2019 Results ICDA.Pdf

Total Page:16

File Type:pdf, Size:1020Kb

2019 Results ICDA.Pdf Class Description Gold Silver Bronze VHC VHC DP1 Best Showdressed Farmhouse / Joseph Heler Ltd 4 Traditional Cheese in the following classes DP2 to DP19. Automatic Entry Showdressed cheese DP2 Farmhouse / Traditional Cheshire Carron Lodge 10 Belton Farm Limited1 Belton Farm Limited 5 Cheese - White. Any weight. Traditional Cheshire Cheese Trad White Cheshire Trad White Cheshire DP3 Farmhouse / Traditional Cheshire Belton Farm Limited 3 Applebys 4 Belton Farm Limited 1 Dewlay 2 Cheese - Coloured. Any weight. Cheesemakers Trad Coloured Cheshire Raw Milk Traditional Trad Coloured Cheshire Coloured Cheshire DP4 Farmhouse / Traditional Mild Belton Farm Limited 1 Hayfields Dairy 4 Hayfields Dairy 2 Cheddar - White or Coloured. Any weight Mild Coloured Cheddar - Top Hat DP5 Farmhouse / Traditional Medium Hayfields Dairy 1 Hayfields Dairy 3 Barbers Farmhouse 2 Cheddar - White or Coloured. Any Cheesemakers weight Farmhouse Medium Cheddar Sponsored by : - High quality ingredients for the dairy industry 1 Class Description Gold Silver Bronze VHC VHC DP6 Farmhouse / Traditional Mature Trethowans Dairy 8 Keens Cheddar Raw 7 Ashley Chase Estate 1 Barbers Farmhouse 3 Cheddar - White or Coloured. Any Ltd Milk Cheddar Cheesemakers weight Pitchfork - organic, Raw milk Traditional Cave aged cheddar Farmhouse Mature Cheddar unpasteurised cheddar Mature Cheddar DP7 Farmhouse / Traditional Extra Ashley Chase Estate 4 Barbers Farmhouse 5 Keens Cheddar Raw 3 Matured Cheddar - White or Cheesemakers Milk Cheddar Coloured. Any weight Cave aged cheddar Farmhouse Extra Mature Raw Milk Traditional Extra Cheddar Mature Cheddar DP8 Farmhouse / Traditional Vintage Ashley Chase Estate 1 Barbers Farmhouse 5 Butlers Farmhouse 6 Cheddar - White or Coloured. Any Cheesemakers Cheeses weight Cave aged cheddar Farmhouse Vintage Cheddar Farmhouse Vintage Cheddar DP9 Farmhouse / Traditional Crumbly Greenfields dairy 3 Greenfields dairy 9 Dewlay 8 Lancashire Cheese. Any weight. Products Ltd Products Ltd Cheesemakers CRUMBLY LANCASHIRE CRUMBLY LANCASHIRE DP10 Farmhouse / Traditional Creamy Belton Farm Limited 4 Leagram Organic 3 Singletons & Co 9 Lancashire Cheese. Any weight. Dairy Trad Creamy Lancs Organic Creamy Lancashire Traditional Creamy Lancashire Sponsored by : - High quality ingredients for the dairy industry 2 Class Description Gold Silver Bronze VHC VHC DP11 Farmhouse / Traditional Tasty Butlers Farmhouse 1 Dewlay 5 Butlers Farmhouse 4 Lancashire. Any weight. Cheeses Cheesemakers Cheeses DP12 Farmhouse / Traditional Red Wensleydale Dairy 8 Joseph Heler Ltd 1 Carron Lodge 14 Leicester Cheese. Any weight. Products Ltd Red Leicester Red Leicester Traditional Red Leicester Cheese. DP13 Farmhouse / Traditional Double Dewlay 12 Butlers Farmhouse 10 Belton Farm Limited 2 Gloucester Cheese. Any weight. Cheesemakers Cheeses Trad Double Gloucester DP14 Farmhouse / Traditional Derby Dewlay 1 Carron Lodge 2 Cheese. Any weight Cheesemakers Traditional Derby Cheese. DP15 Farmhouse / Traditional Caerphilly Dewlay 3 Trethowans Dairy 2 Belton Farm Limited 1 Cheese. Any weight. Cheesemakers Ltd organic, unpasteurised Trad Caerphilly caerphilly Sponsored by : - High quality ingredients for the dairy industry 3 Class Description Gold Silver Bronze VHC VHC DP16 Farmhouse / Traditional Wensleydale Dairy 6 Wensleydale Dairy 11 Joseph Heler Ltd 4 Wensleydale Cheese. Any weight. Products Ltd Products Ltd Wensleydale Wensleydale Wensleydale DP17 Farmhouse / Traditional Bandaged Dewlay 4 Ashley Chase Estate1 Carron Lodge 5 Cheese. Any weight. Any Variety Cheesemakers Cave aged cheddar DP18 Farmhouse Mature Cheddar Ashley Chase Estate 2 Hayfields Dairy 3 Hayfields Dairy 1 Block. White or Coloured. Minimum age of 12 months. Percentage of milk used in manufacture must be produced on exhibitor’s own farm from own herd. Exhibitors must have PDO accreditation. Farmhouse vintage block DP19 Farmhouse Traditional Cheddar Ashley Chase Estate 1 Keens Cheddar Raw 2 Cheese. Minimum age of 12 Milk Cheddar months. Percentage of milk used in manufacture must be produced on exhibitor’s own farm from own herd. Exhibitors must have West Country Farmhouse Cheddar PDO accreditation Cave aged cheddar Traditional Raw Milk Cheddar Sponsored by : - High quality ingredients for the dairy industry 4 Class Description Gold Silver Bronze VHC VHC DP20 Best English Belton Farm Limited 5 Belton Farm Limited1 Ashley Chase Estate 3 Farmhouse/Traditional Cheddar Trad Cheddar Trad Cheddar Cave aged cheddar DP24 Irish Cheddar. White or Coloured. Glanbia Ireland. 7 Glanbia Ireland. 9 Glanbia Ireland. 3 Open to Republic of Ireland Ballyragget Ballyragget Ballyragget Creameries Cheddar Cheddar Cheddar DP25 Mild Cheddar Cheese - White. The First Milk 16 Saputo Dairy UK 15 Lye Cross Farm 12 Dale Farm 1 Saputo Dairy UK 3 Open to UK creameries only. Cheese Company - Aspatria White Mild Cheddar Mild Cheddar White Mild Cheddar Mild Cheddar Cheese Mild Cheddar White DP26 Mild Cheddar Cheese - Coloured. Belton Farm Limited 1 South Caernarfon 4 South Caernarfon 2 Open to UK creameries only. Creameries Creameries Mild Coloured Cheddar Mild coloured cheddar Mild coloured cheddar DP27 Medium Cheddar Cheese - White. Saputo Dairy UK 7 Saputo Dairy UK 1 Barbers Farmhouse 4 Open to UK creameries only. Cheesemakers Medium Cheddar White Medium Cheddar White Medium Cheddar Cheese Sponsored by : - High quality ingredients for the dairy industry 5 Class Description Gold Silver Bronze VHC VHC DP28 Medium Cheddar Cheese - Dale Farm 5 Dale Farm 3 Dale Farm 1 Coloured. Open to UK creameries only. Medium Cheddar Cheese Medium Cheddar Cheese Medium Cheddar Cheese DP29 Mature Cheddar Cheese - White. Saputo Dairy UK 16 The First Milk 1 South Caernarfon 15 Belton Farm Limited 14 Dale Farm 7 Open to UK creameries only. Cheese Company - Creameries Haverfordwest MATURE CHEDDAR WHITE White Mature Mature white cheddar Mature White Cheddar Block Mature Cheddar Cheese DP30 Mature Cheddar Cheese - Dale Farm 8 South Caernarfon 12 Dale Farm 2 Coloured. Open to UK creameries Creameries only. Mature Cheddar Cheese Mature coloured cheddar Mature Cheddar Cheese DP31 Extra Mature Cheddar Cheese - Saputo Dairy UK 7 Ornua foods UK 23 Parkham Farms 8 The First Milk 16 White or Coloured. Open to UK Limited Cheese Company - creameries only. Haverfordwest Extra Mature White Cheddar Extra Mature Cheddar DP32 Vintage Cheddar Cheese - White Dale Farm 2 Ornua foods UK 15 Dale Farm 7 The First Milk 8 or Coloured exceeding 18 months Limited Cheese Company - of age. Any weight. Open to UK Aspatria creameries only. Vintage Cheddar Cheese Vintage Cheddar Cheese Vintage Cheddar Sponsored by : - High quality ingredients for the dairy industry 6 Class Description Gold Silver Bronze VHC VHC DP33 Mild Cheddar Cheese - White or NZMP 11 Glanbia Ireland. 7 Ornua Co-operative 5 Coloured Open to non UK Ballyragget Ltd. creameries only. Mild Cheddar Cheddar Mild White Cheddar DP34 Medium Cheddar Cheese - White Ornua Co-operative 9 Tillamook County 6 NZMP 2 Tillamook County 4 or Coloured. Open to non UK Ltd. Creamery Creamery creameries only. Association Association Medium White Cheddar 3-Cheddar Medium Cheddar 2-Cheddar DP35 Mature Cheddar Cheese - White Glanbia Ireland. 8 Glanbia Ireland. 17 Open Country Dairy 20 Carbery Group 11 Dairygold Food 15 or Coloured. Open to non UK Ballyragget Ballyragget Ingredients (UK) Ltd creameries only. Cheddar Cheddar CHEDM Mature Cheddar Irish White Mature Cheddar DP36 Extra Mature Cheddar Cheese - Glanbia Ireland. 13 Kerry Newmarket 20 Ornua Co-operative 15 Carbery Group 11 Dairygold Food 16 White or Coloured. Open to non Ballyragget Ltd. Ingredients (UK) Ltd UK creameries. Cheddar Extra Mature White Extra Mature Cheddar Irish White Extra Mature Cheddar Cheddar DP37 Vintage Cheddar Cheese - White Ornua Co-operative 1 NZMP 6 Ornua Co-operative 10 or Coloured exceeding 18 months Ltd. Ltd. of age. Any weight. Open to non UK creameries. Vintage White Cheddar Vintage Cheddar Vintage White Cheddar Sponsored by : - High quality ingredients for the dairy industry 7 Class Description Gold Silver Bronze VHC VHC DP38 Mild Cheddar Cheese - White or Glanbia Ireland. 2 Ornua Co-operative 15 Ornua Co-operative 12 Saputo Dairy UK 19 Coloured. Any weight. Open to Ballyragget Ltd. Ltd. UK and non UK creameries. Cheddar Mild White Cheddar Mild White Cheddar Mild White Cheddar DP39 Mature Cheddar Cheese - White Ornua Co-operative 5 Ornua Co-operative 12 The First Milk 8 The First Milk 24 Ornua Co-operative 30 or Coloured. Any weight. Open to Ltd. Ltd. Cheese Company - Cheese Company - Ltd. UK and non UK creameries. Haverfordwest Aspatria Mature White Cheddar Mature White Cheddar Mature Cheddar Mature Cheddar Mature White Cheddar DP40 Extra Mature Cheddar Cheese - The First Milk 5 NZMP 17 Saputo Dairy UK 26 The First Milk 12 White or Coloured. Open to UK Cheese Company - Cheese Company - and non UK creameries. Aspatria Haverfordwest Extra Mature Cheddar Tasty Cheddar MATURE CHEDDAR WHITE Extra Mature Cheddar DP41 Vintage Cheddar Cheese - White The First Milk 4 The First Milk 17 Kerry Newmarket 28 Dale Farm 6 or Coloured exceeding 18 months Cheese Company - Cheese Company - of age. Any weight. Open to UK Haverfordwest Aspatria and non UK creameries. Vintage Cheddar Vintage Cheddar Vintage Cheddar Cheese DP42 Best English Creamery Cheddar Wensleydale Dairy 7 Wyke Farms Ltd 13 The First Milk 2 Parkham Farms 4 Products Ltd Cheese Company - Aspatria Extra Mature Cheddar Vintage Cheddar English Cheddar Cheddar Sponsored by : - High quality ingredients for the dairy industry 8
Recommended publications
  • The Piano Restaurant Fine Yorkshire Dining
    The Piano Restaurant Fine Yorkshire Dining In celebrating great Yorkshire food we use the finest and freshest Yorkshire produce whenever possible. We pay homage to the heritage of our surroundings by pursuing our culinary traditions and recreating some Yorkshire and English classic dishes for your enjoyment. To commence… Warm Bread Homemade bread roll with oil, balsamic and a selection of butters £2.45 Olives Mixed olives £2.45 Soup of the Day See specials card for today’s choice £5.95 Country style Pate Traditional coarse chicken liver pate with madeira and bacon lardons, served with ciabatta croutes and grape chutney £6.95 Bleikers of Harrogate Smoked Salmon Cold smoked salmon with avocado puree lemon mayonnaise and pea shoots £8.45 Yorkshire Ham Hock Bridge farm ham hock terrine with pickled vegetables and smooth piccalilli £7.45 Char-grilled Asparagus Asparagus spears, locally sourced where possible, mustard mayonnaise and air dried ham £7.95 East Coast Fishcake Sustainably sourced fishcake served with tartar sauce, lemon and dressed leaves £7.45 Yorkshire Blue Cheese Soufflé Twice baked ‘Yorkshire Blue’ cheese soufflé, dressed baby leaves and walnut dressing £7.45 Traditional Potted Shrimp Brown shrimp bound in butter with lemon and herbs, with whole meal toasts £7.95 Oak Smoked Chicken Breast Local chicken breast smoked in-house, with earl grey tea and prunes £7.45 Yorkshire ‘Moules Marinere’ Rope grown mussels steamed in Yorkshire cider with pancetta lardons and leeks £7.25 To continue… Coronation Chicken A British favourite given
    [Show full text]
  • The Complete Book of Cheese by Robert Carlton Brown
    THE COMPLETE BOOK OF CHEESE BY ROBERT CARLTON BROWN Chapter One I Remember Cheese Cheese market day in a town in the north of Holland. All the cheese- fanciers are out, thumping the cannon-ball Edams and the millstone Goudas with their bare red knuckles, plugging in with a hollow steel tool for samples. In Holland the business of judging a crumb of cheese has been taken with great seriousness for centuries. The abracadabra is comparable to that of the wine-taster or tea-taster. These Edamers have the trained ear of music-masters and, merely by knuckle-rapping, can tell down to an air pocket left by a gas bubble just how mature the interior is. The connoisseurs use gingerbread as a mouth-freshener; and I, too, that sunny day among the Edams, kept my gingerbread handy and made my way from one fine cheese to another, trying out generous plugs from the heaped cannon balls that looked like the ammunition dump at Antietam. I remember another market day, this time in Lucerne. All morning I stocked up on good Schweizerkäse and better Gruyère. For lunch I had cheese salad. All around me the farmers were rolling two- hundred-pound Emmentalers, bigger than oxcart wheels. I sat in a little café, absorbing cheese and cheese lore in equal quantities. I learned that a prize cheese must be chock-full of equal-sized eyes, the gas holes produced during fermentation. They must glisten like polished bar glass. The cheese itself must be of a light, lemonish yellow. Its flavor must be nutlike.
    [Show full text]
  • Di Grande Risparmio Su Ortofrutta, Carne, Pesce, Gastronomia, Pane E
    * . di grande risparmio su ortofrutta, carne, 14 pesce, gastronomia, GIORNI pane e pasticceria. Extracoop. ed Ipercoop Coop, Supermercati nei garantiti minimi sconti gli rappresentano indicate percentuali Le E nei weekend 21-22-23* e 28-29-30* maggio arrivano SPECIALISSIMI con o erte fresche fresche da non perdere. *per i negozi aperti 21-22-23 MAGGIO MOZZARELLA MACINATO SCELTO SC , LATTE DI BOVINO ADULTO PUGLIESE ORIGINE COOP CAPURSO , confezione 600 g -% , take away, 500 g , al kg , SC al kg MOSCARDINI SC C ONFEZIONE SC al kg PASTE FRESCHE vari gusti Paneenuto fresco da o o pane parzialmente o surgelatoenuto co da o o pane crudo surgelato o decongelato: care da verifi nel singolo punto vendita. , , SC_ SC_ Le percentuali indicate rappresentano gli sconti minimi garantiti nei Supermercati Coop, Ipercoop ed Extracoop. 28-29-30 MAGGIO INSALATA DI MARE SC FUSI 850 g SC , take away, 1 kg O SOVRACOSCE 950 g DI POLLO ORIGINE COOP , confezione maxi. -% , Esempio: fusi 850 g , al kg SC CUORE DI MERLUZZO SC MELONE RETATO NORDICO sfuso, al kg al kg , , SC_ Le percentuali indicate rappresentano gli sconti minimi garantiti nei Supermercati Coop, Ipercoop ed Extracoop. SALAME PAESANO I GUSTOSI SC SA.VEN so ovuoto, take away, 350 g , , al kg PROSCIUTTO COTTO SC SPECK DELL'ALTO SC SCELTO ADIGE IGP SENFTER al taglio, al kg , al taglio, al kg , BRESAOLA DI BOVINO SC ANGUS GARDANI al taglio, al kg , LASAGNE DI CARNE SC STRACCHINO SC al kg BIANCADE , 170 g , , al kg SC_ SC_ Le percentuali indicate rappresentano gli sconti minimi garantiti nei Supermercati Coop, Ipercoop ed Extracoop.
    [Show full text]
  • Wine & Cheese…A Delectable Pair!
    sPring 2015 A WINE ENTHUSIAST’S QUARTERLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY COMING EVENTS Last Fridays Wine Bar June 26 5:00pm-8:00pm* Join us Friday evening Wine & Cheese… from 5pm to 8pm. Start a Delectable Pair! your weekend off with a Wine and cheese – the two seem to go together like peas and carrots. relaxing view, live music, You see the pairing often at parties, receptions, and on wine tasting great food and a glass of excursions. Even here at A Taste of Monterey, we offer a wide selec- Monterey’s finest. tion of cheeses to enjoy with a glass of wine. Most people take it for granted and think any piece of cheese will taste excellent with a sip of wine. But…it’s not that simple. In reality, pairing wine and cheese can be quite complicated, far more complicated than a chunk of Cheddar and a glass of Merlot. This is because there is not just one kind of cheese or one kind of wine. And like wine, cheese comes in a variety of forms. Cheeses vary in Store Hours moisture and fat content, texture, and flavor. And, as we know, wines A Taste of Monterey vary in acidity, sweetness, body, and structure. With all of the variance Cannery Row on both sides, the basic concept of pairing wine and cheese becomes far Sun-Wed 11am-7pm more challenging. But have no fear. We are here to help guide you along. Thu-Sat 11am-8pm First off, consider the age of the cheese. Young cheeses have higher water content and a more milky texture.
    [Show full text]
  • 2020 World Championship Cheese Contest
    2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states.
    [Show full text]
  • CHEESE Or FROMAGE
    CHEESE or FROMAGE Cheese is a solid derivative of milk. It is produced by coagulating the protein (CAESIN) in milk so that it forms curds - usually by adding RENNET (outer agent used to seperate the milk protein) - and draining off the liquid (WHEY). Cheese then undergoes a ripening process, during which it changes in taste, texture and appearance and each variety takes on its own particular characteristics. Some cheeses develop veining during ripening, while other form holes or 'EYES'. Veining is caused by a bacteria in the cheese, which may occur naturally, or may be introduced. All cheeses develop a rind or crust of some sort, or are given one artificially such as red wax rind of EDAM. Some cheeses, such as BRIE & CAMEMBERT, develop a mould on the outside surface which produces enzymes which help ripen the cheese from outside towards the center. Most cheese is made from 'EWES' milk with a small amount made from 'COWS' or `GOATS' milk. The type of milk and the different techniques used to seperate the curds and whey and ripen the cheese result in the many different types of cheese. Climate, vegetation and seasonal changes can also influence the finished cheese, which means that some varieties can only be produced in a certain area and cannot br produced in large quantities or under factory conditions. CHEDDAR, however lends itself well to factory techniques. Although CAESIN makes up 78% of the milk protein, there are other proteins present in smaller quantities, but they are soluble and are drained out with the WHEY. The whey may be then processed to curdle the remaining protein and used to make low fat cheese such as RICOTTA - a moist, unsalted Italian cheese.
    [Show full text]
  • THE DUKE of EDINBURGH Hotel and Bar Book at [email protected]; 01229 821039
    THE DUKE OF EDINBURGH hotel and bar book at [email protected]; 01229 821039 STARTERS Soup of The Day - 4.5 ⓥ Please ask a Member of Staff for Today’s Served Char Grilled Bread & Butter French Onion Soup - 4.5 ⓥ Parmesan Croûtes Ham Hock & Parsley Pressing – 5 Mixed Salad, Grilled Bread Caesar Salad - 7 Chargrilled Chicken Breast, Soft Boiled Egg, Croutons, Parmesan, Leaves, Garlic & Parmesan Dressing Also Available Vegetarian - 5 ⓥ Salmon Gravlax - 7 In-House Cured Salmon, Sweet Grain Mustard Dressing, Potato Salad Goats Cheese Salad - 6 ⓥ Mixed Leaves, Roasted Beetroot, Silver-skin Onions Black-Pudding Stack - 7 Black Pudding, Bacon, Caramelised Onion, Peppercorn Sauce Fish Goujons - 7 House Salad, Tartar Dipping Pot For The Littluns Served With Chips or Mash & Peas or Beans, Glass of Cordial Grilled or Goujon Chicken Strips - 6.5 Cumberland Sausage - 6.5 Fish’n’Chips - 6.5 Cheese & Tomato Ciabatta Pizza ⓥ Beans on Toast - 5.5 ⓥ Early Birds... 20% off selected dishes before 6pm look for the symbol Food Allergens: We know there are allergens contained in our food & drink which we need to tell you about, so please let a member of our team know if you have a specific allergy or would like more information about our dishes. THE DUKE OF EDINBURGH hotel and bar book at [email protected]; 01229 821039 DELI BOARDS - 12.5 House Salad, Home Made Chutney, Char grilled Bread & Butter Upgrade to a Mini Sharing Cob for Two Fifty Pick 4 Items Ham Hock & Parsley Pressing Ò Confit Tomatoes ⓥ Ò Sliced Ham Potato Salad ⓥ Ò Lancashire Cheese ⓥ Ò Brie ⓥ Ò Stilton ⓥ Ò Coleslaw ⓥ Ò Olives ⓥ Ò Smoked Salmon Ò Garlic Mushrooms ⓥ Ò Roast Peppers ⓥ Extra Items - 2.5 OMELETTES Choose 2 Ò Items from above - 7.5 Three Egg Omelette, House Salad, SIDES Chips - 3 ⓥ House Salad - 2.5 ⓥ Onion Rings - 2.5 ⓥ ‘Duke Deli’ items - 2.5 Grilled Bread - 2.5 ⓥ Early Birds..
    [Show full text]
  • Annual Report of Proxy Voting Record Date Of
    ANNUAL REPORT OF PROXY VOTING RECORD DATE OF REPORTING PERIOD: JULY 1, 2018 - JUNE 30, 2019 FUND: VANGUARD FTSE 250 UCITS ETF --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- ISSUER: 3i Infrastructure plc TICKER: 3IN CUSIP: ADPV41555 MEETING DATE: 7/5/2018 FOR/AGAINST PROPOSAL: PROPOSED BY VOTED? VOTE CAST MGMT PROPOSAL #1: ACCEPT FINANCIAL STATEMENTS AND ISSUER YES FOR FOR STATUTORY REPORTS PROPOSAL #2: APPROVE REMUNERATION REPORT ISSUER YES FOR FOR PROPOSAL #3: APPROVE FINAL DIVIDEND ISSUER YES FOR FOR PROPOSAL #4: RE-ELECT RICHARD LAING AS DIRECTOR ISSUER YES FOR FOR PROPOSAL #5: RE-ELECT IAN LOBLEY AS DIRECTOR ISSUER YES FOR FOR PROPOSAL #6: RE-ELECT PAUL MASTERTON AS DIRECTOR ISSUER YES FOR FOR PROPOSAL #7: RE-ELECT DOUG BANNISTER AS DIRECTOR ISSUER YES FOR FOR PROPOSAL #8: RE-ELECT WENDY DORMAN AS DIRECTOR ISSUER YES FOR FOR PROPOSAL #9: ELECT ROBERT JENNINGS AS DIRECTOR ISSUER YES FOR FOR PROPOSAL #10: RATIFY DELOITTE LLP AS AUDITORS ISSUER YES FOR FOR PROPOSAL #11: AUTHORISE BOARD TO FIX REMUNERATION OF ISSUER YES FOR FOR AUDITORS PROPOSAL #12: APPROVE SCRIP DIVIDEND SCHEME ISSUER YES FOR FOR PROPOSAL #13: AUTHORISE CAPITALISATION OF THE ISSUER YES FOR FOR APPROPRIATE AMOUNTS OF NEW ORDINARY SHARES TO BE ALLOTTED UNDER THE SCRIP DIVIDEND SCHEME PROPOSAL #14: AUTHORISE ISSUE OF EQUITY WITHOUT PRE- ISSUER YES FOR FOR EMPTIVE RIGHTS PROPOSAL #15: AUTHORISE MARKET PURCHASE OF ORDINARY ISSUER YES FOR FOR
    [Show full text]
  • Use of Iodised Salt in Cheese Manufacturing to Improve Iodine Status in the UK
    Use of iodised salt in cheese manufacturing to improve iodine status in the UK by Suruchi Pradhan A thesis submitted in partial fulfilment for the requirements for the degree of Doctor of Philosophy at the University of Central Lancashire November/2019 1 STUDENT DECLARATION FORM Type of Award Doctor of Philosophy in Nutrition School School of Sports and Health Sciences Sections marked * delete as appropriate 1. Concurrent registration for two or more academic awards *I declare that while registered as a candidate for the research degree, I have not been a registered candidate or enrolled student for another award of the University or other academic or professional institution 2. Material submitted for another award *I declare that no material contained in the thesis has been used in any other submission for an academic award and is solely my own work. Signature of Candidate ______ ________________________________________________ Print name: Suruchi Pradhan ____________________________________________________________ 2 Abstract Iodine is an essential trace mineral. Iodine deficiency during pregnancy can lead to adverse postnatal consequences such as impaired mental development, reduced intelligence scores and impaired motor skills in the offspring of the deficient women (Khazan et al., 2013, Rayman et al, 2008). There is growing evidence in the UK of low dietary iodine intakes and potential iodine deficiency in vulnerable populations (pregnant women and women of child bearing age group) (Rayman and Bath, 2015, Vanderpump et al., 2011) and a paucity of information on the iodine content of food products. In developing countries where iodine deficiency is widespread, salt has successfully been used as a vehicle for iodine fortification, however iodised salt is not widely available in UK supermarkets and there are valid health concerns about promoting salt intake.
    [Show full text]
  • Weddings at the Inn
    WEDDINGS AT THE INN THE FOOD The wedding breakfast itself takes approximately two hours to serve based on having three courses. Remember to factor in time for speeches before deciding what time to invite evening guests. We change our function menu annually in October. As with our other tariffs, we endeavour to only increase the prices then but due to seasonal variations this may not always be possible, we will alert you as soon as possible. On Arrival Canapes Mini bangers and mash Salt & pepper king prawns, lime and chilli dip Lancashire cheese and onion fritters Mini meat and onion pies Little sausage rolls Duck, plum & spring onion fritters Courgette & carrot pancakes Vietnamese fish cakes Reception Arrival Drinks Sparkling white or pink wine, Buck’s Fizz, bottled beers, Pimm’s or cocktails from £5 per guest. Our wedding breakfast menus are designed to be totally flexible, we use only the finest ingredients from land and sea which has helped the Seafood Pub Company win countless awards for its outstanding food and service, ensuring your meal will be as memorable as the day itself. Should you wish to host something a little more informal, we have a selection of buffets and BBQ’s starting from £25 per person. Emmott Lane, Laneshawbridge, Colne, BB8 7EG • 01282 857830 [email protected] www.thealmainn.com TheAlmaInn @TheAlmaSPC WEDDINGS AT THE INN MENU A (Available Sunday – Thursday) Seasonal soup with bread roll and butter Potted ham hock and Lancashire cheese with pineapple ketchup Breaded goujons, watercress salad and tartare sauce
    [Show full text]
  • Local ∙ Sustainable ∙ Seasonal
    BRUNCH Saturday & Sunday 10 AM - 2:30 PM RAW BAR LOCAL BIGEYE TUNA CRUDO...............$14 SHRIMP CEVICHE...............................$14 OYSTERS - SHUCK ‘EM (6)......................$18 pomegranate ponzu, fresno chili, apple tomatillo, serrano, tomato, avocado, cocktail sauce, horesradish & mignonette tortilla chips Kumiai, Baja, MX POKE TACOS.........................................$19 ahi tuna, slaw, spicy creme, crispy wonton APPETIZERS BAVARIAN PRETZEL.....................................................................$10 BURRATTA TOAST................................................................................$14 whole grain mustard, thorn st. brewing beer cheese levain bread, roasted fig, hazelnut, arugula, caramelize honey DEVILED EGGS...............................................................................$10 CRISPY CALAMARI..............................................................................$14 local eggs, mango chutney, garam masala taco spice, lemon, sweet tomatillo sauce LEROY’S HUMMUS ......................................................................$12 STEAMED MUSSELS.....................................................................$15/$19 shishito piperade, crispy chickpea, warm naan, crudites “michelada” broth, tomato, garlic, lager, sourdough BRUSSELS SPROUTS ..................................................................$10 TRUFFLED FRIES..................................................................................$10 date agrodulce, aleppo yogurt, lemon zest grana padano, lemon garlic
    [Show full text]
  • F I N E C H E E S E & C O U N T
    D E L I V E R I N G F I N E C H E E S E C R E S S C O 2018 F I N E C H S & O U T R 1 F I N E C H E E S E & C O U N T E R 2 0 1 8 F I N E C H E E S E & C O U N T E R 2 0 1 8 U S E F U L I N F O R M A T I O N C O N T E N T S Your area manager : Mobile Telephone : H A R D & S O F T B R I T I S H C H E E S E 04 Minimum Order Your office contact: B R I T I S H for Carriage Paid Office Telephone: 0345 307 3454 B L U E C H E E S E 10 G O A T S & E W E S Pallet Delivery £400£350 Office email: [email protected] M I L K C H E E S E 12 Own Vehicles £125 Office fax number : 08706 221 636 C H E E S E Pallet Delivery £600£500 I N F O R M A T I O N 15 Your order to be in by: Pallet Delivery £1000 C E L E B R A T I O N Pre-orders to be in by: Monday 12 noon C O N T E S & I F R M A C H E E S E 16 Pallet Delivery £450 Minimum order : C O N T I N E N T A L (minimum orders can be made up of a combination of product from chilled C H E E S E 17 retail and ambient) C A T E R I N G C H E E S E & D A I R Y 22 Delivery day: R E T A I L C H E E S E 24 Please note all prices are subject to fluctuation and all products are subject to availability C H A R C U T E R I E & M E A T S 27 C A N‘ T F I N D W H A T Y O U W A N T ? O L I V E S Can’t find the cheese you want? Looking for a different size? & A N T I P A S T I 31 We have put together a great variety of British and Continental Cheeses, however if there is something special you are looking for and can’t find it in the catalogue then give us a call and we will source it for you.
    [Show full text]