Thank you to everyone who turned up last night and helped make it such a great evening.
Gregg promised a “Big night @wallaceco over a hundred people booked for an evening of good food, flowing wine, quizzes, Q&A and Masterchef banter” via Twitter and we hope we all delivered!
Special mention must go to the Beetroot which garnered many plaudits throughout the night; “lovely and earthly” was how one diner described it (watch out Gregg, someone’s after your job!).
For news on upcoming similar events follow us on Twitter @wallaceco. Thanks again for coming!
There are two types of people in this world… those who LOVE the skin on top of custard and those who just can’t abide it and would rather walk over hot coals/stick pins in their eyes/watch Dancing on Ice on repeat (delete as applicable) than go anywhere near it. I’m in the former camp, spoons in both hands. One to warn off other, fellow CSLs (custard skin lovers) and the other to dive in with.
What’s not debatable, however, is how ruddy fantastic said custard goes with Forced Rhubarb. Especially our rhubarb from the Yorkshire Triangle. Oh yes, the real McCoy. Fuchsia funkiness at its best!
We have some new products to spruce up seasonally (but surprisingly) f-f-f-freezing January days: Sea Beet, Loose Golden, Chiggia, Cheltenham and Regular Beetroot, Buckler Sorrel and Lemon Thyme.
Sadly, our Festival, Acorn and Harlequin Squash have finished so the only one left now is Crown Prince. Heritage Pears, Swiss Chard, Sea Aster and Brussel Tops have all checked-out too.