Ashby Food Gusto Food & Drink Festival

Ashby Food Gusto Food & Drink Festival say:

Nibble, Bite, Eat, Chew, Sip, Savour and Enjoy the Region's Best Food & Drink at the Ashby Food Gusto Food & Drink Festival on Saturday 28th and Sunday 29th May

Situated in the Bath Grounds in the centre of the picturesque market town of Ashby de la Zouch just of the Junctions 12 & 13 of the A42. There is yet another fantastic line up with more than 60 producers and products from venison, pies, relish, cheese, preserves, olives, artisan bread, crepes, hand crafted chocolates, patisseries to local wines, beers, ciders, spirits and more. There is something for everyone.

Why not make a day of it and enjoy lunch out where you can choose between wood fired pizza, succulent hog roast with all the trimmings, spicy samosas, caribbean BBQ, indian cuisine, spanish paella, tasty omelettes or mexican street foods.

We also have a selection of local Artisans exhibiting. Grab a gift or a treat for you or a family member with items ranging from specialty candles, handbags, the nova kitchen range or even a special doggie cookie for your best friend.

Rotary Gusto Bears Picnic - New For 2016
This year Food Gusto has teamed up with the Rotary Clubs of Ashby de la Zouch who will be running a Teddy Bear's Picnic from 11-3pm at the event. At the Teddy bears picnic children can enjoy Punch and Judy shows, story telling, competitions and join in the ‘Find Rotary Gusto Bears Challenge’.

Other children's entertainment includes rides, bouncy slide, face painting, henna tattoos, glitter tattoos and children can also purchase a special Gusto Bears Picnic Lunch Box which includes a roll/hot dog, soft drink, cookie and fruit.

Joel Wildgoose leads the music for the weekend bringing his well known style to the event.

Entrance fee is just £1 for adults & children free, with the event running from 10.30-5pm on the Bath Grounds (LE652GP).

We will be bringing you much more detail over the next few weeks and you can get lots of information about everything happening at or

For more information about visiting or exhibiting at the event please contact Wesley or Jaime at Food Gusto. Tel 01530 411337 or Email

Ashby Food Gusto Festival
28th & 29th May
Bath Grounds
Ashby de la Zouch
LE65 2GP

Tuesday 26 April 2016

Turkey Sausage

Turkey Sausage

It was only when we needed freezer space just before Christmas that I remembered that we'd bought a large turkey when they were selling them off after last Christmas! The time had come to use it up - there was 10lb of meat once I'd boned it.

I was confident that some of the Chicken recipes I'd seen over the years could be easily adapted for Turkey. I was so confident that I didn't do the small trial batches I would normally do when developing a recipe. How wrong I was proved to be; talk about 'pride comes before a fall', we hated them!

The two (badly stuffed!) sausages pictured above are Turkey, Spring Onion and Chilli, which also included some garlic and fresh ginger; and Turkey, Spinach and White Stilton, an adaption of one with Feta to make it more local. Whether the turkey was 'past it', or whether chicken and turkey aren't as interchangeable as I thought they were, I don't know. What I do know is no-one liked them.

Oh well, back to the drawing board.

Now, the Turkey 'Ham' that I made at the same time? Now that's another story...

Monday 19 January 2015

Mushroom and Kale Soup

Blimey, not another soup recipe! We've already had nettle, tomato, wild garlic, chicken, vegetable, artichoke, pumpkin, and even another mushroom one! I know, I know, but until recently, I've never been really happy with the using water instead of stock for the vegetarian ones; vegetable stock powder invariably gives a celery flavour to the whole soup, and to be honest, even when I've made vegetable stock I've never been really happy with it.

However, I reckon I've found the answer, at least for mushroom soups. Dried Porcini absolutely transforms them. I'd never bothered with it until now because of the price. But, recently I've been looking for things that help to lower my calorie intake and have been surprised; it's not always the lower calorie items that are best. For example, you get far more 'bang for your buck' from, say, high calorie Stilton that a reduced calorie cheese. Just try it, tiny pieces of stilton will add flavour, whereas you'd need double the amount of the lower calorie product. Well, when I was thinking along these lines, I also realised that the same applies to using very small amounts of expensive items, and there's no doubt that Porcini is expensive: £60 - £80 per kilo, but if you only use 10gm it's only 60p, or about 10p per bowl.

Kale and Mushroom soup ingredients

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Monday 15 December 2014
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Fruit Tarts

Once you've mastered the Pâte sucrée recipe there are numerous things that you can use it for. One of the nicest is a fruit tart. Whether made with one type of fruit or many, plain pastry cream or flavoured, they're simple, easy to make, look impressive, and most importantly, taste good.

Once the pastry cases have been baked, the only real cooking left to do is to make a pastry cream, or to use its posh french name, crème pâtissière. Either way, it's a type of custard!

Fruit Tart

Recipes for it vary, but contain milk, egg and some form of flour. Most recipes just use egg yolk which leaves the egg whites to use up; as you'll already have some from making the pastry, this recipe is good as it uses the whole egg. It's from the book Take Twelve Cooks and is a recipe by by Michael Nadell.

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Monday 15 December 2014
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Henderson's Relish - Sheffield's Secret Weapon

Henderson's RelishOnce in a while you come across an ingredient that is so superb that you have to write about it. Sheffield's Secret Weapon, Henderson's Relish is one of those. How it managed to slip my attention when I spent 9 months of 1975 in Lodgemoor Hospital in Sheffield, I just don't know. It's superb, and well worth seeking out.

At first glance and taste you'll probably think that it's a copy of Lea and Perrins famous Worcestershire sauce, but you'll soon realise that it's subtlety different - not so harsh and aggressive a taste. Whereas Worcestershire sauce can dominate, Hendo's compliments.

Henderson's relish is also suitable for vegetarians and vegans.

As to its manufacture? Is it made in a factory on Parkway Rise, Sheffield, or does it drip from seams in the local coal mines as suggested by my Yorkshire mate . Now, I like to think that it comes from a secret well situated under the old Lodgemoor Hospital clock-tower and that's why the clock-tower was left standing when the hospital was demolished!

In any case, it's available from numerous shops in the Sheffield and North Derbyshire area and nationally at Morrisons Online or other online suppliers.

Monday 15 December 2014
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