Tuesday, 30 September 2014


Alfred Enderby has won runner-up for "Best Individual Product" in the Slow Food London Awards for their Grimsby Smoked Haddock.

The Slow Food London Scheme  recognizes and celebrates eateries and artisans who contribute good, clean, fair food to the community and spreads awareness of the Slow Food philosophy and the establishments that support it.

The individual categories are rated by the Slow Food members and friends each year in the Slow Food London Awards.

Richard Enderby of Alfred Enderby said, "It came as a surprise. I did not know it had been taking place. I am particularly pleased because it confirms that our product is consistently good even through the difficult summer months when conditions are against us. It is difficult to keep fish, especially traditionally smoked fish, in good condition during the warm humid weather that we have had in recent months. So to beat off other far less perishable products to come runner up is exceptional."

Have you received any awards recently? Let us know and we'll publish it on our blog! Email Gillian.Richardson@lincs-chamber.co.uk


The VisitEngland Awards for Excellence are up and running with applications opening on Wednesday 1st October!

Coinciding with Lincolnshire Day, this is the perfect opportunity to show how excellent Lincolnshire businesses are.

The awards champion best practice and raise the profile of England as a world-class destination and are delivered by VisitEngland working in partnership and collaboration with destinations and businesses across the country.

The 2015 Awards will be open for applications from 1st October with the launch of the new look awards website www.visitenglandawards.org providing details of regional competitions or how to apply directly.

The awards will be open until 9th January 2015.

The 18 categories for the 2015 awards include: Access for All Tourism Award, Bed & Breakfast / Guest Accommodation of the Year, Business Tourism Award, Holiday
Park / Holiday Village of the Year, Large Hotel of the Year, Large Visitor Attraction of the Year, Self-Catering Holiday Provider of the Year, Small Hotel of the Year, Small Visitor Attraction of the Year, Sustainable Tourism Award, Taste of England Award, Tourism Event of the Year, Tourism Experience of the Year, Tourism Pub of the Year, Visitor Information Provider of the Year.

Let us know if you have applied and we will offer support where we can. Keep us up to date with your progress and Good Luck to all potential Select participants. 


Redhill Farm Free Range Loin of Pork has been judged to be the number one speciality food in the Midlands and East Anglia region in the 2014 Great Taste Awards, the world’s largest and most rigorous food awards scheme involving over 400 judges and thousands of hours of blind tasting.

A distinguished panel of judges including Sheila Dillon, Presenter of BBC Radio 4 Food Programme and Food Critic and journalist, Charles Campion, blind-tasted in teams to ensure a balance of expertise, age and gender, and commented:

”Lovely looking rack of pork. Golden skin and savoury aromas. The texture is very tender and it carves very well. The fat is nice and sweet and the crackling came up very well. Full flavoured pork as it should be.”  

The judges also awarded it a 3 star Gold and selected it as one of the Top 50 Foods in Britain before nominating it for a prestigious Golden Fork Award.

The Great Taste Awards are renowned as the Fine Food Oscars and the 3 star-system is their equivalent of Michelin Stars for food producers.  Of the 10,000 entries submitted this year, 153 were awarded the ultimate three-star gold with only 9 Golden Forks awarded for Best Regional Speciality. The judging is a lengthy process – everything is blind tasted by knowledgeable teams of judges. Great Taste is simply about taste and quality.  

Redhill Farm’s Golden Fork Award for Best Speciality Food in the Midlands and East Anglia was presented to owners Jane and Terry Tomlinson at the Great Taste Golden Fork Dinner on Monday 8 September at the Royal Gardens Hotel, Kensington – an event which invites hundreds of food producers, speciality food buyers, fine food retailers, chefs and food journalists.

“This is an amazing accolade for us and comes at an import
ant time as we move into our new purpose built production facilities and new farm shop to showcase our national award winning free range pork products to visiting chefs and food writers and provide a light, airy retail environment for our loyal customers.

The judges’ comments are fantastic. We set out to farm and produce the very best free range pork and to be selected as the number one speciality food in a region the size of the Midlands and East Anglia is the most incredible recognition for all our efforts,” comments MD Jane Tomlinson.


People are being encouraged to look out for more than 70 Lincolnshire Day flags that will be hidden on October 1st – each one the winning ticket for a local lunch.

In total 73 flags will be hidden from midday, one in the area around every Lincolnshire Co-op food store in the county*. People who find one can take it into the store to claim a prize of £10 worth of local food, including everything for a Lincolnshire lunch.

Lucky finders who post a picture of themselves with the flag on Lincolnshire Co-op’s Facebook or Twitter pages will also be entered into a prize draw for the chance to win a £50 voucher.

Lincolnshire Day on October 1st is a time to celebrate all that’s great about the county, including its mix of tasty local food. The design of the flag incorporates bags of Pipers Crisps from Brigg, Lincolnshire Poacher cheese from Alford, and Jenny’s Jams from Lincoln.

Member Engagement Manager Richard Whittaker said: “We can’t wait to see who finds our Lincolnshire Day flags, they could be anywhere so we hope lots of people take on the challenge of looking for them.

“We’re lucky to have so much fantastic local produce in our area so this is a great opportunity to celebrate it and give people the chance to win some for themselves.”

On Lincolnshire Day there will also be events happening in all Lincolnshire Co-op food stores* between 3pm and 7pm.

Customers will have the chance to ‘Spin the Spud’ in a game of luck to win a packet of Pipers Crisps or simply a potato. They will be an option to play again to up their prize, plus a prize draw to win a year’s supply of Pipers Crisps.

Colleagues will also be offering samples of county produce from Lincolnshire Co-op’s Love Local range including St Botolph’s Apple Juice from Louth, Cotehill cheese and Myers Plum Bread from Horncastle.

To help with their festivities, members will receive 10x dividend, from 28th September to 4th October, on all products in the Love Local range including Lincolnshire Quality meat and Gadsby’s.


Image Credit: Flickr, Department for Communities and Local Government
The Lincolnshire Co-op and local food producers have come together to host a "Bangers and Mash" evening on Wednesday 1st October to celebrate Lincolnshire Day.

The event at Louth Town Hall will include a drink on arrival, a two course meal made from local produce and live entertainment from a variety of local musicians including, Elliot Morris, Henry David, Jay Tyrer and Pheasants and Their Enemies.

Lincolnshire Co-op's Member Engagement Manager Richard Whittaker said: "Lincolnshire Day is a chance to champion all that's great about our county, and what better way to celebrate than with yellowbelly food and drink and a host of entertainment from local musicians. We look forward to seeing people there." [Quote taken from the Louth Leader website]

Tickets are £8 per person, (£6 for Lincolnshire Co-op dividend card holders) and £4 for under 16's accompanied by an adult.

For more information and to book tickets, visit www.lincolnshire.coop/tickets or call 01522 544 632

Wednesday, 24 September 2014


Do you have your heart set on managing your own pub/restaurant?

A Guide Listed, Award Winning Country Pub/Restaurant, using only Fresh, Seasonal Produce, everything is made In-House.

The successful candidate will be able to demonstrate a stable career history and previous experience within a quality establishment.

Job Role 

  • Be a good all rounder within a small hard working team and be self motivated when working alone. Provide invaluable support for the manager. 
  • Use your own initiative. 
  • Take responsibility for the pub/restaurant when the manager isn't there. 
  • Developing the team around you. 
  • Experience in cellar management. 
  • Experience in ordering and stock control. 
  • Liaise with managers, to review company standards and develop the service we offer. 
  • Have some experience with modern social media & marketing to help push the business forward. Bring new ideas to the table, put them in place and see them through to the end. 
  • Be used to doing unsociable hours Some split shifts involved. 
  • Transport Essential.
  • As a Person Genuinely enjoys working in catering and developing others. 
  • Passionate about the industry & provide the highest customer experience. 
  • Have true entrepreneurial flair! Be a driven and self motivated character.

Salary £16,000+ depending on experience + Bonus.

To apply, email your CV to Sarah at enquries@innonthegreeningham.co.uk


Friday, 5 September 2014


Steve Rowland, owner of The Generous Baker, recently gave an interview to The Journal magazine all about his transition from IT project manager to Baker!

Steve only launched in March of this year and is already flourishing. He says his next steps are to gain premises and continue his growth from food markets to a shop environment.

It is wonderful to see a member flourishing and we look forward to seeing where Steve goes next.

Look out for his full interview in this months copy of The Journal!

Thursday, 4 September 2014


Calling all holiday let members! We have launched a new web page on the Select Lincolnshire for Food website to promote your short breaks!

This is a new member benefit opportunity to further promote your business via the website, social media, and the consumer newsletter sent out to 4,000 people across the UK who want to know more info about Lincolnshire's food, drink and accommodation businesses.

Send us your short break offers, deals and seasonal discounts so we can help promote your businesses!

Email Gillian.Richardson@lincs-chamber.co.uk with any information you would like to be publicised!

Wednesday, 3 September 2014


The latest in the series of Food Industry focused seminars organised by Lindum will take place on Thursday 11th September at Lindum Business Park in North Hykeham and places are quickly being filled.

With the details just announced, over 30 representatives from food sector clients and consultant companies throughout the region have booked to attend this, the sixth event to be organised by the Food Specialist Team at Lindum.

Continuing with the successful formula of presentations from key specialists covering current issues and developments effecting the sector, delegates will discuss topics ranging from the latest software developments and available funding opportunities through to insurance and cost effective property maintenance for the food sector.

The programme starts at 9am, with delegates arriving for registration and breakfast from 8am, and will include:
• Fully Integrated Software for Food Factories explained by Paul Griffin, International Business Director for CSB System International
• Insurance and the Food Industry presented by Steve Exwood, Partner at JLT Group
• Funding Opportunities for Agri-Business outlined by Ruth Carver, Manager for Greater Lincolnshire LEP
• Roof Refurbishment and PV Gavin Harriman, Business Development Manager for KGM Roofing

Anyone wanting further information, or to register for the event should contact Jo Holmes on 07825 026574 or email construction_food@lindumgroup.co.uk


This fully funded, jargon free master class will give you practical tips and advice on how to protect your business and personal IT systems from computer and cyber/internet risks.

Who should attend?
Designed for the business person, not an IT expert, delegates will share their experience and discover how vulnerable they are to a range of everyday risks which need to be minimised and managed.

Course Content
This session will cover risks to IT safety ranging from disasters brought by Mother Nature, right through to advanced cyber-attacks by hackers and even by nation-states now targeting businesses. Ensuring our online and mobile safety has become a significant challenge with the increased range of IT and other communication equipment we use daily: desktop PC's, laptops, tablets and mobile devices.

Delegate benefits and course agenda

  • Keep up to date and see how likely are the risks from Mother Nature and people you know
  • Encounter how viruses, malware, hackers and people you don't know impact on your business activities and some of the typical costs involved if it happens to you
  • How to keep your physical items and key data safe and legal
  • Seeing the bigger picture, linking issues together and simple steps to disaster planning
  • Reducing and minimising the initial and longer terms costs of your IT and web systems
  • The cost savings and the customer service benefits of "Cloud Computing"
  • How to put it all together for the non-technical person and a suggested action plan
  • Open discussion about your business issues e.g the risks in providing Wi-Fi for customers?
Course Date
Thursday 25th September - The Enterprise Zone, Boston College - 9.30am until 12.30pm

NB Places are strictly limited to 12 people to give a supportive learning experience, so please book promptly to avoid disappointment. Light refreshments will be provided.

For booking, please contact the onlincolnshire business support helpdesk:

Freephone 0300 80 80 120 or email onlincolnshire@lincs-chamber.co.uk

Tuesday, 2 September 2014


Here's an autumnal recipe by Select regular, Sadie Hirst of R.J Hirst Butchers!

Well last month I wrote about afternoon tea in the sun and since then the clouds have gathered and there is an autumn nip in the air. I do love this time of year, when the mornings are a bit more dewy and crisp and the nights start pulling in a bit. This is also the time to go “brambling” or blackberry picking. Some have been out for a good month now, but there is still some good foraging to be had. I like brambling, you know where you are with it and they aren’t ambiguous, as is sometimes the case with other berries that on a good day might kill you or at best render you out of action for a bit. Just as I like the idea of mushroom foraging but I’m not knowledgeable enough to risk anything more adventurous than an obvious field mushroom.

There is also so much you can do with the humble blackberry and let’s not forget the main attraction – it’s free if you go out and pick them yourself. I try not to go along hedgerows that are near a busy road, as you don’t want car fumes on them and I also try to avoid situations where they are likely to have been sprayed if they are next to a field. Other than that, armed with sturdy boots, thick trousers and a walking stick to tempt the tricky briars to be within picking reach, it gives a walk in the fresh air another dimension. You of course need to take some sort of receptacle to put your berries in , a few old margarine tubs do the trick. One word of advice though, in your quest to reach the berries that are always tantalizingly out of reach try not to topple over into a ditch or a patch of nettles, it hurts – I know from experience. Also look out for sleepy wasps hiding; they may pay you back for waking them up.

When you get your bounty home, they undoubtedly with have grubs in them. I just soak them in a bowl of water with a splash of vinegar in and the grubs don’t like it and float to the top. I rinse them off and do that a few times until you are grub free.

Once you have done that, the choice is endless really. I tend to have a bit of a pecking order on quality. The really big juicy ones end up in a cake – (recipe to follow) and the ones that are not quite so good get made into Bramble vinegar. If you have never tried this, I urge you to give it a go. There is nothing finer than homemade Yorkshire pudding with a good slug of bramble vinegar on top. My Dad Mick Carter remembers that his Uncle Bill Howsam would always start his Sunday lunch with Yorkshire pudding topped with Bramble vinegar. This of course hailed back to the days when meat was scarce and you needed to fill up before your main meat course, even though there was no reason for Uncle Bill to continue to do this, as there was always and abundance of meat available, he stubbornly refused to give up his Yorkshire pudding and bramble vinegar first. Born in 1901 he worked all his life on the land at Steadman’s in Bucknall, never having learnt to drive, he used to bike there and back from Horsington. He certainly wasn’t one for progress, so much so that he even refused to entertain such new-fangled gadgets as the thermos flask. Every week my Great Grannie Howsam would buy a bottle of Lucozade and when it was empty it would be washed and filled with the black tea left in the pot from breakfast and Great Uncle Bill would apparently take his cold tea with him to have with his packed dinner, refusing to accept that if he had a flask he could have enjoyed hot tea with his dinner instead!

I would like to share with you this family recipe, I believe it dates back to at least my Great Grannie Howsam’s era. I don’t think it is unique to Lincolnshire, as other old regional cookbooks and WI cookbooks have versions of this recipe; you quite often get them for Raspberry vinegar too.

Like my Boiled Fruit cake recipe which was featured in this column last Autumn, the copy of the recipe I have is written on an old Prudential Assurance Company Limited Card, as my Aunty Carrie (Holland) nee Howsam, who lived in Horncastle was the Pru’s Agent covering all the Wolds Villages to the East of Horncastle. She covered this huge area on her push bike! There must have been some blank cards lying around at home and the recipe is tucked inside a Warnes’s Everyday Model Cookery Book, which was compiled and edited by Mary Jewry and this edition was published in 1886. There were many different versions and editions of this book and it was one of the main competitors to the Beeton’s Books, the most famous of which “Mrs Beeton’s Household Management”, which was first published in 1861.

Howsam’s Bramble Vinegar.


You will need a bowl big enough for your brambles, a maslin or big pan, measuring jug, wooden spoon and a funnel. Clingfilm.


  1. Cover the brambles with white vinegar (not posh white wine vinegar, normal white vinegar), cover with clingfilm and leave for 24 hours to stew. I give them a mash up every now and again.
  2. Keep your vinegar bottle you will need it. Give it a good wash and then sterilize it in a hot oven when you are boiling your bramble vinegar. You will need a jug and a little funnel too to pour your vinegar in when it has cooked.
  3. To every quart (2 pints) of liquid add 1lb of sugar and boil for 20 minutes until it thickens. 
  4. I have made two tweaks to this recipe, but I’ll leave it to you whether you wish to stick to the original. I strain my brambles after they have had their soaking in vinegar and then add the 1lb of sugar to the beautiful brambly pink liquid that is left. That’s because we don’t like the pips, but they might not bother you.
  5. The second tweak is that I use jam sugar as it ensures that you get a nice syrupy consistency, which is what you are aiming for and I don’t find that it compromises the flavour.
  6. When it’s at the right consistency pour it into your vinegar bottle, put the lid on whilst it is hot. It should keep fine in a cool dark cupboard for a year, if it lasts that long. Remember to label it so you know when you made it.
  7. Don’t over boil it like I did the first time I tried to make it, I ended up with bramble vinegar flavoured toffee, it was not good but it did make my Gran laugh for about a week.
  8. For your A class brambles, this is a lovely Mary Norwak cake recipe from the 1970’s, if you haven’t got time to do anything with your blackberries at the time of picking, you can always freeze them on a baking tray and when frozen bag them up for when you are ready to use them.

Blackberry Cake


Mixing Bowl or free standing mixer, wooden spoon, measuring spoons, measuring jug, scales, another bowl for your crumble topping, little bowl for your egg, 20cm/8” loose bottomed round tin, baking paper and scissors.


4oz/100g butter

4oz/100g caster sugar

1 egg

8oz/225g plain flour

2 tsp baking powder

¼ tsp salt if using unsalted butter, don’t put salt in if your butter is salted

¼ pint/150ml milk

8oz/225g blackberries (make sure they are well dried or you will have too much moisture in your cake batter and it will make it heavy)


2oz/50g butter

4oz/100g caster sugar

2oz/50g plain flour

1/2tsp ground cinnamon

  1. Grease and line a 8in/20cm loose bottomed round tin.
  2. Preheat oven to 350f/180c/170c fan/gas mark 4
  3. Cream the butter and sugar until light and fluffy 
  4. Gradually add in the egg
  5. Sieve together the flour, baking powder and salt
  6. Fold into the creamed mixture with the milk
  7. Put the mixture into the prepared tin
  8. Sprinkle the blackberries on top
  9. Make the topping by creaming together the butter, sugar; flour and cinnamon until the mixture is like coarse crumbs.
  10. Sprinkle your crumble mixture on top of your blackberries
  11. Bake for 1 hour keep an eye on it especially if you are using a fan oven.
  12. Lift carefully out of the tin and cool

This cake can be served warm as a pudding with custard or cream or leave it to have cold as a cake.

Do you have a recipe you would like to share? Send it to Loryn.Good@lincs-chamber.co.uk and we will publish it here!


What: Boston Export Fair
When: 14th November 2014
Where: Boston Golf Club, Cowbridge, Horncastle Road, Boston PE22 7EL

Research show that companies that export add, on average, 30% to their growth over two years. They also become more resilient and can spread their business risk.

International trade is the key to continued growth, and the demand for quality British products and services across the world has never been greater, but finding the right market and actually getting started can seem overwhelming.

Introduced by Mark Simmonds, MP for Boston and Skegness, this free interactive event will give you an invaluable insight into exporting. You'll take away a host of must know tips that will help build your confidence and put you on the pathway to international success.

Why Attend?

  • Learn how to get started in export by gaining an understanding of how to identify and enter new international markets, as well as tips on how to recognise key opportunities, success factors and risks in exporting
  • Hear first hand success stories from local businesses already trading overseas, with practical advice on exporting: the highs, the lows, the dos and don'ts of trading overseas
  • Discover the organisations that can help you and learn how to access the support that is available to businesses wanting to export for the first time.
  • Network with like minded businesses from your region and share your experiences.
Secure your place!
For more information about this event or to secure your place today please contact us by email at: events@uktiem.co.uk or call 0845 052 4001


Do you ever wish you could re-create a barista style coffee? Do you long for the perfectly crafted caffeine fix you would get in the coffee shops? Well now you can with the help of Stokes guide to making the perfect cappuccino!

How to make a perfect cappuccino

The espresso

The perfect latte, cappuccino, or mocha all rely on one thing: the ability to make a perfect espresso. We use our Full of Beans espresso blend in our own cafés - the mature thickness of Indonesian coffee combines with fruity South Americans and earthy African beans to give a perfectly balanced flavour with a strong, smooth, stimulating flavour.

  • Pre-heat a cappuccino cup with hot water. This keeps the drink warmer for longer later, and will prevent your espresso from being subject to temperature variations that can make it bitter.
  • Dispense a 7g portion of coffee into your porta filter. Tamp with good pressure ensuring the top is level to the fill line, and dust off any excess coffee.
  • Flush the group head to remove any old coffee and lock the porta filter into place.
  • The coffee starts to burn as soon as the porta filter is in place, so it is important to press your brew (or ‘one shot’) button as soon as you have locked it into place – the coffee will not stop flowing for 4-5 seconds, so you will have plenty of time to place a jug or cup under the spout.
  • Ideally, it should take about 24 seconds for about a shot of espresso to come out. Note the appearance of the espresso as it flows into the cup – it should look like a mouse’s tail. Your water temperature should be at about 92˚C, to extract the most flavour from your coffee and avoid burning it.
  • NOTE: if your espresso flows out too quickly, your will end up with a bitter-tasting coffee (to rectify this, adjust the grinder to produce a finer coffee, which will slow down the extraction time, and make sure you tamp it down with plenty of pressure) If it dribbles out too slowly, your coffee might taste burnt (adjust the grinder to make the grounds a little coarser. This will speed up the extraction time).
  • Note the colour, density and amount of crema. On the perfect espresso, you can identify the heart at the bottom, the body rising to create a crema.


It is important that you steam your milk properly, so that the milk is thick and creamy throughout. This will stop you from having a layer of hot milk and another of over-frothy foam, and will ensure that your finished drink tastes wonderful.

  • Always release a little steam from the steam wand first ( this is to get rid of any condensation or old milk that might be trapped in the wand – things you would rather not have in your finished drink) 
  • Begin with a cold jug and fresh, cold milk. This will allow you longer to bring the milk up to temperature, and to texturise the milk properly. Your jug should be at least 1/3 full of milk.
  • Place your jug under the steam wand so that the wand is submerged. Then, open the steam wand.
  • The steam quickly heats up the milk. Hold the wand in place near the surface of the milk (it might be easier for you if you tilt your jug slightly here). You will know that you are steaming correctly if you can see the milk swirling around the jug in a spiral motion, and if it is steaming almost silently. If the milk is screaming at you, your final drink will be of poor quality.
  • Steam the milk until it reaches about 65˚C (a thermometer is crucial here – overheated or burnt milk will not taste nice). At this stage, the milk will have puffed up by at least a third.
  • Before adding the milk to the cup or glass, give the jug a swirl and tap it firmly on the counter. This will get rid of any big bubbles (you want microfoam – microscopic bubbles – rather than big frothy bubbles) and leave you with smooth, glossy, creamy milk.

NOTE: We use whole milk at Stokes, as it tastes the best. As it contains the most fat, it is the most difficult to texturise, as the fats in milk tend to inhibit the foaming process. Freshness is also a factor, because milk fats do begin to break down into fatty acids which are even more destructive to milk foam. Always use the freshest milk that you can find.

Coffee Art
  • Once you have perfected your milk and espresso, you can begin to play with decoration and patterns. To produce a leaf:
  • Add a shot of espresso to a wide mouthed cappuccino cup.
  • Hold the cup on a slight angle, with the back of the cup raised up and the edge of the cup that is closest to you being slightly lower.
  • Pour your milk starting in the centre of the coffee. It might help you to rest the jug on the edge of the cup at this point.
  • As you pour, you will need to gradually but steadily raise the bottom of the jug so that the milk continues to pour at a consistent and even rate. The jug will be almost horizontal.
  • When the cup is about 2/3 full, give the jug a little side to side shake, and you should see a smooth, wiggly line of white appear against the brown of the coffee.
  • The shake should be slow – don’t get nervous and don’t try to rush things.
  • As you shake, the leaves should move away from you on the surface of the espresso. After 4-6 shakes, begin moving the jug towards the edge of the cup nearest to you, and make your shakes a little tighter.
  • Now, run a line of milk back through the centre of the wiggly line to create a stalk. Do this slowly, and elevate your pour a little to keep the stalk slim.
  • You should now have a beautiful leaf in your coffee.

Monday, 1 September 2014


The Natural World Centre will be hosting their annual Christmas Market this year on Sunday 14th December from 10am to 4pm.

Planning is well underway and event organisers are calling for their last few stalls to be filled! Last year’s Christmas Market saw over 1,000 visitors with a variety of stalls for the public to see including arts & crafts, seasonal treats plus many others!

Please not that food cannot be consumed on the premises but can be sold.

If you are interested in having a stand at this year’s Christmas Market, please contact Donna Sutton on 01522 870273 or email eventsofficer@1life.co.uk for further information.


The Lincolnshire newspaper group Target asked Select Lincolnshire to write a regular monthly column and here is the first one!

The purpose of our first article was the raise the profile of Lincolnshire produce and to celebrate great seasonal food. This month we showcased Redhill Farm Free Range Pork Pies, which were served at this summers Lord's Cricket Ground as they were hand selected by Jamie Oliver's event catering company.

We also showcased a new member, Alfred Enderby for all the smoked fish lovers out there. Buying every piece of fish from the auction market at Grimsby's fish dock, and then they are slowly smoked overnight in the 100 year old traditional brick built smoke house. It's smoke haddock and cod was also awarded the PGI European protected status.

Finally, Cote Hill Cheese deserved a mention after scooping gold at this year's British Cheese Awards for their latest offering Cote Hill Lindum. The new entry beat 68 other entrants from all over the UK to win 'Best New Cheese'.

Do you have any suggestions as to what our next column should focus on? Who do you think deserves a mention? Do you want a mention?   

Get in touch! Email Charlotte.Goy@lincs-chamber.co.uk and let us know!


One of Woodlands Organic Farm's Vegetable boxes

September brings us all sorts of wonderful produce to harvest and with a wealth of produce in Lincolnshire you can taste the difference.

Our Select Lincolnshire members care about the products they grow.  They nurture their customers and introduce them to  fantastic foodie flavours.

Why not visit Woodlands Organic Farm, see the animals enjoying their wide open spaces, the vegetables growing and then take some home to make a fantastic feast.  Our farmshops and farmers markets are fantastic sources of organic food

For a gift with a difference you can order a hamper too.