In this series Jimmy and the team explore what makes British grub so special and in this episode they found out why us Brits accept nothing less for cooking than the quintessential English Bramley Apple.
Jimmy started his adventure in Nottingham with Julia Davies, Head of Environmental Science at Nottingham and Trent University to taste Bramley apples from the original, 200 year old, Bramley Apple tree at Bramley Cottages.
His journey then took him to Fourayes Farm to meet our MD Phil Acock to find out more about what makes the Bramley apple so special, and how his ‘pungent pie-filler’ is processed to appear as a key ingredients for so many baked treats that we find on our supermarket shelves.
In our 100 acre Bramley orchard Phil explained how the fruit is the same as the original Bramley from Nottingham, just grafted onto different root stock to improve the yield.
In the factory (Jimmy thought this was an adventure playground for apples) Phil showed Jimmy the care with which the Bramley’s are handled and processed through the largest fruit processing plant in the UK. They finished with tasting some of our sliced Bramley apple, which Jimmy described as “an apple hand grenade” going off in his mouth!