Archive for the ‘Food Heroes’ Category

Coffee – A little history

Thursday, July 15th, 2010

We are going to be asking some of the great people who supply 99 Station Street to share with us some of the unique story of their produce. First in the line up will be Steve Leighton who owns Hasbean near Stafford. Steve created our house blend for us on a Saturday morning over two years ago. We spent the morning with him going over various beans, smelling, tasting, cappucinos and espressos. Eventually we came up with a blend that we all liked and worked with the local water.

www.hasbean.co.uk

But first a cautionary tale about coffee:

“Like all good things in life, the drinking of coffee may be abused.
Indeed, those having an idiosyncratic susceptibility to alkaloids should
be temperate in the use of tea, coffee, or cocoa. In every
high-tensioned country there is likely to be a small number of people
who, because of certain individual characteristics, can not drink coffee
at all. These belong to the abnormal minority of the human family. Some
people can not eat strawberries; but that would not be a valid reason
for a general condemnation of strawberries. One may be poisoned, says
Thomas A. Edison, from too much food. Horace Fletcher was certain that
over-feeding causes all our ills. Over-indulgence in meat is likely to
spell trouble for the strongest of us. Coffee is, perhaps, less often
abused than wrongly accused. It all depends. A little more tolerance!”

All About Coffee, by William H. Ukers, 1922

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Burton upon Trent – Centre of the Great British night out?

Wednesday, March 31st, 2010

A bold statement you would think? Burton is indeed only a few miles away from the dead centre of England (a farm near Fenny Drayton), so that’s one part of the claim held up. Another is the nations most popular tipple on a night out, Carling Lager. This is produced at the Coors Brewery on Station Street in Burton and apart from Bass and Marston’s Pedigree, one of our most famous exports.

Although Burton is as far from sea water as is possible in England, it is only a few hundred yards from the water that started the tradition of brewing in the town. No, not the river Trent, but deep welled water, with high level of gypsum. To create the same flavour of beer anywhere else, the water needs to be “Burtonised”, by addition of sulphates which bring out the flavour of the hops used for bitter.

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Cave Aged – West Country Farmhouse Cheddar

Tuesday, September 29th, 2009

This is a great tradition, which was brought back to life after over 300 years of the method ceasing to be used. West Country Farmhouse Cheddar on it’s own is a very distinct product which carries EU Protected Designation of Origin (PDO). To gain certification, which can take a couple of years, the product must be “produced, processed and prepared within a particular geographical area, and with features and characteristics which must be due to the geographical area.”. Ford Farm does all of these things in addition to being the only producer in the UK who cave ages the cheese.

Wookey Hole Caves - Aged cheddar

Wookey Hole Caves - Aged cheddar

The cheese is wrapped in cloth and stored at the steady temperature of 11 degrees centigrade with a humidity of 100%. This is as close to perfection in conditions for optimal aging of the cheese. Sometimes, it is quoted as between 12 and 14 degrees, but the slightly lower temperature allows for a slower aging and the development of richer flavour. The legal requirement is that West Country farmhouse cheddar has to be matured for a minimum of nine months after being removed from it’s mould.

Currently, this is one of fourteen cheese that have EU protected names in the UK, four of which are local to our own area. The craft of cheesemaking has seen a resurgence and the passion that is put into the produce is commendable with very tasty results.

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Hasbean – Coffee suppliers

Wednesday, March 18th, 2009

Hasbean in Brazil

We have bought coffee direct from Steve Leighton and his team for home use and went to see what he could do for us when we opened 99 Station Street. What followed was a fascinating day at his roastery just outside of Stafford. A large part of this was tasting various coffee beans and then mixing these until we came up with a blend that tasted great.

Steve visits as many of his supplying farmers as he can each year and takes away a lot of the mystery surrounding who made the coffee and where it really comes from. He checks that not only is the coffee of the highest standard, but that the farmers are paid a higher price for excellent produce and that welfare is paramount. What Hasbean leave behind are proud farmers who grow some of the best coffee in the world.

www.hasbean.co.uk

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Ian Barker Butchers

Monday, February 2nd, 2009

Our first Local Food Hero has been very active in helping us source great seasonal produce and are always there at the end of the phone when we ring through with a last minute and often, daft request. Ian, Will, John and Keith are always on hand to advise us on what is available and to bring us one step closer to the farmers who supply them. Their meat is second to none, probably as a result of it being reared within a close few miles of where they are.

Don’t take our word for it, this is a  great family butcher, with very knowledgable and friendly staff, but expect a certain amount of lip and banter from Will :)

Ian Barker, Family Butcher, Chapel Lane, Rolleston on Dove, Staffordshire, DE13 9AG. 01283 812145

Ian Barker Butchers

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