Local food is good for business
In conjunction with the Gloucestershire Business Show being held in Cheltenham this week, we’ve teamed up with some of our favourite local suppliers to host an exquisite dinner at Pittville Pump Room featuring some of the region’s finest produce.
On arrival, guests were served Ashton Press cider made from English apples and pressed near Bristol. They were then treated to three courses, designed by Fosters’ Executive Chef, Tom Green, to showcase some of our finest local produce.
The starter of Severn and Wye Smokery kiln smoked salmon, Wye Valley asparagus and Paxcroft Farm quails egg featured salmon farmed and smoked on the river Severn, just 15 miles from Cheltenham, and was accompanied by breads from local artisan baker Hobbs House.
The main course of slow cook Jacob’s Ladder, or short rib of beef, was from Martin’s Meats of Toddington, just 10 miles away, and was served with smoked butter pomme puree, spring vegetables and red wine jus.
At Fosters we’re passionate about food, and the quality and provenance of our ingredients is key to our business. We encourage our clients to choose seasonally and we believe that the use of local products and suppliers is fundamental, not only to the quality and flavour of the food, but also to the well-being of our local economy and the environment.
Below we introduce you to some of the producers and suppliers involved in delivering the dinner:
Severn and Wye Smokery
Severn & Wye Smokery is situated between the rivers Severn and Wye, two great salmon rivers on the edge of the Royal Forest of Dean. Starting with two flagship products, smoked wild salmon and smoked eel, the business has grown to produce a full range of smoked fish products.
Wye Valley Asparagus
Fourth-generation farmers, the Chinn family, in the Wye Valley, near Ross-on-Wye in Herefordshire planted their first asparagus crop in the Spring of 2003, and the Wye Valley brand has since expanded to include Rhubarb and Blueberries.
Tom Oatley and his family distribute mainly hen eggs from their farm near Trowbridge throughout Wiltshire and the South-West and they also do delicious quails eggs for the more dainty dish.
Hobbs House Bakery
Established in 1980, Hobbs House is based on the edge of the Medieval market town of Chipping Sodbury where they make the freshest handmade bread and patisserie using traditional overnight methods to produce real bread, award winning sourdoughs and a fine range of organic breads.
Based in the heart of the Cotswolds, Martin’s Meats produce, age, cut and pack the finest longhorn and traditional breeds of beef, Gloucester Old Spot and Middle White pork, Cotswold Reared Lamb and Free Range Poultry and Game.
Cotteswold Dairy Ltd was founded by Harry Workman in 1938. The business is now managed by George Workman, Harry’s grandson and employs over 300 staff working with local dairy farmers to supply the highest quality milk and dairy produce from their Tewkesbury Head Office.
Cheddar Gorge Strawberries
Farmed in the area around Cheddar in Somerset, where early varieties are grown, the Strawberry belt lies at the foot of the fertile south western slopes of the Mendip.
Bramley & Cage
Made with half a kilo of wild foraged Gloucestershire blackberries and handmade in small batches, this liqueur captures that divine autumnal taste of fruits picked straight from the hedgerow.
Ashton Press Cider is made from English apples, pressed in Butcombe near Bristol and conditioned in oak vats, producing a wonderful medium dry, strong, golden cider of superb quality.