Gloucestershire food with Rob Rees September 2010

The Cotswold Chef Rob Rees talks beans, school dinners, and the start of the smashing British Food Fortnight, this September.

Gloucestershire food and drink is truly alive in September, the farm shops are bursting at the seams and a distinctly autumnal feeling can start to be felt in the crisp air.

Across the county sweetcorn is starting to ripen – I rip them from the stalks and my little boy tears off the outer leaves exclaiming it’s ‘a bit like pass the parcel’! But rather than passing it on, he always wants to eat the cobs straight away.

Leeks are strong and earthy in September – lovely cooked with cream and mustard, spread on garlic toast or poached lightly with butter and Noilly Pratt.

And fine beans should still be growing on your canes too – which I love topped and tailed and gently steamed. Serve with some salad leaves and lightly poached eggs with crispy bacon and slivers of cheddar cheese and this is a delightful early autumn salad.

The week-long Tetbury Food Festival celebrates September produce particularly well, with local hotels, cafes, restaurants and producers all getting involved – as well as a certain Cotswold Chef! Jesse Smiths butchers, Hobbs House Bakers, as well as independent delis and cheese mongers are all good bets, and if you’re feeling wealthy pop into the Highrove Shop for some Duchy Gin – a tipple to savour!

September will also see the start of British Food Fortnight – an amazing couple of weeks that is a national celebration of the nation’s best food. Thousands of schools, workplaces, hotels and restaurants will be joining in with special menus and tasters supporting British food and farming, so keep your eyes open for special events across Gloucestershire.

For many September signals back to school time – with my four-year-old starting this year. As a parent fussy eating can be a concern, but the good news is that a recent survey for the School Food Trust found that four out of five children eating school meals have tried food in the school canteen that they would never try at home.

While I know there are still some canteens that don’t always cut the mustard, Gloucestershire’s school meals have improved dramatically in recent years and it’s a brilliant idea to send your child back to school with a hot meal for lunch – which are not only tasty and some of the most nutritious meals in the world, but also save mums and dads time preparing all those packed lunches.

See you again in October for more gastronomic tips from across Gloucestershire.

Rob Rees
8 August 2010