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Sourcing Ingredients for Cookaway Food Breaks
During the cooking course a large variety of ingredients in season will be used - the key to making economical meals. Much of these fresh ingredients are sourced locally or from the farm. Caldicott Farm produces fresh milk every day. Other farm produce available during the year includes free-range eggs, yoghurt, pork and sausages, beef, wild rabbit, pheasants, fruit and vegetables, salads, herbs, cucumbers and tomatoes and even wild field mushrooms in the Autumn. Guests are encouraged to see where the food is produced and to enjoy it at its freshest and tastiest. Other produce is obtained from farmers markets or directly from local farms. Inevitably some ingredients will be sourced from further afield.
An excellent local butcher and farm shop source local venison, Welsh lamb, and beef. One could know the name of the farm that produced the meat. A local dairy produces fromage frais, crème fraiche, soft cheeses, cream and ice cream. There are a variety of cheese, free-range poultry, cider, apple juice and wine producers. Soft fruit, apples and pears are grown in abundance, and all manner of vegetables. Sarah also knows of a prolific quince tree, not to mention on-farm mistletoe and holly for the Christmas courses. Interested guests can pick apples, vegetables, salads, rhubarb and herbs from the garden before using them.
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