Posted on

Enjoy local, and sustainable

Choosing local food in season will give you the best tasting products, at the best possible prices, most sustainably.  So let`s look at what`s fresh, and British, right now in August. First, in meat, well and truly on the menu is beef, lamb, and venison. It`s a great time for beef steak, lettuce salad, and fries, but why not replace the potato chips with some delicious wild mushrooms; so good, and much better for you! Wood and field mushrooms are out there for the picking, but if you`re not sure what you are doing, visit your local farm shop. Indeed, farm shops deserve, and need, our support. Use them; or lose them! My choice of wine for your steak and mushroom feast is Spain`s Protos `Roble`, Ribera del Duero 2019, £16.99.  We have enjoyed this beauty enormously with Hungarian Beef Goulash, roasted lamb, and Kerridge`s best fillet steak. This week it will be dry-aged ribeye, and whatever edible mushrooms we can find!  It is a stylish, full-bodied red wine from the Tempranillo grape, grown in Spain`s high-altitude Ribera del Duero region. The wine offers forest floor aromas amid red and black fruits, accompanied by spicy and lightly toasted notes from six months maturation in American barrels. Its crunchy tannins will simply disappear set against the background of the food, and the wine`s innate earthiness should meld seamlessly, and deliciously. IN FISH, there`s a store of treasures available out there, but why not take a trip out to Mersea Island to buy the local catch there? About now there will almost certainly be mackerel, monkfish, and plaice. Monkfish is a fabulous fish to enjoy with a squeeze of lemon, and a glass of White Burgundy. Its meaty white flesh is textbook set against oaked Chardonnay, the lemon enhancing both fish and wine. As it happens this week`s recommendation has no oak whatsoever, but it offers a simple purity and richness which goes perfectly with Mersea Island Monkish. It is our all-time favourite Louis Latour Macon-Lugny Les Genievres 2019, £16.99. Oh joy!


Leave a Reply

Your email address will not be published. Required fields are marked *