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A Bloggers Guide To Lancashire Food

3rd September 2012

Linzi Barrow, BloggerBloggers are a big part of the food landscape these days. They cook, shop, drink and eat out and then tell the world about it. 

We are lucky in Lancashire to have bloggers who love to fly the flag for Lancashire produce and places to eat, so we spoke to them to find out what it is that they love about Lancashire food and how they use it.

Meet the bloggers

Linzi. The name of Linzi’s blog says it all: Lancashire Food. This Leyland based foodie enjoys baking, foraging and growing her own.  

Andrew. A lover of fine wine and the best local restaurants, his blog is Andrew Stevenson Food & Wine.

Sue. A keen photographer as well as a baker, Sue’s blog – A Little Bit of Heaven on a Plate – is full of mouth-watering photographs to accompany her recipes.

Blogger Andrew StevensonDo you have a favourite place to shop for food in Lancashire?

Linzi: this is a tricky one- there are so many to choose from! Chorley is a great market town; it has a branch of Booths Supermarket and has lots of producers and shops in town and the surrounding areas.

Andrew: Lancashire is blessed with a great number of food markets: Hoghton Tower remains a star but newer entrants such as Longridge and Elswick are drawing some great producers.

Sue: I buy fresh food from Chorley market and also use the Chorley branch of Booths. The Merchant of Hoghton farmers market is a great showcase of local produce. I find this is a cheaper way to shop and helps me cook around the seasons.

Blogger Susan McKenzieWhat’s your favourite food which is grown or produced in Lancashire?

Linzi: Rufford new potatoes, creamy Lancashire sheep cheese and Lancashire black pudding.

Andrew: this is almost impossible to answer. RS Ireland black puddings are world class; shrimps are a unique regional food but are at danger of disappearing as the number of shrimpers declines. And Lancashire cheese of course: there are 2-3 day curds elsewhere but none match Lancashire’s best.

Sue: there are so many that I really couldn’t pick one. Rufford potatoes, Formby asparagus, Leagram’s creamy Lancashire cheese, Ribble Valley lamb, Crossmoor honey...the list goes on!

Do you have a favourite producer- what makes them so special?

Andrew: Ray Edmondson of Morecambe is a shrimper who has a boat (which he made himself out of concrete!) in Morecambe Bay.  He goes out into the Bay, catches the shrimps sustainably in nets, boils them in seawater, then brings them back to his fishmonger’s shop in Yorkshire Street in Morecambe.  Some are sold as they are, but most are picked and potted at the back of the shop by Ray and his family.

Sue: the meat from Spout House Farm in Higher Wheelton is very tasty, and good value too. It’s a small family business and I like the idea of eating meat that has been reared nearby.

Do you have a favourite season for food and cooking, and why? 

Linzi: early summer. Local lamb from spout house farm, Rufford new potatoes and Formby asparagus. Wonderful food from a beautiful county.

Sue: I like the autumn as I love preserves and when you get the change in season to autumn I always feel a strong desire to fill jars with amazing tasting marmalades/jams/pickles and preserves. I like to give these away to family and friends to try.

Do you have any special memories / stories around Lancashire food which you’d like to share?

Linzi: as a born and bred Lancastrian, any local specialities evoke childhood memories in me. Collecting samphire with my Grandfather on the coast,  the smell of freshly picked Tarleton tomatoes, buying Lancashire oatcakes with my Dad as a child in Preston, wimberries picked on up on the moors. Of course there is also the butter pie, that famous Lancashire delicacy and the most popular recipe on my blog by far.

Sue: I started the South Lancashire branch of the Clandestine Cake Club in 2011. All of the members live in south Lancashire and we meet locally every six weeks to share homemade cake over a cup of tea or coffee. This was the first Clandestine Cake Club in the region and I’m proud the club I started has gone from strength to strength.

Food for Thought

Some of our bloggers have kindly shared their favourite recipes with us. Pop over to our recipes pages and try them out for yourselves.  

Linzi has given us a traditional tea loaf recipe.

From Andrew we have tagliatelle with potted shrimps, wild garlic, bonito flakes and capers.

Sue’s traditional beef and vegetable suet pudding is a comforting cold-weather dish.

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