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Milford On Sea Food Week
The seaside village of Milford on Sea has announced the launch of Milford on Sea Food Week. At a recent public meeting the village expressed their enthusiasm to support the event, which will take place from the next Easter Bank Holiday Monday through to the following Sunday. It is planned for the Food Week to be added to the village’s already successful annual events calendar, which includes the May Fayre, Milford Carnival & the Milford Music & Arts Festival.
Milford on Sea Food Week is a community event celebrating all that is great about food. The village will be alive with dining offers & themed events in all restaurants & cafes, cookery experiences & demonstrations, educational events & talks, children’s fun cooking competitions, & the chance to buy local produce at our very own food market on the closing Sunday. There are to be events for every age group run by various local eateries and village clubs & organisations. David Long one of the organising team said “Milford on Sea is a great place for eating & fun place to visit, so we wanted to celebrate this with a series of varied food related events around the village for all locals & visitors to enjoy & learn.”
For more information please visit www.milfordonseafoodweek.org
New Breakfast Award
Four New Forest accommodation businesses are among the first to receive a new Breakfast Award from the national tourism body Visit England, sponsored by Kellogg’s.
“This new award recognises those hotels and B&Bs that offer their guests a quality and choice of breakfast, service and hospitality that exceeds what would be expected at their star rating,” says Jeremy Brinkworth, Head of Quality at VisitEngland. “It will help visitors find those places where the owners, managers, chefs and staff have gone the extra mile to ensure the breakfast will exceed expectations.”
The winning businesses, all concentrated in the South-West corner of the New Forest, range from the five-star hotel Chewton Glen to Taverners Cottage B&B at nearby Bashley, with Sway’s Nurse’s Cottage Restaurant with Rooms and The Mill at Gordleton completing the quartet. Fresh, local and organic produce is high on these establishments’ list of priorities, as well as providing healthy options, vegetarian and other choices.
Liz Cottingham, owner of The Mill, says: “We all know that breakfast is one of the most important meals of the day, whether it’s yogurt and toast or porridge with honey – or “the full Monty”, a mixed grill or traditional English fry-up.”
At Taverners Cottage, Judith and John Baines believe in offering a wide choice of fresh produce with home-made bread proving particularly popular. “Guests are all different, so we try to offer as many alternatives as possible.”
Chef/Proprietor Tony Barnfield of The Nurse’s Cottage has won several awards for breakfast, which he says is often given too little attention by hotels and guest accommodation. “Chefs and owners seem to concentrate all their efforts on dinner and other aspects of their guests’ stay, yet all this is wasted if breakfast is poorly done. It’s the last thing people experience before checking-out and can leave a lasting impression – good or bad.”
Finally, at Chewton Glen, Managing Director Andrew Stembridge commented: “A good cooked breakfast is a real treat these days, as for most of us it is rare to have anything more that toast or cereal at home. If breakfast is exceptional, it will leave a very positive impression in our guest’s minds. We are thrilled to be amongst those offering the most memorable breakfasts in the country.”
Tide Mill Launches New Brown Flour!!
Having milled stone ground flour on site for more than 900 years using the power of the Tide, the historic Eling Tide Mill is proud to announce the production of a brand new brown flour – “Flour of the Forest Brown”.
This has been made possible due to the restoration of the Flour Dresser; this piece of machinery removes the larger bran particles from the already produced Wholemeal, using a traditional sieving method and creates ‘brown’ flour.
The Mill is using the local wheat grain from the Manor of Cadland and has qualified again for the prestigious New Forest Marque - a recognized sign that is easily identified and ensures that all produce is from the New Forest.
This Brown flour along with the two wholemeal flours, is very good for bread making but as it is finer, can also be used for some cakes. All are available to buy at the Eling Tide Mill shop and also from other local outlets , see the website www.elingexperience.co.uk for more information and stockists.
New Forest Marque Vegetarian Breakfast
Created by Chris Wheeldon from Carey's Manor hotel the vegetarian breakfast is a simple, tasty and filling breakfast using New forest marque produce, Eggs Benedict with a forest twist.
New Forest Marque Vegetarian Breakfast recipe
Congratulations to all our cheese makers in the New Forest Marque as all have been awarded with medals in this years British Cheese Awards 2009
Not only have they all won medals but this year new Forest Goat Dairy have won the Champion for the Best Fresh Cheese of the Year.
Friends of the Marque
A brand new scheme that offers everyone that joins days out, farm visits, exclusive discounts and much more.
In joining the scheme you can take your passion for local produce that step further by getting to know the real poeple behind the food and produce. For more information please email: newforestmarque@newforestnpa.gov.uk
Please note that with the closure of Burdens in Sturminster Newton, both the following abattoirs have offered to take on more business for any New Forest Marque Member:
S J Normans - Bridport Tel: 01308 422967
Normans will match Burdens price and will deliver back anything you require.
Laverstoke Park - Overton Tel; 01256 772800
www.laverstokepark.co.uk
New Members
We are pleased to announce the following have been awarded the new Forest Marque:
Beaulieu Chocolate Studio
Countryside Education Trust
First Cottage Bed & Breakfast
Seraya Bed & Breakfast
Stuart Morgan - Beef
For more information on any of the above please go to the Producers button and select the appropriate section.
Brand New - The very first truly white New Forest Flour - Graham Cotton from Cotton's Craft Bakery has just been awarded the Marque for his white flour - for more information contact Graham on 02380 559033
New Forest Goat Dairy Video
Check out our New Forest Goat Dairy video here.
Virtual Farm Walk
LEAF's Virtual Farm Walk is aimed specifically at children, it is a great opportunity for youngsters to find out all about farming and the enviroment. There are lots of fun things to do on this walk, with fascinating facts about farms and the animals and plants that live on them. To visit go to www.virtualfarmwalk.org
Fines for Flatulance!
Belching and flatulant cows and pigs could start costing farmers money if a US federal proposal to charge fees for air-polluting animals becomes law.
Farmers so far are turning their noses up at the notion, which is one of the several put forward by the Environmental Protection Agency after the US Supreme Court ruled in 2007 that greenhouse gases emitted by belching and flatulance amounts to air pollution. "This is one of the most riduclous things the federal government has tried to do," said Alabama Agriculture Commissioner Ron Sparks, an outspoken opponent of the proposal.
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