Trethowan's Dairy

Autumn Cheese School at The Ethicurean

trethowansdairy — Sun, 13 Nov 2011 21:36:09 +0000

trethowansdairy’s photostream on Flickr.

a few lovely photos (thanks @lubaloo) from Cheese School. Gives a bit of a taste of the gorgeous day (post to come). Here’s a lovely post in the meantime from Fiona Beckett and here’s the link to Cheese School

Cheese Monger wanted

trethowansdairy — Mon, 31 Oct 2011 14:44:47 +0000

Trethowan’s Dairy Shop are currently looking to fill the vacancy of: Cheese Monger:

Key attributes of a good cheese monger:

A passion for cheese. This is very important for obvious reasons.

Good communication skills, it is important be able talk to customers about the cheese, eloquently and in a manner that will convey your passion for cheese.

An awareness and understanding of basic food hygiene. A food hygiene qualification preferred but not essential.

The ability to work with in a team.

Excellent personal hygiene. A fastidious approach to cleaning.

Key responsibilities:

Provide exceptional customer service combined with good product knowledge, to generate sales.

Have a good understanding of the products sold and the specific requirements of storage for each and every one.

To record chiller temperatures in a timely manner in accordance with the daily check sheet.

To keep accurate records of takings and petty cash transactions. Use the till or market floats as directed by the shift leader when dealing with customer transactions.

Preparation of wholesale orders and under guidance, to be able to produce wholesale invoices and correctly record any wholesale transactions.

Terms:
One months probationary period.
Starting rate is 6.25/ per hour during probation rising to £6.50 there after.

Expected start date: 1/11/11

John Keats – To Autumn

trethowansdairy — Sun, 09 Oct 2011 20:22:06 +0000

I

Season of mists and mellow fruitfulness,
      Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
   With fruit the vines that round the thatch-eves run;
To bend with apples the moss'd cottage-trees,
   And fill all fruit with ripeness to the core;
      To swell the gourd, and plump the hazel shells
   With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
      For Summer has o'er-brimm'd their clammy cells.
Click to view slideshow.

II                                  

Who hath not seen thee oft amid thy store?
   Sometimes whoever seeks abroad may find
Thee sitting careless on a granary floor,
   Thy hair soft-lifted by the winnowing wind;
Or on a half-reap'd furrow sound asleep,
   Drows'd with the fume of poppies, while thy hook
      Spares the next swath and all its twined flowers:
And sometimes like a gleaner thou dost keep
   Steady thy laden head across a brook;
   Or by a cyder-press, with patient look,
   Thou watchest the last oozings hours by hours.

III

Where are the songs of Spring? Ay, where are they?
   Think not of them, thou hast thy music too, -
While barred clouds bloom the soft-dying day,
   And touch the stubble plains with rosy hue;
   Then in a wailful choir the small gnats mourn
   Among the river sallows, borne aloft
      Or sinking as the light wind lives or dies;
And full-grown lambs loud bleat from hilly bourn;
   Hedge-crickets sing; and now with treble soft
      The red-breast whistles from a garden-croft;
      And gathering swallows twitter in the skies.

Cheese, Cider, Beer, Wine, Vintage tent, apples, cider barn, cheese makers

trethowansdairy — Thu, 29 Sep 2011 13:19:29 +0000

cheese school flyer final

GWR’s first medal!

trethowansdairy — Sat, 24 Sep 2011 06:24:27 +0000

Here’s a ful list of medals. Briefly, Gorwydd won a gold in the Territorial Cheese section and a Bronze in the Washed Rind Section for Gorwydd Washed Rind.

Most of the cheeses we sell in the shop also received medals, most notably Dorstone which won BEST FRESH CHEESE. CLick on the link for a full breakdown.

2011 BCA Winners List

Not sure whether Ned wanted me to post this

trethowansdairy — Fri, 23 Sep 2011 09:20:21 +0000

http://writingacookerybook.blogspot.com/

It is absolutely the MOST embarrassing picture that anyone has ever take of me.

And it is on one of the most popular food blogs in Britain.

I have disgraced my village. I will have to kill myself.

In fact what is funny is that what I was doing was an imitation of Todd suffering the pain of public speaking.

I believe that is called instant karma.

N

Trethowans and the Invisible Banquet

trethowansdairy — Thu, 15 Sep 2011 09:35:39 +0000

Dear One and All,

From the deepest, darkest depths of The Community Kitchen we are cordially inviting you to our outrageous fundraiser:

The Invisible Banquet!

A feastful night of tomfoolery brought to you by Coexist and The Invisible Circus.

Imagine that you have been whipped away into a weird and wonderful woodland where the trees are alive and autumnal leaves chatter beneath your feet, where the squirrels wet your palate with jugs of wine and badgers serve up sky high platters of sensational seasonal produce. A banquet of tantalising extravagance like you have never seen before is thrown before your eyes….

This my friend is The Invisible Banquet.

On October 15th amidst all the pumpkins and apples The Invisible Banquet will engage you in a night of theatrical shenanigans from The Invisible Circus and gourmet feasting…

With the greatest culinary wizards and eateries of the South West creating a storm in the kitchen:

LINE UP:
Arthur Potts Dawson
The Pony and Trap
Bordeaux Quay
The Ethicurean
Zazu’s Kitchen
Hobb’s House Bakery
Trethowan’s Dairy

£60 +BF

Buy Tickets online at:

http://coexist.hamiltonhouse.org/p/invisible-banquet-feastful-night-of_289.html

Love Ari, Cori and the amazing Invisible Banquet team!

xxxx

Oh and here is something to wet your appetite – you would be silly to miss out:

The Invisible Journey by Doug Francis!

Youtube link is The Invisible Journey

–
Coexist Food Team
food@coexistuk.org

http://twitter.com/CoexistFood

Most notables

trethowansdairy — Wed, 14 Sep 2011 09:00:41 +0000

It’s proving very difficult to keep up with blogs and tweets and posts and so on while catching up after the summer holidays and settling in our youngest daughter into school. But I thought it might be nice to just mention some of the most notable things in the last week and those that are coming up too.

So let me think…

Todd’s running around like a B.A.F getting ready for Abergavenny Food Festival this weekend. We’ll be doing our usual, very very popular Toasties and Raclettes but we will ALSO be doing some rather amazing little Gorwydd Tartlets. Hold on to your hats, they’re SCRUMDIDLYUMPTIOUS (as my children would say). These have been made for us by the very brilliant Kate’s Kitchen. We will be in our normal spot in Chadwicks Yard at Abergavenny.

Maugan will be there selling Gorwydd and Gorwydd Washed Rind (which we’ve just found out has won something at the British Cheese Awards – which is great because its the first time it’s been entered). Kim and little baby Rufus (the newest and smallest future cheese maker) will be loitering I am sure.

Over the last week at the market in Bristol, we’ve sold cheese to Nigel Slater – mainly Goats, we’ve done a tasting at The Elephant Pub and have another this week at Trethowan’s Solicitors in Salisbury.

I’ve been working closely with Fiona Beckett and Jack at the Ethicurean to get organised for Cheese School at the end of October. We’ve got a fabulous programme lined up, with some great speakers. Joe Schneider will be there talking about Stichelton and Tim Homewood will be showing guests in the Cider Barn how to make cheese at home. We’ll be surrounded by orchards and fermenting apples - and the whole day, thanks to some brilliant sponsors (I’ll be updating the Cheese School website with those shortly) will have a distinctly appley feel.

British Cheese Awards the weekend after next and then we begin the climb to Christmas! The Christmas make has already begun at Gorwydd and we’re already thinking about stock and extra staff in the shop and on the markets (get in touch if you’re interested!). As well as the usual selection of cheeses we will have a few extra delights in there this year.

That’s all for now. Do come and see us at Abergavenny if you’re there and if you’re not, come and try one of the new Gorwydd Tartlets next week in the shop. We’ll be selling them every lunchtime in St Nicks.

Visiting Students from the University of Gastronomic Sciences

trethowansdairy — Wed, 07 Sep 2011 12:28:04 +0000

This week we did a little tasting for visiting students from the Università degli Studi di Scienze Gastronomiche – University of Gastronomic Sciences. We love being able to do things like this and that the passion and knowledge of our cheesemongers is valued so highly. I was so pleased to receive this lovely thank you, that I wanted to share it here!

Dear Ben

We would like to express our sincere gratitude for your generous support and hard work in helping to realize this year’s Study Trip to Bristol.

The students really appreciated the cheese tasting at the market and the passion you put in promoting your cheeses.

These academic trips, which represent an essential part of our students’ course of study, would not be possible without the help of collaborators like you.

Thank you again for your contribution in making this experience a success and we look forward to working with you again in the future.

Yours sincerely,

Daniela

Ufficio Tutor – Academic Tour Organizer and Chaperon

Università degli Studi di Scienze Gastronomiche – University of Gastronomic Sciences

Cheesemongering Job with Trethowans Dairy Shop

trethowansdairy — Tue, 19 Jul 2011 12:57:11 +0000

They don’t come up very often, but Fred is off to go travelling and so Trethowan’s Dairy Shop are currently looking for a new cheesemonger who can be a Shift Leader.

This will mainly involve working in our lovely little shop in St Nicholas Market, Bristol – though we are also looking for someone who can run various pop ups for us around the city.

As shift leader you will be expected to:

Be able to open, correctly set up and close the shop on your own, and promote sales through exceptional customer service.

Provide exceptional customer service combined with good product knowledge, to generate sales.

Have a good understanding of the products sold and the specific requirements of storage for each and every one. You will be expected to ensure that these procedures are followed by all staff.

To ensure all staff follow the cleaning schedule and record chiller temperatures in a timely manner in accordance with the daily check sheet.

To keep accurate records of takings and petty cash transactions and be able to instruct other members of staff in the use of the till.

Conduct and follow up wedding cake meetings. Ensure meetings are recorded correctly and notes emailed to customers.

You will occasionally be expected to conduct stock takes and place orders with suppliers, correctly recording these and reporting to the manager.

You will be be putting together wholesale orders and will be expected to produce wholesale invoices and correctly record any wholesale transactions.

All training will be given and cheese knowledge developed but we do ask that applicants should have a passion for good food and provenance.

Terms:
One months probationary period.
Rate of pay will depend on experience.

There will be a 3 months probationary period with wages of £6.50 / hour to be reviewed after the 3 months.
Expected start date: we are looking for someone to undergo training and start some shifts almost immediately, with the role becoming full time later this month.

32 – 40 per week. Usually 32 but will be more for November and December.

Start time 9am finish 5pm.

Days of the week will vary and will include some week ends.

Closing date for applications 15th September.

Please email us your cv and a cover letter.