Food & Drink

By Nicci Brown A half-hourly bus service around Blandford which was paid for by Lidl when the company was given planning permission for its out-oftown supermarket three years ago is due to be withdrawn. The service averaged only 48 single journeys a day, and half that number since the covid pandemic restricted usage and is set to end on Saturday, February 13. The ‘Lidl bus’ was provided with a subsidy of more than £250,000 as a condition of approval for the building of the supermarket in Shaftesbury Lane. The contract for the service with Morebus expired on December 31, and Morebus have advised that they are unable to continue running it without funding. It has run half-hourly on the same route around the town but in the opposite direction to the hour X8 return service to Poole, frequently within minutes of each other. Town clerk Linda Scott Giles told town councillors at their meeting in December that she had asked for more information on costs and numbers using the service. Members agreed that the £91k pa provided by Lidl was beyond their means. Councillor Steve Hitchings said engaging with a different supplier might have reduced costs, but the service level agreement was drawn up with Morebus. Councillor Byron Quayle said: “The service could have been so much better. “It was always going to struggle for the numbers and obvious that it wouldn’t be viable just going round the town. “It is very frustrating that we are now exactly where we thought we would be.” Both he and his fellow county councillor Nocturin Lacey Clarke and the Blandford Town Team challenged the wisdom of the service when it was introduced, and Town Team chairman Nic Nicol said: “The expiry of the X8A sees the end of an inflexible Service Level Agreement, and an invariably empty bus service. “The aspiration for less traffic in the town centre was a top priority in the responses to the recent Town Centre Recovery Survey, and the overriding priority for Blandford and the long held view of town councillors and Town Team members alike is for a traffic plan that removes the requirement for vehicles to pass through the town centre to get to the north of the town, and key locations like the Community Hospital and the Blandford Group Practice. “Bus services are important as an essential part of transport policy, to reduce town centre traffic congestion and motor vehicle pollution which is hugely detrimental to the health of young people in particular.”

Food & Drink Get a Wriggle on with our special ales

By Karen Bate

A hobby born of necessity was why Matthew Glide began brewing. A decade on, this music graduate from Mere is now the master of his own brewery in Stalbridge. Creating ‘home-brew’ at university in 2011 as a costcutting experiment soon turned into a passion and one Matthew was unable to resist. “After graduating in music, I went into accounting,” said Matthew. “But my heart was in brewing. Brewing has always fascinated me.” After a stint at Flack Manor Brewery in Romsey Matthew became assistant brewer to Chris Clark, who launched Wriggle Valley Brewery in 2014. And when Chris retired, Matthew took over Wriggle Valley on November 1st, 2020. “The timing really was terrible, taking over in the middle of a pandemic, but I absolutely love it. Chris taught me so much and I enjoy every single unpredictable day.” Wriggle Valley Brewery boasts five core beers: Dorset Nomad, Dorset Pilgrim, Valley Gold, Golden Bear and Copper Hopper. He also brews seasonal beers, including the summer Liberty Pale and winter porter Night Owl. Matthew said: “People just keep asking me for Liberty Pale, which is one of my summer varieties, but I think this year spring will come early and I will get it ready for the end of February.” Matthew brews in 500-700 litre batches from the brewery at The Sidings on Station Road. Each brew is created using the finest ingredients creating some of the richest flavours offering everything from mild tastes, pale ale, American style, bitter and fruity flavours. And of course, like most alchemists, Matthew possesses his own magic formula. “I use malt from Warminster Maltings, which is just one of a handful of places which make traditional floor malt and Maris Otter barley, which is the backbone of our beer, an autumn sown superior product which gives Wriggle Valley beer exceptional taste. “Real ale is what we do and I want to be able to offer people something inspired and more exciting. Wriggle Valley keeps the beer familiar but gives people something to talk about. I want to inspire people to try something a little bit different.” It is said that every town needs a good brewery and Stalbridge is home to this brewery which in brighter climes, opens its very own taproom, which is like a bar, where customers flock to taste Matt’s beer fresh from the cask. “Lockdown means our taproom is closed, but when it is open, we are very popular and have a loyal following. It is from here where we sell our beer directly and there really is nothing fresher as it is brewed just ten yards away.” As well as supplying pubs, when they are open, farm shops and off licences, Wriggle Valley Brewery sells direct to the public from its premises, and can deliver within a 20-mile radius of the brewery, or further by arrangement. If you would like a taste of what Wriggle Valley Brewery can offer, ring Matthew on 07599 677139 wrigglevalleybrewery.co.uk wrigglebrewery@gmail.com

HOP TO IT: Matthew Glide

Lockdown turnaround for catering firm

By Miranda Robertson A popular wedding and events caterer in the Piddle Valley has found a ready market of people wanting treats and meals delivered. Rebecca Green Catering had to put large-scale events to one side during the first lockdown and come up with an alternative offering to keep the kitchens open. But Rebecca fully expected life to return to some kind of normal by now. Sadly, the ongoing pandemic is putting even this year’s weddings and events in doubt. However Rebecca and her team are still busy, sending out treats such as brownies or three-course meals to the community. They are now getting ready for Valentine’s Day and Mother’s Day, when they expect demand will be high, with pubs and restaurants shut until goodness knows when. Rebecca said: “Many in the hospitality and events industry have been having to find new ways of doing business, and although weddings have been postponed and we can’t all be with our loved ones at the moment our little business is finding a way to send love this Valentine’s Day.” Before the pandemic hit, the firm was well known for weddings, corporate, VIP and shoot catering. But weddings, county shows, private parties and corporate lunches were postponed – happily, every client rebooked for 2021. Determined to keep going, Rebecca started to supply readycooked meals to the locals and neighbouring villages. The new business model also meant that she could continue to support her local suppliers and producers, including Foot’s Eggs, Wyke Farms, Portland Shellfish, Capreolus Foods, Chesil Smokery, Reads of Sherborne, and her local butcher and grocer. The third lockdown sparked a new drive to adapt and Rebecca launched a sister company, Plush Pantry Ltd. She said: “We discovered that there was a demand for homecooked meals to be delivered to the door.” Plush Pantry provides delicious, nutritious, handmade, homecooked, meals and treats to most UK doorsteps, using only the best ingredients from Dorset’s local suppliers, farmers and fishermen and the small, local artisan suppliers and producers. Rebecca added: “The hospitality industry contributed over one hundred billion pounds to the UK economy in 2019. We are a resilient and dynamic industry, it’s just what we do, and the team here will continue to evolve our businesses to suit the demand. We are essentially a bespoke catering service trying very hard to bring a little joy. “We serve everyone, from those that can’t get out of the house; anyone wanting to send edible gifts; seasonal or special occasion hampers; corporate meals and nibbles for Zoom meetings or game pies and seasonal feasts. We are excited to have just launched our Valentine’s three-course menu and our Racing Calendar Experience menu. There is no cooking involved – just reheating meals our talented chefs have lovingly prepared, and enjoy with friends and family, in person or on Zoom.” plushpantry.co.uk shop@plushpantry.co.uk Tel: 01300 348526

MAKING A MEAL OF IT: Rebecca Green and right, a Valentine’s Day offering

Enjoy the joys of Jerusalem artichokes in soup

Rebecca Vincent is a Wincanton nutritionist

This time we are going to look at Jerusalem artichokes and leeks from the bounty of February’s produce. Jerusalem artichokes may look slightly weird and unkempt (and have a reputation for causing flatulence in some), but they have a lovely nutty taste and are a rich source of minerals including iron, copper, potassium, and magnesium and B vitamins. Leeks are also good sources of the B vitamins B6 and folic acid as well as vitamin C, manganese, and iron. Both have good levels of fibre, especially Jerusalem artichokes which are a rich source of inulin, a prebiotic, and desirable food source for beneficial bacteria in our gut. While they may not be a pairing that immediately springs to mind, this soup brings them together beautifully in a warming and comforting dish to fight off the cold snap.

Jerusalem artichoke and leek soup (serves approx. 4-6) 500g Jerusalem artichokes (rinsed and cut in 2cm chunks) 2 leeks (cut in half lengthways, then sliced thinly) 1 white onion (diced) 3 garlic cloves (crushed/diced) 1 bunch of thyme (leaves stripped from the stem) 2 tbsp olive oil 1 litre chicken/vegetable stock (fresh or made with stock pot/cube) pepper to taste drizzle of cream (or cashew cream if making it vegan) Optional toppings: bacon lardons or cooked chestnuts sautéed until lightly crispy. Preheat oven to 180⁰, coat the Jerusalem artichokes in a little oil and spread on a baking tray. Roast for approximately 15 minutes, until tender. Sauté the diced onion and leeks with a little olive oil on a medium heat in a saucepan big enough to hold the soup. After 10 minutes add the garlic and thyme leaves. Stir in the cooked artichokes, add the stock, bring to the boil and simmer for 10 minutes. Lastly add a drizzle of cream (you don’t need much as artichokes are creamy) and blend until smooth. Enjoy with bacon or chestnut “croutons”!

n Rebecca Vincent BSc BANT registered nutritionist rebeccavincentnutrition.co.uk

Cooking...

with Mrs Simkins

Ginger Shortcake This lovely simple recipe is ever so quick and easy to make and just the thing for a little pickme-up during the week – and don’t we all need a little pickme-up at the moment! Perfect for a morning break whether in your WFH ‘office’ or to take with you if you are working out in the thick of it. They keep well in an airtight tin for 8-10 days. And if it’s more of a weekend treat you are after, then drizzle or cover with melted dark chocolate: the combination of crunchy-crumbly ginger shortcake and dark chocolate is irresistible! See below for details. Ingredients 175g (6oz) salted butter, softened 75g (3oz) golden granulated sugar 225g (8oz) plain flour 1 level tsp baking powder 2-3 teaspoons ground ginger, according to taste Method 180C (160C fan ovens) gas mark 3 or equivalent You will need a greased 23cm (8 inch) brownie tin or similar, the bottom lined with greaseproof paper cut to fit Cream the butter and sugar until light and fluffy by hand or whiz in a food processor. Combine the flour, baking powder and ginger, and sieve into the butter mixture, in 5-6 batches, working in each batch as you go: you can do this by hand with a strong arm and a wooden spoon or whiz in a food processor, again in batches. Press into the prepared tin: this is the hardest part as the mixture is quite stiff. Smooth the top evenly with a dampened tablespoon. Bake for around 40 minutes until golden and crisp. Cool and cut into squares in the tin. Dark Chocolate Covering Postpone cutting the shortcake into squares until after coating. Use half the quantities if you would just like to drizzle rather than cover 200g dark chocolate (70% cocoa) broken into pieces 20g salted butter Melt the chocolate in the microwave in a heatproof bowl, on high, in 30-second bursts, resting briefly in between. This should take two to three minutes of melting time altogether. (Alternatively, melt the chocolate in a bowl over a pan of barely simmering water: choose a bowl that will fit comfortably in the top of the saucepan but without the bottom touching the hot water.) Stir the butter gently into the melted chocolate. Microwave for another 30 seconds if necessary. Drizzle or pour immediately over the cooled shortcake whilst still in the tin. Cut into squares once the chocolate is almost set.

n Check out Mrs Simkins’ website for more recipes: MrsSimkins.co.uk twitter.com/MrsSimkinsCooks info@MrsSimkins.co.uk

Mum’s Kitchen...

with Diana Holman

Venison in Red Wine

This tastes so much better made the day before and reheated, and it freezes brilliantly. Mashed potatoes are a good accompaniment.

Ingredients Olive or rape seed oil for frying 1kg (2lb 4oz) casserole venison, cut into chunks 1 x 75cl bottle full-bodied red wine, such as Cabernet Sauvignon Zest and juice of 1 orange 3 medium carrots, sliced 12 shallots, peeled 2 sticks celery, chopped 1 onion studded with 6 cloves Bouquet garni Method Heat the oil in a large frying pan, and then brown the venison in batches. Place in a non-metallic casserole dish with a lid. Deglaze the pan (providing it is not full of burnt residue) with a little red wine,

ENFORD FARM SHOP

scraping up any meat residue. Add to the venison with the rest of the wine, orange zest and juice, carrots, celery, shallots, onion. Cook at 180 degrees, 160 fan oven for 2 hours 30 minutes. Serves 4 to 6.

Home reared Lamb, along with locally produced meat, veg, fruit, deli & game Follow us on Facebook for all of our latest deals & offers including weekly meat pack deals Half lamb £65

Open All day, everyday outside shop Fri, Sat Farm Shop Open 8.30am-5pm also Arts & display Durweston, near Blandford 01258 450050

David Marsh Trading as Marshway Contracts Limited of Winbrook, Peacemarsh, Gillingham, Dorset, SP8 4EU is applying for a licence to use Unit 2 Mampitts Farm, Mampitts Lane, Shaftesbury, SP7 8PG as an operating centre for 2 goods vehicles and 0 trailers. Owners or occupiers of land (including buildings) near the operating centre(s) who believe that their use or enjoyment of that land would be affected, should make written representations to the Traffic Commissioner at Hillcrest House, 386 Harehills Lane, Leeds, LS9 6NF, stating their reasons, within 21 days of this notice. Representors must at the same time send a copy of their representations to the applicant at the address given at the top of this notice. A Guide to Making Representations is available from the Traffic Commissioner’s office.

Licensing Act 2003 Notice of application for the VARIATION of a PREMISES LICENCE Name of applicant: Mr Christopher Roberts & Mrs Rebecca McClelland Address of Premises: 3A High Street, Bruton, Somerset, BA10 0AB SUMMARY DESCRIPTION OF VARIATION BEING SOUGHT: To commence the selling of alcohol at 08:00 and finish at 22:30 Monday to Sunday for “off sales only”. Current permitted hours to sell alcohol are 12:00 to 22:30 Monday to Sunday. “On sales” of alcohol will remain the same. To amend licence condition so that persons under 18 years will need to be accompanied by an adult from 08:00. Last Date for receipt of any representations: 25/02/21 A record of the application made to the Licensing Authority will be kept on a register at the address given below and the register may be inspected during normal office hours. All representations regarding this application MUST BE IN WRITING and relate to the Prevention of Crime & Disorder, Protection of Children from Harm, Public Safety or Prevention of Public Nuisance and sent to: South Somerset District Council, Licensing Team The Council Offices, Brympton Way Yeovil, BA20 2HT or email to licensing@southsomerset.gov.uk It is an offence knowingly or recklessly to make a false statement in connection with an application and is subject to an unlimited fine on summary conviction for the offence. Copies of representations are given to the applicant as required by the Licensing Act 2003 (Hearings) Regulations 2005.

Keep on talking to each other!

An American friend of mine from the State of Oregon has emailed about events in the US. He finished his letter: “I hope you and Sandra are getting reacquainted with each other since it’s hard to be in touch with anyone else!” Actually, as I have worked from home for over 40 years, and Sandra has been retired for about nine, I think we were pretty well ‘acquainted’ when lockdown began! Nevertheless, my friend Steve touches on an important dimension of relationships. If, because of work or other pressures, two people see little of one another, they can soon end up communicating mostly by text. Gradually they can drift apart – only realising what has happened when it’s difficult, or even too late, to row back. Finding quality time is essential to any relationship. Currently it may be a real challenge, including for those whom the pandemic has forced apart, or forced together in a small home full of demanding children. But it’s important to find a way of getting some ‘us’ time. St Valentine’s Day is on Sunday week. Quite why 14th February has become a day for the celebration of love and romance is something of a mystery. The first reference to the 14th as a day of romantic love comes from the English poet Geoffrey Chaucer in 1382, in his ‘Parliament of Fowls’: “For this was Saint Valentine’s Day, when every bird cometh there to choose his mate.” Whatever the reason for it, the fact remains that last year we bought in the UK over a billion roses on Valentine’s Day, and the number of cards, e-cards and other romantic messages sent is said to be too many to count. Yet a waitress once told me that, although her restaurant was always packed on Valentine’s Day, it was also one of the quietest evenings of the year. “It’s full of people who think they ought to do something romantic but haven’t anything to talk about,” she said. That’s sad. The great secret in any relationship is to keep talking. When disagreements happen – as they are bound to – deal with them straight away before they escalate into real conflict. “A gentle answer turns away anger”, the Old Testament tells us. And when tempers rise, the New Testament advises “do not let the sun go down on your anger.” Try to put yourself into the shoes of the other person – husband, wife, partner or friend – to discover how they are feeling, and why. Conflicts often happen over apparently trivial issues, but all sorts of feelings lie beneath them. And have the grace to recognise that occasionally you might be the problem – and do something about it!

Our Loose Canon...

with Canon Eric Woods DL

LICENSING ACT 2003

Notice is given that RANDOLPH FEAR has applied to Dorset Council for a new premises licence in respect of BREEZY RIDGE VINEYARD , BUDDENS LANE, WEST MELBURY SP7 0LY for RETAIL SALE OF ALCOHOL FOR CONSUMPTION ON & OFF THE PREMISES 08.00 TO 23.00 DAILY Any interested party or responsible authority may make representations by emailing: licensingteamb@dorsetcouncil. gov.uk or writing to, Licensing, Dorset Council, South Walks House, South Walks Road, Dorchester, Dorset, DT1 1UZ within 28 days from the date of this notice. The licensing register and details of this application may be inspected by contacting the licensing section during normal office hours via email or phone on 01305 838028. It is an offence under Section 158 of the Licensing Act 2003 to knowingly or recklessly make a false statement in connection with an application, the maximum fine on summary conviction is unlimited. DATE: 27TH January 2021