Mary Powell Interview
Mary Powell currently works as a tourism officer in the delightful county of Lincolnshire and runs a project called Tastes of Lincolnshire, now two years old. The county of Lincolnshire is very rural and has a good history as a food producing county as well as being known for local specialities such as Plum Bread, Stuffed Chine, and real Lincolnshire Sausages. The Tastes of Lincolnshire scheme has helped raise the profile of what makes Lincolnshire food so, well, 'Lincolnshire-ish'. You have to look no further than the dozens of different butchers and bakers with their own closely-guarded recipe for sausages or plum bread - all are individual and it's your choice as to which is your favourite. Independence, variety and doing your own thing - now that's what Lincolnshire is about.
Tastes of Lincolnshire has also been developed as a quality marque to harness all these things that help to describe what Lincolnshire is like for a visit. After all, one of the most important parts of any day out or short break is the eating and drinking, and the Tastes of Lincolnshire sign gives assurance that you will be offered local produce at pubs, B&Bs, tea rooms, shops, restaurants and hotels.
What is your most memorable childhood 'food' memory?
My Granny was the best cook ever. Her tomato sauce was famous and would win hands down in a contest between the bright red bottles you can buy. A great baker, everything was produced in a chaotically untidy kitchen with no work surfaces - everything was done in a bowl held in the crook of her arm. Her memory was dreadful and we would always tease her about the Baked Alaska that she forgot to put the ice cream in!
What's your favourite food or ingredient 'on your doorstep'?
Lincolnshire Sausages may be a cliché but you probably haven't tasted the real thing and know how good they can be. Every local butcher has their own closely guarded recipe and I keep on tasting to find my favourite.
What is your favourite food secret?
Lincoln Red Beef - our local traditional breed of cattle. The flavour is superb and beat rivals Hereford and Aberdeen Angus in tastings by County Life Magazine. Hardly known outside Lincolnshire - once tasted you become a fan.
What food would you travel for (within the UK)?
Crabs and those tiny brown shrimps you get on the East Coast.
What is your favourite seasonal food?
Lincolnshire veg - it doesn't come much fresher than it does round here. Cauliflowers, leeks, brussel sprouts just for starters.
What is your favourite local food shop?
F.C. Phipps, Mareham le Fen, Lincolnshire. Eric and Beth Phipps run a village butcher's shop which is just quality through and through. They are great champions for the local speciality - Stuffed Chine - which you don't find anywhere outside Lincolnshire.
What is your favourite eating place?
Winteringham Fields - this is definitely for celebrations. Two Michelin stars but unpretentious and cosy - Germaine and Annie Schwab are quiet and unassuming - the food's the star.
What is your favourite UK pub?
The Willoughby Arms in the Lincolnshire Wolds village of Willoughby. Open fires, very friendly and lots of local produce including Lincoln Red Steak Evenings.
What is your favourite dish or recipe?
'Granny's Tomato Sauce'...
Ingredients:
¼ pint vinegar
1 teaspoon pickling spice
6 ounces sugar
pinch cayenne
½ ounce salt
3½ pounds tomatoes
¼ pound onions
½ pound apples
1 tablespoon tarragon vinegar
Method:
1. Bring spice to boil in vinegar, stand for two hours and strain.
2. Chop tomatoes, onions, apples and simmer slowly in a covered pan till soft, sieve and return to pan.
3. Add sugar, salt and pepper and boil till it begins to thicken, stirring occasionally.
4. Add both vinegars, boil till thick. Put through a sieve.
5. Bottle in hot sterilised jars.
Name an inspirational food person? Why?
Through Tastes of Lincolnshire we have been working with chef Rachel Green. Her family have been farming in the Lincolnshire Wolds for generations. She has 20 years' experience as a chef but also knows the whole production story. She believes passionately in local sourcing and using seasonal produce and I've learnt such a lot from her. Rachel is also one of the most entertaining demonstrators I've ever seen - talking, explaining and cooking all at the same time is quite a talent.