George Perry-Smith Memorial Prize Winners

Lydia Henden (Age 11)

Cheddar Cheese and Onion Soup

A delicious soup made with locally grown onions and sharp cheddar cheese

Somerset Chicken

A traditional dish containing local Somerset cider

Glastonbury Pudding

A sponge pudding made with apricots, apples and apricot jam, from Somerset

Drinks

Local organic fruit wine

Produced deep in the Somerset countryside

Apple Juice

Made with Shoreditch White Apples

Ben Ward (Age 10)

New Potato, Celery and Apple Salad

using Beauty of Bath Apples

Bath Chaps

served with Apple & Onion Mashed Potato, Braised Red Cabbage and Pears

A local delicacy of pigs cheeks, cured and cooked in breadcrumbs

Vegetarian Option

Bath Cheese Ploughman’s

Bath Blue and Wyfe of Bath cheese, accompanied by homemade bread and pickles

Somerset Strawberry Trifle

An individual trifle using fresh strawberries from Cheddar and thick double cream from Chewton Mendip Dairy

Cheeseboard

A selection of cheeses from Bath Cheese Company from their own cows at Kelston, served with Bath Oliver biscuits

All produce used in this menu is locally sourced and organic

Harry Francis (Age 10)

Quail Salad

Served with organic salad leaves from Gilcombe Farm, Somerset

and Somerset Spelt Bread

Stuffed Brown Cow Pork Chops

in Somerset Cider Brandy

Served with Cheese and Potato Bake and locally grown seasonal vegetables from Bath Farmers Market

Baked Shoreditch Apples with creamy custard

Cheeseboard

Exmoor Blue Jersey, Cornish Yarg, Woolsery English Goats Cheese, Quickes Vintage Cheddar and Organic Somerset Brie

Served with Walnut and Raisin bread or savoury biscuits

Wine

Oatley Leonora White 2003

Sharpham Red 2004

Cheddar bottled natural spring water