Skinner’s Brewery has launched a special-edition ale for the summer, named after a popular Cornish surfing break.
Lushingtons will be available during May, June, July and August in pubs throughout Cornwall and Devon, as well as nationally through wholesalers and pub companies.
It is a zingy, straw coloured, fruity, 4.2% pale ale using only Cornish barley alongside three unusual hops sourced from the USA – including Belma which is a new hop being used for the first time in the UK.
Businesses from across Devon have just a few weeks left to enter the 2013 Food & Drink Devon Awards.
Entries for the awards, which are being run independently by Food & Drink Devon, close to all Devon-based food companies on Friday May 3.
This year there are four categories for organisations to enter:
Taste of Devon – for restaurants, cafes, bistros and pubs. Sponsored by Luscombe Drinks.
Devon Producer – for primary and secondary producers.
Devon Retailer – for farm shops, delis, food halls and other food shops. Sponsored by Exeter-based Stephen Scown Solicitors.
Outstanding Contribution – for any business that, throughout the judging process, has demonstrated an outstanding achievement in their area. Sponsored by The Venus Company.
The finalists of the Taste of Devon Awards will be automatically entered into the Devon Tourism Awards, with the potential to win at county, regional and national level. Special Gold’s will also be awarded to outstanding products entered for Devon Producer.
Michael Smith, chairman of Food & Drink Devon, said: “Devon has some of the very best food businesses in the whole of the country and as someone who is passionate about high-quality, locally produced food and drink, the awards are a fantastic opportunity to showcase their product.
“They are also a great way of increasing the county’s profile, championing our reputation and indeed promoting these companies who make up a major part of our local economy – this is incredibly important.
An independent panel of experienced judges will mystery shop the Taste of Devon and Devon Retailer entries and blind-taste the Devon Producer entries.
Entry remains free of charge, however for 2013; there is an introduction of a small fee for any additional products entered. This is aimed at helping to improve the quality of the judge’s feedback and the judging process. The extended timetable is also designed to allow for a series of more specific tasting sessions, with qualified experts in each category.
Judging will take place over the following three months and a prestigious awards ceremony will take place in October.
More information about the awards and all entry forms can be downloaded from here.
Any questions about the awards can be emailed to awards@lovetheflavour.co.uk.
Everyone has a book in them, and Billy Deakin, the back-to-back World Pasty Champion, has a bit of a corker in his locker – How To Make An Award-Winning Cornish Pasty.
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Billy is a St Agnes-born Cornishman and former Masterchef contestant who scooped the amateur titles at the Eden Project in 2012 and again this year.
Now he’s shown that it wasn’t a fluke, he’s penning a tome showing how you too can make a top-class Oggy.
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Eleanor Gaskarth takes inspiration from a group of guerilla bakers – and her mum – as she delves into some cake making.
Someone once sang that the best things in life are free, and while they may have been a bean-eating hippie, Heavenly Hedgerows seems to have hit upon a way of actually doing it.
The HH team have taken the bounty of the field margin, that many used to pick as children and now do the same with their own, and turned it into award-winning delights for grown-ups.
We are talking booze. Smooth, lovely, refreshing, booze. The cause and solution to all our problems.
Every one of you can make your own tasty loaf at home in less than an hour with this soda bread recipe.
But David, that is madness, I hear you cry. Well, it isn’t. Seriously, it is as easy as pie, easier in fact. You will need to get your hands dirty though.
I’m not much of a baker, I struggled without constant supervision when I visited Manna from Devon a coupe, of years ago.
But even I can handle this with aplomb – and it only uses five ingredients; plain flour, self-raising flour, salt, bicarbonate of soda and buttermilk.
As part of Farmhouse Breakfast Week, confirmed carnivore Eleanor Gaskarth takes her love of meat to the logical next step – making her own sausages.
If you’re not in the mood to play animal lucky dip each time you consume a meat product, you seem to have two choices. Either buy from a trusted, reputable, preferably local producer who takes pride in the quality of their goods (and knowing exactly what’s in them)… or make them yourself.
