Posted tagged ‘London’

Bath Blue wins at World Cheese Awards

November 21, 2014

Bath Blue, a classic blue veined cheese made by The Bath Soft Cheese Co, has scooped the top award at the World Cheese Awards.
It pipped 2,600 cheeses to triumph in London, with Canadian judge Louis Aird describing it as “poetry; like a river of cream over rocks, a perfectly balanced blue cheese with long, long lingering flavours.”
The final Supreme panel of judges, representing nations including Australia, USA, South Africa, Brazil, New Zealand and Canada, concurred, awarding the Bath Blue the highest score of the final judging stage.
Graham Padfield, managing director of The Bath Soft Cheese Co, said: “This is truly fantastic news. It’s a huge privilege to be the winner and we can’t quite believe that we are now the makers of the World Champion Cheese. This gives us great confidence for the future as we have just invested in a new dairy building and we were taking a leap of faith, but this award confirms that we are getting our cheese right and that is a wonderful endorsement.”
The cheese is made without any mechanisation and the milk comes from our herd of 160 organic cows.
Over 250 cheese experts from 26 nations travelled to London Olympia to judge in the space of a single morning. The final judging panel of top-name global experts – including Cathy Strange of Whole Foods Market in the US, Suzy O’Regan of Woolworths Foods in South Africa, Ros Windsor of London’s Paxton & Whitfield and Kris Lloyd of Australian artisan cheese-maker Woodside Cheese Wrights – then tasted a shortlist of 16 cheeses to select the 2014 World Champion.
The World Cheese Awards, now in its 26th year, returned to London for 2014 after a three-year run at the BBC Good Food Show at Birmingham’s NEC.
Organised by the Guild of Fine Food, this year’s event drew entries from 33 countries including New Zealand, Canada, South Africa, Mexico, Argentina and Brazil.


10th South West Chef of the Year competition – judged by Michael Caines, James Tanner, Simon Hulstone, Mark Hix, Nathan Outlaw and … are you crying yet?

August 15, 2013

It’s important you don’t get intimidated in competitions, but entrants into the 10th South West Chef of the Year competition would be allowed a whimper when they see the judging panel includes Michael Caines, Nathan Outlaw, James Tanner, Simon Hulstone, Mark Hix, Nathan Outlaw and more.

Entries are now open for the competition aimed at experienced pros, up and coming young chefs and amateur cooks.

A new class is being launched this year, the Junior Class, aimed at children aged 11 to 16.


CAMRA’s Great British Beer Festival will see announcement that 100 pubs have been listed as Asset of Community Value

August 11, 2013

Community Pubs Minister Brandon Lewis will announce at the Great British Beer festival on Tuesday that 100 pubs in England have now been listed by councils as Assets of Community Value (ACV), which affords them greater protection from being sold off for redevelopment.


Mr Lewis will make the announcement while opening CAMRA’s Great British Beer Festival, “Britain’s Biggest Pub” with over 800 real ales, ciders and perries on offer to 55,000 people this week.

Under new Community Right to Bid powers introduced through the Localism Act listing a pub as an ACV with the Council means a pub can’t be sold on without the local community being told.

It gives the council greater ability to refuse planning applications from developers and the community up to six months to put in a bid to buy the pub should it be put up for sale.

Mr Lewis said: “CAMRA’s campaign to list your local is doing a fabulous job raising awareness of our new Community Right to Bid and I am delighted that in 100­ loved locals have now been listed as assets of community value. Cheers to each and every one!

“We have known for hundreds of years just how valuable our locals are. Not just as a place to grab a pint but also to the economies and communities of those they serve and that is why we are doing everything we can to support and safeguard community pubs from closure.”

CAMRA’s chief executive Mike Benner added that he was pleased that the Government has recognised the vital importance of pubs and “empowered communities to protect them”.

“By listing their local, communities are ensuring that if the pub is under threat in the future, there is a much-needed extra layer of protection which “stops the clock” should it be put up for sale,” he said.

The announcement that 100 pubs have been listed as ACVs means pubs are the most listed community building and among the most popular listed asset overall, second only to playing fields, he added,

“CAMRA’s List Your Local campaign is aiming to get 300 pubs listed as community assets. We’re a third of the way there and we encourage communities to make the most of these new powers to help us achieve that goal,” he continued.

The Great British Beer Festival will be officially opened by Mr  Lewis on Tuesday August 13.

A summer squid and chorizo salad courtesy of Mr Murdoch

August 14, 2011

Well, not strictly speaking from the old Aussie guy with the ninja wife, but shamelessly ripped from the website of the Times (£) so you don’t have to pay. Ha!

(In order to keep his legion of feral lawyers moderately happy, the original recipe can be found here.)


I made this for my girlfriend yesterday and rather like me on my guitar it hit all the right notes. Unlike me on a guitar it hit them in the right order.

Don’t bother with baby squid, adult squid worked fine. The South West seaports land some excellent squid, I remember a journalist friend telling me once her fisherman boyfriend bringing back a hell of a lot. And you can, of course, get “local” chorizo thanks to people like the Bath Pig. If you don’t want that, why not experiment with any other dried port products you can get locally, some herby, spicy sausages, fried up with the squid perhaps?

The recipe in the Times said this “serves four”. It would serve four if all the quartet were anorexic supermodels with their mouths sewn up. Realistically this amount serves two, with some crusty bread on the side and a glass of crisp French white.

Bon appetit.

350g baby squid, cleaned
2 tbsp olive oil
100g chorizo, roughly chopped
Juice of 1 lime
140g pitted black olives, roughly chopped
1 red onion, finely chopped
2 large handfuls parsley leaves, roughly chopped
1 red chilli, deseeded and cut into fine strips
Sea salt, freshly ground black pepper

1 Slice the squid into rings, keeping the tentacles whole.
2 Heat the oil in a large frying pan over a medium heat, then add the chorizo. Cook for 3-4 minutes, or until the chorizo starts to turn golden and crispy, stirring occasionally. Scatter the squid into the same pan and stir thoroughly. Cook for 2-3 minutes, until the squid is pale and cooked through. Remove the pan from the heat, add the lime juice and set aside until you are ready to eat.
3 To assemble the salad, put the squid, chorizo and their juices into a serving bowl. Add the olives, onion, parsley and red chilli and season with a good pinch of salt and pepper. Toss everything together so that the lovely spicy red chorizo and fresh lime juices coat all the other ingredients. Serve immediately.