A MATCH MADE IN HEAVEN TRACEY COLLEY FROM HARVEY AND BROCKLESS TELLS US HOW TEAMING UP WITH A COMPLIMENTARY PARTNER CAN REAP DIVIDENDS FOR DELIS...
events which was hosted at Quicke’s Farm in Devon. The idea behind the events is to bring independent retail owners, chefs, and restaurateurs from
l We recently enjoyed great success at the first of this year’s Meet the Maker
across the region together to meet the Harvey & Brockless’ artisan suppliers. This allows them the opportunity to introduce their produce to key trade customers and in turn, buyers get to meet the faces behind the food and sample their products. As part of the event, we ran a number of master classes to showcase their produce in new and exciting ways. One particularly popular workshop
was the cheese and beer. We featured a number of pertinent pairings from Somerset-based Wild Beer Co. an innovative brewery, renowned for their scientific approach to marrying wild ingredients and flavour combinations
that evolve over time. The founder, Andy Gibson together with legendary cheesemaker, Mary Quicke MBE created some interesting taste combinations that certainly got people talking and provoked some interesting
food for thought, quite literally. Bringing together food and drink in this way, however, is not a new concept. Many symbiotic partnerships can be found in most areas of retail but for some smaller shops and delis, it’s not always something that is on their radar and really, it ought to be! Cheese is such an ideal accompaniment to a range of drinks and food products from beer, cider, wine, bread and crackers to preserves and relishes, charcuterie and cold meats. It offers retailers a fresh and interesting way to show customers that there are lots of new products out there that they may not have considered before. Of course, some delis have started
to bring this idea to life with success. Similarly, farm shops can create a buzz around their products bringing customers new tastes and innovative and interesting products. If space is limited, creating interesting displays is a great start and if you can collaborate with a local brewer, baker, butcher or curer, even better.” l
www.harveyandbrockless.co.uk
TRACEY’S TIPS FOR A PALATE- PLEASING PAIRING:
WILD BEER’S MADNESS & QUICKE’S VINTAGE CHEDDAR Big, bold, hoppy and balanced, a west-coast style IPA pairs beautifully with the deep flavour of vintage cheddar such as Quicke’s traditionally handcrafted and cloth-bound Vintage which is rich and mellow – the oldest cheddar of its kind made in the UK.
PERRY’S PUFFIN CIDER & COLTON BASSETT STILTON This is an interesting combination. The cider is rich and sweet while the cheese, famed for its tangy blue notes, delivers a really strong flavour but still maintains a delicious creaminess.
WILD BEER’S WITNESS & WHITE LAKE’S SHEEP RUSTLER The latest addtion to the Wild Beer’s range, Witness is a Belgian pale ale with a beautifully floral and delicate flavour. Sheep Rustler is a semi hard, washed rind, Ewes’ milk cheese, aged for around 3-4 months. It has a slighty nutty flavour with a note of caramel, that is really complementary to the ale.
SHEPPY’S FALSTAFF & ROYAL BASSETT BLUE Brinkworth Dairy create a delicious variety of cheese, cream, butter, yoghurt, milk and ice cream at their farm dairy in North Wiltshire. Their Royal Bassett Blue is a soft blue cheese with a creamy golden edge and a fresh milk, white springy centre. Sheppy’s Falstaff has a baked apple aroma which works incredibly well with a fresh cheese like this.
WILD BEER’S SOURDOUGH & SHARPHAM BRIE Sourdough really is a Wild beer as it is brewed without the use of hops or boiling to sterilise. Brewed in old white wine barrels, with the bugs and bacteria allowed to sour and ferment the beer, the result is an interesting, acidic tasting beer. Sharpham Brie is a Coulomiers type cheese with a really unique flavour and beautiful texture created using unpasteurised cows’ milk from Sharpham’s Jersey herd.
The Delicatessen Magazine 17
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