In addition to a great name this artisan grocery store, Gather And Hunt, carries all the essentials for a gourmet meal from local free range eggs for breakfast, to heritage vegetables for dinner. And a selection of fine olive oils to drizzle over them.
The owner of this new store, Martina Hunt, has taken on two challenges: slaking the thirst in Marlow for a deli grocery store and making that work in an old beamed building with half the sales space on the upper floor. The decor is sympathetic to the age, embracing the beams and wobbly walls, whilst contrasting that with Orla Keilly wallpaper, modern lighting and of course the essential fridge units.
Martina is hugely enthuisistac about the new enterprise; stock and store are developing, a work in progress. She wants customers to have a say, join in with the pleasure derived from good food and tell her what they’d like to see in the store. “Feed back is essential. I hate food being treated as if it were in a museum and customers are intimidated. I want people to be able to pick things up and really look at what we have.”
This isn’t a haven to all things local but, is a carefully thought out and chosen selection of good food. Cheese from the Isle Of Wight, Joe’s Tea from East London and eggs from just around the corner in Hambledon, from a farm that’s been in the same family for generations. Bread comes from The Flour Power City Bakery in London, because they use Shipton Mills Flour which has been milled in the Cotswolds since the Doomesday Book.
This is real heritage food, olives, salami, cheese, wonderful bread and chutney and jams. Speaking of which I couldn’t resist a jar of Jampionship raspberry jam and lemon curd, good enough for tea with the vicar. Both of which found themselves in traditional jam tarts made from Domesday Shipton Mills flour.
makes 18 tarts
For the pastry
- 195g white flour
- pinch of salt
- 1 tablespoon caster sugar
- 125g unsalted butter
- 3-4 tablespoons of iced water
- 1 egg beaten to glaze the tarts
For the filling
- 125g raspberry jam
- 125g lemon curd
- 8 fresh raspberries
- 100g creme fraiche
- 2 thin slices of fresh lemon cut into quarters
- Put the sifted flour into a bowl with the salt and sugar, stir well to combine
- Rub the butter into the flour
- Add 3 tablespoons of iced water to bring the dough together
- If needed add further water 1 tablespoon at a time, the dough should not be sticky
- Form the pastry into a disc, cover in cling film and refrigerate for at least 30 minutes.
- Grease a small muffin tins
- Heat oven 200c or 180c fan oven
- Remove pastry from fridge and roll out as thin as you can manage
- Using a circular pastry cutter cut out discs and place in the muffin tin
- Refrigerate for 30 minutes
- Remove from the fridge and brush with the beaten egg
- Place a teaspoonful of raspberry jam in 8 of the tart cases and lemon curd in the remaining 8 tart cases
- Bake in the oven for 15 to 20 minutes
- Remove from the oven and leave to cool on a cooling rack
- Once cold fill a piping bag with the creme fraiche, pipe the creme fraiche onto the raspberry tarts and top with a fresh raspberry
- Top the lemon curd tarts with a quarter lemon slice
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Gather and Hunt Ltd
63 High Street