I realise I have severely neglected this website, but it’s hard to update stuff and come up with new things to write about when you’re trying to do PR for clients while plotting world pickle domination. I was recently asked to provide some thoughts on trends in pastry and a few other things, which got…
Tag: New product
Top 10 favourite picks from SIAL
I deserve a foot rub and spa. I have spent most of the day at SIAL, a major food trade show here in Paris. Where most would take a few days to explore and negotiate the eight halls of food and drink (it shuts on Thursday), I have foolishly done it all in one day….
Blondes have more fun
I’m clearly not cut out for blogging – it’s been a LONG while since my last post, but I’m not sure anyone missed me. At any rate, I should begin with a disclaimer: Valrhona is a client of mine. Having said that, just because they are, doesn’t mean I’d necessarily write about them. Except this…
The New Provence
As popularised in Peter Mayle’s books, the English do seem to have a love affair with France, and in particular Provence. And of course, what’s not to like? Glorious weather (which I’m dreaming of having endured the umpteenth downpour in the UK’s wettest drought), great food and ingredients, and of course a seemingly bucolic lifestyle….
Message in a bottle.
Today was the first day of Hotelympia, which as the name suggests is an important trade show for the hospitality industry. I concentrated mainly on the food section in the hope that there may be something new and exciting to find – and there was: Norfolk Cordial. As always, I’m a sucker for eye catching…
Postcards from New York
I’m currently in New York. It’s one of my favourite places to be, as there’s always something to do, eat or discover. So for the next few days, I will aim to try and wax lyrical about what new and interesting things I’ve found. And the first thing? Williams Sonoma. Now there’s PLENTY to talk…
Africa – the undiscovered country?
The continent of Africa is the second largest landmass on Earth, and is home to hundreds of different cultural and ethnic groups. This diversity is also reflected in the many local culinary traditions in terms of choice of ingredients, style of preparation and cooking techniques. And as such, it is a little difficult to generalise…
Def Jam: SQUIRL
SQUIRL is a new take on traditional preserve and jam making. Based in Los Angeles, SQUIRL only works with farmers who farm organically. The fruit is then preserved simply with a minimal amount of organic cane sugar, naturally occurring pectin and crafted in small-batch copper jam pans handspun by nearby coppersmith, David Burns, of Rough and Ready….
Andre Dang 