18 minute read
FOOD & DRINK
LANCASHIRE AMBASSADORS T he fourth-generation team at Butlers Farmhouse Cheeses recently won a top honour at the prestigious Red Rose Awards. Naming Butlers as winner of the new Made in Lancashire Award, at a glittering ceremony, the judges said: “Having made investments in new product development and technology, Butlers has been leading the great cheese awakening, winning new business with national supermarket chains and developing a direct-to-consumer offering. “They are Lancashire ambassadors for own product range and are the world’s only cheesemaker to boast 100 per cent recyclable packaging which they developed themselves. They are a great example of Lancashire manufacturing innovation and excellence.” Butlers is committed to sustainability using milk from the family herd, which travels just a few miles to the dairy, impacting farm to fork miles significantly and Butlers lead multiple initiatives every year to support the rural Lancashire community. Matthew Hall, fourth-generation owner of Butlers said: “Being recognised as Lancashire ambassadors who represent manufacturing, innovation and excellence makes us all very proud. “We’re passionate about helping to make
Fourth generation Ribble Valley-based cheesemakers Butlers are celebrating after being named winners of a new Made in Lancashire Award
Lancashire famous for food and drink. Our products have purpose. We hand make all of our cheeses with love, using traditional methods just as we always have done. We continue to push the boundaries and deliver new and exciting experiences for our customers. Our people are the absolute best at what they do, they represent everything that Lancashire is about and this award win is entirely because of them.”
In March 2020 Butlers took a holistic approach to manufacturing investing in people, products, processes and technology to take their cheese making to the next level.
Speaking about Butlers’ signature blue cheese, Blacksticks Blue, Matthew explains: “We are on the way to achieving our dream of making Blacksticks Blue the number one blue cheese brand in the world – and it’s all down to our Lancashire roots!” n
WE’RE PASSIONATE ABOUT HELPING TO MAKE LANCASHIRE FAMOUS FOR FOOD AND DRINK
SIMPLE IDEAS TO ADD EXTRA OOMPH!
It may seem strange to some, but in Lancashire combining cheese and apple pie is a tradition! Some suggest keeping the cheese on the side and taking things bite by bite, others add a cold piece of cheese to a warm pie slice while others suggest baking the cheese into the crust directly. Mrs Butler’s would be the perfect cheese – the creamy flavour will complement the acidity of the apple and the crunch of the crust. Butler’s journey into soft cheese making began over 15 years ago. Renowned for their Farmhouse Lancashire and soft creamy Blacksticks Blue, the development of a soft, creamy white cheese, Button Mill, was a much-wanted addition – it is delicious spread over a cracker, but try dolloping on top of pancakes. Add some raspberries too and you’ll have something a bit special for breakfast. Ravens Oak Goat’s Cheese is made from the milk sourced from Butler’s family farm, which is just down the road from the dairy at Throstle Nest Farm. The goats are so much fun to be around, they are intelligent, inquisitive and generally pretty cheeky. This cheese has a subtle nutty flavour reminiscent of almonds, which develops as the cheese naturally matures. The flavour pairs beautifully with dark chocolate – ideal for an unusual after-dinner treat. Triple graded for a strong and complex flavour, Sunday Best is the very best cheese from Lancashire. Steeped in tradition, this 50-year-old family recipe has been handed down from Jean Butler and is still made to the same recipe today. Sunday Best melts evenly and smoothly, without the oily separation that you get with cheddar, making it the ideal cooking partner. Why not make your toasties more remarkable by adding some lobster? Simply cook the lobster tails and cut into chunky pieces, crumble Sunday Best over the top and toast away!
Blacksticks Blue is absolutely the perfect blue for any cheeseboard, its bright orange hue brings a bit of brightness. It is really creamy, providing a striking contract to the blue bite. As it is perfectly balanced, it has the power to convert many a blue cheese pessimist. For a sweet snack, try some on a ginger biscuit – delightful!
SUPPER CLUB
During their most recent gettogethers Live Ribble Valley Singles Supper Club met for two events – a pre-Christmas celebration and an evening that took them on a culinary journey to the Middle East
Live Ribble Valley Supper Club held a Christmas dinner at Mitton Hall, which was beautifully decorated for the festive season.
A mix of 17 established and new faces in all, it was particularly lovely to see two new gentlemen joining the group.
After a welcome drink the group moved upstairs to the private dining room and enjoyed a superb meal. As always, the conversation flowed effortlessly.
Host Lynn Scholes explains: “As the group becomes more established, new members are always made to feel instantly welcome. Two of the new members said they had been feeling quite nervous beforehand but both had a lovely evening and have already booked for our next event.”
During a previous get-together the Supper Club was taken on a journey to the Middle East when they met at Browsholme Hall’s candlelit Cart Shed.
Chef Maria Grieco was the star of the show, producing an abundance of delicious Middle Eastern dishes that she had cooked on the day.
Around two dozen Supper Club singles enjoyed a lively evening, forming friendships over interesting conversation.
Explaining each dish she presented, Maria told diners: “I love Middle Eastern food. Far more than just ‘the land of milk and honey’, the region is rich in oils, spices, fruits and flowers and tonight we are bringing you a treasure trove of ingredients.” n
All information on future events is shared via a WhatsApp group, so if you would like to join please give Lynn a call on 07753 579745
FORTHCOMING SUPPER CLUB EVENTS
TIGGIS RIBBLE VALLEY: 13th January Three-course meal – 7.15pm for 7.45pm Full details to follow on social media and WhatsApp. WALKING EVENT: 19th February The Ribble Valley Supper Club are holding their first walking event for singles that enjoy good food and great company. The first of these will be led by Jane one of the founder members and is a 5.5-mile walk starting and finishing at the Ram Inn in Holme Chapel near Cliviger taking in Thieveley Pike and the Singing Ringing Tree. If the weather looks terrible, we will abandon and just have the meeting in the pub with a late lunch. Numbers are limited. BONNY INN: 17th March Supper – 7.15pm for 7.30pm. Details via the WhatsApp group. Other venues for later in the year include: • Tom’s Table • The Inn at Whitewell • Lammy’s Bistro • The Cartford Inn If you are interested in any of the Live Ribble Valley Supper Club events above, they are shared on the WhatsApp group, you can email the address below or call Lynn on 07753 579745. supperclubenquiries@live-magazines.co.uk
Create seasonal inspired dishes at home using selected, local ingredients with our easy to follow recipe kits, designed for us by multi-Michelin starred chef and restaurateur Simon Rogan Order online at orders.booths.co.uk
SEASONALITY, SIMPLICITY & SUSTAINABILITY
wherever possible,” explains Kath Haworth, who collaborated with Martin on the interior design.
“Martin and I worked as a team on the interior. There was so much to do but we had a clear vision. The important factor for us was to take the pub back to its roots as a traditional country inn.”
Around the pub is an eclectic mix of artwork and memorabilia including some memorable moments from Nigel’s career as a chef – dining at Highgrove with the Prince of Wales and receiving the Prince Philip Medal – along with lunch at the Ritz with the Duke of Edinburgh.
At the Three Fishes, Mitton, there is a farm to fork ethos and a delicious, seasonal menu that changes every few weeks
Chef Nigel Haworth is thoroughly enjoying his time at the beautifully refurbished Three Fishes, which he opened at the end of last year: “We have been working hard since we started this project and it’s going really well,” he says. “I’m delighted to be back!”
The extensive re-modelling of the country pub has involved the interior and the surrounding grounds and gardens. Within the grounds, which have been transformed, is a one-acre permaculture plot and large polytunnel where fruit, vegetables, herbs and shoots will be grown for the restaurant. Over the coming months the soil will be prepared for the planting of heritage seeds, chosen purely for their flavour: “The menu is all about seasonality,” explains Nigel, who took on the pub in a collaboration with Martin Aspinall, a trustee of the Standen Estate.
“The ethos is very much farm to fork – most of the ingredients are organic, wild or grown here. Seasonality, simplicity and sustainability is at the heart of what we do.”
Inside the pub the interior is relaxed and elegant, reflecting the inn’s rural heritage.
“We very much wanted to be sustainable as that is the whole ethos of the Three Fishes. So, much of the furniture is reclaimed and has been lovingly recycled and brought back to life – the chairs have been upholstered in beautiful fabrics. We also wanted to use local suppliers
The original bar, with its new custommade oak top and the main dining areas remain in the upper level of the pub while a stunning stone arch leads to two private dining areas that can seat 12 or 18 people – or the area can be opened up for up to 30. The space can be used for private celebrations or meetings, with one of the areas featuring a large flat-screen TV.
Behind the scenes is a new state-ofthe-art kitchen, where chefs prepare dishes
from a five-course menu using the very best ingredients.
“Because it is based around the seasons, the menu changes every two to three weeks,” adds Nigel, who is keen to point out: “While we have one menu, those who just want to call in for a drink are most welcome. We are after all, a country pub, it’s friendly and welcoming.”
Outside a large terrace area at the rear has been landscaped with stone flags, railway sleepers and greenery – within the terrace, which seats 50, is an exclusive Chef’s Table seating 12 diners who will be served by chefs cooking on a Spanish Charcoa grill, bringing outdoors the sights, aromas and drama of the kitchen, creating the ultimate in theatre-style cooking.
“We’re hoping the terrace will be used throughout the year as it will be heated and covered with an electronically operated retractable canopy,” explains Nigel, who is set to create an exclusive ‘outdoor’ menu of light bites and dishes from the grill.
With the festive season behind them, Nigel and his team will be taking well-earned time off – the pub will close on 10th January re-opening on 26th January. He says: “We have all worked tremendously hard over the past few months to get up and running. At times it’s been relentless, but it feels great to be back – the Three Fishes is such a lovely place.” n
20210816 The exclusive Three Fishes private dining area is available for celebrations or meetings. To discuss your requirements with Jessica PARKINSON SIGNS PAGE 02 Moretti call 01254 826666
SEASONAL MENU
Cheese rolls & sourdough, whey butter WILD MORCAMBE BAY SEA BASS shrimp mash, shellfish sauce CELERIAC shallot and shitake mushrooms, trompette mushroom puree WILD VENISON braised winter vegetables, pasta, pumpkin seed pesto CHEESE (optional) a selection of British and Irish cheeses from Courtyard Dairy (£15 supplement) LEMON MERINGUE PIE yuzu sherbet, buttermilk Eccles cake, chocolate truffles
SEASONAL MENU PLANT BASED
THE THREE FISHES
MITTON The Three Fishes Mitton Road Mitton BB7 9PQ 01254 826666 thethreefishes.co.uk
THE
House sourdough, parsley pesto PURPLE SPROUTING BROCCOLI tempura, roast cashew nuts, Tamari soy dressing CELERIAC shallot and shitake mushrooms, trompette mushroom puree RED CABBAGE braised winter vegetables, pasta, pumpkin seed pesto LEMON MERINGUE PIE THREE yuzu sherbet, buttermilk FISHESEccles cake, chocolate truffles Sommelier’s choice wine pairing available Lunch £50 per person Dinner £65 per person
MITTON
The Three Fishes will be closed from 10th January for holidays and will re-open on 26th January 2022
FARROW AND BALL FRENCH GRAY THE THREE FISHES thethreefishesmitton
FARROW AND BALL STIFFKEY BLUE FARROW AND BALL @thethreefishesmitton FRENCH GRAY
LOGO TREATMENT FARROW AND BALL STIFFKEY BLUE
* Food pictures taken from previous menu
TAKEAWAY OPEN
TUESDAY – SUNDAY 5PM TILL 9PM
LINES OPEN FROM 3PM DAILY
AWARD WINNING CHINESE FOOD
TO TAKE HOME AND ENJOY IN A RELAXED AND EASY WAY
SMALL EATS
PRAWN CRACKERS £3.50 CRISPY DUCK ROLLS £6.50 SALT & PEPPER MUSHROOMS £5.95 PRAWN TOAST & SEAWEED £6.95 CRISPY KING PRAWN WONTON £6.95 HONEY COATED SPICY CHICKEN IN BAMBOO £7.50 SALT & PEPPER CHILLI SQUID £7.95 VEGETABLE SPRING ROLL £4.95 SALT & PEPPER TOFU £6.50 SALT & PEPPER RIBS £7.50 SWEET STICKY CANTONESE RIBS £7.50 PORK WAR TIP GYOZA £6.50 VEGETABLE GYOZA £6.50 1/4 CRISPY DUCK & PANCAKES, CUCUMBER, HOI SIN SAUCE £15.95
CHARLIE YU CLASSICS
CHICKEN CHOW MEIN £11.50 CHICKEN CURRY £10.50 KING PRAWN CURRY £14.50 SPECIAL FRIED RICE £12.50 SPECIAL CHOW MEIN £12.50 CHICKEN FRIED RICE £9.50 CHICKEN & CHAR SUI VERMICELLI £12.50
CHICKEN
SWEET & SOUR CHICKEN £9.50 CHICKEN BLACKBEAN £10.50 SATAY CHICKEN £10.50 CRISPY CHILLI CHICKEN £10.50 SALT & PEPPER CHICKEN £10.50
BEEF
FILLET BEEF CANTONESE £15.50 FILLET STEAK BLACKBEAN WITH MIXED PEPPERS £15.50 FILLET STEAK SATAY £15.50 CRISPY CHILLI STEAK £15.50
SEAFOOD
STEAMED FILLET SEA BASS, GINGER, SPRING ONION £17.50 SALT & PEPPER CHILLI KING PRAWNS £15.50 SALT & PEPPER CHILLI SCALLOPS, OYSTER MUSHROOMS £15.95 STIR FRY KING PRAWN, PAK CHOI £15.50
PORK
SWEET & SOUR PORK £10.50
STIR FRY CHAR SUI PORK BLACKBEAN WITH MIXED PEPPERS £10.50 CHAR SUI PINEAPPLE £10.50
VEGAN
SEASONAL VEGETABLE CURRY £9.50 STIR FRY GEENS £7.95 SPRING ONION, GINGER & CHILLI SINGAPORE VEGAN VERMICELLI £9.50
STIR FRY GREENS
SPRING ONION, GINGER & CHILLI £7.95 SINGAPORE VEGAN VERMICELLI £9.50
RICE / NOODLES / SIDES
EGG FRIED RICE
£3.95 STEAMED RICE £3.50 PINEAPPLE EGG FRIED RICE £5.50 SOFT NOODLES £4.95 CRISPY NOODLES £4.95 SALT & PEPPER CHIPS £4.95
CHILDREN’S MEALS (All served with prawn crackers) CHICKEN NOODLES WITH BROCCOLI £7.50 CHICKEN, FRIED RICE £7.50 SWEET & SOUR CHICKEN £7.50
When ordering please let our staff know that these are childrens meals
Please be advised that any allergens and intolerances should be reported to Yu Express before placing an order. Customers should be aware that although all due care is taken, there is a risk of allergen ingredients still being present.
WHY NOT ENJOY A MIDWEEK TAKEAWAY RELAX AND LET THE TALENTED CHEFS COOK YOUR SUPPER
THE BEST POSSIBLE PLACE…
The Black Bull has firmly established itself as one of the best gastro pubs in the region and it is starting the New Year in the best possible place, writes Tedd Walmsley
It’s been quite a year at the Black Bull at Old Langho. They were forced to close in early 2021, then re-opened outside in late spring and finally the opportunity in the back half of the year to bolster their position as one of the best gastro pubs in the Ribble Valley. Throw into the mix the challenges affecting the hospitality industry around staff recruitment and the odd four-day power cut, you can imagine owners Jamie and Becky Govier to be at their wits end. The reality is, they’ve taken it in their stride and continued to invest and start 2022 in the very best possible place.
Jamie and Becky have decided to give the team and the lovely old pub some time out to recover from an amazing yet exhausting last few months. The pub will be closed from Monday 10th January and re-open for a ‘Super Sunday’ on 16th January. I can imagine that Sunday to be amazing with the fully refreshed team eager to get back to what they do best – serving delicious food, offering their stellar service in what’s becoming an unrivalled atmosphere. A positive, perfect storm and one so many of us now feel a part of. The break is further testimony to the care and wellbeing shown to the team and, of course, the opportunity for any maintenance work to be carried out.
With the pub back up to full speed, attention will also move towards events in the first quarter of the year. Valentine’s Day is only a few weeks away and I’ve no doubt romance will be firmly on the menu for a very special night on 14th February.
Entertainment will be provided by the great local singer Arthur Geldard and a lovingly prepared dinner served in the candlelit and intimate setting is there to be enjoyed. Please look out for the social media posts for the most up to date information on how to book, availability and pricing.
March of course sees the opportunity to treat our mums with another special Sunday. Food, wine and gifts – I can’t imagine a more versatile setting for all the generations to enjoy this special occasion. I do think booking early will be essential as even normal Sundays are often a sell-out, let alone with Ribble Valley mums in tow!
January often starts slowly for hospitality and if you are to go out can I ask you to consider the Black Bull? If ever a team of hard-working lovely individuals deserve your support, it’s the gang in Langho! n
DATES FOR THE DIARY
10th-15th January: Pub closed 16th January: ‘Super Sunday’ 14th February: Valentine’s Day – great music, food and romance 27th March: Mother’s Day – treat mum to a fantastic lunch or early supper
The Black Bull Old Langho Road, Old Langho BB6 8AW 01254 248801 enquiries@theblackbulloldlangho.co.uk theblackbulloldlangho.co.uk
BlackBullLangho
@blackbull_oldlangho
ON SCREEN
Anna Souroullas takes a look at the latest blockbusters, ready-to-stream films, cinema releases and DVDs
SESAME STREET
Release Date: 14th January 2022 Director: Jonathan Krisel Starring: Anne Hathaway, Bo Burnham and Chance the Rapper Certificate: TBC
CINEMA
RELEASE
Big Bird and his Sesame Street friends are ejected from their neighbourhood, leaving them puzzled in the middle of Manhattan. Sally Hawthorne, a history show host, is on a quest to save her show. Teaming up with Big Bird and his friends, Sally is determined to prove that Sesame Street exists. The ‘evil’ Mayor creates obstacles that the team must overcome, desperate to keep Sesame Street hidden from the world. n
SCREAM
CINEMA RELEASE
Release Date: 14th January 2022 Director: Matt Bettinelli-Olpin, Tyler Gillett Starring: Neve Campbell, Courteney Cox, David Arquette, Marley Shelton, Melissa Barrera, Jenna Ortega, Dylan Minnette and Jack Quaid Certificate: TBC
Woodsboro, is a quiet town which was once subjected to a series of brutal murders. Twenty-five years later, a new killer has claimed the Ghostface mask. Targeting a group of teenagers, the secrets from the town’s deadly past risk being resurrected. Serving as the fifth instalment of the Scream series, the film is a direct sequel to 2011’s Scream 4, and the first in the series not to be directed by Wes Craven. David Arquette, Neve Campbell, Courteney Cox and Roger L Jackson return to reprise their original roles, while Marley Shelton also reprises her role from the previous film. n
ZEROS AND ONES
Release Date: 4th January 2022 Director: Abel Ferrara Starring: Ethan Hawke, Valerio Mastandrea, Cristina Chiriac, Babak Karimi and Salvatore Ruocco Certificate:
DVD
In Zeros and Ones, we follow an American soldier summoned to Rome as he attempts to stop an impending terrorist attack. His imprisoned brother, a rebel with knowledge that could aid in preventing the attack, is in an unknown location. As this soldier desperately seeks any news of his brother, he races through the capital’s streets, facing a series of sinister encounters. Will he be successful in keeping the Vatican from being blown up, or will the entire world remain threatened? n
