2016 Asparagus has arrived Apley Farm Shop

Chocolate & beetroot cake

Salmon, rhubarb & red spinach

 

Rosary English Goat’s cheese

The first asparagus has arrived at Apley Farm Shop this week – just enjoyed our first supper – it’s one of my favourite foods. Phil in Apley Walled Garden just sent me this photo of his rhubarb & braised red spinach served with pan fried salmon in the Creamery Cafe for £9.95 – sounds a delicious combination.

Cake of the Week is one of our Head Baker’s favourites – chocolate & beetroot is £2.50 per slice in the Creamery Cafe. Cheese of the is mouthwatering Rosary goat’s cheese – £2.49 per 100g in the farm shop.

We’ve been finalising prizes for the baking competition & masterclasses in our Apley Bake Off next Monday, 2 May. Many have very generously donated wonderful prizes – meals for two, vouchers, cookbooks & cookware. Amongst the prizes is the recipe book ‘Cook Thai’ by Suree Coates who has just won Shropshire restaurant of the year. Click HERE to see read more. Netherton Foundry have very kindly donated baking tins used by Nigella Lawson & one of their special frying pans.

Just by entering the baking competition before the day, you have a chance of winning a copy of the Signature Chefs cookery book – even before you’ve put our cake on display ! Click HERE to take a peek. This has been kindly donated by Leisure Marketing.

To get one of the precious ten places (they’re like Willy Wonka tickets), just enter your name on the day as soon as you arrive. Names will be drawn (at the entrance to the masterclass marquee) 15 mins before each masterclass begins. Then just do you very best to win one of the great prizes lined up for each masterclass!

There are also fabulous prizes for the 3 categories of the baking competition – cakes, sweet tarts & savoury tarts. Click HERE for all entry details. It’s open to everyone & fine to just turn up on the day with whatever you’ve made (as long as you arrive by 12.30pm!).

We’ll be shopping next week in Apley Farm Shop & Apley Walled Garden for the ingredients needed by each chef, sourcing as locally as possible. Phil has been growing special Thai & Japanese crops for in the garden which will hopefully be ready in time – rather sunshine dependent!