Page 0011

KIT

FOOD

NEWS

Clyde, van Zyl will put a pint behind the

bar. He is well known for his confident,

creative and playful flavor combinations;

the Lord Clyde is the only pub in Cheshire

to hold three AA Rosettes and one of only

four North West pubs to appear in the

Top 50 UK Gastropub's list 2016.

Van Zyl opened The Lord Clyde with

his business partner Sarah in 2014 and

has more recently acquired two more

properties - The Hanging Gate in Higher

Sutton, Macclesfield and The Knott Inn in

Rushton Spencer.

Award-winning restaurant Adam

Handling at Caxton, St James' Park,

London, has introduced 60-minute

lunches. In a bid to support the

'reclaim your lunch break' movement

(#Bringbacklunch) sweeping across the

UK, the restaurant guarantees that from

the moment you are seated, to receipt

of the cheque, will take no longer than

60 minutes, or your next lunch is free.

Customers should stipulate on arrival

that they are on a 60-minute guarantee,

then simply order up to two courses from

the lunch menu. Items include starters

such as nitro salmon with snow peas,

wasabi and blossom or smoked pork

with pineapple, loveage and parmesan.

Mouth-watering mains include tender

lamb, artichoke, sour cream and onion or

the Wagyu burger with pulled pork and

crispy onions.

Just say cheese

The 29th annual World Cheese Awards is

being held in November in San Sebastián

this year as part of an International

Cheese Festival. The awards organiser,

the Guild of Fine Food, has announced

its first judge for 2016, Andrea Power of

Hatchman's Premium Cheeses, the only

cheesemaker in the whole of Barbados.

As well as taking her place alongside over

250 other expert judges from every corner

of the globe, Power will also be entering

her own cheese into a competition for

the very first time. Taught by her father,

she began making cheese just four years

ago in response to concerns from the

island's dairy farmers about milk quotas

and poor sales. In 2014, she established

Hatchman's Premium Cheeses, having

developed methods to overcome the

natural challenges of cheesemaking in

a country that stays hot all year round,

harnessing solar power to help with the

costs of temperature control. The team at

Hatchman's Premium Cheeses is hugely

excited by the prospect of lining up

against 3,000 of the finest cheeses from

across the world, in the largest cheeseonly awards

scheme on the planet.

Meanwhile, back in Blighty, Colston

Bassett's achievements have continued

on the back of two successful year's

where the dairy collected Reserve

Champion UK and Best Stilton in 2015,

and won the highest prize of all, Supreme

Champion, in 2014. This year it has

now won a Gold medal for Shropshire

ABOVE LEFT: Menu options from restaurant Adam

Handling at Caxton. ABOVE RIGHT: Ernst van Zyl and

partner Sarah at The Lord Clyde, Cheshire. BELOW: Leo

Beckles (left), Cobblers Cove Chef and Market Tours

Coordinator with Andrea Power, of Hatchman's Premium

Cheeses. BOTTOM: More awards for Colston Bassett's

Stilton. at the International Cheese Awards 2016.

continued over

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