It’s a busy time for Vallum Farm’s artisan producers all round at the moment as the team are currently baking, growing, smoking and roasting their way to Northumberland County Show, as they cater for the 100-strong crew preparing for the May 26th event.
Vallum will also be running the Tea Tent at the annual Bank Holiday Monday outing, which includes The Journal’s own Taste of the County event showcasing more than 50 of the region’s top food and drink producers.
Among those who will have stalls in the Journal marquee will be Vallum artisans David Kennedy, Grant’s Butchery, Vallum Ice Cream Parlour and the Vallum Bakery.
“It’s a massive job, catering for that many hungry workers,” says Vallum’s owner, Vicky Moffitt. “We have to be on our toes as the number of volunteers fluctuates as momentum builds. We will find out each day at about 9am if we are catering for 10 or 100.
“We will need more than 100 kilos of vegetables and a similar amount of meat and bread to keep them fed on hearty fare like cottage pie and sausage casserole.”
The team includes Amy Clarke, the manager of Vallum Tea Room; Murray Rhind of the Vallum Bakery; Bernard Lynch of Bywell Smokery, which is also based at the artisan community; Robert Grant of the on-site Grant’s Butchery; Wildflower Florist’s Hannah Price and chef David Kennedy and Ken Holland.
“Every business at Vallum works closely together, and pooling resources and produce to cater for the County Show crew perfectly sums up our collaborative ethos,” explains Vicky.
“All our producers are fully committed to local, traditional produce and because we are all based on one rural site, we can fulfil virtually every need.”