475 results found
- September 28, 2020 | 8:00 AMFore St, Wellington TA21, UK
- May 11, 2020 | 8:00 AMFore St, Wellington TA21, UK
- Tasting EveningsTickets: £25.001 North St, Wellington TA21 8LX, UK
- TASTE / Asparagus
We will soon be approaching the season for asparagus. Stefano's home town and the place where we met is famed for its white asparagus, a sweeter and smoother variety. The fairytale goes a little like this... "Originating from the shores of the River Brenta the story of the white asparagus began in the 1500's when Bassano was hit with a hailstorm. The crop was destroyed, forcing the farmers to harvest the part that was underground, still white from a lack yet of sunlight. Upon tasting the asparagus the farmer was amazed by how tasty and tender it was, and so began to cultivate it underground as regular practice." However. it appears more likely that the white asparagus was first introduced from Egypt and in finding a natural affinity with the soil in these region flourished! In easier times we would bring huge jars of Nonna's white asparagus 'agro-dolce' preserved in oil and vinegar home with us to see us through the year until our next trip! The green asparagus that we are more familiar with here in the UK, is also popular however and in Italy both varieties are typically served with eggs. Asparagi alla Bassanese 1 kg asparagus (ideally white but green is also good!) 8 organic eggs Olive oil A good wine vinegar 1.Remove the ends of the asparagus and peel away any fibres. Prepare by bringing a covered pan of water to the boil and simmering gently for 10 minutes- more or less depending on your preferred texture. Incidentally, Stefano says that white asparagus should be kept in water from picking until cooking to retain maximum freshness and are also cooked upright where possible. To try this method, tie them in bundles with string and place in a pot with enough water to leave the tips uncovered. When boiling add a couple of pinches of salt, then stand in the bundles, cooking for at least 15 minutes until they feel tender. 2. Prepare the eggs by adding to a simmering pan and remove after 6/7 minutes to keep the yolk reasonably soft. Run under cold water and peel. 3. Mash the eggs with a fork and season with salt, pepper, oil and a splash of vinegar. 4. Dip them tip first into the egg and eat!
- STYLE / Cashmere for a Kinder Christmas
An edit of this article 'How to Source a Sustainable Christmas Jumper' was published in the Somerset Gazette on 20th December. December = glowing fires, warm drinks, lounging in cosy festive knitwear… Christmas jumpers come in all varieties, with luxurious cashmere probably being top of the pile (pun apologies!) Yet, despite all its associations with luxury, a few years ago it suddenly became possible for us to casually throw a bit of cashmere into the trolley whilst doing your big supermarket Christmas shop. Why was this a problem? In theory cashmere rates fairly well in terms of sustainability. When cared for correctly it is long lasting, keeping well for around 30 years and at the end of its lifetime, is biodegradable. Additionally, with a luxury, investment item comes the responsibility and desire to care for it. Cashmere is kind to skin in most cases, being so soft and adjusting well to body temperature, it keeps us warm when we need it yet remains breathable when we don’t. It has the potential to support and maintain a traditional livelihood. However, virgin cashmere can have a high environmental impact, intensified by the demand for cheap cashmere over recent years. To make one quality sweater, the combed hair of five goats from one year of growing is required. This is not something that marries well with ‘fast fashion’ Thus, the market change has resulted in over-grazing, there is a pressure for more goats and goats eat a lot, of everything! Herders are short changed and under pressure, which impacts on how the animals are treated. The push for ever cheaper cashmere can also lead to a downgrade in quality, the coarser hair is used too, not only the soft undercoat. There have even been stories of it being bulked out with hair from other animals... suddenly things aren’t looking quite so luxurious. So, here is what you can do this Christmas for a warm and cosy glow that will last past Boxing Day. You might prefer to avoid animal fibres altogether. A great alternative if so, is organic cotton ‘tricot’ knit or also hemp, ideally mixed with cotton for softness. However, if the feel and thermo properties of cashmere are for you then read on… 1. Follow the work of the Sustainable Fibre Alliance whose work incudes developing sustainable grazing systems and providing traceable supply chains. 2. When buying cashmere try to seek out where it has come from, consider the story behind the price tag and think of it as an investment piece to which you can commit to wearing at least 30 times (unfortunately, that probably rules out most novelty jumpers) Cost can be an issue when making sustainable fashion choices, but there are still ethical knitwear options that may be a little more affordable. 3. Consider pre-loved. It can be tricky to find second-hand wearable cashmere, likely and happily, due to a sense of value and wanting to keep hold of it. However, you can occasionally discover pieces in online auctions, vintage, or charity shops. 4. Choose recycled and upcycled. Rifo, a small brand based in Tuscany, Italy adopt a traditional trade of collecting and sorting quality cashmere garments which have reached the end of their life. They spin them into a regenerated yarn which retains the original quality and properties. You can find Rifo ponchos, hats, gloves, and scarves at Olive and Rosy. Chloe Haywood, an award-winning milliner based in Somerset creates beautiful things by upcycling fabrics, including hats, gloves and hot water bottle covers from old cashmere garments. You can also send in items as part of her ‘I Want Your Woolies!’ campaign in return for a voucher to spend in the online shop. Find out more at www.chloehaywoodlondon.com or discover some of Chloe’s creations at the Somerset Emporium, Wellington. Wishing you all a season both cosy and kind.
- TASTE / Fresh Filled Pasta Serving Suggestions
Our fresh filled pasta has been very popular, particularly at markets and for local delivery. Here are some ideas we like for serving. You are always welcome to pick your own bunch of herbs from outside the shop when visiting too, as all of these fillings are so flavoursome that they are delicious with just a drizzle of oil/melted butter and a herb of your choice. Prepare the pasta by adding to a pan of boiling water and simmering gently for 3-5 minutes. Keep an eye on them when they rise to the top and remove with a slotted spoon. Adding a splash of the cooking water too gives them a good glossy coating of the sauce. Beetroot and Goat Cheese Ravioli with Walnut Pesto In a blender whizz up some parsley, olive oil, walnuts, pecorino and/or parmigiano, a squeeze of lemon juice, garlic, salt and pepper. I like to estimate and play with the quantities but for a more precise recipe you could try this one I also really like this pasta with a dressing made of olive oil and Bumblees Tarragon vinegar. Gnocchi with Truffle Butter Pair the fresh gnocchi with slithers of our truffle butter tossed through. You can find it here Aubergine Parmigiana or Basil and Ricotta Tortelloni are both good with a tomato sauce, as is the Wild Boar. Find one here. Pea and Shallot Ravioli with Lemon Butter Toss through some lemon butter and breadcrumbs for a little texture. To create the lemon butter, soften 100 g of butter/dairy-free spread then mix until fluffy with an electric mixer. Grate in 1 tsp of lemon zest and a squeeze of lemon juice the whip until blended. Pot it and chill until ready to use. This is also a lovely way to accompany the Asparagus Tortelloni. Spinach and Ricotta Ravioli with Nutmeg Butter As above but switch the lemon for 1/4 teaspoon of ground nutmeg. Pumpkin and Sage Tortelloni with Sage Butter As above but use a little chopped fresh sage. We like to top our finished pasta dish with a fried sage leaf too. Heat oil in a small pan on a medium-high heat. Fry around 6 sage leaves at a time until crisp, this should only take 2–3 seconds. Pop onto kitchen paper and sprinkle over a little sea salt. And finally, one way we love to serve our tortelloni is with two or three on top of a soup. Here they are topping off a tomato and cavolo nero blend. We think these dishes all make a perfect special meal even when you are short on time. Please do let us know if you find any ways that you love to serve our pasta! Buon Appetito!
- Opening Times | Olive and Rosy | Somerset
OPENING TIMES If you would like to experience our authentic Italian deli or try on something from our sustainable clothing collection the shop is open: Any day until 7pm by appointment (browsing welcome) or to click and collect. Just send us a message to book a time. Monday 9-12 Thursday 9-12 Friday 9-12 Saturday - 9-4 Please follow our social media for any updates or changes. We recommend contacting us first if making a special trip from a distance. On Saturdays and Sundays this year you can find us at several of the Eat festivals across Somerset and at the monthly Taunton Independent Market. On Thursdays and Fridays we are occasionally at the markets in Ilminster and Langport.
- Made in Italy | Somerset | Olive and Rosy
CIAO! Welcome to the website for Olive and Rosy in North Street, Wellington, Somerset Our shop is divided into two distinct areas of hand- curated delights inspired by Italy; The Chamber of Style upstairs and the Chamber of Taste downstairs. We believe in slow food, slow fashion and telling the stories behind our products. Explore our site to find out a little more about us, the experiences we offer or shop from our product range. Home delivery is free for all orders over £80 (excluding wine crates) and on all clothing. COVID SERVICES UPDATE From 12th April both the deli and the boutique are open. See our current times . We continue to take appointments or offer Click and Collect any day until 7pm. Just send us a message using the details below and we can arrange a time slot for you. here Deli boards and boxes are available for collection on any day and delivery at weekends. Please let us know 24 hours beforehand what you would like. We are offering free delivery in Wellington within walking distance of the shop, with an extended area service at weekends. Select 'Collect in Store' at checkout but add a note if you would prefer us to deliver. Our usual postal delivery services continue. Thank you so much for continuing to support us. S&R Don't forget to f ollow us on social media for our latest news and announcements See our specials
- Shop Taste | Somerset | Olive and Rosy
SLOW FOOD Our Chamber of Taste offers authentic food and wines mainly from the North East of Italy. We source several products to cater for gluten-free and vegan diets. Please contact us if you would like further information on any of the products in our range. Delivery is currently free for orders over £80 (excluding cases of wine). Our Deli Counter range is only available for local delivery or collection. Find out more about some of our cheeses and here here. tHE pANTRY artisan CHEESE DELI COUNTER WINES AND BEER DIGESTIVO