March #News #Fressh
March 3, 2016
It’s been a while since I last reported on my Fressh venture; my foray into ‘grown up fodder’ in the form of a street food stall in Hereford High Town. After a marathon stretch of Fridays between August and Christmas and several Farmers Market Saturdays I decided to take a little break over the winter. Ooooooo it was getting nippy and just a tad miserable out there.
The Christmas market ‘pie extravaganza’ stalls were a total blast, and a total sell out. Together with my foodie big brother Julian we baked more pies than I would like to remember and pleasingly purveyed the lot in a couple of sell out Fridays. Complete with elf hats and all three Now Christmas albums blaring from Frannie’s pink boombox. As well as my usual Hereford Hop Homity Pies we made seasonal Stilton Homities and developed a special ‘Christmas Dinner Winner Pie’ with layers of all your usual Christmas Dinner. Roast Turkey, Stuffing, Cranberry Sauce, Potatoes, Gravy, Spiced Red Cabbage and even Sprouts with Lardons no less. I was mightily chuffed with how they turned out, and all thanks to the inspiration of a Fressh customer who suggested I have a crack at making ‘Sunday Dinner Pies’. I didn’t get to know his name but he was a lovely man with a partiality for my Homity Pies.
Julian came up with a Butty Bach Beefy Burster Pie to rival the Christmas Dinner Winners. Six hour slow cooked Neil Powell’s beef shin in Wye Valley Brewery Butty Bach ale. It’s now March and I’m still dreaming of them. That good. All veggies in the pies were of course from Growing Local and local cheeses from The Mousetrap. And bread with my Soups and Stews from the delectable Peter Cooks Bread.
With the onset of cold I took the decision to give Fressh a miss over the winter and take a breather/think on the stall, and on which I’m still thinking. Whilst I loved my Fridays it was an enormous effort every week from Wednesday evening through to Friday night, especially with all my after school clubs and Growing Local commitments too. Not to mention the two little people and two furballs I’m responsible for. That said I’m still considering coming back fortnightly on Fridays after Easter and will most definitely be at all special local markets or foodie events. I’m booked into Shobdon Food Festival already and will probably be going to the Hereford River Carnival too.
And if you can’t wait that long I’m always available to cater for private or small corporate events with my Pulled Meat Wraps, Salads, Tarts, Pies, Soups or Stews. Or any other seasonal delicacies you’d like, using local Herefordshire produce as far as possible too of course. Do get in touch via email to firstname.lastname@example.org.
And for now, here’s a few more Fressh pics from the last few months…..