YET more innovation from Orton Farmers' Market which is starting a home delivery service with the help of its 34 local producers, farmers and growers. Choose from more than 200 items in the catalogue including meat and fish, cakes, puddings, pies and preserves, chutneys, pickles, juices and ale. There are even hampers available for special occasions. The delivery range is huge within a 50-mile radius of Orton which includes all of Cumbria, North Lancashire, North Yorkshire and even parts of Northumberland. "We can deliver to people's homes, their places or work, even holiday caravans," said Orton Farmers' Market organiser Jane Brook. Orders over £30 will be delivered free but there will be a £3.50 charge to cover packing and transport costs for orders under £30. Deliveries will be made on Sundays and Mondays after each month's farmers' market (second Saturday in the month from 9.30am-2.30pm). "There is no need for people to wait in, we just need to know where we can safely leave the order," said Jane. For a catalogue (which contains the order form) just phone, fax or e-mail your name and address to 015396-24899 (evenings and weekends); fax 015396-24785 or email info@ortonfarmers.co.uk

KENDAL wine merchant Frank Stainton is to return to the Brewery Arts Centre for a one-off evening of champagne tasting. Celebrating 40 years in the business by hosting one of his popular wine tasting events, Frank will present five bubblies for tasting, to be followed by supper and tripping the light fantastic. The evening takes place at the Brewery Arts Centre on Saturday, March 1, at 7.30pm. Call the box office on 01539-725133.

AFTER a rigorous selection procedure, Windermere chef Kevin Wyper has been selected for membership of the elite Masterchefs of Great Britain organisation. Kevin and his wife Andrea are chef-patrons of Jambo restaurant. Kevin was nominated by a fellow chef but had to provide three other references and go before a selection panel before he was accepted as an official Masterchef'. He obviously made quite an impression, as do some of the dishes on Kevin's latest menu:

- Roasted shredded duck leg topped with a potato & crme fraiche salad drizzled with a roasted beetroot & raspberry vinaigrette.

- Warm rhubarb steamed pudding on a vanilla anglaise & candied ginger cream.

February 6, 2003 10:00