Friday 26 January 2024
That's Business: Amazon: A Surprising Ally for Local Businesses
That's Business: Amazon: A Surprising Ally for Local Businesses: In the age of e-commerce giants, it might seem counterintuitive to argue that buying from Amazon can benefit local businesses. However, bene...
Thursday 25 January 2024
Food Packing Association has new Executive Chair
Mark takes over from the former executive chair Mark Pawsey MP, and brings with him a wealth of experience following a 33-year career in the foodservice packaging industry.
For the past 14 years, Mark has worked in senior sales roles within global organisations such as Anchor Packaging, Sharpak, RPC, and latterly at Sabert.
Having been involved with the FPA for over 22 years, half of that time as vice-chair, Mark has an unrivalled understanding of the association and the needs of its members.
“I am honoured to have the opportunity to work even more closely with the FPA’s members, partners and stakeholders – ensuring the interests of the entire membership are represented and their issues and concerns heard”, says Mark.
“By continuing to extend our reach and influence, and adding our voice to the challenges impacting FPA members, I hope to be able to contribute to the ongoing success of both the FPA and the foodservice packaging sector in general”.
“This appointment is great news for the association,” adds the FPA’s executive director Martin Kersh. “For many years Mark has worked tirelessly in support of the FPA. He is committed to extending the FPA’s impact within the industry and ensuring it remains a vital resource for our members”.
Mark Pawsey, outgoing chair of the FPA says: “It has been a privilege to serve as the FPA’s chair for the past four years and I am proud of what the team has accomplished together during that time. Mark is already well known throughout the industry and our membership, so it was no surprise to see his nomination so well supported. I know he is looking forward to taking the FPA to new heights and I wish him all the best for the future”.
Mark Byrne’s appointment is set to be ratified at the FPA’s AGM on Thursday, 01 February 2024.
Spicing Up Your Culinary Adventure: A Beginner's Guide to Essential Herbs and Spices
If you're a new cook looking to elevate your cooking game, let's dive into the basics of herbs and spices that will add depth, aroma, and complexity to your creations.
Basil: The King of Herbs:
Flavour Profile: Fresh and slightly peppery with a hint of sweetness.
Perfect Pairings: Tomatoes, pasta, salads, and Italian dishes.
Usage Tip: Add fresh basil at the end of cooking to preserve its vibrant flavor.
Rosemary: Aromatic and Robust:
Flavour Profile: Woody, pine-like, and slightly citrusy.
Perfect Pairings: Roasted meats, potatoes, bread, and Mediterranean cuisine.
Usage Tip: Use rosemary sparingly, as its flavor can be intense. It complements hearty dishes exceptionally well.
Coriander/Cilantro: Fresh and Zesty:
Flavour Profile: Citrusy, with a hint of earthiness.
Perfect Pairings: Mexican, Thai, and Indian dishes, salsas, and guacamole.
Usage Tip: Add chopped cilantro to dishes just before serving for a burst of fresh flavor.
Thyme: Versatile and Savoury:
Flavour Profile: Earthy, slightly sweet, and with a subtle lemony undertone.
Perfect Pairings: Roasted vegetables, poultry, soups, and stews.
Usage Tip: Strip the leaves from the stems before adding to dishes; thyme leaves are tiny and delicate.
Cumin: Warm and Spicy:
Flavour Profile: Earthy, warm, and slightly nutty.
Perfect Pairings: Mexican, Indian, Middle Eastern dishes, and spice blends.
Usage Tip: Toast cumin seeds in a dry pan before grinding for a more robust flavor.
Paprika: Sweet or Smoky Heat:
Flavour Profile: Mild, sweet, or smoky, depending on the variety.
Perfect Pairings: Chicken, fish, stews, and a variety of European and Mediterranean dishes.
Usage Tip: Sprinkle on finished dishes for a pop of colour and flavor.
Garlic: The Flavour MVP:
Flavour Profile: Pungent, savory, and slightly sweet.
Perfect Pairings: Almost everything – meats, vegetables, pasta, and more.
Usage Tip: Use fresh garlic for a stronger flavor, and sauté it briefly to mellow its intensity.
Cinnamon: Sweet and Warm:
Flavour Profile: Sweet, warm, and slightly spicy.
Perfect Pairings: Baked goods, desserts, oatmeal, and Middle Eastern dishes.
Usage Tip: Balance cinnamon with other spices for a well-rounded flavor in both sweet and savory dishes.
As you embark on your culinary journey, experimenting with these basic herbs and spices will open up a world of flavors and aromas. Don't be afraid to get creative and trust your palate. Over time, you'll develop your own signature spice blends and elevate your dishes to new heights. Happy cooking!
(Image courtesy of Matej Madar from Pixabay)
DukesHill Hampers for Mother's Day and a Ginger & Rhubarb Cake Recipe to Make Her Smile
DukesHill's Afternoon Tea Hamper £66 for 6 items
Traditionally presented in a rustic wicker basket with leather straps that can be used for picnics and storage, this Afternoon Tea Hamper contains a selection of indulgent chocolates and treats. From a delicious fruitcake and traditional melt-in-the-mouth all-butter Scottish shortbread, your mum will love working her way through the hamper of delights.
Chocolate tiffin (500g), 2nd Flush Darjeeling Tea Pyramid Bags (x15), Grandad's light fruit loaf cake (500g), Flapjack (350g), Handmade Scottish shortbread (300g), Milk chocolate, crunchy biscuit & caramelised pecan mendiants (150g)
Pancake Breakfast Selection £33.75 for 6 items
Surprise your mum with an irresistible pancake breakfast selection. Contains 6 wholegrain pancakes, 6 lemon and poppy seed pancakes, cultured butter, blossom soft set honey and DukesHill's finest traditionally cured British streaky bacon. Serve with their delectable strawberry jam.
Contains wholegrain pancakes (x6), lemon and poppy seed pancakes (x6), cultured butter (210g), blossom soft set honey (350g), unsmoked dry cured streaky bacon (350g), strawberry jam (227g)
Large chocolate selection from £29.95 for 250g
DukesHill's signature chocolate selection, each in a beautifully ribboned gift box.
Each hand filled selection comprises a mix of milk, dark and caramelised white chocolates including pralines, ganache, gianduja and caramels. The perfect selection to delight and surprise.
RECIPE: Ginger and rhubarb cake with brown buttercream
Ingredients
320g Unsalted butter
320g Light brown sugar
320g Self-raising flour
2 tsp Baking powder
1 1/2 tbsp Ground ginger
1 tsp Mixed spice
1 tsp Salt
6 Eggs
2 tbsp Black treacle
1 tsp Vanilla paste
2 tbsp Milk
Half a jar of DukesHill Rhubarb & Ginger Jam
500g Good quality salted butter
500g Icing sugar
30ml Double cream
Black pepper
1 tbsp Honey
Fudge to decorate, crumbled
Method
Grease and flour three 20cm cake tins and preheat the oven to 170c.
In a large bowl, sieve together the flour, ginger, mixed spice, salt and baking powder and set aside. Cream the butter and sugar together until light and fluffy. While still beating the mixture, add the eggs one at a time, adding a spoonful of flour mixture if it starts to curdle. Whisk in the black treacle. Pour into the prepared tins and bake for 25 minutes - or until the cakes spring back to the touch and an inserted skewer comes out clean.
Set aside to cool for five minutes, while you combine the milk and vanilla paste together. Remove the cakes from the tins and place on a wire rack. Brush each cake with the vanilla milk soak and leave to cool.
To make the brown buttercream, place the butter in a pan over a medium heat and cook while stirring from time to time. Don't go away - watch the colour and smell the aromas carefully, as it will turn quickly. When the butter has turned light brown and smells nutty, remove from the heat. Don't allow it to brown too much otherwise it will taste acrid. Set aside for at least 20 minutes to cool.
Sieve the icing sugar in a stand mixer and add the brown butter and double cream. Whisk until it thickens. It can be made in advance and chilled.
To assemble the cakes, place the first sponge onto a serving plate, drizzle a little honey over the sponge and twist of freshly milled black pepper. Then, pipe buttercream around the edge of the sponge before spooning jam into the middle. The buttercream forms a barrier that prevents the cakes from sliding around. Pipe buttercream over the jam. Add the next sponge and repeat the process. For the final sponge, add the drizzle of honey and black pepper and finish with a layer of buttercream. Add crumbled fudge around the circumference to decorate.
For more information, visit dukeshill.co.uk
Restaurateurs, here's one for you. Are your menu covers serving you well?
As the restaurant industry evolves, the first impression made on diners becomes increasingly important.
In 2024, the trend is about presenting menus in stylish, innovative, and sustainable covers that reflect your restaurant's ethos and enhance the dining experience.
Smart Hospitality Supplies, a well-known name in the hospitality industry, is currently exploring the latest trends for food and drink menu covers.
Sustainable Elegance in Menu Cover Manufacturing
Leading the charge in 2024 is the push towards sustainability. Restaurants are now opting for eco-friendly menu covers made using stylish yet recycled materials.
Hydra Recycled Leather Menus is a testament to this trend, offering a luxurious leather grain texture made entirely from recycled leather. This option appeals to the environmentally conscious and adds a touch of sophistication to the dining experience.
Menu Cover Design Incorporating Natural Textures
This year sees a surge in the use of natural materials. Cork Menu Covers are becoming increasingly popular for their unique textures and environmental friendliness. These covers offer a range of textures and colours, bringing an earthy, warm feel to the table setting.
A Luxurious Touch for Your Restaurant Guests
Restaurants are also gravitating towards high-end materials to make a statement. Saddle Hide Leather Menu Covers are crafted from 100% pure saddle hide leather, offering a flexible, strong, and luxurious option. These covers are available in multiple colours and can be fully personalised to suit any restaurant's branding.
Modern Dining - Contemporary, Clean & Chic
The Acero Menu Covers are at the forefront for a modern, sleek look. They feature a wood-effect texture, pattern, and luxurious suede-like feel. Available in multiple colours, these covers fit perfectly in contemporary dining settings and can be easily cleaned with disinfectant, ensuring both style and hygiene, too.
Timeless Classics, Traditional Menus Are Still Leading the Way
The timeless charm of classic designs continues to hold sway. Bonded Leather Menu Folders, made from high-end bonded leather, come in multiple grain textures and stunning colours. These covers are luxurious and hard-wearing and offer a sense of traditional classiness.
In 2024, the restaurant menu cover landscape has evolved to encompass a harmonious fusion of sustainability, luxury, and personalisation. More than just safeguarding the menu, these covers now play a pivotal role in enhancing the overall dining experience, mirroring the restaurant's unique identity, and forging an indelible first impression on diners.
Smart Hospitality Supplies, The Home of Bespoke Menu Covers
Smart is dedicated to delivering high-quality menu covers, as demonstrated through their collaborations with well-known brands such as Crawley Town Football Club, Mr Fogg's, Manicomo, Little Dessert Shop and many others. These partnerships emphasise their commitment to producing customised menu covers that safeguard and enhance their client's brand image.
For more information, menu cover samples, or to order, please visit www.smartuk.net or give them a call on 01743 465 301.
Great News! Produced in Kent Announces Strategic Partnership with Kent Food Hubs CIC
This collaboration marks a pivotal moment for both organisations as they join forces to champion the accessibility of fresh, locally sourced products.
The heart of this partnership lies in the seamless integration of Produced in Kent members into the Kent Food Hub network. With a central hub strategically located in Folkestone, Kent Food Hubs CIC provides a streamlined platform for Produced in Kent members to showcase and sell their high-quality goods.
This collaboration opens up new avenues for local producers to connect with a broader audience and become an integral part of the shopping habits of local residents.
"We're really excited to strengthen our ties with Produced in Kent and enhance the reach of local produce through Kent Food Hubs," said Beckie Alves, who is Co-director at Kent Food Hubs CIC. "This partnership aligns with our mission to make locally sourced food more accessible to the community and supports the incredible efforts of local growers and artisans."
Floortje Hoette, CEO at Produced in Kent pointed out: “It's the strategic aim of Produced in Kent to steer consumers to buying more ‘local’ and pave the way to a commercially viable local trading infrastructure, and a partnership with Kent Food Hubs is a logical outcome of that aim.
"We like how Kent Food Hubs is committed to achieving a fair price for both producers and consumers, whilst at the same time maintaining a high-quality offer of local product, and we're obviously very keen to support them in extending their network across Kent and Medway.”
The Folkestone hub offers a convenient online ordering system, providing customers with an effortless way to access a diverse range of fresh, seasonal products. Kent Food Hubs CIC believes that fostering such collaborations is essential in building a sustainable and resilient local food system.
Produced in Kent members can look forward to the many benefits that come with this partnership, including expanded market reach, increased visibility, and a stronger connection with consumers seeking quality, locally sourced options.
As both organisations unite their strengths, Kent Food Hubs CIC and Produced in Kent are poised to elevate the local food scene, making it a cornerstone of daily life for residents in Folkestone and beyond. This partnership exemplifies a shared commitment to promoting community well-being, supporting local businesses, and fostering a sustainable future.
FACTFILE: Kent Food Hubs CIC is a community interest company dedicated to promoting and facilitating the availability of locally sourced food. Through its innovative hub in Folkestone, and physical markets in Folkestone, Dover and Herne Bay, Kent Food Hub CIC connects producers with consumers, making it easier for communities to access fresh, high-quality products.
Produced in Kent is a vibrant community of local growers and artisans passionate about promoting and sustaining the rich agricultural heritage of Kent. By fostering collaboration and supporting its members, Produced Kent aims to bring the best of local produce to the forefront of consumers' choices.
A Culinary Journey: Exploring Traditional Irish and British Comfort Foods
These dishes are not only a testament to the rich history of these regions but also a source of warmth and nostalgia for those who indulge in their savory delights. Join us on a gastronomic journey as we explore the comforting world of traditional Irish and British fare.
Irish Comfort Classics:
Irish Stew:
At the heart of Irish comfort cuisine is the iconic Irish stew. A simple yet satisfying dish, it typically consists of lamb or mutton, potatoes, onions, and carrots, slow-cooked to perfection. The combination of tender meat and root vegetables in a flavorful broth makes it a go-to comfort meal, especially during chilly evenings.
Colcannon:
Colcannon is a traditional Irish mashed potato dish infused with kale or cabbage and often flavored with spring onions. This creamy concoction not only warms the soul but also celebrates the bountiful produce of the Irish countryside. Often served with a knob of butter on top, colcannon is a staple during festive occasions.
Boxty:
Boxty, a traditional Irish potato pancake, is a versatile comfort food that can be enjoyed at any meal. Made with a combination of raw and mashed potatoes, it can be pan-fried or baked to create a crispy exterior while maintaining a soft interior. Often served with savory or sweet toppings, boxty reflects the resourcefulness of Irish cuisine.
British Comfort Classics:
Fish and Chips:
No discussion of British comfort foods would be complete without mentioning the beloved fish and chips. A marriage of crispy battered fish and golden fries, this dish has become a culinary symbol of British tradition. Whether enjoyed wrapped in newspaper by the seaside or in a cozy pub, fish and chips offer a satisfying combination of textures and flavors.
Shepherd's Pie:
A classic British comfort dish, Shepherd's Pie, combines minced lamb with vegetables, all topped with a crown of creamy mashed potatoes. Baked to golden perfection, this hearty pie exudes warmth and familiarity. It's a staple on family tables and a timeless reminder of British culinary heritage.
Cottage Pie: Very similar to Shepherd's Pie, but made with minced beef rather than minced lamb.
Ploughman's Lunch:
A rustic and wholesome choice, the Ploughman's Lunch is a traditional British meal that typically includes a selection of cheeses, pickles, crusty bread, and sometimes ham or pâté. Its origins lie in the hearty meals provided to ploughmen working in the fields. Today, it's a delightful and uncomplicated way to enjoy a satisfying lunch.
In the world of comfort foods, the traditional dishes of Ireland and Britain stand as hearty representatives of culinary heritage. From the heartwarming Irish stews to the iconic British fish and chips, each dish tells a story of tradition, resilience, and the warmth of shared meals. Whether enjoyed on a cozy evening by the fireplace or in the heart of a bustling pub, these comfort classics continue to bring joy and satisfaction to those seeking a taste of Irish and British culinary history. So, the next time you crave comfort in a plate, consider taking a culinary journey through the traditions of Ireland and Britain.
(Image courtesy of Natalie from Pixabay)
Empowering Abilities: Kitchen Hacks for People with Disabilities
But for individuals with disabilities, navigating the kitchen can present unique challenges. Fortunately, there are numerous hacks and adaptations that can make the kitchen a more accessible and enjoyable space for everyone.
In this blog post, we'll explore some practical tips and innovative ideas to empower individuals with disabilities in the kitchen.
Accessible Storage Solutions:
Install pull-out shelves and drawers to make it easier to reach items in cabinets.
Consider adjustable shelving systems to accommodate different reach heights.
Utilise clear storage containers to easily identify contents and minimise the need to search.
Adaptive Kitchen Tools:
Explore adaptive kitchen tools such as easy-grip utensils, cutting boards with suction cups, and one-handed can openers.
Look for tools with ergonomic handles and large buttons for those with limited dexterity.
Consider using color-coded utensils to help individuals with visual impairments distinguish between different tools. Also, consider using Braille within the kitchen if neccessary.
Accessible Work Surfaces:
Ensure countertops are at a comfortable height for wheelchair users. Also make the kitchen wheelchair accessible if required.
Install pull-down or adjustable countertops to accommodate different mobility needs.
Use contrasting colors between countertops and surrounding surfaces to aid those with visual impairments.
Smart Kitchen Technology:
Embrace smart home devices such as voice-activated assistants to control kitchen appliances.
Invest in appliances with accessible controls and tactile markings for those with visual or cognitive impairments.
Explore apps that provide step-by-step audio instructions for cooking.
Safe Cooking Spaces:
Install easy-to-grab handles on oven and microwave doors.
Use non-slip mats under rugs to prevent tripping hazards.
Consider installing motion-sensor lights to improve visibility and safety.
Customized Seating and Workspace:
Ensure that seating is comfortable and accommodates mobility aids.
Adapt workspaces with height-adjustable tables to accommodate various needs.
Use non-slip padding on chairs and stools to enhance stability.
Meal Prep Planning:
Adopt meal prepping strategies to minimize daily cooking tasks.
Label ingredients and store them in easily accessible containers for quick identification.
Plan meals that involve minimal chopping and complex cooking techniques.
Community Resources and Support:
Connect with local disability support groups to share tips and resources.
Explore assistive technology centers for hands-on demonstrations of adaptive kitchen tools.
Consider reaching out to occupational therapists for personalized advice.Creating an accessible kitchen is about fostering independence and inclusivity. By implementing these hacks and adaptations, individuals with disabilities can reclaim the joy of cooking, expressing their creativity, and enjoying nutritious meals. It's essential to recognize that every person's needs are unique, and a customized approach to kitchen accessibility can make a significant difference in enhancing the overall quality of life. Together, we can build a kitchen environment that empowers individuals of all abilities to thrive.
(Image courtesy of Rudy and Peter Skitterians from Pixabay)
Herbie Wilde. The plant-based ethical superfood designed for dogs
● A third of pet owners have already considered feeding their furry friends a vegan diet.
● Studies have discovered that vegan dogs visit the vet less often and require fewer medications.
● A Vegan Collie called Bramble lived until she was 25, one of the longest-living dogs of all time, according to the Guinness Book of Records.
● Lewis Hamilton says that switching his British Bulldog Roscoe to a vegan diet drastically improved his health.
● A study of Siberian sprint racing huskies showed those fed a plant-based diet performed just as well and were just as healthy as those fed meat, they loved it, too!
Conscious living is on the rise and we’re taking steps to be more sustainable; we’re prioritising more ethical brands, buying reusable items, eating less meat, using less plastics, and even becoming more conscious about what foods we eat.
We’re optimising our diets for better skin, better hair, better gut health, and for overall longevity; even researching the provenance of our ingredients, but what about our furry friends?
Whether flexi or full-time, recent scientific studies show dogs can not only survive, but even thrive on a vegan diet, challenging conventional beliefs about canine nutrition. Research also indicates dogs on a pet-based diet visit the vet less often, and require fewer medications.
So, why do we think this is?
Herbie Wilde founder Ella Daines-Smith originally embarked found it necessary to begin the natural food journey for her beloved French bulldog, Bertie, as she was suffering from debilitating stomach issues and painful, itchy skin due to food intolerances.
So Ella began looking into key allergens for dogs, and the ingredients used by established brands, but was shocked at what she discovered.
Pet food standards are much lower than human food, meaning the scraps humans can’t use can be used in both kibble and wet foods, including hair, feathers, bones, beaks, digestive systems, and the remains of deceased animals.
With EU labelling laws being so lax, these connective tissues and off-cuts can simply be labelled as “meat derivatives,” with brands free to bulk up their so-called “natural” pet food with this indigestible filler to cut costs. These derivatives usually have no traceable provenance or are sourced from big factory farms with no understanding of, or care for, ethical standards.
Ella said: “Beaks, feathers, wool, hooves, and connective tissue may be considered protein, but they are totally indigestible for dogs and cats, and are extremely low in essential amino acids. The more indigestible a protein, the more stress it places on an animal's internal organs, such as their kidneys. It can also lead to intolerances, too.”
What are the benefits of a plant-based diet?
Emma Passman, Head of Nutritional Science at Herbie Wilde said: “There's always going to be scepticism about whether a plant-based diet is right for dogs. But I think the main point to consider is not whether a meal contains meat or not, but whether it’s tasty, and contains all of the right vitamins, minerals, proteins, carbohydrates and fats. And whether these are quality sources, not just meat derivatives that can cause allergies and all manner of digestive issues for our pets.”
Experts from all over the world have identified that dogs, having evolved considerably from their wolf ancestors, possess digestive tracts that are adapted to successfully digest plant-based ingredients. A plant-based diet, whether full-time or flexi, has recently been studied and proven to offer numerous health benefits.
There have also been several large-scale studies that have shown outcomes as “good” or “better for both cats and dogs", as scientists view modern dogs as omnivores, rather than carnivores. This has resulted in a rapid growth of the plant-based dog food market, which was valued at USD 14 billion, and was expected to reach USD 26 billion by 2033.
Not only this, but there's also an environmental impact, too. Dogs and cats consume around 9% of all land animals killed for food, or around 7 billion animals annually, as well as billions of fish and aquatic animals.
Dr. Andrew Knight calculated if all the dogs in the world went vegan, it would save more greenhouse gases than those emitted by the entire UK; it would also save land the size of Mexico, freshwater exceeding the amount of renewable water in the whole of Denmark and would feed around 450 million people, more than the entire EU. If all the world’s people went vegan, it would feed around 5.3 billion additional people, two thirds of the Earth’s current population.
The conversation around a plant-based diet for humans, and its numerous benefits, has also been discussed at length, as seen in the Netflix documentary, Game Changer, and as discussed by David Attenborough on the latest Planet Earth offering.
So, what is Herbie Wilde, and why should you choose it for your dogs?
Backed by leading vets, canine nutritionists, and scientific research, Herbie Wilde has cooked up (literally) an ethically sourced, plant-based superfood for dogs, that goes way beyond FEDIAF standards. It was also included in the Good Shopping Guides Top 200 most ethical companies, with a very impressive score of 98/100.
The Herbie Wilde kibble is jam-packed with 39 natural ingredients, including sweet potato, fruits, greens, herbs, ancient grains, and botanicals. It ensures dogs receive all the essential proteins, nutrients, vitamins, and minerals they need to thrive, regardless of dietary preferences. It's actually certified as “nutritionally complete,” and unlike other brands, is traceable from farm to bowl.
In contrast to conventional dog foods, and other plant-based brands, Herbie Wilde has also removed all key allergens, including modern grains and soya, thus making them naturally hypoallergenic – it’s the only brand to have done this. As a result, the brands products are an ideal choice for dogs with allergies and food intolerances, including conditions like IBS.
A lot of brands use soya as a filler, but it’s one of the most destructive methods of farming, linked to the catastrophic deforestation of the Amazon and beyond. In removing soya from its foods, Herbie Wilde is not only taking a stand against using fillers in favour of quality ingredients, it’s also reducing its impact on the environment.
The brand's commitment to quality is further emphasised through routine batch testing in its manufacturing laboratory, and independent verification at the University of Bologna.
Championing a Greener Future: Herbie Wilde's Sustainability Pledge.
Beyond addressing the nutritional needs of pets, Herbie Wilde is committed to minimising its environmental impact, championing sustainability with grouped shipments, recyclable packaging, biodegradable tape, and energy-efficient practices, including the use of solar panels and a ground source heat pump at its HQ. There’s even a wildflower garden and beehives. Most importantly though, is the provenance, traceability, and quality of the brands' ingredients.
Ella said: “I really wanted to know where our ingredients were coming from, but I was told this isn’t normal or possible. It quickly became clear to me that the manufacturers were bulk-buying cheap ingredients, with no understanding of what’s really in them, where they had come from or where they were grown.”
She continued: “I spent over two years working with our lead nutritionist on finding local farmers that we could actually visit; we walked the land, saw the produce growing, talked to them about their processes, and formed strong relationships with growers.”
She added: “We visited our wonderful quinoa farmer in Suffolk, our amazing chia farm in Essex, our seaweed farm in Scotland, and our Alfalfa farm in Lincolnshire. That said, there are certain things we can’t grow so well in the UK, so we have had tp source some produce from further afield, such as pumpkin and sweet potato from our farmer in Honduras, who we’ve also visited. He provides a lot of work opportunities for his local community.”
Farm dogs helping with the sweet potato farming in Honduras.
Herbie Wilde doesn’t just want to provide pet owners with a healthy, nutritious option for their dogs, but also a more sustainable and ethical choice, with ingredients that are traceable from farm to bowl.
Herbie Wilde kibble is available from £22.49:
https://herbiewilde.co.uk/product/sweet-potato-ancient-grains-dry-food/
Incidentally several years ago the husband and wife team behind That's Food and Drink knew of a dog who was put on a special meat free diet by a vet. It's good to know that meat free dog food that's 100% ethically produced is now available for caring pet owners.
Wednesday 24 January 2024
Exploring Culinary Delights: The Art of Tasting Menus
Tasting menus have become a hallmark of fine dining, offering a carefully curated selection of dishes that showcase the chef's creativity, skill, and the restaurant's culinary philosophy.
In this blog post, we will delve into the world of tasting menus, exploring what they are, their history, and why they have become a cherished dining experience for food enthusiasts around the globe.
What is a Tasting Menu?
A tasting menu, also sometimes referred to as a degustation menu, is a curated selection of smaller, artfully crafted dishes served in succession. Unlike traditional à la carte dining, where diners choose individual dishes from a menu, a tasting menu offers a fixed sequence of courses chosen by the chef. Each course is typically a small portion, allowing diners to savor a variety of flavors, textures, and techniques in a single meal.
The Structure of a Tasting Menu:
Tasting menus typically consist of multiple courses, ranging from four to upwards of twenty or more, depending on the restaurant and the occasion. The courses progress in a deliberate order, guiding diners through a culinary narrative. The structure often includes:
Amuse-bouche (Amuse-gueule): A small, bite-sized appetiser that sets the tone for the meal, awakening the palate with a burst of flavour.
Appetisers: Light and delicate dishes that pave the way for more complex flavors to come.
Seafood Course: A showcase of the chef's skill with seafood, featuring dishes like ceviche, sashimi, or other ocean-inspired creations.
Meat Courses: Progressing from lighter meats to heavier ones, this section may include poultry, game, or beef dishes.
Palette Cleanser: A sorbet or other refreshing element to cleanse the palate before moving on to the next set of flavours.
Cheese Course: An array of cheeses, often curated to complement each other, served with accompaniments such as nuts, fruits, and honey.
Desserts: A sweet conclusion to the meal, showcasing the pastry chef's talents and creativity.
History of Tasting Menus:
The concept of tasting menus has its roots in French cuisine, where the term "degustation" means tasting. French chefs have long been known for their dedication to culinary excellence, and the tasting menu emerged as a way for them to showcase a wide range of flavours and techniques in a single sitting. Over time, this culinary tradition has spread globally, with chefs from various cultures putting their own unique spin on the concept.
Why Tasting Menus?
Tasting menus offer a myriad of benefits to both chefs and diners. For chefs, it provides an opportunity to express their creativity, experiment with new ingredients, and showcase their culinary prowess. It also allows them to guide diners through a carefully crafted narrative, telling a story with each course.
Diners, on the other hand, benefit from the wonderful opportunity to explore a diverse range of flavours in a single meal. Tasting menus provide a unique dining experience, often featuring ingredients and techniques that might not be part of a regular à la carte menu. It's a chance for food enthusiasts to surrender their taste buds to the chef's expertise and experience a symphony of flavours.
In the world of gastronomy, tasting menus stand as a testament to the artistry and innovation that chefs bring to the table. As diners increasingly seek immersive and memorable dining experiences, tasting menus continue to thrive, offering a culinary adventure that transcends the boundaries of traditional dining. So, the next time you find yourself at a fine dining establishment, consider surrendering your menu choices to the chef and embarking on a journey through the tantalising world of a tasting menu.
(Image courtesy of Rick Bella from Pixabay)
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