Our paths have crossed a lot since I first released Paso into the world but i’m still blown away by their enthusiasm, creativity and drive. They are both renowned throughout the UK culinary scene with loads of accolades, and a smorgasbord of famous faces putting their handiwork to good use.
I might not be a Michelin starred chef but I use products from them both every day without fail, and everything I serve up is better simply by association. Our wines are no exception and every time I see a bottle of Paso hanging out on a table with some Sytch Farm ceramics and a Netherton prospector pan, it fills me with joy.
Having shared some amazing moments with both Sytch and Netherton, I know how much being with friends around the dinner table means to them. We might be very different producers but we’re all just trying to make things to bring to that table.
The Interview :
I spoke to Jon from Sytch Farm (SF) and Sue from Netherton Foundry (NF).
- What’s your Netherton Foundry or Sytch Farm 'moment' during the festivities? I’m a big believer in each of my wines having a moment where nothing else quite hits the spot. When are you reaching for your own product?
NF - There is always a prospector pan to hand, as practically everything can be cooked in one. And this year we will be roasting in our new prospector roasting tray.
SF - Overall as a maker i'm big into products that enhance my life and the setting. So getting our pottery and serving boards out for a beautiful table setting whether that’s the big dinner or a cheese board is a must.
NF - It’s always a special moment when we retrieve our copper pudding pot from its steam bath, turn out the Christmas pud, douse it with brandy and set it alight.
- What can't you live without during Christmas festivities? What’s always on your table?
SF - Christmas at Sytch Farm is all about hosting. Anybody who knows me knows I’m not a red wine snob but I am a red wine junky! Paso Primero is a beaut anytime of the year but it really comes into its own in the darker months. It’s my go to tipple. I probably enjoy the cheeseboards and cold cuts more than the big meals and when friends drop in my go to are the brilliant producers from Shropshire. Appleby’s Cheshire & Gloucester cheese and butter, Moydens Wrekin Blue and Shropshire Salumi, particularly Wills Bresaola and Blonde salami. I’m also getting into cocktails more and more, so Paso Vermu and Netherwood spirits feature in the repertoire too!
NF - Christmas is for sharing so we love dipping into the gooey goodness of baked cheeses. Perfect ‘picky’ food with a pichet of wine! And although its popularity seems to be waning, there is no lack of enthusiasm for traditional Christmas pudding at Netherton HQ.
- How can people get hold of your products and find out more about you?
NF - You can find us in independent cook shops or buy direct from us on the website www.netherton-foundry.co.uk.
SF - Our website is www.sytchfarmstudios.co.uk and we’re on Instagram @sytchfarmstudio.
