Robbie Worral peered across Ince marsh in 1963. We were three, and although we didn’t know it then, three caballeros, Robbie, my twin brother Kenneth and I. We stood on Greenbank, just by the vicarage one hot Saturday,
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It’s been a bit of a week to say the least, with a flurry of brides rearranging dates to post June 21, booking in for food tastings and site visits, in short, getting the wheels on the bus moving again. Of course we have to negotiate a minefield of ifs and buts, maybes and possibles before the bus even gets to the end of the drive, but at least there is some hope that we might be back on the open road by the summer.
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We’re heading for the first anniversary of our tortured union with the coronavirus. It’s cost us an entire year’s turnover and lost revenue and we’re now eye watering amounts in debt. With lockdown likely to last until pubs and restaurants open
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It’s great to get feedback about the missives I send out with the menu each week, so thank you to everyone who sends in a message. They say one man’s meat is another man’s poison and I guess this is particularly true when it comes to music.
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I’m in a complete dilemma. I tuned into Netflix on Saturday evening after a long shift in the kitchen, to watch the movie, a kind of documentary, about the recording of Aretha Franklin’s album, ‘Amazing Grace’. It was possibly the most electrifying experience I’ve had for
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I know I’m a bit late to the party, but better late than never. Having had a week over Christmas without cooking for you lovely customers, has given me time to ponder what to offer going forward
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This is our first take away of 2021 and I’m super excited to introduce everyone to a classic dish, but one perhaps not everyone is familiar with. It’s a creamy, comforting, stylish, Swedish potato dish called Janssens Temptation.
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I can't really believe we have been doing the takeaway since March, how time flies when one is cooking new dishes every week. We have really enjoyed feeding you all & trying out some fantastic new dishes as well as introducing you to some of our old favourites
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I watched Paul Weller on TV last night talking about his career from The Jam in the mid 70’s, early 80’s through to The Style Council in later years. Also known as The Modfather for those not in the know, he’s a complete inspiration, as an individual, talking about his song writing craft and the music industry he’s lived through.
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Many thanks for all the lovely comments about the turbot dish we did this week, I thought we all deserved a treat and we’ll definitely do it again. I’m just perusing another turbot recipe, this time from Tom Kerridge’s, ‘The Hand and Flower Cookbook’ which came out last week and was a birthday present to myself.
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Here we go again, Lockdown 2, I’m not sure if it’s a horror movie or a Whitehall farce, it probably depends on your postcode. So having set up a bunch of pop ups in response to everyone’s desire to eat out, they are now postponed and we’re back on the take away.
As you know we were doing a pop up this weekend, sadly that’s not happening now, but the goose is on its way from the Orkney islands so we thought we would offer the entire menu as a take away this week. A bit extravagant but that’s the reaction a global pandemic brings out in us here at Bread and Flowers.
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My sister still lives up in the North West of England, she’s a carer for the terminally ill, she has been for over 30 years. End of life care, she’s really good at it and has always said how much she enjoys the work, enjoys her charges.
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The glamour of the catering industry knows no bounds, which is why we found ourselves on a film shoot yesterday, feeding 30 ravenous crew, the odd actor, a producer, director and runner.
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Five years ago, when both our daughters were confirmed carnivores, we used to eat chicken about eleven times a week. And broccoli. Chicken and broccoli was the answer, to the question; ‘What’s for supper, lunch, breakfast?’
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