Just a small one from me to say that my Christmas was crazy busy and my new year ended up being messier than expected but hey Ho!! 😂
I hope you all have had a wonderful festive period and have set yourselves up with lots of food related resolutions..
Small tip for anyone doing veganuary.. Co-op donuts are vegan! And so are oreas! So enjoy them in your month of promise. 😘
Lots of people also vow to diet, lose weight, eat healthy and all that January mumbo-jumbo but mostly, we need to remember to be conciencious with our food intake and think about what we are putting in our bodies!
Little and often is good for me and keep it seasonal! The earth knows what to feed you with and when your body needs it!
Have a good one everyone and I promise I’ll be on here again soon! ❤️❤️
I’m writing this very brief piece to remind you that the Christmas month countdown is here. The season on spending is upon us!
I spent yesterday morning doing a mad dash around town, which always sucks and is super stressful! But, I stopped for a coffee in a small local coffee shop and it instantly relieved me of what was about to be a break down!
Ive said it before and I will say it again, probably next Christmas, because I think it is so bloody important!
Go and buy from local businesses, small businesses!
Stop for coffee and food in local places.. Make a difference! Be a shopping superhero!
Also, I feel like Christmas is the time for markets, farmers markets and local Christmas markets.. Seeing stalls and stands make me happy and buying from them is even better!
Anyway, let me know who and where your going this Christmas (especially if your in Cornwall)
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 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!
The foodie blogger weekend is over but I still need to recap on day 2 -Sunday! Great fun. We started off by watching a little gluten free baking with Made Marion! Very interesting considering my recent attemp at being gluten free. Read about that in my previous posts 😘
We then went over to See the legend that is Jack Stein work his magic on the main Theatre stage. He made a beautiful Cod dish with chard and sweet corn, which you can see on my Instagram.
Next, playing the sample game, which isn’t very fun with a fussy child so I just took it upon myself to eat double the amount of food to compensate (my waist line hates me) I was so inspired by all the incrediable produce around! Cake, cheese, chillis, gin, beer biscuits – you name it, they had it there!! If I had the money, I would have bought one of everything!
I wondered around the outside farmers market and street food stand and settled on Strawberries and cream and Nutella topped churro – not the most nutritious lunch I know… but damn tasty!!
We returned to the main stage for my amazing friend and inspirational pastry chef/junior sous chef of Fifteen Cornwall GRANT GOODSON(imagine that name in sparkling lights) he did some interesting and pretty incredible tasting gastronomy – homemade goats whey sorbet and candied fennel and a bunch of other things I didn’t understand but still wanted to eat!
After being amazed, inspired and genuinely the happiest I have been in ages… my weekend came to an end. I loved it and going back to my normal day job seemed like the worst thing in the world to me this morning (no offence) I realised that I really have to kick my ass into gear and push this blog thing to the next level. Networking, making connections and generally talking to like minded people has been awesome!
Thanks to all the The Great Cornish Food Festival.
looking forward to the Christmas markets and Festivals! I’ll be there! Forcing my opinions on you all once more!! 😘💁🏼🔪
Or more like everyone else’s day two but i was ill on the Friday!! BOO!!
However, I started off the day feeling much better and realised nothing was stopping me from getting involved in the biggest foodie event in Truro!
It is worth saying that Pretty much all of Truro was packed into the tent and getting to see much of anything for more than a glance was hard! I’m hoping it will be slightly calmer tomorrow! However, I still loved the immediate impact from walking in. The smell of food and the sound of talking, selling and of course the demos on each end.
On one end, the deck – a much more relaxed atmosphere, very small and opened out so people walking past outside can get involved, we saw Nick Evans from Rick Steins Seafood Restuarant preparing a beautiful and simple stuffed Mackeral recipe.
We later returned to the deck to watch James Strawbridge make a super cool (pun intended) ice cream cake!
But before that, we pushed our way over to the theatre stage to watch Tom Hunter from the Scarlett hotel and Nick Hemming from the Heron Inn (a personal favourite with a view to die for in malpus) both doing perfectly crafted plates for their demos. And yes I loved every minute, but perhaps more importantly.. I saw a face, a few in fact. Blasts from the past.
I saw Karl Jones, my chief, the head of the apprentice programme at Fifteen Cornwall. The guy who makes it happen. The guy who allowed me to learn and experience everything I did. He made me feel like I was still relevent, still important. Still loved! Although the years of fifteen are behind me, I have not been forgotten and seeing the apprentices out there today helping, made me remember the glory days.
I wish I could relive them.
But I can’t. So instead I used this time, to feel inspired and to connect and grab as many contacts as I can. I have created a new dream, I pine for the chef life but let’s be honest. It ain’t gonna happen! 9-5s don’t exist in catering, but for the first time in ages I felt the urge to take a step back to it. To be involved. To create and produce.
I will find away to be more involved in cooking, writing and everything I have passion for. Because damn it I loved it. And I have friends in high places that I intend to ask for help from.
Plus, when you get asked to come in and inspire the new fifteen cornwall apprentices, it kinda throws you into a mini power trip! 😂😂💁🏼
Everything I do from now on is gonna be aimed towards my goal. Cook or write about cooking. Full time.
Anyway, ill post pictures of things and be less profound tomorrow sorry!
I cant do it. On my down days, when im low, feeling blue, feeling like not much good to anyone or anything.. the last thing i want to do is cook.
The last thing i want to do is eat healthy and take care of myself. Ill be honest, on my bad days the thought of getting out of bed is hard enough!! But we all go through a little rough sometimes right?
I read a study recently that said the smell of bread makes a sad person feel 10% happier. 10%!!
A few years back i used to start at work in a hotel at 8am and make 150 rolls every Sunday for lunchtime. They had to be the same size and shape and baked on part cooked and part steamed. It took me hours and quite often they would get wasted or thrown away. That was stressful. That wasn’t exactly what im talking about here!! Haha
the article also said that baking is therapeutic. The act of producing something with little to no stress creates a greater sense of acheivement without a fear of failure. That’s what i need. When im sad – 100% acheivement 0% failure.
So im gonna try it out. Next time i have a bummer of a day – im gonna bake..bread!! Hopefully it will make me 110% happier
Anyone have any tips for depression cooking? Or baking break and whether it actually makes you happier?
I wanna hear your best recipes for combating the blues!
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!
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!
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.
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!
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!
It’s Friday night and me and a friend want food, something different and exciting.. which, let’s be honest, can be hard to find in Truro.
We struggle for a while to think of something good enough to really grab our attention.. then we remember that XEN noodle bar on calenick street has just had a refurb and included a Korean BBQ feature so we decided to check it out.
We arrive at Xen and are lead to one of many outside tables which include a built in gas type stove and a extractor fan, I am instantly struck by how good it looks.
We pick a selection of meal and seafood from the menu and the experience kicks off! A memeber of staff lights the BBQ and brings out a beautiful array of sauces and pickles as well as a basket of lettuce.
Chris To -the owner comes and starts us off with some pork belly, he cooks it perfectly, showing us how to use everything and suggesting authentic and delicious flavour combinations.
We then have the rest to ourselves: chicken, king prawns and beef fillet. Perfect amount for two and the staff are happy to accomidate with any questions or tips.
When talking to Chris about his new instillation he said he just wanted to create something new in Truro and broaden the horizons of food in Cornwall. Wanting to introduce a authentic Asian experience.
I 100% agree that Cornwall is in dire need of this sort of new experience and I am very happy and impressed with the BBQ experience at Xen! But don’t just take my word for it!! Go and try it yourself!