This week I want to introduce you to some very special treats from some amazing artisan food makers which can provide your dinner table with the best of British and international foods.
We are very proud to be working with a small farm, nestled on the North Cornish coast, overlooking the sea at Norton Barton Farm. They have been creating award winning artisan British Charcuterie since 2011, including their own Cornish Lop pigs reared by them on the farm.Although small, the food they produce has won critical acclaim, winning multiple regional and national awards.
One of our favourites is their Duck Rillette with Black Cherry - with its rich, decadent duck meat, enhanced with the slight sweetness of black cherries steeped in Cherry Marnier. We also have some of their wonderful other pork and chicken dishes – I’d highly recommend trying them out here.
Table Talk - Pâté Vs Rillette
The main difference between a rillette and a pâté is that in a pâté, meat and fat are combined before cooking, while with rillette, that process happens afterwards. In a rillette the meat also tends to be on the chunkier side.
Whilst we are talking about some of our favoured suppliers – I wanted to make honourable mention for another company that has grown from very small beginnings into quite a large company.
In 1913 in Calabria in Italy, Giacinto Callipo became one of the first people to tin the precious Tuna of the Mediterranean. Like Lidgates – it is still a multi-generational family run business and we are proud to stock its
Callipo Nduja - a Calabrian classic from the town of Spilinga and prepared with pork meat and hot chilli pepper and which is perfect as an appetizer with crostini and pasta dishes. It’s just the thing for party nibbles, a snack in the garden or a quick pasta dish.
