So last week, along with a pile of other food and drink, Jazzy rocked up at the Food and Drink Expo in Birmingham’s NEC. It’s fair to say that there were plenty of tasty morsels vying for attention.
Old fashioned fruit juices from Folkingtons (www.folkingtons.com) lemongrass, ginger and chilli chocolate from James Hutchins (www.jameschocolates.co.uk) , gutsy organic vintage cheddars and melting bries from Godminster (www.godminster.com) and fine pickles from Bourne and Wallis (www.bourneandwallis.com).
If you fancied your popcorn airpopped or trad.; your crisps from Kent, Hereforshire or Yorkshire, you would have been well catered for; and if you’re a pork scratchings aficionado and you weren’t there, what on earth were you thinking?
Hundreds of others were all making their pitch to visitors from delis and restaurants, farm shops, wholesalers, retailers and members of the public.
It’s fair to say that team Jazzy worked hard. If Craig Revel Horwood had been there he would, reluctantly as always, have had to raise a 10 to the Jazzy stand after Bruno, Len and Darcy had awarded it maximums. Jazzy nailed it. A stand and a team that did the equivalent of the vertical splits to finish a spicy paso doble.
Na hansell (@nahansell) spun the pans - Jazzy was griddled, roasted, steamed, boiled and crushed. Patatas bravas (try the recipe here); raclette; with gremolata, pesto or sea salted; kept hungry punters coming in. Over 30 kilos of Jazzy was shared with visitors to the stand and somewhere between 700 and 1,000 samples were handed out.
BRUM IS FOOD CENTRAL…
The trouble with being discovered is that it has its up and downs. While the 2014 Jazzy crop is growing quietly under the great British soil in Norfolk, Lancashire and Cornwall with the alarm set for July, those in the know demanded a public appearance from the potato that likes to be seen in all the right places.
Over 30 kilos of Jazzy was shared with visitors to the stand
A cracking three days after which everyone had to go and lie down in a darkened room with cucumber over their mincy pies.
There’ll be more on this page over the coming months as we prep for the new season. If in the meantime you fancy a chat, join Jazzy on Twitter @jazzy_potato and on Facebook, Jazzy Potato.
Meanwhile, get practising the patatas bravas. They’ll go well with a cold one and a good steak in BBQ season.
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