It’s lockdown again. So you may want to use our food & drink delivery & takeaway map of the East Midlands. Here’s how to use it…
1) Go to the Guide Page.
2) Scroll down slightly to find the search form.
3) Enter your location or postcode into the search box.
4) Select ‘Delivery service’ in the ‘All Business Types’ box.
5) Click ‘Submit’.
6) Hey presto, Delivery & Takeaway Services near you will appear in order of proximity to your location.
Our map includes farm shops providing fresh fruit, meat and vegetables, plus butchers, fishmongers, cheesemongers, producers, wine shops, restaurants and pubs.
You can also our website search function to discover other brilliant East Midlands independents, many of which remain open. Browse our main map here, using the search function.
A cheesemaker is to open a creamery at Sacrewell Farm’s new Artisan Courtyard near Wansford in Cambridgeshire. Alison Williamson from Stamford launched Whyte Wytch in 2020 after retiring from her role in IT.
The white cheese takes six-weeks to mature and there are 100 rounds per batch. A cross between camembert and brie, it can be eaten cold or heated in the oven and has a creamy, nutty texture without being overpowering.
Alison hopes the first batch will be available from mid-February. She’ll make a new batch every week. The project has been part-funded by the European Agricultural Fund for Rural Development.
She said: “The cheesemaking process is quite complex and I’m really looking forward to sharing it with visitors to Sacrewell.
“We think it will be the only artisan cheese currently made in Cambridgeshire, which is really exciting. The milk for the cheese is sourced from a farm in Bassingthorpe, so it’s a culmination of local and rural diversification.”
Alison will join Nene Valley Spirits, Stamford Heavenly Chocolates, Dave the Blacksmith, Nene Coppicing & Crafts, and woodcarver Glyn Mould who already have premises within the Artisan Courtyard. The courtyard is open for visitors to come and browse without paying entry to the farm. Gin and chocolate can be bought directly from the retailers on site.
Once it has matured, the cheese will be available from Sacrewell’s shop or online via Alison’s website.
Alison added: “Once we have settled into the site, we are going to look at doing cheesemaking and tasting workshops which will complement the workshops already available on-site at Nene Valley Spirits, Stamford Heavenly Chocolates and Sacrewell’s own blacksmithing courses.”
Lee Scowen, general manager at Sacrewell, said: “We’re really excited to have Whyte Wytch opening at Sacrewell in the new year. With so many wonderful new start-ups and businesses already on site, the courtyard is fast becoming the rural food and craft hub that we envisioned it to be.”
Team celebrates ‘brilliant news’ but rues plight of UK pubs and ‘illogical, pub-killing’ restrictions
The Guide says: “In this most difficult of years, we are delighted to award Pub of the Year 2021 to The Olive Branch in Clipsham, Rutland. To compete in the Pub of the Year category a pub has to have unanimous enthusiasm from all readers on all aspects of its business – it has to be top of its game and The Olive Branch is most definitely that. It’s a really special place for a drink, a meal or an overnight stay. It’s a perennially successful inn which attracts a deservedly loyal following from both near and far, and will celebrate its 21st anniversary on December 12.”
The Olive Branch is a small village pub in England’s smallest county. Three friends bought it in 1999 and, with the help of family and villagers, rescued what was then a closed pub from an uncertain fate. Since then, The Olive Branch has achieved many accolades, including the same Pub of the Year title in 2014.
Co-founder and MD of The Olive Branch Ben Jones said: “What brilliant news to receive on our 21st anniversary at the end of this incredibly challenging year. We first opened on December 12, 1999, with a village Christmas party. Sadly, this year — due to the government’s illogical, pub-killing restrictions — we will not be able to celebrate safely with locals and villagers.”
He continued: “A pub is about the whole experience – the beer, the wine, the food and, above all, the atmosphere. Right now, due to Covid and these restrictions, we aren’t really a pub. We aren’t able to welcome all; we aren’t able to enjoy a drink and some local gossip at the bar. However, this award means so much to us because it rewards the whole team at the end of an unbelievably tough year. Every single one of them has played their part in this success.”
Indeed, The Olive Branch has had to work harder than ever to create the buzz for which it’s known and entertain guests from a distance.
Faced with such challenges, The Olive Branch has done its utmost to forge a whole new pub experience. The aim has been to not only meet the regulations but do so in a way that makes customers feel they have enjoyed something unique and memorable. Christened the ‘New Special’ by the team, The Olive Branch experience in 2020 includes luxurious, beautifully dressed, heated garden gazebos, more space, and a choice of service styles and seating areas to give customers control.
Ben said: “It’s not been easy and each member of the team has had to work longer and harder to cover the extra space, to make customers feel safe and to complete all the appropriate cleaning.”
Assessing where the pub industry finds itself at the end of 2020, The Olive Branch MD said: “We’ve been lucky. We are in a rural location near open fields. We have space to socially distance, we have an amazing team and wonderfully loyal and supportive customers. We were nearly full throughout the summer, yet 2020 has still been a battle for survival for us and December will be our worst in 21 years. Many others less fortunate than us will not make it. More help is needed. The £1,000 for wet-led pubs is pitiful and the government must find more support for our industry. Without it, the Good Pub Guide may well be half its size next year and the true local will be extinct.”
The Olive Branch Timeline
December 12, 1999 – Ben Jones, Sean Hope and Marcus Welford open The Olive Branch for the first time. Their idea is to combine top quality food and a relaxed pub setting.
2002 – The Olive Branch becomes one of the first pubs in the UK to win a Michelin Star.
2005 – The team buy Beech House – a private dwelling opposite The Olive Branch – and convert it into six luxurious bedrooms, opening it in 2006.
2012 – Beech House wins a prestigious Good Hotel Guide César Award.
2014 – The Olive Branch is named UK Pub of the Year by the Good Pub Guide.
2016 – The Olive Branch opens its allotment and polytunnel, which supply ingredients for the kitchen.
December, 2020 – The Olive Branch celebrates its 21st birthday and is named UK Pub of the Year by the Good Pub Guide for the second time.
The restaurants, both owned by Sara and Lino Poli, are recommended by Great Food Club and also offer GFC card-holders 10% off the total bill (exclusions apply, subject to a minimum food spend of £30).
The Lighthouse offers hot food takeaway Tuesday to Saturday, 5pm-8.30pm.
Boboli runs its takeout service – both hot food and ‘heat to eat’ – seven days a week.
To order from The Lighthouse, call 0116 2796260.
To order from Boboli, call 0116 2793303.
Boboli’s ‘Heat to Eat’ range can also be ordered online here. Heat to Eat collections are Monday to Saturday 2pm-5pm and 12pm-3pm on Sundays.
Hot food collections are Monday to Saturday 5pm-8.30pm and Sunday 12pm-3pm.
Fine-Dining Restaurant of the Year – full details & pictures
Last year’s winner: The Hammer & Pincers, Wymeswold, Leics
2018/19 winner: John’s House, Mountsorrel, Leics
Casual-Dining Restaurant of the Year – full details & pictures
Hitchen’s Barn, Oakham, Rutland
Last year’s winner: House of Feasts, Eye Green, Peterborough, Cambs
Dining Pub of the Year – full details & pictures
The Stag & Hounds, Burrough on the Hill, Leicestershire
Last year’s winner: The Wheatsheaf, Greetham, Rutland
2018/19 winner: The Olive Branch, Clipsham
World Cuisine Restaurant of the Year – full details & pictures
Last year’s winner: Sanctua, Oadby, Leics
Classic Pub of the Year – full details & pictures
The Marquis of Granby, Granby, Nottinghamshire
Last year’s winner: The Black Horse, Aylestone, Leics
Café of the Year – full details & pictures
All Mine Cakes by the Lake, Maythorne near Southwell, Nottinghamshire
Last year’s winner: The Larder, Oakham, Rutland
2018/19 winner: Kavanagh’s, Oakham
Food Shop of the Year – full details & pictures
Welbeck Farm Shop, Welbeck, Nottinghamshire
Last year’s winner: The Melton Cheeseboard, Melton Mowbray, Leics
2018/19 winner: Christopher James Deli, Leicester
Deli of the Year – full details & pictures
Thrussington’s Village Shop, Thrussington, Leicestershire
Last year’s winner: The Melton Cheeseboard, Melton Mowbray, Leics
2018/19 winner: Christopher James Deli, Leicester
Food Producer of the Year – full details & pictures
Manor Farm Yogurt, Thrussington, Leicestershire
Last year’s winner: Elms Farm, Costock, Leics
2018/19 winner: Redhill Farm Free Range Pork, Gainsborough, Lincs
Drink Producer of the Year – full details & pictures
Braybrooke Beer Co., Braybrooke, Market Harborough, Northamptonshire
Last year’s winner: Round Corner Brewing, Melton Mowbray, Leics
2018/19 winner: Wharf Distillery, Potterspury, Northants
Farm Shop of the Year – full details & pictures
Tori & Ben’s Farm Shop, Kings Newton, Derbyshire
Last year’s winner: Farndon Fields Farm Shop, Market Harborough, Leics
2018/19 winner: Harker’s Farm Shop, Clipston-on-the-Wolds, Notts
Bakery of the Year
The Bakehouse, Nottingham – full details & pictures
Last year’s winners: Small Food Bakery, Nottingham (best sourdough) & Hambleton Bakery, Rutland (best cakes)
2018/19 winner: The Garage Bakehouse, Market Harborough
Butcher of the Year – full details & pictures
Best High-Street Butcher: Robin Maycocks, Holloway, Derbyshire
Best Catering Butcher: Owen Taylors, Alfreton, Derbyshire
Last year’s winners: The Snobby Butcher, Nottingham (high-street butcher) & Price & Fretwell (catering butcher)
Private Chef of the Year (new category) – full details & pictures
Craig Floate, Nottingham
Street Food Producer of the Year (new category) – full details & pictures
Smoqued, Swadlincote, Derbyshire
Food Hero of the Year (new category) – full details & pictures
March House Farm Shop, Great Dalby, Leicestershire
Last year’s winner: Pratik Master at Wigston News & Deli in Leicestershire
The judging process
Our judges visited every shortlisted business where it was possible and deemed necessary. They ate – anonymously where possible – at all the pubs, cafés and restaurants.
How the shortlist was compiled
We asked our members and readers to nominate “one independent food/drink business that has brought you most joy over the past 12 months”. Over 6,000 online votes were cast between July 1 and July 31, 2020. The top four vote winners in each category made the shortlist. Multiple votes from individuals were discarded. You can see all shortlisted businesses at the ‘full details’ links under each category above.
Businesses that won GFC awards last year were not eligible to be shortlisted this year. Our aim is to showcase a broad range of independents and by not allowing a single business to win an award two years in a row, we go some way to achieving this aim.
Click here to see last year’s winners.
A sponsored recipe from Cidentro Cider
Happy autumn! It’s apple-harvest season and cider-makers are busy at work in their orchards. Inspired by all the apples being gathered in, here’s a delicious autumnal recipe for Toffee Apple Cake.
Try it with Cidentro Cider, which recently won Silver and Bronze Medals at the International Cider Challenge 2020.
Toffee Apple Cake with Salted Caramel Sauce
Toffee Apple Cake:
1 x 500g bag Wright’s Toffee Cake mix
4 tblsp veg oil
1-2 heaped tbsp chopped stem ginger in syrup
1 tsp ground cinnamon
3 small apples, peeled and cored (kept whole)
Salted caramel sauce:
175g light soft brown sugar
300ml double cream
Sea salt to taste
50ml Calvados (optional but the alcohol will evaporate during cooking)
- Heat oven to 180C and line a 2lb loaf tin.
- Combine the water and oil in a mixing bowl, add the cake mix and whisk for a couple of minutes.
- Add the ginger and cinnamon.
- Pour some batter into your loaf tin, then add the apples. Pour the remaining batter over the top of the apples to cover them.
- Bake for 60-70 minutes, check it’s done by inserting a skewer into the centre – it’s done when it comes out clean.
- Combine the salted caramel ingredients in a saucepan and cook until the butter has melted, then allow to bubble for about a minute.
Turn out the cake and slice your servings – it’s like a secret apple cake! Serve either warm or cold with a drizzle of the salted caramel sauce over the top. Wash down with a glass of Cidentro Cider.
Cidentro Cider can be bought from their web-shop.
Recipe by Hazel Paterson on BBC Radio Leicester’s Ben Jackson show.
Words, pictures and video by Bobby Twidale
James Ball, head chef and director of Zest Catering & Events, and Emma Tilley, owner of Bridge House Barn at Kibworth Harcourt, would normally have been booked solid with weddings and events for the entire spring-summer season in 2020. The combination of James’ cuisine and a magical tipi-village in an unspoilt rural setting next to the Grand Union Canal has made their collaboration a top choice for anyone hoping to make their special day truly memorable.
But with more than 90% of their bookings postponed until 2021, Bobby Twidale chatted with James to find out how they’ve managed to not just survive but actually thrive during the pandemic.
How did you get into event catering?
JB – I used to have the Langton Arms in Church Langton where I was the landlord for five years and head chef previous to that for ten years. I used to do a few outside events from the pub, and it was something I enjoyed.
So it was a natural progression for you?
JB – Yes. The biggest draw for me was that you are potentially doing something different every week. Anything from weddings to funerals, birthday parties, private dinner parties where we work with the client to create their own menu, barbeques, hog roasts, street food menus, corporate stuff. For me, the whole thing with this trade has been seeing the satisfaction from the customer; people enjoying the food that you’re doing for them.
What are your values as a business?
JB – We offer high-end, quality food for a not high-end price. I want everyone to be treated how I would want to be treated. I wouldn’t send something out that I wouldn’t eat myself.
So business is booming?
JB – I do a lot of weddings here. Emma and I have built up a good working relationship.
At least that was the way it was going. We’ve had maybe more than 90% of the weddings wiped out. Luckily, apart from one, every wedding has moved from this year to next… plus everyone else who’s planning to get married next year as well.
So things are looking good for the future. You didn’t want to just sit back and wait for that to happen, though. You’ve been doing something really interesting here at Bridge House Barn this summer. Tell me a bit about the pop-up pub you and Emma have been running?
JB – It’s been amazing. We started off doing Sunday lunch. It was July 23 we did the first one. We’ve been full every weekend! We started doing some alternative nights as well. We did a steak night last week, we did a fish and chip night, curry nights, we’re doing paella next week, there’s a special Halloween hog roast. Normally, the tipis go up in April and have to come down by October as they are a temporary structure. Because of the pandemic, the council have said Emma can keep them up until next October. We are looking to do Christmas here as well. Christmas is a new thing for everyone and things [restrictions] might have changed again by then but we’ve put a menu out there and we’re taking tables of six. Let’s carry on and see what happens!
So has your main focus been here at Bridge House Barn, or has Zest Catering been able to continue to provide for its client-base in any other way?
JB – When lockdown was first announced, all the pubs jumped on the takeaway bandwagon. I just thought, ‘There are that many people doing it that are better equipped to do it, I’m not going to bother’. Obviously, I didn’t know it was going to be quite as long as it was! After about a month, we decided to do a pie and mash delivery service; focus on one element at a good price. That really took off. Then we started doing a couple of specials that became four specials and three puddings. I did some picnic hampers for Lamport Hall open-air concerts in their gardens. We were delivering afternoon teas through the summer. We’ve had so much positive feedback; lots and lots of people have messaged me.
And, with such a busy summer, have you been able to plan for the next few months?
JB – We’re going to relaunch the pies. At the moment we deliver everything fresh. We spend all day Thursday making everything and then we deliver on Friday. That clashes with everything else [if we are not locked down]. We’re either going to change the delivery day or do everything frozen. Last Christmas, I saw a company that were doing prepared Christmas Day dinners and thought, ‘What a good idea’. What better thing than not having to work on Christmas Day? I’m going to get 2 or 3 different menus with deliveries Christmas Eve so on Christmas Day you’ve got nothing to do. I’m working on that this week. I just hope we can cope with it all! You just have to try and diversify a bit!
With a massive portion of can-do attitude, a dollop of resourcefulness and a dash of luck, James and Emma have shown flexibility during challenging circumstances, adapted and prospered. Hats off to them! James’ food is good, tasty and great value for money, and Bridge House Barn is an idyllic setting that also offers luxury on-site dinner, bed and breakfast accommodation all in a relaxing, Covid-safe environment.
Find out more here.
Award-winning catering butcher Price & Fretwell has donated £525 to Kings Mill Hospital in Sutton-in-Ashfield. The money was raised through sales of its ‘Supporting the NHS Hamper’.
Co-founder Darren Price (pictured above with two nurses from Kings Mill Hospital) said: “We donated the money to Ward 22 of the hospital where my grandmother Elizabeth Fretwell recently passed away after several weeks of amazing care. Elizabeth was a former nurse.”
Price & Fretwell continues to deliver NHS Hampers to the public from Monday to Saturday to raise more funds.
To order one, call 01773 591 212 or visit our Price & Fretwell’s Facebook page.
But there’s still time to invest…
Burleighs Gin of Leicestershire has hit its initial crowd-funding target of £100,000 in a single week. However, the distillery is still calling on food and drink lovers to invest after extending the campaign to October 7.
Burleighs is currently valued at £2.3 million and has so far received more than 120 investments via its Seedrs crowdfunding page, varying from £10 to £50,000+.
Burleighs plans to diversify its portfolio with the invested funds. Development plans include introducing a non-alcoholic gin and a ready-to-drink gin & tonic.
Commercial director Sam Watson is delighted by the success of the campaign. He said: “Despite the impact of Covid, 2020 has been a year of great progression for Burleighs Gin. The success of our crowdfunding campaign with Seedrs will now allow us to further drive our growth.”
Distilled in rural Leicestershire, Burleighs has successfully established itself in the competitive gin market over the last five years with a unique collaborative strategy. Current partners include Leicester City FC, Leicester Tigers RFC and the Marilyn Monroe estate.
Its latest collaboration is with the Royal British Legion, resulting in the official Poppy Gin. A limited number of bottles can be bought here.
Burleighs crowdfunding campaign can be viewed here.
Crystal Clear Compliance of Great Easton near Market Harborough works with pubs, restaurants and food shops to help them survive and thrive. Founder Lucy Walsh and her team help independent businesses deal with new post-Covid health & safety and environmental regulations.
The government requires every business to complete a Covid risk assessment. Crystal Clear Compliance guides you through the process while offering help in other areas.
Lucy will help businesses put other health & safety documentation in place and perform risk assessments, too.
She says: “As people return to work, their roles may have changed, or layouts may have altered. This means risk assessments should be reviewed and updated. We will help them prepare for life in this ‘new normal’.”
To get in touch with Crystal Clear Compliance, call 07748 860076 or 01536 770249, or email email@example.com.
Since the beginning of lockdown, Leicestershire’s Cocoa Amore have been rolling out their brand new ‘Noir’ range in sleek black cardboard packaging. The range features a fantastic spectrum of chocolatey treats, from boxes of chocolates, to tins of fondant truffles, to exciting new filled bars.
For the first time, Cocoa Amore have made their range available for other retailers to sell (so you may have seen them around in your local shops!). To make it easier for you to find Cocoa Amore chocolate, they have added a ‘stockists’ page on their website. Keep an eye out for new ones online and posts through their social media channels!
If you’re yet to discover Cocoa Amore’s NEW Noir Range, take a look…
Round Corner Brewing of Melton Mowbray – just two years old and Great Food Club’s current Drink Producer of the Year – has bagged three gold medals at the prestigious 2020 World Beer Awards. The winning performance means it is once again one of the UK’s most accoladed breweries at the awards. Expert panellists awarded the medals after a blind-judging process involving more than 2,200 beers from over 50 countries.
Hopping Spree, Round Corner’s signature West Coast IPA (6.6% ABV), was one of the winners. The beer also won gold at last year’s European Beer Challenge. Hopping Spree is inspired by the legendary rabble-rousing adventures of the Marquis of Waterford – originator of the phrase “paint the town red” after a big night out in Melton Mowbray!
Society for the Encouragement of Virtue, Round Corner’s 9.6% ABV rum-barrel-aged Russian Imperial Stout, was recognised as the UK’s best Imperial Stout. This beer gains its unmistakable profile from the plantation rum barrels in which it is aged. Society for the Encouragement of Virtue also won Best Label Design.
Brewer Scott Sharp-Heward said: “These wins make us so proud – decades of brewing knowledge went into crafting these amazing beers.”
Co-founder Combie Cryan said: “We want to weave as much of the amazing feeling and history of Melton Mowbray and its surrounds as we can into our beers. We’re proud that it’s being noticed.”
Head brewer & co-founder Colin Paige commented: “Round Corner is a philosophy. It’s about innovation but rooted in a deep belief that real craft beer is about the relentless pursuit of perfection, not jumping on the fad bandwagon.”
About Round Corner Brewery
Round Corner Brewing is based at a bespoke brewery in the heart of Melton Mowbray’s 1,000-year-old agricultural market. It aims to brew outstanding beers in keeping with the celebrated gastronomy of the region, which is famous for its Stilton and Melton Mowbray pork pies.
Melton Mowbray cider-maker Cidentro appeared on live TV on August 30 on Channel 4’s Sunday Brunch.
From a live video link in Devon, cider expert Gabe Cook – known as The Ciderologist – chose three ciders.
He talked about each – Wild Disco by Nightingale Cider, Table Cider by Little Pomona and Rosé Cider by Cidentro. About Cidentro he said: “This is Cidentro’s rosé-style cider from Leicestershire. Again, not necessarily a classic cider-making area but showcasing how there is this real diversity.”
Gabe told viewers about the new campaign #DiscoverCider which aims to highlight the diversity in cider styles and show that there’s a cider for everyone.
Tasting in the Sunday Brunch studio were presenters Tim and Simon, together with their guest star Joel Dommett.
Hiranthi Cook, founder of Cidentro, said: “Thanks to Gabe, Tim and Simon for having us on the show, it was tremendous fun and we were truly honoured.”
Cidentro’s Rosé is a dry, lightly sparkling, 8.0% ABV rosé cider created from a unique blend of English cider and English pinot noir wine. It’s ideal as an aperitif and pairs beautifully with food. A 75cl bottle costs £9.50. You can order here.
It’s back to school to celebrate Sourdough September!
The School of Artisan Food at the heart of Nottinghamshire’s Welbeck Estate has reopened and welcomed back students for the first time since lockdown.
A new programme of culinary and baking courses has been launched, as well as activities to celebrate Sourdough September.
“We are delighted to welcome people back to The School of Artisan Food,” said director Simon Pittman. “During the last few months we have hosted various online courses but we are thrilled to see people back in our building here in Welbeck.
“One thing we’re not short of here is space. As we’re based in a huge building we’re able to host courses in a safe environment where people can feel comfortable. Our training rooms are large, plus we’re able to open up our doors and spill out into our spacious courtyard.”
Over the summer the team worked behind the scenes to ensure it was ready for the reopening and received Visit England’s ‘Good to Go’ accreditation.
During that time, they were able to devise a new programme of courses, including events to coincide with this year’s national Sourdough September festival. The School of Artisan Food will be hosting a Sourdough Demonstration evening and a two-day Introduction to Sourdough course from a renowned international baker.
Sourdough September was originally launched by the Real Bread Campaign to encourage more people to buy genuine sourdough from independent bakeries and to have a go at making their own.
The School’s expert baker, David Carter, will be sharing his expertise during a Sourdough Demonstration evening on September 15. There will be the chance to taste some freshly baked sourdough bread and take away a portion of sourdough starter to practice bread baking at home.
David said: “I look forward to welcoming everyone to the School and sharing our passion for real bread. As a process, a lot of mystique has a grown up around sourdough. While there is advice online, there is no substitute for a step-by-step myth-busting practical session.”
During the event he will go through the entire sourdough process. The evening takes place at the School in Lower Motor Yard within Welbeck from 6pm until 8.30pm. Tickets, £20, can be booked here.
For those looking to extend their practical sourdough skills, there will be a two-day hands-on ‘Introduction to Sourdough’ course led by the internationally renowned baker and author, Emmanuel Hadjiandreou. Taking place over the weekend of September 19-20, the course offers the chance to learn all about sourdough baking from fermentation and mixing to proving and baking from one of the very best. More details can be found here.
Other courses coming up range from baking, pizza-making, and beer and cheese tasting to foraging, how to prepare and cook fish, and preparing venison and game.
Leicestershire pub walk: Peatling Magna to Claybrooke Parva via The Crab & Cow at Leire – a great walk made even better!
By Bobby Twidale
Late in July, with lockdown restrictions sufficiently lifted, we set off to walk from Peatling Magna to Claybrooke Parva, along the footpaths that make up this section of the Leicestershire Round footpath.
Having already completed the Rutland Round in early June and now a good way through the Leicestershire Round, this particular section was auspicious in that it would be only the second occasion that we were assured of being able to sit down for lunch in the 150 or so miles we had thus-far covered; levels of anticipation were naturally high.
Covering a total of around nine miles, we would be stopping off at the Crab & Cow in Leire, a couple of miles before our final stop for the day. We were a team of three, one of whom was a well-mannered Labrador, Buzz, who was welcome to join us for lunch, sitting in the outside dining area.
Typical of the previous stages of the Leicestershire Round, our walk took us through some beautiful rural countryside and was for the most part well-organised and clearly signposted. However, also typical was a varying quality in the accessibility of some stretches of the path with a mix of hand-gates, kissing gates, stiles with dog gates and those without. When walking with a 34-kilo dog who needs lifting over a series of high stiles, you certainly earn your lunch! Although we always keep an Ordnance Survey map in the bottom of our rucksack as a back-up, we were using the Leicestershire Footpath Association’s guide to the route and found it helpful and informative. Many of the fields also contained livestock. Buzz lives on a farm and so is uninterested in a field of sheep but nonetheless, we always follow the countryside code, keeping him under close control. The only caveat to this is that cows with calves can be extremely protective of their young; if we are chased, we follow National Farmers’ Union advice and release the dog as he is much faster than us and can get himself out of trouble.
Our route took us across open fields out of Peatling Magna and on to a hedged track, heading for Willoughby Waterleys. We then headed downhill and over a stream before climbing up towards the village, passing the lovely Norman church onto the main street. There are several impressive houses in the village that are worth a pause and an inn (The General Elliott) named after George Augustus Eliott (1717-1790), former Governor of Gibraltar.
The next stage took us for a short while along the main Ashby-Willoughby road which had less traffic than we expected before turning through the Holy Farm Fishery with its two non-dog-friendly stiles. The lakes were busy with fishing enthusiasts enjoying the opportunity to be angling again, post lockdown. From here, you head towards the M1. You hear it long before you see it, something that always prompts a discussion about how often noise pollution sadly impacts the countryside we walk through. After crossing over the motorway, we were glad to head away from the noise and across the fields to Dunton Bassett. We passed young cattle on the way but happily they were merely curious!
Out of Dunton Bassett, we took the bridleway past Stemborough Mill, en route to Frolesworth. The path passes alongside a stream and fishponds. The brambles were alive with butterflies and we bumped into two little boys heading with their fishing nets and grandma for the ponds where they told us they had caught crayfish the week before. The route into the village follows a well-trodden path with a series of stiles, all happily with dog-gates. In Frolesworth, we paused to admire the alms-houses before heading out of the village in the direction of Leire and lunch.
The Crab & Cow is a modern and relaxed pub-restaurant, with a lovely chilled ambience, open for lunch and dinner Tuesday to Friday and all day at the weekend. It consistently rates highly for food, service and value and serves a range of dishes from lunchtime sandwiches, through a good steak menu to a nice range of seafood. Tuesday night is pie night, Wednesday Italian night and Thursday steak night, with Sunday lunch served between 12 and 5pm. My walking partner and I have different palates; she definitely has a sweet tooth and always saves room for dessert. I have a fairly small appetite and so we both opted to have a starter-sized meal. The service was attentive and friendly but laid-back enough to not be overwhelming and Buzz was made very welcome. The Covid-related formalities were carried out efficiently but without spoiling our enjoyment of the experience.
I chose spiced beetroot arancini with whipped goats’ cheese and grilled artichokes and Gillian went for the fish finger sandwich. We were most impressed. The arancini were delicately spiced and the goats’ cheese mild and light – a really nice balance. I thoroughly enjoyed the dish. Gillian’s meal was more substantial, and she couldn’t finish all of the chips, even though they were excellent (Buzz was very happy about that). The fish fingers were hand-made with the perfect balance of crispy breadcrumb coating and light, soft fish. Very nice. The waitress who served us was also patient about Gillian’s lengthy explanation of which dressing she would like and how it should be served. Ticks all round for this course.
After a lengthy deliberation, Gillian opted for an iced coffee parfait, served with caramelised bananas and sable biscuits for dessert. Although delicious, the parfait was not coffee flavoured. This was quickly improved by the coffee sauce chef sent out shortly afterwards. A quick internet search at home revealed that this week’s menu has iced honey parfait on the dessert menu, and I suspect this is what Gillian was served. An easy mistake to make and either way, she had polished it off so quickly I wasn’t quick enough to get a photo of the untouched dish. No harm done then.
Lunch finished, we set off for the final stop of our walk, Claybrooke Parva. It is at this point that I usually congratulate Gillian, chief navigator, on her good planning by positioning lunch not too far from our final destination and today was no exception. The last section of the walk was very pretty and included some beautiful scenery, a rather magnificent sweet chestnut tree with a twisted trunk and coffee from a flask on the extensive green lawns in front of the church at Claybrooke Parva, but a little sleep would have been rather nice!
A very nice walk and a lunch that was definitely worth the lockdown wait.
A sponsored post from The Engine Yard
The Fuel Tank café/restaurant and Balloon Bar at Belvoir Castle’s Engine Yard are back open – and so are all the other independent shops that make up this rural food & shopping hub.
The Fuel Tank is now serving breakfasts from Friday to Sunday, 10am-11.30am. If you’re after a Full English or a breakfast roll look no further!
There’s also a tempting lunch menu, including a range of delicious Belvoir Woodfired Pizzas.
Next door to The Fuel Tank, you’ll find The Balloon Bar, which is now open Friday to Sunday, with alfresco Balloon Bar gigs back on each Friday from 7pm.
While there, you might want to try a Belvoir gin & tonic! Belvoir Gin is a unique new creation, offering flavours of dry, piney juniper, woody nuttiness, zesty orange, floral chamomile and subtle sweet vanilla.
There’s much more going on at The Engine Yard too. For example, Cocoa Amore serves its incredible ice creams from Friday to Sunday – choose your flavours, toppings and sauces.
So, whether you want to browse its range of independent shops, grab a coffee & cake or spend the afternoon relaxing over a delicious lunch, The Engine Yard – with plenty of outdoor seating – is the perfect place to unwind and catch up with friends.
Business opportunity: The Engine Yard is seeking a bakery and a farm shop to add to its unique mix of independent artisan operators. To find out more, email firstname.lastname@example.org
But which of the 10,000 bottles in its wine cellar should you choose?
A 40th birthday demands a celebration, but the pandemic has scuppered party plans for many of us this year, including Hambleton Hall near Oakham. Special events might be on ice but guests can still enjoy the Michelin-starred restaurant, the boutique rooms and the magnificent surroundings overlooking Rutland Water.
The current situation has challenged many restaurants and hotels – Hambleton Hall has risen to the challenge and prospered. The kitchens produced takeaway meals during lockdown, but is now open for business, with the expected changes to allow social distancing. When we visited in July, the restaurant was fully booked for every service for the next three months and there were no signs of that slowing. But why would it? After 40 years in the business, they are experts in hospitality.
The Michelin star is the longest retained single star in the UK because the food and wine are exceptional. The rooms are highly sought after because the location on the Hambleton peninsula, surrounded by Rutland Water, is stunning. But the hotel offers more than a meal fit for a gourmand and a room fit for royalty. It is run by a team of highly professional, approachable and passionate experts who love what they do, and that is what adds the magic. The core team have 125 years of service to Hambleton between them, including restaurant director Graeme (36 years), chef Aaron (28 years), sommelier Dominique Baduel (21 years), general manager Chris Hurst (17 years), marketing manager Carolyn Turner (17 years) and housekeeper Ewa Biolonos (six years), so they know what they are doing!
Much has been written about the food and the setting of Hambleton Hall, but on our visit we were particularly interested in the wine.
Compiling a restaurant wine list requires a number of skills. Your wine knowledge and palate must be exceptional, that much is obvious. But you must also be a fortune teller – knowing what is going to be in demand in future years, so you can buy young wines and mature them in the cellar to ensure availability. Your organisation skills must be exemplary, to manage the stock levels, rotations and maturation dates. You need a capacious memory, not only for the contents of the cellar and the whereabouts of the individual wines but also for each wine on the list (and each vintage of each wine) which needs to be described and matched with an array of ever-changing dishes. And you must be a mind reader and detective, able to translate the unspoken word into a wine choice that perfectly matches the customers’ taste and budget.
At Hambleton Hall, sommelier Dominique Baduel and owner Tim Hart manage everything vinous, sharing the wine buying between them but with Dominique leading the way in the restaurant. He has an exceptional knowledge of, and passion for, wine – which guests are advised to tap into if they want to get the most out of the extensive wine list.
There are recognised wine names on the list, but Tim and Dominique seek out smaller, less well-known producers, so many will be unfamiliar. That can make it tempting to stick to what you know – but you will be missing out. Our advice is to ask Dominique for recommendations, whatever your own level of knowledge, because no-one knows the wines like him.
We diners can be reticent about asking for the sommelier’s help, fearful that we will be pushed to spend more than we want, or sneered at if we choose one of the lower-cost wines. While sommeliers in the grand restaurants in France are often on commission and so will steer diners to more expensive wines, Dominique is not. His only interest is to provide the most appropriate wine for each diner and for them to love what they drink.
He is happy to find wines at a specific price point – and he assured us that specifying your budget is both acceptable and helpful. But if you don’t want to share that information in front of your guests, he can work out what is suitable for you. Or you can use the coded language they share on the website – “we usually drink Beaujolais” or “I was thinking of something along these lines” while pointing firmly to the right-hand column!
Although the cellar is carefully curated and managed with a long-term view now, that wasn’t how it began. Tim Hart inherited his father’s wine cellar and the contents became the inaugural Hambleton Hall wine list on the opening day in 1980. It makes fascinating reading. Unsurprisingly Bordeaux, Burgundy and Rhone dominated the list. Everything was sold by the bottle, and the list started with House red, House white burgundy and “Our other House White from St. Pourcain” – all at around £6 a bottle. If you were celebrating a 40th birthday on the opening night in July 1980, you might have splashed out on a 1975 Bollinger for £21, followed by 1949 Lafite Rothschild at £100 and rounded the meal off with a bottle (!) of 1945 Constantino or 1963 Fonseca. These wines are now long gone, but the list has developed and grown over the years and today there are over 300 wines listed and 10,000 bottles in the cellars, from 1st Growth Bordeaux to English White.
Dominique leads the list with ‘Wines of the Moment’, a selection of wines which are currently drinking well and worthy of diners’ attention. The use of a Coravin (which extracts a glass of wine and replaces it with argon gas to prevent any change to the maturation process) allows Dominique to offer a number of wines by the glass, giving diners the opportunity to try exceptional wines without being tied to a whole bottle.
The list is categorised by price, so is easy to navigate within your budget, but the sheer number and diversity of wines means Dominique’s expert opinion is highly recommended for most people.
On our visit he served a 2012 Rheingau Riesling from August Kesseler – not a wine we would have naturally chosen, but a perfect accompaniment to the dishes we ate.
Hambleton Hall is a very special place, used to hosting celebrations on behalf of its guests. This year it reached its own 40th birthday and deserves a party of its own. While it may not be possible at the moment, we have no doubt that it will see many more birthdays. Until then, we raise our glass to Hambleton Hall… and could Dominique please recommend something appropriate to fill it?
New Leicestershire cider producer Cidentro Cider House of Melton Mowbray has attracted national acclaim in The Guardian newspaper. Food writer Fiona Beckett chose Cidentro’s Still Cider (7%ABV) as a must-try product in her article about a new campaign called Cider is Wine.
The producers featured in Fiona’s piece – including Cidentro – all use 100% freshly pressed apple juice to make their ciders, just as wine-makers use 100% freshly pressed grapes. Some commercial supermarket ‘ciders’ use as little as 35% concentrated apple juice.
Hiranthi Cook, co-founder of Cidentro, said: “We are absolutely chuffed to bits to be featured in The Guardian’s Feast Magazine. It’s such an interesting article that gives credence to ciders made with 100% freshly pressed apples. It’s also great that Fiona is recognising the Cider is Wine campaign.”
Hiranthi and her husband Matthew launched Cidentro Cider House after moving to Melton Mowbray from Hertfordshire. They planted 540 apple trees which produce seven varieties of apple including ‘Lord Derby’, ‘Black Dabinett’, ‘Katy’ and ‘Michelin’. Hiranthi has trained in the art of cider making for the past three years.
Enjoy your picnic in style with a Burleighs Gin Hamper and take advantage of a sublime summer miniatures offer
There is still time to enjoy the summer – and what better way to enjoy the sun than with a Great British gin picnic? Burleighs Distiller’s Cut Gin is the perfect summer tipple to enjoy with friends – refreshing and light with a delectable, floral finish. A limited number of hampers are available and include a special-edition Burleighs Gin picnic blanket.
Each hamper includes:
- Off-white picnic hamper
- 1 x limited edition Burleighs Gin picnic blanket
- 1 x 70cl Burleighs Distiller’s Cut Gin
- 2 x Burleighs Copa de Balon
- 4 x 200ml Fever-Tree tonic
Order yours here.
Burleighs Summer Miniature Offer
Here’s another Burleighs offer to make you smile.
Buy a bottle of Burleighs Signature Gin and receive a Pink Edition miniature FREE. Or, buy a bottle of Burleighs Pink Edition Gin and get a Signature miniature FREE. Offer valid during the month of August.
Cocoa is much like wine or whiskey in that its flavour is intrinsically linked to where it is grown. Factors that alter its flavour include climate, soil and local geography.
Cocoa Amore’s Single Origin range allows you to discover these fascinating flavour nuances for yourself. The set includes eight 30g chocolate bars from around the world. Wrapped in gold foil, paper sleeve and beautifully presented in a sleek noir box, the pack also includes a map of the Cocoa Belt with tasting notes.
The term ‘Single Origin’ means the cocoa has been harvested from one specific region rather than being a blend of beans from different areas. This allows the delicate notes of each bean to shine through. Each bar featured in this set has a unique, distinctive flavour. It is less about the percentage of cocoa content and more about the growing location. It really is a fascinating voyage of discovery and makes a fantastic gift.
The Single Origin Set includes:
Mexico 66% Dark Chocolate: Smooth in texture, with rich, warm spice and citrusy notes.
Mapale, Colombia 80% Dark Chocolate: Pronounced bitterness with mild, green notes.
Tumaco, Colombia 65% Dark Chocolate: Delightfully balanced with a bittersweet, fruity flavour.
San Martin, Peru 72% Dark Chocolate: Rich, creamy, slightly acidic, fruity banana notes.
Brazil 66% Dark Chocolate: Deep, smokey, tobacco notes. Fresh hints of tropical fruit.
Sao Tomé 70% Dark Chocolate: Rich, slight bitterness and coffee acidity.
Madagascar 100% Dark Chocolate: Intense, deep cocoa flavour with red-berry acidity.
Java 32% Milk Chocolate: Sweet, creamy, buttery, caramel notes.
Orbis in Oakham is a restaurant that takes its name from the Latin orbis terrarum, which means ‘circle of lands’. It lives up to its title by serving international cuisine in the form of small plates, sharing dishes and cocktails.
Orbis opened on January 25, 2020. Within two months it was plunged into lockdown. But owner Jonathan Spencer – who previously ran two pubs in Lincolnshire – and his team responded magnificently.
Launching an eye-catching, slick delivery & takeaway service overnight – christened ‘Orbisoo’ – they brought their food to doorsteps throughout the height of the crisis. In so doing – and thanks to head chef Sam McDonald and the team – they built a loyal following. Indeed, Orbis – a gluten-free restaurant – is now No. 1 on TripAdvisor for Rutland. On July 17 it made its 4,000th delivery, some of which have been free meals to vulnerable members of the community.
“To be honest, at the start of lockdown my main aim was to keep the rent paid and the staff employed,” says Jonathan. “We have managed to do that. In fact, we’ve actually increased turnover by around 20% even though we were already at full capacity when lockdown began.”
That said, the Orbis team are looking forward to reopening on August 12 when they will take part in the government’s Eat Out To Help Out scheme. “I can’t wait,” says Jonathan. “I didn’t get into this trade to send my food in cardboard boxes!”
To book a table at Orbis, click here.
Derbyshire catering butcher Price & Fretwell is renowned for its award-winning beef – but its Church Hill Farm chicken is highly prized, too.
Price & Fretwell is the East Midlands’ exclusive supplier of Church Hill Farm chicken, which comes from the Yorkshire Wolds. Church Hill Farm chicken has won both a Great Taste Award and a Deliciouslyorkshire Taste Award. As such, it is chosen by several top quality pubs and restaurants including The Olive Branch in Clipsham, Rutland, The Petwood Hotel in Woodhall Spa, Lincolnshire, and The Stag & Hounds in Burrough on the Hill, Leicestershire.
Church Hill Farm chicken is grain-fed and reared in light, airy barns with bales to perch on. It is fed on a nutritious diet of Yorkshire wheat.
Nathan Price, co-director at Price & Fretwell, says: “Every pub, café or restaurant that buys our chicken can use the name ‘Church Hill Farm’ and its prestigious awards on their menus to showcase its quality, locality and sustainability. We can supply a variety of different cuts of Church Hill Farm chicken from whole birds to fillets, legs and wings.”
To order Church Hill Farm chicken from Price & Fretwell, click here or call 01773 591 212.
How The Rustic Crust of Nottinghamshire’s home-made pizza oven grew into a gleaming 55-seater restaurant
In 2007, Ross and Camille Oliver were the proud owners of a well-used garden pizza oven. Now they run one of the region’s most talked-about new independent restaurants…
During a trip to Rome in 2007, Ross and Camille Oliver fell in love with real pizza. On returning to their Nottinghamshire home, they wanted to create what they’d found in Italy and built a pizza oven in their garden. The journey had begun.
For seven years, family and friends enjoyed Ross and Camille’s delicious pizzas. But the couple were addicted. They decided it was time to share their passion with a wider audience. The Rustic Crust was born.
In 2014, Ross and Camille started serving authentic Neapolitan-style pizzas from a fabulous converted Land Rover Defender called Poppy. They placed a wood-fired oven inside Poppy and took their pop-up pizzas to local events.
Three months later, Ross quit his job as a web designer and Camille left B&Q to pursue their dream.
The Rustic Crust quickly built a fantastic reputation for its pizzas and friendly, professional service. It became a popular choice for corporate events and was soon catering for 50 weddings a year, earning recognition as a regional finalist in The Wedding Industry Awards.
The couple began touring Nottinghamshire, putting on regular pop-ups in the car park of their local pub, The Brown Cow in Mansfield, as well as at Trent Bridge Cricket Ground and Sherwood Business Park in Annesley. The Rustic Crust’s many fans became known as ‘pizza stalkers’, which has become its favourite social media hashtag (naturally, you can now buy #pizzastalker T-shirts!).
With fans queuing for up to an hour to get their pizzas and word spreading, Ross and Camille knew it was time to take the next step. They needed a permanent home.
While plotting the next stage, Ross and Camille forged an exciting partnership with Everards. This partnership – and their hard work – eventually resulted in The Rustic Crust’s new 55-seater, family-friendly pizzeria in Farnsfield, Nottinghamshire. Located in the former Co-op in Main Street, the restaurant opened on March 10, 2020. Until lockdown, they were fully booked every night and receiving raving reviews.
Ross explains: “We’d built a successful business that we wanted to take to the next level. We’d had several offers from other companies wanting to partner us, but they never felt 100% right. But then we met Everards through our local pub, The Brown Cow. We knew them as a local brewery but didn’t realise that they invest in property to house other businesses like ours.”
“Funding the building cost and renovation was our biggest challenge, so we decided to team up. Like us, Everards are an independent business and we share the same values. They purchased the building and assisted with the funding and design to our specification.”
However, as we all know, it hasn’t been plain sailing since opening day. Just ten days after the launch party, the Government ordered restaurants to close. But Ross and Camille, ever the fighters, were determined to carry on, and the innovative pair came up with the idea of DIY pizza kits.
During some weeks in lockdown, The Rustic Crust’s pizza stalkers put in more than 500 orders for pizza kits, which come with step-by-step instructions. The kits have been so successful that they will be available long after lockdown ends.
Dave Pawson of Everards says: “This difficult time has proved what an innovative couple Ross and Camille really are. Their determination has been inspiring. This is why we love working with independent businesses to help them expand and see them grow into the successes they deserve to be. We are delighted to be able to help The Rustic Crust continue its journey.”
Who knows where Ross & Camille’s pizza passion will take them next – but they’ve come a long way since building their garden pizza oven!
A sponsored message from Everards:
If you are looking to take the next step with your business, like Ross and Camille, why not chat to the team at Everards on 0116 201 4260? Or you can get in touch here.
Burleighs Gin is six years old, having distilled its first batch of gin on June 24, 2014. As a thank you to all its loyal fans, it is offering £6 discount per bottle on Signature, Distiller’s Cut & Pink Edition Gin until the end of June, using the code TURNING6. Shop here.
Burleighs commercial director Sam Watson said: “What an incredible six years it has been, with our brand growing out of a converted milking shed in Leicestershire to become an international gin brand sold across the world.
“Burleighs Gin would not be here without the support of each and every one of you! Every purchase you have made, every friend you have chatted to about Burleighs, every like or share on social media all plays a part and has shaped us into the gin you know and love today. Here’s to the next six years!”
The shop bagged double wins with its gluten-free sausage and home-made pastrami in the ‘Fresh from the Deli’ category. Both products also picked up a top-ranked three-star rating.
Judges said Owen Taylor’s gluten-free herby sausage – made with pork sourced from Farm Assured farms – was “well-made with a good bite and texture.”
The shop’s award-winning pastrami is made using home-cured Farm Assured beef, matured for 28 days to give greater depth of flavour. Judges said it was impressive and ticked every box.
Carl Evans, operations manager at Owen Taylor, said: “We’re over the moon to pick up two category-leading Diamond awards in the face of such strong competition from fellow butchers nationwide. I dedicate these successes to our entire team.”
Among several new categories in the Smithfield ‘Star’ Awards this year was the Young Butcher of the Year, open to all aged under 24. Nominees must have developed a retail product and Owen Taylor’s Lennon Callister, aged 20, was shortlisted with his stuffed pheasant with black pudding & shallots.
Carl Evans said: “Lennon is an example to other young butchers wanting to start out in the industry, very knowledgeable and keen to learn every aspect, having already started his Level 3 Advanced Butcher Apprenticeship.”
Owen Taylor received 18 product awards in total – the biggest haul of any entrant this year.
Lishman’s Butchers in Ilkley, West Yorkshire, was crowned overall 2020 Smithfield ‘Star’ Awards Supreme Champion.
The Pickled Shop of Bulwick, Northamptonshire, has launched four ‘ALL4lLOVE’ hampers. Each is filled with various delicious options, including chutney/jam from The Pickled Village, a Snowdonia cheese truckle, Fine Cheese Co crackers and a Warner’s gin miniature. Shipping is available all over the UK.
“Lockdown has been a lonely or difficult time for many,” said Pickled Shop owner Camille Ortega McLean, “so I’ve been working hard to keep delivering goodies with love to homes all over the UK.”
Operating from a makeshift set-up in her daughter’s house, Camille packs the hampers, writes cards and despatches boxes.
A year ago, her home and shop – the bricks-and-mortar version of The Pickled Shop – were destroyed in a thatched-roof fire. Camille said: “The physical shop in Bulwick is being restored and we hope to re-open in July 2020 all being well. However, our online shop, where you can buy our ALL4lLOVE hampers, remains active. Indeed, it has been especially active during lockdown. With a bit of improvisation, we are playing our part in helping people connect. Sharing love through food has always been at the heart of my business and my family life, and now this purpose is more meaningful than ever.”
VIDEO: Great Dalby’s March House Farm Shop – a GFC Farm Shop of the Year Finalist 2020 – reveals how the Covid crisis has transformed their business…
March House Farm Shop in Great Dalby near Melton Mowbray – a finalist in the Great Food Club Awards 2019/20 – has experienced its busiest ever period during lockdown. New customers flocked to the shop, moving away from the supermarket, towards local. The farm continued to rear superb beef, lamb and pork, while also launching a delivery service and online shop. Furthermore, it added several product lines including the ‘March House Farm Kitchen Range’, which the likes of the ‘Melton Wellington’ and a new Melton Mowbray pork pie, made with farm-reared pork.
In this interview by Leisa Pickles from Find Me The Leads, Jo Rodger tells the farm shop’s lockdown story. Jo explains shows how coronavirus brought a whole new raft of customers to the shop, and how, under pressure, March House has grown into a bigger, slicker operation.
VIDEO INTERVIEW: The Hammer & Pincers of Wymeswold – GFC Fine Dining Restaurant of the Year 2020 – reveal how they’ve made a success of lockdown with a positive, flexible approach…
The Hammer & Pincers in Wymeswold, Leicestershire – Great Food Club’s Fine-Dining Restaurant of the Year 2019/20 – has responded to coronavirus with positivity and verve. So much so, that on some days it is serving more customers than it did during busy times pre-lockdown. In this interview by Leisa Pickles of Find Me The Leads, head chef and owner Daniel Jimminson (not Sandra – his wife, as per the Zoom caption!) tells us how he and the team have done it, and what they think the future holds.
Interviewer Leisa Pickles is director of Find Me The Leads.
Interviewee Daniel Jimminson (not Sandra!) owner & head chef at The Hammer & Pincers.
VIDEO: Melton Mowbray’s Round Corner Brewing – GFC Drink Producer of the Year 2020 – explain how they’ve survived the Covid crisis…
Everything was going beautifully. They’d won international brewing awards (not to mention the title of Great Food Club Drink Producer of the Year 2020), their taproom was thriving and their beers were getting into more and more pubs. Then lockdown hit. Leisa Pickles talks to Combie Cryan, co-founder of Melton Mowbray’s Round Corner Brewing (established 2018), about how his business has evolved to cope with Covid-19, and finds out what the future holds for this brilliant new Leicestershire brewery.
Interviewer Leisa Pickles is director of Find Me The Leads.
Interviewee Combie Cryan is co-founder of Round Corner Brewing.
Until lockdown, Derbyshire’s Price & Fretwell had been supplying scores of pubs, hotels and restaurants with award-winning meat. Business was booming. But suddenly, in March 2020, the hospitality sector – which accounted for 98% of this butcher’s sales – closed. To stay alive, Price & Fretwell dug in and began delivering to households.
In the video below, we talk to director Nathan Price to find out how they’ve survived the Covid-19 crisis and uncover how they’re planning for the new normal. The interview is by Leisa Pickles, director at Find Me The Leads.
Interviewer: Leisa Pickles, director, Find Me The Leads.
Interviewee: Nathan Price, director, Price & Fretwell.