Archive for the ‘Cornish Food’ Category

Lincolnshire is Britain’s Favourite Food Spot!

Sally Jackson - The face of British Food FortnightLincolnshire’s foodie star has risen! The county has been revealed as the surprise winner of a public poll to find Britain’s Favourite Food Spot, beating other hot contenders for the title such as Cornwall and Hampshire.

The announcement marks the start of British Food Fortnight, which begins this weekend (17 September – 2 October) and is celebrating its 10th anniversary this year.  The contest attracted a frenzy of voting over the summer months, with a number of food experts championing the cause of their local regions.  All in all, more than 22,000 people cast a vote and the contest finally narrowed down to become an outright battle between Cornwall and Lincolnshire.  At the close of voting, Lincolnshire claimed first place with 39.6% of the votes, with Cornwall a close second with 35.7% of votes.

Organiser of British Food Fortnight, Alexia Robinson, comments: “People may be a little surprised that Lincolnshire has won as it is not often described as a foodie destination.  But its regional specialities are enjoyed nationwide and it has an incredibly strong farming community that has mounted a ferociously determined campaign to garner the necessary votes to win.  With the Face of this year’s British Food Fortnight also being from Lincolnshire, if Lincolnshire was not on the food map before this poll, it most certainly is now!”

Well, we have to say that Lincolnshire has been on our food map for a while now. Not only is it the home of Lincoln’s famous Cheese Society Cafe but you only have to drive through the county to discover the fabulous fresh produce on offer, from luscious strawberries to newly harvested potatoes and asparagus.

As Mary Powell, who is Tourism Development Manager for Tastes of Lincolnshire, said: “We have always believed Lincolnshire is the top food spot in the UK, and now’s our chance to get this recognised nationally. We have the freshest and tastiest local food – premium sausages, delectable pork pies, Lincoln Red beef and the famous Lincolnshire plumbread, best enjoyed with Lincolnshire Poacher Cheese.  This competition has been a brilliant profile raiser for local food.  As a very rural, often forgotten part of Britain, it is great to be recognised as one of the great food producing areas!”

British Food Fortnight is the biggest national celebration of the diverse and delicious range of food that Britain produces. Each year, food producers and establishments all over the country take part.  A wide range of events will be running across the country, from chef demonstrations to special menus and promotions at pubs, restaurants and hotels.  There are plenty of things for the whole family to enjoy whilst finding out more about great British food!



Cornish Pasties – only Made in Cornwall

Cornish Pasties - only made in Cornwall

Good news for the Cornish Pasty!

It’s been nearly ten years of waiting, but The Cornish Pasty Association (CPA) is at last celebrating after receiving Protected Geographical Indication (PGI) status for its world famous pasty. The decision from the European Commission means that from now on, only Cornish pasties made in Cornwall and following the traditional recipe can be called ‘Cornish pasties’.

The CPA submitted the application for PGI in 2002 to protect the quality and reputation of the Cornish pasty and to ensure that only Cornish bakers who make genuine Cornish pasties use this denomination when selling and marketing their produce.

Like other regional food specialities that have been awarded protected name status such as Yorkshire Forced Rhubarb, Stilton and Herefordshire Cider, this PGI status will work a bit like a Trademark, to ensure that anything that is called a Cornish Pasty really is a Cornish Pasty.  Henceforth, a Cornish Pasty must have been prepared in Cornwall, although they can still be baked elsewhere in the country.

David Rodda from the Cornwall Development Company and spokesperson for the Cornish Pasty Association, comments: “Receiving protected status for the Cornish pasty is good news for consumers but also for the rural economy. By protecting our regional food heritage, we are protecting local jobs. Thousands of people in Cornwall are involved in the pasty industry, from farmers to producers, and it’s important that the product’s quality is protected for future generations.”

And how can you spot a  genuine Cornish pasty you may ask?

Look for its distinctive ‘D’ shape and crimped edge which is on one side, never on top.  Inside, the chunky filling should be made up of uncooked minced or roughly cut chunks of beef (not less than 12.5%), swede, potato and onion with a light seasoning. The pastry is then glazed with milk or egg and slow baked to give a robust pasty with a golden pastry case.

And of course, it must also be made in Cornwall.

 

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