Hampshire Fare, the organisation which promotes food produced in the county, is running its food festival throughout July.

Events throughout the month allow you to find out where their food comes from, how it’s produced and, of course, sample it.

The festival is being supported by one of Hampshire’s famous residents, chef Gordon Ramsay.

He is a staunch activist in favour of local produce who recently courted controversy by suggesting that restaurants should be fined for serving out-of-season foods.

“Hampshire has so much to offer, from award-winning cheeses to superb meat, not forgetting of course, the trout and watercress for which the county is renowned,” he says in his foreword in the festival’s booklet.

“We should be proud of our local produce and make the most of the food and drink that is produced here on our doorstep.”

And to showcase just what can be done with Hampshire food, Tylney Hall country hotel, under the direction of its executive chef Stephen Hine, is offering a special Hampshire lunch throughout July.

Tylney Hall, in Rotherwick near Hook, is an impressive Grade II listed mansion which dates from 1898. It is traditionally styled with masses of oak panelling, beautiful formal gardens and landscaped grounds.

The main restaurant, the Oak Room, has a glass, domed ceiling and views over the gardens. In keeping with the English country house atmosphere, the meals on offer are classical, albeit with a modern twist.

The three-course festival lunch, available every day of the week until July 31, has a wide variety of local foods to choose from — making selection somewhat tricky.

Included on the menu are Andwell Farm smoked trout, chicken from Newlyns Farm, Judes ice cream, cheeses

from Loosehanger Farm, Owton Farm lamb and sausages from Marydown Farm, not forgetting, of course, the famous Hampshire straw-berries. 

For diners wanting the full works, the hotel will hold a festival gourmet dinner on Saturday July 26.

The meal will start with canapes and an aperitif, to be followed by four courses, all featuring Hampshire produce.

Each course will be complemented by an appropriate wine from England and further afield.
Two days later, on Monday July 28, the themed ladies’ luncheon gives women a chance to get together and sample local produce.

Again, the menu will be made up of Hampshire’s finest, plus there will be guest speakers and local produce stalls where the diners can buy ingredients to take home with them.

And for anyone wanting to enjoy a delicious, fruity cocktail on one of the hotel’s terraces overlooking the gardens, there is a special Hampshire summer drinks menu.

Alcoholic, non-alcoholic, long and short choices with names like Hampshire Martini, Tylney Pimms, Hampshire Sunset and Tylney Apple Sour will be served.

The drinks include a number of Hampshire-sourced ingredients, such as strawberries, blackberry liqueur and honey.

Speaking about the support the hotel is giving to the Hampshire Fare Food Festival, executive chef Stephen Hine said: “At one time it was much harder to source locally produced ingredients and even professional chefs had difficulty in getting certain types of meat or cheese.

“But events such as the Hampshire Fare Food Festival and the growth in farmers’ markets means that everyone now has access to delicious, regional produce.

“The Hampshire coast and countryside certainly produces some of the finest in the country.

“I am delighted to be involved with the festival and hope as many people as possible will enjoy a real taste of the region.”

For details of the lunches and gourmet dinner, call 01256 764881 or visit www.tylneyhall.co.uk.

Tylney Bakewell tart

For the pastry
125g Hampshire unsalted butter
125g icing sugar
½ vanilla pod seeds scraped out
½ lemon — zest and juice
3 medium Hampshire free range eggs

For the filling
250g unsalted Hampshire butter
250g caster sugar
4 medium Hampshire free range eggs
250g ground almonds
30g plain flour
¼ tsp baking powder
4 tsp Real Jam Company raspberry jam
1 splash rum or brandy

To finish
2 tbsp Real Jam company apricot jam
2 tbsp water

Preheat oven to 170 deg C/gas mark 3.

To make pastry, cream the butter, sugar and vanilla seeds, lemon zest and juice. Add eggs and half the flour, mix thoroughly. Add remaining flour, mix. Wrap pastry in cling film and store in fridge to rest for 15-20 minutes.

To make the filling, beat the butter and sugar until smooth, pale and light. Beat in eggs and rum/brandy, followed by the almonds, flour and baking powder.

Roll out pastry until 3-4mm thick and line a non-stick, greased flan tin. Cover pastry with raspberry jam, pour in filling and bake for 20 minutes.

Heat the apricot jam with water in a small pan and boil for 1-2 minutes until it reaches a coating consistency. Brush the jam over the tart as soon as it comes out of the oven.

Serve warm or cold with cream or custard.