Cheshire asparagus shows green shoots are in season
A field in Cheshire was the setting for an unusual dining experience to mark the start of the asparagus season.
Award-winning chef Dave Mooney rustled up a lunch using fresh asparagus picked out the ground only moments before at Cherry Orchard Farm near Delamere. A hand-picked selection of gourmet diners, including Jane Casson, Made in Cheshire Co-ordinator for Reaseheath College, enjoyed the asparagus which was accompanied by a selection of produce from across the region, including Cheshire Crabtree cheese, Cheshire Smokehouse bacon, and an olive oil and balsamic dressing, blended on the exotic shores of Ellesmere Port.
Cherry Orchard Farm’s 38 acres can produce more than 40,000 crowns of asparagus, but the process of production is no easy task. Richard Wilding, owner of the farm, eats the asparagus every day to check its quality. His team of workers then pick the asparagus as early in the day as possible, as the spears grow three to four inches a day, even more if it’s hot. The yield is then sold to top restaurants and visitors to the farm.
Jane Casson said:
“We are fortunate to have some of the finest asparagus in the UK here in Cheshire. Fresh asparagus is delicious and with the season only lasting about six weeks to the summer, demand is extremely high, with more than £16 million spent on asparagus across the UK. Asparagus itself is a wonder-veg, able to produce for 15 years without being replanted and providing a good source of protein, vitamins A and B, calcium, iron and folic acid. Medically it is known to help arthritis, cancer and heart disease and if that wasn’t enough it’s also thought to be an aphrodisiac. Calorie conscious asparagus is less than 4 calories a spear. When choosing asparagus remember a larger diameter is a sign of good quality. Look out for the restaurants, pubs, farms shops and delis that are selling it thoughout Cheshire.”
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CAPTION: (L-R) Celebrity chef Dave Mooney, Jane Casson, Made In Cheshire Co-ordinator for Reaseheath College and Richard Wilding, owner of Cherry Orchard Farm, enjoying their fresh asparagus
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Reaseheath College’s Enterprise Delivery Hub is your access to the knowledge and expertise at the college. At the heart of the hub is a team of knowledge and technology transfer specialists and state of the art facilities. Supported by the North West Development Agency, the hub will be a driver for rural regeneration, encouraging businesses to grow and diversify, increasing productivity and generating GVA.
(www.reaseheath.ac.uk/hub/)
Made in Cheshire sits within the Enterprise delivery Hub at Reaseheath College and supports local food and drink producers, raises awareness through festivals, markets and events and works closely with the Tourism agenda through the Taste Initiative. The project is funded through the NWDA, FoodNW and ERDF.
(www.madeincheshire.com)
Dave Mooney has worked under the “demanding & expert eye” of Raymond Blanc, then “erratic, but brilliant” Marco Pierre White at Harveys Restaurant in Wandsworth, London. He is best known locally as owner & Chef Patron of Knutsford’s Belle Époque Brasserie and gastro pubs, the Duke of Portland and the George & Dragon; all award winners.
As the original ‘hairy biker’ Dave travelled on his motorbike searching for the best produce in the North West. This 10 part series for North West regional TV ‘Food Hunter’ ran for two years. Dave appeared in the BBC2 series ‘Hairy Bikers Food Tour of Britain’ and represented Cheshire in the Sept’09 programme. He has clocked up over 200 appearances as the ‘Granada Tonight’ resident Chef over two years with a live slot twice a week & many pre-recorded inserts and live outside broadcasts. He has also worked on live magazine formats for Granada Satellite and UKTV Food.
His live cooking demonstrations are legendary – including BBC Good Food Show Birmingham, Bristol Slow Food Festival, Cheshire, Chester, Tatton, Manchester, Nantwich and Lancashire.
He is currently working on a book to be launched in the Summer, merging old and new styles of cooking. This, in addition to the flambé of his media career!
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Contact:
Jane Casson Mobile: 07850 908920
Made In Cheshire Co-ordinator, jane.casson@reaseheath.ac.uk
Reaseheath College www.madeincheshire.com
Tel: 01270 616455 www.reaseheath.ac.uk
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