It might be just me but I hardly ever see cobnuts in shops other than in Waitrose last year; hopefully they will have them again this year. Actually official cobnut season starts on August 22nd, St Philibert’s Day and the arrival of the August Bank Holiday normally signals the beginning of the cobnut-picking season but many crops are already ripe this month!
Native to Kent, cobnuts, a cultivated hazelnut, were favoured by the Victorians who enjoyed them as an after dinner accompaniment to vintage port. They have been grown around St Marys Platt in Kent, since the early 1800s where Potash Farm is situated, and by the turn of the century an estimated 7000 acres had been planted in orchards known locally as plats.
Potash Farm attends regular shows throughout the year such as RHS Taste Of Autumn held at Wisley, 16 Farmers Markets on a monthly basis where pot-grown cobnut, almond, sweet chestnut and walnut trees can be bought or ordered, as well as the other Potash Farm products. You can read more about
Potash Farm over at kentishcobnuts.com.
Declan McGurk, Bar manager at The American Bar, The Savoy Hotel has come up with this Cobnut Old Fashioned Recipe - not a cocktail but a cob-tail!
Image and recipe supplied by PR
Ingredients:
60ml Woodford Rye Whiskey
10ml Roasted Kentish Cobnut Syrup
2 Dashes Angostura Bitters
Method:
To make the roasted cobnut syrup, roast some cobnuts and then add them to a sugar syrup so they infuse the flavour, leave for a few hours to infuse.
Stir and serve with plenty of ice with ice and some orange or grapefruit peel.
You can follow Potash Farm on Twitter @PotashFarm
Disclosure: I was sent some Kentish Cobnuts from Potash Farm. All thoughts and opinions are my own. I was not required to write anything positive.
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Jan