Words of wisdom not to be sniffed at
Nov 30 2007 by Dave Black, The Journal
TALES from the leek trenches were recounted to fascinated food industry professionals yesterday as part of a drive to promote traditional local produce.
Champion leek grower Bob Bell, 72, opened up the gates of his large allotment in Ashington, Northumberland, to dispense expert advice on the cultivation and history of a vegetable which has become an iconic part of the region’s culture.
Bob – who has won countless leek shows and is judge at the annual world leek championships in his home town – was chosen as the fount of knowledge for a special leek, onion and culinary heritage day.
A party of visitors from restaurants, hotels, pubs and shops called at his vegetable patch as part of a campaign by Northumberland Tourism to raise awareness of local food products.
They were shown some of the massive leeks and onions which the ex-miner grows in the allotment, which has been visited by TV chef Gary Rhodes and his film crew.
Yesterday Bob said: “I have had a very interesting morning with these visitors, answering their questions and telling them about leek growing. I have been growing leeks since 1958 but the number of shows is on the decline these days and I would like to get the younger generation involved.
“I think promoting the use of locally-grown leeks and onions in hotels, restaurants and pubs is a great idea. I certainly use lots of them and never get tired of leek broth.”
One of yesterday’s visiting party was Michelle Brannigan, who runs Ashington’s Black Diamond pub and restaurant. She said: “Bob has given me a giant onion today, which I will be putting on the menu, and I also intend to offer leek pudding. I think it will go down a storm.
“I didn’t know much about leeks and onions before today but I really want to push local produce in our restaurant.”
Adam Ellis-Jones, manager of the Made in Northumberland food project, said: “This is all about enhancing the food and drink on offer to people visiting the county. It is also about telling the story of Northumberland through food and making it different from anywhere else.
“If you are a hotelier or restaurateur planning a menu, you need to know where the food comes from. If you can tell your customers how things like leek and onions are produced, and a bit about their heritage, that is captivating.”
