Call of the Kipper

David Broadbent Photography, Northumberland, Beadnell, Seahouse, Swallow Fish, Craster Arms, Salt Water Cafe, food, drink, local, Kipper,


As you may know if you are a regular reader, we have occasionally to take WyeDean Deli Confidential on request tours (see our Tuscany title link). I know, tough life! Anyway, most recently we have been Beadnell on Northumberland’s heritage Coastline. Beadnell is a very pretty little seaside village with a small harbour which is (just) still in use by a few small scale crabbing boats. It has an historic lime kiln, a few pleasure craft beached by the harbour entrance and is flanked by a glorious long sweeping sandy beach on one side and some of Britain’s best rock pooling on the other. So pretty is the village and steeped in the Northumbrian idyll that a new housing development just back from the beach car park is already completely sold before it’s even got out of the ground.

David Broadbent Photography, Northumberland, Beadnell, Seahouse, Swallow Fish, Craster Arms, Salt Water Cafe, food, drink, local, Kipper,
Beach Cafe, beadnell.

It’s on these trips “dear readers” to paraphrase Keith Floyd the TV cook in whose style everyone else has since followed, that our food&drink-dar, so long honed and tempered to perfection, really comes into its own seeking out the great and the good places to refresh ourselves. A lot has changed in Northumberland food since my last visit. Some of the great and familiar is, thankfully, still going strong. There are too some new venues on the up as well and the general quality has improved immensely in an area positively shoaling with some of the best produce there is.

David Broadbent Photography, Northumberland, Beadnell, Seahouse, Swallow Fish, Craster Arms, Salt Water Cafe, food, drink, local, Kipper,
Swallow Fish, Seahouses, Northumberland. UK

Beadnell, our chosen base for both trips is a microcosm of the changes in the wider area and a tribute to how well the local tourism economy is doing in these staycation times. Its two village pubs are both open and doing well, no mean feat in the general environment. There has recently been a new café opening, leaning heavily on the freshest of sea food available, and also a street food via shack has hit the beach.

David Broadbent Photography, Northumberland, Beadnell, Seahouse, Swallow Fish, Craster Arms, Salt Water Cafe, food, drink, local, Kipper,
“Bait” seafood street food, Beadnell

First though to revisit old favourites along the coast at Seahouses to calm the nerves that too much has changed and it’s time for lunch and a quick drink in the Old Ship. Opinions are always personal and for me, this is the best bar in the world. Any inadequate written description from me wouldn’t really do it justice. The floor is still plank but the real fire has been replaced with a more convenient and presumably safer, electronic under study. But the bar is still the same, the seating arrangement and the snug, the ceiling stills drips with fishing memorabilia and the faces in the old black and white prints of fishermen of old still look remarkably similar to the old locals propping up the bar. The town’s brilliant and ever busy fish and chip shops stakes are all still going strong with Neptune ahead of Pinnacles and Lewis’ all with take out and sit-in facilities.

David Broadbent Photography, food and drink,
Neptune Fish n Chips, Seahouses.
David Broadbent Photography, food and drink, Seahouses,
Quite simply, the best bar in the world, The Olde Ship, Seahouses.

Back in Beadnell and we have sampled The Craster Arms on several occasions. The bar manager Connor Taylor oversees activity and can certainly run a bar and staff properly. We really have a thing about service. In Connor Taylor there is no such thing as a private conversation in works time that has to be concluded before noticing a customer. There is no element of his management responsibilities, be they staff, stock or admin, which come before establishing what the customer wants. And, he possesses the skill – seemingly impossible for a journeyman barkeeper – the ability to remember your last order and preferences. You cannot get through the door without him spotting you coming in and mentally placing you in the bar service queue. If it’s busy you get the reassuring acknowledgement that you aren’t invisible and you won’t get missed out. And when you are served there is bonhomie, help, advice and genuine personal recommendation based on sound product knowledge and actual tasting, on tap should you need it. This guy can run a bar!

David Broadbent Photography, food and drink,
The Craster Arms, Beadnell Bay, Northumberland.
David Broadbent Photography, food and drink,
Linguini, prawns and mussels. Craster Arms.

Why is it that – unlike Connor, the rest of Europe and in particular the States –  often in this country we produce bar staff that just can’t run a bar or couldn’t really care less about their inadequate skill set?

The Wye Valley & Forest of Dean Tourism Association is hoping to address this very point in our local area by helping members to interact with schools and would be apprentices to drive home the idea that careers in catering and the associated service industries are “proper” jobs to take pride in, to aspire to be good, if not the best, at. More on that in later blogs.

David Broadbent Photography, food and drink,
Beadnell Bay Sea trout

In The Craster Arms service is brisk and the food is great varied pub staples. The cod in the house fish and chips is gargantuan and each fish must have taken a couple of burly fishermen or Fisherlasses to wrestle it on board, but well-cooked and presented. Our personal favourites were the fish pie main and the simple seared fresh scallops and the Cullen Skink (smokily aromatic smoked haddock, cream and potato soup) starters. For other mains we sampled Beadnell sea trout caught 500 yards from the pub kitchen and seafood linguine with prawns and mussels – all fab!.

David Broadbent Photography, food and drink,
The Salt Water Cafe

Across the road from the Craster Arms is the recently opened (and our now favourite) Salt Water Café. Open from early morning onward, take your pick of breakfast, lunch or dinner or just drop in for the best espresso for miles. For dinner, Salt Water Café offers a great hot fish platter for two but we had Monkfish, samphire and cream sauce – beautiful.

David Broadbent Photography, food and drink,
Monkfish and samphire

All extremely interesting and very, very tasty. But there was one job, as yet, left undone. One reason good enough to justify a visit alone. A place no cook neglects when passing by this Heritage Coastline – Swallow Fish in Seahouses. The walls of the modest shop in the back streets are be-decked with the photographic who’s who of cookery. The fish counter is stuffed full with oceanic greatness from along the coast. Many years ago on one visit I remember, the then smaller counter, with its seafood display all crammed to one end to accommodate the massive Turbot they had fresh off the boat that morning. We were here to buy Kippers.

David Broadbent Photography, food and drink,
Swallow Fish, Seahouses, Northumberland. UK

We arrived in the late afternoon light as the small smoker on the left of the shop was about to be lit. For years this windowless black hell hole has produced some of the finest smoke imbued goodness there is. The smoking racks were full and the paired Herring hung from the black oily bars ready to produce the Kipper. High in Omega 3 this is a sustainable fish once out of fashion but now firmly back on the menu and the Marine Conservation Society’s eat list. And so with nothing but a few strategically placed piles of sawdust and a flaming copy of The Sun, one of the lads started a centuries old chain reaction of smoke curing to produce a fish-lovers breakfast and high tea staple.

David Broadbent Photography, food and drink,
Swallow Fish, Seahouses, Northumberland. UK
David Broadbent Photography, food and drink,
Swallow Fish, Seahouses, Northumberland. UK

We purchased several pairs of kippers the day before we left for the DeanWye from the Swallow Fish postal service. Allowing us the amusing comedic notion of our next day’s breakfast chasing us down the A1. The plump and oily kippers arrived safe and sound the very next day, packed so tightly in vacpac no odour could escape. We opened and grilled a pair immediately accompanied only by some white pepper and a slice of bread and butter – wow!

David Broadbent Photography, food and drink,

The vacpacs keep for a surprisingly long time but we put them in the freezer where they freeze really well and we can very much vouch that there is no difference in taste or texture. All of the retail figures on the humble kipper are up – All Hail – the return of the Kipper.


David Broadbent Photography, cod, graffiti,
In Cod we trust



Mint & Mustard opens in Chepstow


Last night I went to a wake and a christening. All at the same time and at the same place.

Sadly, after many years, the Mughal Spice Indian restaurant in Chepstow is no more. The wholesome food and bonhomie of the brothers is a thing of the past. However, in its place is born an additional iteration to the very successful Mint & Mustard. The south-west based Indian food explosion has finally cracked the holy grail of the “Indian”, to offer distinctive, regional, genuine menu’s with a dash of great service and in cool surroundings. Although the new Chepstow outlet is pretty much just a lick of paint and a refresh for the old Mughal upstairs rooms at the moment, they have great ideas for the downstairs lounge. Anyone who has been to their other restaurants, particularly Penarth, will know that the decor style of this quickly expanding group is definitely upmarket and trendy with nods to all of the interior design trends and tricks of the new wave of uber-cool bars and restaurants.

Classy decoration in the upstairs dining room
Classy decoration in the upstairs dining room

As most now know, many of our beloved “Indians” have in the past been run by Bangladeshi folk. Nothing wrong in that, but since the days of the Raj, Asian food has been adapted and adopted by the British palate as only we seem to do with any world cuisine. Partly because of this restaurant menus became the anonymous high streets of the restaurant business. Homologous lists of dishes you could get from anywhere – with often differing resemblances to the stated contents.

Mint & Mustard is changing that. The reason for their success so far is simple? Of course the great levels of service are important but it’s the food. Genuine south Indian, predominantly Keralan, dishes all served up with lashings of style and presentation. Finally! An Indian restaurant that gets it all right.

Evoke Pictures Bristol Food Photographers

Kerala, known as the “Land of Spices” because of its history as a spice trading centre to the world, sits on the Arabian Sea on the tropical Malabar Coast. No wonder then that fish is one of the staple elements of the Keralan diet. But it’s also famous for its meat and vegan dishes (Hindus in the Brahmin community are vegan). Coconuts abound in Kerala and, in all its forms, it’s a significant feature of the local cuisine.

Evoke Pictures Bristol Food Photographers

Our starters of Scallop Thengapal served in their shells with an unctuous soft lemon and coconut milk sauce and the theatrical Keralan tiger prawns, deep fried in chilli and turmeric paste – delightful. A selection of mains followed which included expertly spiced chicken Kori Gassi, King Prawn Peera, chicken Dhaba Murgh with chilli, garlic and ginger and a Master Chef Mixed Grill Platter with an assortment of meat and fish tikka dishes. Accompanying sides of dals – Olan (butternut squash and cow peas) and of course Tarka dal.

Evoke Pictures Bristol Food Photographers

Tarka dal is such a domestic staple of Asian cuisine from Nepal to the southern tip of the continent that it’s a litmus for the quality of any Asian restaurant. If a restaurant can’t get this right, the thing they have been cooking at home and eating for years, then it doesn’t bode well. If the tarka dal is good, you can have confidence that everything is going to be just fine.   M&M’s tarka dal is great. Just the right amount of sauce, spice and texture in the lentils – a real treat.

Add to that a full house and lots of early evening atmos – and that’ll be another winner for Mint & Mustard!


Tudor Farmhouse Menu Exclusive

Tudor Farmhouse Hotel, Clearwell, Forest of Dean, Gloucestershire, David Broadbent Photography, Rob Cox, fine dining, restaurant,


The chic and stylish boutique hotel in Clearwell village is launching a new addition to their menu for 2016. Their All Day Grazing menu is a super tasty collection of “small plates” just right for a flavour and luxury boost for a quick lunch as you are passing, after a walk or other outdoor activity or just to catch up with a friend over something nice to eat. It’s also by way of a tasting menu for the main al a carte service and lunchtime set menus and so is a great opportunity to sample what you may like to order in a later restaurant meal.

We caught up with Colin Fell co-owner at Tudor Farmhouse and his Head Chef Rob Cox for an exclusive first view and tasting of the new menu. Colin told us “The new menu is available daily between noon and five o’clock for all of our customers.  We have afternoon tea, great sandwiches and desserts and the small plate service selected from our main restaurant menu. It’s the Tapas concept done in our own unique Forest of Dean & Wye Valley style”.

Tudor Farmhouse Hotel, Clearwell, Forest of Dean, Gloucestershire, David Broadbent Photography, Rob Cox, fine dining, restaurant,
Brown crab mouse with turnip and sea vegetables

WyeDean Deli Confidential had been invited to a pre-launch taster of the small plates and we have to say that we were very impressed! We’ve already tasted a couple of the dishes in their al a carte form like cauliflower steak now the main ingredient in a salad with radish and capers – delish! A smaller portion of the superb pan fried stone bass is also on the grazing menu and it looked fantastic on spinach and Rob’s colourful swede puree, and it tasted exactly how we loved it last time. There is a brown crab mouse with turnip and sea vegetables which, was so very subtly flavoured and a tour de force of presentation (as was everything else). Vegetables are a great and underused (creatively) ingredient as Chef Rob put it – “there are many more varieties of veg and ways to cook them than cuts of meat if you think about it – just as varied and tasty an option as an ingredient or a centrepiece”.

Tudor Farmhouse Hotel, Clearwell, Forest of Dean, Gloucestershire, David Broadbent Photography, Rob Cox, fine dining, restaurant,
Cauliflower and radish salad

Rob has really established himself in the Forest & Wye since coming to Tudor Farmhouse. Originally from Lancashire and trained in Manchester, Rob’s previous position at Michael Caines’ Restaurant “Abode” in the cities heart at Manchester Piccadilly sees a complete contrast in surroundings for him. Tudor Farmhouses’ concept of buy great, buy local is a concept Rob likes and is familiar with. Quality comes first and as many of the ingredients as possible are sourced locally.

Tudor Farmhouse Hotel, Clearwell, Forest of Dean, Gloucestershire, David Broadbent Photography, Rob Cox, fine dining, restaurant,
Venison tartare

But, back to the plates. The Venison tartare looked stunning with a wafer thin slice of beetroot and topped with a garden of greens punctuated with bright juniper. The 24 hour braised beef featherblade on mash with a red wine sauce hit all of those lovely meaty tones and the texture of the meat went perfectly with the creamy mash and rich sauce. The received wisdom on the featherblade cut (from the front shoulder blade of the cow) which is packed with flavour, was that it should only ever be cooked rare. Rob’s innovation takes it the other way and braises it for a whole day and it tastes really great! If you are a meat eater – you’ll want to try this…

Tudor Farmhouse Hotel, Clearwell, Forest of Dean, Gloucestershire, David Broadbent Photography, Rob Cox, fine dining, restaurant,
25hour braised beef featherblade

Colin had another treat in store for us and we sampled the a la carte serving of braised pheasant and roasted parsnips. Just looked fantastic and with a complimenting textures and flavours of pearl barley, quince and some fab looking mushrooms. A real country lunch or dinner plate!

Tudor Farmhouse Hotel, Clearwell, Forest of Dean, Gloucestershire, David Broadbent Photography, Rob Cox, fine dining, restaurant,
Homemade brownie and vanilla ice cream

The portions were just right for an on-the-go daytime treat and the menu has a wide variety to suit everyone’s taste. Dishes start from just £4 with the most expensive at £8 so they are great value for this standard of cooking in the chilled out environment of Tudor Farmhouse. And if you are really torn, are really hungry or just can’t decide – you can always have another – tapas DeanWye style!

An Inn Reborn

A40, The Crown at Whitchurch, David Broadbent Photography
The Crown at Whitchurch


We’ve been very busy conducting some investigative journalism in the Dean Wye lately. We’ve been looking at pubs! We’ve got some great articles with a very different slant lined up for you this year including our quest for our favourite and very best pub!

All in this very good cause, we called in for a chat with the new owners of the Crown at Whitchurch. You’ll have noticed if you have passed by recently that they have a jazzy new sign in the car park and a sparkling paint job to the exterior. This though is no, superficial facelift. There is serious change afoot in The Crown at Whitchurch and this is just the start of bringing a traditional coaching inn back to its former glory.

Coaching Inns have been around ever since people starting moving around. A place to stage a long journey and relax, get something to eat and drink, recharge those batteries, chat to fellow travellers and smell the sweet malt and hops from the on-site brewery in the sheds out back. Coaching inns existed because of the road and when journeys were long and arduous, the road needed the coaching inn. So useful was the concept that small communities started to build up around them. No Roman way station on the least travelled backwater road would be without one!

When we started to move the roads because we needed bigger high capacity highways two things happened; the vital importance and the necessity of the coaching inn was retained and service stations where born, which we all know serve only the best quality food with great service and at a very reasonable price……Mmmmm; The second was that all those lovely old traditional wayside inns were left stranded, beached like ocean going vessels when the tide had gone out, along way, and for good. Those with a village live on, but those without – who knows how many we’ve lost.

A40, The Crown at Whitchurch, David Broadbent Photography
Comfy and inviting bar. The Crown at Whitchurch

Walk into The Crown at Whitchurch and you get an instant feeling of homeliness. In fact before you get in, that feeling starts. Its position, which would have dominated the old village cross roads, looks imposing and no less so today, even with the A40 traffic whizzing by. Outside under the veranda red and black chequer laid tiles hint at a Victorian innovation, the steel table and chairs cast interesting shadows in the low winter sun and the main door has that solid weight of history hanging off the hinges. Once inside the interior is surprisingly open plan, yet still very intimate, the bright and well stocked bar to the right isn’t the thing which catches your eye first, it’s the sexy Swedish log burner glowing attractively in the heath. Around it there is a shabby chic mismatch of furniture, comfortable and upholstered on a pleasing theme. A draughts board is set out ready for play on a small table below a small window and it’s invitingly snug cushion. The large window fills the bar with light and the bar itself glitters with Wye Valley Brewery beers and a chic stage-lit spirits collection – we can hear the cocktail shaker now!

Wye Valley Brewery ales. The Crown at Whitchurch, David Broadbent Photography
Wye Valley Brewery ales. The Crown at Whitchurch

To the left, the very simple and very pleasant restaurant again with an eclectic collection of tables, chairs and tableware, awaits seated diners, although this is set for refurbishment before Easter.

A40, The Crown at Whitchurch, David Broadbent Photography
Very inviting. The Crown at Whitchurch

And so just how do you breathe life back into a coaching house? Step one; have a lot of passion about it. Step two; have a vision. Three: get a good team behind you who share your passion. Nicola and Tom do not lack passion for the place! And so has the team. They already know most of them well because most of them are family, no we actually mean family. Apart from Nicola and Tom, there is Samara (daughter) as front of house manager and so it goes on, Tom’s brother and niece, Nicola’s son and other daughter and a niece on patisserie! We not even sure that’s all of them!

A40, The Crown at Whitchurch, David Broadbent Photography
The Crown at Whitchurch

Back to what’s happening for 2016. As we’ve said the bar sparkles with the glittering hand pumps of Wye Valley Brewery Butty Bach and Dorothy Goodbody as well as locally made ciders and all the components of a great cocktail bar on the back. The main craft ales are feature beers and so change regularly – always worth a re-visit then. At the moment food is great pub food but Nicola tells us that Owain Jones, their 25 year old Welsh but South African classically trained chef is chaffing at the bit to do more. It show’s in the specials, Owain is putting his classical training and previous experience (Llangoed Hall restaurant) for inventiveness to good use. He’s already established a great Sunday Roast – not to be missed – and in the week we visited the bar special was confit duck! For the upcoming Six Nations Rugby, (which The Crown will be showing) there is a bar menu in tune with the playing nations. Great homemade Fish and Chips and Aberdeen Angus burgers for the England Scotland match for example. They are also just starting their Phileas Fogg inspired world tour too. “Around the World in Eight Weeks” kicked off with Indian and Mexican so check out their web site for what’s next before it’s too late and you’ve missed the balloon.

A40, The Crown at Whitchurch, David Broadbent Photography
Old Ross Road. The Crown at Whitchurch

With a full refurbishment of the already pretty restaurant planned to open at Easter, no doubt Owain will allowed to go for it – we definitely look forward to seeing what he comes up with and we’ll be bringing you a full report on the menu tests.

A40, The Crown at Whitchurch, David Broadbent Photography

All in all we like what’s happening at The Crown at Whitchurch. So do the customers and the bar and restaurant is beginning to establish it’s own steady and loyal band of locals and visitors. Nicola and Tom have clearly thought out what they want to do and how they want the place to look which is reflected in the décor. The plan for their 21st century coaching inn (the bar is as big as the restaurant) is to develop it as a great pub but also a great place to eat.

A40, The Crown at Whitchurch, David Broadbent Photography
Front terrace. The Crown at Whitchurch

When you walk in to The Crown at Whitchurch It has a very welcoming colour scheme and it’s also very light and airy. But somehow it doesn’t feel overly trendy, it’s not trying too hard, it feels…….well, nice….., comfortable, familiar……., like home, like a place you would want to sit, have a drink, something to eat and wait for the next stage coach instead.


Food Pairing Update

As an update to our blog of 18th August about the, then upcoming, Food and Beer Pairing event hosted by Harts Barn Cookery School and Hillside Brewery we caught up with Paul Williamson and Yvette Farrell to see how it all went.

Paul; the evening was a great success, with lovely feedback from our 40 visitors. The atmosphere was great too, very lively with great food and beer, with a fun interactive pub quiz based on beer throughout the evening.  Derek Orford, Master Brewer & Beer Sommelier, kept everyone entertained and informed with his wisdom and deep knowledge discussing the beer and food pairing. The food of course, (menu and food created by the talented Yvette Farrell) was a complete hit! Check out the menu in our previous blog post Food & Drink Pairing


Unashamed plug time

Paul says; Hillside is an exciting brewery running green sustainable brewing methods with a wide range of beer & craft ales. It’s a family owned and run company, based in the Forest of Dean on a stunning 40 acre farm. We opened in May 2014 and have since received over 16 awards. We offer Brewery tours & tasting, team building days including additional fun activities, cookery classes and more! We also have an onsite shop selling our beers, merchandise, and local produce such as wine and chutneys and even beer ice cream! We are the perfect location for the perfect day out! We pride ourselves in producing high quality ales in small batches of the finest ingredients using traditional methods which have been developed and mastered over a lifetime. We want to change people’s perception of beer and what can be achieved. We are dedicated to sustainable brewing and we want to share our passion for great beer with you.
Yvette; Harts Barn Cookery School launched in 2011 and have gone from strength to strength. We believe in the ‘socialisation’ of food, bringing people together whether they are learning a new skill in the kitchen to sitting down and enjoying the fruits of their labours. Most of all though, we believe in the food, the freshness, the quality, the flavours, the localism and above all, great ingredients cooked simply to produce the finest plate from the Forest & Wye.


Upcoming Events for food and beer lovers.

Check out both websites for full events listings this autumn and winter.

Have a beer and warm your cockles by the fire – Hillside bonfire night on Friday 6th
November, Christmas Market 5th and 6th December and a Christmas carol service on Friday 18th December.

Harts Barn have published their Supper Club schedule with “Indian and the 80’s” on 30th October, “Asian Flavours” on 27th November, Traditional Christmas Supper – several dates and a homage to the apple at their Wassail on 15th January 2016.



Ragman’s Lane Market Garden

Ben Hanslip, Ragman's Lane Market Garden, David Broadbent Photography, copyright, grow, salads, producer, Danny Fisher


Are you happy in your work? And by that we mean really, really happy? We know four people who are. We met them for the first time on a glorious Forest of Dean day on a small parcel of land rented to them by Matt Dunwell of Ragman’s Farm. These four young entrepreneurs Ben Hanslip, Danny Fisher, Natalie Baker and Jon Goodman have grasped the opportunity to fulfil a shared dream, to grow a delicious and nutritious range of herbs, salads, cut flowers, veggies and fruit. They have grasped the opportunity with all of the vigour that passionate and enthusiastic young people are capable of and they are happy! They are growing produce of the finest quality, in an organic and sustainable way in one of the most beautiful part of the south west – what’s not to like? Together they are called Ragman’s Lane Market Garden.

Ben Hanslip, Ragman's Lane Market Garden, David Broadbent Photography, copyright, grow, salads, producer,
Ben Hanslip

These young tenant market gardeners share the modest farmhouse on the plot, work (very hard) in the fields, eat from the plot and sell the very best of their produce locally to make a modest living. All still have to take work outside of the market garden at the moment, but they all hope that as sales improve they will be able, finally, to work that little patch of land full-time. It could all be a romantic documentary on a bygone rural idyll, but it’s not – it’s today. And this partnership of four young people with a dream is making it all come true for a new generation. Due in part to soaring land prices the average age of UK farmers is 59. The “Fab Four” are working hard to put a dent in that scary statistic.

Ben Hanslip, Ragman's Lane Market Garden, David Broadbent Photography, copyright, grow, salads, producer,  Jon Goodman
Jon Goodman

The genesis of all of the tasty green shoots is a great story, of serendipity, recognising opportunities and seeing the possibilities, in its own right. Jon and Ben studied together at SOAS University – The School of African and Oriental Studies Further inspiration came from the four WOOF-ing together (the exchange system for worldwide opportunities on organic farms as well as volunteering on community market gardens).

Ben Hanslip, Ragman's Lane Market Garden, David Broadbent Photography, copyright, grow, salads, producer,
Fresh picked salad and edible flowers

Jon spent two years as a Soil Association Apprentice and Danny has some previous experience of handling working horses – the prospect of seeing a Suffolk Punch at work in Lydbrook is just a tantalising dream though, unfortunately. Jon met Freya Davies of Ragman’s Farm when he visited their Permaculture Open Day at the well-known and award winning juicing orchard. There he saw (buried in the wild greenery) several poly tunnels in a sea of rampant undergrowth. Freya had mentioned in passing that Ragman’s were on the look-out for any takers to bring the land back into production and here they all are!

Ben Hanslip, Ragman's Lane Market Garden, David Broadbent Photography, copyright, grow, salads, producer,
How it all began for the “Fab Four”

So, on the thinnest of shoestring budgets, but with the whole hearted support of Matt Dunwell and full use of whatever was already on the land in terms of infrastructure and equipment – they began. The plot comes with the use of a two wheeled tractor to ease the burden which, wouldn’t look out of place in the finca’s of the Spanish countryside, but which is exceptionally efficient for small scale market gardens like these. There is also a very practical and also very beautiful irrigation pond to provide water for the crops and habitat for the wildlife. The resident mallards and geese help to keep the slug population suppressed whilst the cute black and white cat heads up the pest control department.

Ben Hanslip, Ragman's Lane Market Garden, David Broadbent Photography, copyright, grow, salads, producer,
Gravity pond used for irrigation

The value of this support to a brand new business such as this can’t be underestimated. To have had to invest in that equipment and infrastructure at start-up would have been a death toll to the very germ of the “fab four’s” dream. That support, from an existing successful business, acted as an incubator for the new complimentary adventure and we think is a message lots of local businesses should think a little bit more about.

Ben Hanslip, Ragman's Lane Market Garden, David Broadbent Photography, copyright, grow, salads, producer,

Spade met ground in February last year with frantic work by all four to turn an overgrown corner of a larger landholding into something where they could start to plant and grow both their crops and their fledgling business. Jon told us, “The ethos is to provide some job security for ourselves; to do work on something that you believe; to be able to feed yourself and do it in a way that’s sustainable, organic and FUN!”

Ben Hanslip, Ragman's Lane Market Garden, David Broadbent Photography, copyright, grow, salads, producer,

Walking around the market garden is an absolute pleasure. Although, if you ever do see the approach road to the farm, you’ll understand why visitors are dissuaded at the moment! The four tend their “cut and come again” salads to reduce waste and extend the life of the crop without reducing taste. Wild and cut flowers punctuate the market garden with vibrant colours and large Comfrey patches provide the raw material for organic, farm made, plant feeds. Natalie handles the flower department with an eye to supplying florists and designers with wild and cottage garden flowers to add an unusual twist to bouquets. This pollinator’s paradise place is just a-buzz with the sound of insects and birds – It’s how agriculture used to look in that respect.

Ben Hanslip, Ragman's Lane Market Garden, David Broadbent Photography, copyright, grow, salads, producer,

You can buy Ragman’s Market Garden produce, all picked fresh on the day, via the Dean Forest Food Hub. Popular and informal Walford foodie pub, The Mill Race buys from the fab four and Hayley Coombs of the Mill Race told us “We are committed to using local quality produce and the majority of the ingredients we use come from within 30 miles of the Mill Race.  Ragman’s Lane supply us with amazing vegetables and is less than 3 miles away – you can’t get more local than that!”

Ben Hanslip, Ragman's Lane Market Garden, David Broadbent Photography, copyright, grow, salads, producer,
Cut and come again salads

If you are a local chef who demands freshness and quality produce and you like local suppliers – this one is for you. Why not talk to the “Fab Four” or better still visit. If you do we’d love to cover the story and Ragman’s partnership with you.



A new annual food and drink event for the Forest & Wye? We hope so.

Well the dust has well and truly settled on the inaugural Wye Valley & Forest of Dean Tourism Association’s new food and drink event Local Produce, See, Taste, Buy.  The event, originally conceived to match producers with potential clients from within the tourism associations’ extensive and diverse membership, was quickly turned over to a public event to coincide with English and Welsh Tourism Weeks respectively. Sited in the spacious “The Venue” function room on the CSMA site at Whitemead Park, exhibitors and visitors were protected against the worst the Forest spring weather might throw at anyone. In the event it turned out to be a beautiful Forest of Dean spring morning.

As the exhibitors built their stands before public opening at 10am the sights and sounds, and most of all, smells of our fabulous local producers started to build and fill in the background hubbub.

Great names in beer Hillside Brewery and cider, Severn Cider were there in strength with Paul Williamson owner and head honcho from the Hillside Brewery with a broad selection of the great beers crafted up on the hill. Also showing, and tasting for the first time, their new Anzac beer brewed especially for the Gloucester Beer Festival. Nick Bull was in charge over at Severn Cider where, even though we were working hard, we had to have a small sample of their killer Severn Cider Perry.

Severn Cider, perry,                 3K5C1907          3K5C2145                 3K5C2154

Alongside these headline names in the now thriving local craft drinks industry, was the very tasty Apple County Cider with their “deciderly” good Dabinett and Vilberie dry and medium brands – very easy to imagine drinking those two beauties on a warm sunny evening! We also had Ty Gwyn cider, VQ Country Wines sporting their new swanky designer labels with the same great quality fruit wines still inside and Wye Valley Brewery. Parva Farm Vineyard were there too, showing a good selection of their Welsh wine from the terroir of Tintern  – some great news for Judith and Colin lately in that Marks & Spencer have taken their award winning Bacchus white wine into stock. We couldn’t resist a tasting stop at the amply stocked Chase Distillery stand either – hic!


Adding to the ambience were the great aromas of James’ Gourmet Coffee brewing constantly in the background, Rayeesa’s Kitchen homemade curry sauce bases simmering away in the tasting pot and fabulous charcuterie cooking on the hot plate from the guys over at Native Breeds. Smarts Gloucestershire Cheeses seem to be essential to any successful food and drink event and no matter how many times you’ve tasted their Gloucester’s before, resistance is futile! Celia’s Pantry was on hand to dispense Caribbean inspired tangy chutney flavours to go with it all.

For dessert there were two great ice cream makers were there Kelsmor Dairy and Hillbrooks Luxury Ice Cream with their own distinctive flavours – all of course available for tasting. The Chocolate Bar had a dazzling array of beautiful handmade chocolates to tempt the palate for that sumptuous finish.


The timing of the event is driven by the original concept to put producers and tourism association and other local buyers together before the busy Easter season and we think that that makes a lot of sense. A little later mind you and Whitemead would have been thronging with visitors to increase the footfall for the traders and give visitors a fantastic showcase of the produce and the ability to stock up the holiday larders both for their stay and to take home.


The Venue is a great place for this event although perversely Whitemead don’t actually signpost the halls location at the site entrances which makes things difficult for new conference visitors. The public parking there is also very restrictive (the design and concept of the site envisaged all of the visitor cars being spread out over the whole site outside respective holiday lodges, caravans or tents).  We spoke to Mike Carter (centre manager) who had already identified this issue as a growth limiting factor for this and other conference events. He’s on the case he assures us.

Does this new event conflict with the hugely popular Forest Showcase event in the autumn fields of the Speech House Hotel (Peter Hands and his chef from the hotel were there and actively looking for new local suppliers – featured image)? Not according to John Theophilus of the Tourism Association. “We developed this idea primarily as a trade show for producers to meet buyers from the local economy and tourism sector – and we think that it has worked extremely well! We are delighted so many members of the public came along too as it helps to spread the word about the great work being done in our tourism sector. This incidentally adds a great deal to the local economy. It’s events such as this that make you realise how widespread the influence of a thriving tourism economy can be to the whole local economy”.


Overall we loved the concept and thought that, for a first year launch event, it was a real bonus to the local food and drink network. We would definitely have liked to have seen even more buy-in from local businesses – every tourism association member and every pub in the area were sent invitations and we think all of them should have attended!

We know only too well that profit margins for local businesses are always tight and the drive for economy in purchasing is a constant pressure on small business. Small artisan producers make up for this lack of “scale costs” with bags of flavour, localism, innovation and skill. This added value is demonstrated nowhere better than in the tourism sector because those values produce a cash sales equivalent and really register with visitors who want to buy local great produce.

If you run a business selling food and drink, why not follow the lead of the Tourism Association and look for one new local supplier today? Let us know how you get on, we’d love to tell your local collaboration story.