BAKEWELL TARTS ARE MORE CONTENTIOUS THAN YOU MIGHT THINK. A PROPER BAKEWELL TART — AS ANYONE IN BAKEWELL WILL TELL YOU —CONSISTS OF A SHORT CRUST PASTRY CASE, SPREAD WITH JAM AND COVERED WITH AN ALMOND SPONGE BEFORE BEING BAKED — AND DON’T YOU FORGET IT...
If you were foolish enough to refer to a cherry Bakewell (a little, iced, almond-flavoured cake with a cherry on top) as a Bakewell tart in the wrong part of Derbyshire, then you’d raise hackles and eyebrows.
Oatcakes, too, vary from place to place. In Scotland they’re hard, circular disks, whereas in Staffordshire they’re more like wholemeal pancakes. And a bit further north in Lancashire they’re different again — soft like Staffordshire ones, but made without wheat flour or milk.
All over the UK (and the world) there are very small, but very important, differences in food from one place to the next. And if you’re into food like we are, then it’s all very interesting.
From artisan products like cheese and baked treats, to simple but spectacular produce like Hampshire watercress, or Lincolnshire cauliflowers, one thing’s for certain: that everywhere you go there will be a different idea of what matters when to comes to food and service.
It’s precisely because of this that we know the value of thinking local wherever we operate. It’s so that we understand as well as possible what matters to our customers and suppliers in each region. And can then translate that understanding into the way we operate.
We may be part of a global company, but we make great efforts to think local; from food sourcing with an emphasis on provenance and sustainability to the development of research programmes that give us a clear insight into local needs, tastes and preferences. We always aim to demonstrate our ability to respond to your particular requirements so we give you the service that you want, and the nourishment you need.