Speciality Food October 2024

39 LAST WORDS The final word on fine food MR TROTTERS PORK SCRATCHING For too long pork scratchings have had a bad reputation. Flabby, hairy andmainly found behind the bar of questionable pubs, it’s fair to say they haven’t been considered fine food material. Thankfully, Mr Trotters is here to save the good name of pork scratchings with its new-look livery and range of flavours. They’re available in Original, Salt & Vinegar and Jalapeno, and our favourite out of the lot, English Mustard. With a perfect soft-crunchy texture that comes frombeing triple cooked, these are masterful snacks. mrtrotters.com UP-UP DARK ESPRESSO CHOCOLATE Chocolate and coffee are a match made in heaven, particularly for people who adore both (guilty), so the latest offering fromUp-Up was a popular delivery to the Speciality Food offices. The balance between the two could be a tricky one to perfect, but this bar has it nailed. The chocolate isn’t too dark but instead rich and gently sweet, while the coffee adds a hint of bitterness and crunch – plus that all-important hit of caffeine. A grown-up indulgence for sure. upupchocolate.com SEA SISTERS CANNED FISH Canned fish is having a moment, and fans of gift- worthy tins of the good stuff no longer have to stash it in their suitcases on their return from warmer climes. Dorset-based Sea Sisters have an impressively wide range of canned seafood in their range – everything from classics such as Sardines, Smoked Trout andMussels to Cuttlefish in Ink, Cornish Octopus in Chilli Oil and NorfolkWhelks in Kimchi Sauce (among others) is not only sustainably sourced but utterly delicious, too. seasisters.co.uk PARTNER CONTENT THE INDEPENDENT SHOPPER Living in Dorset, with its diverse landscapes, is a chef’s dream. The countryside of Cranborne Chase and the nearby coast offer a wealth of natural ingredients that I love to explore. Foraging is not just a hobby; it’s a way of life here at La Fosse. From dandelion tea to woodland mushrooms, I strive to incorporate native elements into our dishes. This practice not only enhances the flavours but also connects our guests to the natural beauty of the region. F or almost two decades now, La Fosse at Cranborne has been a labour of love for my wife Emmanuelle and me. Nestled in the heart of Dorset, our small restaurant thrives on a strong commitment to local produce, whether it’s grown on our allotments or sourced from excellent local suppliers. This commitment not only enriches the quality of our offerings but also supports the vibrant community around us. One of the unique aspects of running La Fosse is our proximity to the Cranborne Estate, which has invested in an incredible game larder. This allows us to source top-quality venison literally from our doorstep. Additionally, we have access to rabbit, pigeon, Sixpenny Brewery beers, and Orchard Bay sourdough, all originating from our village. Our fish comes directly from local fishermen or Premier Fish Wholesale in Downton, just a few miles away. This close-knit network of suppliers ensures that our ingredients are fresh, sustainable, and packed with flavour. Mark Hartstone, owner of La Fosse at Cranbourne TRIED & TESTED A s the nights are drawing in, so our collective appetite turns to comfort food. The kind of thing that can be scooped from a bowl while curled up under a blanket on the sofa is the ultimate treat, and the good news is that providing this to your customers isn’t a question of getting new products into your store – rather, it’s a subtle change of approach. This is new-season indulgence, but that doesn’t have to mean spending big. Time is the biggest investment for these kind of dishes – think slow-cooked ragu, meats in rich sauces that fall off the bone, and cheeses that have been lovingly tended for months to develop unbeatably complex flavours. As ever, Italian cuisine has the delicious answers in droves. A punchy well-aged Parmesan can lift a simple dish to new heights, imbuing it with a satisfying savouriness that would otherwise take hours to create. A simple sauce of onions, tomatoes and oregano, gently simmered on the stove for hours, replaces the liveliness of a fresh tomato sauce to bring a family-favourite pasta dish into the new season with very ittle effort. Cheaper cuts of meat are ideal for slow-cooking, so it’s worth considering how you can up basket spend with this drop in revenue from the butchery counter. Perhaps you could upsell the dish into showstopper territory – rather than serving a low-and-slow beef with British-standby mash and vegetables, suggest it as the ideal partner for polenta. Unctuous and luxurious in texture and taste when enriched with lashings of butter and Italian cheese, you could well be onto a new household staple. And while your customer is in the Dolce Vita mindset, direct them to the Italian red wines and fine dark chocolate... After all, autumn is the perfect time to hunker down and indulge in the very best. specialityfoodmagazine.com Our relationships with local suppliers are the backbone of La Fosse. Everything we do is centred around community, and we take immense pride in the quality of produce available to us. Supporting small producers is crucial. It ensures that we can all continue to enjoy homegrown, locally sourced, and carefully curated products. These relationships foster a sense of community and mutual support, which is integral to our philosophy at La Fosse. Emmanuelle’s heritage also plays a significant role in our approach to food. We produce our own wine vinegar from our vines, which is perfect for cooking. Emmanuelle’s family had vines and were fishermen in the Loire, and my parents were commercial growers. It’s no wonder that I inherited my green fingers from them. This personal touch adds an extra layer of authenticity and love to our dishes. In a world that is rapidly changing, our dedication to local produce and suppliers remains steadfast. It’s not just about creating delicious meals; it’s about preserving a way of life, supporting our community, and staying true to our roots. At La Fosse at Cranborne, we believe that the best food is born out of love, community, and a deep respect for the land. We invite you to join us and experience the extraordinary flavours and heartfelt hospitality that define our restaurant. TIME TO INDULGE With the cooler seasons ahead, it’s time to comfort your customers with soothing, slow-cooked dishes and other warming indulgences