ISSUE Nº4: NATURAL BEER



ISSUE N°4

In Issue N°4 we celebrated NATURAL BEER. We met Kaite & Jason from Kubla Beers, super lovely folk that brew small batches of natural, unfined beers on the edge of Exmoor National Park. We took a wander around one of the last working traditional malthouses in the UK and discovered how superior malt is made. We continued to learn about nature’s abundant wild food larder and introduced you to Jade and Dan, educational explorers in Dorset who share our passion for foraging. We started to explore the term ‘a sense of place’ and learnt how food connections affect the flavour of our food. Plus there was the usual pile of recipes that we hoped you will find useful in the kitchen. Enjoy!


GrowHeader


MEET THE BREWERS: KAITE & JASON FROM KUBLA BREWERY

One at a time, slowly but surely, a new generation of brewers are popping up in the UK – and they are chipping away at the tasteless corporate beer that has dominated our pint glasses for far too long. Kaite and Jason, founders of Kubla Brewery, are part of this new revival. Good folk that are passionate about exploring flavour and brewing small batches of natural, unfined, tasty beers. We had a chat with them and found out why they decided to become small-scale brewers, their thoughts on the importance of supporting local producers, and how they create beers that truly have a sense of place…  (more…)


BARLEY & A TRADITIONAL MALTHOUSE

Although with strong roots in western Asia, barley is the second most widely grown crop in the UK. This ancient grain, with a history said to be stretching back more than 10,000 years, thrives in our temperate climate and occupies acres of arable farmland particularly in the north and west of Britain. (more…)


EatHeader


FEATURED RECIPES

strawberries

SWEET STRAWBERRY PIZZA

May sees the official start of the British berry season with its milder temperatures and brilliant sunshine. What better way to kick off such a season than with a delicious tasting, super simple strawberry pizza. Pop the bubbles, get out the deck chairs and tear and share this sweet tasting pizza with friends. (more…)


STOUT FERMENTED BREAD

It only seems natural that stout and bread should go together, both rely on a strong fermentation process and both benefit from slowing time down a little. (more…)

SMOKY AUBERGINE BURGER WITH BEER & ONION CHUTNEY

Quick and easy to make, and a great vegetarian alternative to traditional beef burgers  (more…)


IN SEASON


TOM HUNT: BROCCOLI, BARLEY & RADISH SALAD

Recipe by Tom Hunt author of The Natural Cook. This is a filling salad great as the weather warms up. It will keep very well in the fridge so make sure you make extra for lunch the next day. The more raw food we eat the better. Raw broccoli is full of nutrients and enzymes that help cleanse the liver. (more…) 


strawberries_01

STRAWBERRIES

With it’s fragrant aroma, brilliant colour and delightful flavour, strawberries are one of the nature’s greatest  (more…)

ASPARAGUS

Spearing proudly through the nutritious, sandy soil that has been its protective blanket through the British winter  (more…)

radishRADISHES

Dating back in Europe to pre-roman times, the Raphanus Sativus – more commonly know as the radish –  (more…)

AUBERGINE

Although normally associated to sunnier climes, the exotic aubergine has in recent years been widely cultivated (more…)


SPOTLIGHT ON

dorsetsmokedcheese01

DORSET SMOKED CHEESE

As distinct in colour as flavour and aroma, who would have thought cheese could be so satisfying for all the senses. This is until you discover the unique and distinctive cheddar that is Dorset Red. (more…)


WILD FOOD

fore:adventure_01

FORE  /  ADVENTURE

We are thrilled to introduce you to Jade and Dan from Fore  /  Adventure, clever folk that have created an inspiring business that encourages people to live life through adventure. These educational explorers share our passion for wild food and strongly believe in making that connection between our environment and our plate. Over the coming months we will be joining them on a few foraging adventures along the stunning Jurassic Coast in Dorset where we’ll learn how to confidently identify nature’s free larder, and look at our local landscape in a completely different way. Plus they’ll be showing us how to cook up foraged finds in the great outdoors. We can’t wait! (more…)


elderflowerstrawberrylollies_thumbnails

ELDERFLOWER & STRAWBERRY YOGHURT LOLLIES

These tasty, creamy, rather healthy lollies were inspired by our recent elderflower harvest, our love (more…)

elderflower_01

ELDER (SAMBUCUS NIGRA L.)

We’ve been on the watch for elderflowers this month and in the last couple of weeks, (more…)

GORSE (ULEX EUROPAEUS)

This iconic, scruffy-looking, prickly shrub loves wild landscapes, and smells like coconut! (more…)

GORSE FLOWER CORDIAL

Avoid nasty colourants, additives and preservatives by making your own wild  (more…)


GatherHeader


RFC_GYO

RESTORING LOST FOOD CONNECTIONS

Addressing the need to rebuild a sense of place and restore lost food connections doesn’t need to be a daunting task. Here’s three easy solutions that begin with locally produced, seasonal food and help strengthen sustainable food systems along the way. (more…)