Wirral Food & Drink Festival Newsletter
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 This coming weekend is the long awaited and much anticipated second Wirral Food and Drink Festival! Showcasing all that is fantastic about our region, don’t miss this Celebration of all things ‘Home Grown’.
Festival opening times are: Sunday 26th 10-5 and Monday 27th 10-4.
What's New
Car parking - Last year the Festival was such a success that there were cues lasting 45 minutes. This year Claremont Farm has kindly donated lots and lots more fields creating triple the car parking spaces. To prevent congestion a new route to the Festival site via Drayton Motors roundabout has also been created. For our older and less able visitors we’ve even designated them a car park that will be equipped with wheel chairs and electric scooters. All car parking is being charged at £3 per car.
‘People’s Choice’ - If you missed the ‘People’s Choice’ Cheese’ Awards, I’m sorry to report you missed a fantastic evening but here at the Wirral Food and drink festival we don’t like to leave you out. So not to disappoint, at the Festival you will have the chance to witness the results of the first ever ‘People’s Choice’ Cheese Awards, as voted by the public. Taking place on Sunday 26thAugust at 12pm, you will be able to meet some of the regions winning cheese producers and Wirral’s top chefs cook dishes using the champion cheeses.
 Something for the little ones - This year we wanted to make the children’s area something really special. Here’s a taste of what’s on offer:
children's food workshops - learn how much fun food can be!
Join in the excitement at the Festival’s circus. Pick up skills from the Panic Family Circus, which promise all the fun of the fair!
Other entertainment includes: face painting; game stalls, storytelling; learn how to milk a cow, competitions and of course there’s much, much more!
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go online to see all the events
leading up to the festival |
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see the complete, up to date list of
stalls and demonstrations online |
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With more than 100 producers booked, here is another monthly update on who else is joining in the fun!
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 Little Green Men
Here’s a company passionate about chillies. They are a chilli pepper, chilli seed, chilli product and chilli plant supplier and specialise in supplying chilli products for your oral pleasure. Based outside Chorley they produce all things chilli including: beer, cheese and chocolate to name but a few. To experience your fiery voyage of discovery, visit the Little Green Men at Wirral Food and Drink Festival where he will be demonstrating what you can do with a little chilli.
Tel: 01257 482 998
Web: www.littlegreenmen.co.uk |
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Cheese Shop Chester
Owner Carole Faulkner was inspired to open one of finest cheese shops in the Region, when she struggled to source good cheeses for her own restaurant. Her passion to provide fabulous cheeses has given this little shop a list of cheeses and deli goods to simply die for.
Tel: 01244 346 240
Email: carole@chestercheeseshop.co.uk |
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 Weatheroak Ostrich Farm
Ostriches have been farmed at Weatheroak since 1995. The company produces quality ostrich products including meat, burgers, sausages, pates and pies. Ostrich is becoming increasingly well known as the healthy alternative to red meat as it is virtually fat free. Who could resist visiting them this August Bank Holiday?
Tel: 01253 836 386
Web: www.ostrichdirect.co.uk |
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Something Fishy From The Festival Chef |
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Smoked Haddock and Crabtree Cheese Risotto (serves 6)
Ingredients:
1 head of garlic, peeled. Approximately 2 pints of half milk, half water. 2 tablespoons of olive oil.
2 medium onions. 1stem of leek finely chopped. 400 grams risotto rice. 1 glass dry white wine.
Sea salt. 1 small handful fresh tarragon, leaves picked and chopped (keep the stalks). Freshly ground black pepper. 250 grams of naturally smoked haddock. 70 grams butter. 115 grams grated Crabtree cheese.
Recipe:
Half one of the onions and roughly slice it – finely chop the rest
Gently heat the milk and water with the sliced onion, 4 crushed garlic cloves the tarragon stalks and any trimmings from the leek. Add the haddock and simmer gently for a few minutes, then remove from the heat.
In a separate pan heat the olive oil, add the diced onions and cook until they start to soften. Add the leek and finally the garlic. Fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.
The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and allow to bubble.
Once the wine has cooked into the rice, add your first ladle of hot liquid (through a sieve). Turn down the heat to a good simmer, and add the salt and pepper. Keep adding ladles of liquid and taste the rice to check how the cooking is going.
Remove from the heat and add the butter, tarragon and cheese. Then flake the fish into the rice. Stir gently. Place a lid on the pan and allow to rest for 2 to 3 minutes.
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Julian’s Restaurant, Hoylake - ‘Be a Chef for the Day’ Competition.