Savour Local Produce

As the summer months draw to a close, our farmers and producers are working harder than ever to make the best of what the season has produced.

While they're harvesting 1066 Country's award-winning, organic produce, you can be enjoying its fresh goodness in one of our restaurants or at one of our food and drink festivals.

The 1066 Country area offers a sumptuous menu of fresh fruit and vegetables, organic meats and eggs, a wealth of freshly caught fish and seafood and a range of local and organic wines to accompany any meal.  You'll be spoilt for choice, particularly as many of our pubs and restaurants are committed to serving local produce.  Every year Hastings celebrates its thriving fishing industry at its Seafood and Wine Festival.  This successful festival attracts more than 30,000 people to the town's fishing area to sample the best fresh fish and local wines, while enjoying excellent music and entertainment.

Rye has a similar September celebration of its food and drink.  A Taste of Rye is a month-long event that sees special menus in local resturants and pubs and farmers' markets selling the best Rye produce to take home.

Try this recipe for Mackerel Grills with fresh ingredients picked up in 1066 Country.

Ingredients:

• 455g (1lb) of Mackerel fillets from Hastings or Rye fisheries
• 225g (8oz) of tomatoes, skinned and roughly chopped
• Quarter of a cucumber, cubed
• 1 small onion, finely chopped
• 2 tablespoons medium sherry
• 2 tablespoons of sea salt and black pepper or citrus pepper
• Fresh chopped parsley to garnish

Method:

1. Pre-heat the grill
2. Place the tomatoes, cucumber, onion, a small amount of water and sherry in a pan
3. Bring to the boil, cover and simmer for 10-15 minutes, until the tomatoes and vegetables are soft
4. Season to taste
5. Place the mackerel fillets onto a grill pan and sprinkle with seasoning
6. Cook under a medium heat for 4-5 minutes, until the fish is almost cooked
7. Divide the tomato pickle mixture between the fillets and return to the grill for a further 1-2 minutes
8. Serve hot with chunks of corn on the cob and watercress

Further Information:

• Summer in 1066 Country
• A summer by the sea
• Fiesta!
• Savour local produce