Here at Relish, we have been embracing BRITISH FOOD FORTNIGHT, the biggest annual, national celebration of British food and drink. The occasion was originally established in the wake of the Foot and Mouth crisis due to the lack of overall flagship events to bring them to the public’s attention but has continued to be celebrated across a period of two weeks every year since. This year it has run from 19th Sept to 4th October.
Being based in the Cotswolds, we are surrounded at Relish by great local suppliers and ingredients, something that our director Rob Goves endorses “We use local seasonal British produce wherever possible in our locations and are obsessed about supporting our excellent suppliers and the local community. A policy that never disappoints as this always leads to delicious responsible food that is fully sustainable and traceable.
“We work with Shipton Mill in Tetbury for our flour, source bread from Hobbs House Bakery, and meats from Jesse Smiths Butchers. New Wave supplies our wet fish who in turn support the Responsible Fishing Scheme. Local cheeses like Great Rollright, Hereford Hop and Cerney Ash Goat’s Cheese often feature on our menus. Pork products from Kelmscott Country Pork, Paddock Farm for our Tamworth rare breed Sausage Rolls, and binding it all together with our greengrocer Bramley’s deliver our asparagus and strawberries from Hereford along with all our salad leaves from the nurseries in Evesham – that is when Roz from down the road can’t grow enough in her small garden enterprise!
“Dolcetti’s Artisan Italian Gelato, a premium product produced in Cirencester using local organic milk, have been supporting us for years installing Ice Cream parlours into each of our locations serving his their epic Gelato as well as Shakes and Refreshers.
“I can’t urge people enough to go out this autumn and cook with the ingredients at their fingertips, this is hands down my favourite time of year for Great British produce – there is a simple delicious reason these foods are at their best at this time of year.
“Think to yourselves: roast partridge with pears and blackberries or salt-baked beets with whipped goats cheese, hazelnuts, figs and honey. Maybe squeeze one more barbeque in this year and get some beautiful mackerel on those coals; just a squeeze of lemon will do with that. As we head toward October search out some variety squashes – there are loads to choose from each with a distinct flavour – we love the Crown Prince squash roasted and made into a velvety soup and topped with brown butter, crispy sage and crème Fraiche.”
from farms to rivers, from cheeses to quality local meats and brewers. The Waterside, the newest to the Relish family has two great burger options, both containing locally sourced produce. The Casters Catch is a Bibury trout fillet with a Southern-style crayfish and cream cheese sauce. While the meaty option is The Cattle Grazer, 6oz Jesse Smith’s, probably the region’s most famous butcher, prime beef patty. Both can be washed down with Shandy Shack shandy, from Filkins near Lechlade or a Cotswolds Brew IPA from Bourton-on-the-Water.
All our venues are proud to use British suppliers and create menus using local ingredients. And that’s something to shout about!