Chefs keen to promote the use of british produce might want to check out the Dalemain Marmalade Festival, which is being held on February 18th, in the Lake District. Sponsors, Sharrow Bay Hotel are offering dinner for two for the makers of the marmalade judged to be the best in the world.
Life is full of new experiences and I had one just yesterday. Never before have I been served popcorn at the end of a meal – unless you count the time I scoffed a bag of the toffee variety after a hot dog on a visit to the cinema – but there it was, served in a little copper pan after dessert and in place of petits fours. And it was quite the nicest popcorn I’ve ever tasted, sort of sweet then salty, which is obviously what diners at Odette’s in London’s Primrose Hill think when they ask for a bag of the stuff to take away.
Head chef Bryn Williams makes it with vanilla sea salt from Halen Môn, one of the Welsh producers showcased in the brunch to promote the Welsh Assembly Government’s ‘Wales The True Taste Awards’ that I was attending. Bryn uses lots of Welsh produce on his menus and champions it tirelessly. I can see why.
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