Local Food Update from Ledbury Food Group – 25th March 2020

Local Food Markets

Sadly there will be no local food markets for the time being at:

  • Ledbury Country Market (Fridays)
  • Newent Friday Market (Fridays) – see their Facebook site for information on local orders and deliveries
  • Bosbury Farmers Market (monthly)
  • Great Malvern Farmers Market (monthly)
  • Woolhope Dome Farmers and Craft Market (monthly)
  • Kempley Produce Market (monthly)

Local Food Retailers

These shops remain open for food sales – please use them, but note also:

  • Gurneys Butchers and Jenkins Greengrocers offer a timed delivery service on phoned orders for those within 5 miles of Ledbury who have to self-isolate. Contact Gurneys at 01531 632526 and Mark Jenkins at 01531 632537 for details.
  • D T Waller and Sons Butchers are offering a delivery service – for details phone 01531 632739 (Ledbury) or 01684 540899 (Colwall)
  • The Nest – is also setting up a Click and Collect Pop Up food shop – for details nestledbury.co.uk or phone 01531 670816
  • Ceci Paolo – The Deli is open 9-4 Monday to Saturday. If you are in lockdown and live locally ring them on 01531 632976 to order.  They are currently working on delivery arrangements.
  • Handley Organics – please respect 2 people at a time only in this small shop

Ledbury Market

  • Max the Fish – should be with us on Friday morning
  • The Saturday Cheese Van should be with us on Saturday
  • No open table stalls will be present for the time being

Please shop safely and in line with current regulations and advice.

 

Information as at Wednesday 25 March PM

Contact us at 01531 633637 or ask@ledburyfoodgroup.org

Local Food Update from Ledbury Food Group

Local food markets this weekend (21-22nd March)

Friday 20th March

Ledbury Country Market – Burgage Hall, Church Lane, Ledbury – 8.30am to 1pm

Ledbury Country Market is a true co-operative run by members and volunteers selling homemade, home grown and handmade local produce by local people for the local community. http://www.ledburycountrymarket.co.uk

Newent Friday Market – Memorial Hall, Newent – morning

The Market advises: “Due to the current situation we have taken the following measures to keep both our customers and stallholders safe and well whilst continuing to offer a service.

This Friday, Market WILL be open for FOOD stalls only. We will take our customers contact details and provide them with relevant stallholders details for the weeks ahead to enable them to place orders.

We will continue to monitor the situation and will offer either a Friday morning appointment collection service or a Friday morning delivery service depending on the most appropriate at the time. We will post updates on Facebook as we receive further information.”

Saturday 21st March

Bosbury Farmers Market – is cancelled

Great Malvern Farmers Market – is cancelled

Ongoing – For those within 5 miles of Ledbury who have to self-isolate.

Gurneys Butchers and Mark Jenkins Greengrocer offer a timed delivery service on phoned orders.  Contact Gurneys at 01531 633637 and Mark Jenkins at 01531 632537 for details.

Contact us at 01531 633637 or ask@ledburyfoodgroup.org

March Recipe – Baked Rigatoni with Sausage, Broccoli and Ricotta

This will give you a chance to use whatever your choice of sausages may be, but a spicy one would be best.  We have a good choice from our local butchers, who all make their own.  I would serve this with a side salad, and if you have some folk with hearty appetites, then garlic bread is also good.  As I say at the start of the recipe, it is easy to halve the ingredients.

I hope you enjoy it.

Serves 8 (can be halved)

1 tbsp. oil, 800g. sausage ( casings removed and meat broken into small chunks), 200g. bacon (cut into small pieces),  1 large onion, finely chopped, 2 garlic cloves, finely chopped, 2 tsps. fennel seeds (bashed in a pestle and mortar), 1 tsp. chilli flakes, 300ml. red wine, 1 x 400g. tin chopped tomatoes, 1/2 tsp. dried oregano, 2 bay leaves, pinch of sugar (optional), butter for greasing, 900g. ricotta, drained, 125g. cheddar grated, 400g. rigatoni, 400g. purple sprouting broccoli, 250g. mozzarella, drained and torn.

 

  1. Heat the olive oil in a heavy bottomed pan and brown the sausage meat and bacon in batches. Remove the meat and add the onion to the pan and fry until soft, then add the garlic, fennel seeds and chilli and cook for 2 more minutes.
  2. Add the wine, tip in the tomatoes and add the oregano and bay leaves. Put the meat back into the pan, season with salt and pepper and bring to just under the boil.  Turn the heat down and cook over a very low heat for 45 minutes.
  3. Halfway through the cooking time remove the lid and leave it off so the cooking juices reduce. Preheat the oven to 180C / fan 170C / gas mark 4 and grease a 30 x 20cm. dish with butter.  Mix the ricotta with 100g. of the cheddar and season.
  4. Bring a large saucepan of salted water to the boil and cook the rigatoni until it has softened but not gone all the way to al dente. Drain , reserving some of the cooking water and stir the pasta into the sausage ragu.  Add some of the cooking water if the mixture looks dry.
  5. Steam or microwave the broccoli until tender. Layer the components in the dish, starting with a layer of pasta, then ricotta, then half the mozzarella, then the broccoli.  Add another layer of pasta, the rest of the ricotta and mozzarella.  Sprinkle remaining cheddar on top and bake for 30 minutes until golden and bubbling.

Big Breakfast wakes up Ledbury again – Thanks!

Waller’s Big Breakfast Loaf

Thanks to everyone who took part in or visited this popular event which reminds us of our local food heritage and every year surprises us with the ingenuity of our local food providers.

Even the sun shone for this year’s Ledbury Big Breakfast held on Friday 31st January, Saturday 1st and Sunday 2nd February 2020 at cafes, pubs, hotels, butchers and delis in and around Ledbury.

Most businesses reported good trade through the weekend with breakfasts from the lightest to the most traditional in demand, from bacon, eggs and trimmings through devilled kidneys to avocado on local sourdough, with many different options in between. Saturday was particularly busy – thanks to everyone who booked in advance to avoid disappointment.

Continue reading “Big Breakfast wakes up Ledbury again – Thanks!”

January Recipes: Winter vegetable – Warm Salad and Soup

The warm salad is very good served with sausages which can be put in the oven before the vegetables. You can vary the vegetables depending on availability. I regularly roast squash and you could, of course, also use parsnips.

The soup too is pretty versatile as again you could vary the vegetables, parsnips and carrots would be good, or squash and carrots. Omit the cream if you like but it makes it richer. Continue reading “January Recipes: Winter vegetable – Warm Salad and Soup”

Full details of the Ledbury Big Breakfast now available

Trumpet Corner Tea Room 2019

Join us for Ledbury’s Celebration of Breakfast over the weekend of Friday 31st January, Saturday 1st February and Sunday 2nd February – the 8th Ledbury Big Breakfast.

19 local venues in and around Ledbury are taking part on one or more days in this event organised by Ledbury Food Group to celebrate our local food and drink producers and retailers and a healthy breakfast. The event takes place at cafes, pubs, hotels, butchers and delis in and around Ledbury.

Again there is lots of choice from the lightest to the heaviest breakfast including eggs in all ways, a breakfast stack, a “fruity oat jar”, homemade baked beans, haddock with muffins, avocado and bacon, cider sausages with trimmings, breakfast baps, marshmallow pancakes, kedgeree, celeriac rosti, a vegan fry-up and locally produced charcuterie. Continue reading “Full details of the Ledbury Big Breakfast now available”