ISSUE Nº11: DAIRY



ISSUE N°11

In Issue Nº11 we celebrated the end of 2015 with a nod to DAIRY. We welcomed Yeo Valley – a much-loved brand that has played a central role in the development of ethical, organic dairy farming in the UK. We met Garth Clark, the inspiring managing director of the farming side of Yeo Valley, and a forward-thinking farmer with a passion for protecting and preserving the land for future generations. We also took a look at some brilliant initiatives that are helping spearhead a new generation of farmers. In the kitchen, we met Paul Collins, the Executive Chef at Yeo Valley canteen – a chef that prides himself on creating honest real food. Paul created a few lovely winter dishes for us, including the tastiest Beef Stroganoff you’ll ever have the pleasure of eating. We got festive and cooked up a tasty, sustainable, stress-free alternative to the traditional giant turkey. Plus, we shared a few tips on how to reduce our Christmas food waste.


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MEET THE FARMER: GARTH CLARK FROM HOLT FARM, THE FAMILY FARM OF YEO VALLEY

Yeo Valley has been blazing new trails in the dairy industry for decades. From a humble smallholding in the 1960s, it has since grown into the UK’s Nº1 organic dairy brand. A brand that chooses to do business in a way that is better for people and the planet. And they do this by protecting and preserving generations of small family dairy farms, tirelessly working to develop a sustainable way of farming that is beyond organic, and making sure that all their animals have a good healthy life. It’s a business that is shaped by dedicated people with a passion for doing the right thing in everything they do, and Garth Clark is one of those dedicated people. He is the Managing Director of Holt Farm, the Family Farm of Yeo Valley, and the most inspiring, straight-talking farmer we’ve ever had the pleasure of meeting. (more…)


FARMING – THE NEW GENERATION

With an ever growing population comes the growing demand to produce more food than ever, and on our shores, space is just one stumbling block when it comes to our agri-food industry. British farmers produce a considerable 63% of all food we consume, and this figure will naturally have to increase as our Isles become more populated. (more…)



FEATURED CHEF

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MEET THE CHEF: PAUL COLLINS FROM YEO VALLEY

You may question why a classically trained chef that started his career at The Dorchester finds himself in a ‘staff canteen’, but this is a sure far cry from lumpy mash and gloopy gravy!

Chef Paul Collins draws on his 25 years of industry experience to produce some of the West Country’s finest food. Cooking seasonally and wholeheartedly supporting a plethora of fine producers that surround Yeo Valley HQ, Paul prides himself on creating honest food that has taken the most ethical route from field to fork. (more…)


FEATURED RECIPES

PAUL COLLINS: BEEF STROGANOFF

There is nothing quite like eating a rich, warming beef stroganoff on a gloomy wintry night. Not the pale grey, tasteless sloshy stuff that can be found lurking around school kitchens; we’re talking about Paul Collin’s version  (more…)

PAUL COLLINS: MINI BAKED ALASKA

Delightful and dramatic, this old-fashioned dessert is a great festive showstopper. Paul Collins, Executive Chef at Yeo Valley, shares his charming mini version which tastes superb and isn’t as difficult to make as you may think. (more…)


CHRISTMAS FEAST

WHOLE ROASTED PHEASANT WITH HERB, HAZELNUT AND BACON STUFFING

Roasted pheasant is a delicious alternative to the traditional giant turkey (more…)

CIDER-MARINATED ROAST PHEASANT WITH BALSAMIC-ROASTED BRUSSEL SPROUTS

This deliciously tender pheasant makes a great little festive centrepiece (more…)

ROASTED BUTTERNUT SQUASH WITH LEEK & BLUE CHEESE GRATIN

Roasted butternut squash layered with a creamy blue cheese and topped with golden breadcrumbs (more…)

ROSEMARY HASSELBACK POTATOES

A great alternative to the classic roastie, these hasselback potatoes are a feast for the eye, not just the stomach. As they turn golden (more…)


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SPICED PEARS

A delicious sweet addition to your Christmas table, these spiced pears offer fantastic festive flavour and are bang on season. (more…)


IN SEASON

BUTTERNUT SQUASH

With a rich history on all five continents, butternut squash’s true origin remains a  bit of a mystery, although its versatility is appreciated by many cultures and cuisines to this day. (more…)


WILD FOOD

A GUIDE TO WINTER FORAGING

The sudden downturn in the temperature doesn’t have to dampen your chances of finding a bounty of free wild food. From mushrooms to seaweed, shellfish and a handful of winter greens, there is still plenty of foraged edibles to gather during the cold winter months. Here’s a short guide to a few of our favourite… (more…)


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REDUCE CHRISTMAS WASTE

The festive period is one of our most expensive times of year, yet it seems it is during this spell of celebration that we are most gluttonous when it comes to food. On average, a family will comfortably spend over £200 on food and drink alone at Christmas, the majority of which are perishable items that find their way into the bin way before the decorations have been packed away. (more…)


DON’T TOSS THAT

CARROT TOP PESTO

Did you know that carrot tops make a wonderful pesto? Just like basil pesto, it’s delicious and incredibly easy to make and can be used as a dip, tossed in pasta or smothered over toasted bread.  (more…)