We are delighted to report that we have won 3 awards today at the Guild of Fine Foods' annual
Two Gold**
And all this on the night when our friends at
The Secret Supper Society served our Geranium Jelly
looking wonderful:
My father, Martin Parsons, was particularly pleased with his "sweet and heat" blend of Golden Raspberry and Apache Chilli so, on this one year anniversary since he died, he would have been particularly pleased to see his recipe honoured in this way.
The Geranium we use was a gift from a friend many years ago and my father tended it for the rest of his life, taking cuttings every yea. So this is another lovely story rounded off in his memory.
Our Blackberry Vinegar was used by Stephanie Moon for her pigeon Breast starter on BBC2's Great British Menu this year. She has already written to us to say:
"Brilliant news Rupert,but I'm not suprised Blackberry won Gold it is Fab! Stuff."
We increased the amount of blackberries we use for this recipe this year and we now use the fruit grown on the farm where we have our office, so less than one food mile!
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