Full details of the 2023 Ledbury Big Breakfast now available

Join us for Ledbury’s Celebration of Breakfast over the weekend of Friday 27th, Saturday 28th and Sunday 29th January – the 11th Ledbury Big Breakfast

16 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 showing the ingenuity of our local food venues – check through the listing below for something to sample, savour and enjoy

Visit our butchers – Gurneys and Wallers – to discover their breakfast delights for you to take home and enjoy. 

Our delis will feature a wide range of local produce to take home to make a special breakfast.

The Country Market at St Katherine’s Hall on Friday will have lots of local produce for sale for your breakfast at home. 

Things get very busy on the Saturday morning – if you see something or somewhere you fancy please book in advance where possible to avoid disappointment.  More places now offer breakfasts on Sunday.

See below for full details of what specials are available, where and when – many venues will also offer their normal breakfast menu.  A number offer vegan, vegetarian and gluten free options.

The full listing of special offerings – what, where and when?

Based on information provided by the participants.  Many will also have their usual breakfast offerings available and will be open during their normal hours.

Cafés, Hotels and Pubs 

Corner House Cafe, 1 The Southend

9.45-16.00 FRI, SAT & SUN        

Phone 01531 635752                  Take-aways.   Bookings

  • Breakfasts of all sizes – we offer seven menu options – with tea, coffee or orange juice for £1 on orders before 11.30
  • Breakfast sandwiches and sub rolls

Produce from: Sessions (sausage/bacon), Bakers Dozen, Waller’s (Meat products), local market

Vegetarian, Gluten Free

 

The Feathers Hotel, 25 High Street

8.30-11.00 SAT only                   

Phone: 01531 635266                

  • Devilled lamb’s kidneys – sour dough crostini
  • Smoked back bacon, flat mushroom and cheddar eggy bread sandwich
  • Vegetarian hash, poached egg, kale salsa verde

Produce from: LDA Meats

Vegetarian, Vegan, Gluten Free

 

Janey’s, 15 The Homend

9.00-15.30 FRI & SAT

Phone: 01531 248008                 Take-aways Call & Collect

  • Full English.
  • Pancakes and Waffles
  • Breakfast baguettes
  • Fruit salad and granola

Produce from: Jenkins Greengrocer

Vegetarian, Vegan, Gluten Free

 

 

Ledbury Rugby Football Club, Ross Road   

9.00-11.00 FRI & SUN                  

Phone: 01531 631788                 Bookings

A choice of options from our special breakfast menu

Check for Vegetarian, Vegan, Gluten Free options

 

Malthouse Café & Gallery, Church Lane

9.30-15.30 FRI & SAT and SUN Morning                   

Phone: 01531 634443                 Take-aways Call & Collect Bookings

  • A range of special breakfasts to sort all tastes from our ever changing menu

Produce from: LDA Meats, Peter Cooks Bread, Ledbury Fine Foods (eggs)

Vegetarian, Vegan, Gluten Free

 

New Market House Café, 1 The Homend

9.30-15.00 FRI, 10.00-15.00 SAT & SUN         

Phone: 01531 635059       Take-aways (preordered) Call & Collect.  Bookings

  • “Vegetarian feast” – Avocado, hash brown, beans, tomato, mushroom, egg, toasted muffin
  • “Local meats feast” – sausage, bacon, black pudding, egg, tomato, mushroom, beans, muffin
  • Plus smaller breakfasts from our menu

Produce from: Gurney’s (meat products), Rob (Ledbury Market)

 Vegetarian Gluten Free

 

The Organic Cafe (Handley Organics), 5 High St

9.00 – 16.00 FRI & SAT    

Phone: 01531 631136                

  • A menu of savoury and sweet organic treats for breakfast, brunch or whatever

Vegetarian, Vegan, Gluten Free

 Note: not opening on Sunday

 

Pot & Page, 8 New Street – plant based specialist cafe

10.00-14.00 FRI, SAT & SUN      

Phone: 01531 248743                 Take-aways Call & Collect.   Bookings

  • The Not Much Room Breakfast – a full breakfast sandwiched between two grilled field mushrooms.

 Vegetarian, Vegan, Gluten Free

 

Weston’s Cider Scrumpy House, HR8 2NQ

9.00 – 11.30 FRI,
1000 – 12.00 SAT & SUN     

Phone: 01531 660626                 Bookings essential

  • Full English with vintage cider sausage
  • Eggs Benedict with cider baked ham

Produce from: Neil Powell Butchers, LDA Meats, Total Produce, Westons Cider

Vegetarian, Gluten Free

 

Seven Stars, 11 The Homend

9.00-11.00 SAT & SUN               

Phone 01531 635800                  Take-aways (Baps only).   Bookings

  • Full English
  • Small full English
  • Sausage or Bacon Bap

Produce from: LDA Meats, Pershore Produce and our own farm

 Vegetarian, Gluten Free

 

The Nest at Little Verzons Farm, Hereford Road, HR8 2PZ

9.00-11.45 FRI, SAT & SUN (for special breakfasts)   

Phone: 01531 670816                 Take-aways Call & Collect.   Bookings

 Eggs Benedict

  • Eggs Florentine
  • Eggs Royale
  • Croque Monsieur.

Breakfast Produce from: Peter Cooks Bread, Bakers Dozen Bread, Filly Brook Farm eggs, Croome Cuisine Cheese, LDA Bacon, Ham, Black pudding & Sausages, Alex Gooch Muffins, Salmon from Severn & Wye Smokery, Netherend Butter, Hedonist croissants.

Local produce available to buy in our shop for your home breakfast

Vegetarian, Vegan, Gluten Free

 

Trumpet Corner Tearooms, Trumpet HR8 2RA

9.00–15.00 FRI, SAT & SUN       

Phone: 01531 670082                           Bookings

  • Full English breakfast
  • Eggs Benedict
  • Smoked salmon & scrambled egg on toasted bagel
  • Brûléed porridge with fresh berries
  • Avocado on toast
  • Italian Shakshuka – Tomato sauce with poached eggs, pesto and sourdough
  • Breakfast toasties and sandwiches

Produce from: Legges of Bromyard, Skittery apple juice, Macneil’s salmon, Baker’s dozen, Country Flavours (eggs), Netherend Butter

 Vegetarian, Vegan, Gluten Free

 

Please support Ledbury

Food Bank as you are able

 

Find out how at:

ledburyfoodbank.org

 

 Delicatessens & Shops

 

Ceci Paolo, 21 High Street

9.0-1700 FRI & SAT                   

Phone 01531 632976

Local breakfast produce including smoked fish, yoghurt, cheeses, bread, honey and our own delicacies.

Local producers products sold include: • Severn and Wye Smokery, Three Counties Honey, Peter Cooks Bread, Charles Martell (cheeses), Neal’s Yard Creamery

Vegetarian, Vegan, Gluten Free

 

Handley Organics, 5 High Street

All day FRI & SAT            

Phone: 01531 631136

Lots of local produce and ingredients to make a tasty breakfast to take home including cereals, eggs, bakery etc.

Organic, Vegetarian, Vegan, Gluten Free

 

Butchers

 

Gurneys Family Butchers, 21 The Homend

All day – FRI & SAT

Phone: 01531 632526

Try our special – the Gurney’s Big Breakfast sausage – for your breakfast.

Lots of other locally produced breakfast ingredients for you

 

David T Waller and Sons, 71 The Homend

All day – FRI & SAT          

Phone 01531 632739

The “Full Monty” is back – our special breakfast treat – pork sausage with tomato, black pudding, mushroom, hash brown, beans all wrapped in bacon

Locally produced ingredients to complete your breakfast

Country Market

Burgage Hall, Church Lane

9.00 – 12.30 FRI only

Local produce for you to take home for a special breakfast (or other meal!)

 

January Recipes

WINTER VEGETABLE CURRY WITH FRUITY RAITA

Serves 4

2 tbsps. veg. oil
2 onions, thinly sliced
1/2 butternut squash, peeled & cut into cubes
4 carrots, peeled & cut into batons
2 parsnips, peeled & cut into batons
3 tbsps. curry paste
8 large ripe tomatoes, 2 cut into wedges
6 garlic cloves, peeled
thumb sized piece of ginger, peeled an chopped
small packet coriander, chopped
200g. brown basmati rice
6 tbsps. natural yogurt
tin of mango, drained and chopped
1 tbsp. mango chutney
small pack toasted, flaked almonds

Heat the oil in a large lidded pan.  Tip in the onions and cook for 10 minutes until soft.  Stir in the squash, carrots and parsnips and cook for 5 minutes until they begin to soften.  Add the curry paste and cook for another 3 minutes.

In a bowl whizz together the whole tomatoes, garlic and ginger until smooth (using a hand blender or small food processor) then pour over the vegetables adding 200mls. water.  Save a handful of coriander to serve and stir in the rest.  Pop on the lid and simmer for 40 minutes or until the vegetables are tender.  Add more water if necessary.  Uncover and stir through the tomato wedges.

Meanwhile cook the rice following the pack instructions.  Mix the yogurt, mango and chutney in a small bowl.  Fork the rice into a serving dish and scatter the curry with the remaining coriander and the almonds.  Season then serve alongside the rice and fruity yogurt. 

TIPS

You could always make the fruity raita by using dried, chopped apricots instead of tinned mango.  You can, obviously, miss this out as a side dish and use white rice instead of brown if preferred.  I recently had a curry served with lentils instead of rice and it was lovely.  Not red lentils, but the puy variety. 

 

CARROT AND PARSNIP SOUP

Serves 4-6

1/2 tbsps. olive oil
2 onions, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
1/2 small bunch thyme, leaves picked
3 large carrots, peeled and chopped
2 large parsnips, peeled and chopped
1 litre veg. stock
100mls. double cream
1/4 bunch parsley, finely chopped (optional)

Heat the oil in a large saucepan and fry the onion and celery for 10 minutes until softened.  Add the garlic, thyme and 1/2 tsp. of black pepper and cook for 2 minutes.  Add the carrots, parsnips and stock and bring to the boil.  Reduce to a simmer and cook for 20 minutes until the vegetables are soft.

Blend using a stick blender until smooth.  Add the cream and blitz until combined, then taste for seasoning.  To serve, ladle into bowls and scatter over a little chopped parsley if you like. 

No tips really on this one but use dried herbs if you cannot get fresh thyme.  Double cream doesn’t split when reheated whereas single can.

A Happy New Year … And the Ledbury Big Breakfast 2023

Our popular event – the Ledbury Big Breakfast takes place this year on Friday 27th, Saturday 28th and Sunday 29th January.  

We ask local shops, cafes, hotels and other food outlets to come up with special breakfast offerings featuring locally produced food to brighten a winter’s day.

Breakfasts can be big or small, traditional or invented to be enjoyed in our local eating places or taken home for enjoyment.  Many outlets will provide vegan, vegetable and gluten free options – please check.

Full details of those taking part, their special offerings and which days these will be on sale will be available on this website  from mid-January.

These will include “old favourites” such as the Malthouse Cafe, Market House Café, Organic Café, Seven Stars, the Nest, Wallers and Gurneys butchers’ shops, Ceci Paolo, Pot and Page, Janey’s and the Scrumpy House at Weston’s Cider.  Ledbury Country Market will be open on Friday.

In the past things have been busy particularly on the Saturday – many venues will take reservations to make things easier.  Some are open on the Sunday.

Put a note in your diary to enjoy a scrumptious Ledbury breakfast!

And now… Six of the best soup recipes

Following from last month’s Ledbury Big Soup event, here are some soup recipes from our recipe wizard for you to try…

CARROT, PARSNIP AND LENTIL SOUP

Serves 4

50g. (2ozs.) Green lentils
100g. (4ozs.) Chorizo sausage or peppered salami
150g. (6ozs.) Each of carrots and parsnips
275g. (10ozs.) Onions
30ml. (2 tbsps.) Oil
5ml. (1 level tsp.) Ground cumin
1 litre (2 pints) vegetable stock
2 bay leaves
A few thyme sprigs
Salt and ground black pepper

Croutons to garnish if desired

  1. Cut the chorizo into cubes. Roughly chop the onions, carrots and parsnips.
  2. Heat the oil in a large pan, then add the chorizo or salami and cook, stirring, for 5 minutes. Remove with a slotted spoon and set aside.  Add the onions to the pan and cook for 10 minutes or until soft.  Add the carrots, cumin, parsnips and drained lentils and cook, stirring, for 5 minutes.  Stir in the stock, bay leaves and thyme.  Bring to the boil and simmer for 30 minutes or until the vegetables are tender.
  3. Cool slightly, remove the herbs and puree the soup in batches in a food processor or liquidiser.
  4. Return to the pan, bring back to the boil and correct the seasoning. Serve with the fried chorizo or salami, garnished with croutons.

CARROT, HONEY & GINGER SOUP

Serves 4

60g. (2 oz.) Butter
750g. (1½ lbs) carrots, peeled and chopped
1 onion, chopped
1 garlic clove, chopped
10cm. (4 inches) piece of fresh ginger, roughly chopped
3 celery sticks, chopped
Salt, black pepper
1 litre (1¾ pts.) Hot vegetable stock
1 tablespoon honey
1 bay leaf
125ml. (4 fl. Ozs.) Double cream
Chopped fresh parsley or coriander, to garnish

  1. Melt the butter in a saucepan, stir in the carrots, onion, garlic and ginger, sprinkle with ½ tsp. of salt, cover the pan and leave to sweat over a low heat for about 20 minutes, when the carrots should be thoroughly buttery, gingery and very soft.
  2. Pour over the hot stock, stir in the honey, the bay leaf and a pinch of pepper, and simmer until done, about 10 minutes.
  3. Fish out the bay leaf and discard. Put the soup in a food processor or blender and pulse until smooth – you may have to do this in batches.  Push the soup through a sieve into the rinsed out saucepan.
  4. Thin the soup with more stock if necessary. Stir in 4 tablespoons of the cream and reheat gently until piping hot but not boiling.  Add salt and pepper to taste.  Ladle into warmed soup bowls, then drop a spoonful of the remaining cream into the middle of each serving and swirl with the point of a knife.  A sprinkling of chopped green herbs completes this soup.

CREAM OF CELERIAC AND SPINACH SOUP

Serves 6

1 litre (1¾ pts.) Water
250mls. (8fl.ozs) dry white wine
1 leek, thickly sliced
500g. (1¼ lbs) celeriac, diced
200g. (7ozs) fresh spinach
Freshly grated nutmeg
Salt and pepper
25g. (1oz) pine nuts, to garnish

  1. Mix the water and wine in a jug. Place the leek, celeriac and spinach in a deep saucepan and pour the liquid over.  Bring to the boil, lower the heat and simmer for 10 – 15 minutes until the vegetables are soft.
  2. Pour the celeriac mixture into a blender or food processor and puree until smooth, in batches if necessary. Return to the clean pan and season to taste with salt, pepper and nutmeg.  Reheat gently.
  3. Heat a non-stick frying pan (do not add any oil) and add the pine nuts. Roast until golden brown, stirring occasionally so that they do not stick.  Sprinkle them over the soup and serve.

CHEESY LEEK SOUP

Serves 6

700g (1½ lb) trimmed leeks
225g (8oz) onions
225 (8oz) cheese
50g (2oz) butter
15ml (1 level tbsp) plain flour
1.4 litres (2½ pts.) Turkey or chicken stock
142ml (5fl.oz.) Carton double cream
10ml (2 level tsp.) Grainy mustard
Salt & ground black pepper
Oven baked pesto croutons to accompany

  1. Roughly chop the leeks and finely chop the onions. Cut the cheese into small dice.
  2. Melt the butter in a large saucepan, add the onion and cook for 15min. or until soft. Add the leeks and cook for 15min. stirring from time to time.
  3. Add the flour and mix until smooth, stirring continuously, then add the stock. Bring to the boil and simmer gently for 15 min.
  4. Reduce the heat until the soup is bubbling gently, then stir in the cream and mustard. Add the cheese in batches, allowing it to melt between each addition.    Season well with salt and black pepper and serve in warmed soup bowls.   Accompany with Oven-baked Pesto Croutons and garnish with stilton.

Oven baked Pesto Croutons – Cut four slices of day-old bread into 2.5cm (1in) cubes.   Toss the cubes in 45-60ml (3-4 level tbsp) ready-made pesto mixed with 15ml (1tbsp) olive oil.   Cook on a baking sheet at 200C/400F/Mark 6 for 10-15 min. until golden and crisp.   Store in an airtight container for up to two days

FRENCH ONION SOUP

Serves 4

15ml (1 tbsp.) Oil
30g. (1oz.) Butter
1kg. (2lbs) onions thinly sliced
25g (1 ½ tbsps.) Soft brown sugar
60ml (4 tbsps) plain flour
1.5 litres (3pts) beef stock
2 cloves garlic crushed
1 french bread stick
100g. (3 ½ oz) grated cheese

  1. Heat the oil and butter in a large, heavy-based pan. Add the onion and stir over a low heat for 1 minute.  Cover and cook for a further 20 minutes, stirring occasionally.  Add the sugar and ½ tsp. of salt and increase the heat.  Cook for 30 minutes, stirring frequently, or until the onion is golden brown.
  2. Gradually add the flour. Cook for 3 minutes over a medium heat, stirring.  Remove from the heat and gradually add the stock.
  3. Over a medium heat bring to the boil, stirring constantly, until slightly thickened. Partially cover the saucepan, lower the heat and simmer gently for 30 minutes, stirring occasionally.  Season to taste.
  4. Mix some oil with your garlic. Cut the bread into thick slices and toast both sides until lightly browned.  Brush on the oil and garlic and sprinkle with cheese.  Grill until melted and serve on the soup. 

PARSNIP IN A PEAR TREE – SPICY PARSNIP & PEAR 

Serves 4

800 mls. Vegetable stock
3 large parsnips (about 500g.) Peeled & chopped
1 medium onion, diced
1 pear, peeled & diced
3 tbsps. Olive oil
1 clove garlic, crushed
1cm. Piece ginger, chopped
1 tsp. Garam marsala
1 tsp. Ground Cumin
1 tsp. Ground Coriander

To serve:

100mls. Whipping or double cream (buy when serving)

  1. Heat the oil in a saucepan, then add the onion and garlic and cook until softened.
  2. Add the garam marsala, cumin, coriander and ginger, then stir well and fry for 1 – 2 minutes. Add the parsnips and stock, bring to the boil, cover and simmer for 30 minutes until the vegetables are tender.
  3. Add the pear and blend until smooth.
  4. To serve, add the cream and stir well. Serve with parsnip or beetroot crisps if desired.  Simply peel and slice very thinly into rounds, then pat dry.  Heat some vegetable oil in a saucepan (approximately 2cm. deep) until smoking, then fry the vegetable slices in small batches for 2 – 3 minutes each until golden.  Drain on kitchen paper, allow to cool, then serve in piles in the middle of the soup.

 

Happy Souping!

ahhH

Ledbury Food Bank – your help is appreciated!

One of our aims for last weekend’s Ledbury Big Soup was to raise awareness of the work of Ledbury Food Bank.

Mark Lister from the Food Bank has provided the following update…

Founded in 2012 to provide emergency food and support at St Katherine’s Hall, over 70 volunteers are now delivering the Food Bank’s services from an industrial unit at Homend Trading Estate, near Ledbury Railway Station to which it moved in 2021.

The new premises allow for more flexibility and capacity for service delivery and is open on Wednesday and Friday from 10am to midday. We are now also open each Thursday evening between 6.00 and 8.00pm.

People needing the Food Bank’s help (clients) may be referred there by local agencies, but can seek help directly by phone or in person when the Food Bank is open.  Clients’ needs are assessed and they are given a shopping list from which they can pick from a range of regularly stocked items (food and household), which is then made up for them.  They can also select other items not on the list including seasonal fruit and vegetables and other donated food.

But it’s more than just food.  The Food Bank’s skilled coordinator staff will check to see if other help can be provided to the client.  This could be assistance in sorting out non-receipt of the correct state benefits, debt advice, budgeting, housing advice and addressing fuel insecurity.  The Food Bank links with other local support agencies to help people from reaching a crisis point, and make sure they can afford the essentials like food.

At the same time the Food Bank offers a safe and welcoming hub where people can meet and perhaps share a breakfast. The food bank is also now a Warm Space. It is open each Wednesday and Friday between 12.00 and 4.00 for anyone to spend some time in a warm environment over the winter.

Mark Lister said ‘These are very worrying times for many people, the food bank is here to try and help remove some of the stress for people struggling with the rising cost of living’.

How can we help?

Donating food – use the collection points at the Co-op, Tesco and One Stop or schemes run by local churches or businesses.

Donating produce – contact the Food Bank if you have a surplus of seasonal fruit or veg from your garden or allotment.  It will be a welcome addition to what’s on offer.

Donating money – Money is used to keep up the stock of staple items, for running costs and for professional services, including advice services – the Food Bank has over 50 regular donors, and one off gifts always help. You can give online, by standing order (ask for bank details) or in person.

Donating time – contact the Food Bank if you can help as a volunteer.  There are many ways you can get involved.

Contact Details

Phone: 07581 283092

Email: food@ledburyfoodbank.org

In Person: Unit 1, Homend Trading Estate, Ledbury HR8 1AR

Opening Hours: Wednesday and Friday 10am to midday, Thursday evenings between 6pm and 8pm.

Website: www.ledburyfoodbank.org (online donations)

 

 

 

 

 

 

Full details of the 2022 Ledbury Big Soup now available  

Join us for Ledbury’s Celebration of Soup over the weekend of Saturday 26th and Sunday 27th November.

Sixteen local food venues in and around Ledbury are taking part on one or more days in this event organised by Ledbury Food Group to celebrate soup.

The event takes place at cafes, pubs, hotels, butchers and food shops in and around Ledbury.

There is lots of choice showing the ingenuity of our local food venues – check through the listing below for something to sample, savour and enjoy, whether you eat in, take away or take home. 

Our independent food shops have a wide range of local produce to take home to make your own special soup.

We celebrate the recently launched Herefordshire Food Charter which encourages us to eat good, locally produced food like soup as part of a sustainable diet.

Please remember too our local Ledbury Food Bank which is supporting local people in crisis in our community.  Find out how you can help at https://ledburyfoodbank.org/index.html#help

On Sunday the Ledbury Christmas lights event will be on all afternoon with a food and craft market, musical entertainment and Father Christmas.  The lights will be switched on at 5pm.  Check below for cafes serving their special soups on Sunday.

See below for full details of what soup specials are available, where and when –venues will also offer their normal menu.  A number offer vegan, vegetarian and gluten free options.

The full listing of soup offerings – what, where and when?

Based on information provided by the participants

Ceci Paolo, 21 High Street

9.0-1730 SAT                   

Phone 01531 632976                  Take-aways – Call & Collect (Soup)

We will be serving a hot soup to our special recipe today.

Look around our store for ingredients for your own soup.  Peter Cooks Bread

Vegetarian

Corner House Cafe, 1 The Southend

10.00-16.00, SAT & SUN            

Phone 01531 635752                  Take-aways – Call & Collect

  • Vegetable Broth served with a Sub roll
  • Five bean, chunky vegetable and chorizo soup plus savoury cheese scone or a panini

Say you have come for the Big Soup and get 10% off your soup

Vegetarian, Vegan, Gluten Free

The Feathers Hotel, 25 High Street

12.00-21.00 SAT & SUN             

Phone: 01531 635266      

  • Smoked ham, red lentil and autumn vegetable soup
  • Hereford Hop cheese and Ledbury Ale soup
  • Roasted parsnip and local pear soup with parsnip chips

Vegetarian, Vegan, Gluten Free

Handley Organics and Organic Cafe, 5 High Street

All day SAT            

Phone: 01531 631136                           Take-aways – Call & Collect

  • Lots of local produce and ingredients to make a tasty soup
  • We hope to be serving hot organic soup as well – check with us

Organic, Vegetarian, Vegan, Gluten Free

Janey’s, 15 The Homend

10.30 – 3.30 SAT & 13.00 – 16.00 SUN

Phone: 01531 248008                 Take-aways Call & Collect

  • Broccoli and Stilton soup with Fresh Crusty roll or Bread and freshly made Croutons.

Vegetarian, Vegan, Gluten Free

MA & TA Jenkins, 29 The Homend

7.30 – 16.00 SAT

Phone: 01531 632537

  • Visit Ledbury’s Fruit and Veg shop for soup ingredients
  • We will have potatoes, swede, parsnips, carrots, onions, celery, leeks, squash, celeriac, courgettes, beetroot, shallots, fruit and so much more!

Vegetarian, Vegan 

The Ledberry, 36 The Homend

12.00 till finished SAT

Phone: 01531 632676                 Take-aways

  • Our special locally produced soup of the day – it changes daily!

Vegetarian, Gluten Free

Ledbury Rugby Football Club, Ross Road   

11.00 – 15.00 SUN             

Phone: 01531 631788                 Take-aways – Call & Collect

  • Cauliflower Cheese and Mustard soup served with Cheese Straws
  • Ledbury Rugby Pot Roast soup
  • Caire’s Carrot and Coriander soup

Coincides on Sunday with our junior and colts games

We may also be serving soup on Saturday

Vegetarian, Vegan, Gluten Free

Malthouse Café & Gallery, Church Lane

9.30- 16.00 SAT               

Phone: 01531 634443                 Take-aways Call & Collect

  • Smoked haddock chowder
  • Lamb and vegetable cawl
  • Curried cauliflower and sweet potato soup with peanut, coconut and coriander

Vegetarian, Vegan, Gluten Free

Matt’s Kitchin, Unit 3, Homend Shopping Mall, 32 The Homend

10.00 – 16.00 SAT

Phone: 01531 632418

  • Have you tried our chilled soups?
  • Take home our soup of the day

Vegetarian, Vegan, Gluten Free

New Market House Café, 1 The Homend

10.00-16.00 SAT, 11.00-17.30 SUN      

Phone: 01531 635059                

  • Smoked haddock and shrimp Chowder served in a toasted sourdough bread

20% of price of each soup sold will be donated to Ledbury Food Bank

Vegetarian

Pot & Page, 8 New Street – plant based food cafe

10.00-14.00 SAT & 10.00 -14.00 SUN   

Phone: 01531 248743                 Take-aways

  • Miso soup –made from a mixture of lovely, varied and speciality ingredients.

Vegetarian, Vegan, Gluten Free

10% of the price of all Big Soups sold will be donated to Ledbury Food Bank

Pot and Page are also hosting a warm hub on Wednesday, Thursday and Friday afternoons serving soup.

Scrumpy House @ Weston’s Cider, Much Marcle HR8 2NQ

12.00 – 16.00 SAT  

Phone: 01531 660626                 Take-aways – Call & Connect

  • Hereford Hop cheese and vintage cider soup with bread and butter
  • Fish soup made with cider brandy, rouille and croutons
  • Gently spiced Moroccan Chorba (Vegan)

Vegetarian, Vegan, Gluten Free options

Seven Stars, 11 The Homend

12.00 – 21.00 SAT & 12.00 – 20.00 SUN                   

Phone 01531 635800                 

  • Roasted Butternut squash and sweet potato soup with toasted seeds and crusty bread
  • Leek and Potato soup with croutons and crusty bread

 Vegetarian, Vegan, Gluten Free

The Nest Ledbury, Little Verzons Farm, Hereford Road, HR8 2PZ

11.45 -16.30 SAT & SUN  

Phone: 01531 670816                          Take-aways. 

  • Delicious Leek and Potato soup
  • Nourishing Tomato soup
  • Tasty Spicy Winter Vegetable soup

Vegetarian, Vegan, Gluten Free

David T Waller and Sons, 71 The Homend

8.00 to 16.00 SAT            

Phone 01531 632739

  • Discover our special offering for the Big Soup
  • Meat ingredients for your home soup making

Bon appetite!

 

 

And now… The Ledbury Big Soup

Soup is a great food for Autumn and Winter.  We are inviting local food shops, hotels, cafes and butchers to tempt you with their best offerings in the Ledbury Big Soup being held on Saturday 26th November. 

More than 15 local businesses will be taking part and the format will be like the Ledbury Big Breakfast.  There will be soups to eat in or take out, and food shops will have the ingredients for you to create your own soup at home.  We will have recipes available for you to experiment.

Businesses will be offering their normal fare as well, and some may be serving soup on Sunday 27th November for the Ledbury Christmas Lights switch on.

Remembering the increasing needs of our Ledbury community, businesses taking part are being asked to make a contribution in cash or food to Ledbury Food Bank

Details of who is offering what and when will be available at this website from early November. 

Soups made with local seasonal produce are just the kind of sustainable and nourishing foods that the recently published Herefordshire Food Charter encourages us to eat.

Find out more about the charter and how you can sign up to it at https://herefordshirefoodcharter.org.uk/

Come along to the Food Group’s stall in the Charter Market on Saturday 19th November from 9am to 1pm to find out more about local food.

Ledbury Food Bank will be there to tell you how you can help them to help the community

Good souping!