Gary Rhodes' Local Food Heroes
South East - finalists 2007
Find out who made the grade in the regional finals for the South East
Daisy’s Farm Fresh Milk
James Hague - WinnerJames and his wife Helen started dairy farming in Hampshire three years ago. They use traditional farming methods without putting strain on their herd, producing pasteurised but unhomogenised milk that tastes how milk should. With an amazingly fast turnaround, they get the milk from cow to doorstep in only 24 hours.
St. Helens Restaurant
Mark YoungEverything in Mark’s Isle of Wight restaurant is free-range. He tries to source as much of the produce as possible from the island, and knows all the farmers personally. Having grown up on a farm, he likes to see the farmers get a good price in return for good produce. The menu changes seasonally, or even daily, as the best fresh ingredients come in.
World of Flavours
Becky Millar & Sarah MitasSarah and Becky are working mums who decided to start a business because they were fed up with the lack of healthy takeaway food to feed their kids. They now run this sandwich and deli shop in Portsmouth where the homely food is all made from scratch. All produce is sourced locally, and no preservatives are used in anything on their daily changing menu.
Cresson Creative
Jennifer LaingJennifer uses locally grown watercress to make a wide range of products that give it the starring role. Hampshire is famous for its watercress that grows in the chalk streams. Not only is it incredibly healthy (and has no calories), it has a strong peppery kick that sings in her dishes such as terrines, pestos, flatbreads and pasta sauces. Jennifer is also the founder a local watercress festival.
Whistlers
Julie FlintWhistlers coffee shop in Fleet, Hampshire, is renowned for its homemade food and ethically sourced coffee. Run by a husband and wife team, they work hard to support their local suppliers. All the meat comes from a family-run butchers, including sausages made specially for them. They also pride themselves on their seasonally changing jams and freshly baked bread and biscuits.
The Fine Beef Company
Polly ConroyTwenty-six year old Polly runs a one-woman beef company, overseeing everything from rearing and butchery to making the burgers. She started a year ago with 15 cows and now has 70. Customers drive past the farm on the way to her Buckinghamshire shop, where they can buy every cut of the finest beef, including unusual ones like Jacob’s ladder.
