Page 28


on the mundane We meet Lizzy Hodcroft, founder of The Sweet Beet, who is declaring war on the mundane, challenging our taste buds and giving us new ideas for condiments with a range of fantastic products that is set to grow!


irst things first, I love Texan and South American flavours. I had real trouble talking with Lizzy, almost as soon as we parted ways I had to dash to find food and plenty of it. I would challenge anyone to not get hungry talking with Lizzy. Her inspiring tales of sneaking food from her mother’s house in Texas back to the UK and her amazing ideas for taste combinations are enough to make anyone start to feel their stomachs rumble. Talking with Lizzy is also very refreshing. She is not just another person trying to find a way to make ends meet, no, she’s a strong woman with a real can do attitude who is keen to stand up and be counted and lead a revolution of the changing tastes and desires for different condiments and how they should be used. Lizzy is a trained chef so flavour profiles were nothing new but capturing the essence of the deep, bold, smokey flavours that she lovingly grew up with in Texas to appeal to the British palate meant validating the idea through small markets and a lot of engagement from consumers. Pairing the products with recipes and food from their Street Food Stall ignited interest from retailers early on. True to her own disposition, The Sweet Beet is creating a lot of disruption by forcing not only the public but buyers themselves to challenge how a condiment can be used and even what a condiment really is.


With news that Brown Sauce sales were falling dramatically back a couple of years a go and with the major condiments companies trying to add new flavours into their staple products such as a lemon zing within

28 The Delicatessen Magazine


a mayonnaise or Guinness in a brown sauce, it shows how our tastes are changing and how we are wanting to experiment. I believe that we are inspired by cooking programmes that show us new flavour combinations and give us the confidence to have a go with ingredients we a aren’t familiar with. Take for example the humble sausage sandwich – an absolute staple meal the following morning after enjoying a tipple or two. Whilst historically I’d go straight for a generous dollop of tomato or if I was feeling adventurous perhaps a dollop of Brown Sauce, now I crave a dollop of bacon jam or something else a little more interesting to really pull all the flavour out of this sandwich. The Sweet Beet is really at the forefront of this movement, and Lizzy is not scared to trial and promote new flavours. She really understands food and how to get the most out of it!


MAPLE BACON JAM Smokey, salty, sticky and sweet, and with more bacon than any other bacon jam on the market, this Maple Bacon Jam has real flavour. They smoked the pork to capture a deeper, bolder flavour which when added to their genuine Canadian Maple Syrup becomes an absolute American classic flavour. This product can be enjoyed with burgers and sandwiches or used as a rub, dissolved in a sauce or used to construct a beautiful marinade! (Or as some customers report, eat the entire jam in one sitting straight from the jar!) HABANERO LIME JELLY The Sweet Beet’s condiments have been consciously designed to deliver the ultimate flavour pairings. No added

water means a powerful punch of flavour. The Habanero Lime Jelly uses sun-ripened habanero peppers, crisp green citrus limes and raw cane sugar made from the sweet juices of the sugar cane plant. These key ingredients unite together for a sweetened balance of tongue tingling heat and citrus tang. It’s unmissable grilled on salmon, placed on prawns, dolloped in creamy dips and served with cheese.


OAK SMOKED APPLE BUTTER Launching this Autumn, Oak Smoked Apple Butter. The result is apple flavour embellished with smoke and caramel, a fine addition to seared scallops, a bourbon cocktail, or just about anything that benefits from smoke and sweetness. Delicious with soft cheeses and charcuterie or great for brunch. Apple butter contains no real butter, but is called a “butter” because of it’s rich, creamy texture which is the result of slowly cooking down the apples resulting in a spread which is as timeless and delicious as anything you’ve ever spread on a morning piece of toast, muffin or bagel.

STRAWBERRY CHIPOTLE BBQ SAUCE Strawberries and chipotle give this a sweet, spicy kick. Unique and versatile sauce used for dessert topping & cooking. Goes great with proteins such as salmon, grilled jalapeño sausages, berries such as blueberries, strawberries, blackberries and raspberries and is wonderful over ice‑cream or yogurt with granola and fresh berries. Excellent as a syrup over buttered waffles or pancakes or on buttered toast, biscuits or over cream cheese. The Sweet Beet use it to baste chicken, beef ribs and pork on their street food stall. TEXAS BEER JELLY This is distinctively savoury and that’s what make it so darn interesting. Powerful hoppy flavours make it perfect for pairing with smoked cheese or as glaze with meats.

24/08/2017 14:40

Delicatessen Magazine August Issue  

Delicatessen Magazine August Issue

Delicatessen Magazine August Issue  

Delicatessen Magazine August Issue