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.

Join me on Facebook:https://www.facebook.com/foodforthoughtonline

Instagram me :https://www.instagram.com/foodforthoughtonlineblog

My Punk Thai evening to remember!

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!

Find them here: http://www.punkthai.co.uk/

Big love Jade x

Blogger, Lover of Food.

Join me on Facebook:https://www.facebook.com/foodforthoughtonline

Instagram me :https://www.instagram.com/foodforthoughtonlineblog

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.

Join me on Facebook:https://www.facebook.com/foodforthoughtonline

Instagram me :https://www.instagram.com/foodforthoughtonlineblog

Merry Christmas and a Happy New year!

Hello everyone,

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!

Happy new year everyone! Love you all xxxx


Blogger, Lover of Food.

It ain’t easy..

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!

Big love Jade x

Blogger, Lover of Food.

Welcome back to the dark side!

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!


Blogger, Lover of Food.

How much money do I need, to be a professional food blogger?

I think the outcome of this blog is pretty obvious.

Have a full time job, travelling around the country, eating food, making food and reviewing food places..

Basically being paid to eat.

However, there are obstacles in the way.. Like being poor.

So I genuinely want to know.. How or who do I need to connect with to make the step up? You move onto the next level.

If anyone more accomplished than me has any tips, hints and advice then PLEASE send it my way!!

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.

Tis the season


no, I’m talking about something more more exciting. Game season!

You may have noticed, if you go to any shop who supply according to season, that game is back. Rabbits, partridges, pheasants and venison or deer should start popping back up onto your butchers radar!

You may have seen in my previous post that I recently sampled a wild venison dish with potatoes and truffler camembert. This is a great way to start your journey with game. It’s basically a glorified cornbeef hash!

If your thinking of pushing the boat out further, I suggest a pheasant to try.

They are tiny and rich and not too expensive. This tiny birds give off a lot of flavour so you don’t need too many fancy accompaniments.

I will share my favourite game recipes with you over the course of winter so let me know if you have anything you want to try, but are not sure where to start!!


Don’t forget to follow me on Facebook, Twitter and Instagram!

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.

This slideshow requires JavaScript.

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!

Don’t forget to follow me on Twitter, Instagram and Facebook to keep up to date on all my latest foodie Posts.