A journalist friend just asked me this. Of course not I said. I have guests of all different ages. There are probably some in the East of London which are more directed at young trendies but mostly I…Continue
Started this discussion. Last reply by Hari Covert Apr 10, 2012.
Hey ms marmite lover here,This is a place to discuss the market.Any queries, problems, suggestions can be posted here. People can also make contact with each other.One question: did having it at…Continue
Started this discussion. Last reply by Ali Cook May 17, 2011.
"Canada is a cheddar producing country and essentially cheese curds are unpressed cheddar cheese. You split the curds from the whey. It's how you treat the curd that makes it cheddar. It's stacking it up and flipping it to build the acidity, this is what is known as cheddaring. Canadians flock to buy our cheese curds, they love it. "The cheese curds are a first step in the cheddar making process prior to pressing the 27 kilo cylinder moulds into a traditional truckle.
"The Gould style of cheddar is buttery smooth with nice caramel tones. Even when it's extra mature, the smoothness remains. The older cheddar attains a nutty flavour." says Dan as we sample the different flavours and strengths of their cheese.Jean Gould Turner inherited the cheese making part of the farm, named Batch farm, after her father's death while her brother Fred took over the herd.
"Jean is hard as nails, she knows everything there is to know about cheddar."I see large brass instruments in Jean's house across the road, the old school house, where we eat a 'poutine' lunch. Jean Gould Turner plays in a brass band in her spare time.
"We are all musicians here. I'm a drummer. My assistant is a guitarist. We do a stall at Glastonbury festival every year selling curds and cheese toasties. Later we'll get up and do a gig on one of the stages."So where can Londoners get cheese curds to make their own poutine? Every week Gould's drive up to North London, to the farmer's markets at Parliament Hill, Islington and Queen's Park. To pre-order the curds email email@example.com. Cheese curds have a shelf life of five days but can be frozen (but they may lose some of their squeakiness).
Insurance, tax and advertising: 6 things to keep in mind for your pop-up restaurant or supperclub
Planning on starting your own pop-up restaurant or supperclub? Here are six things to keep in mind before you take the plunge.
1. Location, location, location
One of the most important factors in determining whether your pop-up restaurant will succeed is the location. You may not be able to rely too heavily on your reputation, so you need to pick somewhere that…Continue
Eating in. It’s the new dining out. Or is it the other way round?
Whatever side of this very ‘now’ fence you’re on, if you’ve set up your own supper club, you’ll be familiar with the grey area your business sits in. The burning question is, where does your hobby end and a professional business begin? Nuanced as it is, getting insurance for your supper club can be tricky. The industry could do with catching up, and many insurers will be unfamiliar, and therefore uncomfortable with your…Continue
First my 'game changing' vegan cookbook is published today. It's called…Continue