/">News From The CountryMan Inn

Keeping local businesses’ buoyant is both environmentally crucial. Through maintaining low carbon foot prints and money circulating locally will contribute towards a healthier economy, and speed up its recovery process.

Thinking more laterally about the ways we can choose our suppliers and how we can have a positive effect in boosting our Community’s financial well-being may at first seem difficult to know how to implement; but we must remember, that it’s always the small changes we make that have a significant impact, immediately on the financial health of sterling being exchanged locally.

And where provenance is en vogue, we can surely capitalise on the social trend of the support of purchasing locally, whilst addressing the global benefits too.

There are many minor changes that local businesses can help when choosing suppliers. For example, Alan Vaughan, proprietor of The Countryman Inn in Shipley could easily make his own chocolate Brownies. However, he prefers to use local Chocolate company Cocoa Loco because they are based within his local area and because Cocoa Loco only import from fair trade origins. Alan also supports Sussex Gold, who are growers & producers of extra virgin rapeseed oil in the same way, and applies the same buying principles with all his suppliers’.

“Once these buying principles are considered there are so many other benefits too”  Alan says, “frankly having a great rapport with my local fellow community members, also means that feasibly, my productivity levels are highly efficient because my suppliers’ are on my door step whenever I need them, and it feels great that we all work together as a thriving community.”

So next time you have an order to place do first speak to your immediate producers because it really is a case of “united we stand”!

Plums are in season

We are giving away yet another delicious Countryman recipe below – Rum Baked Plums – yummy! If you haven’t got the energy to make it yourself, why not book a table in our restaurant and have it for dessert. Phone to check availability first though as our rum baked plums are exceedingly popular!

Did you know that plums were grown in the gardens of medieval monasteries and have been eaten in England for centuries? Sussex is the birthplace of the popular Victoria Plum and there are now more than 300 plum varieties in the UK.

Plums are nutritious

Plums are an excellent source of potassium, fibre and vitamins A and C. You will also benefit from the rich antioxidants and amino acids which help to fight free radicals and keep you fit and healthy. Plums are definitely in the top five for one of your 5-a-day fruits and vegetables.

Always wash your plums before cooking. Plum skins are normally sharper than the flesh and many people prefer to leave the skins on for a fine balance of sharp and sweetness.  If you prefer a mellower, sweeter flavour, you can easily skin your plums (cut a small cross in the skin and then blanch in boiling water for approximately 10 seconds before peeling).

We have just harvested this year’s batch of Damsons and Victoria plums from the garden, and we have had a bumper crop this year, with not too many being attacked by wasps. As well getting busy making the jams and chutneys, plums are very versatile and can be baked, stewed or poached. For this recipe we have baked our plums into a delicious mouthwatering dessert. You won’t be able to resist this …

Rum Baked Plums

8 large ripe plums (any variety), pitted and halved
Melted butter
3  tablespoons honey
Grated orange rind
50ml dark rum
75ml orange juice
1/4  teaspoon  ground cinnamon

Preparation

1. Place plums in a baking dish brushed with the melted butter.
2. Combine honey, orange rind, rum, orange juice, and cinnamon in a saucepan and bring to a simmer, then drizzle orange & rum mixture over plums.
3. Bake in a moderate oven for 15 minutes until sauce is sticky.
4. Serve warm with a big dollop of vanilla ice cream…

Mmmmmmm!!!

The Shipley Gang

In 1814/15, Shipley was terrorised by what was to become known as the Shipley Gang. Wages were low and unemployment was common. Most cases of theft were for food, but those who were caught got severe punishment. Law enforcement was a bit haphazard at this time so the Shipley Gang thrived! The gang was led by James Rapley and his sons James and Daniel. Also William Browne, James Jupp, James Evans, James Nye (Senior and Junior), Thomas Tilley and Henry Mitchell. Wow. Ross Kemp would have had a great time if he’d been born then.

The gang made their head quarters in Southwater Woods from where they stole sheep and robbed the houses of Gentry. The main gang members had much support from families and friends which was just as well because lots crime had to be committed to supply all their needs. The gang would terrorise the Parishioners with their wild behaviour as they galloped their horses around the area. Eventually the big wigs had enough and the parish constable and Mr Hammond gathered a group of like-minded men together to put an end to the gang’s activities

At Wedges Farm in the neighbouring parish of Itchingfield, they caught James Rapley, James Evans, Philip and Henry Jupp and the two Nyes. Wanted posters were put in the Sussex Advertiser to try and catch the others.
 James Jupp and Daniel Rapley were soon caught, but the younger James Rapley carried on with his unlawful way of life for a few months longer until he got caught and then was found hanged in his cell at Petworth House of Correction. A verdict of insanity was made on his death.

William Browne, James Evans, Henry and James Jupp, the two Nyes and Daniel Rapley were all sentenced to death, but were later commuted to fourteen years transportation. James Rapley junior joined them later. Phillip Jupp, father of the two boys served six months hard labour in Petworth House of Correction.
 Thomas Tilley and Henry Mitchell turned kings evidence in return for their freedom. And Shipley returned to a more peaceful and law abiding place, where it still remains to this day.

Further reading about the history of Shipley can be found in a book written by Richard Annis, a Countryman regular. It is available from the Countryman Inn at £5.

Horsham District Food and Drink Festival

It’s not long now until the Horsham District Food and Drink Festival 2009. It starts on 
5th September and runs until 4th October 2009.

You can take part in The Big Nibble in Horsham Carfax as well as stacks of other events. Pick up a programme of events from us here at The Countryman in Shipley.

More good news … We are celebrating this prestigious event by giving 10% discount on all Countryman purchases throughout the festival. You can enjoy the home grown produce in our restaurant while you are
watching the free roaming Longhorn Cattle & Exmoor Ponies.

We have added much more to our home grown produce:

• Countryman own label Jams & Chutney’s
• Pickles & Relishes
• Sussex Gold Salad Dressings

To book or reserve a table, call 01403 741383.

It won’t be long until the new Countryman Cookbook is available. How exciting! The chefs are busy writing down all their secret recipes so they won’t be secret for much longer. We will be publishing a few recipes over the next few weeks. Alan will be available for signing these books in The Countryman restaurant – dates will be released in the near future! Until then, try this recipe – it’s delicious, and it’s so easy …

The Countryman seafood chowder

Countryman Seafood Chowder – Yum!

Ingredients:

1 tbsp olive oil
110g/4oz streaky bacon, rind removed, cut into 5mm/¼ in dice (optional)
175-225g/6-8oz onions, chopped
25g/1oz flour
850ml/1½ pints homemade fish stock
425ml/¾ pint milk
Bouquet garni made up of  parsley stalks, sprigs of thyme and a bay leaf
6 medium-sized potatoes, cut into 5mm/¼ in dice
salt and freshly ground pepper
700g/1½ lb mixed Local white fish, free of bones and skin (can also use fresh salmon for additional flavour & colour)
150ml/¼ pint single cream
450g/1lb mixed cooked shellfish – Any local shellfish available such as mussels, scallops, & prawns

Method:

1. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden.
2. Add the onion, cover and sweat for a few minutes over a low heat.
3. Stir in the flour and cook for 1-2 minutes.
4. Add the fish stock or water gradually.
5. Add the milk, bouquet garni and potatoes.
6. Season well with salt & pepper.
7. Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes.
8. Cut the fish into 2.5cm /1in cubes.
9. Add to the pot as soon as the tip of a knife will go through a potato.
10. Simmer gently for 3-4 minutes, stir in the cream and add the shellfish.
11. Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives.
12. Serve in a deep dish with plenty of bread and butter.
Tip: Remember that the fish will continue to cook in the heat of the chowder so make sure it is not overcooked.

National Volunteer Week has really struck a chord with local publican and proprietor Alan Vaughan of the Countryman Inn situated in the rural village of Shipley, West Sussex.

Having recently acquired a small plot of land behind the popular country pub, Alan would like to extend his support to local volunteers’ by inviting them to and by way of thanking them, he has generously decided to provide the volunteers’ and members’ of their families’ with meal vouchers in return for labour hours’.

“I’m fully aware that Volunteers come from all walks of life, and I get upset when society pigeon holes these people because there are a variety of reasons why people are not working; as an active supporter of the Community, I feel that we should provide good old fashioned support for everyone and be less judgemental too”. “ I’m also protective of any Volunteers’ who may be on benefits, and since I don’t want to jeopardise their income have decided to provide my team with “on the menu meals”, because I further believe in a pound for a pound and I simply don’t have the time to prepare the land myself”.

Known for his vigilant support in the community, Alan is also part of Hugh Fearnley-Whittingstall’s land share scheme and a proactive supporter too of the “keeping it local campaign”.

In so, all produce is meticulously bought and gathered from local suppliers’ within a strict twenty mile radius of The Countryman Inn. Perhaps this is why the pub deservedly so, wins much praise and awards.

We have opportunities for Diggers, Recyclers, and all manner of usual tasks expected when preparing rural land and anyone who would like to volunteer their services should contact Alan Vaughan on:

01403 741383
countrymaninn@btopenworld.com
www.countrymanshipley.co.uk

Ends

We are listed under ‘Best Sussex Eating Experience’

This is the fourth year of the Sussex Food and Drink Awards!

We at The Countryman care about where our food comes from and want to support our local producers and farmers as much as possible, and these awards are intended to reward and encourage businesses like The Countryman, who use and promote our wonderful Sussex produce. Just some of our superb local suppliers are listed below.

Bough Cottage Farm
Downsview Farm
Bakers Farm
Cocoa Loco
Sean Hutchings
Bob Phillips
Crumbs Farm Shop
Steve Hardy’s Syswood Fruits
Brighton & Newhaven Fish Sales
D & D Selsey Fisheries
Dark Star Brewery