Bramleys thrive in Armagh – thanks to the county’s good supply of rain

Now in its 12th year this event, held from 3rd to 6th of September is showcase of the people, places and producers that define the Orchard County. The festival is built around the internationally recognised, PGI status, Armagh Bramley apple.

The first Bramley apple tree was grown in 1809 from pips planted by a young girl called Mary Ann Brailsford at her home in Southwell in Nottinghamshire. A butcher named Matthew Bramley bought the house and garden in 1846. Local nursery man Henry Merryweather asked to take some cuttings from the tree to sell and Matthew agreed provided the tree was known as the Bramley. In 1883 a Mr Nicolson of Crannagael House in Co Armagh in Northern Ireland bought 60 seedlings from Henry. At this stage there were over 100 different varieties of apple tree growing in the county. The Bramley thrived in Armagh – thankfully it’s a fruit that likes a good dousing of rain all year round.

There are many events taking place around the county this weekend, including at Crannagael House. You can find details on VisitArmagh.com/foodandcider One of the best developments within the county over the past few years has been the development of many top class cider producers. Food and cider go hand in hand together. Rather than having a glass of wine with roast chicken try having some chilled dry local cider instead. I pour it into a wine glass and it works so well with poultry, fish and pork. It’s local, top quality and cheaper than wine. My first recipe uses apples and cider. The cider forms part of cider and pumpkin seed crackers that are topped with some local pork charcuterie from Ispini ( available in good delis). Its topped with an apple mayonnaise where eating apple is chopped and simmered in water and whizzed into a mayonnaise with apple cider vinegar, mustard, egg yolk and oil. Top with matchsticks of eating apple and serve with a glass of local cider.

For something sweet I’ve added a recipe for a torta where a cake batter is studded with slices of apple and baked until golden. Demerara sugar, cinnamon and honey are drizzled over the hot cake. You could serve warm with ice cream or cream but I’ve added a recipe for cider custard. Sweet cider and cream are warmed then whisked into egg yolks, sugar and cornflour until creamy. Two recipes to celebrate the wonderful produce of our orchard county.

I visited Armagh a couple of weeks ago on a food trip and was blown away by the produce and the cooking. The Food and Cider Weekend is a true celebration of what they do best and well worth a visit.