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Best small-scale food producers in the UK

Small is good! From stand-out liqueurs and cheeses, to chilli-spiked sauces, ethical veal and crispbreads, here are five of our favourite small-scale producers that we hope you'll try and love.

Alsop and Walker: our favourite artisan cheesemaker

While searching for premises to open a specialist beef restaurant in London, Nic Walker and Arthur Alsop stumbled upon a dairy for sale in the Sussex countryside. They bought it and began making cheeses. Their experience and backgrounds are varied, including the meat trade, farming and Arthur’s apprenticeship as a chef under Albert Roux. All this, along with dedication proved to be the perfect mix to become award- winning cheesemakers…

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To read the rest of our feature on Alsop and Walker, click here


Stellacello: our favourite artisan liqueur makers

Pompelmo, a sophisticated grapefruit liqueur far from the lurid, sweet florescence of some limoncello, and bitter and aromatic Amaro (the first to be produced in the UK), were both inspired by Joe Stella’s Italian heritage. Nods to Joe’s family and to Italy shine through the Stellacello brand; the use of his family name, illustrations on the bottles drawn by his father, and his late Italian grandfather’s slang ‘cioccio di cello’ (loosely translated to ‘mothers milk’) written on every bottle. Joe lives two lives; as a partner in a firm designing hotels, bars and restaurants, and producing, marketing and selling Stellacello, so he has a global view of what and where people like to drink. It all started in his kitchen: ‘I was playing around with
a few liqueurs that were inspired by things I grew up around, putting my own spin on them just for our enjoyment at home…

To read the rest of our feature on Stellacello, click here


Peter’s Yard: our favourite Swedish-style bakers

Crispbreads aren’t usually accompanied by mouth-watering anticipation, thought more of as a vessel
for toppings or as uninspiring diet fodder. That was until Peter’s Yard crispbreads came along; they still act as a base for an endless array of delicious toppings, but also have their own unique flavour and texture, and have a beautiful, rustic appearance. Made with Shipton Mill flours, fresh milk, honey and naturally fermenting sourdough, they’re far from the cardboard crispbreads many of us are used to…

To read the rest of our feature on Peter’s Yard, click here


Bocaddon Farm Veal: our favourite ethical veal producers

Jon and Vikki Brown dreamt of leaving their London jobs and moving to the Cornish countryside. They moved back to Bocaddon, Vikki’s family’s dairy farm where she grew up. As on most dairy farms, bull calves born to their milking mothers are, unfortunately, a waste product, and are typically killed shortly after birth. Inspired by a Hugh Fearnley-Whittingstall book, which declared that veal could be reared ethically and really ought to have a comeback, the pair had a lightbulb moment and decided to focus on veal…

To read the rest of our feature on Bocaddon Farm Veal, click here


Grim Reaper Foods: our favourite chilli product makers

Visiting a chilli festival inspired chef Russell Andrews to start experimenting with his own sauces. Realising that many products on the market either had very little flavour and too much heat, or bags of flavour and no heat, he set out to make something with both. He works closely with other British producers, buying his chillies from Bedford, Dorset and Wiltshire and has support from many of the ‘chilli heads’ in what he describes as the ‘close-knit chilli community’…

To read the rest of our feature on Grim Reaper Foods, click here


You might also like

Alsop and Walker: our favourite artisan cheesemaker

Stellacello: our favourite artisan liqueur makers

Peter’s Yard: our favourite Swedish-style bakers

Bocaddon Farm Veal: our favourite ethical veal producers

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Grim Reaper Foods: our favourite chilli product makers