Tracy Collins has a passion for the art of preserving. Fresh ingredients are the key to great flavour. Using locally-sourced produce wherever possible, she makes small batches using the open-pan method in her Dorset kitchen, to preserve taste, appearance and texture. No artificial colouring or preservatives are used and any pectin is also home-made.
Alix Fauvel is a Cakesmith based in Cranborne, where she makes cakes, biscuits, macarons and foodie gifts. Specialising in hand painted designs, Alix offers bespoke celebration cakes, cakes for caterers and retail products (particularly Christmas cakes).
Susan Young won the prestigious title of World Jampion in 2013 for her Passionfruit and Raspberry preserve, also winning two Great Taste Awards gold stars. She started her empire with a “large preserving pan in a little kitchen” in Alweston near Sherborne, and has developed a range of unusual preserves, chutneys and fruit curds, including High Dumpsie Dearie and Golden Cap Chutney.
Prout Bridge, Beaminster, DT8 3AY
01308 862200 email@example.com
Beautiful Bridge House Hotel in Beaminster was featured in Savouring West Dorset, where chef Linda Paget was filmed making Dorset apple cake. Dating from the 13th century the boutique hotel was originally a clergy house. It has 13 rooms and an award-winning restaurant where the focus is on fresh food, local ingredients and wines paired up to compliment impeccably.
DT2 0PP 01935 83883
Capreolus Fine Foods is an award-winning, family owned artisan charcuterie maker in Rampisham. David and Karen Richards produce traditional charcuterie with a flair for flavour, using state-of-the-art techniques. Quality and provenance are paramount. Products include cold-smoked wild venison and mutton, air-dried beef, ham and pork, pancetta, lardo, guanciale, salamis and dry cured bacon.
DT2 7LB 07506 303407
Cerne Abbas Brewery, based at The Mill House in the village famous for its giant carved on the chalk downs, produces a small range of craft beers, including the flagship ale, a monthly blonde ale and Ginger Fox. Try the beers at The Giant Inn in the village and buy them locally at Buckland Newton village shop. Head brewer Vic Irvine and “gaffer” Jodie Moore share the belief that beer is proof that God loves us and wants us to be happy
Chalke Valley Cheese was born during the cold winter of 2011. After months of searching for the right place, the creamery was established on the Cranborne Estate in February 2012. The equipment includes antique cheese presses and the pride and joy, a custom made cheese vat. They produced their first batch of soft cheese on April Fools Day – hopefully not a bad omen!
Cherry Picked Hampers was created by Laurie and Hayley who live in the depths of Dorset. They create wonderful hampers and collections of produce which is 100% sourced from Dorset. They offer gift hampers for all occasions including corporate, event and holiday let hampers. The Cherry Bar is a new addition, a vintage retro styled mobile bar featuring locally sourced alcohol and non-alcoholic drinks. They are also the sole wholesaler and a retailer of Dorset Cherries products, including fresh cherries, juices and cherry brandy.
Andy and Claire Burnet produce the finest quality chocolates using top-quality cocoa beans. Chococo sources cream, milk, honey, herbs, wine and beer from Dorset producers. Buy their fresh chocolates at Cocoa Central shop and café in Swanage or by mail order. They are proud of their ethical approach in sourcing products and packaging and their commitment to freshness and purity.
John Tyldesley is inspired by the modernist movement in art and fashion designers’ use of textures and forms to create his hand-painted chocolate works of art. Fashion influences his show-stopping cakes, chocolate shoes and handbags. For children, there are colourful seaside lollies with bejewelled sea creatures, and his novelty and seasonal treats include Easter eggs and Christmas figurines.
01258 472010 or 07775 890386
Christine Willis makes award-winning artisan products in a Pudding Room overlooking the Blackmore Vale and the Stour. The range includes delicious puddings, sweet and savoury tarts and great pastry! She also supplies her unique recipe pastry and pastry cases to the catering trade, making it easier for chefs to cater for customers on special diets because everything is gluten free.
Comins Tea House is an independent family-run specialist tea business. Rob and Michelle Comins personally source fine single-estate loose-leaf teas from around the world and work with British designers to produce their range of British teaware. They sell online and through their tea house in Sturminster Newton where they serve their fine teas alongside a locally sourced menu. Comins Tea House has also opened on Monmouth Street, next to Bath Theatre Royal’s Ustinov Studio.
Crabbs Bluntshay Farm at Whitchurch Canonicorum is a 65-acre smallholding in the Marshwood Vale. It has historical, geographical and archaeological features within its acreage. The farm includes a suckler Aberdeen Angus herd, sheep, geese and turkeys. There are several small apple orchards whose fruit is used for various chutneys. Flowers grow in two cottage gardens and wildflower meadows. A small campsite is open all year.
Established in 2011, Cranborne Chase Cider uses local apples from a Minchington orchard. To achieve a more balanced cider they source apples from other growers in Dorset. The Cranborne Chase Cider mobile bar visits festivals and shows locally. “We have always supported and been involved in the local community. It’s important to look after our roots!” says cider-maker Bill Meaden, champion of 2016 at the Royal Bath and West Show – the biggest cider competition in the world.
The reformed Cranborne and Edmondsham WI members enjoy a good tipple (usually of the sparkling, alcoholic variety), savoury snacks including cheese flapjacks, and, of course, being a WI, cakes. “We often go for unusual combinations such as beetroot cake with lime frosting and lavender flavoured cakes,” says chairman Amy. Meetings, on the second Thursday of the month at the Cecil Memorial Hall, welcome all ages from early 30s to 80s.
Denhay Farm, in the mild climate of the Marshwood Vale, has ideal grass-growing conditions. Taste of the West 2017 gold award winner, Denhay is dedicated to producing hand-crafted bacon with a special cure. Bacon that tastes the way it used to taste.
Dike & Son, Dorset’s largest independent supermarket, brings together more than 150 local producers under one roof. Renowned for outstanding customer service and community involvement, Dike’s won Best Retail Experience at the 2016 Dorset Business Awards. Other services include online shopping with home delivery and Dike’s Kitchen, the catering division (www.dikes-direct.co.uk)
Dorset Blue Vinny is possibly the most famous of all artisan Dorset food products. This ancient cheese was on the verge of extinction – rumoured to be available at one Purbeck pub – and was revived by Mike Davies at his dairy farm near Sherborne in 1984. His daughter Emily began making her seasonal Dorset Blue soup with cheese left over after markets.
Dorset Game Larder was founded in 2007 to turn wild game into marketable products. It now buys from more than 20 shoots in Dorset and supplies game and many innovative products to local butchers, pubs and restaurants. The DGL catering van can also be found at many local events supplying hot burgers and sausages.
Julie Philpott is the name behind Dorset Handmade preserves. All ingredients are locally sourced or grown by Julie and prepared in her kitchen in Weymouth. A consistent gold, silver and bronze winner at the Dalemain World Marmalade awards, she also makes jams, spiced fruit, chutneys and mustards. There are new twists on traditional recipies – try them and “spread” the word. Julie sells her products at festivals and farmshops, delis and events.
Dorset Shellfish is owned by Caroline Drever, who runs the business with daughter Stef. They provide high quality, sustainable shellfish and sea bass caught by their own and other day boats working out of Weymouth. Find Caroline or Stef at Dorset Farmers Markets, food festivals and events, selling handpicked crab meat, dressed crabs, pates, soups, crab cakes and fresh fish. They now have an online shop, where you can order all your favourite seafood.
Dowding’s Apple Juice and Tower Brue Cider is from trees in and around Shepton Montague. They have their own trees, but also are given loads of apples by people who have multiple trees with no use for them. Wild Orchard apple juice is a blend of dessert and cooker apples, highly rated by all who drink and/or sell it. The varieties of apples are often unknown to the tree owner! The Tower Brue cider is dry and acclaimed by those who drink it! You can buy the apple juice (boxes of 12 bottles) and cider (five or 10 litre bag-in-a-box, with a 500cl bottle option due shortly), direct from the premises, or via mail order. Delivery can be arranged if local and convenient.
Christina Baskerville’s Easy Bean makes tasty, healthy food celebrating beans, from Fairtrade one-pot meals to gluten-free crispbreads. The Great Taste award winning Chickpea, Moroccan Spice Crispbreads are handmade in Somerset, with nutty-tasting chickpea flour and buttermilk from the farm, topped with toasted seeds. The beanie one-pot meals offer a culinary trek around the world. Stocked at delis, health food shops, farm shops and food halls
Sustainable harvested seaweeds from the beautiful Devon coast. Processing the seaweeds producing mainstream user friendly products designed with the consumer in mind. Simple is good! Consumers can introduce the blend of seaweeds into a recipe or simply shake onto their meals. Adding flavour, texture, colour, goodness, weight control benefits, low salt alternatives, economic and time saving. Ideal for lifestyle changes and nutritional wellbeing and transitional food changes including vegans, vegetarian’s clean eating and raw food advocates.
Angela Sherman’s rare breed animals live outside, roaming free on the chalk downs of West Dorset and eating a natural diet. As well as meat from the 18 different breeds of sheep and several pig breeds, Angela makes gluten-free sausages and burgers and a range of home-made ready meals. And there’s poultry for Christmas too.
Steve Crate and Pete Knott, the current custodians of historic Evershot Bakery, are featured in the documentary Savouring West Dorset – and they are still making the iconic Cobber loaf which is shown in the film. There has been a bakery in Evershot for more than 150 years. baking bread to traditional recipes, producing the quality and flavours that people remember from their childhood. There are three main shops – in the bakery in Evershot, and at Chard, where there is a tea-shop, and Beaminster, where for 55 years, Evershot Bakery has been selling breads, pies, pizzas and pasties, and a limited number of other goods for lunchtimes.
The Famous Hedgehog Bakery at Long Crichel makes sourdough, kamut and yeasted breads the traditional way – starting with high quality organic ingredients, carefully hand moulding the dough and allowing it time to prove before baking it in a wood fired oven, using locally sourced wood. Why not sign up for a bread course taught by founder Jamie Campbell.
Alex Beer came to Cerne Abbas last year and dazzled the audience with her beautiful raw vegan brownies. Now she and her brother Nick are running Feed The Soul, a magical wellness cafe/shop in the village of Godmanstone. Nick and Alex specialise in mostly raw vegan food, great coffee and tonics to nourish one’s mind, body and soul. Pop in for a coffee and a slice of cake and look around at all the beautiful organic produce which is also on offer. You will find Feed The Soul on the main road south of Godmanstone towards Dorchester… DT2 7AE
Felicity’s Farm Shop and Country Store on the A35 west Dorset coast road is a real family affair, with Felicity Perkin, her son Tom and her sister Penny Leins, who is in charge of the cafe. Tom produces Bellair Haye rare breed pork on the family farm at Whitchurch Canonicorum. The shop stocks local fruit and vegetables, dairy products, bread, seafood, charcuterie, beers, preserves and more.
Jyoti Fernandes and David Saltmarsh, with Kerry Hayward and Ollie Goolen and their seven daughters, run the 40-acre Fivepenny Farm on the hills above Wootton Fitzpaine. They produce vegetables and fruit, apple juice, cheese, milk, cider, beef, pork, lamb, jam and other preserves. They have a stall at Bridport Market every Saturday and Jyoti also runs a mobile catering business and campaigns for the rights of smallholders and peasant farmers in the UK and around the world.
Forager Spirit handcrafts very small batch infused spirits, liqueurs, premixed cocktails and cordials. Flavours are derived from a number of foraged and locally or ethically sourced ingredients including wild fruits, herbs, leaves and spices chosen for their flavour but also their active compounds that may work as a digestif, an aperitif or to simply lift the spirits. Created through the collaborative work of herbal technicians, foragers, mixologists and the inspiration of 13th century monks, these are truly original, deeply sensuous and deliciously affecting libations.
Fordington Gin is a new contemporary gin, locally made in Dorchester. Ros Nelmes uses a London dry gin base, adding a special magical twist inspired by the absinthe botanicals. She works with wormwood, lemon balm, star anise, aniseed and spices to create a light yet refreshing gin with a distinctive flavour. As a keen gin drinker for many years, Ros found she couldn’t always get a proper G&T so she set out to make one – and is now enjoying bringing the true joys of gin drinking to a wider audience. Ros offers gin talks, tasting and tea parties and runs fundraising events.
London House, Cranborne BH21 5PR
Currently celebrating their tenth anniversary at Cranborne, Mark and Emmanuelle Hartstone gained their passion and experience in several great hotels and restaurants including Chewton Glen, Pebble Beach, Le Manoir aux Quat’Saisons and Blantyre Hotel (USA). Mark is a cheese specialist and keen forager who is committed to local sourcing and always includes details of the provenance of the food he serves in the restaurant with rooms. He is a popular chef-demonstrator across the regio
Sara and Andrew Cross and their family have been running Gold Hill Organic Farm at Child Okeford since the 1990s. It was one of the first Soil Association certified businesses in the South West. Supporters of Screen Bites from the start, Sara and Andrew are not only keen growers, but film buffs too. The farm shop sells their vegetables and fruit as well as other local produce, including award-winning cheeses from James’s cheese, made next door on the farm. The shop is open from Thursday to Saturday.
Arthur is Jon and Rosie’s 1976 Land Rover Series III which they restored and converted into a specialist coffee truck. They serve the finest hot drinks, including coffee, tea and chocolate, as well as iced coffee and a range of sweet treats. Find them at country days and vintage fairs, private events including weddings and corporate functions, and food and music festivals. In 2016 Arthur was joined by Rosie, a 1978 Bedford ice cream truck.
Founded in 1777 to supply troops stationed in Weymouth ready to face Napoleon, Hall & Woodhouse is a leading producer of bottled and cask ales, and has 250 pubs across southern England. Recognised under the Badger Ales brand, the beers’ distinctiveness could be put down to the use of pure Dorset springwater, the finest hops, malted barley and other ingredients.
At Screen Bites every year since 2005, Honeybuns started with Emma Goss-Custard pedalling around Oxford selling home-made cakes in the late 1990s and is now a successful artisan bakery specialising in gluten-free cakes, snacks and savouries sold around the country. Sponge cake and corn bread mixes are new addition and Emma is working on a savoury cookbook.
Hotch-Potch Gluten Free Savouries makes award-winning, high quality gluten-free savoury foods, using fine local and free-range ingredients. The range includes flavoured Scotch eggs, tasty pies, tarts, sausage rolls, arancini and flavoured pastry.
Bridget Bowen not only produces her Ivy House Honey, she also makes a range of hive products called Beesline. Her honey is on sale at Bridport TIC, Lyme Regis TIC, Groves Nurseries Bridport, Little Groves, Beaminster and Top End Deli, Antelope Walk, Dorchester. You will also see Bridget playing with the Ridgeway Singers and Band at the West Gallery Christmas concerts and William Barnes evenings in the new year.
James McCall’s passion for cheese began in 1988 when, aged 16, he got a Saturday job with renowned cheesemonger James Aldridge of Beckenham, a perfectionist who “taught me everything I know today.” Working with other outstanding local cheesemakers, James has developed a range of award-winning washed rind cheeses. He judges at the World Cheese and British Cheese Awards.
Forget food miles – the meat at Lagan Farm Shop travels just a few hundred yards from Park Farm, where the Clark family rears rare and native
breed Irish Moiled, Red Poll and British White cattle, as well as Wiltshire Horn sheep. The farm shop also stocks a wide range of Dorset and
West Country produce. The audience at the Fanny and Johnnie Cradock evening will enjoy food from the farm shop prepared in the
Orchard Park kitchen.
Lavender Blue, run in Gillingham by founder Samantha Ross, provides cakes, slices and savoury goods (and Screen Bites favourite the apricot oatie) made from the finest natural ingredients. Find them in farm shops, independent food shops and delis across the region, and at food festivals and food fairs – and of course at
Screen Bites. Customers are also welcome
to visit the bakery.
Lizzie Crow, now known as Lizzie Baking Bird, creates speciality home baked and handmade goods, using the wealth of fantastic Dorset produce. She has been baking since she was kneehigh to a grasshopper, plaguing her mother’s baking days by “helping.” Today she makes an amazing selection of seasonal breads, pastries, bakes, savouries, biscuits, puddings – wherever her imagination takes her – and it’s Dorset through and through.
Lorna Low takes her selection of Palestinian goods to local fetes and fairs, on a completely non-commercial basis. She sells Palestinian olive oil, za’atar, almonds and couscous, and also soap, olive wood carvings, cer
Spettisbury, DT11 9DF
Making a welcome return, Marcia will be at Tarrant Keyneston. “We source the best local produce and bring it even closer to home, under one roof,” she says. The shop stocks milk and dairy products, bread and pastries, meat and poultry and salads and vegetables from around 20 local suppliers. She also has ready meals. The shop is open from Wednesday to Saturday.
Brother and sister Glynn and Clare bought 28 acres of derelict farmland south of Shaftesbury 11 years ago. Now Melbury Vale Vineyard produces four wines, named Grace, Decadence, Virtue and Elegance. The business is now run by Glynn and his partner Sarah and Clare and her husband Joseph and they have diversified with a cider orchard and collaborated with Fonthill Wines.
Bridport 07827 524602
Verona-born Ilaria Padovani brings to Mercato Italiano customers the kind of delicacies that Italians normally reserve for themselves. Her knowledge, connections and enthusiasm come from immersion in Italian food culture from her earliest days. She moved to Bridport from London in 2013 and supplies the finest formaggi e salumi on her market stall.
Mere Fish Farm’s smoked trout and pate have been a favourite with Screen Bites audiences for many years. A greater awareness of the importance of supporting local food producers has kept Chris and Janet Wood busy in the smokery, at farmers’ markets, and with wholesale deliveries and local retail deliveries. Pick up a leaflet and consider sending smoked trout as a Christmas present.
Moreton Tearooms is run by Gordon and Kate Sutherland, who pride themselves on creating their entire menu on site – from Potted Portland Crab to home-baked cakes. Gordon cooks with a simple and rustic style where the freshness and quality of the ingredients is key. Local produce is foremost and the menu lists the suppliers, many of whom are very local to Moreton.
Gavin and Jackie Cornish make their home-made Gourmet Marshmallows with real ingredients and flavours like Madagascan vanilla, fruit, toasted coconut, chocolate and chilli, and Dorset Honey Nougat, with honey, packed full of nuts, fruit and other delicious ingredients. All their products are handmade in small batches by Gavin in the family kitchen. Products have been thoroughly tested by eager friends. In their first year entering for Great Taste Awards they won stars for two of the Dorset Honey Nougat flavours – Salted Peanut, and Pistachio and Almond.
Godmanstone, Dorchester, DT2 7AJ
Eleanor Gallia qualified as a medical herbalist (MNIMH) and worked in the Brazilian Atlantic forest with the sustainable wild collection of medicinal plants, returning in 2001 to Dorset to set up her herbal practice, Nether Cerne Herbs. The clinic is based at The Granary at Nether Cerne and open by appointment on Tuesdays and Thursdays.
Marcus Fergusson at Felthams Farm on Horsington Marsh trained as a cheesemaker at Bath Soft Cheese and is now making a delicious new organic soft blue cheese called Renegade Monk. The rind is rubbed with beer from Milk Street Brewery in Frome to encourage the growth of friendly cultures and moulds on the surface that soften and sweeten the cheese and deepen the colour – resembling Vacherin or Epoisses. Find Renegade Monk at the Frome Food Assembly, farmers markets and local shops.
Artisan producers of award winning ciders. We produce our speciality naturally sparkling cider – Lancombe Rising and traditional farmhouse cider.
Danielle and Richard at Wobbly Cottage say homemade is best, and that “there is nothing more delicious than local food in season at the height of its juicy tastiness and unmucked about with.” Alongside bread, cakes, dressings, oils and preserves there are seasonal treats with veg, fruit and foraged things, casseroles, salads, terrines, puddings and cordials. Look out for their pop-up supper clubs. Their speciality is long-fermentation sourdough bread.