The Big Devonshire Cream Tea

It’s not long now until “The BIG Devonshire Cream Tea”!

On the 19th, 20th and 21st May we will be at The Devon County Show, where you’ll be able to enjoy truly authentic Devonshire Cream Teas. What’s more, if you’re visiting on Thursday 19th, make sure you’re there early as at 10.00am we’ll be attempting to break the World Record for the biggest Devonshire Cream Tea.

Richard Hunt (Executive Head Chef at The Grand Hotel, Torquay) is building an 8 foot across, home baked scone, covered with lashings of Langage Farm Devonshire Clotted Cream (cream on first of course!), topped off with Richard’s own strawberry jam! A GIANT Devonshire cream tea! Sounds like a Devonshire dream cream tea to us!

This world beating creation will take approx 90 minutes to complete. It will be fascinating to watch and will go on sale from 11.30am, giving you the chance to scoff a little piece of Devonshire history!

Don’t miss us! Our purpose built marquee is in ‘Avenue A’ throughout the 3 day show and we’d love to see you. As well as hosting the World Record attempt, we’ll be serving up fresh baked scones, produced by Richard Hunt and his bakery team, covered in delicious Langage Farm Devonshire Clotted Cream, topped off with amazing, hand poured, fruity strawberry jam and all washed down with a well deserved cup of the fabulous ‘Devonshire Tea’, a unique blend of tea created by a Devonshire family company.

Perhaps the best thing of all is that we’re putting together fabulous Devonshire Cream Tea Hampers in a jute bag, to take home & share with family & friends who aren’t able to come along… OR, you might just want to be greedy & have more for yourselves when you get home after the show!

Langage Farm’s General Manager, Paul Winterton is counting down to the big day, “This is a wonderful opportunity for the county of Devon to show the entire world that the only unique cream tea is a Devon one! We invite people from all over to come and try this unique delicacy”.

If you haven’t already signed up to our petition for Protected Designation of Origin to protect the great Devonshire Cream Tea, you’ll be able to do that at the show too. Alternatively, you can join the campaign and sign up right here on our website.

If you think this all sounds like the perfect excuse (as if you really needed one!) for elevenses, twelveses and more(!) we’ll see you at the Devon County Show!

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It’s scone wrong

By SUSAN SMILLIE © Guardian News and Media Limited 2010

At last. A fight that’s worth fighting. A dispute that won’t end in shabby compromise or fudgey coalition; a battle I can get behind – one on which there are clearly defined sides: the right side … and the wrong.

The long-running rivalry between Devon and Cornwall over cream teas has been reignited with news that a Devon dairy has launched a campaign to apply for Protected Designation of Origin (PDO) for the name “Devon cream tea”. Cornwall, of course, already has PDO for its clotted cream, but a few years ago, historians piecing together fragments of manuscripts in Tavistock (Devon) found evidence that the cream tea originated there 1,000 years ago, after Tavistock’s Benedictine Abbey monks fed workers with bread, clotted cream and strawberry preserves. The combination, unsurprisingly, was a hit with passing travellers. Read more>

Have you registered your support for the Devon Cream Tea? Register here

Cornwall's method on the left, and Devon's on the right. Which looks right to you? Photograph: John Gollop/Alamy, Tim Hill/Alamy

Cornwall's method on the left, and Devon's on the right. Which looks right to you? Photograph: John Gollop/Alamy, Tim Hill/Alamy

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Ice cream firm scoops award at country show

A PLYMOUTH ice cream firm had the opposition ‘licked’ by winning a number of awards at the Devon County Show.

A PLYMOUTH ice cream firm had the opposition ‘licked’ by winning a number of awards at the Devon County Show.

Langage Farm have had one of their most prolific years when it comes to the Devon County Show awards.

No less than five first place certificates came their way and in some cases the company took first and second.

Paul Winterton, General Manager, and Craig Short, Production Manager, were delighted to discover their hard work had paid off when the show placed them first in the specialty soft cheese category with their Devon Gold low fat brand.
But it didn’t stop there.

Strawberry and Black Cherry yoghurts took the top two awards in the carton dessert section and both their cream and clotted cream came top as well.
“Our vanilla ice cream was yet another winner,” said Paul.
“And with the weather like it is, it’s selling like hot cakes!”

One more surprise was awaiting them when they entered the marquee, as the Plympton-based firm had been awarded overall Dairy Produce Champion.
“This is a fantastic award for another twelve months hard work,” added Paul.
“In a year which has seen difficult trading times, Langage Farm has searched for and is supplying new outlets, producing new lines and has even taken time to look at the lighter side of things and develop ‘Credit Crunch’ ice cream.
“Our cream is now being used by other companies in their products and we have achieved all of this by not cutting back on quality.”

The Devon County Show success came in the same week as Langage received ‘Grade A’ from the British Retail Consortium Global Standard Agency, the greatest accolade that can be achieved in food safety standards.

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Langage Farm Digester

The pictures don’t look much but this is a start of something big. Langage farm Dairy at Lee Mill has been working on a project that will see it taking a leading European role in green energy production and becoming self sufficient in power as plans for an Anaerobic Digester come together. As Langage Engineering Manager Gary Jones explains, the project has started well despite the wet weather.

Langage Farm Digester‘Most of the digging is complete and the first concrete has been poured,’ said Gary. ‘By Christmas we should have all three digester tanks in place and by February, the storage tank will be ready. The whole project will be completed by May 2010 and once we have introduced the right bacteria and stored the growth of the ‘new’ bacteria, we should be in place to start in July.’

But exactly how does an Anaerobic Digester work?

‘It is like a giant cooking pot!’ said Gary spreading out the plans. ‘We take things like cow muck from our own farm, food waste from kitchens and hotels, grass cuttings, in fact anything organic and allow it to be broken down by the bacteria.’

The process seems simple enough. Sources of organic matter are brought to the digester and any packaging and non organic material is removed. Then it is macerated, as the smaller the particles are, this allows for better digestion of the bacteria and complies with animal by product regulations. The organisms which eat their way through this material produce methane gas as a by product. This can be siphoned off and used to power an engine which in turn powers an electrical generator. This will be able to run Langage Farm, both the dairy and the farm itself, and have three highly beneficial spin off’s.

‘There’ll be a lot of waste heat from this generator which we can extract and use to cook with at the factory,’ continues Gary. There should also be a slight excess of power which will go back to the National Grid. Thirdly the only waste product from the process is the organic digested material which when dried is a perfect fertilizer. So this is a truly green recycling project.’

Most of the equipment and technology is coming from Europe which is causing a major problem but Langage General Manager Paul Winterton has a clear, positive message.

‘We are doing this is to be environmentally friendly. We should be the first environmentally friendly energy centre and manufacturing farm in the UK, if not Europe. By building this plant we will be self sufficient. It is a very serious commitment and we are pushing on despite the major problem of the Euro. The exchange rate is crippling at the moment, meaning the project is costing an extra 2000 Euros a day as the bulk of the equipment is coming from Germany and Austria. But we are pressing ahead which shows the dedication of Langage to the project.

When complete, we will be processing 40 tonnes a day and then the site can offer a green alternative to land fill for local councils, hotels and other food processors to get rid of their by product.’

We will keep you fully updated on this exciting project as the months pass and look forward bringing you pictures of the plant as it develops.

For more details contact Gary Jones Engineering Manager on 07986156822 for information on the energy centre or Paul Winterton General Manger for information regarding Langage Farm on 07905597769

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