Verjuice and crime writing

We sold some more crab apple verjuice yesterday to someone who is a real enthusiast. She uses it for salad dressings, glazes and sauces. A restaurant in Bristol has also discovered it and has ordered a lot for one of their menu recipes. The young chef who won the Cumbria Young Chef of the Year award and then went on to win the North West round incorporated our crab apple verjuice into several of his recipes. They are complicated, but you can find the details here. 

        Muncaster lobster, seashore herbs, Pink Fir, cockles and radish

        Muncaster crab cannelloni, crisp claw and bisque

The verjuice is used like lemon juice but it has only half the acidity, so it is not so harsh, and, of course, it has a delicious apple flavour. There are more details on our website. If anyone has discovered a good recipe using crab apple verjuice and is willing for us to include it on our website, please contact us.

A week or so ago the crime writer Gwen Moffat visited the winery. We had to admit we hadn’t come across her although we are always ready to try local novelists. It turns out that before becoming a crime writer, Gwen was Britain's leading female mountain climber and the first woman to qualify as a mountain guide. So today we visited the library in Penrith to borrow one of Gwen’s latest novels.