Q&A WITH AWARD-WINNING MAPLE SYRUP PRODUCER, ANDRÉ POLLENDER
We were joined by Quebec native and maple farmer André Pollender as he prepared for an appearance on Channel 4’s popular show, Sunday Brunch. The show aired on Sunday, 13 December and featured André talking through the varying grades and versatility of maple syrup, before tasting a variety of maple products from Canada and Quebec with presenters Tim Lovejoy and Simon Rimmer as well as guests Vicky Pattinson and George Shelley, recently out of the I’m A Celebrity… jungle. The products went down a storm with presenters and guests alike.
Before the live show, we sat down with André and talked through life as a sugar shack owner.
Where is your sugar bush?
Brigham, west side of the mountains in Quebec, about an hour from Montréal. The town of Bromont is nearby – people might know it from the equestrian events in the 1976 Olympics.
What does a typical day involve for the owner of a sugar shack?
Wake up – early! During the harvest, we’ll prepare the wood to burn for the boiler; clean all the equipment from the day before; bottle the previous day’s maple syrup.
We can’t tap the trees too early, or the tree will become too dry. We just have to watch what Mother Nature is doing and closely monitor the weather… when we do tap the 1,200 trees, we will do it all in just a day and a half, using five or six men.
What do you think makes your maple syrup stand out and help it win awards?
Always searching for the best way to get the best maple taste, not caramel taste; good clean equipment makes all the difference. I don’t use chemicals, even to clean the residue from the pan – it’s all organic.
What do you do during the time you’re not harvesting the maple?
I’m a general contractor, building houses and commercial projects – banks, boutiques – and an award-winning cabinet maker. If you talk woodwork, I’m there.
Is maple syrup part of your everyday diet?
I use it in my coffee every morning; on my cakes. I replace regular sugar everywhere with maple.
What are the best ways to use maple syrup in cooking and cocktails?
In white wine, as a kir – replace the cassis with maple syrup. We call that a P’t’ Bec – a ‘sweet little kiss’. Another drink my sons make is with Guinness, Scotch whisky and maple syrup.
What is your favorite maple product? e.g. syrup, vinegar, butter, pearls, wine?
Maple syrup – that’s the basis of everything.
Finally, what do you think of England and do you think the public will ever take to maple syrup like you do in Canada?
Why not? I know in the UK you like good food and creating new dishes – maple is a ‘new’ flavour to many in the UK, and the key is to integrate that and ‘upgrade your plate’. I am really enjoying England – a lot of Canadians have their roots here, and that’s created a really good relationship between Canada and the UK. Maple is just another common bond between the countries – friends like to share things – and I hope it will create a new buzz.
){kind=logo}