Family food.pdf - Jenny Linford

Food Championsfactory (the trauma of which caused his father to stepdown from the company), next a terrible flood in2000, after which they built a brand new, state of theart factory. “Within a year, we were told we had tomove out because that was where they were going tobuild the Olympics Stadium. It was heartbreaking.”Tenacity, however, is part of Lance’s make-up. “Igenerally don’t give up with things,” he says. Havingbattled for adequate compensation, H. Forman andSon and its sister company Forman and Field is nowhoused in new premises on Fish Island in London’sEast End, with the smokery alongside a restaurant,hospitality venue and art gallery.New DirectionSucceeding generations often bring new energy toestablished businesses. Rupert Parsons of WomersleyFruit and Herb Vinegars inherited “about 108 productlines” from his father, a creative man and botanicalenthusiast who’d founded the company in 1970.Rupert pared down the range to just 12 products, repackagedthem and has been rewarded by seeingWomersley’s Raspberry Vinegar win the accolade ofbeing of one the Top 50 Foods in Britain at this year’sGreat Taste Awards. “It was the first vinegar my fathermade, so very fitting. He died a couple of years ago,but it’s lovely that it won this top award.”Butcher Callum Edge of Edge & Son Butchers inthe Wirral is a sixth-generation butcher, specialising inlocally-sourced, rare breeds meat. “My great, greatgrandfather built the shop where we are now in1844. I’ve moved the business to a mixture ofwholesale, retail and butchery work. We’ve got one ofthe most traditional butchers shops in the UK withone of the most high-tech slaughterhouses andrefrigeration units behind it,” laugh Callum. “We’vejust been shortlisted for the RSPCA Good Businessaward again, which is great.”He has also introduced a popular series of butcherymasterclasses. “I’m really animated by seeing youngercustomers interested in learning about meat, abouthanging, about rare breeds. Our producers do a greatjob and work very hard, so getting people toappreciate that is rather nice. ”Also in the Wirral, Andrew Pimbley has breathednew life into his family’s fruit farm. Returning toClaremont Farm, having worked abroad in Australia,Africa and Venezeula, Andrew needed, as he explains,“to make a job for myself if I wanted to stay on thefamily farm.” Having diversified the farm shop,Andrew looked at the business model. “My Dad wasselling our asparagus on the open market, not gettingmuch for it. I took our asparagus and started visitingrestaurants, seeing chefs, explaining we’ve got thisfantastic produce, I can cut it in the morning, deliverit to you in the afternoon and it can be on someone’splate in the evening.”Under Andrew’s initiative Claremont Farm alsohosts the popular Wirral Food Festival, now in itsseventh year. “I’m showcasing what we do, showingpeople this is where the food is coming from. I workwith a committee of people to organise it; it’s such alot of hard work.” Claremont Farm also offers cookeryclasses, with plans to expand the farm shop andcookery class offer next year. “My Dad can see thatwhat we’re going now – the direct sales, engagingwith the public, being more open - is the wayforward.”ANDREW PIMBLEY OF CLAREMONT FARM50 Great British Food