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With Christmas Celebrations upon us, we have put together a selection of our favorite cheesy canapes. Enjoy!

Mini Cheddar & Sun Dried Tomato Frittatas

These Sun Dried Tomato & Cheddar Fritattas are the definition of minimum effort, maximum impact! A true crowd pleaser & you probably have the 5 ingredients already. We paired these with a spicy tomato chutney but you can get creative with your dip of choice. https://wykefarms.com/recipe/mini-cheddar-sun-dried-tomato-frittatas/

Cheddar, Onion and Cider Rolls

Being based in Somerset, we couldnt resist adding a little cider into one of our canapes! As it happens Thatchers Vintage Cider is the perfect match for our namesake Vintage Reserve Cheddar – these dissappeared very shortly after coming out of the oven. We would suggest leaving yourself a little longer to get these perfect – its worth it! https://wykefarms.com/recipe/cheddar-onion-and-cider-rolls/

Cheddar & Chorizo Croquettes

The perfect canape for enjoying with a bottle of bubbly. Devilishly moreish – we would suggest making two batches – you will be craving more by Boxing Day… https://wykefarms.com/recipe/cheddar-chorizo-croquetas/

And finally, for those with a sweet tooth… Mini Fruit Bundt Cakes

Beautifully festive, these mini fruit bundt cakes are perfect for serving alongside a warm festive tipple.Lightly spiced, packed full of fruit soaked with cider they not only look like little showstoppers, they taste delightfully festive too!

A tradition from the North, fruit cake is surprisingly a great addition to a cheese board. Served alongside cheddar, fruit cakes offer great sweetness and balance to the board. Simply omit the white chocolate topping to these cakes and serve. https://wykefarms.com/recipe/mini-fruit-bundt-cakes/

  1. This Promotion is only open to residents of the United Kingdom aged 18 or over, excluding employees of the Promoter (Wyke Farms Limited), its agents, their families and all those professionally associated with this Promotion.
  2.  
    1. No purchase necessary. Entrants will need to have internet access and a valid Instagram to enter.
  3. Promotion Period: Enter between 17:00 BST on 18th July 2020 and 23:59 BST on 25th July 2020 inclusive.
  4. To Enter: Log into your Instagram account, (or create one for free), follow @wyke_farms & @annabelrosetextiles like the promotional post and tag a friend in the comment section who would love the prize.
  5. Maximum of one entry per person per promotional post is permitted during the Promotion Period, totalling a maximum of one entries per person.
  6. The Prize: There will be one winner. The winner will recieve:
  1. Winner Selection: 1 winner will be randomly selected from all valid entries received during the Promotional Period.
  2. Winner Notification: The winner will be contacted within 2 working days of Winner Selection via the Instagram account they used to enter. The winner must respond confirming eligibility and acceptance of the Prize within 14 days of initial contact. If a winner does not respond within 14 days of initial contact, the Promoter reserves the right to disqualify that winner. In the event that a winner is disqualified the Promoter reserves the right to award the Prize to a reserve winner selected in the same manner. Reserve winners may have less time to respond.
  3. Prize Acceptance: The winner will be notified within 28 days of acceptance of the Prize to arrange delivery of the Prize. In the unlikely event that the Prize doesn’t arrive within 28 days of Prize Acceptance, the winners will have a further 28 days to inform the Promoter by emailing info@wykefarms.com .In the event that the winner does not inform the Promoter within this time frame, the Promoter will reserve the right to not reissue the Prize or limit its value at their sole discretion.
  4. Moderation: The Promoter reserves the right to reject entries which, in the reasonable opinion of the Promoter:
    1. are in breach of the Terms and Conditions
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  5. The Prize is non-exchangeable or transferable and the prize cannot be redeemed for monetary value or any other form of compensation. If for any reason the Prize is not available, the Promoter reserves the right, at its sole discretion to substitute another prize for it, of equal or greater value.
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  1. Promoter: Wyke Farms Ltd, White House Farm, Bruton BA10 0PU 

Here are some delicious dishes that can be created using store cupboard ingredients. We have picked recipes that can be easily tailored to your personal taste, ingredient availability and your level of culinary creativeness. 

Cooking – it’s a marmite activity, but whether you love it or typically avoid it at all costs – in these unusual times it’s an activity that can pass the time and bring us together. Children home from school and bored? Why not get them involved and impart some useful skills in the kitchen? If you are isolating alone, why not agree on a recipe with a friend and Facetime/Skype/Zoom whilst you cook? Whatever your situation, we hope that these recipes can inspire some store cupboard creativity… 

Mac & Cheese

Ingredients

Method.

  1. Preheat the oven to 180C/Gas 4
  2. Cook the macaroni in a pan of boiling water for 8-10 minutes, until just cooked. Drain and place into an oven proof dish.
  3. Heat the oil in a large frying pan and saute the leeks for 2-4 minutes until soft. Add the butter and stir until melted before adding the flour.
  4. Keep stirring until the mixture starts to bubble and then slowly add the cider followed by the milk.
  5. The mixture will start to thicken, so keep stirring until you have a smooth sauce. Add the mustard and half the cheese and season with salt and pepper.
  6. Pour the sauce over the macaroni and stir together well. Sprinkle over the rest of the cheese and then the breadcrumbs and thyme.
  7. Bake in the oven for 30-40 minutes until golden and bubbling and serve with a green salad.

Cheesy Bubble and Squeak Cakes

Ingredients

Method

  1. Mix the finely chopped cabbage and diced carrots with the mashed potato and season to taste with salt and black pepper.
  2. Add the grated cheddar cheese and mustard powder, and mix thoroughly.
  3. Divide the mixture into 16 cakes/patties, shape them and allow to chill in the fridge for between 3o minutes and 1 hour to firm up.
  4. Melt the butter in a large frying pan and when the butter is bubbling, add the cakes in a single layer. Do NOT overcrowd the pan.
  5. Cook over a low to medium heat for about 5 minutes each side, keep them warm in the oven whilst you cook the remaining cakes.
  6. When you are ready to serve them, allow 2 cakes per person and serve with baked beans with grated cheese, fried or poached egg(s) and extra chopped chives and sprinkle some grated cheese.
  7. Add crispy fried bacon for non-vegetarians.
  8. Once cooked, the cakes can be frozen. Allow to cool before putting them into a container with sheets of grease-proof paper in between each cake to stop them sticking together.
  9. Allow to defrost at room temperature before reheating in the microwave or by frying for a few minutes on each side.

Champflower Cheddar and Kale Pasta Bake

Ingredients

Method

  1. Preheat the oven to 180C/Gas 6
  2. Bring a large pan of water to the boil and cook your pasta for 9 minutes.
  3. Meanwhile rinse and drain the kale. When the pasta is ready, add the kale, leave for 30 seconds and then drain into a colander.
  4. Tip the pasta and kale into a large oven-proof dish and set aside.
  5. While the pasta is cooking, place the butter, flour and milk into a medium-sized saucepan on a low heat.
  6. Stir the contents continuously (or it will go lumpy) for about 4-5 minutes until it is thick and bubbling.
  7. Stir in the mustard and  most of the cheese (save some to sprinkle on top).
  8. Season with salt and pepper and then add the chives.
  9. Pour this sauce over the pasta and kale, spreading evenly to coat the pasta.
  10. Sprinkle over the rest of the cheese (saving a tiny bit), arrange the tomato slices on top and then add the final flourish of cheese.
  11. Bake in the oven for about 25 minutes until golden and bubbling.

To all our customers, suppliers and friends,

As you know, we are all living through unusual and difficult times. COVID-19’s impact on global health and the economy is being felt everywhere. I wanted to take this opportunity to inform you of what we are doing at Wyke Farms to manage the impact closer to home and reassure that the wellbeing and safety of our team, suppliers and customers is our number one priority.

It is incredibly important that we maintain food production and deliveries. The Wyke team and our farmer suppliers are a critical part of that. So wherever possible we will aim to operate ‘business as usual’ whilst accepting that this is not business as usual and we are adapting to operate the best service that we can under difficult circumstances.

We understand that there has been some stockpiling of food that has led to some shortages within stores, however, people can be reassured that the team here are putting extra production shifts on to meet this temporary increase in demand and we will keep delivering cheese and butter to customers across the country.

To this end, whilst following Public Health England guidelines to protect our staff, there is no change to our normal day to day operations.

Please note the following: –

We will continue to monitor the situation closely and adapt our contingency planning accordingly, with any changes communicated as soon as possible.

I would like to thank you all for the continued support that we are receiving in these difficult times and send positive thoughts to everyone who is being affected.

Our motto is ‘keep calm, keep eating cheese’

Kind regards,

Richard Clothier

We are proud to announce the completion of a new set of solar panels positioned on the packing hall building at our Wincanton site. This installation takes us forward with our commitment to position solar on all south facing roofs where we use daytime power and continue the investment in our ‘100% Green’ sustainability plan.

The 288 panels will generate 96kw of solar energy per hour which will provide power to the new chilled export dispatch store and state of the art packing line. As a result of the new installation an additional twenty-four tonnes of carbon per year will be saved. Aimed for completion in September, both buildings will also be fitted with reclaiming air source heat pumps, thereby allowing the heat created by the chillers to supply hot water and heating for the offices.

Through the continual investment and commitment to green energy and our ‘100% Green’ sustainability plan, we have been able to significantly reduce our carbon footprint and become the first national cheddar brand to be 100% self-sufficient using only our own energy generated from solar and biogas. As a business we believe strongly in the principles of sustainability, therefore continuing the development of our green portfolio is a given, our aim now is to drive industry change.

As the UK celebrates this glorious weather, we are very excited to announce we have some new residents in two of our bird boxes on the farm!

After successfully watching last year’s clutch all hatch and fly away, we’re more than pleased to welcome another two female Blue Tits who we hope will continue to nest and lay over the next few weeks. They may even be related to the tenants before – who knows!

As part of our promise to be 100% Green, wherever possible we work in tandem with nature to create a symbiotic relationship with the environment and wildlife around us. We leave uncultivated areas along the banks of the River Brue which runs through our farm. This encourages wildlife and wildflowers to flourish. It’s not uncommon to see lapwing birds, herons and the occasional kingfisher lurking around the trout pools.

It’s early days for the Blue Tit occupying Nest Box One – she’s been cleaning for the last couple of days and we hope she’ll soon be bringing in material for a nest. Nest Box Two seems to be the residence of a Blue Tit keen to settle – the nest is growing daily!  With things so busy here on the farm we need your help – make sure to check in and watch our live camera feed, available for you to view 24 hours a day, below.  Take a screen shot if you see any activity and let us know!

UPDATE – both clutches have now fully fledged. We’ll keep you updated with more news from the nest next Spring!

You may remember we celebrated young Cheese-maker Leigh Vinnell’s success last Christmas after he was awarded ‘Academic Student of the Year’.

Well, the young talent who is one of nine Vinnell’s to work for Wyke over 30 years, has done it again!

In addition to scooping the ‘Cheese-Lovers Choice’ trophy judged by celebrity chef James Martin, at the prestigious International Cheese Awards, Wyke Farms also won gold for a special Mature cheese made by Leigh.

Leigh picked up the Reaseheath College Award for the ‘Best Student Cheese-maker’ at the International Cheese Awards on 24th July 2018, for the cheese he made in our family dairy. The International Cheese Awards is hailed the biggest and best cheese show in the world.

We are incredibly proud of Leigh’s achievements and we are thrilled to support his ongoing development as an award-winning Cheese-maker. Leigh has a very bright future ahead and we hope he continues to flourish in his role here at Wyke. We have and always will place great emphasis on fostering and nurturing young talent, to allow stars in the making to truly shine and reach their full potential.

Photo (right to left): Leigh was awarded his prize by the Principal of Reaseheath College – Marcus Clinton and Vice Chairman of the International Cheese & Dairy Awards – Ian Luxton.

Grandfather Tom believed delicious toasties deserve delicious Cheddar. He was also partial to a spud or two; a fluffy jacket potato, laden with his wife’s home-made Salted butter and well-rounded Extra Mature Cheddar…

After enjoying Tom’s Spuds as a family, we think it’s a favourite that’s worth sharing; that’s why this coming weekend we’ll be launching our new Spud kitchen named after the man himself, kick starting our travels with Bath Festival.

Touring with Tom’s Toasties kitchen – now in its third year and back by popular demand – Tom’s Spuds will serve mouth-watering jacket potatoes with a selection of fillings. Softly baked to perfection, with a bronzed outer jacket and topped with Wyke’s Salted Farmhouse Butter and their award-winning Extra Mature Cheddar, Tom’s Spuds are the ideal fill for a field foodie, festival goer and more, this summer!

All served with our Extra Mature Cheddar, our friends will be able to choose from Simply Salted Butter, Smokey BBQ Pulled Pork, Baked Beans, Tuna, Chicken Curry, Chilli, Coleslaw, Baked Beans, Tuna, Sweetcorn and Mayonnaise, Ham, Pineapple, Red Onion, Pancetta and Caramelised Onions.

Sound spud-ilicious? You can find Tom’s Spuds at the following events over the next few months:

More events are being booked and added daily.

 

For further information and bookings contact Debbie Fewell, Events Manager: debbie.fewell@wykefarms.com. Tel: 07950 965152

Share the love this Valentine’s Day with our limited-edition heart shaped red wax truckles made using with our finest Vintage Reserve Cheddar.

Crafted in the heart of Somerset and matured for over 15 months this well-aged Cheddar is sure to put a smile on any cheese-lovers’ face on the 14th February. Known for it’s smooth, yet silky texture, with a slight crunch, rounded flavour and balancing sweet notes, with creaminess and nuttiness thrown in for good measure, its complexity will leave your taste buds wanting more…

Sound like it could be the one for you? There’s 100 hearts available to purchase on our online shop – they’re just waiting to be wined and dined!

Our Dairy Technologist Leigh Vinnell, a 5th generation Vinnell family member to work for Wyke Farms, has been awarded ‘Academic Student of the Year’ at Reaseheath College where he’s studying for a sandwich degree in Dairy Technology.

Nine of the Vinnell family have worked for our company over the last 30 years either crafting our award-winning Cheddar or working on our family-owned farms. We are very proud of his achievement, it’s a credit to his family and has brought Christmas cheer to the whole team! Well done Leigh!

Leigh is pictured above, third from the left, with other students awarded ‘Practical Student of the Year’ and ‘Cultural Ambassador of the Year’.