wonder “where do they get their energy?” Rob travels the world advising public bodies on such things as school meal provision, writes magazine columns on food, sits on government committees.

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Local Food Heroes - Stephen Wheeler speaks to Tom Russell of Shipton Mill

Shipton Mill near Tetbury has been milling flour for a thousand years and is recorded in the Domesday Book. In the 1300’s the mill-owner refused to pay the local priory for the fishing rights in the millstream, so the monks sent over their heavy mob and carted away the millstones.

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Recent bad weather - T'is 'snow problem' for Creed Foodservice

The recent bad weather brought it's challenges but we are very proud to say that unlike some of the other major Wholesalers; every delivery vehicle left our warehouses on time.

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Local Food Heroes - Stephen Wheeler speaks to Diana Smart

There’s an old saying in the countryside, that hares in the pasture are a sign of good cheese being made, and that’s why Diana Smart’s best cheese is called Haresfield. “We always see hares in springtime,” said Diana, 83, at her family dairy farm in Churcham, near Gloucester.

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Local Food Heroes - Stephen Wheeler speaks to Shaun Naen of Gloucestershire College

Shaun Naen is head chef and lecturer at Renaissance, the training kitchen and restaurant at Gloucestershire College in Cheltenham. Every year he takes under his wing around ten Stage 3 aspiring chefs and coaches them in ‘reality’ kitchen – the last step in a three year learning journey before they venture into a professional environment.

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Jan Strange with handmade meringues

Jan Strange with handmade meringues