Imagine the scene… a lovely sunny afternoon spent relaxing and chatting with friends, you fire up the barbecue, bring out the steaks and ask the ill-fated question “How would you like yours cooked?”
Iain Thomson of Tiverton Pannier Market’s Deli Shack has a new idea for a TV cookery show. And it’s based on great flavours – Simplicity Itself
I think there’s a slot left amongst the myriad of cookery shows that festoon my television on a daily basis for a new show of my own devising called ‘Simplicity Itself’. The whole show would be based on tasting and presenting fabulous flavours that need no more than a little love and clean fingers to create a mouth watering moment.
The Deli Shack, the artisan food business that I started with my wife Lisa four years ago, has taken us on so many adventures that even with the column that I write periodically for the Devon Week, I can barely begin to describe just how life can change in a heartbeat.
Graham Townsend, owner and maker of the renowned Vulscombe Goats Cheeses that have become so popular among cheese fanciers, is one of the nicest and most affable chaps you’re ever likely to meet.
Do you find really good brie hard to find?
I’m a real fan of creamy bries and the like, possibly because I don’t have much of a sweet tooth to speak off and so at the end of an entertaining meal I’m much more likely to reach for the cheese board and a measure of port to round off the proceedings than a sticky chocolate pudding.
Reading isn’t exactly in the West Country. But I have to tell you that Anne Wigmore produces a cheese unlike anything that you’ll find around these parts, or anywhere else in Britain for that matter. It’s an unpasteurised ewe’s milk brie style cheese and quite honestly is one of the most fabulous cheeses that I’ve ever tried. So this time around I hope you’ll indulge me and let me have a moment of your time.
Think about goats cheese and what do you get, a warm fragrant slice of dreamy cheese that makes a warm salad the toast of the town, or a smelly old billy goat standing around in a field, perhaps munching down the farmers underwear off the washing line.
One of the greatest perks about setting up an artisan food business is getting to know the difference between what is good and what is great. When it comes to buying and cooking with beef there’s no substitute for slowly grown traditional British breeds, in my opinion.
The Montgomery family have been farming in North and South Cadbury for three generations, making their renowned Montgomery’s Cheddar.