back to blogging...
Now, after the new years rush and January holidays, back to blog. 2020 must definitely be a better year then last 2019....first of, I am working with Chris Conde in the New Inn Baschurch for over 1 year now and happy to say it is going well , further working with Bennet and Dunn Organic Rapeseed oil making natural flavoured oils is a great opportunity to help another business grow. Last year I was approached by Debbie Hill from Perrys in Eccleshaw to join the teachers team on her Perrys Field to Fork Cookery School. I feel honoured to be able to teach a variety of courses in groups of 6 to 8 people who are looking for more confidence in their home cooking and learn a few tricks on the way. It is almost like being in your kitchen and show your staff a few demo's dishes from a new menu. I look forward to it as this is another step up to encourage more people to understand and become more passionate to use local produce at its best.
What a fantastic Festival, yet again, Julia Poppette Viani organised the Shrewsbury Chocolate Festival for 2019, if you haven't been please get ready for the next one November 2020. We all think it is just a bit of chocolate but as Judith Lewis, Julia's MC for the weekend and International Chocolate Awards Judge, people overall only know 20% about cacao, there is so much more to learn and understand. It is good for your health, very nutritious, a powerful source of antioxidants, improved blood flow, reduced heart disease, improves brain functions to name a few. Anyhow it is no way a fix for all and everyone but definitely information I never knew before. I met great chocolatiers and their passion of making fine chocolates from the finest cacao is mind blowing. I met up with Charlotte Flower from http://www.charlotteflowerchocolates.com/ unbelievable professional, using herbs from her wild garden, foraging wild flowers, berries, mushrooms etc to infuse, flavour in her chocolate and ganashes. Almost similar in my involvement making natural flavoured organic rapeseed oils for Bennet&Dunn, but then into chocolate.
The Festival was over two day's in St Mary's Church in Shrewsbury, amazing chocolatiers, fantastic stalls, great chocolate talks and demo's, perfect venue and place to get your early Christmas presents.
Thanks again Julia and Judith for having me and hears to all the people who made it a fantastic event, you all made Shrewsbury proud.
Another new chapter begins soon, Debbie Hill has invited some of the finest West Midlands Chefs, producers and growers and entrepreneurs as tutors to pass on their skills in cookery classes at this purposely build fantastic venue in Eccleshall, complimenting their field to fork ethos. I am looking forward to meet up with friends and making new ones but even more so, to be given the opportunity to teach at this new cookery school. Their Cookery website will be up and running soon to have a good look what it is all about, who the tutors are, what courses are available and of course to book courses.
For those who went, most probably seen these flavour pots, for those who did not go.....well there is always next year. It was a fantastic marathon of 3 days food and more food. Fabulous working with Martin Moyden and Rupert and Tracy from Bennet&Dunn. It was the second year running that we worked together at Ludlow Food Fest and it was like a well oiled engine. Oiled....Bennet&Dunn even launched a few new natural flavoured infusions, elderflower, horseradish and lavender, proud to be part of this. It was an honour to represent the new Inn in Baschurch, Great Berwick, Shropshiresalumi, Wenlock edge, Lane Cottage produce and Special Spuds. It was also good to meet up with Kate and Glyn from Wots Cooking, who had organised a fantastic line-up for their stages all weekend and my dear friends Karl Martin and Robert Swift who as always made time to talk, unlike some....the latter one put aside, the Festival was a great success, the 25th anniversary showing the finest local artisan produce and fantastic new produce were launched...exciting times ahead. It was noticeable that special diets, vegan foods, celiac and other allergens were in the up this year something to think about......