skip to Main Content
IMG_0402

This Month: November Market News 2018

Products of the Month

From our Deli Counter

Vacherin Mont d’Or is only made between the 15th August and 15th March, when the cows have come down the mountain from their high summer pastures, and their milk is too fatty and not plentiful enough to make whole Comté wheels. The Comté co-operatives then turn their hands to making this truly seasonal cheese.
Washed in a solution of saltwater brine for about three weeks, Vacherin Mont d’Or is then wrapped in spruce bark, and crammed into a box that creates the rippled top. The cheese is aged for a further two to three weeks, allowing various natural moulds to form, and the formation of a slightly velvety, sometimes mottled appearance (in contrast to the stickier orange rind that is found on more washed cheeses, such as Epoisses).
The Vacherin Mont D’Or is a high fat, creamy, soft and decadent cheese. The grayish-cream-coloured rind is marked by the indents of its mould and thinly protects the prized cheese. The rind may crack occasionally. The aroma of the Vacherin Mont D’Or smells of mushooms and tangy, earthiness. The paste is cream-coloured and looks like shining, melting butter. The ring of spruce bark which surrounds the cheese adds special wooded flavour. The flavours are tangy, mild mushroomy and earthy.
Served as a dessert, Vacherin can be accompanied by a great wine, either red or white. Why not try this seasonal cheese with our Product of the Month wine – Chinon?
Vacherin Mont d’Or hot from the oven. A delight: Wrap a sleeve of aluminium foil around a Vacherin Mont-d’Or. Prick the surface with a fork (as for a pie crust). Insert rosemary and one or two cloves of garlic if you wish. Pour a decilitre of dry white wine over the surface. Pre-heat an oven to 200°C and bake for 25 minutes. The “Vacherin Mont-d’Or au four” is ready. Serve by spooning it over potatoes, or try it with bread, like a fondue.
Origin: Jura region, France.

From our Wine Section

Chinon 2016 The property comprises of 30 hectares of vines, situated on the left bank of the river Vienne. The grapes grow on varied soils in the Chinon appellation, and thrive depending on the type of vintage. In dry and hot years, the vines are best suited to clay, limestone soils and in the wetter and cooler years they grow better on sandy soils. The Cabernet Franc used to make the Chinon is sourced from 14 hectares of vines grown in the finest vineyards in the Chinon appellation.
Tasting Notes: With robust aromas of black fruit and vanilla, the wine is refreshing with bright acidity and subtle, round tannins, with blackcurrant and spice on the finish.
Grape varieties: 100% Cabernet Franc.
Pair this wine with lamb, beef, smoked meats or with any cheese from our deli section.

From our Bakery Section

Pumpkin Loaf This autumn favourite Pumpkin Loaf is packed with tons of pumpkin flavour. So delicious for breakfast, especially when you spread on a little butter.

Portobello Attic (Wimbledon and Parsons Green stores only) The Portobello Attic is a family run business, which originated in an attic of a house in Portobello Road. As a dairy free brand, the Portobello Attic cheesecakes are hand made without the use of dairy products. Recently they have expanded their range to include gluten free, wheat free and vegan flavours.
Shauna started the Portobello Attic at the beginning of 2018, following her first-hand experience of a dairy free diet for over 10 years. She was dissatisfied with the availability of good dairy free desserts when dining out and wanted to create something missing from the market. Using a unique blend of soya and coconut to replace the dairy in a traditional cheesecake, Shauna has perfected a genuine and authentic substitute to cheesecake.
By producing a dairy free, gluten free and vegan dessert, the Portobello Attic is contributing to a growing industry, which focuses on preserving our resources and finding alternative ways of producing good sustainable food.

Fresh from the Market

Leafy Clementines In common with most of coastal southern Spain, the fields around Valencia are shimmering gold with ripening citrus trees that crowd every available piece of earth. From Huelva, close to the Portuguese border, past Seville and up to Tarragona, the free-draining land is caressed from spring time onwards by warm air from the Mediterranean. In cooler months, a spiny ridge of mountains to the north protects the orchards from the harsh inland frosts that can turn ripening fruits bitter and to mush within hours.
It is the ideal microclimate for citrus growth. Generically known as “soft citrus”, mandarins or easy-peelers, satsumas, clementines and tangerines – all varieties of Citrus reticulata – hang so heavy on their gnarly trees that they are propped up with wooden stakes.
To spur on those aficionados who wish to debate their differences: clementines are broadly seedless, rounder, and sweeter; tangerines have a distinctive acidity, a higher number of seeds and are hardest to peel, while satsumas are flatter, paler, most cold-hardy, with the least contrast in taste and the loosest peel.
This season in Bayley & Sage we are sourcing our leafy clementines from a producer settled in the picturesque Mediterranean city of Valencia, growing in the best production areas of Southern Spain they ensure fruit of exquisite quality.

Navel Blood Oranges These navel oranges are quite deceptive. A dark green skin not dissimilar to a lime surrounds the blood red flesh – a strong contrast giving this citrus fruit a wonderful, striking appearance.
The taste is slightly less sweet than a regular orange, but there is still plenty of sugars within the fruit to make it delicious on its own. A slight bitterness makes gives it a similarity to grapefruit.
A very special treat at this time of the year, when citrus fruits begin to come into season.

From our Kitchen

Stuffed Mushroom with Nduja and Mozzarella Portabello mushrooms stuffed with Italian soft pork salami Nduja and Mozzarella cheese make a spicy flavour bomb! A simple salad and crusty bread work really well with balancing out the fiery heat from the Nduja for a quick, fuss-free dinner.

Oven Roasted Vegetables Sweet potato, pumpkin, parsnip and red onion are tossed in a honey dressing with thyme, then roasted to perfection. These veggies are a fantastic side dish and goes perfectly with any roast dinner.

Beetroot and Goat’s Cheese Quiche The earthy flavours of beetroot combine beautifully with creamy goat’s cheese and add great flavour to the creamy egg filling and crumby puff crust pastry case. Roasted beetroot gives not only a delicate sweetness to the dish, but also injects a beautiful dash of colour to the dining table. Serve warm or cold with the horseradish cream.

Beetroot and Mint Hummus Beetroot lends this hummus a beautiful colour, the combination of mint and lemon juice gives delicious flavour. It makes for a wonderful snack, addition to a sandwich or meal, or serve it as a lovely appetizer. Fabulous party food for dips and canapes.

New In!

Catch Fishcakes Passionate about supporting their fishing industry and doing their bit to protect fish stocks, Catch set about giving customers excellent food, whilst supporting local fish markets.
At the beginning of 2012 Catch began manufacturing fishcakes, crab cakes, crab bisque and many other fish delicacies for the retail and restaurant trade, supporting local fishing.
Now sourcing sustainable fish from along the South Coast, Catch is a regular favourite at farmers markets across Hampshire, and supplies wholesale to restaurant and shops across the region.
Always conscious of producing the finest handmade produce possible, Catch has won multiple Great Taste Awards.
Serve Catch Fishcakes with vegetables or salad and lemon wedges for squeezed over the top. We recommend to try these delicious fish cakes with tartare sauce from the same company.

Special Promotion: 2 for £14 (mix and match) on all fishcake and fish finger retail packs.

The Wasabi Company The Wasabi Company are the only commercial growers of fresh wasabi in Europe, they dispatch from their Dorset & Hampshire farms.This year they have launched their brand new, own label range of condiments and sauces including English wasabi and other delicious Japanese ingredients including Yuzu citrus fruit. Using all-natural ingredients their products are fresh tasting with perfectly balanced flavours.
Wasabi Mustard – An original, all-natural mustard recipe specifically created to combine with the authentic flavour of fresh wasabi grown on our Dorset and Hampshire farms. Delicious in ham sandwiches, with beef, patê or cheese. Use in salad dressings and sauces for an original flavour with the unmistakable, aromatic pungency of fresh wasabi.
Yuzu mayo – The aromatic and tart flavour of fresh yuzu, with notes of lemon, mandarin and grapefruit, combines exceptionally well with this all-natural mayonnaise. An excellent topping to fish canapes or with fishcakes, yuzu mayo also makes an original, zesty dip and is delicious with avocado toast.

 

We hope you have enjoyed reading our latest products of the month.  Any questions please contact us at info@bayley-sage.co.uk, follow us at @bayleyandsage and sign up to our newsletter for all our news, events and competitions at https://www.bayley-sage.co.uk

We look forward to seeing you in store soon!

Back To Top