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259372Etherington’s Farm Shop in Wheal Rose, Scorrier has an exciting Easter weekend planned with new product tasting at their Farm Shop from 10am – 2pm on Saturday 21st April. Find plenty of new products and Easter treats to taste and stock up your larder with plenty of quality locally sourced produce. The Farm Shop is jam-packed with the best Cornish fruit, vegetables, dairy products and dry goods (and goodies) as well as Trevithick’s fresh pasties and of course Etherington’s award winning butchery meat.
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burts_cornish_saltResponding to the increased consumer demand for strong traceability and high quality ingredients, British crisp producer and Taste of the West Patron member Burts Chips is amplifying its provenance credentials using locally sourced Cornish Sea Salt in its top-selling salt variant. The Devonshire-based business is working with the Cornish Sea Salt Company, using salt extracted from the Atlantic Ocean at its eco-friendly, purpose-built harvesting plant located just metres from the clearest Grade A classified waters off the Lizard Peninsula.
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d_cerealsDorset Cereals is shaking up the cereals category with new Tasty Toasted, a range of mueslis with a lighter texture and crunch. The new range aims to bring more consumers into the wholesome breakfast category and capitalise on the trends towards more unprocessed breakfasts.

Latest data shows shoppers leaving ready-to-eat adult cereals and flakes for more natural oat-based filling alternatives such as Muesli, Porridge and Granola.
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Enterprising Wiltshire

enterprising wiltshire logo 2014
Congratulations to the Wiltshire Bacon Company in Trowbridge for winning the Manufacturer Award in this year's Enterprising Wiltshire Awards.
Don't miss them in the Taste of the West pavilion at this year's Speciality & Fine Food Fair (7-9 September at Olympia in London).

Congratulations also to Taste of the West members Brinkworth Dairy who were named finalists for the same award.


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Enjoy British rose veal!

assiette of veal copyThe Millbrook Inn at South Pool are huge advocates of British rose veal and its head chef Jean-Philippe Bidart will demonstrate three very different ways to cook it when he goes head to head with Craig Sampson of The HH at the Exeter Festival of  South West Food and Drink on Saturday 26 April.




Jean-Philippe, or JP as he is known, said: “Rose veal is a lovely meat, very underrated and easy to prepare. But we will only use British rose veal, and specifically that reared by Pitmans Farm at Cullompton which has the highest possible welfare standards which means our customers can be assured of its provenance.”
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