Best of Taste For Pancake Day January 19, 2017 09:35

Hi Everyone,

With the world gone mad on celery sticks and salad bowls, we thought it our duty to bring a little sweetness into the mix.   Pancake Day is just around the corner – Tuesday February 28th – and what better way to enjoy your drop scones, scotch pancakes or posh crepes than with lashings and lashings of a tasty fruit coulis?

We caught up with Andrew – one half of the couple behind The Best of Taste Company.  Famed for their amazing range of fruit coulis, they took over this twenty year old artisan industry in July 2015. 

Andrew explained...

“It was all a bit of an accident really.   We were looking for a new house and I saw this beautiful old home which was exactly what we were looking for.  When I went to look round, I got speaking to Nick, the owner, who explained that he was also selling the family’s cottage industry, Best of Taste.  My wife, Leanne, is a cook and worked for her Mum at the time so it really was as though all the pieces just lined up and dropped into place.”

Leanne worked alongside Pauline for 6 months to learn the ropes and find out the secrets of his marvellous coulis.  She still pops in occasionally to chat (and help!) but almost 18 months on things are very much running under Leanne’s watchful eye.

“The business is twenty years old this year and we’ll definitely celebrate that with Nick.  It’s been a hectic time but we do enjoy the flexibility it brings to family life.  We’re always around for the kids and everyone mucks in and helps.  We took a family holiday last summer up to Scotland and fitted in a tour of our top customers, doing tasters and meeting the people who love to buy our products.  It was a bit of busman’s holiday – I think I worked seven days out of ten – but it was great fun and we loved putting faces to the names.”

Provender Brown was of course on that list and we welcomed in Andrew for a tasting session to the deli. One of the reasons we love this range so much is that it is entirely natural and this shines through in the smell and the taste.  There’s not one artificial ingredient or preservative which is just how we like our treats at PB.  

Andrew told us, “Absolutley! We achieve that excellence in taste and colour by using only the very best ingredients and by adding as little sugar as we dare without rendering the coulis too sharp.  As we often say to our customers, you can always add sugar if you want to but, if we add too much, you can’t take it out.  The Black Cherry with Kirsch has no added sugar at all!”

There are so many culinary uses for good fruit puréed. It’s a healthy alternative to cream, sugar or syrups on many things and they also make super cocktails (add to gin!), smoothies and great savoury sauces.

In fact, as well as being all natural, the products are gluten free and fat free so maybe a perfect accompaniment to the January diet after all!

We’ve popped a basic scotch pancake recipe on here for you to try; just add coulis!

* Mango & passionfruit
* Raspberry
* Summer fruits
* Damson with Sloe Gin
* Apricot

Enjoy, Diane X

SCOTCH PANCAKES

  • 50g caster sugar
  • 100g flour (plain or self-raising)
  • 1 egg
  • splash of milk

  • Add the flour and sugar to the bowl (for best results, use sieve).
  • Add egg and mix into sugar and flour using a whisk. You will now have a floury, dry, lumpy mixture.
  • Smooth this mixture out by gradually adding and whisking in splashes of milk. The aim is to have a relatively thick, smooth batter, about the same consistancy as double cream, so you will not need a lot of milk.
  • Moisten a paper towel with vegetable oil and then use this to grease a thick based frying pan (the thick base is very important). Then heat the frying pan. When the frying pan is hot, ladle in some of the batter
  • As a rule of thumb the pancake is ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown (in total about 2 minutes). Remove from pan and re-grease using paper towel if necessary
  • Smother in Best of Taste Fruit Coulis