back to blogging...

28. Apr, 2020

It is in times like this when everyone is put on hold, you had your 5 weeks of sun this year and rain is just coming down like it meant to be, one becomes creative and does things out of the norm. Having aquired raw Peruvian cocoa beans, roasted those and the kitchen smelled like Brownies. Winnowing the skins of the beans it is hartly to believe that chocolate bars are made of these. No I am not tempted to make a Kit-Kat bar, just working my next experiment. Cooking and chemistry are going hand in hand and I love both. 

And then there is the planning of dinner, Wrekin Blue and spinach raviolis and clafoutis for after.

see you next.

26. Apr, 2020

It has been a while from the last time I was on here, at the same time it is very difficult for me to stay in one place. So home cooking and supporting local producers where I can, guiding them to make use of internet selling, working together for the right reason, staying sharp and diverse from the usual. I strongly believe it will make all smaller producers stronger and their businesses will be better and busier when this is all over. Although social distancing is active somehow it brings everyone closer together. t also gives me time to reflect and to do things I used to make and see If I am still able to recreate. the picture shows you a plaited bread loaf made this morning for Sunday lunch outside in the garden where I have spend a lot of time the last 5 weeks.

It would be nice to know when we will get the green light when we can go back to work again, the longer they hold it back the more difficult it could be to get the hospitality back on its feet and how will it look like. But I am hopeful.

Further I am developing a new flavoured rapeseed oil for Bennet and Dunn and hopefully launching that one in October 2020.

I am not to sure as yet what will happen with all the Food Festivals this year, but probably more looking towards next year.

Going forward, I will post more dishes  and other updates soon. 

Untill then, stay safe and look after each other X


4. Mar, 2020

It is a privilege working with Bennet and Dunn creating fab produce together and is very rewarding when positive comments from Delly shops who are very passionate promoting local Artisan produce. Thank you Broad BeanšŸ™‚

10. Feb, 2020

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.

18. Nov, 2019

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 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.