Wirral Food & Drink Festival Newsletter
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Welcome to the first Festival Digest. We aim to keep you updated on all the latest news and events leading up to the second Wirral Food and Drink Festival.
The Wirral Food and Drink Festival 2007 will showcase the best of all things 'Home Grown', bringing together the region's finest producers, restaurants, chefs and farm shops. Taking place over August Bank Holiday weekend at Claremont Farm this year's event is not to be missed, with a cheese and wine marquee, celebrity chef demonstrations, a children's cooking area, live entertainment and much more....
What's New
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Check out the new 2007 Wirral Food and Drink Festival website www.wirralfoodfestival.co.uk where you can find everything you'll need to know about this fantastic event!
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We are delighted once again to welcome Cains as an official sponsor. The renowned Liverpool brewery will be producing limited edition Festival glasses as well as offering a choice of their famous beers and lagers.
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This year children get the chance to learn how to make healthy but very fun foods in our specialist children's cookery theatre.
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go online to see all the events
leading up to the festival |
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Keep an eye out on our website to see more great events in the run up to the festival
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Asparagus launch
Sunday, May 13th, starting at 11am
A celebration of the British asparagus season is being held at Claremont Farm on Sunday, May 13th starting at 11am. This beautiful vegetable and local speciality is only available from April to the middle of June, so grab it while you can. There will be a chance to meet celebrity festival chef Brian Mellor, discover his latest recipes and find out new ways to cook the regions finest asparagus.
For further information contact thefamily@claremontfarm.co.uk |
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People's Choice Cheese Awards
Thursday, August 9th, from 7pm
Join us at the 'People's Choice' Cheese Awards. This is your chance to sample some of the region's finest cheeses and vote for your favourite. Also why not enjoy specially selected wines and discover how to pair the two! The event is being held at Thornton Hall Hotel on Thursday, August 9th, from 7pm.
For further information contact rachel@wirralfoodfestival.co.uk |
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see the complete, up to date list of
stalls and demonstrations online |
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Already over 70 producers offering an incredible range of regional produce have come on board for this year's Wirral Food and Drink Festival. Here's just a few to whet your appetite.
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 Foxhill Pedigree Pigs
Foxhill Farm, Halewood, Liverpool
Foxhill Pedigree Pigs is a small business run by cousin's Steven and Richard. Based in the village of Halewood, near Liverpool they purchased their first rare breed pigs in April 2005 and since then the free range herd has continued to grow.
Mobile: 07795 246 209
www.foxhillpigs.co.uk |
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 Ward's Fish
Birkenhead Market, Birkenhead, Wirral
Based in the heart of Birkenhead's Market Hall, Wards is a family run business which has been supplying fine fish since 1927. Wards excellent reputation for supplying an extensive range of seafood earned them the prestigious Sea fish Quality award in recognition of their standards.
Tel: 0151 666 1842
www.wardsfish.co.uk |
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Rendezvous Restaurant
Wallasey Village, Wallasey, Wirral
Tel: 0151 630 4104
La Vie
Wallasey Village, Wallasey, Wirral
Having already gained an excellent reputation Rendezvous Restaurant has branched out and opened a contemporary delicatessen & diner. La Vie meaning ' The Life' offers traditional and modern cuisine including speciality breads from Born and Bread, Artisan Chocolate from the Chocolate Cellar in Birkenhead and local cheese from the Cheese Shop, Chester.
Tel: 0151 638 1428
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onionring.co.uk
Onionring is The Restaurant and Venue guide for the North-West, with detailed information on more than 1,000 restaurants and venues you'll also find exclusive offers only available on line.
Telephone: 01925 602310
www.onionring.co.uk
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Something Special From The Festival Chef |
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Posh Rhubarb and Custard
Rhubarb is now in season and combined with custard is a classic combination (not just an old cartoon series!). This recipe puts it together in a slightly different way.
Chef's tips: You can replace the water with ginger wine and replace the vanilla pod with vanilla extract. Try not to use vanilla essence; it's far too artificial for my liking.
Serves 5
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Heat 200ml of water with 75g of granulated sugar and a strip of orange peel. Simmer gently until the sugar dissolves.
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Add 250g of rhubarb into the liquid and bring back to the simmer. Remove from the heat and allow cooling, and then drain the rhubarb into a colander.
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Preheat oven to 140c/ gas mark 1.
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Pour 300ml of double cream and 50ml of whole milk into a sauce pan. Split one vanilla pod in half and scrape the seeds out. Transfer both the seeds and pod into the fluid.
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Place milk mixture onto the stove and allow to scald but don't allow to boil. Let the liquid cool slightly and strain removing the vanilla pod but not the seeds.
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Mix three egg yolks and 50g of castor sugar in a bowl. Stirring continuously add the warm scented milk.
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Divide the rhubarb equally into five ramekins and gently pour on the custard mix. Place the dishes carefully into a water bath allowing the water to reach half way up the ramekins.
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Place into the pre heated oven for 40 minutes. Once removed from the oven allow to cool and set, finally chill in the fridge.
Now relax and enjoy!!!
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Rachel Guratsky is the main organiser of the Wirral Food and Drink Festival. An experienced event organiser, with a background in restaurant and retail management she is a passionate supporter of local independent businesses. For any queries about booking a stall, or for any other information on how to get involved, contact Rachel on 07877 921 276 or email