Traditional treats for Quarry Bank Mill visitors

3rd October 2011

Categories: Modern History News

Visitors to Wilmslow’s Quarry Bank Mill this Sunday were treated to a trio of traditional dishes  from renowned chef Robert Owen Brown, who hosted a series of cookery demonstrations to promote a new book of industrial heritage recipes.

Pickled Tripe, Lobscouse and Filets de Sole Normande were all on the menu as museum-goers learned how to make the dishes before tucking in to the long-forgotten delights taken from the newly published A Taste of Modern History recipe book.

Rachel Whalley, Visitor Experience Co-ordinator at Quarry Bank Mill, who were also one of the attractions to contribute a recipe to the book, comments:  “We were thrilled to have a chef of Robert’s calibre along.  It was a great afternoon, and a wonderful complement to our Autumn Fair, which with activities like apple-pressing and family trails also proved very popular.”

She continues:  “I’m happy to report that even those visitors who were perhaps feeling a bit squeamish about tasting the tripe were completely won over when they tasted it.”

Lisa Houghton, marketing manager of Modern History, the ERDF funded programme that coordinated the book and promotes over 100 industrial heritages across the North West, adds:  “The reaction that we got from this demonstration at Quarry Bank Mill proves that there is a real appetite for these old classics that have perhaps fallen out of favour.  A Taste of Modern History is all about reviving these past favourites from the time of the Industrial Revolution and introducing them to a new generation, and hopefully sparking their curiosity to visit the many museums that tell this story.”

Other dishes in the book include Manchester Marmalade, courtesy of jam manufacturers Duerrs; Lakeland Gingerbread; Lancashire Hot Pot; Pickled Red Cabbage and Borrowdale Tea Bread.

Find out more and order your FREE copy of A Taste of Modern History recipe book