Have you ever wondered what makes a foodie a foodie?
Most people would say it’s a self-assigned label because we like great food. I largely agree with that definition and I think you would too?
But I also like to think that one of the truly delightful aspects of artisan food, lies in uncovering the story behind the products. Sure, any food can taste fantastic, but without the story, it just isn’t as rich. It doesn’t have the same meaning.
With the story, I feel I understand the product more. I feel the underlying passion of the producer.
And today’s vendor spotlight story shows strength, initiative and fiery Welsh passion.
A first glance, the names of Patchwork Pate’s range of chutneys wouldn’t look out of place at a local village fete. (And funnily enough, that’s kind of what they’re aiming for.)
“Spiked Red Onion Chutney with Old Tom Ale“, “Apple Chutney with Hobgoblin Ale & a Pinch of Ginger” and “Tomato & Roasted Red Pepper Chutney with Unicorn Ale” conjure magical images that promise deeply satisfying flavours.
On BoroughBox.com you’ll find a range of Patchwork Pate’s chutneys. They’re all made from the fresh fruits and vegetables that grow in the Welsh valleys, combined with local Welsh ales.
Patchwork Pate started from humble beginnings.
The year was 1982, and Margaret Carter was in a predicament. Living in North East Wales, close to Llangollen, she was divorced with three young children to look after. Unable to find employment with flexible enough hours, she started Patchwork Pate with just £9.00 – the remaining housekeeping money she’d managed to put aside.
Cooking in her kitchen and then traipsing door to door, selling to the local Llangollen pubs and restaurants, the locals loved her food, and the company grew organically by word of mouth.
Nowadays, Patchwork Pate runs from a purpose-built facility in Ruthin (still close by to Margaret’s home), and they employ more than 20 staff. But the food is still produced in small batches with the same love and attention there’s always been.
And it’s this difference you can taste when you eat (or should I say ‘devour’) their food.
Pick up a couple of jars of chutney and a pack or two of spelt oat fingers. Add a few slices of your favourite cheeses, and you’re ready to go.
Let me know how you eat yours in the comments below.