00:00Hi, my name's Jack Marshall, I'm a digital reporter with the Lancashire Post and Blackpool
00:09Gazette newspapers and I'm just coming to you today with a bit of an announcement that
00:13you may have seen recently that we've launched a podcast called The Parched Pea Podcast,
00:17named obviously after the famous local Prestonian slash Lancastrian delicacy, which obviously
00:24many of you will be very familiar with. Now, off the back of that, the first episode has
00:28since been released and it's kind of focused on the food in Preston, based a lot around
00:34obviously local classics, local eateries, local kind of like well-known food heroes
00:39in the city. Now, in this first episode, we spoke to local fish and chip owners who work
00:45on the market, we even spoke to one of the Spud brothers who obviously were now world
00:48famous after the success of their social media campaigns. Basically, it's just a look at
00:53behind the scenes about the food that keeps the city ticking over day to day and so to
00:58kind of celebrate that, we really thought what better way than to get some parched peas,
01:03go out into Preston, see what people thought of them, get people to try them and just kind
01:07of celebrate that local delicacy to announce and kind of launch The Parched Pea Podcast.
01:12So yeah, my colleague Georgia went out into town just to see what people thought about it.
01:17Let's see how she got on.
01:19We asked the people of Preston what they thought of parched peas and gave them an opportunity to try them.
01:24What do you think of parched peas?
01:26Well, it's very good, yeah.
01:28Would you ever recommend them to a friend?
01:31If they visit Preston, yes.
01:33And the first time you tried them was in Preston?
01:35Yes.
01:36And you enjoyed them?
01:37Yeah.
01:39It's pretty warm still, isn't it?
01:42Oh, they've got vinegar.
01:44They've got vinegar?
01:45Yeah, go on.
01:46They're very good.
01:47What do you think of the flavour?
01:49Nice bit of sourness.
01:53Bit peppery.
01:54However, really good because they've got a subtle amount of vinegar in there.
01:58Not sharp, but they're good.
02:00Would you have them again?
02:02Did you make these?
02:03No, I got them from the van actually, yeah.
02:05We'll have them again.
02:06100% I'd have them again, yeah.
02:15So what do you think about them?
02:18Quite nice.
02:19They are quite nice.
02:20There's a lot of flavour in them.
02:21How would you describe the flavour?
02:23Intense.
02:24Very intense.
02:26I feel like they've got a little kick as well, which I didn't expect.
02:29But it comes through at the end.
02:30They are very nice, yeah.
02:31I do rate them.
02:32Would you have them again?
02:33How much are they?
02:34I don't know.
02:35You don't know?
02:36I would.
02:37I probably would pay more than five for them.
02:39But they are very nice.
02:40I do rate them.
02:41So what do you think about them?
02:43I think they're really nice, to be honest.
02:45They're very, very peppered and I like that about Foxbees.
02:51Would you have them again?
02:52Yeah.
02:53Oh yeah, definitely.
02:59I love the Foxbees, mate.
03:00What do you think of the flavour?
03:01I think they're good.
03:02It's got a very proper little vinegar flavour to it.
03:05It's got a nice kick to it.
03:06It's got a nice kick to it.
03:07It's got a nice kick to it.
03:08It's got a nice kick to it.
03:09It's got a nice kick to it.
03:11A proper little vinegary.
03:17It's decent.
03:18I think the flavour's good.
03:20I'll hit and miss with Pirate's Beach, to be honest.
03:22I think these are really nice, can I keep these?
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