DISCOVER LINCOLNSHIRE WEEKEND 2015

Explore what is on your doorstep at Discover Lincolnshire Weekend, Saturday 28th & Sunday 29th March from 10am to 4pm daily!

There are a variety of activities around the county on offer, including Farmers Markets, Craft Markets, Select Lincolnshire and Artists Markets running as one large event on a similar scale and layout to the Lincoln BIG Continental Markets using Lincoln High Street, Cornhill and down the side of WH Smith, with up to 50 stalls!

Get a real taste of Lincolnshire and see what you've been missing at home!

THE PINK PIG HALLOWEEN CELEBRATIONS

The Pink Pig Halloween celebrations are ready to take place! Find out all about what spooky goings on will be occurring!

The pumpkin festival will be running from the 25th-31st October, with pumpkin themed food, including pumpkin & sage sausages and pumpkin cheeses. Or why not pick and carve your own pumpkin! Sessions daily at 12 & 2pm for £1.50.

The decorations are also starting to creep out as preparations to spook the little ones at the Halloween party in the Playbarn on 30th October begin. This will include a themed Piggy Bag meal, spooky games, eerie farm trail and prizes for fancy dress. This starts from 3.30pm and will be £8.99 a child with adults FREE. Discounts available for Annual Pass and Loyalty Card holders.

Plus, there are some gruesome additions to the restaurant menu! Scary eyeballs and worms, Sausage mummy finger dippers, Tiny Toads in Muddy Ponds and Eye Scream Sweets... Do you dare try?

For more information, contact 01724 844466.

FOCUS ON FUND-RAISING FOR CHILDREN AND A GREAT FAMILY DAY OUT

Lincolnshire Producer of the Year, Redhill Farm Free Range Pork, will be sponsoring the Children’s Cookery Marquee again this year at the 12th Lincolnshire Sausage Festival on Saturday 25 October 10am to 4pm encouraging primary school aged children to get hands-on and cook their own sausage recipes. 

“We want to help place the focus of the Sausage Festival on the Rotary’s amazing efforts each year to raise funds to take children out for the day and at the same time introduce young children to the fun of cooking and some new ingredients combined with fun activities such as balloon modelling, “ comments Redhill Farm MD Jane Tomlinson.

The Rotary Club of Lincoln Colonia raised £2000 last year for their Kids Out campaign which paid for 32 children from Lincoln St Christopher’s school aged 12-17  to visit Twin Lakes in Leicestershire and they hope to raise even more this year.

During the day there will be cooking demonstrations, food stalls, the Redhill Farm Free Range Pork Children's Marquee and live music. Lincoln Castle and Castle Square itself will be filled with stalls selling all types of produce with an abundance of Lincolnshire Sausages on offer for people to buy and eat on the day or to take away and enjoy at home. Last year over 11,000 visited the Sausage Festival, buying more than 25,000 Lincolnshire sausages.

Join the conversation on Twitter! We will be tweeting during the event and leading up to it so you have all the information you need! Follow us @LoveLincsFood

UPCOMING EVENTS AT BOOKMARKS

What: Handmade Chocolate Evening
When: Thursday 30th October
Time: 7.15pm
Cost: £3.50 to include a glass of wine or juice. 

In support of Macmillan Cancer Care we will be holding an evening with Alan Dixon 'The Choc Doc', from Special Edition Chocolate, a small artisan company in the foothills of the Lincolnshire Wolds. They create award winning handmade chocolate for everyone to enjoy, including those on special diets such as diabetics, coeliacs, vegetarians, vegans and some allergy sufferers like nuts and dairy. Their award winning chocolate 'The Source' is made with fairtrade beans from Ghana. Alan will be here to talk about the process of making their beautiful chocolate and to give us a chance to taste test the results!

What: Singing Santa
When: Sunday 16th November
Time: 11.00am, 12.00pm, 2.00pm, 3.00pm
Cost: £1 per child, to include a mince pie and a drink. Booking essential.

Singing Santa will be here to entertain us with stories and singing from his new CD 'The Tinsel Song'. Children will love singing along with Santa to some fantastic Christmas songs. Book your place now for one of our sessions.


Bookmarks is located at 20 The Cresent, Spalding, Lincolnshire, PE11 1AF. To book onto these events, call 01775 769231 or email enquiries@bookmark-spalding.co.uk

WEST WOLDS DELICATESSEN UNVEILED

Maria Pemberton of West Wold Delicatessen.

Market Rasen's well-loved greengrocer has relaunched as West Wolds Delicatessen.

The Select Member, previously known as Greens of Lincolnshire, began as a community shop as part of the town's Portas Pilot project, but passed into private ownership in June 2013.

Maria Pemberton, the owner of West Wolds Deli, said "It's always been my dream to have a delicatessen business on the high street serving fresh, healthy and delicious Lincolnshire food."

"West Wolds is the brand I've used from the outset for my sauces, chutneys, preserves, sweets, quiches and breads. Now I'm expanding the range to include affordable, high-quality home-cooked style meals from the chiller. These are fabulous foods many using Lincolnshire produce as the key ingredient. You simply can't buy these in the supermarket." [Quotes taken from the Market Rasen Mail website]

A number of Lincolnshire products were launched such as Yellow Belly sausage and egg pie, Lincolnshire sausage plait and Lincolnshire apple pie. These will join the ranks with other dishes made from proud Lincolnshire produce including a two fellow Select members; Cote Hill Cheese Blue and Goatwood Kingsthorpe cheese.

The relaunch of the store coincided with Lincolnshire Day on 1st October, making it a true representation of Lincolnshire foodie goodness.

Find the whole story on the Market Rasen Mail website here!

TEA TASTING AT STOKES

When: Friday 17th October 2014
Where: Stokes High Bridge Cafe
Time: 6.00pm
Cost: £6

If you ever wished to know more about the nation's favourite beverage, come along to Stokes tea tasting evening at the beautiful High Bridge Cafe. Learn about the history of tea, its journey from seeding to cup, and blind taste several varieties from a selection of fine teas.

Tickets cost £6, and are available from the High Bridge shop on 01522 523548 or by visiting www.eventbrite.co.uk

Please note that this event is by reservation only.

HERITAGE OPEN DAY SUCCESS AT COGGLESFORD WATERMILL

Cogglesford Watermill Organic Flour

Last month attractions across the UK opened their doors for free in a bid to celebrate England’s fantastic architecture and culture by offering free access to places that are usually closed to the public or normally charge for admission.

Cogglesford Watermill in Sleaford, among many other participating venues across North Kesteven took part and was astonished at the number of visitors that passed through their doors.

The Mill saw over 420 visitors on Sunday, a high achievement for this quaint hidden gem in Sleaford. Visitors enjoyed their stay as they witnessed the restored working watermill in operation producing its very own organic wholemeal flour.

As the mill is already free admission, free bags of the mill’s flour were on offer to the public for anyone quoting ‘heritage open days’. Other venues including Navigation House off Carre Street and Cranwell Aviation Heritage Centre in North Rauceby saw their visitor numbers double if not triple which is great news for our venues across the district.

Milling Days at Cogglesford Watermill

Cogglesford Watermill is in operation every second Sunday of the month with the next milling day on Sunday 12 October from 11am to 4pm. See the mill in operation as the huge water wheel rumbles into action. Visitors can see the huge cogs and wheels use the power of the water wheel to turn the mill stones, producing organic, wholemeal flour. Whilst you’re there you can learn about the history of the mill and its millers, try your hand at grinding grain and explore the mill. Why not take home a reminder of your day with a bag of Cogglesford Watermill’s very own flour, on sale in the shop.

For more information about the Milling Day or other places to visit and things to do, visit www.heartoflincs.com or contact North Kesteven District Council on 01529 308102. Don’t forget the mill is also open 7 days a week up until 31 October from 12 to 4pm (Mon to Fri) and 11am to 4.30pm (Sat to Sun).

HOW TO MAKE THE PERFECT CAPPUCCINO

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.

Milk

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.

ORGANIC SEPTEMBER

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.

EVENTS AT UNCLE HENRY'S THIS SEPTEMBER

What: Uncle Henry's 8th Birthday Sausage, Beer & Jazz Festival
When: Saturday 13th September
Cost: FREE!
Time: 11am-5pm

Uncle Henry's Farm Shop, Butchery & Cafe are celebrating their 8th Birthday with a sausage, beer and jazz festival and everyone is invited. Enjoy live music from local Jazz band "Deep South" alongside the outside bar and BBQ. Live cookery demonstrations will also be provided by Ladies in Pigs.

What: British Food Fortnight
When: Saturday 20th September - Sunday 5th October

Uncle Henry's will be supporting British Food Fortnight by highlighting our fantastic range of British produce in the shop and the cafe.

MEMBER EXPERIENCE: GAINSBOROUGH OLD HALL

Image credit: John Spooner

Select Lincolnshire regular, Sadie Hirst, recently sent us another of her wonderful recipes. This time however it came with a story about another Select Lincolnshire member. We enjoyed her story so much we have decided to introduce a new feature to the blog about your experiences with Select Members. Here is Sadie's experience of Gainsborough Old Hall, complete with a recipe of course.

I wanted to share with you a wonderful day out I had last week with a class of Year Three children from Horncastle Community Primary School. Under the attentive eye of Mrs Deas and a band of helpers including myself, we all set off to Gainsborough Old Hall, which is a Medieval Manor House that dates back to around 1460.

I’m ashamed to admit that I have never visited before, which is my loss. For someone who is interested in English food history especially in Lincolnshire, the kitchens are the best I have ever seen. So often you visit these sorts of places and although interesting, they are removed and you are left feeling it is all too remote to visualise people living and working in these environments.

Not so with Gainsborough Old Hall. To begin with it only took us an hour to get there by school bus from Horncastle, so I suppose you could do it a bit quicker in a car. On arrival we were greeted by three guides, all impressively clad in period costume. The outside of the Hall is surrounded by beautifully kept lawns and gardens and the Hall itself is of a Timber frame construction. The Guides led us through to the Great Hall which has the most stunning arched ceiling which was made of oak.

What really brought it to life for the children straight away was being able to dress themselves up in Tudor outfits. We had our very own King Henry V111. The real one had visited the Hall in 1541 with his then very young bride Kathryn Howard. Good job she didn’t know what the future held for her. They stopped en route to their pilgrimage to York, astonishingly they brought along 7000 people in their group and the guide advised us that more people joined them on the way. Goodness knows where they all stayed, that’s more than the population of Horncastle.

Once the children had a chance to get their costumes on, to get us all in the mood, they tried their hand at some traditional dancing accompanied by some authentic music. We were then taken on a tour of the Hall. The most impressive area for me was of course the kitchens. What made it stand out and be so realistic was the attention to detail on the props and equipment. The children had a go at preparing a medieval banquet albeit with “pretend” food, but it gave them a real opportunity to think about all of the work it took to prepare a meal without the aid of our kitchen gadgets, electric ovens and mixers, all of the things we take for granted in our modern way of life. They also tried out a butter churn, which in reality would have taken 6 back breaking hours to churn butter. We had a look at a model of cake made out of marzipan and covered in gold leaf. It would have been called Marchpane then. It was said that if you ate the gold leaf it would give you blue blood inferring that you would be akin to royalty.

There is actually an historical interpretation and living history society called “Lord Burgh’s Retinue”, named after the Burgh family who built the Hall. They have a website if you would like more information www.lordburghsretinue.co.uk They specialise in bringing to life history from the period 1460 – 1496.

After thoroughly exploring the kitchens, the children had a chance to re-enact their own Banquet with King Henry VIII and Kathryn Howard at the top table, along with serving staff, court jesters, soldiers and medieval music. The King really got into character, and could be heard bellowing “off with their heads” on several occasions when the entertainment and food fell short!

We all then enjoyed our own less formal picnic lunch in the grounds on what was the hottest day of the year.

After our picnic the afternoon was spent exploring the rest of the hall including climbing the spiral staircase up to the Tower, which rewarded us with fine views of the surrounding countryside.

After thanking the staff of Gainsborough Old Hall for making us all so welcome, we all boarded the bus a bit weary and hot, but having had a really interesting day. To top the day off wonderfully, The Red Arrows were out practising and we were all rewarded with our very own display, which seemed to run along the bus journey as far as Lincoln, much to the delight of everyone.

The best support we can give organisations like this is to go and visit them and do our bit to preserve these local treasures for the future. If you are looking for a fun, educational and interesting day out for all members of your family this Summer holidays, then I really do recommend a trip there. For details of opening times etc visit www.gainsborougholdhall.com

To find Sadie's recipe, please click here.

Do you have a tale to tell about one of our members? Tell us about your experiences and we will publish it here! Send your stories to charlotte.goy@lincs-chamber.co.uk

ROCKABILITY & BURLESQUE NIGHT

When: Friday 17th October
Venue: The Poachers Country Hotel

Live Rock 'n' Roll with The Houndogs, Homage to Dita - Dita Von Teese Tribute and a set 2 course meal & live music.

The cost is £25 per person. To book call 01205 290310.

CHARITY CHEESE HITS LINCOLNSHIRE CO-OP SHELVES

How often do you get to eat cheese and call it an act of charity? Now that Lincolnshire Co-op is stocking Skegness supplier Lymn Bank Farm’s Just Jane cheese, you can!

A percentage of profits raised by sales of the mature cheddar are donated by Lymn Bank Farm to the Just Jane to Fly Again fund, which aims to return a historic Avro Lancaster bomber to the Lincolnshire skies.

The NX611 has a colourful history dating back to 1945 and a project to restore the plane to an airworthy condition has been ongoing since 1992. Farmers Fred and Harold Panton bought the bomber and opened the Lincolnshire Aviation Heritage Centre in East Kirkby as a memorial to their older brother, a pilot who was shot down in WWII.

Nicknamed Just Jane for the colourful wartime cartoon painted on its side, the aircraft needs millions of pounds of work before it can lift off once more.

Company director at Lymn Bank Farm and daughter of the founders, Helen and Steve, Gemma Grinstead, says that the family’s interest in the project is down to her brother.

“It’s a cause very close to my brother’s heart,” she said. “When we were in the Young Farmers we visited the centre and when he saw the Avro Lancaster, Matt just fell in love with it.”

In the period between September 2012 and September 2013, Lymn Bank Farm raised over £1,500 for the Just Jane restoration fund. Gemma says they’ll be handing over another cheque this September, which they hope will be even bigger.

The farm makes more than 20 varieties of cheese and chutney, all of them made with love and craftsmanship. As well as using milk from a nearby farm, the Grinsteads also try to source their other ingredients as locally as possible.

“Just Jane is a mature cheddar, it’s quite creamy and really strong,” Gemma said, “I love eating it at home on toast with Worcestershire sauce.”

Just Jane is available in Lincolnshire Co-op food stores now, where you can buy a 200g truckle from the chilled cabinets or have a piece cut to order at one of the Society’s deli counters.

The cheese is part of Lincolnshire Co-op’s Love Local range which comprises a range of products including bread, meat, beer, crisps, cheese and conserves made by local producers.

Also new to Lincolnshire Co-op this summer is a selection of products from Grasmere Farm near Market Deeping. Its Scotch Eggs are available in all food stores now and will be joined soon by Pork Crackles, whilst Haslet is available at all 13 deli counters.

Lincolnshire Co-op food stores are also stocking two additional ales brewed locally in Wainfleet by Batemans Brewery – flavoured offerings Orange Barley and Mocha Amaretto.

Complementing the classic Batemans beer range, these Bohemian Brews are produced in smaller batches using the same imagination, energy and passion afforded to all Batemans tipples.

ANGELS DESSERTS FUN BIRTHDAY AFTERNOONS

Are you looking for something different for that Birthday treat or your Hen party or just wanting to be a group of friends having a nice afternoon doing something different and catching up?

Well Angels Desserts has the answer. They are holding cake decorating parties, that last about 2 hours at the bakery. There are lots of treats throughout the part to give it an extra special feel. Guests will be greeted with a warm welcome which will include a glass of bubbly on arrival. A generous selection of hand crafted afternoon tea refreshments will also be served. At the end of the party guests will receive a handbook containing templates and recipes so the new skills can be practised at home. There will also be a certificate and a discount voucher.

The parties are open to over 18's only and require a minimum of 10 guests at each party. The price is £35 per person, and includes all refreshments, cupcakes and toppings. A non refundable deposit of £20 is required per person at the time of booking. Parties are usually held on a Saturday afternoon, but Tuesday/Friday afternoons and early evening could be arranged.

To book, call 01522 500294 or email info@angelsdesserts.co.uk

MOTOWN NIGHT

Date: Friday 3rd October
Venue: The Poacher's Country Hotel

Motown night with the Motellas. Set 2 course meal & live music, plus accommodation deals.

The cost of this event is £30 per person. To find out more visit www.poachershotel.co.uk or call 01205 290310

SELECT PRODUCERS GO NATIONAL AT MEETING SHOW 2014

Meet Lincoln, the business arm of Visit Lincoln, attended the annual Meeting Show in London to promote the conference and venue offering of the city to event buyers from across the globe.

Flying the flag for Lincolnshire on the exhibition stand were also some award winning Select Lincolnshire producers, including Modens, Stokes of Lincoln, Goodies of Lincoln, Pipers Crisps,  and the Cheese Society.

Clare Williams, marketing co-ordinator for Visit Lincoln organised Meet Lincoln’s exhibition stand for the Meeting Show.
“The three day event stood Lincoln shoulder-to-shoulder with other UK and international destinations that offer conference and event facilities”, she said.

“Overall the Meeting Show attracted 3,000 walk in visitors and 750 hosted event buyers, all of whom were looking for new city venues to host their conferences and events. We were thrilled with the attention that our exhibition stand generated, and we left the event with many new enquires and contacts that we’re following up on now.

“One of the main draws of our stand was the local Lincolnshire produce that was on offer - in particular the Moden’s plum bread! Having a unique, yet quality offering in Lincoln really caught the attention of the event buyers. And we are now working hard to turn some of those enquiries into large scale event bookings for the city”.

Attending the Meeting Show with Meet Lincoln was Lincolnshire Showground and BG Venues.

Support was also offered by Flowers by Suzanne, Modens, Stokes of Lincoln, Goodies of Lincoln, Pipers Crisps, DoubleTree By Hilton, Lincoln University, White Hart Hotel and the Cheese Society.

SWEET INVITATION FOR LINCOLN “JAMBASSADOR"

Excitement is mounting for top Lincoln jam-maker Jenny Smith, who is to play a starring role in a worldwide competition.

The owner of Jenny’s Jams, who lives in Carlton Boulevard, has been invited to use her expertise to help find the winners in this year’s hotly-contested World Jampionships. Jam-lovers from around the globe can’t resist the challenge!

Jenny is a passionate “jambassador” and the brains behind a hugely popular range, comprising eight homemade jams, 11 chutneys and eight marmalades, and she can’t wait for next month’s judging.

The event, which is backed by Grimsby-based jam jars manufacturer Pattesons Glass Limited and headline sponsor Scottish jam and marmalade-maker Mackays, from Arbroath, will mean Jenny has to pack her bags and head off for Blairgowrie to meet her fellow distinguished judges.

“I’m really honoured to be asked. It’s going to be so exciting and I’m eagerly awaiting to hear about which class I shall be judging. Jam-making isn’t always easy, but I shall be on the lookout for jams with a good colour, great depth of flavour and superb consistency,” she said.

Jenny, who is a member of the promotional group Select Lincolnshire for Food, supplies Lincolnshire Co-operative, Lincolnshire farm shops including Uncle Henry’s (Grayingham) and The Pink Pig (near Scunthorpe), with her products.

Shoppers also flock to her stall at the Lincoln High Street, City Square and Castle Hill Farmers’ Markets, to buy their favourite jams and taste new seasonal favourites.

But people wondering how on earth she won the chance to officiate at the high profile Jampionships , should tune into the power of social media!

Apart from giving talks to leisure interest groups and demonstrating her craft, Jenny also keeps in touch with customers and friends via Twitter and Facebook!

“One day there was a knock on my door and I opened it to find Tracey Baxter, the founder and organiser of the World Jampionships. She introduced herself, said she had seen my website and I invited her for a cuppa and a chat,” said Jenny.

“I am quite active on Twitter and other social media channels and they obviously get you noticed, because that is how Tracey spotted me. She went on to track me down and invited me to be a World Jampionships’ judge.

“I thought this sounds brilliant and I can’t wait to find out which class I will be judging. Seeing as I haven’t had a holiday since 2009, because I am so busy with the business, it will also be a fabulous opportunity to take a little break.”

Tracey Baxter of The Extra Mile Marketing, who is originally from the Grantham area of Lincolnshire – but who is now based in Scotland – is the driving force behind the World Jampionships, which also raises funds for the charity Wish Upon A Star.

“The competition is all about keeping traditional methods of jam and jelly-making alive, celebrating people’s skills and raising standards. Entries have to be in by August 15 and the winners will be announced at the Dundee Food & Flower Festival on September 6,” she said.

“There is still time for people to enter and they can take their pick from eight categories - Artisan, Homemade, First Time Entrants, One Jammy Man (which is for gentlemen only), World Wide Women’s Institute Members, Hotel, Bed and Breakfast, Self-Catering, Team Effort and Junior Jam Makers.”

For further information, please contact Jenny Smith on (01522) 534405 

Also visit: www.worldjampionships.com

SCRUBBYS "SCRUB UP" AFTER DRAGON'S DEN

Scrubby's recently showcased their products on the popular BBC2 programme, Dragon's Den.

The company launched two years ago, and in the past three months have been stocked by online supermarket Ocado and it was recently announced that Waitrose will also stock Scrubbys crisps.

Not only have they taken supermarkets by storm but Scrubbys have also been take on by some very well known London stockists such as Harrods and Fortnum and Mason.

Although the husband and wife team did not achieve the investment they were looking for, Claire Brumby remains positive.

"We were really overwhelmed with all the well-wishers - the response from the general public. Kelly Hoppen and Duncan Bannatyne have been in touch too, the whole experience was surreal.

"We were actually proud just to get through the selection period, as thousands and thousands apply. Then to be selected for the first show. We got an offer, and there is no such thing as bad publicity"

Claire also mentioned how proud she is of the achievements Scrubby's have already achieved despite the Dragon's harsh and dramatic criticism.

"Doing what we have done in two years, to introduce a brand in a competitive market, makes us very proud. Everyone in the food industry, and in business generally, will understand that when it is dramatised it looks just that, dramatic. They want the viewing figures. When you sit down and look at it, and what we have done, with major listings throughout the country, we think we have done really well, and everyone is saying that."

The couple from Elsham, both with backgrounds in agriculture and marketing, started out in local farm shops and deli's. Originally with only one flavour of beetroot, sweet potato, parsnip and carrot, now the pair have branched out and introduced parsnip chilli and lime, which was added last year

It seems the only way is up for Scrubbys with Claire adding:

"We have taken it on board to fuel our drive and ambition a little more. An experience like this builds you. We have more energy, more passion, we didn't realise our own strength." [All quotes taken from the Grimsby Telegraph]

Find the full story on the Grimsby Telegraph website.