Filed under: Events, Recipes, Yorkshire Dales Food | Tags: Lamb, mushroom, salad, settle, risotto, haddock, smoked, festival, take, chefs, 3, three, traddock, ravenous, falcon, manor, sea bream, pikelets, leeks, micro herbs, warm, walnut, pear
Take 3 Chefs made a return visit to Settle Victoria Hall on Wednesday the 13th of May, organised by Settle Festival a full house were treated to a variety of menus from 3 local chefs -
- Richard Wallbank from Ravenous, Market Square, Settle – Black ‘n’ Blue Pig & Mushroom risotto
- John Pratt from The Traddock, Austwick – Yorkshire Pikelets with creamy Smoked Haddock, leeks & soft poached egg and stuffed breast of Swillington Duck with a warm salad of pear, walnut and perry dressing garnished with capers, balsamic syrup, croutons and a whole poached pear
- Ben Atkinson from The Falcon Manor, Settle – Sea Bream with vine cherry tomatoes and Lamb with Summer Salad
All three chefs were brilliant performers in front of the crowd and produced some fantastic dishes.
On display in the interval were local suppliers Growing with Grace, Paganum Produce, Booths and NYCC reduce waste display.
I could not resist giving this one a go myself so have recreated Richard Wallbank’s Black ‘n’ Blue Pig dish see Black N Blue blog post. Link to all the recipes and more photos here LoveSettle
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- Swillington Stuffed Duck – John Pratt – Traddock
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- Black ‘n’ Blue Pig – Richard Wallbank – Ravenous
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- Yorkshire Pikelets with Creamy Smoked Haddock – John Pratt – Traddock
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- Lamb Summer Salad – Ben Atkinson – The Falcon Manor
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- Mushroom Risotto – Richard Wallbank – Ravenous, Settle
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- Sea Bream with vine cherry tomatoes – Ben Atkinson – The Falcon Manor
Filed under: New Products, Yorkshire Dales Food | Tags: black, christmas, corporate, festive, Food, gifts, hampers, Lamb, packaging, porcetta, pudding, salami, wedding, wool, xmas
Would you order or appreciate a corporate gift of Yorkshire Dales Meat delivered to your office or home?
What particular things would appeal? Specialities like Yorkshire Dales Salami, Porcetta, Yorkshire Dales Lamb or maybe a breakfast box of great sausages, bacon and black pudding?
We have received orders for Wedding Gifts in the past from Yorkshire expats, half a lamb, does the idea appeal to you?
A few festive hampers now on the Paganum Farmers Market site here www.paganum.co.uk
Yorkshire Dales Food Hamper in Wool insulated Eco Packaging
Filed under: Food, Food & Recipe Books, Food Competitions | Tags: book, budget, competition, credit, crunch, cuts, delia, economy, Food, frugal, Lamb, liver, Meat, offal, shin, smith, Steak, stew, traditional
With many Chef’s favouring traditional cuts of meat and recipes and in the midst of a downturn or as the media insist on calling it at every opportunity the “Credit Crunch” now is perfect timing for Delia Smith to relaunch her Frugal Food recipe book. Originally first published in the seventies Frugal Food is a collection of low cost recipes utilising economy and budget foods and less popular cuts of meat such as shin, stewing steak, breast of lamb, oxtail, offal, liver, etc.
You can win a copy of Frugal Food by Delia Smith by subscribing to the Paganum email newsletter here http://www.paganum.co.uk/delia_competition.cfm
Filed under: New Products, Yorkshire Dales Food | Tags: Beef, bolton abbey, crabtree, farmers market, grass fed, Lamb, Meat, online butcher, quality, spring lamb, wharfedale, xmas, Yorkshire Dales
Bolton Abbey Well Hung Beef
The finest Beef and Lamb from Bolton Abbey in the Yorkshire Dales. ‘The quality of our beef is second to none’ says Steve Crabtree of Bolton Abbey Foods. Over the years a suckler herd has been established, using the best of both native British breeds and continental breeds. These animals are ideally suited to the high Dales grassland and rich lower parkland.
The Beef animals are reared naturally, suckling their mothers from birth and graze at least two seasons at grass. A purpose designed feeding regime has been formulated with the help of an animal nutritionist, this enhances the texture, taste, consistency and overall quality of the meat. As a direct result, the animals are both healthier and happier. The meat is tasty, tender and succulent because it is hung and fully matured ensuring the quality of the beef is second to none.
Bolton Abbey Really Tasty Lamb
The sheep flock on Steve Crabtree’s farm in Bolton Abbey graze over the heather moors and lower parklands. The breeding sheep have been established over the past 50 years and are indigenous to the Wharfedale valley. They are farmed in a natural way utilising the diverse grazing which is available on the farm.
The lambs are Spring born to their home-bred mothers and suckle during the Autumn. The lambs are finished purely on grass, which ensures only the best quality of lamb is produced. This farming practice creates a wholesome, natural and unique product.
The farm is registered as farm assured and is subject to rigorous annual inspections, ensuring all aspects of animal welfare and environmental care are kept to a paramount.
Steven Crabtree’s Bolton Abbey Beef and Lamb is now available on the Paganum Farmers Market Website here www.paganum.co.uk.
Filed under: Yorkshire Dales Food | Tags: farmers, fillet steak, Food, fresh, Lamb, mail order, market, Meat, produce, quality, rump steak, sirloin steak, Steak, Yorkshire Dales
A little bit of information about our products, at the moment we are just supplying Yorkshire Dales Beef and Lamb, all from the Skipton, Craven, Malhamdale, Littondale, Wharfedale and Ribblesdale areas of North Yorkshire. Our beef products include a selection of well matured, naturally reared and grass fed steaks. All our meat is from family farms in the area.
Paganum is all about changing people’s perceptions as well as enthusing their taste buds with quality.
Our aim is to create an online farmers market supplying only quality gourmet produce sourced from the Yorkshire Dales.
There seems to be this notion that traditional country produce can only be enjoyed by people living in the country, and town and city people must go to the supermarket and be slaves to mass-produced convenience. This is not the case. Through Paganum, consumers and restauranteurs who care deeply about food they serve can benefit from higher quality and often cheaper prices than the untraceable supermarket ingredients.
