Profiles

In recent years more and more of us are becoming better aware of our local food heritage and the great foods being produced here on our door step.

The Hairy Bikers at Snape Maltings

We are fortunate to have many world class food and drink manufacturers, and some well established family firms that have produced Suffolk produce for generations.

Suffolk food history

These include some well loved names such as Aspall's, who have been established in Suffolk since 1728, and Palmers Bakery, in Haughley, who have been supplying bread to the local community since 1752!

With the rising popularity of tracking food miles now more than ever people are getting to grips with what's local and beginning to see the wealth of exciting products here in Suffolk.

"I always say that the 20th century is a bit of a desert when it comes to food," explained Hairy Bikers star and Chef Dave Myers.

"Up until Edwardian times we had lots of good food in this country and then of course we have world war one, then we had female sufferage and all the fellas died.

"Then we had the depression and then of course rationing followed by the 1960's and things declined a little and they all went mad for Vesta's and sliced bread but I think in the last twenty years we're catching up."

Dave and his Hairy Bikers partner Si King have been in Suffolk filiming for their new TV series The Hairy Bikers Food tour of Britain, which will be screened in the summer of 2009.

Pigs at Blythburgh Free Range Farm

Passionate food producers

"We're finding really passionate people like Jimmy at Blythburgh whose pork isn't organic but it's very, very careful free range pig farming.

"He's doing it in volume and that means it's accessible and affordable, because there is no point is having something that's free range and lovely if it's four times the price of something that isn't," said Dave.

Suffolk is well known for its pork, with tin pig houses cropping up as a regular sight across the county.

Award-winning farmer Jimmy Butler rears his herd of 18,000 pigs on his free range farm at Blythburgh, which is now one of the biggest of it's kind in the UK.

"The reason why there is a predominance of pigs outside in Suffolk is because of the heritage coastline and the result of that which is this dry sandy soil," said Jimmy.

"That is an absolute must for outdoor pig keeping and now one third of the UK's sows are kept outside."

The free range pork produced at Blythburgh has four to five weeks longer to mature to bacon weight, giving the meat time to develop a greater flavour, creating a product which Jimmy believes is better value for money.

"Another big difference is that the standard indoor pork which is bread for the supermarket has a very slim line of fat on it.

"The butchers know what happens when you as a customer go in and buy this piece of pork with no fat on it, it cooks up like a dry piece of leather and then the money is wasted."

Chris Lee

Of course the Hairy Bikers aren't the only chefs who are passionate about Suffolk fayre, with a number of well regarded local chefs choosing home grown products because of their taste and value.

Chris Lee is the head chef at the Bildeston Crown, famous for its history and good food, produced in an enviroment which Times Food Critic Giles Coren describes as "the best little progressive kitchen in Suffolk".

The Hairy Bikers with Chris Lee

"It's a bonus because the suppliers that I use are on my door step and I use them because I want to, where as a lot of chefs use local produce because they feel they should," said Chris.

"The red poll is amazing and tender and tasty, the Nedging pork I use is great as is the lamb which is reared in Semer near Hadleigh, so I'm very lucky with that."

Chris believes that learning more about local food, and particularly meats can provide an opportunity to create some great tasting meals, but also save some money too.

"With pork it's important people realise that it's not just about the loin but the trotters, the ears and the cheeks, they are really tasty and that's the sort of food that I swear by."

Red poll

Using cheaper cuts

"When I had the Hairy Bikers here I cooked a duck dish and used the kidneys and the gizzards because they really are the tastiest parts.

"I've also got a gun licence now so I'm out shooting hares and rabbits myself which I hope shows people how good the local food is that I'm happy to go and source it myself."

The Hairy Bikers hope that by drawing attention to local foods they will perhaps get more familes enjoying meals together, sending out a positive message to young people.

"It's great to see kids getting passionate about food," explained Dave.

"There have been kids trying out food we've been making on the tour and they really enjoyed it. There's no 'oh I'm not trying that' - they'll have a go and that's great."