|Cheers Foodlink Cheshire!|
So Easter Monday was our day at CFDL sadly sans les chiens. It was cold and cloudy but spirits were high as delicious aromas wafted in the air luring me to the various stalls stocked with scrummy produce both local and from afar. I was in turmoil over whether to have Jamaican curried goat, venison burger or pulled pork. I closed my eyes, took a sip (ok, glug) of fizz and followed my tormented heart.
Pulled pork won and I wasn't disappointed. After being slowly cooked for 12 hours it was succulent and full of flavour and the smokey bbq sauce gave it the edge. It was from a company called Castro which sell South American street food. There was a bit of a queue so I wasn't able to chat much but I'm pretty sure they're based in Liverpool judging from what I've read.
|Succulent and melt in the mouth|
|Sadly both were not for me|
|Best sausages EVER|
To accompany these bad boys I chose Uncle Roy's Moffat Chuckle mustard relish and served it all up in warm crusty baguettes and caramelised onions. Heck they were something else. I've had gorgeous sausages but these were so different and unusual with a unique sweetness. I almost cried when they were finished. Apparently they've been going for a year and they had all sorts of porky concoctions on offer check out their website.
My heart was fat with joy when I stumbled upon a few homewares stalls. I won't focus on this too much for the sake of boring you with the longest blog ever but get on this vintage picnic set.
|The transaction had to happen|
|Delicious pizza base sauces|
|Chef Nutter and the cool Ryan|
Badass - His dessert was the Nuts!
|Posh lamb pasty. It's no Greggs!|
|The main course|
Apart from the impressive cuisine one of the coolest things was that Andy (casual aren't I? In my mind we're mates now) was accompanied by 16 year old Ryan who works at his establishment. At 16 I would have cacked myself being on a stage helping a top chef in front of an audience but this chap was as cool as my glass of fizz. It was fab to see a young person so confident and passionate and I think he'll do well in his career. At the end of the demo the dynamic duo let me take a few snaps and I got in on one. However I was unaware I had bbq sauce on my face post pulled pork scoff. Mortified.
|Me and the chaps. Spot the bbq sauce|
That wrapped up the day and I left with my belly full and my brain whizzing around with ideas. The main thing for me was that all of the stalls and companies there were all making a living from one of the best basics and necessities of life; food. I always feel inspired by these people. Hats off to them and long may it continue. It was a cracking day.