Have you heard of Penrose Kitchen?!

It’s a bit like the child’s story.. Down the dark dark village there is a dark dark road and in the dark dark road there is a car park and by the dark dark carpet there is Penrose kitchen. Blink at night and you’ll miss it. Luckily for us, we made the right turning and found our way inside. The building was warm and relaxed with a sense of style.. 100% an extension of the owners Samantha and Ben.

Can I firstly, make a point of saying that it has been a really long time since I have received such brilliant service. Genuine conversation and interest in our opinions and lives. Very refreshing. This followed by beautiful food from Ben meant that we were really in for a treat.

We started with gin. As always. Followed by some truly excellent starters, I had the Mushroom Orzo (do you know what that is? I didn’t!) then the main of Seabass with PSB and black pudding and potatoes. It was delicious and everything you can expect from someone as experienced as Ben.. Seriously impressive CV!

We decided to share a couple of puds. I was full already for the flavours out of the kitchen had impressed us so much that we went for it anyway. Chocolate brownie and panacotta to share.

Overall the dining experience was excellent and the service was also great. I was however disappointed that there were not more people to enjoy it.

I haven’t really been writing review on this blog page because it doesn’t come naturally to me, however I felt it really important to try and get word out for the guys at Penrose. They are following their own ideas and dreams and all though the road has been bumpy they have chosen to go ahead anyway, not changing for anyone and honestly I see absolutely no reason why they should!! The place is lovely , the food is perfect (nice to have some fine dining style in Truro) and they have something really genuine about them. It was almost like having dinner with friends! I can not wait to go back and try the lunch menu!

Thanks for a wonderful evening

Check them out here: http://www.penrosekitchen.co.uk

Big love Jade x

Blogger, Lover of Food.

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Why are chefs such rockstars?

I always found it so fascinating before going into hospitality, how people looked up to TV chefs as celebrities.. Paying money to go to festivals and demos, taking selfies with chefs and buying every book or watching every show they made. Chefs are cool and sexy right? They are dangerous, they play with fire and they can create stuff. People worship the likes of Jamie Oliver, Delia and Anthony Bourdain.

I think it all started with the likes of Marco pierre White.. Giving us this in depth look into the mystery of the hidden kitchen. A place we’re a very specific person worked. People who drink and smoke and swear, work with knives and have no families or friends outside of their world. Chefs were like criminals who could make art with food. Suddenly that was cool. Chefs were brought more into the limelight and glamourized. The title of chef gained instant respect and interest.

When I told people I was a chef, I was met with expressions of astonishment sometimes.. “wow, a chef that’s amazing”. People wanting to know what started you off and why you do it and wanting to know about hours and stress and schedules.. How the other half live. The ones who refuse to do a 9-5 but instead go down a different and more difficult path to express their passions and creativity. Sometimes you could drop it into conversation and gain the attention of a whole crowd. It was crazy.

The truth is… Chefs are rockstars in a way. They are creative and driven and they work really hard. They sacrifice a awful lot in the name of providing a nice experience for others. They are in control of stressful situations. TV chefs make it look easy but it’s not… However, the look on people’s faces, is rewarding. The respect is rewarding. The instant gratification of knowing that somebody is impressed with your job is nice.

I’d be lying if I said I didn’t miss it all sometimes, including those reactions.. But, that’s not the way the world always works. So for now, I shall keep doing this, in the hope that somebody is reading it somewhere and cares, even slightly about my opinions.. That would make me feel like a rock star.

Big love Jade x

Blogger, Lover of Food.

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What it’s like to be the person with the noisy kid at a restaurant!

Yes i’m the person you roll your eyes at when you are in a restaurant or pub. The person who you judged the minute i walked into the room with a child.

Great. Another romantic meal ruined? shouldn’t kids just be banned from these places? urgh.

The thing is.. there is absolutely no reason why i should get this reaction. I have every right to take my brother (who is 5.. and loud) wherever i go.. unless you have excessive booze or sex on your menu. obviously.  But hear me out. life doesn’t stop when the kids are around and so it shouldn’t.

In Europe and many countries abroad, kids are welcomed in to the night life, the restaurants and the culture and why the hell not? why do you have to grow up before you can sit and chat and laugh with your friends and family. Why do you have to sit down and shut up, don’t look at anyone else or make any kind of scene. We went out for a family meal this week. 3 Adults and 2 children at 6.30pm on a Friday night, they dressed nice and we enjoyed a family meal. Yes, we had the kids that jumped around (he was excited, we dont get to go out as a family often) , climbed under the table and didn’t want to eat the dinner he ended up with. We had the child who isnt very good at sitting down and shutting up.  Yes, we got the looks. quickly handed some colouring in the hope that he would calm down. Judged from other tables. Yes, it bothered me, put me on edge and made me feel like i had done something wrong or spoken some unspoken rule.

If we had been loud enough to disturb other tables, i would have understood. But we weren’t. People just assumed that we would because it was evening and there were children… How is it that i dont have to apologise for a loud adult friend drinking and laughing or a group of adults eating and celebrating who as a collective are louder than normal but i constantly have to apologise for a child, who is being completely harmless and being exactly what they are meant to be, a child?! The fact of the matter is that we paid just as much money if not more than some of those people and we have the right to take children to a restaurant to enjoy good food and good company.. so why, in this day and age, should children been seen and not heard when out at dinner?

Kids lives should be broadened and enriched with all sorts of experiences, including going to dinner and trying new places and new foods. I am very unhappy to admit that i select places to eat based on how child friendly they are. It sucks.

Step Up UK. I wanna take children to dinner and it not be an issue!! who’s with me??

Blogger, Lover of Food.

Let’s talk about sex..ism, baby!

Successful, female chef.

It’s not dirty talk. It’s real talk coming up right now.

I spent my three or four years or however long it was in kitchens being called things like darling, love, dear, babe and even sugar tits.

Being called naggy or bossy if I had an opinion on something. Working doubly hard for half the amount of respect..

I’m not a raging feminist I don’t understand why feminists need men to burn for what they’ve done, that’s kinda crazy. I just want people to be seen as equal, I don’t think it’s fair that because women are seen as more likely to have family or develop other distractions that get in the way of work. But it’s true.. I support my family, as you all may know and i would opt to do fewer, longer days to accommodate for that. I would work 3/4 14 hour days – that’s up to 59 hours! In three days! But I was looked at as a part timer, a little girl who couldn’t hack doing “real chef hours”

When I first started training, I met and fell for a chef in a higher position than me. If I had known that it is acceptable for people to make the ludicrous comments they made about me in that time.. I would never have done it! I was a younger less experienced chef, dating an more experience higher positioned chef. I was also being recognised for my abilities at the same time. Unconnected. No one else saw it that way.. “extra practise at home? Did (no name) Teach you how to handle meat” “we all know what you did for that mark”

Guess who was called a slut. Not him. Me. I was 20..and it knocked my confidence, it made me doubt myself and my ability as a chef, it haltered my progression!

I look around my profession and there is a very small amount of women. That’s no shock.. I see female head chefs and I wonder how much they had to sacrifice to get there… How much extra they gave, how hard they had to work to get to where they are now! I have known women who have had to move all around the country, working harder to get more information to be taught things that people don’t want to teach anymore. (but that’s a point for another day)

The first time I moved up in a kitchen, some one made a joke about who I had given a blowjob to, to get this step up.

Now don’t get me wrong, not all male chefs are like that.. Some of the men I have worked with have been inspirational. Some have them have helped me grow and learn and progress without prejudice.

I guess the moral of this story is to be more like them. Be a good guy! If your in a kitchen with a woman, be the guy who jokes with her not at her expense.

If a woman’s place is in the kitchen.. Than let us be in the kitchen!!

Hey if you have any kitchen related stories, get in touch! I’d love to hear them!

Blogger, Lover of Food.

A Shucking Good Time!

Last weekend I spent some time down in Falmouth watching chef demo’s and tasting fantastic street food! I also did some sample tasting and spoke to some of the local suppliers who had gathered to the tent situated in event square.

Demo’s included Arty William’s from The cove and Michelin star chef Chris Eden from Driftwood.

Granted.. I was only there on the Sunday (damn responsibilities) but I had a great time. St Michael’s Hotel and Spa were definitely the starts of the show, with there Oyster Bar, Champagne Bar and Fresh Seafood Kitchen in the corner of the main marquee area.

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There was one down side for me though.. I hate Oysters!

Oysters.. ew. – But beautifully prepared and served by the St Michael’s Staff.

So lunch for me was a wild Cornish venison tartiflette – potato, venison, and cheese.  (find out more about the Cornish Venison Co. and follow them on twitter here) Honestly what more could you need!

Venison Tartiflette and Apple Slayer cider. YUM.

Music was provided by Suzi Mac (wow what a voice!) and fun was had by all!!

Another great year for the  Falmouth Oyster Festival – Check them out for next year!

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Is Chicken Shasimi the latest in food trends?

In case you haven’t heard (do you live under a rock) there is a new delicacy in town. Chicken Shasimi – Thinly sliced chicken breast blanched or boiled for 10 seconds and served. yes. RAW CHICKEN!

It started in Japan, In the coolest hubs of Osaka, Kyoto and Tokyo but has now spread its way around California and New York.. are we next?

Chicken Sashimi
Chicken Shasimi

I can hear it now – “Did people not think the same thing when Sushi appeared

Perhaps, who knows! Im open minded about food and I love trying new things.. BUT.. i like those things to be safe. Is it? Can we actually buy, sell and eat raw chicken? What about Salmonella? and Camplyobacter?

Do we not remember that creepy christmas advert with the turkey that beat everyone up with food poisoning? Pretty sure that applies to all raw poultry…

I wanna know if anyone has tried it? Or would try it?

Get in touch!



http://www.twitter.com -@foodiemacleod



GLUTENy is a sin! F**K That!

Im coming to the end of week three Gluten free.. Its been tough but i have held my own, no cheating and no giving in to temptation! HAHAHAHAHAHAHA Yeah right!!

I am lying. I have given in to the glory of gluten on 3 separate occasions!

  1. Naan Bread and Poppadoms – Im sorry but i couldn’t handle it any longer. A curry is a treat and i was feeling ill, i needed comfort food! No regrets!
  2. Party food – It’s a Scorching hot, bank holiday Monday, you’re at a 4 yr olds birthday party and the goodies are in full force; cake, sandwiches, pizza, sausage rolls, donuts.. Just thinking about it is making me hungry!!! No regrets.
  3.  A Beef Brisket Burrito.. It was from Craftworks street-food Kitchen in Truro and it was worth it!! Have a look on my Instagram and tell me you would have said no!! ( you would be lying!) NO REGRETS!

The fact is that since i have given up gluten, i have had a healthier gut, less bloating and stomach cramps and i have lost 3 pound. I am happy about that and i continue on my journey. There will be people who tell me that i have ruined it, i should be beating myself up and kicking myself. I haven’t achieved anything and i should give up… because that what we do normally right?

We set ourselves standards, goals which are hard, sometimes unbelievable and then we beat ourselves up and feel worse than we did before we started!!  I could listen to that part of my brain that loves to hate myself. I could give up, get depressed and eat. Gain more weight, hate myself more and feel even more like a failure. But why should I? The fact that i am even trying to make a step toward a healthier lifestyle is a good thing! I am acheiving exactly what i set out to do.







Stop beating yourselves up. Your beautiful. You got this!

J x


Brexit and Bacon -Shop Local

Lets get real about something that I love very dearly. Bacon.

Or just pork in general..

We are now starting to see a rise in prices due to the brexit negotiations (Im not getting political, but i told you so!)  many supermarkets have started removing certain items off their shelves and hiking up the prices of others! Meat is one of those things being hiked up, why? because so much of the supermarket meat being sold by the likes of Tesco, Asda, Salisbury’s, ect is imported from Europe!

This is not on. Bacon is far to precious to be £3 a pack! I will be wasting half of my wages at this rate! Not only is the price increasing but i have seen a distinct increase in horror stories about meat being brought into our supermarkets from other countries. Recently we have seen the ‘cancer stories’ the ‘parasite stories’ and today, I have been sucked into a story about Hepatitis E!! According to a guardian article Here we have been told that imported pork has infected between 150,000 and 200,000 people each year! (between 2014 and 2017) That is an estimate of 600,000 people!

Whats the answer to avoiding cancer increasing, parities, Hep E imported pork? Become a veterinarian? NO! BUY LOCAL!

Shop at Farmers markets and shops who support local farmers. English meat. Our Farmers suffer from the importing trade and our food and health are clearly being effected. We have some wonderful local suppliers of meat in Cornwall. We are lucky to live in this awesome agricultural county with very passionate farmers!

Have a look at these places in Truro as a starting point! Thank me later!

The Cornish Food Box

Great Cornish Food Store

Truro Farmers Market

The Local Butchers

Tips and Tricks of ‘Instagramming’ Dinner!

We live in an age where everyone wants to share everything! who they are, what they are doing, who they are doing it with, what they think of something, and most importantly WHAT THEY ARE EATING!

you know the type, you go out for some food and it arrives looking great, and out comes the phone! “oooh hang on, let me take a picture!” “I’ve got to Instagram this!” “that looks awesome, i’m gonna take a picture! Don’t eat it yet!!”  I know this type all too well, because I am this person. Much to the embarrassment of all my friends and family, it there is food, I will probably take a picture of it!!

Of course, now I have this blog, I can justify it in the name of research… kinda.

So I am going to write you a little ‘How To’ Guide to Instagramming (or just generally taking pictures) of your true love.. FOOD!

Tip #1 – Get The right angle

I like a close up, especially if you can get some little detail in there. Birdseye view is always good when you have more than one of something to show off like with this Sushi or a slightly “angled to the side – view”. I’m not sure what the technical term is but it looks great! eg – Gooey Brie Drool..


Tip #2 – Background is everything

This is important and may take some time to get used to, but background is everything! try not to take pictures of some amazing food with dirty dishes in the background or someone picking their nose!! NO ONE WANTS THAT!

wood is always lovely to use as a background, or classic white to make colors pop!

I also enjoy the odd clip of a person sharing the experience with you, I HAVE FRIENDS YA KNOW!

Tip #3 Lighting

One way to make your pictures look more professional is to make sure you have good lighting, just like anything, light makes a photo look crisp and clear. Your photos will stand out from a cloud of muggy, filtered, dull photos. It can be the difference between eye grabbing and not!


Tip #4 Editing and filters

If you must do it, do it well. i use editing apps on my phone and tablet to make food stand out and the enhance elements of the photo. For me, an app can bring all of the above to a photo after it has been taken, which is great if like me you take pictures of everything even if you are in a rush! I use FOTOR, NOCROP and FACETUNE for my after snap editing but there are loads of great apps and online tools. Of course, there is Photoshop.. I’m just rubbish with that!


Anyway, they are my first few tips for photographing your food. Have fun with it, be imaginative and send me your finished pics! The only thing i love more than taking pictures of food is looking at pictures of food!

I’m Hungry now. 


Sam’s Eid al -Fitr Food Thoughts Takeover!

The day of Eid ul-fitr has come after Muslims, who are of suitable health and age, have been fasting from sunrise to sunset every day for the entire month of Ramadan,  safe to say, we’re hungry… So let’s talk about what Muslims get up to on Eid day and finish with a few of my Eid favourites from our community here in Cornwall.

First thing to note is that there are around 50 Muslim majority countries in the world. From Indonesia to Morocco and a whole bunch in between from Albania to Kazakhstan. The food on Eid day is as diverse as the people who cook it. Most of what unites the Muslims on Eid day is actually ‘how’ we eat rather than ‘what’.

Whilst we are a diverse bunch, there are some foodie practices which are religious in their essence and we all share them regardless of culture.

The first key food is dates. We know that our Prophet Muhammad (peace be upon him) would always break his fast with dates and in his desert environment were a valuable source of “fibre-ey goodness” . Likewise, honey and black seed oil are ingredients which are directly from the religion. Whilst that is pretty much all we have in common in terms of actual foods, and are therefore the only things which could be called Muslim foods, we all do share a community and family approach to Eid day which is understood in every language. picture one

Here in Cornwall, our Muslim community is made up of Bangladeshis, local Cornish converts, Turks, Kurds, Arabs, Sudanese, Pakistanis, Indians and Malaysians. My wife and I usually spend the day hoping in and out of homes visiting and bringing presents for our friends. Throughout the day, we will usually eat a bite or two from around 5 different cuisines in the one day when visiting friends and sharing one of my wife’s specials from her home country. So let’s have a look at some of my Eid day delights! In fact, these are the very dishes which we enjoyed today!




We sampled food such as; Biriani, Chicken Curry on the bone, Mini Yoghart, Sticky Rice cubes, Beef Curries, White rice egg curry, Veg and coconut green curry and a number of ‘rice pudding line’ sweets!


Thanks for having our fun food day of Eid
on the
Blog, Jade!
Sam Burr


















You Can follow Sam and learn more about Islam, Arabic and Somalia on the below links!

Thanks for the insight!