Speciality Food Magazine - May 2025

39 LAST WORDS The final word on fine food FIREBRAND BREWING CO SHOREBREAK ALCOHOL FREE HAZY PALE Long summer days spend lolling in the sunshine and supping on a refreshing drink are very nearly upon us, and withmore interest than ever in non-alcoholic options it was with great interest that I sampled this beer... and it doesn’t disappoint. Refreshingly hoppy with tropical notes thanks t o being brewed with simcoe, citra and cascade hops, its a moreish easy drinker without the hangover. firebrandbrewing.co.uk PEAT’D ORIGINAL OAK SMOKED TOMATO SAUCE It’s no exaggeration to say that this is one of my favourite culinary discoveries of 2025 thus far. An absolute flavour bomb that is great in a wide range of dishes – from straight-up with pasta to pizza sauce and slow-cookedmeat – it’s now a non-negotiable inmy store cupboard. Made using peat from the Isle of Islay and hand- smoked in small batches, it’s a must-buy for anyone who’s a fan of smoky flavours... And a no brainer for BBQ season. peatd.com MO MO X NATOORA BLO OD ORANGE KOMBUCHA Sp eaking of delicious drinks minus the hangover, M OMO’s collaboration with Natoora is an eye opener for seasoned and newbie kombucha drinkers alike. While some kombuchas on the market are overly sweet, like soft drinks with a fermented tang, this tipple has a refreshing blood orange taste without any unnecessary sugariness –making it a great choice for grown up non-drinkers looking for a health- giving and thoroughly delicious beverage. Note: only available until July, so act fast! momo-kombucha.com PARTNER CONTENT THE INDEPENDENT SHOPPER has been incredibly beneficial for both sides. We’re also proud to have our very own Kitchen Garden where we grow anything from Jerusalem artichokes to edible flowers. As a hotel with deep roots in country heritage, the concept of forest- to-fork dining is immensely important to our offering. By working closely with carefully selected local suppliers, we ensure the produce we serve is not only top-quality but also reflects the current season and surrounding landscape. One of our key suppliers, Owtons Butchers, has become integral to one of our signature dishes: slow-cooked lamb. From Owtons, we source high- quality lamb shoulder joints, which we braise with ras el hanout, onions, and garlic. The dish is served with creamy houmous and a fresh salad, creating a perfect balance of comforting flavours and the richness of the lamb – a truly warming and delicious choice for winter. Being able to source components of our dishes from reliable and A t The Montagu Arms, we offer a diverse and carefully crafted house menu that reflects our commitment to exceptional dining. For families seeking a relaxed atmosphere, Monty’s Inn, our traditional country pub, provides the perfect setting. If guests prefer to dine outdoors, our picturesque English country garden offers a charming alfresco experience surrounded by nature. Finally, for a more refined atmosphere, our smart wood-panelled dining room promises an intimate and sophisticated setting. Our guests are always treated to an unforgettable experience complete with fresh, and delicious local ingredients – we’re proud of our commitment to sourcing the finest ingredients that showcase the very best of Hampshire’s larder. From honey to game dealers and artisanal cheese producers, we are very fortunate to have such an exceptional range of local produce right on our doorstep. Over the years, we have built strong, collaborative relationships with our suppliers, which Alistair Craig, head chef of The Montagu Arms TRIED & TESTED respected suppliers is essential to maintaining the quality and integrity of our offerings. For our fish, we rely on Premier Fish, which is based near Salisbury, from whom we source fish caught along the South Coast. Each morning, I receive a WhatsApp message detailing the latest catch, ensuring our menu features the freshest fish available. One of the standout items we source from Premier Fish is my personal favourites: chalk stream trout. This amazing English rainbow trout is farmed sustainably, with the farms drawing water from the Test and Itchen Rivers. For vegetables and cheese, we’ve been working with Country Fare for years, and they continue to provide us with exceptional produce. This includes Tunworth Cheese and British Camembert, a particular favourite, made from cows who have grazed in rural Hampshire. This cheese is made by hand and has a delicious sweet and nutty flavour. As mentioned previously, our meat is from Owtons Butchers who are based near Hedge End. They sell some cracking produce sourced from Hampshire and I particularly enjoy the sirloin we use for our Sunday Roasts. Each year I look forward to meeting new producers and tasting what this year brings. It’s exciting to see what more we can do with our menu using the exceptional ingredients available to us. LIGHTEN UP THE ITALIAN WAY Spring is the perfect time to brush away the culinary cobwebs W hile Italian cuisine is renowned around the world for its rich and familiar ragus and pasta dishes, come Spring it’s time to freshen up your customers’ palates and offer something a little lighter to welcome the warmer weather. While temperatures might not have yet hit the heady heights of summer, customers across the board are looking for lighter dishes to brighten up their repertoire as the sun shines (a little) more consistently. Thankfully, Italian cuisine offers a raft of ingredients to make it easy for you to upgrade your customers’ diets for the new season – and it doesn’t take much, if any, investment to get the ball rolling. Indeed, chances are that you’ll already have many of the products already in your range; think flavour-packed pestos, fresh green vegetables and lemons to be liberally zested over everything – sweet or savoury – for a hit of spring/summer flavour. As the weather warms up and shoppers begin to eat al fresco again, simple dishes that can be thrown together with minimum effort are the order of the day. Think artichoke hearts thrown together with seasonal asparagus, simple local potatoes and a sharp, lemony dressing, and topped with fine quality fish and a fresh Italian cheese such as Ricotta or Burrata. Don’t think that pasta is out until the cooler months, though. Tinned fish and beans mixed with a citrussy, herby dressing are delicious served with all manner of pasta shapes – long or short – and comforting classic spaghetti with meatballs can be updated for the warmer weather with the use of fresh instead of tinned tomatoes, perhaps enlivened with sweet roasted peppers. This style of eating is familiar to Italians and our other Continental cousins, but perhaps less so in the UK, so spread foodie inspiration via recipe cards and simple POS located by your Italian staples such as fine quality olive oil.