Following the resounding success of the first visit this is a second opportunity for an escorted tour of this "world famous" award winning Market, focussing on selected purveyors of fresh meats,fish, vegetables, fruit, cheeses, breads and not forgetting the renowned black puddings !
Assemble at 10.45 at Katsouris for tea/coffee and biscuits while George Katsouris relates the firms 40 year history and product details.
About 11.15 divide into two groups for an escorted tour of the Market including a visit to the Market Offices for a presentation of the history and present constitution of the Market.
At about 12.30, walk to well thought of nearby Bistro "Ditto" for 3-course lunch with wines.
After lunch opportunities to continue exploring the Market, visit the Lancashire Fusilliers Museum or Bury Art Gallery.
REPORT
By popular demand we organised a return trip to Bury Market as only a limited number could be taken on the tour. 18 members including 2 friends from Cape Town enjoyed this tour.
The first tour of the Market in June 2012 was descriptively and comprehensively written up by David Chapman and appeared in the September 2012 edition of Food & Wine.
The Welcome from the officials and Stall Holders was just as warm and friendly as last year’s – and they were delighted to see us again.
It was a busy day for the Market Manager, Andrew Heyes and Market Administrator, Yasmin Ullah as on that Friday (17th May) they had the Mayor, Local Councillors and the MP for Bury North also visiting. Our group were introduced to the local dignitaries and officials who were pleased and impressed that the IW&FS were having a repeat visit and that our South African friends had wanted to come too.
The NHS had a “Healthy Food and Eating” Campaign and stall so we were introduced there as well and given free advice, recipes and samples – an informative and educational start to our day.
We had already met for coffee, biscuits and pastries at Katsouris Delicatessen where George Katsouris told us about his business, his ideas and love of good food.
Then, as last time we were split into 2 groups with Andrew and Yasmin escorting a group each.
We were received in the Market Offices for a history and explanation of workings of the market which was granted its Charter in 1440.
Again we visited and tasted products from various stalls
The Cheeses from “Cheese Plus” a family business now run by son Graham Hill, various cooked sausages from W & M Butchers (Wayne and Martin), Hot Black Puddings from both the local rival Black Pudding makers – Chadwick’s Black Pudding Stall and The Bury Black Pudding Stall, a new variety of green tomatoes from B. Uddin’s family fruit and vegetable stall, a hummus dip and an avocado dip on home made breads from a new Eastern European based Deli stall –Nature’s Pantry.
By then we were wondering if we would be able to eat our lunch.
A walk through various non food stalls and the indoor market brought us to the newest and most prestigious part of the market – the Meat & Fish Hall. Here at Hayton’s Fish stall we met Martin Hayton who succeeded his father in the business. As well as selling products, he is a font of information about fish and he supplies many local restaurants.
Having completed the official tour we made our way to Ditto Bistro – Diane and Tom Driscoll’s town centre restaurant.
The Market menu they devised for us was,
- A “Bury Egg” - a Quail’s egg, wrapped in black pudding, coated in breadcrumbs and served on a crisp salad with a mustard dressing.
- Baked Salmon fillet with a Parmesan herb crust with garden new potatoes and creamed leeks.
- A selection of market cheeses – including Lancashire Cheese, served with Grapes, celery, and fresh bread.
The accompanying wines were the house wines, a New Zealand Sauvignon Blanc and a simple French red – a Pinot Noir.
Looking around the tables in was obvious that despite the “tastings” at various market stalls – our members had enjoyed and eaten Chef Tom’s tasty lunch.
The party then split up to return home by car or the Metro. Most made their way back to the Market to purchase the fresh high quality foods they had seen and sampled on their tour.
Overall Bury Market and its ease of access made a good impression. Worth the Journey.
Tricia Fletcher