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Thursday September 29
F O O D S E CTO R S P E C I A L
Lincolnshire
FOOD & DRINK
festival 2O16 at the Oaklands Hall Hotel, Laceby Sunday 2nd October 12 noon – 6pm
celebrating local produce with local people
Winteringham Fields’ Colin McGurran gives a lesson or two! page 12
Lincolnshire’s very own chef Steven Bennett hosts the festival and talks about his passion for local food. pages 10 and 11
We look at great county produce and where it comes from. pages 2 and 4
We hear from the festival’s main sponsors, DFDS and the company’s growth in our area. pages 3, 6 and 7
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Headline Sponsor
What you can see and do at this year’s festival – something for all the family to enjoy.
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welcome
Grimsby Telegraph Thursday, September 29, 2016
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Greetings fellow gourmands!
Dave Laister Business Editor
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LESSED with access to the fruits of the sea and the rich rural hinterland, northern Lincolnshire is a hidden foodie hotspot we’re proud to call home. A cursory glance at the map and Grimsby stands out like a flashing beacon as the one-time fishing capital of the world. Those days of plentiful landings may have sailed, but what remains is a legacy like no other. Expertise from knife-handling to cold storage, innovation for the plate and the production line, can be found in the town, with the knowledge then seen as a benefit to the wider food industry too. Proximity to produce from the wider county has made it a cluster of strength that still provides the majority of jobs in the region. But what is food without the artistry to enjoy it, to combine the tastes and textures to take food from necessity to luxury? That’s where we find a talent pool to delight too, be it the latest restaurant-quality seafood offerings, crisps, coffee or the full service restaurants themselves, as well as everything in between from the needs of a chip shop to chef-patron. Then there’s the mass production to exacting standards expected by the biggest corporate names in the country, or indeed the world. From the meat requirements of McDonald’s in the UK and Ireland, all served from Scunthorpe, to
the wet fish counters, aisles and poultry sections of all the major supermarkets, the crucial element of production is here. Indeed more than 70 per cent of seafood consumed in Great Britain will have been handled by the cluster, where one of Europe’s largest concentrations of cold storage can be found, within a four hour drive of 40 million people. The seafood industry itself is worth £1.8 billion to North East Lincolnshire, from the artisan nature of the European protected Grimsby traditionally smoked fish to the UK’s best selling Tesco salmon portions. There’s a reason why it has landed the moniker Europe’s Food Town. Again in Scunthorpe, more than 1.9 million birds are handled a week, a production that is growing as you read, while the Lincolnshire sausage and bacon and pork products excel from county to country and beyond. Within this is a knowledge base that exports expertise to all corners of the world, helping under-developed nations harness the economic gold in seas and oceans around the globe, providing access to arguably the most complex retail market in existence, while contributing to best practice at leading international conferences and exhibitions. In all around 500 food-related companies employ nearly 14,000 people, then there are the shipping connections to Iceland, Scandinavia and Europe, and a logistics knowhow in temperature-controlled
World Seafood Congress 2015
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World Seafood Congress 2015
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OSI Food Solutions UK Ltd - Scunthorpe re expansion - packing
Lincolnshire Headline Sponsor
FOOD & DRINK festival 2016
transportation that is second to none. Seafood Week is nearly upon us, Humber Seafood Summit has just been held, bringing 200 of the industry’s biggest thinkers together, and the British Fish Cra� Championships has enjoyed a third consecutive year in Cleethorpes. The baton of the World Seafood Congress is being passed north from Grimsby to Iceland, where undoubtedly there will be another huge delegation representing the area. National and international recognition and reputation in a dynamic, competitive industry that unites some of the brightest professionals with processing and produce might. It is such a background that makes the Live Local Lincolnshire Food & Drink Festival a true celebration, and one which we are proud to bring you. Uniting one of the most talented emerging chefs in Steven Bennett with the internationally-recognised Colin McGurran is a fusion even they’d struggle to match on a provenance-driven plate, yet we serve it up for you, at Oaklands Hall Hotel, Laceby, on Sunday, October 2.
Bringing in the harvest near Alkborough, North Lincolnshire. Picture: David Haber
Tuck in, raise a glass, enjoy! Feed your hunger, feed your passion, feed your mind!
The Oaklands Hall Hotel, Laceby Sunday 2nd October 12 noon – 6pm
live cooking demonstrations, live learning workshops, live play activity and live entertainment
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Celebrates its 150th anniversary M
ANY happy returns - and exports - to DFDS as staff celebrate the firm’s 150th anniversary. The import and export business is flourishing thanks to investment in North East Lincolnshire. Logistics are a division within DFDS Group, which provides shipping and logistics services across Europe for business to business users and passenger ferry users alike. Established in 1866, DFDS Group celebrates its 150 year anniversary this year. DFDS Logistics operates in 20 countries in Europe and the activities vary from automotive parts for giants such as Honda and Volvo to bulk paper supplies out of Scandinavia to jams from Spain and fresh seafood from UK to Europe. Andrew Kirk, commercial director at DFDS Logistics in UK said: “While logistics is a generic term for moving goods from one place to another, there is a huge range of specialist areas, where knowledge and good contact with the specific industry players is vital. “Take seafood for example. We in the UK have over 300 people working to ensure fresh fish caught and farmed is moved from ports, processors and farms to the market place, this equates to approximately 300,000 tonnes of seafood per annum. It is very important therefore that our teams
From a professional point of view we are very pleased and proud to be sponsoring the Live event. Andrew Kirk, commercial director at DFDS Logistics in UK
know how to handle and transport the product efficiently and safely, ensuring it reaches the end users as fresh and in as good condition as possible. Andrew added: “If you factor in the other industries we service, then you can see how diverse the logistics function is.” In the UK, the main hubs for the logistics division are Larkhall, Grimsby, Immingham, Peterborough and Belfast. Whilst seafood logistics is the main activity for Larkhall and Grimsby, it is not solely confined to fish. There are a lot of frozen vegetables, fresh fruit and of course, to go with the fish, a lot of chips. Immingham deals with mainly ambient logistics of which the majority is imported or exported loads from the DFDS terminal in Immingham, these loads will include automotive parts, paper and steel. Peterborough handles a variety of products including a lot of frozen food, delivering to many retailers and cold stores across the country. The director said: “As a local business DFDS has a big presence in the Lincolnshire area. DFDS Seaways vessels connecting Norway, Sweden, Germany, Denmark and the Netherlands operate regular freight connections out of Immingham, DFDS Logistics operating in Grimsby and
Immingham connect the UK and abroad allowing local suppliers to reach potentially huge markets. The Live Local Event is a great opportunity for putting some faces to the DFDS name and for people and businesses to interact positively for the Lincolnshire area.” Mr Kirk was part of the successful Grimsby firm Quayside before it was acquired by DFDS in 2014. He said: “It was good because it meant there were more tools and a much bigger network. It has been a complement as we have added significantly to the European operations.” Andrew added: “Although it is a big firm it feels much smaller in terms of communications as we can speak to colleagues across Europe and we meet up regularly.” Thanks to his firm millions of
people enjoy some Festive cheer as DFDS transport the annual Christmas tree destined for Trafalgar Square in London. It is landed at Immingham in the run up to the festive season. The operations director on the South Bank is Ivan Weatherhogg, who looks a�er up to 200 staff. He said: “From a professional point of view we are very pleased and proud to be sponsoring the Live event. “We have always been a Grimsby firm. We are the best logistics firm in the area and one of the biggest employers in Grimsby and Immingham. We are proud of what we do and the service we deliver. We are a good employer and good at keeping staff with very few leavers. We always like to support local charities and events. It puts Grimsby in a very good light.”
Keeping with tradition, the Trafalgar Square Christmas Tree has made its way from Norway to London via Immingham, thanks to DFDS Seaways in 2014.
When Only the Best Will Do John Pettit & Sons only purchase from suppliers and farms that fulfil our philosophy of... "When Only The Best Will Do"
Order your premium cut today: Tel: 01472 342724 / 344922 Web: www.johnpettitbutchers.co.uk
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HE Gallery Restaurant is an arena showcasing the talent of the Grimsby Institute’s Hospitality learners. We offer a unique fine dining experience with the finest cuisine prepared in a variety of styles. Our menus change seasonally, focusing on locally sourced ingredients provided from a network of local suppliers. Our learners not only develop and prepare the gourmet food on offer but also provide a first-rate customer service as they are taught and supervised by a number of highly-skilled Hospitality & Catering professionals. We are the first fully-equipped training restaurant in Lincolnshire. HRH Prince Charles paid a visit to our training restaurant for a buffet lunch, prepared and served by our Hospitality & Catering learners under the supervision of our highly-experienced tutors. Our learners and staff have won some of the UK’s most prestigious competitions including UK Young Seafood Chef of the Year and Taste of Lincolnshire competitions and over the past few years our learners have provided catering for the crew for the BBC programme ‘Question Time’ and have the inspiration to go even further to provide top level industry standard service. We are sponsored by Young’s Seafood, formerly known as Young’s Bluecrest, and are proud to be able to wear their logo on our chef’s jackets. Our food is prepared and served by learners aided by the teaching staff. The menus are set for lunch and dinner and the food selections available include delicious vegetarian options and we cater for those with food allergies and intolerance. To book a table call 01472 276137 or book online at www. thegallery-restaurant.co.uk
ITH 230 cows and 800 acres of farm, Simon Jones and his brother Tim are at the helm of one of the biggest, local operations in Lincolnshire. Emma Mathias finds out more about Lincolnshire Poacher Cheese …
In 1992, Simon Jones made his first batch of cheese on his father’s dairy farm which became so popular, local customers had to be rationed to a small amount each week. By 1995, cheese-making was moved into a larger building and in 2000 the operation had grown so big, Simon’s brother Tim joined forces with Simon and his team to help with business and marketing. Since then, the Lincolnshire Poacher brand has become synonymous with quality, is adored by cheese lovers around the world and is a product that Lincolnshire folk are proud to embrace as their own. There are four variants of Lincolnshire Poacher Cheese; the Lincolnshire Poacher, Vintage Lincolnshire Poacher, Smoked Lincolnshire and the Lincolnshire Red. Tim said: “Lincolnshire Poacher is aged for about 15 months. The Vintage Lincolnshire Poacher is matured for over 18 months. We developed the red because we saw a gap in the market for a milder cheese. It also adds a bit of variety to one of our stalls, when they are set out; it makes it more colourful.
“Of course, no two batches of cheese are the same. It changes daily, depending on the season and what grass the cows are eating. In winter the cheese tastes different to that of the summer as the grass is more lush and sweeter. It is down to the skill of the cheese-maker to ensure that the taste is still relatively consistent although we celebrate the seasonal changes in the cheese, as long as it tastes good.” Lincolnshire Poacher Cheese is made seven days a week and is in great demand. The cows are milked at five o’clock each morning with the still-warm milk going straight into the vat. Tim said: “All cheese-makers learn about how the milk behaves. It is a life’s work. Of course, we have a finite amount of cows and we don’t have any plans to make the operation any bigger. We are a local farm and we want to manage what we already do.” A further addition came to the Lincolnshire
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EASURING the seafood supply chain he has control over in minutes gives Nathan Godley and his Premier Seafoods team the edge when it comes to supplying the restaurants and cafes of Lincolnshire and beyond.
How do we know that our fish is the best? because it’s from Grimsby!
The owner recently completed a management buy-out of the distinctive Riby Street operation, where ‘Clawde’ the crab makes a distinctive impression in the masonry. And Mr Godley certainly made one with host of the Live Local Lincolnshire Food & Drink Festival, Lincolnshire Chef Steven Bennett. When he and presenter Martin Samuels teamed up for a recent television show Two Men and a Fish, Premier was the production company’s location of choice. “We did the programme and when it finished we started talking business. Since then I’ve been supplying The Comfy Duck,” Mr Godley recalled, having taken the guys to Grimsby Fish Market to give a real
With over 30 years of experience in the seafood industry, Premier Seafoods and www.kingcrab.co.uk specialise in offering top quality Seafoods directly to your doorstep. Our fresh and frozen products are bought daily from the Grimsby Fish Auction. Our range includes:• Frozen Prawns • Smoked or Preserved Fish • Fresh Fish & Shellfish • Non Fish • Frozen Seafood • Special Offers We pride ourselves on offering great customer service and our web site is user friendly and easy to navigate. Online purchasing is safe and secure and delivery is free on all orders over £95!
Our opening times are:5am – 4pm [Mon-Fri] • Saturday mornings Contact Details:Premier Seafoods Email: enquiries@kingcrab.co.uk 3 Riby Street, Grimsby Tel: 01472 353 353 Stay Social on Facebook and Twitter ©LW
Two Men and a Fish screenshot. Martin Samuels of Estuary TV, le�, Steven Bennett and Nathan Godley.
Poacher Cheese range around seven years ago. Cheese Wedding Cakes have a real following and are a great idea for the cheese-loving masses across the country. Tim told us: “In the summer, we do more than one wedding cake each week. They are a great alternative to a normal wedding cake or a good accompaniment. We have several different packages available, depending on the cheese people want. We don’t just use Lincolnshire Poacher in the ‘cake’, we use other brands too. These are carefully sourced, from across the country, and we only buy them from local cheesemakers, like us.” Also available from Lincolnshire Poacher Cheese is their delicious, raw milk and Lincolnshire Poacher butter. The milk, from the farm’s Holstein Fresian cows, has to have a special licence and is only sold by around 80 other farms in the country. In addition to selected stock being sold in local shops, a full range of Lincolnshire Poacher Cheese products are available at 30 to 40 markets each month. The markets the business participate in are always within a two hour drive of the Alford farm. For more information on where and what you can buy, visit the website at www.lincolnshirepoachercheese.com or telephone 01507 466987.
insight to viewers of the Estuary TV show. Just yards from the port entrance, provenance and the protection it brings is key to the business that covers overthe-counter retail, next day internet ordering via www.kingcrab.co.uk, mobile fishmonger supply and the food service industry. “We go to the auction at 7am and by 8am the first fish is filleted in an adjoining building and brought through and put on the fresh fish display,” Mr Godley said.
Nathan Godley, managing director of Premier Seafoods, in Riby Street, Grimsby.
“You can’t get it any fresher than that! “That is always our advantage over the supermarkets, if you can’t supply fresher fish in Grimsby you have a problem!” As well as the market, Mr Godley and his team look much further afield. “We have deliveries from Scotland and the South West coast, and we also import tuna and swordfish, our exotics, from Sri Lanka and The Maldives.” Peeled cold water prawn is a speciality, and the company has invested well for Christmas.
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ADVERTORIAL
Making an impact on sustainable packaging
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Logistics: The Next Generation HE food we enjoy is only as good as those people who ensure it is delivered to our shops fresh and in plentiful supply! How many of us think about how such produce gets onto our supermarket shelves and ready for us to select, cook and eat? In North East Lincolnshire we are soon to have a major new training centre, which will cover all sides of the logistics business – land, sea and air. Here those behind the new centre provide an insight into what is happening. “Opening soon in the heart of the Immingham port, Modal is gearing up to deliver state-of-the-art training in the most innovative way. As work nears completion on the £7-million centre of excellence, we are starting work with our local community and the future of the logistics and supply chain workforce. The projected growth of employment opportunities in the ports, energy and logistics sectors presents a fantastic opportunity for us here in the Humber region, as well as in the wider UK economy. Whilst our primary objective is to help businesses meet the challenge by providing tailor-made training support for their existing teams, we also believe that we have an important role to play in raising the profile profile of careers in the sector. By helping young people and their parents to understand the number and range of rewarding and well-paid jobs in the ports, energy and logistics sectors, we believe we can help to bridge the gap between education and industry. Our ultimate goal is to ensure a sufficient flow of well-prepared young recruits into our target sectors, to enable businesses to grow to meet new opportunities and challenges. One of our first initiatives is our sponsorship of the Humber version of Business on the Move. Business on the Move is a board game which challenges young players to run a logistics business
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that must respond to customers’ orders, moving different products from China to their domestic market by a combination of transport by land, air and sea. It’s an entertaining way for children to learn about the UK supply chain and get an understanding of the challenges involved in shipping products from the other side of the world – profitably!
We need your help! We are working with the Business on the Move team to create a Humber edition of the game. We are looking for businesses who, for £150, would like to have their company name and logo included in the game. This can be achieved in different ways – your company could appear as: • As a distribution Centre • As a customer receiving deliveries • As the UK factory manufacturing quality goods • As Logistics Supplier We hope you agree that it’s a great way to promote your business to schools, teachers, students and their parents across the region, in order to raise awareness of the industry and help create the workforce of tomorrow.
If you are wanting to enhance your employees skills, or simply want to start a new career in any aspect of Logistics then contact Modal on 01472 311222 ext1248
Enjoy a world class selection of local produce with local people!
S pressure increases on food outlets, suppliers and retailers to cut down on packaging, a Grimsby-based business is primed to help provide the sustainable option. PPS has been delivering returnable boxes to the seafood industry for several years, reducing a reliance on single-use polystyrene, a hot topic when it comes to green credentials in the catering industry. Earlier this month top restaurateurs in the capital wrote to London Mayor Sadiq Khan demanding action, and not-for-profit resource efficiency organisation Wrap is reporting a surge in interest in The Courtauld Commitment 2025, a 10 year commitment launched in March to reduce the resource intensity of the UK’s food and drink industry. Joanne Moss, managing director of PPS, said: “We do offer an alternative. People are realising the benefit of switching from polystyrene. We have been doing this for a long time now and we have spent a lot of time helping people switch.” The 15kg box was a huge step forward, used to transport fish from Iceland in the critical UK supply chain. Then the launch of Re-Fresh came, with the innovation part-funded through the Growing the Humber Regional Growth Fund. The sealable plastic containers meet an understood demand from the retail sector, building on expertise in a closed loop supply chain operated by the town firm. “This is the relevant one when we are talking deliveries in to restaurants and hotels,” said Mrs Moss. “They receive a lot of polystyrene and there had not really been an alternative box that they could use. That’s why we designed the ReFresh box.” Stackable when empty, it allows wholesalers or specialist suppliers to deliver mixed pallets too. “It was a big gamble, but the support made it possible,” she said of the grant administered to the South Humberside Industrial Estate business by North East Lincolnshire Council.
“It has been a really good year, we are working well Joanne Moss, together Managing Director of PPS It was launched at last April’s European Seafood Exposition in Brussels, ahead of a move to larger premises. “We have been here over a year now, we are working well and there is still room to expand as we bring through new customers,” Mrs Moss said. “There is definitely further growth potential.”
A £100,000 investment in a new box washing machine has just been made in the town, with the installation taking place next month. It will improve efficiency further for the 45-strong team. A hectic 2015 also saw Lancashire business Alison Handling Services, the UK’s largest independent stockist of returnable plastic packaging, acquired by PPS, which also operates out of Uttoxeter, Staffordshire. “It has been a really good year, we are working well together, Alison Handling is a brilliant business, and it’s nice to now offer the sale of the products, which we weren’t able to do before,” Mrs Moss said. “It has been really, really positive, a really good acquisition. PPS and Allison complement each other, they are businesses that have never competed. Although they are in the same sector, providing returnable packaging, one sells and the other rents, manages and washes.”
Unit 1, Omega Business Park, Estate Road 6 South Humberside Industrial Estate Grimsby DN31 2TG See more at: www.ppsequipment.co.uk
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Grimsby Telegraph Thursday, September 29, 2016
Lincolnshire Headline Sponsor
FOOD & DRINK festival 2016
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The Oaklands Hall Hotel, Laceby Sunday 2nd October 12 noon – 6pm
live cooking demonstrations, live learning workshops, live play activity and live entertainment
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Grimsby Telegraph Thursday, September 29, 2016
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Grimsby Telegraph Thursday, September 29, 2016
Lincolnshire
FOOD & DRINK
festival
EVENT MAP
Stay Social!
BAR AREA
@Eventshumber Facebook event page:
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#live:local:learning Stall Area
Zone 1 #live:local:music
Northern Essence presents acoustic sessions and DJ sets live from the balcony, featuring:Acoustic sets:Billy French and Sam Simmons, Cover Story, Eden Rae Lake and Lincolnshire’s Got Talent 2016 winner Ricky Emsley DJ sets from:The Beatroot Collective Northern Essence
#liv co
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Zone 1
#live:local: music
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STAGE
Zone 2
https://www.facebook.com/ events/1587609151546557/
LIVE Entertainment
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Enjoy a world class selection of local produce with local people!
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FOYER
THE COMFY DUCK
KEY ZONE PROGRAMME
Zone 2
Zone 3
LIVE Learning
LIVE Cooking
#live:local:learning Featuring in the main hall, dedicated workshops, tasting sessions and live learning from Local Producers and Exhibitors including:Award Winning Pies and Meats, Fruity Wines, Kipolatas, Cheese Selections, Tasty Jams, Sauces, Chutneys, Locally Brewed Beers, Cakes, Pastries and Sweets Treats. You will also learn about nutrition in a very special presentation from nutritionalist Scott Francis, SMF. In association with Inspire TCI and sponsored by IM Energy. Headline sponsors DFDS will also be taking us on a ‘from catch to plate’ journey with their very own #foodonthemove presentation featuring some of their customer products from all of over the world. A great celebration to end the #britishfoodfortnight.
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#live:local: cooking Some of the very best Chefs in Lincolnshire gather under one roof and present Lincolnshire’s WorldClass heritage in their own unique dishes. Featuring:Colin McGurran – Wintringham Fields & Slawomir Mikolajczyk - Hope & Anchor The top class duo will be giving us a lesson or two in the kitchen with an exciting presentation of 3 courses. Colin will also be available to host a book signing especially for visitors of the Live:Local Lincolnshire Food & Drinks Festival 2016!
Annie McKenzie – talented young Chef Annie did Lincolnshire proud in TV’s MasterChef 2016 and will be cooking up a storm with local inspiration. Lewis Prior – The Comfy Duck & Oaklands Hall Hotel will present his skills using locally sourced ingredients. Steve Bennett – A leading Chef locally, Steve has become quite the face of Lincolnshire and is branded as The Lincolnshire Chef. His menu will display his true passion for Local Produce and his presentation will show us exactly why his You Tube Cooking channel is becoming a kitchen favourite with you at home.
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The Oaklands Hall Hotel, Laceby Sunday 2nd October 12 noon – 6pm
LEGO LORRY
ive:local: cooking
CONSERVATORY
Zone 3
Zone 4
#live:local: familyzone OVER FLOW CAR PARKING AREA
EATING AREA
ENTRANCE ROAD Local Charity CARE will be welcoming a Harvest Festival style ‘Bring a tin’ food donation to the event as well as fundraising on the day
GRIMSBY INSTITUTE COOKING DEMO
FREE SHUTTLE BUS DIRECT FROM MORRISONS (CHECK TIME TABLE)
& EVENT HIGHLIGHTS Zone 4 LIVE Activity
#live:local: familyzone Not forgetting the children! This zone is all about activity….. Headline sponsors DFDS will host a very special ‘Lego Lorry’ obstacle course for all to enjoy. Scamans Eggs will bring an ‘egg and spoon’ special to raise money for St. Andrews Hospice plus ‘Design an Egg’ and ‘Cake Decorating’ crafting special . Exciting attractions from Lowe Leisure including Helter Skelter Bouncy Castle Slide.
If that’s not enough, The Grimsby Institute Learning Group will provide live:learning:students throughout the event with a very special ‘Can’t Cook. Won’t Cook’ student special. Cooking on a budget from their very own Master of Food – Paul Robinson [Hospitality Manager at The Grimsby Institute Group] and a pre-launch of #BusinessontheMove brought to you by Modal Training. The Grimsby & Scunthorpe Telegraph and Humbverbusiness.com would like to invite you all to come along to this free event and celebrate the regions world class ingredients for free! Grab a quality Coffee or delicious Ice Cream plus! your FREE goody bag including Lincolnshire’s very own #Pipers Packets.
EXHIBITORS
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rowinG up in Lincolnshire, Steven Bennett otherwise known as The Lincolnshire Chef always had to make use of the ingredients he had growing around him. Fruits were picked from trees in the garden and cuts of meat were brought home from the butchers that he worked in. Since then, locally sourced, and seasonally grown ingredients have been the main driving force behind the ethos for his award-winning restaurant The Comfy Duck. with such a strong emphasis on their locally sourced ingredients, Steven shares just some of the producers who help supply the delicious ingredients used with in the dishes at The Comfy Duck. “Here at the restaurant, our suppliers can sometimes deliver food to us seven days a week, especially in peek seasons. our fish is all sourced from Grimsby Docks, unless it's rainbow trout, which is sourced from Belleau, a small village 10 miles south of Louth. oscar Cleeve delivers our haddock, Alfred Enderby, smoked salmon and premier Seafood, speciality and seasonal fish. whilst we grow a lot of herbs, edible flowers, small fruits and vegetables in our kitchen garden as well as forage from the woodland around us at the oaklands Hall Hotel, Graham Stark and his two sons from Coven Garden grow our speciality fruit and vegetables. we sit down at the beginning of each year and plan our seed planting list, and then design our menus around what Graham can grow. This changes,
Lincolnshire Headline Sponsor
FOOD & DRINK festival 2016
The Oaklands Hall Hotel, Laceby Sunday 2nd October 12 noon – 6pm
live cooking demonstrations, live learning workshops, live play activity and live entertainment
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Chef dependant on the weather. Coven Garden is only six miles down the road, and whilst Graham delivers to us throughout the week, some mornings myself and my chef Mark will go and
pick vegetables on the way to work as the menus demand. our eggs are sourced just a stones throw away further from Scamans, another family run business, and coffee is roasted in Lincoln by Stokes. we work closely with many of our suppliers, who help to supply unique ingredients for our menus. we've even recently teamed up with a local Louth brewery who are yet to officially launch who will be providing and brewing gin for our restaurant bar. other suppliers include Cote Hill, Lincolnshire poacher and Goatwood Dairy Cheese, Belvoir Cordials, John pettit's Butchers and redhill Farm meats, amongst
at the comfy duck
others. it's exciting that we have so many incredible ingredients on our doorstep and it's definitely something we should be celebrating in our restaurants. we're the county the world missed and went straight to Yorkshire, but we have so much to show, not only great food, but a strong industry.” Last year, The Comfy Duck launched a 75% Gluten Free and allergen friendly menu, as well as launching one of the area’s first vegan afternoon teas, which is available seven days a week. referred to by Steven as a “natural movement” for the kitchen, the restaurant has been recognised on a national level for their Gluten Free Fish and Chips and Vegan afternoon teas. Steven says “Launching our gluten free and allergen friendly options came as natural movement for the restaurant. on a weekly if not daily basis, the kitchen would receive requests for allergen friendly meals, so we took the leap to provide these on a regular basis. it's a huge market, and one that is underestimated by many other restaurants on a national basis. Many of our dishes were already gluten
free, so some small changes in the kitchen and prep areas, have meant that we've been able to offer gluten free fish and chips, with a gluten freeonly fryer, and our Vegan afternoon tea. we've had customers travel from as far as London for the fish and chips and vegan afternoon teas.” Steven, Chef patron at The Comfy Duck also runs outside catering company and food brand The Lincolnshire Chef. Launched two years ago, away from cooking for large corporate events, private dinner parties and weddings, Steven spends much of his time showcasing the best Lincolnshire has to offer, alongside his cooking talents at the likes of the iFE and Speciality Food Fair which are both held in London, and hosted the cookery demos at The Lincolnshire Show. A natural in the demo Kitchen, Steven will be heading up the Demo Kitchen at Grimsby's Food and Drink festival this upcoming Sunday. To see Steven’s new menu and for restaurant recipes for recreating their dishes at home, visit their website www.thecomfyduck.com
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winteringham fields
IVE Local, the Lincolnshire Food and Drink Festival 2016, is delighted to welcome Colin McGurran – one of the UK’s top chefs, who continues to take the worldfamous Winteringham Fields to new heights.
As a restaurant owner with a passion that extends way beyond the food that is served up, Colin offers so much more than just fine dining at his charming village venue. Telegraph Editor Michelle Lalor visited the ‘restaurant with rooms’ recently, to discover just why it is so important to look at great food and its ingredients from start to finish. Excellent restaurants will always serve great food, their reputations will live by the fine dining experienced by their clientele. However, what elevates a venue to superior status is its ability to provide something just that little bit special and Winteringham Fields has always had a touch of magic, a comfortable charm alongside the simply great food. As it evolves under the expert stewardship of Colin McGurran, it has not lost that special something… if anything it has grown. The good food clearly is a given, and always a surprise that never fails to deliver. The kitchen is not afraid to experiment to offer the diner a culinary experience that will be varied on every occasion. You would not expect anything less from Colin’s team, who are encouraged to mix flavours and textures to offer a real delight. A vegetarian for many years now, it is simply fantastic to be greeted with a menu that caters for that need and does so with style. Beetroot with apple – an absolute delight, pumpkin and artichoke ravioli and courgette risotto with truffle – the seven-course menu surprise was just that, a terrific surprise. The dining itself is set in
A short walk away from the restaurant, his kitchen is full of the produce from his own land – a true testament to the term, from the farm to the fork – fresh ingredients make for very, very fine food. You can see that Colin and his team truly embrace the culture of fresh food, grown and reared on their land. As we take the short drive around the fields, rows of pumpkins shine bright orange in the autumn mist and Colin enthuses about preparing them for use at the weekend. He relishes the good growth of his extremely comfortable cabbages and cauliflowers while surroundings with recent clearly frustrated at the poor crop refurbishments complementing of turnips. the buildings in which they are Around the corner the pigs housed. and sheep are happy in their While you can dress for dinner, environment you can also opt for a more – while the relaxed look if you so chickens still desire, which adds to the rule the roost! feel of rural charm mixed with dining sophistication. All the staff at Winteringham The prices are surprising Fields are too. While clearly such a part of a prestigious restaurant the ‘field does see the menu charges sit above the cost to the fork’ philosophy – of a more run-of-the-mill chatting to the lady in charge of venue, it is affordable for publicity, she also bemoans the those wanting to mark a lack of the turnip harvest, while special occasion or just a running through the staff’s care of real treat. their animals. And you will spend at least two Talking to the chefs who work and a half to three hours – more alongside Colin, they will say how if dining with friends – enjoying much they enjoy taking a fork to what you are paying for, again the field and digging their own not just a meal but an evening’s veg, creating new recipies and experience. ideas in their minds But we must move as they do so. away from the food They are inspired now, although it to create and to is difficult to, as experiment as they Colin has grown are responsible for Winteringham growing and rearing Fields into a whole the food that they experience. will present at your Promoted as a table. restaurant with Colin himself has rooms, the latter the ideas, the certainly do not dedication and the disappoint. Recently enthusiasm that is a derelict barn in behind his great team and that the restaurant courtyard has been shines through at this exceptional converted to further enhance the restaurant, with its rooms and its venue – adding more delightful farm. accommodation, to the standard Many others may talk the talk and design you would expect. when it comes to growing their Nothing falls short here but all own and nature being at the falls wonderfully into the theme forefront of all they do, but Colin of friendly, relaxed charm which and his team will leave you in will delight all. All you experience is underpinned no doubt of their devotion to ensuring they walk the walk – and by Colin’s passion for all he does some of the time that walk will -– let him guide you on a tour of certainly be across the muddy his small farm and you will see fields in their wellies! that for yourself.
Lincolnshire Headline Sponsor
FOOD & DRINK festival 2016
hope & anchor
A
FTER floods destroyed much of the interior of South Ferriby’s Hope and Anchor pub, restaurateur Colin McGurran took on one of his biggest challenges to date. Ordinarily, guests would see Colin and his team cooking up a storm in the kitchens of the famed Winteringham Fields. So, it comes as quite a surprise when visitors find him busying away at the back of the Hope and Anchor or checking all is well at the front of house. Only a few, short miles away from Winteringham Fields, the Hope and Anchor piqued Colin’s interest when it came onto the property market last year. Having suffered severe damage ajer six foot waves hit areas of the village, in December 2013, a hub of the community was lost. Colin said: “Ajer everything that happened to the villagers, with many houses being destroyed, we wanted to put something back. We really did it for the villagers. “The Hope and Anchor is not about food accolades, it is about satisfying hunger pangs with great pub food. “Yes, we take the same care with food as we would anywhere else – it took three months to create the perfect batter for our fish and chips – but the pub is about being sociable and eating something that is filling and tastes great.” Colin’s wife, Bex, along with a local interior designer, were responsible for the decor in the pub. With a nautical theme, the blue colour scheme is perfect
for a building that sits right next to the River Humber. With large windows to the rear of the Hope and Anchor, there are great views of the Humber Bridge and beyond. Colin also prides himself on employing predominantly local staff at the pub, although some alternate between here and Winteringham Fields. Manager Amy Heward has been working for Colin on and off for eight years and is thoroughly enjoying the new challenges that come with the busy environment, as is head chef Slawek Mikolajczyk, who has also been at Winteringham Fields for the last eight years. Slawek began as a commis chef at the restaurant before taking the presigious title of head chef. Slawek said: “The challenge of The Hope and Anchor is bringing a more down to earth essence to the everyday dinner. People are enjoying Winteringham Fields’ quality produce within the surroundings of a local pub.” Manager, Amy, said: “I am used to working in Michelin star restaurants but this is much more relaxed. We still take pride in our service but it is a pub and not the same type of venue at all. “The team is really a family and we have lots of fun in and out of the workplace. I think this adds to our friendly atmosphere.”
Colin and Slavi’s cooking demo will open the very first Live:Local and will take place between 12-1pm followed by a book signing with Colin. People are advised to visit the event page for regular updates which they will need to like and click ‘attend’ in order to interact https://www.facebook.com/events/1587609151546557/
The Oaklands Hall Hotel, Laceby Sunday 2nd October 12 noon – 6pm
live cooking demonstrations, live learning workshops, live play activity and live entertainment