Yes, its me, not dead.. just absolutely awful at self motivation and channelling everyday inspiration into my writing.
Incase you hadnt noticed, i suck at actively writing on here. I find it so difficult to come up with enough interesting content that doesnt include me ranting and swearing!
I want to change this. I want to write something new for anyone that is reading this, because believe it or not, i am a VERY interesting person and very passionate about food and all things foodie related.. hence the blog being started in the first place.. the problem is, i dont know what kind of content you, as an audience actually want from me.
so i would like you to get in touch and tell me what you wanna read!
As you may or may not be aware, it is mental health awareness week and I felt a very strong urge to write a little bit about my mental health. Sometimes it’s not OK. Sometimes it’s a bloody mess and guess what.. That’s OK.
A smile can hide a thousand thoughts and life gets in the way of happiness or stability sometimes.
Work stress, family stress anything can throw a spanner in your mental health and sometimes you don’t need anything at all to set it off, you just wake up one day and feel like that’s it!
I struggled in kitchens with these feelings because unfortunately I feel that (like many other industries) there is this toxic masculine approach to feelings. It’s not OK to show your stressed or upset. If you cry your done! Have you ever seen a man cry in a professional kitchen? I bet not and if you have I bet no one talked about it again. Have you ever seen a women cry? Was she called a emotional girl? I bet.. I’ve seen it and I’ve had it said to me. The fact of the matter is that.. That is bullshit!
Life is messy. High end, stressful, long hour jobs like being a chef.. Are messy. You are doing amazing.
It’s OK to be OK.
Take some time, breathe some fresh air, talk to people about how you feel, no matter how embarrassed or wierd you think it is and if you have no one to talk to you can send me a message and I will listen!!
Take this opportunity to change an industry with openness and love and compassion.
Take this opportunity to change the way we look at mental health. We wouldn’t expect people to run around with broken legs so why expect it from someone with damaged mental health.
Love to everyone inside the hospitality industry suffering in silence and big love to everyone outside of it feeling the same.
Happy Easter from everyone here at Food For Thought HQ! Which is mostly me and a 6 year old and a sleeping person.. But still, it sounds cool and professional right? 😂
I’m currently chained to the stove, cooking my amazing (if I say so myself) roast leg of lamb with white wine, mint, rosemary, anchovy, lemon and lots of seasoning! It will be in there for about 4 hours gently marinating and turning into delicious fall off the bone goodness!
We are doing quite a small, very springy roast today with carrots and asparagus and all that lovely veg that comes with April seasonal change.. Although, it is not actually that nice outside so we are still gonna have roasties and loads of gravy and.. Yorkshire puddings! Controversial I know, I’ve had this conversation a million times.. But I have them with any and every roast! Don’t agree.. Let me know! Do agree.. Let me know!
Also, big shout out to everyone working in the industry today! Making sure everyone has some lovely foodie times with family and friends.. You guys and girls are awesome and we love you!! 😘👊
Anyway, have a wonderful day and feel free to send me your pictures of food. I love them! 🐑🐇🐣
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!
When I booked the tickets for a fine dining Thai night, I was interested and excited but also slightly apprehensive.. Cornwall doesn’t have the greatest reputation for providing cultural foods quite right.. However I was ready to try something new so off we went.
We were sent the address which lead us to a private residential area in Truro. A beautiful house, might I add. We knocked on the door and were greeted by our host for the night Amy. Amy’s joy and enthusiasm both in her food and in general is something to be greatly admired and it was very contagious. I laughed a lot around her. While we waited for the other guests Amy showed us how to make a traditional Green papaya salad.. Great fun and tasted amazing. If this was a sign of things to come, then we were going to be impressed.
And we were!
With all the other guest in the building, we proceeded to some appetisers before moving to that table for several rounds of incredible authentic food. The menu was to die for!
Pork in filo pastry parcels, panang Curry, Tom Yum soup (with locally sourced seafood) chicken pad Thai. All so beautiful and handed out in such generous amounts! It’s a good job we came hungry. Even the desert blew me away, an amazing sweet rice dish with mango and ice cream and coconut. I was in heaven.
It would be pretty hard for me to truly explain to you, how much fun we had and how exceptional the food really was. It is something that you HAVE to try for yourself.. Honestly, Amy is a wonderful host and a brilliant cook and I would happy recommend her company Punk Thai to anyone!
I did a few pictures of the night, in between scoffing my face!
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.
I hope you all had a lovely Christmas filled with presents and joy and food! I worked a lot, and made plenty of pigs in blankets.. But.. Because life is cruel.. I had a tummy bug for Christmas day!! I ate absolutely nothing and actually lost weight while the rest of you bloody scoffed your faces!!
So I am making up for it tonight, the new years eve buffet is full to the brim with cheeky treats and tasty meats! I’m gonna wake up in 2018 fat.
I hope you all have lovely eating plans! And drinking plans haha 😂
I also have the obligatory food new years resolutions: eat healthy, join a gym blah blah blah.
I do have one more resolution.. To blog more! I promise to post once a week. Consistently! All I ask in return is for you to follow me abs spread the word!
Sorry for such a delay since my last post guys! I started a new job as you all know.. And I’m ill and tired and my brain hurts so much that I havent been able to come up with anything to write to you all about!!
Absolute brain farts!! I know I know.. Don’t hate me.
2018 is gonna be the greatest year for food for thought online blog! Trust me.
If I survive great cornish food store over Christmas then I can do anyway! Stay tuned for all my festive favourite and cooking tips!
And remember I’m always on social media do make sure your following!
Monday was the start of a new, but somewhat familiar journey. I joined the Great Cornish Food Store (my opinions are my OWN and do not reflect or represent that of the store)
I have joined the team to do butchery and fishmongery as well as some fresh food, deli counter stuff and kitchen. Which is awesome! I do 3 days a week of learning. I love learning! Working with the best local produce and honing my knife skills! Turns out, I am not as good at filleting fish as I thought!! 🤦🏼
I will keep you updated and introduce you first hand to some great suppliers along the way!