Food you can really put your Trust in

Oct 16 2007 by Sally Williams, Western Mail

LOCAL produce is something that the National Trust has celebrated for years and, here in Wales, the very best of Welsh seasonal food is always on the menu at the trust’s tea-rooms and restaurants.

The trust’s From Plot to Plate programme celebrates the skills, traditions and character of regional food.

This has inspired National Trust chefs and catering teams at properties across Wales to develop menus based on local, seasonal and sustainable food. Using regional produce as the core ingredients, traditional recipes are prepared and brought to the table with contemporary flair.

But it’s not just a matter of serving up attractive and mouthwatering dishes; it’s also a case of ensuring  that food is sourced from as near as possible and that food miles are kept as low as possible.

Brian McHale, catering operations manager, explains, “It matters that we know where our food comes from, how the crops were grown and that animals are properly cared for. The aim of this food policy is to promote local and seasonal food by bringing quality produce, animal welfare and traceability to the spotlight.”

Trystan Edwards, farm adviser for the National Trust in Wales, added, “The National Trust helps and encourages farmers to manage their farms to high environmental, animal welfare and food safety standards.

“For example, 7% of trust land is farmed organically, compared to a national average of 4%.

“We work with our farmers to help them add value to the food they produce and to get a better return. Not only does this ensure the quality of our ingredients, it also supports the principles of economic, social and environmental sustainability. We pride ourselves on giving visitors to our properties a unique and unforgettable experience, and the local food policy helps us provide people with a taste of their local and national culinary heritage.”

Wherever possible, food for National Trust kitchens is sourced from the land: fruit, herbs and vegetables from the kitchen gardens; meat from quality herds provided by tenant farmers; as well as local artisans such as bakers and cheesemakers.

Simon Ebrey, catering manager at Powis Castle, Welshpool, added, “We are lucky to have all sorts of great ingredients available to us right on our doorstep.

“The seasons bring with them fantastic inspiration and, as we enter the autumn, we are surrounded by excellent recipe ideas. Autumn is the traditional time of harvest and many of the crops that have been growing over the spring and summer are now reaching their peak. As the days get shorter and colder, what better than a heartwarming cawl or a comforting autumn fruit crumble?

“Autumn vegetables include squash and pumpkins, roots like carrots, parsnip and turnip, and brassicas such as brussels sprouts, cabbages and broccoli. Most mushrooms are at their best now too. Fruit is in abundance – apples, pears and plums are all ripe.

“But seasonal produce isn’t just about fruit and vegetables. Fish, meat, game and dairy also have their seasons. For meat lovers, now’s the time to enjoy wild rabbit, pheasant or some unique, sweet flavoured Snowdonia mountain lamb reared organically on the Hafod y Llan estate throughout the spring and summer.”

Anyone wanting to include a tasty meal with a visit to a National Trust property during October can also treat themselves to a free pudding when they buy a main course simply by picking up a Pudding Promotion voucher at a participating property or online at www.nationaltrust.org.uk.