Find out about growing Organic and notice of our AGM

We’ve invited local organic farmer John Davenport to tell us about his experiences as a food grower with 40 years’ experience, following our short AGM on Monday 22^nd May at 6pm at the Burgage Hall, Church Lane, Ledbury.

“Why eat Green? The benefits and challenges of growing organic”

You may know John as the man behind Little Marcle Organic Produce, farming near Ledbury and providing a weekly veg-box service to the local community.

John is an early adopter of sustainable ways of using technology – delivering his produce in a battery powered van and exploring non-carbon power supply options.

John will be happy to take questions after his talk.

Before John’s talk:-

AGM of Ledbury Food Group for the year 2022/23

Notice is given that this meeting will be held at 6pm on Monday 22^nd May at the Burgage Hall, Church Lane, Ledbury.

(Nearest off street parking – St Katherine’s Car Park)

Apologies
Report from the Secretary
Report from the Treasurer
Approval of Accounts for the period to 31st March 2023
Election of a Committee for the year 2023 to 2024
Election of Officials for the year 2023 to 2024 – Chair, Secretary, Treasurer
Any other business

Please advise me –

a) If you wish to stand for a committee member or official of Ledbury Food Group. Please note that Committee Members and Officials must be members of the Food Group

b) If you have Any Other Business that you wish to raise at this meeting

Griff Holliday, Secretary – 01531 633637

griffholliday@btinternet.com

4th May 2023

April 22, 2023April 22, 2023

The Big Apple Blossomtime in Putley

The parishes of the Marcle Ridge’s seasonal celebration of orchards, apples, cider and perry takes place on Sunday 30th April and Monday 1st May.

There’s lots of “appley” things for you to join in and celebrate the rather late this year coming of Spring.

It’s a special opportunity to enjoy the lovely countryside and orchards of the Marcle Ridge in Herefordshire, where local orchards are famous both for their cider fruit and their dessert and culinary fruit.

The events take place over two days around Putley Parish Hall, where you will find an array of traditional ciders and perries from Herefordshire and surrounding counties, together with some of the makers for you to meet, and, on Sunday only, at Court Farm Aylton, where you can spend time in the cruck barn and amongst the apple trees.

Blossomtime is not just for cider enthusiasts. Enjoy a walk through the orchards around Putley and Aylton, with or without a guide, then refresh yourselves with excellent homemade food. Plan your day to include one or two of our special events, including some at alternative nearby locations.

The full programme is available at https://www.bigapple.org.uk/blossomtime-putley/.

Events centre – Putley Parish Hall – Putley Green – HR8 2QN – Car Parking.

March 31, 2023March 31, 2023

Ledbury Celebration 2023 – A Date for your Diary

Ledbury Food Group with its partners Ledbury Poetry Festival and Ledbury Town Council invite you to join us at this year’s Ledbury Celebration on Sunday 9^th July.

This year’s event will again be held in the historic setting of St Katherine’s, Ledbury by our very special 15^th century Master’s House – it worked well in 2022! The event will include (subject to confirmation):

An outdoor food and drink market featuring the best of local produce and street food from the Three Counties for you to enjoy at the event or take home. We hope for as good a show as last time when 25 local vendors took part.
“Al fresco” poetic entertainment provided by Ledbury Poetry as part of their festival
Outdoor musical entertainment featuring local musicians
Several craft stalls

It’s the last day of Ledbury Poetry Festival so there’s lots going on, and the town’s heritage buildings will be open for a visit.

The event will run from 11am to 4pm with entertainment from 12 noon.

As in previous years the Ledbury Celebration will be a free public event thanks to grant funding by benefactors.

If you are a locally based food producer or local street-food vendor using local produce and are interested in a stall at the event please contact our organiser Emma Jackson at ledburycelebration@gmail.com.

Please contact us if you would like to help us setting up, stewarding or setting down after the event – Griff at 01531 633637. Your help makes these events smooth-running and successful – even an hour or two helps.

More information about the food market, other attendees, performers and the performance schedule will be available on our website nearer the event.

Alice's market Garden Produce — Alice presents the produce of her Market Garden

Emma the poet — Emma the Poet tells of dangers lurking on the M48

…

March 14, 2023

Recipes for March

PEA AND CELERIAC CRUSTED FISH PIE

Serves 4

300g. floury potatoes, peeled and cut into 2cm. pieces
1 small celeriac (600-650g.) peeled and cut into 2cm. pieces
4 eggs
400g. frozen garden peas
about 330mls. whole milk
2 fresh bay leaves
400g. pack Frozen Fish Pie Mix, defrosted
180g. Raw King Prawns
20g. unsalted butter
20g. plain flour
1 unwaxed lemon, zest of all, juice of 1/2
75g. reduced fat creme fraiche

1. Put the potatoes and celeriac in a large saucepan of salted water. Cover and bring to the boil and cook simmering for 15 minutes. Carefully put the eggs on top, cover and boil for a further 7 – 8 minutes. Use a slotted spoon to transfer the eggs to a bowl of cold water. Add the peas to the pan, cover and bring to the boil. Drain and steam dry for 5 minutes, then mash with 30mls. of milk. Season and set aside.

2. Meanwhile, put the bay leaves, fish pie mix and prawns in a large frying pan. Pour over the remaining 300mls, of milk, cover and bring to a simmer. Cook for 2 – 3 minutes. Remove from the heat, allow to cool slightly then transfer the fish to a plate using your slotted spoon. Strain the milk into a measuring jug. You want 300mls. of liquid so top up if necessary. Preheat oven to 180C, gas mark 4.

3. For the sauce, melt the butter in a pan and when melted add the flour and stir to make a paste. Remove the pan from the heat and gradually add the poaching milk until combined. Simmer for a few minutes until bubbling and thickened. Mix in the lemon juice and zest and creme fraiche. Season.

4. Peel the eggs, quarter and place on top of the fish and sauce mixture in a medium-large baking dish. Top with spoonfuls of the mash, spreading evenly to cover. Put on a baking tray and bake for 30 – 40 minutes until bubbling.

TIPS

Celeriac browns quickly when peeled so put it into water with lemon juice added to stop discolouration. Use a knife rather than a peeler would be my advice.

I used cooked prawns when making this dish and they were fine. I couldn’t find frozen pie mix in the supermarket but they did have fresh, or you could make your own mix using salmon, white fish and smoked haddock. Max sells pie mix (the fishmonger who comes to Ledbury on a Tuesday morning).

You can make a white sauce without making a roux if you add flour to cold milk and keep whisking until it bubbles. I never bother making a roux now. Waitrose sell sauce flour designed to be used without butter.

SUPERFOOD LOAF CAKE

Serves 8

180mls. sunflower oil
225g. light brown sugar or muscovado sugar
3 large eggs, separated
35g. raw beetroot, peeled and grated
juice of 1 lemon
75g. sultanas
75g. mixed seeds
100g. wholemeal self raising flour
125g. white self-raising flour
1/2 tsp. bicarb of soda
1 tsp. baking powder
1/2 tsp. gd. cinnamon

Preheat oven to 180C/ Gas Mark 4. Line a 900g. loaf tin with baking parchment. Place the oil and sugar in a large bowl and beat until well combined. Add the egg yolks one at a time, beating between each addition. Stir in the grated beetroot, lemon juice, sultanas and all but 2 tbsps. of the seeds.

Sift the flours, bicarb, baking powder and cinnamon over the egg mixture and fold in with a metal spoon.

Place the egg whites in a clean bowl and whisk until soft peaks form. Fold the beaten egg whites gradually into the cake mixture using a metal spoon.

Transfer the mixture to the loaf tin and sprinkle with the remaining seeds. Bake for 1 hour and 15 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool for 10 minutes then turn out and transfer to a wire rack. Keeps for 3 – 4 days in an airtight container.

TIPS

You can buy loaf tins liners at the kitchen shop in Ledbury. Brilliant things to have in store.

Make sure your bowl is grease free when you whisk the egg whites. You use a metal spoon so that you retain the air, a wooden spoon knocks it out.

March 13, 2023

What is the future for Farming?

A FARMING PERSPECTIVE – WHERE DO WE GO FROM HERE?

Sustainable Ledbury invite you hear Patrick Wrixon give a presentation followed by discussion and questions on the challenges facing the farming industry on Monday 20th March at 7 p.m. at the Burgage Hall, Church Lane, Ledbury.

Patrick has farmed in Herefordshire for over 40 years. He has been involved with agricultural organisations Farming and Wildlife Advisory Group (FWAG), Linking Environment and Farming (LEAF), and the NFU.

Join in the debate – or just listen!

No tickets are required but donations will be welcome to cover the costs of the meeting. Organised by: –

January 12, 2023January 13, 2023

Full details of the 2023 Ledbury Big Breakfast now available

Join us for Ledbury’s Celebration of Breakfast over the weekend of Friday 27^th, Saturday 28^th and Sunday 29^th January – the 11^th 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 10, 2023January 11, 2023

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.