Andrew's tour of the West Midlands A tasting tour of Nantwich

Date Published:

20/06/2008

Nantwich, like anywhere in the UK ending in '-wich', was famed in Saxon times for its salt production. Andrew finds out there's plenty other foodie things going on nowadays too

After Bill and I had spent the morning trying oatcakes around Stoke-on-Trent, we headed back up the A500 to the historic market town of Nantwich, for a whistle stop tour of some of his favourite food haunts.

Shop (and video) till you drop

First up, Seabreeze Fishmongers, who had a good range of stock, including samphire and monkfish cheeks which I'd never seen before. Most UK fishermen throw the head and guts (which is two thirds of the animal) overboard after filleting off the tails at sea to save weight and space, so obviously I had to have some of those.

Paul, the owner kindly let me video him filleting a sea bass, which isn't that hard to do. Watch the filleting video and improve your fish knife skills.

We then went to Nantwich Market, which all though small, did boast a number of good shops. As you may know from my time in Swansea I'm a big fan of everyday working markets, so this was good to see.

A mighty long deli

Next was A T Welch's probably the longest deli in the world at 145ft long and only 12ft at the widest point. As well as being a well-stocked modern deli, there's also a small showcase area displaying grocery hardware, signs and paraphernalia from yesteryear. Add to this a good coffee shop and Welch's becomes a destination in its own right.

Butcher wise Nantwich is blessed with a couple, but the nearest was Brookshaws, who looked every bit the gentleman butchers in their shirts and ties. Beef looked good too.

Finally we headed out of town to the Great Tasting Meat Company, a farm and farm shop run by Andrew Jackson who specializes in rare breeds. Here the onsite butcher Geoff Broomhall talked us through a portmanteau, a Victorian recipe of lamb stuffed with a pâté made from bacon, lamb's liver, mushrooms and tomatoes. The whole thing was finally egg washed and bread crumbed to give it a lovely crust when cooked. Watch Geoff explain how to construct a portmanteau as well as see him take the back bone from the double loin of lamb.

Is there a food tour in your town? Can you show Andrew the sights, sounds and smells of good food in your area? If so, add some places to the map or get in touch at bigfoodmap@channel4.com