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| Posted by: Cecilia |
Thursday, November 05, 2009 3:52 PM |
One of the county's Michelin star restaurants, Sharrow Bay, has decided it's time to promote Cumbrian food outside its own establishment. The company has just launched a range of soups and casseroles, which are sold in Lakeland, Booths, Waitrose and Harvey Nichols stores.
All the products include regional produce, which sometimes is narrowed down to a particular farm, sometimes is just designated from Cumbria, or indeed Northumberland. The ready-meals cost between £2.99 and £5.99 and include Butternut Squash Soup; Cumbrian Bacon & Country Vegetable Soup; Cumbrian Pork, Apple & Cider Casserole (in photo) and Wild Highland Venison Casserole. The recipes have been created by the restaurant's head chefs Colin Akrigg and Mark Teasdale. The new range is launched on the back of the national success of the Sharrow Bay Sticky Toffee Pudding, and its Chocolate and Ginger Pudding, which have been sold throughout the UK for some years. Sharrow Bay claims to be the birth-place of the Sticky Toffee Pudding, a claim disputed by the folks at the Cartmel Village Shop, which makes the even more prolific Cartmel Sticky Toffee Pudding.
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