Apple day is a celebration of the English apple and the orchard held annually in October. It is a day, or few days, to recognise the diversity of apples in the United Kingdom and was first started in 1990 by a local arts and environmental charity, Common Ground and launched in Covent Garden market. The following year in 1991 apple day was launched Nationwide with over 50 events ranging from village hall markets to larger apple roadshows. Apple day has been celebrated every year since and has grown from a small local event to a nationwide celebration of the humble apple.
Apples float in water because 25% of their volume is air
In Ancient Greece tossing an apple to a girl was a proposal of marriage and catching it was a response of ‘yes’
There are more than 8,000 varieties of apples – the largest variety of fruit to exist
It takes about 36 apples to create one gallon of apple cider
To prevent apples turning brown once sliced add a few squeezes of lemon juice or lime juice.
Orchard Café Apple Scone Recipe
600g Stoates Self Raising Flour (plus a small amount for dusting/ rolling out the dough)
500g approx. Bramley Apples Diced (a sweeter apple can be used if preferred)
3 Free Range Eggs
50g Caster Sugar
1 Free Range Egg (for glazing)
Heat the oven to 160*c for fan assisted ovens or 180*c/gas mark 4.
Rub the butter and the flour together until the mixture resembles breadcrumbs then add the caster sugar. Make a well in the centre of the dry mix and gradually add the eggs and milk. Add the diced apple and mix until a dough has formed.
Scatter some of the flour put aside for dusting onto the work surface and tip the dough out onto it. Sprinkle some more flour onto the dough and your hands and knead very lightly before patting/rolling the dough till it is about 2cm thick.
Cut out 12 scones and place on a baking tray. Brush tops with beaten egg and cook in the oven for 12 minutes until lightly browned and risen. Serve with butter and enjoy.
It may seem like a cliché, but breakfast really is the most important meal of the day! Here’s why…
People who eat breakfast consume more vitamins and minerals over the course of a day.
Breakfast eaters have better concentration and are more productive throughout the morning. Researchers believe this is due to replenishing glucose, the brain’s main energy source.
Researchers speculate that eating breakfast may reduce hunger later in the day so it becomes easier to maintain your weight, or even lose it.
People who eat breakfast have higher energy levels and may engage in more physical activity. It has been proven that athletes who skip breakfast train less effectively.
Breakfast eaters have lower cholesterol, which reduces the risk of heart disease.
Sunday 25th January marks the start of Breakfast Week. This campaign champions the importance of breakfast, and also gives us the chance to think where our breakfast foods come from and supporting the farmers that produce them.
Both Orchard Café and Lagan Farm Shop are proud to be supporting Breakfast Week. Here’s how you can get involved!
Our butchers have developed a delicious, exclusive chipolata made with fresh, local ingredients (pork, bacon, black pudding, mushroom and tomato). They taste absolutely delicious and are available for this week only – don’t miss out!
Why not treat the family and save £2.50 with a breakfast pack? You’ll get 12 breakfast chipolatas, 8 rashers of back bacon and 6 large free range eggs for just £7.50!
All week the café will be serving the new, exclusive chipolatas for breakfast, so you can try before you buy from the Farm Shop!
Feeling hungry? Come on in for our Big Farmhouse Breakfast! For one week only you can choose 8 breakfast items to have with toast and a regular hot drink of your choice for £8.95.
For those with a smaller appetite, pick up a copy of the Blackmore Vale Magazine this Friday, 23rd January. We’ve popped a voucher in there so you can get a regular 5 item breakfast and hot drink for just £4.95 until the end of January.
When the opportunity arose for Orchard Park to recruit an apprentice chef they thought this would be a given; an easy vacancy to fill in these days of youth unemployment, support for vocational studies from schools and colleges, and wall to wall TV celebrity chefs. However, this was not to be the case and Managing Director Richard Cumming is bewildered by this turn of events. “We constantly hear about young people struggling to find good work in their area and we have been unable to garner any interest in this position let alone interview any prospective candidates.
Our previous apprentice was with us for nearly 2 years and worked closely with our own, experienced Chefs, learning from them a sound knowledge of the basic elements of commercial cooking. As part of his apprenticeship he spent a day a week at Yeovil College and we were delighted when he graduated and became a full time member of the team.
Naturally he has recently moved on to the next stage of his career and we are keen to replace him with another young recruit who has similar passion and enthusiasm to learn whilst working and I’m hugely disappointed that we have not been able to do so.”
Richard went on to say “here at Orchard Park we pride ourselves in our place in the community and have put together a fantastic training programme which has attracted many local youngsters over the years and I would urge anyone interested in joining us at apprenticeship level to get in touch.”
Lagan Farm Shop are also looking for an apprentice butcher to work with the team of experienced Master butchers and train at Kingston Maurward college. For more details about either position please contact Jilly Sitch on 01747 835544.
A recent visit by The Food Standards agency has awarded the Orchard Park Cafe with the very top marks possible in the national Food Rating Scheme. This scheme, recently adopted by North Dorset District Council, is a Food Standards/local authority partnership initiative designed to help consumers choose where to eat out or shop for food. We will proudly be displaying our certificate for all to see and ‘5’ is now our favourite number!! A huge well done to all the team who work so hard to maintain our high standards!
This is a lovely recipe that is perfect for the pre-Christmas run up before life goes meat-tastic! It is a favourite recipe of our Orchard Café chef Shaun and is simple and easy to make. It is also a great dish to freeze ahead.
2 small onions
2 bay leaves
2 pint milk
20fl oz of double cream
2lb of salmon fillet
1lb of coley fillet
80z crayfish tails
8 oz butter
3 oz plain flour
Grated zest of 2 lemons
4lb floury potatoes
Salt & freshly ground black pepper
Heat oven to 175c / Gas mark 4
Stud the onions with the cloves and put in a large pan with the bay leaf, 30fl oz of milk, the cream and all of the salmon & coley
Bring to the boil and simmer for 8 minutes
Lift the fish out onto a plate and strain the cooking liqueur into a jug
When the fish is cool enough to handle, break into large flakes discarding any bones and skin
Put into a large bowl and add the chopped parsley, lemon zest and crayfish and with your hands very gently mix together – handle with care so as not to ‘mush’ all the ingredients
Place the mix into an ovenproof dish
Make a white sauce with the fish stock, flour and 4oz butter. Add the seasoning and when cooked through pour over the fish mix and gently mix together
Boil the potatoes until soft, drain, mash and add the rest of the butter and then beat enough of the remaining milk to form a spreadable mash
Spoon the potato over the fish and fork the surface
Bake for 30-40mins until piping hot and golden brown
Expert tip – add spinach and egg for a richer taste but if you do this the dish is then unsuitable for freezing.