This Month: March Market News 2017

Market News – March 2017



Parsnip, Pear, Crème Fraiche and Chive Soup                      

Roast parsnip, with crème fresh, chives and vegetable stock, a creamy soup with a hint of pear.

Mushroom & Truffle Macaroni Cheese                                 

Fresh mushroom and truffle Pecorino, a luxurious and delicious Macaroni.

Pasta Salad with Homemade Pesto & Truffle Cheese         

Our own homemade cashew pesto, with grated black truffle on a gorgeously fresh pasta salad.

Caramelised Fennel, Salami & Taleggio Pizza                     

Our homemade pizza dough is baked for one minute at 320° C.  With a base of our in-house tomato and basil sauce, mozzarella is sprinkled over with a mix of grated Parmesan cheese. Topped with caramelised Fennel, Salami and Taleggio.


Asiago DOP Vecchio                                                              

This artisan raw milk cheese is a cooked, pressed cheese that is aged for a minimum period of six months. Weighing between 9kg-12kg with a hard rind being formed from a salt bath. Unlike the Asiago we stock the aging process leads to a harder more yellow grainy texture, through aging it still maintains the tiny eyes (holes). With a pungent aroma, notes of yeast and dried fruits are experienced, on the palate the cheese is sweet with nutty notes that intensify with age. Serving suggestions: full-bodied red wines, chestnut honey, rye bread. Versatile: works well on a cheese board or grated into dishes.

Fassona Roast Beef                                                               

Fassona Stagionata Mountain Bresaola w/herbs                

Fessone also known as Razza Piemontese is a full-blooded breed of cattle which has long roamed the North-Western Alpine region of Piedmont, Italy. What makes this beef highly sought after is that it contains a lower fat and cholesterol content compared to conventional beef. This is because the cattle have naturally developed a doubled-muscle Condition, resulting in a tenderness and flavour.                                                                       

Fine Cheese Company Pickled Pears                                    

These pickled pears in a spiced and sweetened white wine vinegar have a great balance of sweet and sour making them a great accompaniment for a variety of cheeses, but make a fantastic contrast to a Brie de Meaux or Camembert.



In the same family as apples and pears, quince has been long used as food, when cooked, and its flowers used for its ornamental and fragrant qualities. Our quince fruit comes from Spain and Turkey, dependant on availability. Most types of quince are too hard, astringent or sour to be eaten raw so the main use of this fruit is for jams, chutneys or jellies after cooking. They should be peeled, then roasted, baked or stewed until they turn a reddish colour, which happens after lengthy cooking. Their fragrance makes them a useful and tasteful addition, in small quantities, to apple pies or an apple sauce.

Conference Pears                                                                   

From Kent, these pears aren’t far off the end of their long season spanning from September to May. They dominate the total UK production of pears, making up about 85% of all pears grown within the UK. Sweet and juicy, they are easily recognisable from their long, tapering shape and green-yellow-russet colour.

Crassane Pears                                                                      

The Passe-Crassane pears are produced across Southern France, in the Loire Valley and the Alps. Baseball sized and apple shaped, the fruit is rough of skin and marked with port-wine stains of varying degree upon the shoulder. Within, the flesh is remarkably dense and granular, free of fibre, juicy; the flavour is decidedly citrus and, in properly grown specimens, rich in sugar. The pear is especially good for poaching. It has a red wax seal on its peduncle to slow the evaporation of water and thus its ripening.

Chegworth Valley Juices                                                       

Pear & Raspberry:  A blend of English raspberries and pressed pear giving a smooth, sweet juice.

Pear:  Pressed from Comice & Conference Pears to produce an elegant rich juice that is naturally sweet to the taste.



Beaujolais Villages 2014 – Domaine Ducs DB                       £12.00

The Duc family have been making wines since the 18th Century in the Northern Beaujolais region in Central-Eastern France – this multiple medal winner from the St Amour and the La Chapelle de Guinchay vineyards, grown in Granite and Schiste soil, is run into sterile stainless steel tanks and then aged in old oak vats.

The wine is ruby in colour, with a harmonious bouquet of red fruits. A presence of cherry with a good length on the palate makes an ideal aperitif with red meat, saucisson, pot au feu, ham or with blue cheeses.


Look forward to seeing you soon!

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