Food news from the Heart of England

PUBLISHED: 13:15 19 July 2010 | UPDATED: 17:33 20 February 2013

Food news from the Heart of England

Food news from the Heart of England

Regional produce served up here

Regional produce served up here

Regional food and drink producers have a new centre of excellence at Shropshire Food Enterprise Centre in Shrewsbury.

The opening of the 7million centre, at Battlefield Enterprise Park, Shrewsbury was held in conjunction with HEART of ENGLAND fine foods annual food and drink conference.

More than 160 delegates, including food and drink producers, manufacturers, retailers and business service providers attended the event along with key organisations and industry experts.

The centre, which is managed by HEFF on behalf of owners Shropshire Council with funding from Advantage West Midlands, is the first of its kind in the West Midlands housing 12 units for regional start-up and growing food and drink businesses; first class meeting, training and event facilities and the state-of-the-art Taste Kitchen with chef Ed Warren creating delicious regional dishes and hosting demonstrations and corporate team building events.

The centre was opened by Sahar Hashemi, co-founder of Coffee Republic, Shropshire Council chairman Malcolm Pate and Advantage West Midlands board member Roger Phillips.

Producers can use the kitchen to launch products, showcase to potential buyers and undertake product development. It is also available for hire by food entrepreneurs who would like to test out their recipes before launching.

The Taste Kitchen is available outside the centre's normal business hours for hire by small catering companies looking for additional space.

Producer of the month

Mr Moydens Handmade Cheese

Martin Moyden produces a range of award-winning artisan cheeses made using unpasteurised milk from his familys small herd of British Friesian cows at Newport. Martin uses traditional cheese making techniques which have been tried and tested by countless generations of farmhouse and specialist cheese makers. His Wrekin Blue won the Dairy category at the 2010 HEART of ENGLAND fine foods Diamond Awards with judges saying it was: amazing, smooth and creamy and melted in the mouth, a delicious adult cheese which would perfectly finish off a fine dinner.

Martin also produces Wrekin White, Newport and Newport 1665. A wide range of restaurants, farm shops and independent retailers across the county stock Mr Moydens Handmade Cheese along with a few select places outside the region. Visit the website for more information.

Want to become a member of HEFF? Membership is available to food and drink producers, retailers, the hospitality and foodservice industry, business service providers, schools or any organisation which would like to be associated with HEFF.

Visit, email or call 01743 452818.

Recipe of the month

Summer Pudding
By The Taste Kitchen development chef Ed Warren

Make the most of summer's in-season fruits with this fruity summer dessert

Serves 8

800g (12oz) mixed summer berries, such as 250g (9oz) each redcurrants and blackcurrants and 300g (11oz) raspberries
125g (4oz) golden caster sugar, plus extra to taste
3tbsp Jo Hilditchs British Cassis
9 thick slices slightly stale white bread, crusts removed
Cream or clotted to serve (optional)

1 Put the redcurrants and blackcurrants into a medium pan, add sugar and cassis. Bring to a simmer and cook for around 3-5mins until the sugar has dissolved

2 Add the raspberries and cook for 2mins, set the fruit aside to cool slightly, and then taste to check there is a good balance between tart and sweet. Add a little more sugar if necessary

3 Meanwhile, line a 1 litre (1 pint) bowl with clingfilm. Put the base of the bowl on a piece of bread, cut around it and then put the bread in the bowl

4 Line the inside of the bowl with more slices of bread, overlapping them slightly to avoid any gaps. Spoon in the fruit, making sure the juice soaks into the bread. Keep back a few spoonfuls of juice in case the bread is unevenly soaked when you turn out the pudding

5 Cut remaining bread to fit neatly on top of the pudding. Use a sharp knife to trim any excess bread from around the edges. Cover the top in clingfilm, weigh down with a saucer and a heavy tin, and chill overnight

6 To serve, remove the clingfilm from the bowl, turn out the pudding on to a plate and remove the inner clingfilm lining. Drizzle over the reserved juice and serve with clotted cream or double cream

Where to find your fresh fruit

Your local farm shop, independent retailer or pick-your-own farm

Green Fields Farm in Dorrington, Telford
Hungersheath Farm Shop, Ashley, Market Drayton
Youngs Farm Shop at Derwen College, Gobowen
Churncote Farm Shop, Bicton Heath, Shrewsbury

Mawley Milk, Cleobury Mortimer, produces single and double cream

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