New limited edition sliced meats

Once again, we’ve made some changes to our sliced meat range and we thought we’d give you some great new limited edition flavours to experience. We know that a lot of you were sad to lose some of our old meats (no we’ve not got the Hungarian Pepperoni back, sorry). So this month, some good news – the Italian Roast pork loin is back and even better, along with some other new lines. But hurry, these are only on sale until the beginning of November:

new unearthed sliced meats

  • Roast Prosciutto Cotto – Cotto in Italian means cooked. This ham is cooked and then roasted for a richer flavour. We feel a continental ploughmans with focaccia, artichokes and gorgonzola coming on.
  • French Pyrenees Ham – This is the same ham that’s in our popular French Selection pack. It’s produced in the beautiful foothills of the Pyrenees – hence the name. We like it wrapped around large field mushrooms and baked with garlic [recipe].
  • Calabrian Selection Pack – Calabria is in the toe of the boot of Italy. With this selection pack we give you 3 traditional meats from the area, with lots of traditional peppers. Any of these meats go perfectly with with a tomato and rocket pesto ciabatta bruschetta
  • Bresaola Della Valtellina PGI* – this special cured beef is from Valtellina, in Italy, famed for its Bresaola. You can eat it just like normal cured ham and it goes well with rocket and parmesan.
  • Italian Roast Pork Loin – This is a favourite from our very first range! Bigger pack, but just as good. This is Italian roasted pork loin rubbed with a herb mix for a lovely flavour. We favour this in an Italian bagel alongside fresh basil and mozzarella.
  • Speck Alto Adige PGI* – A distinctly flavoured smoked ham from the mountainous South Tyrol – In Alto Adige, Italy’s most northern province. As well as a PGI* it also has a much more delicate flavour than other smoked hams [recipe].

They are all on sale at Waitrose, in our 2 for £5 deal, so that makes them even more tasty.

Sadly we’ve said goodbye to our Prosciutto di San Daniele and our Red Hot Piri Piri olives, but who knows, they might be back?

* PGI – the title ‘Protected Geographical Indication’ means that of the products are authentic and can’t be imitated by others. Of the production, processing or preparation at least one of these must take place in a specific place in order for the product to use a geographical name in the title.

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Proms, diddy, prom prom

A chilled van, lots of samples, a fibre glass cow and a BBQ. Sounds random, but it was the packing list for our summer events.
the unearthed stand at the Battle Proms
This year Carrie decided we should take the brand on the road and head off to the Battle Proms picnic concerts. Hosted at stately homes around the UK, patriotic picnickers can enjoy some dramatic cavalry, nostalgic Spitfire fly-overs, choreographed music and fireworks and even enjoy some canon fire. The open-air event allows revellers to bring along their own food, drink, chairs (and even marquees) and sit back and enjoy the entertainment.

And…try some unearthed olives and chorizo and meet US!

Each weekend Simon, Carrie or Susie headed off with a little group of enthusiastic volunteers from around the business; the management team, Directors, technical team, development team, insight – even partners & family.

Inside our great big tent (to keep us dry when it rained and drizzled) we waxed lyrical about the brand, tempted visitors into trying olives, discussed the difference between cured and semi-cured chorizo, encouraged people to name our cow and even took turns cooking on the BBQ. At times, we even had to dissuade grown women from riding the cow.

We met some great people and had a lot of fun – so much so that it didn’t feel like work. At times we had to work hard to get people to sample olives, but on the flip side nearly got our hands bitten off, when giving out chorizo samples to those queuing to get in. Olives are a bit of a love them/hate them marmite product (see the video below) but the events have helped us to see how we can spread the word and raise awareness of our brand. For some people, this was the first time they’d heard of us, but that’s ok as we’re only in Waitrose and Ocado.

Along the way we made some new friends; pyro technicians, cavalry riders, cocktail makers and musicians – many of whom became our strongest brand ambassadors at the stand, heckling passers-by to come and try the freebies.

Our highlights:
Carrie likes driving a large chilled van and Susie could talk for hours about the brand (and we mean hours). Jeremy never wants to hear the name ‘Cloggy’ for our cow again, but then Chris loved it that people went to so much effort to think of names. As for Simon he enjoyed being mooed at when he approached a crowd armed with the cow!

So thanks to everyone who came along, chatted to us, tried the olives, challenged us about the brand and entered our competition. You helped make the events.
And for those who did enter – our cow now has a name Helga van Moo – thanks to Fiona Silver for naming her. We also have a stack of cookery books on the way to Kakoli Thompson, as our random spot-winner for opting in to receive our newsletter.

We look forward to getting out on the road again, in the very near future!

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A Fever Tree pop-up and some tapas

Fever Tree - hosts of the Ultimate Gin Pop-up in HoxtonWe always love working with new brands and we were all excited when Fever Tree asked us to be involved in their pop-up gin bar. The idea was that they were to take over a space in Hoxton Square for 6 weeks, stock 160 gins and give people the option of some tapas platters. We leapt at the chance to get involved and came up with some ideas for them.

Fever Tree ultimate gin pop-up from the outsideThings picked up here and it all got a bit hectic, but finally in the last week that the bar was open we got a chance to pop along and we weren’t disappointed. It was a lovely balmy summers evening, so the seats outside were perfect. Being newbies to Hoxton Square we wondered whether we’d fit in with the edgy crowd but our fears were in vain. The bar atmosphere was great – it had a nice relaxed feeling and the bar was buzzing with couple and groups enjoying after-work drinks and catching up with friends.

As you can imagine, a menu of 160 gins was pretty overwhelming, although they were helpfully categorised by type of gin. However, our server Sophie, was really knowledgable, recommending which gins to try and how to bring out the best taste with the correct accompanying Fever Tree tonic. As we were quite late in the season to visit, a few of the gins were unavailable, but we were suggested some great alternatives (and it gives us a chance to buy the others ourselves).

We were lucky enough to have out seats for the evening, so it was a relaxed affair for us, trying and testing different gins. But the bar was very popluar and many people were turned away as they were without a reservation. A determined few came back several times, checking to see if there was any availability – some were lucky!

As we looked around, there were quite a few tables eating tapas, but of course we wasted no time in loudly praising the menu (no-one knew we were undercover brand reps) and oohing and aahing over the tough choice to make. unearthed Spanish tapas platter accompanied by bread and olives - at the Fever Tree ultimate gin pop-up

The platters, when they arrived, looked great (we would say that as we’re biased). We also loved the bread and olive oil (not from us) was a bargain £3 for about 8 slices – more than enough to soak up our double gin measures. In fact, all thoughts of dinner went out the window after supping fancy gin in large glasses and picking at our tapas.

All three gins we tried were lovely, but our stand-out favourite was the Opihr gin. As a spiced, more savoury gin we were intrigued to see whether we’d prefer it over our previous sweeter gins. We could definitely taste the cardamom, cumin and grapefruit. But the stand out was the, not unpleasant, peppery taste that lingers after you swallow. Garnished with a chilli we were hooked. A great find and it fits with our #keepdiscovering theme – which is what we’re all about. Internet searches have since been made and it is now on our Ocado shopping list!

We tried:

The evening got off to a great startunearthed spanish platter with charcuterie and olivesBread, olive oil and balsamic vinegar for dippingFoxdenton Wilmslow Plum gin and bitter lemon tonicThe bar with 160 different ginsMunich gin with mediterranean tonicThe classic G&T with ice and limeA motto to live byOur favourite - Opihr gin
The evening got off to a great start
unearthed spanish platter with charcuterie and olives
Bread, olive oil and balsamic vinegar for dipping
Foxdenton Wilmslow Plum gin and bitter lemon tonic
The bar with 160 different gins
Munich gin with mediterranean tonic
The classic G&T with ice and lime
A motto to live by
Our favourite - Opihr gin

So when’s the next gin pop-up then Fever Tree? Put us all down for tickets!!

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Q&A with Natasha Nicholson – unearthed® food in film finalist

Natasha Nicholson's Hold the Tomatoes - 2nd place non-documentary winner of the unearthed food in film award 2014Natasha Nicholson was our 2nd place non-documentary winner of the unearthed food in film award 2014 – a category of Pink Lady® Food Photographer of the Year 2014. Her video ‘Hold the Tomatoes’ (scroll down to watch) is the beautifully shot story of an ill-fated picnic. We caught up with her to find out how she got into food film-making and what the actors really think of tomatoes.

Tell us a bit about yourself?
I’m a commercial food and lifestyle photographer in Toronto, Canada. I’m also very passionate about food, cooking and recipe development

What is your background?
I’ve been working as a photographer for approx 15-17 yrs

What did you study at college/university?
I studied a 4 yr photography program at University and I have a Bachelor’s Degree in the Arts

When did you first get into film?
I first started shooting video about 4 years ago after being asked to do a motion test for a client and now it’s part of my job now more than still photography sometimes!

How did Hold the Tomatoes come about?
I was imagining a portfolio piece that would showcase both food and lifestyle in film with a commercially viable look and feel

What was your inspiration?
Summer weather and seasonal produce

How long did the film take to make?
One day to shoot, many days to produce and many cuts in the edit suite

Who was on the team?
Two actors that are actually married in real life (and who in reality both love tomatoes). A food stylist, hair and make-up stylist, assistant, producer, colour grader, and two editors

What was the hardest/most difficult part about making the film?
Staying in focus while hand holding a rig

Do you need any special equipment to make food films?
Whatever works in the moment. A great lens for food is always helpful

What gadget can you not do without when you’re photographing/filming?
Hand-held rig

Where did you hear about the competition?
While in London I saw it advertised and the signage on the building itself where the exhibition was held

How has winning the competition helped your career?
I think an online presence in as many ways as possible is important. Social media and its exposure are extremely helpful in getting the work seen and your name reinforced in people’s minds

What is your favourite dish?
I love sushi and middle eastern food and of course – tomatoes!

What’s your most memorable meal
Anything that gives me a food hangover the next day

Where in the world would you most like to eat?
Somewhere by the ocean

To find out more at Natasha’s work, visit her website – Natnic Photo .

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Q&A with Carl Pendle – unearthed® food in film finalist

Carl Pendle - Joint 3rd place documentary winner of the unearthed food in film award 2014Carl Pendle was one of our Documentary winners of the unearthed® food in film award – a category of Pink Lady® Food Photographer of the Year 2014. His video Mushroom Hunting (scroll down to watch) is a lovely film, which features chef and mushroom forager Nik Westacott, out and about in the woods. We wanted to know what inspired Carl and how he got into food film-making.

Tell us a bit about yourself?
I’m a photographer and filmmaker specialising in food. That could be from producing a video for Waitrose for one of their suppliers to a coffee roaster to going abroad for a tourist board and filming something food related for them.

How long have you been working in the industry, what is your background?
I’ve been a freelancer for about 25 years. I started out as a Press photographer for the Birmingham Daily News and went from there.

What did you study at college/university?
I went to university in America on a tennis scholarship and studied photography as part of my degree

When did you first get into film?
When Canon came out with the Canon 5D MarkII I started to play around with filming then so about 7 years ago. I did my own films then offered them to clients who commissioned me to do photography. It’s now become part of my main job.

How did the film come about?
There is a man local to me who I’ve know for a long time. He used to run a very good restaurant in Chichester and then moved to owning a B&B business with a small restaurant as part of it. I contacted him as I knew he offered mushroom foraging days and he agreed to take me out.
Klaus Einwanger - Documentary winner of the unearthed® food in film award 2014
What was your inspiration?
Him really. He’s a great character and filming and cooking in the outdoors has immediate appeal to me.

How long did the film take to make?
It was full day of filming and two to three days of editing and colouring.

Who was on the team?
Just me.

What was the hardest/most difficult part about making the film?
I’d have to say trying to capture the light and atmosphere of the woods. To get that to come across in the video was my main goal.

Do you need any special equipment to make food films?
No not really. Just a good understanding of food and what you have to do to make it look its best. It helps that I’m a food photographer as well.

What gadget can you not do without when you’re photographing/filming?
I’d have to say my dolly slider and macro lens.

Where did you hear about the competition?
I’ve entered the Pink Lady Food photographer of the Year for the past couple of years and have been lucky to have been a finalist on both occasions so this year I saw there was a film category and went for it.

How has winning the competition helped your career?
It hasn’t, as yet, but it’s always nice to tell clients that you’ve won a few things.

And now, our foodie questions
What is your favourite dish?
I have a massive sweet tooth so lemon meringue pie I’m afraid.

What’s your most memorable meal?
My nan’s fish and chips. Every Thursday as a kid my Nan would make us fish and chips from her tiny kitchen. She used to own a fish and chip shop so they were very good. I’ve been lucky enough to eat all over the world but that would be my most memorable.

Where in the world would you most like to eat?
I’ve never been to Japan so would love to go there to sample the food. I also love sushi so what better place to sample it.

To find out more about Carl, visit his website: and you can also follow him on twitter @digitalshooter1

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