FOOD NEWS
LOVE CAMBRIDGE RESTAURANT WEEK 1 to 7 April sees the arrival of the first ever Love Cambridge Restaurant Week: seven days of great discounts and special menus all over the city. Participating eateries include local indies like Pint Shop, SmokeWorks and Vegan Vice Club, as well as chains such as Bill’s and the Hilton Doubletree. Head to the Cambridge BID website, check out the offers and download your vouchers. cambridgebid.co.uk/restaurant-week
NATURE’S LARDER
THE TEAM FROM THE GOG, OUR AWARD-WINNING LOCAL FARM SHOP, BUTCHERY, DELI AND CAFE, GIVES THE LOW-DOWN ON THE SEASONAL PRODUCE TO SEEK OUT THIS MONTH
year. Its flavours range from a fruity, fresh acidity, to a savoury taste which is almost parmesan-like. Made at Ram Hall near Berkswell in the West Midlands, this cheese often draws comparisons to the Spanish cheese manchego. When seen whole the cheeses take on wonderful shell-like forms. They are moulded using old kitchen colanders that the Fletcher family purchased from Woolworths in the 1980s. Here at The Gog we can’t think of a better way to celebrate Easter than to enjoy berkswell cheese combined with roasted tenderstem broccoli. It is a simple and healthy way to enjoy both this fabulous vegetable and tasty cheese, either on its own or as a side dish with lamb. thegog.com
got one of the most show-stopping meals that you could wish for! A not-so-well-known fact about spring lamb is that the lambing season, although traditionally thought to start in spring can actually start in December in some southern areas of the UK. The sourcing of lamb moves up through the country as the season changes, but the meat that so many of us enjoy at Easter is often from the previous year. With the variations in the lambing season comes variations in the ewe’s milk. There are wonderfully subtle differences between early and late milk; something that is evident when tasting berkswell cheese, which is one of our favourite ewe’s milk hard cheeses. Berkswell has wonderful variations in taste depending on the time of
In 2019 Easter Day is Sunday 21 April, but last year it was Sunday 1 April. Why is that significant you may ask? Well, every year Easter feasting is fraught with indecision: do we eat inside or out? This year it’s even more likely that you’ll have an option to go al fresco. Unlike the predictable nature of Christmas, this is one big celebration that people tend to leave until the last minute (just ask the Gog butchery team). So, what to eat? It would be remiss in a food column not to mention spring lamb, often the centrepiece of any big Easter meal. Of course, lamb is fantastic to roast in the oven, but should the sun decide to shine, the option to cook al fresco can become a last-minute possibility. Marinate a butterflied leg of lamb, stick it on the barbeque (or a Big Green Egg) and you’ve
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