46 East Anglian Daily Times, Saturday, June 9, 2007 www.eadt.co.uk East Anglian Daily Times, Saturday, June 9, 2007 www.eadt.co.uk 47
Pros and cons
of a heat BRIEFING
pump system Search begins
By Simon Evans
for food hero
CELEBRITY chef Gary Rhodes has
of Bidwells launched this year’s search for Britain’s
Local Food Hero.
property consultants Last year, nearly 4,000 outlets were
nominated and 42,000 votes cast in the
competition, with contestants ranging
from farm shops to gingerbread makers.
The winner was miller Mike Thurlow,
of Letheringsett Mill in Holt, who used
his £40,000 prize money to buy more
millstones and establish an education
A GROUND Source Heat Pump, or centre for children.
GSHP, is a modern method of He beat off stiff competition from nine
providing space heating, using tried other regional winners with his delicious
and tested technology. baked goods and his drive to restore his
Being electrical, it is clean and mill, one of only 27 working mills in the
produces no direct CO2 emissions. Mr Rhodes said: “The awards are a
GSHPs are highly efficient, reducing tribute to those who put great British
the environmental impact, whilst produce on to plates, into shops and
minimising running costs. markets and on pub and restaurant
What is a heat pump? tables.”
Amongst those already nominated are
Your fridge is a heat pump, except Anne Mosesson, who runs Scandelicious,
that it is used for cooling rather than a Swedish café in Aldeburgh, and Butley
heating. A heat pump sucks latent heat Orford Oysterage.
out of one area, concentrates it, and The shortlisted nominees will battle it
out in an 11-part series aired on UKTV in
then delivers it to another. It does this
November. To vote for your local food
very efficiently. The best heat pumps hero, go to www.uktvfood.co.uk.
produce up to 5kW of heat for every
kW of electricity consumed.
What does a GSHP system consist Site needed to trial
of? FROM THE FARM TO YOU: Victoria Starke and her husband, Marcus, with their new pesto range, made in Eye Photo: CLIFFORD HICKS TREATS: An inspired seafood selection using Stark Naked’s dill pesto FRESH: A lighter summer bite using Stark Naked’s wild rocket pesto
There are three main parts: the weed eradication
Hey presto, it’s pesto direct from the farm
collection system, the heat pump itself, A HAVERHILL-based firm which
and the delivery system. The collection tackles invasive weeds is looking for
trial sites in the East Anglia region.
system usually consists of
Thurlow Countryside Management,
underground pipework (similar to the which has a research and development
cooling pipework in a fridge). The heat department at Cambridge’s science
pump is generally about the size of a park, is looking for a site with a
conventional boiler and houses the sizeable and well-established
main working parts. The delivery Japanese knotweed or giant hogweed
system is usually underfloor heating
It is important that there are no
pipework. year on daytime television. overnight sensation, and involved years of off to finishing schools in Switzerland.
Victoria Starke is the fourth “It went very well because we got told on work behind the scenes. Ronald, Victoria’s grandfather, was one of
immediate development plans or any
Why are GSHP systems not more
common? generation of the Camstar herb- national television that our products were
fantastic. Two of us, ourselves and a pie lady ,
“I have been working in my kitchen at home
for I would say the last five or six years, coming
his three sons, and each child benefited from
their father’s enterprise and were given
CHICKEN WITH PESTO, PINE NUTS AND MUSHROOM SAUCE pressure for treatment to take place.
The firm needs open access to the
site for the next few years, but in
There are some limitations. For got picked out of six,” she says. up with new ideas,” Victoria says. properties, farms or businesses, or help in Serves 4 Cut a long slit in each chicken breast and fill
starters, the collection system needs growing family based at Eye. Now “We went into having to pinch ourselves Her aim was “to get the public aware of what starting them. with the pine nut and pesto mixture. Press
return will offer a fully-eradicated and
guaranteed site. For details phone
quite a large area, preferably quite a lot for the next two weeks.” a proper pesto should taste like as opposed to Ronald’s family gained Chestnuts Farm, at 2tbsp/2x15mlsp pine nuts edges of chicken breast together to seal.
unencumbered, that is accessible to in her 30s, she and husband, It was the best of starts for their product, but what they have been told a pesto should taste Eye, which included a good portion of Eye 3tbsp/3x15mlsp Stark Naked Sundried
Philip Rusted on 01223 437056.
since then has come the hard work of getting like, and currently the pesto market has been airfield, farmhouses and about 130 acres. Tomato Pesto Grill, fry or BBQ the chicken on both sides
heavy digging equipment. Whilst there
are other means where space is tight,
Marcus Welch, have branched into full-scale production and on to the
saturated with pestos that don’t taste very nice”.
The eldest child of Richard Starke, Victoria,
His only son, Richard, Victoria’s father, was
born in 1945 and took over the business at a
4 chicken breasts, skin on until pale golden brown. Meanwhile, heat the
Sugar beet guide
1tbsp/15mlsp olive oil or butter oil or butter and gently fry the mushrooms
they are expensive and still disruptive. out with a new pesto-making Victoria is scrupulous about being up-front
about the provenance of her ingredients, and
38, has a brother, Edward, 36, and a half-sister
Millie, 11. She and Marcus have a 12-year-old
young age when his father died. He inherited
his grandfather’s entrepreneurial spirit, and
7oz/200g selection of mushrooms (button,
shitake, oyster), sliced
until softened. Add the paprika then wine. Put
the chicken into pan, cover tightly and
Nickerson has published a Technical and
Marketing Guide for Goya Sugar Beet,
Underfloor heating suits new
buildings or conversions, but is business. Sarah Chambers has two different sets of labels for the range of
pestos to reflect when they can be bought
The Starke family from Eye, is descended
pioneered individually quick-frozen herbs.
RWB Starke was set up in 1964, Camstar (an
1tsp/5mlsp smoked paprika (or to taste)
2floz/50ml white wine
simmer for 15 minutes or until the chicken is
providing comprehensive agronomic
information on the variety which is
difficult to retrofit. Radiators can be
used, but the low flow temperature
visited them at their company, locally and when they are out of season here,
and have to be sourced from elsewhere.
from Robert Starke, a procurator fiscal who
owned a gold mine in Scotland and invented
abbreviation of camomile and Starke) Herbs
Ltd in 1978, and Frozen Herbs Ltd in 1983.
Lift the chicken out and halve or slice before
newly-added to the 2008 NIAB
Recommended List of sugar beet types.
from the heat pump means they have
to be large. The flow temperature is
Stark Naked Foods “In season, we have the herbs coming in from
a 20-mile radius from April to November. We
what is thought to be one of the first biscuit-
Farmland around Eye has become an
important herb-growing area, and the vast
Put the pine nuts in a frying pan and heat
without oil over a gentle heat until golden
putting on to plates. Stir the cream into the
pan juices and simmer for one minute. Serve
Goya is the top performer in the
provisionally recommended Rhizomania-
also inadequate to heat a hot water have another set of packaging for using herbs His son, Augustus, a 19th Century tonnage of parsley Richard produces makes brown. Tip on to plate and leave to cool. Mix spooned over the chicken. Serve with pureed resistant varieties category and combines
ICTORIA Starke grew up in a family from outside the UK,” she says. entrepreneur, worked for him for a short time him one of the largest producers of parsley in with the pesto. potatoes, pasta or rice. a very high adjusted tonnage yield
cylinder, so that needs to be heated by “Our products are very good frozen. They are before striking out on his own and heading off Europe, and possibly the largest herb-grower in
which grows and processes herbs. So potential with outstanding disease
other means, such as immersion she knew a thing or two about the food scoopable from the freezer and have a long to London. He started trading in herbs, spices England. resistance.
heater or solar panels. business when she took part in a shelf-life which has all been tested in technical and essential oils. Victoria was educated at All Hallows convent 50% shareholding, but not before she had learnt tarragon pesto and fresh dill pesto. The Goya guide can be downloaded
And then there is the cost. Heat televised contest where the pesto laboratories, but obviously the aim is to make it It was a successful business and made him school, in Bungay and went on to do a business
, valuable lessons about the food industry and They have launched with Budgens locally and from the Nickerson website at
pump systems are still quite product she created at her kitchen table vied fresh and send it out fresh.” .
wealthy He married Mabel, and had four studies and PA course in Cambridge. how it works. in Crouch End. The Crouch End manager wrote www.nickerson.co.uk/goya.html or
for a place on our supermarket shelves. Despite the TV coup, the product was no children who were privately-educated and sent “I just know that I always wanted to work for However, her latest business, which she is to them to tell them the pestos had set a new ordered from the marketing department
expensive. Although low running costs myself, and have my own face on my money if running with her husband of 15 years, Marcus, record for their product of the week, and there
Nevertheless, it was a nerve-wracking by email to email@example.com.
mean you should save money over experience, with cameras following her every you know what I mean,” she says. is quite a different animal, she says. had been a “fantastic reaction” from customers.
time, the capital cost still has to be met
up front and you must occupy the
Having come up with her pesto recipes before PESTO, BEAN AND PEPPER TART She cut her teeth working for a company in
London where she started at the bottom and
“It’s a totally different business to my
previous business because I’ll be under brand
They are also selling them through other
outlets, such as Tastes of Anglia and Elveden Arable open day
building long enough to see the return. the daytime TV show, she needed a name, and worked her way up through the ranks. label direct to the supermarkets, whereas my Foods. The Arable Group will be hosting the
came up with something which cheekily Serves 4 Cut peppers into wide slices and discard the “Then one day my father phoned and said previous was supplying to non-brand,” she says. Victoria believes being part of a herb- ,
Morley Open Day at Wymondham in
At present, a concern for the stalk and seeds. Place skin side up and grill one of his oldest customers…. wanted to sell Their Camstar IQF business came into being growing family enterprise has provided her
reflected what they were all about: Stark ,
Norfolk, on Thursday June 21.
environment is likely to figure largely Naked. 13 slices wholegrain bread until skins are blistered and black. Put hot the business, could you go over there and have a in 2000, and they then built up the capital with invaluable insights which are helping to The event kicks off at 10.30pm and
in choosing GSHP, though this is only “Stark Naked explains more,” she says. “It 2-3floz/50-75ml olive oil peppers into a plastic tub, seal and leave to look?” she says. necessary for launching Stark Naked, which make the pesto business a success. includes TAG experts Jim Orson, Stuart
one of many benefits. sums us up because the products are absolutely 6oz/150g green beans cool (the steam trapped in the tub will make it So in 1991, Victoria and her brother went into has taken off this year. “I have learnt from it. I have seen it all – I Knight, Marion Self, Ben Freer, Ron
naked.” 4 red peppers easier to peel the skins off). Discard skins. the family business with a London-based “cash Victoria is already earning accolades for her have grown up with it all. There are waves and ,
Stobart, John Bailey David Parish and
Food for Britain entered them into a 4 green peppers Cook green beans in boiling water for 4 and carry” style herbs and spices firm which pestos, and is selling to a variety of local and patterns in the food industry and the pattern Stephen Keach.
televised competition, where they were up 4oz/100g Stark Naked Basil and Sundried minutes. Drain and put into cold water. was moved on to the family farm site at Eye. national stores. today is local produce, as lower air miles as They will be joined by arable industry
against a number of products from all over the Tomato Pesto They produced herbs and spices in catering One testimonial from Galton Blackiston, chef possible and, at last, to support the British farm stalwarts Doug Stevens, David Yarham,
UK. 1 egg, beaten Brush pesto over inside of pastry case. Put packs, and Edward, who had worked in his patron at Morston Hall in Holt, describes her stroke producer stroke manufacturer,” she says. James Brown, Bryan Davies, John
These were whittled down to six, among 6oz/150g feta cheese, crumbled half of the peppers into the case, add the father’s drying shed, worked with the products, pesto as “probably the best product I have “I think our point of difference is being on a Bingham and Dougal McNeill.
them Stark Naked Pestos, which were 1tsp paprika drained green beans. Stir the egg, feta and while Victoria concentrated on sales. Her father tasted not made by myself ”. farm making fresh herb pestos with crops that It takes place at the TAG National
presented to judges from Sainsbury’s. Victoria paprika together, spread over the beans and was “great” in supporting the business, she says. Victoria points out that with a retail price of come in less than 30 minutes, which is the .
Agronomy Centre, at Morley Entry to the
Preheat oven to 160C/325F/Mark 3. Cut the top with remaining peppers. Bake at They were asked to match a chilli sauce and a £3 per pouch, it means you could feed a family ultimate fresh perspective on it.”
01473 611644 pitched the product in front of the cameras, the
judges were duly impressed, and she found crusts from the bread, brush bread with the
oil and use to line the base and sides of a
180C/350F/Mark 4 for 20 minutes or until
piping hot and the egg is cooked through.
sun-dried tomato paste, and they moved into
making pastes, sauces and other products from
of four with a pasta tossed in pesto for £5.
The nine-strong range includes fresh mint
For more information about Victoria’s
products, visit www.starknakedfoods.co.uk
event is free to everyone, and there will be
a hog roast.
herself in the top two. ,
TAG, a charity is a membership group
Shopping the Supermarkets, a BBC1 7in/18cm spring form tin. Bake for 40 minutes. Serve hot, or cold cut into slices. Italian, right through to Thai. pesto, fresh basil and sun-dried tomato pesto, offering independent agronomy advice –
www.bidwells.co.uk programme, was screened on February 13 this She left the business in 1998, selling up her fresh wild rocket pesto, fresh basil pesto, fresh firstname.lastname@example.org go online to email@example.com.