News

 Fillet of Haddock on a bed of Wild Garlic & Spinach, topped with a Poached Egg

4 portions of haddock

2 cloves of garlic

1 medium shallot

250ml fish stock

Pinch of bay leaf & thyme

500ml of Maythorne Farm double cream

wild garlic

spinach

jersey royal potatoes

4 free range eggs

tomato concasse

seasoning

In a heavy based pan with lid sweat off garlic & shallots in a little olive oil. Add fish stock & herbs. reduce by ½. Add double cream & bring to boil & reduce by1/4. Correct seasoning. Pop in haddock, wild garlic, spinach & new potatoes. Bring to boil & add tomato concasse. Take off when fish is cooked & serve immediately.

Carrick’s Organic Smoked Salmon, Avocado & Crab Salad

Several local pubs are offering early bird menus over this weekend:

George and Dragon in Aysgarth have an early bird menu plus full ala carte from 5.30pm  see www.georgeanddragonaysgarth.co,uk

The Countrymans Inn at Hunton opens at 6pm but will open at  5.30 for the weekend of the Festival www.countrymansinn.co.uk

The Black Swan in Leyburn will be promoting traditional pub meals using food sourced from the Dales, served all day from 12 till 9pm www.yorkshirenet.co.uk/stayat/blackswan/page1.asp

The Wyvill Arms at Constable Burton have an early doors menu from 5pm this weekend www.thewyvillarms.co.uk

Bracken Hill will  be showcasing a range of new products made from produce grown at Sutton Farm Orchard a new venture which we are managing with the help of Natural England. The Orchard is over 100 years old and contains many rare varieties of Apple Pear and Plum we have also planted some rare Yorkshire varieties of Apples as well as Quinces, Crab apples, Mulberries and Medlar. We have produced Apple Juice from Yorkshire Cockpit and Green Balsam apples with some Yorkshire pippins to give a great flavour. We will of course also be raising money for leukaemia Research with the Calendar Girls Range of Preserves

With 30p from each jar going to the charity. For all our fans of hot and spicy products we have some new sauces and have been experimenting with new Chillis all Yorkshire grown to get some real flavour into them.

The Otley and Dales Dry Stone Walling Association will be building a dry stone bridge at the Festival this year. The bridge will be taken down at the end of the Festival and then re-built for the Yorkshire Dales National Park over a stream in a nature reserve between Carperby and Askrigg.  

One of our traders in the Food Hall Marquee, The One Stop Hot Shop is going to donate 5% of all their takings at the Festival to the Prostate Cancer Charity

Mark, the husband of Vicky Leach, who helps on the stall, is aiming is to raise £5000 for The Prostate Cancer Charity (Charity Registration No. 1005541 and in Scotland SC039332)  by running the ;
EDINBURGH MARATHON 23rd May
DUBLIN MARATHON 25th October
REDCAR HALF MARATHON 13th June
GREAT NORTH RUN 19th Sept

Visit the stall to find out more.

Prett Tejura of Curry Cuisine announces the launch of new products which will be available at the Festival:

                           Luxury Mango Chutney (this one has beaten the market leader in ALL taste tests!)
                           Spiced Strawberry Chutney
                           Yorkshire Forced Rhubarb Chilli Jam
                           Yorkshire Forced Rhubarb and Pineapple Chutney
 
This follows on from our launch last year of our Taste Gold Winning Spiced Beetroot Chutney!.

Features of the Paganum stand at the 2010 Festival :- 

Wool Packaging - we use Yorkshire Sheep's wool to insulate our mail order boxes and will have some on display on our stand

Yorkshire Chorizo - we will be selling fantastic Yorkshire Chorizo this year, probably a couple of different flavours

Yorkshire extra virgin cold pressed rapeseed oil - in special reusable kilner bottles

and of course our range of rare & traditional breed pork, beef & lamb, homemade sausages & drycured bacon, breeds will include, Belted Galloway, Highland, Oxford Sandy & Black and more...

We will also be running a Twitter competition and a prize draw for visitors to our stand.  Last years winner won 10 fantastic Belted Galloway Rib Eye Steaks!