THE REGIS DIRECTORY MARCH 2010
EASTER TRADITIONS
If you haven't had time to make your mum anything for Mother's Day, just pop along to your nearest supermarket and get some of these treats. Mothering Sunday as a religious and as a secular holiday has been celebrated in the UK since at least the 17th Century. Though it is sometimes called "Mother's Day", it has no connection with the American holiday. This holiday falls each year on the 4th Sunday in Lent, and thus comes at a different time each year.
Children today of any age celebrate Mothering Sunday by giving gifts and cards to their mums, much as people do all around the world. The origins of Mothering Sunday in the UK have little at all to do with one's Mum!
400 years ago, in the 1600s people would worship at their nearest parish church, called a "daughter" church. Once a year though, during Lent it was considered important that all people would attend the "mother" church, the main church or cathedral of the area. This also became a time of family reunions as children who were working away from home would return home. Children were routinely sent out to work or in an apprenticeship by ten years of age at this time.
Young British boys and girls were only allowed one day each year in which to visit famliy. In most communities this was Mothering Sunday. The cook or housekeeper would frequently allow the maids to bake a cake to take home for their mother. It became traditional to bring flowers as the children would have to walk home to their village, and would pick wild flowers from the meadows along the way.
These flowers would be blessed at the church before being given to their mothers.
The Simnel Cake
The simnel cake is a fruit cake. A flat layer of marzipan is placed over the top and it is decorated with 11 marzipan balls, representing the 12 apostles, while omitting Judas who betrayed Jesus. These cakes have been known since medieval times and the word probably derives from 'simila', meaning fine wheaten flour.
This is what the cakes were made from. The antiquities of the Simnel appears in a history of the village of Comberton, dated from the early 1200s. Erchenger, the baker, was given a manor. In exchange he had to provide a hot simnel loaf to the King each morning. Local versions were made all over but Shrewsbury, Devizes, and Bury all made larger quantities of their own special shapes and recipes. The Shrewsbury version is the best known today.
The Simnel cake is so important that the 4th Sunday in Lent is still called "Simnel Sunday" in some areas. In earlier traditions the Simnel Cake was eaten on Mothering Sunday, but over time it became customary to keep the cake until Easter Sunday. The rich fruitcake was said to test a young girl's cooking skills. If the cake remained moist and maintained its taste until Easter Sunday she was considered a good cook.
THE REGIS DIRECTORY FEBRUARY
Valentine Food Facts
History is rife with the human pursuit of aphrodisiacs in many forms. Scientific tests have proven that some aromas can cause a greater effect on the body than the actual ingestion of foods. Here are some common foods of love used through the ages.
• Asparagus: three courses of asparagus were served to 19th century bridegrooms due to its reputed aphrodisiac powers.
• Banana: due not only to its shape, but also its creamy, lush texture, some studies show its enzyme bromelain enhances male performance.
• Caviar: is high in zinc, which stimulates the formation of testosterone, maintaining male functionality.
• Champagne: viewed as the "drink of love," moderate quantities lower inhibitions and cause a warm glow in the body. • Chocolate: contains both a sedative which relaxes and lowers inhibitions and a stimulant to increase activity and the desire for physical contact. It was actually banned from some monasteries centuries ago.
• Almond: A symbol of fertility throughout the ages with sugar coated almonds given at Weddings. The aroma is thought to induce passion for women.
PRESS RELEASE JANUARY 2010
SUSSEX FOOD AND DRINK AWARDS 2009/10
Simply Delicious in Lennox Street Bognor Regis had been opened for less than a year, last summer when they were nominated in the Sussex Food and Drink Awards in two categories, Best Sussex Food Shop and Best Sussex Eating Experience.
Customers across Sussex voted in these awards and in November Simply Delicious learned that they had become one of three finalists in the Best Sussex Eating Experience category. Chef and Owner Damon Parkinson said “The enormous success of our new business is down to consistently delivering a high stand of food and providing quality, knowledgeable service and value for money. We were nominated for our unique personal touch, and with a motto “Love Food!”, our name Simply Delicious, says it all.”
Damon and Maria Parkinson provide a welcoming environment where customers can purchase fresh meals to take home to enjoy or they can eat in the delicatessen where the menu changes daily. With a passion for good quality food, they know that consistency is critical to ensure that customers return week after week.
As a business that has been open for just one year it is testament to their quality that customers voted for then in the Sussex Food & Drink Awards and a wonderful asset to have an establishment of this quality in the town centre.
THE REGIS DIRECTORY JANUARY 2010 CHEESE WEDDING CAKES
A contemporary, savoury alternative to a traditional cake - a stunning party cake made of simply delicious cheese... Choosing a wedding cake takes careful consideration partly due to the traditional “cutting of the cake” photos and also as it is on display for all your guests to admire during the wedding reception. Because we love artisan cheese, we have created a range of tiered cheese 'cakes', which would be perfect for a wedding with a difference. Made of high quality tiers of cheese, sourced from the best artisan cheese makers, they can be either a modern alternative to a traditional wedding cake or an additional luxury, as part of a buffet or meal. Each cake is made to suit your budget and brief, and can be decorated by you or your florist to compliment your bridal flowers, or dressed with whatever fruit is in season: figs and grapes in Spring, strawberries and cherries in Summer, nuts and plums in Autumn and Winter. Cheese cakes are great for any special occasion and will certainly impress your guests, adding "wow factor" to your special day for relatively low cost. The quality cheeses we select are chosen for their award winning quality and suitability as tiered cheeses. We provide cheese cakes that make a wonderful centre-piece for any anniversary, christening or special birthday. For more details, call Simply Delicious on 01243 86 1616.
THE REGIS DIRECTORY DECEMBER 2009
CHRISTMAS CHEESE
A great cheese board is a pleasure to enjoy at anytime and especially popular at Christmas. Whether enjoying a couple of cheeses or a wider selection, quality will always tell and it does not need to be difficult to put together an individual selection that will please everyone at your table. Traditionally, mature cheddar or a cloth bound cheese is a good starting point and add to that an English blue cheese and you have a good basic board to add your own personal favourites. English goat’s cheese is becoming more widely available with Sussex offering some remarkable artisan types to choose from. If you like a hard cheese, try Sussex Yeoman or for a mature camembert style goat’s try St George, both made by hand at Nut Knowle Farm near Horam. Brie de Meaux has won accolades around the world and when ripe this Brie is truly the best available, little wonder it is referred to as the King of Cheeses. Another popular French cheese is Roquefort which is the world’s most famous sheep’s milk cheese and is matured within the caves of Combalou. Back to British cheeses and choice is extensive with over 700 named British cheeses produced in the UK, there is a cheese for every palate. A West Sussex cheese, St Giles was named as the fifth best in the world at the 2009 World Cheese Awards. We have stocked this in Simply Delicious since opening last year and would be delighted to give you a taste when you drop by. Don’t forget to compliment your board by adding fruit chutney or quince jelly and some speciality cheese biscuits, developed to enhance the flavour of your cheese. Remember to take cheese out of the fridge up to two hours before serving, don't use the same knife to cut different cheeses as it may affect the flavours, and finally, buy softer cheese in advance so that they have a chance to ripen if necessary. Order Christmas Cheese Worth £20 or more before 10 December And receive a FREE pot of Damon’s Homemade Fruit Chutney worth £3 to accompany your selection Tel: 01243 86 1616 www.simplydeliciousdeli.co.uk 2 Lennox Street, Bognor Regis, PO21 1LZ
THE REGIS DIRECTORY NOVEMBER 2009
OLIVE OIL, OLIVES AND TAPENADE, Great for all occasions
Living on average 600 years but often reputed to survive for thousands of years, the leaves of the olive tree are a recognised symbol of peace. These trees cannot grow at height and thrive when grown on land close to the sea. Flowering starts in mid April until end of June, when the tiny green olives start to evolve. The harvest begins in November and can last until January, depending on the weather and region. Olive trees need dry weather, especially during the blooming season. The later the olives are left on the tree the blacker in color they will become. Olive Facts • This is a fruit from the olive tree (olea europaea) • 5 kilos of olives are needed to produce 1 litre of olive oil • Kalamata in the southern Peleponese produces the famous olive of the same name and has its integrity protected with a recognised Proof of Designated Origin. • Olive oil is a fruit juice At least a dozen different styles of olives are available at Simply Delicious, including various stuffed olives and some fantastic plump whole olives soaked is some lovely infused olive oils. Selecting Olive Oil can be tricky but a couple of hints will help you select the perfect blend. The less acid an oil contains, the higher the quality. Oleic acid is normally classified from 0.5 to 4 percent. Nowadays olive oils are judged by professional tasters who compare the bouquet, texture and flavour, in the same way you would for a good wine. Extra virgin olive oil is from the first cold press and can have up to 1 percent oleic acid, normally around 0.5 percent. Tapenade is a popular spread made with black olives, capers, anchovies, fresh basil, olive oil, garlic and coarse salt. It is served as an appetizer on a toasted bread. At Simply Delicious we stock both Kalamata Tapenade and Green Tapenade.
The Regis Directory, October 2009
Chutney derives from a word for a type of spicy accompaniment for a main dish and comes from India. Chutneys usually contain fruit or vegetables and spice in a mix that compliments one another.
Traditionally, Chutneys are wet, having a coarse to fine texture. Vinegar insures that the mix lasts for a long period if correctly stored and they are often preserved with sweeteners. Served with curries, fruit chutneys are also delicious with cold meats and a great compliment to many cheeses. In fact different cheeses are enhanced with chutney. Try Beetroot Chutney with a well matured cheddar like Holmbury, a 14 month matured cheese or Spicy Mango Chutney with sliced Sussex Free Range Ham, or a Pear Chutney with a salty soft blue cheese like a creamy Dolcelatte or an English award winning Colston Bassett Stilton Often with a vibrant colour, chutney is an eye catching addition to a plate and will encourage diners to enjoy sampling new tastes and textures.
At Simply Delicious we supply a wide and varied range of these cheeses and meats and with years of experience in catering, we would be delighted to advise you on which chutney is best suited to your requirements.
Mango and Coconut Chutney Ingredients 1 1/4 pints white wine vinegar 1.25kg caster sugar 900g dark brown soft sugar 1 teaspoon salt 2 large onions, chopped 3 cloves garlic, chopped 350g coconut 50g root ginger, chopped 2.6kg chopped, ripe mangos 50g flaked or chopped nuts (optional) Preparation 1. In a large saucepan combine vinegar, caster sugar, brown sugar & salt. Bring to the boil; & boil for 1/2 an hour. 2. Stir in onions, garlic, coconut & root ginger and boil for another 1/2 hour. 3. Stir in mangos (and nuts if using), reduce heat to low and simmer for 1/2 an hour. Pour mixture into sterilised jars, to 1cm (1/4 in) below lid level, and seal. Refrigerated, this will keep indefinitely in a sealed jar.
The Regis Directory, August 2009
EXTRACT FROM THE WOMEN IN BUSINESS SECTION
Simply Delicious was opened in November 2008, after leaving a senior position with an international media company based in Richmond, Surrey and moving full time to the West Sussex coast. I set the business up with my husband Damon and our vision was to create a vibrant, modern delicatessen in the heart of Bognor which I thought was well overdue in this area.
It was hard starting in the winter and the worst recession for a generation, was a challenge that only hard work and the delivery of a truly fantastic offer has overcome. I want customers to visit Simply Delicious for specialty products and advice on what items are best suited to their requirements. Selling fresh meals to take away, which have no additives has been extremely well received and customers regularly ask me to telephone them when a particular dish is next on the menu so they don’t miss out!.
The local support and praise for Simply Delicious has been phenomenal with most of our customers coming from recommendations. It has been a huge change of pace for me working in a retail environment but one I relish because of the lovely people that I meet each and every day.
The Regis Directory, February 2009
Simply Delicious
Damon and Maria Parkinson would like to welcome you to their food emporium in Lennox Street where, after their successful opening last November, they are already increasing the range of delicious, quality food.
Stocking local Sussex produce has proved very popular and they are constantly on the look out for unusual additions to their top-class stock. Damon, a fully qualified chef, creates home-cooked, delicious, quality meals at affordable prices. He and Maria are aware that their customers want good value but are looking for something a bit different. A look at their website will give you an idea of their passion for food and the lengths they have been to, to source interesting food and drink.
As soon as you walk in you get a warm welcome and the service is first class. It’s bright, clean and modern inside and once the warmer weather arrives you will be able to sit outside too.
Damon and Maria moved from London and live locally. Opening Simply Delicious is a dream come true for them and they can’t believe that all the research, travel and planning has come to fruition after that day trip to Bognor Regis nearly 10 years ago!
Simply Delicious is open: Monday to Friday 8.30am until 5.30pm Saturday 8.30am until 4pm.
Bognor Guardian 7 January 2009
New deli brings best of Sussex to Bognor
Two self-confessed foodies have sealed their love affair with Bognor Regis with a delicatessen.
Damon and Maria Parkinson are the proud owners of Simply Delicious in Lennox Street. They have no doubts about spending several tens of thousands of pounds opening their business amid the nation's worst economic recession for decades. Maria said, "People have always got to eat. Damon's a fully qualified chef who is preparing home cooked food to show that good quality meals don't have to be expensive."
The couple took the plunge to run their deli and fine food emporium after Maria resigned from a senior position with a top publishing group and Damon left his job with one of the country's top catering groups. He is putting those skills to good use with a range of meals, soups and his special sausage rolls. "It was a long-held dream of Maria and I to have our own food emporium selling traditional high quality specialities," explained Damon. "We are tapping into the rich vein of food and drink that is produced in Sussex and its surrounds, while also stocking products from many other British artisian producers, plus specialist suppliers from around the globe.
About 25 per cent of their outlet's goods come from Sussex. These include honey, bread from Slindon Bakery, cheeses, chutneys and apple and pear juice. The mouth watering array is complimented by an extensive range of food and drink to take away as well.
The couple were delighted with the response from their official opening at the end of last year. About 120 people went along to sample the extensive range of fare. Simply Delicious opened a couple of weeks earlier and quickly achieved it first office booking. "The feedback has been so strong that we have several others booked for the weeks ahead," stated Maria. She and Damon have moved to Felpham, within walking and cycling distance of their outlet. She added: "We fell in love with Bognor on a day trip seven years ago and decided to quit the rat race and sell our home in the London suburbs. Bognor is all the things I thought, as an Australian, that an English seaside resort would be - the seafront, nice apartments and the good walking along The Esplanade. We simply couldn't resist coming here."