September 2010 Food Club
£60.00
- Bowland Roasting Topside Of Beef (approx 1kg): The livestock roams free on the rich, unspoilt pastures of the Forest of Bowland, ensuring that the beef is of the highest quality. The beef is matured on the bone for up to 3 weeks. Aberdeen Angus Cattle are reared extensively in a slower traditional way, and eat only lush grass with a cereal & hay diet through the winter months.
- 2 x Chicken Breasts with Feta Cheese, Potato, Onion: Just one word needed to describe ... ‘beautiful’. The breast is carefully opened and stuffed with feta cheese, potatoes and onions and carefully wrapped in Black Forest Ham to give flavour.
- Richard Woodall Unsmoked Bacon 200g: Traditional dry cured bacon from Richard Woodall in Cumbria who holds the Royal Warrant. A great way to start the weekend!
- Inverawe Smoked Salmon 100g: The Classic Smoked Salmon from Royal Warrant Holder Inverawe Smokehouses. Inverawe Smokehouses ensure their salmon are sea reared from small independent farms where fish husbandry and low density stocking is paramount. The smoking process takes place in traditional slow curing brick kilns over real oak log fires with no additives or preservatives and definitely no shortcuts.
- Sliced Venison with Green Peppers (approx 90g) from Great Glen Game: We are delighted to introduce this delicious and brand new product to our shop. Wild Deer grow in a natural, native environment and are sustainably managed by local estates. Classified as Wild Game, the vension used is more sustainable than Organic farmed Deer. All herbs and spices used are organically certified.
- Win Green (Approx 200g): Cows’ Milk Soft Cheese. Made with unpasteurised milk, made with traditional animal rennet. Named after the highest point in North Dorset this is an elegantly made soft white mould-ripened cheese that is a regular award winner (British Cheese Awards Gold Medal 2008).
- 2 x Summer Puddings with a Twist: Hanging onto Summer!!! - Deliciously juicy summer raspberries, redcurrants, blackcurrants and strawberries, together with the delicate elderflower cordial from Belvoir, combine perfectly to deliver an elegant slant on this much loved British favourite. How to serve: Serve chilled with a generous spoonful of clotted cream to complement the not too sweet and not too tart mouthwatering fruits.
