Little John

Little John 1

Me (left) and Cam (right) in front of the entrance to the cheese factory

I was delighted to be asked back for a second cheese making session in Brockley yesterday with Cameron Rowan, one of the four founding members of Blackwoods Cheese Company. In January I went along on an afternoon milk run to the Commonwork Organic Farm in Kent. On that day we added cheese culture and rennet to the still-warm milk and called it a day – leaving the curd to set over night. Yesterday however, Cam went on an early morning milk run, so I came at mid-day to see the magic happen. I arrived to find not only a batch of Graceburn on the go, but also a 150 litre vat of Blackwoods’ new washed-rind cheese, Little John.

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Cam checking the curds

Named after a cheese-thief who was banished to Australia for his crimes, the Little John is still in the experimentation phase; a little less culture here, a slight change in temperature there. The acidity level the next morning is the first indication of whether it is a good batch or not – if it hasn’t risen too much, then its time to get excited.

Every five minutes or so, Cam gently lifts and turns over a handful of Little John curd in the vat, leaving a small depression. The whey that gathers there is still slightly cloudy, which means that the curds are not yet ready to cut. It feel like nothing I’ve felt before – under a thin film of cream, it is soft and smooth to the touch; luke-warm and moist with a texture that is at once gelatinous and brittle. The Blackwoods boys rely on their understanding of the look, taste and feel of the curds at this crucial stage. Cutting too early or too late could ruin the batch and waste a morning’s work.

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Checking the pH and temperature pre-cut

The waiting cheese-maker is like a good slips fielder; ready to spring into action when the moment comes. The whey gathers clear in the depression and its time to cut. Fingers spread, we carefully lift and turn first the top layer of curd, then the middle and finally reaching right down to the bottom of the vat. The curd pieces gradually become smaller and smaller as they slip through our fingers. Where some cheese makers would use a harp to cut the curds, Cam prefers to roll his sleeves up and use his hands. The curd pieces should be no bigger than a 1p coin to let the whey drain out evenly when the curds are hooped; lifted out of the whey with a ricotta mould and drained through blue cheese cloth.

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New-born Little Johns

Its amazing how quickly we made a vat of curds and whey into  26 cheeses, packed tightly inside a cheese-cloth lined mould and compressed to squeeze out the remaining whey. The cheeses then get taken back out of the moulds, turned and replaced several times before going to Neal’s Yard Dairy‘s maturing facility in Bermondsey. This morning I got a text saying the acidity had only risen to 5.2 on the pH scale – in Cam’s words, ‘boom, not bad at all!’.

You can get hold of one of Blackwoods Cheese Company’s delicious cheeses directly from Cam, Dave, Rory and Tim at Brockley Market, Herne Hill Market, or Greenwich Market. Alternatively, you can also buy it from their friends at Neal’s Yard Dairy in Borough Market and Covent Garden. Look out for the 4/3/14 batch of Little John, its going to be delicious!

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An Afternoon with Blackwoods Cheese Company

Graceburn
As a huge cricket fan, you would assume that spending six days at the Salisbury Christmas Market with an Australian during England’s recent humiliation down under would be unbearable. Luckily though, Cam and I share a love for traditionally crafted artisan cheese as well. After spending a week together in a smelly cheese-filled chalet, I got to learn a bit about Blackwoods Cheese Company. Set up in 2013 by Cam and his three mates Dave, Rory and Tim, the company makes delicious fresh cheese in Brockley, South East London, using raw organic cow’s milk.

Yesterday I went with Cam to Commonwork’s Organic Dairy Farm to collect the milk for a batch of Graceburn – a fantastic creamy feta-like cheese marinated in oil and herbs. We loaded ten empty milk buckets into the company van – a wagon that bears the faded liveries of both Monmouth Coffee Company and Neal’s Yard Dairy on its sides. We headed south east, gradually leaving the city smoke behind and beating our way into rural kent, past muddy field gates and through winter woodlands.

It was imperative that we arrived just as the cows were having their afternoon milk. in the tank room next to the parlour, we filled the buckets with rich warm milk that came gushing from the pipe all frothy and steaming. While Cam filled up, I sprinkled cheese culture into each bucket so that by the time we were back on the road to London, the cheese making process had already begun.

As we got back on the M20, Canary Warf and the Shard loomed big and bright in the distance. When we got back to Blackwoods HQ, I got suited and booted and received delivery of the milk from Cam through a hatch in the inner factory wall. After adding the rennet and with the room temperature a steady 18 degrees centigrade, our work was done – the curds are then given time to form, before being cut, wrapped in cheesecloth and steeped in brine the next day.

We agreed that we should reward our efforts with beers and Chinese food. After a quick bus journey over to Camberwell, we met up with Rory and Dave, two of the other Blackwoods boys. Over pints and the best Chinese food I have ever eaten (at Silk Road), I got a sense of the exciting stage Blackwoods Cheese Company is at. With orders for their first three fresh cheeses picking up and a new washed rind cheese in the pipeline, the lads are really beginning to see their hard work paying off. An Australian raw milk cheese company taking the English market by storm. What better model to pursuade the Australian Food Standards Agency of the value and importance of raw milk cheese?

You can purchase Blackwoods Cheese Company’s cheeses direct from Cam, Dave, Rory and Tim at Brockley Market and Hearne Hill Market, or from their friends at Neal’s Yard Dairy in Borough Market and Covent Garden.

Urban Harvesting


Alf with the pigs

Me with the pigs in Somerset

Growing up on the rural Devon-Somerset border I have always been aware of the crops the other side of the hedgerows and the animals grazing the fields. In our back garden we grew our own vegetables and had chickens scratching around, laying eggs in all the wrong places and getting in the way of our football games. I’ve missed this while living in the city, but you can’t take the Westcountry out of the boy and I’ve found a surprising number of ways to harvest produce in an urban environment.

1) Foraging;

In Norwich in the summer there is an abundance of elderflowers to be made into cordial; if you know where to look there are sloe berries to flavour gin and blackberries for pies. The Rosemary used in the Anchovy and Rosemary Butter came from a bush just down the road.

2) Allotments;

Norwich is a green city, it is home to more than 1,619 allotment plots on 18 sites. The average rent is £40 per year for a 250 square meter plot; plenty of space to keep you in vegetables throughout the growing months. The only problem is the waiting list, which was three years when I last checked; clearly a popular option!

3) Roof gardens;

Edible roof gardens absorb water, clean the city air and promote green living in an urban environment. In the past growing food in London has been a pipe dream for many, but developing roof space into gardens is opening up acres of previously unused space. Urban gardens have been endorsed by Boris Johnson as part of the capital’s Climate Change Adaptation Plan.

4) Guerilla gardens;

In the city of Los Angeles there is 26 square miles of arable land, enough space to grow 724,838,400 tomato plants. Guerilla gardening is Ron Finley’s way of reclaiming the streets and providing an alternative to fast food; projects for the mental and physical health of the community. His team of volunteers dig up vacant lots across the city and plant fruits and vegetables; “we’ve got to flip the script on what a gangster is; if you aint’ a gardener, you aint’ gangster, get gangster with your shovel, ok? and let that be your weapon of choice”.

5) Aquaponics;

Dan Barber is a chef and researcher. His research into aquaponics led him to Veta La Palma in South West Spain where he discovered “A farm that doesn’t feed it’s fish; a farm that measures its success by the success of its predators; a farm that is literally a water purification plant… farming extensively, not intensively”. Aquaponics relies on creating a self-sustainable ecosystem, which is why the farmers at Veta La Palma don’t scare away the birds who eat 20% of the farm’s fish. The pinker the flamingos’ feathers, the healthier the system is and therefore the tastier the fish will be. Companies like FARM:shop in London use aquaponics on a smaller scale to inspire the local community to grow and eat their own food.

The act of harvesting fruit and vegetables, whether they are foraged from the wild or cultivated in a garden, is the best possible incentive to eat a healthy diet free from processed foods. Gardening is a therapeutic process that sustains the body at the same time as satisfying the mind. There is nothing like the feeling of planting a crop, tending it, and cooking straight from the garden; as fresh as fresh can be.

Lambs Kidneys with Anchovy and Rosemary Butter

After making a stock from pigs ears and feet a few weeks ago, I feel ready to face any part of the animal that crosses my path. The thought of eating charred, slightly pink in the middle kidney seems a trifle in comparison. The role of the kidneys is to filter excess water and waste products from the blood and for this reason I searched out the freshest organic kidneys in Norwich. I arrived at Harvey’s Organic Butchers just after the lamb delivery, so the kidneys couldn’t have been much fresher; the butcher brought them out still wrapped in their suet jackets, which he gave me for free to go in the freezer for dumplings.

The recipe I followed is from Simon Hopkinson’s Roast Chicken and Other Stories. I’ve read that veal kidneys are one of the best things you can eat, but I couldn’t find any; the lamb kidneys that I used were delicious anyway.

Ingredients

  • 50g tin of anchovies, drained of oil
  • juice of 1/2 a lemon
  • 225g butter, softened
  • 1 large garlic clove, peeled and finely chopped
  • 1 rosemary sprig, leaves only
  • black pepper and salt
  • 2 veal kidneys, suet removed and trimmed of any excess fat and membrane (I used lambs kidneys)
  • Watercress and lemon wedges to garnish

*I halved these quantities to make enough for two.

Instructions; (paraphrased)

  1. Puree together the anchovies, lemon juice, butter, garlic, rosemary and pepper. Check for salt, pass through a sieve and refrigerate for at least four hours.
  2. Cut the kidneys into 5mm slices, season with salt, pepper and a little olive oil and sear on a very hot griddle for no more than 45 seconds-1 minute.
  3. Serve with a piece of the butter and the lemon and watercress.

*I served them with roast parsnips and a salad.

Searing hot griddle

Searing hot griddle

Roast ParsnipsNeeps and garlic pre-roasting

Lambs Kidneys with Anchovy and Rosemary Butter

Lambs Kidneys with Anchovy and Rosemary Butter

One of the benefits of working for a deli is occasionally using the wholesale discount we get from our suppliers. For £3.60 I picked up half a dozen local oysters to guzzle down as a starter; I had one au naturel, one with lemon juice and one with lemon juice and finely chopped parsley. The first is the purest way, an unadulterated shot of Davey Jones’ Locker, but my favourite was the third option as the lemon and parsley leave a lovely fresh taste in the mouth.

Oysters and kidneys, this was probably one of the most adventurous meals I have eaten. You might have noticed the lamb leg steak on the left hand side of the griddle; Annabel was not feeling quite so intrepid! Kidneys are a great source of vitamins and minerals and the tender, melt-in-the-mouth texture of fresh young lambs kidneys is a real treat. Because there is not much demand for offal nowadays, they hardly broke the bank; four for just £1.50.

 

Eating Organic Fruit and Veg for my Health, my Local Economy and my Genes

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Contents of my organic fruit and veg box (there was another apple and another orange but I ate them already). It comes to £12.30.

When the omnivore’s dilemma strikes there’s no shortage of conflicting advice on what we should and shouldn’t be eating. Yet in the supermarkets the decision often boils down to “do I eat healthily, or do I eat cheaply?” The abundance of processed ready meals in our supermarkets is a testament to our habit of choosing the latter. We are forgetting  how to prepare food from scratch and as a result we are getting fatter; “61.3% of adults and 30% of children aged between 2 and 15” are overweight (Gov.uk).  

Food decisions boil down to trust – whether you are trusting money-hungry corporations like Premier Foods to process your food or whether you process it yourself, trusting a local supplier and your own hands. For me a weekly organic veg box is invaluable to achieving this end; providing me with a variety of produce grown in local fields and polytunnels that changes week by week and season by season. I see this as a weekly investment in my health because once I have the produce, I want to use it all up. Furthermore I don’t have to trudge around the supermarket after work because it is delivered to my door. The soil association’s Organic Market Report shows that I am not the only one feeling this way; “Organic box scheme sales grew by 4.4% last year, while supermarket own-label (organic) sales dropped by 11.2%”. I like to know that these fruits and vegetables are free from artificial fertilisers and pesticides and its reassuring that my grandmother would recognise them, and her grandmother and so on.

In her book Deep Nutrition, Catherine Shanahan explores the benefits of eating the same foods as our ancestors. The diets of tribes like the San, Maasai, Himba, Kombai and Mongolian Nomad “still connect them to a healthy living environment whose beauty, in a very real sense, expresses itself through their bodies”. Shanahan’s research indicates that  we can ameliorate our genes within our lifetime by eating a healthy diet. I’m under no illusion that my diet will stop my hair migrating from my head to my toes (and everywhere in-between), but I know that I feel better in my skin for eating healthily.

It seems obvious that we should be eating the same roots, grains, fruits and vegetables that our ancestors ate, but its taken a geezer from Essex to remind us to pay more respect to our food and consequently to our bodies. Unlike the Massai and the Himba we are loosing the habit of respecting our elders and learning their skills and knowledge. Even now most extended families have parents and grandparents who remember the days before ready meals and the fast food boom; for whom cooking from scratch was the only option. 

You don’t have to be a hippy to make a connection with the land you inhabit. Why not give an organic veg box a go? The first two of these companies give money off your first box for an added incentive!

http://www.arthursorganics.co.uk/ (The company I use).

http://www.broadlandvegboxes.co.uk/

http://www.riverford.co.uk/

Stop getting ripped off in the supermarkets; buy real cuts of real meat from a local butcher

Why does the man eating his dinner have blinkers on? Because the horse in his lasagne doesn’t need them any more.

In your local butchers you can see the animal from which your cut has come; your butcher has nothing to hide and he is proud of the contents of his shop. Try doing the same in the supermarket and you will have a different experience. DNA tests on hundreds of UK meat products are showing just how much the big meat processors are concealing from us – how much they are cheating us. The supermarket employees don’t have the answers, but they might send you to one of their suppliers, where if you are lucky you might get shown the room where the last suggestion of flesh is power-hosed from the animal carcasses before being swept off the floor and sent to be processed.

Ready meals

Ready meals

What real meat there is in the supermarkets has been marked up so much that we are forced to go for the cheaper, processed alternative.They have us on a leash, thinking that we are making our own decisions when really they are making them for us. buying real cuts of real meat is often cheaper in small butchers than in supermarkets. The difference is that your local butcher has to look you in the eye when he serves you whereas the CEOs of big meat processing companies can happily screw you from a safe distance and line their pockets with the proceeds.

Processed meat

Processed meat

As if our food culture wasn’t already the laughing stock of Europe before the horse meat scandal. According to Joanna Blythman we buy the most ready meals in Europe, and we eat more packets of crisps than all of the other European countries put together. We are so used to seeing an ingredients list that is longer than our attention span that we have learnt to switch off. As a nation we have regressed to the stage where we scoff down foods made from liquid pasteurised egg, maltodextrin and diglycerides of fatty acids, and even my spell check doesn’t recognise this last one! I’m ashamed to think what my ancestor would say; who died from eating a hitherto unknown poisonous berry so that future generations might learn what is food and what isn’t.

It is possible to eat well on any income by buying the cheaper cuts of meat from a local butcher and eating less meat in general. Kicking the processed meat habit is better for your health, your wallet, your community and the environment; just because supermarket shopping is easy doesn’t mean its good! Britain’s green and pleasant land produces some of the best meat in Europe, but the reality is that without the support of their communities local butchers will be a thing of the past. Then we will really see how expensive real cuts of real meat will become in the supermarkets. Without the competition, who is going to stop them?

The Emperor’s new Bread


Sourdough in the oven

Sourdough in the oven

Over a pint in the Fat Cat on Friday, I was told to ‘get off my high horse’ by a friend who had recently read Bread barons on the way out. It made me think how the rise of factory-made bread has banished the artisan baker to the much scorned realm of the middle class. In defence of the artisan baker, who is busy hand-crafting his or her wares as we are tucked up in bed, I would like to set the record straight.

Society has been fooled into demanding the impossible from our bread through an increasing industrialisation of baking and a corresponding distance between the factory-made bread on our supermarket shelves and the age-old traditions of baking.

Even before the dawn of the Chorleywood process, Britain was fast industrialising its bread production. In Elizabeth David’s English Bread and Yeast Cookery, she describes the factory baking process of 1957; ‘Baking takes place in a 12-sack travelling plate oven, 75 feet long and 8 feet wide and with a capacity of 2,640 loaves an hour’.

In the bread factories of 1957 dough was proofed for at least two hours before being baked. The proofing process in commercially yeasted bread is where one strand of fast acting yeast converts gluten and other carbohydrates into carbon dioxide gas which makes the dough rise. Though the measuring, kneading, shaping and baking were being done by machines, the principles of bread making were the same as those used in small independent bakeries.

Since the Chorleywood process arrived on the scene in 1961, from the mixing of the dough to the final product leaving the oven takes less than 90 minutes. It uses twice the commercial yeast of the methods used in the factories in 1957. The Chorleywood process uses  a mix of chemicals to bully the ingredients into action. While sourdough takes up to 12 hours of proofing, the Chorleywood method uses a fast mixer to speed up the process.

Sourdough Bread

Sourdough bread

Contrast this to the way we have made bread for hundreds of years. The use of sourdough culture in bread makes the bread rise in the same way as commercial yeast, just more slowly. However, the health benefits of using sourdough culture are twofold: firstly, the culture relies on natural air-bourn yeasts, of which there are many different strains. These yeasts are able to break down more carbohydrates in the flour; making the bread easier to digest. Secondly, the presence of naturally occurring bacteria in the culture also means that the bread contains probiotics, which are proven to be good for the health of the stomach.

Rather like a politician who promises great things during the lead up to the election then turns into a tyrant when in power; the Chorleywood process gave Britain the soft white loaf it craved in the post war years. Since then it has reigned unchecked and sales have increased at the same rate as the indifference of the public to the poor quality of the product. We have been fooled by the bread factories of the quality of the ‘boiled wool’ (David, 1977) that passes as bread. All the while we have fooled ourselves as well; ignoring the testimony of our taste buds and the groans of our digestion.

The Chorleywood process accounts for 80% of bread brought in Britain today, but what about that other 20%? With regards to flavour, texture and nutrition, the Chorleywood process today is all together as useless as the day that it was born. The demands of society created the beast, and I believe that if we keep demanding more from our bread then we can slay it once and for all.

But what about the left-overs?

‘Good husband and huswife, will sometimes alone,

make shift with a morsell and picke of a bone’.

(Thomas Tusser, 1528-80. Heading to the month of January in The Cookery Year).

The fact that the developed world wastes half of its food has been all over the news this week. Our farmers waste food during harvest, storage and transport and of the perfectly good food that is left, a hell of a lot is wasted because it doesn’t look quite right or isn’t quite big or small enough. Our supermarkets bin so much edible food due to over-cautious sell-by dates; will they donate it to groups that need it like FoodCycle? You must be joking. What ingredients finally end up in our fridges count themselves lucky to have got this far, but our failure to then turn all of those components into meals is astounding.

Now, everyone drops their toast jam-side down every now and then and not all of us have got the stomach to scrape it up and eat it; a certain amount of inedible waste is inevitable. But I can’t help thinking that the average consumer’s attitude to food has languished of late. Mrs Beeton’s Cookery and Household Management shows just how far we have strayed since the book’s publication in 1861. Unlike Jamie Oliver’s Fifteen Minute Meals where you only have to blink and there’s a plate of bruschetta, a chicken korma and a sticky toffee pudding on the screen, Mrs Beeton believes that cooking is not something that should be rushed. For each of her recipes she provides ‘a list of the ingredients, a plain statement of the mode of preparing each dish and a careful estimate of  its cost, the number of people for whom it is sufficient, and the time when it is seasonal’.

One hundred and fifty two years later, though the housewife still exists, it is more likely that both parents will be working. In life today the average family finds less time to engage with the provenance of their ingredients and the process of cooking a meal.

But I find that an enjoyment of cooking leads to an interest in the shops I frequent. I personally have three great passions in life; cricket, food and sex. It is natural for me to play cricket all summer long and to follow the progress of the national team throughout the year. Equally, my love of food is just as much to do with where it comes from as it is about the way in which different ingredients compliment each other. It’s funny how my pursuit of my second passion gets me far more of my third passion than the pursuit of my first!

In the preface of Mrs Beeton’s first edition, she states that ‘there is no more fruitful source of family discontent than a housewife’s badly-cooked dinners and untidy ways’. The aim of her text is to promote a holistic attitude to housekeeping that includes every aspect of sourcing, storing and cooking with local, seasonal ingredients. Although most of us today have less free time than her target audience, I think that a lesson or two taken from her philosophy would help us cut our waste significantly.

Bread barons on the way out

The big British ‘bakers’ such as Hovis and Kingsmill are cutting our bread with crap. I use the term ‘bakers’ loosely because the practice is more like alchemy; in factories across the UK, Hovis mixes flour improvers, preservatives and other E numbers into their dough with little or no regard to the ramifications on the health of the British public. According to the Real Bread Campaign, any ingredient other than flour, water, yeast and salt is ‘by definition, unnecessary’. The Food Standards Agency rules that churned milk and salt are the only ingredients allowed in butter; add anything that doesn’t come from a cow’s udder to a carton of milk and it can no longer legally be called milk. These staples are as pure now as they always have been, so where did British bread go so wrong?

From the customer’s perspective, there is an increasing distance between the way our brains process the food on offer and the way our bodies then process that food. The human body functions best when it receives a balanced diet of fruits, vegetables, pulses, grains and lean meant and fish, but the influx of salt, sugar and fat (the fast food trio) into our diet on a daily basis has devastatingly altered our ability to identify what we should be putting into our bodies. Our eating culture has arrived at the point where we are forced to trust the dietary information on the side of a packet instead of trusting our bodies to tell us what they need.

Wholemeal Sourdough Bread

Wholemeal Sourdough Bread

As for where that food is coming from, never has a manufacturer so literally had its fingers in all the pies as Premier Foods, Britain’s biggest food producer. As well as Hovis, brands such as Sharwoods, Oxo and Mr Kipling are owned by this industrial food giant. How is it possible to truly care about the quality of the food you are responsible for when your day is spent in a boardroom desperately trying to manage twenty three different brands and running at a £1Bn deficit all the while? As the recession continues to wrap it’s coils around the country, Premier Foods is showing signs of decline. Michael Clarke, Premier Foods CEO, recently closed two Hovis factories, cutting 900 jobs due to rising wheat prices and falling demand for a product that is increasingly recognised as floppy, tasteless and indigestible.

Sliced bread

Sliced bread made using the Chorleywood process

The deficit that Clarke is trying to reduce indicates that big corporations might not hold the answers to the future success of the British food industry. If half of those 900 newly unemployed bakers find work in small independent bakeries; or even better go on to set up their own bread businesses, it would be a step in the right direction. Small bakeries offer far greater variety than Hovis and, if the principles of the Real Bread Campaign are followed, produce a more nutritional, tastier loaf.

This year marks the 50th anniversary of the Chorlewood process, an innovation that was developed to make a softer loaf that would keep for longer. The process uses twice the yeast of traditional bread and facilitates the production of huge quantities of identical sandwich loaves. This is what the people wanted in the post war years, but now we are demanding both more and fewer from our bread, that is, more quality and fewer ingredients. Chorleywood bread has had its day, the renaisance of artisan bread is at hand.

Shop locally for good craic

You may as well have the craic with the self-service check out for all the banter you get out of supermarket employees. Unlike your Tesco Express worker, who has never met the CEO Philip Clarke and has no relationship with the suppliers, the shop-keepers that I spoke to today have an intimate relationship with where their food comes from.

Today I cycled around Norwich and had a poke around in five of the city’s best small food shops. I shop regularly in three of them and two of them I visited for the first time today after many recommendations. In all five the shop-keepers were happy to chat about their businesses, their customers, their suppliers and their work.

In no particular order, here are five shops that I highly recommend you visit…

St Benedicts Food Store

St Benedicts Food Store shopfront

Initially I was drawn to this shop for a fortnightly fix of Linghams chili sauce, but I soon realised that the herbs and most of the vegetables are far cheaper than the supermarkets. I recently stopped by and picked up a large courgette, an aubergine, a butternut squash, an onion the size of a football and two bunches of fresh herbs all for £3! The owner, Tom, runs a wholesale business as well, delivering to many of Norwich’s restaurants. This means that, unlike both the greengrocers on the market, you can have as much or as little fresh parsley, thyme or coriander as you like. The shop has an extensive Asian Foods section and there are rumours  that a new Mediterranean section might appear soon.

Fresh fruit and vegetables

Fresh produce in the shop window

Herbs

Tom (owner)

Quinton’s Butcher

Quinton’s is my favourite butcher in Norwich, run by two of the finest gentlemen in the city. In My second and third years of University I was lucky enough to live three doors down. I frequented it for bacon, sausages, black pudding and duck eggs and Mike even let me borrow his allen keys and his wheelbarrow. As well as knowing all of the neighbours, Mike has never told me the same joke twice which is incredible seeing that he tells me two every time I go in there.

Shopfront

Mike (left) and Chris (right)

Dozen Artisan Baker

Dozen Artisan Baker is an award winning bakery that bakes simple, traditional bread using flour, water, yeast (or sourdough starter) and salt. Their bread and cakes are made using organic flour over a long period of time in order to craft a product that is not only tasty, but also much easier for your body to digest. This is the kind of bread that we should be eating. Bread should not return to dough when squeezed.  Bread should have character, crust and a wholesome flavour, none of which are achievable in factory made bread that is produced very quickly and pumped full of artificial additives and flour improvers. Real bread should start to go stale after three or four days and we should find this reassuring; bread that is as soft on day one as it is on day seven is against the laws of nature! If we pay an extra 40p for a loaf in an artisan bakery now and keep demanding real bread, then as the production of real bread increases, the prices will surely come down.

Bread on display behind the counter

Cakes

Baguettes

Yeasted rolls

Amaretto Deli

Amaretto is a deli selling specialist Italian, Spanish and British produce. The shop is popular with the students at Norwich University College of the Arts and when you walk by the big shop windows you can see why; on display are home-made sandwiches, stone baked pizzas, delicious cakes and pastries and a selection of hot lasagnes, cottage pies, stuffed peppers and other savoury delights. The inside of the shop is tastefully decorated, the service impeccable, and when you can get any double-shot coffee for just £1.60 you are on to a winner.

Amaretto shopfront

Olives

Cured meats

Salame

Lunch options in the shop window

Chef Asa (left) and chef/owner Henry (right)

Italian christmas cakes

Ford-Yarham Greengrocer-Fishmonger

Steve and Pam pride themselves on their locally sourced fresh produce and the quality of their service and today both of these were spot on. They gets as much of their produce as possible directly from the farmers, which means that their fruit and vegetables have spent as little time out of the ground as possible. If you want to order rare products like monkfish or purple cauliflower, Steve is your man.

Shopfront

Fresh produce

Local fish and Shellfish.

Shopping locally is not just a transaction involving money and food. Shopping locally is an interaction with the community; it is an engagement in a product made or sourced by someone who more than likely appreciates your custom; and it is an investment in your health.

I truly believe that engaging with where our food comes from is vital to good health and happiness. In the UK we are fortunate to have so many good small shops on our doorsteps and supporting these local businesses is a must.