Mouth of the Tweed: inspired by local produce
Today I toddled along to the sixth Annual Mouth of the Tweed event here in Berwick-upon-Tweed. There’s a nice buzz on the quayside as tourists and locals sample food and drink from the dozen or so stalls – all produced within a 16-mile radius of Berwick – with entertainment by young local musicians from the Small Hall Band.
My true aim was to help with the Berwick Slow Food stall – we are promoting two events:
- The 10th annual Berwick Food & Beer Festival During the first weekend of September 2017 Berwick Barracks will be alive with food, music, beer and children’s activities (so if you missed the Mouth of the Tweed, fear not, you’ll be able to catch all today’s stall holders and many more in September!).
- This year we’re holding a pre-festival event – an Audience with MasterChef Finalist Lorna Robertson. Lorna’s a local young woman, schooled at Berwick Academy, and her trajectory since reaching the finals of the much-loved BBC show is thrilling and compelling. Lorna will talk about her experience on the show and share some of the highs and lows of that time, as well as the adventures she’s been having since. It’s a ticketed event that includes canapés using local produce, based on Lorna’s recipes. (For more info follow the link to the Food & Beer Festival above).
Of course, I knew I would not leave the Mouth of the Tweed Festival empty handed. Who can resist local honey from Chainbridge Honey Farm? Or super fresh shellfish from Berwick Shellfish? Or a burger from Well Hung and Tender and maybe a pie from Jarvis Pickle, all washed down with a locally roasted coffee from Northern Edge Coffee or (and?) a pint from local brewer Bear Claw? And it would be rude not to finish with an ice cream from Giacopazzi’s.
However, the real treat came in chatting with the chaps from Heatherslaw Mill. You can make porridge and flapjacks with oatflakes – I knew that. But, I wondered, what do you actually do with oatmeal (I know, I’m so ignorant!). Apparently oatmeal is delicious sprinkled over your potatoes before you roast them for an extra crispy coating and also for making oatcakes (doh!). Oatcakes that would no doubt be just yummy with a nice slab of local Doddington cheese.
I was lost. All I could think about was getting home and making my cheesy oatcakes. Yes, I was going to grate my tangy fruity Berwick Edge into my oatcake mix. I did an online search for a recipe and this Mumsnet one seemed suitably simple.
And, hey presto! There’s been a bit of an oatcake renaissance lately, with the nibble-sized ones widely available in supermarkets. The babies above tick all the boxes. AND they’ll be perfect for canapés – I’ll have a word with Lorna Robertson!