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5:24am Tuesday 18th February 2014
12:25pm Sunday 16th February 2014
12:02pm Tuesday 21st January 2014
5:02pm Friday 17th January 2014
DIXIE Innes, who grew up in Monmouth, has made it to the final 12 of Channel 4's cookery competition, The Taste, in which contestants stand or fall on a single spoonful of food, judged by Nigella Lawson, Anthony Bourdain and Ludo Lefebvre
12:01pm Friday 6th December 2013
7:02am Friday 6th December 2013
THE Herefordshire Farmers’ Market Association always has a busy December with extra Christmas Markets added to the regular weekly and monthly markets across the county, however, their thoughts have already turned to the New Year and encouraging the markets to grow in 2014.
3:01pm Thursday 5th December 2013
12:00am Sunday 6th October 2013
12:00am Sunday 8th September 2013
CHRIS Harrod, who trained under the world famous Raymond Blanc at Le Manoir aux Quat’Saisons, has become chef owner at the Michelinstarred Monmouthshire restaurant with rooms, The Crown at Whitebrook.
12:00am Sunday 8th September 2013
RHIANNON Taylor only opened her B&B at Little Trewern, near Longtown three months ago, but her guests have been so enthusiastic about the home-made French croissants, the tartes tatins, the brioche, as well as the sweet and savoury eclairs that she serves, that they have asked her to teach them how to make them.
4:47pm Thursday 5th September 2013
12:50pm Saturday 10th August 2013
YOUNG chef Tom Evans is celebrating after winning the title Flavours of Herefordshire Young Chef in Industry 2013, organised by Visit Herefordshire and sponsored by Axon Enterprises in association with Electrolux.
12:00am Friday 9th August 2013
THE recent heatwave has seen even the most reluctant outdoor chefs dust off their barbecue tongs and get cooking out of doors, and there’s nothing more likely to put people in the holiday spirit than the sizzling of burgers on coals – or gas.
12:00am Wednesday 10th July 2013
12:00am Sunday 7th July 2013
4:50pm Friday 5th July 2013
12:00am Friday 5th July 2013
12:00am Monday 24th June 2013
12:00am Tuesday 11th June 2013
12:00am Monday 10th June 2013
9:50am Sunday 5th May 2013
ORGANISERS of this year’s Shobdon Food Festival have assembled the biggest mix yet of talented local chefs and artisans to demonstrate at the event, which takes place on Saturday and Sunday, June 29 and 30.
12:00am Friday 3rd May 2013
10:07am Thursday 2nd May 2013
3:30pm Monday 18th March 2013
3:20pm Sunday 17th March 2013
ERIC Celton’s tempting delicatessen, Barber & Manuel, has built an enviable reputation for the wide range of produce it stocks and Eric’s delicious home-made food, not to mention the popular coffee shop.
10:43am Wednesday 6th February 2013
JULES Hudson, presenter of the BBC’s Escape to the Country, who has recently moved to Herefordshire, revealed the winners of the prestigious Flavours of Herefordshire Awards 2013 at a special awards dinner.
12:03pm Thursday 10th January 2013
12:00pm Thursday 10th January 2013
11:56am Thursday 10th January 2013
12:00am Tuesday 11th December 2012
12:00am Friday 7th December 2012
12:00pm Thursday 6th December 2012
12:00am Sunday 7th October 2012
HEREFORDSHIRE’S farmers’ markets have welcomed two new stallholders whose qualifications are, at first sight, slightly surprising as both Gerald Williams and Pam Davenport have doctorates – Gerald is a material physicist and Pam a psychologist.
4:00pm Friday 5th October 2012
12:00am Thursday 4th October 2012
IF you have what it takes to tickle the taste-buds, please the palate and create lipsmackingly good food, now’s your chance to prove it by entering the Hereford heat for the county cookoff, part of the Allpay Flavours of Herefordshire Festival.
12:00am Saturday 8th September 2012
3:34pm Friday 7th September 2012
2:50pm Thursday 2nd August 2012
IT seemed as if summer would never come, but as I am writing this we have had barbecues every night for the last week to make the most of the long awaited sunshine. Hereford Farmers’ Market will be bringing barbecues into the heart of the city as part of Tropical Hereford when it sets up the Farmers’ Market Big Beach Barbecue on August 16 and 23. Producers at the market have been putting their mind to some new products and recipes for the summer season. Whyle House Lamb have lamb burgers – something a bit different, made from leg and shoulder meat with no added rusk, just a bit of mint and seasoning – gluten free as an added bonus. They also have something new this year – lamb spare ribs with lots of meat on them and ideal for marinading. Tudge Meats have their ever popular tasty sausages, and one of the Tudge family favourite barbecue recipes is tenderloin and chorizo kebabs (see recipe, right). The wet weather had one positive outcome as Beth, from Beth’s Buns, had become so disheartened by the recent wet weather that she came up with rainbow cake to lift everyone’s spirits. Each colour is baked individually and then sandwiched together to make a fantastically colourful centrepiece for any picnic. Ã Further information at hfmg.org or on Twitter @HFDshireFarmMkt. Market’s set to cheer up summer Tough task for flavour judges Four Shire Food, Arts and Craft Festival at Whitbourne Hall: Sunday, August 19. Herefordshire Country Fair, Whitfield Estate: Sunday, August 5. Tropical Hereford – children’s fun events in High Town, Monday, August 13, to Tuesday, August 28. FFooood eeveennts inn AAuuguust Tenderloin and chorizo kebabs Recipe by Matthew Drennan Makes six. Takes 20 minutes to make, 10-12 minutes on the barbecue, plus soaking 2 pork tenderloins, each about 350-450g 2 thick slices granary bread 200g thin piece chorizo, cut into 24 slices 6 tbsp olive oil ½ tsp paprika 1 tbsp chopped fresh sage Vegetable oil, for brushing 1. If using wooden or bamboo skewers, soak six in cold water for at least 30 minutes. 2. Meanwhile, trim the pork of any excess fat, then cut into bite-size cubes, giving 24 pieces in all. Cut the bread into 24 cubes, slightly smaller than the pork. Thread four pork pieces, four bread pieces and four chorizo slices alternately onto each soaked skewer. 3. Mix the olive oil with the paprika, sage and some seasoning, and brush over the skewers, making sure you soak the bread well. 4. Brush the cooking grate with a little oil. Barbecue the skewers directly over a medium heat source for 10-12 minutes – turning halfway and brushing with any remaining paprika oil – until cooked through.
12:00pm Thursday 2nd August 2012
7:50am Friday 6th July 2012
7:00am Friday 6th July 2012
8:00am Thursday 5th July 2012
2:35pm Friday 15th June 2012
PICTURE the scene, You arrive at one of the best hidden, but most beautiful spots in rural north Herefordshire where an array of the finest local food and drink has been painstakingly assembled to ensure a carefully selected range of flavours.
12:20pm Monday 11th June 2012
THE Flavours of Herefordshire Awards, celebrating the very best of food and drink in the county, are well under way in time for this year’s Flavours of Herefordshire Festival, which will be hosted for the first time in its seven years in the city centre on October 27 and 28.
6:10pm Friday 8th June 2012
3:50pm Tuesday 8th May 2012
THE 2012 Shobdon Food and Flower Festival promises a line up of quality food and drink, arts and crafts, demonstrations, displays, live music and evening concerts and a celebration of the re-opening of Shobdon’s unique church after lengthy renovations.
4:00pm Friday 4th May 2012
3:40pm Friday 4th May 2012
Rhubarb Fizz Cocktail 1½ shots rhubarb syrup* 2 shots white rum 1 lemon cut into wedges Handful of basil leaves Ginger ale Ice Place lemon wedges in a cocktail shaker with the rhubarb syrup, ice and basil leaves and muddle together until lemon releases its juice. Add the rum and ice and shake. Strain and top up with ginger ale. * For rhubarb syrup mix 2 cups sliced rhubarb; 1 cup water, 1 cup demerera sugar. Cook over a medium heat until sugar is dissolved. Bring to the boil then simmer until rhubarb is completely softened. Continue to cook until reduced. Strain and store in a sterilized screw top jar. It will last for at least two weeks.
10:40am Sunday 15th April 2012
10:40am Sunday 11th March 2012
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Your Say Your Herefordshire
Laying stone paving of this type, together with the inlays, should be no problem provided a sound substrate was correctly installed to take the designed load, and the slabs were bedded soundly using the right medium. − Barry CobbettMissing and damaged letters on the paving stones in Hereford’s High Town »