Rutland is well-known as The County of Good Taste, and for good reason. This month ahead of a wealth of events for those who love good food and drink, we\u2019re celebrating a few of the area\u2019s best suppliers and retailers across Rutland (and Stamford) who can help you enjoy the best local products<\/p>\n\n\n\n
For local food and drink, both Rutland and Stamford are blessed with some great local suppliers. Over the next few pages, we\u2019ll be meeting some of them and finding out the story behind their produce. Meanwhile, if you\u2019re keen to shop for local food and drink, and to enjoy a great day out too, there are a few forthcoming events we ought to make you aware of…<\/p>\n\n\n\n
Rutland Flower Show\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong> Burghley Summer Fine Food Market\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong> Rutland Food & Drink Festival\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong> Rockingham Castle Autumn Artisan Fair\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong> The Olive Branch Masterclasses\u00a0\u00a0\u00a0\u00a0<\/strong> High Welfare Local Beef, Lamb and Pork<\/strong> Farmer Lou\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong> Hambleton Farm\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong> Grasmere Farm\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong> Northfield Farm\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong> Launde Farm<\/strong> Leeson Butchers\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong> Artisan Cheese<\/strong> Otters Fine Foods\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong> Rennet & Rind\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong> Milk & Ice Cream<\/strong> Freshly Baked Bread and Cakes<\/strong>| Hambleton Bakery\u00a0\u00a0\u00a0\u00a0<\/strong> Baines Bakery\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong> Cakehead<\/strong> Cakes & Co\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong> Jams, Chutneys, Pickles and Preserves<\/strong> Saints & Sinners:<\/strong>\u00a0Based near Bourne, Saints & Sinner was founded in 2008 by Elaine Dreyer and today, with help from Nicola and Pauline, the three create their traditional batches of homemade products. No fewer than 40 varieties of jam,\u00a036 marmalades, 28 chutneys, six jellies, and raspberry or blackberry vinegar, plus gift sets and more. Products are make using hedgerow-foraged berries, and an online shop allows you to have everything from apricot, almond and amaretto conserve to raspberry & white chocolate conserve or red onion marmalade and farmhouse chutney delivered to your door. Country Kitchen Creations:\u00a0<\/strong>Richard and Kaye Griffin moved to Lodge Farm in 2000 and by 2003 had started converting outbuildings and barns to provide self-catering accommodation four miles north of Stamford in the medieval hamlet of Aunby. The cottages, overlooking rolling countryside, are set in 5 acres where they have created orchards, woodland, lakes, and flower and vegetable kitchen gardens. They are passionate about achieving their target of self sufficiency from their kitchen gardens which yield lots of fruit, vegetables, and herbs and they are able to offer any surplus for sale to passing locals. The couple (lovingly referred to by friends as Tom and Barabra), say they love\u00a0\u00a0knowing what goes into growing their food and they produce everything from chilli jams and hand cut piccalilli to crab apple mint jelly, redcurrant & raspberry jam, as well as Richard\u2019s award winning honey (from his on site apiary), and freshly laid eggs from their chickens. We can definitely recommend visiting the couple\u2019s website and seeing what is available.
A week after Pride appears in print, the Rutland Flower Show takes place on the Rutland Showground from Friday 15th-Sunday 17th August. In addition to its garden theatre, floral displays and live music, there\u2019s a dedicated fine foods marquee with local suppliers and food to enjoy on the day or to take home, ticket \u00a315\/adv.\u00a0\u00a0
See www.rutlandflowershow.co.uk.<\/em><\/p>\n\n\n\n
Taking place in the courtyard of Burghley House from 23rd-25th August, the Summer Fine Food Market brings together artisan food producers and street food vendors, in the Chestnut and Stables courtyards. Entry is free, and of course you also get to enjoy the parkland and gardens of Burghley House in all their glory, too!\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
Free entry, see www.burghley.co.uk.<\/em><\/p>\n\n\n\n
Taking place on Sunday 21st September in Oakham Castle and its grounds, the Market Place and Victoria Hall, the Rutland Food & Drink Festival features over 70 local suppliers and street food vendors. The event is part of Rutland Food & Drink Week which includes discounted dining at some of the best local restaurants and a week of special set menus making the most of local produce.
Free entry, see www.discover-rutland.co.uk.<\/em><\/p>\n\n\n\n
A vibrant mix of local food, drink, and craft producers for a truly memorable experience at Rockingham Castle on Saturday 20th & Sunday 21st September, \u00a37\/adults.\u00a0\u00a0\u00a0
See www.rockinghamcastle.com.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/em><\/p>\n\n\n\n
And finally… when it comes to food and drink, who better to take some hints and tips from than Ben Fisher, Head Chef of The Olive Branch at Clipsham. The pub restaurant hosts an English Wine Dinner in association with the Gusborne Estate on Thursday 25th September, and will host one of its regular Cookery Demonstration events with a three course meal on Thursday 11th September, plus bread, pasta and butchery masterclasses on 8th and 25th September too.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
See\u00a0www.theolivebranchpub.com<\/a>.<\/em><\/p>\n\n\n\n
British agriculture produces 85% of the beef, 65% of the pork and 114% of the lamb, plus 82% of the poultry and 87% of the eggs we consume in our diets. Collectively, the meat and poultry sector within agriculture is worth nearly \u00a324bn. Sadly, three quarters of that comes from supermarkets, but buying from local producers often means lower food miles, more support for the local economy, and often better quality meat with higher standards of welfare too<\/p>\n\n\n\n
It\u2019s a busy time for Farmer Lou in Exton. We\u2019re calling just as harvest is beginning, with over 200 acres of barley straw to cut and bale. It\u2019ll make comfortable bedding for her cows, pigs, ewes and sheep during the cooler months. Lou (Louise Scott) doesn\u2019t come from a farming background but started her mixed farming operation in 2012 with just two lamb and four pigs. Today, Lou provides high-welfare grass-fed beef, lamb and pork, selling directly to the public with all meat butchered on site to minimise food miles. Lou provides meat boxes with six or seven items to last the whole week. Also available in the farm shop are sausages, burgers, and award-winning cheese and free range eggs.
(07807 748352, www.farmerlou.co.uk).\u00a0\u00a0<\/em><\/p>\n\n\n\n
Based on the Rutland peninsular and run by Will Nelson and his family, Hambleton Farms raises livestock across 1,000 acres and sources meat from other high welfare local farms too. In August 2019 they moved their butchery into the newly-established Gates Garden Centre Farm Shop and now provide everything from 28-day dry aged beef to local lamb, homemade pies, deli goods plus cooked meats, cheese and charcuterie.\u00a0
(01664 452847, hambletonfarms.co.uk).<\/em><\/p>\n\n\n\n
Grasmere Farm is an award-winning pork butcher raising their own Hampshire Cross since 1969 when the Stables family founded the business. As well as shops in the Deepings, Bourne, and in Stamford, you can shop online too, via the company\u2019s website.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
(01778 342344, www.grasmere-farm.co.uk).<\/em><\/p>\n\n\n\n
Leo McCourt is a second generation farmer who joined his dad Jan on the family\u2019s farm between Pickwell and Whissendine, just off the A606 after studying at Moulton Agricultural College. Leo adores his Aberdeen Angus, Dexter and White Park cows, and his 100 ewes, mostly Lleyns and Charollais. The family slow-rear their animals on natural pasture ensuring high welfare. The family\u2019s farm shop sells meat and poultry, plus local cheese and deli goods,\u00a0\u00a0but you can also shop online via their website.
(01664 474271, www.northfieldfarm.com).<\/em><\/p>\n\n\n\n
The Owen family established Launde Farm in 2005 to produce ethically-reared lamb, and now have over 1,600 ewes, mostly Aberfield Cross, adjacent to Launde Abbey. There\u2019s a good farm shop and local delivery is also available to a 15 mile radius.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
(01572 490428, laundefarmfoods.co.uk).<\/em><\/p>\n\n\n\n
|Based on Oakham\u2019s High Street, Steve Leeson has been serving the county since 1998, and has taken the gold award for his pork pies in the worldwide championships at Melton Mowbray in 2018, 2019, 2021, 2022 and 2023, as well as winning countless other prizes at Melton & Belvoir Fat Stock shows. You can buy the company\u2019s products online and have them delivered straight to the door.\u00a0
(01572 770244,\u00a0www.leesonbutchers.co.uk<\/a>).<\/em><\/p>\n\n\n\n
There are 700\u00a0\u00a0officially recognised British cheese varieties, and as a country we produce over half a million tonnes of cheese every year. That suggests we\u2019re a nation of cheese lovers… however, over 70% of the UK\u2019s cheese production \u2013 358,400 tonnes, is common or garden Cheddar, suggesting that whilst we do love our cheese, and as diverse a country of cheese producers we are (believe it or not, France only has 400 varieties!), we\u2019re not very adventurous as consumers, nor are we particularly good at supporting our local cheese producers and retailers.Happily, in our region, it\u2019s easy to broaden your palate with some rather good retailers and producers very close by…<\/p>\n\n\n\n
Otters was established in Oakham and moved to its current High Street premises in November 2019. A\u2008great selection of British, French and Spanish cheese includes soft, hard and smoked cheese with bespoke cheese boards and cheese companions available, and online shopping available too.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
(01572 756481, www.ottersfinefoods.co.uk).<\/em><\/p>\n\n\n\n
One of the area\u2019s most knowledgeable cheese retailers, Rennet & Rind on Stamford\u2019s High Street was founded in 1989 by Mark Hulme, who was joined by Perry Wakeman in 2013. Rennet &\u2008Rind became a Patron Academy of Cheese in 2017. Both Mark and Perry are award-winning Affineurs, World Cheese Award Judges, Patrons of the Academy of Cheese and members of the Internationale Guilde des Fromagers. Online shopping and Mystery Cheese Boxes are both available.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
(01480 831112,\u00a0www.rennetandrind.co.uk<\/a>).<\/em><\/p>\n\n\n\n
In Britain, over 10,800 active dairy farms and their 1.8m dairy cows produce 15bn litres of milk each year, of which 6bn litres is for \u2018liquid milk\u2019 i.e.: sold in supermarkets, delivered or consumed in restaurants and caf\u00e9s. 4.8bn is used to make cheese. Leicestershire and Rutland (DEFRA doesn\u2019t separate the two) has 2,093 farms of which 84 are dairy farms (taking up 12,000 hectares of land with a dairy cow population of 13,800). You can buy milk directly from dairies via vending machines at Vine Farm Dairy Great Dalby (www.vinefarmdairy.co.uk) and the farm\u2019s 350 strong herd of Montbeliarde, Holstein and Jersey cows. Gates Garden Centre\u2019s Farm Shop (01664 454309, www.gatesgardencentre.co.uk) also has a milk vending machine, as does Bassingthorpe Milk at Manor Farm, Boothby Pagnall just off the A1 near Grantham (07908 651815). Meanwhile, Ferneley\u2019s Ice Cream makes the best use of milk from their farm\u2019s 150 pedigree British Fresians to produce as many as 18 different flavours of ice cream at a time, as well as keeping the area\u2019s Stilton producers supplied too. Four generations have been working on the farm since it was established in 1933 and the family put the welfare of their herd and sustainability right at the heart of their operation. The cows \u2013 and the farm\u2019s 100 ewes \u2013 enjoy a grass-based diet and the farm\u2019s milk is available to purchase in the caf\u00e9 and farm shop, which also has a play area and adventure golf course. Enjoy delicious ice cream in the sunshine, or take home a tub or two, and enjoy the delicious taste of the countryside, confident in the knowledge that Ferneley\u2019s herd of British Fresians is among the happiest in the country
(01664 567525,\u00a0www.ferneleys.co.uk<\/a>).<\/em><\/p>\n\n\n\n
Not all bread is created equally. Despite the fact that, every day, UK households buy 11m loaves of bread (it\u2019s one of the most common products in our grocery baskets, with 99.8% of households purchasing it) most of the bread we buy is… rubbish. Most of the bread we purchase (80% in fact) is produced using the ultra-fast Chorleywood method. The method was devised at the Chorleywood Flour Milling and Bakery Research Association laboratories in 1961 and reduced the time it took to produce a loaf of bread to a couple of hours rather than, say, 24 hours to allow time for slow fermentation. Ideal for supermarkets, but problematic as \u2018fast\u2019 bread is less digestible for those who struggle with gluten, and Chorleywood bread is prone to going mouldy, rather than stale, hence why a third of the bread in Britain (680,000 tonnes year) is thrown away. Happily, there\u2019s another way.\u00a0Artisan bakeries produce proper bread, and in our area, we\u2019re spoilt for choice with some exceptional bakeries who can help you to fall in love with fresh bread all over again; toasted, slathered in jam or just loaded with proper butter.<\/p>\n\n\n\n
We can\u2019t begin a roundup of the area\u2019s proper bakeries anywhere but in Exton. Back in 2008, Tim Hart, owner of Hambleton Hall, and one of his pastry chefs, Julian Carter, set up Hambleton Bakery. Today the bakery produces 400,000 loaves a year, with 150 wholesale customers and six shops Exton, Oakham, Stamford etc…) and 98 members of staff. Bread accounts for three quarters of the bakery\u2019s output. You can also \u2018click and collect\u2019 or purchase it from the company\u2019s Exton bakery and caf\u00e9 (open seven day a week), or your local farm shop such as Gates Garden Centre.\u00a0\u00a0\u00a0\u00a0
(01572 766906, hambletonbakery.co.uk).<\/em><\/p>\n\n\n\n
Established in 1867 by Senior Baines and operating from an early C17th building in Uppingham, the fifth generation of the Baines family still produce quality bread and teatime treats, also stocking products like Rutland honey and Rutland rapeseed oil.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
(01572 823317, www.bainesbakery.co.uk).<\/em><\/p>\n\n\n\n
Rutland\u2019s Helen and Christopher Finnegan created Cakehead in 2004 and deliver boxes of delicious brownies, blondies and caramel shortbreads to your door.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
(01572 758940, www.cakehead.co.uk).<\/em><\/p>\n\n\n\n
100% homemade cakes handmade by Stewart and Jade and from teatime confectionery to celebration cakes by the slice or whole cake\u00a0\u00a0to collect from the company\u2019s Broad Street bakery and caf\u00e9.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
(01780 238370, cakesandcostamford.com)<\/em><\/p>\n\n\n\n
Learn to\u2008Preserve:<\/strong>\u00a0Rosie Jameson is Rutland\u2019s foremost expert on making jams, preserves, chutneys, mustards and on pressure canning too. Having written four recipe books on the subject plus A Bit of a Jam, which is part-autobiographical part-instructional, Rosie offers her books alongside her online courses and is looking to host live courses and demonstrations too, in 2026.
01572 492294, www.rosiemakesjam.com.<\/em><\/p>\n\n\n\n
01775 724580, or see www.saintsandsinnerspreserves.co.uk.<\/em><\/p>\n\n\n\n
07496 068 702,\u00a0www.clematiscottages.co.uk<\/a>.<\/em><\/p>\n\n\n\n