TWELVE Restaurant has called on organic vegetable growers from Pilling to become their very own kitchen garden for a new Taste Lancashire Produce evening on May 16.
The award-winning 2AA Rosette restaurant at Marsh Mill Village, Thornton Cleveleys, is taking part in a new programme of activity called Taste Lancashire Produce evenings to highlight Lancashire’s diverse and delicious food culture.
Organised by Marketing Lancashire, diners at Twelve can enjoy a three-course menu on May 16 featuring organic produce grown just a few miles away by Pilling-based Growing with Nature including wild garlic, spring cabbage and new potatoes.
The menu promises to be a real foodie adventure with produce being specially planted and its availability, depending on the Lancashire weather and the horticultural expertise of Alan and Debra Schofield who have been producing organic vegetables in Pilling for the last 30 years.
The couple are founding members of the Organic Growers Alliance, have close ties with the Soil Association as well as having strong roots with the market gardeners of the Fylde coast, who traditionally supplied produce for the Blackpool hotels, restaurants and cafes.
Twelve’s chef proprietor Paul Moss, who recently visited Growing with Nature, and came back to his kitchen with an armful of chard, said he was delighted to be working with Alan and Debra.
“Twelve has a strong tradition of using locally-sourced produce, so we’re really thrilled at the prospect of cooking with vegetables grown on our doorstep.
“Alan has planted vegetables for the evening, so it’s a real foodie adventure. I’m keeping my fingers crossed for fresh wild garlic which we’re planning to pair with a smoked salmon and local eggs as a first course.”
Besides operating their organic box delivery scheme which started in 1991, Growing with Nature sells its produce at the farmers’ market in nearby Poulton-le-Fylde, and also directly from the farm.
Alan explained: “I’m passionate about eating local food, so this opportunity to work with Twelve is a great way to demonstrate how local produce always looks and tastes better and even more so in the creative hands of talented chefs like the team at Twelve. ”
Twelve will also be using Trough of Bowland beef in its menu, as well as local farm eggs and smoked salmon from a local fisherman.