Farmers Markets

[wheels]

WW

£5.50 seems outrageous for a burger - but if the guy can sell them at that price good luck to him. My 'gripe of the moment' is when traders sell a quality burger matched with a cheap supermarket bun. It's particularly annoying when there's a baker with quality bread at the same market!

Phil

[BriCan]

Hi Robert

Do you mean Cradley Heath in the West Midlands/Black Country?

???

seven pubs on the street

If so, I think that its loss is definitely your gain!!!!

Richard

OK, Whot would you do ........

Blackpool or Cradley Heath ....

Don't hold back now



Robert

[Ruralidle]

Cradley Heath every time!!!!!!! (My out-laws used to live in Blackpool). The Windmill Inn on Windmill Lane in Cradley does (certainly used to do) a great range of real ales. But I would choose Vancouver or its environs such as Vancouver, or Salt Spring Island, over just about anywhere else in the world but I doubt I would get in now!

[saucisson]

Jus a note WW, I haven't forgotten you, I'll try and send it this week...

[BriCan]

Cradley Heath every time!!!!!!!!

See; great minds do think alike.

(My out-laws used to live in Blackpool).

I used too, now you know why I said Cradley Heath.

The Windmill Inn on Windmill Lane in Cradley does (certainly used to do) a great range of real ales.

Will have to check out next time home. My BIL would start at the Corn and make our way down the hill/street doing visitations to each and everyone down to the tenth lock. Sis was not too happy with BIL but as I used to say 'I'm only here for a couple of weeks and I have to do my R&D somewhere'

But I would choose Vancouver or its environs such as Vancouver, or Salt Spring Island, over just about anywhere else in the world but I doubt I would get in now!

One never knows until one tries is what I use to tell mum, sadly it is too late now.

As you say; once seen you never want to leave.

Robert

[welsh wizard]

Thank you Saucisson, most grateful.

I thought £5.50 was really out of the ball park. It was his own beef but even when you consider his pitch fees and staff costs c£4.50 a burger profit is really profiteering (if thats how you spell it)

Ref bread. I always used to use ciabatta bread for my rolls but I was constantly asked for soft white so as an experiment I purchased a number of these and told the girls to ask each customer which they would like and yep you gueesed it, the soft white came way out on top. I now have mine made by the local bakery and pick them up each day I need them. However I have now been informed that the EH people wuld prefer me to use the "cheaper" rolls because "they are seal packed in 6's or 12's so are less lightly to pick up contamination" This as they pointed out was "guidance" not law so I will stick to what I am doing.

Cheers WW

[wheels]

...and that's what Farmer's markets/local food should be about - local people supporting local business and local producers supporting each other (in spite of the bureaucrats attempts to make it otherwise!).

It's funny, bread was always sold from open trays years ago; rolls etc were just put into paper bags when bought. I don't recall people dying in the streets form bread poisoning! It was, no doubt, a lot better for the environment as well.

Keep up the great work that you are doing WW.

Phil

[Ruralidle]

Well said Phil.

It seems almost as stupid as putting the warning "may contain nuts" on a bag of peanuts. I can - just about - understand the logic behind some of the rules and regs but I would take a bet that, in WW's situation, there are far more bugs om his customers' hands that there would be on his rolls.

Richard

[welsh wizard]

It really is a little sad that I have now found out (3 years or so in) that a lot of what the EH says is guidance and just that. There are a few things that are a legal requirement like HASSAP's but only a few.

However if you dont listen to their guidance then the could mark you down (or up in their case as lower scores = less risk). Anyway yesterday I was told that the type of catering I do is "complicated and high risk" so when the wife came home I told her I was complicated and high risk which I thought was quite sexy - she on the other hand said the EH got that right especially after I had been down the pub!

Cheers and thanks for the encouragement WW

[beardedwonder5]

Our nearest Waitrose sells unwrapped bread and customer selected unwrapped rolls, "tong your own." Likewise the nearby Marrisons. The list could probably be at least doubled. One law for the vulnerable, ehh? Or perhaps, "strong advice" for the little man.

[Richierich]

Our nearest Waitrose sells unwrapped bread and customer selected unwrapped rolls, "tong your own." Likewise the nearby Marrisons. The list could probably be at least doubled. One law for the vulnerable, ehh? Or perhaps, "strong advice" for the little man.

Not tongue your own, as I read the first time round!!

[welsh wizard]

For those of you who have been kind enough to offer me advice on procuring wild boar, I thank you.

I have now got a supplier of both wild bore and a reasonably priced supplier of mixed game and I need to make burgers from them, but if you were faced with a choice of either a mixed game burger (pheasant, pigeon and venison) or a wild boar with apricot burger which would you go for?

I ask as I need to make 700 of these next week and I dont have the cooking capacity to cook both as I am making 700 belted galloway burgers and a 1000 sausage on sticks.

Cheers WW

[wheels]

Things are a bit quiet for you then WW?

I would go for the mixed game, but it would be my bet that the majority of punters would choose the boar.

Are you cooking for a show/festival?

Phil

[Ruralidle]

I would probably buy wild boar but if the sausages are pork then, if you make mixed game, you have all three (game, pork and beef) varieties on your stall.

Good Luck, whatever you choose.

Ruralidle

[Oddley]

I definitely would have a wild boar burger, but would be tempted by some mixed game sausages.