It’s the fifth month of the year so ‘May’ we take this opportunity to welcome one and all to our latest Discovery Club Box. With a mixed theme of outdoor living, product innovation and fascinating producer stories, we think this month is special and all items rightly deserve their place on a journey of discovery. If you’re not already a subscriber to the club you can JOIN HERE and get that palate punched. Food is fun and the real foodie never ends their quest to try new food & drink products.
As always take a dip, slurp a drink and enjoying digging in. Don’t forget that sharing is caring so pass it all around. Iechyd da!
Beef Jerky by the brothers from Coppernose Jerky.
Established in the heart of the Cotswolds, CopperNose Ltd is the creation of two brothers, Liam and Daniel. Having grown up with American beef jerky, CopperNose was inspired to set a new standard in craft jerky. Using only 100% grass fed, ethically sourced British silverside beef, CopperNose is able to track and trace each order back to the farm. We pride ourselves on using the same principles the pioneers of the New World used, bringing the next generation of craft jerky.
The idea came during Liam’s final year at the Royal Agricultural University where he competed, placed runner-up, in the UK Grand Idea Competition and was encouraged to continue with the venture by the one and only Levi Roots, nicknaming Liam “The Jerky Man”.
Daniel spent the last five years travelling the world in search of the best ingredients for CopperNose Craft Jerky. With the ever growing demand for CopperNose’s delicious handcrafted jerky, Daniel decided to come home and join Liam full-time. The company steadily grew with more and more joining the CopperNose Family as Liam and Daniel toured the country, bringing the UK the very best in craft jerky. CopperNose received the highest ratings from two of the biggest Jerky Guides in the USA. The Jerky Report, Brooklyn NY and Best Jerky, San Diego CA highly rated CopperNose Jerky and we received 5 STARS for our French Kiss – Garlic and Chilli craft beef jerky.
This year started off with a bang as CopperNose was awarded with Virgin Startup Company status thanks to Mr. Entrepreneur himself, Sir Richard Branson and his team. The CopperNose Bros expanded their operation in March as demand grew both at home and abroad.
Soon to be available in our meat snacks section of BoroughBox – https://www.boroughbox.com/snacks-sweets/snacks/meat-snacks
Prairie Fire BBQ was founded in 2013 by Michael Gratz, a native of Kansas City & St. Louis. Michael moved to London and instantly fell in love with the culturally diverse food scene but missed the authentic, slow-smoked Kansas City style BBQ from his home town. He started making batches of his sauce, rubs and smoked meats for friends and family. After much encouragement, he decided to start selling his products at various markets around London, hence Prairie Fire BBQ was born.
Kansas City BBQ is some of the best in the world. It is known for the variety of smoked meats coupled with smokey tomato and molasses BBQ sauce. Prairie Fire sauces are modeled after some of the Kansas City greats: Gates, Jack Stack, Joe’s Kansas City & LC’s.
Prairie Fire BBQ can be found on BoroughBox, and at various street food markets and pop-ups around town.
THØR Drinks started out in 2012 fueled by the ambition of founder Alistair Scahill who wanted to create a soft drink with a drier profile for a more adult palate (and one with less sugar). A true entrepreneurial start-up, the company started out in Barnet and developed the range with a company based just outside Cambridge. It wasn’t long before THØR Drinks scored with a successful crowdfunding campaign and moved to a new home at The Old Truman Brewery in London’s East End.
THØR DRY Apple Spritz is the range of premium sparkling apple beverages which are blended from quality natural ingredients and made with less sugar for a drier, crisper and cleaner taste.
Cwrtau Bach Deli Foods Company grows greenhouse produce and creates award-winning homemade, artisan foods in the heart of West Wales. Their seasonal produce goes into their foods, giving them the freshest flavour and low food miles. A true small batch producer they began by building a greenhouse, enlisting the help of horticultural friends, and taking a massive learning curve. And we think they’re doing Wales very proud indeed.
Their story begins just a few short years ago when MD Angie came upon the bright idea to launch a range of crisps focused on everything Kent had to offer. After many hours in the office Angie would return home after a full day with different varieties of potatoes, which she and her husband would thinly slice and then fry with the aim of achieving the perfect crisp, which indeed they did!
Once the quest for the perfect hand cooked crisp with the essential crunch had been achieved, the flavouring was the next challenge…
When it came to flavourings one thing that was paramount was to work with local producers to make a crisp with true provenance and with their 6 flavours this is exactly what’s been achieved. There was plenty of fun designing the eye-catching packaging that depict the flavours. They believe they have the tastiest crisps out there!
Mike, an Aussie living in London and long time ‘hater’ of peas, first gave peas a chances when he munched on his first wasabi pea. To his surprise he quite enjoyed the crunchy texture and eye watering kick it came with. Being the health conscious, gym going, beach weights kinda guy he is, Mike was delighted with the nutritional benefits, but something bothered him. Why didn’t peas come in any of his favourite crisp flavours? After extensively searching the internet it looked liked only one flavour of pea existed, it was time for Mike to put a stop to this pea discrimination, it was time to give peas a chance!
So that’s what he did. Mike developed Taking the Pea, the first brand to offer a range of delicious dried peas available in 4 familiar flavours; Wacky Wasabi (of course), Smoked Ham, Sweet Chilli Salsa and Cheesy Peasy & Onion.
SAF stands for Simply Authentic Food. The focus is on well-being of body and mind, and their motto is: “Let food be thy medicine and medicine be thy food” – Hippocrates. SAF also means pure in Turkish, and their aim is to deliver wholesome functional food in an enjoyable way. They take pleasure in offering healthy, curative, nutritious plant-based food & drinks to customers with style and elegance. SAF provides a well balanced vegan diet enriched with added raw food dishes, healthy energizing juices, teas and enjoyable organic wines. Every product at SAF is home-made with the finest ingredients.
All snacks are made by hand and dehydrated in a state-of-the-art production facility. The moreish nutty nori sandwiches are nutrient dense snacks that are high in iodine, calcium and iron. The handmade fruity pastilles are made from the best organic ingredients like coconut, virgin coconut oil, nuts and coconut sugar.
Pomegranate Ketchup from Aphrodite Foods
Aphrodite Fingal-Rock Innes and William Powell launched Aphrodite’s in 2015, a venture which emerged from a shared passion for food and Eastern Mediterranean flavours. After years of research, travelling and endless cooking (and eating) they have created a company they believe captures truly irresistible flavours.
Aphrodite Fingal-Rock Innes, aka Dixie, chef and finalist of Channel 4’s ‘The Taste’ is a Professional Cookery graduate of Westminster Kingsway College and all round food fanatic. She comes from a family of food lovers and grew up in the beautiful town of Monmouth, South Wales where her family owned a deli. At the tender age of 4 years old, she was getting stuck into cooking by experimenting with the local and exotic surplus from the shop. There she learnt the importance of good food and developed her knack for creating exceptional flavours. Since she has worked for various catering companies whilst always pursuing her own foodie projects.
With a fascination of Eastern Mediterranean foods their Pomegranate Ketchup is a superb addition to many a good meal.
Drinking Chocolate by Sir Hans Sloane
Sir Hans Sloane (1660-1753) was Physician to King George 1. In 1687 Sloane travelled as the physician to the Duke of Albemarle to the Caribbean, initially on a trip funded by the King to find some Spanish gold. On this trip he visited Madeira, Barbados, Dominica, Guadalupe, Montserrat, Nieves and finally settled in Jamaica. Whilst in Jamaica he travelled the island collecting flora and fauna and during one of these trips he tried the local cocoa and water drink which he found nauseating. He set about trying to find a recipe that would make this more palatable. After trying many variations, he finally decided on mixing it with milk and sugar and so began the British love affair with Milk Chocolate. He developed the recipe and this was manufactured and sold by Nicholas Sanders. Then William White of Greek Street Soho sold it in his White’s Chocolate House. Sir Hans Sloane’s Milk Chocolate was born!
A Guide To Making Chocolate;
– Cocoa beans are grown around the world mainly in countries near the equator such as Ivory Coast, Brazil, Ecuador, Venezuela and Indonesia
– Tons of fermented & dried cacao beans bundled in burlap sacks arrive at factories around the world every day
– After being cleaned, the cacao beans pass to the first critical step in flavour development: roasting
– The beans are then ground into a thick liquid called ‘chocolate liquor’
– To make chocolate, chocolate liquor, sugar and other minor ingredients are mixed together
– Conching further develops flavour by putting chocolate through a kneading process with heavy rollers
– The mixture is then tempered, or passed through a heating, cooling and reheating process
– Tempering makes the chocolate glossy and causes it to break with a distinctive snap
– The mixture is then poured into moulds and cooled in a cooling chamber
– Once cooled, the chocolate is de-moulded, packaged for distribution and is ready for savouring
A Guide To Tasting Chocolate;
– Nothing in the world tastes as good, nor stimulates and satisfies the taste buds as chocolate
– The cocoa bean has over 400 distinct aromas – at least twice as many as any other sourced from nature (the rose for example, only has fourteen)
– The taste of chocolate is complex as a result of the presence of over 300 different chemical compounds including phenylethylamine a stimulant which strikes the brain’s mood centres and induces the emotion of falling in love
– Chocolate is also unique in that it is the only food in the world to melt at body temperature, filling the mouth slowly with all the complexities of it’s unique flavour
That brings to an end another Discovery Club box. We hope that you agree that this month’s box was pretty darn awesome. We’ve loved sampling all the items included and can’t wait for next month already!
If you’re not already a subscriber and this post has whetted your appetite then make sure you head over to the Discovery Club website and sign up.
Until the next time enjoy the products and remember to live by these simple rules;
Good food. Good health. Good fun.