Award winning Welsh food and drink companies will be heading to Singapore this month (20-23 April) for Asia’s largest international food a hospitality show, the Food & Hotel Asia (FHA) trade exhibition.

The bi-annual event, which hosted 2,627 exhibiting companies from 70 countries and attracted more than 37,000 visitors in 2008, will provide each company with valuable exporting, new business and networking opportunities.

The five companies flying the flag under the Welsh Assembly Government’s International Business Wales and True Taste banners will include Halen Môn - The Anglesey Sea Salt Company, Llanllyr Water Company, Trioni Ltd, Rhug Organic Farm and Hybu Cig Cymru-Meat Promotion Wales (more information in Notes to Editors).

The Minister for Rural Affairs, Elin Jones, says, “This is a great opportunity for award winning Welsh companies to increase and expand their business whilst at the same time, making invaluable links with international buyers and retailers.

“The event proved to be very successful in 2008 and resulted in all Welsh companies securing either a new or increased business deal. Singapore’s retail and foodservice markets are highly developed and increasingly sophisticated – and our Welsh products will not disappoint.”

The Welsh National Culinary Team will also be making their way over to Singapore in April for the FHA Culinary Challenge and hailed as Asia’s most established culinary competition. A team comprising of 13 Welsh chefs will battle it out against eight countries - Singapore, Switzerland, Australia, Germany, Czech Republic, Hong Kong, Malaysia and New Zealand.

Spread across eight halls, or 82,000 square metres of exhibition space, FHA 2010 will cover more ground and feature more exhibitors than any other year in its 32-year history.

With a population of 4.7 billion, the Asia Pacific region has the highest annual volume of food consumption accounting for around 56% of the world’s population.

Adams County is in the heart of Pennsylvania’s Fruit Belt and known nationally for its apples. With more than 20,000 acres of orchards, wineries and many roadside farmers’ markets, the region is rich in taste.

Ten businesses in the Historic Gettysburg area are now working together to bring agriculture to the millions of annual visitors through the Gettysburg Wine & Fruit Trail, a consortium of attractions that feature not only apples, but much of the area’s other fruit, nurseries and wineries.

“More of Gettysburg’s travelers are exploring the agriculture-rich area of Adams County,” said Norris Flowers, President of the Gettysburg Convention & Visitors Bureau. “A trail such as the Gettysburg Wine & Fruit Trail will connect key sites in the county’s fruit belt, giving visitors a wide range of activities on their vacations.”

Participating in the Gettysburg Wine & Fruit Trail are:

Boyer Nurseries & Orchards Inc.
405 Boyer Nursery Road, Biglerville, PA 17307
(717) 677-8558, boyernurseries.com

Hall Brother’s Fruit Farm
2740 Buchanan Valley Road, Orrtanna, PA 17353
(717) 677-7184

Hauser Estate Winery
410 Cashtown Road, Biglerville, PA 17307
(717) 334-4888, hauserestate.com

Hollabaugh Bros. Fruit Farm & Market
545 Carlisle Road, Biglerville, PA 17307
(717) 677-9494, hollabaughbros.com

McDannell’s Fruit Market
332 N. High St., Biglerville, PA 17307
(717) 677-6922, mcdannellsfruitfarm.com

Musselman’s Greenhouse
261 Orrtanna Road, Cashtown, PA 17310
(717) 334-1187, musselmangreenhouses.com

Reid’s Orchard & Winery
2135 Buchanan Valley Road, Orrtanna, PA 17353
(717) 677-7047, reidsorchardwinery.com

Round Barn Farm Market
298 Cashtown Road, Biglerville, PA 17307
(717) 334-1984, roundbarngettysburg.com

Sandoe’s Fruit Market
304 Carlisle Road, Biglerville, PA 17307
(717) 677-6931

Seven Springs Tree Farm
1668 Old Route 30, Orrtanna, PA 17353
(717) 334-9426, sevenspringstrees.com


The Gettysburg Wine & Fruit Trail is about 20 miles in length and is just a few miles north and west of Historic Gettysburg, Pa.

SAN DIEGO, CA – Recently, we celebrated the Linkery’s fifth anniversary—a perfect occasion to reflect upon why we do what we do. Unabashedly, the Linkery is a neighborhood farm-driven restaurant, or “farm-to-table,” as it’s widely categorized. Our work is ever-evolving, but centers on our joy of finding, making, sharing and eating “real food”—that is, cuisine removed from the massive industrial food machine.

Every day, we get to be a little closer than most, to the professionals that make real food happen. But really, their world is open to anyone, and there’s lots of room. It doesn’t require owning a restaurant or even eating at one—it’s all there at the farm, at the farmer’s market, in many neighborhoods, and inside us, in our hands.

It’s this way of thinking—then and now—that allows the Linkery’s team to share ourselves and serve the San Diego community, by maintaining a few core intentions. Specifically, as discussed in our Casing the Joint blog entries, we’re driven to:

1. Value the premise articulated by Wendell Berry that "eating is an agricultural act." This requires staying close to the production of food and drink by incorporating local, regional and sustainably-grown ingredients.

2. Promote the integrity and deliciousness of food that, in every stage of its being—from the earth, to a shed, to a curing room, or kitchen to plate—has been tended by people who care about the food and those who will consume it.

3. Introduce, both our established and newest diners, via menu description and our blog, to the farmers and artisans behind their meal. And subsequently, serve the most delicious stuff we can imagine, which carries the spirit of the people who have shaped it.

4. Create an environment to experience the joy and belonging that arises in each other’s company, both at the table and through food and drink.

5. Preserve a pre-industrial consciousness, which values people more highly than yields. The Linkery’s commitment is to provide unique and rich culinary experiences to our community and eschew the emphasis on competition and personal accumulation that all-too-often take priority in the restaurant business.

These things are what we try to honor when we're at work—the exhausting and challenging, but ultimately rewarding work of operating a restaurant that’s all about real food. The Linkery is a long-term endeavor that we’ve been fortunate to develop slowly and with great depth. We’re grateful to many people—growers, eaters, cooks, neighbors growers, eaters, cooks, neighbors—for cultivating it with us.

:plate:

WASHINGTON, D.C. - Deputy Secretary of Agriculture Kathleen Merrigan will be the opening speaker at the Organic Trade Association (OTA)’s 2010 Policy Conference and Hill Visit Days April 14 and 15 here in Washington that are set to draw a record number of industry representatives.

“Deputy Secretary Merrigan’s kick-off of the 2010 policy conference underscores the importance of organic as vibrant growing part of our nation’s agricultural economy,” said Christine Bushway, OTA’s Executive Director. The conference, organized by OTA and supported by the Organic Farming Research Foundation, “ is important for our members to keep up-to-date on organic policy issues including funding for the National Organic Program and research, food safety, child nutrition and animal welfare,” Bushway went on to say.

“OFRF is particularly proud to be bringing organic family farmers to the Capitol to tell their stories to policy makers. The OTA Conference and Hill visits represent a tremendous opportunity to support our vision of seeing organic farming and ranching become the leading form of agriculture,” said Bob Scowcroft, Executive Director of the Organic Farming Research Foundation (OFRF).

Following Merrigan’s opening address will be a talk by Miles McEvoy, Deputy Administrator of USDA’s National Organic program. Other speakers will include:
• Dr. Temple Grandin, subject of a new biographical HBO film, animal welfare
• Rep. Rosa DeLauro (CT-3), food safety
• Katherine DiMatteo, president of IFOAM’s World Board, an international perspective
• Jorge Garcia-Pratts, Section Head, Fruits, Vegetables and specialty Crops, USDA’s
• National Agricultural Statistics Service
• Keith Jones, Staff Director, House Committee on Horticulture & Organic Agriculture
• Minister Counselor Anders Klöcker, Food, Agriculture and Fisheries, Royal Danish Embassy.
• James M. Murphy, Jr., Assistant U.S. Trade Representative for Agricultural Affairs
• Francis Thicke, organic farmer and candidate for Iowa’s Secretary of Agriculture
• Darci Vetter, Deputy Under Secretary, USDA’s Farm and Foreign Agricultural Service.

In addition, OTA and OFRF will co-host Celebrate Organic Together, an evening reception April 14 in the House Agriculture Committee Hearing Room on Capitol Hill to celebrate the 20th anniversary of the passage of the Organic Foods Production Act, the 25th anniversary of OTA, the 20th anniversary of OFRF, and the tenth anniversary of the publication of the National Organic Program’s final rule. At the reception, OTA will present its 2010 Public Servant Award to Congressman Collin C. Peterson.

The Ninth Wave Restaurant is helping the Isle of Mull to become one of the top food destinations on Scotland’s West Coast. In the past, Mull has primarily attracted outdoor and ecotourism travellers. However, since the launch of the Ninth Wave in 2009, this small but perfectly formed restaurant has raised the island’s gastronomic profile, serving seafood fresh from the owner’s creels and unbeatable local organic produce.

John Lamont, a fisherman and organic gardener, along with his chef-wife Carla run the restaurant which is located on a seven acre traditional Scottish croft just outside the village of Fionnphort.

“All restaurants these days claim a warm welcome, fresh seafood and the best of local produce…but Ninth Wave actually does what it says on the package.” says John.

The restaurant grows a lot of its own veg and soft fruit and specialises in incorporating the wild harvest of the croft into the daily menu. Caramelised angelica roulade with meadow sweet ice cream is a superb example of using the bounty of the seasonal foods available.

“Our first year was a huge success, despite opening during a difficult economic situation. This was due, I think, to using the freshest ingredients and presenting them in original and contemporary ways” says co-owner Carla. “Also, word of mouth and great reviews on Trip Advisor have helped fill the dining room.”

Ninth Wave restaurant falls in naturally with current food trends: local produce, organic meats, slow-food principles and seasonal foods. With the tourist season swinging into gear again 2010 seems set to put Mull on the food map.

Peter Grove, founder of National Curry Week has announced that the 13th running of the event will take place from 21-27 November this year with Cobra Beer once again as the Headline Sponsor and Official Beer and CurriesOnline.co.uk as Supporting Sponsor.

From April onward, restaurants and other organisations throughout Britain will be invited to register free of charge to carry the National Curry Week message and help raise funds for The Curry Tree Charitable Fund for the malnourished and victims of natural disasters.

During the week, participating restaurants will hold special events to help raise the much needed funds as well as to continue celebrating Britain’s favourite cuisine and have some fun whilst doing it.

The World Poppadom Tower Challenge has proved to be very popular over the years and last year, Poppadom Express in Southampton created yet another record (they won it in 2007) with an amazing 450 of the crispy disks. Gulu Anand’s award-winning Brilliant in Southall won the “Customer’s Restaurant of the Year” title but narrowly missed out on the Samosa Speed Challenge in favour of Tiffinbites.

This year one of the central themes will be “The Great British Takeaway Raffle” with hundreds of prizes such as a gallon – yes we said gallon – bottle of superb Johnnie Walker Black Label Whisky.

Grove said, “The need for the funds raised each year has never been greater and we really hope everybody gets behind this year’s event to make it the greatest ever for fun and funds.”

Thirty-five wines were selected on 29 March at the fifth annual tasting to find this year’s Loire Project Cabernet Franc Ambassadors. The wines were chosen by a panel of five UK wine professionals, led by Sam Harrop MW. The jury comprised journalists Sarah Ahmed and Jamie Goode, broadcaster Joe Wadsack and buyers Christine Parkinson from Hakkasan and Nick Room from Waitrose.

The panel chose the Ambassador wines from a selection of 103 samples. They selected the wines which best represent the style of Loire Cabernet Franc suitable for the UK market, without compromising the unique terroir styles, and which they considered have the best commercial chances of success.

The tasting is part of InterLoire’s technical and commercial Project Cabernet Franc, for which Sam Harrop MW is consultant. Harrop commented, “This year’s annual Loire Project Cabernet Franc Ambassador tasting really proved how this project is working. The overall standard of the wines entered was impressive and it was pleasing to see that generally speaking there was more purity, freshness and ripeness than in previous years. Another highlight was the texture of the wines and there were not many wines entered that showed the angular tannins that many of the judges expected. This is all clear evidence to me that more and more producers are tuning into the UK market’s needs. The tasting demonstrated the consistency and quality of Loire Cabernet Franc, and I and the judging panel are very proud to have selected these thirty-five wines which will be Ambassadors for the grape variety and the region.”

Visitors to the London International Wine Fair, from 18 to 20 May 2010, will have the opportunity to taste the Cabernet Franc Ambassadors, on stand G40/2.

Project Loire Cabernet Franc Ambassadors

Anjou Rouge

AOC Anjou Rouge, Château Soucherie, 2008
AOC Anjou Rouge, Château La Tomaze, 2008
AOC Anjou Rouge, Cuvée Iris, Domaine Sauveroy, 2009
AOC Anjou Rouge, Domaine Matignon, 2009
AOC Anjou Rouge, La Cerisaie, Domaine de la Bergerie, 2009

Anjou-Villages

AOC Anjou-Villages, Château des Vaults, Domaine du Closel, 2005
AOC Anjou-Villages, Château de la Mulonnière, 2008
AOC Anjou-Villages, Château de la Mulonnière, 2009

Bourgueil

AOC Bourgueil, La Godinière, Domaine du Petit Souper, J Verdier, 2008
AOC Bourgueil, Cuvée Chevalerie, Domaine de la Chevalerie, 2008
AOC Bourgueil, Tonnerre de Vignes, Cave des Vins de Bourgueil, 2009
AOC Bourgueil, Les Varennes, NAU Frères, 2009
AOC Bourgueil, Domaine de la Closerie, 2009

Chinon

AOC Chinon, Château de la Grille, Baudry Dutour, 2005
AOC Chinon, Vieilles Vignes, Domaine du Puy Rigault, 2007
AOC Chinon, Les Blancs Manteaux, Domaine de la Noblaie, 2008
AOC Chinon, Les Puys, Wilfrid Rousse, 2008
AOC Chinon, Clos du Plessis-Gerbault, Château de Vaugaudry, 2008
AOC Chinon, Domaine René Couly, Couly Dutheil Père et Fils, 2008
AOC Chinon, Cuvée du Domaine, Domaine Charles Pain, 2009
AOC Chinon, Roche de Feu, Alpha Loire, 2009

Saumur

AOC Saumur, Cuvée de Printemps, Domaine de la Paleine, 2008

Saumur-Champigny

AOC Saumur-Champigny, Château de Targé, 2008
AOC Saumur-Champigny, La Folie, Château Yvonne, 2008
AOC Saumur-Champigny, La Bretonnière, Langlois Château, 2008
AOC Saumur-Champigny, Clos des Châtains, Domaine de Nerleux, 2008
AOC Saumur-Champigny, Cuvée Réserve, Cave des Vignerons de Saumur, 2009
AOC Saumur-Champigny, Cuvée Yves Lambert, Domaine de St Just, 2009

Saumur Puy-Notre-Dame

AOC Saumur Puy-Notre-Dame, Domaine de la Paleine, 2008

Saint-Nicolas-de-Bourgueil

AOC Saint-Nicolas-de-Bourgueil, Cuvée de la Mineraie, Domaine Lorieux, J. Verdier, 2008
AOC Saint-Nicolas-de-Bourgueil, Les Graipins, Famille Amirault-Grobois, 2009
AOC Saint-Nicolas-de-Bourgueil, Le Vau Jaumier, EARL Taluau Foltzenlogel, 2009
AOC Saint-Nicolas-de-Bourgueil, L’Expression, EARL Taluau Foltzenlogel, 2009
AOC Saint-Nicolas-de-Bourgueil, Les Quarterons, Clos des Quarterons, 2009
AOC Saint-Nicolas-de-Bourgueil, Domaine Christian Provin, 2009

Fourth award in three months for Ramsgate gourmet restaurant/fish monger/chippie comb

Ramsgate’s gourmet fish restaurant, Eddie Gilbert's has scooped yet another award – its fourth this year. Restaurant Manager Nick MacAskill was declared overall winner in the 2010 Pride of Thanet Awards organised by Thanet Council and Visit Kent. The awards are designed to “recognise employees who go that extra mile, ensuring customers are happy, and …proud to live in and to visit Kent.”

In February Eddie Gilbert’s wet fish shop again won the prestigious Taste of Kent Award for ‘Best Fish Retailer’ - a feat it first achieved within six months of opening in 2007. In January this year the new restaurant that opened in October, was awarded ‘Best Newcomer’ at the Kent Restaurant Awards. The downstairs take away fish and chip shop was nominated for the Potato Council’s ‘Perfect Portion’ awards during the National Chip Week in February when it was recognised as serving the best chips in Thanet by the local press.

Significantly Eddie Gilbert’s has caught the attention of leading restaurant inspectors and national food writers. The Observer, Sunday Times, Sunday Telegraph, Olive magazine and Waitrose Food Illustrated have all featured the restaurant, which will be included in the next Michelin Guide

“It’s been a lot of hard work and word has got round locally about our philosophy of selling the finest quality food, sourced as locally as possible, with a commitment to customer satisfaction,” said owner Jonny Dunhill, who added “But I never believed we’d get such national recognition so quickly.”

For Dunhill, who ran a wholesale shellfish business in London for 12 years, opening the restaurant was the fulfilment of a long-held ambition. Whilst supplying top London establishments such as Le Gavroche, Harrods, The Ivy and Conran Restaurants, Jonny became inspired by the motivation of the talented chefs he met, many of who are now household names.

It's now three years since Simon King and his wife Kate opened the doors at 1861, their gourmet restaurant near Abergavenny.

In that time they have put their stamp on the culinary world with their inclusion in the Michelin Guide - the classic guide to exceptional restaurants has become known as the world’s most respected source of restaurant information.

1861 also boasts two AA Rosettes - awarded to excellent restaurants that achieve a high standard of culinary skill, and demonstrate a commitment to using quality ingredients.

Simon is celebrating his third anniversary at 1861 by crafting a special weekday lunch menu.

Delicious dishes may include chicken and goat’s cheese boudin with onion marmalade; duck terrine with green tomato chutney; fillet of hake with chive cream; celeriac, apple and walnut risotto with a mixed leaf salad, followed by tempting options such as banana fritters with rum and raisin ice cream or a chocolate mousse with passion fruit sorbet.

“Escaping for a weekday lunch is a nice treat for those who are not caught up in the 9-5 treadmill,” explains Simon. “As it’s our third birthday, I decided to put together an enticing menu as part of our celebrations; and as a thank you to our loyal customers, it features some of their favourite dishes.”

Simon cut his teeth with several of the restaurant industry’s luminaries. One of his first posts was with the famed Roux brothers at their celebrated restaurant on the banks of the river Thames in Berkshire, The Waterside Inn.

He then worked as head chef at luxury country house hotel, Llansantffraed Court (where Simon met his wife Kate, who was employed as the hotel’s wedding co-ordinator).

As well as the third anniversary of opening 1861, Simon and Kate are also looking forward to the birth of their second child in June.

“All in all this is a busy time for us, as we are also planning to expand our business at 1861 by adding accommodation,” he confirms. “We have outline planning permission for the creation of six luxurious guest bedrooms.”

Swinton Park is offering four different summer food experiences this summer, as follows :

1. Simon Crannage Summer Selection – this is a lunchtime event, with four themed menus running during the summer months, each with a focus on the fresh seasonal produce sourced from the hotel’s walled garden, surrounding estate, or Yorkshire countryside. The three course lunch costs £24.50 per person, and guests are welcome to linger after lunch and enjoy a walk in the 200 acres of parkland and gardens. Booking essential. Themes and dates are as follows :

- Asparagus and Estate Trout (17 – 29th May)
- Spring Lamb and Garden Greens (14 – 25th June)
- Lemon Sole and Walled Garden Feast (16 – 27th August)
- Venison and Early Autumn Vegetables (20 – 30th September)

2. Alfresco Barbecue Dining – 11th June, 23rd July & 20th August
For those who are looking for something really out of this world, this event is perfect for the intrepid diner. Join us at our restored Deerhouse in the Parkland, for an alfresco barbecue dinner. Sensational food is served to you by our chef at your table, tasting all the better for being outdoors, with candlelight, a starlit sky and a blazing fire to work their magic. The two course meal costs £25 per person (bookings for tables of four or more)

3. Alfresco Food Festivals – 31st May and 12th September
Follow the culinary trail through the 200 acres of parkland and grounds at the hotel, and enjoy a tasting meal served to you at alfresco kitchens along the route. The menu focuses entirely on the fresh seasonal produce grown in the grounds and surrounding countryside, and you can also take part in :

- Edible Food tours in the woods and Grow Your Own tours in the walled garden.
- Countryside Demonstrations, such as sheep shearing, stone walling and bee keeping
- Falconry Displays and Pony Rides
- Children’s Activities such as bulb planting, pot decorating and garland making.
- Cookery Demonstrations, Wine and Real Ale Tasting, and Gourmet Food Marquee
- Judging the Tree Dressing Competition, set up along the route
Tickets cost £10 per person (including tasting meal) 11.00am – 4.00pm. Outdoor clothing recommended.