Tickets are now on sale for the People’s Choice Cheese Awards, which is being held at Thornton Hall Hotel on Thursday, August 14. This is your chance to taste the finest cheeses in the region, selected by the experts behind the Liverpool Cheese Company and the Cheese Shop, Chester.
You will also have the chance to learn about matching cheese and wine and enjoy tastings from the excellent cellars of Tanners Wine Merchants.
Then vote for your favourites of the evening. The winners will be announced and certificates awarded at the Wirral Food and Drink Festival.
Tickets cost just £7.50 and evening starts at 7pm. They can be bought at Claremont Farm, Thornton Hall Hotel, the Liverpool Cheese Company, Woolton, and the Cheese Shop, Chester. Or contact Rachel on 07877 921276.

Don’t forget the ‘Wacky Rhubarb Race’ takes place on Sunday, July 27th in the afternoon at the Port Sunlight Village Festival.
There are still some places available so if you haven’t already entered a team, now is the time!
Teams of two will have to do a lap of the course, opposite the Bridge Inn, swapping places halfway through.
They must carry rhubarb in some form throughout the race, whether it is in a stick or even a dish of crumble.
Entry costs £10, which goes to help run the Wirral Food and Drink Festival, a community organisation run by volunteers, and entrants also need to raise £40 sponsorship money, which will go to Claire House Hospice. But, of course, you raise as much as you want!
Port Sunlight Garden Centre has also agreed to provide wheelbarrows at cost for anyone who brings along their entry form.
Entry forms and more details are available at www.wirralfoodfestival.co.uk
 

1000g rhubarb 85g of Quaker oats
3 pieces of stem ginger, finely chopped

85g of Demerara sugar
Syrup from the jar of stem ginger

½ pint (300ml) of double cream
110g sugar

½ pint (300ml) natural yoghurt

Preparing the rhubarb
Preheat the oven to 180˚C/350˚F/gas mark 4.
Wash and cut the rhubarb into 2.5cm pieces.
Cut the stem ginger finely.
Place the rhubarb in an ovenproof dish and sprinkle with stem ginger and sugar and mix in with some of the syrup from the jar.
Bake in the oven until soft (about 25 minutes).

Preparing the topping
Place the oats on a baking tray and toast briefly under the grill, taking care not to burn it.
Remove and mix the sugar in with the toasted oats.
Whisk the cream until it forms soft peaks and then stir in the yoghurt.
Pour over the rhubarb and sprinkle the oat mixture over the top.