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Adnams Honey has arrived!

By Matthew Moore, also posted in News on

Adnams honey pots for Adnams HotelsAdnams' beekeeper, Steve Barrett, has delivered our very first jars of Suffolk honey from our beehives at Reydon! Guests at The Swan Hotel will be able to sample a pot of truly local honey with their breakfast in the morning. Adnams keeps bees?! Adnams’ commitment to a long and sustainable future is embedded in the heart of the business. This is certainly evident in our bee-keeping project. It was back in 2014 that we set about doing our bit to help the honey bee. Bees worldwide are under threat following decades of indiscriminate pesticide use as well as farming and land-use practices destroying the insects’ habitat and food sources, as well as virulent diseases and pests. Find out more here. [caption id="attachment_17492" align="alignright" width="300"]Ben Orchard, Rory Whelan and Steve Barrett in the Swan garden Ben Orchard, Rory Whelan and Steve Barrett in the Swan garden[/caption] Simply put, without them many crops would fail to be pollinated meaning many foods that we rely on would not be produced. The vital role that bees play in our environment is what inspired Adnams to start bee-keeping. Pakefield beekeeper Steve Barrett re-homes rescued bees that would otherwise be exterminated and, as it turns out, there were a lot that needed rescuing. The Adnams colony at our Reydon Distribution Centre site has grown from around 60,000 to 250,000 bees in two years! Un BEE-liveable isn’t it!? With such a strong population it was only a matter of time before the bees started to produce some great honey. As a celebration of what we have achieved in the preservation of these wonderful insects we thought we would jar it up and share it. From Friday 12th August, guests at The Swan Hotel will be able to enjoy the honey in small jars at breakfast (while stocks last!), and the rest will be left for the bees who will feed on the honey. This will keep them strong and healthy and maximise their chances of survival over the winter months. Rory, Adnams' Executive Chef, has created a delicious dessert using Adnams honey. Try it at The Swan or make it at home:

Peach and Adnams Honey pastry cream tarte, macaroons and saffron sorbet

Peach and Adnams honey cream tarte with Saffron and macaroonsPastry cream 125 gm egg yolk 250 ml milk 150 gm Adnams honey (or your local honey as we have not got enough to sell jars in our stores, unfortunately!) 50 gm cornflower 125 gm butter Mix cornflower, honey and egg yolk. Heat milk to simmer point and whisk into above. Return mixture back to heat, bring to boiling point stirring all the time. When mixture boils, turn down the heat and cook gently for about 5 minutes. Gradually stir in butter, pour into tray and let cool. Peach compote 4 peaches 10gm castor sugar Teaspoon lemon juice 1 large piece of stem ginger finely grated Stone and cut peaches into 2cm pieces. Mix in rest of ingredients. Cook out on heat until peaches soften and sugar has turned syrupy. Cool. Macaroons 80gm egg white 225gm castor sugar 60gm water 80gm egg white 250gm ground almond 250gm icing sugar Whisk first batch of egg white to soft peak. Boil water and castor sugar to 118 C. Pour onto egg white while whisking. When cooled slightly, add the second batch of egg white. Continue whisking to peak. Fold in icing sugar and almond. Pipe into circular biscuits, 5cm in diameter and bake for about 10 minutes at 160 degrees C. Pastry 'crumble' base 150gm flour 100gm castor sugar 100gm ground almonds 125gm melted butter Mix dry ingredients. Gradually add butter. Roll out to 0.5cm thickness and cut into 5cm square. Bake at 180 degrees C until lightly coloured. Saffron Sorbet 125gm glucose 125gm sugar saffron to taste 375gm water Bring ingredients to boil, cool and churn in sorbet machine. To Assemble Place pastry base on plate. Pipe honey pastry cream on top. Stone and cut a peach in half, cut halves into thin slices and forming a well, arrange on pastry cream. Spoon peach and ginger compote into peach well. Place macaroon on top with a ball of saffron sorbet and finish with another macaroon.

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Matthew Moore

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