7th February 2018
Pisco is one of my favourite drinks not only for its unique flavour and the fact that it arguably makes the best Sour cocktails, but also for its fascinating history and the passionate rivalry between Peru and Chile over where it was invented and the method by which it should be made. Both produce excellent pisco in my opinion but interestingly have very different and strict rules about how their pisco is created, so much so that if any Peruvian pisco is sold in Chile it has to be labelled as “aguardiente/destilado de uva” (distilled grape alcohol) rather than pisco as its production, if under the Peruvian requirements, will not meet Chilie’s ‘denominación de origen’ requirements. By contrast, it is impossible for Chilean Pisco to reach Peru as it is illegal to import but if it did it wouldn’t fit the strict requirements Peru has about its production either.
24th January 2018
Amit recently wrote an article for Connect Mentors, a recently founded UK wide online mentoring platform with experienced mentors in many industries, about how being a mentor is rewarding and useful both for the mentor and mentee and why hospitality needs more mentors. His full article is here.
28th November 2017
I have always admired the amount of work Tim Wilson has put into supporting and maintaining rare livestock breeds, but on a recent visit to The Ginger Pig’s farm in North Yorkshire I was further impressed by how seriously he takes being the custodian of his fabulous farm close to Pickering. One example of this is the fabulous Dry Stone walls around the farm. It can be easier, quicker and cheaper to fence fields with wire but not only do dry stone walls last longer and look more attractive they provide shelter for the animals within the fields.
30th September 2017
Candy, one of our team, is the founder of the fantastic Young Blood Initiative which aims to showcase collaborative practice, creating a community where artists can explore other ways to create, acting as a platform where they can experiment to go outside of their usual practice and to play.
3rd April 2017
We’re big fans of The Jealous Gallery and have just enjoyed visiting their latest exhibition, Tipping Point. If you get the chance do go.
11th March 2017
What a great city this is; fantastic bars and restaurants, cool hotels, the amazing harbour and of course the Tivoli gardens which is the world’s second oldest operating theme park which opened in 1843. Interestingly, the world’s oldest is also in Denmark; who knew the Danes liked their amusement parks so much.
Now being a lover of the meat, it was by no accident that my first stop was to the Meatpacking District, yes there`s one of them here too.
1st February 2017
I never need an excuse to eat more pudding! :-) For the past two years we’ve decided to dedicate February to celebrating the many and varied Great British Puddings that are part of our history. This year we will be celebrating Sticky Toffee Pudding, Treacle Sponge, Eve's Pudding, Forced Rhubarb Crumble, Custard Tart with Prune Compote, Bread & Butter Pudding, Jam Roly Poly and Pear Parkin.
However, as part of our research I’ve enjoyed finding more about how puddings have evolved over the years. The first puddings listed in medieval documents were predominately Black and White Puddings which were made with meat, and blood in the case of Black Pudding, formed into a sausage more like haggis than the traditional sweet pudding we think of today.