It’s been a while, but now felt like a good time to get back in the blogging seat. The month that the Foo Fighters missed Glastonbury because Dave Grohl fell off a stage and broke his leg. The month that some lucky blighter from the UK scooped the entire £93 million on the EuroMillions (and they won’t let it change their life one bit will they). And the month that Chris Evans brought nostalgia back to our TV screens with his iconic 90’s hit show TFI Friday.
But hold on a minute. There’s way more reason than that. This is a great month to start blogging again because my Bread & Honey website has had a fresh-looking overhaul. And because Britain is in full bloom when it comes to food.
We’re so lucky to live in such an edible part of the world. Every new season delivers a glut of deliciousness for us to make the most of. And right now you can’t help but notice the green grocers still bustling with crisp sheers of end-of-season asparagus and ripe juicy strawberries. I’m certainly making the most of both ingredients in my kitchen.
Cooking through the seasons is what keeps my menus fresh. It ensures my food is current and generally keeps all us chefs on our toes in the kitchen. And while I love to innovate with new flavours, there’s also pure joy in celebrating the classics. And good reason why I keep going back to them. Sometimes I’ll stick to my recipes word for word and sometimes I’ll give them a cheeky twist with a new ingredient that’s caught my eye. The most exciting cooking demands flair and imagination, it’s true.
We’ve had a busy few weeks at Bread & Honey, catering for unique clients at unique events: Samsung, Ugly Duck and a super glam wedding at Aynhoe Park. Each called for their own distinct menu, for which we created an abundance of exquisite dishes and canapés that were both visually delightful and delicate to eat.
Meanwhile, my trusty team have been busy running the kitchen and restaurant at Facebook HQ in their impressive London offices. Every day we produce nearly two thousand dishes that feed over 800 staff and guests with menus that please and nourish. It’s all about striking the perfect balance with meals that are equally delicious and nutritious. In fact, my next job in hand is to develop next week’s menu. Last week’s went down a treat, so I’m having a think about what’s going to keep everyone happy and healthy for the next few. And coming back for second helpings.
Thanks for dropping by and here’s to a delicious month.
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