Brace issue 3

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SPRING & SUMMER 2018 ISSUE 3

Seasonal Recipes

Meet the Producer

Summer Events

Make the most of your summer dishes with fresh, seasonal produce. This issue features a mouth-watering crab and asparagus salad

Sally Allan of Sally’s Fish Camp speaks to us about the family history that grounded her passion for fresh Portland crab

Our guide for sizzling summer barbecues and local events where you can find us this summer and try our award-winning produce

. CHAMPIONING LOCAL PRODUCERS . DELI & VEGETABLES . HOT FOOD .

THE BRACE OUR PRODUCERS

WELCOME THE BRACE

OUR DELI PRODUCERS

A warm welcome from the Brace of Butchers for this spring issue.

Based in Poundbury we’ve been championing fantastic produce straight from the heart of the Dorset countryside since 2014.

© Photography by Lara-Jane Thorpe

It’s not all about the award-winning meat at the Brace of Butchers, you know. Here’s our selection of delicious local producers.

Dorset Blue Vinny Cheese

This famous Dorset blue cheese packs a punch and is a favourite for many of our customers. It is delicious on bread or in soups.

Leaker’s Bakery Cheese Straws

We love the amazing artisan bread and savouries from Bridport’s Leaker’s Bakery. Find these delicious cheese straws on our counter.

Sopley Vegetables

Once you’ve tasted Sopley Farm vegetables you’ll know why they are a firm favourite. Try the purple sprouting broccoli to put vibrancy and crunch into your dishes.

We’re immensely proud of the thriving food hall experience we’ve created and fortunate enough to have been recognised with a medley of awards recently that include being a finalist for Best Butcher of the UK and winner for Best Newcomer in the UK at the acclaimed Farm Shop and Deli Awards 2017. This year we are focusing on product awards for our fantastic sausages, pies and oven ready products. If you haven’t tried these yet, come and talk to the team and look out for our seasonal daily specials.

Tom Amery

Tom Amery, Brace of Butchers

Brace of Butchers

LUNCH LAUNCH TAKES OFF As an artisan butchers, the Brace of Butchers has grown over the last four years to become a foodie destination in the heart of Poundbury.

Customers come in for their locally sourced beef (expertly dry aged in the shop), pork, lamb and poultry but also our range of seasonal vegetables, fresh bread and the well-stocked deli counter.

Over the last year the Brace of Butchers team, led by chef Mark Vaughan, has developed a range of daily hot lunches which include the freshest seasonal ingredients, all conveniently wrapped up to take away. The dishes change daily but include beef stews, macaroni cheese, chicken Provençal and many others.

The Watercress Company

We are so proud of our sister company’s delicious produce and incorporate it in lots of our recipes, sandwiches and products.

Rack of lamb

Our lamb is sourced from Maiden Castle Farm and also Mr & Mrs Old’s farm.

Both are just a few miles away.

Smoked Garlic

Come and try this smoked garlic, the flavour is very different from raw garlic and is a great addition to any dish.

There’s also take away fresh sandwiches, sausage and bacon baps, sausage rolls, pies and daily specials such as croque monsieur and soups.

PAY

By Phone Leaving the house and forgetting your wallet is no longer a problem.

Twisted Nose Gins

This special Winchester gin is rested in a lightly toasted oak barrel and has a creamy, fragrant spirit.

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Derwen Farm Organic Hens Eggs

A popular new addition to our deli counter, you can hand-pick these beautiful organic eggs.

Dorset Coffee Company

Coffee master Nigel Green has a true passion for coffee. We sell his most popular blends as both ground coffee and pure beans.

Tom Amery, Peter and Pam Old.

The Brace of Butchers now accepts contactless payment by phone using Google Pay for android phones and Apple Pay for iPhones. You just need to download the relevant apps from the app store, load your cards and then you can swipe your phone to make payment. Perfect for those moments when you’ve popped out with just your phone. Ask the Brace of Butchers team for further help.

Mark says: “The daily hot lunches have been really popular and have sparked lots of interest. We post a picture of the daily special on social media the night before so that you can find out what’s on offer before you head into work or start your day.”

Lunchtimes are now busier than ever before with eager customers wanting a delicious lunch.

At the end of April the famous Friday BBQ will start again on the green outside the shop so come and join us to kick off your weekend from lunchtimes.

This year the team at the Brace are getting stuck into community events and look forward to seeing you at these.

This year the team will be sponsoring the Dorchester Marathon, which is back again after a popular first year on Sunday 27 May at Cokers Frome Farm.

“Watch out for us on the finish line, where we’ll be cheering the runners on and serving pulled beef rolls and watercress.”

For a comprehensive list please see our events guide on the back page.

Brace of Butchers

MARK THE MENTOR Young chef Olivia Lovell made her way to the semi-finals heats of the Rotary National Young Chef Competition.

This comes after Olivia wowed judges at the first cook off in Taunton.

Chef Mark Vaughan of the Brace of Butchers is Olivia’s mentor and said: “Olivia’s enthusiasm and love for cooking is fantastic. The dish she cooked was full of flavour and she was really confident.”

Olivia said she learnt cooking skills from her father, who is a fisherman in Poole, and wants to train to be a chef when she finishes at Thomas Hardye School.

Olivia Lovell with the Brace’s Mark Vaughan

“The competition has been so great because I want to be a chef and that helps me get closer to that. It’s been great to have a mentor and teach me the right techniques that I didn’t know before.”

For more information visit rotarygbi.org

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THE BRACE SEASONAL FOOD

SEASONAL FOOD THE BRACE

OWEN JEANS BUTCHER

Starting at the age of 14, Owen has been a butcher for nearly 54 years and his knowledge and expertise is of great value to the team. Quite simply, what Owen doesn’t know about butchery isn’t worth losing sleep over.

How did you get started in butchery?

Purple sprouting broccoli and cauliflower

Seasonal Apples Grapes Oranges Rhubarb

VEG

Asparagus Cauliflower Courgettes Cucumber Fennel Isle of Wight Cherry Tomatoes Isle of Wight Beef Tomatoes Jersey Royal New Potatoes Potatoes Purple Sprouting Broccoli

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A few years ago, I decided to retire but then I was approached about working at the Brace, which was just starting at the time, and straight away I knew I wanted to be part of it. It’s a good team and I think what the team has done has been brilliant.

Modernisation means butchery has changed a

I’ve been asked this many times over the years and really it is still pork chops. I really like that simple dish. My favourite meal has to be a roast dinner with great, local meat. You can’t beat that.

“I don’t think you’ll find a more experienced butcher in West Dorset than Owen. His knowledge and experience is just incredible.”

BoB Chef, Mark Vaughan

Miso Soup

Radishes Savoy Cabbage Sorrel Spinach Spring Greens Spring Onions Sweet Potatoes Watercress

HERBS Rosemary Basil Parsley Thyme Smoked Garlic Garlic Bulbs

CELEBRATE FRIDAY WITH OUR

Brace of Butchers

BBQ

FOOD

JUNE/JULY/AUGUST FRUIT

When did you start at Brace of Butchers?

What’s your favourite dish?

© Photography by Lara-Jane Thorpe

© Photograph by Lara-Jane Thorpe

When I started at the age of 14, I was a Saturday boy delivering meat on a bike throughout the Piddle Valley for a butcher called TD Whitemans.

From there I trained up and became a butcher and ever since it has been my job. Butchery gives me a purpose. I like being asked questions and recommending the best cuts or dishes.

lot throughout the years but the banter with the customers doesn’t change. What we’ve got here is a fresh new look at a butcher’s shop and having the deli counter and vegetables makes such a difference.

DAILY FRESH

Join us in spring and summer for the popular Friday BBQs on the lawn outside. It will get your weekend off to a great start. See our Facebook page for details.

Hot lunches & Sandwiches Pop in to Brace of Butchers for our delicious homemade hot lunches and sandwiches.

Available daily from mid morning, £4.80

Spring lamb

Try the locally produced Dorset Horn lamb produced on Mr & Mrs Old’s farm shepherded by Mike Yeandle.

£2.50

For daily menu announcements follow our Facebook page @Braceofbutchers #bracemenu For the lunch group visit http://bit.ly/BoBlunch

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SEASONAL RECIPES THE BRACE

THE BRACE MEET THE PRODUCER

SALLY ALLAN’S

Top tips TIP 1 Crabs are delicious but remember you need to remove the dead man’s fingers (feathery gills).

That’s why eating a prepared crab is so handy because you don’t need to worry about this.

TIP 2 After you’ve eaten your crab keep the brown meat and shells for a delicious bisque.

Spring into summer!

Meet the producer

CRAB AND ASPARAGUS SALAD WITH MISO MAYO Mark invited Sally from Sally’s Fish Camp into the Brace’s kitchen where they combined their expertise to come up with this delicious humdinger of a crab salad. You know spring is here when seasonal delicacy asparagus starts appearing on the Brace’s shelves and can be enjoyed all through the summer. And what better way to partner it than with a delicious hand-picked dressed crab from Sally’s Fish Camp!

SALLY ALLAN SALLY’S FISH C AMP INGREDIENTS:

1 tablespoon toasted sesame oil

Miso mayo

2 thick slices of Leaker’s sourdough,

asparagus to the ice bath to cool, then drain and blot dry.

2 tablespoons of mayonnaise

drizzled in sesame oil and toasted

3. Prepare the dressing

60ml water

1 radish, thinly sliced

30g yellow miso

2 spring onions, thinly sliced

Sally says working with the team at Brace of Butchers has been a pleasure. “I just love Brace of Butchers and the team. It’s like an old time butchers but with a twist and the fact it has modern, fresh produce is such a bonus so you can get your entire meal in there.”

2 teaspoons soy sauce

Ume sesame seeds for garnish

In a small bowl, whisk the soy sauce with the lemon juice, lime juice and sesame oil. Drizzle over the asparagus and toss gently to coat.

To find out more about Sally’s Fish Camp, beach deliveries or her crab cracking workshops visit sallysfishcamp.co.uk

1 Sally’s Fish Camp dressed crab

Sally is so passionate about Portland crab that she started a business with the sole purpose of bringing her customers the freshest and most delicious seafood from our Dorset coast.

Based in Abbotsbury, Sally Allan is ideally placed to pick up fresh shipments of crab and lobster from local fishermen. She works her magic to dress the crab and prepare delicious crates for her customers; shops, holiday makers or just friends wanting delicious seafood for a dinner party or a beach visit.

Sally says: “People absolutely love being by the sea and eating fresh crab and lobster and I just wanted to help this happen.

“There is always a story to tell and memories to be made; where you caught your first mackerel or watched a sunset or surfed the highest wave.

Wherever it is you set up your camp and make your memories, it is just great that we can be part of it.”

Since setting up Sally’s Fish Camp last summer, Sally has been in demand and started supplying Brace of Butchers in December. Customers can

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now order a freshly hand-picked dressed crab and collect in store every Friday.

“People absolutely love being by the sea and eating fresh crab and lobster and I just wanted to help this happen.”

Seafood is an important part of Sally’s heritage that can be traced back four generations. Sally’s grandmother Molly returned home from Canada at the age of nine after the First World War. At a young age, Molly would wait for the local fisherman to deliver huge tin baths full of shrimps and empty them out onto the dining room table ready for shulling.

Sally’s great grandmother would then fill huge baskets of peeled shrimps and sell to the gentry of Neston & Parkgate on the Wirral, Cheshire.

Sally says: “As the years went by, my grandmother

became an expert shuller and one of the fastest on the Wirral. It would seem that this fishing tale is where I pick up and begin my own hawker story.”

ORDER YOUR

Fresh crab

Don’t forget you can order crab and pick up every Friday …

3 tablespoons unseasoned rice vinegar Salad & dressing

METHOD:

1. Make the miso mayo

(add brown meat for preference)

In a small bowl, whisk the mayonnaise, miso, soy sauce and unseasoned rice vinegar. Refrigerate until chilled.

1 bunch asparagus, trimmed

2. Prepare the asparagus

1 tablespoon soy sauce

Bring a pot of salted water to the boil.

Set up an ice bath nearby. Blanch the asparagus in the boiling water for I minute. Using tongs, transfer the

1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice

4. Prepare the salad Add the miso mayo to the crab meat and toss to coat. Set the toasts on plates. Top with several spears of asparagus and a scoop of crab meat and garnish with radish slices. Sprinkle with spring onions and Ume seeds, drizzle of dressing and serve.

“So easy” says Mark “If Sally can do it, anyone can!”

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THE BRACE SEASONAL EVENTS

OUR EVENTS This spring and summer come and join us at one of the county’s top events or head to the shop in Poundbury to share the artisan food experience.

Summer events 2018

Join the Brace of Butchers team at these events this summer: BRACE FRIDAY BBQ

DORCHESTER MARATHON

Fridays at the Brace of Butchers

Sun 27 May 2018, Cokers Frome Farm

What better way to start your weekend early than with a barbecue on Friday lunchtime? Join our team every Friday (weather permitting) from the start of April between 12-3pm.

Following the highly successful inaugural event in 2017, Dorchester hosts its second marathon on 27 May 2018 raising money for the Dorset and Somerset Air Ambulance and local good causes.

23 April St George’s Day Burger BBQ 17 June Father’s Day BBQ 21 June Summer Solstice longest day celebration at Brace of Butchers 23 June Chesil Rocks 4 August Dorset Food & Arts Festival 1-2 September Dorset County Show

DORSET FOOD & ARTS FESTIVAL

DORSET COUNTY SHOW

Sat 4 August, Queen Mother Square

Sat 1 - Sun 2 September, Dorchester

Based in Queen Mother Square, this fantastic oneday free festival takes place on Saturday 4 August.

Look out for our fantastic meat auction and our sizzling barbeque outside the shop.

One of the oldest agricultural shows in the UK. The Brace of Butchers will of course be representing Poundbury and all the talented local producers we work with in the county.

Connect with us @bracebutchers @braceofbutchers @Brace of Butchers

DORSET From the outset the plan for Brace of Butchers was to establish a new standard in butchery, based on specific and clear values associated with procuring the best locally sourced meats.

Our meat is sourced directly from trusted local farmers to ensure standards, quality and traceability.

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Brace of Butchers launches FOOD SERVICE FOR CATERERS Our next phase of expansion is offering caterers in retail and food service a delivery service.

Launching in March, the Brace Food Service will be available across Dorset and delivered in our new refrigerated van.

Chef Mark Vaughan said this is an exciting new offering for chefs who are passionate about local Dorset produce.

He adds: “As a chef myself I know how passionate chefs are

about using great local meat but many are too time-pressed to source directly from a farmer.

“This is where our new service comes in, allowing local chefs to help us champion our already great produce on our doorstep.”

If you’d like to find out more email our Food Service Manager Darren Mescus foodservice@ braceofbutchers.co.uk

www.braceofbutchers.co.uk SHOP OPENING HOURS Queen Mother Square, Poundbury, Dorset, DT1 3BW Telephone 01305 260956 Mon & Tues 8.30am - 5pm Weds, Thurs, Fri 8.30am - 6pm Saturday 8.30am - 4pm Sunday (and bank holidays) 10am - 1pm This newspaper was proudly produced by our friends at Bright Daisy Publishing Ltd