Do you have a fascinating fact about Herefordshire Food or Drink?
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Hereford Cattle evolved from the indigenous red cattle which roamed the Welsh border counties and the western extremities of England.
Ryeland Sheep originated in Herefordshire on land which grew Rye grass. The earliest references date back to the 12th century when the monks traded in Ryeland wool known as “Lemster Ore” for the amount of gold it earned. The meat has a wonderful flavour.
Launched in 2006 the first British Cassis is produced in Herefordshire from local blackcurrants.
As long ago as 1877, visitors from the Continent, the Far East and New South Wales came over to join the Woolhope Naturalists' Club on a 'fungus foray'! They ended up at the Green Dragon Hotel, where the chef cooked up what they had found that day.
The cider apple Red Streak raised in the early 1600’s established the county’s reputation for cider.
Perry Pears are so special to Herefordshire that some varieties, such as Gregg’s Pit and Hellens Early, are named after individual properties in the county. A revival in perry making means there are now over 15 Herefordshire producers. Perry from the Three Counties and Welsh Marches is a Slow Food Presidium product in the Ark of Taste
One of the great prizes of Herefordshire is the quality and range of wholesome, natural and healthy produce grown and raised around us. The recipes you will find below are based on the food of our past, present and future and the communities in which we live. All allow for the flavours, freshness and taste of the produce to speak for itself.
Whole Braised Pheasant and Plums
Download .pdfSpatchcock Chicken with Potatoes, Apples and Bacon
Download .pdfQuince, Walnut and Pear Strudel
Download .pdf
Shobdon Food Festival Recipes
Download .pdfRhubarb and Orange Cake
Download .pdfRhubarb Smoothie
Download .pdfSalmon Roulade
Download .pdfSpinach & Cheese Roulade
Download .pdfStem Ginger Scones
Download .pdf
The
Food Maze - NEW BOOK by Robert Elliott, member of Slow Food Herefordshire.We all think we know the difference between good food and bad food – but how much do we really know…?
Copies of the book are £9.99 to order online.