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Raspberry Crumble Bars

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Ingredients (makes 12)

For the Base:

  • 230g butter (or dairy free margarine)
  • 100g caster sugar (or granulated)
  • 1tsp vanilla essence/extract
  • 250g plain flour (can use gluten free plain flour)
    A Jar of raspberry jam (or any jam)

For the topping:

• 100g oats (regular or gluten free) • 140g soft brown sugar
• 80g plain flour (can use gluten free flour)
• 120g butter (or dairy free

margarine)
• fresh raspberries (or any fruit)
• Plus a little icing sugar and water to finish. for the middle layer.


Heather Brown is a member of the Guild of Food Writers and a home economist with a passion for Dorset’s brilliant foodie scene. Heather runs Dorset Foodie Feed, championing Dorset’s food and drink businesses, as well as working with food industry clients.
Raspberry Crumble Bars image: Heather Brown

Method

  1. Preheat the oven to gas 6 or fan 180º.
  2. Line a 9′′ x 13′′ baking tin (approx 1′′ deep) with baking parchment.
  3. For the base – Melt the butter and then stir in the rest of the base ingredients until well combined.
  4. Spread this sticky dough/paste on the bottom of the tin and bake in the oven for 15 minutes until the top is a little golden.
  5. Whilst the base is baking, melt the butter for the topping and then mix in the rest of the ingredients (except the jam and the fresh raspberries). This will make a fairly crumbly mixture.
  6. When the base is baked, carefully spread a good layer of raspberry jam across the base. The base will be soft (and hot!) so you’ll need to be gentle so as not to crush the base too much (Tip: if you sort of blob the jam onto the base and wait for a few seconds, the heat will melt the jam slightly and that will make it easier for you to spread).
  7. Sprinkle over the crumble topping to loosely cover the layer of jam. Add in a few fresh raspberries onto the crumble layer.
  8. Bake in the oven for 25-30 minutes until the top is golden brown. Leave to cool in the tin.
  9. Once cool, gently take out of the tin and cut into pieces (I usually cut the edges off, but you don’t need to).
  10. Make up a little water icing by mixing the icing sugar with a little water (you can add some extra vanilla here if you want to) and then drizzle across the top to finish.

Heather

“I have been so impressed with how the Hospitality industry has coped with the hugely busy summer – whilst they perhaps have a moment this month to catch their breath, many in the industry might be feeling the strain, physically and mentally. wThis is a great time of year to reach out to your favourite businesses and restaurants to say thank you; write them a great review, share their social media or book a table for a future date are all great ways of showing your support.

If you work in the hospitality industry and you feel like you need some mental health support, then The Burnt Chef Project offer a number of ways that you can receive some free help. Visit their website at www.theburntchefproject.com or you can access their free, 24/7 support service by texting BURNTCHEF to 85258.

This month’s recipe is made using fresh raspberries and raspberry jam, but these can be easily substituted for more seasonal fruit like blackberries and plums. You can also switch out the flour for gluten free flour or butter for vegan friendly butter, making this bake very versatile.”

Heather

Want to take great bird pictures? Carl Bovis reveals his secrets

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Photographing birds is a huge passion of mine, and judging by the interest I see on Twitter, it’s becoming a passion for many other people too. My account (@CarlBovisNature) has recently passed 100,000 followers; I’m not famous, that’s just how popular photos of birds are.

Everyone has a camera, even if it’s just the one on their phone, and therefore we all have the ability to take our own photos. Taking pictures of wild birds is about as challenging as it gets, so the sense of achievement when getting a photo of one of our feathered friends is greater than that of most other forms of photography. Social media makes it easy to share any photos, and get instant feedback. The whole process is addictive, and more and more people are delving into the interesting and rewarding world of bird photography as a result. I’m lucky enough to have a decent DSLR camera and zoom lens; while nowhere near the perfect set-up, and certainly not the most expensive, it does help me to take some lovely pictures. Most people won’t have the same quality of equipment, so here are five bird photography tips that are not dependant on equipment or settings used.

1. Find the birds

Seems obvious; after all, with no birds, there’s no possibility of bird photos! However, you can greatly increase your chances of getting a good bird photo by going to the right places. Most birds are small, so getting as close to them as possible, without disturbing them, is important. Therefore, areas where birds are used to humans are ideal. Village and town ponds are great for this. Ducks, swans, geese and gulls are great photography subjects. Closer to home, your garden is perfect. Instead of going out to find the birds, you can attract them to you with food such as sunflower hearts and fat and seed blocks. A bird bath will also be popular; a plant pot base with an inch or two of water is ideal.

2. Get low

Being at eye level with birds will make your photos more dynamic. Not only that, when you’re low the birds will not see you as so much of a threat and may even walk (or hop) closer if you stay still. I’ve used this technique to photograph many species on the ground, Including ring plovers, bearded tits and pied wagtails. The hardest part is getting up again, especially if you’ve been laying on your front for a while!

3. Watch the light

Photography is all about making the most of the available light, and none more so than with bird photography. On a sunny day, the position of the sun in relation to your subject is vital. Ideally, in most situations, you want the sun behind you, unless you’re wanting a silhouette image with no detail on the bird. If the sun is to either side of you, the bird will likely have a harsh light on one side and shadows on the other. When the sun is low, there’s a more diffuse light that can make your bird photos more striking, so shortly after sunrise and shortly before sunset are great times for bird photography.

4. Predict

Birds move quickly, especially small species. In the blink of an eye, a photo opportunity can come and go, giving you no chance of capturing the moment. The answer is to predict the movements of the birds you are hoping to photograph, you won’t have time to react otherwise. In this respect, it’s worth taking time to get to know the birds and how they behave. If you feed birds in your garden, it’s obvious that they’ll regularly land where the food is, but often they’ll have a favoured spot where they’ll land briefly to check that the coast is clear before coming down to feed. This could be anything from a branch to a shed roof. Once you have identified a favoured perch, set your camera on that perch and wait…

5. Compose

Composition is always important in photography, and bird photography is no different. There are no hard and fast rules, but in general you want a bird to be looking ‘into’ the picture, not out of it. If the bird is looking to the right, for example, then position it on the left hand side of the image. If it’s looking to the left, then position it on the right. If it’s looking straight ahead, position it front and centre. Backgrounds can make or break a photo. I like to change position when photographing a stationary bird so there’s a nicer looking background – ‘busy’ backgrounds can be very distracting, and the aim is to make the bird the star of your photos, not the clapped out Ford Escort behind it!

It’s never all about the equipment

So there you have five easy tips that have nothing to do with camera equipment or camera settings. Remember these and you’ll soon be getting fabulous bird photos, no matter if you have a huge lens the size of a bus or a humble camera on your phone. Good luck, and most importantly, have fun!

Carl

They all touched my heart but Peggy was special

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What a couple of months we’ve had here at The Rescue in Hazelbury Bryan!

We’ve been inundated with sick and injured prickly friends – from the very young to the more mature.

One of our favourites , we call her WD40, has consumed plastic.

We prove this by examining her faeces under the microscope. She was tiny and failed to gain weight. Plus she would not eat and only drank from a syringe.

Giving her a diet of gravy cat food helped to pass the bung of plastic and, although she is still a little reluctant to eat, she’s now putting on weight so, hopefully, panic over.

I sat in my car and cried

Sometimes it’s hard to save a sick hedgehog.

I had great affection for Peggy who came to us dragging a back leg which was swollen from the toes to the hip joint. When she curled into a ball her foot was left out because it hurt her so much.

We started her on antibiotics and pain-killers and thinking she’s broken her leg, took her to the vet. I feared for her.

For weeks we administered antibiotics and bathed the wound three times a day. But her wound was so close to her rear it was often covered in urine and faeces and just would not get better.

I sat in the car park and cried after my third visit to the vet with her. She did not come home with us – the wound was down to the bone and there was little hope of it healing. Before I left the vet’s I looked into her eyes and begged forgiveness They all touch my heart but Peggy was so special.

A miracle recovery from starvation

Possibly one of the most rewarding jobs I have is to feed the babies and watch them grow into lovely, round adolescents, such as Bonzo and Doodaa, who came to us from Sturminster in late September.

Young animals have such beautiful faces but these two came to us as starving babies.

On their first day with us they gained 40 grams each. This is an unheard growth – they must have been so hungry. I am really glad they were found and brought to us before they expired.

Please continue to contact us for advice to keep our hedgehogs safe and healthy, just call 01258 818266.

N.B

Firework night is nearly upon us so please be wildlife-aware when you position your bonfires and ensure animals do not use them as new shelter.

Hedgehogs are too precious to lose to a fire and what a terrible way to die.

Meet Your Local | The Thimble Inn, Piddlehinton

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Our regular column in which you discover the faces and stories behind the pub sign. This month we’ve been chatting to Emma-Jayne and Michal who run the Thimble Inn.

How did you end up at The Thimble Inn?


Michal and I met working together at a large wedding venue & hotel in Somerset. After working long hard hours for someone else we decided to venture out on our own; Michal had been a cook for 28 years and had plenty of experience running busy kitchens, and I love to talk (!) so starting our own business seemed liked the
obvious next step. We decided to approach Palmers – I grew up in a Palmers pub in Bridport and my mum spoke very highly of them. After our initial meeting with them, we narrowed our list of requirements down; we were looking for a busy pub with a thatched roof in a pretty village, with a large garden and one that already had a good reputation. The Thimble ticked all of those boxes!


Tell us about the last 18 months?


Luckily as owner operators we stayed open for takeaways at weekends – it was a strange but we quickly adapted to a new routine. The support we received was amazing! Friday night was our “pub classics” menu, dishes such as our Fish & chips, our Thimble Pie, Burger etc. Saturday night was our theme night, which we changed each week, the Mexican & American night were definitely the favourites! And then Sundays were all about the traditional
Sunday lunch. Mothers Day and Valentines Day were incredibly busy, we fed way more people than we would ever
have been able to fit inside the pub. Now that we are back to normal hours, business is busier than ever! We have more staff working for us than we have ever had before.

What’s your favourite local place to visit on an afternoon off?


We love to eat out, but sadly, like us most good establishments are closed on a Monday, so any spare time we do have is spent walking the dog… we love Puddletown Forest, it’s so pretty any time of year and we also love Thornecombe Woods. We also have great walks here in the Piddle Valley countryside which we discovered during our lockdown.


What part of the pub is your absolute favourite?


Our well is our favourite feature – when the pub’s extension was built the owners of the building at the time decided to make a feature and put a glass top on the well. Our guests love it!


What’s been your biggest challenge since taking over? What are you proud of?


Apart from covid, probably our biggest challenge is juggling family life with our working life. But that’s part of normal working life for anyone! The best thing to come out of our time at The Thimble so far is being featured in the Financial Times Magazine. Tim Hayward the FT food critic had a meal here in the summer and gave us a glowing review which we are extremely proud of.


Which dish is your most popular?


We have just launched our brand new Autumn menu – it’s early days but people are loving our Hake dish. Its a Catalan stew with squid, mussels & prawns mixed with potatoes & chorizo. The feedback so far has been pretty
good.

So what’s next – do you have big plans on the horizon?


At the moment we are taking each day as it comes, just making sure that we deliver good food, good drinks and
good service to all our guests. Although Christmas will be fast approaching!


To book a table at The Thimble call 01300 348 270 or do it online here: https://www.thimbleinn.co.uk

Letters to the BV Editor October 2021

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A correction
I very much agree with C. Owen, who said the photograph of Compton Abbas church doesn’t look anything like Compton Abbas St Mary. Not that it matters but may I suggest an internet search by the editor to decide for themself?
N. Dallison

You are quite correct, as was C.Owen last month – the church in the image in question is indeed not St Mary’s, Compton Abbas, but Sutton Waldron church. The photographer apologises for his mistake, and thanks your eagle eyes! Ed.


On Hardy once more
May I say how much I have enjoyed the back-and-forth on Hardy on the last couple of issues? In fact, I should probably say how much I enjoy the entire magazine, the warm tone of which is a surprising and refreshing change.
However, I am aware that such a good letters page does not waste its space with banal pleasantries. So I would like to add my thoughts: does it matter that Hardy is inescapably miserable? Even Dr Tracy Hayes acknowledges he is.
And yet – he gave us Tess. So fully realised and deeply felt. Tess may not be the smartest, or the bravest, or the most adventurous heroine in literature. She has very traditional goals and doesn’t particularly concern herself with affairs that occur outside of her small, countrified world. She isn’t what you would call a Strong Female Character. But I think her story is incredibly important and relevant today. It’s a mistake to overlook or dismiss her – or many of Hardy’s characters. He writes a compassionate and overwhelmingly insightful view of the double standards that women were, and still are,
held to.
A. Trevett


How amazing that you published the full historic speech by Neville Chamberlain declaring war on Germany on the 82nd anniversary of the event.
As a retired English teacher I was not aware of the beauty, elegance and clarity of the words – and wish I had been when teaching as I’d have used it as a perfect example of communication. I urge today’s teachers to think about enhancing students’ lives with this.
I wonder if I could make a further point: during the war British people pulled together despite great danger and insecurity. All we’re facing today is a temporary lack of petrol and, yes, a pandemic which has largely been beaten yet our nation appears more divided
than ever.
B Simmons, Verwood


We’re coming into winter and the roads and lanes around my rural community are getting plastered in muck – yet last year I was stopped by a police car while in Yeovil and they threatened me with an £80 fine as they said my number plate was unreadable.
Can I urge our police through
your pages to be more understanding? I can’t stop my car every five miles to clean the plates – it’s dangerous, for a start.
Name and address withheld

One of our columnists was stopped for a similar offence (again in Yeovil) and he explained the matter politely to the police. He said he’d wipe the plates immediately. They agreed to let it pass and added, ‘but next time you’re stopped for the same offence…’.
The law is the law. We have the fortune to live in a beautiful county and we must bear the not very onerous consequences. And I note that you do not say you were actually fined. That shows tolerance. I’m with the police on this one. Ed.


Your photos of the Gillingham & Shaftesbury Fair presented images of hundreds of attendees – and not one is wearing a Covid mask!
Is that responsible journalism?

P Lyons, Yeovil

We wore masks, as did many others, inside the marquees. Outdoors they are not necessary, and personal choice. There was, however, noticeably little hand shaking or hugged greetings amongst the crowd. Ed.


I would like to thank you for raising awareness of the issue of food poverty in our seemingly rich county (Sep issue, p.21).
It was especially interesting to read that those families with children with special needs are particularly affected – lack of care once they’re no longer classed as children (or simply not being able to access care which is built to cater for complex needs) must be very isolating for the parents. North Dorset also has a high level of households with older residents affected by income deprivation and fuel poverty.
Hopefully we can all remember to add a few extra items to our shopping baskets for the local food banks, or drop off an extra pack of tampons or laundry powder to the Vale Pantry – for it is of course not just food that affected families are in need of.
I am deeply concerned at the coming £20 cuts to the Universal Credit – as cost of living continues to rise, and energy bills frighten us all, this will indeed affect the very poorest. And I think we all all know that it is not, in fact, a simple matter of ‘get a job’. Here in the South West, almost 40% of claimants are already in work.
Those that are not are more likely to be those with personal circumstances which prevent them taking on more paid hours outside the home.
How are we justifying this removal of a basic living? With careful and frugal shopping, this is not just ‘a few coffees’ to those on the most basic of income. £20 can genuinely be the difference between eating and heating.

Amy W, Sturminster Newton.


What an alarm call Rupert Hardy’s last column was. regarding Ash Dieback (September issue p.24). I clearly remember the national distress as we lost our elm trees 40 years ago. And yet here we are watching the slow death of 80% of our ash trees, with barely a murmur being made on a national stage?
Since reading his column I have taken notice of the ash trees I pass – and far too many show the grievous signs of the dreaded dieback. When I see a large ash standing alone, I cheer silently, and resist the urge to rush to pat it with encouragement.
What can be done? I can find no mention of a national scheme to replace these bastions of our native countryside?

F Winter, Shaftesbury.

The Piddletrenthide to Hog Hill circle 9 miles | Dorset Walks

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A fabulous walk taking in the very best of the amazing Lyscombe Hill horseshoe views. Wide, well-signed and easy-going tracks offering continuously far-reaching views. The second half is downhill all the way (without any stiff climbs in the first half!), and the whole three hour walk (actually 8.6 miles) is an absolute joy.

To follow this route using the Outdooractive App, please find the route here.

Do take a snack or lunch with you – almost the entire horseshoe-shaped ridge from the top of Hog’s Hill to the top of Plush Hill is one long, amazing, picnic spot.

Parking is in Piddletrenthide itself – there’s usually plenty of space, but do be considerate to the villagers as you’re parking on the main street.

After the steady starting climb up from Piddletrenthide, the track immediately opens to the first of your big-sky wide views.

The track down from the top of Plush Hill, looking out to Dorchester and the coast beyond.

Oh I do love this view – the curve of Lyscombe Hill to the right, the cross dykes on Hog Hill to the left, and Lyscombe Bottom laid out below. NB – This is a TOP lunch spot!

Another view out across Lyscombe Bottom, this time from the ridge between Hog Hill and Lyscombe Hill.

Does anyone else think the ragwort been spectacular this year?

How to strike the right balance

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As we settle back in to life post-pandemic, one of the major issues for businesses owners is how teams will work in the future – at home, in the office or a mixture of the two.

Shutterstock

I believe this is more than an operational decision, and a major one for any business that deserves careful consideration and an understanding of the implications. For many businessses this is not issue; staff need to be in the workplace due to the very nature of their role. But for many firms, we’ve learned over the last 18 months, many of us can work remotely.

But is this the future?

When home working was thrust upon us, we all adapted incredibly well. Video calls quickly became the norm and the words “you’re on mute” became the most common phrase in the English language. So many of us enjoyed not having the drudgery of our daily commute on the bus, train or sat in traffic, and we all enjoyed a much more relaxed way of dressing for work. It’s also clear that home working can give us a much better work/home life balance within our busy lives.
I think many employers also learned it’s OK to trust our staff. We all adapted well.
But there is a flip-side – whilst it works for some, that’s not the case for all. Some people found working at home incredibly isolating. For those fortunate to have our families around us, it was easy. But to be living and working completely alone for months must have been dreadful and it’s clear that seeing them sat around a table together sharing ideas and catching up in the kitchen. I this has taken its toll on the mental health of many people. And for those who didn’t suffer from isolation that important divide between work and home disappeared and many found they actually missed this.

Perhaps hybrid is the answer

Now we are returning to work, many employers are being asked by their staff if they will consider home working, or what we are now referring to as a ‘hybrid’ model; a mix of home and office working. This needs careful consideration and I believe we need to look at the needs of the business as well as the employee. As a business, we managed well during the pandemic. All of the team worked incredibly hard and adapted quickly. It’s clear many enjoyed home working but we also had many of the team extremely eager to return.

Keeping the connection

As an employer, I missed hearing the laughter of my colleagues, seeing them sat around a table together sharing ideas and catching up in the kitchen. I worry that for colleagues working at home, it’s easy to withdraw in to their small part of the business and lose that perspective on the bigger picture for the company. It’s also easy to for staff at home to rely on email and begin to lose contact with their colleagues. We need to understand that our working arrangements will have an impact on the culture of our businesses. This is the issue business owners need to carefully consider.
I’ve always tried to do the best for my team and be a flexible, family-friendly employer. But it’s become clear to me we missed being in the office, we need to be together working as a team. We need that energy, creativity and camaraderie.

Ian Girling

Chief Executive at Dorset Chamber, Dorset LEP Board Member, GU6 Champion

Off with his head | Tales from the Vale

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The slow escape

Big hoo-ha in Mappowder: a tortoise has gone missing (easily identifiable – it’s wearing a shell suit) which led my wife to ask, ‘what’s the point of tortoises?’

I told her that was a bit rich from someone who as a girl had a pet stick insect and claims that ‘Sticky’ was ‘very interesting’ because ‘sometimes he moved.’

Cutting remarks

For four years or so I, along with Ivan Croad, would regularly mow the church lawns and graveyard in my village.

It was fun: Ivan always has a wealth of stories and jokes, which he delivers in his lovely deep Dorset burr and, as I grew up in Stalbridge, we know a lot of the same people, for example, three sisters who lived on a farm, of whom in my youth I was very fond. Very fond indeed! (For God’s sake don’t name them, they may read this. Ed).

Ivan would tackle the tricky bits around the gravestones and I was given free rein around lawns. But I was loath to mow the wild flowers so would cut around them. Over time this resulted in lanes, or passageways, banked by five-foot high wild flowers.

Ivan and I agreed that it looked charmingly wild and natural – unlike the clinical bowling green trim of some churchyards.

‘It’s what Jesus would have wanted,’ I said, actually meaning it. Despite not believing I grant that there was a charismatic bloke 2,000 years ago who may have been a good egg (unless you were a Roman).

After one session at the church, I was back sitting in my garden when a villager (my then neighbour, now emigrated) approached wanting ‘a word about the church land.’

 I didn’t expect wholesale praise from a breathlessly grateful village (just as well as apart from a couple of exceptions I didn’t receive any) but I certainly didn’t expect her to tell me that ‘some of the villagers didn’t like the wildflowers being left and the lanes in the tall grass.‘ She was a bit vague on who the villagers were.

Well, blow me down: I was minded to say, ‘I’m sorry to hear that, maybe they’d like to spend their own time and petrol mowing the (insert naughty sweary word) grounds themselves!’

But do you know what? Unusually for me, I didn’t.

I pointed out that the wild flowers attracted bees and butterflies and that children loved running through the passageways.  I made it clear that I’d continue leaving the wild flowers. She went off in something of a huff.

Next year I started mowing again in May or when the grass started shooting-up and, absent-mindedly, I mowed everything.

My fellow mower, new to the game, came up and strongly rebuked me. ‘We don’t do it like that,’ she said, ‘we like to avoid the wild flowers in order to attract pollinating insects and children like to run in the passage ways.’

Not often I’m lost for words.

Triple chippy fella

Up at The Antelope in Hazlebury Bryan (we definitely weren’t going for lunch) we read the new tapas menu.

As we were only going for a drink and chat with pub managers Rhiannon and Gregg (and definitely not lunch) we ordered tapas.

And even though I got third-degree burns from the stuffed jalapenos (and sweated so much I slid off my chair) it was terrific.

‘How was your meal,’ asked Gregg.

‘Absolutely great and the chips were the best,’ said Kae.

‘They’re triple-cooked,’ Gregg proudly claimed.

I said, ‘if you cooked them properly first time round you wouldn’t have to do them again.’

Gregg fixed me with narrowed eyes but I knew, underneath his Covid mask, he was smiling. Probably.

Oh you petty things…

I started a chess club a while ago not just for my village but for everybody who wants one evening a week  of mild intellectual stimulation and good conversation.

So my wife designed attractive posters and we went around putting them up in shops and village notice boards.

And two days later I found that some small-minded people had taken down the posters from their village notice boards.

Why?

The posters that weren’t taken down attracted a superb cross-gathering of north Dorset and Somerset society, from keen eight year old girls to lonely widowers.  Thanks to the posters that were not removed a lot of peoples’ lives were enhanced. We read that in Afghanistan the Taliban are removing all posters and hoardings advertising – and banning games and music. Let’s try and encourage harmless activities.

Everyone’s invited to Charming Chess at The Antelope on Wednesday from 7pm. There are no clocks or league tables – it’s a bit of fun with plenty of laughs.

Off with his head!

I’ve been playing chess since I was nine or 10 (not the same game) and it’s only recently struck me why it so popular around the world.

Chess is the only board game I’m aware of that has no element of luck in it (apart from draughts). Take backgammon, any card game, Monopoly. They are all dependent on the throw of a dice or the hand of cards you’re dealt.

But with chess both players start with exact equal footing (save for skill). It is not even worth arguing ‘whoever draws white has the advantage,’ as some players opt to play black.

The game is believed to stem from Persia when a Shah, bored with dice and card games, challenged his people to come up with a game of pure intellect and no luck. The story goes that a courtier invented chess and the Shah was delighted. ‘What riches can I bestow on you,’ the Shah asked the inventor.

‘Oh Great One,’ said he, ‘give me a grain of rice for the first square of the board, give me two grains of rice for the second square and multiply two-twos so I get four grains for the third square, multiply four-fours so I have 16 grains of rice for the fourth square and so on.’

There are 64 squares on a chess board. The inventor was effectively asking for more rice than Persia possessed, so he was beheaded by the Shah. I think I’d have been more modest in my demands had I been the inventor, say, a new elephant (with furry dice).

I’m not sure if the maths of the above are correct so if anyone – a maths teacher or graduate, perhaps – can enlighten me as to the likeliness of this being a lot of rice, please mail the editor and we’ll print your reply.

Warbirds

Sitting in the garden on a sunny day we were entranced by the singing of an individual bird. Kae said it was a robin, I thought it a wren. Chirupping away it was. Quite glorious. But what was it?

Kae downloaded the song of a robin. Our songful garden guest was clearly a robin and even more clearly wasn’t that chuffed (or choughed*) at a suspected rival as it went ballistic. And two robins in our neighbouring lands also exploded into song. All very pretty.

The explanation was simple (after I consulted Professor Google). Robins are aggressively territorial and the real ones obviously thought another bird was invading their patch.  

I mentioned this to my neighbour who said, ‘you’ll only get one robin in each garden.’

Sob story

I always thought that when your children flee the nest it’s a time for rejoicing (my parents did but then they had cause to) but obviously it’s not always the case.

Our friends Claire (top lawyer, just won a multi-million case in the courts) and James (strong-minded bloke) delivered their only child, Joe, to university last weekend.

They drove home in silence. They sat on the sofa and James (this is a bloke who successfully manages huge building sites and deals with rough, hairy-arsed blokes) looked at Claire and said, ‘I feel really sad.’

And both of them cried their hearts out!

By: Andy Palmer

The largest food awards in the world are from Gillingham

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The wait is over for the producers who entered the ‘Oscars’ of the food industry, the Great Taste Awards; they finally know if they have been awarded one or more of the coveted stars.

martha collison great taste awards judge
Writer and baker Martha Collison was a Great Taste Awards judge in 2021

Back in April the judging process started with over 12,000 products blind tested, judged to be one, two, or three star or no stars. The three * products were then judged at a later session to find the overall Champion. The Great Taste Awards were set up by Bob Farrand of The Guild of Fine Food, based in Gillingham, Dorset, in 1994 along with The World Cheese Awards. The baton has now passed to his son, John Farrand, with Bob still assisting, and are now the largest food awards in the world with all categories of food and drink assessed.

No, one, two or three stars?

The judging process is simple but rigorous and fair. The products are blind-tasted
(to reduce recognition) by members of the food industry, for instance, producers, buyers, and journalists, initially each item is assessed by a table of three or four with positive comments to feedback to the producer, a grading is then applied of no, one, two or three stars.
The products awarded stars will be passed around other tables of judges to get a balanced view from a greater number of palettes, this increases the fairness of the system.

The golden fork

The three-star products are assessed again to select the regional winners, “The Golden Forks” and the Supreme Champion. This entire process takes four months with the results announced during the latter half of September each year.

The awards have become the premier indicator of quality – a product having one of the GTA star labels on the packaging is a sure sign that it will be worth trying.

by Simon Vernon,

Food Consultant & Great Taste Awards Judge

Three local companies won a coveted Three Star award:

Capreolus Fine Foods in Rampisham have won TWO 3 star awards (and three two stars too):

Venison and Pork Chorizo
‘Medium heat fermented Dorset chorizo handmade with wild venison and free range pork and authentic Spanish purple garlic, smoked Pimenton de la Vera flake and powder, sweet ancho chilli. Filled into a natural hog casing’

Dorset Soft Salami
‘A handmade Dorset fermented salami but soft & spreadable ambient pate style. Scoop out of casing spread on hot toast. Rounded flavour sweet hint of orange zest and paprika with notes of rosemary and juniper.

The Wasabi Company in Owermoigne have won for their Organic White Sesame Oil :

‘A supreme delicately textured, bright, clear colour and wonderfully enticing flavour this is the epitome of fine organic sesame oil. Roasted and pressed by 4th generation experts.

The Hollis Mead Organic Dairy in Corscombe won the cherished three stars for their Hollis Mead Organic Salted Butter (find it in a vending machine near you)

‘Pure and naturally sweet organic butter made from cows milked just once a day. Fed 100% on grass grown on our farm, using zero herbicides, pesticides, insecticides or artificial fertilisers. Churned on-site and hand-rolled, lightly salted.

Who judges?

The judges are made up of top chefs and restaurateurs who know their onions. People who run delis and farm shops, top food hall and retail buyers, acclaimed cooks, food writers and journalists, jam and cake experts from the WI, cheese makers and farmers. This diverse mix of judges ensures that every product is judged fairly and that nothing can slip through the net.

Local Two Star Awards:

  • Wan Ling Tea House for Mei Zhan Oolong Tea
    (plus a one star award)
  • Solkiki Chocolatemaker for Sakura Cherryleaf 65% Dark Milk Chocolate with Gran Palo cacao (plus four ‘one star’ awards)
  • Semley Honey for Semley honey
  • Ajar Of for Spicy Tomato Kasundi Chutney (plus a ‘one star’ award)
  • The Dorset Dairy Co. – no less than FOUR two star awards: Dorset Strained Yoghurt – Whole Milk, Dorset Dairy Cultured Cream, Dorset Cultured Butter – 2% salt and Dorset Cultured Butter – Chilli Edition (plus two one star awards)
  • The Real Cure Ltd won two stars for both Dorset Nduja and Fennel and White Pepper Salami
  • Woodlands Dairy Ltd for Woodlands Dairy Melbury Cheese
    (plus a ‘one star’ award)
  • Madjeston milk station for their Double Cream
    (plus a ‘one star’ award)
  • Lyons Hill Farm for Prime Aurox Beef Mince
    (plus two ‘one star’ awards)