Live cook-along helps champion food producers
Like many industries, the food and drink sector has been dealt a huge blow by the coronavirus pandemic. Post reporter Robin Murray joined a live cook-along celebrating South West produce.
MANY restaurants were finally able to reopen in April as further lockdown restrictions were eased, but many are clinging on by a thread after a year of unparalleled disruption.
To highlight the plight of the sector and to promote the abundance of produce in the South West, leading food and drink company Taste of the West led a Gousto-style live cook-along with a number of regional reporters, led by top chef Dez Turland.
The event was organised in partnership with NatWest, which has helped support a multitude of South West food and drink producers over the past year.
Each of the makeshift ‘chefs’ – myself included – were sent a huge box before the Zoom call jampacked with delectable treats sourced from award-winning South West producers.
The box’s contents included duck breast from Clevedon-based butchers Field & Flower, rapeseed oil from Fussels Fine Foods near Frome and gin from Twisting Sprits in Tewkesbury – although I made sure not to crack into this until after the cook-along had finished.
With worktops cleared and knives sharpened, we then had the enviable task of cooking smoked peanut butter and honey glazed Cornish duck under the tutelage of Dez, who has worked in numerous Michelinstarred restaurants across the UK.
As we all tried, but unsurprisingly failed, to emulate Dez’s masterful culinary skills, we learned how NatWest has given a helping hand to businesses during the pandemic.
“We are proud to celebrate the industry and to use our experience to help revitalise it,” said Craig Cabot, Regional Director of Real Estate Finance for the NatWest Group, who cooked along with us.
“We want to build a brighter future for the industry and do what we as a bank can do to help businesses thrive and grow. From the outset of the pandemic our relationship managers have been working closely with these businesses to provide the funding and support they need to survive.
“As a bank we have a huge role to play in helping them thrive and flourish. The produce in the region is exemplary as we can see through what Dez has been cooking.”
As a passionate foodie it was an absolute joy to not only be guided by one of the region’s top chefs and learn a few tips from him, but to rustle up a dish using the finest local produce – all of which has won Great Taste awards.
Each ingredient was carefully sourced by Taste of the West, which for 30 years has strived to “help showcase these amazing goods to a wider market by spotlighting the industry to the wider UK”.
John Sheaves, CEO at Taste of the West, joined us on the call to observe our questionable culinary credentials and provide information about what we were cooking.
“All of the produce that you are cooking with today comes from independent producers in the South West,” he said, as I tried to look competent while flipping my duck breast over. The region is rich with talented food and drink manufacturers, from micro businesses to bigger producers.
“It’s a wealth of talent but it has been really hit during lockdown. Some businesses have struggled to survive and it’s important as we move forward out of lockdown we help these businesses to thrive.
“Our role is to help showcase these amazing goods to a wider market by spotlighting the industry to the wider UK.”
Following the event and having said farewell to our fellow chefs, we were each left with more knowledge about the important work of NatWest and Taste of the West – not to mention a delicious dinner, washed down with a gin & tonic.
There’s no question the food and drink sector faces a long road to full recovery, but as further lockdown restrictions are eased and more businesses across the region reopen, the light at the end of the tunnel is growing ever brighter.