12 May 2000

Zesty chowder from the chef

HEREFORD Norths contact leader Eleanor Wellings has decided to retire from her post at the end of this year – after 20 years she certainly deserves a rest!

I am sure one of the 60 or so members who were at a recent cookery demonstration will volunteer.

It was a great evening and we were entertained and educated so well by Gareth Johns, chef extraordinaire of the Red Lion, Llanfihangel. He demonstrated how to make a sea-trout chowder – he told us chowder is a derivation of cauldron. It was very tasty and flavoured with wild garlic. Breast of duck with pepper and cream sauce was the main dish he cooked, followed by a delicious pudding using oatmeal, cream, hazelnut liqueur and chocolate sauce. All of us had a taste of each dish, which just whetted our appetites for the buffet supper produced by four farmers wives who have diversified into outside catering.

Jean Howells

From left to right Annabel Sankey, Judith Jones, Phyllis Lewis, Win Dowdswell and Quita Sankey. All farmers wives and great cooks.