Food Heroes & Pop-Ups


Piper Hole Goat Farm

This family-run goat farm in Ravenstonedale, on the borders of the Westmorland Dales and the Yorkshire Dales National parks, describes itself as 'historically managed'. This means that the several generations that have run the farm have used traditional methods and natural substances to produce stunning meat, soap, yoghurt, kefir and fudge.






The Tea Keepers

This new business from the people behind the lovely Crossing Point Cafe brings unique and truly special loose-leaf teas to Cumbria. Their Blood Orange Rooibos has just been shortlisted for the Cumbria Life Food and Drink awards 2018.
  


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Cumbrian Cider

This genius initiative offers Cumbrians the opportunity to turn the unwanted apples that litter their gardens into cider. For each 20kg of apples donated you'll receive four litres of the finished and beautifully bottled cider. They describe the end result as "dry, light, sparkling and highly quaffable!"    





Shill's of Cockermouth

This two-storey shop, bar and restaurant is the brainchild and labour of love of husband and wife duo, Wendy and Nick. Downstairs you'll find a tresure trove of artisan cheese, fine wine and handcrafted chocolates. Upstairs you can sup coffee by day or tapas and wine when night falls.  





Keswick Cheese Deli 

Cumbria doesn't always get the recognition that it deserves when it comes to its cheeses. The Keswick Cheese Deli are here to change that - specialising in local options from the likes of Thornby Moor Farm in Wigton, Appleby Creamery in The Eden Valley and The Lake District Cheese Company from Aspatria . 





J&J Graham

There could be no more Cumbrian destination to celebrate local produce than at the institution that is J&J Graham. Established in 1793, this family deli and grocers now boasts its own artisan bakery where chef Alan Potter and his team bake bread, scones, pies, soup, quiches & honey glazed ham every day.            





Kendal People's Cafe  

Cumbria's first 'waste cafe' is the brainchild of freelance chef and artist Helen Pateman. Diners at the cafe are asked to pay what they can afford for hearty and wholesome dishes cooked using 'rescued food' - ingredients that are still in date but would otherwise have gone to waste. Booths have now teamed up with the inititaive to provide produce. Get down there and support.  





Bedrock Gin

This winner of an International Wine and Spirits Competition Gold Award is the creation of Vince Wilkins, a Cumbrian local hoping to "capture the enduring beauty of the Lake District". He worked with a master distiller using a blend of botanicals distilled with Cumbrian kiln–dried oak bark to create his 'singularly smooth' gin.       






Whin Yeats Dairy

Tom and Clare Noblet, with their four children, milk around 80 pedigree Holstein Friesian cows, which graze on their meadows throughout the summer. Since 2014 they've also been making cheeses - all created in their dairy, right next to the milking parlour. This means that their milk is piped straight into the dairy from the cows, making their offerings "natural, creamy and a very low carbon footprint".  






Cumberland Mustard

Since 1983 Geoff Cole and Marilyn Avens have been creating their beloved local mustard from their kitchens in Alston. Never ones to miss an opportunity to experiment, their delicious and imaginative flavours include Green Peppercorn, Whiskey and the seriously hot Vulcan.