Duncan Farrington is a fourth-generation farmer and wanted to continue working on the family farm, but realised that change was necessary for its long-term survival. He revisited his university work on rapeseed oil, continued his research and in 2005 produced Britain’s first ‘seed to bottle’ cold-pressed rapeseed oil from the crop grown on the Northamptonshire family farm.
His passion for rapeseed oil is rooted in the health and culinary advantages it offers. It has half the saturated fat of olive oil and ten times the omega 3 and is a good source of vitamins E and K. For the cooks, it has a high smoke point, so is ideal for high-temperature cooking.
Duncan and his suppliers grow the rapeseed to LEAF Marque standards (Linking Environment And Farming), with as much focus given to sustainability and the environment as to the crop and production.
The Mellow Yellow range includes Chilli Oil, Classic Vinaigrette, Balsamic Dressing, Honey & Mustard Dressing, Mayonnaise and Garlic Mayonnaise. All are based on the Mellow Yellow rapeseed oil, with added ingredients, such as Aspall’s apple balsamic vinegar from Suffolk and local honey. No preservatives or additives are used.
Rapeseed oil has a wonderfully rich taste, adding a nutty and earthy character to dishes. This unique flavour is captured in the mayonnaises, which are rich with a deep creamy colour. The Chilli Oil offers a gentle hit of heat without being overpowering, and the dressings build on the unique flavour of the rapeseed oil. The Mellow Yellow oil is a perfect ingredient for many recipes, including baking. We used it in a ginger and banana cake, which turned out perfectly, the oil flavours did not dominate and there was the added bonus of the health properties (if you can use health and cake in the same sentence!).
Anna Forgaard, north Northamptonshire editor