Rhubarb pickle will star at festival
RHUBARB, spice and all things nice will be the theme at one of the stalls at this year's annual food festival.
Curry Cuisine, a local family run business, is determined to make its mark on Wakefield's festival with its new rhubarb pickle.
Paresh Tejura, who runs Curry Cuisine with his wife Prett, decided that there was no better way to impress Wakefield taste buds than with a pickle made from the city's most famous food.
This year will be the first time the company has come to the festival, which is being held on March 7 and 8, and Mr Tejura is hoping that the limited edition pickle will have people flocking to his stall.
He said: "We already produce a lime pickle and a mango chutney but we have decided to create a rhubarb pickle especially for the festival.
"We're getting the rhubarb from Oldroyds Farm, which is very near to us. The Wakefield Food Festival is the nearest one to us and we feel that we should support our local businesses and the city of Wakefield.
"We try to source all our products locally but obviously we can't get spices locally but we do blend them ourselves."
Curry Cuisine started out as a cookery business offering classes and demonstrations.
Due to the high demand for their skills the husband and wife team, who have three children, decided to branch out into making spice blends, curry powders and pickles.
Having tried rhubarb curries in the past, Mr Tejura was not overly impressed, but he is sure he is onto a winner with his pickle.
He said: "Rhubarb curry is one of those things that you can try as a one-off, it's just the flavour on its own is not that great.
"The pickle is better because you can use a little bit with other dishes.
"It's really nice and you get the flavour of the rhubarb really coming through."
Janet Oldroyd-Hulme, of the world-famous Oldroyd's Farm in Rothwell, said she was delighted that the company had decided to source its rhubarb from their farm.
She said: "It's a great idea. Companies are becoming more and more aware of the difference in taste when they used forced rhubarb instead of the outdoor variety."
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Friday 25 May 2012
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