South Street Bonfire Society kicks off celebrations for its centenary year by raising a glass of Harveys’ Bonfire Boy ale with judge Tom Parker Bowles on ITV’s home recipe show, Food Glorious Food.
The Society was founded 100 years ago to participate in Lewes’ annual Bonfire celebrations.
It was originally a Juvenile Society, but is now open to members of all ages and retains its family-friendly focus.
The Society entered its recipe, Bonfire Stew with Cannonball Dumplings, into the South East heat of the cookery show filmed in Brighton last summer.
The recipe, with its roots shrouded in Bonfire folklore, was cooked up in its modern incarnation at Society Headquarters, The Snowdrop Inn in South Street, and presented to judge Tom Parker Bowles by landlord Tony Leonard and a deputation of South Street Bonfire Society members.
The stew is made from Southdown mutton slowly cooked in Harveys’ Bonfire Boy ale, topped with crusty dumplings with sage and oak-smoked Duddleswell sheeps’ cheese from local cheesemaker, High Weald Dairy.
How the dish performed is, of course, top secret, but it has earned its place in the accompanying recipe book to the TV series.
“Tom is certainly no stranger to Lewes,” revealed Tony Leonard at The Snowdrop. “He’s a big fan of Harveys’ ales and he told us that he often came to Lewes Bonfire with his grandparents as a child.”
Will his local connections be enough to sway him? You’ll have to watch Food Glorious Food at 8pm on Wednesday, March 20, to find out.
Food Glorious Food.
The official book to accompany the TV series, is published by Mitchell Beazley.